Beyond Sweet and Savory

food and life through our lens

Jerusalem artichoke soup with truffle oil and fried sage leaves

by

This Jerusalem artichoke soup with truffle oil and fried sage leaves is a nutty, velvety soup that’s fall perfect.

 

Jerusalem artichoke soup with truffle oil and fried sage leaves

Fall means soup season at our house.  Once October comes, many varieties of squashes appear at the farmers market but it’s the Jerusalem artichokes that I’m secretly waiting for.  Also known as sunchokes and sunroots, they’re the ugly duckling of root vegetables that are from the sunflower plant family with no relation to Jerusalem or taste anything like artichokes.  They taste similar to potatoes but have a sweeter and nuttier flavor. I love sunchokes thinly shaved and eaten raw in salad, roasted with other root vegetables, pureed with seafood, or transformed into a humbling soup.  This Jerusalem artichoke soup with truffle oil and fried sage leaves is a nutty, velvety soup that’s perfect for fall.

Jerusalem artichoke soup with truffle oil and fried sage leaves

Since they’re root vegetables, the best way to prepare them is to wash them well and use a sturdy brush to scrub away all the dirt under cold water.  If you can’t find organic sunchokes, peel and discard the skin. Sunchokes oxidize quickly so adding the chopped sunchokes in a bowl of water with lemon juice will help prevent them from discoloring.

Jerusalem artichoke soup with truffle oil and fried sage leaves

It doesn’t take long to prep and in less than an hour you’ll have a delicious pot of soup ready for dinner.  The caramelized leeks, shallots, and garlic add a beautiful taste to the mellow and almost nutty flavor of sunchoke.  To build on texture and flavor of this soup, I love adding a drizzle of truffle oil and fried sage leaves. It can be served as a starter for 8 or a main for 4 paired with toasted sourdough and a crisp salad.  This Jerusalem artichoke soup with truffle oil and fried sage leaves would be the perfect opener for your next dinner party or Thanksgiving meal.

Jerusalem artichoke soup with truffle oil and fried sage leaves

If you like soups, check out these recipes: roasted kabocha squash soup, roasted romanesco soup, roasted red kuri squash soup.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 2 votes
Jerusalem artichoke soup with truffle oil and fried sage leaves
Print
Jerusalem artichoke soup with truffle oil and fried sage leaves
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

This Jerusalem artichoke soup with truffle oil and fried sage leaves is a nutty, velvety soup that’s perfect for fall.

Servings: 4 servings
Ingredients
  • 1 pound organic Jerusalem artichokes
  • 2 tbsps freshly lemon juice
  • 1 organic leek, pale part only, sliced
  • 4 cloves of garlic, chopped
  • 2 shallots, chopped
  • 2 tbsps extra virgin olive oil
  • 4 cups organic vegetable stock
  • 1/2 cup organic heavy cream
  • 3/4 tsp salt
  • 1/4 tsp freshly ground pepper
Fried Sage Leaves
  • 1 tbsp extra virgin olive oil
  • 1/4 cup sage leaves
  • 2 tbsps truffle oil for serving
Instructions

  1. Scrub the sunchokes well and clean off all the dirt. Thinly slice them into 1/4 inch pieces.  

  2. Place the sliced sunchoke pieces in a bowl of cold water with lemon juice until ready.

  3. In a large saucepan over medium-high heat, add olive oil, leeks, and shallots and cook for 5 minutes until they start to soften.

  4. Add the garlic and cook for another 5 minutes until they start to caramelize but not brown.

  5. Add the drained sunchoke and vegetable stock and bring to a boil. Let it simmer and cook for another 20 minutes, stirring occasionally.

  6. Use a hand blender or food processor and puree until the soup is smooth. Check the soup for desirable consistency. It shouldn’t be too watery or thick. Cook a few extra minutes to evaporate liquid or add a splash of water to thin it.  

  7. Stir in the cream and season with salt and freshly ground pepper to taste. 

  8. Remove the soup from heat and prepare the fried sage leaves.

  9. In a small saute pan of medium heat, add olive oil and add the sage leaves. Let them cook for about 1 minute. Drain them on paper towel and set aside.

  10. When ready to serve, reheat the soup gently, ladle the soup into serving bowls, top with fried sage leaves, and drizzle with truffle oil.

Zucchini blossom corn goat cheese frittata

by

Frittata is a humble Italian egg based dish similar to an omelette but enriched by cheeses, meats, and seasonal vegetables.  This zucchini blossom corn goat cheese frittata is perfect for anytime of the day and showcases summer’s freshest ingredients.

