Writing a food blog is about passion. You need to have passion for food, for cooking, for baking or for sharing your love of life. I am passionate about the joy that great food brings to our lives. Many of my fondest memories include times when I have shared meals with my dear old friends, loved ones and new friends. It is amazing how you can bring people together by sharing a meal with them.
I remember times when I was a child and my family was all gathered around a table having a traditional Sunday dinner. When we got older and moved out on our own we started to experiment with different cuisines. We would gather together a my sister’s ski chalet and create amazing dinners with each person taking responsibility for a course. We experimented with fine French cooking and many Italian dishes. Fondues were a popular way to warm up the evening.
In those days we would all return from a day of skiing and gather around the fire with a glass of wine to recant they day’s events. The stories were always entertaining. Some of us were racers; skiing with the best on the mountain. Others were eager to learn and happy to just enjoy the sunshine and the exercise. I was one of the latter. I never really got to be an expert skier but I always enjoyed the day. I looked forward to coming home to a great meal, a glass of wine by the fire and great times with family and friends.
Last week I went back to Blue Mountain for the first time in many years. The mountain has undergone major development and there is an amazing ski village at the foot of the hill. We stayed in a beautiful condo about 100 yards from the lodge the had a fireplace and a full kitchen. It was like being there so many years ago. A glass of wine by the fire, followed by a dinner in a local bistro made all of those wonderful memories come rolling back.
While we were there we were hit with a major snow storm. We woke up to snow-covered trees right outside our door and a winter wonderland that was breathtaking. Everything was covered in a blanket of sparkling white, fluffy snow. Our thoughts were so far from the drive home. All we were thinking about was living in the moment. My skills on the hills are still not the best, but I had a wonderful time.
I still am experimenting with new foods and discovering new cuisines but I still love to cook Italian food. I enjoy discovering new ways to bake a pizza. This recipe offers a sensational combination of fingerling potatoes, goat cheese and asparagus. This vegetarian pizza is a healthy, yet delicious choice.
Asparagus, Fingerling Potato, and Goat Cheese Pizza
Makes 4 -6 servings
5 ounces fingerling potatoes
Cornmeal or Semolina (for sprinkling)
2 tbsp. extra-virgin olive oil, divided
Pizza dough (for recipe see below)
1 garlic clove, pressed
3 green onions, thinly sliced
1 1/3 cups grated mozzarella cheese
4 oz. soft fresh goat cheese, crumbled
8 oz. asparagus, trimmed, each spear cut in half lengthwise, then crosswise into 2 to 3-inch pieces
1/2 cup grated Parmesan cheese
Place potatoes in small saucepan. Cover with salted water to 1 inch above the potatoes. Bring to boil and cook until potatoes are tender, about 10 minutes. Drain and let cool. Cut potatoes into thin slices.
Preheat oven to 500°F.
Place pizza stone in bottom 1/3 of the oven to heat. Sprinkle with ¼ cup cornmeal.
Roll and stretch pizza dough to 16 inch round. Transfer to a pizza paddle that has also been sprinkled with cornmeal.
Mix 1 tablespoon olive oil and garlic in small bowl. Brush garlic oil over dough. Sprinkle green onions over dough, then mozzarella, leaving 1/2-inch plain border. Top with potato slices and goat cheese. Toss asparagus and 1 tablespoon oil in a medium-sized bowl. Scatter asparagus over pizza. Sprinkle with Parmesan, then lightly with salt and generously with pepper.
Reduce the oven temperature to 450°F.
Slide pizza from pizza paddle to pizza stone carefully.
Bake pizza until crust is browned and asparagus is tender, about 16-18 minutes. Transfer to a cutting board. Cut into pieces.
Recipe modified from Epicurious.com
For Pizza Dough recipe click here