Corn & Black Bean Salad

Ring in Spring with this colorful, refreshing salad!  What makes this one different from other black bean salads is the addition of Cassava, AKA Yuca root.  The bite that it adds to this salad really brings it all together.  Cassava is highly underrated and probably the most overlooked root vegetable.  I'm trying to change that by using it every opportunity I get.  It's even sold at your local Safeway (at least it is at mine).  Sometimes, I simply steam the root, dice it and serve it seasoned with cumin, cayenne, salt/pepper, lemon, and olive oil.  It is addictive!  Of course, you can also fry it to make yuca fries which you may have tried at the Peruvian chicken joints.  If you do fry it, be sure to steam/cook it first, and then fry.  It is not like potatoes which can be fried from raw.  Experiment and make a mashed yuca for your next "meat/potatoes" meal, or a yuca hash topped with a runny egg.  Lots of possibilities  Potatoes, please step aside!

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Zucchini Tart

On July 14, 2010, I was blessed with a healthy baby girl. Jianna has brought pure love and joy to our home and I can't even imagine how I was living a life without her. Everyday now is an adventure.  She definitely keeps me on my toes! Taking care of her has been quite a learning process and once I finally think I've got the hang of it, she throws me for a loop. I have a feeling this will continue well into her adulthood :)

My culinary activities have been almost non existent for now. I have to admit, that's the one thing I really do miss. I thought that once on maternity leave, I'd have loads of time to make food, but I was in for a reality check! Between the infinite feedings, poops, and crying, sometimes I barely have time to take a shower. Thank god I have both my mom and mom in law to make delicious meals for us. But, all is not lost...I have been able to sneak in a few treats here and there :) Neil took some time off as well, so I took advantage of one of those days and made this zucchini galatte and a sausage/mushroom "risotto" for dinner. I actually felt like "me" again. The zucchini galatte is straight from smittenkitchen.com. The only additions I made were to add honey roasted cherry tomatoes and the zest of one lemon to the filling. I absolutely love the recipe. The great thing was that I could make different components of it throughout the day, so I wasn't stuck in the kitchen for a long period of time, allowing me to tend to Jianna as needed.

As I get closer to a routine and better adjusted to my role as a mom, I hope to update this blog more regularly. I'll be sure to post the sausage/mushroom "risotto" pictured here soon too. It was my first time making a risotto with Israeli couscous (which is so much faster) and I'm definitely going to do it more often. I also have a backlog of recipes that I need to post from when I was pregnant!

I can't believe I'm already 5 weeks into my maternity leave :( Jianna's changing constantly, and I love seeing what she has in store for me next. She already has quite a personality and has us wrapped around her tiny little finger. I'm simply in love. I posted a couple professional photos below that we took when she was only about 2 weeks old!

  

 

Avocado Salad

This is probably my last post for a little while.  The doctors decided that my little one is making her debut next week.  The 9 months have treated me wonderfully and I can only hope to be as lucky for D-day!

I wanted to leave you with something easy, summery, colorful, refreshing, and cool to the tongue..much needed with the extreme summer heat this year!  I served this alongside barbecue jerk chicken and it complimented the spicy dish beautifully.  This is yet another recipe that's entirely customizable to your tastes.  I swapped out parsley for cilantro.  You can also swap out lemon for lime.  Use chickpeas or fava beans instead of black beans.  Throw in some ripe, chopped mango for even more vibrant color and a touch of sweet.  Just make it yours!

I'll try not to be gone too long. Hopefully, my peanut gives me the luxury to continue my cooking/baking passion in due time.  The bumbo seat will sure come in handy on my kitchen counter :)  And soon enough, if she's willing, I'll have my very own sous chef, as I was for my mom :)

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Mushroom Tart

 

I made this savory mushroom tart a while ago and never got around to posting it. Tarts, savory and sweet make the top of my list of dishes I enjoy making and eating.  They can be made in advance, travel really well, look oh so gourmet, and somehow always taste better the next day.  This tart consists mainly of mushrooms, cheese, herbs, and custard in a buttery, flaky pie crust.  I go light on the custard part, so I call it a tart versus a quiche.  The crust is my staple pie crust I use for every savory tart.  This definitely isn't a quick one and making your own crust always takes some practice, but kitchen challenges are meant to be fun!  Posting these pictures is tempting me to make it again real soon.  I don't think it's in the cards given that D-day is only 3 weeks out, and quite possibly less!  Maybe during maternity leave if my peanut cooperates :)