Given how much we like eggs, it’s only natural that we’re crazy for frittata.  Frittata is a humble Italian egg based dish similar to an omelette but enriched by cheeses, meats, and seasonal vegetables.  I have a different version for every season, asparagus, ramps, and fava beans in the spring, zucchini blossoms in the summer, mushrooms in the fall, and squash in the winter.  This summer, I’ve been loving the sweet corns from the farmers market and decided to add it to my usual zucchini blossom frittata and it turned out to be a great combo.

For this zucchini blossom and corn frittata, I added goat cheese due to its tanginess which provided a nice contrast with the sweetness of the summer vegetables. If you don’t like goat cheese, ricotta or feta also works well.  Just serve the frittata with a handful of soft herbs like chives, dill, basil, or microgreens.

I love frittata because you can make it ahead and serve it anytime of the day.  Leftover can be served warmed, room temperature, or even cold. I once packed leftover frittata for a long flight and it saved my life.   

If you like eggs, check out these recipes: ramp and ricotta baked eggs, spring egg tart, and chicken and egg breakfast tart.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 3 votes
Print
Zucchini blossom corn goat cheese frittata
Prep Time
10 mins
Cook Time
20 mins
Resting time
10 mins
Total Time
30 mins
 

Frittata is a humble Italian egg based dish similar to an omelette but enriched by cheeses, meats, and seasonal vegetables.  This zucchini blossom corn goat cheese frittata is perfect for anytime of the day.

Course: Breakfast, Brunch, Dinner
Cuisine: Italian
Keyword: corn, eggs, frittata, goat cheese, zucchini blossoms
Servings: 4 servings
Ingredients
  • 2 tbsps extra virgin olive oil
  • 2 shallots, chopped
  • 6 organic, medium eggs
  • 1/2 cup 2% organic milk
  • 1 tsp salt
  • freshly ground pepper to taste
  • 8-10 zucchini blossoms
  • 1 cup fresh corn kernels
  • 2 oz goat cheese
  • 2 tbsps chives for serving
  • 1 tbsp chive blossoms for serving
  • a handful of dill for serving
Instructions

  1. Preheat the oven to 375 degrees F.

  2. In a non-stick, oven proof frying pan, heat the oil over medium heat and sautee the shallots until soft for about 3 minutes

  3. Add the corn and cook for another 2 minutes.

  4. While the corn is cooking, in a mixing bowl, whisk the eggs, milk, salt, and pepper until well combined. 

  5. Place the zucchini blossoms in the pan a single layer.

  6. Pour the egg mixture into the pan and cook until it begins to set around edges, lifting frittata with spatula and allowing eggs to flow underneath, about 5 minutes

  7. Once the eggs have set on the bottom, dot the top of the frittata with goat cheese and place the pan in the oven for about 10 minutes until the top sets.

  8. Remove the frittata from the oven and let it cool for about 10 minutes.

  9. When ready to serve, garnish with chive, chive blossoms, and fresh herbs.

Gambas al ajillo garlic prawns tapas

by

Gambas al ajillo is a delicious classic Spanish tapas that is flavorful, garlicky, and can be made in a matter of minutes.

gambas al ajillo

We love to entertain, whether it’s having family and friends over for a barbeque or a casual weekend dinner with light bites and lots of good wines.  When we entertain, we like to keep the food simple and focus on our company. To make it easy and fun for our guests, we love to serve small plates and tapas.  

gambas al ajillo

Over a decade ago, we discovered J. Lohr Vineyard & Wines while living in the Bay Area and couldn’t be more excited to partner with them to share our take on the classic gambas al ajillo.  One of my favorite dishes to cook is gambas al ajillo or garlic prawns. In a few minutes you get a taste of this delicious Spanish classic without the long flight to Spain.

gambas al ajillo

Traditionally this would be cooked in a flameproof terracotta dish and served directly in the dish.  If you don’t have one, you can use a regular frying pan like I did. The prawns can be peeled before cooking, but I like to keep the shells and heads on so they don’t shrink during the cooking process.  Chopped garlic, Cayenne chillies, a splash of Chardonnay, and a touch of paprika add so much flavor to these prawns.

gambas al ajillo

These gambas al ajillo are perfect cold or warm and with a glass of J. Lohr Estates Riverstone Chardonnay.  With flavors of white peach, floral, citrus, baking spices, and honey, this Chardonnay is refresh, smooth, and perfect for pairing with seafood.  Besides pairing J. Lohr Estates Riverstone Chardonnay with these garlic prawns, we also enjoy it with prawn and tomato orzo and seafood paella.

