Oaxaca Pizza

My Aunt Joanie is a good cook...no... a GREAT cook! She never steers me wrong when it comes to recipes. And she didn't this time, either. She told me about this simple pizza she makes every Friday night. And while it may be simple to make, it's far from simple in flavor.

Does one need another pizza recipe?? Is there anything original anymore when it comes to pizza? I think so!! At least this was new to me. First, she puts a pint of grape tomatoes in a baking pan, drizzles them with olive oil and adds salt & pepper, puts them in a hot oven (450F - 500F) for 15 - 20 minutes, then sets them aside to cool.

To save herself time (and trouble), my aunt purchases ready-made pizza dough from Central Market (pizza parlors have been known to sell dough very inexpensively, as well). And seriously, I would have purchased pre-made dough as well, but I was house-bound (a self-imposed sentence), so I blitzed up a batch of dough (see recipe below) in my KitchenAid  mixer in less than 10 minutes. I divided the dough into thirds.

Once the dough has risen, place the dough on a piece of parchment and spread out. Drizzle a bit of olive oil over the dough. Transfer the dough onto a pizza stone in a 500F. oven (a pizza peel makes short work of this), and bake for about 8 - 10 minutes.


Now here's the big difference between this pizza and any I've ever had before: oaxaco cheese (say wha-ha-ka).  This Mexican cheese grates similarly to mozzarella but is a bit saltier, more flavorful, which makes this pizza tastier! Spread the grated oaxaca cheese over the baked crust and dot the pizza with the roasted grape tomatoes. Sprinkle grated Parmigiana-Reggiano over the entire pizza and place back into the oven. Bake for about 5 - 8 minutes or until the cheese is bubbly.

Before serving, strew basil cut into a chiffonade over the pizza. It's beautiful and delicious! (I'm sure you noticed the lack of gorgeous greenery over my pizza... )

Really, those roasted grape tomatoes and that wonderful oaxaca cheese... now that's a pizza! Thanks, Aunt Joanie!!

Pizza Crust

4 cups flour
1 tablespoon vital wheat gluten (this really makes a difference in the texture of the dough)
2-1/4 teaspoons dried instant yeast
1-1/2 cup tepid water
3 tablespoons olive oil
1-1/2 teaspoons salt

Mix flour, vital wheat gluten, instant yeast, water and olive oil. If dough does not come together and form a ball, add a bit more water. Let dough rest 10 minutes. Add salt, mix well, and knead for 5 minutes. Place dough in oiled bowl, cover with plastic wrap, and place in draft-free area to rise until double, about 45 minutes to 1 hour.



P.S. I would have posted a few days earlier, but I was electronically stymied. The cord connecting my camera and computer was frayed almost in two! However, we are back in business! Thanks to all for your patience!!

Saturday Blog Showcase - Linda's Goat Cheese with Olives, Lemon & Thyme and Rosemary Flatbread

Welcome to the 2nd week of Saturday Blog Showcase!  I'm hosting the Showcase this week - remember that Ann (Thibeault's Table) will be hosting again next week. Today I'm featuring a recipe I've been wanting to try for quite some time now from Linda of How to Cook A Wolf.  Her pictures of this lovely appetizer have always left me salivating, and so I couldn't wait to try it for myself.  I don't know why I waited so long!  It's delicious, easy, and unique.  The goat cheese gets a little warmed from the infused olive oil and the flatbread is the perfect accompaniment.  Thanks for sharing this wonderful recipe, Linda.  I'll be making it again and again!

Goat Cheese with Olives, Lemon & Thyme

1/2 cup assorted olives
3 fresh thyme sprigs
3 tablespoons extra-virgin olive oil
1/2 teaspoon grated lemon zest
1 (4- to 5-ounces) fresh goat-cheese medallion or 2 (2-ounces) goat-cheese buttons

Accompaniment: crisp rosemary flatbread (recipe follows)

Heat olives, thyme, oil, zest, and 1/4 teaspoon pepper in a small skillet or saucepan over low heat until fragrant (do not simmer). Cool to room temperature.

Serve olive mixture over goat cheese.

Cooks' note: This dish can be prepared 2 hours ahead and kept, covered, at room temperature.

