yield: Makes 10 servings
Active time: 10 min Start to finish: 2 1/4 hr
There seem to be two schools of thought concerning cranberry relish. Some people just like to...
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Ingredients
* 1 navel orange
* 1 (12-oz) bag fresh cranberries
* 1/2 cup sugar
* 1/8 teaspoon cinnamon
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Preparation
Finely grate 2 teaspoons zest from orange. Cut away and discard peel and pith from orange, then cut sections free from membranes.
Pulse cranberries with zest, orange sections, sugar, and cinnamon in a food processor until finely chopped. Chill, covered, at least 2 hours to allow flavors to develop.
Cooks' note: • Relish can be chilled up to 3 days.
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Read More http://www.epicurious.com/recipes/food/views/Cranberry-Orange-Relish-105756#ixzz169B1fibU
Tuesday, November 23, 2010
Monday, November 22, 2010
Wild Rice Dressing Recipe
101 cookbooks
If you can't find dried cranberries, use fresh ones and add 2-3 tablespoons of sugar to the mix. It's just as good.
Ingredients
* 2 cups wild rice, cooked, or 1 cup (one box) uncooked
* Salt
* 3/4 pound mushrooms, sliced
* 3 celery stalks, chopped
* 1 medium yellow or white onion, chopped
* 5 Tbsp unsalted butter
* 1 cup walnuts
* 1 1/2 cups dried cranberries
* 1-2 Tbsp fresh sage, minced
* 4 cups bread croutons
* 2 cups chicken, vegetable or turkey stock
Method
1 Bring a large pot of salted water to a boil, then add the wild rice. Cover, turn the heat to low and simmer until the rice is tender, about 25 minutes or so.
2 Preheat the oven to 350°F.
3 As the rice is cooking, heat a large sauté pan on high for 1 minute. Add the mushrooms and shake the pan a little so they don't stick. Dry sauté the mushrooms, stirring often, until the release their water. When most of the water has burned off, sprinkle salt over the mushrooms, add 3 Tbsp of the butter, onion and celery and toss to combine. Sauté for 4-5 minutes, stirring often.
4 Drain the rice when it is tender (most of the grains will have split by then) and add the rice to the sauté pan. Turn off the heat and add the sage, croutons, dried cranberries and walnuts. Sprinkle a little more salt over everything. Stir to combine.
5 Put the dressing into a large, oven-proof pot with a lid and dot with the remaining butter. Add the chicken stock, cover and bake for 45 minutes. If you want, take the cover off for the last 15 minutes to brown the top.
Serves 6-8 as a side dish.
If you can't find dried cranberries, use fresh ones and add 2-3 tablespoons of sugar to the mix. It's just as good.
Ingredients
* 2 cups wild rice, cooked, or 1 cup (one box) uncooked
* Salt
* 3/4 pound mushrooms, sliced
* 3 celery stalks, chopped
* 1 medium yellow or white onion, chopped
* 5 Tbsp unsalted butter
* 1 cup walnuts
* 1 1/2 cups dried cranberries
* 1-2 Tbsp fresh sage, minced
* 4 cups bread croutons
* 2 cups chicken, vegetable or turkey stock
Method
1 Bring a large pot of salted water to a boil, then add the wild rice. Cover, turn the heat to low and simmer until the rice is tender, about 25 minutes or so.
2 Preheat the oven to 350°F.
3 As the rice is cooking, heat a large sauté pan on high for 1 minute. Add the mushrooms and shake the pan a little so they don't stick. Dry sauté the mushrooms, stirring often, until the release their water. When most of the water has burned off, sprinkle salt over the mushrooms, add 3 Tbsp of the butter, onion and celery and toss to combine. Sauté for 4-5 minutes, stirring often.
4 Drain the rice when it is tender (most of the grains will have split by then) and add the rice to the sauté pan. Turn off the heat and add the sage, croutons, dried cranberries and walnuts. Sprinkle a little more salt over everything. Stir to combine.
5 Put the dressing into a large, oven-proof pot with a lid and dot with the remaining butter. Add the chicken stock, cover and bake for 45 minutes. If you want, take the cover off for the last 15 minutes to brown the top.
Serves 6-8 as a side dish.
Maple-Glazed Yams with Pecan Topping Recipe
101 cookbooks
Ingredients
* 3 lbs of yams (red-skinned sweet potatoes), peeled, cut into 1/4 inch rounds
* 1/2 cup maple syrup
* Salt
* 1 teaspoon orange zest (optional)
* 6 Tbsp chilled butter, cut into 1/2 inch pieces
* 1/3 cup brown sugar, packed
* 1 1/2 cups pecans
Method
1 Preheat the oven to 400°F. Heat a large pot of salted water (add a tablespoon of salt for every two quarts of water) until boiling. Add the yam rounds. Cook the yams until the water starts to simmer again, about 4 minutes. Remove from heat, drain, then rinse in cold water.
2 Butter a baking dish. Arrange the yam rounds in the baking dish, overlapping the pieces, layering the yam rounds to fill up the dish. Sprinkle each layer liberally with salt. Sprinkle the yam rounds with orange zest if using. Pour maple syrup over yams. Dot with 2 Tbsp of the butter. Cover with aluminum foil and bake until yams are almost tender, about 20 minutes.
3 Put 3/4 cup pecans in a blender or spice grinder and grind into a coarse meal. Coarsely chop the other 3/4 cup of pecans.
4 Mix the ground pecans and brown sugar together in a medium bowl. Using your fingers, mix in the remaining 4 Tbsp of butter until the mixture resembles a coarse meal. Mix in the chopped pecans.
