Archive | August, 2010

Freshman Fifteen Pizza: Part 2 Bacon, Potato, Rosemary and Fontina Pizza

31 Aug

Part Two of my Freshman Fifteen Pizza Post goes without much to say except that life without good food sounds pretty boring to me. So, here is my unsolicited advice on the subject:

  • I believe that all things are good in moderation. Eat the pizza and try not to feel guilty about it.
  • Go watch Eat, Pray, Love – or the old fashion thing – go read the book! Act like Elizabeth Gilbert. Indulge yourself – it won’t hurt.  
  • Then,  go take a free fitness class in Center City Park! Free Fitness by the Fountain is held every Monday night at 6:30pm  through the end of October. My pals at Action Greensboro and I did Zumba tonight. We looked like idiots in front of all of downtown but had a great time doing it. And for those of us who ate the Bacon, Potato, Rosemary and Fontina Pizza (hmm) felt better about doing it.

Bacon, Potato, Rosemary and Fontina Pizza, by Tyler Florence

Ingredients

  • 1 recipe fresh pizza dough, recipe follows
  • 3 to 4 baby Yukon gold fingerling potatoes, finely sliced
  • 1/2 small onion, finely sliced
  • 6 slices smoked bacon, finely chopped
  • 2 tablespoons rosemary leaves
  • 1/4 cup extra-virgin olive oil, plus extra to grease pan
  • Kosher salt and freshly ground black pepper
  • 1 cup shredded fontina cheese
  • 1 cup baby arugula, optional
  • 1/2 lemon, juiced

Directions

Preheat the oven to 450 degrees F. Put a jelly roll pan or half sheet pan in the oven.

In a large mixing bowl, combine the fingerling potatoes, onion, bacon, and rosemary leaves. Add 1/4 cup of olive oil and season with salt and pepper, to taste. Toss together to coat with olive oil. I used a mandolin to cut both the potatoes and onions.

Take the preheated jelly roll pan out of the oven and drizzle some olive oil over entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan so the dough comes up the sides to form a crust on the rim.

Pour the potato mixture onto the pizza dough, then sprinkle with shredded fontina. Bake for 20 to 25 minutes until crispy and golden, about 20 to 25 minutes. Garnish with arugula and drizzle the lemon juice over the top. Serve immediately.

Freshman Fifteen Pizza: Part 1 Pizza Dough

29 Aug

Tomorrow marks the first day of class for over 1300 bright-eyed young freshman at my alma mater — Elon University. My friend Beth, who happens to be the first person I met at Elon, texted me on Friday to tell me how old we should feel because the incoming class will graduate in 2014 (and many were born in 1992). I laughed and was reminded that the North Carolina air feels exactly the same way that it did during my first days at Elon – crisp and dry with hints of Fall (it was this Floridian’s first true fall).

So in honor of all the pizza and beer ahead, I’ll share this incredibly guilt ridden recipe for Tyler Florence’s Bacon, Potato and Rosemary Pizza - what I like to call Freshman Fifteen Pizza.  The only saving grace to this decadent carbohydrate filled cheesy potato cake with bacon topped on crisp homemade pizza dough – is the fresh crunch of arugula and bite of lemon on top. Despite this heart stopping description, it is worth the extra workout.

I typically purchase pizza dough from the store but after watching an old episode of Tyler’s Ultimate on The Cooking Channel, I went on a mission to make the “ultimate pizza dough.” I tried to find double zero flour at the Harris Teeter but fell back on King Arthur’s all-purpose. The dough was surprisingly more dense than store-bought dough – which allowed me to roll the dough much thinner without breaking it. It was worth the extra hour of time. I’ll post the dough recipe today – and the pizza recipe tomorrow.

I doubt there are any college freshman out there reading this blog. I’m sure they are all too tied up with nerves and microfridges but I’ll end by wishing them luck and courage for their adventure ahead. When catching up on this weekend’s freshman convocation under the oaks at Elon, I noticed a particularly fitting quote from Elon’s president, Leo Lambert. “Seek out opportunity and challenge. Metaphorically speaking, you have arrived at a great banquet. Don’t make yourself a bologna sandwich.”

Tyler Florence’s Fresh Pizza Dough

  • 2 packages active dry yeast
  • 2 teaspoons sugar
  • 2 cups warm water
  • 2 tablespoons kosher salt
  • 6 cups unbleached all-purpose flour, plus more for dusting
  • 2 tablespoons extra-virgin olive oil, plus extra for bowl

In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.

