Fontina and Prosciutto Pizza with Arugula

Ahhhhrugula! I think I’ve decided that if I were going to eat one food for the rest of my life it’d be pizza. I love all sorts of crazy toppings and I have learned a thing or two.

I was partially inspired by the last pretty authentic neopolitan pizza I’ve had lately (Antico Forno) when I dreamed this one up. I also was feeling a salad-y topped pizza for a change too. It’s nicely springy and would even be a good vehicle for any leftover Easter ham you have kicking around!
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Ingredients:

pizza dough
1 tbs chopped garlic
3 tbs olive oil
2 cups shredded fontina
4-6 slices of prosciutto
3 cups arugula
drizzle of truffle oil
¼ cup with shaved Parmesan

Directions:

Pre-bake the crust for 15 minutes at 425 degrees.
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Top with cheese and garlic/olive oil mixture brushed on crust. Return to the oven until melted (about 5 minutes)
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Once out of the oven, top with slices of prosciutto
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Then top with arugula tossed with truffle oil
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It was good, and different. I liked the few quality ingredients. The prosciutto was salty and the fontina was googy and nutty. By not cooking the prosciutto, it kept it really soft and bite-able.
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I actually didn’t top the whole thing since obviously it was going to be lunch the next day. It reheated well too!

Pork Tamale Pie

The other night, I was prepping dinner and I was following a recipe. I actually rarely follow recipes. I consider them “suggestions” or jumping off points in most cases. I read a lot of blogs and google a lot of recipes so it is often mishmash of an “adapted from.” Following recipes can be stressful and it takes even longer! You might be surprised how quickly I can whip something up if I’m not blogging it!
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Things were going well, then going poorly, and it was crazy. Part smelled really good but the other part seized up. I burned my hand (not badly, don’t worry mom!) and almost dropped the entire cast-iron skillet (which contained the entire meal). The external flash I nab from Mr. J wasn’t working, I chose a pan a bit too small, and the pup was underfoot.

While all of this was happening, I was rocking out to my kitchen radio the previous owners of the house so kindly left. Kelly Clarkson’s “oldie” “Beautiful Disaster” came on. How appropriate for this meal?! It was seeming like just that.

Pork Lover’s Tamale Pie

 

from Rachael Ray Magazine

1 cup milk
1 cup cornmeal
2 cups boiling water
Salt and pepper
2 tablespoons butter
1 teaspoon honey
1 tablespoon corn oil or EVOO
1/3 pound mexican chorizo (raw) or chopped spanish chorizo (cured) (I nixed this since my store only sells spicy and Mr. J doesn’t love lots of heat)
4 slices bacon, finely chopped (I nixed this too since I planned another meal with bacon and figured we’d be fine without it)
1 pound ground pork
2 tablespoons fresh thyme, finely chopped (I used dried)
1 tablespoon chili powder
1/2 tablespoon ground coriander (about 1/2 palmful)
1 small onion, chopped
3 – 4 cloves garlic, chopped
1 cup beer
1 14 1/2 ounce can diced tomatoes with chiles, drained (I used fresh)
1 1/2 cups shredded cheddar
Cilantro leaves and sliced scallions, for garnishing (I chopped arugula I had instead)

Directions (in Rachael Ray’s words)

In a medium saucepan, heat the milk. Whisk in the cornmeal, then whisk in the boiling water and cook over medium-low heat, stirring occasionally, until very thick, 15 to 20 minutes. Season with salt and pepper, then stir in the butter and honey.
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Preheat the broiler. Meanwhile, in a large ovenproof skillet, heat the oil over medium-high heat until smoking. Add the chorizo and bacon and render the fat for 3 minutes. Stir in the pork and cook, crumbling the meat, until browned, about 8 minutes.

Season with the thyme, chili powder, coriander, salt and pepper. Add the onion and garlic and cook for a few minutes to soften. Stir in the beer to deglaze for 1 minute. Add the tomatoes to heat through.
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Spoon the thick cornmeal over the pan and spread evenly. Top with the cheddar and brown under the broiler for 2 minutes. Serve from the skillet, garnished with the cilantro and scallions.
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So, check out what happens when you read the first step and overlook the fact that the water should be boiling water. In the time it took to heat the water (after adding the cornmeal to the milk) it totally seized up. I was going to dump it and start over but I was feeling especially determined. I whisked as much as I could once the water was finally boiling. Seriously though, milk and cornmeal are cheap ingredients and wouldn’t have set me back.
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After all that I bet you’re wondering how it was. It was good, not amazing. I think the chorizo and bacon would add a bit more flavor. We joked it was Pork-Liker’s Tamale Pie rather than Pork-Lover’s Tamale Pie since I omitted 2 of the 3 porks. I used fresh tomatoes and think canned would have boosted the flavor too. That’s quite the creative licensing given the fact that I said I was following the recipe.
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I liked the cornmeal topping and I appreciated that this wasn’t a million ingredients. It reheated surprisingly well too. It was a fun and I was glad to have a different Mexican meal for a change.
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Blogging Better

