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FOOD FUN: Purple Potato Pizza Recipes

Ready for some food fun? How about purple potato pizza? We have two recipes, one a grandma pizza with bacon and pesto, the second a Sicilian-style pizza with prosciutto.

September is National Potato Month, August 19th is National Potato Day, and February 22nd is National Cook A Sweet Potato Day.

There are 11 pizza holidays! Here’s the full list.

> The history of pizza.

> Forty different types of pizza.

If you don’t have garlic oil, it’s easy to make. Since the potatoes need to soak for two hours, use the time to infuse regular olive oil; the instructions are below.

  • 22-24 thinly-sliced purple potatoes
  • 16-18 ounces / 453-510 grams dough ball
  • 9 slices whole milk mozzarella (approx. 1 ounce / 28 grams each)
  • 3 ounces / 85 grams fresh pesto in a squirt bottle
  • 3 ounces / 85 grams sliced partially cooked smoked pancetta or bacon
  • 2 ounces / 57 grams feta cheese
  • 1/8 ounces / 3.5 grams chopped rosemary
  • Garlic olive oil drizzle
  • Grated romano cheese (substitute parmesan)
  • Extra virgin olive oil
  • Equipment: 12″ x 12″ inch pan

    1. SOAK the potatoes in a bowl of cold water for 2 hours.

    2. PREHEAT the oven to 500°-550°F. Lightly coat the pan with olive oil. Push the dough out to the corners of the pan. Carefully dimple the dough using your fingertips.

    3. ALLOW the dough to rise for approximately one hour. Dimple the dough again, degassing it, and place the pan into your oven. Par bake the crust until it’s slightly golden brown, approximately 5-7 minutes.

    4. REMOVE the crust from the oven and carefully spread 2 tablespoons of extra virgin olive oil on the bottom of the crust. Top the pizza with sliced mozzarella leaving a 1/4 inch border.

    5. PLACE the sliced potatoes evenly atop the pizza then add the bacon.

    6. RETURN the pan to the oven. Cook until golden brown; the total bake time ranges between 10-18 minutes.

    7. REMOVE the pizza from the oven and cut it into nine squares. Add the pesto, feta cheese, rosemary, romano cheese, and garlic oil drizzle. Serve and enjoy!

    To Make Garlic-Infused Olive Oil

    Add 1 cup of everyday olive oil to a saucepan, along with two peeled garlic cloves. Simmer for 15 minutes.

    If you like roasted garlic flavor, cook another 5 minutes or until the garlic is gold3en brown.

    Keep the infused oil for up to 2 weeks in the fridge, no longer per food safety guidelines.

    A Sicilian pizza is a deep dish pie. This recipe, from Colavita, uses a focaccia recipe for the dough.

    But even though it’s a thick crust, says Colavita, the dough is light and airy—and delicious.

    Colavita also notes: “A digital scale is imperative for bread and pizza making. It’s a small investment, and we highly recommend it.”
    Ingredients For The Dough

  • 1½ teaspoons active dry yeast
  • 300 grams warm water (80°F)
  • 450 grams bread flour
  • 50 grams semolina flour or polenta
  • 2 teaspoons white sugar
  • 10 grams kosher salt
  • 3 tbsp Colavita Extra Virgin Olive Oil, plus more for oiling pans
    Ingredients For The Pizza

  • 2 tablespoons olive oil
  • 1 pound small, purple potatoes, very thinly sliced
  • 4 ounces prosciutto, cut into small pieces
  • 2 tablespoon fresh rosemary, chopped
  • Large flake sea salt and freshly ground black pepper to taste
  • Equipment: a Sicilian pizza pan or an 11″ x 14″ rimmed baking sheet

    1. MAKE the dough. Pour the water into a medium bowl. Add the active dry yeast (and poolish—see the note below or starter, if using) to the water and stir vigorously. Allow it to rest for 5 minutes. The mixture will become foamy.

    2. ADD the flour, semolina, sugar, and salt to the bowl of a stand mixer. Mix to blend all the ingredients. Pour in the yeast mixture and the 3 tablespoons of olive oil.

