Delish Your Dish

Delish Detector!- Russo’s New York Pizzeria Gluten-Free Pizza

Calling all pizza lovers (including the gluten-intolerant)!  Chef Anthony Russo, owner of Russo’s New York Pizzeria and Russo’s Coal Fired Italian Kitchen, is answering the prayers of all those who’ve been begging for an authentic pizza, fit for the gluten-intolerant.  Russo has created a new line of gluten-free, all natural pizzas that can be enjoyed in the comfort of your own home.

With a variety of six different pizzas, including; NY Style Cheese, Greek, Margherita, Chicken Rustica, Mulberry and Pepperoni, Russo is aiming to please the palate of any pizza addict. 

Being that I’m a vegetarian, I worked my way (quickly might I add), through the NY Style Cheese, Greek and Margherita pizzas.  They are beyond delicious on so many levels.  The mere fact that they were frozen pizzas prior to me eating wasn’t even a thought in my mind.  The flavors were spot on in the sweet tomato sauce.  The crust was perfect and could fool anyone into thinking it was a regular wheat pizza.

The days of searching for perfect gluten-free frozen pizzas are over.  Make your way over to Russo’s to search for a store near you!

*I was sent this product to review but the opinions and reviews are all my own. 

Ahoy fellow “Delish-ers!”  So, I just got back from an incredible trip onboard the Holistic Holiday at sea!  I had the opportunity to be the “blogger onboard” for Vegetarian Times Magazine.  1300 vegan, vegetarian, macrobiotic, omnivore cruisers set sail together on the MSC Poesia to eat delish plant-based, whole foods meals, learn from a number of experts in the field and have a fun time in the Caribbean. 

I got to meet amazing people such as: Christina Pirello, Jessica Porter, Warren Kramer, Drs. Colin Campbell, Caldwell Esselstyn and Neal Barnard.  It was truly an incredible experience!

Read through my “Blogger On Board” experience from VegetarianTimes.com

Day 1- Veg-Cation

Day 2- Cruisin’ Towards a Healthy Diet

Day 3- Voyage to Veganism

Day 5- Chew on This

Day 6- So Long, Stay Well

“No Bore Arborio”- Creamy Mushroom Risotto with Black Truffle Oil Drizzle

When I was discussing my V-day menu with a friend and mentioned that I was making homemade risotto, her immediate response was, “Ya know- people get kicked off Top Chef because of risotto- it’s really hard to cook it to perfection.”

As if I wasn’t already stressed about making perfect Valentine’s dinner, I had the added pressure of a “judges table” worthy risotto.  Thanks to some patience and some risotto cooking tips I’ve learned along the way, my mushroom risotto was a hit!

*Recipe adapted from Bon Appetit June 2002

What You Need:

3 Tbsp. Olive Oil

2 Cups Arborio Rice

5 Cups Vegetable Stock

1 Pkg. Mixed Dried Mushrooms (Medly of dried porcini, chanterelles, morels, woodear)- Soaked in 2 cups hot water for 30 minutes.  Remove mushrooms and reserve liquid.

8 oz Sliced Crimini Mushrooms

8 oz Sliced Shitake Mushrooms

1 1/2 Cups White Wine

1 Onion, finely chopped

4 Garlic Cloves, finely minced

2/3 Cup Shaved Parmesan Cheese

1 Tbsp. Fresh Thyme, finely chopped

Truffle Oil (optional)

1. Heat olive oil in large saute pan over medium heat.  Add the onion and garlic and saute until onion is translucent.  Add in fresh mushrooms and saute until liquid is released and mushrooms begin to brown.  Next, add in the rice and stir until rice is coated in the olive oil and allow rice to lightly toast.

2. Next, pour the wine into the saute pan and gently stir until the rice and mushrooms have soaked up the wine.  Next, slowly ladle the vegetable stock into the rice mixture.  Only do a ladle at a time, waiting until the rice soaks up the liquid.  Stir to avoid burning or sticking.  Continue ladling the liquid until the stock and soaked mushroom liquid has been absorbed. 

