find a recipe!

A Life From Scratch.

A Life You Adore Around A Table You Love.

Vintage Glantz

/ By / 25 Comments

wingless buffalo chicken pizza

This recipe goes back. Way back. I’m not sure I was even 21 when I began making this for M. We were still dating and I saw Rachael Ray make it on the Food Network. I remember innocently thinking ‘hmm, that could be good.’ I didn’t know I was going to unleash a wingless buffalo chicken pizza monster from within M. Must. Eat. Every. Friday. Night. So we did…for years and years…

I use to tease that he’d never leave me because I knew the secret to the sauce that no one else knew, although if you follow her recipe step by step after making it once I’m sure you’d develop the same ‘secret.’ It’s pretty obvious. Either way, it got to the point where if I’d go out on a Friday night he would just have to make it for himself (heaven forbid he’d skip a week). So, I ended up divulging the secret. Oh well, it doesn’t look like he is going anywhere anytime soon.

We took a break from the pizza for a little while. Just like all good things, sometimes you just need a little space, right? But it is back now, and in full force. Better stock up on the pizza dough and worchestershire sauce.

This recipe really is outstanding. Guys love it. Girls love it as it’s a ‘figure friendly’ take on buffalo wings…we all know how awful those are for you. Battered and fried? No thank you. Grilled is the way to go. Bonus – eating a slice of pizza is a lot easier than attempting to look decent while eating a chicken wing. Important in those early dating years…wait, always important!

A few notes I have for this recipe: In terms of the pizza dough, this is entirely up to you. Fresh Market sells packaged pizza dough that is ready to bake – just ask the deli counter. Trader Joes sells dough you can roll out, or you can stop by your favorite pizzeria and ask for their dough. Whatever is convenient for you. As far as grilling goes, if you can’t bring yourself to light up the grill until we are at least around the mid 50 degree mark, I understand. Use an indoor grill pan if you have one, or a regular pan will work just fine as well.

Wingless Buffalo Chicken Pizza
Serves 2
Write a review
Save Recipe
Print
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. Pizza Dough
  2. Olive Oil
  3. 3-4 chicken cutlets, depending on size
  4. Grill seasoning
  5. 2 TBS salted butter
  6. 3 TBS worchestershire sauce
  7. 1 TBS hot sauce (use your preference here – more or less)
  8. 1 cup tomato sauce
  9. 1 1/2 cups mozzarella cheese
  10. 3/4 cup blue cheese
  11. Handful of scallions
Instructions
  1. Preheat grill, grill pan, or saute pan to medium high heat.
  2. Preheat oven to 425 degrees.
  3. Rub the chicken in a little bit of olive oil and grill seasoning.
  4. Grill/saute chicken until done, about 3 minutes a side.
  5. Meanwhile, make the sauce. Heat a medium saute pan over medium heat.
  6. Melt butter and stir in the worchestershire and hot sauce.
  7. Stir in tomato sauce. Turn off heat.
  8. Mix together sliced grilled chicken with the sauce and spread onto pizza dough.
  9. Top with both types of cheese and chopped scallions.
  10. How long it will bake will depend on your dough. If it’s all ready partially cooked it should take around 10 minutes. If you’re using ‘raw’ dough, about 18 minutes. Just keep an eye on it.
A Life From Scratch. https://a-life-from-scratch.com/

Hellooo lover…

/ By / 5 Comments

[dropcap1 color=”rosy”]I[/dropcap1]t was a very busy Thursday morning followed by a very lazy Thursday afternoon. We were home by 2:00 and I vowed to stay in the rest of the day. Frankly, it was just too cold for any other option. It was time to light a candle, a fire, get the pj’s on and stay in.

I had two options this particular afternoon. 1. Fold an overflowing laundry basket (or two) that seemed to be screaming ‘please put me away’ or 2. Work on a decadent post for the upcoming Valentine’s Day holiday. I don’t even like Valentine’s Day all that much, but I like folding laundry that much less, so it was a clear choice for me.