If you’re using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you’re making it by squeezing a small amount together between your thumb and fingers. If it’s crumbly, add more water, if it’s sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it’s smooth and elastic.

If you’re making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it’s crumbly, add more water; if it’s sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes.

Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.

Roasted Tomato and Goat Cheese Risotto

26 Aug

Sometimes the food is so good I forget to take a photo. This was the case with my Roasted Tomato and Goat Cheese Risotto (good thing I took a picture of set table?). I suggest making this recipe once it starts to cool down (for you Northerners bragging about grilling on rooftops wearing hoodies – it’s time). Since the tomatoes are roasted, you really don’t have to make this while they are in season. And, I’m pretty sure standing over the stove stiring for a half hour is much more cozy when it is cooler outside than when I made this - in 100 degree weather. Cooking - what a labor of love.

Roasted  Tomato and Goat Cheese Risotto based on Sara Foster’s Risotto for All Seasons

Ingredients:

  • 4 to 5 cups chicken broth
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 and 1/4 cups Arborio rice
  • 1/2 cup white wine
  • 1 pint grape tomatoes
  • 1 small log goat cheese
  • 1 handful parmesan cheese
  • 1 small handful fresh basil, chopped
  • salt and pepper

Assembly: In advance, (a couple of hours or even during the cooking process) roast the grape tomatoes on a cookie sheet at 350 degrees until they start to break down (you’ll sense when they are done, I promise - they will resemble  bite sized tomato candies). If you are preparing this dish in the cold of winter, heat the chicken broth on the stove and keep warm. It was so hot here when I made this  – I just skipped this step. In a large skillet (I used a dutch oven), cook the onion in olive oil and butter until tender. Add the garlic and cook until fragrant. Add the rice and stir for about two minutes - you’ll want each grain of rice to be coated in the butter and oil – and for it to be just slightly toasted. Add a little more oil if you need it.

Stir in the white wine and cook until evaporated. Stir in the chicken broth a half cup at a time. Wait each time for the rice to begin to sizzle – and then add more liquid. Do this until the rice is tender. It will take about 2o to 25 minutes - and if it is summer, you’ll be sweating too.

Once the rice is tender and creamy. Add the cheeses and tomatoes. Taste for seasoning – add salt and pepper. You may need to add a little more broth if it needs to loosen up. Add the basil right before you serve – and throw some on top for garnish - your friends will be even more impressed.

Grilled Pork Chops with Molasses and Mustard

25 Aug

With all this blogging, cooking and entertaining, I’ve been trying my best to be more frugal by using only seasonal ingredients and buying cuts of meat on sale. It keeps me on my toes  – as many times I’ve changed the menu at the store because one thing is less expensive than another.

A couple of weeks ago I had my usual crew over for a casual Saturday night dinner. I was looking through things I hand on hand (arborio rice in the cupboard, grape tomatoes and basil in the garden) and what was on sale and easy to prepare at the store. With discounted center cut pork chops on sale , I put together a quick marinade of molasses and mustard and threw them on the grill. With a purchased small piece of goat cheese, I make a simple Roasted Tomato and Goat Cheese Risotto. A good exercise and a great dinner.

I used Bon Appetit’s recipe for Grilled Pork Tenderloin with Molasses and Mustard but used the on sale chops instead.

  • 1/4 cup mild-flavored (light) molasses
  • 3 tablespoons apple cider vinegar, divided
  • 2 tablespoons Dijon mustard
  • 2 tablespoons coarse-grained mustard
  • 1 3/4-pound pork tenderloin (chops)

Whisk together the marinade and add chops. Marinate for about 4 hours. Grill!

Simple Stand By Grilled Salmon

23 Aug

It is clean out the closet week on MMoM – and I don’t mean literally. This summer I’ve made a lot of low profile meals – from Sunday suppers to casual weeknight meals - and I’ve taken notes and photos but havent posted them. They aren’t the most glamorous but they do stand as go-to recipes for easy meals or one  – or for many. This salmon recipe is a great example.

I made Sara Foster’s grilled salmon very last-minute for two friends coming over on a Sunday evening. They brought the sides and the wine – I just needed 10 minutes to grill and set the table!

