A Grilled Martini Pizza

Italian, Pizza April 24, 2024 Leave a comment

The Grilled Martini Pizza, pictured here, got its name after a party I gave; all it took was one guest loving the green olive & BBQ-sauce combo, other’s trying it, and by the end of the night a name was created, hmmm…perhaps the Blue Sapphires we were sipping had something to do with it?

Well anyway, Smoky Balsamic BBQ Sauce (recipe below), Green Martini Olives and thin sliced fresh Mozzarella are a must for a Martini Pizza!  The grilled dough can be done a few hours to a day before, just refrigerate and they will be ready for dressing, heating and cheese melting.

Invite your friends over and have them bring a favorite topping. The toppings we like to have available include BBQ chicken, caramelized onions, basil, oven dried tomatoes, herbed zucchini, and a variety of cheeses…lots to choose from if you are not in the mood for a “Grilled Martini”!

DOUGH INGREDIENTS (makes 4 dough balls)

  • 2 ½   Cups unbleached all-purpose flour
  • 1/2     Tablespoon sugar
  • 1          Teaspoon sea salt
  • 1          Teaspoon rapid rise yeast
  • 1 ¾    Tablespoon olive oil
  • 7 oz    Room temperature water

The grilled dough recipe I use is a “tweaked” half-recipe, adapted from American Pie by Peter Reinhart (2003)

http://www.italianchef.com/grilledpizzadough.html

_____________________________

TOPPINGS & SAUCE FOR A “GRILLED MARTINI”

  • Smoky Balsamic BBQ sauce (recipe below)
  • Martini olives – sliced
  • Mozzarella – thin sliced

INSTRUCTIONS

  1. Add all dry ingredients to mixing bowl
  2. Turn Kitchen Aide on to lowest speed
  3. Incorporate wet ingredients – slowly
  4. Once all ingredients are incorporated, let rest 3 minutes
  5. Mix dough on the lowest speed for 5 minutes
  6. Stopping at 2 – ½ minutes to gather dough into a ball
  7. Then continue for the last 2 – ½ minutes
  8. Cover and let rise 45 minutes to an hour
  9. Knead down
  10. **at this point dough can be refrigerated – see NOTE below
  11. Divide dough into 4 equal pieces
  12. Round each piece into a ball
  13. Place each dough ball inside its own Ziploc bag
  14. OR in a large Rubbermaid container
  15. Drizzle olive oil in Ziplocs or the Rubbermaid; covering all sides of the dough
  16. Seal bags OR cover the Rubbermaid
  17. Let balls sit at room temperature to rise until doubled…(at least)

WHEN READY TO GRILL

Flatten each ball (might need a little flour for this)

If using Ziplocs:

Stack and place dough on top (the outside) of the Ziploc (dusted with a little flour)

Otherwise

Stack on top of each other with some parchment paper

Grill each round on both sides until bubbly; stack them

Dress them and place back on the grill to heat and melt

**NOTE:

After step #9 above, the raw dough can be refrigerated overnight.

Let the dough sit at room temperature for at least 1 hour before forming the dough into balls.

 SMOKY BALSAMIC BBQ SAUCE:

In a sauce pan, melt 1 tablespoon butter, then add & combine 1/4 cup brown sugar, 3 tablespoons balsamic vinegar, 3 tablespoons unsulphured molasses, 1-1/2 teaspoons liquid smoke, 1/8 teaspoon sea salt, and optional Tabasco sauce; heat ingredients until they start to bubble, add a can of tomato sauce, stir and simmer for an hour.

Apple-Jalapeño Slaw

Fruits & Vegetables, Mexican, Salad April 24, 2024 Leave a comment

I have been asked to share this tangy and spicy slaw recipe often. It is great for potlucks, Mexican or BBQ’d meals – especially with pulled pork sandwiches, and, I have even complimented many a holiday turkey and/or prime rib dinner by using festive pepper and apple colors…always a crowd pleaser

VINAIGRETTE INGREDIENTS

  • 1-1/2 tablespoons honey
  • 1-1/2 tablespoons rice vinegar
  • 1-1/2 tablespoons lemon or lime juice
  • 2 tablespoons canola oil
  • 1/2 teaspoon salt (optional)

