Short-rib Pizzadilla

Short-Rib Pizzadilla

                                                         prep time: varies but about 3 minutes per pizzadilla

                                      bake time: about 3 minutes per pizzadilla

                                     total time: about 6 minutes per pizzadilla

Ingredients:

large burrito size tortilla shells, 1 for each person
your favourite pizza sauce, about 6 tablespoons per person
grated or shredded parmesan cheese, about 2 or 3 heaping tablespoons per pizzadilla
shredded mozzarella cheese, sufficient for the number of pizzadillas you are making
shredded left-over cooked short-rib meat, about ½ cup per person
extra-virgin olive oil, for drizzling

Preparation:

Place a pizza stone (or an inverted sheet pan) in your oven.

Preheat your oven to 425° F.

build the pizzadilla:

While the oven is heating up, lay each large burrito tortilla you will be baking in front of you.

Spread the desired amount (I usually put about ¼ cup) of pizza sauce over the surface of each tortilla,
leave a very narrow margin around the edge of each tortilla clean of sauce.

Spread some of the grated parmesan cheese over the surface of each tortilla again observing the clean margin.

Spread the desired amount of mozzarella over the surface of each tortilla again observing the clean margin.

Distribute the desired amount of the shredded short-rib meat over the surface of each tortilla again observing the clean margin.

change the oven from bake to broil:

Change the setting of your oven from bake to broil, since the pizza stone is at 425° F and since the tortilla shells are so thin and already baked you are only melting and slightly browning the cheese and heating the shredded short-ribs, the broiler function does this wonderfully.

bake the pizzadilla:

For each pizzadilla:

Carefully slide the prepared pizzadilla onto your pizza peel.

Carefully transfer the pizzadilla on your peel onto the pizza stone by a quick sliding motion.

Bake the pizzadilla until the cheese is melted and slightly browned, in my oven that is about 3 minutes.  Watch them until you know how long it takes in your oven.

Repeat this process for each pizzadilla you are making, I only bake 1 pizzadilla at a time.

service:

Slice each pizzadilla in half vertically and horizontally creating 4 triangular shaped slices per pizzadilla.

Place each pizzadilla on it’s own serving plate and serve accompanied by your favourite beverage.

Sweet and Sour Spaghetti Squash

Asian Sweet and Sour Spaghetti Squash

serves 4 to 6

                                                                                  prep time: 15 minutes
                                                                                  cook time: 60 minutes
                                                                                  total time: 1 hour 15 minutes

Ingredients

1 medium to large spaghetti squash, halved and seeded

sauce: 

1 1/2 cups chicken broth
3 generous tablespoons of peanut butter
1 teaspoon to 1 tablespoon chile-garlic sauce, to taste*
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon oyster sauce
2 inches fresh ginger, grated
1 teaspoon sesame oil
2 tablespoons honey
1/4 cup chopped fresh cilantro
1/4 teaspoon ground black pepper
3 tablespoons cold water
1 tablespoon cornstarch

*think about your audience, you can always add more at the table but you can’t remove it then

vegetables: 

2 tablespoons vegetable oil
½ cup shitake mushrooms, stems removed and thinly sliced
2 large carrots, shredded
1 red or green bell pepper, diced
3 or 4 scallions, thinly sliced crosswise
2 limes, divided (the zest and juice of 1, the second cut into slices)
½ cup crushed peanuts
cilantro or Thai basil, chopped for garnish

Preparation

prepare the spaghetti squash:

Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.

Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel.

create the sauce:

Combine chicken broth, peanut butter, chile-garlic sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, honey, chopped cilantro, and black pepper together in a saucepan; bring to a boil.

Whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5 to 10 minutes. Reduce heat to low and simmer sauce.

prepare the vegetables:

Heat oil in a large skillet over medium-high heat; sauté the carrots, red or green pepper, scallions, cilantro, and shredded spaghetti squash until tender, about 10 minutes.

bring it all together:

Add sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.

service:

Arrange the sauced spaghetti squash on a serving dish, sprinkle the crushed peanuts over the noodles and garnish with the chopped cilantro and basil.

Serve immediately accompanied by the quartered limes.

Pizza Romana

Pizza Romana

makes 1 12 or 15-inch Roman style pizza

Pizza Romana is an ultra-thin pizza as it is made in Rome and while it is ultra-thin it is not crispy but pleasantly chewy.  Since it is ultra-thin do not overdress this pizza, in Italy pizzas are sparsely dressed.  The baker’s formula provided will allow upscaling the recipe.

