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Cornmeal Currant Biscotti

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 ounces (1 stick) cold unsalted butter, cut into 6-8 pieces
• 1 cup currants
• 1 large egg
• 1 large egg yolk (reserve the egg white)
• 1 teaspoon grated lemon zest
• 1 teaspoon pure vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Line a baking sheet with a Silpat or parchment and set aside.
2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Add the butter pieces, and using your fingers, rub the butter and dry ingredients together until the mixture resembles coarse crumbs. Stir in the currants.
3. In a small bowl, whisk the egg and egg yolk with the lemon zest and vanilla extract. Add the wet mixture to the dry mixture and stir with a rubber spatula until mostly combined. Using your hands, knead the mixture 5 to 10 times in the bowl until the mixture is uniform and holds together. The dough will seem dry compared to other biscotti you may have made. If it doesn’t hold together, add a bit of the reserved egg white and knead a few more times until the dough holds together. Divide the dough in half and, right on the baking sheet, shape each half into a flattened log about 2 inches wide and 1 inch high. Bake the logs for 20 minutes or until the logs start to lightly brown around the edges and is firm when touched lightly with your finger.
4. Remove from the oven, reduce the oven temperature to 325 degrees F and let the logs cool for 10 minutes on the baking sheet. Carefully transfer the logs to a large wooden cutting board and slice the logs on a diagonal with a large serrated knife about a 1/2 inch thick. Place the slices back on the baking sheet an bake for an additional 15 minutes. The cookies will become more crisp as they cool. Store in an airtight container up to one month.

Sloppy Joes Recipe

From: Simply Recipes

Note:

The trick to this recipe is to brown the meat well, on high heat. Don’t crowd the pan, work in batches, and don’t stir the meat until it is well browned on one side. It helps to use a large cast iron pan, or an anodized aluminum pan, as these pans can handle the heat and are relatively stick-free.

Ingredients:

• 1 Tbsp olive oil
• 1/2 cup minced carrots (can sub chopped bell pepper)
• 1 cup chopped onion (about 1 medium onion)
• 1/2 cup chopped celery
• 2 cloves garlic, minced
• Salt
• 1 1/4 lb ground beef
• 1/2 cup ketchup
• 2 cups tomato sauce (or 1 15-ounce can whole tomatoes, puréed)
• 1 Tbsp Worcestershire sauce
• 1 Tbsp red wine vinegar
• 2 Tbsp brown sugar
• Pinch ground cloves
• 1/2 teaspoon dried thyme
• Pinch cayenne pepper
• 2 turns of freshly ground black pepper
• 4 hamburger buns

Directions:

1. Heat olive oil in a large sauté pan on medium high heat. Add the carrots and sauté for 5 minutes. (If you are using bell pepper instead of carrots, add those at the same time as the onions.) Add the chopped onion and celery. Cook, stirring occasionally until onions are translucent, about 5 more minutes. Add the minced garlic and cook for 30 more seconds. Remove from heat. Remove vegetables from the pan to a medium sized bowl, set aside.
2. Using the same pan (or you can cook the meat at the same time as the vegetables in a separate pan to save time), generously salt the bottom of the pan (about 1/4 to 1/2 teaspoon). Heat the pan on high. Crumble the ground beef into the pan. You will likely need to do this in two batches, otherwise you will crowd the pan and the beef won’t easily brown. Do not stir the ground beef, just let it cook until it is well browned on one side. Then flip the pieces over and brown the second side. Use a slotted spoon to remove the ground beef from the pan (can add to the set-aside vegetables), salt the pan again and repeat with the rest of the ground beef.If you are using extra lean beef, you will likely not have any excess fat in the pan.
   If you are using 16% or higher, you may have excess fat. Strain off all but 1 tablespoon of the fat.
3. Return the cooked ground beef and vegetables to the pan. Add the ketchup, tomato sauce, Worcestershire sauce, vinegar and brown sugar to the pan. Stir to mix well. Add ground cloves, thyme, and cayenne pepper. Lower the heat to medium low and let simmer for 10 minutes. Adjust seasonings to taste.

Thom Leonard’s Country French Bread

Maggie Glezer, Artisan Baking

Yield: Makes one 4 pound (1.8-kilo) loaf

Time: At least 18 hours with about 30 minutes of active work

Note: Much of what makes this bread so special is the high-extraction flour used in it. This is a bolted whole-wheat flour much lighter in color and sweeter in flavor than a whole-wheat flour (at 100% extraction), but much darker and more flavorful than a white flour (at 72% extraction).

