Lost Night Nostalgia: White Pizza and Tico Breakfast
I am very excited to be blogging my first post today! Jess has graciously invited me to blog on savory linings and it's really terrible of me that I have not yet since food is such a passion of mine. It has gotten to the point where I think my co-workers think something is up with me and I am incapable of talking about anything else.
Any-who, for my first post EVER, I am going to reminisce about Lost nights and the amazing dinners that came out of it. Two recent dinners that are most memorable for me is the White Hawaiian Pizza I made for the Lost finale and Tico Breakfast. First, White Hawaiian Pizza (Shown to the right) was just one dish out of seven at our Lost Finale viewing. It was incredibly easy to make since I got the Pizza dough pre-made at the Park Slope Food Co-Op. I found that baking the pizza dough for about 5 to 10 minutes with some olive oil drizzled atop really helps the pizza dough maintain it's crispness and doesn't get watered down if you are using veggies. The sauce is a simple one of ricotta with sea salt, fresh ground pepper, red chili flakes, and herb seasonings. I mixed up the herb seasonings with the ricotta and than spread it over the dough. As toppings, I used mozzarella cheese, sliced turkey bacon, pineapple from the can, roasted peppers, and caramelized onions. The peppers and onions were just cooked in a pan at low heat with some butter spray. I baked the Pizza for around 15 to 20 minutes, until the crusts were slightly browned and the pizza was crispy.
Oh...how I enjoy home made pizza. It really isn't terrible for you if you make it yourself and you still feel like you are satiating your junk food craving!
The second meal, Tico Breakfast, was inspired by Jess and mine's Costa Rica vacation where we discovered...Tico Breakfast! We dubbed it Tico Breakfast because the restaurant owner who first introduced us to it said it was the standard breakfast of Costa Rica. What better way to start your day than delicious Gallo Pinto (Beans and Rice), Scrambled Eggs with Tomato and Onion, Pan-fried plantains, Home-Made tortilla, Slices of Queso Fresco and to help it go down, a Guvabana smoothie??
For my Gallo Pinto, I used this recipe that I found: http://costa-rica-guide.com/travel/index.php?option=com_content&task=view&id=282&Itemid=489
Everything else is pretty self explanatory. The only think that might be tricky to find is guvabana juice. I went to my local grocery shop and found Goya sells the juice in cans. It is very VERY sweet, so I recommend blending it with lots of ice.
Tico breakfast....makes me want to go back to Costa Rica. NOW.