    3. MIX on low speed for 8-10 minutes, scraping down the sides of the bowl if necessary.

    4. OIL a large bowl with a little olive oil. Place the dough into the bowl, cover with plastic wrap and allow to rise at room temperature for 1.5-2 hours.

    5. BRUSH the pan with olive oil. After 2 hours, punch the dough down (this is called degassing) and place the dough in the prepared pan, stretching it gently with your fingertips to take the shape of the pan. Drizzle 1 tablespoon of olive oil over the top of the dough, smoothing it over the surface with your hands. Cover with plastic wrap and allow it to rest for 30 minutes.
    Assemble and bake the pizza

    6. PREHEAT the oven to 450°F. Remove the plastic wrap from the dough. Scatter the potatoes over the top of the dough. It’s best if you place them in a single layer so they cook completely.

    7. PLACE the prosciutto on top of the potatoes, distributing the pieces evenly. Drizzle another tablespoon of olive oil over the top and sprinkle with the rosemary, sea salt, and freshly ground black pepper.

    8. PLACE the pizza in the oven and bake for 20 minutes, rotating the pan halfway through the baking process. Remove from the oven, slice, and serve.
    Making A Poolish

    Poolish, also called biga, is a pre-ferment that makes baked goods soft, fragrant and aromatic.


    Purple Potato Pizza Recipe
    [1] Recipe #1: A purple potato pizza, grandma-style (photo © Potato Goodness).

    Purple potatoes on a cutting board
    [2] Purple potatoes, originally from Peru, are now grown in the U.S. There are different varieties, some more purple than others (photo © Mona Makela | iStock Photo).

    Cooked Bacon Strips
    [3] Bacon is always a welcome ingredient (photo © iGourmet).

    A Bowl Of Basil Pesto
    [4] Basil pesto provides a flavorful garnish for purple potato pizzas (photo © Looby | iStock Photo).

    Purple Potato Pizza Recipe
    [5] Recipe #2: Sicilian-style purple potato pizza on a focaccia crust (photo © Colavita Recipes).

    Prosciutto Slices
    [6] Instead of bacon (in recipe #1), recipe #2 uses prosciutto.

    Bunch Of Fresh Rosemary
    [7] Fresh herbs are a delicious layer of flavor. Like the basil on a Margherita pizza, add them when the pizza comes out of the oven (photo © Burpee).

    If you’d like to make this recipe with sourdough or poolish, use 100g of either and remove 50g each of the water and bread flour. Simply add the 100g of starter/poolish to the water along with the active dry yeast in the first step. Poolish adds flavor to the crust.

    To make a poolish: In a medium glass or plastic container, combine 50g warm (80°F) water, 50g flour, and 1/8 teaspoon active dry yeast. Stir until the mixture resembles a batter. Cover loosely and allow to rest for 12 hours. After 12 hours, the mixture should be bubbly and ready to use.

    Food Trivia: “Poolish” comes from the old English “polish.” It’s a type of leavening process that originated in Poland, where it initially was used in pastry production; its first mention dates to 1840. As its use spread throughout Europe it became common in bread and became prevalent in French making. Today it is used worldwide. Here’s more about it and other pre-fermentation techniques.




    NEFT Vodka, A Great Sipping Vodka For National Vodka Day

    Neft Ultra Premium Vodka
    [1] A NEFT martini with just a splash of vermouth (all photos © NEFT Vodka).

    Neft Vodka On The Rocks
    [2] For Valentine’s Day, Christmas, or other festive event, a bird’s eye chile brightens the glass of NEFT, neat. Because the chile isn’t cut, its flavor and heat don’t infuse into the vodka.

    Field Of Rye
    [3] NEFT is made from an ancient strain of non-GMO rye.

    Rhaetian Alps In Austria
    [4] The pure water comes from the Rhaetian Alps in Austria.


    What are we sipping on October 4th, National Vodka Day? NEFT Vodka!

    NEFT is an elegant, ultra-premium vodka that we first wrote about in May.

