Monday, February 25, 2008
Thursday, February 21, 2008
Wednesday, February 13, 2008
Monday, February 11, 2008
BBQ CHICKEN, SAUCE AND TOPPINGS
2 large fresh Chicken Breasts
1 cup BBQ Sauce
¼ cup Red Wine
½ cup BBQ Sauce (or my fave: use BBQ chicken juices, cooked down to a glaze)
½ cup Red Onion, sliced super-thin
2 large Tomatoes, sliced super-thin
6 oz. fresh Mozzarella, shredded
RED SAUCE AND TOPPINGS FOR GOAT CHEESE PIZZA
1 Tsp Olive Oil
1 clove Garlic, minced
¼ cup Red Wine
½ Tsp Basil
6 medium Crimini Mushrooms, sliced thinly
2 cups fresh Spinach, coarsely chopped
4 oz. fresh Goat Cheese, crumbled
4 oz. fresh Mozzarella, shredded
1 Tbsp Active Dry Yeast
1 cup Warm Water (105˚ to 115˚)
2-1/2 cups unbleached White Flour
2 Tbsp Olive Oil
1 Tsp Sugar
1 Tsp Salt
SLOW COOK THE BBQ CHICKEN
Mix BBQ Sauce and Red Wine in a small bowl. Add to a large cooking pot or slow cooker with Chicken. Cook on super-low heat for 1-3 hours. Do not open the cover for at least 1 hour, then test each hour for doneness. The Chicken should shred easily.
MAKE THE RED SAUCE FOR GOAT CHEESE PIZZA
Heat Olive Oil in small sauce pan, sauté Garlic until fragrant, about 1 minute. Add Red Wine, Basil. Simmer at least 15 minutes, an hour or longer if you have the time. Remove from heat.
MAKE THE CRUSTS
Combine Flour, Salt and Sugar in a small bowl. In another large bowl, dissolve Yeast in Water, then add Oil and dry ingredients. Stir dough until tough.
Turn out onto a lightly floured surface and knead until smooth and elastic, about 5-7 minutes. Place in oiled bowl. Cover and let rise until doubled, about 1-2 hours. (Note: my dough doesn’t rise all that much, but it rolls easy and tastes incredible anyway!)
Place Pizza Stone in oven and preheat to 450˚ F. Divide dough into two equal portions. Use a rolling pin to roll each into a 12-inch circle. Place each crust onto its own square of parchment paper on separate cutting boards. Pinch edges of crusts.
Spread ¼ cup of the remaining BBQ Sauce (or prepared BBQ glaze) onto first crust. Top with BBQ Chicken, Tomatoes, Red Onions, and Mozzarella. Use a pizza peel to slide parchment paper with crust onto pizza stone and bake each pizza in preheated oven for 15 minutes.
While the first pizza is in the oven, spread the Red Sauce evenly on the second crust. Lay out the Mushrooms, sprinkle on Spinach, Goat Cheese and Mozzarella.
Remove the first pizza and place on cutting board. Use the pizza peel to slide parchment paper with second crust onto pizza stone in oven. Bake for 12-13 minutes. Remove with pizza peel and place on another cutting board.
Slice each pizza into squares or triangles and enjoy!
Chef’s Notes: Shred a whole piece of Mozzarella just before topping the pizza. This produces a very fresh taste, as pre-shredded cheeses tend to lose some of their moisture and essence.
Saturday, February 9, 2008
Friday, February 8, 2008
Yesterday, I was inspired to make a dish from my new "Cooking Pleasures" magazine when I saw this recipe. I was also inspired to use ingredients already on hand, so I didn't have to make a wasteful trip to the market for one or two items! I used turkey instead of ground beef, added ground fennel seeds to replace sausage, and used one of our favorite cheeses, Handmade English Cheese with Sun-Dried Tomatoes, in place of Fontina. The result: a tangy, succulent meat loaf that was fine-textured and fit for serving to guests in the future! The truth is, it's almost impossible for me to make a recipe as written! Ron calls me his "custom" girl. So go ahead, experiment with your own version of this masterpiece.
STUFFED ITALIAN TURKEY MEAT LOAF
½ teaspoon plus 1 tablespoon extra-virgin olive oil
1 teaspoon fennel seeds
1 cup finely chopped onions
2 tablespoons minced garlic
1 cup bread crumbs
1/3 cup milk
1-1/2 lb. ground turkey
2 cups chopped fresh spinach
2 eggs, beaten
1/4 cup grated Parmigiano-Reggiano cheese
1 teaspoon pepper
3/4 teaspoon salt
2 oz. Handmade English cheese with sun-dried tomatoes, crumbled
1 tablespoon extra-virgin olive oil
1/4 cup chopped carrot
1/4 cup minced shallots
2 teaspoons minced garlic
1 (14.5-oz.) can tomato sauce
1/3 cup red wine
1/2 teaspoon basil
1/4 teaspoon salt
1/4 teaspoon pepper
1. Heat oven to 350°F. Heat ½ teaspoon olive oil in tiny pan over medium heat. Add fennel seeds and sauté 2-3 minutes until seeds turn brown but not burned. Remove from heat. Place a paper towel over a small plate and add seeds from pan, patting with towel to blot excess oil. Transfer seeds to mortar/pestle and grind thoroughly. Set aside.
2. Heat 1 tablespoon olive oil in skillet over medium heat. Add 2 tablespoons garlic; cook 30 seconds or until fragrant. Add onions, cook 4 minutes or until soft. Remove from heat.
3. Combine bread crumbs and milk in large bowl; let stand 15 minutes. When onion-garlic sauté is cool, gently combine all remaining meat loaf ingredients with bread crumbs.
4. Form half of the mixture into 9x9-inch baking pan. Arrange cheese in center of meat, leaving 1-inch border on edges. Cover with remaining meat mixture, seal edges.
5. Bake 1 hour to 1 hour 15 minutes or until internal temperature reaches 160°F. Let stand 10 minutes before slicing.6. Meanwhile, heat 1 tablespoon olive oil in medium saucepan over medium heat until hot. Cook carrot, shallots and 2 teaspoons garlic, uncovered, 6 to 10 minutes or until softened, stirring occasionally. Add red wine, basil, salt and pepper. Stir in tomato sauce; reduce heat to low. Simmer, covered, 10 minutes. Serve warm over meat loaf.
Chef’s Notes: I like to make all my red sauces in advance so they simmer for at least an hour, infusing all the tangy flavors together. Also, if you can’t get Handmade English cheese with sun-dried tomatoes, try substituting your favorite, Provolone, Fontina, or another cheese, and add in chopped sun-dried tomatoes!