Pizza Pinwheels, And Other Kitchen Notes From The Week

The weather has been unusually warm so the arugula decided it was time to bolt. We enjoy arugula on pizzas and in salads. Friday night was a pizza / flatbread with blue cheese, arugula, pine nuts, and thinly sliced steak. What I thought was more interesting was Monday’s Pizza Pinwheels:

Pizza pinwheels with finely chopped pepperoni, shredded mozzarella, and minced arugula

We served these with a red sauce made from last year’s tomatoes. The dough recipe is very easy:

300 grams AP flour, 50 grams greek honey yogurt, 165 grams water, 6 grams kosher salt, and 1 tsp instant yeast. Let the dough rise for an hour and do one or two stretch and folds (optional). Let the dough rise for another two hours. Preheat the oven to 375F. Roll the dough out thinly into a rectangle about 12″ x 8″. Sprinkle on chopped pepperoni, shredded mozzarella, and any other finely chopped herbs/aromatics that you like. (Don’t go overboard on fillings because it still needs to be able to roll up. ) Roll up the dough so that you have a tube 12″ long. Cut into 3/4″ to 1″ pieces and place on parchment or a Silpat. Bake for 15-20 minutes rotating the tray halfway through baking.

Continue reading “Pizza Pinwheels, And Other Kitchen Notes From The Week”

Creamy Nettle Soup

By Iron Chef Leftovers

Soups are a great meal since they don’t generally require a ton of ingredients, are easy to make in a large quantity, are easy to make from a technical standpoint and don’t require a ton of attention. One of the simplest and most delicious soups I have ever come across is the creamy nettle soup at the old Le Gourmand space in Ballard. This soup was so good that I think it might actually be the best thing that I ever had there. Unfortunately the restaurant is long gone, but the chef, the great Bruce Naftaly, still runs cooking classes and shows you dishes that he served in the restaurant. Since we are approaching the tail end of nettle season, I figured that this would be a good one to put out there, especially considering the somewhat unpredictable Northwest spring weather. Not sure where to get nettles? Try Foraged and Found – they are at the U-District Farmer’s Market on Saturdays and Ballard on Sundays. You probably only have 1 or 2 weeks left in nettle season though, so you many want to hurry.


The Software

1 tablespoon of unsalted butter

1 medium leek, dark green part removed, quartered and rinsed and cut into ½ inch pieces, about 8 oz.

½ yellow onion cut into 6 parts, about 8 oz.

2 shallots peeled and quartered, about 4 oz.

1 Yukon gold potato, quartered, about 6 oz.

2 cups chicken or vegetable stock

¼ cup cilantro, roughly chopped

6 oz. nettles, washed

Salt and pepper



The Recipe

In a heavy bottomed stock pot, melt the butter until it stops foaming over medium heat. Add the shallots, leek and onions and stir. Cook for about 15 minutes or until they soften, stirring occasionally. If the veggies begin to brown, lower the heat slightly, you are looking to sweat them, not brown them. When the veggies are soft, add the potato and stock. Cover and cook over medium heat for about 20 minutes or until the potatoes are cooked (you can pierce them with the tip of a knife with no resistance).  Add nettles and cover, cooking for 6-7 minutes until the nettles are wilted (this will also take out the stinging quality of the nettles). Remove from heat and puree in 2 batches, adding ½ of the cilantro to each batch. When done pureeing the soup, if the soup is too thick, stir in water or stock in small quantities until the desired thickness is achieved. If it is too thin, add some additional cooked potato puree to thicken it. Season with salt and pepper to taste. Serve hot or warm with a few grinds of fresh nutmeg and some nice bread.



If you can’t find nettles, use spinach instead. It won’t be as good but you will be able to make the soup all year round. The recipe will feed 4-6 people and scales really easily and can be served as either a main course or an appetizer. It will keep in the fridge for 2-3 days but freezes well and reheats easily, so it makes for a nice meal in a hurry. This soup is ultra creamy and luxurious, and, best of all, involves no actual dairy and can be made completely vegan by using veggie stock and olive oil instead of chicken stock and butter.


