Funkytown Foodies

Duck Breast with Beaujalois Sauce and Candied Kumquats

Nancy — Mon, 25 Mar 2013 14:00:15 +0000

Adapted from Bon Appetit, October 2006

Duck is an under appreciated meat, and seared duck breast is an easy way to make an elegant dinner. This recipe has a few extra steps that does not necessarily make it a quick dinner, but most can be made ahead of time.

There are a few key things when making duck breast that will make it a success every time. First, make sure you are getting meat from a trusted source. You want good quality meat. Talk to your butcher. Also, duck breast has a thick layer of fat under the skin. Duck fat is more similar in composition to olive oil than it would be to beef fat because it is high in unsaturated fats. Before cooking the duck breast, it is very important to score the skin so the fat can render.

When searing the duck breasts, you will start with a cold pan and NO oil (you don’t need it). The trick is to slowly render the fat while the skin browns – quite the opposite technique from a steak.

Duck is meant to be eaten medium-rare. The meat does not harbor salmonella so it is perfectly safe to eat it rare. Do not overcook it.

Ingredients
2 cups fruity red wine, such as Beaujolais
1/3 cup chopped shallots (about 2 large)
2 tablespoons balsamic vinegar
11 whole black peppercorns, crushed
8 coriander seeds, crushed
Juice from one orange
1 1/2 cups low-salt chicken broth

2 Muscovy duck breast halves with skin

Candied Kumquats

1 cup water
1/2 cup sugar
4 ounces kumquats (about 14), each cut crosswise into 4 slices, seeded

Bring water and sugar to boil in heavy small saucepan, stirring until sugar dissolves. Add kumquat slices. Reduce heat to medium and simmer until kumquats become translucent and tender, stirring occasionally, about 15 minutes. Cool. Cover and chill.

Candied kumquats can be made 3 days ahead.

Combine Beaujolais, chopped shallots, balsamic vinegar, crushed peppercorns, and crushed coriander seeds in medium saucepan. Boil until reduced by half, about 10 minutes. Add orange juice and boil 5 minutes. Add chicken broth and boil until reduced to 1 1/2 cups, about 12-15 minutes. Strain. Do ahead Sauce can be made 2 days ahead. Cover and chill.

Using sharp knife, trim off any sinew and then score skin of duck breasts diagonally to create 3/4-inch-wide diamond pattern. Sprinkle duck with salt and pepper. Place 2 duck breasts, skin side down, in large skillet. Heat over low heat. As the fat renders, spoon it out by the tablespoon (it will take 10 minutes to get to this point). Cook until skin is brown and crisp, about 20 minutes. Turn; cook until brown and thermometer inserted into center registers 130°F for medium-rare, about 4 minutes. Transfer to a plate and tent with foil. Let rest for at least 5 minutes.

Drain kumquats, reserving syrup. Pour off fat from skillet, reserving 2 tablespoons for sauce. Heat large skillet with fat over medium-high heat. Add reserved sauce and 4 1/2 tablespoons reserved kumquat syrup. Boil until sauce is thickened and reduced to 3/4 cup, about 5 minutes.

Slice duck breasts crosswise into 1/2-inch-thick slices. Divide duck breast slices among 6 plates. Drizzle duck with red wine sauce, garnish with candied kumquats, sprinkle with crushed peppercorns, and serve.

Quick Chicken and Egg Noodle Soup

Karly — Fri, 22 Mar 2013 12:30:03 +0000

When you’re sick, nothing is better than Mom’s homemade chicken noodle soup. Unfortunately, now that I’m an adult and live no where near my mom, I’m on my own. I came up with this recipe out of necessity. I was sick and wanted some soup, but I wanted to make it with minimal effort. I usually have everything I need for this already on hand – except for the chicken. So, I’ve made it a habit to grab a rotisserie chicken from the store as soon as I start getting the sniffles. This soup is easy to make and doesn’t take much time to cook, so you’ll be back in bed in no time!