SLAW INGREDIENTS

  • 7-1/2 cups finely sliced cabbage (one 10oz packaged angel hair mix, works if pressed for time)
  • 1 very large tart apple, unpeeled, such as Macintosh, Granny Smith Apple, Pink Lady etc.
  • 2-4 green onions (your preference)
  • 2 jalapeños
  • 1/2 bell pepper – red, orange or yellow
  1. Finely slice the cabbage and cold water rinse (or rinse packaged slaw mix – if using).
  2. Drain well or send through a salad spinner; set aside, until needed.
  3. In a salad bowl, prepare the vinaigrette; mix together the honey, rice vinegar, canola, lemon or lime juice and salt. Wisk together until smooth and saucy, set aside.
  4. Core and thin slice the apple; add to the vinaigrette, coat all slices to prevent browning.
  5. Chop the green onions, jalapeños and bell pepper. Add to the apples, stir to coat ingredients.
  6. Add the well drained cabbage. Toss to coat everything.
  7. Chill at least 1 hour or long enough for all ingredients to incorporate.

*this recipe was tweaked after an apple slaw I found in a Chile Pepper issue about 10 years ago.

Ultimate Strawberry & Chocolate Shortbread Tart

Breakfast/Brunch, Chocolate, Cookies & Candy, Dessert, Fruits & Vegetables, Italian, Jam, Snack April 24, 2024 Comments: 6
IMG_6813

A perfectly decadent pairing of flavors…buttery shortbread, strawberry, dark chocolate, almonds

Tell me, who can resist the buttery crumb of shortbread!

This recipe was inspired by a Genius Recipe feature on Food52 = a shortbread tart that reminds me of one giant cookie, and I have made and tweaked a few of them since last December: http://food52.com/recipes/25289-cindy-mushet-s-italian-jam-shortbread-tart-fregolotta

It is a habit of mine to make a recipe for the first time as originally written, and so I did with this one. It is an easy recipe to make, with basic ingredients that I found adapts to whatever jams or nuts you like to try together. Once I started tweaking I used chopped pecans with various jams; fig is my favorite, and I once made the crust with a gluten free flour mix so that everybody at the party could enjoy a piece. I prefer vanilla extract to almond and have reduced the cooking time a bit; just make sure the top is golden brown and fragrant, I swear, the aroma will let you know it is done.

Anyway, this recipe, in my opinion, is my best “tweak” ever; dark chocolate and a homemade strawberry jam, a perfectly decadent pairing of flavors.

Oh, and I have my friend Bevi https://food52.com/users/8894-bevi/recipes to thank for the homemade jam…sent all the way from Vermont! She likes to use a recipe from the Blue Chair Jam Cookbook as a base for her delicious jams.

http://bluechairfruit.com/blue-chair-jam-cookbook/

 

INGREDIENTS Serves 8 to10

  • 3/4 cup (12 tablespoons) unsalted butter, softened
  • 1/2 cup sugar
  • 1/4 teaspoon pure vanilla extract
  • 1 1/2 cups unbleached all-purpose flour
  • 1/8 teaspoon salt
  • 1/4 cup of a not too sweet jam of your choice
  • 3 tablespoons dark chocolate morsels
  • 1/3 cup sliced almonds
  1. Heat the oven to 350 degrees.
  2. Place butter and sugar in a bowl and use an electric mixer, with a paddle attachment, to beat on medium speed until the ingredients are whipped and become lighter in color, about 3 minutes. Use a rubber spatula to scrape down the sides of the bowl if needed to incorporate all the butter and sugar. Add vanilla extract and mix just until combined.
  3. In another bowl, whisk the flour and salt. Add the dry ingredients to the whipped butter mixture and mix at a low speed just until combined. Reserve 1/2 cup of the dough in a small bowl and place in the freezer for 10-15 minutes. This will help make the dough topping easier to crumble.
  4. Press the rest of the dough into a 9 or 9 ½-inch tart pan with removable bottom; try to get it in an even layer, it’s ok if the edges are a bit higher than the rest.
  5. Use a small offset spatula or a spoon to spread the jam in a thin layer over the uncooked shell, leave a small border around the edges. Sprinkle the chocolate morsels evenly.
  6. Take the reserved dough from the freezer and crumble it in small pieces over the jam/chocolate layer in the pan. Some of the jam and chocolate morsels should still peek through. Sprinkle the almonds evenly.
  7. Place in the center of the oven and bake until golden brown, 35 to 40 minutes. Place tart on a rack to cool completely. Separate the bottom of the tart pan. Cut into 8 or 12 slices and serve.
  8. Cover with plastic wrap and store at room temperature for up to 4 days.
IMG_6800

Removable bottom tart pan…

I’m in Love wit-da Pizza!