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"Pearl Pasta" with Mushrooms

I've only had "pearl pasta" at DC's Central restaurant. They make a creamy mushroom pearl pasta "risotto" that's just divine. But, what I loved most about the dish is the tiny little pearls. It looked so unique, elegant, and had a wonderful bite...very different from any other pasta I've ever had. Ever since then, I've been keeping an eye out for this cute pasta, with no luck. Recently, I came across a box of "Israeli Couscous" at Trader Joes that appeared to look very similar. I was thrilled to discover that it's exactly what I was looking for! It definitely tastes more like a pasta than couscous, but call it whatever you want. Neil calls it "addictive", and I think that's the best description. Israeli couscous will be yet another staple in my home.
I didn't make Central's version of it because I wanted something more summery and light. So, I made it with cremini/shitake mushrooms, lemon, dill, thyme, and chives. It's delicious, refreshing, and light. And unlike "risotto", it doesn't need to be served right away. This tastes fantastic at room temperature, so I suggest you take this dish to a friend's bbq this summer. That's what I made it for. Oh, and this also fits my "need for ease" right now :) I'm going to try the "risotto" version of it soon.

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Balsamic Onion Salad

I've never been a salad person, but to balance out my increased consumption of pepperoni pizza, I've been trying to incorporate it into my diet for my little peanut. This is not at all easy for me given that my idea of a salad has always been potato or macaroni salad :) So, obviously not any salad will do. Luckily the traditional salad that I usually dodge can be easily reinvented into exotic goodness.
The word "salad" doesn't do this yummy dish justice. Loaded with balsamic onions, figs, nuts, and cheese, not only is it healthy, but it's absolutely delicious. Customize this to your own liking by switching out different types of nuts, cheese, fruit, etc. Adding some roasted chicken or even sliced steak makes this into a fabulous meal as well. I'm still not a "salad person", but I've come a long way :)

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Focaccia

Anytime we have Italian food at home which is quite often, I always make homemade focaccia. I love making my own breads, and this one is my favorite one. It's so worth the effort and far better than any store bought focaccia. It's pretty much identical to making pizza dough, consisting of the basics: high gluten flour, yeast, water, olive oil, and salt. The main difference is that it's baked in a super thick layer, and you make multiple dimples/indentations in the dough to create "rustic" look. Don't spend time trying to make it look pretty...the messier it looks, the better! Also, it usually doesn't have all the toppings a pizza would. In it's simplest form, a brush of olive oil along with a sprinkle of herbs and kosher salt is all you need. But, add away as you wish. You don't have to worry about over-topping this since it's thick enough to sustain any toppings. Pictured, I have one with tomatoes, basil, parmesan, and another with balsamic caramelized onions, parmesan, and gruyere. If Neil would give goat cheese a chance, I'd make one with roasted cherry tomatoes, goat cheese, and basil. Oh well....

I'm 26 weeks now and counting. Still no major cravings, although swedish fish have been appearing on my kitchen counter lately :)

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Brie Puffs

Do you have the daunting task of hosting a holiday party? If so, you'll need some quick, easy apps that pleases a crowd. This one never fails, and it's my savior everytime my head's about to explode. These brie puffs, made with simple ingredients of pepper jelly and brie, make a fun, fancy, and festive canape. And take a look at the same ingredients stuffed into a pastry, transforming it into a gourmet"brie en croute". Personalize it for the holidays by topping it with a cut out like I did :) When you cut into it, the luscious cheese and jelly literally oozes out. It's insanely good! Either one is guaranteed to be gone before you know it. Play it safe and make both! Lucky for me, I'm pretty stress free this year since my sister-in-law is hosting in San Fran :) I've never spent the holidays on the west coast, and am looking forward to it. Perhaps I'll do a cookie day this weekend to take some treats with me. Happy Holidays!

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Butternut Squash & Chickpea Salad

I'm a little late posting this week, but wanted to make sure I got this one out before Thanksgiving. The last couple of years we've been trying to make more eclectic Thanksgiving items. The typical mashed potatoes and green bean casserole can be a bore. I came across this seasonal butternut squash/chickpeas salad on the smitten kitchen blog archives. I tested it out on friends last weekend, and it's definitely a winner. Neil is asking me to make this for him on weeknights now. It's so easy to make, and would be a great addition to Thanksgiving as a precursor to the meal or a side. What makes this so good is the tahini dresing. I would put that dressing on any salad. I hope everyone has a happy and safe Thanksgiving. Eat well!!!

