Steak House Pizza with Whole Wheat Crust on the grill.

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I made this while at our cabin that currently has no oven. I made a whole wheat pizza crust but store bought would work fine as well.

Whole Wheat Pizza Dough :

1 1/2 cups water

1/4 cup olive oil

2 1/2 cups unbleached all-purpose flour

1 cup whole wheat flour

2 1/2 tsp instant yeast

Bread Machine:

Place ingredients in pan as directed in your machines manual. Set on dough setting.

Stand Mixer:

Place the dry ingredients in stand mixer bowl fitted with a dough hook. With motor running, gradually pour in liquids and knead with machine until smooth. Place dough in oiled bowl, cover and allow to rise until puffy. Punch down and form crust.

Dough can be made ahead and refrigerated in sealed container. This also gives a greater depth of flavor to the crust.

 

 

I rolled the dough out thin and placed it on a hot grill. I flipped the dough once grill marks appeared . While the other side cooks I added the toppings which I prepared ahead of time.

The toppings consisted of

Arugula

Provolone

Thinly sliced green onions

Grilled medium rare petite sirloin, sliced thinly after resting for a bit.

Sauteed sliced cremini mushrooms and thinly sliced onion in butter until mushrooms were cooked and onions caramelized. Removed to a platter and used same pan for the sauce.

The sauce was made with a reduction of whiskey. Once the whiskey had reduced by half I added heavy cream and continued to reduce until thick. I also added to the sauce while reducing roasted garlic , salt and pepper. When the sauce has thicken significantly I stirred in some Marscapone until melted throughout and the sauteed mushrooms and onions.

I spread the sauce evenly over crust. Layered the steak and provolone cheese. Sprinkle over top the green onions and arugula. The pizza stayed on the grill until the provolone had melted. YUM!!!

Petite Sirloin with Raspberry Cream Sauce

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I made this for my husband and I for Valentines Day. It would be great for any special occasion.

 

This is a very forgiving recipe that can be made for any number of guests. This is for a service of two; simply adjust as needed. I served this over roasted asparagus, however, any vegetable, pasta or grain could be used or none at all.

ingredients

  • 2 petite sirloins
  • 2 tablespoons butter
  • 1-2 tablespoon olive oil
  • 1 1/2 cups fresh raspberries
  • 6 green onions, sliced
  • 8 oz. cremini mushrooms, sliced
  • red wine with raspberry notes in flavor
  • 1 1/2 cups heavy cream
  • Herbs de Provence, to taste
  • salt and pepper to taste

directions

In a large saucepan, saute the mushrooms in the butter until tender; if pan becomes too dry, add olive oil as needed. Remove the cooked mushrooms to a bowl and set aside. Salt and pepper the steaks on both sides and allow them to come to room temperature. Heat pan that the mushrooms were cooked in over medium-high heat, leaving the butter/oil in pan. When pan is hot, add the steaks and sear on both sides, cooking about 4 minutes on each side for medium rare. Remove the steaks from pan to a plate and cover with foil to allow them to rest. Reduce the temperature to medium and place the same pan that the steaks were cooked in over heat with the mushrooms and onions. Quick saute the onion mixture until onions are just fragrant. Pour into the pan, off the heat, the red wine, about 1 1/2 cups. Place back over heat and raise temperature to medium-high , bring to simmer and reduce by half. Add the heavy cream and bring to a simmer along with 1 cup fresh raspberries and Herbs de Provence, to taste. Continue cooking until thick and berries have cooked down. Adjust the salt and pepper, if needed. Place steaks on serving plate and top with the sauce; garnish with remaining fresh raspberries.

 

Pancetta and Tomato Calzone with Black Pepper and Garlic Crust

Pancetta and Tomato Calzone with Black Pepper and Garlic Crust

Filling:

10 oz. pancetta, diced

1 onion, diced

1/2 of yellow bell pepper, julienned

3 cups sliced cremini mushrooms

1 small head roasted garlic, pulp squeezed out and reserved

2 tomatoes, seeded and diced

1/4 cup diced sun-dried tomatoes packed in olive oil

1/3 cup grated mozzarella

1/3 cup grated Parmesan

2 tablespoons fresh chopped basil

salt and pepper; to taste

 

Dough:

1 cup water

3 cups flour

1 tsp. salt

2 tablespoons olive oil

1 tablespoon sugar

3 cloves garlic ,minced

1 tablespoon fresh chopped basil

1 tsp. black pepper

2 tsp. instant yeast

 

Filling:

Cook the pancetta until crisp. Add the onion and bell peppers; cook until softened. Add the mushrooms and cook until moisture is evaporated off. Add the tomatoes, roasted garlic pulp and sun-dried tomatoes; cook until very hot. Set aside to cool. Once cool , stir in cheese and basil. Salt and pepper; to taste.

 

Dough:

This dough can be made in a bread machine and by hand. If using bread machine put together according to machines directions.

Add the water and yeast to a bowl of a stand mixer fitted with a dough hook. Mix and allow to become foamy. Add the remaining ingredients and knead until smooth. Place in a greased bowl and allow to rise once.

