This recipe was adapted from America’s Test Kitchen.
Ingredients
Dough, mozzarella cheese, sauce, Pecorino/Romano, and EVOO DOUGH
2 tsp yeast
2 tsp granulated sugar
2 C high gluten flour or bread flour
2 C semolina flour
3 TBL EVOO
1-1/4 to 1-1/2 C ice water
2 tsp salt – at the very end CHEESES
12 oz whole milk Mozzarella. Don’t use skim or it will turn out rubbery.
Pecorino/Romano cheese or grated Parmesan/Regiano – Use ACTUAL block of cheese, not pre-grated SAUCE
28 oz San Marzano tomatoes
1 tsp ground oregano
1 pkg crushed red pepper flakes
2 TBL granulated sugar
1/2 tsp salt
1 TBL EVOO
6 cloves garlic – minced
1 TBL tomato paste
Step by Step
Mix yeast, sugar and 1/4 C very warm water (102-105º) and set aside.
Prepare ice water ( 1 C cold water and 3 ice cubes)
Mix together salt, flour and semolina in a food processor or mixing bowl
Mix EVOO into the flour mixture
While mixer is on low, pour in yeast mixture
Immediately pour in the ice water – drizzle it in until the dough starts to come together – discard any extra water
Let continue to mix for about 3 more minutes
Cover and let dough rest for 10 minutes
Add salt and then run on medium for 8-10 more minutes
Finish kneading by hand on a floured surface, creating a tight ball
Place in oiled bowl, turning to cover all sides, cover with plastic wrap and place in the refrigerator for 24-48 hours. This will allow the flavors to fully develop. It makes a big difference… really. SAUCE
The sauce can be made the same day as the dough, or the next day. I usually do it on the same day.
Open canned tomatoes and crush into mixing bowl
Add oregano, red pepper flakes, sugar and salt and mix well – set aside
Heat EVOO in a skillet and add your minced garlic
Heat for 2 minutes, then add tomato paste
Heat for 3 minutes, then add your crushed tomato mixture
Simmer for 20-30 minutes or until it thickens
Let cool, then cover and refrigerate until it is time to create your pizza CREATING YOUR PIZZA
Pour 1/4 C EVOO onto a 1/2 sheet baking sheet and spread around
Flour your cleaned kitchen counter
Spread by hand to about 9×12 rectangle
Finish with a rolling pin, and roll it out to 13×18 inches
Fold into thirds and transfer to the baking sheet
Work into the corners then spray with cooking oil and cover with plastic
Place a second baking sheet on top of the dough to keep the bubbles to a minimum
Let relax and rise for about 60 minutes
While it rises, preheat the oven to 500º with a baking stone 2 levels above where the pizza will cook
Remove the top pan and plastic, then reshape the pizza into the corners. The dough should be more relaxed now and should reshape easily.
Put a layer of sauce on top of the dough, leaving a 1/2 inch border
Sprinkle shredded Parm/Reg cheese on top of the sauce
Sprinkle mozzarella on top of the Parm/Reg
Add one or two optional toppings, but no more than that
Put into the hot oven and cook for two minutes
Turn oven down to 450º and cook for 10 more minutes
Rotate pizza pan and cook for 10 more minutes
Turn oven off and cook for five more minutes
Remove from oven and let cool for 2-5 minutes
Remove from baking sheet and place onto a cutting board
This is my own recipe that was created based on a video showing a Pizza Pot Pie as created by Chicago Pizza and Grinder Company at 2121 N Clark Street. Allowances have been made for my own tastes.
INGREDIENTS
Use a ceramic bowl with little (or no) lip
1/2 C clarified butter
SECRET SAUCE
You can make whatever sauce tickles your fancy. Chicago Pizza uses a sauce with onions, peppers, garlic, sausage, tomatoes and more that simmers for eight hours. Truly a sauce worth tasting.
Here is another recipe that I found when I was researching this recipe. It looked really good too.
STEP BY STEP
Brush the bowl and the rim heavily with melted clarified butter
Lay down layered slices of Provalone, Mozzarella and Manchego cheese
Put in three of your favorite toppings:
– mushrooms, pepperoni, sausage, black olives, etc.
– Just three though, because otherwise it will become too soupy
water – approx 1-1/2 C – drizzle into running food processor until it starts to pull together
(SHORTCUT: Use large soft yellow or white corn tortillas)
(WORSE SHORTCUT: Use a large flour tortilla. This is a quesadilla!)