Btw, my oven is finally working! Although, I was secretly hoping for new appliances, I suppose I can wait.

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Onion Tart

This past Saturday, I got to visit my friend's family farm out in Shenandoah. It was a mini reunion of sorts, since she invited some of my best girls from VT. We were all thrown together at Shanks Hall freshman year, and have remained best buds ever since. We've come a long way from the awkward, overly eager freshman girls we once were...priceless memories. The farm was the perfect setting for our gathering. This isn't your typical farm. It's the wonderland of farms complete with fun farm animals, pumpkin patch, fire pits, an absolutely gorgeous house (w/ my DREAM kitchen), and random nooks/crannies throughout the land. The addition of fall foliage to the inherent beauty, made it all surreal. My description doesn't do it justice. We had a wonderful lunch out there, and walked over to the firepit for smores, petting the goats and donkeys along the way. I told Neil I want to retire on a farm until he reminded this "city girl" of farm duties. I suppose I'm better suited as a guest :)

To thank them for being invited, I made my holiday tart that I posted last year. Consisting of butternut squash, turnips, and parsnips, I thought it was perfect for this event and time of year. Well, making this tart turned into a bit of a fiasco. My oven died on me!!! I mean, it's completely shot...dead. I was able to bake my crust, and right after I pulled it out, it was over. The oven has been doing this periodically the last few weeks, so I knew something was wrong, but it usually turns right back on after 10 minutes. Well, it's Monday now, and it's still dead. Neil's desperately trying to do whatever he can to get it fixed. He knows that if we have to replace the oven, I'm going to coerce him into replacing other old appliances in the kitchen too....I've been dying for a 5 top burner. Hey, you always get a better deal if you buy more, right? That's what I'm trying to tell Neil :)

Anyways, I improvised and cooked the vegetables for the tart in a dutch oven versus roasting them in the oven. Then, I drove over to my mother in law's house to bake the assembled tart. I finally made it to the farm, tart in hand, only an hour late.

I had some leftover crust, so on Sunday, I made mini onion tarts in my toaster oven of all things! This tart, as pictured, consisted of a thick layer of caramelized onions, gruyere, and prosciutto. The recipe is very similar to the holiday tart, so if you follow those instructions, swap out the vegetables for more caramelized onions, and add prosciutto, you'll be set. If you're vegetarian, leave out the prosciutto and you won't miss a thing.

Ugh...I can't even make Halloween cupcakes without an oven. All of a sudden everything I want to make involves an oven :(

Pizzettes

This past weekend I had the honor of co-hosting a baby shower for one of my closest friends. Since I was in charge of the food, I volunteered my place. I cooked for a total of about 20 people. I've cooked for large groups before, but this was a little different because I wanted to make "dainty" food which means a bunch of individual finger food items. These are usually tedious in nature and more time consuming than making a meal. It was a little overwhelming at first, but I'm a stressball by nature. Once I detailed everything out from grocery lists, prep work to the order of execution, my mind was at ease. I'm all about lists! The shower turned out wonderful, and all the food was very well received. The thrill of accomplishing it was priceless. I would definitely love to cater full time one day, but until then events like this are great practice and keeps my passion alive.

So, today's recipe is the "pizzettes" that I made for the shower. Don't you love words that end in "ette"...croquette, flowerette, toilette, etc...it just makes it sound prettier :) Anyways, these pizzettes are always a hit, and you can do any variation of toppings you want. The variation I made for the shower uses a homemade crust, roasted garlic spread, caramelized onions, sauteed shitake mushrooms, fontina cheese, thyme, and finally a light drizzle of truffle oil. I've posted the recipe to my pizza crust, which was a previous post on this blog. The pizza crust recipe will make about 40-50 pizzettes depending on how thin you make them. I definitely prefer a homemade crust for this. I'm convinced that the crust is the key to a good pizza, and a bad crust completely ruins a pizza. If you don't have the time to make your own crust, call up your favorite pizza place and see if they'll sell you a ball of dough. As for the toppings and method, here's a brief how to:

Roasted Garlic- I used about 4 heads of garlic for this recipe. Peel all cloves of garlic, and place in a saucepan. Pour olive oil over the garlic until almost fully submerged (about 3/4 way). Place on the stove on very low heat. Roast the garlic until it is soft. Be sure to keep checking on it to ensure the garlic isn't burning, and adjust the heat accordingly. It could take anywhere from 30 minutes to an hour. Just keep an eye on it periodically. Once it's done, remove the garlic cloves to a bowl and mash with a fork until you have a paste. Save the leftover garlic oil to sautee your mushrooms.

