Thursday, December 17, 2009
We got this recipe from Long Point Winery during the Cayuga Wine Trail Holiday Shopping Spree. It's really good and comforting, even though it's ugly to look at! Sometimes I make the chicken and onions on one day and the next day I finish the recipe.
Long Point's White Chicken Chili
4 (15 oz) cans of white beans, rinsed
2 lg onions, chopped
1 stick of butter
1/4 cup all purpose flour
1 3/4 cups chicken broth
2 1/4 cups light half and half
1 ts. Tabasco
2 ts. chili powder
2 ts. ground cumin
1/2 ts. salt
1/2 ts. pepper
2 (4 oz) cans of chopped mild green chilis
5 boneless, skinless chicken breasts (about 2 pounds)
some extra butter and oil to cook them in
1 1/2 cups shredded Monterey Jack cheese
1/2 cup sour cream
1. Heat skillet over moderately high heat and put some butter and oil in it. Meanwhile coat your chicken w/ salt, pepper and chili powder. Throw them in the skillet and leave them for about 5 minutes, or nicely browned, then flip them. Cook until they are done.
2. Remove chicken from the pan. When the chicken is cool enough to handle, shred it with your fingers or pulled apart with 2 forks. Set aside.
3. While waiting for the chicken to cool, cook the onion in the same pan with 2 TBSP. of butter until softened.
4. In a heavy pot, melt the remaining 6 TBSP of butter over moderately low heat. Gradually whisk in flour. Cook the roux and stir constantly for about 3 minutes.
5. Stir in the onions and gradually add the chicken broth and half and half, whisking the whole time. Bring mixture almost to a boil. Turn heat down to a simmer, stirring occasionally, 5 minutes or until thickened.
6. Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chilis, chicken and cheese and cook over moderately low heat, stirring occasionally for 20 minutes.
7. Add sour cream. May be served immediately but better on the second day.
8. Serve with the usual chili garnishes... cilantro, cheese, jalapenos, tomatoes, scallions etc.
Monday, November 30, 2009
Mrs. Celenza and her husband John,were very good friends of my Mother & Father In Law, Lena and Stan. My kids knew Mrs. Celenza as "the Hat Lady" because she always wore a very fashionable hat. She had hats in every color and style imaginable and they all looked good on her!
Mrs. Celenza always enjoys the company of others, always has a GREAT stories and Always had GREAT food!
Mrs. Celenza has written 3 or 4 cookbooks over the last 20 years. She sent us a box that had 5 copies of her latest book From The Table of Plenty ... Food for the Body, Manna for the Soul. These were to go to the 5 children of Lena and Stan. These are a collection of recipes from her childhood (Italian immigrants living in Brooklyn) and also her favorites that have lived on through the years. What I like best in this book are her stories of the holidays, parties etc. It has a few pics of my in laws in the book but also has the recipe for Superb Golden Crescents, which we call Uncle Stan's rolls. That recipe was from Lena's mother, Elizabeth Kosmach.
So, getting back to the Mushrooms AuGratin, these were delicious. I love garlic and mushrooms together. My picture doesn't do it justice as I forgot to take a picture of it when it came out of the oven. This picture is from this morning, straight out of the refrigerator in Tupperware!
MUSHROOM AU GRATIN
by Marion Celenza
3 lbs. white mushrooms, trimmed, cleaned and quartered
5-6 slices of white bread made into crumbs in the food processor
4-5 garlic cloves, minced
1/2 cup grated Romano Cheese
1/3 cup fresh parsley, chopped
Kosher salt and pepper to taste
1/4 cup olive oil
Par-boil mushrooms for 5 minutes and then drain. In a large bowl, combine bread crumbs, garlic, grated cheese, parsley, salt and pepper.
Form a layer of mushrooms on the bottom of a baking dish. Sprinkle with 1/4 of the bread crumb mixture. Drizzle 2 TBSP olive oil over the mix. Repeat the procedure 2 or 3 more times, finishing with the olive oil.
Roast mushroom casserole, uncovered, in a preheated oven @ 350 for 15 - 20 minutes or until lightly browned. Serves 8 or more.