Breads, Cheese, Italian February 6, 2017 Comments: 2

VALENTINE’S DAY PIZZA LOVE IS BAKING IN THE KITCHENpizza-hearts-aa

FREE FORM PIZZA MADE STRAIGHT FROM THE HEART.

THAT’S AMORE!

PAN NEEDED

21” x 15” Three Quarter Sheet Pan (or similar sized pan)a

 

CRUST

1 envelope Rapid Rise yeast

1-1/3 cups warm water

3-1/2 cups all-purpose flour (plus extra on hand to flour the work surface)

2 teaspoons salt

SAUCE (use your favorite, otherwise see below)

1 – 28 oz. can organic Italian crushed tomatoes with garlic & basil

CHEESE TOPPINGS to have on hand – might not use it all

2 cups grated mozzarella

1 cup freshly grated Pecorino Romano and Parmesan (1/2 cup of each)

MISCELLANEOUS TOPPINGS – of your choice

Sliced peppers, olives, scallion, cooked crumbled sausage, pepperoni…etc.f

INSTRUCTIONS

FOR CRUST

In a large bowl, combine the flour, yeast packet and the salt. Add the water and incorporate until a soft dough forms.

Turn the dough out onto a lightly floured surface, knead until smooth and elastic, add more flour if dough feels too sticky; knead about 10 minutes.

Lightly coat a large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap.

Place in a warm, draft free place and let rise until doubled, about 1-1/2 hours.

Lightly oil the sheet pan. Place the dough in the center of the pan and start to flatten with your fingers; stretch and flatten dough into a heart shape…see NOTE below.

NOTE: If the dough resists stretching & flattening to size wanted then you will need to relax it by letting it rest, covered, @ 5-10 minute intervals a couple times…relaxing the dough helps to stretch and flatten.

Once dough is shaped, cover it with plastic wrap and let rise for about 1 hour, until puffy and almost doubled.b

FOR TOPPINGS & BAKING

Preheat oven to 450 degrees F.

With your fingertips, press the dough to make dimples at 1-inch intervals over its surface. Spread the tomato sauce over the top, leaving a 1/2-inch border around the edges.c

Sprinkle enough Pecorino/Parmesan mixture to cover the surface.d

Bake for 20 minutes. Remove the pizza from the oven.e

Add miscellaneous toppings, if using, and enough mozzarella cheese to cover the surface.g

Return the pizza to the oven and bake between 5-10 more minutes, or until the cheese is melted and the crust is a golden brown.i

Let the pizza sit for about 10 minutes before cutting.

pizza-love

Hi all…Just realized I have not posted to my site since this time of year, 2015!

Time flies…it’s a good time to share a little of what’s baking.

~Enjoy~

Rocky Road Style Chocolate Valentine Hearts

Chocolate, Cookies & Candy, Dessert February 11, 2015 Comments: 11
Obey your Heart…Chocolate Rules!

Obey your Heart…Chocolate Rules!

 

Makes 16 hearts

  1. Partially melt chocolate in microwave (or over hot water).
  2. Remove from heat and beat with wooden spoon till smooth.
  3. Stir in marshmallows and nuts.
  4. Spread the chocolate mixture into the heart molds.
  5. Chill until firm, turn the hearts out and wrap.

 

And for a spicy Chocolate favorite of mine try these South of the Border Chocolate Cookies

b

 

Happy Valentines! (RIP BudCat 11-10-2016)

xoxoxoxo

xoxoxo

Parsnip Bread shaped for a Muffuletta

Breads, Breakfast/Brunch, Cheese, Italian, Sandwich September 24, 2014 Comments: 10
Parsnip Muffuletta

Perfect party food!

