The Things You Didn't Do - NYC, volume 4

As you grow older, you'll find the only things you regret are the things you didn't do.~Zachary Scott

Our time in New York City was so very limited. There were countless things that we didn't have time to do. I didn't get to visit the Statue of Liberty, Central Park, Time Warner Center, Magnolia Bakery, the Museum of Modern Art, Chelsea Market, the Brooklyn Bridge, St. Patrick's Cathedral, Chinatown, Tiffany's, the Museum of Natural History, and...oh goodness. I could go on and on with all the things I didn't get to do. However, you know what really makes me a sad panda? I didn't get a slice.

Pizza. I didn't get a slice of pizza. I guess I have to go back.

In the meantime, I will have to make my own. Brussels Sprouts and Salami Pizza is a new-to-us combination that has quickly become a favorite. The salty salami pairs really well with earthy Brussels sprouts and literally dances in a lemon garlic dressing instead of a traditional pizza sauce. Yum. I guess this will tide me over until I go back to NYC for a slice.

Brussels Sprouts and Salami Pizza

(Adapted from Real Simple)

1 clove garlic

2 tablespoons lemon juice (freshly squeezed really is better)

2 tablespoons olive oil

kosher salt

freshly ground black pepper

pizza dough, ready-made or your favorite recipe

1/2 pound Brussels sprouts, thinly sliced (I use a mandolin.)

2 ounces thinly sliced hard salami, sliced into ribbons

2 cups shredded mozzarella cheese

2-4 tablespoons grated Parmesan cheese

Preheat oven to 450F.
Using a Microplane, grate the garlic into a medium bowl.
Add the lemon juice and olive oil and whisk together.
Season with salt and pepper to taste.
With a pastry brush, lightly coat the prepared pizza dough.
Into the remaining dressing, add the thinly sliced Brussels sprouts and ribbons of salami.
Toss lightly to coat with the dressing. (BTW...this is a surprisingly good salad, as well.)
Arrange on the pizza crust.
Top with the cheeses.
Bake 12 to 15 minutes, until golden and bubbly. (Serves 4)

Eeny, Meeny, Zucchini, Panini

There are a lot of days that I just don't know what to cook. My fridge, freezer, and pantry are overstocked, but nothing will jump at me from their depths. Nothing will scream at me to be prepared and enjoyed. I am hungry, but don't have a clue what I am hungry for. It is like a game of Eeny, Meeny, Miny, Moe to chose what's for dinner.

On one of those recent days, I had been busy working at home all day and followed it up with a late afternoon dental appointment. Sitting in the chair in my little paper bib waiting for the dentist, I was doing a mental inventory of the groceries stuffed into my fridge and remembered purchasing some zucchini. Mmm. Zucchini Oven Fries would be good. They would be excellent with Paninis. Yum. What a great pairing. Ding. Ding. We have a winner.

Or, rather, I had a winner until I sent a text to Hubby announcing the menu. He wasn't feeling it. He wanted something else, but didn't know what. I was back at square one. Ugh.

I think that I gave up that night and let Hubby create some concoction with leftover Chipotle Pork. I know that I didn't starve, but whatever we had for dinner wasn't memorable, and certainly wasn't crispy with Parmesan on the outside while moist and tender on the inside Zucchini Oven Fries or layers of deli meat and melted, cheesy goodness inside the crunch of a perfectly grilled Panini. A craving had developed, and there was no need for Eeny, Meeny, Miny, Moe the next night. I had to have Zucchini Oven Fries and Our Favorite Paninis On My Plate.

Zucchini Oven Fries

1/3 cup seasoned bread crumbs
(I usually combine plain bread crumbs with garlic powder, onion powder, and Italian seasoning, all to taste.)
1/4 cup grated Parmesan cheese
(Honestly, the green can does work well for this, even though I prefer fresh grated.)
4-5 small zucchini
1 beaten egg

Preheat oven to 450 degrees.
Trim zucchini and cut in half lengthwise, then slice into 1/4 inch wide sticks resembling french fries.
Combine bread crumbs and grated cheese in a shallow bowl.
Beat egg in a 2nd shallow bowl and dip zucchini fries into egg, then into crumb mixture.
Place on baking sheet coated with nonstick cooking spray.
Bake at 450 degrees for 20-25 minutes or until golden brown and tender. (Serves 4)

Our Favorite Paninis

8 slices sourdough bread
2 tablespoons mayo
1 tablespoon Dijon mustard
4 slices Swiss cheese
4 slices provolone (or mozzarella) cheese
4 slices cheddar cheese
1/2 lb deli turkey
1/2 lb deli ham
1/2 lb sandwich pepperoni
1/2 lb Genoa salami
pepperoncini peppers, cut

Preheat the panini grill.
Combine mayo and mustard together and spread on each slice of bread.
Layer remaining ingredients on each of 4 slices of the bread.
Start with Swiss cheese, then ham, cheddar cheese, then turkey, provolone (or mozzarella) cheese, then salami and pepperoni, and finally peppers before topping with remaining 4 slices of bread.
Brush the outside of each sandwich with butter and grill until crispy on the outside and melty on the inside. (Serves 4)

Wrap It Up

I am not a fan of gift bags. I do use them on occasion, but am never satisfied with their presentation. I would rather wrap a gift with glossy paper and tie it up with pretty ribbon. During the holidays, I usually set aside one evening just to sit on the floor surrounded by twinkling Christmas lights, piles of unwrapped gifts, rolls of wrapping paper, and streamers of gorgeous ribbon. I find great satisfaction and comfort in the rhythmic process of measuring, cutting, taping, and finally finishing off each gift with my hand-tied bows. It is better than any therapy for me.