In addition to serving our guests these gambas al ajillo, we also add a few other tapas like pimientos de padron (fried padron peppers), marinated olives, marinated anchovies, or pan con ajo y tomate (bread scrubbed with garlic and tomatoes) depending on what we can find at the market.  While the menu might change, our wine of choice will always be J. Lohr Estates Riverstone Chardonnay, because it’s perfect for just about any recipe or occasion.

gambas al ajillo

This post was sponsored by J. Lohr Vineyards & Wines.  All opinions are mine.  Thank you for supporting the brands that support Beyond Sweet and Savory.

5 from 3 votes
gambas al ajillo
Print
Gambas al ajillo
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

 Gambas al ajillo is a delicious Spanish classic tapas that can be made in minutes with a handful of ingredients.

Course: Appetizer, Tapas
Cuisine: Spanish
Keyword: Garlic prawns, Tapas
Servings: 4 servings
Ingredients
  • 2 tbsps olive oil
  • 3 garlic cloves, finely chopped
  • 2 dried dried Cayenne chillies (or other dried chillies)
  • 1 pound raw prawns (with heads and shells on)
  • 1/2 tsp smoked paprika
  • A pinch of sea salt
  • 2 tbsps chardonnay (J. Lohr Estates Riverstone Chardonnay)
  • 1/4 cup small handful of fresh parsley, chopped, for serving
  • Lemon wedges for serving
Instructions

  1. In a wide frying pan over med heat, add the garlic, chillies, and gently fry for 1 minute until the garlic is softened but not browned.

  2. Turn up the heat to high, add the prawns in a single layer, paprika, and salt and fry for 1 minute. Add the wine and cook for another minute until the prawns turn pink.

  3. Serve the prawns immediately with a chopped parsley, extra salt, and lemon wedges. Be careful not to burn yourself as the oil and pan will stay hot for several minutes.

Fig watercress goat cheese salad

by

This fig watercress goat cheese salad will take you from summer to fall.  It takes 15 minutes to throw together and can be served as a stand alone meal with toasted sourdough or as a starter for a heavier main.

fig watercress goat cheese salad

As much as I love figs in desserts, I also love figs unequivocally in savory dishes.  They tend to go into a lot of salads. Pick figs that are ripe, soft, and almost jammy.  There’s something about their sweetness that offsets stronger tasting greens. Some of my favorite figs to use in salads are panache, black Mission, and St John Adriatic.  One of my favorite salads on regular rotation from summer to fall is fig, watercress, and goat cheese with a simple balsamic dressing.  Goat cheese pairs well with figs while the peppery taste of watercress lends a nice contrast to their sweetness. Arugula is great substitute for watercress if you can’t find watercress.  Hazelnuts and pomegranate seeds add texture and everything is brought together by a sharp balsamic dressing. This fig watercress and goat cheese salad can be a stand along meal with a slice of toasted sourdough or a perfect starter for a heavier main.  

fig watercress goat cheese salad

If you like figs, check out these savory recipes: tomato fig peach salad, honey roasted figs with goat cheese and Serrano ham.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 3 votes
fig watercress goat cheese salad
Print
Fig watercress goat cheese salad
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

This fig watercress goat cheese salad will take you from summer to fall.  It takes 15 minutes to throw together and can be served as a stand alone meal with toasted sourdough or as a starter for a heavier meal.

Course: Salad
Cuisine: Vegetarian
Keyword: fig, goat cheese, salad, watercress
Servings: 4 servings
Ingredients
  • 1 bunch of watercress, 8-10 oz
  • 1 pint of figs
  • 1/4 cup pomegranate seeds
  • 4 oz goat cheese
  • 2 tbsps roasted hazelnuts, roughly chopped
  • 1/4 cup extra virgin olive oil
  • 2 tbsps balsamic vinegar
  • 1 tbsp honey
  • Salt and freshly ground pepper to taste
Instructions

  1. Preheat the oven to 350 degrees F.

  2. Toast the hazelnuts on a rimmed baking sheet for 5 minutes, or until golden and fragrant. Place the roasted nuts on a kitchen towel and rub them against one another to remove the skin then roughly chop the nuts.

  3. In a small prep bowl, whisk together olive oil, balsamic vinegar, honey and season with salt and pepper. Set the salad dressing aside.