                                                                            prep time:   1 hour

                                                                            bake time:  5 minutes

                                                                            total time:  1 hour 5 minutes

Ingredients

12-inch pizza

1 cup 00 flour (8 ounces)

1/8 teaspoon yeast (.077 ounce)

1 ½ teaspoon Kosher salt (.924 ounce)

3 ½ ounces water, about 105° F

¼ teaspoon honey (.154 ounce)

¼ teaspoon extra-virgin olive oil (.154 ounce), plus additional for the bowl

15-inch pizza

1 1/2 cups 00 flour (12 ounces)

1/8 teaspoon yeast (.115 ounces)

1 ½ teaspoon Kosher salt (1.39 ounces)

5 1/4 ounces water, about 105° F

1/3 teaspoon honey (.234 ounce)

1/3 teaspoon extra-virgin olive oil (.234 ounce), plus additional for the bowl

baker’s formula (flour =100%, water = 43.75%, salt = 11.5%, olive oil = 1.925%, yeast = .963%, honey = 1.925%)

Preparation

prepare the dough:

In a small bowl, stir in the honey and sprinkle the yeast over the water plus honey.  Set aside for a few minutes, until the yeast has dissolved.

In the bowl of a stand mixer fitted with a dough hook add the yeast mixture. Mix on the lowest speed until the dough comes together, about 3 minutes. Then rest the dough, still in the mixer, for 5 minutes. Add the salt and mix on medium speed for 4 minutes, or until the dough is smooth and has developed good elasticity. With the mixer running on medium speed, slowly add the oil and mix until incorporated.

proof the dough:

Cover the bowl with plastic wrap and allow the dough to rest for at least 30 minutes at room temperature.

form the pizza:

Preheat the oven to the highest setting, mine is 550° F and set an inverted baking sheet or, preferably, a pizza stone on the second highest rack in the oven to preheat the sheet or stone.  Preheat for 1 hour.

Place the dough ball on a well-floured surface and then sprinkle more flour on top. Work the dough into a small disk by pushing your fingertips near the center of the dough and radiating outward toward the edges, leaving the center just slightly higher. Continue until you have a round disk about 6 inches in diameter and 1/4-inch thick. 

Flip the disk over and move it to a portion of the work surface that is just lightly floured. Place both hands on top, palms down, side by side. 

Use one hand to anchor the dough and, working slowly and carefully, use the other to gently push and stretch the dough away from the center. Turn a quarter turn and repeat, repositioning your hands each time. Continue until the disk is 12 to15-inches in diameter and as thin as possible without tearing. 

 Alternatively, use a rolling pin to achieve desired dimensions and shape.  Don’t worry if it is not perfectly round that would just mark your pizza as being homemade.

Sprinkle your pizza peel with corn meal.  Transfer the shaped dough to your pizza peel, shake it slightly to ensure the shaped dough moves freely as one unit, if it doesn’t gently lift the edge that is sticking and sprinkle a little more cornmeal under that edge.

Add your toppings (pizza sauce, mozzarella, etc.).

bake the pizza:

Transfer the pizza to the preheated pizza stone by placing the peel at the far end of the stone and rapidly pulling it back sliding the pizza off the peel.  This may take a little practice but if you’ve properly coated the peel with corn meal they will act as ball bearings.

Turn off the oven and immediately and turn it back on setting it to broil.

Bake your pizza until the crust is crisp and the toppings are cooked, 4-5 minutes, until the crust is browned and the cheese is bubbly and slightly charred.

service:

Remove the baked pizza from the oven and slice into 8 triangular, if the pizza is round, slices.  Serve accompanied by extra grated cheese. 

Pollo Alfredo con Farfalle

Pollo Alfredo con Farfalle

(Chicken in cream sauce with Farfalle)

(Italy)

Makes 4 servings

Ingredients

1 boneless, skinless chicken breast cut into bite sized pieces

2 tablespoons extra-virgin olive oil

1-pint heavy cream

1/2 cup (1 stick) unsalted butter, softened

1 cup freshly grated Parmigiano-Reggiano

Freshly cracked black pepper, to taste

Kosher salt, to taste

freshly ground nutmeg, to taste

½ cup frozen peas (optional)

1/2 pound Fettuccine noodle

Preparation

prepare the chicken breast:

Sauté the chicken breast pieces in the olive oil until it begins to caramelize.

Remove from the caramelized chicken from the oil and drain on a paper towel-lined dish.

prepare the Farfalle:

In a large stockpot, cook the Farfalle in plenty of boiling salted water according to package directions.

prepare the sauce:

While the Farfalle is cooking, in a deep sauté pan over medium-low heat, heat the cream.

Add the butter and stir gently to melt.

Sprinkle in cheese and stir to incorporate.

Add the chicken pieces and peas.

Season with freshly cracked black pepper, salt, and nutmeg to taste.

bring it all together:

Drain the noodles and add them to the sauté pan, gently toss the noodles to coat in the Alfredo sauce. Transfer the noodles to a warm serving bowl.

service:

Top with more grated, serve immediately.