STEP BY STEP
Put the masa and salt into your food processor
Have a measuring cup with 2 C water – YOU WILL NOT use it all.
In a food processor, put the masa, salt and 1 C water
Start the food processor and drizzle more water in a bit at a time, till it starts to pull together.
Take it out and finish it on the counter
Cut in half, and form two large balls, about the size of a softball, and press it kind of flat
Cover with plastic, and let it rest 5 minutes
Put onto a parchment paper, flatten a bit more
Put a second parchment paper on top
Roll it even flatter
Put into a hot lightly oiled cast iron skillet
3-5 minutes, then flip
Cook other side 3-5 minutes
It should have blacked spots on both sides
Set aside on baking sheet
Repeat 8 through 15 for the other ball of masa
TOPPINGS
Refried Beans as a base
Cheeses
Many grocery stores offer a shredded Mexican blend of cheeses. This is your safest best
Other good choices – Asiago, Havarti, Mozzarella, Provolone, Queso Oaxaca, Queso Asadero ( aka Queso Quesadilla), Panela, Manchego, Queso Chihuahua
In a pinch, use a blend of Cheddar, Monterrey Jack & Mozzarella – or just Cheddar and Monterrey Jack
Bad choices: These cheeses do not melt well, and probably are not as good for this application – Queso Fresco, Queso Anejo (Aged Fresco), Cotijo, Parmesan
Meat: Chorizo, chicken, fish, carne, bacon, or carnitas – Cooked
A frittata is just a fancy way to say casserole. You can really put just about anything in your frittata. Here is something that I made that turned out very well.
INGREDIENTS
Left-over breakfast ham
Left-over French Fries
Left-over peas
1/4 C left-over cottage cheese
4 eggs
1/4 C milk
Shredded Mexican Cheese Blend
Basil leaves
1/4 C frozen/thawed spinach
STEP BY STEP
Oil your eight inch cast iron skillet or individual ramekins
Heat your meat and your french fries (both cut up) in a skillet
Pour into mixing bowl with peas, milk, eggs and shredded cheese
Move to ramekins and bake in oven at 350º for about 15-20 minutes
Think of this recipe as a general idea and improvise. Use cooked greens like spinach and chard instead of all or part of the potato. Or before cooking the vegetables, saute several slices of good bacon or pancetta in the skillet until barely browned. Remove from the skillet and set aside. Discard the fat in the pan and proceed with the rest of the recipe. Add the bacon to the egg mixture before pouring it over the potatoes.
INGREDIENTS
Zucchini (cubed fairly small)
2 Roma Tomato (pieces)
1 TBL olive oil
1 sm onion (diced)
½ TBL thyme
scant salt & pepper
3 eggs – beaten
2 TBL whole milk or yogurt
1/3 C shredded cheese
STEP BY STEP
Place zucchini, onion, thyme, salt& pepper in an oven safe skillet with EVOO
Saute in olive oil till tender – 8-10 minutes
Cook uncovered till most liquid evaporates
Add 3 mixed eggs, 2 tbl whole milk or yogurt.
Turn heat to med low and add eggs to pan
Lift zucchini just enough to let eggs flow thru.
Add sliced tomatoes and 1/3 cu shredded cheese
Distribute over top, cook on stove top 15 min.
Sprinkle lightly w/more shredded cheese, and bake in over 15 minutes
2 TBL butter, 2 TBL flour, 1 C chicken stock or milk
Create a lid with puff pastry – Dock the crust – Alternate, cut moons or shapes
Bake before filling at 350º for 5 minutes
Basic Chicken Pot Pie
This recipe is much like the one shown below. You may use my ingredients, but be sure to watch the video for some important tips. Ingredients – Filling
4 TBL butter
1/4 C AP flour
1-1/2 C chicken broth (or 1 can CampbellsCream of Potato Soup instead of above three ingredients) IN A SEPARATE MIXING BOWL, COMBINE
1 small carrot – diced small
1/2 C baby peas
1 small stalk celery – diced small (or 1 C mixed veggies instead of above three ingredients – Skip to Step 7)
1 C shredded chicken
1/2 C shredded cheese
4-6 black olives – diced – Optional
Ingredients – Crust
1 C AP flour
1/2 tsp salt
1 tsp baking powder
1/4 C shortening
3 TBL cold butter
2 TBL granulated sugar
1/4 C ice water (or prepared pie crust from the grocery store)
You will also need one egg yolk and one egg white (separated) in two separate bowls.