  4. To prep the watercress, discard any woody stalks. Wash and rinse them. Divide the watercress between four plates.  

  5. Quarter the figs and scatter them over the watercress.

  6. Crumble the goat cheese and scatter the cheese, pomegranate seeds, and chopped hazelnuts over the watercress.

  7. When ready to serve drizzle the balsamic dressing over the salad and serve immediately.

Fresh corn polenta with crispy fried eggs

by

Fresh corn polenta paired with fried eggs is the perfect summer breakfast or lunch. The texture is identical to polenta but tastes so much more flavorful.

fresh corns for fresh corn polenta

Let’s talk about polenta, and not the stuff from the box but polenta made with fresh corn!  I recently discovered this recipe while browsing through Taste and Techniques by Chef Naomi Pomeroy which has become one of my go to cookbooks when I need to look for the best technique to prep or cook a dish.   

fresh corn polenta

Fresh corn polenta is made straight from the cob.  Ears of sweet summer corn are grated using a box grater to capture all the juices and starches to help emulsify the kernels.  Grating fresh corn does require a bit of elbow grease but the result in incredibly delicious. The texture is identical to polenta but tastes so much more flavorful. I added in a bit of mascarpone for a little creaminess but you can also add in any cheeses and herbs you fancy.

fresh corn polenta

To make it a complete meal, a fried egg is served along the fresh corn polenta but you can pair it with tomato confit, roasted veggies, or a protein of choice.  This fresh corn polenta is so good that I have been making it weekly and will make it for the rest of the summer while fresh corns are in season.

fresh corn polenta

If you like polenta, check out this recipe: truffled polenta with mushroom ragu.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 3 votes
fresh corn polenta
Print
Fresh corn polenta with fried eggs
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Fresh corn polenta is made with grated fresh corns.  The texture is identical to polenta but tastes so much more flavorful.  

Course: Breakfast, Dinner, Lunch
Cuisine: Vegetarian
Keyword: fresh corn polenta, polenta
Servings: 4 servings
Ingredients
  • 4 ears of bicolor corns
  • 2 tbsps unsalted butter, room temp
  • 2 tbsps mascarpone
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 4 medium organic eggs
  • 2 tbsps extra-virgin olive oil
  • Salt and freshly ground pepper for serving
  • 2 tbsps chopped chives for serving
Instructions

  1. Put two pieces of parchment paper on a baking sheet. Shuck the corn and remove any silk. 

  2. Snap each ear in half.  Use the largest holes of a box grater, grate the corn to the cob over the parchment to capture all of the kernels and corn juices. Carefully lift the paper and pour everything into a bowl.

  3. Over medium-low heat, in a saucepan, add the butter. Add the corn and its juices, the salt, and the pepper and cook, stirring constantly, about 10 minutes.

  4. Don’t add any liquid unless you really have to, but if the corn sticks and looks very dry, add 1 tablespoon of water. Stir and taste often until no liquid is left and none of the corn tastes raw. 

  5. Turn off the heat and stir in the mascarpone. Divide the corn among four plates. 

  6. Heat nonstick sauté pan over medium-high heat. Add olive oil and heat until the surface is rippling slightly but not smoking. 

  7. Crack the egg into the hot pool of oil. If the oil is hot enough, the white should spread only a little.  Use a spoon to quickly baste the hot oil onto the egg white, being careful to avoid the yolk. Continue spooning the hot oil onto the white until the white is almost set, about 45 seconds.

  8. When the white is opaque, use a spatula to transfer the egg directly on top of the polenta.

  9. Repeat with the remaining eggs, adding more olive oil as necessary, then garnish each plate with chives, additional salt and pepper to taste, and serve immediately. 

Mulberry mint yogurt

by

This mulberry mint yogurt dish makes a great breakfast, snack, or refreshing dessert after a heavy meal.

bowl of fresh mulberries

Growing up in Vietnam, I always heard about silk being made from silkworm eating only mulberries but I didn’t know what mulberries look like or taste like until I moved to San Diego. When summer arrives, I look forward to mulberries, more so than blackberries, raspberries, and blueberries. Pudwill Berry Farms and Tom King Farms started bringing mulberries to the Little Italy Farmers Market a few years ago and I couldn’t get enough of them. Unlike other berries that grow from a bush, mulberries grow from a tree. They look like elongated blackberries but their flavor profile is distinctive and typically sweeter than blackberries.

mulberry mint yogurt

I’ve made mulberry cakes, pies, jam, cocktails, and ice cream but my favorite way to eat them is tossed in a bowl of Greek yogurt with mint, honey, and pistachios. The sweetness of the mulberries lends a nice contrast to the tangy yogurt and refreshing mint. Sadly mulberry season is fleeting so I usually buy a whole flat to preserve them for the rest of the year. If you find fresh mulberries at the farmers market, grab a few pints because this is one of the few fruits that you won’t ever find at your local grocery store. This mulberry mint yogurt dish makes a great breakfast, snack, or refreshingly light dessert after a heavy meal.

mulberry mint yogurt

If you like yogurt recipes, check out these recipes: orange blossom yogurt with figs, yogurt with cherry compote, and baked citrus with yogurt.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 4 votes
mulberry mint yogurt
Print
Mulberry mint yogurt
Prep Time
5 mins
 

This mulberry mint yogurt dish makes a great breakfast, snack, or refreshing dessert after a heavy meal.

