Fast, easy, simple, and perfect for summer - this pizza is creamy and fresh and super yummy.
All pizza starts with dough, and I highly recommend the Jim Lahey no-knead recipe. It comes out tender and crisp and full of air pockets. You can see some bubbles in the dough in the photo above - that's the good stuff! I do need to try and remember not to stretch it out too much, though. I think I made the pizza a little too large this time.
Top the dough with minced garlic, bits of anchovy, and a drizzle of olive oil. The anchovy adds little pops of salty and umami flavors. Along with the garlic, this richness is what elevates this pizza from being boring, do not skip! Melissa (who I made this with), said that she might make it with capers instead of anchovies next time. I think that is a really good suggestion for vegetarians who don't eat fish, but still want to get that briney flavor.
I grew a monster dill plant - I'm talking like 3 feet tall with stems as thick as pencils. So I went to Melissa and begged her to help me use up a ton of dill. We brainstormed for a bit and came up with this salmon recipe. I mean, what goes better with dill than salmon?
This recipe couldn't be easier - pour melted butter over a flank (or filet) of salmon, spread on minced garlic, top with dill, lemon slices, salt, and pepper. Then just pop into the oven for 10 minutes, for a regular sized fish. I picked up salmon from my favorite fish shop (MediterraFish at Mosaic, if you are a local), because their Norwegian salmon is healthy, sustainable, fatty, and HUGE. Like really, really thick. So it was more of a 15 minute fish (though I cut off a piece for me a bit early because I like my salmon medium - not quite opaque in the center, but still able to flake).
The house smelled Ah. Maze. Ing. while this was cooking, and just a few ingredients imparted a lot of flavor. It would have been just fine on it's own, but we also made a sauce with sour cream, horseradish, lemon, shallot, and dill that took it to the next level. So good, simple, and summery - get on it, people, and make this! Stay tuned for the side dish recipe - Greek style zucchini salad.
It's time for another collaboration with Smells Like Brownies (although we actually made this back in June, oops!) - not vegetarian this time, but rather pescetarian. A hearty tomato based broth filled with all kinds of seafood - Cioppino. Melissa actually chose this dish for her blogging group, the Secret Recipe Club. For more info on that, check out her post here.
Making the broth takes up the most time in this recipe, but you want to let it simmer and develop deep flavor, so it's worth it. Olive oil, garlic, shallot, oregano, and a bay leaf go in first; followed by bell pepper, tomato paste, and red wine. Oh yeah, and red pepper flakes - watch it here, this is where you determine your spice level. Next comes canned tomatoes in their juices, clam juice, lemon juice, and veggie broth (not stock). Let it do it's thing for 30 minutes before adding in some mussels.
I meant it when I said this soup was full of all kinds of seafood. While the mussels simmer away; prep the rest of the seafood - scallops, red snapper (or something similar, like halibut), and shrimp. Who knew a bunch of raw seafood could look so pretty?
After the rest of the seafood is cooked through, top with fresh basil and parsley and dig in. Serve with some crusty bread for dipping and eat right away! This Italian stew is perfect for any time of year - hearty and warming, but not heavy - so enjoy!