Serve with Focaccia Bread and a Winter Salad. Recipes below.
Ingredients
3 tablespoons butter, divided
1 garlic clove, minced
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped carrot
1/2 cup diced red bell pepper
2 cups seafood stock or clam juice
1 teaspoon seafood (Old Bay) seasoning
1 tablespoon fresh thyme leaves
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes (chili)
1 cup cherry or grape tomatoes, halved
1 lb firm boneless fish fillets (such as halibut, cod, red snapper, sea bass, grouper), cut into small cubes
8 oz medium shrimp, shelled, deveined, tails removed and cut in half
8 oz sea scallops, halved
1 cup heavy cream
1/4 cup minced fresh parsley, plus extra for garnish
Directions
In a large saucepan over medium heat, melt 2 tablespoons of butter. Add the onion, celery, carrot and bell pepper. Cook until the vegetables are tender, 3-4 minutes. Add the garlic and stir into the vegetables. Pour in the chicken broth and bring to a simmer. Cover the pan and cook the vegetables until tender. Remove the cover and the salt, pepper, chili flakes, seafood seasoning, thyme, and tomatoes. Sir well.
Add the fish cubes, Cook stirring the mixture gently for 2 minutes. Add the shrimp and scallops and cook for 2 minutes more or until the seafood is cooked. Add the cream, parsley, and remaining tablespoon butter, heating gently until the butter is incorporated. Garnish with chopped parsley. Serve in large individual pasta bowls.
Winter Salad
Radishes are in season where I live and this week they came in jumbo sizes.
Ingredients
Dressing
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
Coarse salt and ground pepper
2 tablespoons olive oil
Salad
4 cups arugula, washed well and dried
4 jumbo radishes or 8 small radishes (8 ounces), sliced thin
Directions
In a medium salad bowl, whisk together mustard and lemon juice; season with salt and pepper. Whisk in oil. (To store, refrigerate, up to 1 day.) Add arugula and radishes to bowl, and toss to coat. Serve salad immediately.
Easy Focaccia
Ingredients
1 pound pizza dough
2 tablespoons extra-virgin olive oil
Coarse sea salt and black pepper, for sprinkling
1 garlic clove minced
1 tablespoon fresh rosemary leaves
Directions
Preheat the oven to 400 degrees F. Roll the pizza dough into a rectangle or oval on a sheet of parchment paper. Place the dough and the parchment on a baking sheet.
Using a pastry brush, cover the top of the dough with olive oil. Sprinkle the dough with coarse sea salt and pepper. Sprinkle the dough with the garlic and rosemary. Bake the focaccia until golden brown, about 25 minutes. Cut into slices and serve.
Shrimp
4 servings
Ingredients
1 lb shrimp, peeled, deveined and tails removed
Salt and pepper to taste
4 tablespoons butter
2 large garlic cloves, finely minced
1 medium shallot, finely minced
1 cup heavy cream
1 cup grated Parmigiano Reggiano Cheese
½ cup parsley leaves, chopped
10 oz fettuccine
Directions
Boil a large pot of salted water, add the pasta and cook just until al dente. Drain and set aside.
In the same pot melt the butter and add the shallot and garlic. Cook for 2-3 minutes. Add the shrimp, season with salt and pepper and saute just until the shrimp turn pink on both sides. Over low heat add the cream and heat for a minute. Add the cheese and stir. Add the drained fettuccine and mix well. Add the parsley, stir and serve immediately.
Sautéed Winter Greens
4 servings
Ingredients
4 cloves garlic, sliced thin
4 tablespoons extra virgin olive oil
8 cups (packed) stemmed and roughly chopped swiss chard or other greens
1/2 teaspoon red pepper flakes
1 teaspoon sea salt
Directions
Heat the garlic and oil in large, deep skillet over medium-low heat until the garlic begins to turn golden, about 3 minutes. Pour the mixture into a small bowl and reserve.
Add the Swiss chard, red pepper flakes, and salt to the empty skillet. Using tongs, turn greens until wilted enough to fit in the pan.
Raise the heat to medium, cover, and cook 7 to 10 minutes, tossing a few times during the cooking process. Transfer the greens to a colander to drain.
Return the drained greens to the pan, turn the heat to low and toss with the reserved garlic and oil mixture. When hot, transfer to a serving bowl to serve.
Very Easy Focaccia
Ingredients
1 pound pizza dough
2 tablespoons extra-virgin olive oil
1 tablespoon coarse sea salt
1 garlic clove minced
1 tablespoon fresh rosemary leaves or other herbs you like, minced
2 tablespoons grated parmesan cheese
Directions
Preheat the oven to 400 degrees F. Roll the pizza dough into a rectangle or oval on a sheet of parchment paper. Place the parchment with the dough on it on a baking sheet.
Using a pastry brush, cover the top of the dough with olive oil. Sprinkle the dough with coarse sea salt, garlic, cheese, and rosemary. Bake the focaccia until golden brown, about 25 minutes. Cut into slices and serve.