Spicy Shrimp and Grits

By Iron Chef Leftovers

I really do enjoy shrimp, but since I am picky about where it is sourced and how it is processed, it tends to be spendy so I don’t eat it that often. For a recent party, I was tasked with making the small bites, so I decided to go with my take on a classic, shrimp and grits. I wanted something that was really easy to make and would still be fun an interesting, so I came up with this. It works nicely on a rice cracker and can be served as a sit down app or main course.


The Software

1 lb. 21-25 count shrimp, preferably sustainably wild caught, peeled and patted dry.

½ head cauliflower (about 1 lb.) trimmed into 1 inch pieces

2 tablespoons of olive oil

1 tablespoon butter

2 oz. grated cheddar cheese

1 oz. grated parmiggano reggiano

2 teaspoons cornstarch

Garlic powder

Kosher Salt

Chili flakes

1 smoked jalapeño (can be replaced with adobe)

Smoked paprika




The Recipe

The Spice Rub – make a spice mix. In a coffee grinder add 1 part each chili flakes, smoked paprika, cumin and  oregano, the smoked jalapeño (or one part adobe) and 2 parts each garlic powder and kosher salt. Pulse until a fine powder. (You can skip the grinding part if you are not using a whole smoked pepper as everything will already be powdered).

The Grits – steam the cauliflower in a covered pot for 10-15 minutes until tender. Transfer to a blender and add ¼ cup of the steaming liquid and 1 teaspoon of kosher salt. Blend until smooth. If the puree is too thick, add a little bit more water to thin. Transfer the puree back to an empty pot and add butter and cheese, stirring until combined. Check seasonings and add salt and pepper as necessary.

The Shrimp – heat a medium sauté pan over medium-high heat. Add 1 tablespoon of olive oil until just smoking. You are going to work in 2 batches with the shrimp. In a bowl, toss half the shrimp with 1 teaspoon of corn starch and 1 tablespoon of the spice rub until coated. Before putting the shrimp in the pan, shake off any excess. Cook the shrimp in the pan 2 minutes each side (don’t move them around) until done. Move to a plate, wipe out the pan and repeat with the second batch of shrimp

Serve the shrimp over the cauliflower grits.



I didn’t give exact measurements for the spice rub since it is scalable – you can use either a teaspoon or a tablespoon as your base measure, so the 1 part would be 1 teaspoon or tablespoon and the 2 parts would be 2 of either. You can easily adjust or change the ratios to go with your likes. You can use any size shrimp you want (I don’t think that I would recommend anything smaller than 26-30 count), but you will need to adjust the cooking time according to the size. You will still need to work in batches regardless of the size of the shrimp – you don’t want to crowd the pan when you cook the shrimp. I would also recommend that you don’t by any shrimp treated with Trisodium Phosphate (if you buy them in a bag, it should say. If you buy them from a fish counter, ask and don’t buy them if they are not sure – they should know), it affects the texture and you will end up with mushy shrimp.

Chocolate Tofu Cheesecake Revisited

By Iron Chef Leftovers

I recently got asked for this recipe again and realized that I have made a few tweaks to it from the original. Basically, make a graham cracker crust rather than using a pie crust if you want this to actually look like a cheesecake. It is easy if you have a spring-form pan. I also updated the recipe to use a single type of chocolate rather than the blend that I was originally using.