This is the time of year we have abundance of garden fresh parsnip and I wanted to do something different = shaping my parsnip bread Muffuletta style to make sandwiches for a party we were hosting. The recipe I used is an adaptation of a bread by Cooking Light, 2003, that I have made for a few years; I love this bread, the parsnips add moisture, sweetness and texture, no additional fat or sugar is needed but I like to add a little malt extract.

The Muffuletta is a popular sandwich originating among Italian immigrants in New Orleans; it is traditionally made with a large round of Sicillian sesame bread that is cut horizontally, yes, right through the middle, filled with Italian cold cuts, cheeses, olive salad, and then sliced into quarters. A very large sandwich!

Sticking with my idea, I shaped and baked my parsnip dough, Muffuletta style. Once the loaf was cooled I cut through the middle, hollowed both the top and bottom, slightly, then liberally added onto both sides, Olive Tapenade, before layering onto the bottom half of the bread – pepperoncini, turkey, ham, mozzarella, Genoa salami and provolone. I completed the sandwich by pressing it all together with the top half.

Note: The filling ingredients are not the exact, traditional cold cuts generally used; I kept this Muffuletta on a lighter side. I bought a half pound of everything, had a little left over.

Anyway, “parsnip bread” shaped Muffuletta style and this filling is not traditional by ingredients, but it is by its looks!

 

Makes one 10 inch Muffuletta bread, ready for slicing and filling

SPONGE INGREDIENTS & INSTRUCTIONS

  • 1 pkg. instant dry yeast
  • 3/4 cup water
  • 1/4 cup dry powdered milk
  • 1 teaspoon dry barley malt extract (optional)
  • 1/4 cup white-whole wheat flour – I like King Arthurs
  • 1-1/4 cups, raw, peeled and grated parsnip
  1. In a large bowl, dissolve the powdered milk, and if using, barley malt extract, in warm water, add the yeast and let stand 5 minutes.
  2. Add the ¼ cup flour and grated parsnip to the yeast mixture; stir well to form a sponge.
  3. Cover and let rest at room temperature for 30 minutes.
  4. Meanwhile, in a small bowl combine the bread ingredients, below, together.
  5. Note: here is a link to the malt extract I use: http://www.amazon.com/Aunt-Pattys-Barley-Malt-Extract/dp/B00C0TF2T8
parsnip sponge

Sponge

BREAD INGREDIENTS & INSTRUCTIONS

  • 2 cups bread flour – plus 1/4 cup extra for kneading
  • 1 teaspoon caraway seeds (optional)
  • 1 tablespoon wheat germ
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • Buttery cooking spray
  • Plastic wrap for covering the rising dough
  1. To the sponge add the bread flour mixture; stir until a shaggy dough forms.

    shaggy dough

    Shaggy dough

  2. At this point, it can all be done by hand, but I like to use a stand mixer with dough hook to knead the dough for 2-3 minutes; knead until the dough starts to look less shaggy. Let rest, covered, for 5 minutes, and then let the mixer knead the dough between 3-5 minutes, just until the dough starts to become smooth and hold together.

    holding together smoothly

    Dough starts to hold together

  3. Turn the dough out and knead by hand until smooth and elastic; if needed, add enough of the remaining bread flour, 1 tablespoon at a time to prevent dough from sticking to hands (at this point the dough will feel soft and slightly sticky).
  4. Place dough in a large bowl coated with cooking spray, turn it from top to bottom to coat both sides. Cover and let rise in warm place for 45 minutes or until doubled.
  5. Punch dough down; if needed, lightly spray the dough with cooking spray. Cover and let rise a second time, for 45 minutes or until doubled in size.
  6. Punch dough down; cover and let rest 5 minutes.
  7. Spray a baking sheet with cooking spray, let sit until needed. Shape dough into a flat 10-inch disk and place onto the baking sheet; lightly spray surface of the dough with buttery cooking spray.
  8. Cover and let rise in a warm place for 30 minutes or doubled in size.

    bread rising

    The last rise before baking

  9. Preheat oven to 400 degrees.
  10. Bake between 20-25 minutes – until the bread is browned on the bottom and sounds hollow when tapped.

    bread in the oven

    In the oven

  11. Place on a wire rack to cool, I like to give it one more spritz with buttery cooking spray.
  12. After cooled, cut the bread horizontally through the middle and layer with your sandwich ingredients as described above. Wrap tightly and refrigerate until ready to slice and serve.
  13. Muffuletta can be made hours in advance, travels easily, it’s perfect party food.
    Parsnip Bread for Muffuletta Sandwich

    One giant sandwich!