This is one of our favorite pasta dishes. Yes, I use canned clams in broth instead of whole clams. I think this version, that I have fiddled with over the years, is now just the way we like it. Lots and lots of flavor. Be sure to cook the spaghetti al dente. A great bread and salad round out a delicious meal.
Spaghetti With White Clam Sauce
4 servings
Ingredients
2 cans of minced clams with liquid (do not drain)
1/4 cup olive oil
1 large shallot, minced
4 large cloves of thinly sliced garlic
1/2 teaspoon of red pepper flakes
1/2 teaspoon dried Italian seasoning
1/4 cup dry white wine
4 tablespoons of chopped parsley
Freshly ground black pepper and Kosher salt to taste
10 oz spaghetti
Directions
Cook the spaghetti according to package directions. Drain; keep warm.
Heat oil in a large nonstick skillet over medium-high heat. Add shallots, garlic, red pepper flakes and Italian seasoning.
Turn the heat to low and let the ingredients cook slowly for a few minutes to infuse the oil. Add the wine and cook for 2-3 minutes.
Add the clams with their liquid,stir and simmer for 4 minutes. Add salt and black pepper to taste.
Add the cooked pasta and parsley to the saute pan and mix thoroughly. Cook until the pasta is hot. Serve immediately in pasta bowls.
Greek Salad
4 servings
Dressing Ingredients:
1/4 cup virgin olive oil
1/2 tablespoon dried oregano or Greek seasoning
2 tablespoons lemon juice
1 clove garlic, grated
Salt and pepper to taste
Salad Ingredients:
4 cups Romaine lettuce, broken into bite sized pieces
1 cup cucumbers, cut into bite sized pieces
1 cup cherry or grape tomatoes, cut into bite sized pieces
1/4 cup sliced deli pepper rings
¼ cup thinly sliced red onion
1/4 cup Kalamata olives
1/2 cup crumbled Feta cheese
Directions
For the dressing
In a small bowl, combine the dressing ingredients and set aside.
For the salad
Place the onions, cucumber, tomatoes, peppers and olives over the lettuce in a salad bowl.
Crumble the feta cheese over all.
Spoon the dressing over the salad and serve in individual bowls.
Herb and Sea Salt Focaccia
Ingredients
Dough
1 cup sourdough starter
1/2 cup warm water
2 ¼ teaspoons instant yeast
2 1/4 cups of all-purpose, unbleached flour
2 tablespoons olive oil
11/4 teaspoons kosher salt
1 tablespoon honey
Topping
4 tablespoons olive oil, divided
1 tablespoon dried Italian seasoning
1 large garlic clove minced
2 tablespoons large crystal cut sea salt
1 tablespoon coarse ground black pepper
Directions
Combine all of the dough ingredients in an electric mixer and mix with the paddle attachment for 2-3 minutes, until the dough comes together in a ball around the paddle.
Knead with the dough the hook attachment for 5 minutes. Form the dough into a ball and coat the exterior with a bit of olive oil and place in a large bowl, covering the bowl with a kitchen towel. The dough should rest for an hour or until it doubles in size.
Use a non-stick vegetable oil spray to lightly grease a large baking dish 10″ x 15″. Drizzle 2 tablespoons olive oil on top of the spray. The olive oil is used for flavor in focaccia.
Gently pull and shape the dough to fit into the bottom of the pan. Don’t pat all the way to the edges of the pan; leave a little room around the perimeter for the dough to expand.
Cover the pan and allow the dough to rise for 30 minutes.
Using your fingers poke dimples into the dough, pressing down firmly; your fingers should reach the bottom of the pan without actually breaking through the dough.
Re-cover the dough, and let it rise until it’s noticeably puffy, about 1 hour. Toward the end of the rising time, preheat the oven to 425°F.
Drizzle the top of the dough with 2 tablespoons olive oil. Sprinkle with herbs, garlic, black pepper and coarse sea salt.
Place the pan of focaccia onto a middle oven rack and spritz lightly with water. Turn the oven temperature down to 400 degrees F.
Bake the focaccia until it’s light golden brown, about 20 minutes.
Remove the focaccia from the oven and immediately turn it out of the pan onto a rack.
Leftovers can be reheated in a toaster or in a 350°F oven, just until warmed through.
Mediterranean ingredients and flavors are abundant in this dinner. Fish, beans and bread all healthy foods prepared with olive oil and healthy cooking methods. Seasoning is important in making recipes that taste good. Fennel, rosemary, parsley, sage, garlic, preserved lemon and olives all contribute to making these foods taste so good. Don’t leave any of them out and definitely try the bean recipe – it is delicious.
Mediterranean Grilled Salmon
Prepare the bean recipe first and keep warm while you grill the salmon.
Ingredients
1/4 of a preserved lemon, pulp discarded and peel minced
1 scallion, minced
2 tablespoons chopped parsley, plus extra for garnish
2 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lemon juice, divided
2 center-cut salmon fillets with skin
Salt and freshly ground white pepper
8 large green olives, such as Cerignola
Directions
In a bowl, mix the preserved lemon with the scallion, parsley and 1 tablespoon each of the oil and lemon juice.
