pizza

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As we settle into our new home, we are marveling at our location and excited about warmer weather, longer days, and more time to explore. Life in the new house hasn’t been perfect; it’s been cold, there’s work to be done, and our shower is the coldest I have ever used. Still, we know we hit the jackpot with this home, and we stop almost daily to say how much we love the house.

I love that we were able to stay in Dorchester. Everyone is so friendly, and there are great restaurants and  some beautiful scenery within walking distance from our house.

We’re technically in Lower Mills in Dorchester, close to the Milton line, but we are also very close to Ashmont, making commuting into downtown Boston and Cambridge pretty easy. . . as easy as life on the MBTA can be.

Baker Chocolate Factory

Lower Mills has some beautiful spots, including the Baker Chocolate complex. I love the old mill and mill-style architecture. It always makes me wonder what life was like when the chocolate factory dominated Lower Mills. I bet it smelled great, but I am fairly certain life was not easy for anyone back then!

The shops and restaurants around Lower Mills are adorable. When we were in the process of buying our house, we stumbled upon the Lower Mills holiday stroll, and it was so charming, right out of a holiday movie.

The Ice Creamsmith is currently closed for the winter, but it’s old fashioned exterior adds to the charm of the village, and the promise of homemade ice cream will get us through to March when they reopen.

Ice Creamsmith

The Ledge Kitchen and Drinks is one of our absolute favorites. We have been fans a long time, especially of the Ledge patio. The Ledge is a short walk from our house, and we have been enjoying dollar oysters and their flatbreads. Sadly, the restaurant has been sold, and a new one will take its place, only no one, including the staff, knows when.

Until they close we will continue to stop in. The food and staff are so great, and we will be sad to see them go.

Ledge Kitchen and Drinks

Just down from the Ledge is the sweetest little bakery, Sweet Life. Their cookies and pastries and breads are SO good. Their coffee is also great, and I am pretty sure that Sweet Life will be our fuel-up stop on the way to the boat on summer weekends. I am imagining that everything we love in our neighborhood now will be that much better when it’s light and warm.

Sweet Life Bakery

Then there is one of my favorite features of our new house’s location: we can walk to Steel and Rye.

Steel & Rye

Steel and Rye recently started serving brunch, and we have already been twice. With a serious brunch cocktail list, oysters, house-made donuts, and other incredible treats, their brunch is one of the best in the Boston area.

Steel & Rye

Last, but certainly not least, are Chris Douglass’ Ashmont area restaurants Tavolo and Ashmont Grill. Tavolo is perfect for pizza and wine, while Ashmont Grill is just perfect for everything.

Tavolo

We especially love to wander over to Ashmont Grill for cocktails and apps. What’s even better is how, with these restaurants, Douglass really added to positive change in the Ashmont area. Many other businesses followed him into the area, resulting in a vibrant neighborhood.

Bee's Knees Cocktail

So there you have it; our little corner of the world, and all of the fun and food that we are looking forward to being part of our lives. It’s an exciting time; now if it would just get warmer so we can actually spend some time outdoors, it would be perfect.

Tags: Boston, cocktail, Dining out, Dorchester, Food, pizza, Restaurants

Trying to cram in as much summer as possible, I have literally been eating cherries, tomatoes, peaches, and corn all day every day. I’ve been dreaming about a day when I am a zillionaire and can build a greenhouse in my back yard to grow all of my fruit and veggie favorites year-round. Wouldn’t that be amazing?

My pizza made with almond meal pizza crust is a big hit in this house, so this week, instead of a saucy, cheesy pizza, I decided to put a summery twist on it by making an almond meal flatbread with grilled peaches, arugula, prosciutto, and goat cheese.

fresh peaches

Yum.

The only real work involved in this recipe is making the almond meal crust. I simply mixed up two cups of almond meal, two eggs, and a drizzle of olive oil together and rolled it out as thin as possible. It was still too thick for my taste, but it’s a sticky dough. I’d love to perfect it to get a less thick, less dense crust.

I baked the crust at 350 for about 18 minutes.

making almond meal pizza crust

While the crust was baking, I pulled together my other ingredients, including this Volpini pre-chopped prosciutto. I think I am done with prosciutto. I love the flavor, but it’s always so chewy!

prosciutto

arugula

I used my grill pan to get some grill marks on the peaches. They were beautiful, smelled great, and more importantly tasted so delicious.

grilled peaches

 

almond meal pizza with peaches, arugula, goat cheese, prosciutto

Once the almond meal crust was done, I just topped it with all of my ingredients. I finished with a drizzle of olive oil and a sprinkle of sea salt.

The flavors in this dish were phenomenal as were the different textures. Unfortunately, the almond meal crust was really thick  which made it a little dry. I guess it works better as a saucier option to cut some of that dryness. Still, this was a tasty meal and one that packed a pretty good protein punch.

Tags: almond meal, dinner, flatbread, Food, goat cheese, peaches, pizza, recipe

I’ll be honest. It has been quite awhile since I cooked anything new or exciting. First I was away in New Jersey and then I was eating loads of pasta and other carbs plus lots of kale smoothies, prepping for the Boston Marathon. Once the marathon was over, I had almost no appetite, and when I did, I was starving and eating pretzels, chips, pudding, and other snacks or takeout.

After a week of that, I not only started to get bored with my eating, but I also realized that without the training, I need to adjust the way I eat. I am also going to be in and out of a new office for awhile, so eating real meals and planning is going to be key.

On Monday night, I decided to get back in the kitchen with a new ingredient I picked up at Trader Joe’s, Just Almond Meal. My original plan was to add it to yogurt for an extra boost of protein, and I did that for breakfast. After spending some time googling, I also decided to make a pizza crust.

almond meal

Pizza crust made with almond meal is gluten free and has a nice amount of protein. Making the crust is easy, just 2 cups of almond meal, 3 eggs, a few drops of olive oil, and a pinch of salt. I added some garlic powder for seasoning, mixed it all up, and then formed it into a pizza on an oiled pizza pan.

almond meal

To dry the dough out, I baked it for about 6 minutes in a 425 degree oven. The recommended temperature is 350, but I was roasting perfect Brussels sprouts at the time too.

While the dough got nice and dry for the toppings, I chopped leeks and melted them down in some nice brown butter. I also made a quick pizza sauce with canned plum tomatoes with basil, salt, and a pinch of sugar.

leeks

When the dough was dry, I topped it with the sauce, goat cheese, and leeks. I cooked it for about 15 minutes, until it was brown at the edges and the cheese was melted.
gluten free pizza

I served the pizza with roasted Brussels sprouts that had been drizzled with honey. I was trying to recreate the Russell House Tavern sprouts. Mine were good, but not that good.

Brussels sprouts

The pizza? It was delicious. It definitely had a hefty crust that filled me up quickly, but I really enjoyed how buttery it was and how easy it was to make. The toppings were perfect. You can’t go wrong with leeks and goat cheese! I didn’t tell my husband about the crust until he finished and was raving about the pizza. We were both pleasantly surprised at how good this nutrient-rich option was. I’ll definitely be using almond meal to make crust and other baked goods in the future. But don’t worry, I am not going all Paleo on you, just mixing things up a bit.

Have you tried any new-to-you ingredients or cooking methods lately?

Tags: brussels sprouts, dinner, Food, leeks, pizza, vegetables, Vegetarian

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