Part of beginning this blog was to challenge myself even more in the kitchen, so I wanted to try something I have never made before. Something special. Cookies, brownies, and muffins are all in my weekly routine. I’m quite certain I could bake a batch of chocolate chip cookies blindfolded at this point. An indulgent flourless chocolate cake? Not in my normal repertoire. But, I want it to be…so, here we go.

While L napped peacefully on the couch I began to research some recipes. There are many different takes on this, and many different methods. I read a lot and settled on a recipe I seemed very comfortable with. It is by Kathleen King who owns ‘Tates Bake Shop’ in the Hamptons. She is Ina Garten’s good friend and comes highly recommended by her. I somehow trusted this recipe even more with that connection.

This recipe is easy yet it makes a statement, which is a killer combination. Oh – and it also happens to be delicious. Make it for yourself, make it for your love, make it for a friend. Just promise to make it!

Flourless Chocolate Cake
Write a review
Save Recipe
Print
Ingredients
  1. 2 cups semi sweet chocolate chips
  2. 1 cup white sugar
  3. 1 tsp espresso powder
  4. 3/4 cup boiling water
  5. 1/2 cup (two sticks) salted butter, softened on the counter
  6. 6 extra large eggs
  7. 1 TBS vanilla
Instructions
  1. Preheat the oven to 350 degrees.
  2. Prepare a 9 inch springform pan with baking spray and line with a wax paper circle.
  3. In the food processor, combine the first 3 ingredients and process until fine. Slowly pour in the boiling water while processing until the chocolate mixture is melted. Add the sticks of butter, one at a time. Scrap down the sides. Add in the eggs and vanilla and process until smooth.
  4. Pour the mixture into the prepared pan. Bake for 40 minutes. Loosen the sides of the pan, let cool, and then refrigerate for at least 3 hours. The cake will look odd, until it has time to set. Don't worry, I promise it will be perfect.
  5. Garnish with whip cream...raspberries...strawberries...whatever your heart desires!
Notes
  1. (in discussing this recipe with a few friends I wanted to make a note about the food processor. If yours is small, just process the chocolate chips and then transfer everything else to your mixer to make the batter. If you have a very large food processor, you can just make it all in that)
A Life From Scratch. https://a-life-from-scratch.com/

Ok, I had my fun. Time for laundry,
Courtney

Brrr…baby it’s cold outside!

/ By / 11 Comments

[dropcap1 color=”rosy”]I[/dropcap1]t is extremely cold outside. The kind of cold that gets in your bones and takes hours to warm up from. The kind that makes your hands practically unusable after being outside for just a short amount of time. It’s cold. And it hurts.

In my mind there is no better way to warm up then a big fire, a lot of layers, and a great bowl of soup. I could live on it in the winter. There is something about holding and eating a nice warm bowl of soup that comforts you from the inside out.

Before the chilly season is over, I plan on posting my top 5 favorite soup recipes – so, stay tuned! These are tried and true recipes that have been perfected over time by my mom and me. My first one to post is our black bean soup. It’s hearty, healthy, extremely flavorful, and easy to make. What more could you ask for? Oh that’s right. 70 degree weather.

This recipe makes a lot, so you can plan it for a dinner or two and if you don’t get sick of it, a few lunches as well. Or, be a good friend and split the pot. We all know someone that could use some homemade soup, right?