Rosemary Flatbread

1-3/4 cups unbleached all-purpose flour
1 tablespoon chopped rosemary plus 2 (6-inch) sprigs
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Flaky sea salt such as Maldon

Preheat oven to 450°F with a heavy baking sheet on rack in middle.

Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.

Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).

Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.

Cooks’ note: Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.

Source:  Maggie Ruggerio via Linda/ How to Cook A Wolf 

For Printable Recipe, Click Here

* * * * * * * * * *
To participate in Saturday Blog Showcase, remember:

1. Make a recipe from another blog on any day of the week. Create a link to that blog in your post.
   
   
2. Add the Saturday Blog Showcase logo to your post.
   
   
3. On Saturday, link your post to Mr. Linky.

Ann and I look forward to everyone's contributions. Happy Saturday Blog Showcase!

Jalapeno-Cheddar Bread

Several years ago, there was a bakery I occasionally shopped that had the most wonderful breads.  On one visit, I noticed they had a jalapeno-cheese bread.  It sounded strange to me, but I was willing to give it a try.  The bakery proprietor suggested that I toast the bread - it would enhance the flavor and the texture.  As soon as I got home, I couldn't wait to try it.  So I cut a slice and toasted away.  And then I buttered it.  O.
M. G.   It was delicious.  Absolutely.  Quite different from any toast I'd ever had.  The bakery is no longer there, and so, sadly, I've had to live without my favorite toasting bread.  Until now.

I regularly make Ann's (Thibeault's Table) French bread recipe, usually about once a week.  A few weeks ago, I decided to add some diced cheddar and chopped jalapeno peppers to the dough in an attempt to duplicate this memorable bread.  It was slightly disappointing.  Not quite enough cheese or peppers, nor were they evenly distributed throughout the loaf.  After a few attempts, I finally came up with what I'd been hunting for - a great loaf of Jalapeno-Cheddar Bread.  Finally!! :-D

Jalapeno-Cheddar French Bread

3-1/2 cups bread flour
1 packet yeast (2-1/2 teaspoons)
2-1/4 teaspoons salt
1-1/3 cups cold water, plus additional 1/3 cup cold water
4 ounces cheddar cheese
2 fresh jalapeno peppers, minced, or 4 tablespoons pickled jalapeno peppers, minced
2 tablespoons grated parmesan cheese (optional)

Place the flour, yeast and salt in the bowl of the food process. Pulse to mix. Add 1-1/3 cups of water and process until the dough comes together. If the dough doesn't form a ball, add a little of the extra water. Process for about 60 seconds, turn off machine and let dough rest for 5 minutes.

Turn on the machine again and rotate the dough about 30 times under the cover, and then remove it to a lightly floured work surface. it should be fairly smooth and quite firm.

Let the dough rest for 2 minutes and then knead roughly and vigourously. The final dough should not stick to your hands as you knead (although it will stick if you pinch and hold a piece); it should be smooth and elastic and, when you hold it up between your hands and stretch it down, it should hold together smoothly.

Preliminary rise - 40 to 60 minutes at around 75°F. Place the dough into a clean dry bowl, (do not grease the bowl), cover with plastic wrap, and set in a warm place free from drafts. (Note the French do not grease the bowl because they believe the dough needs a seat to push up from.) This first rise is sufficient when the dough has definitely started to rise and is about 1-1/2 times its original volume.

Turn the dough onto your lightly floured work surface roughly and firmly pat and push it out into a 14-inch rectangle. Fold one of the long sides over toward the middle, and the other long side over to cover it, making a 3 layer cushion. Repeat the operation. This important step redistributes the yeast throughout the dough, for a strong second rise. Return the dough smooth side up the bowl; cover with plastic wrap and again set to rise.

Final rise in the bowl - about 1 to 1-1/2 hours or longer. The bread should be 2-1/2 to 3 times its original bulk. It is the amount of rise that is important here, not the timing.

Cut the dough in half. Set one piece aside and cover with a towel. On a lightly floured work surface pat the dough into a 14-inch rectangle, squaring it up as evenly as you can. Distribute half of the cheese and the jalapenos and press lightly into dough.  Lengthwise, roll dough up, pinching to seal the long edge and the ends.  Curl the dough around itself, snail-like, pinching the end of the dough to the loaf.  Flatten slightly.  Sprinkle parmesan, if using, over loaf.  Repeat with other half of dough.

