Game Day

Tomato & Basil Pizza

November 12, 2012

Tomato & Basil Pizza

You can substitute unbleached flour for semolina flour. The best way to put the pizzas in the oven is with a pizza peel which is a flat, shovel like tool. Prepare the pizza on the peel and with a firm flick of the wrist, slide the pizza onto a preheated pizza pan.

INGREDIENTS

For The Dough:

1 Cup Water (About 110° F)

1/2 Teaspoon Sugar

1 Envelope Active Dry Yeast – 2 1/4 Teaspoons

1 Tablespoon Olive Oil

Olive Oil For The Bowl & Brushing

1 1/2 Cup Unbleached Flour Plus More For Working

1 Cup Semolina Flour Plus More For Dusting

2 Teaspoons Kosher Salt

For The Sauce:

28 Ounces Whole Peeled Plum Tomatoes With Juice

3 Minced Garlic Cloves

2 Tablespoons Olive Oil

2 Chopped Shallots

1/2 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

For The Toppings

12 Ounces Sliced Fresh Mozzarella Cheese

1 Sliced Tomato

1 Cup Pitted Olives

2 Tablespoons Freshly Grated Parmesan Cheese

1/2 Teaspoon Freshly Ground Pepper

12 Fresh Basil Leaves

To make the dough, pour the water into a bowl.  Add the sugar and yeast.  Stir until the yeast has dissolved.  Let the yeast mixture stand for five minutes until foamy.  Add the oil, flours and salt.  Mix with an electric mixer until all of the ingredients are combined.  Transfer the dough to a lightly floured surface and knead a few times with floured hands until smooth and elastic.  Transfer the dough to a large oiled bowl and turn to coat.  Cover with plastic wrap and let rise in a warm, draft free, place for about 3 hours and the dough has doubled in size.  You can also let the dough rise in the refrigerator overnight if you wish. 

To make the sauce, place the tomatoes in a food processor or blender and pulse until smooth.  Set aside.  Put the garlic and oil into a saucepan and cook over a medium high heat for 40 seconds or until the garlic sizzles.  Add the shallots and cook for 1 minute.  Add the tomatoes, salt and pepper.  Reduce the heat to a medium low.  Simmer for 30 minutes.  Stir occasionally.  Remove from the heat and let cool slightly.  The sauce may be refrigerated in an airtight container for up to 3 days. 

Preheat your oven to 450 F.  Preheat a pizza pan.  Punch down the dough and transfer to a floured work surface.  Divide the dough in half.  Set half of the dough aside and cover with plastic wrap.  Roll out the remaining dough to 12 inches round.  You will want your dough to be 1/4 to 1/2 inch thick.  Sprinkle the pizza peel with semolina flour and place the rolled dough on top.  Brush the top of the dough lightly with olive oil.  Spread with 1/2 cup sauce, leaving a 1/2 inch border. Top with half of the sliced tomatoes and basil. Top with half of the mozzarella.  Sprinkle with 1 tablespoon Parmesan and season with pepper. 

Slide the pizza onto the heated pan in the oven.  Bake for 10 to 12 minutes until the dough is golden and the cheese is bubbling.  Meanwhile repeat the process with the remaining dough.  Let each pizza cool slightly.  Cut into slices and serve.  Makes 2 pizzas. 

Gingerbread Rice Krispie Treats

November 9, 2012

Gingerbread Rice Krispie Treats

Here’s a fall twist on Rice Krispie Treats.  The gingerbread marshmallows are what give these treats a nice gingerbread taste without being too overpowering.  If you can’t find the gingerbread marshmallows at your local grocery store you can order them from Amazon.  My Gingerbread Rice Krispie Treats are sticky to make, but you’ll have fun licking your fingers!

