Doctored Dinners

I love trying new recipes for dinner, but I seldom follow them to the letter. Tonight we had Pizza Fondue from The Best of Taste of Home, but by the time I was done, I'm not sure it was really the recipe in the magazine after all.

Let me enumerate. The printed recipe called for half a pound of hamburger, but I used Morning Star Farms meatless crumbles instead. I also added about twice as many mushrooms as noted - after all, if you're going to slice the package up you might as well use them all, and be sure to get good ones (like criminis) instead of the plain white ones. Instead of the fennel, oregano, and garlic powder called for, I used a pre-mixed Italian seasoning plus some pepper and plenty of fresh garlic. Next, the recipe included two small cans/jars of pizza sauce, which I never buy because I think it is just over-priced spaghetti/tomato sauce. Instead, I used a jar of three cheese pasta sauce. I also put in a small can of chopped ripe olives, even though the directions said to use only two tablespoons. (I figure, why skimp on the good stuff?) When it came to the cheese, though, I didn't add quite as much. The recipe called for a total of 14 ounces of cheese divided between cheddar and mozzarella. That seemed like overkill to me, so I added a handful of each of those plus a handful of parmesan. This all melted beautifully and was just stringy enough to require a utensil for eating. Finally, I also added a spoon full of sugar to even out the acidity of the tomatoes. (I find this gives pretty much any tomato-based sauce a smoother flavor.)

So, in the end, I used the idea in the recipe book, but I didn't really make the dish shown. My version was quite tasty, and we gobbled it up with tortilla chips, and there was plenty left over for lunch tomorrow. It would be good spread across toasted garlic bread, too, like an Italian sloppy joe. The recipe is billed as a fondue, and for a party it would be yummy served in a warming dish with breadsticks. The dish has a thick chili consistency that makes it adaptable to many situations, and it's one of those recipes that is easy to personalize. It seems to me that some extra roasted veggies would be good in the mix. (I had some in the fridge; guess I should have tossed them in!) It would also be good made with a Mexican flare - green chilies, a few shots of chipotle, a combination of tomato paste and enchilada sauce, etc.

Whatever you do, be sure to jot some notes in your cookbook next to the recipe. (I know. Your teachers told you to never write in the book, but this one's yours, so it's o.k.) I usually write down what I changed and thoughts about how I might make a different version in the future. This is always helpful several months down the road when I'm flipping through recipes looking for inspiration. My books also carry notes about whether or not the guys liked the dish, and if it would be good for company or a potluck. This information saves me time when I need to come up with a luncheon contribution in a hurry. My notes are often the best part of the whole experience (well, next to eating) because they show my creativity and adaptability in the kitchen. Eventually, I'm sure my son will end up with some of my cookbooks, and he'll have some built in advice to get him started - just like I did when Mom gave me her cookbook all those years ago.

So tonight, try something new and make it your own.