Caramelized Onion & Brussels Sprout Flatbread

perfect pizza for the holidays...

There are some amazing pizzerias around the Cincinnati area these days. Some of my favorites are A Tavola, Mellow Mushroom, and M. You really should try A Tavola if you haven't - they have some wacky, but tasty, combinations. Two of these restaurants make artisan pizzas with Brussels sprouts. So, I thought I'd make my own for this post. While they have handmade dough, wood-fired ovens, and/or culinary genius, and it would seem I'm at a disadvantage, I have to admit that my version isn't too bad! Just ask my husband or our friend James...

I consider this pizza a flatbread because it's served on a thin crust dough. However, you are free to use your favorite dough, it will be just as tasty. Instead of a regular pizza sauce, I use a ricotta and olive oil spread. This pairs well with the caramelized onion and Brussels sprouts. Finally, I top off this flatbread with Parmesan cheese for salt, dried cranberries for sweet, and balsamic vinegar for sour - hitting many of our senses. This pizza is quite appropriate for the Christmas holiday with all it's red and green. Make it for one of your next get togethers. Here's how...

Ingredients
1 Red Onion, halved & thinly sliced
1 Bag Brussels Sprouts, cleaned & sliced to 1/4 inch thick pieces
1 C Ricotta Cheese (light okay)
3-4 T Extra Virgin Olive Oil
Kosher Salt
Ground Black Pepper
1 Thin Crust Pizza Dough (suggest Pillsbury)
3 T Shaved Parmesan Cheese
3 T Dried Cranberries
2 T Balsamic Vinegar

Directions
Preheat the oven according to pizza dough package directions.

Heat a large skillet over med-high. Add 1 T olive oil and the thinly sliced red onion. Cook, stirring occasionally, until the onions are soft and caramelized, about 20 minutes. Be sure to monitor the heat on the pan and if needed, reduce to medium to prevent the onions from burning.

Once the onions are caramelized, add in the sliced Brussels sprouts and season with salt and pepper. Cook, stirring occasionally, for about 5 minutes or until the Brussels sprouts begin to brown.

Meanwhile, in a medium bowl combine the ricotta, 2-3 T olive oil, salt, and pepper. Stir to mix well. Roll out the pizza dough onto a large baking sheet. Spread on the cheese mixture, leaving a 1/2 inch border for a crust.

Next, remove the caramelized onions and Brussels sprouts from the heat. Evenly distribute the mixture on top of the dough and cheese. Place in the preheated oven and bake to package directions. Once the pizza is cooked, remove, and top with the Parmesan cheese and dried cranberries. Finish by drizzling with the balsamic vinegar. Slice and serve immediately. Enjoy!

Eggplant Rollatini w/ Easy Arrabiata Sauce

cozy on up...

We are entering the days of comfort - over-sized sweaters, woolly socks, piles of blankets, and especially food. Baked pasta dishes, pot pie, stew, and more are just around the corner. This dish is completely comforting as well, but it's also a fake out. This dish is actually quite good for you because it's base is eggplant. If you don't love eggplant, this is a good dish for you to try out.

This is a great week night meal. It's quick and easy to make. Roasted eggplant slices are stuffed with a ricotta cheese mixture and baked in a spicy marinara sauce. Of course, comfort food isn't complete without ooey-gooey cheesy goodness. So, this dish is topped with both mozzarella and Parmesan. Cozy on up and make this dish. Here's how...

Ingredients - Serves 4
Rollatini
2 Medium Eggplants
Cooking Spray
Kosher Salt
Black Pepper
1 (15 oz.) Container Ricotta Cheese
1 Egg, beaten
1/4 C Slivered Almonds, toasted
1/4 C Parsley, chopped, more for topping
1/2 C Shredded Mozzarella Cheese
1/4 C Grated Parmesan Cheese

Arrabiata Sauce
Olive Oil
2-3 Cloves Garlic, minced
1/2 tsp. Red Pepper Flakes
2 Bay Leaves
16 oz. Plain Jarred Marinara Sauce



Directions
Preheat the oven to 375 degrees. Prepare two large baking sheets by putting a cooling rack on each. Set aside.

