Oh my, we’re halfway through! Thank you so much for voting me this far in Project Food Blog. I am so grateful to you all for reading and voting, because I wouldn’t be here without you! So, onto Challenge 5 – We had to put our own spin on Pizza. Foodbuzz said: “How you do it is up to you. Will you try out some molecular gastronomy techniques? Share a super-secret trick? Or re-envision the dish from a different perspective? For the purpose of this contest and challenge, we are defining pizza as having a solid base, a sauce and at least one topping.”
I have to admit, this challenge stumped me a little. I mean, I made a mean “Pesto deconstructed” pizza for Bertolli which I live demoed in the Tasting Pavilion at the Foodbuzz Festival last year. But for this one, I wanted to do something a little special, whilst still remaining accessible for the average reader/ home cook. Lately, my meals have have been inspired by what we have on hand, what’s in season right now and what I am cooking for the blog (remember, we organised our Thanksgiving meal around what dishes I needed to cook for my blog?). This post is therefore brought to you by leftovers and the contents of our organic box delivery which was a surprise this week – generally I go in and modify it a little before it’s delivered, but this week I forgot, so it was pure luck that I ended up with some of the ingredients I ended up using.
First up, Mini-Thanksgiving Bites: A base of sweet potato chips topped with cranberry sauce, turkey and brie.
I had bought sweet potatoes last weekend, intending to make a side of sweet potato soufflé. Then Neil came home with the 14lb turkey which took up all of the oven. I even had to go next door to cook the cake for dessert (luckily our neighbours were coming over to eat so they didn’t mind!). So I was left with four large sweet potatoes. Whilst they are sometimes challenging to cook properly, especially if you like your potatoes crispy, these worked out pretty well. I par-boiled them first, then fried them in a couple of inches of oil, though if you have an oven you trust, you could slice them thinly and oven bake them too.
I used frozen brie that I have in the freezer sometimes – I find to grate it from frozen, it melts better under the broiler/grill. These are actually better not piping hot as they firm up a little more as they cool down and are easier to handle (well, pop in your mouth!) – so they’re perfect for entertaining and for using up those Thanksgiving leftovers creatively.
I posted recently about this easy butter chicken recipe and the other night, I was craving something more exotic than, you guessed it, a turkey sandwich! This recipe literally took 15 minutes to prepare and also used the leftover turkey breast meat (yes, we had a 14lb turkey, did I mention that? And only three of us eating it…). I cooked up a big old pot of it…
and after dinner, there was still some left so I took the remaining naan bread the following day to create this super easy twist on butter chicken. The turkey was shredded so it sat nicely on the naan which I toasted to crisp up a bit. I made mini-sized ones and topped them with a dollop of plain yoghurt but I could see a personal-sized one working very well too. It would be a knife and fork job though!
A long time ago (when I used to use flash to photograph my food!), I made a fabulous chicken and tomatillo stew, based on one from Simply Recipes and I figured I could work with my leftover turkey (it just keeps on keeping on) and create some kind of pizza with that as my topping. When I saw the corn, I immediately knew that I wanted to create a base of corn cakes, similar to the corn and zucchini fritters we had enjoyed at Zazu Farm and Restaurant in Santa Rosa this summer. It’s the second time I have made these, changing the recipe slightly and I will post the recipe soon. It’s a keeper!
I was happy to have received a corn husker in my IFBC swag bag…
So there you have it. If you just celebrated Canadian Thanksgiving last weekend and still have leftover turkey, you can make three very different twists on pizza AND use up your leftovers. If you’re celebrating next month, bookmark this and come back to it. You will be glad you did because after all, there are only so many turkey sandwiches one can eat, right?
If you liked my remixed pizzas, I would love your vote to move on to Round 6 of Project Food Blog, where we have to create a delicious meal that will travel well. As luck would have it, I am travelling to Niagara Falls to speak at a conference next weekend with one of my best friends and I have the *best* idea for our picnic overlooking the Falls…. Voting will be open at 6AM Pacific Time on Monday, October 18th until 6PM Pacific Time on Thursday October 21st. I will post a link when voting is live. Many thanks for your continued support.
Disclosure: The gorgeous bamboo disposable serving dish for the Thanksgiving mini-pizza bite was provided at no cost by RestaurantWare.com. If you would like to order your own bamboo tableware with 10% off, use the code eatlivetravelwrite at checkout.