    Special Note: Click on the following link to see my original Parsnip Bread posting: https://lapadia.wordpress.com/2010/04/08/parsnip-caraway-bread/

Zucchini Noodles with Walnut Pesto

Salad, Side dish, Zucchini September 22, 2014 Comments: 5

Zucchini Noodle Salad

Looks like a bowl full of pasta noodles, NOT; it’s julienned zucchini noodles made with a cool OXO gadget found at Bed Bath and Beyond. Note: There are other gadgets you can use to make these noodles as well. Here is a link to the gadget I use:

http://www.bedbathandbeyond.com/store/product/oxo-good-grips-reg-julienne-peeler/1012949731

This year I have seasoned the zucchini noodles a few ways a favorite was with Walnut Pesto:

https://lapadia.wordpress.com/2014/09/19/pesto-di-noce-walnut-pesto-just-a-hint-of-basil/

Walnut Pesto alone

Walnut Pesto

Enjoy!

~~~~~~~~~~

INGREDIENTS – amounts depend on how many you are planning for

  • Zucchini
  • Cherry tomato or small Roma
  • Pitted Kalamata olives
  • Walnut Pesto – recipe link above

 

INSTRUCTIONS

  1. Place the zucchini noodles in a serving bowl.
  2. Add the pesto in small amount at a time, toss until noodles are coated.
  3. Add the tomatoes and kalamata olives. Lightly toss.
  4. Serve within an hour of tossing.

zucchini in the garden

Olive Tapenade

Condiment, Sandwich September 22, 2014 Comments: 6
olive tapenade medium coarse

Olive Tapenade coarse chopped

When I first started making olive tapenade, a few years back, I used a basic recipe by Ina Garden; this is my version, full of modifications tested over time.

Tapenade is very versatile, it can be made with your favorite flavoring, or chopped finer. And, there are endless uses; I like to spread on sandwiches rather mayonnaise, shown in the photo below.

I use a food processor and generally like tapenade medium coarse chopped, really depends on what I am using it for. If you don’t have a food processor then you can chop by hand, see *note below.

 

Makes between 1-3/4 to 2 cups

INGREDIENTS

  • For the Olives: One 6 oz. can, pitted large black olives, 4 oz. green olives with pimento, 4 oz. pitted kalamata
  • 1-1/4 tablespoon anchovy paste
  • 2-3 large cloves garlic, smashed
  • 2 tablespoons capers preserved in vinegar, well drained
  • 3 tablespoons best quality extra-virgin olive oil
  • 1/2 tablespoon red wine vinegar
  • Freshly ground black pepper to taste

INSTRUCTIONS

  1. Put the olives into a food processor fitted with the metal blade.
  2. Add the anchovy paste, garlic, capers, vinegar and olive oil and a few turns of the pepper mill.
  3. Pulse with on/off switch to blend the ingredients together all at once.
  4. To store the Tapenade, pack it in small jars (preferably glass).
  5. Cover jars tightly and refrigerate – as long as 2 months.

*NOTE – No food processor:

  1. Put olives, capers and the smashed garlic on a cutting surface and then smash and chop into medium coarse pieces.
  2. Place the olive mixture to a bowl, add the rest of the ingredients and stir to incorporate.
  3. Store, as described above.
Olive tapenade in a sandwich

Tapenade used as condiment in place of mayo, etc.

Pesto di Noce (Walnut Pesto) just a Hint of Basil

Condiment, Italian September 19, 2014 Comments: 2

Walnut Pesto

Once upon a time, California Walnuts chose my recipe, Glazed Walnuts, Mushrooms and Greens on a Phyllo Tart Shell, as top contender in a contest they paired up with on Food52. California Walnuts awarded me, and others, a pound of beautiful walnuts, and I’ve been having fun with them ever since. http://www.walnuts.org/your-best-walnut-recipe-contest-with-food52/

My mind started scheming to make pesto primarily with walnuts as the main ingredient, just a hint of basil, because I am not a big basil fan. And because I don’t allow “kitchen police” to tell me what the heck I should be doing, I am happy breaking culinary rules, in this case = pesto is a sauce made especially of fresh basil, garlic, oil, pine nuts, and grated cheese. And so, this recipe came to be.

