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by Marisa Olsen

Leftovers for Pizza

I've been a huge make-your-own-pizza fan for years. It's so easy and you can basically put anything on it and it will be delicious. This week my friend and I rolled out dough, smeared fresh pesto and minced garlic, then added freshly cut tomatoes, shredded part skim mozzarella, sauteed chicken and prosciutto (quel surprise). As a precautionary to prevent a mushy crust, we spread a thin layer of olive oil on the pan and it worked like magic- thin, crispy and unburnt. Other ideas for pizza are barbecue sauce with sauteed red onions and aged gouda, asiago and mozzarella with shrimp, scallops and bacon and feta and fresh roasted vegetables.
On another unrelated note, I also indulged in fondue this weekend as a farewell meal for the season. My companions and I used the traditional Gruyere packet, added some white wine and then cut up two crusty loaves of bread and some Granny Smith apples. Mr. Lincoln spoiled us with his Seduction Salad: fresh spinach leaves, strawberries, kiwis, feta, red onion and a lemon honey vinaigrette. A delicious meal and a perfect finish for the fondue gruyere season.

Brasserie Faux?

Hard Peaks