3. Season the rice mixture with salt, pepper and thyme.  Continue stirring and taste for readiness.  Stir in shaved parmesan cheese.  Rice should be creamy.  Spoon risotto into bowls and drizzle with truffle oil, then serve immediately.

Heart(beets)- Roasted Beet Salad with Orange Segments, Burrata and Raspberry Balsamic

Love was definitely in the air last night as my valentine and I cooked up our V-day dinner, and by love I mean the aroma of our delish meal. As the saying goes, “the way to a girl’s heart is through her stomach”, and I think I did just that.  Which in turn, put her in a food coma, but that’s besides the point.  Our three course meal accompanied by a few glasses of Malbec made for a perfect Valentine’s feast.

The menu: Roasted Beet Salad with Orange Segments, Burrata and Raspberry Balsamic, Mixed Mushroom Risotto with Truffle Oil Drizzle and Lemon Bars.

What You Need:

2 Medium/Large Red Beets (tops removed- leaving an inch of stem, scrubbed)

2 Medium/Large Golden Beets (tops removed- leaving an inch of stem, scrubbed)

Olive Oil (to drizzle)

4 Cups Mixed Baby Lettuce

2 Naval Oranges (supremed/segmented)

1 Large Burrata

Salt/Pepper (to taste)

Raspberry Balsamic (aged is best)

Heat oven to 400 degrees

What to do:

1. Place washed and de-stemmed beets into a roasted pan.  Drizzle lightly with olive oil and toss to coat.  Wrap pan with tin foil and place into pre-heated 400 degree oven for 1 hour.  Use a skewer to pierce through the beet to check readiness.  The skewer should be able to pierce through, but still have some resistance (do not over cook beets).

2. While beets are roasting, segment the naval oranges.  To do so, carefully use a paring knife to cut in between the membranes of the orange.  You will be cutting in a ‘V’ like motion to remove the segments.  Set segments aside in a bowl.

3. Once beets are roasted, allow them to cool until you can easily handle them.  To avoid staining hands, use rubber gloves while working with beets.  Peel the cooled beets using a knife and discard the outside.  Slice beets into desired shape (diced, rounds, heart shapes).  Set aside.

4. You’re now ready to plate.  Add mixed greens to plate or bowl.  Then top with the roasted beets and burrata.  Sprinkle with salt and pepper, then finish with a drizzle of the aged balsamic.

*Suggestion: Segment oranges over a bowl to catch excess juice.  Whisk together the orange juice with the Balsamic, a little olive oil and a dash of salt and pepper for a nice dressing

“Polenta Stack(house)”- Pan-Fried Polenta Layered with Sauteed Arugala, Crimini Mushrooms and Goat Cheese with Balsamic Roasted Tomatoes

Ok, guilty as charged!  I’ve been watching way too much True Blood!  Between going to see the midnight showing of Twlight’s Breaking Dawn and my nightly date with True Blood, I think I’ve bumped up in nerdiness quite a bit.  But, nevertheless, you are all still here reading my recipes.  Thank you for not judging me…too much.

Over the past few months, I’ve lost track of what was really important to me…cooking and recipe developing.  It’s rare if I cook, let alone even sit for an entire meal. I’m constantly racing and at the same time, forgetting about what makes me happy.  So, it’s time to pull back the reigns and slow things down and get back to business.  The business of getting back in the kitchen and bringing you all some recipes!

What You Need:

For the Saute:

2 Cups Arugala

 1/2 Cup Crimini Mushrooms, sliced

1 Shallot, sliced 

1 Clove Garlic, finely minced

 1/4 Cup Sherry Wine

Salt/Pepper, to taste

For the Tomatoes:

2 Cups Mixed Cherry Tomatoes, halved

3 Tbs. Balsamic Vinegar, plus 3 Tbs. to finish dish

2 Tbs. Olive Oil

1 Clove Garlic, finely minced

Salt/Pepper, to taste

For the Polenta Stack:

1 Tube Polenta, sliced 1/2” thick

1/4 Cup Goat Cheese

1/4 Cup Shaved Parmesan

Heat oven to 400 degrees.