Saturday, November 28, 2009
Turkey and Stuffing Egg Rolls
by Aaron McCargo Jr.
- 1 pound roasted turkey breast, skin removed and cut into small cubes
- Jazzed Up Stuffing, recipe follows
- 1 egg, beaten
- 1 tablespoon water
- 12 egg roll wrappers
- Gravy, for dipping, recipe follows
- Cranberry Dipping Sauce, for dipping, recipe follows
Preheat a deep-fryer to 375 degrees F.
In a large bowl add the turkey and the stuffing and mix to combine. In a small bowl, beat the egg with water to form an egg wash. Layout the egg roll wrappers and spoon 2 tablespoons of the turkey mixture onto each wrapper. Brush the edges of the wrappers with egg wash. Roll tightly, being sure to bring the sides together so the egg roll is tight. Before the final wrap, use some egg wash to seal. Set the finished egg rolls on a platter until ready to fry.
Fry the egg rolls, in batches, until golden brown and crispy, about 1 to 2 minutes. Remove the egg rolls to paper towels to drain. Allow to cool and arrange on a serving platter. Serve with warm Gravy and Cranberry Dipping Sauce.
Jazzed Up Stuffing:
- About 1 cup chicken stock
- 1 box prepared stuffing
- 1 tablespoon freshly chopped thyme leaves
- 1 tablespoon freshly chopped rosemary leaves
- 1 tablespoon freshly chopped sage leaves
In a large saucepan add the chicken stock and bring to a simmer over low heat. Remove from the heat and stir in the stuffing and the fresh herbs. Mix well.
- 3 tablespoons butter
- 1/4 cup finely diced onion
- 3 tablespoons all-purpose flour
- Pinch freshly cracked black pepper
- 1 tablespoon freshly chopped rosemary leaves
- 1 tablespoon freshly chopped parsley leaves
- 1 1/2 to 2 cups turkey stock
- Pinch salt
In a medium saucepan heat the butter over medium-high heat. Add the onion and saute until translucent. Reduce the heat and stir in the flour and pepper to make a roux. Add the herbs, turkey stock and salt. Simmer over low heat until the mixture thickens.
Cranberry Dipping Sauce:
- 2 cups frozen cranberries
- 1 cup frozen strawberries
- 1/2 cup sugar
- 1/4 cup orange juice
- Pinch cayenne pepper
In a medium saucepan, add the cranberries, strawberries, sugar and orange juice. Bring to a slight simmer over low heat. Cook until the cranberries pop, about 6 to 8 minutes. Add the cayenne pepper and simmer for an additional 4 to 5 minutes. Remove from the heat and allow to cool. Add to a blender and puree the sauce until velvety and smooth. Transfer to a serving bowl.
Cranberry Dipping Sauce... what a beautiful color it made!
Egg wash on the egg roll wrappers
Turkey and stuffing in the middle
roll up into an egg roll
Tuesday, October 27, 2009
SUBMITTED BY: Donna West "This dough makes wonderful dinner rolls but can also be used to make cinnamon rolls. Mixing it in your bread machine but bake the rolls in the oven. They're light, soft and sweet."
2 Hrs 20 Min
yield 16 rolls
1/2 cup warm milk
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened
Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 10 to 15 minutes, until golden.
Saturday, October 17, 2009
6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash ( I just cubed the whole thing without measuring)
3 cups water
4 cubes chicken bouillon (I used homemade chicken broth that was seasoned in the amt of the water)
1/2 teaspoon dried marjoram (didn't use)
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese (as recomended, I only use 4 oz, not 16!)
In a large saucepan, saute onions in margarine until tender. Add squash (I actually roasted mine 400 for 45 min. I then threw the cubes into the hot broth for 5 minutes), water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
Saturday, September 12, 2009
I sliced up 6 POUNDS (4 HUGE) of onions ......
The second thing I learned today was that you shouldn't put so many onions in too small of a pot. Mine was filled to the top and all it did was steam the onions. It took about 2 HOURS before they started to carmelize. CRAZY! I did add more onions than what was called for though.
