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Pesto, Artichoke & Arugula Pizzettes

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One day I will find the right words — and they will be simple…

Jack Kerouac

Favorite things right now:

-running outside in heavy June air
-calls home, dad trying to talk to me as my mom yells for him to kill a wasp in the background
-pictures of my nieces playing in the sprinkler
-putting my face in lilacs at the farmers’ market
-well-functioning knees
-neighborly chats in the elevator
-podcasts (shut up)
-grill smells while walking home from work
-fresh apricots, soft and sweet
-planning trips home, meals we’ll make, cocktails for the dock
-train rides set to this
-waking up to rolling thunder
-simple food…artichokes and pesto on golden discs

Pesto, Artichoke & Arugula Pizzettes

Makes 2 small pizzettes

  • 1 small ball of fresh whole wheat pizza dough, divided in half (or use two small pre-baked flatbreads)
  • Fresh basil pesto
  • Artichoke hearts, quartered
  • Grated parmigiano
  • 1/2 – 3/4 of a ball of fresh mozzarella, sliced thinly or torn into pieces
  • Basil leaves
  • Salt & cracked pepper
  • 2 handfuls of fresh baby arugula
  1. Preheat oven according to pizza dough (425F or so) and line a baking sheet with parchment paper.
  2. Roll out each ball of pizza dough with a floured rolling pin (as thin as you can get it). Transfer dough to parchment-lined baking sheet.
  3. Spread a heaping spoonful of pesto on each pizzette. Top with artichokes and a good sprinkle of grated parmigiano. Dot with mozzarella pieces. Arrange a few fresh basil leaves over top. Season with salt & cracked pepper.
  4. Bake until crust is golden, cheese is bubbly and basil leaves are blackened slightly. Remove from oven and scatter with fresh arugula.

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More → Appetizers , Bread , Pizza , Veggie Mains

Chocolate Chip Cookies for Two

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I believe in kindness. Also in mischief.

Mary Oliver

When I’m training, I eat cookies the size of my face. Yeah, training, that’s it.

This recipe makes TWO perfect, gooey, decadent, golden chocolate chip cookies. This information had to be shared. Screamed from rooftops really.

Find recipe here. I used oil instead of butter, added a dash of cinnamon and found the baking time to be longer than instructed. Also, banging the pan at the end is crucial to collapsing these beauties. I pressed them with my hand a little too.

It’s Monday. Eat a face-sized cookie.

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More → Desserts

Perfect Fleur de Sel Brownies

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Love is the only gold.

Tennyson

When I like-like you, I make you brownies. Homemade. With the best ingredients. Speckled fresh eggs, butter, artisan chocolate, vanilla, snowflakes of sea salt.

There is absolutely nothing wrong with these.

Perfect Fleur de Sel Brownies

Makes 1 (8×8-inch) pan

  • 4 ounces good unsweetened chocolate, roughly chopped
  • 1 stick unsalted butter
  • 1 1/3 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon table salt
  • 2/3 cup all-purpose flour
  • Good sprinkle of flaky sea salt or fleur de sel for top
  1. Preheat oven to 350F and line an 8×8-inch square baking pan with parchment paper or foil, extending it up two sides (like flaps). Butter the parchment or foil or spray it with nonstick cooking spray.
  2. In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Fold in flour with a spoon or spatula and scrape batter into prepared pan, spreading evenly. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free.
  3. Remove from oven and sprinkle with flaky sea salt or fleur de sel. Let cool and remove from pan by lifting up on parchment/foil flaps. Once cooled, cut to desired size.

Recipe from Smitten Kitchen, with some tweaks

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Radish & Lemon Ricotta Crostini with Basil

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It was one of those days when the sun shines hot and the wind blows cold: when it is summer in the light, and winter in the shade.

Charles Dickens, Great Expectations

Some humble observations this weekend:

-New York pizza is the best pizza

-A bourbon distillery half a mile from your home is pure luck and danger

-The smell of homemade brownies, real brownies – made with butter, sugar, raw chocolate, vanilla, eggs, sea salt – is panacea for it all

-Running uphill with 40 pounds of cookbooks on your back is just terrible

-There should be a celebration of some sort when you reach the end of a 200-count package of coffee filters. Two hundred mornings. I hope I’m living life right.

-Smorgasburg (and Mount Rainier) will be the reason I shall continue running uphill with cookbooks on my back

-Brunch is my favorite meal to make, specifically with strawberry pancakes, maple thyme syrup, soft baked eggs and minted fruit salad

-Having rocks and water nearby is important for my peace and sanity

-Bright radishes on top of pillowy, lemony ricotta + fruity olive oil + scattered basil = a brilliant introduction to Spring

Radish & Lemon Ricotta Crostini with Basil

A perfect appetizer for several good folks

  • French baguette, sliced diagonally
  • Good extra-virgin olive oil
  • Sea salt + cracked pepper
  • Light ricotta cheese
  • Zest of 1 lemon
  • Radishes, thinly sliced
  • Basil, thinly sliced into ribbons
  1. Preheat oven to 400F and line a baking sheet with parchment paper.
  2. Arrange baguette slices on baking sheet, brush with a little olive oil, sprinkle with salt + cracked pepper and toast in oven for about 6-8 minutes or until lightly golden. Let cool slightly.
  3. Meanwhile mix ricotta, lemon zest, pinch of salt + cracked pepper.
  4. Spread a spoonful of ricotta mixture on each slice of toasted baguette. Arrange a few thinly-sliced radishes over ricotta. Drizzle with a bit of olive oil and sprinkle with salt + cracked pepper. Scatter basil over top.

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More → Appetizers , Snacks

Wild

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To be whole. To be complete. Wildness reminds us what it means to be human, what we are connected to rather than what we are separate from.

Terry Tempest Williams

Dear Mom & Dad,

Please don’t worry.

Love,

Linds

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More → Musings , Travel

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