What does “gourmet” really mean? One of the reasons I started this blog was because I don’t like how a lot of “foodies” act snobby and superior when it comes to “gourmet” ingredients and food.

Case in point – I was doing a Google search [...]]]>

What does “gourmet” really mean? One of the reasons I started this blog was because I don’t like how a lot of “foodies” act snobby and superior when it comes to “gourmet” ingredients and food.

Case in point – I was doing a Google search for a bottled salad dressing that I like. I usually make my own dressing, but I’d had this bottled honey-dijon dressing before and liked it. You know, sometimes it’s nice to have a bottled dressing to mix things up a bit, and this one claimed to be all-natural. Well, I came across this “foodie” forum where some poor man had innocently asked which of this brand’s dressing people liked. Poor, poor man. He didn’t realize that his question would unleash a page of belittling, superior, and almost rude comments. One person said that making a salad dressing was (for him/her) as easy as boiling water, and therefore s/he couldn’t understand why anyone would want a bottled dressing. Some people refused to answer the question without knowing what was in the salad. One person said s/he thought “this thread was a joke”. I could go on.

I’m generalizing of course. Most people were very nice and helpful. But the few so-called gourmets who liked to hear themselves talk (or type I guess), and tell people that they’re not a cook if they use bottled dressing, really stood out. I mean, geez Louise, can’t you ask a simple question these days and expect a simple answer?

So I want you to know, that even though this post is called “Homemade Gourmet Pizza”, no one is going to judge you for ordering from Domino’s or Little Caesar’s or whatever’s closest to your house. Or for eating a whole bag of Crazy Bread by yourself.

It’s just called “gourmet” because it uses a few ingredients that you wouldn’t necessarily find at your local pizza joint, toppings that are normally associated with more expensive gourmet pizzas. But you can use the crust and add anything you like, of course. And it’s E-A-S-Y.

Homemade Gourmet Pizza with Wild Mushrooms, Broccoli and Sweet Potato
Don’t be intimidated by making your own crust – this one is so easy and fast, even I can do it.
Makes 2 9×12 pizzas.

Pizza Dough
2 tsp dry yeast
1/2 tsp sugar
2 ½ cups all-purpose flour
pinch of salt
1 cup warm water
1 tbsp olive oil

Toppings
1/3 cup sun-dried tomato pesto
¾ cup chopped broccoli florets
½ cup thinly sliced wild mushrooms (I used shiitake)
1 medium sweet potato
¼ thinly sliced red onion
1 ½ cups grated cheese (I used Gouda, because that’s all I have)

Preheat oven to 400F or 200C.

First, make the dough. Proof the yeast by mixing it in a bowl with the sugar and water (water should be about the temperature of a hot Jacuzzi). Let it sit 5 minutes until it starts to foam. If it doesn’t foam, throw it out and try again (your water might be too cold or too hot…it should be about 40-45 Celsius). If it still doesn’t work, you might need to get new yeast.

Meanwhile mix the flour and salt together in a bowl. Add the yeast mixture and the oil, and stir together with a spoon. Use your hands to shape it into a ball, and knead it for 2-3 minutes until smooth and homogenous (I like to knead it right in the bowl as it picks up any extra floury bits). Remove the ball of dough from the bowl, grease the bowl with a light coat of oil, and put the dough back in, turning to coat with oil. Cover with plastic wrap and let dough rise while you prep other ingredients.

Peel sweet potato and chop into ½ inch dice. Toss with a bit of salt, thyme and olive oil, just enough to coat, and roast in oven for about 20 minutes, until cooked through. While potato roasts, prep other vegetables if you have not yet done so.

When potato is done, turn oven up to 500F. Divide dough into two equal portions. Roll each into a 9×12 rectangle (or make circular pizzas, whatever you like!) and place on a baking sheet.

Spread thinly with sun-dried tomato pesto (a little goes a long way, but add more if you want a strong tomato taste). Sprinkle evenly with cheese and toppings. Add some salt, pepper or herbs if you like.

Bake in blazing hot oven for about 10 minutes or until cheese is bubbling and crust is browned.

As you know, Chris LOVES Mexican food with a passion, and it has been a challenge to produce authentic-tasting Mexican food over here in China. I have a few tricks up my sleeve to satisfy my husband’s Mexican food cravings, such as homemade chorizo, [...]]]>

As you know, Chris LOVES Mexican food with a passion, and it has been a challenge to produce authentic-tasting Mexican food over here in China. I have a few tricks up my sleeve to satisfy my husband’s Mexican food cravings, such as homemade chorizo, pico de gallo, and several other things, and sometimes, these chicken quesadillas are just the thing. Some cumin, oregano, and chili pepper gives them that signature Mexican taste, while pepper jack cheese adds some kick, and they are an easy fast dinner to throw together.