5 Sprinkle the pecan mixture over the yams. Bake the yams, uncovered, until the topping browns, about 15 minutes.
Serves 6-8 as a side dish.
Ingredients
* 3 lbs of yams (red-skinned sweet potatoes), peeled, cut into 1/4 inch rounds
* 1/2 cup maple syrup
* Salt
* 1 teaspoon orange zest (optional)
* 6 Tbsp chilled butter, cut into 1/2 inch pieces
* 1/3 cup brown sugar, packed
* 1 1/2 cups pecans
Method
1 Preheat the oven to 400°F. Heat a large pot of salted water (add a tablespoon of salt for every two quarts of water) until boiling. Add the yam rounds. Cook the yams until the water starts to simmer again, about 4 minutes. Remove from heat, drain, then rinse in cold water.
2 Butter a baking dish. Arrange the yam rounds in the baking dish, overlapping the pieces, layering the yam rounds to fill up the dish. Sprinkle each layer liberally with salt. Sprinkle the yam rounds with orange zest if using. Pour maple syrup over yams. Dot with 2 Tbsp of the butter. Cover with aluminum foil and bake until yams are almost tender, about 20 minutes.
3 Put 3/4 cup pecans in a blender or spice grinder and grind into a coarse meal. Coarsely chop the other 3/4 cup of pecans.
4 Mix the ground pecans and brown sugar together in a medium bowl. Using your fingers, mix in the remaining 4 Tbsp of butter until the mixture resembles a coarse meal. Mix in the chopped pecans.
5 Sprinkle the pecan mixture over the yams. Bake the yams, uncovered, until the topping browns, about 15 minutes.
Serves 6-8 as a side dish.
Saturday, November 20, 2010
Biscotti di festa tutti frutti
from Cucina Viansa cookbook we got in atlanta at a wine store on peachtree. made this for a dinner party and it was a wonderful ending with coffee and port. easy too. soon after the party i went to nashville for ruthie's baptism, and willo liked them too.
1/4 c butter, rm temp
1 cup sugar
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
4 eggs
1/2 t. vanilla extract
1/4 t. almond extract
2 1/4 c flour
1 1/2 t aniseseed
1/2 t. fennel seed
1 c dried, sweetened cranberries
3/4 c shelled pistachios
1/2 c dried apricots
Beat the butter for abt 30 seconds. add the sugar, baking powder, soda and salt and beat til combined. beat in 3 of the eggs, the vanilla and almond. beat in as much of the flour as you can with the mixer, stir in the remaining, the seeds, fruits and nuts by hand. transfer dough to a lightly floured surface, roll into a ball, cover and refridgerate several hours or till firm enough to handle.
Preheat over to 350. Divide the dough in 2 equal portions. shape each into a log 12 inches long and 1 1/2 inches in diameter. place the logs at least 3 inches apartm on a greased baking sheet. pat down each log to 3/4 inch thickneed. beat the fourth egg w 1 T. water for an egg wash. brush logs with egg, bake 25 to 30 minutes or till light golden brown. remove and cool for 1 hour.
reduce over to 325. transfer biscotti logs to a cutting board and slice in 1/2 in thick diagonal slices. place the slices on baking sheet and bake 5 min. turn over and bake another 5. makes approx 48.
1/4 c butter, rm temp
1 cup sugar
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
4 eggs
1/2 t. vanilla extract
1/4 t. almond extract
2 1/4 c flour
1 1/2 t aniseseed
1/2 t. fennel seed
1 c dried, sweetened cranberries
3/4 c shelled pistachios
1/2 c dried apricots
Beat the butter for abt 30 seconds. add the sugar, baking powder, soda and salt and beat til combined. beat in 3 of the eggs, the vanilla and almond. beat in as much of the flour as you can with the mixer, stir in the remaining, the seeds, fruits and nuts by hand. transfer dough to a lightly floured surface, roll into a ball, cover and refridgerate several hours or till firm enough to handle.
Preheat over to 350. Divide the dough in 2 equal portions. shape each into a log 12 inches long and 1 1/2 inches in diameter. place the logs at least 3 inches apartm on a greased baking sheet. pat down each log to 3/4 inch thickneed. beat the fourth egg w 1 T. water for an egg wash. brush logs with egg, bake 25 to 30 minutes or till light golden brown. remove and cool for 1 hour.
reduce over to 325. transfer biscotti logs to a cutting board and slice in 1/2 in thick diagonal slices. place the slices on baking sheet and bake 5 min. turn over and bake another 5. makes approx 48.
dave turner's chicken wings
4lbs chicken wings- rinsed and fat trimmed off
4 large zip lock bags
2 bottles of Trappys hot sauce
2 bottles of Zesty Italian dressing
1T spoon cayenne pepper-per bag
Put cleaned wings in bags 1 LB per bag
Pour marinade into each bag and refrigerate for at least 24 hrs. 48 hours is better. Slow cook on outdoor grill, about 1 hours. Best wings ever!
4 large zip lock bags
2 bottles of Trappys hot sauce
2 bottles of Zesty Italian dressing
1T spoon cayenne pepper-per bag
Put cleaned wings in bags 1 LB per bag
Pour marinade into each bag and refrigerate for at least 24 hrs. 48 hours is better. Slow cook on outdoor grill, about 1 hours. Best wings ever!
Monday, November 15, 2010
Sauerbraten
Venison Sauerbraten Recipe
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You can of course use beef for this recipe; brisket or a chuck roast would be good, and you could also use London broil or tri-tip.
