REUBEN NAAN PIZZA

TASTES LIKE LOVE

by Shelley Kary

What if gorgeous, full-flavoured Germany married exotic East India? And what if gregarious Italy acted as matchmaker? Well, I can tell you what. I’m the one who would fall in-love. I can tell you this for sure, because it happened to me.

This is a relationship cooked to last. Just goes to prove, we’re better together!

                             (Shown here with sautéed chard mix and potato pancakes)   

REUBEN NAAN PIZZA

3 Naan bread 

3 scant tablespoons Dijon mustard

3 cups packed and drained Sauerkraut

Sliced cooked chicken sausage or your favourite 

Regular yellow mustard

12 ounces shredded swiss cheese

Preheat oven to 450

Spread each naan with one tablespoon Dijon. Spread one cup sauerkraut evenly over each. Then add the sliced sausage and top each piece of sausage with a bit of yellow mustard. Sprinkle cheese over each pizza and bake until bubbly, about 15 minutes.

Honestly, this was a surprise. A unique burst of flavours with each bite! 

GRILLED FETA CHEESE SANDWICH

MAD for MUSIC & MUNCHIES

I watch the Grammys for the same reasons I watch the Super Bowl. I like to eat. And I like to see outrageously talented people behaving outrageously. Happily, I've found a like-minded companion in my niece, Madi. We've committed ourselves to a lifetime of Grammy critiquing, as we chomp our way through the fashion and lip synching extravaganza known as...oh wait, I think that's the Superbowl.

In any case, alternately praising and mocking the spectacles before us can be quite draining. Madi and I need our sustenance, so from now on we will begin our feasting frenzy with this well-dressed, uptown goodness. Inspired by Martha Rose Schulman, it perfectly sets the stage for the night ahead.

Trust me, this Grilled Cheese sings.

GRILLED FETA CHEESE SANDWICH

   with Peppers, Artichokes and Greens

Makes one sandwich:

1/4 cup chopped roasted red pepper (jarred is fine)

1/4 cup chopped marinated artichoke heart (jarred is fine)

1/4 cup packed baby spinach, finely chopped

1/4 cup crumbled feta

2 slices whole grain bread

Olive oil

Mash first four ingredients together. Place feta cheese mixture on one slice of bread and spread evenly. Top with second slice and press sandwich together. Brush both sides of sandwich with olive oil.

Toast in toaster oven until cheese melts, 3-4 minutes. 

Remove from oven, press down and slice in half.

Best enjoyed with a music loving sidekick.

CAULI-POWER!! Cauliflower Parmigiana

You absolutely don’t need to like cauliflower to adore this little bit of heaven. Cheesy and gooey and saucy and robust. It’s every bit as wonderful as its more popular cousins; eggplant and chicken parmigiana.

   CAULIFLOWER PARMIGIANA

1 medium size cauliflower, cut into florets

2-3 tablespoons olive oil

Good sprinkling pepper and salt

Few tablespoons bread crumbs

5 cups thick marinara sauce, (you can make your own, or use your favourite store bought. I found an organic roasted garlic tomato sauce that I love!)

1 cup grated fresh Parmigiano-reggiano 

1/2 pound thinly sliced mozzarella (I used Monterey Jack instead. Good!)

Preheat oven to 450 degrees.

On a large baking tray, toss cauliflower with olive oil, pepper and salt. Lay it in a single layer and sprinkle with bread crumbs. Roast until browned but still crisp. About 20-25 minutes. Remove from oven, set aside.

Reduce oven to 400 degrees.

Oil a 9x13” baking pan. Spread a thin layer of marinara over bottom of the pan. Sprinkle 1/3 of the parmesan over the sauce. Top with 1/2 of the cauliflower and then 1/2 the mozz. Now layer with 1/2 of the remaining sauce, followed by another 1/3 of the parm, and continue layering, ending with layer of sauce and parmesan.

Pop in the oven for about 40 minutes, or until gorgeously browned and bubbly!