Divide finished dough into 4 pieces. Roll out to about 8 inch circle. Fill with 1/4 of the filling and seal well. Place on a parchment lined baking sheet and bake for 30 minutes until golden. Brush a light coat of olive oil onto of finished calzone.

 

Grilled Potato Pizza

Grilled Potato Pizza

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Grilled Potato Pizza

Whole Wheat Crust:

1 cup water

1 tsp. salt

1 tablespoon sugar

2 tablespoon olive oil

1/2 cup whole wheat flour

2 cups bread flour

1 1/2 tsp. instant yeast

Combine all ingredients and knead until smooth. Allow to rise and punch down twice. Roll out into crust.

With grill set on high heat , oil grill grates and place crust on grill. Close grill for about 3 minutes or until grill marks and a slight golden color is achieved. Flip crust and repeat on other side. Remove crust and add toppings. Place back on grill until topping are warmed through and bubbly.

Potato Topping:

3 red potatoes, cut into 1/4 inch slices.

2 tablespoons olive oil

2 tablespoons butter, melted

3 oz. pancetta, cooked crisp and drained of fat

1 cup cremini mushrooms, sliced

3 green onions, sliced

1 head roasted garlic

1 cup sour cream

1 1/2 cup mozzarella

1/2 cup cheddar

1/2 tsp. Italian seasoning and enough for sprinkling on tops of potatoes

1/4 cup torn fresh basil

Parmesan cheese, enough to sprinkle tops of potatoes

Preheat broiler. Place sliced potatoes on broiler pan . Combine the melted butter and olive oil in a small bowl. Brush both sides of potatoes with the butter and olive oil mixture. Sprinkle tops with salt and pepper along with a sprinkling of Italian seasoning. Broil potatoes for  8 minutes. Remove potatoes and flip them over. Sprinkle tops with parmesan cheese, place bake under broiler for 5 minutes or until golden. Set aside to cool.

Combine in a small bowl sour cream, mozzarella, cheddar , roasted garlic and Italian seasoning.

To assemble pizza:

Spread sour cream cheese mixture over the top of the grilled crust. Layer the remaining toppings except fresh basil and return to grill until heated through and bubbly. Remove from grill and top with fresh basil.

Latin-Italian Fusion Rigatoni

Latin-Italian Fusion Rigatoni

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1 lb. rigatoni pasta, cooked al dente, drained. Reserve some pasta water

2 chicken breasts bone and skin on

Chicken Stock

1 pasilla peppers, roasted and seeded

1/4 lb tomatillos, roasted keep juices along with tomatillos

1-2 serrano peppers, chopped

1/2  yellow onion , chopped

salt, to taste

1/8 cup chopped cilantro

1-2 garlic cloves

1 cup  panela cheese, grated

1 cup cremini mushrooms, sliced

2 tablespoons each butter and olive oil

1/2-1 cup white wine

1 cup heavy cream

Baked chicken breasts and allow to cool, shred chicken or cut into cubes. In the bowl of a food processor fitted with a metal blade combine the tomatillos and their juices, chilies, garlic onion, cilantro and salt to taste. Blend until smooth. Gently stir the chile mixture, chicken and cheese until just blended, set aside.

In a large pan saute the mushrooms in the butter and olive oil until tender. Add wine and nearly completely reduced. Pour in t cream and add the rest of the ingredients including cooked pasta. Stir gently and add pasta water if needed for the sauce.

Pasta con Pomodori al Forno

Pasta con Pomodori al Forno

Pasta with Baked Cherry Tomatoes

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3 pints cherry tomatoes, halved

½ cup extra-virgin olive oil, plus 1 tablespoon

⅓ cup fine dry bread crumbs

1 teaspoon kosher salt, plus more for the pasta pot

¼ teaspoon red pepper flakes, or to taste

1 pound spaghetti, gemelli, or penne

10 plump garlic cloves, peeled and sliced

2 cups cremini mushrooms sliced

2 tablespoons fresh Italian parsley, chopped

1 cup fresh basil leaves, loosely packed

½ cup pecorino, freshly grated, plus more for passing

4 ounces ricotta, or ricotta salata

Directions

Arrange a rack in the center of the oven, and heat to 350 degrees.

Toss the cherry-tomato halves in a large bowl with 3 tablespoons of the olive oil. Sprinkle over tomatoes the bread crumbs, salt, and peperoncino; toss well to coat the tomatoes evenly. Pour the tomatoes onto the parchment-lined sheet, and spread them apart in a single layer. Bake until the tomatoes are shriveled and lightly caramelized (but not dried out), about 25 minutes in all.

Meanwhile, fill the large pot with salted water, and heat to a rolling boil. When the tomatoes are nearly done, drop the pasta into the pot, stir, and return the water to a boil.

As soon as the pasta is cooking, pour the remaining olive oil into the big skillet, set it over medium- high heat, and scatter in the sliced garlic. Cook for a minute or two, until it is sizzling and lightly colored, then ladle in about 2 cups of the pasta cooking water, and bring to a vigorous boil, stirring up the garlic. Let half the water evaporate, then lower the heat, stir in the chopped parsley, mushrooms and keep the sauce barely simmering.

