Musing: Dining in the Time of Pandemic

A Pasta Frittata

Solace and joy. This is what I feel almost every night I prepare our dinner while confined during this pandemic. The relief and comfort that come from making an old family recipe or the joy from discovering a new one, along with a nightly cocktail, keeps us going.

Today, I’m highlighting just two examples of dishes from last week that sustained not only our bodies but our souls.

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Pizza Margherita

blogpizzasmallYesterday, I had an early evening engagement and wouldn’t be home in time to cook for dinner. So I thought: pizza. It’s really easy to make at home, even in a small NYC kitchen and, in my opinion, is far better and maybe even quicker than delivery.

Just before noon, I made the pizza dough following one of the best recipes I know. It’s from Lynne Rossetto Kasper’s The Italian Country Table. It makes a thin crust that perfectly balances crispy and chewy. The dough can rest covered for about 8 hours if you want to make it ahead of time like I did.

I sauce my pizza with a raw sauce made from San Marzano tomatoes, extra virgin olive oil, a pinch of oregano, some crushed red pepper, salt and pepper and cook the pizza for about 10 minutes before adding the cheeses and basil. I then top the pizza with some grated Romano, torn pieces of fresh Mozzarella, a few ripped fresh basil leaves, and a drizzle of extra virgin olive oil and cook for about another 7 minutes or until the crust is brown and the cheese melts.blogprepizzasmall

Here’s a link to Lynne’s recipe online: Classic Pizza Margherita. It includes the dough recipe as well as one for the sauce.

Wine Pairing: Chianti, chilled Lambrusco, Zinfandel