Sara Foster’s Grilled Salmon

Ingredients:

  • 4 salmon filets, about 6 ounces each
  • 2 tablespoons olive oil
  • 2 tablespoons light soy sauce or tamari
  • half an orange, juiced
  • 6 to 8 basil leaves, chopped
  • salt and pepper

Assembly: Combine all the ingredients except for the salmon. Whisk together to make a marinade. Add the salmon and coat. Marinate the salmon, skin side down, for an hour or up to overnight. When ready to grill, throw them on a hot grill (skin side down) for about 4 minutes per side.

Kid Again Peanut Butter and Jelly Bars

20 Aug

School starts again next week and the air should start to smell of freshly sharpened number two pencils and peanut butter and jelly sandwiches (although I hear that the Teacher Supply Warehouse is in desperate need of #2 pencils - think inexpensive good karma). And while I think there are some serious rules against peanut products in schools these days – these Peanut Butter and Jelly bars are a great fix for a sweet dessert, an afternoon snack or a start of school party (this recipe will feed a large crowd). They taste exactly like the sandwich but they are much more dense. This recipe makes far too many for a single female – I’ve been sending them to friends and neighbors all week.

If you are one of the few families without a peanut allergy out there – I advise you try this recipe. And make them with your kids – learning happens at home as much, if not more, than out.  With out all the cooking in my house growing up, there would surely be less mod on Mendenhall.

Ina’s Peanut Butter and Jelly Bars

Ingredients

  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 2 extra-large eggs, at room temperature
  • 2 cups (18 ounces) creamy peanut butter
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 cups (18 ounces) raspberry jam or other jam
  • 2/3 cups salted peanuts, coarsely chopped

Directions

Preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.

In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined. Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don’t worry if all the jam isn’t covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

Roasted Pepper Sandwiches

18 Aug

We seem to be developing a ritual at Action Greensboro to host celebrations with picnics in our own urban playground – Center City Park. We are some of the lucky few that can excuse a walk to the park for work – and I personally love to take advantage of it on sunny days. It was more than sunny this Monday in the park while we celebrated April’s birthday. A picnic spread (complete with tablecloth) of Roasted Pepper Sandwiches, Tomato and Watermelon Salad, Pickled Okra and Peanut Butter Bars. We dined with the mist of the fountain and the view of kids running barefoot under the arches. Not too shabby for a Monday working lunch.

I made Ina Garten’s Recipe for Roasted Pepper and Goat Cheese Sandwiches. I used light veggie boursin cheese instead of the goat. It made for a more messy and less tangy addition – I’d go with the goat cheese if I made it again.

Ina’s Roasted Pepper and Goat Cheese Sandwiches

Ingredients

  • 4 large red or yellow bell peppers, preferably Holland
  • 2 tablespoons good olive oil
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic, minced
  • 2 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons drained capers

For assembling:

  • 1 large ciabatta bread, halved horizontally
  • 1 (11-ounce) garlic-and-herb or plain goat cheese (recommended: Montrachet) at room temperature
  • 8 to 10 large basil leaves
  • 3 thin slices red onion
  • Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 500 degrees F.

Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.

Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.

Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.

To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings

Pickles with Patrick

15 Aug

Pickling has been a long time coming. My friend Patrick shared a story including his Quick Pickled Okra recipe over Memorial Day week in Wrightsville Beach. Ever since, I’ve been waking up in the nighttime with this on my mind (ok, I’m exaggerating). Then, Patrick selfishly went on a month long summer vacation and left me behind wondering if I would be able to make them before the season changed (very sarcastic, as I could have just done this on my own). I waited patiently - even giving Patrick 24 hours home before nagging again. He graciously caved, came over Saturday morning to pickle – and even brought the okra and vinegar.

Patrick made this recipe for Alice Waters last year when she visited in honor of the opening of the Greensboro Children’s Museum Edible Schoolyard. If it is good enough for Alice – it is surely good enough for Mendenhall. This recipe is painless and lacks very little patience (since I obviously have none) – they are ready in just 24 hours and just delicious.

Patrick’s Painless Pickled Okra

3 pound of okra will make 4 quart jars. we used the extra brine to make a couple jars of cucumber pickles.

  • 1 pound okra
  • 6 tablespoon coarse salt
  • 3 cups distilled wine vinegar
  • 2 tablespoon sugar
  • 2 bay leaves
  • 7-8 crushed juniper berries (available at the Harris Teeter)
  • scant teaspoon black peppercorns
  • 1/4 teaspoon red pepper flakes (you can add more to make them extra spicy)

Rinse okra in a colander.  Add 3 tablespoons salt and toss to combine.  Let okra drain in sink about 10 minutes.  Put remaining ingredients plus 2 cups water into a non-reactive medium saucepan.  Bring to a boil over medium heat, stirring until sugar dissolved.  Rinse okra under cold running water to remove salt.  Transfer in a large nonreactive bowl (or jars).  Pour brine over okra.  Cool to room temperature and refrigerate.  Best in 1 or 2 days.

