Homemade Sausage and Mushroom Pizza

Now that we're living up in Putnam Valley, we found that we don't eat out much.  I was really craving pizza tonight but most of the recipes for pizza dough require it to sit overnight.  I found a recipe on epicurious.com that only requires an hour to sit before baking.

I used some leftover chicken & apple sausage and mushrooms for the topping.  For the sauce, I used a 28oz can of whole plum tomatoes and I winged it with the ingredients...we had some fresh basil from our CSA (Community Supported Agriculture) and it smelled so incredibly good.

We still have a ton of basil so we may have to make some pesto soon.

A Catch Up Post (Sunday, August, 2010)

After going on vacation in June and moving an hour north of New York City while renovating our apartment, we've been a bit distracted lately.  Here's a little catch up post of food we've been cooking for the past month.

Great Pickles

Ground beef with Turkish seasonings on skewers

Kimchi hotdogs

Endive with fig, goat cheese and pecans with a reduced balsamic sauce

Vietnamese summer rolls

Lamb Chops from our CSA

Thomas Keller's Fried Chicken

Swiss chard

Tamales: pork and mushroom

Homemade chocolate cake with homemade mint chocolate chip ice cream for Ethan's birthday

Jasper White's Lobster Corn Chowder

Pork Tenderloin & Banana Pudding (Saturday May 16, 2010)

We had a few friends over for dinner and Janet made a feast!

She made some crab mushroom appetizers. They were good, but not exactly what she had in mind. Janet wanted to recreate a mushroom dish that Maro, our sister-in-law, made--but it turns out we had the wrong recipe.

We have decided to try to buy all our meats from local farmers. This is the first dish we've made using meat from Lewis-Waite Farm (which we get through our Community Supported Agriculture group).

Janet marinated a pork tenderloin using Ina Garten's recipe. It was so good!

I made some mashed potatoes and asparagus (which Janet picked up at our farmers' market) to go along with the pork.

Janet also made the most amazing banana pudding using the recipe from the Magnolia Bakery. She reduced the cream from 3 cups to 2, but I couldn't tell the difference from the original. It is so delicious!