Catching Up With Katy

How does Apollo Ohno make his way into the latest episode of the Indiana Home Cooks podcast? Listen and find out.

My good friend Katy Eberle stopped by earlier this month so we could catch up on some of our latest food and cooking adventures. Besides Apollo, we discussed my recent trip to New Orleans, and how beignets have been a part of my life for 23 years. We shared a couple of recipes–Katy’s Cauliflower Pizza and my Mixed Berry Compote. And we considered one chef’s advice for stepping outside your comfort zone when it comes to home cooking.

Here are the recipes, plus a few pictures of the process…

Susan’s Mixed Berry Compote

  • 6 oz. frozen raspberries
  • 1/4 C. Water
  • 1/3 C. Granulated sugar
  • 2 C. frozen mixed berries (raspberries, blueberries, blackberries, etc.)
  • Wedge of lemon

Put 6 oz. of frozen raspberries in saucepan. Add water and sugar, and put on low heat on IMG_4766the stove. As berries begin to thaw, turn up to medium heat. Bring up to a simmer and let mixture cook until berries break down and juice thickens a bit. This takes about 10 minutes. Carefully add the rest of the mixed berries, stir, and return to LOW heat. Cook just long enough to thaw the berries. Turn off heat, add a squeeze of lemon and stir. Serve warm on pancakes or waffles. Let cool and store in a glass jar or plastic container in refrigerator. Will keep 2-3 weeks. Can also be served cold with plain yogurt.

img_4768.jpg
Cooking down the raspberries & sugar
IMG_4770
Frozen mixed berries added
IMG_4771
It’s done!

 

Katy’s Cauliflower Crust Pizza

For the crust:

  • 1/2 head cauliflower, cut into florets (about 2 cups)
  • 1/2 C shredded mozzarella cheese
  • 2/3 C all-purpose flour
  • 2 eggs
  • 1 tsp minced fresh oregano (or 1/2 tsp dried)
  • 1/2 tsp kosher salt
  • 1/2 tsp granulated garlic
  • 1/8 tsp black pepper

Have pizza toppings of your choice (sauce, cheese, meats, herbs, etc.) prepared and ready.

Preheat oven to 450 degrees. Line baking sheet with parchment paper. Coat paper with non-stick spray. In a food processor pulse cauliflower florets until the consistency of rice. Put riced cauliflower in large mixing bowl with the remaining ingredients, and stir to combine. Spoon and smooth mixture into two (8-inch) circles on prepared baking sheet. Bake until browned on bottom, about 20 minutes, then flip crusts over. Bake about 10 minutes more. Remove from oven, top with your pizza toppings of choice, return to oven and bake until cheese is melted. To brown the toppings, but under broiler for a few minutes (optional).

Makes 4 servings. Adapted from Weight Watchers.

 

Happy Birthday, New Orleans! Celebrating it’s tricentennial, 1718-2018.

 

Author: Susan Mintert

I'm an Indiana cook and host of the Indiana Home Cooks podcast, where we share the stories of people who cook, eat, and drink in the Hoosier State.

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