Low Carb Pizza Dough - Janet's Cooking at Home

Janet's Cooking At Home

Low Carb Pizza Dough

Having a craving for pizza while on a low card diet? We came up with a dough that only has 16g carbs total for a 12in pizza.

Ingredients:

2C    Grated mozzarella

2 T   Cream cheese
3/4C Almond flour
1       Large egg
1T    Dry ranch dressing mix
1/2t  Crushed red pepper flakes

Directions:

Heat oven to 425F

In a bowl add mozzarella and cream cheese and microwave for 30 second repeat until melted stirring each time

Stir  cheese until smooth and stir in flour and egg ranch dressing and red pepper flakes

Place the dough on parchment paper (sprayed with a no stick spray) top with another parchment paper and roll the dough out to fit a 12 inch pizza pan lined with parchment (sprayed with a no stick spray)

Bake 5 minutes on one side and then turn over and bake another 5 minute

Top the pizza with anything you like 

Note: your choice of toppings may increase the total amount of carbs

Bake until toppings are done

Enjoy!

2012 Wine Dinners

2012 Wine and Food Pairing Dinners...

Janet and I thought it would be fun to revisit the wine dinners we attended last year. Looking forward to this year wine dinners. It will be hard to beat 2012…

Lombardi’s Mill Creek Winery - Wine Dinner (11/29/2012)

Lombardi’s Mill Creek Winery - Wine Dinner 

Prunotto wine dinner was Lombardi's Mill Creek's first wine dinner. I must say, they started off with a bang. General manager Kristofer Korshaven is no stranger to these events for he has hosted many wine dinners at Lombardi's Everett Marina location. Executive chef Matt Romeo, owners and staff together a excellent matchup of Italian food and wine.

Lombardi’s Mill Creek Prunotto Winery - Wine Dinner

The evening started out with a fine prosecco while we enjoyed grassini with extra virgin olive oil. 

The next course gave us a wonderful puff pastry wrapped taleggio cheese accompanied by a crostini with a little wine jelly paired with a Dolcetto. 

Up next was simply delicious potato gnocchi with Parmesan and wild mushroom cream sauce. Executive chef Matt Romeo out did himself with his the gnocchi, it was over the top delicious. The gnocchi was served with a Barbera. 

Next came a pancetta wrapped beef tenderloin with demi-glace. Matt found a wonderful cut tenderloin and cook it to perfection. The tenderloin was paired with a Barbaresco. 

Last was a delicious lady fingers and chocolate desert served with a little arancello.

Our favorite pairing for the evening was the puff pastry with the Dolcetto and the gnocchi with the Barbera.

Janet and I would like to thank the owners and staff for a most wonderful evening.

The Pairings:

Aperitivo

Grassini, Extra Virgin Olive Oil

2011 Col de’ Salici Prosecco Superiore

Lombardi’s Mill Creek Prunotto Winery - Wine Dinner – Grassini and Extra Virgin Olive Oil

Primi

Puff pastry wrapped taleggio cheese andCrostini crostini wine jelly

2009 Dolcetto D’Alba DOC

Lombardi’s Mill Creek Prunotto Winery - Wine Dinner - Puff pastry wrapped taleggio cheese

Secondi

Potato gnocchi, with wild mushroom cream sauce

2011 Barbera D’Asti DOCG

Lombardi’s Mill Creek Prunotto Winery - Wine Dinner - Potato gnocchi, with wild mushroom cream sauce

Carne

Pancetta wrapped beef tenderloin

2008 Barbaresco DOCG

Lombardi’s Mill Creek Prunotto Winery - Wine Dinner - Pancetta wrapped beef tenderloin

Dolce

Hazelnut liqueur, lady fingers, chocolate, orange zest

Arancello

Lombardi’s Mill Creek Prunotto Winery - Wine Dinner - Hazelnut liqueur, lady fingers, chocolate and orange zest

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Wicked Cellars Fidelitas Winemaker's Dinner with Winemaker Charlie Hoppes (6/26/2012)

Wicked Cellars Everett

It's been several years since we have had the opportunity to attend a winemaker’s dinner at Wicked Cellars. When we saw Fidelitas wines with winemaker Charlie Hoppes was scheduled to be at Wicked, we just had to go.

