Mischa DeHart
Have a question for me? Ask me!!   I have a true passion and undying love for gastronomy.
I'm a founder of CulinaryCulture, a site devoted to serious and aspiring foodies. I dabble in custom architectural and interior design from time to time. I have a couple of other exciting projects in the works, so stay tuned!

I'm also married to a rather interesting man, who has started companies like Threadless.com.

Email me!

Saturday Brunch- “Pizza” featuring Leftovers I definitely try and rid my pantry and fridge from various odds and ends and use them up in weekend brunches at home. For this “pizza” I used some leftover lebanese pita, various leftover cheese, sliced tomatoes, red onion, red bell pepper, and La Quercia prosciutto. I seasoned it with some garlic salt, crushed red pepper flakes, marjoram, and oregano, and threw it in a preheated 350 degree oven for ten minutes! “I’d have to say that generally brunch is for leftovers. Most restaurants try to make sausage from meat scraps and use left over veggies in quiches.”- Mike Sheerin

Saturday Brunch- “Pizza” featuring Leftovers

I definitely try and rid my pantry and fridge from various odds and ends and use them up in weekend brunches at home. For this “pizza” I used some leftover lebanese pita, various leftover cheese, sliced tomatoes, red onion, red bell pepper, and La Quercia prosciutto. I seasoned it with some garlic salt, crushed red pepper flakes, marjoram, and oregano, and threw it in a preheated 350 degree oven for ten minutes!

“I’d have to say that generally brunch is for leftovers. Most restaurants try to make sausage from meat scraps and use left over veggies in quiches.”- Mike Sheerin

— 2 years ago with 16 notes
  1. oieouio reblogged this from kiyo
  2. kiyo reblogged this from mischadehart
  3. mischadehart posted this
RSS     /      Archive     /      Random
Astronaut by Peter Vidani     /      Tumblr