Cut the top and bottom off of each eggplant. Stand an eggplant up on its end and cut 1/2 inch thick planks out of each. Lay the planks on the prepared baking sheets. Spray with the cooking spray and sprinkle each slice with a little salt and pepper. Put the trays into the preheated oven and bake for 10 minutes, switching the trays halfway through.

As the eggplant roasts, make the easy arrabiata sauce. In a sauce pan over med-high heat add 1 T olive oil, garlic, and red pepper flakes. Saute for 30 seconds then carefully pour in the jarred marinara, add the bay leaves, and reduce the heat to low. Continue to simmer until the eggplant is done. Remove the eggplant to cool slightly.

As the eggplant cools, make the ricotta filling. In a medium bowl mix the ricotta, egg, almonds, parsley, and a little salt and pepper. Mix well to combine. Set aside.

Put 1/2 C of the sauce in the bottom of a 2 1/2 quart baking dish. Lay a piece of eggplant flat, put a couple of tablespoons of the ricotta mixture on one end of the eggplant, then roll up. Place in the baking dish seam-side down. Continue rolling the eggplant until all of the ingredients are gone or the baking dish is filled. Be sure to pack the dish tightly with the eggplant.

Next, pour the sauce over the top. Sprinkle with the mozzarella and Parmesan cheeses. Bake for 15-20 minutes or until the cheese is melted and bubbly. Allow the dish to cool for 10 minutes before serving. Each serving is three rollatini. Enjoy comfort without all the guilt!

Banana & Maple Ricotta Filled Crepes

makin' banana pancakes, pretending it's the weekend now...

That song, if you know it, will now be stuck in your head the rest of the day; believe me, I've been singing it since I've been thinking about this post! You have to love Jack Johnson! Anyway, I've made crepes for this post, which are the French version of a pancake. I even learned (by about the fourth crepe) how to flip them in the pan by throwing them in the air. It was a fun experiment...just ask my husband.

Focusing on bananas for these three posts has lead me to making breakfast/brunch food and this post is no different. I've simply filled crepes with maple infused ricotta cheese and sliced bananas. This would be the perfect breakfast or bunch item for a lazy weekend day. And, lets face it, with as cold as it has been, I've had no motivation to get outside and do anything. So, be lazy this weekend and make these French inspired banana pancakes, here's how...

Ingredients - Makes 12 Crepes
1 1/3 C All-Purpose Flour
1 1/2 T Granulated Sugar
1/4 tsp. Salt
1 1/2 C Whole Milk
6 Eggs
1/2 C Water
1 Stick Unsalted Butter
4-5 Ripe Bananas
15 oz. Container Ricotta Cheese (low-fat okay)
1/4 C 100% Pure Maple Syrup, more for topping

Directions

Begin by making the crepe batter: Melt half the stick of butter (4 T) in the microwave; allow to cool. In a blender combine the flour, sugar, salt, milk, eggs, water, and melted, cooled butter. Blend until smooth and all ingredients are incorporated. Allow the batter to rest at room-temperature for about 20 minutes.

While the crepe batter thickens, prepare the rest of the ingredients. In a medium bowl combine the ricotta and maple syrup. Stir together until smooth. Cut the bananas into 1/4 in. thick slices. Set aside.

Make the crepes: Heat a 12 in. non-stick skillet over medium and add a small pat of butter. Once the butter is melted and has coated the bottom of the skillet pour in about 1/3 of a cup of the crepe batter. Swirl the batter around the pan to ensure a thin layer is made. Allow the crepe to cook on this first side for 2-3 minutes.

When it's time to flip, loosen the crepe all around the outside with a spatula. Flip using the spatula, be careful not to tear the crepe, or practice your flipping in the air skills. Just don't be afraid to flip the crepe and you can do it! Cook for another minute on the second side and remove to a plate. Continue making the crepes until the batter is gone; stacking them on the plate as they are finished. Be sure to add a small pat of butter to the skillet before making each crepe.

Finally, fill the crepes: Lay one crepe flat on a clean surface. Down the center of the crepe spread 2-3 T of the maple ricotta mixture and add sliced bananas in 2 rows. Fold into thirds and place seam-side up on a plate. To serve 4 people, plate 3 crepes per person. Top with a dollop of maple ricotta, a few banana slices, and a drizzle of maple syrup. Pretend that it's the weekend now...or if it really is, enjoy!