To make these calzones I precooked 1/4 lbs of Italian sausage and set aside to cool. Meanwhile, I portioned the pizza dough into four even pieces. I then rolled each into 8 in circles. I sprinkled mozzarella cheese and the sausage on half of the dough. I then folded over the remaining half and crimped the edges. Then drizzle with olive oil, sprinkle with Italian seasoning and Parmesan cheese. Place on a pizza stone in a pre-heated oven at 375F for 15-20 minutes or until golden brown.
Tuesday, November 22, 2011
I know some people get tired of the traditional pumpkin & apple pies for Thanksgiving. So, if you are looking for a way to incorporate the holiday flavors in a new and different dessert this is a great recipe to try.
While I was cooking P told me he didn't like bread pudding but once he could site, and smell, of this he not only had to taste it but also went back for seconds! I qualify that as a success.
If you have not had a sabayon before it is a creamy sauce made from egg yolks that is just to die for. This bourbon sabayon really makes this dessert top notch!
Pumpkin Chocolate Chip Bread Pudding
Source: The Chew- Michael Symon
Serves 6-8
1 c heavy cream
3/4 c whole milk
3 eggs
1/4 tsp ground ginger
6 c crusty bread cut into 1 inch cubes
1 c canned pumpkin
1/2 c sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
1 stick unsalted butter, melted
1 c dark chocolate chips
4 egg yolks
3 oz bourbon
4 tbsp sugar
2 c heavy cream
Combine the cream, pumpkin, milk, sugar, eggs, salt, and spices in a bowl.
Toss bread cubes with butter in another bowl. Fold in the chocolate then add pumpkin mixture and toss to coat. Transfer to an 9-inch square baking dish and bake until custard is set, about 45 minutes. Serve with Bourbon sabayon and ice cream.
Bourbon Sabayon- Whisk together the yolks, sugar, and bourbon over a double boiler until mixture coats the back of a spoon. Remove from heat and allow to cool. In a separate mixing bowl whisk the heavy cream until it becomes like and fluffy, like whipped cream. Fold the bourbon mixture into the whipped cream. Keep cool until ready to use.
Monday, November 21, 2011
Happy Thanksgiving week!
Isn't Thanksgiving the best? It definitely is my favorite holiday because it revolves around food and family. What could be better? I don't know if this dish can top being surrounded by loved ones but it certainly is delicious and comforting. This is another recipe I found via The Chew and would be a great addition to any holiday meal.
The caramelized squash, toasted crunchy seeds, creamy Fontina cheese, and salty Parmesan make this dish a winner in my book. If you haven't finalized your menu I would consider adding this to your table. And if you have, you certainly don't need too limit this recipe to the holidays.
[Mario originally made this with pumpkin, I had butternut squash in the house so I used that. Feel free to try it with acorn squash as well!]
Roasted Butternut Squash with Fontina FondutaAdapted from The Chew, Mario Batali
serves 8
3 lbs butternut squash
1/4 c olive oil
2 tbsp fresh rosemary, chopped
2 tbsp butter
2 tbsp all purpose flour
2 c whole milk
4 oz Fontina cheese, grated
1/2 tsp nutmeg
squash seeds
1 tsp cumin
4 tbsp Parmesan cheese, grated
Peel the butternut squash and reserve seeds. Cut the squash into 2 inch cubes and place in a mixing bowl. Add olive oil, salt, pepper, and rosemary and toss to combine. Put squash pieces into a hot saute pan and roast for approximately 15 minutes, or until golden brown.
Meanwhile, melt butter in a sauce pan. Whisk in flour until blended. Slowly add milk and continue to whisk until the mixture slightly thickens. Add nutmeg, Fontina and 2 tbsp of Parmesan cheese. Season to taste with salt and pepper.
In a small saute pan add the reserved seeds, oil, and cumin. Cook until golden brown and crunchy. Then add to the cooked butternut squash.
To serve, spoon the Fontina mixture onto a warm plate, top with butternut squash, seeds, and the remaining 2 tbsp of Parmesan cheese.