Using a sharp knife, make several 1-inch-deep slits in the salmon skin. Rub the preserved lemon mixture on all sides of the salmon. Place in a covered dish and allow to marinate several hours.
Remove the fish from the refrigerator about 20 minutes before grilling. Rub the remaining oil all over the salmon, then drizzle the fish with the remaining lemon juice; season with salt and white pepper.
Light an outdoor grill and oil the grates very well so the fish does not stick.
Grill the salmon, skin side down, over moderate heat until the skin is lightly charred and crisp, 5 minutes.
Turn the salmon and grill until just cooked through, about 2 minutes longer.
Place the fish over the prepared cannellini beans and garnish with chopped parsley. Scatter the olives over the fish.
Cannellini Beans
Ingredients
1 tablespoon olive oil
1 clove garlic, minced
1/2 sweet onion, chopped
1 stalk celery, diced
8 fresh sage leaves
1 small bulb fennel, halved, cored and thinly sliced, plus 1 tablespoon chopped fennel fronds
1 package frozen artichoke hearts, defrosted cut in half if large
2 cups cooked cannellini beans, canned or homemade and drained
1 teaspoon fennel seed
1/2 cup reduced-sodium chicken broth
1/4 teaspoon salt
1/4 -1/2 teaspoon red pepper chili flakes
Directions
Combine the onion, garlic, sage, fennel, celery and oil in a deep, wide skillet.
Cover and cook over medium heat, stirring occasionally, for about 5 minutes or until the onion and fennel start to soften.
Add the artichoke hearts, the beans, broth and salt. Simmer for about 10 minutes. Add the red pepper chili flakes. Keep warm.
Rosemary and Sea Salt Focaccia
Ingredients
Dough
1 cup sourdough starter
1/2 cup warm water
2 ¼ teaspoons instant yeast
2 1/4 cups of all-purpose, unbleached flour
2 tablespoons olive oil
1 1/4 teaspoons kosher salt
1 tablespoon honey
Topping
4 tablespoons olive oil, divided
4 sprigs fresh rosemary, chopped
1 large garlic clove minced
2 tablespoons large crystal cut sea salt
1 tablespoon coarse ground black pepper
Directions
Combine all of the dough ingredients in an electric mixer and mix with the paddle attachment for 2-3 minutes, until the dough comes together in a ball around the paddle.
Knead with the dough the hook attachment for 5 minutes. Form the dough into a ball and coat the exterior with a bit of olive oil and place in a large bowl, covering the bowl with a kitchen towel. The dough should rest for an hour or until it doubles in size.
Use a non-stick vegetable oil spray to lightly grease a large baking dish 10″ x 15″. Drizzle 2 tablespoons olive oil on top of the spray. The olive oil is used for flavor in focaccia.
Gently pull and shape the dough to fit into the bottom of the pan. Don’t pat all the way to the edges of the pan; leave a little room around the perimeter for the dough to expand.
Cover the pan and allow the dough to rise for 30 minutes.
Using your fingers poke dimples into the dough, pressing down firmly; your fingers should reach the bottom of the pan without actually breaking through the dough.
Re-cover the dough, and let it rise until it’s noticeably puffy, about 1 hour. Toward the end of the rising time, preheat the oven to 425°F.
Drizzle the top of the dough with 2 tablespoons olive oil. Sprinkle with rosemary, garlic, black pepper and coarse sea salt.
Place the pan of focaccia onto a middle oven rack and spritz lightly with water. Turn the oven temperature down to 400 degrees F.
Bake the focaccia until it’s light golden brown, about 20 minutes.
Remove the focaccia from the oven and immediately turn it out of the pan onto a rack.
Focaccia is delicious hot from the oven or warm and it is best the same day it’s made. But leftovers can be successfully reheated, either as slices in the toaster or in a 350°F oven, just until warmed through.
The Province of Bari is in the Puglia region of Italy. It is attractive to tourists and has a large commercial harbor and airport and an excellent university. It is also the second most important economic center in Southern Italy after Naples.
Piazza del Ferrarese, Bari
The large, fertile plains of Bari stretch inland from the coast where olives, grapes and almonds are grown. Bari is among the largest and most populated province in Italy. Apart from the plains area around the city of Bari, the territory is mainly high hills, called “murge” that is partly occupied by the recently established National Park of Alta Murgia.
The old houses in this region are interesting, ranging from the ancient masserie (old fortified farmhouses) and the very popular, much photographed conical houses called trulli.
The area is famous for its olive oil. Italy is the second biggest producer, after Spain, and Puglia provides around 40 percent of the country’s extra virgin olive oil.
Durum wheat grows in abundance here and is used for making pasta and bread. The pasta from Puglia is made without eggs as they were once considered to be a luxury. The most famous pasta made in Puglia is ‘orecchiette’ (meaning little ears). The bread in Puglia, which accompanies all meals, is more diverse than many other regions in Italy and comes in a variety of shapes and sizes. It is cooked in a traditional wood burning.
