We had a quiet as usual New Year's Eve. We are not party people and I don't think I was awake at midnight. I was awake sometime in the middle of the night because of cats rampaging through the house growling and hissing, but not awake enough to see what time that was! The cat introductions need to continue, pictures could be a while in coming.
Yesterday we did not party but we did go to the Center for Puppetry Arts to see a puppet show. We saw Sam the Lovesick Snowman and it was wonderful! We will go back to see more shows. If you haven't been I recommend going. No, we did not even take kids with us, it's great for adults.
After the show we stopped by H&F Bread Company for a little lunch. I have read about it but haven't been so needed to try a new place. It is owned by Chef Linton Hopkins of Restaurant Eugene so I knew it would be good. We picked up some cheese straws and apple quiche and yes, all were great! The website is still under construction so no link, but look for it and stop by.
We snacked on the cheese straws as we made our way back home and once home decided to make dinner early since we're grownups and can do whatever we want. I like to have appetizer type food for New Year's so I made a recipe by Giada from the new cookbook she has. It was very good, very easy and went well with my wine. I wanted easy so I could drink wine while cooking.
Venetian Rolled Pizza courtesy of Giada De Laurentiis, 2008
Ingredients
- Flour, for dusting
- 1 pound pizza dough
- 2 cups (8 ounces) shredded mozzarella cheese
- 7 ounces prosciutto, thinly sliced
- 1 cup (about 1 1/2 ounces) torn baby spinach
- 1 tablespoon olive oil
- Kosher salt for seasoning
Directions
Position an oven rack in the lower 1/3 of the oven and preheat to 425 degrees F.
On a lightly floured work surface, roll out the pizza dough to a 12 to 14-inch diameter circle, about 1/4-inch thick. Sprinkle 1/2 of the mozzarella over the dough. Arrange the prosciutto over the cheese in a single layer. Sprinkle with the spinach. Top with the remaining cheese. Take 1 end of the circle and roll the dough up into a thin cylinder, gently folding in the ends. Brush the dough with the olive oil and season with the salt. Place the dough, seam side down, on a parchment lined baking sheet and bake for 25 minutes until the top is golden brown. Allow the pizza to cool for 10 minutes. Using a serrated knife, cut the pizza into 3/4-inch pieces and serve.
I'm not sure of plans for today. My husband had an early meeting and actually set the alarm for 5:30 am. Sadly we woke before the alarm went off, we are not party people.
I got my work done so now am free to play. I have an in-home cooking class on Saturday. A wonderful father purchased a gift certificate for his wife and daughters for Christmas so we'll be making focaccia, pasta, and having a fun time Saturday evening.
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