The method I give here for making your own high-extraction flour will work best on coarsely ground whole wheat flour. If you already have a good high-extraction flour, substitute it for the whole-wheat and bread flour in the final recipe. Thom also includes a little of his sourdough rye starter in the dough, but it is such a small amount that I have bumped up the levain slightly and added rye flour to the final dough instead.

The evening before baking – making the Levain:

• 25 grams (1 1/2 tablespoons or 0.8 oz) fermented firm sourdough starter refreshed 8 hrs before (17%)
• 140 grams (2/3 cup or 4.9 oz) water, lukewarm (100%)
• 140 grams (1 cup minus 1 tablespoon or 4.9 oz) unbleached bread flour (100%)

Dissolve the sourdough starter in the water in a small bowl. Add the flour and beat this batter-like dough until very smooth. Place in a covered container and let it ferment overnight for 8 hours, or until fully risen and just starting to sink in the middle.

Bake Day – Mixing the Dough:

• 350 grams (about 12 oz or about 2 1/2 cups) Coarsely ground whole-wheat flour, preferably milled from an organic, hard winter wheat (eventually 25%)
• 750 grams (26.5 oz or 5 cups) unbleached bread flour, preferably organic (75%)
• 30 grams (1 oz or 1/4 cup) organic whole-rye flour (3%)
• 660 grams (24 oz or 3 cups) water (66%)
• Fermented levain (30%)
• 23 grams (0.8 oz or 1 tablespoon plus 1 1/2 teaspoons) salt (2.3%)

Preparing the flour:

1. Sift the whole-wheat through your finest sieve or flour sifter. The large flakes of bran should be caught in the sieve (use them for flouring your peel or for muffins). Measure out 2 cups 3 tablespoons (8.8 ounces, 250 grams) sifted flour. Mix this dark flour with the bread flour and the rye flour in a large bowl or in the work bowl of your mixer.
2. Add the water to the fermented levain to loosen it from the container.

  

Mixing the dough:

By hand: Pour the watered levain into the flours and stir with your hands or a wooden spoon just until a rough dough forms. Turn the dough out onto the unfloured work surface and continue kneading until the dough is very smooth and shiny, about 10 minutes. This is a lot of dough and will take some muscle. Sprinkle on the salt and continue to knead the bread until the salt has fully dissolved and the dough is very smooth and shiny.  

By stand mixer: Add the watered levain to the flours in the work bowl and stir the dough together with a wooden spoon or your hand (this will make the mixing go more quickly). Using the dough hook, mix the dough on medium speed for about 10 to 15 minutes, or until the dough is very smooth and almost cleans the bowl. Add the salt and continue mixing until the dough is much tighter and cleans the bowl, about 5 more minutes.

This should be a soft, sticky, and extensible dough.

Fermenting and turning the dough:

Place the dough in a container at least 3 times its size and cover it tightly with plastic wrap. Let it ferment until it is airy and well expanded but not yet double in bulk, about 3 hours. Turn the dough 3 times at 30-minute intervals, that is, after 30, 60, and 90 minutes of fermenting, then leave the dough undisturbed for the remaining time.

Rounding and resting the dough:

Flour the surface of the dough and your work surface and turn the dough out. Tuck the edges of the dough in to tighten it, round it, and cover it loosely with plastic wrap. Let it rest until well relaxed, 10 to 15 minutes. While the dough is resting, sift flour over a linen-lined basket or line a large colander with a well-floured tea towel.

Shaping and proofing the dough:

Shape the dough into an even and tight round loaf without deflating it. Place the dough topside down in a linen-lined basket or large colander, lightly sprinkle it with flour, and cover it well with plastic wrap. Proof the dough until it is well expanded, about doubled in volume and remains indented when lightly pressed with a floured finger, after about 4 hours.

Preheating the oven:

At least 45 minutes before the dough is fully proofed, arrange a rack on the oven’s second-to-top shelf and place a baking stone on it. Clear away all racks above the one being used Preheat the oven to 450°F (230°C).

Baking the bread:

If desired, just before baking the bread, fill the oven with steam. Turn the bread out onto a sheet of parchment paper or a floured peel and slash 3 to 4 diagonal slashes and 3 to 4 horizontal slashes into the top. It will look like a skewed grid with diamond-shaped openings. Slide the bread, still on the paper, onto the hot stone and bake until the bread is dark and evenly browned all around and sounds hollow when thumped on the bottom, 70 to 80 minutes, rotating it halfway into the bake. If the bread is browning too quickly, reduce the oven temperature to 400°F (205°C), but still bake the bread for at least 70 minutes. Let the bread cool on a rack.

