Butternut Squash Pizza

Last week, we went to this beautiful farm right outside of Yellow Springs, OH. I don't remember the name of this farm, but we did get some beautiful produce. We picked raspberries, got some jonathan apples, heirloom tomatoes and butternut squash.

I made a meal with the butternut squash the day we bought the squash, but had all this leftover squash and decided to make a pizza with it.

First, I made a pizza crust using Fleischmann's Pizza Crust Yeast. It's an easy recipe and has no wait to rise time, as it rises while it cooks. I highly suggest it for those who don't want to spend the day waiting for their pizza dough to be ready.

Half-way through the caramelizing process

Next, I caramelized a yellow onion. For those of you who don't cook a lot, or even those who do caramelizing onions is different from cooking them down, as I learned last night. It takes about 25-30 minutes of cooking the onions really well to really pull out all the sweetness from the onions. It's worth taking the time to do this because it was delicious.

I had already sauteed the butternut squash for the meal I'd made earlier in the week, so I just cubed what I had remaining.

It was then time to assemble the pizza, first I spread out the pizza dough onto a pizza stone and brushed it with some olive oil.

Then I put the butternut squash on the pizza.

Then came the caramelized onions.

Then I crumbled on the goat cheese. The final step was to put some salt, pepper and oregano  on the pizza for seasoning. I baked this at 350 degrees for about 25 minutes.

And this was the final product. It was super yummy. While this crust is delicious, I think these toppings are better for a flat bread pizza, so with the left over toppings, I'm going to try that tomorrow. Does anyone want to hear the results of that?

Enjoy!

Vanilla & Whipped Cream

Vanilla and whipped cream are two things that can be really pricey at the grocery, but are also super easy to make. I made vanilla for the first time recently and finally used it to make whipped cream yesterday. It was easily the best whipped cream I have ever made. I'm attributing it to the homemade vanilla and thought since it was so good, I would have to share with all of you.

Making Vanilla Extract
3/4 cup 100 proof vodka
vanilla bean, split lengthwise

Glass jar with Lid

You can make as much as you'd like, but keep the ratio 3/4 cup of vodka to one split vanilla bean. Place the split vanilla bean in the jar and pour the vodka over it. Be sure the entire vanilla bean is covered in vodka. You screw the lid on tight and let it sit for one month. That's it. It will turn a very nice caramel color. You remove the beans, strain the vanilla (if any of the seeds are sitting at the bottom) and have some great vanilla.

If you dry out the vanilla beans they can still be used to make vanilla sugar. I haven't done that yet, but know that it can be done.

This picture is about two hours after I put it up, it gets a much deeper color before it's ready.

Making Whipped Cream
1 cup whipping cream
2 tbs sugar
1 tsp vanilla extract

Pour the whipping cream, sugar and vanilla into a bowl and mix together. Once everything is combined, place the bowl and what you're going to use to whisk it in the fridge for about 30 minutes. This is not necessary, but I find that it helps it become whipped cream a bit faster. After that 30 minutes (or immediately if you'd like) you need to whisk it, whether by hand, handheld beaters or a kitchen aid, until it forms soft peaks.

If you're like I was when I first made whipped cream, you'll wonder what does that mean. Imagine what any whipped cream or even cool whip has looked and felt like when you've put your finger in it to taste some. It forms a soft peak when you pull your finger out.

Also, I can't tell you how long to whip it because it depends on the speed you use and how much you're making. However, I can warn you not to whip it too long. If you pass the point it will start to get thicker, almost like an icing and if you go past that it will turn into butter. And not yummy butter, but sweet vanilla butter - which I can tell you from experience is not very good.

So, that's how to make vanilla & whipped cream. Two easy things that everyone is impressed by when they hear you've made it at home. Enjoy!

Crab Cake Night

My wife and dearest friend both love crab cakes and tonight was one of the nights I made them. I was really intimidated the first time I made them, but they were so much easier than I thought. And they're super delish. Here is the recipe I use:

1 lb crab meat (lump)
1 egg

2 green onion (finely chopped)

1/2 red pepper (finely chopped)
1 cup bread crumbs
1/4 cup mayo
1 tsp old bay seasoning
2 tbs fresh lemon juice
1 tbs parsley
salt & pepper to taste (about 1/4 tsp each)
1/2 tsp Frank's Hot Sauce (any work, that's our fav)
olive oil for frying

When I made the recipe today, I made a double batch, so in the pictures you'll see double of everything. So basically, I mix all of the seasonings in a small bowl and all of the other ingredients in a big bowl. There is no particular reason I do this, but I usually do. Sometimes I just put them all in the big bowl together.

I mix it all up with my hands and then form patties. As I'm forming the patties, I'm heating up olive oil in a pan. I fry each patty for about 5-7 minutes on each side until there is a nice golden brown crust on each side. I usually put mine in the oven at 350-400 for five minutes or so to be sure it's heated all the way through, although that isn't really necessary.

We had steamed asparagus and green beans with the crab cakes. Sometimes we'll do salad. It's a really good, relatively easy meal. Enjoy!