Blueberry Goat Cheese Summer Pizza

Blueberries are in season and are so fresh right now.  A few days ago I was running on the treadmill brainstorming original ways to use these little guys and this is one of creations the I came up with.

I love a savory, sweet flavor pairing and thought to myself – why not team up some fresh blueberries with mozzarella as the base of the pizza toppings, goat cheese crumbled for a tangy juxtaposition and fresh arugula for a spicy addition?!  And while we’re at it…how about a little honey drizzled on top for a sweet, organic flavor to round out the flavor party?!

Blueberry and arugula topped honey drizzled cheesy goodness...

Luckily I picked up a few homemade spouted wheat flax seed pizza crusts from my favorite bread lady at the farmer’s market.  You could use any old pizza crust you wish…or try to make your own, but that’s just too much work for a week night dinner!

Blueberry Goat Cheese Summer Pizza Ingredients:
Pre-made pizza crust
Mozzarella cheese (enough to cover pizza)
Goat cheese (enough to crumble on pizza)
Fresh blueberries
Arugula (about a fist full)
Drizzle of honey

1. Start off with a pre-made pizza crust.
2. Slice and cover crust with fresh mozzarella (or use grated if that’s what you have).
3. Crumble goat cheese on top of mozzarella (be generous with the goat cheese…this is really one of the key flavors).
4. Sprinkle pizza with blueberries and arugula.
5. Toast in toaster oven for about 4-5 minutes or until cheese is melted.
6. Drizzle with honey and serve.

Summer pizza ready to toast

I actually drizzled the pizza with honey before toasting, but if you want to be able to see the drizzles and would like a prettier presentation, it would be better to drizzle after toasting.

Fresh, unique flavor pairing

The crunchy crust always pairs nicely with melty mozzarella, but the warm and sweet blueberries added a nice pop of flavor mixed with the spice of the arugula and bite of the goat cheese.

Mmm...

Experiment success.

For an added spice, top it with red pepper flakes – sounds crazy, but it was pretty great.

Savory blueberry bite here I come!

Zach-o-meter:  actually fell asleep really early which was why I was experimenting with this “out of the ordinary” pizza.  He woke up (probably at the smell of food) and joined me to taste the creation.  He loved it.  It’s not something we’d make every night, but was a really cool switch up…

Download a printable (pictureless) recipe PDF by clicking the below link:
Dine with a Darling – Blueberry Goat Cheese Summer Pizza

Local eatery domination: Restaurant Journal

Do you always dream of trying new restaurants and when an opportunity arises to eat anywhere your heart desires you can’t think of a DARN place to go?!  That always happens happened to me so I’ve come up with a two-phased solution to remedy the “restaurant brain farts” and capitalize on opportune moments of gastronomic and atmospheric bliss…if you will (and I will).

Phase 1:  Keep an ongoing “Restaurant To-Do List” in your phone. 

When you get a restaurant favorite from a local, you need to document that!  No Urban Spoon or Yelp iPhone app can trump the advice of a born-and-raised resident.   In my iPhone notes I have a whole page of restaurants recommended to me from trustworthy sources to test out in the future.

Keeping the list in your phone is clutch because you need to have access to it at all times to reference for meals or add to it at a moment’s notice.  I recommend keeping a list for the city in which you live and another for potential restaurants to try while traveling…you never know where you’re going to be and wouldn’t want to miss out on an award-winning dining experience now, would you?!

Note:  be sure to add a short description next to each restaurant on your list so when you’re searching through the restaurant possibilities on-the-fly with a growling tummy you can make the right game time decision.

(For example:  Toad Hollow – healthy, organic.  Fazio’s – fishbowl beers.  Ceasers – mom & pop homemade Italian.  Prejans – on bayou, order alligator and bread pudding.)

Phase 2:  Keep a restaurant journal. 

My roommate when I lived in Dallas after college, Mindy Morse, and I kept a detailed restaurant journal of every “hot spot” in the Uptown Dallas area that we tried.  It really came in handy when we had a ‘what joint best fits our culinary/atmospheric needs tonight?’ dilemma and now serves as a foodie scrapbook of sorts that is hysterical to look through.

