If you’re ever in need of a crazy easy dessert, this Pomegranate Lime Sorbet is most certainly a contender. The recipe was adapted from the November 2015 issue of Bon Appétit. In the magazine, they used the sorbet to make parfaits with labneh (a Lebanese strained yogurt – similar to greek style), pistachios and a drizzle of honey. As we were using the sorbet as a palate cleanser of sort for our recent dinner party, we chose to serve it simply in Meyer lemon halves, sprinkled with a dusting of lime zest….
This Carrot Ginger Soup with Coconut Shrimp was course number 3 in our epic dinner party. (P.S.-don’t worry if you’re having a hard time following along with our dinner party menu reveal, I promise to post the entire menu in order, with links, in a few weeks. And if you just can’t wait, it was already posted on twitter so you can check it out there!). We knew we wanted a soup course to follow our Pomegranate, Squash and Apple salad. While we were initially dreaming up plans for our blog we had a lot of “business” lunches at Lakeshore Grill at Macy’s in Ridgedale (which has been totally redone, and if you haven’t checked it out you definitely should!). Their summer soup was a carrot scallion soup that was so good, I would order it for lunch and then order a cup to take with me to my evening shift at work. Looking around the internet for a soup that would be similar to this one, brought us to this Carrot Ginger Soup with Coconut Shrimp from Food and Wine. Holly made the soup first, and interestingly enough, this soup is not really similar to the carrot scallion we loved-but it is fabulous in its own right, so fabulous that we decided to add it to our dinner party menu. Sometimes you find exactly what you need, exactly when you need it!
I first made this soup for some friends while up at my cabin. My friends loved it and the soup was given rave reviews. This soup is creamy and bright, with a hint of heat that is well balanced by the coconut shrimp. It is ridiculously simple to make and yet tastes complex. We served our soup not only with the coconut shrimp, but also with a peanut-cilantro gremolata. So delicious, your guests will thank you!
And if anyone has a recipe for a good Carrot Scallion soup, please let us know, we are still looking!
- 2 Tablespoons extra virgin olive oil, divided
- 1 medium onion, diced
- ¾ pound carrots, diced
- 1 Tablespoon ginger, grated
- ½ teaspoon crushed red pepper
- 3 cups chicken broth
- 3 Tablespoons soy sauce
- 2 Tablespoons lime juice
- 2 Tablespoons light brown sugar
- 1 Tablespoon creamy peanut butter
- 1 teaspoon asian sesame oil
- 1 cup skim milk
- ¼ cup light coconut milk
- Kosher salt
- Freshly ground pepper
- 3 Tablespoons cilantro, chopped
- 3 Tablespoons salted peanuts, chopped
- 16-30 large shrimp, peeled and deveined
- ½ cup shredded sweetened coconut
- Heat 1 Tablespoon olive oil in a dutch oven until shimmering.
- Add onion and sauté for 4-5 minutes until onion is softened.
- Add carrots, ginger, and crushed red pepper, and sauté for 6 minutes.
- Add chicken broth and bring mixture to a boil.
- Turn heat down and simmer the mixture for approximately 20 minutes until the carrots are tender.
- Take dutch oven off of the heat and add in soy sauce, lime juice, brown sugar, peanut butter, and sesame oil.
- Using an immersion blender (or you can transfer the soup to a conventional blender), puree soup until smooth.
- Add skim milk and coconut milk.
- Season to taste taste with salt and pepper.
- You can eat the soup immediately, or refrigerate overnight and plan to eat the next day.
- When you are ready to eat the soup, reheat if not eating immediately.
- Preheat the oven to 425ºF.
- Thaw the shrimp if frozen.
- Combine the shrimp with 1 Tablespoon of olive oil until lightly coated.
- Roll shrimp in sweetened, shredded coconut.
- Spread the shrimp on a parchment paper lined baking sheet.
- We sprinkled an additional Tablespoon of coconut onto shrimp on the baking sheet.
- Roast in the oven at 425ºF for 5-8 minutes keeping an eye on the shrimp to ensure it it is pink but the coconut is not burning.
- Combine the chopped cilantro and chopped peanuts to form the gremolata.
- Ladle the soup into bowls, top with gremolata and serve with shrimp.
It’s a good week in the internet, folks. Especially, when it comes to good food reads. Here are my favorite recipes, links, and articles for the week. Happy reading!