    NEFT vodka is crafted to stand on its own, to be appreciated solely for its taste, with no need for mixers. Just because it is un-aged and colorless doesn’t mean NEFT can’t be sipped straight!

    If you’re looking for a “sipping vodka,” treat yourself to a bottle (or a barrel, if you will—photos #1 and #2—the story of the barrel is here).

    Room temperature is the ideal way to sip ​NEFT neat, to maximize your enjoyment of its aromatic and flavor complexities.

    It can be sipped on the rocks as well, but see the next section before you add ice.

    NEFT is made from only Alpine spring water and ancient non-GMO rye grains.

  • The oxygen-rich water, naturally filtered from deep in the Rhaetian Alps of Austria, delivers an earthy, slightly sweet front end and a minerally-smooth finish.
  • NEFT ​utilizes both copper pot and continuous stills to meticulously craft a refined spirit without stripping away ​the essential components of its character ​and terroir.
    NEFT Vodka received two Double Gold Medals at the San Francisco World Spirits Competition and a “Best in Show” in the vodka category.

    The distillery is powered by low-carbon natural gas and is moving toward 100% renewable energy.

    When a fine spirit is served on the rocks, the cooling properties of the ice depress its dominant flavors and aromas.

    In other words, the ice actually masks the flavors and aromas that make the spirit so high-end.

    This is the reason why connoisseurs drink their spirits neat. Some add a drop or two of water to the glass, which is said to open up the flavors and aroma of the drink.

    Most master blenders do the latter. A pair of Swedish chemists decided to examine why adding a bit of water would improve the spirit’s taste.

    Here are their findings.

    If you try NEFT neat but decide you’d like a mixer, add some French or Italian vermouth, and bitters.

    Certainly, you can mix up a Bloody Mary or a Screwdriver, but the elegance of NEFT will get hidden under all that juice.

    You can purchase NEFT online, or inquire at your local retailer.
    > The history of NEFT.
    > The history of vodka.






    Baja Shrimp And Surf & Turf Taco Recipes For National Taco Day

    Pueblo Bonito Resorts in Cabo San Lucas, a resort city on the southern tip of Mexico’s Baja California peninsula, is known for its beaches, water-based activities and nightlife—and for the area’s famous Cabo Arch, a rock formation that erupts from the sea.

    The resort is also known for its tacos, which are always on the menu. Two of their most popular recipes are below: Baja Shrimp Tacos, and Ribeye & Shrimp Tacos, a “surf and turf” approach. The recipes, which are just in time for National Taco Day, October 4th, follow.

    But first, some taco trivia:

    The name derives from the “tacos” of gunpowder that miners used to blast through rock during the silver mining era in 18th-century Mexico.

    The humble Mexican miner’s meal has become an internationally beloved food, with an abundance of styles and varieties with fillings that range from traditional to gourmet to creative (corned beef and cabbage tacos, sashimi tacos, etc.).

    In addition to National Taco Day, October 4th, taco holidays include National Fish Taco Day on January 25th, National Crunchy Taco Day on March 21st, and Día del Taco (Day of the Taco) in Mexico, on March 31st. Not to mention, Taco Tuesday every week!

    > Here’s the history of tacos.

    > Here are 20+ delicious taco recipes in addition to the two below.

    Buen provecho!
    (That’s Spanish for bon appétit.)

    A classic Baja-style taco is made with a fish fillet, either deep-fried or grilled. They are most often topped with cabbage, radishes, and a creamy white sauce.

    This recipe, from the resort’s Peninsula Restaurant, uses shrimp instead of fish and tops it with creamy coleslaw instead of cabbage and white sauce. But the coleslaw has the same basic ingredients as the white sauce: sour cream, and mayonnaise.

