Ingredients
2 teaspoons rapid-rising dry yeast
1 cup warm water
2 tablespoons sugar
3 1/2 to 4 cups flour
1 tablespoon coarse sea salt
1/4 cup olive oil
Cornmeal, for dusting
Toppings:
you name it you top it...
I like salt pepper rosemary and olive oil
Directions
In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.
Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.
Preheat oven to 400 degrees F. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add toppings - Bake on the bottom rack for 15 to 20 minutes.
Thursday, July 9, 2009
Tuesday, July 7, 2009
Antipasto Pasta Salad
Ingredients
2 tablespoons plus 1/2 teaspoon salt
1 tablespoon olive oil
1 pound rotini pasta
2 teaspoons minced garlic
2 teaspoons balsamic vinegar
1 teaspoon dried Italian herb mixture
1/2 teaspoon freshly ground black pepper
1 bottle Italian dressing I like the zesty type
1 1/2 cups 1/4-inch cubes provolone , or fresh mozzarella
1/2 cup chopped tomato
1/2 cup chopped zucchini ( I like to grill it first)
1/2 cup chopped summer squash ( I like to grill this too)
1/4 cup chopped roasted red peppers
1/4 cup sliced olives
1/2 cup thinly sliced salami (1/4 pound)
1 cup thinly sliced prosciutto (1/4 pound) or capicola, or other ham
1/2 cup sliced peperoni
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh basil leaves
Directions
Combine 2 tablespoons salt, the olive oil, and 4 quarts water in a large pot over high heat and bring to a boil. Add the rotini and cook, stirring occasionally to keep the pasta from sticking together, until just al dente, about 9 minutes.
Meanwhile, mash together the garlic and remaining 1/2 teaspoon salt in a large bowl. Add the balsamic vinegar, Italian seasoning, black pepper, . Whisk to blend. Gradually whisk in the italian dressing.
Drain the rotini and Save 1/4 cup of the starchy pasta water!
. Add the pasta water to the to the dressing mix, along with the provolone, tomatoes,pepperoni, zucchini, summer squash, peppers, olives salami, prosciutto/ham, parsley, and basil. Toss to mix. Serve immediately or cover and refrigerate until ready to serve. Let the salad return to room temperature before serving.
2 tablespoons plus 1/2 teaspoon salt
1 tablespoon olive oil
1 pound rotini pasta
2 teaspoons minced garlic
2 teaspoons balsamic vinegar
1 teaspoon dried Italian herb mixture
1/2 teaspoon freshly ground black pepper
1 bottle Italian dressing I like the zesty type
1 1/2 cups 1/4-inch cubes provolone , or fresh mozzarella
1/2 cup chopped tomato
1/2 cup chopped zucchini ( I like to grill it first)
1/2 cup chopped summer squash ( I like to grill this too)
1/4 cup chopped roasted red peppers
1/4 cup sliced olives
1/2 cup thinly sliced salami (1/4 pound)
1 cup thinly sliced prosciutto (1/4 pound) or capicola, or other ham
1/2 cup sliced peperoni
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh basil leaves
Directions
Combine 2 tablespoons salt, the olive oil, and 4 quarts water in a large pot over high heat and bring to a boil. Add the rotini and cook, stirring occasionally to keep the pasta from sticking together, until just al dente, about 9 minutes.
Meanwhile, mash together the garlic and remaining 1/2 teaspoon salt in a large bowl. Add the balsamic vinegar, Italian seasoning, black pepper, . Whisk to blend. Gradually whisk in the italian dressing.
Drain the rotini and Save 1/4 cup of the starchy pasta water!
. Add the pasta water to the to the dressing mix, along with the provolone, tomatoes,pepperoni, zucchini, summer squash, peppers, olives salami, prosciutto/ham, parsley, and basil. Toss to mix. Serve immediately or cover and refrigerate until ready to serve. Let the salad return to room temperature before serving.
Monday, July 6, 2009
Maple -Balsamic Dressing
Maple -Balsamic Dressing
About 1 cup
Ingredients
1/2 cup tomato juice
1/3 cup balsamic vinegar
1/4 cup maple syrup
1 tablespoon minced fresh rosemary
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 1/2 tablespoons extravirgin olive oil
Preparation
Combine all ingredients except oil, stirring well. Gradually add oil, stirring constantly with a whisk until well combined.
Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.
The sweet, tangy dressing is ideal for peppery greens, such as arugula, or bitter greens like radicchio or endive. It also complements rich meats, such as pork or dark-meat chicken
About 1 cup
Ingredients
1/2 cup tomato juice
1/3 cup balsamic vinegar
1/4 cup maple syrup
1 tablespoon minced fresh rosemary
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 1/2 tablespoons extravirgin olive oil
Preparation
Combine all ingredients except oil, stirring well. Gradually add oil, stirring constantly with a whisk until well combined.
Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.
The sweet, tangy dressing is ideal for peppery greens, such as arugula, or bitter greens like radicchio or endive. It also complements rich meats, such as pork or dark-meat chicken
Lemon and Tarragon Dressing--
Lemon and Tarragon Dressing--
Makes one cup
1/4 cup fresh lemon juice
3/4 cup olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Zest from one lemon
2 cloves garlic, minced
1/2 cup fresh tarragon, roughly chopped.
Optional: Dash red pepper flakes(or more if you like spice like I do, or a good dollop of a nice mustard)
combine all ingredients, minus the oil , lemon zest and tarragon in the bowl of your blender, slowly start to emulsify the oil to the other ingredients - until all the oil is used up!. Add the tarragon, zest and serve
Makes one cup
1/4 cup fresh lemon juice
3/4 cup olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Zest from one lemon
2 cloves garlic, minced
1/2 cup fresh tarragon, roughly chopped.
Optional: Dash red pepper flakes(or more if you like spice like I do, or a good dollop of a nice mustard)
combine all ingredients, minus the oil , lemon zest and tarragon in the bowl of your blender, slowly start to emulsify the oil to the other ingredients - until all the oil is used up!. Add the tarragon, zest and serve
Loaded Baked Potato Soup
INGREDIENTS
2 cups chicken stock
2 cups peeled and cubed red potatoes
3 tablespoons melted butter
1 small onion, chopped
3 tablespoons all-purpose flour
salt and pepper to taste
2 cups milk
1 cup half anf half
1/2 teaspoon white sugar
1 1/2 cups shredded sharp Cheddar cheese
1/2 cup cooked crumbled bacon
chopped parsely or chives
DIRECTIONS
Using a medium sized stock pot bring chicken stock to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid.
Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, half and half, sugar, cheese, and bacon. Simmer for 30 minutes, stirring frequently.
Garnish with parsley or chives
2 cups chicken stock
2 cups peeled and cubed red potatoes
3 tablespoons melted butter
1 small onion, chopped
3 tablespoons all-purpose flour
salt and pepper to taste
2 cups milk
1 cup half anf half
1/2 teaspoon white sugar
1 1/2 cups shredded sharp Cheddar cheese
1/2 cup cooked crumbled bacon
chopped parsely or chives
DIRECTIONS
Using a medium sized stock pot bring chicken stock to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid.
Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, half and half, sugar, cheese, and bacon. Simmer for 30 minutes, stirring frequently.
Garnish with parsley or chives
Sweet Corn Risotto with Chicken and Tomatoes
Ingredients
2 cans (14 ounces each) low-sodium chicken broth
5 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1/2 teaspoon kosher salt
1-1/2 cups Arborio rice
1/3 cup dry white wine
2 tablespoons red wine vinegar
1/4 teaspoon freshly ground pepper
1 container (12 ounces) grape tomatoes, cut in half
1/2 cup coarsely chopped fresh basil leaves, plus additional small whole leaves for garnish
2 cups fresh corn kernels (cut from 2 to 3 ears)
1/3 cup finely grated Parmigiano-Reggiano, plus additional or serving
1 (about 2 pounds) grilled chicken, skin discarded, meat removed from bones and shredded
Directions
1. Combine broth and 1-3/4 cups water in a bowl; set aside. Heat 2 tablespoons oil in a 6-quart stock pot over moderate heat. Add onion and cook, stirring occasionally, until softened but not browned, 3 to 4 minutes. Stir in 1/4 teaspoon salt and the rice. Add wine and 3 cups broth mixture; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until liquid is absorbed and bottom of pot is dry when rice is pushed to the side with a spoon, about 10 minutes.
2. Meanwhile, whisk together remaining 3 tablespoons oil, 1/4 teaspoon salt, the vinegar and pepper in a small bowl. Toss in tomatoes and basil; set aside.
3. Add broth mixture, 1/2 cup at a time, to rice (allowing liquid to absorb after each addition), stirring frequently, and cook until rice is al dente and creamy, 10 to 12 minutes. Additional water may be added, 1/2 cup at a time, if needed. Stir in corn and 1/2 cup water; cook until heated through, about 1 minute.
4. Remove from heat, stir in cheese and salt to taste. Divide risotto among 4 shallow bowls or plates, to with chicken and tomato mixture. Serve immediately with additional cheese on the side.