As soon as the tomatoes are done, remove them from the oven.

When the pasta is al dente, lift it from the water, drain for a moment, and drop it into the skillet, still over low heat. Toss pasta quickly with the garlic-and- parsley sauce in the pan, then slide the baked tomatoes on top of the pasta. Scatter the basil shreds all over, and toss everything together well, until the pasta is evenly dressed and the tomatoes are distributed throughout. Turn off the heat, sprinkle on the grated cheese, and toss once more.

Mound the pasta in a warmed serving bowl. Shred the ricotta all over the top of the pasta, and serve immediately.

Hearty Beef and Barley Soup

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2/3 cup barley

1 tablespoon olive oil

1 lb. stew meat, cut into small cubes

1 onion, diced

1 (15oz. can) Black beans, drained and rinsed

1(46 oz. can) V-8 juice

1 quart beef stock

10 oz. sliced cremini mushrooms

3 stalks celery, sliced

1 head roasted garlic, pulp squeezed out

1/2 tsp. paprika

1/2 tsp. black pepper

1/2 tsp salt and pepper

1 (9oz. package) frozen mixed vegetables

7 oz. shredded white cheddar cheese

3 cups fresh baby spinach

2 cups heavy cream

Heat a large pot with olive oil and brown the beef in small batches. Add the onions, mushrooms, garlic, paprika, black pepper, salt and celery and saute until fragrant. Pour in the V-8 juice, beef stock, barley, and  black beans. Simmer until flavors have married. Adjust the salt and pepper. Stir in the heavy cream, cheese and baby spinach. Heat until cheese is melted.

Baked Penne with Turkey, Cremini Mushrooms, Bell Peppers in Fontina Cream Sauce

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8 oz. fontina cheese, grated

1 cup grated parmesan cheese

4 tablespoons butter

1/2 onion, diced

1 yellow bell pepper, julienned

1 red bell pepper, julienned

1 orange bell pepper, julienned

10 oz. sliced cremini mushrooms

1 head roasted garlic, pulp squeezed out

3 cups chopped cooked turkey

2 tablespoons chopped parsley

1 cup half-and-half

1 cup pasta water

1 pound penne, cooked al dente

Preheat oven to 400 degrees. Butter the bottom of a 9×13 inch pan.

In a large heavy bottom pan add 3 tablespoon butter and saute the onions, and bell peppers until softened. Add the roasted garlic, cooked chopped turkey and mushrooms and cook until all the moisture evaporates form the bottom of the pan. Pour in the half-and-half and bring to boil for 2 minutes; set aside. Cook pasta to al dente. Stir in the pasta into the sauce along with 1/2 cup of the grated parmesan. Add the 1 cup of pasta water , toss and stir in the parsley. Pour into the baking dish and spread out evenly. Mix the remaining parmesan cheese and the fontina together. Sprinkle evenly over the top of the casserole. Bake in oven for 20-25 minutes until top is golden brown.

My Boys Favorite Spaghetti Sauce

Boys Favorite Spaghetti Sauce

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1 lb. ground beef

1 onion, diced

1 cup celery, diced

1 bell peppers, diced

2 peeled carrots, grated

10 oz. sliced cremini mushrooms

1 head roasted garlic

Red wine for deglazing pan

1 small can tomato paste

14 oz. bottle ketchup

1(16 oz.) diced fire roasted tomatoes

1 tsp. season salt

2 tablespoons chili powder

Pasta water, if needed

Brown the ground beef.  Add the onions, celery, bell peppers, and carrots and saute until tender. Pour in a small amount of wine to deglaze the pan. Add the remaining ingredients and simmer on low for 30 minutes. Add pasta water if sauce needs thinned.

Ready for Spring time, Risotto with Asparagus Tips.

Risotto with Asparagus Tips

3 tablespoons butter

1/4 cup chopped shallots

1 1/2 cups Arborio rice

1 cup sliced cremini mushrooms

3 tablespoons roasted garlic pulp

1/2 cup white wine

5-6 cups hot chicken stock

1/3 cup grated Parmesan cheese

1 tablespoon lemon zest

2 cups young asparagus , tips reserved and stalks sliced diagonally 1/4 inch long

1/3 cup chives

salt and pepper; to taste

Squeeze of fresh lemon juice; to taste

Additional grated Parmesan for garnish

 

In a deep skillet, melt butter. Add shallots and cook over moderate heat until softened, not brown. Add rice and mushrooms, stirring often until rice is translucent.

Add garlic and wine and enough chicken stock to just cover rice; cook stirring constantly until liquid is nearly absorbed, Continue to add stock a little at a time and letting rice absorb the stock. . Test rice for doneness after about 12 minutes of cooking. It should be creamy not gummy and each rice grain should be al dente in center. Stir in the asparagus and cook for 2 minutes then stir in zest, chives and cheese. Season with salt and pepper and a little lemon juice. Garnish with additional Parmesan cheese.