Ingredients:
1 rotisserie cooked chicken
3-4 carrots
1 medium onion
3-4 stalks celery
3-4 cloves fresh chopped garlic
1 zucchini, chopped
½ to 1 cup each of frozen peas, green beans, and corn
2 teaspoons poultry seasoning (rosemary, sage, thyme)
1 teaspoon Old Bay seasoning
2 tablespoons chicken base/bullion(Trader Joe’s makes a good one)
½-1 bag egg noodles (use the whole thing if you want it to be thicker and less soupy)
2 quarts chicken stock
1-2 cups water or chicken stock (if needed)

Salt and pepper to taste and olive oil, for sauteing

Directions:

In a large stockpot, sauté the carrots, onion, garlic, zucchini, and celery over medium heat until the vegetables are tender (about 15 minutes).
Add the spices, stock, water, bouillon, peas, corn, green beans, and bring to a boil.
Once it’s boiling, add the egg noodles and cook until the noodles are tender. Depending on what type of noodles you use, you may need to add 1-2 more cups of chicken stock or water. If it’s too thick, just add some more liquid.
Remove the skin from the chicken and discard. De-bone and shred the meat.
Once the egg noodles have cooked, add the shredded chicken to the soup.

I like to eat this soup with some soft brioche bread or good old saltine crackers.

Enjoy!

Goes great with NyQuil!

Provencal Vegetables with Chicken in Packets

Nancy — Sun, 17 Mar 2013 16:45:06 +0000

This week I am hosting The Food Matters Project, and I chose this recipe because it is REALLY easy and can be altered in so many creative ways! You can have dinner ready in less than an hour and very few dishes to do. All you need is a bunch of vegetables, some chicken, fresh herbs and spices, some wine and aluminum foil! I changed around the recipe a bit to fit my tastes, and I’m sure you can find many great variations of the recipe here. You can add nearly any fresh herbs you have on hand (rosemary, thyme, sage, oregano) and any vegetable that can be roasted. Roasted vegetables are a staple in our house and we always add a lot of garlic to roast along with them. A few notes to keep in mind with the chicken – use bone-in meat for extra flavor and to help the meat retain its juiciness. Also, I decided to brown the meat beforehand in a pan before adding it to the packet. This improves the texture of the skin and adds even more depth of flavor. The original ingredients from Mark Bittman’s Food Matters Cookbook is pasted below. Give this dinner a try and tell me what veggies and herbs you used!

Check out the other Food Matters participants recipes here!

Provencal Vegetables with Chicken in Packets (Serves 2)

Ingredients

1 Chinese Eggplant, sliced
1 zucchini, sliced
2 handfuls of heirloom cherry tomatoes
4-6 small potatoes (fingerling, red, or Yukon)
2 carrots, chopped
1/2 fennel bulb, sliced
1 small garlic bulb, top cut off
1 big handful of fresh oregano, chopped
4 thyme sprigs
2 chicken drumsticks
salt and pepper
olive oil
Dry Vermouth (or dry white wine)

1. Preheat oven to 400F. Season chicken with salt, pepper, and fennel seed. If time allows, sprinkle the eggplant liberally with salt, let rest in a colander for at least 20 minutes or up to an hour, rinse, and pat dry.

2. Heat 2 tablespoons of olive oil over a skillet at medium-high heat. Once the oil is hot, add the chicken skin side down and allow to brown for 4 minutes.

3. Cut parchment paper or foil into 2 rectangles of about 16 by 12 inches, fold in half crosswise to crease, then open again like a book. On one half of each rectangle, layer a portion of half the vegetables, keeping them close to the center. Sprinkle with salt and pepper and top with the chopped fresh herbs. Add a piece of chicken and sprinkle again. Drizzle each serving with 1 tablespoon or olive oil and a few tablespoons of vermouth. Seal the packages by enclosing the filling and rolling the open edges together tightly. Transfer the packages to a rimmed baking sheet.

4. Bake the packages undisturbed until the chicken is no longer pink inside and the vegetables are silky and tender, about 35 minutes. (You won’t know for sure until you open one, but it is unlikely that the dish won’t be done in that time.) Be careful of the steam when you open the packages. Serve immediately or at room temperature, in the packages, or transferred to plates, with the juices poured over all.

Original Ingredients

1 small eggplant, cut lengthwise into equal 1/4 inch slices
salt
8 ounces all-purpose potatoes, like Yukon Gold, slices 1/4 inch thick
2 small zucchini, slice 1/4 thick
2 large ripe tomatoes, cored and sliced 1/4 inch thick
1/4 cup black or green olives, pitted
black pepper
4 sprigs fresh thyme
4 boneless, skinless, chicken thighs
4 tablespoons olive oil
1/2 cup dry white wine or water

Brown Rice and Lamb Burgers with Spinach and Tzatziki

Nancy — Wed, 13 Mar 2013 22:34:12 +0000

I recently joined the Food Matters Project where fellow food bloggers join in on the adventure of cooking through Mark Bittman’s “The Food Matters Cookbook.” Basically, his philosophy (simply put) is to eat more plants and less meat and processed foods. Meat doesn’t always have to be the star of the show. By making these changes, we can improve our overall health and the health of the planet. You’ll save some cash along the way too. His recipes are simple and in many gives several different ingredient options.

