 Those of you who know me well, know that I like to be somewhat of a trendsetter, not a follower...but, with that being said, I could not help but get on the 'carb free, cauliflower pizza crust' craze recently, when I decided to try and cut out carbs from my diet. I can't imagine life without pizza so I decided to make my own cauliflower crusted pizza, with a twist! Easy, tasty and pretty too, this crust goes together in minutes. Top with your favorite toppings - I used zucchini and mushrooms that I sautéed first in olive oil, threw on some sliced red onions and added a little bit of tomato sauce, mozzarella and Parmesan. Just heat and eat. Broccoli-Cauliflower Crusted Pizza 1 head cauliflower, stalk removed 1 small head of broccoli, stalk removed (optional, some people prefer the color and flavor of all cauliflower) 1 cup shredded mozzarella 1/4 cup grated Parmesan 1/4 tsp dried oregano or basil or a pinch of both 1/2 tsp kosher salt 1/4 tsp black pepper 1/4 tsp garlic powder 2 eggs, lightly beaten Preheat the oven to 400 degrees. Break the cauliflower and broccoli into florets and pulse in a food processor until fine. Place the broccoli-cauliflower mixture in a microwave safe bowl and microwave on high for 4 minutes. Let cool for a minute and then put in a kitchen towel or cheese cloth and wring all of the excess water out, you don't want a soggy crust! Combine the cauliflower and broccoli in a bowl with the mozzarella, Parmesan, oregano, salt, pepper, garlic powder and eggs. Mix well. Transfer to a small baking sheet lined with parchment paper and spread out to the edges or put in the center of a large baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes. Add desired toppings and bake an additional 10 minutes.  As we get ready for another Irish Days celebration here in Murphys, I wanted to share a post that I did a couple of years ago, the best corned beef recipe and the sliders to make out of it! You can of course serve your corned beef traditionally with boiled cabbage, potatoes and carrots but these sliders can be made out of leftovers too, so you're covered either way. I'll be making these this weekend for Indian Rock Vineyards, they make a great party appetizer too. Erin Go Bragh! Glazed Citrus-Spiced Corned Beef
4# corned beef brisket, rinsed 2 oranges, sliced 1 lemon, sliced 2 yellow onions, peeled & sliced 1 T pickling spice for glaze: 1/4 cup brown sugar 1/2 t. ground cloves Place the corned beef in a large pot and cover with cold water. Bring to a boil and skim the foam. Add the onions, oranges, lemons & pickling spice. Simmer for 4 hours until tender. Take the corned beef out of the water and place on a sheet pan. Heat the oven to 350 degrees. Mix the brown sugar with the cloves and rub all over the top of the beef. Heat for 15 minutes or until the sugar melts to a glaze. Slice & serve warm or cool at room temperature and slice for sandwiches. Corned Beef Sandwiches w/Poppy Seed Cole Slaw & Horseradish Mayo 1# Sliced corned beef, enough for 4 sandwiches (see previous blog post for home cooked corned beef or use store bought) 4 sandwich rolls, whatever kind you like 2 cups cole slaw, recipe below 1/2 cup horseradish mayo, recipe below Poppy Seed Cole Slaw Mix together: 1/2 cup mayonnaise, I only use Best Foods 1 T sugar 1 T red wine vinegar 1/2 t poppy seeds Toss with: 1/2 of a green cabbage very thinly shredded (or buy store bought) 1 carrot, grated on large side of a box grater 1 T finely chopped red onion Horseradish-Black Pepper Mayo 1/2 cup Mayo 1/2 t coarse ground black pepper 1/4 cup horseradish Blend together. To assemble sandwiches: Spread rolls with mayo, pile the corned beef on bottom half, then add coleslaw on top of corned beef and put on the top bun—ready, set, eat! |
Cheers!As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical. Categories
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"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"
—Thanks, Melody Archives
September 2020
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