Pizza!

I have the oddest food cravings and recently one of those cravings has been Hawaiian pizza. There is something about the acidic fruity-ness of pineapple, combined with the salty ham and smooth melted cheese...mmmmm satisfying! I've always been an extra-cheese kinda pizza girl, but I think as my taste buds are growing up, I'm craving more flavor and texture (but still with extra cheese). And now that its rainy and cold outside, I really have a hankering for warm and soothing foods. I guess Hawaiian pizza is a new comfort food for me!

After a visit to California, Seth's sister gave me her honey wheat pizza dough/foccacia recipe. Its really easy and makes a lot of dough. I used half whole wheat flour and the crust had nice texture without tasting like cardboard. Give it a try next time you're making pizza and have fun trying to toss the dough around. Pizza Dough:

Makes 4 large pizzas or 12 mini-pizzas (unless you drop some while tossing like I did)

1 Tbsp honey

2 Tbsp baker's yeast

10.5 cups flour

3.5 Cups water

6 Tbsp olive oil

3 tsp salt

1.Run tap water until the water is warm and comfortable to the touch. Fill a glass bowl with water, add the honey and yeast. Don't stir, just sprinkle the yeast over the water and drizzle the honey through it. Let it bloom for several minutes.

2. In a mixing bowl, toss together flour and salt. Make a well in the middle and mix in the rest of the ingredients. Knead dough by hand for 10 minutes or until its smooth. You can also use the dough hook on your mixer.

3. Let dough rise until doubled and punch down. Divide into fourths and put in four oiled gallon sized bags. Refridgerate, but bring to room temperature before using.

Hawaiian Pizza:

1/4 lb chopped proscuitto

1 can chunked pineapple, in juice

3 cups mozzarella cheese

2 cups tomato sauce

1. Spread a layer of tomato sauce on the prepared pizza dough. Sprinkle with ham, pineapple chunks and top with cheese. Bake at 425 degrees for 15 minutes or until crust is crispy and cheese has melted.

It's been awhile!

So.... I believe its been over a month since I've written. But the good news is that I've finished my Food and Drink in Western Civilization class and I'm now officially halfway thru my masters! In celebration of another finished semester I thought I would share a recipe that has gotten me through many a last minute dinner, my single days, and even my frugal college years. Rosemary potatoes have always been popular in my family and I consider them to be one of my favorite comfort foods. We Underwoods first discovered them at a Bed and Breakfast in Battle, England. The warm aromatic potatoes were absolutely delicious after a long day touring around the countryside. When returning home, my mother set out to make her own version and they became an instant family favorite. I could probably eat them 3 times a week if my husband let me!

Technically I have no recipe, so I'm sorry to those who want exact measurements. Basically I cut up red potatoes into inch squares, sprinkle with kosher salt, drizzle a little olive oil, crush a few stems of rosemary, and of course add minced garlic. Roast on 400 degrees for around 30 minutes, stirring occasionally. The time and temperature may vary depending on taste. My sister likes them almost burnt, but I prefer a crisp outside with a soft inside. I hope that you enjoy these delicious roasted potatoes as much as my family does!