A pastry brush will be helpful, but you can use your fingers at the pastry brush step. Step by Step
Bring sauce pan up to medium heat
FILLING – – – –
Add butter to hot pan
As soon as butter is melted, add flour
As soon as flour starts to ball, add half your broth
Stir until it starts to turn smooth
Add the rest of your broth
Stir until it starts to thicken
When it has thickened (per video below) add it to the mixing bowl with your chopped veggies
CRUST
Pulse flour, salt, baking powder, shortening and butter in a food processor till combined
Add 1/4 C ice water all at once and pulse until a ball forms
Dump onto the counter to finish kneading
Separate into 4 pieces and let rest five minutes
Meanwhile, spoon your filling into ramekins for cooking
Roll out your crust to a near circle. If necessary, cut slightly bigger than diameter across top of ramekin.
NOTE: My cutter was the exact size of my ramekin top, so I cut it, then rolled it more to make it slightly larger
Brush the bottom with egg white and press into your pot pie filling, pressing around the edge
Brush the top with egg yolk
Poke holes in the top so that steam can escape, otherwise your pie crust will fail.
Bake at 350º for 35 minutes until browned
Let rest five minutes before serving, or cool on counter and refrigerate for reheating later.
Scratch Chicken Pot Pie
1 C chopped onion (1/4 inch pieces)
1 C chopped celery (1/4 inch pieces)
1 C chopped carrot (1/4 inch pieces)
1/2 C melted butter
1 C frozen tiny English peas (canned peas, in a pinch)
1/4 C AP flour
2 C chicken broth
1 C whole milk
1 tsp salt
1/4 tsp pepper
4 C diced cooked chicken
2 pkg. frozen puff pastry, thawed
1 egg yolk
1 TBL whole milk
1. Saute onion, celery and carrot in butter for 10 minutes.
2. Stir in peas and flour, cook 1 minute, stirring constantly.
3. Gradually add broth and 1 cup whole milk; cook over medium heat, stirring constantly, until thick and bubbly.
4. Stir in salt and pepper.
5. Add chicken, stirring well.
6. Ladle chicken mixture into cooking ramikins – just to the top
7. Set aside.
8. Roll pastry sheets to 1/8 inch thickness.
9. Cut pastry 1/2 inch larger than bowl(s).
10. Combine egg yolk and 1 tablespoon milk.
11. Brush one side of pastry. Place brushed side down over bowl(s), folding edges under and pressing firmly to sides of bowl.
12. Brush top with remaining egg mixture.
13. Bake at 350 degrees for 35 minutes until top is puffed and browned.
Chicken Pot Pie – From a whole chicken
Piece an entire chicken.
Use dark meat (legs and thighs) or light meat (breast and back)
Place into stock pot with cut up carrots, celery, onion and garlic
Pour one can of chicken stock into pot, then add water until it covers the chicken
Bring up to simmer over medium high heat
When it starts to simmer, reduce heat to medium low and simmer for 30 minutes
Strain out solids, retaining liquid
Set both aside to cool
To prepare dough:
(Bisquick or Puff Pastry is also acceptable)
Add to a food processor:
– 1 1/2 C flour
– pinch of salt
– 1 stick of cold butter – cubed
– 8 ounces of cold cream cheese – pieces
Pulse together until it forms crumbs
– Add 1 egg yolk
– Drizzle in water until it STARTS to come together
Remove from food processor and finish on a floured surface (the counter)
Wrap in plastic wrap and refrigerate for an hour to 24 hours
To prepare vegetables:
Cut butternut or acorn squash into 1/2 inch cubes
Cut 1/4 onion into pieces
Cut 1/2 stalk celery into 1/4 inch pieces
Cut carrots into 1/4 inch pieces
Toss in EVOO and salt and bake on baking sheet for 30 minutes at 350 degrees
Cut string beans into 1/2 inch pieces
Add a small can of peas (or fresh if you desire)
To finish up:
Set dough on counter to start to come up to room temperature
Shred or cube chicken
Make a roux (see recipe here) with the leftover strained chicken stock – be sure to stir constantly
Mix chicken, fresh veggies and cooked veggies together
Roux should be thickened, but not pasty or lumpy
– If necessary, thin by whisking in 1/2 C chicken stock
Flatten dough to about 1/4 inch
Fill ramekin with veggie mixture
Label roux over top of veggies about 1/2 to 3/4 of the way up
Top with dough, brush with melted butter and trim edges
Poke holes (or a smiley face) into top of crust to let steam vent
Bake at 350 degrees for about 35 minutes
Third Party Recipes
The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.