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Fire Roasted Pepper And Goat Cheese Caesar Salad

Spray Bottle
Ziploc bag

By: Michel Richard

Ingredients:

• 2 cooked boneless chicken breast
• 14 – 15 full size romaine leaves, rinsed and trimmed, pat dry
• 4 oz. fire roasted red peppers, drained, sliced into strips
• 4 oz. goat cheese
• 2 cloves fresh garlic, minced
• 1 tablespoon oregano, dried
• 1/4 tsp black pepper, ground
• 8 oz. Caesar dressing
• Shredded Parmesan, for garnish
• Gelatin Spray:
• 1 pack knox gelatin (7 grams)
• 1/2 cup water

Directions:

1. Remove goat cheese from refrigeration and allow to soften
2. Prepare chicken breasts by either pan-searing, or grilling, & chilling in advance of assembly of the salad.
3. Dissolve one packet of Knox brand gelatin in 1/4 cup hot water, add 1/4 cup cool water and pour into spray bottle.
4. Place softened goat cheese in mixing bowl with minced garlic, oregano, and pepper. Using a large spoon blend all ingredients into cheese. Place seasoned goat cheese in heavy Ziploc bag.
5. Lay plastic wrap across a clear counter top in 3′ sections, preferably towards one end of the counter. Starting at end of counter, overlap cleaned, trimmed romaine leaves horizontally on plastic wrap. Pat leaves with a paper towel to pick up any extra moisture.
6. Cut away 1 corner from the sandwich bag containing seasoned goat cheese and pipe cheese vertically (top to bottom of leaves) in lines aprox. 3″ apart.
7. Lay red pepper strips vertically in between goat cheese and sprinkle a little black pepper over salad.
8. Spray gelatin mixture over salad making sure to hit all surface areas of the lettuce. Lettuce should appear to glisten, but not look damp. You will not use all of the gelatin mixture.
9. Starting at end of counter begin to lift plastic wrap allowing romaine leaves to start to roll over themselves. Be sure to keep the plastic wrap from rolling up in the romaine leaves while continuing to roll the salad into a tight, even cylinder.
10. Once the romaine leaves have completely rolled around themselves you can allow the plastic wrap to touch the other side. Continue to roll towards end of plastic wrap while increasing tension to compress the salad into a tighter cylinder.
11. Once salad is rolled, twist the ends and place in refrigerator for 24 hours.
12. When ready to serve, cut from the center out to tends in aprox. 1-1/2″ inch sections. This should give you 6 portions.
13. Fan a few pieces of bias cut chicken breast towards rim of plate and place once section of Caesar on plate slightly covering chicken.
14. Using scissors, snip plastic wrap and gently remove from salad. Salad. should retain a nice dial shape.
15. Drizzle your favorite Caesar dressing over top of salad and chicken and garnish with some freshly shaved Parmesan.
16. Salad will blossom open (fill the plate) once the first cut is made.

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Stir-Fried Pork Fillets With Hoisin Sauce

Simple Chinese Cooking

By: Kylie Kwong

Ingredients:

• 1lb 4oz pork fillets, cut into 1/4in slices
• 1 small cucumber
• 2 tablespoons vegetable oil
• 1 tablespoon light soy sauce
• Marinade
• 3 garlic cloves, finely diced
• 1/4 cup hoisin sauce
• 2 tablespoons malt vinegar
• 2 tablespoons shao hsing wine or dry sherry
• 1 tablespoon light soy sauce
• 1 teaspoon five-spice powder
• 2 teaspoons white sugar
• 1/2 teaspoon sesame oil
• 1/2 teaspoon sea salt

Directions:

1. Combine pork with marinade ingredients in a large bowl, cover, and leave to marinate in the refrigerator for 30 minutes.
2. Using a vegetable peeler, finely slice cucumber lengthwise into ribbons. Set aside.
3. Heat oil in a hot wok until surface seems to shimmer slightly. Add half the marinated pork and stir-fry for 30 seconds. Remove from wok with a slotted spoon and set aside. Add remaining pork with all the marinade and stir-fry for 30 seconds. Return reserved pork to the wok with soy sauce and stir-fry for a further minute or until pork is just cooked through and lightly brown.
4. Serve immediately, garnished with reserved cucumber.