Cover with plastic wrap or loosely with a towel and let rise to more than double again at about 75°f.

Place baking stone in oven and preheat oven to 500 F. Place on the hot stone. Immediately toss a number of ice cubes on to the bottom on the oven to create steam. Bake until bread is golden brown and has an interior temp of 200°F. Takes about 20 - 30 minutes.

I'm dreaming of a white...

...pizza!

It seems like I've been making a lot of pizza lately. When it's a little chilly, I love turning the oven on. And what better way to make great use of all that heat than by baking pizzas! I was in the mood for something a little different today, though. Instead of my usual red sauce and pepperoni pizza, I opted for a white pizza. It's actually one of my favorite pizzas, but for some reason, I rarely make it.

After patting out some of the dough, I spread some roasted garlic paste over the pie and drizzled a little extra virgin olive oil over the whole thing. Into the oven on a baking stone it went for about 10 minutes. I removed the crust and spread some ricotta over the the pizza, then sprinkled mozzarella and grated parmigiana reggiano over the ricotta. I had a very ripe tomato I needed to use, so I thinly sliced it and put on top of the cheese, then seasoned the whole thing with salt, pepper, and a little dried oregano. Back into the oven for about 10 more minutes. It was wonderful - my kitchen still smells like a great New York pizza parlor!

White Pizza

dough
4 cups flour
1 tablespoon vital wheat gluten
2-1/4 teaspoons dried instant yeast
1-1/2 cup tepid water
3 tablespoons olive oil
1-1/2 teaspoons salt

Mix flour, vital wheat gluten, instant yeast, water and olive oil. If dough does not come together and form a ball, add a bit more water. Let dough rest 10 minutes. Add salt, mix well, and knead for 5 minutes. Place dough in oiled bowl, cover with plastic wrap, and place in draft-free area to rise until double, about 45 minutes to 1 hour.

Preheat oven to 400 F. Slice off the top of 1 head of garlic. Place in a piece of foil. Drizzle with 1 or 2 teaspoons of olive oil, and sprinkle with salt and pepper. Fold up foil around garlic and seal tightly. Place in oven for 20 - 30 minutes, until garlic is tender. Remove from oven and allow to cool. Squeeze garlic into small bowl and mash into a paste.

Raise temperature of oven to 500 F.

Pat dough into circle. Spread roasted garlic paste over dough, leaving a 1 inch border. Drizzle with 2 to 3 tablespoons olive oil. Place in oven (on baking stone, if available) for 10 minutes. Remove from oven and spread pizza with 1/2 cup ricotta (or more, if desired). Sprinkle with grated mozzarella and grated parmesan cheese. Optional: place sliced tomatoes, spinach, blanched broccoli, or mushrooms over cheese. Season pizza with salt, pepper, and 1/2 teaspoon of dried oregano. Return to oven for additional 10 minutes, until crust is sufficiently browned and cheese has melted.

For Printable Recipe, Click Here

Homemade Ravioli

In an attempt to be somewhat productive today, I decided to make baguettes and homemade pasta. I haven't made ravioli in years and thought I would attempt it again. The last time resulted in a few exploded pieces of pasta with a ground turkey/sage filling floating around the pot. My past experience did not dissuade me. The pasta dough is easy enough. Flour, egg, and a little water. Couldn't be easier. The secret, I discovered, to good pasta dough is to let it rest for about 30 minutes after it's mixed and kneaded a bit. That made a huge difference in the texture of the dough. It rolled out beautifully in my little manual pasta roller.

I decided to wing a cheese filling, a filling based on the cheese mixture I use for lasagna and manicotti. A little ricotta, mozzarella, parmesan, egg, salt & pepper, and lots of fresh parsley.

I wasn't sure what sauce to use for the ravioli. I just started cooking up some thinly sliced garlic in some olive oil (put the garlic in the olive oil in a cold skillet and slowly heat - the garlic gets almost sweet and nutty), hoping inspiration would strike. I added a can of diced tomatoes, and for some reason, decided to add a little balsamic vinegar. The flavor was amazing! A little salt & pepper to round out the flavor, and it turned out to be the perfect sauce for my little ravioli.