Vegetables grow well in the warm climate and are used frequently in Bari’s cuisine. Tomatoes are used for making sauces to go with the local pasta and eggplant, peppers and squash are roasted and grilled as an accompaniment to meat.
The province is a good area to raise sheep and goats. They are bred for their meat, as well as their milk, which is used for a variety of cheeses. Lamb is the most popular meat, followed by pork.
Local cheeses include, Burrata which is made from mozzarella and cream, Cacioricotta – a seasonal ricotta cheese made from unpasteurized ewes’ milk and Canestrato – a hard cheese which is a mixture of sheep and goat’s milk.
Fish plays a large part in the cuisine because the long coastline offers a large array of fresh fish on a daily basis. Sea bass, red mullet, anchovies, mussels and cuttlefish are among the favorites.
The daily cuisine, as in the other southern regions of Italy, tends to be simple, fresh and unprocessed with most locals growing, rearing and making enough food for their individual needs.
Eggplant Rollatini
Ingredients
- 1 large eggplant, peeled and cut into 8 lengthwise slices (You may also choose to leave the skin on)
- 3 tablespoons olive oil
- 1 tablespoon each of finely chopped fresh oregano, thyme and basil ( or ¼ teaspoon each of dried herbs)
- ¼ teaspoon each salt and black pepper
- 1 cup ricotta cheese
- 4 ounces mozzarella cheese
- 1 1/2 cups Marinara (tomato) sauce
Directions
Combine the ricotta, mozzarella cheese, herbs, salt and pepper in a small bowl and refrigerate while you prepare the eggplant.
Heat a grill pan or the broiler. Brush eggplant slices with olive oil. Grill or broil eggplant slices three minutes on each side or until lightly brown.
Spread about 3 tablespoons of the filling on each eggplant slice. Roll up tightly, jelly roll style. Place the eggplant rolls in an oiled baking dish and cover with the marinara sauce.
Bake in a 400-degree F oven for about 20 minutes. Makes 8 appetizer or 4 main dish servings.
Focaccia Bari Style
Ingredients
- 2 cups (500 grams) 00-type flour {substitute all-purpose if you don’t have the Italian flour}
- 2 large baking potatoes, peeled and quartered, boiled until fork tender, drained and cooled.
- 1 1/2 tablespoons instant yeast (1/2 oz.)
- 1 teaspoon sea salt, plus more to taste
- 1 cup (250 ml) lukewarm water
- 10 cherry tomatoes, halved
- 10 kalamata olives, halves
- 1 tablespoon dried oregano
- Extra virgin olive oil
- Parmesan cheese
Directions
Place flour in a large mixing bowl and whisk in the yeast. Using a ricer, add the cooked potatoes.
Add the water and a small pinch of salt to the flour and begin kneading to obtain a sticky, firm ball.
You can also make the dough in an electric mixer or a food processor.
Place the dough in a bowl sprayed with olive oil. Cover the top of the bowl with plastic wrap and let the dough rise until double in a warm, dry place. About 1 hour — depending on the warmth of your kitchen it may take longer.
Preheat oven to 430 degrees F.
Use olive oil to generously grease a large baking pan (about 12 inches). Don’t use anything smaller or the dough will creep over the edge. Stretch the dough to evenly fill the pan.
Press the halved tomatoes into the dough, cut side down and do the same with the olives. Sprinkle with oregano and sea salt.
Drizzle the surface with more olive oil and bake for 20-30 minutes, or until the surface appears evenly browned and the tomatoes are caramelized.
Lightly dust with Parmesan cheese when the focaccia is finished baking. Let cool on a cooling rack before cutting.
Broccoli Rabe and Italian Sausage
Serves 4
- 1 lb (500 grams) spicy Italian sausage links
- 1 bunch broccoli rabe (sometimes called turnip greens in Italy)
- 2 bay leaves
- 3 oz.(100 ml) white wine
- 1 hot pepper, chopped fine
- 2 cloves garlic
- Salt to taste
- 4 tablespoons extra virgin olive oil
Directions
To prepare the broccoli rabe:
Wash the broccoli rabe well and cut off the bottom tough part of the stem. Cut the stalks into one inch pieces.
Blanch the broccoli rabe for 5 minutes in boiling salted water and drain well.
Place the garlic, oil, chopped chili and bay leaves in a large skillet with a cover; heat and saute for a few minutes.
Add the sausage links and cook until brown, about 5 minutes, add the white wine and allow it to evaporate. Add the blanched broccoli and season with salt and pepper, cover the pan and continue cooking over medium heat for about 30 minutes . Uncover and cook for 5 minutes to allow the liquids to evaporate. Remove the bay leaves and serve hot.
Cartellate (Honey Pinwheels)
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup water
- Vegetable oil for frying
- 1 cup honey or fig syrup
Directions:
In a large bowl of an electric mixer, combine the flour, oil, salt and cinnamon.
Slowly add the water and beat until the dough comes together.
Add additional water, if necessary, so the dough holds together.
Shape the dough into a ball.