This past holiday season, I found myself falling back on the wrap method for some super easy appetizers. With just a couple ingredients, I created nibbles for parties and gatherings that were just as appealing to the palate as to the eye.

Asparagus Spirals are just what they appear to be. Strips of puff pastry are wrapped around fresh stalks of the elegant vegetable. A sprinkling of grated Parmesan cheese and some fresh cracked pepper add another pop of flavor. This recipe has been around for ages, and some variations include wrapping prosciutto with the puff pastry. I was reminded of it after seeing it in the holiday issue of Everyday With Rachael Ray. Their photo showed perfectly plump tips of asparagus, but mine got a little overdone while trying to brown the pastry. However, they still had a great flavor...like roasted asparagus.

Asparagus Spirals

2 tablespoons Parmesan cheese, grated
1 sheet puff pastry
15 asparagus spears
fresh ground black pepper

Sprinkle 1 thawed puff pastry sheet with grated Parmesan, then cut lengthwise into 15 strips.
Wrap each of 15 asparagus spears with a pastry strip.
Season with pepper.
Bake in a 400 degree oven until golden, about 20 minutes. (15 appetizers)

Olive Puffs are also just as simple. Use your favorite olives: Queen, Spanish, Garlic, Jalapeno, or Bleu Cheese stuffed, any will work. If you don't want to make a full batch, save the small strips of pastry left after wrapping the asparagus and twist them around the olives. The saltiness of the olives intensifies with the heat of the oven, and makes this appetizer a savory lovers delight.

Olive Puffs

24 olives
1 (17 1/4 ounce) package puff pastry

Preheat oven to 400 degrees F.
Cut puff pastry into strips about 6 inches long and 1/2 inch wide.
Wrap each olive with a strip of pastry.
Place on a baking sheet lined with parchment paper.
Bake for 20 minutes, or until golden brown. (Serves 12)

Finally, Salami and Wonton Wraps are the simplest of all. Puff pastry involves a little planning ahead to defrost before baking. Hard salami and wontons wrappers can be standard ingredients in the fridge (with fairly long expiration dates). I can wrap up a tray of these in minutes, with no advanced notice, and seem like the hostess with the mostest. A dipping sauce can be offered on the side, such as mustard or even marinara. However, with a good salami, I think that they are perfect served just as is, and even wonderful at room temperature.

Salami and Wonton Wraps

1 (16 ounce) package wonton wrappers
1/2 lb thinly sliced hard salami, from the deli

Lay wonton skin on table so that a corner is toward you.
Place slice of salami on the skin.
Roll up like a cigar from corner to corner, moisten tip of wonton with a little water to help hold together.
Place on a cookie sheet seam side down.
Bake at 375 for about 10 minutes or until they turn lightly golden. (Serves 4-6)

Sharing wrapped gifts is a joyous part my holidays. Sharing wrapped appetizers can be a joyous event any time and any season with recipes and ideas as simple as these. I want to wrap it up and get it On My Plate and yours.

I Am NOT Hiding the Salami

Do you remember the end of Grumpy Old Men when Burgess Meredith rattled off all of those euphemisms for sex? "Hiding the Salami" was one of his milder suggestions, and all were hilarious. However, I am not here to talk about romps in the bedroom. The theme of my blog may be "My Menu with a Little Life Thrown In", but I am NOT taking you into THAT aspect of my life. We are still focusing on the menu. :~)

"I am NOT Hiding the Salami" because the salami is right On My Plate as the main ingredient in a salad that I recently discovered. My meat loving Hubby is in heaven. A side dish that is just as hearty as the main meal makes him happy. I am thrilled with the simplicity of the recipe and the savory blend of flavors. If it is really too hot to cook, top some salad greens with this Italian-themed blend for a complete meal.

Now, quit blushing and go play with your salami. Trust me. You will like it.

Salami, Mozzarella, and Tomato Salad

½ pound salami, cut into ¼ inch strips
¼ pound mozzarella cheese, cut into ½ inch pieces
1 ½ cups grape tomatoes, halved
½ cup fresh basil leaves, coarsely chopped
salt, to taste
fresh ground black pepper, to taste
olive oil, for drizzling
balsamic vinegar, for drizzling

Combine salami, mozzarella, tomatoes and basil in a large bowl and season to taste with salt and pepper.
Drizzle with vinegar and olive oil and toss well. Serve at room temperature. (Serves 4)