Try this. You will be so happy you did!!

Three Cheese Ravioli
Yield: 72 ravioli

Pasta Dough
3 cups flour
3 eggs

Sift flour into a mixing bowl. Beat eggs, Gradually add eggs to flour, mixing with a spoon. As mixture becomes lumpy, begin to press together and knead with your hands. If mixture seems too dry and grainy, add one tablespoon of water at a time until mixture holds together in a ball. Removing dough from the mixing bowl, begin to knead dough for 2 minutes on a lightly floured board or table top. Cut dough in halves, cover with a bowl or a dampened cloth and allow dough to rest for 30 minutes.

Cut the half sections of dough in half again. Take the quarter section of dough and flatten with your hand as much as possible. Pass the dough through the rollers of a pasta machine four times with the rollers set at the widest setting, folding the dough each time into thirds. Set to the next thinner setting and pass the dough through. Repeat this process until dough is about the thickness of the edge of a knife blade.


Three Cheese Filling
16 ounces ricotta
4 ounces mozzarella, cut into small dice
2 eggs
1/3 cup grated parmesan
2 tablespoons chopped fresh Italian parsley
salt & pepper to taste

Mix all ingredients until well combined and refrigerate.


Using a ravioli maker, place one sheet of dough over the form, making sure the dough overlaps all cutting edges. With the molding plate, gently press to form pockets. Using a pastry brush, brush a little water around the perimeter of each ravioli pocket. Fill each pocket with a scant teaspoon of cheese filling. Cover with a second sheet of pasta dough, and roll over the top of the form with a rolling pin, sealing each ravioli. Turn form over and release ravioli.

Cook ravioli in 4 - 5 quarts of well-salted, boiling water for 3-1/2 to 5 minutes. Add sauce and serve.

Balsamic Tomato Sauce
1/4 cup extra-virgin olive oil
6 - 8 cloves garlic, peeled and thinly sliced
28 ounces diced tomatoes (canned or fresh)
2 tablespoons balsamic vinegar
salt & freshly ground pepper to taste
chopped Italian parsley, for garnish, optional
chopped basil, for garnish, optional

In a cold skillet, add olive oil and sliced garlic. Heat on low and slowly cook garlic until translucent, about 10 minutes. Add tomatoes and balsamic vinegar. Stir well. Season to taste with salt and pepper.

Drain ravioli, plate and top with sauce. Sprinkle with chopped parsley and basil. Serve.

Baked Ziti

Another quick meal. Boil the pasta, make a quick red sauce, and mix up the cheese filling. I decided on individual servings instead of a big dish full of baked ziti. A little sauce in the bottom of the dish. Layer the pasta with the cheese, cover with the sauce, sprinkle with chopped up mozzarella and grated parmesan. Bake. Dinner is done.

Sauce

2 teaspoons olive oil
2 cloves garlic, minced
28-ounce can of crushed tomatoes Escalon's 6-in-1 tomatoes are my favorite - I order them by the case
1 tablespoon fresh parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon celery seed
salt & pepper to taste

Heat oil in saucepan. Add garlic. When garlic is cooked (not browned), add tomatoes. Season sauce with the herbs and salt & pepper. Simmer 10 - 15 minutes.


Cheese Filling

15 ounces whole ricotta
4 ounces mozzarella, shredded or grated
1 egg
1 tablespoon parsley, chopped
1/2 teaspoon salt
1/8 teaspoon pepper

Mix all ingredients together.

Preheat oven to 350 F.

Cook 8 ounces of ziti.

Cover bottom of baking dish(es) with sauce. Layer pasta and cheese filling until dish is full, ending with pasta layer. Spoon sauce over top, sprinkle with additional grated mozzarella and parmesan. Bake 25 - 35 minutes, until cheese is bubbly.

Italian Open-Faced Sandwich

Many years ago I copied down this recipe from a cooking show on TV. I believe it was a PBS show since this was pre-Food Network. It's certainly not a difficult or gourmet dish, but oh so good. The flavors meld so well. What made it even better this time was the homemade baguette I baked today knowing this sandwich was on the menu. I know I always say this, but it was easy, easy, easy! I promise!


