Tag archive for horace and lydia
Breakfast Pizza: Egg, Spinach, Fontina and Sriracha
The Kid came up with this pizza. It’s a twist on his usual breakfast of eggs, spinach, cheese and Rooster Sauce. One day, he noticed a forlorn pizza crust
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Roasted Artichoke and Sopressata Picante Pizza
I find the combination of artichokes, potatoes, olives and some form of spicy cured pork product completely irresistible. It’s that whole ”whole is greater than the sum of its parts” part.
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Merv’s Asparagus Pizza w/Mt. Townsend Seastack and New Potatoes
Beautiful, simple, fresh — it’s what we love to eat in the spring. This pizza is the epitomy of local/seasonal eating — from the asparagus and new potatoes to the
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Link Lab Chorizo Pizza with Spanish Salsa
Link Lab Artisan Meats is a boutique butcher shop in Seattle’s Wallingford neighborhood that specializes in truly delightful artisan sausages. David Pearlstein (owner and Chief Meat Officer) is very particular about
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Our First Demo: Horace and Lydia Pizza Crusts This Friday!
Our first demo! This Friday, January 13th from 5:00 to 8:00, I’ll be at Sunset Hill Green Market handing out free slices of Four Cheese pizza fresh from the toaster oven. Hope to
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Find Us at Sunset Hill Green Market!
We just got our pizza crusts into our first grocery store! Check out our all natural, hand-stretched pizza crusts in the frozen section of Sunset Hill Green Market (32nd Avenue NW
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Sausage and Roasted Apple Pizza
It’s apple season here in Washington State! If you haven’t had apples on a pizza, you are in for a real treat. Simply toss apples slices with olive oil, salt and
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Lemon Drop
Lemon Drops are a bit like the chicken of the cocktail world — delicious, a real crowd pleaser, and so versatile, they go with almost anything. Lemon Drops are perfect
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Wild Mushroom Pizza with Roasted Fennel and Walnuts
Autumn is finally here, and the local markets are being taken over by wild mushrooms, game, root vegetables and nuts. Making a mushroom pizza with roasted fennel, toasted walnuts
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Champagne Cocktail
Autumn is a beautiful time for a Champagne Cocktail – dry Champagne, a splash of brandy, a sugar cube and a dash of bitters. The flavor is deliciously versatile, the bubbles make
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Clam Pizza with Smoked Tomato Sauce
This is one of my all-time favorite pizzas. It makes a gorgeous appetizer for an outdoor dinner party, both in flavor and presentation. Smoky tomato sauce and fresh mozzarella give
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Chanterelle Mushroom and Corn Pizza
Summer and autumn rain brings an abundance of chanterelle mushrooms — the forest floor is littered with them. It’s just another lovely thing about living in the Pacific Northwest.
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Heirloom Tomato and Pesto Pizza
Our local farmers grow some pretty amazing tomatoes. There’s nothing quite like a local, summer tomato — grown outside in the fresh air (not the hothouse), ripened on the vine, free
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Alsatian Pizza: Bacon, Creme Fraiche, Gruyere & Arugula
The Lutèce Cookbook was my first French cookbook. I got it in ’89 or ’90 through one of those unbelievably lucky deals where you can have six cookbooks for only
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Cherry Teatini – A Sophisticated Mocktail
Wanting a nonalcoholic counterpart to Just for Mary, a bourbon-based cocktail, I referred to my Virgin-Manhattan-faux-bourbon experiment and added cherries. This cherry-laced mocktini uses both smoky Lapsang Souchong and decaf
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Just For Mary
Tony Abou-Ganim’s Just for Mary, is bourbon based with a hint of cherry brandy. This lovely cocktail will surely turn into a classic. Just for Mary makes 1 1-1/2 oz. bourbon 1 oz.
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Who Makes the Best Pizza? You do! Here’s A Video.