Ingredients
* 3-4 pound roast of venison (or beef chuck)
* 1 bottle of red wine
* 1/2 cup red wine vinegar
* 2 cups water
* 1 Tbsp black peppercorns
* 1 Tbsp juniper berries
* 1 Tbsp mustard seed
* 6-8 cloves
* 3-5 bay leaves
* 1 Tbsp dried thyme
* 2 celery stalks, chopped
* 2 carrots, peeled and chopped
* 1 medium onion, chopped
* 1/4 cup melted butter or olive oil
* 8 ginger snap cookies
* 3 Tbsp butter
* 2 Tbsp flour
* Salt
Method
1 Bring marinade ingredients -- wine, vinegar, water, peppercorns, juniper, mustard, cloves, bay leaves, thyme, celery, carrots and onion -- to a boil and turn off the heat. Allow to cool. Submerge the venison in the marinade and let it sit in the fridge for at least 24 hours, and up to 5 days. Three days is a good length of time. When you are ready to cook, take the roast out of the marinade and salt it well. Set it aside for 15-20 minutes or so.
2 Preheat the oven to 275 degrees. Actually, 225 is a better temperature, but the roast can take up to 8 hours to properly cook then; this is what I do at home on weekends. At 275 degrees, the roast will probably take about 5 hours to cook. You can go up to 300 degrees – a typical venison roast will be ready in 3 1/2 hours at this temperature – but you will get gray, not pink, meat. It will still taste good, though.
3 Now you have an optional step: You can, if you choose, brown the venison in butter or oil. I chose not to because if you then simmer the venison at a low enough temperature, it will remain pink all the way through. If you brown the outside, you will get a gray ring around the edge of the venison when you cut into it. Either way is fine.
4 Pour the marinade into a pot and bring it to a boil. Pour it into a Dutch oven or other lidded pot and place the venison inside. Cover and put in the oven. If the venison is not submerged by the marinade, turn the roast over every hour. This is also a good way to test for doneness – you want the roast to almost be falling apart. When the roast is done, take it out of the pot and coat it with some of the 1/4 cup olive oil or melted butter. Reserve the rest of the oil or butter for later. Wrap it in foil.
5 Now you make the sauerbraten sauce – and sauerbraten is all about the sauce. Strain the cooking liquid through a fine-meshed sieve into a bowl. Take the 8 ginger snap cookies and pulverize them in a blender. You want it to look like a rough meal or coarse flour.
6 In a medium-sized pot, melt 3 tablespoons of butter over medium-high heat. When it is frothing and totally melted, whisk in 2 tablespoons flour. Cook until it is the color of coffee-and-cream, stirring often. Slowly whisk in the cooking liquid, one cup at a time. The mixture will turn to clay at first, then loosen into a silky sauce. Taste for salt – it will probably need it – and add enough to your taste.
7 Whisk in 4 tablespoons of the pulverized ginger snaps. They will not dissolve completely at first, but keep stirring and they will disappear. Taste the sauce. Add another tablespoon of ginger snaps if you want, or add a tablespoon of sugar. The sauce should taste sour, warm (a pumpkin pie sort of spicy warm) and a little zippy and sweet.
8 To serve, slice the roast into 1/4 inch thick slices. Venison can be dry – it has zero fat – so one trick I do is to coat each slice in melted butter before I serve it. You’ll need about 1/2 stick melted to do this trick. Serve with lots of sauce, some braised onions, and either mashed potatoes, egg noodles, or spaetzle. A hearty red wine would be an ideal match here, as would a dark, malty beer.
Serves 6-8
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You can of course use beef for this recipe; brisket or a chuck roast would be good, and you could also use London broil or tri-tip.
Ingredients
* 3-4 pound roast of venison (or beef chuck)
* 1 bottle of red wine
* 1/2 cup red wine vinegar
* 2 cups water
* 1 Tbsp black peppercorns
* 1 Tbsp juniper berries
* 1 Tbsp mustard seed
* 6-8 cloves
* 3-5 bay leaves
* 1 Tbsp dried thyme
* 2 celery stalks, chopped
* 2 carrots, peeled and chopped
* 1 medium onion, chopped
* 1/4 cup melted butter or olive oil
* 8 ginger snap cookies
* 3 Tbsp butter
* 2 Tbsp flour
* Salt
Method
1 Bring marinade ingredients -- wine, vinegar, water, peppercorns, juniper, mustard, cloves, bay leaves, thyme, celery, carrots and onion -- to a boil and turn off the heat. Allow to cool. Submerge the venison in the marinade and let it sit in the fridge for at least 24 hours, and up to 5 days. Three days is a good length of time. When you are ready to cook, take the roast out of the marinade and salt it well. Set it aside for 15-20 minutes or so.
2 Preheat the oven to 275 degrees. Actually, 225 is a better temperature, but the roast can take up to 8 hours to properly cook then; this is what I do at home on weekends. At 275 degrees, the roast will probably take about 5 hours to cook. You can go up to 300 degrees – a typical venison roast will be ready in 3 1/2 hours at this temperature – but you will get gray, not pink, meat. It will still taste good, though.
3 Now you have an optional step: You can, if you choose, brown the venison in butter or oil. I chose not to because if you then simmer the venison at a low enough temperature, it will remain pink all the way through. If you brown the outside, you will get a gray ring around the edge of the venison when you cut into it. Either way is fine.
4 Pour the marinade into a pot and bring it to a boil. Pour it into a Dutch oven or other lidded pot and place the venison inside. Cover and put in the oven. If the venison is not submerged by the marinade, turn the roast over every hour. This is also a good way to test for doneness – you want the roast to almost be falling apart. When the roast is done, take it out of the pot and coat it with some of the 1/4 cup olive oil or melted butter. Reserve the rest of the oil or butter for later. Wrap it in foil.
