Category Archives: Beth’s Recipes

Making cooking while traveling easy

Shrimp Cremoso

Ingredients 2 tbsp. extra-virgin olive oil 1 lb. shrimp, peeled, deveined, and tails removed Kosher salt Freshly ground black pepper 3 tbsp. butter 3 cloves garlic, minced 1 1/2 c. halved cherry tomatoes 3 c. baby spinach 1/2 c. heavy … Continue reading

Posted in Beth's Recipes

Lemon Farro Orzo Salad With Goat Cheese and Mint

Ingredients For the pasta salad: Kosher salt 1/2 cup farro 1/4 pound orzo 1/2 cup diced dried apricots 1/2 cup thinly sliced red onion 1/2 cup thinly sliced celery 3 tablespoons fresh lemon juice 1/3 cup sliced almonds, toasted 1 … Continue reading

Posted in Beth's Recipes

EZ Reference Menu

MENU

Posted in Beth's Recipes

Italian Baked Cannelini Beans

I was looking for a recipe to try baking in my Ooni Koda and this was a success: Ingredients 1 tablespoon olive oil 1/4 cup chopped yellow onion 2 cloves garlic minced 1/2 28 ounce can San Marzano tomatoes, chopped … Continue reading

Posted in Beth's Recipes

La Pizza Napoletana

This video shows why Napolitana pizza is eaten with a fork and knife: What happens when you pick up a genuine Neopolitan Pizza slice Neapolitan dough has no sugar and no oil – they burn at high temps – only … Continue reading

Posted in Beth's Recipes

New York Style Pizza

This is the Tom Lemann recipe (or close to it) for lower temp NY style pizza. The malt in the AT flour burns at very high temperatures. April 30th: Learning is coming in small increments. NY style pizza is not … Continue reading

Posted in Beth's Recipes

Cottage Pie (aka Shepherd’s Pie)

Ingredients 2 pounds potatoes, such as russet, peeled and cubed 3 cloves garlic 2 tablespoons sour cream 1/2 cup shredded Cheddar cheese, divided 1 large egg yolk 1/2 cup cream Salt and freshly ground black pepper 1 tablespoon olive oil … Continue reading

Posted in Beth's Recipes