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Stir-Fried Chicken Fillets With Honey And Ginger

Simple Chinese Cooking

By: Kylie Kwong

Ingredients:

• 1lb 10 oz chicken thigh fillets, cut into 1 in slices
• 2 tablespoons vegetable oil
• 1 tablespoon light soy sauce
• Marinade
• 1/4 cup honey
• 2 tablespoons light soy sauce
• 2 tablespoons shao hsing wine or dry sherry
• 2 tablespoons finely diced ginger
• 1 tablespoon oyster sauce
• 2 teaspoons dark soy sauce
• 2 teaspoons five-spice powder
• 1/2 teaspoon sesame oil

Directions:

1. Combine chicken with marinade ingredients in a large bowl, cover, and leave to marinade in the refrigerator overnight.
2. Heat oil in a hot wok until surface seems to shimmer slightly. Add half the marinated chicken with the marinade and stir-fry for 1 minute. Remove from wok with a slotted spoon and set aside. Add remaining chicken and stir-fry for 1 minute. Return reserved chicken to the wok with soy sauce and stir-fry for 2 minutes or until chicken is just cooked through and slightly caramelized.
3. Arrange chicken on platter and serve

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Sourdough Waffles

Crisp on the outside and fluffy on the inside

King Arthur Flour

Ingredients:

• Overnight sponge
• 2 cups King Arthur Unbleached All-Purpose Flour
• 2 tablespoons sugar
• 2 cups buttermilk
• 1 cup sourdough starter, straight from the refrigerator (not fed)
• Waffle
• all of the overnight sponge
• 2 large eggs
• 1/4 cup vegetable oil or melted butter
• 3/4 teaspoon salt
• 1 teaspoon baking soda

Equipment:

• Waffle iron

Directions:

1. To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup.
2. In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk.
3. Cover and let rest at room temperature overnight.
4. In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.
5. Add the salt and baking soda, stirring to combine. The batter will bubble.
6. Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer’s instructions.
7. Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.

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Spinch, Caramelized Onion And Blue Cheese Pizza

Ingredients:

• 2 medium onions, sliced thin and evenly
• 1 glove garlic, minced
• 1/2 tsp oregano
• 1/2 tsp dried thyme
• 1/2 cup blue cheese
• 2 cups frozen spinach
• 2 Tbs pine nuts
• 1 pizza crust

Equipment:

• Pizza peel
• Pizza stone

Directions:

1. Place a pizza stone on the lowest rack in your oven and preheat the oven to 500 degrees, or higher if it can do it.
2. Start cooking the onions over a low medium heat in a non-stick pan with a bit of olive oil. Add in the garlic, thyme and oregano. You want the onions to slowly cook until they become soft and start to turn tan.
3. Meanwhile cook the spinach with a bit of olive oil and a little salt until it is tender.
4. Place your shaped pizza crust on a peel dusted with cornmeal or flour.
5. Once the onions are done, spread them on the pizza crust. Add the spinach on top and then the blue cheese. Sprinkle the pine nuts on top.
6. Once the oven has preheated, slide the pizza off the peel and onto the stone.
7. Cook until the crust has browned and the cheese looks melty.

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Crispy Pizza Dough

The trick to this dough is using a hot oven and lower protein flour. The hot oven & pizza crisp the crust while still keeping the interior tender.

Cook’s Illustrated

Ingredients:

• 1 1/4 teaspoons instant yeast
• 1 cup water (8 ounces), room temperature
• 1 3/4 cups unbleached all-purpose flour (8 3/4 ounces), plus extra for dusting work surface and peel
• 1 cup cake flour (4 ounces)
• 1 1/2 teaspoons table salt
• 2 teaspoons sugar

Equipment:

• Pizza Stone
• Pizza Peel

Directions:

1. Mix everything together and then dump everything onto a well floured surface and knead. Dust with more flour if it becomes sticky
2. If you are making the pizzas later you can refrigerate the dough for about a day or so.
3. Adjust oven rack to lowest position, set pizza stone on oven rack, and heat oven to 500 degrees.
4. Divide dough in half and shape into smooth, tight balls. Place on floured counter or baking sheet, spacing them at least 3 inches apart.
5. Cover with some oiled plastic wrap or a towel.
6. When dough balls have doubled in size, dust dough liberally with flour and transfer balls to well-floured work surface. Press one ball into 8-inch disk. Pick up the disk by the edge and and slowly rotate, moving around the edge. This should allow the pizza to stretch under its own weight. Continue until it is about 12″.
7. Dust a pizza peel or piece of cardboard with corn meal or flour, then transfer dough to peel.

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Fig, Caramelized Onion And Goat Cheese Pizza

Ingredients:

• 1/2 cup fresh goat cheese
• 1/2 tsp oregano
• 1/2 tsp dried thyme
• 1 glove garlic
• 2 medium onions, sliced thin and evenly
• 6 dried figs, sliced
• 1 pizza crust

Equipment:

• Pizza stone
• Pizza peel

Directions:

1. Place a pizza stone on the lowest rack in your oven and preheat the oven to 500 degrees, or higher if it can do it.
2. Start cooking the onions over a low medium heat in a non-stick pan with a bit of olive oil. You want them to slowly cook until they become soft and start to turn tan.
3. Soak the figs in a bit of water or wine if you have it on hand.
4. Place your shaped pizza crust on a peel dusted with cornmeal or flour.
5. Once the onions are done, spread them on the pizza crust. Add pieces of goat cheese to the pizza. Drain the figs and then add them.
6. Once the oven has preheated, slide the pizza off the peel and onto the stone.
7. Cook until the crust has browned and the cheese looks melty.