Italian Open-Faced Sandwich

1 baguette, sliced in half lengthwise
2/3 cup shredded mozzarella
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 - 1/2 teaspoon dried oregano
1/4 cup minced red onion
1/4 cup chopped black olives
thinly sliced tomatoes
thinly sliced ham (preferably Black Forest ham, though prosciutto works really well here, too)

Mix the mozzarella, olive oil, vinegar, oregano, onion and black olives. Mound the mixture on the cut side of the baguette halves. Bake at 425 F. oven for 8 - 10 minutes.

Remove from oven and layer sliced tomatoes and ham over baked sandwich and serve.

Calzone

Ann of Thibeault's Table had suggested that the next time I make pizza dough, let it rise in the refrigerator for a day or two, that this would improve the flavor of the crust even more. So, I took her advice. My pizza crust is actually a French bread recipe - it's the one my mother has been using since I was a little girl: yeast, water, salt, shortening (I sometimes substitute olive oil), and flour. Well, I have to agree with Ann. I made the dough on Monday and made a calzone and a loaf of French bread today. The flavor was a little like sourdough. And the calzone's crust was nice and crisp.

I just winged the filling: ricotta, sauteed onions & peppers (leftover from the fajitas I made a couple of nights ago), pepperoni, and mozzarella. A quick red sauce (thinly sliced garlic sauteed in olive oil, crushed tomatoes, oregano, basil, parsley, salt & pepper, and a pinch of sugar) to serve with it, and dinner was done. I haven't made calzones in a long time, but I'll definitely be doing that more often - so easy, so good.

A Darling Baker's Tea Party

The Darling Bakers are hosting a tea party this weekend. I invited my sister-in-law and my niece for high tea. It was all very "lady-like". My sister-in-law, Amy, doesn't mind trying new recipes - I love cooking for her! I made a few old standbys and tried a few new things, too.

We started the meal with soup shooters: three different soups in 2-ounce glasses. All of these recipes were new to me, but all turned out delicious. We had Broccoli Bisque, Gazpacho, and Corn Soup. All were surprisingly easy and quick to make. The Broccoli Bisque was full of fresh broccoli flavor, tempered with leeks and just enough potato to really smooth out the flavor. The Gazpacho was the best gazpacho recipe I've ever had - bright and fresh-tasting. The Corn Soup was as sweet as mid-summer corn on the cob! Delicious!

We also had individual shrimp cocktails. I bought "easy-peel" shrimp to save a little time - they were already headed and deveined. I only had to boil them for a couple of minutes (I add a few black peppercorns, black mustard seeds, and nigella seeds to the boil), then move them to an ice bath to stop the cooking and keep them tender. The sauce is an easy recipe of ketchup (or chili sauce), prepared horseradish, Worcestershire, fresh lemon juice, and a dash of cayenne.


I decided to make individual cheese balls. Cheese balls are kind of a retro thing - there was always a cheese ball for people to nibble on when my mother had people over for dinner! I changed it up just a little by making little ones for each person, placing them on paper grape leaves, and putting a little spreader and crackers on each plate. It was a hit!

My other standby recipe is for chicken puffs, miniature profiteroles filled with chicken salad. I change up my chicken salad all the time. This time I minced some roasted red bell pepper for the salad, which turned it kind of pink - something I knew my niece would love!

We enjoyed Celestial Seasons' Tangerine-Orange Zinger iced tea with lunch. It was fruity and pretty - perfect with our meal.


For dessert, we had mini fruit tarts. This is the first time I've ever made them, but they were not as difficult or as time-consuming as I thought they might be. I used a Martha Stewart recipe for the pate sucre and for the pastry cream. The raspberries were just the right amount of tart-sweet and the blueberries were juicy and sweet, just right to top these little 4-bite morsels.


With our desserts, we had Twinings Lady Grey tea, a lighter, more floral version of Earl Grey. It was the first time we'd tried that tea - it was really delicious and Amy proclaimed it her favorite hot tea.


It was a wonderful tea party! I really love cooking for my family and friends, and this was no exception!