5 Now you make the sauerbraten sauce – and sauerbraten is all about the sauce. Strain the cooking liquid through a fine-meshed sieve into a bowl. Take the 8 ginger snap cookies and pulverize them in a blender. You want it to look like a rough meal or coarse flour.
6 In a medium-sized pot, melt 3 tablespoons of butter over medium-high heat. When it is frothing and totally melted, whisk in 2 tablespoons flour. Cook until it is the color of coffee-and-cream, stirring often. Slowly whisk in the cooking liquid, one cup at a time. The mixture will turn to clay at first, then loosen into a silky sauce. Taste for salt – it will probably need it – and add enough to your taste.
7 Whisk in 4 tablespoons of the pulverized ginger snaps. They will not dissolve completely at first, but keep stirring and they will disappear. Taste the sauce. Add another tablespoon of ginger snaps if you want, or add a tablespoon of sugar. The sauce should taste sour, warm (a pumpkin pie sort of spicy warm) and a little zippy and sweet.
8 To serve, slice the roast into 1/4 inch thick slices. Venison can be dry – it has zero fat – so one trick I do is to coat each slice in melted butter before I serve it. You’ll need about 1/2 stick melted to do this trick. Serve with lots of sauce, some braised onions, and either mashed potatoes, egg noodles, or spaetzle. A hearty red wine would be an ideal match here, as would a dark, malty beer.
Serves 6-8
Oatmeal Muffins with Raisins, Dates, and Walnuts
Feel free to switch out the walnuts for pecans, the raisins for cranberries or candied ginger, and so on.
Ingredients
* 1 cup of rolled oats
* 1 cup of all-purpose flour
* 1/2 cup brown sugar, packed
* 1/2 teaspoon of salt
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon of cinnamon
* 1/4 cup of finely chopped walnuts, toasted
* 1/3 cup of raisins
* 1/3 cup of chopped dates
* 1 stick of butter, melted and cooled
* 1 cup of buttermilk
* 1/2 teaspoon vanilla extract
* 1 large egg, beaten
Method
1 Preheat the oven to 400°F and grease a twelve-slot muffin tin or line the slots with paper baking cups.
2 Mix together the rolled oats, flour, brown sugar, salt, baking soda, baking powder, walnuts, dates, and raisins. In a separate bowl mix together the buttermilk, egg, vanilla extract, and butter.
3 Pour the wet ingredients into the dry mixture and stir together. Be sure not to over-stir as that will cause the muffins to develop too many gluten bonds. It should be thick and gloppy. About 10 seconds of stirring should do; just enough to barely bring the ingredients together. Scoop into prepared muffin tray and bake for 20 minutes or until a toothpick comes out clean. Cool in the tray for a minute or two before transferring to a wire rack to cool completely.
Makes 12 muffins
Ingredients
* 1 cup of rolled oats
* 1 cup of all-purpose flour
* 1/2 cup brown sugar, packed
* 1/2 teaspoon of salt
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon of cinnamon
* 1/4 cup of finely chopped walnuts, toasted
* 1/3 cup of raisins
* 1/3 cup of chopped dates
* 1 stick of butter, melted and cooled
* 1 cup of buttermilk
* 1/2 teaspoon vanilla extract
* 1 large egg, beaten
Method
1 Preheat the oven to 400°F and grease a twelve-slot muffin tin or line the slots with paper baking cups.
2 Mix together the rolled oats, flour, brown sugar, salt, baking soda, baking powder, walnuts, dates, and raisins. In a separate bowl mix together the buttermilk, egg, vanilla extract, and butter.
3 Pour the wet ingredients into the dry mixture and stir together. Be sure not to over-stir as that will cause the muffins to develop too many gluten bonds. It should be thick and gloppy. About 10 seconds of stirring should do; just enough to barely bring the ingredients together. Scoop into prepared muffin tray and bake for 20 minutes or until a toothpick comes out clean. Cool in the tray for a minute or two before transferring to a wire rack to cool completely.
Makes 12 muffins
Sunday, November 14, 2010
Cyndy's Salsa
I live in the southwest and we love our Salsa's (and taco's!). My
contribution is a fast and easy salsa recipe. Make it to your own spec's if
you like it more/less spicy.
Step One: in a small pot boil 8 green serrano chili's in just enough water
to cover them until they take on a white-ish tinge. While boiling:
In a blender combine:
3 cans tomato sauce
Tablespoon (or more) garlic salt
4 or 5 cloves of garlic
1 or 2 fresh jalapeño's (to taste, but remember that it gets hotter the
longer it sits)
4 serrano's (to taste, 4 will be pretty hot)
Blend all together, taste. Add more of the above until you get it the way
you like it. Freeze the 4 extra serrano's for next time.
After you complete blending add two large fists full of chopped cilantro,
stems and all. (chopping it prior will reduce the time you need to pulse.)
PULSE the cilantro into the salsa. Blending will cause your salsa to turn
green and look yucky so PULSE only.
I have another salsa recipe that involves green tomato's and avocado's if
anyone is interested!
Ole! Cyndy McGuire, Tucson Arizona
*I have to give credit to my wonderful sister in law, Karen Henry for this
great fast recipe!
contribution is a fast and easy salsa recipe. Make it to your own spec's if
you like it more/less spicy.