Alexandra’s Kitchen has long been a favorite read in the blog world. I was first introduced to the blog by wonderful sister-in-law, who loves to make her fingerling potatoes with rosemary and thyme (try them – you won’t regret it!). I’m aching to make this white bean and orange salsa. Sounds like the perfect winter treat.
Since I’ve got salsa on the brain, I’ve been looking at tons of Mexican recipes. These Mexican Molletes are next up on my to-try list! Avocados are great right now and I’ve never met a recipe with cheese and homemade refried beans I didn’t love. Bring. It. On.
Danielle Walker and her Against All Grain books are go-to sources for healthier, but still hearty recipes my whole family loves. I just made these Buffalo Chicken Stuffed Sweet Potatoes with Blue Cheese Dressing and they were a hit. If you leave out the cheese, these are paleo and Whole30 friendly, but honestly, I say leave it in. We could all use a little more blue cheese in our lives.
Avocado tzatziki. Yes, you read that right. I will be making these 30 Minute Greek Chicken Lettuce Cups with Avocado Tzatziki ASAP.
Boozy olives. My kind of recipe. Thanks, Sweet Paul. He suggests that they’ll make great gifts, but let’s be real, these aren’t going anywhere but in my fridge.
And for a good morning, Coconut Mango Muffins from The Clever Carrot. Yes, please. They’ll be the perfect breakfast treat to accompany a chai latte.
All good dinner parties need treat bags, right? We hadn’t really considered it when first planning our menu. But it is a funny story, how these particular treat bags came to be. My 13-year-old daughter has been learning her own way around the kitchen and has discovered that baking is her forte. For her last birthday I bought her a copy of Joy the Baker’s Homemade Decadence, because really, it is never too early to start your cookbook library-even if you are only turning 13. (P.S.-If you don’t have this one, it is a must have!) My daughter has been slightly obsessed with a recipe in this cookbook for Dark Chocolate Truffle Cookies. I must admit, they didn’t look like much, so when she chose them for her weekend project several months ago, I wasn’t super excited. I’m not usually too moved by anything dusted with powdered sugar. However, when I tasted these gooey little bombs, I quickly changed my mind. Pure heaven. My daughter has now made the recipe many, many times and they definitely rise to the occasion. Every time.
When my daughter found out Holly and I were hosting a dinner party, she offered to make a batch of these Dark Chocolate Truffle Cookies for us. We already had plans for our dessert course (coming soon!), but what would be a better take home remembrance of a really fun night than a bag of cookies? We took her up on her offer. She set to work, crafting the cookies, and I set to work crafting some bags for the cookies to be packaged in. I’m pretty pleased with what we came up with, and I think our dinner guests were too!
So now that our dinner is over, I can only hope that all of our guests are happily treating themselves to some Dark Chocolate Truffle Cookies. Preferably with a nice glass of wine. I recommend you all try them too. Your friends will thank you.
And a special thanks to Joy the Baker (Joy Wilson).
- ½ cup all purpose flour
- ½ cup sugar
- ¼ cup unsweetened Dutch-processed cocoa powder (this can be been somewhat hard to find, you can substitute Hershey's Special Dark cocoa powder which is a blend of natural and Dutch processed cocoas-this has worked fine for us)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 Tablespoons unsalted butter, room temperature
- ⅓ cup (3 ounces) chopped dark chocolate (we have used both 70% and 72% cacao chocolate bars-both have worked well)
- 1 large egg
- 1 Tablespoon vanilla extract
- 1 cup confectioners' sugar (you can likely get away with less of this as this is just to roll the cookies in)
- Preheat the oven to 375ºF.
- In a medium bowl ,combine flour, sugar, cocoa powder, baking powder, and salt.
- Chop the room temperature butter into small pieces and rub into the dry ingredients until the mixture resembles breadcrumbs.
- Mix in the chopped dark chocolate.
- In a small bowl, mix together the egg and vanilla.
- Pour the egg mixture into the chocolate mixture and mix until moistened.
- Press the dough into a ball (you'll have to get your hands dirty here if you haven't already).
- Wrap the ball of dough in plastic wrap and refrigerate for 30 minutes.
- Put the confectioners' sugar in a shallow bowl.
- Using a tablespoon, form balls of the refrigerated chocolate mixture.
- Roll the ball in the confectioners' sugar.
- Place the sugar covered ball on a parchment lined baking sheet.
- Repeat with the remaining chocolate mixture, rolling in confectioners' sugar before placing on baking sheet.