 

Black Bean Soup
Write a review
Save Recipe
Print
Ingredients
  1. One ham bone, or you can use 6 smoked ham hocks
  2. 2 lbs of dried black beans
  3. 1 onion, chopped
  4. 4 carrots, peeled and chopped
  5. 4 celery stalks, chopped
  6. 3 chicken bouillon cubes
  7. 1 and 1/2 tsp garlic powder
  8. 1 tsp ground cumin
  9. 3/4 tsp crushed red pepper
  10. 1 28 oz can crushed tomatoes
  11. 3/4 cup good red wine
  12. 5 (or more, use your preference) drops of tabasco
  13. 11 cups of water
Instructions
  1. Soak beans overnight, or for 3 hours or so. Place all ingredients in a large soup pot and bring to a boil. Cover and reduce to simmer. Let it cook all day. You're home will smell amazing.
  2. Remove the ham bone or hocks at the end and return any meat to the soup if you'd like. Ham bones really are best for this soup as they give the most meat, but they are hard to find. I normally use ham hocks simply for the flavor and then just remove them completely.
  3. As far as toppings go, the opportunities are endless. This soup has so much flavor that I prefer not to 'hide' that by going overboard with toppings and just chop up some fresh cilantro. Although loading it up with rice, cheese, tortilla strips, and a dollop of sour cream doesn't hurt either. All up to you.
A Life From Scratch. https://a-life-from-scratch.com/

Ok, time for a bowl by the fire.

Stay warm,
Courtney

Villa Blanca – St. Marks Style

/ By / 12 Comments

[dropcap1 color=”rosy”]I[/dropcap1] haven’t quite decided if this is an appropriate thing to admit or not, but I am just going to come out and say it because it has lead me to a beautiful recipe. I have found myself extremely interested in the ‘Real Housewives of Beverly Hills’ series. I know, I know…NOT OK! I have never watched this show…yet, for some reason I found myself completely drawn in to the Beverly Hills series. Perhaps that is because I feel like Kyle might just be my long lost soul mate. Who knows, but every Thursday evening I tune in religiously to gawk at the ridiculously extravagant homes and lifestyle that these women possess.

On a much less gaudy scale is my new found group of lovely friends from St. Marks. We have bonded over play grounds, hospitals, the Treehouse, and Francesca’s countless times (somehow nanny and publicist free) so it was time to finally ring in the reunion of the show together. This was a big deal! If you watch the show you know that Lisa Vanderpump owns a stunning restaurant called ‘Villa Blanca.’ Everything is white – and beautiful. I knew I had a pretty big challenge ahead of me to try and mimic the Villa Blanca with my very traditional Villa Cape Cod.

I knew three things: 1. There had to be beautiful white flowers. 2. There had to be champagne, preferably pink for my Lisa and 3. There had to be an amazing and decadent dish that is as beautiful to pronounce as it is to eat. After countless recipe searches through my cookbooks, food network, and online I turned to Ina Garten for her take on ‘Conchiglie Al Forno’ by Johanne Killeen. Ravishing!

I will say this recipe isn’t the best if you plan on lounging pool side while being served cocktails in your little two piece, but hey, it’s ok to indulge from time to time, right? I did lighten up the recipe a bit. Refrain from making it weekly and you are all set to rock that two piece ‘Camille’ style. (Yikes!)

Conchiglie al Forno with Wild Mushrooms & Radicchio
Write a review
Save Recipe
Print
Ingredients
  1. 6 ounces shiitake mushrooms, clean and trimmed (clean with a damp towel, never run mushrooms under water)
  2. 4 TBS unsalted butter, divided
  3. 2 TBS good olive oil
  4. 1 tsp kosher salt
  5. 2 cups finely shredded radicchio
  6. 2 cups freshly washed spinach
  7. 2 & 1/2 cups half and half
  8. 1/2 cup freshly grated Parmigiano-Reggiano
  9. 1/2 cup coarsely shredded Fontina
  10. 1/2 cup crumbled Gorgonzola
  11. 2 tsp Ricotta
  12. 6 fresh sage leaves, julienned
  13. 1 lbs imported conchiglie rigate. Yes, it must be imported. This is Beverly Hills we are talking about!
Instructions
  1. Preheat oven to 450 degrees.
  2. Bring 5 quarts of salted water to a boil.
  3. Remove the stems from the mushrooms and slice 1/4 inch thick. Heat 2 TBS butter and 2 TBS good olive oil in a large skillet. Add the mushrooms and 1/4 tsp of salt. Saute over medium heat, stirring frequently, until they are cooked through - 3 to 5 minutes. (Note, if you want a more 'mild' flavor from the radicchio you can saute it with the shiitake mushrooms for a few minutes. If you enjoy the more 'bitter' flavor of them naturally, leave them be.)
  4. In a large mixing bowl combine the mushrooms with the remaining ingredients and the 3/4 tsp of salt. Cook the pasta just shy of 'al dente' and then add as the final ingredient to the large mixing bowl. Toss to combine.
  5. Divide the pasta mixture among 6 individual ceramic gratin dishes. Dot with the remaining 2 TBS of butter and bake until bubbly brown on top, about 7 - 10 minutes. Garnish with freshly chopped parsley.
  6. Serve a light salad on the side - to feel a little better about spring break approaching.
Adapted from Ina Garten & Johanne Killeen
Adapted from Ina Garten & Johanne Killeen
A Life From Scratch. https://a-life-from-scratch.com/