Check out how other home cooks and food bloggers made this recipe here!

The original recipe is for 4 servings, but I just made enough for two.

Burger Patties
1/3 lb ground lamb
1/2 cup cooked brown rice
3 garlic cloves, minced
1/2 small red onion, minced
1 tablespoon chopped fresh oregano
1 teaspoon ground cumin
1/4 cup crumbled feta
salt and pepper

2 burger buns

Tzatziki Sauce
8 oz plain Greek yogurt
2-3 cloves of garlic, crushed and minced
1 handful of fresh dill
1 tablespoon extra virgin olive oil
2 teaspoons white wine vinegar
juice of 1/4 lemon
1 cucumber, grated

Spinach
1 tbsp olive oil
1/2 lb. of fresh spinach, roughly chopped

1. Put the rice in a saucepan with a pinch of salt and add water to cover by about 1 inch. Bring to a boil, cover then lower to a simmer. Cook for 30-35 minutes. Transfer to a mixing bowl to let cool.

2. Meanwhile, make the tzatziki and saute the spinach. Mix ingredients together in a bowl. Taste. Adjust and season with salt.

To make the spinach, add to a pan with hot olive oil. Continuously turn with tongs until the spinach begins to soften and wilt, about 5 minutes. Remove from the pan.

3. Add the ground lamb, garlic, red onion, oregano, cumin, feta, salt, and pepper to the mixing bowl with the brown rice. Mix just to combine the ingredients but don’t over work it. Form the mixture into 2 patties. (The dish can be made ahead of time up to this point; cover the spinach and the patties and refrigerate for up to a few hours. Bring the spinach to room temperature before proceeding.)

4. Put 3 tablespoons of olive oil in a skillet over medium-high heat. When it’s hot, add the patties and cook, turning once, until they are golden brown on both sides and the meat is just cooked through, about 5 minutes per side.

To make the burgers, place some spinach on the bun, then the burger patty. Lastly, drizzle with tzatziki sauce. Enjoy!

Guilt Free Creamy Tomato Basil Soup

Karly — Fri, 15 Feb 2013 14:30:03 +0000

One of my favorite soups to eat is a rich and creamy tomato bisque (Le Madeline, anyone?). Sadly, the reason the stuff tastes so good is because it is LOADED with cream and butter. I knew it was easy to make, and I wanted to try it, but I did not want all of those calories. So, here is my version of the soup, but with most of the fat cut out. The original recipe called for 1 cup of heavy cream, and an entire stick of butter! I cut the cream in half and scrapped the butter all together. The soup was still delicious! Win-win!

Ingredients:

1 medium onion, diced

1 fennel bulb, trimmed and sliced

3 cloves garlic, chopped

2 teaspoons chopped fresh thyme

1/4 teaspoon red chili flakes

1 6oz can tomato paste

1/4-1/2 cup white wine

1 quart of chicken or vegetable stock

2 28 oz cans of whole peeled tomatoes, coarsely chopped

1 cup chopped fresh basil

1/2 cup heavy cream

olive oil, for sauteing

Optional toppings:

croutons

grated Parmesan cheese

Directions:

In a large stock pot or dutch oven, saute the onions, fennel, garlic, and thyme for 5-10 minutes on medium heat. Add a couple pinches of salt and pepper while sauteing. Once the veggies are soft and have started to brown, add the white wine and cook until the liquid has evaporated. Then add the tomato paste, canned tomatoes (with juices) and chicken stock. Stir to combine and bring to a boil. Reduce the heat and simmer uncovered for about 30 minutes or until the liquid has reduced by about 1/3. Remove from heat. Blend the mixture until smooth with a blender, food processor, or immersion blender. Then stir in the cream and basil. Serve hot topped with croutons and a sprinkle of Parmesan cheese. Then eat it without guilt!

You’re going to want seconds!

PS: I used an immersion blender for this. I know it’s not a kitchen tool that many people own, but if you don’t have one – you should definitely get one. It is SO much easier to blend hot sauces and soups right in the pot. You don’t have to worry about making a mess or burning yourself trying to transfer everything to a standard blender or food processor. Plus, they are pretty inexpensive. I got mine at target for $25. Go get one!