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The recipes:

Broccoli Bisque With Gremolata Garnish
Autumn 2008

By: Lucy Waverman

"Broccoli soup is much more tasty than you might give it credit for. It is full flavoured and interesting."

2 tbsp (25 mL) olive oil
3 leeks, white and light green parts only, sliced
1 head broccoli, cut into florets, stem peeled and roughly chopped, about 4½ cups (1.125 L)
½ cup (125 mL) peeled and chopped Yukon Gold potatoes
4 cups (1 L) chicken stock
¼ cup (50 mL) whipping cream
Salt and freshly ground pepper

Gremolata
¼ cup (50 mL) finely chopped parsley
1 tsp (5 mL) finely chopped garlic
2 tbsp (25 mL) grated lemon rind

1. Heat oil in a soup pot over medium heat. Add leeks and sauté for 3 minutes or until limp. Add broccoli and sauté another minute. Add potatoes and toss together. Pour in stock and bring to boil. Reduce heat to low, cover pot and simmer for 12 to 15 minutes or until broccoli and potatoes are very tender.

2. Using a hand blender, process vegetables until smooth. Add cream, bring to boil and season with salt and pepper to taste. Simmer for 5 minutes to amalgamate flavours.

3. Combine parsley, garlic and lemon rind in a mini chop or food processor. Process until well combined. Dot on top of soup before serving.

Serves 6

Source: http://www.lcbo.com/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID=3777

*****
Gazpacho

Prep Time: 1 hr 0 min

Inactive Prep Time: 0 min

Cook Time: 0 min

Level: 0

Serves: 3 quarts, 6 to 8 servings

• 2 pounds, about 10 Roma tomatoes, cored and chopped
• 1/2 red bell pepper, cored, seeded, and chopped
• 1 English cucumber, peeled, seeded, and chopped
• 2 medium celery stalks, chopped
• 1/2-cup fresh flat-leaf parsley leaves
• 1 tablespoon tomato paste
• 2 cups tomato juice
• 1/2 cup water
• 1/4 cup sherry wine vinegar
• 1 cup extra-virgin olive oil
• 3 tablespoons sugar
• 2 tablespoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 to 1 teaspoon cayenne pepper
• 1 teaspoon sweet paprika

In a large bowl, combine all the ingredients for the soup. Refrigerate for 1 hour. Transfer to a food processor and pulse until almost pureed, leaving a little texture. Season with salt and pepper. Return to bowl, cover, and refrigerate for 1 hour before serving. Prepare topping mixture. In a medium bowl, combine all the ingredients until well blended. Season with salt and pepper. Cover and refrigerate until needed. To serve: Ladle 10 to 12 ounces into chilled soup plates. On a large serving spoon, place 1/4 cup of the topping mixture, top with 2 shrimp, and garnish with a sprig of cilantro. Carefully place in the center of the plate of soup. Place a wedge of lime on the rim of the plate.

Topping mixture:

1/4 cup red bell pepper, cored, seeded, trimmed, and cut into 1/4 inch dice
1/4 cup yellow bell pepper, cored, seeded, trimmed, and cut into 1/4 inch dice
1/4 cup red onion, peeled, trimmed, and cut into 1/4 inch dice
1/4 cup cucumber, peeled, seeded, and cut into 1/4 inch dice
1/2 cup red and yellow pear tomatoes, coarsely chopped
3 ripe avocados, peeled, seeded, and cut into 1/2 inch dice
1 cup minced fresh cilantro leaves
1/4 cup fresh lime juice
Kosher salt
Freshly ground black pepper

Garnishes:

12 to 16 large shrimp, peeled, deveined, butterflied, poached, and chilled
6 to 8 sprigs fresh cilantro
6 to 8 wedges lime

Source: Wolfgang Puck's "Pizza, Pasta and More!", copyright 2000

*****Shrimp and Corn Bisque
(I omitted the shrimp this time.)

2 tablespoons olive oil
1 onion, very finely chopped
4 tablespoons butter
1/4 cup flour
3 cups fish stock (I used chicken stock this time since I omitted the shrimp.)
1 cup milk
1 cup peeled cooked small shrimps, deveined if necessary
1-1/2 cups corn kernels
1/2 teaspoon chopped fresh dill or thyme (I used basil as that was what I had on hand - it was wonderful!)
hot pepper sauce (I omitted)
1/2 cup light cream
salt
sprigs of fresh dill, to garnish (optional)