Step One: in a small pot boil 8 green serrano chili's in just enough water
to cover them until they take on a white-ish tinge. While boiling:
In a blender combine:
3 cans tomato sauce
Tablespoon (or more) garlic salt
4 or 5 cloves of garlic
1 or 2 fresh jalapeño's (to taste, but remember that it gets hotter the
longer it sits)
4 serrano's (to taste, 4 will be pretty hot)
Blend all together, taste. Add more of the above until you get it the way
you like it. Freeze the 4 extra serrano's for next time.
After you complete blending add two large fists full of chopped cilantro,
stems and all. (chopping it prior will reduce the time you need to pulse.)
PULSE the cilantro into the salsa. Blending will cause your salsa to turn
green and look yucky so PULSE only.
I have another salsa recipe that involves green tomato's and avocado's if
anyone is interested!
Ole! Cyndy McGuire, Tucson Arizona
*I have to give credit to my wonderful sister in law, Karen Henry for this
great fast recipe!
Winter Pasta
I used penne here, but you can substitute whatever pasta you like. Spinach can be substituted for the kale if you like as well.
4 cloves of garlic, peeled
4 small shallots, peeled
1 small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well
1/3 cup / 80 ml extra virgin olive oil
1/3 cup / 2 oz goat cheese, plus more for topping
2 tablespoons + hot pasta water
fine grain sea salt & freshly ground black pepper
fresh lemon juice - optional
12 oz / 340 g dried penne pasta
fresh thyme - and thyme flowers
Bring a large pot of water to a boil. Salt the boiling water generously, and add the garlic and shallots. Boil for 2-3 minutes, stir in the kale and cook for another ten seconds. Don't overcook. Working quickly, use a slotted spoon or strainer to fish the greens, garlic, and shallots from the water. Use a food processor to puree the ingredients along with the olive oil and goat cheese. Add a couple tablespoons of hot pasta water if needed to thin things out if needed. Then season with a touch of salt and plenty of black pepper. Taste. Depending on your goat cheese, you might need a little extra acidic oomph if your sauce is a bit flat. If so, add fresh lemon juice a bit at a time until you're happy with it the sauce. Set aside.
Reheat the pot of water and boil the pasta per package instructions. Drain and toss immediately with the green sauce. Serve topped with a few pinches of fresh thyme, and more crumbled goat cheese.
Serves 4-6.
4 cloves of garlic, peeled
4 small shallots, peeled
1 small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well
1/3 cup / 80 ml extra virgin olive oil
1/3 cup / 2 oz goat cheese, plus more for topping
2 tablespoons + hot pasta water
fine grain sea salt & freshly ground black pepper
fresh lemon juice - optional
12 oz / 340 g dried penne pasta
fresh thyme - and thyme flowers
Bring a large pot of water to a boil. Salt the boiling water generously, and add the garlic and shallots. Boil for 2-3 minutes, stir in the kale and cook for another ten seconds. Don't overcook. Working quickly, use a slotted spoon or strainer to fish the greens, garlic, and shallots from the water. Use a food processor to puree the ingredients along with the olive oil and goat cheese. Add a couple tablespoons of hot pasta water if needed to thin things out if needed. Then season with a touch of salt and plenty of black pepper. Taste. Depending on your goat cheese, you might need a little extra acidic oomph if your sauce is a bit flat. If so, add fresh lemon juice a bit at a time until you're happy with it the sauce. Set aside.
Reheat the pot of water and boil the pasta per package instructions. Drain and toss immediately with the green sauce. Serve topped with a few pinches of fresh thyme, and more crumbled goat cheese.
Serves 4-6.
pizza dough from smitten kitchen
Makes enough for one small, thin crust pizza. Double it if you like your pizza thick and bready.
1 1/2 cups flour (can replace up to half of this with whole wheat flour)
1 teaspoon salt
3/4 teaspoon active dry yeast
1/2 cup lukewarm water (may need up to 1 or 2 tablespoons more)
1 tablespoon olive oil
Stir dry ingredients, including yeast, in a large bowl. Add water and olive oil, stirring mixture into as close to a ball as you can. Dump all clumps and floury bits onto a lightly floured surface and knead everything into a homogeneous ball.
If you are finding this step difficult, one of the best tricks I picked up from my bread-making class is to simply pause. Leave the dough in a lightly-floured spot, put the empty bowl upside-down on top of it and come back in 2 to 5 minutes, at which point you will find the dough a lot more lovable.
Knead it for just a minute or two. Lightly oil the bowl (a spritz of cooking spray perfectly does the trick) where you had mixed it — one-bowl recipe! — dump the dough in, turn it over so all sides are coated, cover it in plastic wrap and leave it undisturbed for an hour or two, until it has doubled in size.
Dump it back on the floured counter (yup, I leave mine messy), and gently press the air out of the dough with the palm of your hands. Fold the piece into an approximate ball shape, and let it sit under that plastic wrap for 20 more minutes.
Sprinkle a pizza stone or baking sheet with cornmeal and preheat your oven to its top temperature. Roll out the pizza, toss on whatever topping and seasonings you like. (I always err on the side of skimpy with toppings so to not weight down the dough too much, or if I have multiple toppings, to keep them very thinly sliced.)
Bake it for about 10 minutes until it’s lightly blistered and impossible to resist.
1 1/2 cups flour (can replace up to half of this with whole wheat flour)
1 teaspoon salt
3/4 teaspoon active dry yeast
1/2 cup lukewarm water (may need up to 1 or 2 tablespoons more)
1 tablespoon olive oil
Stir dry ingredients, including yeast, in a large bowl. Add water and olive oil, stirring mixture into as close to a ball as you can. Dump all clumps and floury bits onto a lightly floured surface and knead everything into a homogeneous ball.
