Cheesy Zucchini and Red Onion Flatbread

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this recipe was almost a disaster, as i accidentally placed all the toppings before transferring it to the baking sheet, and in the process of trying to move it made a huge mess. in the end, i resurrected it and it came out wonderfully.

Cheesy zucchini and red onion flatbread

Ingredients:

nonstick spray
1 lb whole wheat pizza dough
3/4 cup garlic and herb cheese spread
3/4 cup grated parmesan cheese
3 T chopped parsley
1/2 red onion, thinly sliced
2 thinly sliced zucchinis
olive oil
red pepper flakes

1. preheat oven to 400 degrees and spray baking sheet with nonstick spray.
2. roll out dough to 1/2 inch thick. spread half of herb cheese over 1 long half of dough, leaving 1/2 inch border. sprinkle with half of parmesan and 2 tablespoons parsley.
3. fold plain half of dough over filled half. spread remaining herb cheese over top; sprinkle with remaining parmesan.
4. arrange 1 row of zucchini down 1 long side of the dough. arrange onion slices in row alongside zucchini. repeat with zucchini and onion until surface of dough is covered. brush vegetables with oil; sprinkle with salt and red pepper.
5. bake bread until puffed and deep brown at edges, about 24 minutes. sprinkle with 1 tablespoon parsley.

in other news, i finished reading christopher de bellaigue’s in the rose garden of the martyrs: a memoir of iran. considering that most iranian memoirs are written by iranians, it was a fresh look into a european’s take on modern iran, and namely how the revolution and iran-iraq war has shaped it. and with all the headlines about iran lately, i highly recommend rageh omaar’s bbc documentary inside iran. it’s easily one of the best documentaries i’ve seen on the subject.

Nutella Bundt Cake

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i don’t know why this is, but i’ll often not go to the cinema for months and then i’ll suddenly begin going at least once a week for a stint of time before i stop paying attention again. i saw babel on saturday (not enough gael garcia bernal methinks) and marriage, iranian style on sunday (hilarious, and dom was a good sport about the buffooning american character).

and of course i’ve been cooking, but i’m beginning to realize i hardly take pictures of anything aside from food anymore. i’m going to try and change that. until then:

not quite as flavorful as i'd hoped
herb and cheese filled chicken thighs

a good accompaniment to the chicken
saffron couscous

i didn't really know what to expect in making this
philadelphia clam pie

delicious, and i don't even like cake!
nutella bundt cake

here’s the recipe for the cake:

cooking spray
1 1/2 cups granulated sugar
1/2 stick butter, softened
2 eggs
1 t vanilla extract
1 16 oz carton low-fat sour cream
2 1/2 cups flour
1 t baking powder
1/2 t baking soda
1/4 t salt
1/4 cup toasted walnuts or hazelnuts, toasted
3 T nutella
1 t powdered sugar

1. preheat oven to 350 degrees and coat a bundt pan with cooking spray.

2. place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. add eggs, 1 at a time, beating well after each addition. add vanilla and sour cream; beat lightly until blended.

3. combine flour, baking powder, baking soda, and salt in a bowl, stiring until well combined. add flour mixture to sugar mixture, stirring just until combined.

4. spoon half of batter into bundt pan; sprinkle with nuts. drop small spoonfuls of nutella over nuts. spoon remaining batter over nutella; swirl batter using the tip of a knife. bake at 350 degrees for 55 minutes. cool in pan for 15 minutes; remove cake from pan. cool completely and sprinkle cake with powdered sugar.

Pasta and Chickpea Soup with Clams

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savory cuts of meat and hearty bowls of soup. to me that’s what fall cooking is all about. well, at least a pretty big part of it. can’t forget breads. oh, and earthy root vegetables. that too.

here’s what i’ve been cooking:

i love beets
beet and raspberry salad

this was fantastic
veal marsala

yum, anchovies!
multilayered anchovy bread

land meets sea
pasta and chickpea soup with clams

here’s the recipe for the soup:

1 cup dried garbanzo beans (chickpeas)
5 T olive oil
3 garlic cloves, peeled
1 fresh rosemary spring
1/4 t dried crushed red pepper
1 1/2 lbs small clams
1 cup short hollow pasta

1. place beans in bowl. pour enough warm water over to cover; let soak at room temperature overnight. drain. place garbanzo beans in large saucepan; add enough fresh water to cover. boil 15 minutes. drain.

2. return beans to pan; add 4 cups water, 3 tablespoons oil, 2 garlic cloves, rosemary spring, and crushed red pepper. bring to boil. reduce heat and simmer uncovered until beans are tender, adding more water as needed by 1/2 cupfuls, about 2 hours. discard rosemary spring.

3. transfer 1 cup garbanzo bean mixture to processor and puree until smooth; reutrn to mixture in saucepan.

4. heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. add remaining garlic clove, saute unti golden, about 2 minutes. add clams and 1/4 water; cover and cook until clams open, about 5 minutes. cool clams slightly; reserve pan juices. working over bowl to catch juices, remove clams from shells; discard shells.

5. strain pan juices and clam juice from bowl into garbanzo bean mixture, then add 3 1/2 cups water and bring to boil. add pasta and cook until pasta is al dente, adding more water if soup is too thick and stirring occassionally, about 10 minutes. stir in clams. season to taste with salt and pepper.

Sherried Mushroom Chicken Scallopine

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the most recent foray into the kitchen:

spaghettini with garlic and olive oil, and sherried mushroom chicken scallopine.

here’s the recipe for the chicken:

to compensate, here is the recipe for the last update’s dish – sherried mushroom chicken scallopine:

ingredients:
4 boned, skinned chicken breast halves
1/2 cup flour
4 tbsp olive oil
6 oz mushrooms, quartered
2 tbsp minced shallots
1/2 tsp dried thyme
1/4 cup sherry
1/4 cup chicken broth
2 tbsp whipping cream
1 tbsp chopped parsley
salt and pepper

1. sprinkle both sides of chicken breasts with salt and pepper. place halves between sheets of plastic wrap; with a mallet pound chicken to an even 1/4 inch thick. peel off wrap.

2. put flour in a shallow container. turn each piece of chicken in flour to coat.

3. set a nonstick pan over medium-high heat, add 2 tbsp olive oil. lay chicken in pan; cook, turning once, until no longer pink in the center, about five minutes on each side.

4. add 2 tbsp olive oil, mushrooms, shallots, and thyme to hot pan used to cook chicken and stir often over high heat until mushrooms are browned, about five minutes. spoon over chicken.

5. add sherry, chicken broth, and cream to pan; stir until mixture is boiling. boil, stirring occasionally, until juices are slightly reduced, about 1 minute. spoon sauce over chicken. sprinkle with parsley and salt and pepper to taste. serve with a simple spaghettini tossed with sauteed garlic, hot pepper flakes, parsley, parmesan and olive oil.