Pear and Gorgonzola Pizza

Pears, caramelized onion, honey, fresh thyme, Gorgonzola cheese. These are some of my favorite ingredients...all combined in this breathtaking pizza.

This is a relatively simple pizza. Just a few fresh ingredients, perfectly balanced. And the results are magnificent.

BUT....because we're working with few ingredients, it makes the quality of these ingredient very important.


"Once you've put your groceries in the car, the quality of your dinner has already been decided."
- Chef Mario Batali

So, with that in mind, shop for the best and freshest you can find. You won't regret it once you see how each ingredient in this fabulous pizza is highlighted and celebrated!

Pear and Gorgonzola Pizza

1 uncooked pizza crust
1 bosc pear (you want one that is ripe but still a bit firm)
1/2 yellow onion
2 TBS butter
pinch of sugar (optional) Note: if you can get your hands on a sweet onion you might not need it
2-4 TBS Gorgonzola (or bleu) cheese 
2 tsp fresh thyme leaves
2 TBS honey

Preheat your oven according to your pizza crust cooking instructions. (I cook my homemade pizzas very hot and fast. So my oven is preheated to to 525F, which is the highest my oven goes.)

Cut the pear in half and remove the seeds. *tip: using a melon baller is a great way to do this!* Slice the pear thinly.

Cut the onion into small strips. In a small skillet, melt the butter over medium heat. Add the onions and sautee until they are a deep golden color. This should take about 10-15 minutes for them to caramelize. Add the sugar, if desired, and stir until coated. Set aside.

To make the pizza, spread the onions (and some of the butter from the pan) onto the the crust. Arrange pear slices in a circular patter to cover the crust and onions. Sprinkle the cheese and thyme over the top of the pizza. Finally, drizzle on the honey.

Bake according to your pizza crust's recipe (for my crust its about 6-8 minutes at 525F or unitl crust is golden brown.

Mahogany Chicken Wings

I really wish I could take credit for this recipe...but I can't. I found it on allrecipes.com (submitted by Christinet). I've only made minor changes because the recipe is pretty darn fabulous as it is!
The first time I made these, my husband declared it the best chicken wing he'd ever had.

These wings have are rich in flavor, savory and sweet. An asian twist with a subtle kick. It's complex taste  is like nothing you've ever had in a chicken wing. You're taste buds will thank you and beg for more. And the best part is...because they are baked, not fried, your waste line will thank you too!

Here's what you do:

Mahogany Chicken Wings:

3 pounds of chicken wings
1/2 cup soy sauce
1/2 cup honey
1/4 cup molasses
2 TBS chili sauce (I like to use thai sirracha)
1 tsp ground ginger
2 cloves minced garlic
1 TBS toasted sesame seeds

In a medium bowl, mix soy sauce, honey, molasses, chili sauce, ground ginger and garlic. Pour the mixture over the chicken. Cover and refrigerate at least 1 hour, turning occasionally. 

Preheat oven to 375 degrees F 

In a baking dish, arrange chicken in a single layer. Bake in the preheated oven approximately 50 minutes, brushing with remaining soy sauce mixture often and turning once, until meat is no longer pink and juices run clear. 

Sprinkle with sesame seeds. 

*Helpful tip: I've baked these wings in several different sized baking dishes. I've found that if you use a dish that is too big, the sauce will burn. Use a glass baking dish that is just big enough to squeeze the wings into a single layer.

These are great served as an appetizer, along side your favorite pizza, or with an Asian salad.
Give it a try. You won't regret it!

Yaki Gyoza (Japanese pan-fried dumplings)

Gyoza is originally a Chinese dish, called Jiaozi. But it later became very popular part of Japanese cuisine. These dumplings of ground meat, ginger, garlic and cabbage, are wrapped in a thin dough that can be cooked a number of different ways. This recipe is for Yaki (pan-fried) Gyoza. They are fantastic appetizers or side dish.
While there is a bit of a learning curve when it comes to wrapping these little guys up, give it a shot. I think you'll be impressed with culinary skills once these babies hit the table!



Yaki Gyoza:
(recipe adapted from rasamalaysia.com)

Prep time: 20 minutes
Cook time: 10 minutes
Makes about 30 dumplings

1 package round gyoza wrappers
vegetable oil or cooking spray
water for sealing and steaming

Filling:
1/2 pound ground pork, chicken or turkey
1/2 cup minced cabbage
1 TBSP fresh grated ginger
2 cloves minced garlic
2 green onions, sliced thinly
1/4 tsp dashi granules, dissovled in 1 TBSP water, dry white wine, or sake
1/2 tsp sesame oil
1/4 tsp white pepper
1/4 tsp kosher salt
1 1/2 tsp cornstarch

Combine all of the filling ingredients in a medium bowl. Mix until thoroughly combined (using your hands is the best way to do this!).

Place about 1 tsp of the filling on a wrapper.  Lightly fold in half. Using your fingers, press the seam on one end together. Make 4-5 small pleats along the front of the dumpling by folding 1/2 inch sections back on itself as you go. After each pleat, press together with wet fingers to seal. Be sure the edge is sealed completely.

Repeat until all your dumplings are filled and sealed.

In a non-stick skillet, heat a small amount of oil over medium heat. (A generous coating of cooking spray works great.) Working in batches, add dumplings to the skillet. Do not over fill the skillet (you don't want the dumplings to touch while cooking). Cover and cook until lightly brown on the bottom. Add a few tablespoons of water to the skillet. Immediately cover the skillet to capture the steam. Continue to cook until the water has evaporated and the dumplings are cooked through.

If you like crispier dumplings, like I do, you can flip the dumplings and brown the other side before adding the water.

Serve hot with Ponzu dipping sauce (combine in a small bowl: 1/4 cup Ponzu sauce and 1/2 tsp sesame oil).