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Crispy Pizza Dough

The trick to this dough is using a hot oven and lower protein flour. The hot oven & pizza crisp the crust while still keeping the interior tender.

Cook’s Illustrated

Ingredients:

• 1 1/4 teaspoons instant yeast
• 1 cup water (8 ounces), room temperature
• 1 3/4 cups unbleached all-purpose flour (8 3/4 ounces), plus extra for dusting work surface and peel
• 1 cup cake flour (4 ounces)
• 1 1/2 teaspoons table salt
• 2 teaspoons sugar

Equipment:

• Pizza Stone
• Pizza Peel

Directions:

1. Mix everything together and then dump everything onto a well floured surface and knead. Dust with more flour if it becomes sticky
2. If you are making the pizzas later you can refrigerate the dough for about a day or so.
3. Adjust oven rack to lowest position, set pizza stone on oven rack, and heat oven to 500 degrees.
4. Divide dough in half and shape into smooth, tight balls. Place on floured counter or baking sheet, spacing them at least 3 inches apart.
5. Cover with some oiled plastic wrap or a towel.
6. When dough balls have doubled in size, dust dough liberally with flour and transfer balls to well-floured work surface. Press one ball into 8-inch disk. Pick up the disk by the edge and and slowly rotate, moving around the edge. This should allow the pizza to stretch under its own weight. Continue until it is about 12″.
7. Dust a pizza peel or piece of cardboard with corn meal or flour, then transfer dough to peel.

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Fagioli E Tonno – White Bean And Tuna Salad

Rich, fleshy cannellini beans, which are grown throughout central Italy, are used in this dish.

Saveur

Ingredients:

• Kosher salt and freshly ground black pepper, to taste
• 2 cloves garlic, minced
• 2 tbsp. red wine vinegar
• 6 tbsp. extra-virgin olive oil
• 1/2 lb. dried cannellini beans, soaked overnight
• 2 tbsp. roughly chopped flat-leaf parsley
• 1 – 2 5.5-oz. cans tuna in olive oil, drained

Directions:

2. Drain beans, transfer to a 4-qt. pot, and cover with water by 3″. Bring to a boil, reduce heat to medium-low; simmer until tender, 4550 minutes.
3. Drain beans, reserving 14 cup cooking liquid. Whisk together oil, vinegar, and garlic in a bowl. Combine vinegar mixture, beans, and cooking liquid; season with salt and pepper; transfer to a bowl. Garnish with parsley and chunks of tuna.

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Rustic Sourdough Bread

A richly flavored loaf that is not sour.

Baker’s Banter

Ingredients:

• 5 cups King Arthur Unbleached All-Purpose Flour
• 1 cup “fed” sourdough starter
• 2 teaspons instant yeast
• 1 1/2 cups lukewarm water
• 1 tablespoon sugar
• 2 1/2 teaspoons salt

Directions:

1. Spray the loaves with lukewarm water.
2. Make two fairly deep horizontal slashes in each; a serrated bread knife, wielded firmly, works well here.
3. Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425F.
4. Gently divide the dough in half; it’ll deflate somewhat.
5. Combine all of the ingredients, kneading to form a smooth dough.
6. Allow the dough to rise, in a covered bowl, until it’s doubled in size, about 90 minutes.
7. Bake the bread for 25 to 30 minutes, until it’s a very deep golden brown. Remove it from the oven, and cool on a rack.

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Extra-Tangy Sourdough Bread

This bread, with its mellow tang, is perfect for those who like their sourdough bread noticeably sour, but not mouth-puckeringly so. For extra-sour flavor, add 1/4 teaspoon sour salt (citric acid).