The Software

13 oz Chocolate – roughly chopped (Dark Chocolate, somewhere around 70% works the best

1/3 cup coffee liqueur or strong coffee

1 teaspoon vanilla extract

1 pound Silken Tofu (extra firm) drained

1 tablespoon honey

1 9 inch graham cracker crust or pie crust


The Pie

Pre-bake your crust (if necessary) and let cool. If you need to know how to make a graham cracker crust, check here (just leave out the sugar, you won’t need it). Melt the chocolate, liqueur or coffee and vanilla in a bowl over a sauce pan of simmering water, stirring often. (This can also be done in a microwave, but be careful of burning the chocolate). In a blender or food processor, combine the tofu, honey and chocolate and spin until smooth, about 1 minute. Pour the filling into the crust and refrigerate for 2 hours or until firm. That’s it. You have dessert. Serve with whipped cream, chocolate sauce, or just eat it as is.



I personally use a good single origin, 70% chocolate, but if you don’t have access to a really good chocolate shop, you can use pretty good chocolate like Callebaut or Schaffen-Berger, which are available just about everywhere these days (read – most mega marts carry them). Just remember, chocolate is the dominant flavor in this dessert, so go with one that you like the taste of.  If you like it sweeter, add more honey, but I would recommend waiting until after everything is combined and tasted. This will set into the consistency of something resembling a dense cheesecake. If you want something more pudding like, I would recommend using a less firm silken tofu.

Meal of the Apocalypse

By Iron Chef Leftovers

Well, the Mayans were wrong and what a better way to celebrate the fact than throwing a hedonistic feast in their honor. I will do this post in a couple of parts – this one with the menu, descriptions and any links to existing recipes that I used to make them (along with any tweaks) and a second set of posts with the remaining recipes (some of these are a pain to write out, so it will take a bit to get them out there). I really wanted to have fun with the meal, so I opted for simple preparations with fun plating and names. So, without further delay, I present to you “Meal of the Apocalypse”!

Cocktail: Heart of Darkness
I am pretty sure that I didn’t make this one up, but I have absolutely no idea where I would have come across it either. It is a champagne based cocktail, which are always delicious and refreshing and this takes about 1 minute to make.

The Heart of Darkness is looking a little lighter and more refreshing these days.

Here is what I wrote about the drink on my menu:
The story Heart of Darkness by Joseph Conrad is the inspiration for one of my favorite movies, Apocalypse Now. It seemed appropriate to make a drink based on that, given the theme of the night.

Since I like you, I will give you the recipe here.
The drink is 1.5 oz. blood orange juice or soda, 4 oz. sparkling wine, 3 drops Scrappy’s Chocolate Bitters and a frozen strawberry, served in a wine glass.

I would recommend using a drier sparkling wine for this so that you don’t get overloaded with sweetness. I personally used Washington produced Treveri Pinot Gris sparkling wine in this version.

First Course: My Last Meal
Being Italian, it seemed logical to start off the meal with pasta. I did a meat ravioli with a taleggio, shallot and sous vide egg cream sauce and topped it with a sprinkle of guanciale, just because I could. It was decadent and over the top, but it pared nicely with the 2010 Wilridge Pinot Grigio, which has a bit of sharpness to it that cut the richness of the dish.

Since it seems I didn’t actually take a picture of the pasta, I give you one of the cats sunning himself on the couch. This was the general happy response to the pasta, so let’s just call this the after picture.

My notes on the dish:
One of the components of my last meal on earth, if I got to choose it, would be something that my dad made for me when I was growing up. This is my adult version of the meal that I enjoyed as a kid.

Second Course: The Mayan Slaughter
I wanted to make mole without making mole, so I basically took a bunch of the spices that are used in mole and made a spice rub for some pork tenderloins. Then to get the chocolate component of the dish, I made a chocolate gastrique as a side sauce that was meant to be eaten with the pork. I really felt like I nailed this one as the combination of the spices and the chocolate really reminded me of a mole, although a more complex one than you might expect since the fruit notes in the chocolate really came out. I served it with a toasted quinoa hash (quinoa, black beans, queso fresco) that I got the basic idea from Modernist Cuisine at Home. I pared this with a completely killer Argentinian Malbec from my cellar that a friend brought me back from Argentina – 2006 LaGarde Riserva Malbec.

