Showing posts with label oregano. Show all posts
Showing posts with label oregano. Show all posts

Wednesday, December 5, 2012

Say Brie! Smile for Pizza

Say Brie!


Wait, that’s not the title of my new book, but that’s how I feel. Especially during holiday season. So much to do.

In addition, I have a book coming out soon. 8 weeks until TO BRIE OR NOT TO BRIE comes out. I'm excited. I turned in the final draft. My editor loves it (yay, always a good thing). I'm doing the typical PR things while trying to keep calm in my normal life. Hard to do when you’re decorating the house, wrapping presents, entertaining family or friends…or none of the above if that’s your choice.

But baking. I bet you’re baking. How can you not? This is the time of the year where resolutions have flown the coop and we allow ourselves a few indulgences, right?

But before I get into the sugar rush, I like something savory.

In honor of TO BRIE OR NOT TO BRIE, I’ve been focused on lots of recipes with Brie in them.

This week, I was dying for pizza. With Brie. It's a great melting cheese and lusciously rich.

I made a gluten-free one and it was fabulous. This recipe is NOT purely a gluten-free recipe. Just the crust, which all you “regular” readers can substitute with a regular crust pizza. How easy is that?

Enjoy. Try to breathe through the season. Take care of your health. But occasionally indulge.



1 freshly made pizza crust, uncooked
1 tablespoon Dijon mustard
1 8-ounce Brie cheese, rind removed, cheese cut into 1/2-inch cubes
2 plum tomatoes, cut into thin rounds
1 minced shallot (about 2 tablespoons)
1 tablespoon oregano
2 tablespoons coarsely grated Parmesan cheese


Preheat oven to 400°F. Prepare pizza crust, as directed on package (I used Gluten Free Pantry mix).

Spread mustard on crust. Spread Brie cubes on top. Layer with tomatoes and sprinkle with shallots. Sprinkle with oregano, then Parmesan cheese.

Bake pizza until crust is crisp and cheeses melt, about 15-20 minutes.

* * * * * * *

The 4th in A Cheese Shop Mystery series: 
coming February 2013.

You can pre-order the book HERE. 

Click this link to watch the TRAILER

Click this link to read an EXCERPT.

You can learn more about me, Avery, by clicking this link.

Chat with me on Facebook and Twitter.

And if you haven't done so, sign up for the mailing list
 so you can learn about upcoming events, releases, and contests!

Also, you probably know by now about my alter ego,
DARYL WOOD GERBER...and her new series
debuts July 2013

"Like" Daryl's page on Facebook and "follow" Daryl on Twitter.
"She" doesn't say all the same things "Avery" does. Promise.

Say cheese!


Wednesday, May 9, 2012

Cecina Flatbread - made with Garbanzos & Gluten-free

This is grilled salmon covered with the tomato sauce/cecina on the side.
This flatbread was recommended to me by a waiter who knew I needed to eat gluten-free. He said back in Italy (the Tuscany region), where he was raised, this is the bread they served to anyone who had a wheat allergy. {If you didn't know, Italy has been way ahead of the US in discovering gluten allergies. From what I’ve heard, all children are tested by the age of two.}

The flatbread is called cecina (garbanzo is ceci in Italian) and it works as an appetizer or snack. Just like bread, it is best eaten right when it comes out of the oven. I read on the Internet (from someone else who read it somewhere..don't you love the Internet?) that cecina was "invented" by accident when a ship carrying garbanzo flour was caught in a storm. The flour got wet but the crew, not wanting to throw it away, added oil and baked it. I believe it, don’t you?  J  Hey, cheese was discovered when goat milk was transported across the desert. The milk, stowed in sacks that were loaded onto camels, rocked to and fro and churned itself.
Make sure to bake the cecina in a hot oven until it has a golden crust. Since baking times will vary depending on your oven, check on it often!  {I also will suggest that once it's done, if you want it crispier, cut into slices, remove the pieces from the baking pan, put on a new (non-oiled) pan and bake longer to "dry" them out. It's delish! Promise.  (And full of protein)


Serves: 4

2 cups garbanzo flour
2 cups water
1 ½ teaspoon salt
½ cup extra-virgin olive oil
freshly-ground black pepper to taste

In a large bowl, mix the garbanzo flour and add the water with a whisk. Stir well, making sure you don't have any lumps. Add the salt. The mixture should be silky smooth.

Cover and let the mixture stand for an hour (or longer…overnight is okay). Remove any foam that has formed at the top. Stir again.

Heat oven to 400 degrees.

Pour oil into a 15 x 10 x 1 jellyroll style pan. (It should cover the bottom.)

Add the garbanzo mixture. It should be low -- no higher than ¼ inch high...sort of floating on top of the oil.

Bake in the hot oven until the cecina has a golden crust all over, about 30 minutes.

Grind lots of fresh black pepper on top of the cecina as soon as it comes out of the oven. Cut into slices and serve warm.

I served this with my:

Homemade Tomato Oregano Sauce


10 Roma tomatoes (peeled, seeded, diced) (about 3 cups)
½ yellow onion, diced
1 teaspoon salt
10 grinds of a pepper mill
1 tablespoon sugar
1 tablespoon dried oregano
¼ cup olive oil


Chop and dice tomatoes (see below for removing peel). Chop and dice onions. Put all the ingredients in a 10” saucepan. Heat to a boil, then turn down heat and simmer for 10 minutes, stirring often.

**Peeling tomatoes: Bring a pot of water to boil.  Put the tomatoes into the boiling water for about 20-30 seconds. Remove with tongs and douse with cold water. The peel should remove easily with a serrated knife.  Once peeled, cut in half, remove the seeds, then chop fine for the sauce.

* * * * *

You can learn more about me, Avery, by clicking this link.
Chat with me on Facebook and Twitter.

And if you haven't done so, sign up for my mailing list
 so you can learn about upcoming events, releases, and contests!

DARYL WOOD GERBER? "She" has a new series that will start next year, 2013:

{"We" share a website portal.}

"Like" Daryl's page on Facebook and "follow" Daryl on Twitter.
She doesn't say all the same things I do.
And pretty soon she'll have some fun news to share!

You'll hear that first in Avery's newsletter!

Say cheese!