Course: Breakfast, Dessert, Snack
Cuisine: Middle Eastern
Keyword: mulberries, yogurt
Servings: 2 servings
Ingredients
  • 1 cup Greek yogurt
  • 2 tbsps honey
  • 1 pint Pakistan mulberries
  • 2 tbsps unsalted pistachios, shelled and roughly chopped
  • 2 tbsps mint leaves
Instructions

  1. In a bowl, mix the yogurt and honey together.

  2. Spoon the yogurt onto two plates.

  3. Top the yogurt with mulberries, pistachios, mint leaves, and extra honey if desired.

 

Grilled zucchini blossom pistachio pesto pizza

by

This grilled zucchini blossom pistachio pesto pizza is absolutely delicious with fresh zucchini blossoms, milky mozzarella, creamy burrata, and bits of pancetta held together by a crispy, chewy crust. 

pesto ingredients

For us summer means grilling season and time to dust off the grill.  We grill everything–ribs, chicken, fish, shellfish, veggies, fruits, and even pizza.  Our friend, LD, gave us the idea for grilling pizzas a few years ago and we’ve been hooked since.  To celebrate summer, I’m excited to partner with Wonderful Pistachios to share a recipe for grilled zucchini blossom pistachio pesto pizza.  

pizza base with pesto

This pizza is pesto based, topped with milky mozzarella, creamy burrata, bits of pancetta, and held together by a crispy, chewy crust.  For the crust, I made a yeast based dough that took me months to perfect but it’s become my go to pizza dough.  The basic pizza dough consists of only four ingredients–flour, water, salt, and yeast, but I added sugar to help with the fermentation process and a touch of olive oil to relax the dough. It takes minutes to put together and you can throw it in the Kitchenaid mixer using the dough hook attachment for a no knead dough.

zucchini blossom pistachio pesto pizza

Pistachio pesto is a staple in our home and it’s a great accompaniment to just about anything.  I used Wonderful Pistachios roasted and salted pistachios because of their rich and fatty flavor.  All the ingredients were tossed into the mortar and pounded until everything came together. The lemon zest and juice bring a freshness and beautiful balance to the pistachios. This recipe makes more pesto than you’ll need but don’t worry about your leftover going to waste.  It lasts for a week in the fridge and goes well with bruschetta, roasted vegetables, chicken, fish, and pasta.

Zucchini blossom pistachio pesto pizza

The toppings are simple but utilizes the best summer ingredients–zucchini blossoms accompanied by mozzarella, burrata, and pancetta.  Splurge on the best-quality toppings for the best pizza.  I used mozzarella and burrata but you can add ricotta or your favorite cheese.  The saltiness of the pancetta lends a nice contrast to the creamy cheese and sweet zucchini.  If you want more meat, paper thin slices of San Daniele prosciutto or Parma ham would be perfect with the zucchini blossoms.  After seven minutes on the grill at 475 degrees F, you get a drool worthy pizza that tastes as good as it looks.  I topped the pizza with chive blossoms from the garden and a few drops of truffle oil to bring everything together.

Zucchini blossom pistachio pesto pizza

This recipe calls for a grilled pizza but not having a grill is not the end of the world. You can mimic the effect by setting your oven to the highest temperature and preheating a pizza stone. The only thing missing will be that smoky taste from the fire and slightly charred crust.  Once you taste this grilled pizza, you’ll never want to go back to the oven.

Zucchini blossom pistachio pesto pizza

Thank you Wonderful Pistachios for sponsoring this post. And as always all opinions are my own. Thank you for supporting the brands that support Beyond Sweet and Savory.

zucchini blossom pistachio pizza

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram. We truly appreciate your feedback and incorporate them to continually improve our recipes.

4.5 from 4 votes
Zucchini blossom pistachio pesto pizza
Print
Grilled zucchini blossom pistachio pesto pizza
Prep Time
25 mins
Cook Time
10 mins
Resting time
1 hr 5 mins
Total Time
35 mins
 

This grilled pizza is pesto based, topped with mozzarella, creamy burrata, bits of pancetta, and held together by a crispy, chewy crust.