Summer Pudding with Rum Whipped Cream

12 Aug

I had originally planned to make a completely different dessert for my Italian Market feast but did a 360 when I saw the photo of Summer Pudding with Rum Whipped Cream in my new Ina Garten book. Between Thursday and Friday of last week, I went on an excruciating quest to find the perfect table-cloth for my garden picnic table. Between a minor melt down at TJ Maxx (why is it do hard to find a tablecloth?) and a another journey across town to the next destination,  I found a copy of Ina Garden’s Barefoot Contessa Family Style on a discount aisle. The cover was ripped but that didn’t change my desire to grab the last copy.

I had never heard of a summer pudding before and was a little intimidated by the process but it was actually very easy. I advise to find a friend when flipping the mold on to the platter – your wine glasses will thank you (this is the reason why I have 7 of everything). This recipe makes more than enough for 8 people – and I heard that it makes a good breakfast the next day too.

Summer Pudding with Rum Whipped Cream from Ina Garten’s Barefoot Contessa Family Style

Ingredients:

  • 1 pint fresh strawberries, hulled and sliced
  • 1 1/2 cups sugar
  • 3 half-pints fresh raspberries, divided
  • 2 half-pints fresh blueberries
  • 2 tablespoons framboise (raspberry brandy)
  • 1 loaf brioche or egg bread (1 to 1 1/2 pounds)

Combine the strawberries, sugar, and 1/4 cup of water in a medium saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 half-pints of raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer. Cook for one minute. Off the heat, stir in the remaining raspberries and the framboise.

Slice the bread in 1/2-inch-thick slices and remove the crusts. In the bottom of a 7 1/2-inch round by 3-inch high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture. Arrange slices of bread in a pattern (this will become the top when it’s unmolded) and then add more berry mixture to saturate. Continue adding bread, cutting it to fit the mold, and berries. Finish with bread and cooked berries, using all of the fruit and syrup.

Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate. Remove the weight after 6 to 8 hours. Cover the pudding with plastic wrap and refrigerate overnight.

Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with rum whipped cream.

Rum Whipped Cream

  • 1 cup (1/2 pint) cold heavy cream
  • 3 tablespoons sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon dark rum

Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla, and rum. Continue to whip until it forms stiff peaks. Serve cold.

Fusilli Lunghi Bucati with Breadcrumbs, Anchovies and Capers

11 Aug

Lately I’ve been really inspired by the food blog  The Italian Dish. The blog has a plethora of simple and unique Italian dishes – I could basically try every recipe in on her list. I thought that a pasta dish would be a great accompaniment to my Italian Market feast on Saturday and loved the look of The Italian Dish’s Spaghetti with Anchovies, Capers and Bread Crumbs. It is very similar to the stuffed tomatoes that I made a couple of weeks back (minus the pancetta) that I absolutely adored. I also love the idea of a mystery ingredient (never tell your guests about the anchovies until they try them).

I used Fusilli Lunghi Bucati just because I thought it would be more playful and increased a couple of quantities.

Fusilli Lunghi Bucati with Breadcrumbs, Anchovies and Capers based on The Italian Dish’s Spaghetti with Anchovies, Capers and Bread Crumbs


bread (can be stale), pulsed into crumbs in food processor
2 Tablespoons olive oil
2 large pinches of kosher salt

Take about a cup of the bread crumbs and saute in the olive oil until crispy. Add salt. Set aside.

1/3 cup olive oil
6 or 8 anchovy fillets
2 garlic cloves, minced
3 heaping Tablespoon capers
1/4 cup chopped parsley
lemon zest
1 pound Fusilli Lunghi Bucati

In the same dish, push the breascrumbs  to the side (I moved a portion of the pan off the heat) and add olive oil and anchovy fillets. Smash the anchovies with the back of a wooden spoon.  Add garlic and saute until fragrent. Stir together with the breascrumbs. Add the parsley, the capers and lemon zest and cook for one minute. I made this mixture in advance and boiled the pasta when the guests arrived. Boil the pasta and add the al dente pasta to the bread crumb mixture and enjoy!

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