1. Heat the olive oil in a large heavy pan. Add the onion and cook over a low heat for 8 - 10 minutes until softened but not browned.
2. Meanwhile, melt the butter in a medium pan. Add the flour and cook for 1 - 2 minutes, stirring. Stir in the stock and milk, bring to a boil and cook for 5 - 6 minutes, stirring frequently.
3. Cut each shrimp into 2 or 3 pieces and add to the cooked onion with the corn and fresh herb(s). Cook for 2 - 3 minutes, then remove from the heat and set aside.
4. Add the sauce mixture to the shrimp and corn mixture, and mix well.
5. Remove 3 cups of the soup and puree in a blender or food processor (I used an immersion blender and pureed the whole batch.) Return the puree to the rest of the soup in the pan and stir well. Season with salt and hot pepper sauce to taste.
6. Add the cream and stir to blend. Heat the soup almost to boiling point, stirring frequently.
7. Divide into individual soup bowls and serve hot. Garnish with sprigs of dill.

Source: 400 Best Ever Soups, copyright 2005, 2006

*****

Brenda's Cheese Ball

2 8-ounce packages cream cheese, room tempreature

8-ounce can of crushed pineapple, drained well

1/4 cup minced red bell pepper

2 tablespoons minced onion

seasoning salt

Mix all ingredients well, seasoning to taste. Roll in chopped pecans.

*****

Profiteroles

1/2 cup water

1/4 cup butter

1/8 teaspoon salt

1/2 cup flour

2 eggs

Preheat oven to 350 F.

Bring water, butter and salt to a boil. Add flour all at once and stir with wooden spoon over low heat until mixture forms a ball and pulls away from sides of pan, 1 - 2 minutes. Remove from heat and mix in eggs, one at a time.

Spoon or pipe tablespoon full of dough onto parchment-lined baking sheet. Brush with egg wash (1 egg mixed with 1 teaspoon of water) or cream. Bake for 20 - 25 minutes, until golden. Remove from oven and pierce sides of profiteroles with tip of knife to release steam (this keeps the profiteroles crispier than if not pierced). When cool fill with sweet or savory fillings.

*****

Pate Sucre
Makes one 11-to 12-inch or two 8-to 9-inch or two 14-by-4-inch crusts

2 1/2 cups all-purpose flour

3 tablespoons sugar

1 cup (2 sticks) unsalted butter, chilled and cut into small pieces

2 large egg yolks

1/4 cup ice water

1. In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds.
2. In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
3. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

Source: www.marthastewart.com

Pastry Cream
Makes about 2 1/2 cups

2 cups whole milk

1/2 cup sugar

1/2 vanilla bean, split lengthwise, seeds scraped and reserved

Pinch of salt

4 large egg yolks

1/4 cup cornstarch

2 tablespoons unsalted butter, cut into 1/2-inch pieces

1. Bring milk, 1/4 cup sugar, vanilla bean and seeds, and salt to a simmer in a medium saucepan over medium heat.
2. Whisk egg yolks, cornstarch, and remaining 1/4 cup sugar in a medium bowl. Whisking, slowly pour about 1/2 cup of hot milk mixture into yolk mixture. Slowly add remaining milk mixture until incorporated. Pour mixture back into the saucepan, and cook over medium-high heat, whisking, until it begins to bubble in center and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove from heat; discard vanilla bean.
3. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add butter; beat on medium speed until butter has melted and mixture has cooled, about 5 minutes. Cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Refrigerate until cold, at least 2 hours or up to 2 days. Just before using, beat on low speed or whisk by hand until smooth.

Source: www.marthastewart.com

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Thank you again to the Jain and The Darling Bakers for scheduling another fun event!

Stuffed Shells

Another use for that cheese filling that I use for lasagna and manicotti - stuffed shells! When I made the sauce, I sliced up some Italian sausage that I had cooked with peppers and onions last night and served on homemade bread. After boiling the shells and making the sauce, I put the cheese filling into a resealable bag and snipped the corner so I could pipe the filling into the shells. I spread some of the sauce on the bottom of a baking pan, layered the stuffed shells, spooned a little sauce over the shells, then sprinkled grated mozzarella and parmigiana over the top and baked at 375 F. for 25 minutes, until the cheese was melted and a bit bubbly. Put a little sauce in the bottom of a shallow bowl and place three shells on top. Dinner is served!