Wednesday, November 16, 2011
Before baby girl arrived I, like so many other expectant blogging mothers, filled our extra freezer with meals that I could easily defrost and throw in the oven on those first crazy nights of parenthood. One such item was pizza dough. I made 6 loaves and froze them, but I did not want to have your basic pizza all the time. Here I have compiled a list of my favorite uses for pizza dough, along with my favorite dough recipe.
When you want to defrost just place it in the fridge till it thaws and then bring to room temperature on the counter before you begin to work with the dough. Simple as that!
Calzones [pictured here]
Grilled Pizza [I know it is your typical pizza but with so much added flavor!]
Basic Pizza Dough Source: Annie's Eats, originally from Baking Illustrated by the Editors of Cook's Illustrated Magazine makes 2 loaves [use one right away and freeze the other!] ½ cup warm water (about 110°) 1 envelope (2 ¼ tsp.) instant yeast 1 ¼ c water, at room temperature 2 tbsp extra-virgin olive oil 4 c (22 oz.) bread flour, plus more for dusting 1 ½ tsp salt olive oil or non-stick cooking spray for greasing the bowl
Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine.
Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 ½ to 2 hours. Press the dough to deflate it.
To bake, place a pizza stone in the lower third of the oven. Heat the oven to 500° for at least 30 minutes. Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.
Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal. Top as desired. Slide the dough onto the pizza stone. Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes. Repeat with remaining ball of dough or freeze for later use. |
Thursday, November 10, 2011
Anybody out there? I know it has been months since my last blog update but I promise I have good reason. On September 26th our beautiful baby girl was born and she has kept me quite busy and out of the kitchen.
Although, I have had time to watch a lot of day time TV while on maternity leave. Not much else can be done while changing diapers, feeding a newborn, and trying to get her to nap. During one of my TV marathons I caught an episode of the chew on ABC where Mr. Chocolate himself, Jacques Torres', was revealing the recipe to his beloved chocolate chip cookie. As soon as I saw the large chocolate chunks and the finish of sea salt I knew I had to make them as soon as possible.
These have quickly become a favorite in our household and also of all our visitors; as I immediately make them try one upon arrival.
I will say these are not as simple to throw together as the typical tollhouse cookie (because this dough must rest over night) but if you are a fan of salty sweet snacks and a chewy cookie, the recipe is worth the wait.
The secret to this cookie is the the combination of the cake and bread flour which gives it a great texture. Plus the large chunks of high quality chocolate can't hurt.
So, have I sold you on this cookie? I sure hope so!
- Jacques Torres' Chocolate Chip Cookies
Yield approximately 18 cookies
Source: thechew.com
- 2 c minus to 2 tbsp cake flour
- 1 2/3 c bread flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp coarse salt
- 1 1/4 c unsalted butter
- 1 1/4 c brown sugar
- 1 c plus 2 tbsp Granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/4 lbs bittersweet chocolate
sea salt for garnish
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
Drop chocolate pieces in and incorporate them without breaking them.
Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 6 3 ½ -ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
Thursday, August 4, 2011
A client of mine needed a few mini desserts for a baby shower she is hosting. We came up with the idea of mini white cupcakes with blueberry frosting, almond caramel clusters, and chocolate whoopies with vanilla frosting.
I love the idea of three mini desserts so that each guest can try a variety without feeling too guilty.
I am also very pleased with the way the frosting turned out. You can really taste the fresh blueberry flavor. I used fresh blueberries as they are in season but you can always sub in frozen during the winter months.
Mini White Cupcakes
Yields: 24 mini cupcakes
Adapted from Food Network
- 6 tbsp unsalted butter, softened
- 3/4 c sugar
- 1 c all purpose flour
- 1 tsp baking powder
- 1/8 tsp salt
- 3 large egg whites
- 1/2 c milk
- 1 tsp vanilla extract
Preheat the oven to 350F degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Pour batter into two lined mini muffin tins. Bake cupcakes for 12-15 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack and let cool completely.
Blueberry Frosting
Yields: 2 cups
Adapted from Martha Stewart
- 3/4 c. unsalted butter, softened
- 1/2 lb (2 c.) confectioners' sugar, sifted
- 2 tbsp fresh macerated blueberries, strained
- With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.
- Reduce speed to medium. Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.
- Add blueberry juices, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.
*I tinted my frosting blue for the baby theme
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