Butternut Squash Pizza Recipe

This time last week, I was in Vinci, Italy, making some craaaazy delicious pizzas in a wood-burning oven overlooking the rollings hills of Tuscany.  I was also competing against Alana, Molly and Rebecca to see who could make the best pizza.

Butternut Squash Pizza

As my pizza, topped with tomato sauce, mozzarella cheese, spicy salami, eggplant, capers, olives and peppers, slid into the oven, it stuck to the metal peel, resulting in an uproar of airborne toppings.  Some landed back on the pizza while others went up in smoke as they hit searing hot stone.  Luckily, we were able to pull the pizza back out and reimagine it as a stromboli.  Despite its salty yum-factor and ability to overcome adversity, my rolled up pizza lost to Molly’s innovative white pizza topped with halved grapes and fresh rosemary.  Overall, everyone made delicious pizzas that evening, so really, we all won :)

I’m back in San Diego now, but I’ve still got pizza and Tuscany on my mind.  So today, I’m sharing this recipe for Butternut Squash Pizza.  Continue reading for the recipe.

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Wild Mushroom Tomato Sauce Recipe

I’ve got some exciting news to share with all of you today!!

Wild Mushroom Tomato Sauce with Herbs

In just under one week, I’ll be heading to the Tuscany region of Italy to embark on a weeklong DaVinci Storyteller Experience sponsored by DaVinci Wine! AHHHHH, so exciting!!! Set in the picturesque town of Vinci, Italy (the birthplace of Leonardo Da Vinci), this immersive experience is focused on the Cantine Leonardo da Vinci, an innovative growers’ cooperative committed to producing authentic Tuscan wine, including the flagship DaVinci Chianti.

Throughout the week, I’ll be diving into all things Cantine Leonardo Da Vinci, including vineyard tours, culinary experiences, delicious food and wine galore, plus meet and greets with local chefs, wine growers and other personalities in and around Vinci. Joining me on this trip are some food blogger favorites including Alana from Fix Feast Flair, Molly from my name is yeh and Rebecca from Foodie with Family. This is going to be such a fun week!

In anticipation of this trip, I’ve developed a new tomato sauce recipe infused with the flavors of Tuscany. Particularly mushroom and Chianti! Continue reading for the recipe plus more on DaVinci Wine.

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OMG Garlic Bread Recipe

You guys, this garlic bread.

OMG Garlic Bread Recipe

I recently had a fab dinner with Alana from Fix Feast Flair and Lily from Kale & Caramel at Jon & Vinny’s in Los Angeles.  The entire meal was incredible, but I remember particularly loving their garlic bread.  Served beside two saucy meatballs and a dollop of ricotta, the garlic bread at Jon & Vinny’s starts with a base of thick, yeasty ciabatta grilled until golden and black in spots.  Then, it seems to me like they brushed it with a loose mixture of chopped garlic, herbs and red pepper flakes.  The resulting garlic bread was crunchy on the outside, tender on the inside and just packed with flavor.  Perfect for dunking into all that sauce.

With these techniques and flavors in mind, I developed this recipe for OMG Garlic Bread.  With one bite, you will literally exclaim OMG.  Continue reading for the recipe.

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Spiced Apple and Oatmeal Smoothie Bowl Recipe

Hello from Portland, Oregon!!

Spiced Oatmeal and Apple Smoothie Bowl

Jorge and I are eating our way through the city over Labor Day Weekend, and if you’re interested in checking out all of our delicious travels, come say hello on Instagram!  We’re sitting at Pip’s Original Doughnuts at the moment, enjoying a plate of freshly-fried mini doughnuts while I finish up this article :)

Now, on to the recipe.

This Spiced Oatmeal Smoothie Bowl takes one of my favorite breakfast beverages to the next-level with the addition of healthful toppings, a motley mix of crunchy seeds, shaved coconut, fresh fruit and sweet maple syrup. Out of the glass and into the bowl, the thick smoothie base, flavored with apples, oats and spices, is consumed using a spoon rather than a straw. Toppings are scattered over the surface of the bowl, providing contrasting flavors and textures. Packed with various nutrients, this smoothie bowl can easily fuel an entire morning.  Given how sinfully I’ve been eating this vacation, I am going to be having one of these smoothie bowls every morning for the next week to balance things out!  Continue reading for the recipe (plus fun variations!).

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Cold Steeped Vanilla Mezcal Ice Cream Recipe

You guys.  This ice cream.  I can’t even.  But I will, so let’s dive in.

Vanilla Mezacal Ice Cream

Cold brew coffee is big right now.  I had my first cold brew at Blue Bottle in San Francisco a few years ago, and I loved every drop of it.  The idea behind the cold brew process is that the ground beans sit in cold water for a longer period of time until the flavors leach out into the water.  The resulting cold brew coffee has a sweeter, more complex taste, because heat was not used to extract flavor.  I recently learned that you can apply a similar technique to the ice cream making process.  I’ve tested this technique, and I’m here to report that it’s pretty freakin’ incredible.  Continue reading for the ice cream recipe.

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El Guapo

You guys, summer is almost over!!  I’m not ready to let go just yet though.