    We grilled the shrimp instead of frying them, as the recipe directs.
    Ingredients For 6 Tacos

    For The Shrimp

  • 2/4 cup sparkling water
  • 2 eggs
  • 1/2 teaspoon wheat flour
  • 2 teaspoons onion salt
  • 2 tablespoon ground chipotle chili
  • 1/2 teaspoon ground black pepper
  • 1/4 cup cornstarch
  • 12 large shrimp, cleaned and peeled
  • 1/4 cup corn oil for frying
    For The Coleslaw

  • 2 cups red cabbage (washed and julienned)
  • 2 cups green cabbage (washed and julienned)
  • 1/4 cup mayonnaise
  • 1 cup sour cream
  • Salt and pepper to taste (you can substitute celery salt)
  • Optional seasonings: cumin, hot sauce, lime juice
    For Serving

  • 6 warm flour tortillas or hard corn tortillas
  • 1 cup cherry tomatoes, quartered
  • 2 fresh cilantro (washed and finely chopped)
  • 1/4 onion, chop into small cubes
  • 1 lime cut into wedges
  • Salt

    1. MAKE the coleslaw: Mix the red and green cabbage with the mayonnaise and sour cream. Season to taste. Refrigerate for 15 minutes.

    2. PREPARE the shrimp batter: Sift together the flour, onion salt, chipotle, and black pepper. Mix together the eggs and sparkling water in a separate bowl, then add the dry ingredients and mix until the batter is thoroughly incorporated. Refrigerate for 5 minutes.

    3. DIP the shrimp into the cornstarch and let excess drip off, then coat the shrimp with the batter. Heat the oil and fry the shrimp until lightly golden. Place them on several paper towels to absorb excess oil.

    4. ASSEMBLE the tacos: Place two shrimp in each tortilla and top with coleslaw, cherry tomatoes, cilantro, and onion. Finish with a squeeze of fresh lime juice squeezed. Serve with salt, as desired.

    This recipe, from the Quivira Steakhouse, is a “surf and turf” taco with grilled steak and shrimp, a cheese crust on the tortillas, and pineapple and jalapeño mignonette sauce.
    Ingredients For 3 Tacos

  • 8 ounces/220 grams USDA prime rib eye
  • 4 tablespoons/50 grams shredded Monterrey Jack cheese
  • 3 corn tortillas
  • 3 jumbo shrimp
  • 1 avocado
  • 4-1/2 teaspoons/20 grams finely chopped cilantro
  • 3-1/3 teaspoons/15 grams julienned onion
    For The Mignonette Sauce

  • 7 ounces/200 grams pineapple
  • 4 tablespoons/50 grams jalapeño
  • 2-1/4 tablespoons/30 grams red onion
  • 2-1/4 tablespoons/30 ml apple cider vinegar
  • 7 tablespoons/100 ml olive oil
  • Salt
  • Black pepper

    1. DICE the pineapple and red onion into small cubes.

    2. Dice the jalapeño into small cubes after first removing the pith and seeds.

    3. MIX the pineapple, onion, and jalapeño in a bowl, then add the apple vinegar and olive oil. Season to taste and set aside.

    4. RUB the rib eye with olive oil and salt and pepper to taste. Cook the steak on the grill to the desired doneness, then remove it from heat and let it rest for 5 minutes. Slice the steak into small strips.

    5. CLEAN and butterfly the shrimp. Add the olive oil, salt, and pepper to taste, then grill for 6 minutes (or until thoroughly cooked).

    6. HEAT the tortillas in a pan or on a griddle. Add the Monterrey Jack cheese and flip. Let the cheese brown, making a cheese crust. The cheese is only on one side of the tortilla. On the opposite side…

    7. ADD a few pieces of sliced rib eye and 1 shrimp to each taco. Add some onion, cilantro, and a few slices of avocado. Add the mignonette to taste, or serve it in a separate ramekin to pass.


    Taco Platters With Assorted Tacos
    [1] Tacos galore, at Pueblo Bonita Resorts in Cabo San Lucas, Mexico (photos #1, #2, #3, and #__ © Pueblo Bonito Resorts).

    Shrimp, Mushroom, & Steak Tacow
    [2] A tasty taco trio.

    Steak Tacos
    [3] Ribeye tacos.