Course: Entree
Cuisine: American, Italian
Keyword: Grilling, Pizza
Servings: 4 servings
Ingredients
  • 8 oz pizza dough
  • 1/3 cup pistachio pesto
  • 3/4 cup mozzarella cheese, grated
  • 4 oz burrata, cut into small pieces
  • 6-8 zucchini blossoms
  • 2 oz pancetta, cut into small pieces
  • Sea salt and freshly ground pepper
  • Chive blossoms for serving
  • Black truffle oil for drizzling
Pizza dough
  • 1 cup “00” flour
  • 1 cup all purpose flour
  • 3/4 cup water, lukewarm
  • 1 tsp yeast
  • 1 tsp granulated sugar
  • 1 tbsp olive oil and extra for greasing
  • 1/2 tsp salt
Pistachio pesto
  • 2 cups basil leaves
  • 1/2 cup pistachios, Wonderful Pistachios roasted and salted
  • 2 cloves of garlic, roughly chopped
  • 2 tbsps freshly squeezed lemon juice
  • Zest of 1 lemon
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste
  • 1/4 cup freshly grated Parmesan cheese (optional)
Instructions

  1. To make the pizza dough, in a small bowl, mix the lukewarm water, yeast, and sugar until well combined. Leave in a warm place for 5 minutes or until frothy. Stir in the olive oil.

  2. In a large mixing bowl, whisk together the flours and salt. 

  3. Pour the yeast mixture over the dry ingredients and use your hands to bring the mixture together to form a dough.

  4. In an electric mixture with the dough hook attachment, add the dough and mix for about five minutes on slow speed until everything is just incorporated.

  5. Lightly grease the inside of a clean dry bowl with olive oil and place the dough inside.

  6. Place a tea towel over the dough and leave in a warm place for 60 minutes until the dough double in size. This will give the gluten structure and strength and the dough will become elastic.

  7. When ready to make the pizza, set up the grill by placing coals on one side and lighting them. Rake the coals to create a flat even bed to create an even steady heat zone. Let the temperature reach to 475-500 degrees F. Place the pizza stone on the grill and let it heat up.

  8. While the grill is warming up, prepare the pizza. Dust a clean work surface lightly with semolina flour. Use your fist to knock the dough back with one good punch to let any air out.

  9. Divide the dough in half. Roll out the dough to a 12x8 inch oval with ⅛ inch thick.  Save the extra dough for another pizza.

  10. Transfer the pizza base onto a piece of baking paper so transferring the assembled pizza to the heated stone will be easier.

  11. Prick the pizza base all over with a fork.

  12. Spread the pesto over the pizza base, leaving a ½ inch border. Sprinkle the mozzarella over the pesto.

  13. Add the zucchini blossoms, pancetta, and cut burrata pieces. Sprinkle with sea salt and freshly ground pepper.

  14. Transfer the pizza onto the heated pizza stone. Cook the pizza on the grill for 7-10 minutes or until golden and crisp.

  15. Use a pizza paddle, carefully transfer the pizza to a serving plate. Drizzle with a few drops of truffle oil and garnish with chive blossoms. Serve immediately.

Heirloom tomato confit

by

tray of tomato confit

This year we lucked out and had a bumper crop of tomatoes.  They went into a lot of pastas and salads but we still couldn’t eat them fast enough.  Instead of letting them go to waste, I confited them after seeing my friend Jane’s fabulous tomato confit.  This recipe is adapted from hers.

tray of tomato confit

It was a joy to use up all the extra tomatoes and the herbs from our garden.  I threw in some thymes, fresh basil leaves, and a whole head of garlic for the confit and it smelled amazing.  The confit tomatoes and olive oil went on bruschetta, more pasta, pizza, and salad.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

4 from 4 votes
tray of tomato confit
Print
Tomato confit
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

Tomato confit is perfect for bruschetta, pasta, pizza, and salad.