Caramelized Onions- I used 3 large spanish onions for this recipe. Peel and thinly slice your onions. Heat a large skillet on the stove over medium heat and add about a tablespoon each of butter and olive oil. Add the onions and 1/2 tablespoon of sugar. Sautee on medium heat for a few minutes, and then reduce the heat to low. Season with kosher salt/pepper. Stir in some fresh thyme. Stir every so often until the onions have gotten soft, and golden/caramel colored. This will take about an hour. Taste for seasonings and add sugar/salt/pepper as needed.

Shitake Mushrooms- I used 1.5 pounds of mushrooms for this recipe. You can use a mix of shitake, oyster, and baby bellas too, but I prefer all shitake. In a large skillet over medium high heat, melt olive oil and butter. Add your shitake mushrooms and sautee until caramelized. You should do this over med-high to high heat to develop the flavor of the shitake. Season with fresh thyme, salt, and pepper. Increase the heat if the mushrooms aren't caremlizing. Add more butter/oil as needed. You will need to sautee the mushrooms in multiple batches. When cooking mushrooms you never want to overcrowd the pan, because it will prevent the mushrooms form caramelizing and developing it's potential in flavor. Each batch will take about 5-10 minutes to sautee.

Once your pizza dough has risen, you want to roll it out very thin on a floured surface, approx 1/8 of an inch. You can then proceed to cut out circles with a cookie cutter. Note that once the circles are cut, there will be some shrinkage. So, I actually roll out each individual circle again. You then line them up on a greased cookie sheet and bake them in a 400 degrees oven for about 10 minutes. The reason they are half pre-baked is so it's easier to spread the roasted garlic on. Once half baked, let cool. Proceed with spreading roasted garlic. Top with caramelized onions. Top with sauteed shitake mushrooms. Sprinkle with fontina. Sprinkle some thyme. Bake pizzettes in a 425 degrees oven until the cheese has melted. Once baked, removed from the oven, you can drizzle with truffle oil.

This one is pretty time consuming, but the end result is well worth it. It's the perfect item for a party in presentation and taste!

See Pizza Crust Recipe!

Heirloom Tomato Tart

Last week started off a little shaky with football and colder weather attacking me all at once, but the holiday weekend turned it around. I stayed in town and enjoyed the amazing weather, which btw, is the nicest weekend we've had all summer. I went to some wineries on Saturday, and ended the day watching the first VT game of the season. Even though I'm not a football fan, I can't help but root for my Hokies. Neil actually went to Atlanta to witness the disappointing loss :( Sunday, I spent time at the Georgetown waterfront, which I haven't done all summer. I'm trying to pack in all I can outdoors with the short time left!!

I've been frequenting the farmer's markets too, and the heirloom tomatoes have been calling to me. They come in a wide variety of colors, shapes, sizes, and flavors. It's very confusing picking them out. I bought 3 different kinds from 3 different vendors. I don't even know the varietals I bought, but they were so pretty, and all tasty. I used them to make a tart, but these taste fantastic eaten plain with just salt and pepper.

I kept the tart simple, by layering tomatoes, fresh mozzarella, drizzles of pesto, and salt/pepper. I used my basic Pate Brisee "Flaky Pie Crust" recipe. I fully baked the crust, let it cool, and brushed a light layer of pesto. I then layered the cheese, sliced tomatoes, salt/pepper, and repeated the process. You could serve it immediately, or bake it in a 400 degrees oven for about 10-15 minutes. I decided to bake mine. Do keep in mind that the tomatoes are going to give off a decent amount of moisture which will keep the bottom crust from being perfectly crispy, but it's still delicious, so don't fret. Brushing with the pesto first helped. Another option is to roast the tomato slices separately first, and then add them to the baked crust. I didn't use any herb garnishes on this because I really wanted the tomatoes to dominate. Also, pesto already has basil. This tart was incredible! And just look at how gorgeous the tomatoes are! The markets are still selling them, so if you haven't experienced these yet, it's a must. Gotta end summer on a tasty note :) Go Hokies!!!

