After last week’s fancy schmancy v-day edition of No Recipes, we’re back down to Earth with this week’s lot. For those new to the site, these semi-weekly roundups are where I post all the things I made that didn’t get their own post. That’s not to say they weren’t good. Some are variations on things
After last week's fancy schmancy v-day edition of No Recipes, we're back down to Earth with this week's lot. For those new to the site, these semi-weekly roundups are where I post all the things I made that didn't get their own post. That's not to say they weren't good. Some are variations on things I've posted about in the past, others incorporate leftovers, and then there's the occasional dish that I was just too lazy to write up.
Hoisin and Maitake Pizza
- Emboldened by the success of my Kimchi Pizza
, I've been experimenting with some other Asian flavours. This one has a sauce made from a mix of hoisin sauce and Thai sweet chili sauce. Maitake mushrooms, scallions and sesame seeds round out the toppings with a trio of earthy flavours straight from the forrest. Unfortunately it was devoured as it came out of the oven so I didn't get any pictures of the finished pie.
Cod Roe and Butternut Squash Tagliatelle
- Continuing along the Japanese Italian theme, this black pepper tagliatelle is tossed with olive oil, cod roe, roasted butternut squash then topped with scallions and nori. The Japanese have an odd affinity for tossing pasta with cod roe
and for this one, I cheated, using a package of cod roe "pasta sauce" which came with the nori. The irony is that I made the black pepper tagliatelle from scratch.
Eggs Benedict over Salami - There's nothing unusual about this one except that it's served over salami instead of ham. Why salami you ask? It's the only cured meat I had in the fridge that morning. A soft poached egg with a lush tangy hollandaise, over a crisp piece of toasted bread, is about as perfect as brunch gets.
Butternut Squash, Onion and Gruyere Pizza - I'm obviously not a pizza purist but I do believe that the best pizzas are simple. This one has butternut squash, sweet onions, and Gruyere with a drizzle of olive oil and a sprinkle of sea salt. The squash comes out sweet and nutty with rings of caramelized onions and salty patches of crisp cheese that's fused to the crust.