Enjoy darlings,
Courtney

P.S. Is pink champagne somehow stronger than regular? Ouch.

‘Compromise’ Cookies

/ By / 21 Comments

They say in marriage the art of compromising comes up quite a bit. Almost 7 years in, I can agree with that.

An ongoing issue that seems to come up in our home is cookies. Over the years I’ve found my staple ingredient that needs to be included in a cookie is oats. I absolutely love chocolate and oats, I think it is the perfect combination. Unfortunately, M does not agree. His staple ingredient is peanut butter. Ugh. I love peanut butter but for some reason, not in cookies.

Many times when M sees me setting the butter on the counter to soften he asks ‘can you please make the peanut butter ones?’ I find myself rarely having the ‘right’ peanut butter on hand to do so, so often times the answer is ‘no.’ Evil, I know…

I’m not sure what has come over me, but something lead me to feel the need to include both our favorite parts of a cookie. Maybe I’m trying to butter him up for something? (Spring clothes are just around the corner). Maybe just up for a new challenge? Regardless, it was about time I created a cookie that could close the gap between peanut butter and oats.

While L obsessed over his legos for a few hours one afternoon, I obsessed over this recipe and the perfection of creating a ‘gourmet bakery shop’ look, but a ‘homemade’ taste. The results? I was actually surprised. A rather large and quite decadent cookie. Not too ‘oatey’ and not too ‘peanut buttery.’ The perfect balance – everybody wins. This is not the kind of cookie you’d quickly grab a handful of and munch on the couch. No this cookie is a cookie you’ll enjoy, slowly, with a large glass of milk.

 

'Compromise' Cookies
Yields 26
Write a review
Save Recipe
Print
Ingredients
  1. 2 sticks unsalted butter, softened on the counter
  2. 2/3 cup smooth peanut butter
  3. 1 cup white sugar
  4. 2/3 cup brown sugar
  5. 2 eggs
  6. 1 tsp. vanilla
  7. 2 cups flour
  8. 1/2 tsp. salt
  9. 1 tsp baking soda
  10. 1 cup rolled oats
  11. 2 cups chocolate chips
  12. sea salt
Instructions
  1. Preheat over to 350 degrees.
  2. Beat together the butter, peanut butter, white and brown sugars for 3 minutes. Add in the eggs and vanilla. Mix to combine. Slowly add the sifted mixture into the beaten mixture and mix until just combined. Stir in one cup rolled oats and two cups of chocolate chips. Drop onto cookie sheet lined with parchment paper using an ice cream scoop. These will be large cookies, so space out accordingly. Sprinkle the tops with sea salt. Bake for 13 minutes. Let the cookies cool on the tray before removing them to the counter.
Notes
  1. Using these exact instructions, it made 26 cookies.
  2. Hmmm, looking this over I gave myself a full cup of oats and M only a 2/3 cup of peanut butter. Not perfectly even, but close enough.
A Life From Scratch. https://a-life-from-scratch.com/

It’s better that way, promise.
Courtney

Top