• 4 strips of bacon, thinly sliced
• 1 cup of tomato sauce — this time of year, it’s easy to find great heirloom tomatoes for a simple homemade sauce, but I use store bought sauce all the time as well
• 1 large bunch of hen of the woods mushrooms (see above) very roughly chopped (leaving some large chunks)
• 1 cup grated cheese — we found something slightly stinky at the farmer’s market which worked great with the earthy mushroom flavors (can’t recall the name unfortunately), but almost anything will work
• Pizza dough

Prep:

1. Saute the bacon over high heat until browned.  Remove, leaving the fat to cook the mushrooms.
2. Cook mushrooms in bacon fat over med-low heat for just a couple minutes.  They will continue to cook in the grill, so you really only need a little toast.
3. To assemble pizza, start with a very thin layer of tomato sauce, then add bacon and mushrooms, and finish with a light layer of cheese.
4. Grill pizza (instructions here) and serve with a salad and oaky red wine.

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• 2 links of Merguez lamb sausage, crumbled and sauteed in olive oil
• 2 baby leeks, cleaned, chopped and sauteed
• About 1.5-2 cups of grated fresh Asiago cheese (Asiago Pressato)
• 2 small ripe plumbs, sliced
• 1 cup pureed tomato sauce
• Pizza Dough

Prepare all ingredients and have ready near grill. (See below — this is crucial because you have to move fast in assembling the pizza after grilling one side)

Roll out pizza dough, brush one side lightly with olive oil and place that side down on grill over direct, high heat.  Once the dough has some nice color, slide it off the grill onto a plate or board, brush the uncooked side with olive oil and flip over.

Place ingredients on cooked size of dough and slide back on grill.  Cover and cook until bottom is nicely grilled and cheese is melted.

(Makes 2 large pizzas)

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A few years ago, my mom started a tradition of doing three different quiches on Christmas morning.  She’s taught me most of what I know about cooking, so its fun to be able to go back home and assist her with this ambitious breakfast. We start with recipes from Thomas Keller’s Bouchon and deviate as we see fit.  This year we did a classic quiche lorraine, a wild mushroom quiche, and a spinach quiche.  I’ll post the recipes at some point, but we’ll start with the photos…

Chopped shallots, criminis, and chanterelles for the wild mushroom quiche:

Bacon and caramelized onion for the quiche lorraine:

The empty tart shell pre-baked:

Spinach quiche layer one:

Ready for a final layer of egg and cheese:

Finished Products:

And desert… Coffee Cake, another Andrus Xmas tradition:

Dutch Chocolate Shoes:

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• Bacon
• Onion and/or shallot, roughly chopped
• Few garlic cloves, crushed lightly
• Couple table spoons of cumin
• Tomato paste
• 2-3 chipotle peppers
• About a cup of white wine or Mexican beer
• Chicken stock
• 1 cup milk
• 3-4 T of heavy cream
• Few cups of shredded/crumbled cheeses
• Bread crumbs and more Parmesan cheese
• 1 lb Fusilli
• Green onions and/or other fresh herbs

Preparation:

1. Chop bacon and saute until lightly browned. Remove.

2. Saute onion/shallot in rendered fat until translucent. Add garlic, cumin, tomato paste and cook for a couple minutes. Add chipotle peppers and cook for another couple minutes.

3. Turn heat to med-high, add white wine, and reduce. Add about a cup of chicken stock, bring to a boil and blend. Continue cooking until you have a thick consistency. Add milk, cream, and cheeses.

4. Meanwhile, bring large pot of water to a boil, add salt and cook fusilli until about 75% done. Mix fusilli and cheese mixture in baking dish. Sprinkle bread crumbs and Parmesan cheese on top to cover.

5. Cook at 425 degrees until bubbling and browned on top.

6. Garnish with green onions and/or fresh herbs.

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