El Guapo Summer Cocktail Recipe

Today, I’m sharing my last summer cocktail recipe, El Guapo, a spirited mix of white tequila, bitters, lime juice, salt and Spiced Vanilla Syrup.  I’ve been seriously drinking these on the daily since I finalized the recipe several weeks ago.  Each sip is bright and refreshing with a complex sweetness from the syrup.  A perfect libation for a weekend gathering with friends, or a post-work happy hour (that’s when I’ve been drinking them!).  In a few weeks, I’m sure I’ll be drinking a PSL while switching all of my wallflowers and hand soaps to fall fragrances, but for now, I’m going to stay right here, and enjoy the last few sips of summer.  Continue reading for the recipe plus more on the Spiced Vanilla Syrup.

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Plum Glazed Salmon + Fish Brine

Similar to last week’s post, today’s article is a double feature.

Plum Glazed Salmon

Recipe #1 is Plum Glazed Salmon, a simple dinner recipe that comes together in a snap. Recipe #2 is a Fish Brine recipe that may just vastly improve your fish-making skills (it definitely improved mine!).  Let’s dive into #1.

Over the past several years, I’ve found that I really enjoy cooking salmon fillets during the week. They’re simple to prepare, healthy and cook up in a matter of minutes. Just what I need when I come home tired from work. But, I recently realized that I’ve yet to share a single salmon recipe here on Kitchen Konfidence! That’s all about to change.

The glaze for this salmon is a simple mix of pantry/fridge staples: plum jam, Dijon mustard, soy sauce, olive oil, garlic, salt and pepper. The salmon then gets cooked under the broiler until firm, glossy and golden. A final scattering of sliced scallions provides contrast in color and flavor. So simple, but so incredibly delicious. PS. If you can’t find plum jam, apricot would work well here too. Continue reading for the recipes plus more on #2.

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Plum Butter + Toast

I’m diving into a new realm of delicious DIY today with this recipe for Plum Butter.

Plum Butter Toasts

I was at Specialty Produce several weeks ago when I spotted an entire section of ripe, fragrant plums, each colorful variety separated into various boxes.  After sampling most of them, I decided to get a couple pounds of these Honeysuckle Rose Plums.  I’m not sure if the naming of the plum influenced my flavor perception, but at first, juicy bite (a juice explosion really), I swear they tasted of honeysuckle.  Sweet, tart and just a hint of floral honey.  With a bag of speckled rubies in hand, I headed home, determined to make them into preserves.

During the summer months when gorgeous fruit is abundant yet fleeting, I just love making all sorts of preserves (jams, jellies, and now butters).  This allows me to enjoy seasonal flavors several months after the actual fruit has gone out of season.  I usually make jam, so this year, I wanted to tackle something new: fruit butter.  Continue reading for the process plus a bonus toast recipe.

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Plum Galette + Updated Flaky Pie Crust Recipe

Plums are in season right now, so get your hands one some good ones while you still can!

Plum Galette

I recently managed to get my hands on a number of Flavor King Plums from Fog Hollow Farm located up near San Francisco.  These plums are absolutely gorgeous.  Vibrantly-hued and fragrant, the Flavor Kings just explode with sweet-tart juice at first bite, and somehow they manage to stay firm when ripe.  A perfect fruit for baking!

To honor this seasonal beauty, I decided to slice and bake them into flaky, golden galette (like a pie, but easier to make).  This recipe starts with a simple mix of white sugar, brown sugar, flour and salt, tossed together with the sliced plums.  The slices are then arranged in concentric circles on top of a smooth slab of butter-flecked pie dough. I like to make my own pie dough (more about that below), but you could certainly use store-bought. The galette is formed by bringing the sides of the dough up around the fruit, and then everything is baked until golden and bubbly.

This galette captures the pure essence of these Flavor King Plums. Enjoy as is or with a scoop of vanilla ice cream. I should mention too that this recipe is more of a template that can be applied to many other seasonal fruits. Don’t have gorgeous plums? Try peaches, nectarines, apricots, pluots or berries instead. You could even use apples or pears in the autumn months! Continue reading for the recipe.

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Chorizo Cheddar Burger Recipe

This recipe was born out of necessity.

Chorizo Cheddar Burger

Several weeks ago, I made the unwise amazing decision to buy 6 pounds of Mexican chorizo at our Mexican Costco.  Mexican chorizo is the fresh kind, not cured (that’s Spanish chorizo).  Pork impulse buys are a common occurrence when I’m strolling through the refrigerated aisles of Costco, and somehow I just couldn’t help myself when I spotted the bundle of red-orange-hued chorizo.  After several batches of chorizo eggsmeatloaf and queso fundido, I found myself craving something different.  Given that it’s summer and we’ve been doing a lot of our cooking outdoors, I landed on these Chorizo Cheddar Burgers.

The ingredient list is simple:  ground beef, Mexican pork chorizo, Kerrygold Aged Cheddar, garlic powder, salt and pepper.  Mix all that up in a bowl, divide into four patties, then grill, fry, broil or press into a sizzling round of golden brown perfection.  The combination of chorizo and aged cheddar is a major flavor bomb.  One that will surely induce a yum face.  Since this burger patty is quite bold, I like to serve it simply with lettuce, tomato, ketchup and mayo.  No fancy toppings needed here!  Continue reading for the recipe.

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