Passover pizza or just gluten-free April 7, 2015

Filed Under: italian seasoning - Sue Fuirst @ 12:14 pm
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cauliflower pizzaPassover: a week of no bread.  Okay, the holiday is more than just the lack of leaven, but for many of us that’s what it pretty much boils down to.  As you all know, I’ve been baking a lot of bread lately and this week is putting me into wild yeast withdrawal.  So, I hit the “inter-web” in search of bread-like alternatives and played with this one.  My family thinks it’s a year-round keeper.

Cauliflower Pizza Crust

1 large head of cauliflower, cut into florets

3 eggs

¾ cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

1-2 Tb olive oil

1 Tb Basics Fuirst Italian Seasoning

Preheat oven to 450º.  Line a baking sheet with a silpat or parchment paper.  Spray with oil (Pam).

Place cauliflower in the bowl of a food processor and pulse until it resembles coarse sand.  This may be best done in smaller batches.  When all of the cauliflower is processed, place in a bowl, cover with towel and place in microwave for 7 minutes.  Remove and let cool slightly.  Line a colander with a cheese cloth or thin dish towel.  Place cauliflower in colander and let drain.  This can be done early in the day or just before cooking the crust.

 Beat eggs with Basics Fuirst Italian Seasoning in a large bowl.  Add mozzarella and Parmesan cheeses.  Squeeze out any excess water from cheese-lined cauliflower and place in bowl with egg mixture.  Mix well.  Add olive oil to moisten.

Spread cauliflower mixture onto prepared pan, about ½” thick.  It may not cover the entire pan.  Bake in hot oven for 15 minutes until edges begin to brown.  Remove pan from oven.

Raise oven temp to broil.

Cover cauliflower crust with your favorite pizza sauce, cheese and toppings.  Broil until cheese melts, about 5 minutes.  Remove, cut into slices and enjoy.  Best eaten with fork and knife.

Summer Lunch July 22, 2014

Filed Under: food chatter - Sue Fuirst @ 5:21 pm
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Abby and I have been eating some variation of this salad all summer long.  And it makes us happy every time.  Below is the frame work, but feel free to use what you have in your fridge or see at the farmers market.

Toss together:

2 cups cooked lentils, farro, wheatberries, quinoa or rice

1 Tablespoon finely chopped red onion or scallion

1 cup diced tomatoes, heirlooms preferred

2-3  cups chopped baby arugula

2 chopped hard-boiled eggs

1/4 cup diced mozzarella or 2 Tablespoons grated Parmesan

2 Tablespoons olive oil

1 Tablespoon balsamic or red vinegar

1 teaspoon of photoany chopped fresh herbs you have on hand

Kosher salt and fresh ground pepper.

Serves 3.



The egg holidays are here! March 27, 2013

Filed Under: rosemary roasting blend - Sue Fuirst @ 8:57 pm
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Passover and Easter are all about the egg:  roasting, boiling, coloring, finding.  How about a nice frittata to highlight the season?  Perfect for Easter brunch or a brisket-weary Passover meal .


basic vegetable frittata

6 large eggs

3 tablespoons cream, half and half or milk

¼  teaspoon Basics Fuirst Rosemary Roasting Blend

3 Tablespoons butter, oil or non stick spray

½ onion, diced – leek or scallions work too

1 small potato, cooked and then cut into ½” cubes

1 cup diced vegetables – broccoli, asparagus, spinach, mushrooms – your choice

¼ cup grated cheese


Preheat broiler.

In a small bowl whisk together the eggs, cream and Basics Fuirst Rosemary Roasting Blend.

Heat a large non-stick skillet over a medium flame.  Add 1 tablespoon of butter.  When butter foams, place onions in pan and sauté for 5 minutes.  Add potatoes and vegetables and cook for an additional five minutes.  Melt remaining butter in pan.  Pour in egg mixture.  Stir gently to combine eggs and vegetables.  Let cook until eggs begin to set and the edges look cooked.  Top with grated cheese and place under broiler until cheese melts and turns lightly brown, about 2 minutes.

Slice into wedges and serve.  Serves 4.

Ask and ye shall receive an asparagus kugel for Passover March 21, 2013

Filed Under: food chatter - Sue Fuirst @ 3:12 pm
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passover asparagus kugel


1 lb medium asparagus spears, snapped at the ends, stalks peeled, cut into 1” lengths

1 onion, diced

2 Tbsp olive oil

5 pieces of matzo

6 eggs

1 tsp fresh tarragon, chopped

1 tsp kosher salt

½ tsp ground white pepper

½  cup grated parmesan, optional for those who don’t keep kosher.


Preheat oven to 350°.   Oil a deep dish pie plate or 9×13 glass pan

Bring a small saucepan to boil.  Add asparagus and simmer for 3 minutes.  Remove from heat and drain.  Plunge into cold water and drain again. Set aside.

Crumble matzo into a bowl.  Cover with hot water and set aside for 5 minutes.

Heat olive oil in a skillet over medium heat.  Add onion and cook until soft, about 5 minutes.

Beat eggs in a large bowl.   Drain matzo and add to eggs.   Mix in asparagus, onion, tarragon, salt and pepper.  Mix in parmesan, if using.

Pour batter into prepared pan and bake for 30 minutes.  Slice into wedges and serve.  Serves 6-8.