Too bad the Mayans hadn’t actually invented this dish, they might be remembered for something other than they amazing grasp of astronomy and a faulty calendar.

There was one problem with calling this dish the Mayan Slaughter:
The Spanish brought pigs to the new world and they became a main protein of Mexican cooking well after the Mayans. A deconstructed mole sauce is a tribute to the Mayans, although the Mayans didn’t really invent it and quinoa is actually from South America. We will just ignore those little details.

Third Course: Side of the Road Salad
Just a simple salad of wild arugula, dandelion greens, truffle oil, 30 year old balsamic vinegar and alder smoked sea salt. I wanted to add some sun chokes to this, but my attempt at making a sun choke crouton didn’t work. I served this with a 2009 NHV Rose which wasn’t a fan favorite by itself, but worked well with the salad.

No picture of this since: A) salads are boring and B) I forgot to take a picture of it before I started eating.

My story about the salad:
You could, in theory, survive in Seattle eating nothing but foraged food (there are people who do this willingly), if you know where to look. This just proves that you can do it and still eat well.

Fourth Course: Raid the Emergency Supplies
This was one that I went really creative with the presentation. What better to celebrate the world not ending then with eating your stockpiles of emergency supplies? I made my Belgian Beef Carbonnade recipe, topped it with a potato slice and served it in a tin can. Of course, since I went with the really classy presentation in a can, I had to serve a great bottle of wine, in this case the 2001 Conti Sertoli Sforsato in a mason jar.

Here are my thoughts on this:
You should have a stockpile of emergency supplies including canned goods in the event of a natural disaster. If Dinty Moore beef stew tasted this good, I probably would be eating it every night. When serving stellar food in a can, it is only appropriate to serve a killer wine in a mason jar, just to keep it classy.

Dessert: Last in Line for the Human Sacrifice
I really needed to have a human sacrifice as part of this meal; it just seemed fitting and, after much debate, decided that it would be at the end of the meal. So how do you have a human sacrifice without killing an actual human? Well, you first take an altar made out of chocolate pudding. You then take a human made of a sugar cookie and place him on the altar. Then you take some raspberry blood and dot that on the plate. Then you take a spoon and kill your cookie man and enjoy. Just for the hell of it, you pair this with a Maison de Pagett Pillow Talk Vanilla Port. Human sacrifice has never been as fun or delicious as this one.

Our vicitm just before he meets his untimely end. In an interview just before the sacrifice, he was quoted as saying, “No thanks, I would rather be lost.”

The gory details:
A line from a George Carlin bit about being lost. No proper post-apocalyptic meal would be complete without a sacrifice at the end. There was also much debate among my friends about where in the meal the sacrifice belonged. We will try it here.

In case you were wondering, here is the actual Carlin bit.

AB’s Instant Chocolate Pudding

By Iron Chef Leftovers

So I am going to show you want to do with the instant pudding recipe. I have modified the original recipe and that change will be described in the notes. This is fairly quick to make and tastes so good when it is done.

The Software
1 ¾ cups of pudding mix
4 cups of whole milk
1 teaspoon vanilla extract

The Recipe
Combine the mix and milk in a medium sauce pan. Whisk together until combined. Heat over medium heat until mixture begins to boil (7-10 minutes) constantly whisking gently. When boil is reached, reduce heat to low and simmer for 4 minutes, whisking constantly. Remove heat and whisk in vanilla. Transfer mixture to a single bowl or individual serving bowls. Cover with plastic wrap directly on the surface of the pudding if you don’t want a skin to form. Refrigerate or just eat it warm. Using your finger or a spatula, remove any chocolate pudding still in the pot and consume.

The original recipe called for 2 cups of heavy cream and 2 cups of milk. I replaced the cream with the milk and did not really notice much difference in the texture or flavor. I need to try it with replacing some of the whole milk with skim milk to see how that affects the product. I also tried doubling the recipe. It increased the cooking time from 10 minutes to almost 30 since there was much more cold milk to bring up to temperature.

