Kathy’s Vintage Modern Recipes🍕🍔🍝!!

Tuesday, March 1, 2016

(photos: Google+ & itsdatenight.com & aupairinamerica.com)

(Source: turnto23.com & quotes giant.com & history.com & quotes gram.com)

••••HAPPY LEAP DAY!!!!

(photos: imagefully.com & archwall.xyz )

••••HAPPY CARNIVAL DAY!!!

(Source: cheftini.com & photos also & Rachael Ray magazine)

••••PIZZA CAPRICCIOSA-YUM!!

Meatless Pizza Capricciosa

Ingredients

For the mushrooms and leeks

Sauté leeks and mushrooms in a pan with olive oil and butter on med heat for 5 minutes; add Marsala wine; add thyme or Rosemary;cook down until most of the liquid disappears; remove from pan in a dish/bowl and let cool.

For the Sauce

Crush 16 oz of San Marzano tomatoes with juice into a bowl with your hands to fine pulp. Add salt and olive oil and mix together.

For the Pizza

Pre-heat oven to 400 F
Let dough sit at room temperature for about 1/2 hour.
Grease a Large baking sheet with. Cooking spray. Take the dough in your hands and stretch it around a bit before placing on cookie sheet. Gently stretch the dough from the center towards the end of the pan.
Drizzle olive oil over the dough and coat the top of the pizza, including the edges. spread the sauce all over the pizza using a spoon or ladle. Leave a 1" border around the edges.
Sprinkle some grated Parmesan cheese, and bake in the oven for aprox. 15 mins.
Remove from oven add mozzarella cheese and basil slices sporadically, then add the artichoke hearts, mushrooms and leeks, then olives.
Turn the oven temperature up to 450 degrees F. Place pan back in the oven in middle/top rack and cook pizza until cheese becomes bubbly aprox. Another 10 minutes.
Carefully remove; Let cool; slice into desired pieces.

Notes

(Source: junedarville.com & photos also)

••••ROASTED RED ONIONS WITH PORT WINE!!!

Roasted Red Onions

Prep time

20 mins

Cook time

40 mins

Total time

1 hour

Roasted red onions first poached in port wine, then grilled and sprinkled with fresh thyme...

Serves: 4

Ingredients

Instructions

Peel the red onions carefully. Leave both sides (the roots and the stems) untouched, don't chop them off or the onion might fall apart while boiling. We need the onions to stay in one piece for roasting later on. Place onions in a large saucepan and add the bay leaf, garlic cloves, cold water, balsamic vinegar and the red wine or port wine. Season with some pepper and salt.
Place the pan over high heat and bring the onions and wine mixture to a good boil. Once boiling, turn the heat low and let them simmer for 20 to 25 minutes. Remove the cooked onions from the pan using a slotted spoon and place them on a clean chopping board to cool down.
Chop off both ends now, the roots and the stems. Then slice the onions in half lengthwise.
Sprinkle a baking tray with some olive oil and season with a little pinch of salt and pepper. Place the onions on it, largest side up. Sprinkle with extra olive oil, pepper and salt.
Roast the red onions under a hot grill for a couple of minutes until nicely browned on top. Depending on what grill you got, cooking time can differ. Mine took about 18 minutes to get the best result. Keep a close eye on the onions while roasting, they can burn fast. Once the onions are done, remove them from the grill and place them on a clean serving plate. Sprinkle with extra olive oil and the fresh thyme leaves. Serve hot to lukewarm.