1. In a medium bowl, combine the tomatoes, 3 Tbs. of balsamic, olive oil, salt and pepper.  Toss the tomatoes to coat.  Then, spread them evenly on a greased baking sheet and place into heated oven.  Roast tomatoes for about 20-25 minutes.  Remove from oven and set aside.

2. Meanwhile, heat about 2 Tbs. of Olive oil over medium heat.  Saute shallots until translucent.  Add in mushrooms.  Saute until the mushrooms begin to release liquid.  Add in garlic.  Saute until garlic is fragrant, stirring constantly.  Deglaze pan with Sherry.  Allow Sherry to cook off and toss in the arugala.  As arugala begins to wilt, season with salt and pepper.  Set aside.

3. In the same pan, lightly coat the pan with olive oil and set over medium heat. Pan fry the polenta slices until golden brown on both sides. Set aside.

4. In the same pan, lightly coat the bottom with olive oil, keeping over low heat, add in the clove of minced garlic.  Stir until fragrant and add 1/4 cup of balsamic vinegar and roasted cherry tomatoes.  Allow the liquid to slowly reduce until they glaze the tomatoes.

5. While tomatoes are glazing in the pan, begin to create your stacks.  Place a polenta circle on a tray, and begin to layer the soft goat cheese, arugala saute and shaved parmesan cheese.  Layer the ingredients in any order you like.  Once stacks are built, place tray in oven to reheat.  Place the stacks and spoon the glazed tomatoes on the plate to surround the stack.

*I also added a Gardein Vegan Chick’n Scallopini to the dish for some protein.

“Mid Indian Summer Nights Dream”- Indian Spiced Roasted Butternut Squash, Goat Cheese and Black Bean Quesadillas with Coconut Curry Dipping Sauce

Over the weekend, while sleeping quite soundly, I was abruptly woken up from my slumber.  Was it from a nightmare? No.  Was it from the buzzing streets of West Hollywood? No.  It was from none other than a recipe idea that popped into my head.  I sat up in my bed, flipped on the night table lamp, and wrote frantically about the recipe.  The dream of this spectacular dish flowed from my head and into my notebook, and I was determined to create it by the close of the weekend.

So, last night, instead of going to the movies with a friend (btw- sorry!), I put on my apron and got to work.  Within a solid 30ish minutes, my dream had become a reality.  And, boy did it taste good!

What You Need:

For the squash filling:

1 Medium Butternut Squash, peeled and cubed

2 Tbs. Olive Oil

1 1/2 Tbs. Chaat Masala seasoning

1 tsp. Cinnamon

1 Cup Steamed Spinach, drained

1/4 Cup Goat Cheese

1/3 Cup Black Beans

1/4 Cup Corn

1/4 Cup Green Peas

Corn Tortillas

For the Coconut Curry Sauce:

1 Cup Greek Yogurt

 3 Tbs. Coconut Milk

1/2 tsp. Tumeric

2 tsp. Curry Powder

1 tsp. Ground Cumin

1 tsp. Unsweetened Shredded Coconut

Heat oven to 400 degrees.

1. Toss the cubed butternut squash in a medium bowl with the olive oil, chaat masala and cinnamon.  Once coated, pour the squash onto a greased sheet tray and place in oven.  Roast the squash for about 20 minutes.

2. Remove roasted squash from oven and place back in medium bowl.  Use a potato masher to mash the squash until it reaches your desired texture.  Then, fold in the black beans, corn and peas.  Taste and adjust seasonings.

3. Heat a greased grill pan over medium heat.  While heating, spread goat cheese on to a corn tortilla, top with the squash filling and steam spinach.  Place the other tortilla on top and place the quesadilla onto the heated pan.  Cook on both sides until they show beautiful grill marks.

4. While quesadillas are grilling, combine the coconut curry dipping sauce ingredients into a small bowl.  Adjust seasonings to your desired taste.  Serve with grilled quesadillas.