    Cilantro & Lime Wedges
    [4] Cilantro and lime juice add zip to just about all Mexican recipes (photo © Lindsay Moe | Unsplash).

    Boneless Raw Ribeye Steak
    [5] Boneless raw ribeye steak. Chuck eye steak is almost as tender and has the same delicious beefy flavor as ribeye, but it’s more budget-friendly (photo © Good Eggs).

    Raw Shelled Shrimp
    [6] Jumbo shrimp, ready for “surf and turf” tacos.

    Fresh Pineapple Chunks
    [7] You can use canned pineapple, but fresh pineapple will add zingy acidity to the mignonette sauce (photo © The Fruit Company).






    Make Baked Hard Taco Shells From Corn Tortillas: It’s Easy

    Gourmet Tacos In Hard Shells
    [1] Homemade hard taco shells with gourmet fillings, at ABC Cocina in New York City (photo © ABC Cocina).

    Homemade Hard Taco Shells
    [2] (photos #2 and #3 and video © Laura Fuentes | Momables).

    Homemade Hard Taco Shells
    [3] You can pack lots of filling with this broader shape.

    Stack Of Corn Tortillas
    [4] Corn tortillas (photo © Mex Grocer).

    Sashimi Tacos
    [5] Fusion food: sashimi tacos! Here’s the recipe (photo © Haru | RA Sushi).

    Ice Cream Tacos Recipe
    [6] Ice cream tacos for dessert. Here’s the recipe (photo © Taste Of Home).


    It’s National Taco Day, October 4th, and it coincides with Taco Tuesday! (Plus, January 25th is National Fish Taco Day and March 21st is National Crunchy Taco Day.)

    Here’s how to make crunchy taco shells. It couldn’t be easier, and there’s just no comparison in flavor between the packaged hard taco shells and freshly-made home shells.

    Laura Fuentes of MOMables has created an easy way to turn flat corn tortillas into hard, crunchy taco shells. Her shells have two added benefits:

  • They’re baked, not fried.
  • They hold more filling than store-bought taco shells, because she drapes them to have a wide, flat bottom.
    > The history of tacos and Taco Tuesday.

    > Hard tacos vs. soft tacos.

    > There are 20+ more taco recipes below.

    Note that you must use corn tortillas; flour tortillas don’t work.

  • 8 corn tortillas
  • Cooking spray
  • Tongs

    You can see the process in the video below.

    1. LINE the bottom of the oven with foil to catch drippings. Place one oven rack in the middle position of the oven and one rack on the bottom. Make sure that there is at least 4” of room between the two racks.

    2. PREHEAT the oven to 375°F.

    3. MICROWAVE 4 corn tortillas in the microwave for 15 to 20 seconds to make them pliable. Transfer them onto a baking sheet and repeat the process with the remaining tortillas.

    4. SPRAY both sides of the tortillas with cooking spray.

    5. PULL the oven racks out, one at a time, and using tongs, drape each tortilla over two bars of the oven rack. Bake for 8 to 10 minutes until the tortillas are golden and crispy. Carefully remove them from the oven onto a clean baking sheet. You’re ready to fill and serve.

  • Braised Beef Tacos With Mole Sauce
  • Breakfast Tacos
  • Butternut Squash Tacos Al Pastor
  • Chantarelle Tacos
  • Chicken Pumpkin Tacos
  • Chorizo Tacos
  • Corned Beef & Cabbage Tacos
  • Fish Tacos With Sautéed, Not Fried, Fish
  • How To Build A Taco
  • Hummus Tacos
  • Sashimi Tacos
  • Slow-Cooked Pork Tacos
  • Summer Tacos
  • Taco Party Menu
  • Taco & Wing Party Bar
  • Tacos With Leftovers
  • Taco Sundae
  • Thanksgiving Leftovers Tacos
  • Turkey Taco Ring
  • Turmeric-Spiced Chicken Tacos
    Plus, For Dessert:

  • Ice Cream Tacos

    Video: How to make crispy taco shells.






    History Of Smoothies & Smoothie Recipes For Global Smoothie Day

    Love smoothies? October 3rd is Global Smoothie Day, A beverage of fruit and yogurt with the consistency of a milkshake, but much healthier.