Wrap in plastic and let rest at room temperature for 1 hour.
Divide the dough into 4 pieces. Dust each piece with flour.
Pass the dough through a pasta machine set at the widest opening.
Pass each piece through successive settings until thin.
On a manual pasta machine, stop at setting #6.
Place each pasta strip on a lightly floured surface.
With a fluted pastry cutter, cut the dough into strips 10 x 1-1/4 inches.
Fold each strip in half lengthwise but do not press it together.
With the wavy edges pointing up, roll the strips into loose spirals about 2 inches wide.
Pinch the edges to seal. Place on an oiled baking sheet.
Let the pinwheels dry at room temperature for 2 hours.
Heat oil in a deep fryer or Dutch Oven to 370 degrees F.
Carefully add a few pinwheels at a time to the oil.
Fry until evenly golden, about 1 minute.
Remove with a slotted spoon to a paper-towel lined plate.
Heat honey in a small saucepan until it thins.
Arrange the cartellate on a large platter. Drizzle with the warm honey.
Best served immediately or within a few hours.
Flatbreads are breads made with flour, water and salt that are rolled into a flattened dough and baked. Many flatbreads are unleavened—made without yeast—although some are slightly leavened, such as pita bread. Flatbread became known in Ancient Egypt and Sumer in ancient Mesopotamia (modern-day Iraq), when the Sumerians discovered that edible grains could be mashed into a paste and then baked/hardened into a flatbread. Unleavened breads (such as matzoh which is not prepared with leavening) are usually flatbreads that hold special religious significance in Judaism and Christianity.
Flatbreads may contain such ingredients as curry powder, diced jalapenos, chili powder or black pepper. Olive oil or sesame oil may be added, as well, and flatbreads are usually thin. Cheese and tomato sauce are not usually added to flatbread.
Pizza, on the other hand, is usually made from dough containing yeast that is topped with cheese, tomato sauce, meats and vegetables. The crust is usually thin and most of the surface is covered with the toppings.
Focaccia is popular in Italy and is usually seasoned with olive oil, salt, sometimes herbs and may at times be topped with onion, Focaccia can be used as the bread to accompany a meal. The primary difference between conventional pizza and focaccia is that pizza dough uses very little leavening (baker’s yeast), resulting in a very thin, flat and flexible crust, while focaccia dough uses more leavening, causing the dough to rise significantly higher. The added leavening firms the crust and gives focaccia the capacity to absorb large amounts of olive oil.
Easy Flatbread
Makes two 12-inch breads
- 1 cup unbleached all-purpose flour, plus extra as needed
- 3/4 teaspoon sea salt
- 2 tablespoons plus 4 teaspoons extra-virgin olive oil, plus extra for brushing the parchment paper
- 1/3 cup cool water, plus extra as needed
Directions
Mix the flour and 1/2 teaspoon of the salt in a medium bowl. Add 2 tablespoons of the olive oil. Mix well. Pour in the water and mix until the ingredients come together to form a dough. Add a little more water if the dough is dry and a little more flour if the dough is sticky.
Turn the dough out onto a counter and knead for 5 minutes, or until smooth and elastic. Place the dough on a lightly floured counter, dust with flour and cover with plastic wrap. Let rest 30 minutes at room temperature.
To shape the dough:
Cut 2 sheets of parchment paper into 14-inch lengths. Lightly brush the parchment paper with olive oil. Cut the dough into 2 pieces.
Place a piece of dough on each piece of parchment paper. Brush the top of each piece of dough with 1 teaspoon of olive oil. Using your hands, flatten and stretch the dough until it thins out to about 10 inches. If it shrinks back, just wait 10 minutes for the gluten to relax.
Turn the dough over and brush the top of each with 1 teaspoon olive oil. Turn again and stretch into a 12-inch circle, or until the dough is very thin but not yet transparent, about 1/8-inch thick and even in thickness if possible. Season each dough circle with the remaining salt.
Heat a large nonstick 12-inch skillet over medium high heat for 2 minutes and carefully transfer one dough circle to the skillet and cook 3 minutes, or until browned lightly on the bottom. Turn and cook the second side until it also begins to brown in spots, about 2 minutes. Remove to a plate and repeat with the second dough circle.
Serve hot, warm, or at room temperature with salami, cheese, peppery extra-virgin olive oil and ripe tomatoes.
Neapolitan Pizza
For 1 pizza
Ingredients
- 1/2 of the recipe for All-Purpose Dough, recipe below
- 1/2 of the recipe for All-Purpose Pizza Sauce, recipe below
- 1 cup sliced or shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- Fresh basil leaves
- Olive Oil
Directions
Prepare pizza dough as directed in the recipe below. About 2 hours before baking, remove chilled dough from refrigerator. Let stand at room temperature to proof.
Preheat oven to 500 degrees F.
Oil a 14-16 inch pizza pan.
Place one ball of dough in the pan and stretch the dough to fit the pan. Top the dough with All-Purpose Pizza Sauce, mozzarella cheese, Parmesan cheese and several basil leaves brushed with olive oil.
