The Lederman Kitchen

As I mentioned in my previous post , I owed Brian a good dinner when he returned from his work trip. We had a surplus of leeks and I was determined to use them up.  I came across a recipe for Potato & Leek Flatbread with Greens from Real Simple, and decided to give it a shot.  We hadn't made a pizza since we moved and it used to be a weekly staple. I admit, I was a little nervous based on the limited ingredients for a pizza, but it turned out really good.  And, since we've finally had a few warm days here in Dublin, we were able to eat on our patio and enjoy a glass of Rose!  Perfect. Ingredients: 1 pound pizza dough - I made mine from this recipe  (which is still my favorite homemade pizza ever) 2 small leeks, white and light green parts, cut into strips 2 medium red potatoes, thinly sliced (A mandoline would be really helpful with this!) 1 teaspoon fresh thyme 3 tablespoons extra-virgin olive oil sea salt and black pepper 1 c...

I am generally a fan of topping most things with an egg: pizza, burgers, and salads to name a few.  After coming back from Seattle with a pound of chanterelle mushrooms, we used half for our scallop dinner and I needed to find a use for the other half.  I enjoyed the arugula salad that I made earlier in the month so much that I decided to make it again.  This time with the Seattle mushrooms and topped with a couple of poached eggs to make a meal out of it. For the salad you will need: 3 cups arugula 1 shallot, chopped 1/2 lb mushrooms, sliced 1 garlic clove, minced 1 tablespoon dijon 1 tablespoon vinegar (I used balsamic) 1 tablespoon white wine 2 tablespoons olive oil 1/2 cup croutons 2 eggs Preheat the oven to make the croutons if you are making the homemade kind , it only takes about 20 minutes. While the croutons bake, bring a pot of water to simmer with a few tablespoons of vinegar.  Our stove takes forever to heat up so th...

Pizza is a bi-weekly staple in The Lederman Kitchen.  Lately, we have been working on perfecting a really tasty variation with ricotta, caramelized onions, mushrooms, garlic, prosciutto, and arugula.  Typically, we buy our dough at Whole Foods, but tonight was the second time that we made our own dough at home.  I used the KitchenAid Stand Mixer again which is quickly becoming my favorite new toy.  I know... it's so easy to buy dough, or to order a pizza and have it delivered for that matter.  Still, it's fun to make at home and not too hard at all. Making the dough only takes a few minutes of actual prep time, but it does have to rise for an hour so you have to plan ahead a bit.  The dough keeps well in the freezer so it's definitely possible to make a big batch and freeze some for later.   I found a great recipe on Food.com that is super easy.  For the dough: 1 (1/4 ounce) package active dry yeast 1 cup warm water 1/2...