I have since started one for our Bayou dives and think you should make one too! Any 3-ring binder with plastic pages will do.

Restaurant Journal

After your first dining experience at a new establishment (phase 1), grab a business card, matchbox, and/or menu to document your trip.   When the eatery details are still fresh on your mind, fill out a restaurant profile page…

Download the Restaurant Journal template here:
Restaurant Journal Template

Picture of Restaurant Journal Profile Page Template

The restaurant profile page records crucial info used in determining if/when a repeat visit should occur and who would be appropriate companions to take with you.

The profile details info such as:  when you went, who was with you, what meal you experienced, reservation availability, what you ate for each course, what you thought about the food, price, and a “1-5 fork score” for food, service, atmosphere and décor.  However, the most important is the notes section.  Jot down anything and everything you thought about the place, if you’d go back, etc…

Here are a few of my examples of late…

Del Porto Restaurant Review (passed with flying colors)

Megumi Sushi - zero atmosphere, but fresh and yummy sushi

Rips - killer deck overlooking Lake Pontchartrain

Slip the restaurant profile page into a plastic cover and into your binder in alphabetical order (for easy reference later on).

I keep coordinating menus behind the previous restaurant’s profile so you can view the menu when you are viewing that restaurant’s profile page.

Zea - PF Changs(esk) atmosphere, but FAB food.

Liz's Where Y'at Diner - friendly place. SHRIMP AND GRITS!

LOLA - Old train station. Casual lunch, fancy dinner. Quality food.

You get the idea…

Next time the ol’ ‘where should we go eat’ thought pops in your mind you can bust out your restaurant journal and jog your foodie memory.

So that’s that.  It’s been a blast documenting my gastronomic adventures in Austin, Dallas and now in New Orleans(ish), Louisiana.  Hope you enjoy it too and never miss an opportunity to eat at the perfect restaurant ever again.

**If you missed it before, scroll up and download the restaurant profile template and make your very own restaurant journal.**

Salsa Especial (y Fácil)

The previously posted Lupita’s Famous Salsa recipe is great if you have the skills, special touch, time and dedication, but this Salsa Especial es más fácil y rápido.  (My attempt at Español.  Translation:  easier and faster!)  Instead of taking the time to roast fresh tomatoes that can be watery depending on the season this recipe uses boxed/canned tomatoes to add a year-round consistently rich flavor and to cut down on hassle and prep time.  Music to my ears.

You will have to play with the ratio of ingredients (specifically the serranos) depending on how much “kick” you can handle.

Salsa Especial Ingredients:
2 small cans of whole tomatoes (I have also used boxed chopped Pomi tomatoes. Start with 1½ boxes and keep some outside the blender in case you need to take the heat down a notch.)
1 teaspoon of garlic salt
1/3 to 1/2 of a yellow onion
4 to 5 Serrano peppers (Depends on their heat. I’d start with 2 or 3 and add more after you taste it – unless you’re a hot sauce hoss.)
1/2 cup or a handful of chopped cilantro leaves

1. Add all ingredients together in blender.
2. Blend for a few seconds.
3. Add more Serrano peppers and garlic salt to taste.
4. Serve with chips!

Salsa Especial con Cerveza

**Chip Note: I’m having a recent chip-romance with the Food Should Taste Good brand Sweet Potato chips.  They have the texture of a normal tortilla chip, but have a salty, slightly sweet flavor that will make you want to do cartwheels!  This is a must-buy at your next grocery store run.

Zach-o-meter: We are salsa fanatics (example:  just polished off a bottle of medium Pace Picante in two days) and this Salsa Especial is our new favorite.  Zach can’t get enough of it…or the Sweet Potato chips…and I don’t mind because the salsa is SO easy to make.

Salsa Especial will make your taste buds shout, “Arrrrrrriba!” in a matter of minutes.  Less time + more flavor = recipe for success in my book.

Buena suerte on your salsadventure!