I added the thyme from my garden... (I saw her use it on her show but it's not in the recipe)
I shredded some Emmentaler Cheese (like Swiss, one that Julia mentioned goes well with the soup)
I toasted the bread, then put the soup in the bowls, topped it with cheese and put it in the oven to melt the cheese. I didn't want to broil it because one of the soup crocks (we had 3 different kinds) didn't say it can go in the oven so I didn't want to push my luck.
(Paraphrased from Mastering the Art of French Cooking, Julia Child et al, Volume I)
Serves 6 - 8.
Bring the stock or bouillion to a boil and blend into the onions. Add wine, season to taste, and simmer partially covered 30 - 40 minutes, skimming occasionally. Correct seasoning. If not served immediately, return to a simmer before serving.
Bake the bread rounds on a baking sheet in a preheated 350º oven about 30 minutes, till hard and lightly browned, basting them with olive oil after 15 minutes, and then turning them and basting the other side. When baking is completed, rub each piece with a cut piece of the garlic. Spread one side of each piece with the grated cheese, dribble on a little olive oil and brown under the broiler. Add the hot bread rounds to the hot soup immediately before serving.
(Adapted from Mastering the Art of French Cooking, Julia Child et al, Volume I.)
Makes 2 - 3 quarts.
Add the celery, thyme, bay leaf, parsley, garlic, cloves, optional leeks and water to cover. Simmer partially covered 4 - 5 hours, skimming and degreasing occasionally, and adding more water if necessary. Strain through a fine sieve or cheesecloth and degrease before using.
Tuesday, September 1, 2009
Large raw zucchini, peeled and shredded (between 1.5-2 cups)2 eggs2 cups shredded mozzarella cheese (or pizza cheese*)
Preheat oven to 450 degrees.
Grease cookie sheet.
Peel and shred a large zucchini. Add egg and cheese, and mix well (I always use my hands). Spread the dough onto the pan evenly (watch the middle of the crust—it can be too thick) and bake for 12-15 minutes, or until the crust is cooked. Let cool.Makes a large crust (14")Nutritional Information:Calories: 785 Carbohydrates: 9 Fiber: 0 Net carbohydrate: 9 Fat: 49 g Protein: 75 g
For the Taco Pizza
Layer, in the following order:Pizza sauce mixed with Picante/Salsa
I didn't realize it when we picked the date (August 29th) for this feast but today is the anniversary of when Hurricane Katrine hit New Orleans. What a perfect day to honor the people and part of what makes them special.
On the menu...
Corn & Crab Soup
Alyssa made the Gumbo.
Making the roux is the toughest part. You need to stir that stuff for like an HOUR before it gets to the proper color! Talk about a labor of love!
Corn Bread in my favorite cast iron pan.
I have to say... I was very impressed with our efforts. It was a lot of work but everyone enjoyed themselves and had a great food experience. Most of the kids had never had this kind of foods so it was great to have them try them. I think my favorites were the Gumbo and the Shrimp Etouffee. YUM!!! Good times!!
SHRIMP ETOUFEE (or Crawfish)
½ pound butter
¼ cup flour
1 cup green onions, chopped
1 cup yellow onion, chopped
2 garlic cloves, minced
½ cup green pepper, chopped
½ cup celery, chopped
1 bay leaf
¼ teaspoon thyme
1 teaspoon basil
8 oz. tomato sauce
½ teaspoon white pepper
2 teaspoons salt
1 tblsp. Worcestershire
Tabasco to taste
2 cups water
2 pounds Shrimp (1 kilo)
1 tablespoon lemon juice
1 tblsp. grated lemon rind
¼ cup minced parsley
2 tablespoons cognac
1. Make a walnut-colored roux with ¼ cup butter and flour.
2. Add green onions, yellow onions, garlic, green pepper, celery, bay leaf, thyme, basil and the rest of the butter. Sauté uncovered, over medium flame for 30 minutes.