This pesto adds a rich earthiness to pasta and is a flavorful condiment, too: spread a little on sandwiches, use as a bruschetta topping , add a spoonful on top of fish, chicken, my favorite, lately, is to toss some in with julienned zucchini noodles https://lapadia.wordpress.com/2014/09/22/zucchini-noodles-with-walnut-pesto/

Have fun finding your favorite.

Note: The ingredient amounts listed below are as close as I can remember using, because I tend to throw things together.

 

INGREDIENTS

  • 3/4 cup walnuts – toasted preferred
  • 8 large basil leaves
  • 1-1/2 tablespoons finely grated pecorino
  • 1-1/2 tablespoons finely grated parmesan
  • 2 large garlic cloves crushed
  • 1/2 cup extra-virgin olive oil – extra if you think it needs it
  • 1 teaspoon fresh lemon juice
  • Sea salt and freshly ground black pepper, to taste

INSTRUCTIONS

  1. Add the walnuts, basil, pecorino, parmesan and garlic in a food processor and pulse until coarsely chopped. With motor running, add oil in a steady stream and process to a coarse purée.
  2. Stir in the lemon juice; season with salt and pepper. Note: Do not add salt until the pesto has been processed – the pecorino cheese usually adds enough, for me it’s perfect without additional salt.
  3. To store and use later, scrape it into a small jar or container. Refrigerate for a couple weeks; warm to room temperature before using.

Walnut Pesto alone

Pie starring Molly Delicious Apples

Apple, Breakfast/Brunch, Dessert, Fruits & Vegetables, Pie September 18, 2014 Comments: 13

Cut Molly Delicious

After moving to our current residence we ordered a few small fruit trees from an online nursery in the state of Georgia; a few of the apple varieties, one of which, the Molly Delicious, beckoned us to order outside of our state, Washington, said to be the Apple capital of the world centered in the Wenatchee valley!  http://www.appleorchardtours.com/hist14.htm

Molly Delicious was introduced from New Jersey in 1966. It’s some what similar to the Red Delicious in appearance and flavor yet unrelated to all other Delicious varieties. They are ready to eat a whole month earlier, ripen late August into early September. The skin has a yellow background with half the apple being blushed with red. http://www.roundbarngettysburg.com/_mgxroot/page_10764.html

The Molly Delicious has a flavorful sweet-tart taste, is ideal for cooking, and in fact, is my favorite apple to make a pie with!

Molly Delicious Apples

MISC NEEDED

  • 1 deep dish pie plate
  • 4 quart Dutch oven

INGREDIENTS

  • 5 cups apples washed, cored and cut in thin slices
  • 1 tablespoon lemon juice
  • 1 cup sugar
  • 1-1/2 tablespoon instant tapioca
  • 2 tablespoons butter
  • 2 tablespoons cream or half & half
  • Double pie crust – homemade or Trader Joe’s frozen=my favorite store bought
  • 3/4 cup corn flakes (optional)
  • Egg wash = lightly beaten egg w/1 tablespoon cold water

INSTRUCTIONS

  1. Combine the apples and lemon juice in a 4 qt Dutch oven.
  2. Combine sugar and tapioca, and then add to the apples. Stir and let sit 15-20 minutes.
  3. Meanwhile prepare bottom crust; lay crust into the deep dish plate, brush a light coat of egg wash and scatter the cornflakes evenly.
  4. After apples mixture has sit, give them a stir and then spoon the apples only, into the bottom crust. Arrange the apples evenly and place in the refrigerator until needed.
  5. Heat the remaining juice in the bottom of the Dutch oven with 2 tablespoons butter; bring to a slow simmer, stirring now and then.
  6. When the juice begins to thicken take off the heat and stir in the cream, stir to incorporate; take the apples out of refrigeration and evenly pour in the thickened juice.
  7. Add the top crust, flute edges, brush with egg wash, poke with air vent holes, and optional sprinkle sugar evenly over the top.
  8. Bake for 15 minutes @ 400° turn oven down to 375° and bake 35-45 more minutes, until crust is golden. Let pie cool on a rack at least couple hours before slicing…I prefer 4-5 hours.

Molly Delicious