    While the first smoothies marketed in the U.S. were combinations of fruit and fruit juice, yogurt was later added to the recipe. The concentration of calcium and beneficial bacteria in the yogurt, blended with the fiber and vitamins in the fruit, creates a guilt-free snack.

    Wheat germ, grains*, and other nutrients can be added. But for a starter recipe, just blend 1/2 cup of diced fruit with 3/4 cup of yogurt and 1 cup of milk.

    National Smoothie Day is June 21st.

    > The different types of yogurt.

    The smoothies that are popular in the U.S. today, made with yogurt and fruit, are an American invention, although they are an evolution of puréed fruit beverages that date back centuries.

    Mediterranean and Eastern cultures have long served pureed fruit drinks. The concept jumped from there to South America, where it became a type of “fruit slush,” with juice and fruit puréed with ice.
    Smoothies In America

    The concept of what became known as the smoothie first appeared around the 1930s when health food stores on the West Coast began adapting Brazilian recipes for puréed fruit drinks [source].

    With the invention of the blender and affordable home refrigerators in the 1920s and 1930s, many American households could now enjoy blended drinks at home.

  • The first blender was created in 1922 by a man who used it for soda fountain drinks. An improvement on that design, the Waring blender, was launched in 1933 [more about the history of the blender].
  • Recipes for a “banana smoothie” and a “pineapple smoothie” first appeared in the 1940s Waring Blender cookbooks [source].
  • The first refrigerators for home use were invented in 1913 (see a photo here), and Frigidaire introduced the first self-contained refrigerator in 1923. By the 1930s, the prices had come down enough so that many homes could afford to replace the old ice box.
    These blended fruit drinks took another leap forward in the 1960s, thanks to hippies seeking healthier foods. Some got the idea to add yogurt—then sold in its original, plain form, as a health food—to the fruit and juice mix. They referred to the drinks as smoothies.

    But “smoothie” was not yet a nationally-known term.

    In 1970 a lactose intolerant man named Steven Kuhnau began to make shakes from fresh fruit, fruit juice, nutrients, and ice. In 1973 he opened a health food store, naming his business after the drink he had heard from hippies: “The Smoothie King.” In 2018, the company opened its 1001st store.

    Prior to Kuhnau’s “Smoothie King,” the term “smoothie” was used beyond beverages, to describe everything from bras and girdles, to ballpoint pens and car paint. There was even a band named “The Smoothies” [source]. (The original brand folded in 1960, and now there’s at least one other with the name.)

    Today, you’ll find smoothies in non-fruit flavors (chocolate, peanut butter, vanilla); but they mostly include crushed ice, frozen fruit, and a sweetener (like the Brazilian “fruit slush”); and often contain yogurt or milk.

    As soon as a newly fashionable ingredient comes along—chia, hemp seeds, matcha, nondairy milk, etc.—you’re bound to find it in a smoothie near you.

  • Added Protein: Smoothies With Egg Whites
  • Blueberry Avocado: A Stunning Two-Color Smoothie
  • Blueberry, Banana, & Mango Smoothie With Almond Milk
  • Blueberry Mango & Chile Smoothie With A Kick
  • Healthy Green Smoothie With Kale
  • Peanut Butter & Jelly Smoothie
  • Turn A Smoothie Into A Meal
  • Strawberry Smoothie: A Classic

    Blood Orange Smoothie
    [1] Blood orange smoothie. Here’s the recipe (photo © Wife Mama Foodie).

    Beet Smoothie
    [2] Beet smoothie and orange (photo © Beetology).

    Red White & Blue Smoothie
    [3] Red, white and blue smoothie (photo © Crazy Richard’s Peanut Butter).

    Blueberry Mango Smoothie Recipe
    [4] Blueberry mango smoothie. Here’s the recipe (photo © Blueberry Council).


    *Oats, millet, and quinoa, among other grains, add a protein punch as well as fiber to smoothies. They also add more creaminess.





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