Spinach & Potato Gnocchi

I relish the lazy Sundays where I can do whatever I please. Usually, my days are so routine and scheduled...get up at 6:30 am, exercise at 6:35 am, shower at 6:55 am, eat cereal at 7:30 am, go to work at 7:40 am, tea and muffin at 10 am, ...and the robotic routine goes on. It's my own fault, because I'm a creature of routine. But, when I get a "lazy Sunday" opportunity, I wake up whenever, and don't even bother to shower...which is pure freedom in itself! I put on some loud 80's music, an apron, and get to work on a fun recipe. It's my own little world where I forget about everything but the task at hand.

Making gnocchi is perfect for a Sunday! Gnocchi is one Italian pasta that I've had the most difficulty mastering at home. The ingredients are so simple (potato, flour, egg), but the technique is so tricky. In fact, majority of restaurants haven't gotten it right either. Most I've had are too heavy, gummy, or chewy. Gnocchi should be tender, light, fluffy pillows that melt in your mouth. You'll find various recipes out there with completely different proportions of potato/flour/egg. This recipe is the closest I've gotten, but I'm still in the practicing stage.

I sauteed the gnocchi in butter/oil, and served it with a truffled mornay sauce and the slow roasted tomatoes from last week. See, I told you those tomatoes were versatile! Truffled mornay sauce is just a fancy title for bechamel sauce that has been transformed into a "mornay" by melting/mixing in cheese at the end...in this case, a truffle cheese. Anyways, the dish shows so beautifully and the combination of flavors was pure bliss.

Uncooked gnocchi also freezes great. I think it's time I buy a separate freezer for all these Sunday experiments. If freezing, make sure you freeze them on a tray first, and then after they are frozen, you can transfer them to a freezer bag. They can go straight into boiling water from the freezer.

Here are some tips to perfecting gnocchi at home:

- Use Yukon Gold or Idaho potatoes
- Bake your potatoes versus boiling them. This is so you don't have any water in the dough, which will completely ruin it, contributing to the gummy/chewy texture. You can also bake them on a bed of coarse salt to draw out even more moisture.
- Always rice your potatoes using a potato ricer. This will result in a fluffier, lighter gnocchi. Mashing the gnocchi can result in a gummy texture.
- Don't use ricotta in your gnocchi unless you have completely drained it of any water. You should drain your ricotta in a cheese cloth overnight.

Cheers to Sundays :)

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Slow Roasted Tomato Crostini

We're in the heart of tomato season, so I thought it was appropriate to post this delectable, summer bite. What makes these so tasty are the slow roasted tomatoes. These are so much better than store bought sundried tomatoes. Store bought ones have the the texture of beef jerkey and completely mask the true taste of tomatoes. Tomatoes scream "fresh" to me, and slow roasting them takes the inherent freshness to another level. After discovering how easy homemade slow roasted tomatoes are, I've sworn off sun dried tomatoes. The flavor concentrates, popping in your mouth, and the texture is so soft and delicate. I don't know how else to describe it. These are very versatile too. I have them pictured on crostini, but I've also used it in sauces, pasta, and pizza. Or you could do what Neil does, and just pop them in your mouth :) A hummus made with these tomatoes would also be fantastic. Make these by the trays and freeze them for the cold months. Ugh, I hate thinking that far ahead! We still have a good while to bake in the summer sun, right?

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Catfish Fingers- Po boys

I spent the Memorial long weekend eating my little behind off in New Orleans. This is still one of my favorite dining destinations in the US, and it never fails us. I've been once before Katrina, and twice after. The city is as alive as ever, sprawling with tourists, and we had a blast. To get in the spirit of 'the big easy', I made some fried catfish fingers and Po Boys last week. The Po Boys were almost as good as what we had over the weekend.
For those that have never had a Po Boy, it's simplicity at it's best...a french bread sandwich with some type of meat inside. I like it best stuffed with fried seafood. I "wiki'd" the term and found this:

"The traditional versions are served hot and include fried shrimp and oysters, catfish, crawfish, etc. You may be asked if you would like your po' boy "dressed". A "dressed" po' boy has lettuce, tomato, and mayonnaise."