If you are finding this step difficult, one of the best tricks I picked up from my bread-making class is to simply pause. Leave the dough in a lightly-floured spot, put the empty bowl upside-down on top of it and come back in 2 to 5 minutes, at which point you will find the dough a lot more lovable.
Knead it for just a minute or two. Lightly oil the bowl (a spritz of cooking spray perfectly does the trick) where you had mixed it — one-bowl recipe! — dump the dough in, turn it over so all sides are coated, cover it in plastic wrap and leave it undisturbed for an hour or two, until it has doubled in size.
Dump it back on the floured counter (yup, I leave mine messy), and gently press the air out of the dough with the palm of your hands. Fold the piece into an approximate ball shape, and let it sit under that plastic wrap for 20 more minutes.
Sprinkle a pizza stone or baking sheet with cornmeal and preheat your oven to its top temperature. Roll out the pizza, toss on whatever topping and seasonings you like. (I always err on the side of skimpy with toppings so to not weight down the dough too much, or if I have multiple toppings, to keep them very thinly sliced.)
Bake it for about 10 minutes until it’s lightly blistered and impossible to resist.
Pizza Dough from Heidi
January 30, 2006 |
I wanted a dough that was on the thin side, crunched a bit as you bit into it, with minimal cardboard factor. And I knew I was not interested in a chewy, bready, or deep-dish type crust.
One day I noticed a copy of Peter Reinhart's Bread Baker's Apprentice on a bookshelf near the prep area. the book contained an interesting (and meticulous) description of how to make just the sort of pizza I was after. The dough Peter uses for his Napoletana pizza in this book is rooted in a delayed-fermentation method - different from the other techniques I had tried up to that point.
I'm just going to leave you with the dough recipe. It's up to you to play around with the toppings. The best advice I can give you is to take it easy with the toppings (guys, I'm talking to you) - a little goes a long way here. My favorite is a simple pizza margherita with the bright red sauce from my book, a few torn up bocconcini cow's millk mozzerella balls, and a few pinches of salt on the front end before placing the pizza in the oven. When the pizza comes out of the oven, I give it a quick dusting of grated Parmesan, a tiny drizzle of artisan-quality virgin olive oil, and a bit of basil cut into a chiffonade.
As far as oven temperatures go - I have great results at 450 degrees WITH a pizza stone. Why not 500 or 550 degrees? I've tried higher temperature in the past, but my oven begins to quake and quiver at those temps, and the cornmeal that inevitable gets left on the pizza stone ends up smoking pretty badly.
Peter Reinhart's Napoletana Pizza Dough Recipe
Heidi notes: Peter's recipe says the olive (or vegetable oil) is optional. I use it every time - always olive oil
4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) olive oil (optional)
1 3/4 cups (14 ounces) water, ice cold (40°F)
Semolina flour OR cornmeal for dusting
1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.
2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.
3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)
4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Before letting the dough rest at room temperature for 2 hours, dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Now let rest for 2 hours.
5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Heat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss as shown on page 208. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn't as effective as the toss method.
7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other top- pings, remembering that the best pizzas are topped with a less-is-more philosophy. The American "kitchen sink" approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.
8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.
9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.
Makes six 6-ounce pizza crusts.
from The Bread Baker's Apprentice by Peter Reinhart (Ten Speed Press) - reprinted with permission
I wanted a dough that was on the thin side, crunched a bit as you bit into it, with minimal cardboard factor. And I knew I was not interested in a chewy, bready, or deep-dish type crust.
One day I noticed a copy of Peter Reinhart's Bread Baker's Apprentice on a bookshelf near the prep area. the book contained an interesting (and meticulous) description of how to make just the sort of pizza I was after. The dough Peter uses for his Napoletana pizza in this book is rooted in a delayed-fermentation method - different from the other techniques I had tried up to that point.
I'm just going to leave you with the dough recipe. It's up to you to play around with the toppings. The best advice I can give you is to take it easy with the toppings (guys, I'm talking to you) - a little goes a long way here. My favorite is a simple pizza margherita with the bright red sauce from my book, a few torn up bocconcini cow's millk mozzerella balls, and a few pinches of salt on the front end before placing the pizza in the oven. When the pizza comes out of the oven, I give it a quick dusting of grated Parmesan, a tiny drizzle of artisan-quality virgin olive oil, and a bit of basil cut into a chiffonade.
As far as oven temperatures go - I have great results at 450 degrees WITH a pizza stone. Why not 500 or 550 degrees? I've tried higher temperature in the past, but my oven begins to quake and quiver at those temps, and the cornmeal that inevitable gets left on the pizza stone ends up smoking pretty badly.
Peter Reinhart's Napoletana Pizza Dough Recipe
Heidi notes: Peter's recipe says the olive (or vegetable oil) is optional. I use it every time - always olive oil
4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) olive oil (optional)
1 3/4 cups (14 ounces) water, ice cold (40°F)
Semolina flour OR cornmeal for dusting
1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.
2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.
3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)
4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Before letting the dough rest at room temperature for 2 hours, dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Now let rest for 2 hours.
5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Heat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss as shown on page 208. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn't as effective as the toss method.
7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other top- pings, remembering that the best pizzas are topped with a less-is-more philosophy. The American "kitchen sink" approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.
8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.
9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.
Makes six 6-ounce pizza crusts.
from The Bread Baker's Apprentice by Peter Reinhart (Ten Speed Press) - reprinted with permission
Lemony Brussels Sprout Slaw
The Minimalist: Vegetables for Thanksgiving, Served Natural and Raw (November 17, 2010)
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
1/4 cup olive oil
1 1/2 pounds brussels sprouts, trimmed and shredded
1 medium Granny Smith or other tart apple, peeled, cored and diced or shredded
1 large shallot, chopped
Salt and freshly ground black pepper
1/4 cup chopped fresh mint leaves.
