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By Root 1029 0

cooking homemade meals for fun or necessity. It had become an obsession, and it was taking over a good deal of my leisure time. I was posting recipes, tips, and reasons for not eating out on my blog that were intended to engage the practical-minded, busy, working foodie. I was no longer the model for that audience. I was still working nine to five, and I could have kept my little cooking adventures in line with the rest of my life. But instead I was using all my energy and free time to write, photograph food, and come up with new recipes. How could I stop? I was having more fun with this project than with anything I’d ever done in my life.

I, for one, was perfectly happy.

BLT Maki Rolls

The procedure might sound complicated, but after a couple of tries it’s easy to turn out maki with any combination of fillings. This one rolls together the famous cold sandwich fillings, and a little bit of garlic mayonnaise really makes it sing.

(MAKES 3 ROLLS)

1 cup uncooked sushi rice

¼ cup sushi vinegar1

¼ cup mayonnaise

1 teaspoon rice vinegar (or substitute white vinegar)

1 teaspoon sugar

1 garlic clove, minced

3 square sheets of nori seaweed (can be found in packages at most Asian groceries)

10-12 leaves of romaine lettuce, thick ribs removed

6 strips bacon, cooked to crispy and drained on paper towels

1 large, firm tomato, cut into ½-inch strips

Rinse and drain the rice, and cook in a rice steamer according to your machine’s regular instructions. In the meantime, spread about half of the sushi vinegar into the bottom of a large square or rectangular baking pan. Transfer the rice to the pan and gently mix with a soft rubber spatula, while you fold in the rest of the sushi vinegar. Do not overmix, as you don’t want to break any of the grains. Cover the pan with a wet towel and let cool to room temperature before using.

In a small bowl, combine the mayonnaise, rice vinegar, sugar, and minced garlic into a smooth sauce.

Place a square of nori on top of a sushi-rolling mat (these are ideal because their long slats of wood distribute pressure throughout the length of the roll). Wet your fingertips, and place little handfuls of rice evenly on top of the nori square. Spread until you have a reasonably even, light layer of rice. Arrange a few lettuce leaves in a single layer on top of the rice. Pile a neat, small line of bacon and tomato strips about ½-inch from the edge closest to you. Spread a neat, thin layer of the garlic mayonnaise across the fillings. Lift up the straw mat on that same side, and roll until the nori covers the fillings. Without pressing too hard, continue to roll, lifting the straw mat out of the way as you go along, until the entire nori sheet is rolled up. Press down a little bit on the finished roll to secure the ends. Using a very sharp knife, cut the roll into five or six pieces. Place the pieces cut-side-up or down on a plate. Serve with wasabi and soy sauce.

Kale, Radicchio, and Sausage Pizza

Whether you’re using unbaked store-bought pizza dough or your own, lots of fresh, chunky toppings are always a refreshing alternative. The flavorful combination and bright colors of this pie make it especially appealing; if your crowd has vegetarians, try this out with smoked mozzarella, and leave out the sausage.

(MAKES 1 APPROXIMATELY 9-INCH PIE)

4 tablespoons olive oil

1-2 Italian pork sausage links

2-3 oz. fresh mozzarella

Uncooked dough for one 16-inch pizza from a pizza shop

1 small head radicchio, shredded

4 large kale leaves, thick ribs trimmed, and chopped

2 oz. grated pecorino romano, or another firm, aged cheese such as Parmigiano-Reggiano

Pinch of red pepper flakes (optional)

Heat a heavy skillet over medium-high heat with 1 tablespoon of the oil. Lightly brown sausages on all sides until just firm, about 5 minutes. Transfer sausages to a cutting board and let cool. Once cooled for 5 minutes, slice links diagonally into ovals no more than ½-inch thick.

Preheat oven to 400 degrees. Spread pizza dough onto a pizza pan or cookie sheet and brush top with olive oil. Break the mozzarella