I recently attending a Boston blogger conference a few Saturdays ago at Google. It was so great to see some bloggers I don’t get to see all the time and to meet some new ones at Blog Better Boston.
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I have to admit, I didn’t loooove everything. I think the conference was really well organized and attendees were really well taken care of (aka, free breakfast & lunch, goody bags, give aways etc). I loved that there were so many talented people in the same room! I think I just wasn’t all the way into shamelessly promoting my blog or meeting hundreds of new bloggers…feels like the first day of college to approach groups of people already in conversation. I was also tired from a busy couple of days at work so maybe I just wasn’t in the mood/mindset. I loved seeing some Boston Brunchers!
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Twitter was trending all day but I would have loved more digital examples from the speakers or highlights etc. It would have been cool to see what super skilled bloggers like, or look for, or are inspired by, how far their blogs have come, etc. The food photo session had great examples of food photos with her own critique/notes. That was awesome coming from a professional.
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I can’t say every session was perfect for me. I think there were good ones to choose from and there was a variety. The speakers were great, but I think sometimes it was a bit too distant for  the diverse crowd of food, fashion, and mommy-bloggers to relate. I mean, everyone can use info on building traffic/community and everyone benefits from discussions on monetizing your blog, but since it had to apply to pretty different writers it sometimes missed the mark because of concrete details or examples missing. Working in events I truly believe you can’t please all people all the time though and I can be a tough critic.

I loved the session on traffic & community and liked the food photography session a lot too. Even the list of attendees and their blogs was helpful to be introduced to some new local ones.
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You could spot the fashion bloggers right off the bat but I was really interested to see how many there are since that whole topic is wayyy outside my realm of knowledge.

It was impressive that the space, breakfast and lunch were all donated…something I didn’t really need to know as a paying attendee, but the price wasn’t out of reach for most people. I also learned that it sold out.
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I think I got a lot of resources out of it and I know the work it takes to put on something like that. I know some new blogs to check out and have a short list of aps, books, websites, etc. I hope there are more in the future or even short programs that are more specific. I took an amazing class at BCAE before I started my blog and that 2 hour class was very targeted and honestly more helpful than this one was.

It makes me think about my blogging identity. I don’t know where I’d fit between blogging pros & new blogs. I track my traffic but don’t market the three bite rule to expand readership. Hmm. Lots to think about.

Bacon Caramel Corn

Last time I made caramel corn I was really impressed, this time it was a bit off. The idea was on, but I’ve included some tweaks and will give it another go. I used a bit too little caramel for so much popcorn so I’ve upped the liquid quantities below.

Ingredients:

3 cups popped popcorn
1/2 cup salted cashews
4 slices of thick cut bacon cooked, and chopped
3 tablespoons butter
1/3 cup brown sugar
1/3 cup honey
3 tbs maple syrup
1 teaspoon vanilla
1/2 teaspoon baking soda

Directions:

Preheat oven to 275 degrees. Line a baking sheet with a silicone mat.
In a large bowl mix the popped popcorn, nuts, and bacon.
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Over medium heat stir the butter, brown sugar, and honey until butter melts. Stir in syrup. Bring to boiling over medium heat. Boil at a moderate, steady rate for a couple of minutes. Remove from heat. Stir in vanilla and baking soda (mixture will foam up).
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Pour the liquid mixture over the popcorn mixture in bowl; stir to coat well.
Transfer to a large baking sheet and bake for 10 minutes, stirring every few minutes.
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Remove from the oven and let it cool. If you want clusters leave it; if you want bite sized pieces then spread it out to cool.

The maple + caramel + smokey bacon was great. I liked the flavors but think too little caramel left too many pieces barely covered so it was a bit too sticky and soggy.
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Biz Cards

Back during my 1st blogaversary, I said mapped out my goals. One of them was to get business cards. The day has come.

drum roll please!
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Aren’t they awesome? That’s the front and back. So snazzy. I’m really excited.

Also, the day has come to drop down to 2 posts a week until my event at work is over. This is my busiest time of year and it’s all I can do to be a real person (like do laundry, go to the gym, walk the dog, and eat real food) and to do what I need to do to stay sane when I’m not working (like lounge, sleep, read, watch dumb tv). Every year is like this so I knew it was coming. In June I’ll be back to 3 posts per week.

In the meantime, send me a guest post (emily@thethreebiterule) or wish me luck!