INGREDIENTS

1/4 Cup Butter

1 (10 ounces – approx 40) package Gingerbread Marshmallows

6 Cups Rice Krispie Cereal

In a large saucepan, melt 1/4 cup butter over low heat.  Next, add the gingerbread marshmallows and continue to stir until the marshmallows have completely melted.  Remove from heat and stir in the cereal – coating them well with the melted marshmallow mixture.  Using a silicone spatula, press the mixture evenly into a 13x9x2 inch pan which has been greased or lined with parchment paper.  Cut into squares when the mixture cools.  Makes approximately 24 squares. 

No Bake Chocolate Peanut Butter Bars

October 31, 2012

No Bake Chocolate Peanut Butter Bars

Make this excellent treat for Halloween today!  If you are fan of peanut butter and chocolate then you and your little goblins will surely love my No Bake Chocolate Peanut Butter Bars. 

INGREDIENTS

10 Tablespoons Softened Butter

1 Teaspoon Kosher Salt

1 Cup Peanut Butter

1/2 Cup Unbleached Flour

1 1/2 Cups Powdered Sugar

8 Ounces Coarsely Chopped Semi-Sweet Chocolate

Line an 8inch square baking pan with parchment paper and set aside.  In a large size bowl beat together the peanut butter, butter, kosher salt, flour and powdered sugar.  Beat for 4 minutes while stopping to scrape down the sides occasionally.  Spread the mixture into the baking pan and press down to spread evenly as well as compacting it.  In a double boiler melt the chocolate.  If you don’t have a double boiler then bring a pot of water to a simmer and place the chocolate into a heatproof bowl.  Put the bowl over the pot of simmering water and cook until the chocolate is completely melted.  Pour the chocolate into the pan over the peanut butter mixture and spread evenly.  Let cool to room temperature and then put into the fridge for 2 hours.  Remove from the fridge and cut into bars.  Makes 18 bars.

Loin of Lamb

October 30, 2012

Loin of Lamb

Lamb is so easy to make and is always delicious.  Serve with a salad and mashed potatoes and you’ve got a great meal for any day of the week. 

INGREDIENTS

1 Pound Tied Boneless Lamb Loin

2 Rosemary Sprigs

1 Tablespoon Kosher Salt

1 Tablespoon Freshly Ground Pepper

1 Tablespoon Olive Oil

Preheat your oven to 425° F.  Tie the rosemary sprigs to the lamb and sprinkle with the salt and pepper.  In a large heavy pan heat the olive oil over a medium high heat.  When the olive oil is hot put the lamb loin in the pan fat side down.  Be careful to not let the olive oil smoke.  Brown the lamb for 10 minutes making sure that you brown on all sides.  Place the lamb loin on a roasting pan and put in the oven for 10 minutes.  Remove from the oven and let sit for 8 minutes.  Carve the lamb loin into 1 inch slices.  Transfer to a serving platter.  Serves 2

Hurricane Fudge

October 29, 2012

Hurricane Fudge

Today is the perfect day to make fudge that is if you still have power.  Since most of us are stuck inside these next couple of days while Hurricane Sandy makes her way through our communities why not try out this easy fudge recipe.  Hunker down and eat fudge!

INGREDIENTS

2 Cups Sugar

2/3 Cup Evaporated Milk

12 Regular Size Marshmallows

1/2 Cup Unsalted Butter

1/8 Teaspoon Kosher Salt

8 Ounces Semisweet Chocolate Chips

1 Cup Chopped Nuts – Optional

1 Teaspoon Vanilla Extract

Prepare an 8×8 inch pan by greasing with butter.  Set aside.  In a large size saucepan combine the sugar, evaporated milk, marshmallows, butter and salt.  Cook over a medium heat and stir constantly until the mixture is bubbly.  Boil and stir for 6 minutes.  Remove from the heat and stir in the chocolate chips.  Stir until completely melted.  Add the chopped nuts, if you are using nuts, and the vanilla.  Spread into the greased pan and place in the fridge for 5 hours.  Remove from the fridge and cut into squares.  Makes about 2 dozen pieces of fudge. 

