Monthly Archives: August 2010

Roasted Potato Pizza…

… on homemade focaccia crust with homemade sweet tomato basil sauce… mmmm…

Hey everybody! :)

I don’t know if you’ve noticed, but the summer seems to be coming to a close – and I’m okay with that. I know, I know, hiss away – but I’m more of an Autumn, if you will.

Maybe it’s cause I’m born in November. Maybe it’s because I have a natural inclination towards a more melancholy disposition. (No, seriously, I do sometimes. I used to love Edgar Allen Poe and Stephen King and Ann Rice novels as I was growing up… and with Edgar Allen Poe.. I didn’t even really READ it, I just liked the idea, I think… lol mind you, I also watched copious amounts of Monty Python movies and the Simpsons, so maybe that balances everything out…”balance” might be a strong word.) Maybe it’s a better time to write and create without the distraction of the glorious sun and the promise of much swimming. Maybe it’s because I really like wearing a lot of clothes. orrrr…

…MAYBE it’s because doing CRAZY amounts of cooking and baking is no longer looked upon as strange or too hot to do so!!!! YAYYYYYYY!!!!

There seems to be something going on now called the slow food revolution – making everything from scratch – taking time and really creating your food rather than going for what is quick and convenient. I love it. I love knowing that each piece of what I am eating was made by me. I also love knowing that if, given the encroaching zombie apocalypse, I should not be able to shop for these things, I will be able to survive in my own house without having to fight zombies in a grocery store. (Which, lets just agree, they love to hang out in.)

So, that brings me to this recipe – or, collection of recipes, as it were. All three parts of this recipe are from my FAVOURITE cookbook IN THE WORLD – ReBar – and it is vegetarian friendly – AND super filling. One piece and you’re done for. (Two pieces, like i had, and you’re beyond done for – the zombies will get you.)

Anywho, here’s the recipe for the pizza itself (as 3 recipes in one blog would be crazy!) If you’re interested in the ReBar cookbook (which I HIGHLY recommend – especially for vegetarians – i’ve actually owned it twice now – and the copy I have now is signed – I’m kind of a superfan, can you tell?)


Roasted Potato Pizza – from ReBar

(the directions and things are pretty much exactly from the book with a couple wee changes)

Ingredients –

  • 1/2 recipe focaccia, or your favourite pizza crust (i actually used the whole thing – hehe)
  • 1 x recipe tomato sweet basil sauce (in the book it calls for a recipe for sundried tomato pesto – but i used another suggestion of theirs!)(whatever tomato sauce you like!)
  • 1lb red potatoes
  • 2 garlic cloves, minced
  • 2 tbsp minced rosemary
  • juice 1/2 lemon
  • 1 1/2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp cracked pepper
  • 1/2 bunch spinach, stemmed and washed
  • 2 x 6 oz jars marinated artichoke hearts
  • 2 cups crumbled feta
  • 2 cups grated mozza

Directions –

Make your pizza dough, which ever recipe you choose to use. (I highly recommend focaccia! It’s super thick and fluffy and just yum) Preheat oven to 375F. Quarter the potatoes lengthwise and slice 1/4″ thick. Toss with garlic, rosemary, lemon, olive oil, salt and pepper. Spread on a baking sheet and roast 20 – 30 minutes, until golden brown and tender. Cool and set aside. Slice spinach leaves in to 1/2” thick ribbons. Drain artichoke hearts and cut in half length-wise. Crumble and grate the cheese. (basically, prepare your topping!! i also added mushrooms and capers – and you can also add olives if you like!)(also, now would be a good time to make your pizza sauce – as the dough is rising)

Turn the oven heat up to 450F. Punch dough down and roll it out slightly on a floured board. Let the dough rest for several minutes, then transfer to an oiled 15″ pizza pan. Stretch the dough out to fit the pan, raising the edges slightly. If the dough bounces back, cover with a kitchen towel and let the dough rest until it gives.

To dress the pizza, (hehehe, i pictured the pizza wearing a dress) spread the bottom of the crust with sauce and sprinkle 1 cup of the mozza. Layer with spinach, potatoes, artichokes and olives, and whatever else. Sprinkle feta over top, and follow with the final cup of mozzarella. Turn down oven temp to 374F and bake the pizza on bottom rack for 20 minutes, or until the cheese is melted and the crust is golden.