3. Add tomato sauce, white pepper, salt, Worcestershire, Tabasco and water. Bring to a boil.
4. Reduce heat and simmer slowly, uncovered, for 1 hour. Stir occasionally.
5. After 1 hour, turn off fire.
6. Immediately add shrimp, lemon juice, lemon rind, parsley and cognac.
7. Serve over white rice or with French bread.
Best if made the day before or early in the morning. Cover & refrigerate. Reheat quickly, without boiling.
1 1/3 cups Flour
2/3 cups Cornmeal (yellow)
2/3 cups Sugar
½ cups Corn Flour (use ¼ Cup Flour and ¼ Cup Cornmeal)
5 teaspoons baking powder
½ teaspoon salt
1 1/3 cups Milk
5 tablespoons unsalted Butter, melted
1 Egg, beaten
In large bowl, mix Flour, Cornmeal, Sugar, Corn Flour (see note), Baking Powder, and Salt. Mix well, breaking up any lumps.
2. In another bowl, combine the Milk, Butter and Egg.
3. Add the wet ingredients to the dry ingredients, blend just until mixed and large lumps are dissolved. Do not overbeat.
4. For Bread: Pour into a greased pan and bake at 350 F until golden brown, about 55 minutes.
For Muffins: Spoon mixture into 12 greased muffin cups. Bake at 350 F until golden brown, about 45 minutes
Red Beans & Rice
1 pound dried red beans
1 meaty ham bone
1 ¾ quarts water (enough to cover ham bone)
3 cups chopped Bermuda onion
1 bunch green onions, chopped
1 cup parsley, chopped
2 large cloves garlic, crushed
1 Tablespoon salt
Dash red pepper
1 teaspoon black pepper
½ teaspoon sugar
¼ teaspoon oregano
¼ teaspoon thyme leaves
1 Tablespoon Worcestershire sauce
½ (8 oz.) can tomato sauce
Seasoned salt to taste
Soak beans overnight in water to cover. Drain. Cook beans and ham bone in water slowly for 3 hours. Add all ingredients except seasoned salt. Cook slowly for 1 ½ hours. Cool. Reheat and simmer for 1 hour. Add seasoned salt to taste. Served over cooked rice. Serves 8.
The other recipes will be added when I have more time!
Thursday, August 13, 2009
Wednesday, August 12, 2009
Friday, July 17, 2009
Recipe courtesy Aaron McCargo Jr.
4 to 6 servings
Canola oil, for frying
2 tablespoons olive oil
1 (3 to 4-pound) store-bought rotisserie chicken (I used my leftover chicken from a roast)
1/4 cup diced red pepper
1/4 cup diced green pepper
1/2 cup diced onion
1 jalapeno seeded and diced
1 tablespoon minced garlic
1 teaspoon granulated chicken bouillon
Salt and freshly ground black pepper
3 tablespoons panko bread crumbs
Chipotle Mayo, recipe follows
1 pint store-bought tabbouleh salad
4 to 6 Portuguese rolls, split
1 cup all-purpose flour
Salt and freshly ground black pepper
3 eggs, beaten
2 cups panko bread crumbs, in shallow dish
Preheat a deep-fryer with canola oil to 350 degrees F.
Pick the chicken from the bones and add to a large bowl. Set aside.
In a medium saute pan over medium-high heat, add the 2 tablespoons of olive oil. Add the peppers, onions, jalapenos, and garlic and cook until slightly caramelized. Stir in the bouillon and cayenne and season with salt and pepper, to taste.
Place pepper and onion mixture, picked chicken, egg and bread crumbs into a food processor and pulse until well incorporated and slightly chunky. Form chicken mixture into burger-size patties. Put the flour into a shallow dish and season with salt and pepper. Put the eggs and bread crumbs into separate shallow dishes. Bread the patties by dredging into the seasoned flour, then the eggs and finally through the bread crumbs. Transfer to a platter.
Fry the patties until crispy and golden, 1 to 2 minutes. Spread Chipotle Mayo on both sides of the Portuguese rolls. Add the chicken patties to the bottom of the rolls and top with a good spoonful of tabbouleh. Cover with the roll tops and serve.