Snack in Style - Artichoke Spread

I'm a bit laid up for a day or two - I had viscosupplementation injections in both knees this morning. I'm keeping my feet up and icing my knees to help with the "discomfort" (don't you love when doctors call it that??). But in an attempt not to be a slacker-blogger, I decided to pull something from my personal "archives". The first time I had this artichoke spread was last summer. It whizzes up easily in the food processor and is a wonderful combination of flavors. It makes a great hors d'ourve or anytime snack. This time, I rounded out the plate with tomatoes, basil, mini bocconcini, and olives seasoned with a little fresh, minced rosemary, crushed garlic, extra virgin olive oil and grated orange zest. A glass of Riesling complemented my little dinner perfectly!

Artichoke and Goat Cheese Spread with French Bread Crostini

1 can artichoke hearts, well drained
1 pound mild soft goat cheese, such as Montrachet
2 tablespoons olive oil
2 teaspoons freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
3/4 teaspoon minced garlic
1/2 roasted red bell pepper or pimiento
2 tablespoons chopped parsley leaves
2 tablespoons chopped fresh chives
1 tablespoon minced fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon crushed red pepper flakes
French Bread Crostini, recipe follows

In a food processor, add the artichoke hearts, goat cheese, olive oil, lemon juice, lemon zest, garlic, roasted bell pepper, parsley, chives, basil, salt, pepper and crushed red pepper and process until smooth and creamy. Taste and adjust the seasoning if necessary. Place in a nonreactive bowl and refrigerate until ready to serve, up to 2 days in advance. Serve with French Bread Crostini.

French Bread Crostini:
1 (18-inch) loaf French baguette or ficelle
1/2 cup extra-virgin olive oil
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 325°F.Cut bread into 1/4-inch round or oval slices and place on 1 large or 2 small baking sheets. Brush 1 side of each slice lightly with the olive oil, and lightly season with the salt and pepper. Bake until crisp and golden brown, 15 to 20 minutes. Remove from the oven and cool before serving. Yield: 20 to 30 crostinis

Source: Emeril LaGasse

Lasagna

I love Italian food. All kinds of Italian food. Spaghetti & meatballs. Osso buco. Veal Scallopine. Manicotti. And lasagna. I don't put meat in my lasagna. Or in the sauce I use to make lasagna. I've just recently come to realize how alien that seems to many people, but that's how my dear Mom always made it, so... I usually make a batch of meatballs and cook up some sweet Italian sausage on the side, garlic bread and a green salad to go with. One of my favorite meals!

Lasagna Cheese Filling

2 pounds ricotta
8 ounces mozzarella, cubed (plus additional for topping)
1/3 cup grated parmesan (plus additional for topping - Parmigiana Reggiano is my favorite)
2 eggs, beaten
1 tablespoon chopped parsley
1 teaspoon salt
1/4 teaspoon black pepper

Mix all ingredients.

Spread your favorite marinara sauce in the bottom of a 9-inch square baking dish. Layer lasagna noodles over sauce, then spread one-third of the ricotta mixture over the noodles. Repeat noodle/ricotta layering two more times. Over last layer of ricotta mixture, place another layer of noodles. Pour sauce over lasagna so that it completely covers last layer of noodles. Sprinkle shredded mozzarella and grated parmesan over top of sauce. Bake at 350 F. for 35 - 40 minutes, or until cheese is melted and bubbly.

Arancini di Riso

I love risotto. Absolutely love it. When it's made correctly, it's creamy and decadent. So, it's hard to imagine that I would ever have enough leftover to make these little delicacies. And it's a rare occasion that I would. I have actually had to make a batch specifically for arancini (and try to keep myself away from it in order for it to cool down enough to make them). This recipe of Giada deLaurentiis is well worth it. Crispy on the outside, tender and flavorful on the inside, with a little bit of fresh mozzarella as a nice little treat in the center. Leftovers never tasted THIS good!