homecooking – T.W.O.

Pesto, Potato and Garlic Pizza

Published on December 20, 2013December 19, 2013 by T.W.O.1 Comment

Friday Night Pizza Night with T.W.O.! This week we are featuring a hearty pizza that includes pesto, potatoes and garlic. We adapted the recipe from one of our favorite pizza parlors in San Francisco – ZA Pizza! We hope you enjoy it as much as we do!

Ingredients

– Pizza dough*
– Cornmeal
– Flour
– Pesto**
– 2 red potatoes, thinly sliced
– 3-4 cloves garlic, chopped
– 2-3 cups mozzarella

*T.W.O. used pizza dough from VJB Deli.
** T.W.O. used Bolani Basil Pesto (all natural, low fat)

Preheat oven to 425ᴼF.

Season the thinly, sliced potatoes with salt, pepper and oregano. Place the potatoes on a greased cookie sheet and cook for 20 minutes.

While the potatoes are cooking, roll out the pizza dough on a floured/ cornmeal surface. Once the dough is evenly rolled out, transfer the dough to a greased cookie sheet. Next, take the pesto and spread it on the dough, making sure you reach all the edges. Then add the mozzarella to the pizza. Take the garlic and sprinkle it evenly on top of cheese.

Once the potatoes are done (they should be soft, but not mushy), add the slices of potatoes to the top of the pizza.

Let the pizza rise for about 15 minutes. Note – you don’t want to put the pizza in a cold oven, so make sure your oven reaches 425ᴼF.Once the oven is ready, place the pizza in the oven and watch closely. Do not open the oven door, as you want to keep the heat in. The pizza will take 15-20 minutes. Once done, take the pizza out of the oven and let it sit for 5 minutes prior to cutting.

That’s amore!

Chocolate Cheesecake Bars

Published on December 19, 2013December 19, 2013 by T.W.O.5 Comments

This Chocolate Cheesecake bar recipe has been in our family for years and has been made for birthday parties, wedding showers, dinner parties and holidays. The chocolaty, thick crust combined with the fluffy, dense cheesecake layer makes for a great easy dessert. Check out how to make these bars for your next event….or cozy night in!

Ingredients:

– 1-12oz package chocolate chips
– ¼ cup butter
– 2 cups Oreo crumbs
– 1-8oz cream cheese, softened*
– 1-8oz Neufchâtel, softened
– 1-14oz sweetened condensed milk
– 2 teaspoon vanilla extract
– 1 egg

Preheat oven to 350ᴼF.

Heat chocolate chips and butter in a microwave-safe bowl. Once the morsels are melted, add the Oreo crumbs to the chocolate. Place ¾ the mixture in the bottom of a 9×13 pan. Make sure it is spread evenly. Set aside.

Using a KitchenAid (or handmixer), beat the cheese until fluffy. Add in milk, eggs and vanilla. Mix for about 5 minutes.

Pour the mixture into the pan. Top with the left over crumb mixture.

Bake for 25 minutes or until a butter knife comes out clean.

Remove the bars from the oven and set to cool for about 20 minutes. Refrigerate overnight for best results!!

Enjoy! T.W.O. signature

Cranberry, Brie & Caramelized Onion Tart

Published on December 17, 2013December 17, 2013 by T.W.O.6 Comments

Next week is Christmas and T.W.O. has the perfect appetizer for you to serve! It’s a festive, light and flavorful spin on your traditional baked brie. Check out how to make this cranberry, brie & caramelized onion tart that will be a crowd pleaser. (Adapted from Stella Artois)

INGREDIENTS:

-1 sheet puff pastry, defrosted
-2 tablespoons unsalted butter
-1 tablespoon extra-virgin olive oil
-1 large yellow onion, diced
-¼ cup brown sugar
-¼ cup plus 1 tablespoon granulated sugar
-⅓ cup water
-1 cup fresh cranberries
-1 teaspoon oregano
-2 ounces Brie, sliced into ¼-inch-thick pieces
-Freshly ground pepper

In a large, heavy-bottomed skillet set over low heat, melt the butter. Once the butter starts to foam, add olive oil, brown sugar and ground pepper. Cook the onions over medium heat for about 30 minutes. Stir occasionally.

Preheat oven to 425ºF.

In a small saucepan set over medium heat, combine sugar and 1/3 cup water. Stir until the sugar dissolves, then add cranberries. Cook for 5 minutes, stirring occasionally.

Drain and set cranberries aside.

While the onions are cooking, take the defrosted puff pastry and lay on a greased cookie sheet. Using a small butter knife score a ½-inch border around the end of the square. This will make a “crust” for the tart.

Once the onions are done, spread the evenly across the puff pastry. Sprinkle oregano and cheese and cranberries on top.

Cook the tart for 15-20 minutes. Once done, remove the tart from the oven and let it sit for 5minutes prior to cutting.

Happy Cooking!