Chocolate Cupcakes

October 27, 2012

Chocolate Cupcakes

If you’re going to a Halloween party this weekend and need to bring a dessert here is a great portable dessert that everyone will love.  Even after Halloween these cupcakes are an excellent “go to” dessert for home or potlucks.

INGREDIENTS

2 Cups Unbleached Flour

2 Teaspoons Baking Powder

2 Teaspoons Baking Soda

1 Teaspoon Kosher Salt

2 Cups Sugar

2 Cups Water

8 Tablespoons Unsalted Butter

4 Ounces Chopped Unsweetened Chocolate

1 Teaspoon Vanilla Extract

2 Large Eggs

Frosting

Preheat your oven to 350° F.  In a large size bowl combine the flour, baking powder, baking soda and kosher salt.  Set aside.  In a medium size saucepan combine the sugar and water and cook over a medium high heat until the sugar and water are dissolved.  Add the chocolate and butter to the sugar mixture.  As soon as the chocolate melts add the vanilla and turn off the heat.  Pour the mixture into a large bowl and beat on medium with a mixer for 3 minutes.  Add the eggs one at a time to the mixture and beat for 30 seconds after each egg.  Add the flour mixture to the chocolate mixture 1/2 cup at a time making sure to thoroughly combine.  Line your cupcake pan with cupcake liners of your choice.  If it is Halloween use Halloween themed liners.  Pour the batter 3/4 of the way into the cupcake liners. Place the cupcake pan on the middle rack of your oven and bake for 14 minutes.  Make sure not to overcook the cupcakes.  Remove from the oven and cool on a wire rack for 10 minutes before removing the cupcakes from the pan.  Remove the cupcakes and cool completely before frosting. Frost and decorate if you like. Makes 12

 

Frosting

INGREDIENTS

1/2 Cup Shortening

1/2 Cup Softened Unsalted Butter

1/2 Teaspoon Vanilla Extract

5 Cups Powdered Sugar

4 Tablespoons Half & Half or Whole Milk

In a large size bowl place the shortening and butter.  Beat on medium for 1 minute with a mixer.  Add the vanilla and continue to mix.  Add the powdered sugar one cup at a time while beating on low.  After adding the cups of sugar drizzle a bit of the half & half or whole milk.  Continue alternating the powdered sugar and half & half until the texture becomes fluffy.  You may not need all of the powdered sugar. Frost your cupcakes and refrigerate any leftover frosting. 

Double Dutch Brownies

October 9, 2012

Double Dutch Brownies

Melted chocolate and chocolate chips make these Double Dutch Brownies doubly delicious.  They are a real treat!

INGREDIENTS

1 1/2 Cups Sugar

2/3 Cups Butter

1/4 Cup Water

4 Cups Semisweet Chocolate Chips – Divided

4 Eggs

3 Teaspoons Vanilla Extract

1 1/2 Cups Unbleached Flour

1/2 Teaspoon Baking Soda

1/2 Teaspoon Kosher Salt

Chocolate Frosting (Optional)

Preheat your oven to 325° F.  In a large size heavy saucepan combine the sugar, butter and water.  Bring to a boil and stir constantly.  Remove from the heat and stir in 2 cups of chocolate chips.  Cook until the chocolate chips have melted.  Set aside.  In a large size bowl mix together the eggs and vanilla extract.  Slowly pour the melted chocolate mixture into the egg mixture.  In another large size bowl combine the flour, baking soda and salt.  Slowly add the flour mixture to the chocolate mixture.  Add the remaining chocolate chips.  Grease a 13×9 inch baking pan or line it with parchment paper.  Pour the batter into the prepared pan and bake for 35 minutes.  Remove from the oven and let cool completely on a wire rack.  When cooled either frost with chocolate frosting or just cut into squares.  YUM!!  Makes 3 dozen 

Pumpkin Bread

October 7, 2012

Pumpkin Bread

Fall is pumpkin time and baking it into bread is a great way to cook with it.  My pumpkin bread is moist and delicious.  Feel free to leave out the raisins or walnuts if you want. 