Sweet Tomato Jam

makes 3 cups

(America)

                                                                   Prepartation time: 30 minutes

                                                                   Cook time:           45 minutes

                                                                   Process time:       10 minutes, 

                                                                                            adjusting for altitude 

                                                                   Total time:            1 hour 25 minutes

Ingredients

                                                 2 pound plum tomatoes, coarsely chopped
                                                 1 ½ cups light brown sugar
                                                 1 tablespoons honey
                                                 1 lemon, zested and juiced
                                                 1 teaspoon salt
                                                 1 teaspoon red pepper flakes

Preparation

prepare the tomatoes:

Cut a cross in the end of each of the tomatoes.

Place the tomatoes in boiling water to blanch, about 1 minute; you'll know the tomatoes are ready to be removed when the edges of the inscribed crosses curl up.

Remove with a slotted spoon and immediately immerse the blanched tomatoes in a pre-prepared ice bath.  One by one, peel the tomatoes and place the peeled tomatoes in a bowl.

mill the tomatoes:

Several at a time, place the peeled tomatoes in a food mill positioned over a large bowl and process the tomatoes through it.  Continue to process until all the tomatoes have been processed.

Processing through a food mill will remove all the seeds.

cook the jam:

Combine the milled tomatoes, the sugar, the honey, the lemon juice and zest and the crushed red pepper flakes in large, heavy-bottomed saucepan over medium-high heat and bring the mixture to a simmer, stirring often.  

Continue simmering, uncovered, until the mixture reaches about 220° F. on a candy thermometer or becomes thick and syrupy, about 45 minutes.

jar the jam:

Remove from the heat and place jam into sterilized jam jars, cover and process as you would any canned vegetables or use immediately.

service:

Jam can be used as a spread for crackers, as a sandwich spread, or as an accompaniment for ham, turkey, or pork.

Crockpot Mexican Chicken Soup for Two

Crockpot Mexican Chicken Soup for Two 

serves 2 to 4

                                                                                         prep time:  0
                                                                                         cook time: 5 hours
                                                                                         total time: 5 hours

Ingredients

1 boneless, skinless whole chicken breast
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
One 10-ounce can whole or diced tomatoes, with juice
1 cup chicken broth
1 10-ounce can corn, drained
5-ounces diced tomatoes with green chilies
4 teaspoons tomato paste
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 canned chipotle pepper in adobo (you may add 2 to 3 if you like)
juice of 1/2 lime

toppings: avocado, sour cream, grated cheese, crushed tortilla chips, fresh cilantro leaves and 2 lime cut in quarters

Preparation

Place the chicken breast in your crockpot.

Sprinkle the chili powder, cumin and some salt and pepper unto the breast.

Add the diced tomatoes and juices, chicken broth, corn, the diced tomatoes with chilies, tomato paste,
chopped onion, the chopped red and yellow peppers, and the chipotle pepper; stir to distribute.

Place the lid on the crock-pot and cook for 5 hours on high.

shred the chicken:

After 5 hours remove the chicken breasts to a plate and use 2 forks to shred it finely. Return the shredded chicken to the pot, stir in the juice of ½ lime, taste and correct seasoning if necessary.

service

Serve piping hot in individual bowls with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on the side as a topping!

Crockpot Mongolian Beef

Mongolian Beef

Serves 4-6

                                                                             Prep Time: 10 minutes
                                                                             Cook Time:  4 Hours
                                                                             Total Time: 4 hours 10 minutes

Ingredients

1- 2½ pound flatiron or flank steak
¼ Cup cornstarch
2 tablespoons  olive oil
1 tablespoon garlic, minced
1 tablespoon ginger, grated
¼ teaspoon chili flake
¾ cup soy sauce
¾ cup water
¾ cup brown sugar, packed
1 cup carrot, grated

3 or 4 green onions sliced diagonally into 1-inch lengths for garnish

sesame seeds for garnish

Preparation

cut the steak:

Place the steak in front of you and, with a sharp knife held at a 45-degree angle, slice the meat against the grain into thin (about 1/4-inch) strips.

create cooking sauce:

Combine the olive oil, garlic, ginger, chili flake, soy sauce, water, and brown sugar in your slow cooker.

prepare the steak:

Cut flank steak into thin strips, cutting across the grain. Put steak into a Ziploc bag with the cornstarch and shake to coat.

bring it all together:

Add the coated beef to the crockpot, stir to combine and ensure the all the beef with sauce.

cook the beef:

Cover the crock-pot with its lid and cook on high for 2-3 hours or on low 4-5 hours, or until meat is cooked through and tender.

About 30 minutes before done stir in the grated carrots.

service:

Serve over rice, garnished with sesame seeds and green onions.

