Red Cedar
More apocalypse, less angst
Dinner Ideas: Summer Pizza!
Our friends Blaine and Maureen showed up last night for dinner and an overnight stay (they live in London these days) – which is a pleasure we get about every six months when they are home visiting family. Even more exciting than the dinner was the new tech project they demonstrated for me last night (he is a programmer, she a poet – this is some interesting terrain) – but sadly I am not at liberty to share anything about that project right now, as its launch is still a few weeks off and I don’t want to spoil the surprise.
What I can share with you, however, is the pizza we ate for dinner – all local from the farmer’s market, the fishmonger and our garden – with fresh-picked, in-season ingredients.
The first pizza involved shredded mozzeralla for the base, topped with fresh basil, stawberries and bocconcini slices (pictured below). Once it was baked (in the oven for about 40 minutes at 375 degrees), I topped it with a balsamic reduction that set off the sweetness in the strawberries and went wonderfully with the melted cheese.
The second pizza had a caramelized onion relish base, and was topped with kale and maple-smoked salmon (also known as indian candy) and fresh-grated asiago.
Both of these pizzas were a lovely blend of sweet and savory and I honestly can’t tell you which one I liked more (well, maybe the strawberry one – but the smoked salmon was so good!)
Drinks: sparkling white wine with rhubarb-apricot cordial and beers.
Side: Ceasar Salad (romaine from our garden)
Dessert: Cardamom ice cream with saskatoon berries and raspberries on top.
It was all very pleasing…. but as I said, the conversation still outshone the food… which I will tell you more about as soon as I am allowed. In the meantime, think summer ingredients for pizza – a nice alterantive to BBQ and easy to make vegetarian!
Red Cedar 
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