Gruyere Popovers

Published on November 22, 2013November 22, 2013 by T.W.O.3 Comments

In T.W.O.’s family, we are always sharing new recipes and ideas, so we decided to post about the most recent inspiration from our sister-in-law (aka- our sister!). She invited us over for dinner and made Popovers that were delicious. We loved the idea, so put a spin on her popovers and added Gruyere cheese. Check out how to make these fluffy, flakey, delectable treats!

Thank you Becky for your inspiration!!! Xoxo

Ingredients:

– 3 cups milk, warmed
– 3 cups unbleached flour
– 6 eggs
– 2 cups Gruyere cheese, shredded

*Butter is optional for greasing the pan. T.W.O. used PAM instead.

Preheat oven to 400°F. While the oven is preheating, place the muffin tins in the oven to warm.

In a bowl, beat the eggs until fluffy. In a microwave safe bowl, heat the milk until the edges start to bubble. If you have a thermometer, the milk should be about 125°F. Slowly add the milk into the egg mixture making sure not to cook the eggs. Whisk together. After the ingredients are mixed well, add the flour.

Remove the muffin pans from the oven and spray with baking oil. Make sure you get the edges. With a big spoon, pour the batter into each muffin tin, filling it about ¾ full. Once you fill all the cups, place the muffin tin in the oven for 20 minutes.

After 20 minutes, reduce heat to 350°F and bake for another 10 minutes. Note – DO NOT open the oven. This will let the heat out and your popovers won’t pop as well! Use your oven light to check on the status of the delicious, airy treats! Also – placing the popovers on the middle rack helps circulate the air.

Here are a couple alternative ways to spice up your Popovers without the Gruyere cheese!

Cheddar Cheese Popovers:
– 2 cups cheddar cheese, shredded

Cinnamon & Sugar Popovers:
– 1 cup granulated sugar
– 2 Tablespoons vanilla
-1 Tablespoon cinnamon

Have a T.W.O.-Pop of a time baking!!!

Roasted Butternut Squash with Swiss Chard

Published on October 28, 2013October 24, 2013 by T.W.O.Leave a comment

Picture this: A cold autumn’s night with green vegetables, toasted pine nuts, butternut squash and goat cheese. Sounds T.W.O. perfect, right? Well it is! Check out how to make this dish below.

Ingredients:

– 1 large butternut squash
– 2 large shallots, quartered
-4 gloves of garlic, skinned and halved
– 1 ½ Tablespoon cinnamon
– 1 ½ Tablespoon nutmeg
-1 large head Swiss chard, stems and leaves chopped separately
-¼ cup pine nuts, toasted
-¾ cups dried cranberries
– ¼ cup honey goat cheese, crumbled
– balsamic vinegar, to drizzle

Preheat oven to 375ᴼ. Peel the squash and cut in half lengthwise. Seed the squash and cut into bite-size cubes. Spray/brush the squash with olive oil and mix in cinnamon and nutmeg. Once the squash is coated, place on a baking sheet and cook for about 30-40 minutes until soft. Check the squash periodically and mix.

At the 20 minute mark, add the garlic and the shallots to the butternut squash on the baking pan in the oven.

While the squash medley is cooking, chop the Swish chard stems and sauté in a fry pan for 3 minutes with a drixzle of balsamic vinegar. After 2 minutes, add the Swish chard leaves.

Mix in the cranberries and the roasted pine nuts.

Remove the squash, shallots and garlic from the oven and add to the Swish chard mixture. Once mixed, remove from stove and plate the ingredients. Add the goat cheese to the top for garnish. Serve immediately.

T.W.O. enjoys having this for leftovers for lunch the next day. Just heat it up in the microwave or on the stove and you will have another tasty meal!

Happy cooking!!!

Deep Dish Pizza

Published on October 25, 2013October 21, 2013 by T.W.O.Leave a comment

Friday Night Pizza!!! T.W.O. decided to spice up Friday Night Pizza night and make a deep dish pizza. That’s right, pizza pie! T.W.O.’s brother made a deep dish pie a couple weeks ago, which inspired us to try our own version. Grab your rolling pin, pie dish, ingredients and let’s start cooking!

Ingredients:

– Pizza dough
– Flour
– Cornmeal
– Mozzarella cheese, 1 inch block
– Marinara sauce (T.W.O. uses Molinari’s homemade marinara sauce)
– 1 large head of broccoli, chopped
– 1 can of olives, diced
– 1 small package of mushrooms, diced
– 2 jalapeno, diced

Preheat oven to 425ᴼ.

First, roll out dough on a flour, cornmeal surface. Make sure to evenly roll out the dough in a circular shape so it fits in the pie dish. Once completed, place the dough in the pie dish and pat in place. Add some flour and cornmeal to the bottom of the dough so it will help absorb some of the juices.

Cut thin mozzarella slices from the block of cheese and lay on the bottom. Next, drizzle some marinara sauce to cover the cheese. Add the cut vegetables to the pie and layer cut slices of cheese in between. Once you have all your ingredients in the pie, top with the remaining marinara. The sauce should fill in the gaps between the vegetables.

Put the pizza pie in the oven and bake for about 30-40 minutes. You will know when the pizza is ready when the sauce is “bubbling”. Take out and top with parmesan cheese.