Lasagna Bolognese

Lasagna Bolognese

serves 6

                                                                                                                                                                                                     prep time:  15 minutes
                                                                       sauce cook time: 2 hours 30 minutes
                                                                       Lasagna bake time:  35 minutes
                                                                       total time: 3 hours 20 minutes

Ingredients

Bolognese sauce:

2 tablespoons olive oil
1 medium yellow onion, 1/4 –inch chop
1 carrot, ¼-inch dice
1 celery stalk, ¼-inch dice
2 ounces pancetta or bacon, cut into small cubes
¼ teaspoon crushed red pepper flakes
1 tablespoon chopped fresh flat-leaf Italian parsley
1 pound ground beef
1 cup red wine
1 (28-ounce) cans San Marzano tomatoes, hand crushed
Kosher salt and freshly ground black pepper
1 cup whole milk

Besciamella sauce:

1/4 cup butter
1/4 cup all-purpose flour
2 cups whole milk
¼ cup Parmigiano-Reggiano, to taste
dash freshly grated nutmeg
Kosher salt and freshly ground black pepper

2 tablespoons butter, quartered, to butter the baking dish
uncooked Lasagna noodles

Preparation

prepare the Bolognese sauce:

Create a soffritto by sauteing the onion, carrots, and celery in the olive oil in a large sauce pot over medium heat until soft.  Add the raw bacon to the soffritto and cook for about 7 to 10 minutes.

Add the meat; breaking it up well with a wooden spoon and stirring until all the ground meat is browned.  

Add the red pepper flakes and the parsley and cook for just 1 minute.

Drain off excess oil from the cooked meat.

Return the pot to the flame and add the wine, continue cooking until the alcohol is evaporated and the pot has been deglazed by scraping up the browned bits from the bottom of the pan, about 2 minutes.

If you like your tomato sauce smooth pulse the tomatoes smooth in a food processor but remember true Italians prefer their sauce slightly chunky.

Add the tomatoes to the meat, season generously with salt and pepper and cook the sauce, over a medium flame partially covered for about 2 ½  hours, stirring occasionally. 

After 2 ½ hours finish the sauce by adding the whole milk, stir well and set aside, to cool off.

prepare the Besciamella sauce:

In a small pot, warm the 2 cups of milk.

In an appropriately sized pot over medium heat melt the butter 

Create a blonde roux by stirring the flour into the butter with a wooden spoon.  The roux is done when it loses all its flour taste.

Gradually ladle the warm milk into the pot with the butter/flour mixture, whisking constantly while bringing the mixture to a boil.  Reduce the heat to medium low and simmer for about 15 minutes.

Add the Parmigiano-Reggiano, stirring constantly until it is thoroughly incorporated. 

Season the sauce with freshly grated nutmeg, salt and pepper and additional Parmigiano-Reggiano to taste.

Preheat the oven to 375 degrees F.

bring it all together:

Coat a 9 by 13-inch baking dish well with the tablespoon of butter and add a very thin layer of the Bolognese sauce.

Add the first layer of lasagna noodles and in order, evenly distribute some of the Bolognese sauce, about 3 ladles Besciamella, and a generous sprinkle of Parmesan cheese. 

Repeat the process until you to create 3 layers. 

Top the lasagna with a final ladle of meat sauce and the remaining Besciamella, dot with a few squares of butter and finish with some additional shredded Parmesan.

bake the Lasagna:

Place the lasagna in the preheated oven and bake for about 30 minutes.

Crisp the top of your lasagna by turning the oven to broil and broil the lasagna for about 5 minutes.

service:

Allow the lasagna to set for about 15 minutes, slice into 6 servings and serve accompanied by grated Parmigiano-Reggiano, crusty Italian bread and a side salad.

Shrimp Creole

Shrimp Creole

servings 8

                                                                            prep time:   5 minutes
                                                                            cook time:  3 hours 10 minutes
                                                                             total time:  3 hours  15 minutes

Ingredients

Creole seasoning:

1 teaspoon paprika
3/4 teaspoon dried basil, crumbled
3/4 teaspoon dried thyme, crumbled
3/4 teaspoon salt
1/2 teaspoon freshly ground white pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
1/2 teaspoon dried oregano, crumbled

Creole sauce:

2 tablespoons extra virgin olive oil
1/2 cup diced green bell peppers
1/2 cup diced onions
1/2 cup diced celery
2 cloves garlic, minced
1 teaspoon chili powder
1 (14-ounces) can tomatoes, hand crushed
1 (6-ounce) can tomato paste
1 cup dry red wine
½ tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1 teaspoon white sugar
1 teaspoon brown sugar
Salt and pepper
Creole seasoning
2 bay leaves

the shrimp:

1 1/2 pounds peeled and deveined shrimp

garnish:

Green onions, for garnish

Preparation

Preheat crock pot on high.

sauté the vegetables:

In sauté pan over medium heat, heat the olive oil to the ripple stage.

Add the green peppers, the onions, the garlic and the celery and sauté until the onions are translucent and softened.

Add the chili powder and sauté until the vegetables are coated and caramelized.

create the Creole sauce:

Remove the vegetable from heat and pour them into the crock pot. Add the tomatoes, the tomato paste, the red wine, the hot sauce, the Worcestershire, the sugars, and the salt and pepper.