Prepare to be very, very full. (In turn, making you look very delicious to zombies.)


Many thanks to ReBar!!!


Allison :)


ps. in case I wasn’t doing enough shameless promotion of rebar already, CLICK HERE TO SEE THEIR WEBSITE AND COOKBOOK!!! hehehe ;) xoxoxoxo


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Eggless Mocha Cake

Aloha, all :)

Ahhh, home and rest. A perfect time to bake a cake! As I am typing this I can smell delicious cocoa in the oven and see a smooth dome of cakey goodness to my right. HOORAY!

I’m just home after being on tour for about 3 and a half weeks in beautiful BC – my homeland.

I had such an amazing and wonderfully busy time, in Sechelt, Saltspring Island, Victoria, Nanaimo and Duncan, that it seems now like the whole thing is just a blur. It felt SO good to be doing shows again, and I can’t WAIT for my upcoming European tour in the fall, and all the other projects that are still proofing (bread-talk) as we speak. :)

I saw faces I know and love, I met many new friends, saw my best friends new little one,  saw and did all those things that I always try to do while I’m in BC, and Link even got to do a bit of summer school – right before a wiener dog party extravaganza!!! Imagine as many wiener dogs as you can .. well.. imagine.. all in one place, on one of the HOTTEST days of the summer, complete with wiener races. It was a blast, and Link got to meet his brother Horton.

And, of course, there were the shows, which are like my air and water supply (not to be confused with Air Supply) all in one. Nothing refreshes and exhausts me like a good show (maybe iced coffee… though the exhaustion only comes later hehehe ah caffeine crash), and show after show in succession is the most wonderfully therapeutic experience for me, in so many ways!

If you managed to come out to any of the shows, thank you so so much! If you didn’t, well thank YOU too, because you are here and reading.

I got to go to my FAVOURITE restaurant in the WORLD – ReBar – and saw my favorite restaurant guy, Billy, whom I got to sign my ReBar cookbook on my previous visit, and who gave me two FREE desserts (fruit crumble and ReBar chocolate cake DEAR GOD) upon arrival. Yum yum yum!

I saw WEIRD AL YANKOVIC LIVE!! IN NANAIMO!! It was amazing. Words can’t even describe.. perhaps I will do some sort of Weird Al themed post soon and relate a recipe to him and tell the story of the show… maybe mashed potatoes… (he had a thing for carving things from mashed potatoes in his movie UHF…) Yes… It shall be done.

Anywho, thanks so much for visiting me and checking in. I love you for it!

Now, a celebration of the successful completion of a tour – in cake form.

Eggless Mocha Cake! (I actually have no allergy to eggs or anything, and I eat them quite a bit, which is probably why I don’t have any, hence, eggless.)(Truthfully I’ve just been too lazy to buy any yet.)

(ps. I took all these pictures using the Hipstamtic app for my iPhone4.. hehehe.. it makes me feel like I know how to take pictures :p)


Jeanette’s Condensed Milk Chocolate Cake

(from Egg Free Baking)

2 cups all-purpose flour
⅓ cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
200g melted butter OR ⅔ cup oil
1 x 400g can regular OR Lite sweetened condensed milk
2 teaspoons vanilla extract or essence
1 cup water OR (coffee for a Mocha cake – I used coffee and it’s yummy!) OR (orange juice for a Jaffa cake)

Preheat oven to 150°C (350°F). Prepare an 20cm (8 inch) round springform tin OR an 20cm (8 inch) ring tin or brundt mould.
In a large bowl sift the flour, cocoa powder, baking powder, baking soda. Make a well in the center.
Melt butter and condensed milk in microwave bowl and stir until combined or heat oil and condensed milk gently on stove top stirring continuously until blended.
Stir in the vanilla.
Pour the wet ingredients along with the water (or coffee or orange juice) into the well of dry ingredients.
Combine and spread in prepared pan.
Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool in pan.
Cover with chocolate icing if desired.




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