Wicked Cellars and Fidelitas Winemaking Dinner

Wicked Cellars and Fidelitas Winemaking Dinner - Wicked Cellars Ritch Sorgen

Wicked Cellars and Fidelitas Winemaking Dinner - Fidelitas Winemaker Charlie Hoppes with the guest

Wicked Cellars and Fidelitas Winemaking Dinner

Wicked Cellars and Fidelitas Winemaking Dinner

The pairings

The evening started off with a welcoming bubbly- Treveri Cellars "Blanc de Blanc" Brut, Washington State.

Next up

Wicked Cellars and Fidelitas Winemaking Dinner - Fidelitas Winemaker Charlie Hoppes

Wicked Cellars and Fidelitas Winemaking Dinner - Scallops

Scallops with Citrus Beurre Blanc

2009 Optu White*** pear, honeysuckle, pineapple

Followed by

Wicked Cellars and Fidelitas Winemaking Dinner - Cedar planked salmon

Cedar planked salmon on polenta with poached egg and blackberry reduction

2009 Columbia Velley Merlot*** herbs, blueberry, vanilla

Wicked Cellars and Fidelitas Winemaking Dinner - Fidelitas Winemaker Charlie Hoppes

And then

Wicked Cellars and Fidelitas Winemaking Dinner - Slider Trio

Slider Trio

Duck with plum sauce

Lamb with feta, chipotle mayo and arugula

Pork belly slider with rhubarb jam and cole slaw

2010 M-100*** black fruit, plum

2009 Red Mountain Red**** red cherries, nutmeg

My favored combination was the duck slider and Red Mountain Red, yummy. The rest of the table seemed to enjoy the lamb.

Time for steak

Wicked Cellars and Fidelitas Winemaking Dinner - Rib-eye

Rib-eye with sundried tomato jam, fingering potatoes and asparagus

2008 Boushey Red**** black currant, cocoa, herbs

Last but not least

Wicked Cellars and Fidelitas Winemaking Dinner - Apricot pinenut cake

Apricot pinenut cake with Moscato di Asta

Thank You Marlies, Ritch and Staff!

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Lombardi’s Everett Marina - Martedi Winery Wine Tasting and Food Pairing (6/14/2012) 

Lombardi’s Everett Marina - Martedi Winery Wine Tasting and Food Pairing

Once again we were able to join in a wonderful food and wine at Lombardi's Italian Restaurant located in beautiful Everett Marina.

Lombardi’s Everett Marina - Martedi Winery Wine Tasting and Food Pairing - The View

The food pairing was created and displayed prepared by Lombardi's Everett new head chef Jeremy Taisey and staff. The wines were from Martedi Winery, Joseph Miglino owner and winemaker.

Lombardi’s Everett Marina - Martedi Winery Wine Tasting and Food Pairing - The Wines 

Founder Diane Symms announced the opening of a new Lombardi’s Restaurant located in Mill Creek and introducing Kristofer Korshaven as the General Manager. Looking forward to the opening…

The Food and Wine Pairing

Seafood Duo

Lombardi’s Everett Marina - Martedi Winery Wine Tasting and Food Pairing - Ahi Tartare and Mini Crab Cake

Ahi Tartare with pancetta and Mini Crab Cake

2010 Martedi Riesling**+ peach, grapefruit

Wild Boar

Lombardi’s Everett Marina - Martedi Winery Wine Tasting and Food Pairing - Wild Boar

Cinghiale with chocolate and prunes, creamy herb mascarpone polenta

2008 Martedi Giovanni Syrah***+ blackberries, spice

Prime Top Sirloin

Lombardi’s Everett Marina - Martedi Winery Wine Tasting and Food Pairing – Prime Top Sirloin

Espresso Crusted with Amerino cherry sauce and gorgonzola mashed potatoes

2008 Martedi Lavello**+ dry fruit, earth

Antipasto Paisano

Lombardi’s Everett Marina - Martedi Winery Wine Tasting and Food Pairing – Antipasto