- Bake about 10 minutes leaving the cookies just a bit undercooked on the insides.
- Cool on the pan for a few minutes before finishing cooling on a cooling rack.
- These are fabulous served warm, and almost just as good eaten over the next 4 days (store in an airtight container).
Ravioli with Rosemary Mushroom Sauce, makes me hungry just thinking about it! You may have heard about our epic dinner party this week, and if you haven’t, trust me you will, as we plan to explore the art of the dinner party in a blog post coming up soon. This was an old fashioned dinner party, complete with eight plated courses. Six guests (plus Holly and I), sitting at a large table, enjoying a delicious food experience. The dinner party is an art that it is high time we resurrect! (The complete dinner party menu is up on Twitter-so if you are unable to wait, you can check it out @withtwospoons)
As Holly and I were going over plans for this dinner party, we decided we wanted to serve a pasta dish before our main course. What to do, what to do? Preferrably, something not too difficult. We really wanted the course to look elegant. The pasta had to taste exceptional. That is when a ravioli presented with a simple sauce rose to the top of the list. Unfortunately the first recipe I tried did not work as written and we didn’t have much time to figure something else out. We had to take a leap of faith and stick to what we knew-wine and butter. Turns out, sometimes, out of the simplest ingredients, comes the most divine flavor! And thus Ravioli with Rosemary Mushroom Sauce was born!
Not only was this simple to make, we also found you could stick the sauce in a small crock pot, set it on low (or even warm), and serve it when the time was right-perfect for a multi-course dinner. Topped with some parmesan cheese and a garnish of rosemary, this ravioli received high praise at our dinner party. I promise you this one is truly simple and quick to make. Hmmm…might even make a nice dinner for Valentine’s Day!
- 2 pounds cheese ravioli
- 8 Tablespoons butter, divided
- 1 Tablespoon olive oil
- 2 8-ounce containers of fresh cremini mushrooms, chopped into small bite site pieces
- 1 teaspoon kosher salt (plus extra for seasoning if needed)
- 2 shallots, sliced
- 5 cloves of garlic, minced
- 1 cup of white wine
- 3 Sprigs of rosemary
- grated parmesan cheese for garnish
- shaved parmesan cheese for garnish
- 8 tips of rosemary sprigs (approximately 1 inch pieces) for garnish
- Start water boiling water for pasta in a deep pot. Add salt to pasta water (optional).
- Heat olive oil in a sauté pan over medium heat.
- Melt 4 Tablespoons of butter in hot pan.
- Saute mushrooms and salt in the melted butter and olive oil for approximately 3 minutes
- Add rosemary sprigs, shallots and garlic to mushrooms and sauté until shallots are soft, approximately 5 minutes.
- Add wine and reduce until wine is reduced to ¼ cup.
- While wine is reducing, add pasta to boiling water and simmer according to directions on ravioli package.
- Drain ravioli and keep warm.
- After wine is almost fully reduced (to a ¼ cup or less), remove mushroom mixture from heat.
- Taste and add salt if needed.
- Remove rosemary sprigs from mixture.
- Add remaining 4 Tablespoons of butter and allow to melt.
- Place desired amount of ravioli on a plate (or in a bowl), add a spoonful of rosemary mushroom sauce, garnish with a sprinkle of grated parmesan, a few shreds of shaved parmesan, and the tip of a rosemary sprig.
- Serve and enjoy!
Good (Food) Reads for your week:
A strange, but very useful kitchen tip: If your dishwasher needs a good cleaning, try Tang! I was noticing my dishes weren’t as sparkling recently and saw this technique and gave it a try. I’m happy to report it worked and with very minimal effort. Do you have any great kitchen hacks you love?
When I lived in Boston, there was the best little Cuban restaurant just up the block from my apartment called El Oriental de Cuba. I still have dreams about their cuban sandwiches and tamales, especially on a cold day. I’ve been on a quest to find something comparable for a few years now. I’m hoping this recipe for Cubano Sheet Pan Sliders from The Kitchn might keep my cravings at bay until I can get back to Boston/JP.
Lately I’ve had the worst luck with bananas – they seem to go from green straight to brown! So, we’ve been doing a lot of banana bread around here. While I usually love the basic recipe from America’s Test Kitchen, I think I’m going to try this Maple Olive Oil Banana Bread version by Shutterbean.