INGREDIENTS

1 Cup Dark Brown Sugar

1/4 Cup Sugar

1 Cup Canned Pumpkin

1/2 Cup Vegetable Oil

3 Eggs

2 Cups Unbleached Flour

1 Teaspoon Baking Soda

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Nutmeg

1/2 Teaspoon Cinnamon

1/4 Teaspoon Ground Ginger

1/4 Cup Milk

1 Cup Raisins (Optional)

1 Cup Chopped Walnuts (Optional)

Preheat your oven to 350° F.  Grease two 9×5 inch loaf pans.  In a large size mixing bowl combine the sugars, oil and eggs.  Beat until smooth.  Stir in the pumpkin, milk, ginger, nutmeg and cinnamon.  In a medium size bowl combine the flour, salt and baking soda.  Add the wet ingredients to the dry ingredients.  Stir in the raisins and nuts.  Pour into the greased loaf pans and bake for 1 hour and 15 minutes.  When done remove from the oven and cool on a wire rack. Remove from the pans by turn the pans over.  Slice when completely cool.  Makes 2 loaves. 

 

French Dip Sandwiches With Cheese

October 6, 2012

French Dip Sandwiches With Cheese

Sandwiches are more about choosing good ingredients than about mastering complicated techniques. 

INGREDIENTS

1 Large Sliced Onion

2 Cloves Minced Garlic

1 Tablespoon Butter

14 Ounces Beef Broth

1/2 Teaspoon Thyme

1/4 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

12 Ounces Cooked & Thinly Sliced Roast Beef

8 Pieces Provolone Cheese

4 French Rolls Split

Preheat your broiler.  In a large saucepan cook the onion and garlic in the hot butter until tender.  Stir in the broth, thyme, salt and pepper.  Bring to a boil and then reduce the heat.  Simmer for 15 minutes.  Add the beef and return to boiling.  Reduce the heat and simmer for another 10 minutes.  Remove the beef and the onion from the broth mixture.  Arrange the beef and onion on the French rolls.  Place two pieces of provolone cheese on top of each sandwich and place on a broiler pan.  Broil 4 inches from the heat for 1 minute or until the cheese has melted.  Remove from the oven and place the tops on the sandwiches.  Pour the beef broth into 4 small bowls for dipping.  Makes 4 sandwiches.

Green Onion Meat Loaf

September 22, 2012

Green Onion Meat Loaf

The weather is getting more and more fall like.  This is when I like to make a tasty meat loaf.  My Green Onion Meat Loaf is a great weekend meal as well as making weekday sandwiches from the leftovers. 

INGREDIENTS

2 Beaten Eggs

1/2 Cup Bread Crumbs

1 Large Bunch Chopped Green Onions

5 Tablespoons Ketchup

1 Tablespoon Dijon Mustard

1 Tablespoon Worcestershire Sauce

5 Minced Garlic Cloves

1 Pound Ground Sirloin

1/2  Pound Ground Veal

1/2  Pound Ground Sweet Italian Sausage

1/2 Cup Ketchup

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1 Tablespoon Dried Parsley

Preheat your oven to 350° F.  In a large bowl combine the eggs, bread crumbs, green onions, kosher salt, pepper, 1 tablespoon mustard, Worcestershire sauce, garlic and 5 tablespoons ketchup.  Add the ground sirloin, veal and sweet Italian sausage.  Mix well and then lightly pat the mixture into a 9×5 inch loaf pan.  For the glaze pour the1/2 cup ketchup over the top and scatter the dried parsley over the top of the meat loaf.  Bake the meat loaf for 90 minutes.  Remove from the oven and let stand for 10 minutes.  Use two spatulas to transfer the meat loaf to a serving platter.  Cut into 8 slices.  Serve with mashed potatoes.  Serves 8

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