PPS: Supposedly, you can use fresh tomatoes in this recipe instead of canned. I would love to try making it that way, but I’m going to wait until summertime when we can get fresh, ripe tomatoes.

Braised Lamb Shank Stew

Karly — Tue, 05 Feb 2013 23:47:21 +0000

I’ve been cooking some serious comfort food lately. When it’s cold outside, there’s nothing better to me than curling up on the couch next to a roaring fire with a hot bowl of soup/stew/pasta, and a big glass of red wine. I understand it hasn’t been that cold here in Funkytown, but just go with it…

Braised lamb shanks are one of my all time favorite things to cook. This stew is like pot roast on steroids. It has a very big, rich flavor (don’t worry, it’s not gamey) and everyone loves it. It doesn’t take long to throw together, but it needs to cook for several hours, so it makes for a perfect Sunday supper. It’s also a great meal for a crowd – although you may want to have some leftover. It tastes even better the next day! You’ll have to decide if you want to share it or not! This recipe serves 4-6.

Ingredients:

2 big lamb shanks (about 2.5-3 lbs total) I get mine at the Central Market butcher counter.

3 carrots, chopped

3 stalks celery, chopped

1 medium onion, diced

3-5 cloves garlic, chopped

3 cups red wine

1 quart chicken stock

1 6oz can tomato paste

3 sprigs fresh thyme

1 sprig fresh rosemary

1 bay leaf

2 tablespoons dried porchini mushrooms (grind into a powder using a spice grinder or coffee grinder)

1 packet demi glace (also available at Central market – next to the boxed stocks)

1 tsp salt

1 tsp pepper

1/2 cup flour

olive oil

1/2 cup chopped fresh parsley

Directions:

Pre-heat oven to 250 degrees.

On the stove top, heat a couple tablespoons of olive oil in cast iron dutch oven over medium-high heat. Meanwhile, sprinkle the shanks liberally with salt and pepper, then dust in flour to coat. When the oil is nice and hot, sear the shanks on all sides until they are golden brown. This should take about 15 min. After the shanks are seared, remove them from the pot and add in the celery, carrot, onion, and garlic. Saute about 5 minutes. Add in 1/2 tsp salt and 1/2 teaspoon of pepper. Once the veggies are tender, add the red wine and boil until it’s reduced by half. Then add the chicken stock, herbs, bay leaf, tomato paste, porchini powder and demi glace. Stir until everything is combined, then add the lamb shanks back to the pot. Bring the mixture back up to a boil. The shanks should be almost completely covered by the liquid. If they are not, add more chicken stock or red wine. Cover and place in the oven for 4 hours at 250 degrees.

After 4 hours, the meat on the lamb shanks will be fall apart tender. Remove them from the pot, and shred the meat with a fork. Discard the fat and the bones. Also, skim any fat off the top of the stew and discard. While you are shredding the meat, return the dutch oven to the stove top and boil the mixture until reduced by 1/3. Once it’s reduced, it will thicken up to a gravy like consistency. Add the shredded meat back to the pot and stir to combine. Taste it, and add more salt and pepper, if needed. Toss in the chopped parsley right before serving.

I love to serve my stew over Israeli cous cous (a food so nice, they named it twice!), but rice, pasta, mashed potatoes, or egg noodles would be great too. It’s very rich, so I usually also serve a nice green salad or a green vegetable on the side. Don’t forget to get some crusty bread to sop up all that sauce. This dish pairs beautifully with a spicy red wine. I’ll be having mine alongside a bold California Cabernet. Enjoy!

YEAH!!!!!!!

The Best Bolognese

Karly — Sun, 27 Jan 2013 19:10:38 +0000

It used to be that whenever I would see Bolognese on a menu I would pass right by it without even thinking. It’s just meat sauce, right? Boring, blah, next….
Then one night Grant and I went out to eat at Fireside Pies. I wasn’t in the mood for pizza, but homemade pasta sounded great. Fireside Pies only makes pasta two ways – with Bolognese, or with butter and cheese. So I thought, what the hell – I’ll try the Bolognese. Well, I’m sure you can see where this is going. The pasta was fantastic! I ate the whole plate and wanted more. I wanted it the next day and the next and for weeks after that! I needed to know how to make this wonderful sauce. I started looking up recipes online and came up with a mash up of several (Florence, Garten, and Hughes). Then I added a couple touches of my own.
Bolognese is so much more than meat sauce. It’s creamy, silky, and has a deep, rich flavor. It’s become one of my favorite go to comfort meals. It’s also really easy to make. Start to finish, it only takes about an hour, so it’s also great for a week night meal. This recipe makes 4-5 quarts of sauce, so cook it for a crowd – or cut the recipe in half. The leftovers also freeze quite well.
Ingredients:

1lb ground veal
1lb ground pork
1lb ground beef
1 large onion, diced
2 cups carrots, diced
5 cloves garlic, minced
2 tsp fresh chopped thyme
1 tsp fresh chopped oregano
1 tsp anchovy paste
½-1 tsp crushed red pepper (to taste)
2 cups red wine
1 quart chicken stock
4 6oz cans tomato paste
1 tsp salt
1 tsp pepper
½ cup grated Parmesan reggiano cheese
½ cup heavy cream

Optional toppings:
Fresh chopped basil and parsley
Extra grated Parmesan cheese

Directions:

Sauté the onions, carrots, and garlic in olive oil over medium heat for 10-15 minutes. Also add the salt, pepper, thyme, oregano, and red pepper flakes. Once the veggies are tender, add the red wine and boil until it’s reduced by half. Then add the meat, and half of the chicken stock. Keep stirring the meat. It’s going to look like meat soup, but trust me – that’s what you want. After the meat and stock is all mixed together, and the tomato paste. Continue to cook over medium heat, stirring often, for about 15 minutes. While cooking, slowly add the rest of the chicken stock to keep the meat mixture moist. After 15 minutes, remove the sauce from the heat and stir in the cream and Parmesan. Taste it and add more salt and pepper, if needed.

Serve mixed with fresh hot pasta (garnish with fresh basil, parsley, and more Parmesan cheese, if desired). If you don’t want to make your own, Central Market makes great fresh pasta. I usually buy the pappardelle.

This meal is even better served with a nice big glass of Italian red wine. My favorite pick is a good bottle Montepulciano. Divertiti!

I got so exited to eat this meal that I forgot to take a picture. This one is from Wikepedia, and looks just like mine! I promise!

Normandy Chicken: Not Your Average Way to Eat an Apple

Nancy — Fri, 02 Nov 2012 12:00:55 +0000

It’s definitely fall (though it feels like summer in Texas), and one of my favorite parts of fall are the apples. Just the smell of apple cider makes me think about crunching through fallen leaves, comfy sweaters, and Halloween. I tried to find a great recipe that uses apples in a different way other than dessert. I found Normandy Chicken. The flavors of this dish are a perfect reflection of the northern French region where it originates.

1 whole chicken (quartered)
Flour for dredging
4 Tbsp butter
2 cooking apples (Fuji), cored and sliced into wedges
3 parsnips, peeled and chopped
Salt and pepper
1 large yellow onion, peeled, sliced into wedges
1/2 cup hard apple cider or brandy (like Calvados)
2 cups apple cider
2 cups sliced baby bella mushrooms
1 teaspoon dried thyme
1/2 cup heavy cream

Sprinkle salt and pepper over the chicken pieces and let sit for 20 minutes at room temperature. Pat the chicken dry.

Preheat the oven to 375°F. Bring the apple cider to a boil in a medium pot. Add the parsnips and cook for 5 minutes. Set aside.

Heat 2 Tbsp of the butter in a large, oven-proof sauté pan over medium heat. Add the apple slices and sauté until they turn a little brown around the edges, turning occasionally. Sprinkle the apple slices with a little salt. Set aside on paper towels to drain.

Dredge the chicken in flour, shake to remove any excess and place the pieces in the same sauté pan, skin side down. Saute until nice and brown, about 3-5 minutes on medium-high heat on each side. Remove from pan and set aside.

Add the onions and spread them out in an even layer to cover the pan. Add the hard cider to deglaze the pan. Continue to sauté the onions, stirring and scraping up the browned bits, about 5-7 minutes.

Add the thyme and return the chicken pieces to the pan. Braise in the oven for 30 minutes.

Remove pan from the oven. Set chicken pieces aside and cover with foil to allow meat to rest. Add parsnips with its liquid, the apples and mushrooms. Cook until the liquid is reduced by half (about 7-10 minutes). Add the cream and stir.

To serve, spoon the apples and sauce over the chicken pieces. We enjoyed ours with some roasted potatoes and sauteed kale. Bon apetit!