Stir in the Creole seasoning add the bay leaves, place the cover on your crock pot and cook, covered, for 3 hours.

bring it all together:

Add the shrimp and continue cooking for about 3 minutes.

service:

Serve over cooked  white rice. Top with chopped green onions.

Fungo Bolognese

Fungo Bolognese

(Mushroom Bolognese)

Makes 6 servings

(Italy)

                                                                                Prep time:  10 minutes
                                                                                Pasta Cook time: 10 minutes
                                                                                Sauce Cook time:  43 minutes
                                                                               Total time: 63 minutes

Ingredients

 1 pound pasta of choice, cooked al dente

2 tablespoons extra-virgin olive oil
8 ounces of white and brown mushrooms
3/4 cup yellow onions, cut into ¼-inch dice
1/4 cup carrots, cut into ¼-inch dice
1/4 cup celery, cut into ¼-inch dice
1 tablespoon finely chopped garlic
1/2 cup Chianti wine
2 tablespoons tomato paste
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (28-ounce) can whole San Marzano tomatoes, hand crushed
1 cup water
1 teaspoon fresh thyme
1 teaspoon minced fresh rosemary

Pecorino Romano, shaved with a vegetable peeler

Preparation

prepare the sauce:

1.  In a large, high sided sauté pan, heat the olive oil over medium-high heat. Add the mushrooms, onions, carrots, celery and garlic, and cook, stirring, for 5 minutes. 

2.  Add the Chianti and cook until reduced, about 3 minutes. 

3.  Add the tomato paste, salt and freshly ground black pepper, and cook, stirring, for 30 seconds.

4.  Add the tomatoes, tomato sauce, and water, and bring to a boil. Reduce the heat to low and simmer until thickened and fragrant, stirring occasionally, about 30 minutes. 

5.  Add the herbs to the sauce and simmer for 5 minutes. Remove from the heat and adjust the seasoning to taste. 

bring it all together:

Add the cooked pasta  to the sauce over low heat and toss to coat. Place in a large serving bowl, or divide among individual pasta bowls. Shave pecorino over the pasta.

Braciole for two or more

Braciole for two or more

(serves 2 or more)

                                                              prep time:15 minutes
                                                              cook time: up to 3 hours
                                                              total time:  up to 3 hours 15 minutes

Ingredients

2  ¼ pound beef cutlets , (beef top round sliced thin (1/4-inch) into cutlets)
the stuffing (for 2 Bracioli):
1/4 cup grated Parmesan Reggiano, plus more for serving
1 tablespoon chopped fresh parsley
2-3 cloves garlic, finely chopped
¼ cup raisins
2 tablespoons pine nuts
2 tablespoons bacon grease
sauce (for 2 Braciole):
extra virgin olive oil
1 carrot, finely chopped
1 yellow onion, finely chopped
1 cup Chianti wine
2 cups San Marzano tomatoes, hand crushed
5 bay leaves

Preparation

prepare the cutlets:

Pound the beef cutlets with the tenderizer side of a meat hammer and set aside.

prepare the stuffing:

In an appropriately sized bowl combine the stuffing ingredients tossing to insure even distribution.

stuff the braciole:

Divide the stuffing mixture evenly over each cutlet, don’t get too close to the edges.

Roll up each cutlet, jelly roll style, and tie with butcher's twine to secure and to make a roll. Sprinkle each roll with salt and pepper.

fry the braciole:

Heat 2 tablespoons olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Add the beef rolls and brown on all sides. Remove to a plate once the braciole are browned.

prepare the sauce:

Add a little more olive oil to the pan and add the carrots and onions and sauté until tender and the onions are translucent. 

Add the wine and simmer for a minute or so, and then scrape up the browned bits on the bottom of the pan.  Continue the simmering until the wine is reduced by half.

Stir in the crushed tomatoes and bay leaves. Bring back to a simmer, add the braciole back into the pot and cover with a lid. 

Cook on low, turning the rolls occasionally, until the sauce is thickened and the meat begins to fall apart 2 1/2 to 3 hours, remove the bay leaves.

service:

Remove the braciole from the pan and cut an discard the cooking twin.  Slice each braciole into 1-inch slices and plate for each dinner.

Top the slices with the sauce and serve with crusty bread and a glass of good red wine.

Ham and Roasted Red Pepper Sandwich

Ham and Roasted Red Pepper Sandwich

(America)

serves 2

                                                       total time: 10 minutes

Ingredients

1 ciabatta or rustic bread
3 tablespoons Basil Pesto, or to taste
6 slices ham
4 round slice provolone
3 large pieces roasted red peppers
1 tomato, sliced
Kosher salt, to taste
freshly ground black pepper, to taste
shredded lettuce, to taste
aged balsamic vinegar, to taste

Preparation

build the sandwich:

1.  Slice the ciabatta bread in half horizontally.  

2. Spread about 1 ½ tablespoons of the pesto on each of the ciabatta halves.  Place 3 slices of the ham on each half, top that with 2 slices of provolone and  follow that with the three roasted red peppers. Add the tomato slices on the bottom half of the ciabatta, sprinkle the tomato slices with salt and black pepper, top with the shredded lettuce.  Finally drizzle the aged balsamic over the lettuce to your taste.