1 cup mayonnaise
1 lemon, juiced
1 teaspoon minced garlic
2 Chipotle Peppers in Adobo Sauce, minced
Pinch kosher salt
Pinch cracked black pepper
1 teaspoon chopped garlic
Saturday, July 11, 2009
1/4 cup rice wine vinegar
2 tablespoons Dijon mustard
1 large clove garlic, minced
Big pinch of salt
Black pepper, to taste
2/3 cup extra-virgin olive oil
2 medium zucchini, thinly sliced lengthwise
1 medium yellow pepper, halved lengthwise, seeded
2 tablespoons olive oil
Ground black pepper and salt, to taste
2 tablespoons salt for pasta water
1 pound medium pasta shells
1 pound cooked shrimp, halved lengthwise
8 ounces cherry tomatoes, halved
3/4 cup coarsely chopped, pitted Kalamata olives
1 cup crumbled feta cheese
1/2 small red onion, cut into small dice
2 teaspoons dried oregano
To make the vinaigrette, whisk together the first five ingredients, then slowly whisk in the oil for a thick consistency. Pour into a jar with a tight-fitting lid to transport it to the picnic.
Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with olive oil, salt and pepper, and arrange on a large baking sheet with sides. Broil eight to 10 minutes, until spotty brown, turning zucchini slices and pepper halves once. Set aside in a large bowl to cool, then cut into bite-sized pieces.
Bring 1 gallon of water and 2 Tbs. of salt to boil. Add pasta; boil using package times, until just tender. Drain thoroughly (do not rinse) and dump onto the baking sheet. Set aside to cool.
Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or a gallon-sized zipper bag (can be refrigerated for several hours). To serve, add dressing; toss to coat.
Saturday, July 4, 2009
I thought that was a great idea! So I made it and think it turned out GREAT!!!!
Warm Bacon & Spinach and Pasta Salad
6 slices of bacon, chopped
1 small onion, chopped
1 cup shredded carrots
1/2 knorr chicken bouillon cube (I actually used chicken stock)
1 TBSP cider vinegar
6 oz Muller's Savory Collection Roasted Garlic & Herb Rotelle, cooked and drained ** they don't make this pasta anymore so you'll need to find another brand OR add one packet of Lipton Garlic & Herb soup mix to the simmering bouillon.
4 oz fresh spinach, torn into bite size pieces
1. In a large skillet, cook bacon until browned. Drain bacon on paper towels; set aside. Pour off all but 3 TBSP of the drippings.
2. Add onion, and carrots to the drippings; stirring frequestly, cook 4 minutes. Add 1/3 cup of water and bouillon cube; bring to a boil; stirring. Reduce heat and simmer for 2 minutes. Stir in vinegar.
3. In a large bowl combine pasta and spinach. Add carrot mixture and bacon; toss to coat. Makes
4 servings Prep time: 15 minutes
Tuesday, June 30, 2009
2 tablespoons sesame seeds
6 tablespoons butter or margarine
1 medium onion, chopped
4 garlic cloves, minced
1 cup strong brewed coffee
1 cup soy sauce
2 tablespoons white vinegar
2 tablespoons Worcestershire sauce
2 pounds boneless beef top sirloin steak, cut 1 inch thick
In a skillet, toast sesame seeds in butter. Add onion and garlic; saute until tender. In a bowl, combine the coffee, soy sauce, vinegar, Worcestershire sauce and sesame seed mixture. Pour half into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade.
Drain and discard marinade from steak. Grill steak, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Warm reserved marinade and serve with steak.
Friday, June 26, 2009
Sunday, June 21, 2009
Recipe courtesy Tyler Florence
Inactive Prep Time:
3 hr 0 min
6 hr 15 min
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt
Cider-Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Pan drippings from the pork
Pickle spears, for serving
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.
1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions (white and green parts), chopped
1 fresh red chile, sliced
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon cider vinegar
1 lemon, juiced
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper
Monday, April 13, 2009
SUBMITTED BY: Patricia Kitts
30 spears fresh asparagus, trimmed
1/4 teaspoon pepper
15 bacon strips, halved lengthwise
Place asparagus on a sheet of waxed paper; coat with nonstick cooking spray. Sprinkle with pepper; turn to coat. Wrap a bacon piece around each spear. Grill, uncovered, over medium-low heat for 8-12 minutes or until bacon is crisp, turning occasionally.
