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Sub Sandwich Pizza, Recipe rewind because somethings are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Tuesday June 29, 2010.

 It took a long time for us to have the same nights off and share a dinner together, but I wanted this to be fresh and not a leftover. Why? Because I have never made this before, but I remembered it from a little cafe that was in downtown Vancouver Washington. Theo's closed many years ago, too many for me to remember, but this pizza I never forget. I only enjoyed this delicious pizza a few times, but it was so different and delicious, that when they closed, I knew I needed to try making this myself.


Delicious but Not really Theo's Submarine Sandwich Pizza
by the seat of my pants
425 degrees

1 pound of pizza crust dough (I am using the parsley and garlic dough found here, but Theo's used a plain dough)

1/2 c favorite pizza sauce
2-10 slices honey style ham
12-14 slices dry salami
8 oz shredded mozzarella cheese
1/4 large green pepper
1 large tomato
thinly sliced Peperoncini

On a cornmeal sprinkled surface press and pat dough out to about a 12 inch pizza size. I wanted to be able to slide the raw pizza onto the pizza stone heating up in the oven.









Cover with the sauce and get ready to layer on the flavor.

Sprinkle with most of the cheese, layer on the ham and then the dry salami.









Add the green pepper and the rest of the cheese. Now carefully....


....and gently make sure the pizza crust has not begun to stick. Slide a large flat turner around the edge of the dough.

Take the cutting board to the oven, and slide the assembled pizza onto the hot stone baker. I did have to assist in the movement, but after a gentle nudge, the whole pie slide gently off the board and onto the stone.
Bake 20 minutes or until golden.

Remove from the oven, and let cool a minute (or 5 this stuff is hot!), slide back onto the cutting board. Add thinly sliced tomatoes and Pepperoni garnish. Cut and serve! Yum is all I can say.

Recipe rating:  Oh Yes! (will make again)

As always, thanks for taking a minute to stop and say hello. We appreciate your time and your wonderful comments!
2

Perfectly Plain Cheesecake

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

My husband loves to eat, which is really handy for a food blogger. In addition, he is now becoming a good cook, which is really handy for a tired wife after work. One of his favorite foods, is cheesecake.

I have made a couple of cheesecakes for him and although I am not the cheesecake lover he is, still I know a good cheesecake when I eat it. While they were good, I am still on the hunt for the cheesecake that will be our go-to cheesecake.

Perfectly Plain Cheesecake.
Perfectly Plain Cheesecake.

This recipe is soooo easy. The cheesecake filling is luxurious, just as promised. With two options for baking I choose the faster option and baked at 350-degrees. But next time......

From, One Pot Cakes, pg 49 - The secret is not in the ingredients (any cheesecake can reach this state of perfection) but in the baking. Slow it down. And when I say slow, I mean it. Set the oven at 200 degrees F. and bake the cake for eight hours. At that temperature, the ingredients just meld and the cake emerges pristine, without a trace of graininess. 

I believe the caramelizing will also be minimized with the lower temperature. This cheesecake does not have a crust, but a sprinkling of graham cracker crumbs to help with sticking.


Perfectly Plain Cheesecake
adapted from:  One-Pot Cakes
350-degree oven  - please see above

2 pounds cream cheese - at room temperature
1 c sugar
2 T vanilla extract
5 eggs
1/4 c brandy - we were out so this is a Triple Sec flavored cheesecake
3/4 c crushed graham crackers
pan spray or soft butter


Prepare a 2 qt souffle dish or a 9-inch spring form pan by spraying with pan spray, add crumbs, rotate the pan letting any extra crumbs stay on the bottom. Set aside.

Note:  the author wrote this book with the intention of only needing a pan or a pot and a wooden spoon to mix all cake recipes listed. I choose to use a mixer, because, in my opinion, 2 pounds of cream cheese is a lot to mix by hand.....


Beat cream cheese with sugar until smooth, add 2 eggs mix well.


Add remaining eggs and mix again. Add vanilla and brandy mixing well.


Take a whisk and fold the cheesecake filling from the bottom up, making sure no thick cheese pockets remain and it is smooth throughout.


Carefully pour into the pan, taking care not to disturb the crumbs.

Bake 1 1/2 hours, turn off oven, open door and let cheesecake cool in the oven for 1/2 hour, then remove and let cool completely.

Remove ring if using a spring form pan. Chill and serve.

Makes 16 servings

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. 

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this post shared with:
hearth and soul @ premeditated leftovers
see ya in the gumbo @ ms enplace
homemade mondays @ frugal by choice
cook your books @ kitchen flavors
full plate thursdays @ miz helen's
foodie friday @ rattle bridge farm
food friday @ carol's chatter
5

Pasta and Beans (and many fine things!)

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I have mentioned before my philosophy regarding a well-stocked pantry. For us, "pantry" also includes the freezer, where we keep bone stocks (frozen in 1 1/2 cup portions), diced aromatic vegetables (onions, peppers and celery) that we freeze to avoid waste and a variety of meats for future dinners. This happy meal came from the pantry.....



Pasta and Beans
by the seat of my pants
serves 4 as a main dish, 6-8 as a side

2 T olive oil
small onion diced
2 -3 cloves garlic minced

3 c poultry stock (we had turkey in the freezer)
salt and pepper to taste
2 c cooked or 1 can cannellini beans drained
8 c loosely packed greens of choice (we had baby arugula) - chopped or torn into small pieces

8-12 oz pasta of choice, cooked al-dente, drained and set aside

Saute garlic and onion in oil, do not brown. 

Add stock and greens, bring to a boil. Reduce heat to simmer. 
Simmer 5-10 minutes for reduction. Taste for seasonings. 

Add beans, increase heat to medium bringing to a boil. 
Stir in pasta, let cook 3-5 minutes on medium heat. 

Pasta and Beans, simple and delicious.
Pasta and Beans


Serve in bowls with some of the broth, offer Parmesan cheese and Tomato Serendipity to season individually as desired.

We hope you enjoy this simple meal as much as we did. Add some crusty whole grain bread and fresh fruit for a wonderful yet easy dinner.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up forOur Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

this post shared with:
see ya in the gumbo @ ms enplace
homemade mondays @ frugal by choice
3
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