1. To make the dressing, whisk together the mayonnaise, mustard, lemon juice and zest in a small bowl. Add the oil a little at a time, whisking all the while.
2. Combine the brussels sprouts, apple and shallot and toss with the dressing. Sprinkle with salt and plenty of black pepper and refrigerate until ready to serve. (It’s best to let the slaw rest for an hour or so to allow the flavors to mellow; the sprouts will also soften a bit and exude some juice. You can let it sit longer, for up to 24 hours, if you like. Drain the slaw before continuing.) Just before serving, toss with the mint.
Yield: 8 servings.
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
1/4 cup olive oil
1 1/2 pounds brussels sprouts, trimmed and shredded
1 medium Granny Smith or other tart apple, peeled, cored and diced or shredded
1 large shallot, chopped
Salt and freshly ground black pepper
1/4 cup chopped fresh mint leaves.
1. To make the dressing, whisk together the mayonnaise, mustard, lemon juice and zest in a small bowl. Add the oil a little at a time, whisking all the while.
2. Combine the brussels sprouts, apple and shallot and toss with the dressing. Sprinkle with salt and plenty of black pepper and refrigerate until ready to serve. (It’s best to let the slaw rest for an hour or so to allow the flavors to mellow; the sprouts will also soften a bit and exude some juice. You can let it sit longer, for up to 24 hours, if you like. Drain the slaw before continuing.) Just before serving, toss with the mint.
Yield: 8 servings.
Beet Carpaccio
The Minimalist: Vegetables for Thanksgiving, Served Natural and Raw (November 17, 2010)
2 pounds beets (about 4 large)
Salt and freshly ground black pepper
4 cups arugula, watercress, mâche or other flavorful greens
2 tablespoons olive oil, or more if you like
1/2 cup shaved Parmesan cheese
1 lemon, cut into wedges.
Peel the beets and slice them as thinly as possible with a mandoline or the slicing blade of a food processor. Spread the beet slices in a thin layer on a serving platter. Sprinkle with salt and pepper, then top with the greens. Sprinkle with more salt and pepper and drizzle with the oil. Scatter the shaved Parmesan on top and serve with the lemon wedges.
Yield: 4 to 6 servings.
A version of this recipe appeared in print on November 17, 2010, on page D2 of the New York edition.
2 pounds beets (about 4 large)
Salt and freshly ground black pepper
4 cups arugula, watercress, mâche or other flavorful greens
2 tablespoons olive oil, or more if you like
1/2 cup shaved Parmesan cheese
1 lemon, cut into wedges.
Peel the beets and slice them as thinly as possible with a mandoline or the slicing blade of a food processor. Spread the beet slices in a thin layer on a serving platter. Sprinkle with salt and pepper, then top with the greens. Sprinkle with more salt and pepper and drizzle with the oil. Scatter the shaved Parmesan on top and serve with the lemon wedges.
Yield: 4 to 6 servings.
A version of this recipe appeared in print on November 17, 2010, on page D2 of the New York edition.
Raw Butternut Squash Salad With Raisins and Ginger
Published: November 12, 2010
The Minimalist: Vegetables for Thanksgiving, Served Natural and Raw (November 17, 2010)
1 butternut squash (about 1 1/2 pounds), peeled, seeded and grated
1/2 cup raisins
1/4 cup vegetable oil
1 to 2 tablespoons sherry vinegar, or to taste
1 tablespoon minced fresh ginger
Salt and freshly ground black pepper.
Combine the squash, raisins, oil, vinegar and ginger in a salad bowl; sprinkle with salt and pepper. Toss, then taste and adjust the seasoning. Serve immediately, or cover and refrigerate for up to several hours.
Yield: 4 servings.
A version of this recipe appeared in print on November 17, 2010, on page D2 of the New York edition.
The Minimalist: Vegetables for Thanksgiving, Served Natural and Raw (November 17, 2010)
1 butternut squash (about 1 1/2 pounds), peeled, seeded and grated
1/2 cup raisins
1/4 cup vegetable oil
1 to 2 tablespoons sherry vinegar, or to taste
1 tablespoon minced fresh ginger
Salt and freshly ground black pepper.
Combine the squash, raisins, oil, vinegar and ginger in a salad bowl; sprinkle with salt and pepper. Toss, then taste and adjust the seasoning. Serve immediately, or cover and refrigerate for up to several hours.
Yield: 4 servings.
A version of this recipe appeared in print on November 17, 2010, on page D2 of the New York edition.
Wednesday, November 03, 2010
Crespelle with Ricotta and Marinara
Ingredients
Crespelle
1. 3/4 cup all-purpose flour
2. 1/2 teaspoon salt
3. 2 large eggs
4. 3/4 cup milk
5. 1 tablespoon melted unsalted butter
6. Olive oil
Filling
1. 1 1/2 cups ricotta cheese
2. 1 tablespoon chopped parsley
3. 2/3 cup freshly grated Parmigiano-Reggiano cheese
4. Salt and freshly ground pepper
5. 1 1/2 cups marinara sauce
Directions
1. MAKE THE CRESPELLE In a medium bowl, whisk the flour with the salt. In a small bowl, whisk the eggs with the milk. Whisk the egg mixture into the flour mixture until smooth. Whisk in the melted butter until just blended. Cover the batter and refrigerate for 1 hour.