Cured meats, local cheeses and fresh fruit
2008 Martedi Sangiovese*** cherries, dark fruit

Lombardi’s Everett Marina - Martedi Winery Wine Tasting and Food Pairing

The BEST was saved for last… A beautiful Everett Marina sunset…

Lombardi’s Everett Marina

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Rocca delle Macìe Wine Dinner at Lombardi’s Italian Restaurant Everett (4/12/2012)

Rocca delle Macìe Wine Dinner at Lombardi’s Italian Restaurant Everett

Rocca delle Macìe Wine Dinner at Lombardi’s Italian Restaurant Everett

The waterfront of Everett offered a wonderful backdrop to our latest’s wine tasting adventure…

The Event:

Rocca delle Macìe Wine and Lombardi’s Italian Restaurant’s five course wine paired dinner hosted by Vito Candello, North American Marketing Manager for Rocca della Macie.



The Pairings:

Rocca delle Macìe Wine Dinner at Lombardi’s Italian Restaurant Everett  - Piatti di Salumi

Piatti di Salumi – a selection of charcuterie from Zoe’s meats – prosciutto, chocolate salami and coppa paired with Orvieto Classico DOC

Rocca delle Macìe Wine Dinner at Lombardi’s Italian Restaurant Everett  - Bucatini al Ragu di Cinghiale

Bucatini al Ragu di Cinghiale – wild boar ragu, bucatini, ricotta salata – with Campomaccione, Morellino di Scansana DOGG

Rocca delle Macìe Wine Dinner at Lombardi’s Italian Restaurant Everett  - Agnello

Rocca delle Macìe Wine Dinner at Lombardi’s Italian Restaurant Everett  - Agnello

Agnello – Australian lamb chop, onions, pine nuts, peppers, honey, balsamic – with Famiglia Zingarelli, Chianti Classico Riserva DOGG



Rocca delle Macìe Wine Dinner at Lombardi’s Italian Restaurant Everett  - Piatti di Formaggio

Piatti di Formaggio – selection of sheep cheeses, acacia honey, pine nuts – with Tenuta Sant’ Alfanso, Chianti Classico DOGG

Rocca delle Macìe Wine Dinner at Lombardi’s Italian Restaurant Everett  - Torta Amarena