I wasn’t going to put these up on the site at first because I felt like they were so simple, but the pictures of the stacked quesadillas turned out so cute, I allowed Chris to convince me.  Plus, as he pointed out, simple is good.  We all need more simple in our lives, right?

Chicken Quesadillas
Makes 3 quesadillas, perfect for two hungry people or three people with normal appetites. Feel free to adjust spices to your liking.

6 flour tortillas
2 chicken breasts, cut into ½ inch cubes
3/4 tsp ground cumin
1 tsp dried oregano
½ to 1 tsp chili powder
1 tbsp oil, plus more for sautéing
1 small green bell pepper, diced (or ½ one large)
1 small red onion, diced (or ½ one large)
1 cup shredded pepper jack cheese
salt and pepper

Mix the chicken cubes with the cumin, oregano, chili powder, a pinch of salt and 1 tbsp oil. Set aside.

Heat another tbsp oil in a pan and sauté the onion over medium heat until translucent, then add the green bell pepper and a pinch of salt. Sauté until pepper is softened. Remove to a separate dish and set aside.

Using the oil remaining in pan, sauté the chicken cubes until cooked through. Remove to the dish with the vegetables and set aside.

Wipe the pan out with a clean dishcloth or paper towel, leaving a thin film of oil, and reduce heat to low. Lay a flour tortilla in the pan and sprinkle a bit of cheese evenly over the tortilla. Sprinkle some vegetables and chicken on top of the cheese, and top with another layer of cheese. Lay another flour tortilla over it all. Cook until cheese is melted, flipping once, and tortillas are slightly crisp. Repeat with the remaining ingredients.

Fresh shiitake mushrooms are one of my recent discoveries since we’ve been living in China. They’re relatively cheap and plentiful here, and they’ve got a great flavour – savory and soft. Yum! They are so different from the dried kind [...]]]>

Fresh shiitake mushrooms are one of my recent discoveries since we’ve been living in China. They’re relatively cheap and plentiful here, and they’ve got a great flavour – savory and soft. Yum! They are so different from the dried kind that is used often in Chinese cooking (which is what I grew up with). Not that I don’t like the dried kind – they have a pungent, intense aroma that is essential for some dishes – but the fresh ones go so well with cheese. And butter. And garlic. Ummm.

So here’s an easy meal that requires next to no active time (though the potatoes do have to roast for an hour in the oven) that’s delicious and will impress even the kids. For mushroom-haters (I am aware that there are some of you out there), you can substitute bacon, ham, olives, or pretty much anything else and I bet these would still taste fabulous.

By the way, go ahead and eat the skins. Potato skins are high in fiber and potassium, and the flesh just under the skin is high in vitamin C. They’re also low in calories. So don’t feel guilty about going off your diet – potatoes are healthy after all.  Just substitute plain yogurt for the butter and cut down on the cheese if you’re concerned about the fat content.  Oh, and since we’re eating the skins, buy organic potatoes if you can.  The last thing you want is to be ingesting a bunch of pesticides along with your healthy fiber and potassium.

So without further ado, Twice-Baked Potatoes with Shiitake Mushrooms!

Twice-Baked Potatoes with Shiitake Mushrooms

4 medium-large baking potatoes (I only have the yellow Chinese kind, so that’s what I used)
3 tbsp whole milk
1 tbsp softened butter
1 small onion, diced
1 clove garlic, minced
100g semi-soft cheese (I had Gouda, so that’s what I used), diced small or shredded
10-12 medium fresh shiitake mushrooms
1 tbsp vegetable oil
4 slices of mozzarella (optional)

Scrub the potatoes, making sure you remove all dirt. Prick the potatoes all over with a fork, and then roast them in a 200 C oven (400 F) for about an hour, or until the skins are wrinkled and flesh is soft.

Meanwhile, cut or rip the stems off the mushrooms and wipe them with a damp cloth. Slice them about 1/3 inch thin.

Heat the oil in a skillet set over medium-high heat, and add the diced onion and garlic. Stir around and let them brown for 2-3 minutes. Add sliced mushrooms and sauté until mushrooms are tender, another minute or two. Season with salt and pepper. Set aside.

When potatoes are done, slice them in half, and using a teaspoon, scoop out the potato flesh, leaving a 1/3 inch border around the potato skins. Mash the potato flesh in a bowl with the milk and butter. Fold in the onion/garlic/mushroom mixture, as well as the diced cheese. Taste for seasoning and add salt/pepper if needed.

Spoon the mashed potato mixture back into the potato skins, and top each with a slice of mozzarella (optional). Place on a cookie sheet or shallow pan. Bake at 175 C (350 F) for 15 minutes, until cheese is melted and potatoes are heated through. Set under broiler for a minute or two if you want the tops browner. Let cool a minute or two, then serve.

Add a big green salad and a bottle of white wine, and you’ve got an easy and delicious vegetarian meal for 4. Yummilicious!