“What Up, Cuz”- Sweet and Spicy Humitas with Goat Cheese

Hola mis amigos!! I’m back from a fabulous vacation to Argentina!  For two weeks I traveled all over and in every climate. From the frozen tundra of Patagonia to the dry dessert in Purmamarca, I experienced all the amazing sights, food and culture Argentina had to offer.

Now, as a vegetarian, I can’t exactly say I had the easiest time finding food to eat throughout my trip. There’s only so much dulce de leche one can eat before becoming absolutely turned off by such a delicious treat.

You see, in Argentina, they have an extensive meat selection on their menus and unless you specify, they consider ham, pepperoni and other meats to be vegetarian (unfortunately, I know first hand). So after a few days of eating pasta and pizza, I finally stumbled upon a few incredible vegetarian, Argentine dishes.

Today’s recipe, Humitas, I first tasted while I was in Purmamarca. They are what I like to consider a cousin to the tamale. Yet, instead of using corn flour masa, you prepare the humita by grinding fresh corn off the cob and combine it with sauteed onions, sugar, spices, herbs and possibly cheese.

While most of the Humitas I ate throughout Argentina were sweet, my version adds a little bite to it with some sauteed jalapenos and cayenne pepper. The combination of sweet and spicy and a hint of creamy goat cheese makes this one delicioso dish!

What you Need:

3 Ears of Corn (husks gently removed and reserved)

2 Tbs. Sugar, or more to taste

1/2 Large Jalapeno, diced

1/2 Large Onion, diced

2 Garlic Cloves, minced

1/2 tsp. Cayenne Pepper, or to taste

1/4 Cup Fresh Basil

1/4 Cup Corn Meal (this is not in the authentic recipe, but I added as an experiment)

Salt/Pepper, to taste

1/4 Cup Goat Cheese

What to do:

1. Using a corn zipper, or sharp knife, zip the corn off the cob and into a food processor. Set aside.

2. Meanwhile, heat a lightly greased medium sized pan on medium.  Add in the onions and jalapenos.  Saute until the onions begin to cook through, then add in garlic.  Saute for another 2 minutes, then add the mixture to the food processor.

3. Next, add in the sugar, spices, cornmeal and basil.  Puree the mixture until smooth.

4. Then, Pour the mixture into a large, fine-mesh strainer and set over a medium bowl.  Place plastic wrap on top of the mixture and set in fridge to cool.

5. While the mixture cools, start prepping your husks.  Set aside your largest corn husks and wipe away any corn silk or dirt.  With the smaller husks, tear off thin strips to make the ties for the humitas.  If need be, tie two strips together to make long ties.

6. After about 20 minutes, remove mixture from fridge and strain as much excess liquid from the mixture as you can.  Then, take two of the large husks and lay one on top of another to create a cross.  Spoon about 2 tbsp. of the filling into the center of the cross and pat down with a spoon.  Add a small amount of goat cheese then top with more filling.  Next, wrap the humita in the husk as if you were closing up a box.  Secure the humita with the husk ties you made earlier.  Set aside, and continue.

7. Meanwhile, place about an inch or two of water to a medium sized pot and place in a steamer basket.  Bring the water to a boil and place the humitas in the steamer basket.  Place the lid on the pot and steam humitas for about 15-20 minutes.  Then serve hot!

Steaming the Humitas:

Humita open and ready to eat!:

“Pine for You”- Pineapple Fried Rice with Gardein Beefless Tips

This weekend I had the pleasure of cooking up this delish dish at the Hollywood Farmer’s Market as part of Vegetarian Times Farmer’s Market Tour!  Serving over 250 hungry farmer’s marketers was the perfect way to spend my Sunday morning!  I had a blast creating the recipe and using some amazing ingredients from Gardein, Lundberg and Oreganol!  I hope you enjoy the recipe as much as the lovely people at the Hollywood Farmer’s Market!