Stuff You Should Have In Your Pantry: Instant Chocolate Pudding Mix

By Iron Chef Leftovers

I like simple desserts. I am not a baker and I don’t like spending a ton of time putting things together if I don’t have to, but I do like chocolate and specifically chocolate pudding. Yes, you can buy it premade (which tastes like crap) or the instant pudding mix in the store but really, do you want all of the chemicals and stabilizers in it? Here is the ingredients list for Jell-O Chocolate Pudding:


They actually add food dye to chocolate pudding? Sheesh. What if I told you that you could make your own instant pudding mix at home with a handful of ingredients and have it taste about 100 times better than any box mix that you can get? Well, thanks to the culinary genius that is Alton Brown, you can.

The Software
4 oz. Dutch Processed Cocoa Powder
2 oz. Cornstarch
6 oz. Powdered Sugar
1 ½ oz. Non-Fat Dry Milk Powder
1 teaspoon kosher salt

The Recipe
Take all the ingredients and combine them in a large bowl or container with a lid. Cover and shake until completely combined. That is it. You are done. That took about 2 minutes. Store covered in the fridge for 3 months.

I actually increased the amount of cocoa in this recipe by 1 oz. (it originally called for 3 oz.) because I wanted to. A teaspoon of espresso powder added to this mix would throw this totally over the top. Use a really good cocoa powder, it is your dominant flavor and you want the best you can get. I suppose you want the recipe for making pudding, huh? Well, you will just have to wait a few days for my next post to get that one.

Mexican Chicken Cacciatore

By Iron Chef Leftovers

Ok, I promise this is the last of the tomato recipes I will post for a while. I just have about 25 lbs. or so of tomatoes that I have been trying to make my way through, so I have been coming up with new and creative ways to use them. The other night, I thought chicken cacciatore, but I had a bunch of other ingredients I wanted to use and I had a hankering for some black beans, so I decided to do a Mexican version of the classic Italian dish.

The Software
8 oz. chicken breast, cut into ½ inch pieces
2 tablespoon olive oil
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground adobe or paprika
1 teaspoon dried oregano
½ cup onions, sliced thin
1 large bell pepper, cut into ½ inch pieces
1 tablespoon chile pepper
¾ lb. tomatoes, cut into ½ inch pieces
2 cloves garlic, minced
¼ cup minced cilantro


Mecican Chicken Caccitore – All part of a well balanced meal

The Recipe
Heat a 12 inch skillet over medium high heat. Add 1 tablespoon of oil when hot. Pat dry the chicken and combine in a bowl with the cumin, garlic, salt and paprika. Toss to coat. When the oil is just beginning to smoke, add the chicken to the pan. Sear for 2 minutes until just beginning to brown (you are not trying to cook it, just brown it). Transfer to a bowl. Add one table spoon of oil. Reduce heat to medium and heat the oil for one minute. Add the onions and sauté until they become translucent – about 4 minutes. Add the garlic and stir for 30 seconds. Add the tomatoes and oregano and cook until the tomatoes have just begun to fall apart. Add the peppers and cook for about 8-10 minutes until the tomatoes have completed broken down into a smooth sauce. Add the chicken and cilantro and reduce heat to medium low. Simmer until the chicken is cooked but still tender – 5-7 minutes. Check seasonings, adjust as necessary and serve.

I served this over yellow rice and black beans, but you could serve this over whatever you would like. I used a pablano pepper, but if you like hotter, use any you would like. If the sauce is too thick, add a little water, white wine or stock. You want it to be moderately thick before you add the chicken. If it is too thin, keep cooking it before you add the chicken until it reaches the thickness you want. I didn’t bother seeding or peeling the tomatoes, but you could do that if you desire. The recipe serves 2 easily – we actually had leftovers.