Yesterday was Fat Tuesday here in the United States (did you make a King Cake?). IFormally known as Shrove Tuesday, for Christians it is the last day before the traditional fasting period of Lent. In the U.K. this is often known colloquially as “Pancake Day” and is celebrated by eating pancakes! That is definitely a holiday I could get on board with, especially if these Lemon Cardamom Pancakes with Honey Drizzle were involved.
Sometimes you just need Frito Pie and Not Without Salt does it right. Again. I can’t wait to make this recipe!
And for balance, this simple Sesame Ginger Salmon en Papillote from Kelsay Nixon. I’ve never tried the en papillote technique, but it seems perfect for a busy weekday night. It might even work for a sweet, at home Valentine’s Day dinner when paired with some bubbles (I’ve been loving Italian proseccos for casual dinners) and a crisp, crunchy slaw-type salad.
Happy reading – and cooking!
These Lemon Blueberry Ricotta Waffles have been a huge hit with my family. Brunch, is my favorite meal, and if you haven’t noticed don’t worry, there will be many more brunch posts coming!. So many different things you can eat for brunch-sweet, savory, sweet AND savory! My kids, however, lean towards the sweet, every time. So when I was rifling through my many cookbooks (Shhh…I might have a little cookbook addiction) and food magazines, I found this beauty. We happened to be up at the cabin for the weekend, and when I decided to make these waffles for breakfast on our last day up there, there were three very enthusiastic supporters.
Waffles are a “all hands in” food in our house. My daughter measures ingredients, my son cracks the eggs, who ever is the most awake stirs the mixture, and my husband mans the waffle iron. We can churn out a very respectable stack of waffles in a very short amount of time, which is good when my clan is hungry. Luckily, these waffles are pretty quick, even if you’re making them on your own-hopefully while enjoying some alone time in the kitchen with a strong cup of coffee.
These waffles were perfect. Not overly sweet, just right. Tangy due to the addition of the lemon zest. Best of all, these Lemon Blueberry Ricotta Waffles allowed me to use up that last bit of ricotta left over in my refrigerator, and I do like to use up leftovers! Speaking of leftovers, if you run out of blueberry syrup before you run out of the waffles, you could try topping the waffles with a little bit of lime curd (from our last post)-I bet it would be fabulous!
What are some of your favorite brunch foods?
- 1¾ cups of all-purpose flour
- 4 Tablespoons sugar, divided
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup skim milk
- ½ cup ricotta cheese
- 2 Tablespoons melted butter + extra for coating waffle iron
- 2 Tablespoons canola oil
- 1 Tablespoon lemon zest + extra for garnish
- 1 Tablespoon + 1 teaspoon fresh lemon juice, divided
- 1 large egg
- 1 Cup blueberries + extra for garnish
- 2 Tablespoons sugar
- Preheat oven to 200ºF.
- Mix dry ingredients (flour, 2 Tablespoons sugar, baking powder, and salt) in a large bowl.
- Combine wet ingredients (milk, ricotta cheese, melted butter, canola oil, 1 Tablespoon lemon juice, lemon zest and egg) in a medium sized bowl.
- Make a well in the dry ingredients, add wet ingredients to the well, and combine until moistened.
- Coat waffle iron with melted butter or cooking spray, to create a nonstick surface.
- Spoon waffle batter onto waffle iron (use amount suggested by your waffle iron manufacturer). How much you need to use per waffle will impact how many waffles you get...
- Cook until golden (my waffle iron has a timer, if yours does not, the cook time will be anywhere between 3-5 minutes).
- Place waffles on a plate in the 200ºF oven to keep warm.
- Repeat until batter has been used up and you have a plate of golden waffles
- In a small saucepan, combine blueberries, 2 Tablespoons of sugar and 1 teaspoon of lemon juice.
- Bring blueberry mixture to a boil.
- Use a spatula, fork or wooden spoon (be careful here, your wooden spoon could get stained!) to mash the blueberries.
- Simmer for 3-5 minutes or until mixture thickens slightly.
- Serve waffles with syrup, garnish with additional blueberries and lemon zest!
The winter months are not known for their abundance of fresh fruits and vegetables. After the heavy meals of the holiday season, the arrival of the mid-winter citrus crop is always a welcome addition to my kitchen. A few weeks ago I bought a giant bag of fresh limes at Costco, and while a few wound up in gin and tonics, I was left with pounds of limes and a little inspiration. Enter: Lime Curd with a Hint of Vanilla. It’s an easy, creamy, bright and versatile treat that can be added to baked goods like tarts, cupcakes or scones, or simply eaten with a spoon (my preferred method!).