Place the pizza on the bottom rack of the oven and bake for about 15 minutes or until toppings are bubbly, cheese is turning golden, and edges of pizza are golden brown.
All-Purpose Pizza Dough
Ingredients
- 5 cups unbleached bread flour
- 1 tablespoon sugar or honey
- 1 ½ teaspoons salt or 2 1/2 tsp. kosher salt
- 1 teaspoon fast-rising active dry yeast
- 2 tablespoons olive oil
- 1 ¾ cups plus 1 tablespoon water, at room temperature
- Olive oil cooking spray
Directions
In the bowl of an electric mixer fitted with the dough hook or in a large bowl using a large spoon, combine all ingredients except olive oil cooking spray. Mix on low or by hand about 3 minutes, until ingredients are combined and all the flour is moistened. Dough will be soft.
If using an electric mixer, increase speed to medium; mix 2 minutes longer. If working by hand, continue mixing with the spoon; or turn dough out onto a counter and knead.
Mix long enough to form a smooth, supple dough, about 3 minutes. If dough seems very stiff, incorporate more water, 1 teaspoon at a time, as you mix. If dough is wet and sticky, sprinkle in more flour as you mix. Dough should be tacky but not sticky.
Lightly coat an 8-quart bowl with cooking spray or oil. Form dough in a smooth ball and place in the bowl, turning once to coat surface with oil. Cover the bowl with plastic wrap, without letting wrap touch surface of dough. Let dough stand at room temperature for 30 minutes.
Then refrigerate dough overnight or up to 3 days. (Dough will continue to rise in the bowl until nearly doubled, then will go dormant from the cold.)
Two hours before assembling the pizzas, remove chilled dough from refrigerator. Mist a large baking sheet with olive oil cooking spray or lightly rub with olive oil. Cut dough in three portions. Form each portion in a smooth round ball.
Place each ball of dough on prepared baking sheet. Lightly mist with cooking spray, then lightly cover with plastic wrap. Let dough stand to come to room temperature.
All-Purpose Pizza Sauce
Ingredients
- One 28 ounce crushed tomatoes
- 1/2 teaspoon granulated garlic or garlic powder
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
Directions
In a medium bowl whisk together all ingredients. Taste and adjust the salt, if needed.
Onion Focaccia
Ingredients
- 1 teaspoon honey
- 1 (1/4-ounce) package active dry yeast
- 3 1/2 cups all-purpose flour
- 2 1/2 teaspoon salt , divided
- 1/4 cup plus 1 tablespoon extra virgin olive oil
- 3 pounds sweet yellow onions , cut into eighths and thickly sliced
Directions
In a large bowl, mix 1/2 cup warm (105 to 115°F) water with honey. Sprinkle with yeast and set aside to let stand for 5 minutes, or until foamy.
Stir in flour, 1 1/2 teaspoons of the salt, 1/4 cup of the oil and 1 cup warm water, then transfer the dough to a lightly floured surface. Knead until smooth and elastic.
Transfer dough to a lightly oiled large bowl, turning the dough to coat. Cover and let stand in a warm draft-free spot until doubled in bulk, about 1 hour.
Meanwhile, heat remaining 1 tablespoon oil over medium heat in a large skillet. Add onions and remaining 1 teaspoon salt and reduce heat to low. Cook, stirring frequently, for 1 hour or until onions are very soft and golden brown. Set aside to let cool.
Punch down dough, then transfer to a lightly oiled 15-inch x 11-inch jelly roll pan or large baking sheet and pat dough out to the edges of the pan. Cover and let stand 45 minutes, or until puffed and well risen. Spread onions over the dough, then cover and let rise again for 30 minutes.
Preheat the oven to 425°F. Uncover dough and bake on the lowest oven rack for 25 minutes, or until crust is golden brown and crisp. Cut into pieces and serve.
As the morning dawns, there are some of you who are thinking, spring will never come after, not after all the snow and ice that has fallen in the past few days. The first official day of spring is March 20th, but the promise of warmer weather and brighter days occur all month-long. Go outside and hunt for signs of spring to boost your mood. Here are some “spring things” to look and listen for: budding trees and flowers, crocuses, daffodils, newly arriving bird species, nest-building, caterpillars, ducks flying overhead, rainy days, worms on the sidewalk, baby animals, people cleaning their yards, forsythia, magnolias, windy days, songbirds singing, blooming fruit trees and butterflies.
Spring fruits and vegetables are beginning to appear in my market and soon they will be in yours, so here are a few dinner ideas to get you started.
What spring foods are you most looking forward to?
Cherry Tomato and Prosciutto Focaccia
Serve with Spring Onion Soup (recipe below)
8 servings
Ingredients
- 1 lb pizza dough, at room temperature
- 2 tablespoons grated Parmesan cheese
- 1 1/2 pounds cherry tomatoes, halved
- 1 large shallot, minced
- 2 garlic cloves, minced
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups baby arugula
- 8 ounces mozzarella cheese, shredded
- 3 ounces thinly sliced prosciutto, cut or torn lengthwise into 1/2-inch strips
- 2 tablespoons fresh basil, sliced into ribbons
Directions
Heat oven to 425 degrees F. Roll and stretch dough into a large rimmed baking sheet, at least 15 x 10 x 1 inches. Sprinkle with Parmesan cheese and bake for 14 minutes or until lightly browned. Remove from the oven and set aside. Reduce oven temperature to 325 degrees F.
