Pizza with bean puree and roasted squash

We have made this twice and the first time it was unspeakably amazing.  The second time, it was just ok.  I am telling you about it because of the bean puree.  It is amazing!  And I think all our pizzas would be amazing with it... if we make it right.  And we are going to make it right!  It's great as a dip or a spread on wraps (like hummus but better).

Pizza with bean puree and roasted squash
serves just the right amount.  I dont know.  Maybe 4 with a salad

The Puree:
1 can cannellini, rinsed and drained (or make your own, of course!)
¼ cup olive oil, the best you have
1 tablespoon lemon juice, fresh if you can
2 cloves garlic
½ teaspoon dried thyme
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 to 2 tablespoons water

Puree it all together in the food processor or blender.  It's best done in advance.  Add the water to get a nice spreadable consistency, like hummus.  Dont skimp on the thyme and garlic.  Taste for the flavor.

For the pizza:
1-2 onions, thinly sliced
2 cups butternut squash, peeled and cut into 1/2-inch cubes
1 cup spinach or arugula
Pizza dough

Caramelize the onion while you roast the squash.  Assemble the pizza, starting with the bean puree, then the greens, then the onions and squash.  Salt and pepper as you like.

Tomato Jam

This is one of those recipes that gets passed around on a slip of paper without a clue of the origination.  My recipe is on a pink square of paper written in red pen and likely originated from my mom's friend Susie from Florida.

We LOVE tomato jam.  We love it on bread with eggs, on a turkey sandwich, with brie and crackers.  It's a delicious taste of summer.  It needs a lot of tomatoes so I seem to only make it every other year.

Tomato Jam
makes roughly 10 jelly jars worth

20 tomatoes (about 3 quarts) or just fill up your biggest pot
4 cups sugar
2 cups balsamic vinegar (white balsamic is preferred but I only had it the first time)
4 tsp salt

Dice tomatoes (peel and seed if desired or run through a folley, I dont).  Put in largest pot with remaining ingredients and bring it a slow boil.  Reduce heat and simmer until tomatoes have a jam-like consistency.  They will get even more jam-like when they cool.  It can take HOURS to reduce enough so feel free to turn it off and reduce it more later or leave it on barely a simmer while you tackle other things.

Let cool and jar.  I have not canned it.  I prefer to freeze the jars.

Scallion Pancakes (grilled or fried)

One of our favorite restaurants makes these and they are really fun.  Our grill was on the fritz so I made them in a pan on the stove, but I'm looking forward to trying them on our new grill soon.  This recipe comes to us from Serious Eats.


Scallion Pancakes
makes 4 pancakes (serve 4 or a light 6)

For the pancakes:
2 cups flour, plus extra for dusting work surface
1 cup boiling water
Up to 1/4 cup toasted sesame seed oil
2 cups thinly sliced scallion greens (a must!)
Kosher salt

For the dipping Sauce:
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon finely sliced scallion greens
1/2 teaspoon grated or slivered fresh ginger
2 teaspoons sugar


For the Pancakes:
Place flour in food processor. With processor running, slowly drizzle in about 3/4 of boiling water. Process for 15 seconds. If dough does not come together, add in more water a tablespoon at a time until it just comes together. Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge.

Divide dough into four pieces and roll each into a ball. Working one ball at a time, roll out into a disk 8-inches in diameter on a lightly floured surface. Using a pastry brush, paint a thin layer of sesame oil over the top of the disk.

Roll disk up like a jelly roll.

Twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk.

Paint with another layer or sesame oil, sprinkle with 1/2 cup scallions, and roll up like a jelly roll again.

Twist into a spiral and flatten gently.

Re-roll into a 7-inch disk, brush with oil, and move to the side. Repeat steps with remaining pancakes.


For the Sauce: Combine all the sauce ingredients and set aside at room temperature.

Heat grill for 5 minutes.  Clean and oil the grilling grate.

Carefully place pancakes directly on grill grates. Cook, turning occasionally, until cooked through and well browned and blistered. Cut into wedges and serve with dipping sauce.

Hake Cakes (aka fish cakes)

I had hake in the freezer and I dont know why but I just needed to make fish cakes.  Hake cakes!  After a day in the garden (hooray for Spring!), we loved them.  My 6 year old inhaled 4 or 5 of them but that was mostly because he loves tartar sauce.  They're simple, quick, and fun.  We had appetizers, so I just served it with ginger coleslaw and of course a tartar sauce (just mayo, capers, and a splash of rice vinegar).

Hake Cakes
serves 4 adults (I think!)

5 portions of uncooked white fish (hake or cod)
1 egg yolk
2 medium eggs
1 teaspoon thyme
zest of one lemon
1 tablespoon spicy mustard
heaping 1/3 cup mayonnaise
heaping 1/3 cup bread crumbs

In a large bowl, flake fish with a fork.  In a medium bowl, whisk together egg yolk, eggs, thyme, mustard, lemon zest, and mayo. Stir in bread crumbs, then pour over fish and mix.

Heat a large pan, medium heat with oil. Shape cakes and place in pan (if you'd rather plan ahead, you can shape them and refrigerate them first) and cook until golden brown on both sides.  Keep them warm in the oven while you make the rest.

Serve with tartar sauce, or make into a sandwich tartar sauce, lettuce, avocado, cukes, and/or tomato.  You could also serve them as appetizers or over a salad.