Instead of mayo, I made a remoulade sauce to go with the fried catfish fingers. I also used a store bought french bread, but the bread doesn't come close to that in NOLA. The crust of Louisiana French bread is very crispy, so much so that it is difficult to eat without leaving crumbs. But the interior is very light and airy. We ate our Po Boys at Acme Oyster House in the French Quarter. It's a touristy spot, but you'll find the locals there too. They put a twist on their Po Boy that includes a tabasco infused mayo dressing. We get the "Peacemaker", which is a combo of fried oysters and shrimp. I've never had so much fried food over the course of a few days:) I need some major detoxing this week! Only problem is that my bday is on Thursday, so that just means more celebrating...but, I'm not complaining.

If any of you plan to go to NOLA, feel free to contact me for additional restaurant recs.

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Goat Cheese Tart

I love tarts and I love goat cheese! I rarely ever get to make this because of Neil's strong aversion to goat cheese. It's all in his head! I've snuck in goat cheese on occasion, and he never noticed. Little by little I'm weening him in. But, he's not ready for this tart yet. Anyways, when I was asked to bring an item to my friend's party, I jumped at the opportunity. This is incredible for goat cheese lovers, and the presentation is really pretty for a spring party. Speaking of, the winter is still lingering way longer than it should be :( I had to bust out my winter gloves last week!

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Asian Corn Fritters

Going to Bali has got me craving Asian food. It's not my favorite cuisine, but Bali has given me a fresh, new perspective. I think the exotic ingredients and the fusion of Asian cuisine there is the what made it so incredible...far superior than anything we get here. Anyways, I'm willing to start experimenting some. We had these delicious corn fritters in Bali. I was searching through my Thai cookbook when I came back, and actually found a corn fritter recipe in it. I added a few extra ingredients based on what I remember in Bali. These are an excellent appetizer. Double the recipe, because they go quick. I easily eat 3-4 without even knowing it.

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Muhammara Dip- Spicy Turkish Nut Dip

We had a blast this past weekend with my cousins visiting from NY. The first day of Spring proved to be a beautiful beginning to a great weekend....sunshine all around, and noticeably warmer temperatures!! In celebration, we thought it would be the perfect time to fire up the grill. On Saturday evening, we treated them to the Turkish feast that we've been enjoying since our return from Turkey last July. So, I'm posting this Turkish nut dip, Muhammara, that I became obsessed with in Turkey. This recipe comes the closest to what I had there. It's great with pita wedges, and even better slathered on grilled meats. Happy Spring!!

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White Bean Bruschetta

Spring was definitely in the air after returning from Bali...the days are getting longer, the clocks moved forward. However, this last weekend things took a bad turn with the nasty rain and frigid temperatures :( I'm not discouraged just yet. It looks like the weather will be improving very nicely this week. I've noticed the tulips starting to peek out in my backyard too, a true sign of beautiful days to come. The brief preview of spring had me craving bruschetta and crostinis. I don't know why my mind relates those to nice weather. I love this particular white bean bruschetta. I first had it at Po restaurant in NY, and immediately looked up Mario Batali's recipe. This is absolutely delicious, light, and very healthy too. It just screams "Spring" to me :)

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Stromboli

I know I should be writing about Inauguration day, but the media is doing plenty of that. So, on to the next big event....the Super Bowl is only a couple weeks away now! Very stressful time for the hubby, as the Steelers beat the Ravens on Sunday night and our now playing in the Super Bowl. I'm definitely NOT hosting anything this year. Neil doesn't want distractions. I wouldn't be surprised if he watches it in our basement in complete solitude...you know so he can "concentrate".

I'm sure many of you "normal" fans that realize you aren't actually playing the game, and simply enjoy this festive tradition will be hosting. Need help with game food? Well, try this Stromboli recipe that will definitely satisfy a group of hungry fans. Consisting of Italian meats, cheese, and bread, I think it's the perfect game food. It's gourmet enough for the females because of the ingredients, while still being manly for the men. Also, no forks/knives required.

Btw, don't forget about the spicy wings I posted a while back. These are a must for any football party! So, I'll end on a quick note for my sanity.... "Here we go Steelers....Here we go !!!"

Here's the vegetarian version of the stromboli







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