While dough is baking, mix together tomatoes, shallot, garlic, vinegar, salt and pepper in a medium-size bowl. Spread tomatoes in an even layer in a rimmed baking sheet and roast at 325 degrees F for 30 minutes. Remove from the oven and gently stir in arugula.
Sprinkle 1 cup of the mozzarella over the dough and scatter tomato mixture over the top using a slotted spoon. Distribute prosciutto slices over tomatoes. Sprinkle remaining mozzarella over the top and bake at 325 degrees F for 15 minutes. Cool on wire rack 5 minutes, then sprinkle with basil.
Spring Onion Soup
Serves 8
- 2 tablespoons extra-virgin olive oil
- 4 bunches scallions—white and tender green parts cut into 1-inch lengths, green tops thinly sliced
- 4 leeks, white and tender green parts only, thinly sliced
- 1 fennel bulb, thinly sliced
- 1 onion, thinly sliced
- Salt and freshly ground white pepper
- 2 cups dry white wine
- 3 cups water
- 2 cups half & half
- 3/4 cup buttermilk
- 2 ounces cream cheese (1/4 cup), at room temperature
Directions
In a large pot, heat the oil. Add the white and tender green parts of the scallions, along with the leeks, fennel and onion; season with salt and white pepper.
Cook over low heat, stirring, until the vegetables begin to soften, about 15 minutes. Add the wine and boil over high heat until reduced to a few tablespoons, 12 minutes.
Add the water and half & half and bring to a simmer. Cook until the vegetables are very tender and pale green, 15 minutes.
Add the scallion green tops and cook just until softened, 2 minutes.
Working in batches, puree the soup in the pot with a hand blender or in a blender and return it to the pot. Season with salt and white pepper.
In a medium bowl, whisk the buttermilk with the cream cheese. Ladle the soup into shallow bowls, drizzle with the creamy buttermilk before serving.
Spring Shrimp Salad
Serve with Strawberry Rhubarb Muffins (recipe below).
4 servings
Ingredient
- 1 lemon, plus wedges for serving
- 1 pound (16 to 20 count) large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 green onions, thinly sliced
- 1 package (6-ounce) baby arugula
- 2 packages (8 to 9 ounces) frozen artichoke hearts
- 1/2 cup fresh mint leaves, chopped
Directions
From the lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice, set juice aside.
In a large bowl, toss lemon peel, shrimp and 1/4 teaspoon pepper.
In a 12-inch skillet, heat 1 tablespoon oil on medium. Add onions; cook 1 minute. Add 1/8 teaspoon each salt and pepper. Cook 5 minutes or until golden, stirring. Transfer to plate.
Add shrimp to the skillet and cook 6 minutes or until opaque, turning once. Divide arugula among 4 plates; top with shrimp.
In the skillet, heat remaining oil on medium-high. Add artichokes; cook 2 minutes or until golden. Add reserved lemon juice, 1/4 cup water and 1/8 teaspoon each salt and pepper.
Cook 4 minutes or until artichokes are hot. Remove from heat. Stir in mint. Divide among plates.
Strawberry Rhubarb Muffins
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1/2 cup sliced fresh strawberries
- 1/2 cup sliced fresh rhubarb
TOPPING:
- 6 small fresh strawberries, halved
- 2 teaspoons sugar
Directions
In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, beat the egg, milk and oil until smooth. Stir into dry ingredients just until moistened.
Fold in strawberries and rhubarb.
Fill greased or paper-lined muffin cups three-fourths full. Place a strawberry half, cut side down, on each. Sprinkle with sugar.
Bake at 375°F for 22-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from the pan to a wire rack. Serve warm. Yield: 1 dozen.
Farfalle with Peas and Mozzarella Cheese
Serve with Spring Green Salad (recipe below)
6 servings
Ingredients
- 8 ounces farfalle pasta
- 1 1/2 cups frozen peas, do not thaw
- 1 large red pepper, seeded and cut into 1/4-inch strips
- 1 tablespoon cornstarch
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 1/4 teaspoon red pepper flakes
- 1/2 cup white wine
- 1 1/2 cups low-sodium chicken broth
- 1/2 teaspoon salt
- 1 bunch chives, cut into 1/2-inch pieces
- 3/4 cup chopped walnuts, toasted
- 4 oz mozzarella cheese, cut into small cubes
Directions
Bring a medium-size pot of salted water to a boil. Cook pasta according to package directions, about 12 minutes, reserving 1/4 cup of the pasta water.
Add peas and red pepper to the pasta pot for last 2 minutes of pasta cooking time. Drain pasta mixture and set aside.
