Dreaming of Italy: Prosciutto e Melone (Prosciutto and Melon)

I want to go to Italy. I want to drink Italian wine. I want to eat fresh spaghetti with tomato and basil. I want to sit at a road side café and sip espresso that's as thick as melted chocolate. I want to visit Firenze and stand in awe of the art and architecture of the Renaissance. I want to go to Napoli, and eat authentic Napolitano pizza. I want to stand on a terrace and look out over Rome in all its past and present glory. In short, I want to be Elizabeth Gilbert in Eat Pray Love and do nothing but eat great food and experience "the sweetness of doing nothing”.

So, until this trip to Italy happens, for now, this will do. My homemade version of a classic Italian savory treat, Prosciutto e Melone. Cantaloupe wrapped in Prosciutto. I added just a touch of basil and balsamic vinegar. We enjoyed this treat tonight, and it was so filling, it was basically dinner!

I can practically hear the sounds of the street by the café. After all, in my head I’m in Italy anyway.

Prosciutto e Melone (Prosciutto and Melon)

Really simple to put together, and this can be made ahead of time. All you need is some Cantaloupe, sliced or balled, thinly sliced Prosciutto, a bit of balsamic vinegar, and some basil (optional). Assemble Prosciutto and Melon as shown, drizzle on some balsamic vinegar, and serve. Enjoy!

Summer Parsley Yogurt Dressing

Here's a "perfect for the summer" salad dressing alternative. Very quick to make and it stores well in the refrigerator. Perfect over any salad greens, or even just to eat plain (it's all I can do not to finish off the dressing before it makes to the salad bowl). Enjoy!

Summery Parsley Yogurt Dressing

Makes 8 servings

You will need:

2/3 cup fresh parsley, finely chopped

2 cups plain fat free yogurt

1 clove garlic, finely minced

2 teaspoons lemon juice

1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce

a pinch of salt

Mix all ingredients together and store in the refrigerator in an airtight container, until ready to serve. Spoon over any salad greens. Enjoy!

Prosciutto, Fig, and Goat Cheese Pizza

You might already know this, but, according to research, human beings mostly crave three tastes:  salt, sweet, and fat.  Ergo, this Prosciutto, Fig, and Goat Cheese Pizza satisfies the most serious of food cravings.  I triple-dog dare you to try it!

Actually, there is nothing new or revolutionary about this combination of ingredients. However, the saltiness of the prosciutto, the sweetness of figs, and the creamy goat cheese, are simply elevated to new planes of edible joy by putting it all together on a pizza crust, and baking it to toasty, salty, sweet, creamy perfection.
So simple to put together, a three-year old could help make this (maybe not with the oven part of it!)
Do try it.

Prosciutto, Fig, and Goat Cheese Pizza



Serves 2

You will need:
2 10" flatbread or pre-baked pizza crusts
2 very thin strips of prosciutto (substitute with ham if you must), torn into smaller pieces
8 to 10 dried figs, halved
2 heaped tablespoons goat cheese
fresh cracked black pepper

Preheat oven to 400 F. Place flatbread or pizza crusts on a cookie sheet, sprinkle the prosciutto and figs on top, then crumble goat cheese over that. Add enough fresh cracked black pepper to suit your taste, then bake at 400 F for 12-13 minutes, or until edges of flatbread/crust turn golden brown. Enjoy!

Note: Fresh figs won't be in season for another month in Washington, so I used dried figs which tasted just as good. Either way, get some figs on it!

In Season Dessert: Fresh Blueberry Ice Cream

An ice-cream experiment of epic proportions. I made this last week and served it for dessert when we had some family over. Loyal readers (by the way, thank you for reading!) know that I have sort of an obsession with homemade ice cream (click on the "Desserts" label on the right to read some of my older ice cream posts). But this one just took it to a whole new level. Fresh fruit, sugar, cream...and a few other ingredients contribute to this sweet-treat nirvana of sorts. Do try it.

Fresh Blueberry Ice Cream



You will need:
2 cups fresh blueberries
1/4 cup white sugar
1 teaspoon lemon juice
1 cup heavy cream
1/2 cup milk
1 can evaporated milk
1 can sweetened condensed milk

Blend blueberries, sugar and lemon juice until pureed. Whisk blueberry puree thoroughly with heavy cream, milk, and evaporated milk, and condensed milk. Pour into shallow airtight freezer safe containers, cover, and freeze for about one and a half hours (until partially set). Remove from freezer, whisk again for at least three or four minutes, then freeze in covered containers again. Repeat this whisking-partial-freezing process at least twice – this action is what allows the ice cream to become creamy and increase in volume. When done, freeze again for at least eight hours or overnight. Enjoy!

