Pizza Dough #2

This is set up for an ~14" pizza that we make at home. It is from Cook's Illustrated, but basically mimics a recipe I have been working on. I will be adjusting as I try it a few times.

2 cups (11 ounces) bread flour (or 1/2 and 1/2 bread and whole wheat)

1 teaspoon yeast

1 teaspoon salt

1 Tablespoon olive oil

1 cup (8 ounces - need to weight) warm water

Using a food processor - 5 pulses for the flour, yeast and salt. Then with the machine running, add olive oil then water and process for about 15 seconds, until the dough forms a ball. Remove and lightly knead into a ball. Let rise in a warm area.

Oma's Sauce

This is one of my favorite pasta dishes - with some fresh parmagiano on top...mmm. The best is with plain spaghetti.

Ingredients

1 Tablespoon olive oil

1 pound ground beef

1 medium onion chopped fine

1 small Italian (cubanelle) pepper chopped in thin strips

1 tablespoon hungarian paprika

1 8 ounce can tomato sauce

1/2 cup water

Salt and pepper to taste

Directions:

Sautee onion and 1/2 of the pepper in the oil over medium heat until onion is opaque. Add beef an cook until heated through. Add rest of pepper and the paprika and cook for 3-4 minutes being careful not to burn the paprika.

Add tomato sauce, water, salt and pepper and cook for 45-60 minutes to meld flavors. Server over spaghetti.

Lobster Risotto

From NY Times Magazine

Lobster Risotto

Published: July 6, 2008

About 6 cups lobster stock

¼ cup butter

¼ cup extra-virgin olive oil

2 medium onions, finely chopped

Salt

2 cups arborio, carnaroli or other short-grained white rice

Meat from 1 cooked lobster, chopped

2 tablespoons minced chives

½ cup grated Parmesan

Freshly ground black pepper.

1. In a medium pot, heat the stock and keep warm.

2. In a large, wide saucepan, melt the butter in the oil over medium-high heat. Add the onions and sauté until translucent, about 4 minutes. Add a large pinch of salt, then add the rice and stir constantly for about 2 minutes. Add 1 cup of broth and simmer, stirring until the broth is almost absorbed. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until the rice is tender and the mixture is creamy, 20 to 25 minutes. Stir in the lobster meat until heated through, then add the chives and ¼ cup of the Parmesan. Season to taste with salt and pepper. Serve immediately with remaining Parmesan. Reserve excess risotto for eggs over (easy) lobster risotto patties (recipe here). Serves 4, plus leftovers. All recipes adapted from Sam Sifton.

NOTE: For a meatier risotto, cook an extra lobster or two.

Lobster Stock

From NY Times Magazine

Lobster Stock

Published: July 6, 2008

½ cup olive oil

Shells from 5 cooked lobsters, rinsed

1 onion, roughly chopped

2 bay leaves

10 peppercorns.

In a large stockpot, heat the oil over medium-high heat. Add the lobster shells and sauté for 1 minute. Add enough water so that the pot is 2/3 full, then add the onion, bay leaves and peppercorns. Bring to a boil, then reduce heat to low and simmer for several hours or overnight. (The longer it simmers, the better.) Using tongs, remove and discard the large shells, then strain the stock through a fine sieve twice. Makes 6 or more cups.

Steamed Lobster

From NY Times Magazine.

Steamed Lobsters

Published: July 6, 2008

1 tablespoon sea salt

5 live lobsters (1¼ to 1½ pounds each)

½ cup (1 stick) butter, melted

Steamed corn (optional)

Baked potatoes (optional).

Fill a large lobster pot with 1 inch of water. Stir in the salt, set a rack or large steamer basket in the bottom and bring the water to a boil. Add the lobsters, cover with a tight-fitting lid and return the water to a boil. Once boiling, lower the heat to a gentle boil and steam the lobsters until they are bright red, about 10 minutes. Check doneness by pulling an antenna. If it comes off without resistance, the lobster is done. If not, cook for a few more minutes. Serve with melted butter and, if you choose, corn and potatoes. Remove the meat from the fifth lobster and refrigerate for use later in lobster risotto (recipe here). After eating, reserve the lobster shells for stock (recipe here). Serves 4.

Crispy and Sticky Chicken Thighs with Squashed New Potatoes and Tomatoes

Another great recipe from Jamie Oliver. I go heavy on the oregano.

Directions

This is a simple pan-baked chicken dish - the sort of food I absolutely love to eat. As everything cooks together in 1 dish, all the beautiful flavors get mixed up. This is what it's all about! With a green salad, it's an easy dinner.

Ingredients

1 3/4 pounds new potatoes, scrubbed

12 boned chicken thighs, skin on, preferably free-range or organic

Olive oil

Sea salt and freshly ground black pepper

1 1/4 pounds cherry tomatoes, different shapes and colors if you can find them

1 bunch fresh oregano, leaves picked

Extra-virgin olive oil

Red wine vinegar

Put the potatoes into a large saucepan of salted boiling water and boil until cooked.

While the potatoes are cooking, preheat your oven to 400 degrees F. Cut each chicken thigh into 3 strips and place in a bowl. Rub the meat all over with olive oil and sprinkle with salt and pepper, then toss.

Heat a large frying pan, big enough to hold all the chicken pieces snugly in 1 layer, and put the chicken into the pan, skin side down. If you don't have a pan that's big enough, feel free to cook the chicken in 2 batches. Toss and fry over a high heat for 10 minutes or so, until almost cooked, then remove with a slotted spoon to an ovenproof pan or dish.

Prick the tomatoes with a sharp knife. Place them in a bowl, cover with boiling water and leave for a minute or so. Drain and, when cool enough to handle, pinch off their skins. You don't have to, but by doing this they will become lovely and sweet when cooked, and their intense flavor will infuse the potatoes. By now the potatoes will be cooked. Drain them in a colander and lightly crush them by pushing down on them with your thumb.

Bash up most of the oregano leaves with a pinch of salt in a pestle and mortar, or a Flavor Shaker if you have one. Add 4 tablespoons of extra-virgin olive oil, a good splash of red wine vinegar and some pepper and give everything another bash. Add to the chicken with the potatoes, the tomatoes and the rest of the oregano leaves. Toss everything together carefully. Spread out in a single layer in an appropriately sized roasting pan, and bake for 40 minutes in the preheated oven until golden.

Lovely served with an arugula salad dressed with some lemon juice and extra-virgin olive oil, and a nice glass of white wine.

Greens and Beans

This is a recipe we got from Cafe Cappriccio in Albany. It is simple but very good. We have adapted it by using a little more stock and a little more garlic.

We also like to make this with a piece of broiled or sauteed fish on top - delicious.

Ingredients:

On head escarole, cleaned and chopped

1 1/2 tablespoons garlic chopped fine

3 ounces of bacon or pancetta cut in small pieces

2 Tablespoons olive oil

16 ounces chicken broth

1 can (12 ounces) white beans (Great Northern)

Pecorino or pamigiano cheese

Directions:

Sautee bacon or pancetta in olive oil until just crispy and brown. Add escarole and sautee for 3-4 minutes, turning a few times.

Add garlic and cook 2-3 minutes.

Add broth and beans, cover and bring to a boil and cook 3-5 minutes, until beans are soft and greens are tender.

Server in a bowl and grate fresh cheese over top.