Happy New Year!
With the three of us being immunocompromised and the pandemic raging on, we will continue to spend a lot of time in the kitchen this year.
But, we will no longer have Thursday Doughday. It started out with different ways to use pizza dough other than pizza. We are now going to call it In the Kitchen with Matthew.
Roy and Matthew are planning to do some outdoor Dutch Oven cooking twice a month, Over the Coals with Dad & Matthew.
And, since I have exhausted my ideas for fruit on pizza, I am starting a new series on Friday nights. I will be making 52 different Styles & Variations of Pizza in America.
So here is a recap of this past week…
In the Kitchen with Matthew: We made Italian Ravioli Stew and Tiramisu.
Over the Coals with Dad & Matthew: Dutch Oven cooking in the winter brings back memories of winter camp outs with Scouts. Today’s special is Pork Chili Verde and Corn Bread.
Friday (Fruit) Pieday: Today marks the end of fruit pizza with Prosciutto Hazelnuts (they are a fruit) & Roasted Butternut Squash Pizza…my pan crust topped with ricotta cheese mixed with lemon & rosemary, Parmesan, butternut squash, prosciutto, hazelnuts, red onion, mozzarella and garnished with chives.
I have made 36 pizzas with fruit: Pineapple, Tomatoes, Mango, Figs, Pears, Apples, Dates, Olives, Strawberries, Blueberries, Raspberries, Grapes, Blackberries, Cherries, Peaches, Cantaloupe, Plumcots, Watermelon, Nectarines, Plums, Apricots, Pomegranates, Coconut, Avocado, Kiwi, Eggplant, Papaya, Mandarin oranges, Chestnuts, Grapefruit, Cranberries, Bananas, Pistachios, Jackfruit, Almonds and Hazelnuts.
Growing up we often spent New Year’s Day with our grandparents or other relatives from the South. The time-honored tradition of serving certain food was to bring good luck in the New Year…Black Eyed Peas bring pennies, collard greens bring dollars and cornbread brings gold.
So here is my modern-day version…
New Year’s Day Good Luck Pizza…my cornbread pan crust topped with a sauce made of cream cheese-sour cream-cumin-jalapeños, cheddar & pepper jack cheese, Parmesan, black eyed pea dip with ham, collard greens sautéed in garlic infused olive oil and mozzarella.
We are looking forward to another year of cooking and creating pizzas!