Goat Cheese Pizza with Arugula and Mushrooms

It had been a merry evening so far inside The Venetian, Las Vegas. We had walked through the gigantic casino and hotel at the pace of a tortoise, a pace we fail to appreciate during our routine workdays. We peeped inside every shop and read the menu at all restaurants. We strolled everywhere and eventually came to St. Marks Square. There were people singing, dancing, eating and laughing. It was perfect!!!

However, it became a little confusing when we had to pick one of two fascinating restaurants for dinner. The choice was between one headed by Mario Batali and the other by Wolfgang Puck. We checked the menu on both and picked Wolfgang Puck’s. A few minutes later, we watched this lovely goat cheese pizza vanish from the platter, bite by bite. I couldn't wait to get home and try it out. So here you go.....

Oh, and one more thing! Eli Manning, I love you! That was an amazing victory… Kudos!

Ingredients:

1 packet Betty Crocker's Pizza Crust
1 1/2 cups crumbled goat cheese
Handful of arugula leaves
1 cup sliced baby bella mushrooms
Salt, pepper & Olive oil

Method:

1. Prepare the pizza dough as per the instructions on the packet.
2. Brush the top of the prepared pizza base with some olive oil.
3. Spread the arugula, mushrooms and the goat cheese on the top.
4. Drizzle some olive oil, salt and pepper.
5. Bake in the oven as per the instructions on the packet.

Serving:

As you wish!

Vegetable Pasta Nests with Garlic Cream Sauce

Given the frequency that this blog has been updated the past few days, you pals should be able to guess whats cooking in my kitchen. We have been sticking to the basics and most of the times having some quick fix meals. Blame it on my workload or just the “n” things I get involved in at a time, there’s always something or the other going on.

So the theme “Comfort Foods” for Meeta’s Monthly Mingle comes around at a perfect time for me. Burgers, Mac and Cheese, Pasta or Plain Dal and Rice are the only options on the menu these days. So when our friend Sydney decided to visit us last Friday, I just simply decked up my comfort food for the day and Vegetable Pasta Nests with Garlic Cream Sauce were set on the table! The dinner was loved by all. Here you go….

Ingredients:

For the Pasta

4 Angel Hair Pasta Nests
Some butter to brush the tops of the pasta nests
2 tbs bread crumbs
2 tbs Parmesan cheese, shredded
Olive oil
Salt and pepper

For the Vegetables

1 large red bell pepper, cut in strips
4 portobello mushroom caps, sliced
1 large zucchini
1 large garlic cloves, chopped
Olive oil
Salt and pepper

For the Garlic Cream Sauce

1 tbs butter
1 shallot, chopped
1 large garlic clove, chopped
1 pint half and half
1/2 cup milk
4 tbs Parmesan cheese, shredded
Salt and pepper

Method:

Vegetables

1. Mix all the ingredients for the vegetables and broil on a cookie sheet at 350 deg C.
2. Add the salt only after all the vegetables cook.

Sauce

1. Melt some butter in a sauce pan over medium heat. Add the shallot and garlic and cook for about a minute.
2. Then add half and half and milk and bring to a slow simmer. Allow the sauce to simmer until the mixture starts to get thick.
3. Add the cheese, salt and pepper. Stir the sauce well and remove from the heat.

Pasta

1. Cook the pasta as per the instructions on the box. (I add some salt and olive oil to the water before cooking the pasta.)
2. Place pasta nests on a baking tray. Brush the tops with some butter. Sprinkle some bread crumbs and Parmesan cheese on the top. Place under the broiler at 350 deg C. Keep a close eye on the pasta. Remove from the broiler as soon as the tops turn golden brown.

Serving:

On a dinner plate, place a big spoonful of the garlic cream sauce. Place the pasta nests on the sauce. Top the nests with the vegetables. Pour some more sauce on the top. Top with some parsley or cilantro.