When Did We Become Foodies?

We went out to La Bodega to celebrate Brenda's birthday.  La Bodega is a tapas bar in Kansas City.  Brenda read several reviews that gave them five stars.  We were expecting great food.  We got good food.

After several different plates came we started talking about what was lacking.  Our breakdown of the mushrooms in white wine and garlic is a good example of how we judged the food.  There was a stone-ground mustard in the sauce as well as white wine and not much garlic.  We tasted an earthy flavor overall from the mushrooms.  The mushrooms had been cooked in the sauce and had given their flavor to the sauce more than the sauce giving flavor to the mushrooms. 

The problem, we decided was that the dish had a one-note flavor, and that flavor was the earthiness of the mushrooms.  So I asked Brenda what could have been done to make the flavor profile more complex.  "Saute the mushrooms first, in a little butter and garlic," she said.  "That will bring out more flavors from the mushrooms and then use the same sauce but give it a bit more garlic."

There was only one plate with a balanced depth of flavor.  It was goat cheese and a fig coulis (a sauce) spread on toasted bread.

As we were leaving I asked Brenda how we became food critics.  She said it's because we watch Food Network, and in particular we watch the chef competitions.  Brenda pays attention to what the judges say about the food they are presented.  These critiques have helped her learn how to develop depth of flavor in the food she cooks.  Now we're on the hunt for better restaurants.

Zucchini Pizza

This summer our dinner are improvised at the level of the TV show "Who's Line is it Anyway". Sunday dinner is a good example. Brenda had set out chicken breasts for us to grill. But after getting home from the Royals game and having had popcorn and an after-game sundae (thanks to a Royals score in the 7th) we weren't all that hungry. We put the chicken back in the fridge for another time. I got out my garage-sale bread machine and got it started on making pizza dough. When Brenda came back in the house she asked, "But what are you going to put on it?". I said, "How about if I grill some onions and peppers and cut up some zucchini?" She didn't think that squash on pizza sounded very good. I thought it was a creative way to use up some of the abundance of zucchini from our garden.

I was starting to think about "Plan B" and how I could avoid making a trip to the store. After a few minutes Brenda announced that she had searched online and found a recipe for zucchini on a pizza. Being the typical male I didn't look at the recipe but proceeded with my improvisation. The rules are simple: use only what's in the fridge, pantry, or growing out in the garden. The result was a surprisingly good pizza. Here's what I did:

I followed the recipe for pizza dough that came with my bread maker, but I added a teaspoon of Italian seasoning.
I cut up green peppers and onions and cooked them until the onions carmelized.
I slice zucchini and fried it in butter until they were browned. I ground pepper on the slices as they cooked.
I spread out the dough and drizzled on olive oil. I then put on creamed cheese and sort of spread it out on the dough.
I placed the onions and peppers around the pizza and laid on the zucchini like pepperoni.
The cheese I had available was the Mexican 4-cheese blend, so I put on a good layer of that.
I then went to our herb garden and got some fresh parsley and basil. I put on a little parsley and then laid on the basil leaves to almost cover the pizza.
I baked it at 425 degrees for 20 minutes.

The result was surprisingly good. We could only eat 2 pieces. We've got leftovers for tonight.