Baker’s Banter

Ingredients:

• 1 1/2 cups lukewarm water
• 1/2 teaspoon to 5/8 teaspoon sour salt (citric acid), optional, for extra-sour bread
• 5 cups King Arthur Unbleached All-Purpose Flour
• 1 cup “fed” sourdough starter
• 2 1/4 teaspoons salt
• 1 tablespoon sugar

Directions:

1. Make two fairly deep horizontal slashes in each; a serrated bread knife, wielded firmly, works well here.
2. Spray the loaves with lukewarm water.
3. Gently divide the dough in half.
4. Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 2 to 4 hours. Don’t worry if the loaves spread more than they rise; they’ll pick up once they hit the oven’s heat. Towards the end of the rising time, preheat the oven to 425F.
5. Allow the dough to rise in a covered bowl until it’s relaxed, smoothed out, and risen. Depending on the vigor of your starter, it may become REALLY puffy, as pictured; or it may just rise a bit. This can take anywhere from 2 to 5 hours. Understand this: sourdough bread (especially sourdough without added yeast) is as much art as science; everyone’s timetable will be different. So please allow yourself to go with the flow, and not treat this as an exact, to-the-minute process.
6. Add the remaining ingredients, kneading to form a smooth dough.
7. Combine the starter, water, and 3 cups of the flour. Beat vigorously.
8. Cover, and let rest at room temperature for 4 hours. Refrigerate overnight, for about 12 hours.
9. Bake the bread for 25 to 30 minutes, until it’s a very deep golden brown. Remove it form the oven, and cool on a rack.

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Pizza Bianca With Tomatoes And Mozzarella

From: America’s Test Kitchen

Ingredients:

• Toppings
• 1 (28-ounce) can crushed tomatoes
• 1 tablespoon olive oil
• 1/8 teaspoon table salt
• 1 1/2 cups shredded mozzarella cheese (6 ounces)
• Dough
• 3 cups unbleached all-purpose flour (15 ounces)
• 1 2/3 cups water (13 1/2 ounces), room temperature
• 1 1/4 teaspoons table salt
• 1 1/2 teaspoons instant yeast
• 1 1/4 teaspoons sugar
• 5 tablespoons extra virgin olive oil

Directions:

1. Place 28-ounce can of crushed tomatoes in fine-mesh strainer set over medium bowl. Let sit 30 minutes, stirring 3 times to allow juices to drain. Combine 3/4 cup tomato solids, 1 tablespoon olive oil, and 1/8 teaspoon table salt. (Save remaining solids and juice for another use.)
2. Place towel or shelf liner beneath stand mixer to prevent wobbling. Mix flour, water, and table salt in bowl of stand mixer fitted with dough hook on low speed until no patches of dry flour remain, 3 to 4 minutes, occasionally scraping sides and bottom of bowl. Turn off mixer and let dough rest 20 minutes.
3. Sprinkle yeast and sugar over dough. Knead on low speed until fully combined, 1 to 2 minutes, occasionally scraping sides and bottom of bowl. Increase mixer speed to high and knead until dough is glossy, smooth, and pulls away from sides of bowl, 6 to 10 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.)
4. Using fingers, coat large bowl with 1 tablespoon oil, rubbing excess oil from fingers onto blade of rubber spatula. Using oiled spatula, transfer dough to bowl and pour 1 tablespoon oil over top. Flip dough over once so it is well coated with oil; cover tightly with plastic wrap. Let dough rise at room temperature until nearly tripled in volume and large bubbles have formed, 2 to 2 1/2 hours.
5. One hour before baking pizza, adjust oven rack to middle position, place pizza stone on rack, and heat oven to 450 degrees.
6. Coat rimmed baking sheet with 2 tablespoons oil. Using rubber spatula, turn dough out onto baking sheet along with any oil in bowl. Using fingertips, press dough out toward edges of pan, taking care not to tear it. (Dough will not fit snugly into corners. If dough resists stretching, let it relax for 5 to 10 minutes before trying to stretch again.) Let dough rest in pan until slightly bubbly, 5 to 10 minutes. Using dinner fork, poke surface of dough 30 to 40 times and sprinkle with kosher salt.
7. Bake until spotty brown, 15 to 17 minutes, rotating baking sheet halfway through baking. Using metal spatula, remove pizza from oven, spread tomato mixture evenly over surface, and sprinkle with shredded mozzarella. Return pizza to oven and continue to bake until cheese begins to brown in spots, 5 to 10 minutes longer.

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Farfalle With Savoy Cabbage, Pancetta, And Mozzarella

Ingredients:

• 10 strips pancetta or lean bacon, thinly sliced
• Olive oil
• 1 clove garlic, finely chopped
• 1 good handful thyme, leaves picked from the stem
• 1/2 large Savoy cabbage (outer leaves removed), quartered, cored, and finely sliced
• Handful grated Parmesan cheese
• 1 pound dried farfalle
• Salt and freshly ground black pepper
• Extra-virgin olive oil 7 ounces fresh buffalo mozzarella, cut into 1/2-inch dice
• 2 handfuls pine nuts, lightly toasted

Directions:

1. In a pan fry off pancetta in a little olive oil until lightly golden. Add garlic and thyme and cook until softened. Add the Savoy cabbage and Parmesan, then stir and put the lid on the pan. Cook for a further 15 minutes, shaking every now and again, while you cook farfalle in salted boiling water until al dente.
2. When the cabbage is nice and tender, season and loosen with some nice peppery extra-virgin olive oil. Toss the drained farfalle pasta into the cabbage and at the last minute mix in mozzarella and pine nuts. Serve immediately.

