From my successes come happy taste buds.
From my challenges come new ideas.
From my education may others be inspired.

Grilled Truffle Flatbread Pizza

6 flatbread

Grill Crust
Pizza stone in 375 degree oven or Pizza stone over high heat grill

Crust Ingredients
1 cup warm water
1 ounce yeast (3 1/3 tablespoons)
1 teaspoon sugar
15.3 ounces unbleached flour (3 ½ cups)
¼ teaspoon truffle flour
½ teaspoon kosher salt

Truffle infused olive oil
Truffle shavings (seasonal)
Shiitake mushrooms
Crimini mushrooms (Baby Portobella)
Roasted garlic
Caramelized onion
Italian cheese blend (Quattro formaggio, Asiago/Romano)

1. Place warm water, yeast and sugar into mixing bowl and let sit 4-5 minutes
2. Add flour and salt and using a dough hook, knead dough in a mixer for about 10 minutes
3. Sprinkle surface with small amount of flour and turn out dough
4. Cut dough into 6 pieces, roll in hand to form small balls and place onto sheet pan
5. Rub small amount of oil onto each ball using fingers or pastry brush
6. Cover with plastic wrap or towel and let sit for 4-5 minutes
7. Uncover dough, take each piece and roll out onto a floured surface to desired shape
8. Cook bread on stove top griddle until brown or on a pizza stone in oven or grill
9. Top with ingredients, keeping to minimum so as not to create a soggy crust
a. Rub small amount of truffle oil on crust and top with ingredients
10. Bake in a 375 degree oven or grill 4-6 minutes or until cheese is melted and light brown

Recipe first found on

“Kohlrabi Ratatouille – Señorita Tijerina-style”

Serves 4 or 12

Ingredients (think layers)
2 bulbs kohlrabi, peeled and thinly sliced into medallions
1 onion, diced
4 mini sweet bell peppers, sliced in half, seeded and stemmed
3 cloves garlic, peeled and thinly sliced
2 Roma tomatoes, sliced lengthwise
1 8oz package fresh mozzarella thinly sliced (or mozzarella you just made at home)
1 jar of your favorite pasta sauce (or fresh sauce you made at home)

Pour 1/4 cup of sauce over bottom of 9×13 pan or muffin tin (12)
Begin the layering, kohlrabi, tomato, cheese, pepper, onion, garlic, cheese, kohlrabi
Pour remainder of sauce, 2 cups over top and add remaining cheese
I had leftover carrots in my crisper and I did what I always do, I placed them in the dish
Bake entire contents in a 350 degree oven for approximately 30 minutes or until you want to eat the cheese right off the top, but don’t knowing you will burn your entire face 🙂

Let cool 5 minutes, serve, eat and enjoy!
If you want to fancy it up a bit you can top with fresh oregano or parsley.

Recipe first found on

Madagascar Bourbon Vanilla Bean Paste Marshmallows
Yield: 24 1” marshmallows

• 1/2 cup powdered sugar
• 1/2 cup cornstarch
• Cooking spray, for coating the baking pan
• 2 ¼ ounce packets unflavored gelatin, powdered
• ½ cup + 1/4 cup cold water
• 3/4 cup sugar
• 1/2 cup light corn syrup
• 1/8 teaspoon salt (I used my kumquat and ginger infused salt)
• 1 large egg white
• 2 teaspoons Madagascar Bourbon vanilla bean paste
1. Sift powdered sugar and cornstarch into a bowl, set aside
2. Coat an 8.5×11” baking pan, set aside
3. Empty gelatin packets into a mixing bowl and pour 1/4 cup water directly over it to let is soften
4. In a heavy bottom saucepan cook sugar, corn syrup, 1/2 cup of cold water and salt over low heat
5. Using a wooden spoon, stir until sugar is dissolved
6. Increase heat to medium high and boil mixture, DO NOT STIR
7. Let sit until a candy or digital thermometer registers 240°F, about 10 minutes
a. If you cook it too long the sugar will begin to harden, learning the hard way my first batch produced spider webs of sugar from pan to spoon to shirt to floor to arm to hair…
8. Remove from heat and pour sugar over the gelatin mixture directly into the mixing bowl, stir until gelatin is dissolved
9. Gradually whip to high speed until thick and double in volume
10. In a separate bowl, beat egg white until it holds stiff peaks (see photo)
11. Add egg white and vanilla bean paste to mixing bowl and continue to whip another 1 minute or until just combined
12. Pour mixture into baking pan
13. Sift 1/2 cup powdered sugar mixture over marshmallow
14. Allow to cool, uncovered, until firm, at least three hours
15. Use a knife to loosen the marshmallow from the edges of the pan
16. Dust a work surface with a thin layer of the remaining powdered sugar mixture
17. Invert onto the surface and cut into whatever sizes you desire ( This is where I actually rolled it up like a jelly roll and wrapped in plastic wrap until I used it for my dessert)

Recipe first found on

Spring Pizza

Roasted Garlic, Parsnip, Caramelized Onion, Feta and Arugula

Yield:  4 x 8”-10” pizzas


  • 4 x 8”-10” Ready to cook pie crusts
  • 1 Cup Roasted Garlic or Roasted Garlic Puree (8 oz.)
  • 2 Cups Roasted Parsnips (16 oz.)
  • 2 Cups Caramelized Onion (16 oz.)
  • 1 Cup Feta Cheese (8 oz.)
  • 8 oz.  Arugula, rinsed, dried and coarsely chopped
  • 1 T EVOO
  • Kosher Salt (to taste)
  • Black Pepper, freshly ground (to taste)
  • **Optional:  Balsamic Glaze


Preheat the oven to 400 degrees F.

Place the pizza crusts on a baking sheet or pizza stone and bake for 5 minutes to crisp up the crust prior to topping with ingredients.  Spread the roasted garlic over the crusts as the sauce. Top with caramelized onion, roasted parsnip, arugula and feta cheese.  Drizzle EVOO on top.

Bake for 10 minutes or until arugula begins to wilt.

Remove from the oven and allow cooling for 2 minutes, season with salt and pepper. **Optional:  Drizzle Balsamic Glaze over warm pizza and serve.

Cut and serve.

¡Buen Provecho!

Recipe first found on

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