3.  Join the two halves of the ciabatta.

service:

Slice the sandwich in half and serve one half to each person.

Rustic Bread

Rustic Bread

(Italy)

makes 2 10 by 6-inch loaves

                                                                               prep time:  2 hours 20 minutes
                                                                               bake time:    30 minutes
                                                                               total time:  2 hours 50 minutes

Ingredients

for the sponge:

1 teaspoon instant (rapid-rise) yeast
1 tablespoon honey
1 cup water, at room temperature
1 cup all-purpose flour

for the dough:

2 cups all-purpose flour
1½ teaspoons salt
½ teaspoon instant (rapid-rise) yeast
¾ cup water, at room temperature
¼ cup whole or 2% milk, at room temperature

Preparation

create a sponge: 

Combine the yeast, honey and water in a 1 cup measuring cup.  Place the flour into the bowl of your stand mixer, add the yeast/honey/water mixture and turn on the mixer on low, stir until a uniform mass forms. Cover the bowl tightly with plastic wrap and let stand at room temperature for at least 1 hour or up to 24 hours.

create the bread dough:

Add the dough ingredients (flour, salt, yeast, water and milk) into the bowl your stand mixer fitted with the dough hook attachment. 

Begin by mixing on low speed until the sponge and the dough ingredients are combined and a soft dough forms, about 2 to 3 minutes, scraping down the bowl as needed. 

Increase the speed to medium and continue mixing until the dough becomes a uniform mass that collects on the dough hooks and pulls away from the sides of the bowl and is  smooth and shiny (the dough will be very sticky), about 10 minutes.

Transfer the dough to a large lightly oiled bowl, cover tightly with plastic wrap, and let rise at room temperature until doubled in size, about 1 hour.

first knead of the dough:

Remove the dough from the bowl onto a lightly floured surface and knead it by folding the dough over itself and folding the edge of the dough toward the middle. Turn the dough 90° and repeat the fold. Turn the dough and repeat the folding/kneading 6 more times (for a total of 8 times).

Cover with plastic wrap and let rise for 30 minutes.

second knead of the dough:

Repeat the kneading as in the first knead step.  Replace the plastic wrap, and let the dough rise until doubled in size, about 30 minutes.

preheat your oven:

One hour before baking, adjust an oven rack to the lower-middle position, place a baking stone on the rack and preheat the oven to 450° F.

prepare the loaves:

Cut two 12 x 6-inch pieces of parchment paper and place them on a cookie sheet,  dust both liberally with flour. 

Carefully transfer the dough to a floured work surface, taking care to deflate it as little as possible. 

Liberally flour the top of the dough and divide it in half with a bench scraper. Turn one of the dough halves cut-side-up and dust it with flour. 

With well-floured hands, press this half into a rough 12 x 6-inch rectangle. Fold the shorter sides of the dough toward center, overlapping them like you would fold a piece of paper in thirds, to form a 7 x 4-inch rectangle. Repeat this process with the second piece of dough.

Gently transfer each loaf, seam-side-down, to the parchment sheets, dust with flour, and cover with plastic wrap. Allow the loaves to proof at room temperature for 30 minutes (the surface of the loaves should develop small bubbles).

bake the ciabatta loaves:

Carefully slide the pieces of parchment with the loaves on them onto a pizza peel.

Using floured fingertips, form the loaves, by pressing them, into 10 x 6-inch rectangles; spray the loaves lightly with water. 

Slides the loaves still on the parchment onto the baking stone. 

Bake, spraying the loaves with water twice more during the first 5 minutes of baking time, until the crust is deep golden brown, about 22 to 27 minutes.

cool the loaves and serve:

Transfer the freshly baked loaves to a wire rack, discarding the parchment, and let cool to room temperature for at least 1 hour before slicing and serving. 

Sausage and Peppers Marsala

Sausage and Peppers Marsala

serves 4 to 6

(Italy)

                                                                                 Prep time:  15 minutes
                                                                                 Cook time: 40 minutes

Ingredients

2 tablespoons extra-virgin olive oil
2 to 6 sweet or hot Italian sausage
2 green bell peppers, sliced
2 yellow onions, sliced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil leaves
4 garlic cloves, chopped
2 tablespoons tomato paste
1 cup Marsala wine
1 (15-ounce) can diced tomatoes
1/4 teaspoon red pepper flakes, optional
2 to 6 fresh Italian sandwich rolls

1/4 to 1/2 cup freshly grated Parmesan

Preparation

brown the sausage:

In a large, heavy skillet heat the olive oil over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.

sauté the vegetables:

In the same pan over medium heat, add the sliced peppers, sliced onions, salt and black pepper and cook until the onions are golden brown, about 5 minutes.

