Looking for something new to make on the grill? How about pizza! Grilling pizza is my new favorite way to make it. The heat from the grill makes the crust crispy and makes the cheese bubbly and delicious. I made my pizza with pancetta and arugula but you can do this with any of your favorite toppings! You can use regular pizza dough or flatbread.
5 slices of pancetta, chopped
½ cup mushrooms
2 tablespoons white truffle oil
1 cup of Alfredo Sauce
1 cup of Arugula
¼ cup red onion
1 tablespoon balsamic
1 cup Mozzarella
Cook pancetta, mushrooms, and onion in the truffle oil. Once cooked, add the alfredo sauce and balsamic and simmer for 2-3 minutes. Top your flatbread with the sauce mixture and cheese. Add the arugula on top of the cheese. Cook on the grill until cheese is melted and bubbly.
Check out our Machine Shed Gift Shop for everything you need to make your own grilled pizza at home!
How will you celebrate your Labor Day Holiday? If you are like most Americans, you will be getting together with family and friends for a final summer cookout. If you are are looking for a festive dessert to add to your menu, try our North 40 Berry Pie with Farm Fresh Ice Cream, straight from Machine Shed’s very own cookbook,” Now That’s Cookin’.” You can get the cookbook at any of our Machine Shed gift shops.
Looking for a new way to utilize corn this season? Try it in a pasta! I added corn to some of the delicious veggies growing in my garden for a healthy and delicious dish.
½ lb Fettuccini
1 cup corn
4 medium size tomatoes
1cup mushrooms, sliced
3 ounces fresh mozzarella
¼ cup pine nuts, toasted and chopped
Parmesan cheese (as much as desired, if you are like me, that is a lot!)
3 cloves garlic
½ cup white wine
½ cup basil, chopped
Salt and pepper to season
Cook your fettuccini according to the package directions. While the pasta is cooking, sauté the garlic with tomatoes, zucchini, mushrooms, and corn. Season the veggies with salt and pepper. As the veggies soften, add the white wine, bring to a boil and then turn burner to low. Toss the pasta with the veggies, basil, pine nuts, parmesan, and mozzarella. It helps to add ¼ cup of the pasta liquid to create a creamy sauce.
This might be my new favorite summer dish. You can mix it up by adding pesto or substituting goat cheese. What other ingredients would you add to this dish?
Looking for a fun new breakfast idea? I stumbled across a recipe for Pancake Cups recently on Pinterest and decided I had to try it! They are easy to make, and definitely a crowd pleaser. I chose to make a sweet version, but there are so many savory options you can make as well. Next time I host a brunch I think I will make both varieties.
- 1 cup milk
- 6 eggs
- 1 cup flour
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1/4 cup butter
Preheat oven to 400 degrees. Mix together all of the ingredients and fill greased muffin tins with ¼ cup of batter in each. Bake the Pancake Cups for 15 minutes, or until golden brown. Let them rest for a few minutes, and fill with your choice of toppings.
I filled mine with strawberries I had macerated with sugar and lemon juice. I topped it off with some powdered sugar, and WOW, were they delicious.
What will you fill your Pancake Cups with?
If your garden is anything like mine, it is overflowing with herbs this time of year, especially basil. It’s easy to enjoy the basil from your garden all year long by turning it into a pesto and freezing it to enjoy during all seasons. There are so many variations on pesto, but here is my basic basil pesto recipe:
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts, toasted
- 2/3 cup extra-virgin olive oil
- Salt and pepper, to taste
- 1/2 cup parmesan cheese
Combine all of the ingredients in a food processor or blender and mix until smooth. You can use an ice cube tray, plastic containers, or plastic baggies to freeze the pesto. I like to put mine in small plastic containers and place them inside large freezer bags so that I can label with the type of pesto I have created. You can also add any of your other favorite herbs to give your pesto a unique taste. I like to add parsley or chives. Pesto can also be accented with arugula, spinach, or peas. What is your favorite pesto variety?
Our Machine Shed gardens are looking great too! Check them out the next time you stop by.
It’s Rhubarb time!
The Machine Shed is sharing an easy recipe for Rhubarb crisp.
Click the link below to download the recipe card, and let us know how yours turns out!
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Smoked Almond and Bacon Brownies with Salted Caramel Buttercream and Candied Bacon
Created and prepared by our own Chef Tom Meade
“These are not really brownies, but a chocolate flourless cake instead. It makes for a very rich, decadent brownie like pastry that’s gluten free as well!”
12 ounces semisweet or bittersweet chocolate, chopped
12 tablespoons (1 1/2 sticks) unsalted butter
1/4 teaspoon fine salt
6 large eggs, room temperature
1 1/2 cups granulated sugar
½ cup Smoked Almonds, chopped fine in food processor
¼ cup Bacon, crisp, chopped fine
Preheat oven to 325 degrees F. Spray a 9×9 baking pan with nonstick spray.
Bake bacon till crisp. Cool and chop fine.
Put the chocolate, butter, and salt in a large microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.
Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes. Fold the melted chocolate, nuts and bacon into the whipped eggs until evenly combined.
Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack.
Once cooled, spread with Salted Caramel Buttercream and sprinkle with candied bacon pieces.
Salted Caramel Buttercream
1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
1/2 teaspoon fine salt
1 cup powdered sugar
Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.
Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth. Set aside until cool to the touch, about 25 minutes.
Combine butter and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light in color and fluffy, about 3 minutes.
Reduce speed to low, add powdered sugar, and mix until completely incorporated.
Turn mixer off and scrape down the sides of the bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes. Cover and refrigerate until stiff, about 45 minutes, before using.
6 strips Bacon
2 Tbsp Honey
2 Tbsp Granualted Sugar
- Cook bacon strips halfway and remove from oven. Cool.
- Dice bacon into ¼” pieces.
- Toss bacon pieces with honey and place back in oven in a non stick skillet or well greased baking sheet.
- Bake 10-12 minutes or until bacon has rendered it’s fat.
- Remove from oven, allow to cool for 1 minute then toss with half the sugar.
- Allow to cool 5 minutes and toss with remaining sugar.
- Allow to cool completely and break up by hand.