Quick Tomato Salad

By Iron Chef Leftovers

Since I now need to harvest all of my tomatoes before the cool nights cause them to split (not to mention the basil, tarragon and Vietnamese coriander), dinner pretty much every night in the Iron Chef household is going to consist of something tomatoish. A nice, quick and easy recipe is a tomato salad. It is cool and refreshing for those remaining few warm evenings and it is quick and simple if you don’t want to think about putting together something elaborate.

The Software
½ cucumber, seeds removed, cut into ¼ inch pieces
¼ cup onion, sliced thin or cut into ¼ inch pieces
¾ lb. tomatoes, cut into ½ inch pieces
1 tbsp. basil, minced
1 tbsp. extra virgin olive oil
1 ½ tsp. red wine vinegar


The finished product in all its tomato happiness.

The Salad
Combine cucumbers, onion, tomatoes, olive oil and vinegar into a bowl. Toss to combine and let stand for 7 minutes on the counter. Add basil and salt and pepper to taste. Serve with a crusty piece of bread to soak up the juices.

That is it, quick and easy. You can skip the sitting for 7 minutes piece and serve right away, but that will mean your onions will be stronger in flavor and you won’t get the really tasty juice to soak up. You can really add anything you want to this, but in season tomatoes bring much more flavor to the party. If you are using out of season tomatoes, use balsamic vinegar instead of red wine to account for the lack of sweetness in the tomatoes. If you tomatoes are like mine, super sweet, don’t use balsamic – it will be too sweet. The recipe feeds two easily and can be scaled as much as you want.

Tomato and Goat Cheese Scramble

By Iron Chef Leftovers

Happy little eggs just waiting to be eaten

If you are like me and decided to grow tomatoes in the Seattle area, you are just beginning to enjoy the fruits of your labor, although you are probably hoping that the 80% of the tomatoes on your plant that are still green will ever ripen. (Quick hint – cut back on watering them, it will cause them to stop producing fruit and try to ripen what is there). That being said, I tend to get more tomatoes than I know what to do with in one sitting, so I get creative with them. Since the ones that I grow at home taste about 100 times better than anything you can get in the store, I use them in just about everything. One of my favorite applications is with eggs. You don’t need to cook them and they add a ton of flavor and brightness to any egg dish. Below is a recent breakfast I made for Mrs. Iron Chef Leftovers with some of the tomatoes and basil from the garden. The recipe feeds one but can be easily scaled.


The lovely raw ingredients. It is making me hungry just looking at them



The Software
2 Large eggs
1 tablespoon diced or minced onion
¼ cup tomatoes, diced
2 tablespoons milk
1 teaspoon basil, chiffanade (probably about 1 large leaf)
1 oz. goat cheese, crumbled
1 teaspoon olive oil

The Scramble
In a medium, non-stick skillet, heat the olive oil over medium heat until shimmering. Add the onion and cook until it starts to become translucent, about 5 minutes. While the oil is heating, combine eggs and milk and beat with a fork until combined, let sit. Add the eggs to the pan when the onions are cooked and turn heat to medium low. When the eggs begin to start to form a curd (i.e. begin to become solid) gently break apart with a silicone spatula into smaller pieces; this will happen quickly, so keep an eye on it. Add the goat cheese and stir until incorporated; maybe 1-2 minutes. Once everything is incorporated, remove from heat and add the tomatoes and basil. Toss to combine and let sit for one minute. Add salt and pepper to taste, plate and serve to a happy wife.

The finished product. You may commence your drooling now.

You can leave out the cheese or substitute it with just about any kind you want. I happen to love the combination of goat cheese, tomato and basil, but cheddar works well also. The key to this dish is the low heat – it will allow the curds to be fluffy and light. Also, the more liquid you add to the eggs before cooking them, the fluffier they become. If you have particularly juicy tomatoes, remove some of the liquid before adding to the pan, otherwise you will have watery scrambled eggs. I tend to not cook the tomatoes because I like their raw flavor better. If you want to cook them, add them to the onions after they have been cooking for about 3 minutes. This recipe also works as an omelet too, but that is for another show.