Pork Chops with Peach Sauce

Summer is almost here, and juicy fresh peaches beckon. One of my favorite fruits, I can enjoy them plain or use them in a sauce, or make salsa with them, and find all versions equally delicious. I love that peaches can be used in sweet or savory interpretations. Pork Chops, on the other hand, are not commonly found on our dinner table, but we will eat them every once in a while - as we did tonight - particularly if they happened to be on sale at the grocery store!
So, this was our easy and quick (I made this in under 20 minutes) dinner to wind down after a weekend of enjoying the sunshine and relaxing. I love the flavor combination of peaches and pork, and this sauce was really, really good! Do try this.

(Note: if you do not eat pork, the same peach sauce can be made and served over chicken. It is just as yummy!)

Pork Chops with Peach Sauce



Serves 4

You will need:

4 boneless pork loin chops

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper

1/4 cup finely chopped red onion

1 teaspoon dried rosemary

2 peaches, sliced into 8 pieces each

1/2 cup white wine

1/2 cup chicken broth

2 teaspoons honey (brown sugar would be a great substitute, if you prefer that!)

1 tablespoon butter

Heat the olive oil in a large skillet on medium heat. Sprinkle salt and pepper on both sides of the pork chops, then cook them in the skillet on medium heat for about 3 or 4 minutes on each side, or until done. Remove from pan and set aside (keep them warm). Add chopped onions, rosemary and peaches to pan, let cook on medium heat for 2 minutes. Then add the white wine and scrape to loosen all the yummy brown bits from the bottom of the pan. Turn heat up and let cook until the white wine has evaporated a bit, about one or two minutes. Then add the chicken broth, and cook for another 3 minutes. The sauce will have reduced and thickened a bit by now. Remove from heat, then stir in the butter. Spoon sauce evenly over the four pork chops, and serve warm. Enjoy!

In Season Dessert: Blackberry Crème Cups

Can you tell that I'm on a fresh fruit dessert kick this week?

There's no ice cream or chocolate in the house this week (which nearly never happens) so, craving something sweet yet not that unhealthy, I came up with this lovely fresh and light dessert that can easily be made on a weeknight - just like I did tonight! We have plenty of blackberries on hand since they are in season, and available in proper abundance at grocery stores around here.

Blackberry Crème Cups

Serves 4

1 cup blackberries

1/4 cup white sugar

1/2 teaspoon lemon juice

1 cup heavy cream

3-4 drops pure vanilla extract

Blend the blackberries, sugar, and lemon juice in a food processor until smooth. You will now need to discard the seeds (otherwise it would be really annoying to have them in your dessert) so pour the mixture through a mesh strainer, pushing it through with the back of a spoon, like so:

The resulting blackberry puree should now have a sauce-like consistency and will smell like fruit heaven. Set aside about 2 tablespoons of this puree for the topping. Then combine heavy cream and vanilla and whisk for about 3-4 minutes, until stiff peaks form. Gently fold remaining berry puree into cream, then divide into dessert cups. Cover loosely and refrigerate at least 1 hour. To serve, drizzle the reserved 2 tablespoons of blackberry puree over the blackberry crème cups. If desired, garnish with fresh blackberries. Enjoy!

Fresh Strawberries With Mascarpone Cheese, and Chocolate Sauce

An easy, timeless dessert made with fresh, in season, Strawberries, Mascarpone cheese, and a touch of chocolate sauce. Delicious, and not so sinfully unhealthy...am I right?

Fresh Strawberries With Mascarpone Cheese, and Chocolate Sauce

Serves 4

You will need:
16 fresh Strawberries
1/2 cup Mascarpone cheese
1 tablespoon honey
1/2 teaspoon orange zest
optional - chocolate sauce

Mix Mascarpone cheese, honey, and orange zest together in a small bowl.  Slice off the green tops of the strawberries, stand them on their heads and make deep slits in a cross pattern.  Fill each with a spoonful of the Mascarpone mixture (use a piping bag for this to make your life easier!  I usually just put the mixture into a ziploc bag and snip the tip off.)  Serve chilled.  If desired, just before serving, drizzle some chocolate syrup over the top. Enjoy!