Lime curd is a careful meld of butter, sugar, citrus juice, and eggs. Gently heating the eggs in the presence of sugar allows them to stay creamy and light and keeps them from scrambling. If you’re into the science of cooking, check out this article in the LA Times (from 1998!). The beauty of a citrus curd is that its proportions are forgiving. I prefer a soft, slightly more tart version so I use whole eggs, less sugar, and a moderate amount of butter. If you want a sweeter and firmer version (for use in bars or pies, for example) you can simply increase the sugar and switch to egg yolks. The key to the recipe is really to take it low and slow and be sure to temper the eggs so they don’t scramble. Let it cool and then just try to keep from eating it all at once. It’s delicious on scones and really fantastic mixed into some vanilla Siggi’s yogurt in the morning. The curd will keep in the refrigerator for at least a week and freezes beautifully.
- 6 Tablespoons unsalted butter
- 3 large eggs
- ½ cup sugar
- ½ cup lime juice (approximately 2 large or 3-4 small limes)
- zest of 1 lime
- ¼ tsp vanilla bean paste
- Melt the butter in a non-reactive sauce pain over low heat.
- While the butter is melting, pulse together the sugar and lime zest in a food processor until combined.
- Add the lime juice, sugar and zest, to the pan with the butter and whisk until the sugar dissolves.
- Gently beat the eggs in a small bowl.
- Working one tablespoon at a time, add some of the lime juice mixture to the beaten eggs. Be sure to keep whisking so as not to scramble the eggs!
- Add the egg/juice mixture back to the sauce pain.
- over continued gentle heat, whisk the mixture constantly until a smooth curd begins to form, somewhere just below a simmer (and around 160-175 degrees).
- Remove from heat and let cool. Stir in the vanilla bean paste to taste.
Well, it’s Wednesday, and time for another batch of good (food) reads. Here in the blustery midwest, we are digging out after our first real snowstorm of the year. The blizzard conditions made travel a bit anxiety provoking, but also made cozying up inside with a good book and comfort foods (give me all the carbs!) even more appealing than usual. On days like this, I love a piping hot cup of Aveda’s Comforting Tea and a slice of earthy, slightly spiced pumpkin bread (recipe coming soon to the blog!). What are your snow day favorites?
It may be a few days beyond meatless monday, but these Cauliflower Steaks with Romesco sauce look CRAZY good. Using chickpeas instead of bread to thicken the romesco is genius!
Speaking of bread, this Panzanella with Winter Squash and Sage, is next on my list. I had always thought panzanella was a summer-time only dish, with it’s heavy reliance on bright and fresh tomatoes, but this recipe uses roasted squash instead. Bring on the carbs!
Mardi Gras kicks off in one week! Do any of you make King Cake? NPR has a great article on the history of the king cake and all of it’s pop-culture permutations.
And because winter is the season for roasted everything, do yourself a favor and check out this piece from The Splendid Table featuring Michael Ruhlman talking about roasting. I particularly love the bit about testing your oven with Pillsbury biscuits! LOVE. Mostly because it’s an excuse to eat those totally-processed-but-oh-so-delicious weird little dough balls…
Take advantage of all the amazing winter citrus right now and make these Crunchy Chicken Spring Rolls with Blood Orange Dipping Sauce. Please. Thank me later.
Speaking of citrus, Heartbeet Kitchen featured Roasted Citrus Bowls with Honey Mascarpone and I almost drooled on my computer. Please go check it out. And while you’re there, someone convince me to get over my beet aversion and make these Fermented Beets. They are so pretty! (And I love pickles and they’re just like pickles, right? Right)
Finally, if you’re itching for some of the Avedea tea I mentioned and you want to try a DIY version, here’s a recipe from Wisdom and Honey. I think my next trip to the co-op will be in search of licorice root.
Until next week….
Homemade pizza, and specifically Prosciutto, Shallot, and Arugula Pizza, was on the menu for this past weekend. We spent a lovely weekend relaxing at our cabin, which means pajama days, family time, movies and of course, a lot of cooking. While at the co-op earlier this week, I asked my youngest what he wanted for dinner this weekend, and he replied “Homemade Pizza!”.
This is another one of my favorite ways to get my kids into the kitchen. My kids have been making their own pizzas since they were very young. I make up a batch of dough in the morning and when it gets closer to the time we are going to start making the pizzas, I prepare everyone’s preferred toppings. Everyone gathers around and stretches their own dough, adds their own sauce “decorates” their pizzas and then anxiously awaits the finished product. Since it’s a meal so easy to customize, it’s perfect for even the pickiest of kids!