Meanwhile, stir together cornstarch and 1 tablespoon water; set aside.
Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic, oregano and red pepper flakes and cook 1 minute. Stir in wine and bring to a boil. Cook for about 2 minutes, stirring occasionally.
Stir in chicken broth and bring to a boil. Stir in cornstarch mixture and cook 2 minutes or until thickened. Stir in salt.
Add pasta mixture to skillet and stir together with the sauce. Stir in chives, walnuts and mozzarella cheese, adding pasta water by the tablespoonful if mixture appears dry. Serve immediately.
Spring Green Salad
Ingredients
- 8 cups (about 1 pound) mixed spring greens (mesclun, mache, watercress, baby arugula, dandelions)
- 2 tablespoons finely chopped chives
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1/2 lemon, juiced
Directions
Wash and dry greens, place in a large bowl. Add chives and season with salt and pepper; drizzle with the olive oil. Toss well to coat.
Squeeze lemon juice over the greens and toss again. Taste and adjust seasoning. Serve immediately.
Chicken and Asparagus Skillet Supper
Serve with Herbed Rice (recipe below)
4 servings
Ingredients
- 8 skinless, boneless chicken thighs
- 3 slices bacon, coarsely chopped
- 1/2 cup chicken broth
- 1 pound asparagus spears, trimmed
- 1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips
- 4 green onions, cut in 2-inch pieces
Directions
Sprinkle chicken with salt and pepper. In a 12-inch skillet, cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink.
Meanwhile, in a microwave-safe 2-quart dish, combine asparagus, squash and 2 tablespoons water. Sprinkle with salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates and drizzle with the vegetable cooking liquid; top with chicken, bacon and green onions.
Herbed Rice
Ingredients
- 1 ¾ cups low sodium chicken broth or water
- 1 cup short-grain rice
- 1 cup chopped onion
- 1 tablespoon olive oil
- 1 cup sliced celery
- 1 cup sliced fresh mushrooms
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons snipped fresh herbs (such as basil, oregano, parsley, thyme or parsley)
- 1 teaspoon snipped fresh rosemary
Directions
In a medium saucepan bring broth or water to boiling; stir in the uncooked rice. Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until the liquid is absorbed. Remove the saucepan from the heat; let rice stand, covered, for 5 minutes.
Meanwhile, in a large skillet, cook and stir onion in hot oil over medium heat for 3 minutes. Add celery, mushrooms, salt and pepper. Cook and stir for 1 minute more or until vegetables are tender. Remove skillet from the heat. Stir in cooked rice, fresh herbs and rosemary just until combined.
Spring Minestrone With Chicken Meatballs
Serve with Ricotta and Roasted Tomato Crostini (recipe below)
4 servings
Ingredients
- 6 ounces ground chicken (about 3/4 cup)
- 1/2 cup fresh breadcrumbs
- 6 tablespoons finely grated Parmesan, divided, plus more for garnish
- 4 garlic cloves, 2 minced, 2 thinly sliced
- 2 tablespoons chopped fresh chives
- 1 large egg, whisked to blend
- Kosher salt, freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 leek, white and pale-green parts only, sliced into 1/4-inch rounds
- 5 cups low-salt chicken broth
- 3/4 cup ditalini or other small pasta
- 1 cup 1/2-inch rounds peeled carrots
- 1 cup (packed) baby spinach
- Chopped fresh basil
Directions
Preheat the oven to 350 degrees F.
Mix chicken, bread crumbs, 3 tablespoons Parmesan cheese, 2 minced garlic cloves, chives, egg, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
Form into 1/2-inch-diameter meatballs (makes about 28).Cover a sheet pan with parchment paper and place the meatballs on the pan. Bake for 30 minutes, until cooked through and lightly browned. Set aside.
Heat oil in a soup pot over medium heat. Add leek to the pot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add broth and 2 cups water; bring to a boil. Stir in pasta and carrots; simmer until pasta is almost al dente, about 8 minutes. Add meatballs; simmer until pasta is al dente and the carrots are tender, about 3 minutes. Add spinach and remaining 3 tablespoons Parmesan cheese; stir until spinach is wilted and Parmesan is melted. Season with salt and pepper.
Ladle soup into bowls. Garnish with chopped basil and additional Parmesan.
Ricotta and Roasted Tomato Crostini
Makes 12
Ingredients
- 12 thin slices baguette (from 1 small thin loaf)
- 2 cups grape tomatoes
- 3 tablespoons olive oil
- Kosher salt and black pepper
- 1/2 cup ricotta
- 1/2 tablespoon fresh thyme leaves
Directions
Heat oven to 400° F. On a rimmed baking sheet, toss the tomatoes with 2 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper.
Roast until the tomatoes are beginning to burst, 20 to 25 minutes.
Meanwhile, place the baguette slices on a baking sheet and brush both sides of the bread with the remaining 1 tablespoon of oil. Bake until golden brown, 4 to 5 minutes per side.
Dividing evenly, spread the ricotta on the toasted baguette slices, top with the tomato mixture and sprinkle with the thyme.