Course: Basic
Cuisine: French
Keyword: tomato confit
Servings: 10 servings
Ingredients
  • 2 lbs organic tomatoes
  • 1/2 cup olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • A head of garlic, sliced in half
  • A bunch of thyme sprigs
  • 1/2 cup basil leaves
Instructions

  1. Preheat the oven to 300 degrees F.

  2. Place tomatoes in a large baking pan in a single layer.

  3. Add oil, salt, pepper, and garlic.

  4. Tuck the basil and thyme into different areas of the pan.

  5. Bake the tomatoes for 50-60 minutes until they start to collapse but not all are burst.

  6. Cool tomatoes to room temperature.

  7. Store the tomatoes mixture in an airtight container in the refrigerator for up to 2 weeks. 

Roasted balsamic strawberry ice cream

by

This roasted balsamic strawberry ice cream is incredibly refreshing with a beautiful strawberry flavor.

roasted balsamic strawberry ice cream

It’s officially summer and we’re excited to share a recipe for roasted balsamic strawberry ice cream.  I’ve been making this ice cream for a few years and it’s always a hit at ice cream socials. Roasted strawberry on its own is amazing but adding a touch of balsamic vinegar makes it extra special.  The balsamic imparts a refreshing complexity to the already fruity and delicious ice cream.

two bowls of roasted balsamic strawberry ice cream

I used Gaviota strawberries from JR Organics Farm which were really sweet so not a whole lot of sugar was needed.  Two egg yolks added a touch of creaminess to the ice cream. The only trick to making this ice cream is cooking the custard slowly over low heat to avoid scrambling the eggs.  Once the custard was cool enough, I refrigerated it overnight for the flavor the develop. After 30 minutes of churning in my Cuisinart ice cream maker, I was in strawberry heaven.  While it’s peak strawberry season, grab some from your farmers market and make this roasted balsamic strawberry ice cream.

two bowls of roasted balsamic strawberry ice cream

If you like frozen desserts, check out these recipes: mango and passion fruit granita, passion fruit frozen yogurt, and strawberry elderflower sorbet.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 3 votes
two bowls of roasted balsamic strawberry ice cream
Print
Roasted balsamic strawberry ice cream
Prep Time
15 mins
Cook Time
25 mins
Churning time
30 mins
Total Time
40 mins
 

This roasted balsamic strawberry ice cream is incredibly refreshing with a beautiful strawberry flavor.

Course: Dessert, Ice Cream
Cuisine: American
Keyword: Ice cream
Servings: 12 servings
Ingredients
  • 4 cups organic strawberries, hulled and sliced
  • 1 tbsp balsamic vinegar
  • 2 tbsps granulated sugar
  • 2 organic medium egg yolks
  • 6 tbsps granulated sugar
  • 1 1/2 cups organic heavy cream
  • 1 cup organic 2% milk
  • 1/4 tsp salt
Instructions

  1. Preheat the oven to 350 degrees F.

  2. Combine the strawberries, balsamic vinegar, and 2 tablespoons of sugar in a roasting pan. Toss gently to coat and bake in the oven for 10 minutes until the strawberries are soft and release their juices. 

  3. Let the strawberries cool lightly for about 15 minutes. 

  4. Transfer the strawberries and juice to a blender and puree until smooth.  

  5. Strain the strawberry puree through a fine mesh strainer. You should get about 2 cups.  Set aside.

  6. In a medium heatproof bowl, whisk the yolks with 6 tablespoons of granulated sugar just to break them up. Set aside.

  7. In a heavy saucepan over medium low heat, combine cream, milk, and salt and let it heat up until you see the liquid bubbling at the edges.

  8. Measure out half a cup of cream mixture.

  9. While whisking the eggs constantly, whisk the hot cream mixture into the eggs until smooth. Continue tempering the eggs by adding another ½ cup of hot cream to the bowl with the yolks.

  10. Pour the cream-egg mixture back to the saucepan. Add the strawberry puree.  

  11. Cook the mixture over medium heat, stirring constantly until it is thickened and coats the back of a spatula, about 5-7 minutes. 

  12. Strain the base through a fine-mesh strainer into a clean container to remove any egg pieces that were cooked during the process.

  13. Pour the mixture into a 1-gallon Ziplock freezer bag and submerge the sealed bag in an ice bath until cold, about 30 minutes.

  14. Refrigerate the ice cream base for at least 4 hours or overnight. I like to refrigerate the base overnight for the most flavor.

  15. Pour the ice cream base into the frozen canister of your ice cream machine and follow the manufacturer’s instructions. Spin until thick and creamy about 30-35 minutes.