2. Heat a 10-inch nonstick skillet over moderately high heat. With a paper towel, rub the skillet with olive oil. Pour in 1/4 cup of the crespelle batter and tilt the skillet to distribute the batter. Cook the crespella until golden brown on the bottom, 2 minutes. Flip and cook until browned in spots, 1 minute longer. Invert the crespella onto a baking sheet. Repeat with the remaining batter, rubbing the pan with oil as needed. You should have 8 crespelle.
3. MAKE THE FILLING Preheat the oven to 375°. In a medium bowl, blend the ricotta with the chopped parsley and 1/3 cup of the Parmigiano-Reggiano cheese. Season the filling with salt and pepper.
4. Lay the 8 crespelle on a work surface. Spread 2 rounded tablespoons of the ricotta filling over half of each crespella. Fold the crespelle over the filling, then fold them in half again to form quarters.
5. Spread half of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange the filled crespelle in the dish in a single layer, overlapping them slightly. Top with the remaining marinara sauce and sprinkle with the remaining 1/3 cup of Parmigiano-Reggiano cheese. Bake for about 25 minutes, until golden brown and bubbling; serve.
Crespelle
1. 3/4 cup all-purpose flour
2. 1/2 teaspoon salt
3. 2 large eggs
4. 3/4 cup milk
5. 1 tablespoon melted unsalted butter
6. Olive oil
Filling
1. 1 1/2 cups ricotta cheese
2. 1 tablespoon chopped parsley
3. 2/3 cup freshly grated Parmigiano-Reggiano cheese
4. Salt and freshly ground pepper
5. 1 1/2 cups marinara sauce
Directions
1. MAKE THE CRESPELLE In a medium bowl, whisk the flour with the salt. In a small bowl, whisk the eggs with the milk. Whisk the egg mixture into the flour mixture until smooth. Whisk in the melted butter until just blended. Cover the batter and refrigerate for 1 hour.
2. Heat a 10-inch nonstick skillet over moderately high heat. With a paper towel, rub the skillet with olive oil. Pour in 1/4 cup of the crespelle batter and tilt the skillet to distribute the batter. Cook the crespella until golden brown on the bottom, 2 minutes. Flip and cook until browned in spots, 1 minute longer. Invert the crespella onto a baking sheet. Repeat with the remaining batter, rubbing the pan with oil as needed. You should have 8 crespelle.
3. MAKE THE FILLING Preheat the oven to 375°. In a medium bowl, blend the ricotta with the chopped parsley and 1/3 cup of the Parmigiano-Reggiano cheese. Season the filling with salt and pepper.
4. Lay the 8 crespelle on a work surface. Spread 2 rounded tablespoons of the ricotta filling over half of each crespella. Fold the crespelle over the filling, then fold them in half again to form quarters.
5. Spread half of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange the filled crespelle in the dish in a single layer, overlapping them slightly. Top with the remaining marinara sauce and sprinkle with the remaining 1/3 cup of Parmigiano-Reggiano cheese. Bake for about 25 minutes, until golden brown and bubbling; serve.
Pork Roast with Thyme and Sage
Hoirino me Thymari kai Faskomilo:
From Nancy Gaifyllia, former About.com Guide
In Greek: χοιρινό με θυμάρι και φασκόμιλο, pronounced hee-ree-NO meh thee-MAH-ree kay fahs-KOH-mee-loh
Prep Time: 3 hours
Cook Time: 50 minutes
Total Time: 3 hours, 50 minutes
Ingredients:
* 3-3 1/2 pounds of boneless pork loin
* 4 tablespoons of extra virgin olive oil
* 2 tablespoons of lemon juice
* 4 tablespoons of orange juice
* 1 cup of white wine
* 2 sprigs of thyme
* 2 sprigs of marjoram
* 2 sprigs of sage
* salt
* pepper
Preparation:
Marinade: Combine olive oil, orange juice, lemon juice, and white wine in a small bowl with a fork or whisk.
Rinse the meat, pat it dry, and place it in a large bowl or pan. Cut slits around the meat and insert sprigs of thyme, marjoram, and sage in the incisions. Season with salt and pepper and drizzle with the marinade. Cover loosely and let it stand in the marinade for 2-3 hours, turning it from time to time to make sure all sides are well marinated.
Preheat the oven to 375F (190C).
Transfer to an ungreased roasting pan and roast until tender and browned.
Yield: serves 4
From Nancy Gaifyllia, former About.com Guide
In Greek: χοιρινό με θυμάρι και φασκόμιλο, pronounced hee-ree-NO meh thee-MAH-ree kay fahs-KOH-mee-loh
Prep Time: 3 hours
Cook Time: 50 minutes
Total Time: 3 hours, 50 minutes
Ingredients:
* 3-3 1/2 pounds of boneless pork loin
* 4 tablespoons of extra virgin olive oil
* 2 tablespoons of lemon juice
* 4 tablespoons of orange juice
* 1 cup of white wine
* 2 sprigs of thyme
* 2 sprigs of marjoram
* 2 sprigs of sage
* salt
* pepper
Preparation:
Marinade: Combine olive oil, orange juice, lemon juice, and white wine in a small bowl with a fork or whisk.
Rinse the meat, pat it dry, and place it in a large bowl or pan. Cut slits around the meat and insert sprigs of thyme, marjoram, and sage in the incisions. Season with salt and pepper and drizzle with the marinade. Cover loosely and let it stand in the marinade for 2-3 hours, turning it from time to time to make sure all sides are well marinated.
Preheat the oven to 375F (190C).
Transfer to an ungreased roasting pan and roast until tender and browned.
Yield: serves 4
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