OR place in a 450 degree oven for 15-20 minutes
PJ and Stan's Creations
I didn't make her topping though. Instead, I cut up a bunch of toppings, onions, mushrooms, peppers, mozzarella cheese, tomatoes, parmesian etc and let everyone make their own pizza. I followed the advice of a reviewer and made the crust ahead of time and when cooled, put them in a ziplock bag to take with us. I also didn't use Chili Oil.
This is Alyssa's creation!These are soooo easy to make. The crust is delicious... thin and crispy. I will definately be making these again. We even made a foccachia bread type of thing out of some of the dough, topping it with the toppings. DELICIOUS!
Grilled Pizzettas with Parmigiano, Prosciutto and Arugula and with Taleggio and Puttanesca
Recipe courtesy Anne Burrell
Inactive Prep Time:
about 6 pizzas
5 to 6 Fresno chile peppers, roughly chopped
1 1/2 cups extra-virgin olive oil
For the dough:
1/2 cup warm tap water
1 1/2 teaspoons dry yeast
1/2 teaspoon sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
For the toppings: (I didn't use these)
1/2 pound Parmigiano-Reggiano, shaved thin
1/2-pound Taleggio cheese, rind removed and chopped
1/4 pound prosciutto, sliced thin
2 cups baby arugula
2 plum tomatoes, diced
1/4 cup pitted gaeta olives, sliced
2 tablespoons capers
Pinch red pepper flakes
Extra-virgin olive oil
Chili-infused oil, for garnish
Chopped chives, for garnish
For the Chile Oil: *(I didn't make this)
In a small saucepan, bring chiles and oil to a simmer. Remove from heat and let peppers steep in oil at least 1 hour.
To make the dough:
In a small bowl add the warm (this activates the yeast. If the water is too hot the yeast will die and if the water is too cold the yeast will not activate) tap water add the dry yeast and the sugar and stir to combine. Let sit for 15 minutes. The top of the water will bubble and it will smell very yeasty, this is what you want.
In a large mixing bowl, combine the flour and the salt. Make a well in the center of the flour and add the olive oil and the yeast/water mixture. Using a fork gradually stir the flour into the yeast/water mix. Once most of the flour has combined, turn the dough out to a smooth clean work surface and use your hands to knead the dough to a smooth consistency.
Return the dough to the mixing bowl, cover with plastic wrap and set in a warm place for at least 1 hour or until the dough has doubled in size.
Preheat oven to 425 degrees F and preheat grill to medium-high heat. *It was pouring outside so instead of going outside to the grill, I used a pan that I have that has raised grill marks. I'm sure any pan would work fine though.
To make Pizzettas:
Brush and oil grill to remove any crud and clean.
Portion the dough into golf ball size rounds. Using a rolling pin, roll each dough into a rectangle, I like irregular shapes. If not using the dough right away, wrap each one in plastic wrap and reserve until ready to use. If using the dough right away grill each dough on both sides so there are grill marks and the dough is stiff and crisp. (THIS IS WHERE I STOPPED, let cool and put in a ziplock bag)
After everyone puts the toppings of choice on their pizzas, place them in the oven, 425, for 3-4 minutes until cheese melts and toppings are heated.
Below are the toppings that Anne makes:
For the puttanesca topping: (I didn't make this)
In a small bowl, mix together the tomatoes, olives, capers, red pepper flakes and season with salt and a drizzle of olive oil, set aside.
Top some of the dough with shaved Parmigiano and the other with Taleggio.
Top the Taleggio pizzas with the tomato mixture.
Place pizzas in oven until cheese melts, about 3 to 4 minutes. Immediately when the Parmesan pizzas come out of the oven, arrange prosciutto slices on top and then top with the arugula and drizzle with spicy chile oil. Cut pizzas into pieces and serve immediately garnished with chives.