Revolver Taco Lounge

Karly — Mon, 29 Oct 2012 18:48:28 +0000

Thanks to www.fortworthholeinthewall.com, I recently discovered an amazing Mexican restaurant that has been right in front of my face for over a year. Seriously, I drive past this place every single day and never noticed it. If you’ve driven past Revolver Taco Lounge and not noticed either, it’s time to stop.

Guacamole with home made tortilla chips. Deliciousness!

I want to be clear on something right up front: Revolver is NOT Tex-Mex food. So if you’re looking for free chips and salsa and Velveeta queso, you’re not going to find it here. What you will find, however, is something much better. Revolver is an upscale, traditional, authentic Mexican restaurant. And when I say authentic, I mean it. There are grandmothers cooking in the open kitchen. I’m not kidding – go there and you will see for yourself! This place is legit!
I’ve only been for dinner once, but have been for lunch several times. You can’t go wrong with their $12 lunch special. It comes with skirt steak sauteed in a tomato and onion sauce, or a tomatillo sauce (depending on the day), beans, rice, chips, and made from scratch tortillas. In fact, I’m pretty sure that everything is made from scratch here. Sometimes the lunch special even includes an ice cold glass of Horchata!

Skirt steak lunch special with tomatillo sauce.

Another stand out dish is the Shady Chicken. Imagine perfectly seasoned fried chicken that is crispy on the outside, and fall off the bone tender on the inside. An order comes with 4 big drumsticks nestled in a bed of creamy re fried beans. This is a perfect dish for sharing.

Shady Chicken. It’s amazing!

For dinner, they have an amazing array of tacos, ceviche, and other traditional favorites that I’ve yet to try. This is the kind of place that should be thriving in Fort Worth, but sadly I’ve yet to see them busy. Maybe it’s because the location is a bit obscure (in between the candle and coin shops on West 7th street)? I don’t know, but with food this good, we should be fighting over tables. Go now!

Revolver Taco Lounge

2822 West 7th Street Fort Worth, Texas 76107

(817) 820-0122

The Best Pizza in Town

Karly — Fri, 05 Oct 2012 17:22:49 +0000

I just found the best pizza in town, and you’ll never guess where it is! It’s at the Swiss Pastry Shop! No, I’m not kidding!
Every Friday night Dallas’ Il Cane Rosso pizza truck parks itself in the parking lot of Swiss Pastry Shop for the night. They have table service inside of the restaurant, but cook the pizzas outside in a wood fired oven! It’s really great pizza. It’s BYOB. It’s brilliant!
I know I’m a little late to the party on this one. They’ve been doing this every Friday night for months now. I had heard about it earlier in the summer, but for some reason thought that the seating was outside. I quickly dismissed the idea of checking it out because the last thing I want to do is eat hot pizza outside during the Texas summer….

The best pizza in town!

I LOVE pizza. I mean, I really really really love pizza. If you’ve watched any of our cooking videos, you know that I frequently make pizza at home. I also love going out for pizza too. Two of my favorite places in town include Mellow Mushroom and Fireside Pies, but the wait times on weekends can be quite discouraging. A couple of weeks ago we went down to Swiss Pastry Shop at 7 pm on a Friday, with 7 other people, and we were seated right away. That could have been a fluke, but we will soon find out because I will definitely be going back.
Now, about the pizza. It’s magnificent! Il Cane Rosso makes Neapolitan style pizza. It has a super thin crust that’s crispy around the edges, and dough that’s soft and gooey in the center.

Looks pretty good, huh?

I happen to be one of those weirdos who prefers to eat my pizza with a knife and fork, so I’m especially fond of pizzas made this way. We ordered several different pizzas and shared, so I got to try 4 different kinds. They were all wonderful, but I have to say the star of the show was the ‘Delia’ pizza. It was topped with fresh mozzarella, grape tomatoes, arugula, and one of the greatest things I have ever tasted: spicy bacon marmalade. Yeah, think about that for a minute. SPICY BACON MARMALADE. This stuff is unbelievably good. We haven’t stopped talking about it. Really.

The Delia pie

Another great thing about dinner here is that you can still order Swiss Pastry Shop’s desserts right out of the case (Although, we did try Il Cane Rosso’s dessert pizza, and it was divine)! My suggestion would be to order one of each.

Pizza for dessert too? Yes, please.

So, the next time you are craving pizza on a Friday night, go check it out! We’ll see you there!

The Swiss Pastry Shop is located at 3936 West Vickery Boulevard Fort Worth, TX 76107.
(817) 732-5661