pete’s new haven style apizza.

I just wanted to quickly post about our visit to Pete’s last weekend.  It was a somewhat spur-of-the-moment lunch decision, but we wanted to go because it’s right nearby in Clarendon, we had never been before, and we had heard about it’s former Top 100 status.

It turns out New Haven style pizza (“apizza”) is very different and fascinating.  You can read about it on their website here.  Pete’s itself was pretty clean and modern, but I must admit that the pizza did not look like it was going to be very appealing.

Pete's New Haven Style Apizza & a Sorbillo

I ended up really enjoying my veggie slice though, and Chris liked his sausage slice too.  As advertised, the pizza did taste somewhat burnt on the outside, but then was also soft on the inside… kind of strange.  I don’t think there was actual truffle extract involved in my veggie slice (the mushrooms must have just been very nicely sautéed), but it seemed like it was there as I ate.  In my opinion, the more mushroom flavor, the better!  So thumbs up for that.

We also split their Original Sorbillo (“A rectangular shaped pizza filled with Salumi, ricotta, mozzarella”).  Yum.

We liked Pete’s, but I don’t know if we’ll go there again.  New Haven Style Apizza was intriguing, but just wasn’t exciting enough to give us many more cravings for the future.

a bachelorette party spread!

As the matron of honor (I know, “matron” sounds so old!), I was in charge of throwing my dear friend Lauren a bachelorette party!  She wanted margaritas, a request I was happy to comply with, so I planned the spread to be mostly Mexican-themed. :)

Bachelorette Party Spread

MENU

  • Margaritas (2 shots quality tequila, 1 shot cointreau, 1/2 shot lime juice, 1/2 shot agave nectar for 1 strong serving)…  very pure and lovely margs!
  • Lemonade
  • Barbacoa Sliders
  • Mini homemade pizzas (pepperoni and cheese options, garlic & herb dough from Trader Joe’s)
  • Exotic Fruit (thanks to Julianne)
  • Homemade Guacamole (avocados, lime juice, fresh cilantro, sea salt, and pepper)
  • Salsa (thanks to Kim)
  • Tortilla Chips (thanks to Kim and Carrie)
  • Queso (thanks to Chaney)
  • Spicy Artichoke Dip (thanks to Carrie… I sure need to get this recipe!!)
  • Cheese-Stuffed Peppers (Poblano & Sweet Peppers stuffed w/a ricotta, cream cheese, cayenne pepper spice, & red pepper flake spice blend… then coated in olive oil and broiled!)
It all turned out AMAZING, and I was so thankful to have great contributors help out!  Lauren had a wonderful time, and felt very celebrated.  Hooray for love, and for good food! :)  Here is a close-up of the sliders… I used the same barbacoa recipe from this post… I added lots more jalapenos and such, but still couldn’t get it very spicy!  Oh well, still good.  The coleslaw was from the recipe I referenced in this post.

Barbacoa Sliders

I was inspired to make Barbacoa Sliders, because of my obsession with the happy hour at La Sandia in Tysons.  Seriously, their happy hour has SUCH great deals on food and drinks.  In fact, they just extended happy hour until 9pm on weekdays!  You bet I’ll be there on Friday before seeing the new Harry Potter movie!

i just can’t get enough goat cheese & pesto!

Some foods are just made for each other:  Peanut butter and jelly.  Chips and salsa.  Goat cheese and pesto!  This heavenly combo won me over in pizza form on Saturday night.  This morning, the memory was lingering so strongly that I decided my usual bagel with cream cheese just wouldn’t do.  (Sometimes when I find a food combo I love, I become a serial eater.)

First, the pizzas.  I had been intrigued by a recipe in Food & Wine Magazine’s Quick From Scratch Italian Cookbook (can also be found here).  We made some adaptations though.  Chris and I don’t like eggplant, so we used portabella mushrooms instead.  We also added some chopped onions and pizza sauce, because I don’t know about you, but when I’m really in the mood for pizza, a sauce-less one just will not make the cut.  Finally, whenever we’ve been making pizzas lately, we use garlic-and-herb pizza dough from Trader Joe’s.  It adds a lot of party to a pizza.

We are unfortunately between pizza stones right now, so we used a quiche dish (actually turns out beautiful results!) and a 9 x 9 pan.

Pizzas in the Oven

By the way, Gwyneth Paltrow’s latest newsletter was on homemade pizza.  I think the main things I took from it were: 1) Don’t use too much sauce, and 2) I really want a wood-burning oven someday.

Trader Joe’s was our source for wine again.  A Lazy Bones 2009 Cabernet Franc from Paso Robles (very cheap, as usual).  Chris has been loving Cabernet Francs lately.  Though this one was from CA, it is a very popular grape in VA wines.  He read to me from The Wine Bible that Cabernet Francs usually have pepper and violet aromas.  I’ve never noticed the violet aspect, but the pepper definitely always stands out to me.

Goat Cheese, Portabella, & Pesto Pizza with Cabernet Franc

Finally, my Memorial Day brunch meal.  It felt like such an elegant way to start a day-off.  Basically, I toasted a plain bagel very lightly.  Then I brushed it with olive oil, adding freshly ground sea salt and black pepper.  Then came globs of goat cheese, drizzles of pesto, and some chopped sweet red peppers.  I popped it all back in the toaster oven for a few more minutes, and the meal turned out AMAZING.

Goat Cheese, Pesto, & Red Pepper Bagel

Also, I highly recommend making your own pesto.  It is SO easy, and SO worth it!  I always use a recipe out of a vegetarian cookbook I have, but it is similar to this.  You can refrigerate the pesto for up to a week, and freeze it for even longer!