  16. Pack the ice cream into a storage container, press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Pistachio olive oil strawberry cake

by

This pistachio olive oil strawberry cake is extra moist and complemented by a delightful tangy yogurt frosting layered with sweet strawberries.  It’s pure spring bliss with every bite.

strawberries for pistachio olive oil strawberry cake

How is it that spring is almost over!  A week to be exact! To celebrate spring I partnered with Wonderful Pistachios to share a delicious recipe for a pistachio olive oil strawberry cake.  I normally reserve cakes for special occasions but caught the cake bug after I saw Claire Ptak’s insanely beautiful lemon elderflower cake for the royal wedding.  When it comes to baking, I’m inspired by the seasons and strawberry is the perfect fruit to pay homage to spring.

ingredients for pistachio olive oil strawberry cake

Making a cake is all about having fun and experimenting with different flavors and textures.  I’ve been using Wonderful Pistachios in desserts like this cake and panna cotta for years and couldn’t be more excited when the No Shells pistachios recently became available which save me a lot of prep time without sacrificing taste.  Pistachio flour keeps the cake moist and delicious while offering more nutritionally than all purpose flour.  To make the pistachio flour, I simply grind pistachios to a fine crumb in my food processor.  Don’t over do it or you’ll get pistachio butter, although tasty, would be disastrous for this cake.  I also added olive oil as an emulsifier to augment the moisture and texture of the cake. Use a high quality olive oil that is fruity instead of grassy to ensure the best taste.  The floral and slightly sweet flavor of pistachios also pairs well with the olive oil.

pistachio olive oil strawberry cake

When it comes to frosting, I envisioned something lighter instead of buttercream and went with a tangy yogurt frosting to complement the cake’s nuttiness.  As luck would have it, I found the most amazing strawberries, called musk strawberries from Pudwill Berry Farms at the farmers market that were perfect for this cake.  These musk strawberries have the most beautiful aroma and intense flavor. With every bite, you get a bit of cake, fruit, and frosting.

pistachio olive oil strawberry cake

You can decorate the cake anyway you like but I kept things simple and swiped on the frosting with an offset spatula then smoothed it out with a bench scraper.  I added additional chopped pistachios at the bottom to add color and texture and whole strawberries on top.

pistachio olive oil strawberry cake

This pistachio olive oil strawberry cake is extra moist and complemented by a delightful tangy yogurt frosting layered with sweet strawberries.  It’s pure spring bliss with every bite. If you’re in need of a delicious and beautiful cake for your next dinner party or gathering, look no further than this delightful, springy cake.

pistachio olive oil cake

Thank you Wonderful Pistachios for sponsoring this post. And as always all opinions are my own. Thank you for supporting the brands that support Beyond Sweet and Savory.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 3 votes
pistachio olive oil strawberry cake
Print
Pistachio olive oil cake
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

This pistachio olive oil strawberry cake is extra moist and complemented by a delightful tangy yogurt frosting layered with sweet strawberries.

Course: Dessert
Cuisine: American
Keyword: cake, olive oil cake, pistachio cake
Servings: 8 servings
Ingredients
Yogurt frosting
  • 2 pints organic strawberries, hulled and sliced
  • 1 1/2 cups organic heavy cream
  • 3/4 cup Greek yogurt
  • 2 tbsps honey
  • remaining whole strawberries for garnish
  • 2 tbsps pistachios, whole strawberries for garnish
Instructions

  1. Preheat the oven to 350 degrees F. Grease tree 6 inch cake pans with olive oil and line with the bottom with parchment paper.

  2. In a mixing bowl, whisk together the flours, baking powder, and baking soda then set aside.

  3. In a stand mixer fitted with the whisk attachment, beat the eggs, olive oil, yogurt, honey, and lemon zest on low speed until well combined. 

  4. Add the dry ingredients into the yogurt mixture.

  5. Divide the cake mixture between the pans and level out the top with an offset spatula.

  6. Bake the cakes in the middle rack in the oven for 30 minutes until golden on top and a skewer inserted in the center comes out clean. Allow the cakes to cool in the pan for an hour.

  7. While the cakes are cooling, make the yogurt frosting.

  8. Whip the heavy cream with honey until soft peaks form. Gently fold in the yogurt until well combined. Refrigerate the frosting for 30 minutes to firm up.

  9. Hull two thirds of the strawberries and slice them lengthwise if they are big.  

  10. If the cakes are uneven, trim the tops so you have a nice flat surface to decorate. 

  11. Place one cake layer on a serving plate and spread ½ cup of yogurt on top. Arrange the strawberries over the cream. Repeat with the next layer. 

  12. Place one cake layer on a serving plate and spread ½ cup of yogurt on top. Arrange the strawberries over the cream. Repeat with the next layer. 

  13. Place the third layer on top cut side down.

  14. Cover the entire cake with a thin layer of frosting to seal the crumbs and refrigerate for 20 minutes.

  15. Spread the remaining frosting all over the cake with an offset spatula.

  16. Add a thin layer of chopped pistachios near the bottom and garnish the top with whole strawberries.