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Monday, September 20, 2010

Pizza Party: Williamsburg Style

With her roommate gone for the weekend, Cynthia decided to have a last minute dinner party. I, of course, had to be there.

I arrived early, at six, to help with the cooking while Cynthia and I sipped on Casal Garcia rosé, vinho verde.

It wasn't our favorite rosé, but I think it might do 
well as an 'instant sangria'...

First on the menu was prosciutto wrapped asparagus which Cynthia's friend, Albee, prepped while I worked on the tzatziki sauce. Later, while Albee (a former makeup artist at San Diego Opera) was applying Cynthia's "face," we all got a bit sidetracked and nearly forgot about the asparagus cooking in the oven. Luckily, they were still safe.

Just as I was finishing up the tzatziki sauce and about to start on the pizzas, another friend, Libby, arrived carrying a grape tomato and basil (both fresh from her garden) pizza and mint and almond paste canapés.

While Cynthia welcomed Libby with a glass of wine, I went to work chopping onions and bell peppers for the shrimp and chorizo pizza. Soon enough, both pizzas were in the oven and ready to go.

The first pizza to finish was the smoked salmon pizza.

I don't exactly remember everything that was in the smoked salmon pizza (and on it), but I do recall portobello mushrooms, basil and goat cheese. (plus more basil and goat cheese, thrown on top, after cooking)

The happy hostess and her creation

Unfortunately, I had to skip out early, but I did stick around long enough to also try the shrimp and chorizo pizza--deliciously spicy!

I never did care all that much for cucumbers, but was nearly mad, Saturday, for Cynthia's tzatziki sauce--everyone kept saying how refreshing it was! It takes only minutes to prepare.

1 17.6 oz. 2% Fage greek strained yogurt
1 small bunch fresh mint
2 Persian cucumbers (for optimal flavor)
Sea salt and garlic powder (to taste)

  • First, wash and finely (but not too finely) chop the mint; leaves only
  • Empty the Fage into a medium sized serving bowl; add half of the mint, to start, more if desired
  • Stir, place in refrigerator
  • Removing both ends of the cucumbers, slice each lengthwise, once
  • Thinly slice the four halves
  • Add cucumbers to mixture, season with sea salt and garlic powder to taste
  • Cover with plastic wrap; store in refrigerator until ready to serve
  • Serve with pita bread, crackers or grilled meats
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