What You Need:

6 Tbs. canola oil (divided)

1 cup diced onion

3 cups leftover cooked Lunberg Short Grain Brown Rice

3/4 cup diced carrots

1 stalk sliced celery

1 8 oz can sliced water chestnuts

1 cup sliced snap peas

1 cup broccoli florets, chopped

2 cloves minced garlic

2 Tbs. soy sauce

1 Tbs. mirin

1 Tbs. pineapple juice

2 eggs

2 diced scallions

1 package, Gardein Beefless Tips (thawed to room temperature)

¾ cup fresh diced pineapple

Crushed red pepper, to taste

Garlic Powder, to taste

Roasted sesame seeds, optional

Sauce for rice

3 Tbs. soy sauce

1 Tbs. mirin

1 Tbs. pineapple juice

2 tsp. of Sherry

1 tsp. Chinese 5-spice powder 

2 tsp. North American Herb and Spice PureOmega Oil

1. Heat wok over high heat.  Add 3 Tbs. oil, onions, carrots and celery.  Saute for 3 to 4 minutes, or until onions are translucent.  Add garlic, snap peas, broccoli, water chestnuts, 2 Tbs. soy sauce, 1 Tbs. mirin and 1 Tbs. pineapple juice.  Saute until vegetables are slightly tender, about 2 minutes.  Remove vegetables from wok and set aside.
2. Wipe wok clean and add additional 3 Tbs. of Canola oil.  Heat wok over high heat and add 2 eggs.  Scramble the eggs in the pan and cook for about 1 minute.  Add cooked rice.  Stir to combine.  Add in vegetables, diced pineapple and Gardein Beefless Tips, sauté for 2 to 3 minutes. 
3. Wisk together sauce ingredients in a small bowl.  Just before serving, pour  the sauce over the rice.  Stir to combine.  Garnish with diced scallions, roasted sesame seeds and crushed red pepper flakes

“Stick that in your Cannelloni and Eat it”- Grilled Zucchini Cannellonis Stuffed with Truffled Goat Cheese and Ricotta served on top of a Grilled Roma Tomato and a Truffled Sweet Corn Sauce

Yes, shame on me for being away for so long.  I considered it, a hiatus.  I mean, I am located in the entertainment capitol of the world right?  So, a hiatus can apply to me too!

After last weeks crazy Pride weekend in LA, I decided to take it a little easier this weekend.  A low-key and relaxing weekend was just what I needed!  So, to kick the weekend off right, I cooked myself a dinner that was one for the books. 

What You Need:

For the Cannellonis:

3 Medium Zucchini (thinly sliced lengthwise, seasoned with salt and pepper)

1 Cup Ricotta

2 Roma Tomatoes (sliced into 1/2” rounds)

1/4 Cup Goat Cheese

Truffle Salt and Pepper (to taste)

Garlic Powder (to taste)

1. Set greased grill pan over medium-high heat.  Grill all zucchini slices on both sides and set aside.  Also, grill your roma tomato at this time and set aside.

2. Meanwhile, combine the cheeses and seasonings in a small bowl, use a spoon combine.  Taste and adjust seasonings.

3. Next, lay grilled zucchini onto a flat surface or cutting board.  If your zucchini is small in width, you may need to overlap a few slices of zucchini to help construct your canneloni.  Then, place a dollop of cheese mixture on one end of the zucchini and roll into a log.  Set aside and continue to create cannelonis until you have used up all the zucchini or cheese filling.

For the Sauce:

1/2 Tbs. Earth Balance Butter

2 Cups Super Sweet Yellow Corn Kernals (frozen is ok)

1/2 Red Onion (minced)

1/4 Cup Sherry

Truffle Salt (to taste)

Black Pepper (to taste)

Vegetable Stock or Water (to thin out sauce)

1. Set a saute pan over medium heat.  Add butter and onion.  Saute onions for about 2-3 minutes.  Add corn and stir to combine.  Next, add sherry and allow mixture to simmer in the liquid until the sherry has cooked out. 

2. Next, pour sauce ingredients into a food processor and blend until smooth (or use an immersion blender.)  Pour contents back into pan to heat and adjust seasonings.  Thin sauce with stock or water to reach desired consistency.

*Re-heat cannellonis in pan before serving, or keep warm in oven until ready to serve with sauce. 

**Add a little crushed red pepper for a little kick!