Pecan Pie

Ingredients:

• 3 eggs
• 2 tablespoons butter, softened
• 1/2 cup heavy cream
• 1 1/2 cups pecans
• 1/2 cup dark corn syrup
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 3/4 cup sugar
• 1/2 teaspoon vanilla
• 1 9-inch unbaked deep dish pie shell

Directions:

1. Preheat oven to 400 degrees. Put all ingredients except pie shell in blender in order listed. Cover and blend on chop until nuts are coarsely chopped, about 8-10 seconds.
2. Place pie shell on cookie sheet. Pour mixture into unbaked pie shell. Bake about 35 minutes or until crust is browned and filling is puffed. Cool.
3. If making ahead of time, store in refrigerator, but bring to room temperature before serving.

Gourgeres

From The Gourmet Cookbook

Ingredients:

• 1 cup water
• 1 stick (8 tablespoons) unsalted buter, cut into tablespoons
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 4-5 large eggs
• 1 1/2 cups finely grated Gruyere (about 4 ounces)
• 2 tablespoons finely grated Parmigiano-Reggiano
• Rounded 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspooon freshly ground black pepper

Directions:

1. Put racks in upper and lower thirds of oven and preheat to 375. Line two large baking sheets with parchment paper or lightly butter them.
2. Combine water, butter and salt in a 3-quart heavy saucepan and bring to a full boil over high heat, stirring until butter is melted.
3. Reduce heat to moderate, add flour all at once, and cook, stirring vigorously with a wooden spoon, until mixture pulls away from sides of pan, about 30 seconds. Continue to cook and stir to remove excess moisture for about 1 1/2 minutes. Remove from heat and let cool slightly, about 3 minutes.
4. Add 4 eggs, one at a time, beating well with wooden spoon after each addition; batter will appear to separate but will become smooth once beaten. Mixture should be glossy and just stiff enough to hold soft peaks and fall softly from a spoon. If it is too stiff, beat remaining egg in a small bowl and add to batter 1 teaspoon at a time, beating and then testing batter after each addition until it reaches desired consistency.
5. Stir in cheeses, nutmeg and pepper.
6. Fill pastry bag with batter and pipe fifteen 1-inch-diameter mounds 1 inch apart onto each baking sheet. Bake, switching positions of sheets halfway through baking, until puffed, golden, and crisp, about 30 minutes total. Serve warm.

7 Hour Braised Leg of Lamb – in a Slow Cooker

Gigot de Sept Heures (in French)

Ingredients:

For the lamb:

• 1 4-pound shank end leg of lamb or a 4 pound piece of shoulder, trimmed
• 3 tablespoons extra virgin olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1  750-ml bottle dry white wine
• 20 cloves garlic, unpeeled
• 10 sprigs each fresh rosemary, thyme and savory
• 5 fresh or dried bay leaves

For the beans:

• 2 cups dried white beans, preferably cannellini or white coco, soaked overnight
• 5 cloves garlic, smashed
• 3 sprigs fresh thyme, parsley and a bay leaf tied together with kitchen twine
• 10 whole cloves
• 1 large onion, halved
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons extra virgin olive oil
• 2 tablespoons crème fraîche (or some other cream)

Directions:

1. If the cut of lamb is boneless, tie. Rub the lamb with oil and season generously with salt and pepper.
2. Heat a 6 quart Dutch oven or large pan over medium-high heat. Add lamb and cook, turning occasionally, until browned on all sides, about 12 minutes. Transfer lamb to a plate.
3. Nestle garlic and herbs into crockpot; place lamb on top of herbs; add pan juices and any brown bits from Dutch oven. Add wine and 2 cups water to the slow cooker. Cover and leave on high for 3 1/2 hours. Turn the lamb 3-4 times as it cooks. Turn the slow cooker to low and try to keep it at a low simmer. Cook until the lamb is very tender, about 3–3 1/2 more hours. Transfer to a rack, cover with foil and let cool for 20 minutes.
4. Meanwhile, prepare the beans: About 1 1/2 hours before the lamb is done, drain beans and transfer to a 4 quart saucepan along with 6 cups water, 4 cloves garlic, and the herb bundle. Insert the cloves into the onion and add to the pot.
5. Bring to a boil, reduce heat to low, cover, and simmer until beans are tender, about 1 hour.
6. Remove pot from heat and season with salt and pepper. Discard herbs and strain beans, reserving cooking liquid.
7. Transfer 2 cups beans, 1⁄4 cup cooking liquid, oil, crème fraîche, and remaining garlic clove to a blender and purée.
8. Stir puréed bean mixture and about 1 cup of the cooking liquid back into pot and cover to keep warm until lamb is cooked. Serve the lamb sliced or torn into chunks, alongside the beans.

