Recipes

[rrpell]

Ina Garten's White Pizza with Arugula

Ingredients

For the dough:
1 1/4 cups warm (100 to 110) water
2 packages dry yeast
1 tablespoon honey
Good olive oil
4 cups all-purpose flour, plus extra for kneading
Kosher salt

4 cloves garlic, sliced
5 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes

For the topping:
3 cups grated Italian fontina cheese (8 ounces)
1 1/2 cups grated fresh mozzarella cheese (7 ounces)
11 ounces creamy goat cheese, such as montrachet, crumbled

For the vinaigrette:
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
Freshly ground black pepper
8 ounces baby arugula
1 lemon, sliced

Directions

Mix the dough: Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.

Knead by hand: When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.

Let it rise: Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.

Make garlic oil: Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.

Preheat the oven to 500 degrees. (Be sure your oven is clean!)

Portion the dough: Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.

Stretch the dough: Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)

Top the dough: Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.

Make the vinaigrette: Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.

Add the greens: When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately

next ingredient:  pecans

[Coquille]

LETTUCE and Peas

1/4 cup finely chopped scallions,  3 tbsp butter, 1 cup shredded BUTTER LETTUCE, 2 cups or 1(10 oz pkg) petite frozen peas, 1/2 cup chicken broth, dill, caraway seed, celery seed, raisins, touch balsamic vinegar, all to taste.

Saute the scallions in the butter until soft. Add the shredded Lettuce and stir. When the lettuce is a little wilted, add the peas and the stock. Add the rest of the ingredients. Simmer, uncovered until tender and the sauce is reduced. 

This is a very old recipe and I haven't made it for awhile but it was great. Play with the amounts of the spices.

Next Ingredient: Horseradish 

[Coquille]

@rrpell Sorry, didn't see the last page with your recipe.

NEXT INGREDIENT: PECANS

[rrpell]

@Coquille

We were posting at the same time    Your butter lettuce and peas recipe sounds delicious!  I'm looking forward to trying it.  

Next ingredient: pecans

[Bluffbaker]

Pecan Streusel Pumpkin Pie

8 Servings

1 (9-inch) frozen deep-dish pie crust (unbaked)

2 eggs, lightly beaten

1 (30 oz.) can pumpkin pie mix

1 (5 oz.) can evaporated milk

Topping:

1/2 cup chopped pecans

1/3 cup brown sugar, packed

2 Tbsp. shortening

2 Tbsp. all-purpose flour

Combine the topping ingredients; set aside.  Combine eggs and pumpkin pie mix in a large bowl.  Add evaporated milk; mix thoroughly.  Pour into pie crust.  Bake at 425° for 15 minutes.  Reduce oven temperature to 350° and bake 15 minutes.  Sprinkle topping over pie filling and bake an additional 30 to 35 minutes.  Remove from the oven and cool on a wire rack.  Keep refrigerated.

Next Ingredient:  Worcestershire sauce

[Zhills]

Shepherd’s Pie

Author: Adapted from Danny Boome

Ingredients:

For the filling:

• ½ Tbsp. butter
• ½ Tbsp. olive oil
• 1 small onion, diced
• 1 carrot, peeled and diced
• 2 stalks celery, diced
• 1-2 cloves garlic, roughly chopped
• 1 Tbsp. tomato paste
• 1 lb. ground beef or lamb
• 1½ Tbsp. Worcestershire sauce
• ¼ cup beef broth
• 1 cup fresh or frozen peas

For the Mashed Potatoes

• 2 lbs. Yukon Gold potatoes, peeled and quartered
• 2 Tbsp. butter
• ¼ cup milk or cream
• ¾ cup grated sharp white Cheddar cheese
• salt and pepper

Instructions

1. Preheat the oven to 400*
2. Add the butter and olive oil to a large skillet and heat over medium heat. Saute the onions, carrots, celery and garlic until just tender, about 7 minutes. Season with salt and pepper. Once the veggies have browned just a bit, stir in the tomato paste and mix thouroughly. Add the ground meat and cook until meat is no longer pink, 7-10 minutes. Spoon off as much grease from the meat mixture as you can. Add the Worcestershire sauce and beef broth. Simmer, over low heat, for 5 minutes. Mix in the peas.
   Transfer mixture to an 8x8 baking dish.
3. Meanwhile, place potatoes in a large saucepan. Cover with cold water and a tablespoon of salt. Bring the pot of potatoes to a boil and cook until soft, about 20 minutes. Drain the potatoes well and place them back into the pan. Mash the potatoes with the milk/cream and butter. Stir in the grated cheese and season to taste with salt and pepper.
4. Spread mashed potatoes over the top of the beef mixture, spreading out evenly and from edge to edge. Rake through the potatoes with a fork to create peaks. Place the dish into the preheated oven and bake until browned, about 20 minutes. Spoon out the pie and serve. Serves 4-6.

Next ingredient:  Soy sauce

[sabatini]

I hope you don't mind, but the amounts are all 'approximately".

I just throw this together to use up leftover pork. It's yummy and fast.

Leftover Pork w/ Hoisin

*serve over rice

In a small bowl, stir together:

1/3 c hoisin sauce

1/4 cup O.J.

2 T dry sherry

1 T soy sauce

a bit of sugar, to taste

Set aside.

Have ready:

a few T oil (not olive)

a sliced or chunked red bell pepper

grated ginger & garlic

a few whole dried red chili peppers

unsalted peanuts, chopped a bit or left whole

sliced green onions

sliced leftover pork

***

In a hot skillet w/ a few T of oil, fry the red bell pepper a bit, then toss in the dried red chili peppers & peanuts & stir for 20-30 seconds, then add the garlic, ginger & green onions & stir for another 20 seconds or so, until fragrant.

Add the leftover pork & sauce mixture, and heat through.

If it's too thick, add more OJ & soy sauce.

Next ingredient: fresh mozzarella

[Coquille]

Not a recipe and extremely easy but since no one has answered with a better one, here I go...

Fresh MOZZARELLA Salad

1 whole fresh MOZZARELLA, tomatoes, preferably good quality (hard to find in the winter), vidalia onions, fresh basil, evoo, a splash of balsamic vinegar.

Slice 1 MOZZARELLA, somewhat thin slices or as you prefer obviously, slice tomatoes, slice onions. Tear basil with hands and place on top. Coat with a little bit of extra virgin olive oil and balsamic vinegar. 

Again, this is a very old recipe, so no real amounts to give. When making this recipe, only use the best quality ingredients. I have tried to make this in the winter but it really doesn't taste as good.

Next Ingredients: Horseradish