A little while ago, I decided it might be fun to sell my pizza crusts. They are made with only 5 ingredients (and I only use local flour), stretched
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Brazilian Coconut Shrimp Pizza
I’m infatuated with Brazilian cuisine. It’ll probably be my next food obsession. I’ve been tinkering around with it lately, mostly because of Mariane, our Brazilian temporary houseguest. She’s a little homesick
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Caipirinha
Caipirinha (kye-peeyr-EEN-yuh), is a refreshing Brazilian cocktail made with cachaca. If you can’t find cachaca, a really good, light rum makes a pretty good substitution. This cocktail is perfect with tropical,
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Mocktail: Pineapple Lime Spritzer
The refreshing combination of pineapple, lime and mint makes this tropical, nonalcoholic sparkler a great summer time drink. Instead of straining it into a chilled glass, it can be
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Mocktail: Juniper-Cranberry Fauxtini
I believe the creators of Dry Juniper Berry Soda were basically touting, “hey, here’s a nonalcoholic replacement for gin!” It’s genius. I added a little tart cranberry juice, lime juice
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Negroni
A Negroni and Italian meatballs are a match made in heaven. So of course, pair this classic cocktail up with similar nibbles like Italian sausage, roasted or fresh fennel, hearty
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Italian Sausage Pizza with Roasted Red Peppers, Olives & Rosemary
I wish I didn’t have such a penchant for pork products of all kinds. (Well, it’s a little stronger than a penchant, but probably less than an obsession.) Because when
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Cucumber-Lime Mocktini – a Delightful Mocktail
This mocktail is a crowd pleaser. I served it to my Mom and sisters at our girls cooking weekend with Gingered-Tuna Rice Paper Rolls. Simultaneously two of them said,
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Cucumber-Lime Martini
It’s worth any amount of trouble to get your hands on Thatcher’s organic liqueurs. The beauty is, they are filled with the most delightful, natural flavors; not syrupy. Plus,
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Hoisin Pork Belly Pizza with Pickled Cucumbers & Rooster Sauce
This recipe is a take off David Chang’s pork belly buns from Momofuku. It came about when we had leftover pork belly and pickled cucumbers, but ran out of
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Limoncello Negroni
A touch of Limoncello makes this cocktail a little smoother than a Negroni. Aperol’s slightly bitter note is somewhat tamed if paired with dishes that have a slightly bitter
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Roasted Eggplant Pizza with Red Peppers & Mediterranean Olives
With the availability of some truly amazing olives, it’s easy to experiment — even small, local grocery stores across the nation now have olive bars. Try Thassos sun-dried Greek
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Golden Citrus Fizz — Nonalcoholic Sunshine
Here’s a juiced up mocktail that I think is festive for a brunch party. Maybe for New Year’s Day brunch, when guests might be looking for a nonalcoholic reprieve
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Golden Bronx
A bit of orange juice, Cointreau and vermouth gives this cocktail its well-balanced, fruity edge; the creaminess comes from the egg yolk. Could be a replacement for the usual
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Fried Egg Pizza with Prosciutto & Caramelized Red Onions
Since H&L pizza crusts are par-baked, they aren’t usually in the oven long enough to fry an egg on top. So, to ensure the egg is cooked exactly the
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Virgin Manhattan – Sophisticated Mocktail
How does one come up with a nonalcoholic replacement for bourbon? Obviously, you don’t. But I needed to create a virgin version of the Manhattan to match the smoky richness
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Premium Manhattan
A perfect Manhattan has both sweet and dry vermouths. Choosing your favorite “top shelf” bourbon, makes it premium. Try it with foods that have a little bitterness and/or smoky
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Broccoli Rabe Pizza with Bacon, Smoked Mozzarella & Pine Nuts
Broccoi rabe, or rapini, gives this pizza a lovely bitter note that works really well with the bacon, smoked mozzarella and pine nuts. If broccoli rabe isn’t available, regular
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French 25 — Nonalcoholic Take on the French 75
Okay, this is my nonalcoholic take on the classic cocktail, French 75. Here’s how I figure it. The lemon juice is the same; that one was obvious. I added a
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French 75
This is another classic, gin-based cocktail. It’s made with lemon and topped off with champagne. It’s light, refreshing and goes with a zillion things: fried things, grilled things, buttery
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Mocktail: Pink Basil Mocktini
Muddled basil, Angostura bitters, a touch of grenadine and lime soda create a well-balanced, delicious mocktail. And its flavors are neutral enough to pair really well with a lot
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Last Word
This classic cocktail is making a comeback. It’s light, refreshing and a tad herbaceous. It’s my friend, Renee’s, favorite. Apparently, her husband, Eric, makes them for her all the time.
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Pizza Margherita
Simple dishes, like a Pizza Margherita, require impeccable ingredients. My French Chef Instructor used to say, “You can’t make a good soup out of garbage.” Or something like that.
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Twig & Berries Mocktail
This is my attempt at a nonalcoholic counterpart to the Twig & Berries Cocktail. It has roughly the same components — muddled blackberries, thyme, lemon juice, bitters and Dry
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Twig & Berries Cocktail
Muddled blackberries, gin and a sprig of fresh thyme make this well-balanced cocktail a great match to summery dishes like chicken with grilled plums, salmon with chive beurre blanc
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Four Cheese Pizza
I love this cheese pizza — it’s really good. The chevre and gorgonzola give it a sophisticated touch, and the fresh rosemary puts it over the top. Four Cheese Pizza makes
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