Cranberry-Nut Rolls

Ingredients:

• 1 cup coarsely chopped walnuts
• 3 1/2 cups (or more) bread flour
• 1 tablespoon (packed) golden brown sugar
• 1 1/2 teaspoons quick-rising dry yeast (from one 1/4-ounce envelope)
• 1 1/2 teaspoons salt
• 1 1/2 cups whole milk
• 2 tablespoons vegetable oil, plus additional for coating bowl
• 1 large egg
• 1 cup sweetened dried cranberries
• Nonstick vegetable oil spray
• 1 large egg, beaten to blend (for glaze)
• Raw sugar

Directions:

1. Stir nuts in dry skillet over medium heat until toasted, about 5 minutes. Cool.
2. Mix bread flour, brown sugar, yeast and salt in bowl of heavy-duty stand mixer fitted with paddle attachment.
3. Warm milk in small saucepan over low heat until instant-read thermometer inserted into milk registers 95 degrees. Add oil; remove from heat. Add milk mixture and 1 egg to flour mixture. Mix on low speed until wet coarse ball forms, about 1 minute.
4. Add nuts and cranberries. Replace paddle attachment on mixer with dough hook. Mix dough on low speed until smooth, elastic, and slightly tacky, adding more flour by the tablespoon as needed, about 4 minutes. Transfer dough to floured surface; knead 2 minutes.
5. Lightly oil large bowl. Shape dough into ball; place in prepared bowl, turning to coat with oil. Cover with plastic wrap and let rise at room temperature until almost doubled in volume, 1 3/4 to 2 hours.
6. Line large rimmed baking sheet with parchment paper. Transfer dough to unfloured surface; divide into 12 equal pieces. Using cupped hand, roll and rotate 1 dough piece firmly on work surface until dough piece pops up into cupped hand as smooth round ball, about 6 rotations. (This will make dough ball as smooth as possible; if necessary, wipe work surface with damp paper towel to help create traction.) Repeat with remaining dough pieces.
7. Transfer rolls to prepared baking sheet, spacing apart. Spray rolls with nonstick spray. Cover loosely with plastic wrap and let rise at room temperature until 1 1/2 times original size, about 1 1/2 hours. Brush rolls with egg glaze; sprinkle with raw sugar. Let rise 15 minutes longer.
8. Meanwhile, position rack in center of oven and preheat to 425 degrees.
9. Place rolls in oven; reduce oven temperature to 400 degrees and bake 7 minutes. Rotate baking sheet; bake rolls until golden and slightly firm to touch, about 8 minutes longer. Cool completely on rack.

Peanut Butter and Jelly Scones

Ingredients:

• 3 1/4 cups all-purpose flour
• 2/3 cup firmly packed light brown sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into pieces
• 1/2 cup chunky peanut butter, chilled
• 1/2 cup semisweet chocolate morsels (optional)
• 2/3 cup whipping cream, divided
• 2 teaspoons vanilla extract
• 2 tablespoons turbinado sugar
• About 3/4 cup strawberry jelly

Directions:

1. Preheat oven to 425 degrees.
2. Combine flour, brown sugar, baking powder and salt in a food processor. Pulse briefly until combined. Add butter, and pulse to make a coarse meal. Add peanut butter, and pulse briefly to disperse evenly. Be careful not to over mix.
3. Transfer dough to a large bowl. Add chocolate morsels, if desired. Make a well in center, and add 1/2 cup plus 1 tablespoon whipping cream and vanilla. Stir with a fork just until dry ingredients are moistened. Knead dough in bowl 2 or 3 times to incorporate dry ingredients in bottom of bowl.
4. Drop mounds of dough using a 1/3-cup measure onto a baking sheet lined with parchment paper. Smooth tops, and brush scones with remaining cream. Sprinkle with turbinado sugar. Make a deep indentation in center of each scone using thumb or the back of a small spoon; fill each with a scant tablespoon jelly.
5. Bake for 18 to 20 minutes or until scones are lightly browned around edges. Cool completely.