2 cans (14 ounces each) low-sodium chicken broth
5 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1/2 teaspoon kosher salt
1-1/2 cups Arborio rice
1/3 cup dry white wine
2 tablespoons red wine vinegar
1/4 teaspoon freshly ground pepper
1 container (12 ounces) grape tomatoes, cut in half
1/2 cup coarsely chopped fresh basil leaves, plus additional small whole leaves for garnish
2 cups fresh corn kernels (cut from 2 to 3 ears)
1/3 cup finely grated Parmigiano-Reggiano, plus additional or serving
1 (about 2 pounds) grilled chicken, skin discarded, meat removed from bones and shredded
Directions
1. Combine broth and 1-3/4 cups water in a bowl; set aside. Heat 2 tablespoons oil in a 6-quart stock pot over moderate heat. Add onion and cook, stirring occasionally, until softened but not browned, 3 to 4 minutes. Stir in 1/4 teaspoon salt and the rice. Add wine and 3 cups broth mixture; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until liquid is absorbed and bottom of pot is dry when rice is pushed to the side with a spoon, about 10 minutes.
2. Meanwhile, whisk together remaining 3 tablespoons oil, 1/4 teaspoon salt, the vinegar and pepper in a small bowl. Toss in tomatoes and basil; set aside.
3. Add broth mixture, 1/2 cup at a time, to rice (allowing liquid to absorb after each addition), stirring frequently, and cook until rice is al dente and creamy, 10 to 12 minutes. Additional water may be added, 1/2 cup at a time, if needed. Stir in corn and 1/2 cup water; cook until heated through, about 1 minute.
4. Remove from heat, stir in cheese and salt to taste. Divide risotto among 4 shallow bowls or plates, to with chicken and tomato mixture. Serve immediately with additional cheese on the side.
Thai Beef Salad
Thai Beef Salad
Serves8 but can easily be cut in half for 4 - 5 servings
Ingredients
2 cloves garlic, minced
1 tbsp grated fresh ginger
1/2 cup fresh lime juice
1/4 tsp red pepper flakes
4 tsp light brown sugar
2 tsp kosher salt
1 2-lb flank steak
1/2 lb green beans, trimmed
1 tbsp soy sauce
1-1/2 tsp fish sauce (nuoc nam)
3 tbsp vegetable oil
1 head (4 cups) Bibb or Boston lettuce
1/4 of a pineapple sliced into 2-inch pieces
1 cup (5 oz) cherry tomatoes halved
1/3 of a seedless cucumber, sliced
1/4 cup sliced scallions
Directions
1. Stir together garlic, ginger, 3 tbsp lime juice, pepper flakes, 2 tsp sugar and salt. Pour over steak in an ovenproof dish, coating both sides. Marinate in refrigerator 20 min.
2. Meanwhile, bring a large pot of salted water to a boil. Add green beans and cook until just tender, 2 to 3 min; immediately submerge in a bowl of ice water to cool. Drain and set aside.
3. For the dressing, whisk together 5 tbsp lime juice, soy sauce, 2 tsp sugar, fish sauce and oil. Transfer to a serving bowl.
4. Heat broiler to high. Broil steak 6 inches from heat, turning once, 5 min per side. Remove from oven and let rest 5 min.
5. Arrange lettuce leaves on a large platter with green beans, pineapple, tomatoes, cucumber and scallions. Slice steak across the grain and place on platter. Serve with dressing on the side. 8 to 10 servings
Serves8 but can easily be cut in half for 4 - 5 servings
Ingredients
2 cloves garlic, minced
1 tbsp grated fresh ginger
1/2 cup fresh lime juice
1/4 tsp red pepper flakes
4 tsp light brown sugar
2 tsp kosher salt
1 2-lb flank steak
1/2 lb green beans, trimmed
1 tbsp soy sauce
1-1/2 tsp fish sauce (nuoc nam)
3 tbsp vegetable oil
1 head (4 cups) Bibb or Boston lettuce
1/4 of a pineapple sliced into 2-inch pieces
1 cup (5 oz) cherry tomatoes halved
1/3 of a seedless cucumber, sliced
1/4 cup sliced scallions
Directions
1. Stir together garlic, ginger, 3 tbsp lime juice, pepper flakes, 2 tsp sugar and salt. Pour over steak in an ovenproof dish, coating both sides. Marinate in refrigerator 20 min.
2. Meanwhile, bring a large pot of salted water to a boil. Add green beans and cook until just tender, 2 to 3 min; immediately submerge in a bowl of ice water to cool. Drain and set aside.
3. For the dressing, whisk together 5 tbsp lime juice, soy sauce, 2 tsp sugar, fish sauce and oil. Transfer to a serving bowl.
4. Heat broiler to high. Broil steak 6 inches from heat, turning once, 5 min per side. Remove from oven and let rest 5 min.
5. Arrange lettuce leaves on a large platter with green beans, pineapple, tomatoes, cucumber and scallions. Slice steak across the grain and place on platter. Serve with dressing on the side. 8 to 10 servings
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