Add the oregano, basil, and garlic and cook 2 more minutes.

create the sauce:

Add the tomato paste to the onions and peppers and stir.

Add the Marsala wine, tomatoes, and chili flakes.  Stir to combine, scraping the bottom of the pan with a wooden spoon to release and incorporate all the browned bits and bring the sauce to a simmer.

bring it all together:

Cut each of the sausages into 4 to 6 pieces each, each about 1-inch. Add the sausages and any liquid that may have accumulated back into the pan stirring to insure the sausages thoroughly combine with 

the sauce. 

Continue to cook at a simmer until the sauce has thickened, about 20 minutes.

service:

Split the rolls in half lengthwise and hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top with cheese and the roll top and serve sandwiches immediately.  

Bistecca Pizziola
(Italy)

serves 6

                                                                     prep time:                     5 minutes
                                                                     sauce cook time:        10 minutes
                                                                     scallopini cook time:    6 minutes
                                                                     bake time:                  20 minutes
                                                                     total time:                   41 minutes

Ingredients

4 tender, thin beef cutlets (boneless rib steak, or sirloin), about 1/4 inch thick
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
Spicy spaghetti sauce, recipe follows
1 1 pound  ball fresh mozzarella (mozzarella di bufala), sliced into 1/4-inch thick slices
12 large fresh basil leaves, chiffonade

Spicy Spaghetti Sauce with Capers:

6 tablespoons extra-virgin olive oil
4 garlic cloves, minced
2 16-ounce cans tomatoes (preferably San Marzano), hand crushed
1 tablespoon capers, drained and rinsed
1 cup red wine, Chianti or burgundy
½ teaspoon red pepper flakes, or to taste
Kosher or sea salt, to taste
freshly ground black pepper, to taste
12 large (or quantity to your taste) fresh basil leaves roughly torn

Preparation

Preheat the oven to 425 degrees F. 

prepare the spicy spaghetti sauce:

1.  Coat a saucepan with 2 tablespoons of the oil and warm over medium-low heat. Add the garlic and cook, stirring, until soft.   Be careful not to burn the garlic, if it burns throw it out and start over.

2.  Add the crushed tomatoes, the capers, the red wine, red pepper flakes and sugar; season with salt and pepper to taste. 

3.  Simmer the sauce for 10 minutes over medium heat, stirring occasionally. Remove from the heat and stir in the roughly torn basil leaves and the remaining olive oil.  

4.  Correct seasoning with salt, freshly ground black pepper and red pepper flakes.  

prepare the beef cutlets:

Pound out the cutlets until they are 1/8 inch thick and give them a few whacks with the tenderizing side of the mallet. Season the cutlets on both sides with salt and pepper. 

sauté the cutlets:

Heat the olive oil in a 12-inch nonstick sauté pan over medium-high heat until hot. Add the beef in batches and sear on both sides, 1 and 2 minutes per side. Remove the first batch from the pan and place in a high-sided cookie sheet or baking dish while you work on the next batch. 

bring it all together:

Once all the beef cutlets have been sautéed and arranged on the cookie sheet, ladle the Spicy Spaghetti Sauce with Capers over the meat to cover, and place 2 slices of mozzarella on each steak. Bake just until the mozzarella is melted and bubbly, 15 to 20 minutes.

service:

Serve 1 beef scallopini to each diner and dress each serving with some of the chiffonade  basil leaves either chiffonade or hand-torn pieces on top of each cutlet and accompany by a side salad or pasta.

Cincinnati Chili Dog

Cincinnati Chili Dog

serves 4

(America)

Cincinnati-style chili is an enduring American classic that I first tasted in the Cincinnati airport while on a business trip and Coney dogs (New York style chili dogs) are something I grew up eating so it just seemed naturally to combine the two.. 

                                                                Prep time:                            10 minutes
                                                                Polish sausage cook time:     7 minutes
                                                                Sauce cook time:                 30 minutes
                                                                Total time:                           47 minutes

Ingredients

Cincinnati chili (makes about 3 cups):

2 tablespoons olive oil
1 pound ground beef
1 1/4 teaspoons granular garlic
1 tablespoon dehydrated onion
2 tablespoons chili powder
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground nutmeg
1/2 teaspoon celery seed
1 dried bay leaf
Kosher or sea salt, to taste
freshly ground black pepper,  to taste
1 cup tomato sauce
1 cup water
1 tablespoons unsweetened cocoa powder

dogs:

4 Polish sausages
4 hot dog buns
condiments:
½ cup finely grated cheddar cheese
½ cup chopped onion

Preparation

brown the beef:

In a 12 inch sauté pan over medium high heat, bring oil to the ripple stage.  Add the ground beef and cook, stirring, until it begins to brown.

build the sauce:

Add the granulated garlic, dehydrated onion, chili powder, cinnamon, allspice, cloves, cumin, oregano, nutmeg, celery seed, bay leaf, salt and pepper, then cook, stirring occasionally, 1 minute. Tilt skillet, spoon out any accumulated fat and discard. Add the tomato sauce, cocoa powder, and water and then bring the mixture to a boil. Reduce heat to medium low and simmer, partially covered, until somewhat thick, about 25 minutes.   Taste and correct seasoning.

grill the Polish dogs:

Place the dogs on the grill or griddle (or a large frying pan) and cook the sausages, turning them occasionally, until they are cooked through and the skin is slightly crisp.

service:

Place one sausage on each of the split, open hot dog buns and spoon a generous portion of the chili sauce over each sausage and top each with some chopped onion and cheddar cheese.  Serve immediately.

Slow Cooker Corned Beef & Cabbage

Slow Cooker Corned Beef and Cabbage

(serve 8)

(Irish-American)

                                                                         prep time:    10 minutes

                                                                         cook time:    6 hours

                                                                         total time:     6 hours 10 minutes

Ingredient 

corned beef:

1 3 to 4 pound corned beef with seasoning packet
vegetables:
1 medium head of cabbage, cut into 4 to 6 wedges
2 to 3 large potatoes cut into wedges
2 large onions, peeled and quartered
8 ounces baby carrots
½ cup butter, cut into small cubes

condiments:

commercial horseradish sauce
prepared horseradish (to add to the usually bland commercial sauce to spice it up)

Preparation

the corned beef:

1.  Place the corned beef, fat side down, in the bowl of you slow cooker.

2.  Remove the seasoning from the seasoning packet and place them in your mortar and, using the pestle, slightly crush them.  Don’t completely grind them up you just want them crushed to release their essential oils.

3.  Sprinkle the crushed seasoning on the corned beef in the bowl.  Cover the beef and seasoning with cold water, place the cover on the crock pot and turn it to high.

4.  Cook the corned beef on high for the first hour, then continue cooking for 10-12 hours on low or 5-6 hours on high.

the vegetables:

Preheat the oven to 375° F.

Arrange the cabbage wedges on the bottom of a baking dish and arrange the other vegetables over the wedges.  Distribute the butter cubes over the vegetables and  sprinkle with Kosher or sea salt and freshly ground black pepper.  Bake until the potato wedges and carrots are tender and cooked through, about 30 minutes.

service:

Arrange the cooked vegetables on a service platter.  Shred or slice the corn beef and arrange it on the platter.  Serve accompanied by the horseradish sauce and the prepared horseradish for those that like the sauce spicier.

Guinness Braised Short Ribs with Noodles

Serves 8

(American)

                                                                               prep time:  20 minutes

                                                                               cook time:  5 to 7 hours

                                                                               total time:   5 to 7 hours 20 minutes

Ingredients

4 pounds bon-in short ribs
Kosher or sea salt, to taste
freshly grated black pepper, to taste
1 tablespoon extra-virgin olive oil
1 medium yellow onion, roughly chopped
2 cups beef broth
1 ½ cup (1 bottle) Guinness Extra Stout
2 tablespoons brown sugar
½ teaspoon dried thyme
16 ounces baby carrots
2 tablespoons of tomato paste
1 tablespoon spicy brown mustard
4 tablespoons corn starch

1 pound egg noodles, prepared according to package instructions

Preparation

brown the ribs:

1.  Blot the ribs dry with paper towels.  Sprinkle the ribs liberally with salt and black pepper on both sides.

2.  Heat the oil in a large non-stick skillet over medium-high heat.  Brown the ribs on all sides, in batches if necessary, about 8 to 10 minutes.  When thoroughly browned remove the ribs to you waiting slow cooker.

prepare the braising liquid:

Add the chopped onions and sauté for about 2 minutes stirring often.   Add the broth, 1 cup of the beer, the sugar and the thyme to the onions in the skillet and bring to a boil.  When the liquid comes to a boil pour it and the onions over the beef ribs in the slow cooker, cover and turn the slow cooker on to high.  Cook on High for 5 hours or on Low for 7 hours.

bring it all together:

1.  In a 1 cup measuring cup whisk together the remaining ½ cup of beer, ¼ teaspoon each of salt and black pepper and the tomato paste, brown mustard and corn starch.

2.  After the ribs have cooked for 3 ½ hours (for high) or 5 ½ hours (for low) add the baby carrots to the slow cooker, recover and continue cooking for the remaining 1 ½ hours.

finish the braise:

After the appropriate cook time is completed stir in the thickening mixture in the measuring to the slow cooker, replace the cover and cook 15 minutes more or until the sauce is thickened.  If the sauce does not thicken make a slurry of 1 tablespoon corn starch and 1 tablespoon cold water and stir it  into the sauce and cook another 15 minutes or until the sauce thickens.

service:

Serve over buttered egg noodles.