Torta Amarena – Amerena cherries, sweet ricotta, tosted almonds – with Chef Matt’s Amaretto

~~~

Executive Chef Matt Romeo working the kitchen...



Rocca delle Macìe Wine Dinner at Lombardi’s Italian Restaurant Everett  - Executive Chef Matt Romeo

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zzz

Cooking at Home - Pan seared lemon chicken with brown butter lemon sauce, Shiitake mushroom risotto and Oven roasted green beans

Cooking at Home 

Pan seared lemon chicken with brown butter lemon sauce, Shiitake mushroom risotto and Oven roasted green beans

Pan seared lemon chicken with brown butter lemon sauce, Shiitake mushroom risotto and Oven roasted green beans 

Pan seared lemon chicken with brown butter lemon sauce 

Ingredients: 

1/3 cup Fresh Parsley, chopped 

1 tablespoon Fresh Lemon zest 

½ squeezes lemon 

fresh ground Pepper 

lemon pepper

2 medium size Garlic Cloves, minced 

3-4 tablespoons of Butter 

extra-virgin olive oil 

skinless Chicken Breast Halves {brought to room temp} 

1/4 - 1/2 cup of chicken stock

Directions: 

Season the flour with lemon pepper.

With flat side of meat mallet, pound chicken breasts (placed between 2 sheets plastic wrap) to ½-inch thickness. Cut to serving size.

Lightly coat chicken with the prepared flour mix, shaking off excess {flour from the chicken will also help thicken the brown lemon butter sauce}

In a large skillet over medium-high heat, cook chicken in butter and olive oil until browned, turning only once in between.

Transfer to heat proof casserole dish and Roasts 350 until chicken is no longer pink.

Remove the skillet off of the heat; add in the stock and scraping up the brown bits and ½ squeeze lemon. Add ½ cup of dry wine. Return back to the heat and bring to a simmer, stirring. Add garlic, fresh Parsley and reduce.

When chicken has cooked add the brown butter lemon sauce, add in lemon zest and Fresh Parsley.

Ready to serve...

Pan seared lemon chicken with brown butter lemon sauce - With flat side of meat mallet, pound chicken breasts (placed between 2 sheets plastic wrap) to ½-inch thickness

Pan seared lemon chicken with brown butter lemon sauce - Lightly coat chicken with the prepared flour mix, shaking off excess

Pan seared lemon chicken with brown butter lemon sauce - In a large skillet over medium-high heat, cook chicken in butter and olive oil until browned

Pan seared lemon chicken with brown butter lemon sauce - Turning only once in between

Pan seared lemon chicken with brown butter lemon sauce - Cook chicken in butter and olive oil until browned

Brown butter lemon sauce - Remove the skillet off of the heat add in the stock and scraping up the brown bits

Brown butter lemon sauce - Add in 3/4 of the lemon and ½ squeezes lemon

Brown butter lemon sauce - Add ½ cup of dry wine

Brown butter lemon sauce - Return back to the heat and bring to a simmer, stirring

Brown butter lemon sauce - Add 1/3 cup Fresh Parsley

Pan seared lemon chicken with brown butter lemon sauce - When chicken has cooked add the brown butter sauce, add in lemon zest and Fresh Parsley

Shiitake mushroom risotto 

Ingredients: 

1 1/2 cups arborio rice 

1 pound shiitake mushrooms, stems removed and caps cut into 1 1/2-inch pieces 

extra-virgin olive oil

fresh-ground black pepper 

1 small onion, chopped 

1-1/2 cup of chicken stock, heated

Directions: 

In the large pot, heat 2 tablespoons olive oil and butter over moderately low heat. Add the onions and Shiitake mushroom sauté for 3 minutes.

Add the rice and stir until it begins to turn opaque, about 2 minutes.

Add 1 1/4 teaspoons salt to the rice and about 1/2 cup of the simmering stock and cook, stirring frequently, until the stock has been absorbed.

The rice and stock should bubble gently; adjust the heat as needed. Continue cooking the rice, adding the stock 1/2 cup at a time and allowing the rice to absorb the stock before adding the next 1/2 cup.

Cook the rice in this way until tender, 25 to 30 minutes in all. The stock that hasn't been absorbed should be thickened by the starch from the rice.

You may not need to use all of the liquid, or you may need more stock.

Add parmesan cheese ¼ to ½ cup and black pepper.

Shiitake mushroom risotto - After sauteing the onion and mushrooms add the rice and stir until it begins to turn opaque, about 2 minutes

Shiitake mushroom risotto - Cook, stirring frequently

Shiitake mushroom risotto - The stock that hasn't been absorbed should be thickened by the starch from the rice

Oven roasted green beans 

Ingredients: 

1 1/2 pounds green beans 

2 tablespoons extra-virgin olive oil 

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

Directions: 

Preheat the oven to 425 degrees F. 

Trim the ends of the green beans and add to a large bowl.

Toss with the extra-virgin olive oil, salt and pepper and spread out evenly on a cookie sheet

Roast, stirring once halfway through, until lightly caramelized and crisp tender, 12 to 15 minutes

Oven roasted green beans

Enjoy...

Pan seared lemon chicken with brown butter lemon sauce, Shiitake mushroom risotto and Oven roasted green beans

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Around the area:

New Years Eve in Leavenworth

New Years Eve in Leavenworth Washington

King Ludwig's - Schweinshax’n

King Ludwig's on New Years Eve was rockin’ or should I say Polkain’ with Bob Otto's Polka Pals…

New restaurant in town - Leavenworth Sausage Garten by cured 

New restaurant in town - Leavenworth Sausage Garten by cured - An outdoor sausage garden serving sausages made in house. Most important, imported beers from Germany.

Leavenworth Sausage Garten by cured - An outdoor sausage garden serving sausages made in house. 

Baren Haus Pizza

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