For my son, homemade pizza means a pizza with pineapple chunks and mozzarella cheese. For my daughter, who will not touch cheese, it means a pizza with a ton of sauce and heaping mounds of pepperoni. It’s a little more complicated for my husband and I. On our very first date-almost 21 years ago-we went out for pizza. The big problem then was that I was a vegetarian, and he had not yet met a vegetable he was willing to put on a pizza. That first we night we settled on a cheese pizza, yep, plain cheese pizza. I am happy to report we have come a long way since then! Tonight’s masterpiece was one of our favorites-Prosciutto, Shallot, and Arugula Pizza. (I am happy to report, I am no longer a vegetarian, and my husband is no longer afraid of vegetables)
In order to make Prosciutto, Shallot, and Arugula Pizza, I crisp up some prosciutto in the oven. I always make a little extra since this goes so well on salads, pasta and just to munch on. I also caramelize some shallots in butter, which gives the shallots a sweet, rich taste, plus a few shallots always get crispy and are perfect for garnish. This pizza also features goat cheese and parmesan cheese for depth of flavor, although if you don’t like either of these two ingredients, never fear, you could always substitute all mozzarella cheese instead. Arugula finishes this pizza off with a hint of pepper and a beautiful green color. Prosciutto, Shallot and Arugula Pizza satisfies all of my pizza cravings with each perfect salty, peppery, crunchy bite.
So no matter if you like the same toppings we do, or something completely different, this recipe is for you. You can modify it to please any preferences. And it’s a great recipe to get the kids involved in-after all, kids are always more likely to eat foods that they helped prepare! You never know, you may even get lucky and inspire your older kids to keep on cooking-and make dessert! (My daughter, inspired by my time in the kitchen this weekend, spent her afternoon making us frosted brownies!)
- 1 envelope instant dry yeast
- 1½ cups warm water
- 1 teaspoon sugar
- 2 teaspoons salt
- 2 Tablespoons olive oil
- 3½ cups bread flour
- 2 ounces prosciutto
- 1 tablespoon butter
- 1 large shallot (sliced-when sliced it will form rings, try to separate these rings)
- 1 Tablespoon cornmeal
- 1 Can/jar of pizza sauce (our favorite is Muir Glen Organic)
- 2 ounces goat cheese
- ¼ cup mozzarella cheese
- ¼ cup shredded parmesan cheese
- 2 handfuls of arugula leaves
- Place instant dry yeast into the bowl of a stand mixer fitted with the dough hook.
- Add water, sugar, salt and olive oil.
- Turn mixer on and slowly add flour until dough forms a ball.
- Place into a lightly oiled bowl or plastic ziplock bag lightly oiled with olive oil
- Allow dough to rise for at least 1-2 hours, or until dough doubles.
- Split dough in half (for 2 14-inch pizzas). You will use one half of the dough for the remainder of the recipe-save the second half to make pizzas for the kids!
- When dough has 30 minutes left of rising (or you are 30 minutes from cooking your pizza), preheat oven to 400ºF
- Place proscuitto slices on a sheet pan (since my prosciutto comes in a 3 ounce package, I always crisp the whole 3 ounces, extras are useful!)
- Place into 400ºF oven for 10-15 minutes until crispy (keep an eye on this, burnt prosciutto is not good and thinner slices cook faster).
- Melt butter in a small skillet.
- Add shallot slices and caramelize at low heat, stirring frequently for about 15 minutes or until golden brown and fragrant. Remove from heat.
- Turn oven up to 450ºF with pizza stone inside.
- Remove warm pizza stone and sprinkle with cornmeal (you may use less than 1 tablespoon).
- Stretch pizza dough (half of total recipe above) until it is in a circle (rustic is fine!).
- Spread desired amount of sauce onto pizza dough (I use no more than ½ cup-otherwise crust gets soggy).
- Sprinkle crumbled prosciutto onto pizza.
- Sprinkle cheeses (goat cheese, mozzarella cheese and parmesan cheese) over dough.
- Place in 450º oven for 15-18 minutes or until cheeses are melted and crust is golden.
- Remove from oven and allow to cool slightly.
- Sprinkle arugula leaves over middle of pizza.
- Garnish with caramelized shallots.
- Slice and enjoy!