Clipped from People Magazine
Easy Chicken Pot Pie
1 can cream of chicken soup
1 PKG (about 8 OZ) frozen vegetables
1 CU cubed or shredded cooked chicken or turkey
1/2 CU milk (or less)
1 egg
1 CU Bisquick
1 prepared pie plate
Instructions
1. Mix soup, vegetables and chicken in bowl, then pour into 9″ pie plate
2. Mix milk, egg and Bisquick (very thick) and spread over chicken mixture
3. Bake @ 400 degrees for 30 minutes or until golden
Special Steps
Variations If you are feeling energetic, cut your own vegetables: onion, broccoli, bell pepper, carrot, green beans, Anaheim chilies
Basically you can just say that Jambalaya is kind of like a casserole. It’s a concept, rather than a dish. Here is an easy step by step, but if you want to go with tradition, click on the images to the right:
Raw meat (chicken, sausage, shrimp, pork, beef, fish, etc)
Lots of minced garlic (to taste)
One green bell pepper – diced
One onion – sliced thin
One celery – chopped
One can crushed tomatoes
1-2 C chicken stock
Brown the meat in EVOO
Cook the above together for about an hour
Stir occasionally
Spill some of your beer and Tabasco sauce in there occasionally
Put some rice and beans in during the last half hour
Browse the recipe to the right for a few other ideas and ingredients.
Making your own pizza dough is really not that hard, but if you are not quite ready to tackle making your own, but want that pizzeria-quality dough, call one of your local NON-CHAIN pizzerias. Ask what they would charge for a ball of dough. It should be somewhere between $3 and $5.
Dough #2 – Pretty Good, and Really Quick
8 hours before making your pizza, combine the following in a glass bowl
1 TBL fresh yeast
1 C water – very warm to the touch, but not hot – About 105-110º
1 TBL sugar
Sift together in a large mixing bowl
4 C flour
1 tsp sea salt
Create a pile of flour, with an indentation (well) in the middle using 2 C of your flour
Pour your yeast mixture into the well, a little at a time, stirring to incorporate
Add more flour if necessary to firm up your ball
Once it is kind of firm, knead it in the remaining flour spread onto your counter
Pull it in with your fingers, and push it away with the ball of your hand
Knead until it becomes elastic like Buddah’s stomach
Pinch, pull together, and form into a smooth ball
Let rise in a large lightly oiled bowl for about 1/2 hour
For Family Pizza Night, cut off softball sized pieces
Roll them into small balls and put into glass bowls for about 2-4 hours
When you are ready, flatten them into shape as described below.
Dough #3 – Quality taste and an adventure, but overnight
About 24-36 hours before you will be making pizzas, combine the following in a glass bowl.
PLEASE NOTE: NO SUGAR IS USED IN THIS DOUGH RECIPE.
Sift together in a large mixing bowl
4 C flour
1 tsp sea salt
1 TBL fresh yeast
Prepare 1 C water – very warm to the touch, but not hot – About 105-110º
Create a pile of flour, with an indentation (well) in the middle using 2 C of your flour
Pour your water into the well, a little at a time, stirring to incorporate
Add more flour if necessary to firm up your ball
Once it is kind of firm, knead it in the remaining flour spread onto your counter
Pull it in with your fingers, and push it away with the ball of your hand
Knead until it becomes elastic like Buddah’s stomach
Pinch, pull together, and form into a smooth ball
For Family Pizza Night, cut off softball sized pieces – otherwise, this will make about two 14 inch pizzas
Let rise in a large lightly oiled bowl for about 2 hours at room temperature
Cover and refrigerate for AT LEAST 20 hours – and as long as 36 hours
When you are ready, flatten the cold dough into shape as described below.
There is no need to let it come up to room temperature.
How to Handle your Dough
Flatten dough ball with your fingers
For a pizza, top with red sauce and your favorite ingredients for a great pizza.
It makes it easier to get into the oven if you flatten your pizza onto parchment paper.
For a calzone, fill it half-way with sauce and ingredients for a classic calzone.
When you fold your calzone in half, you will want to pinch or roll the edge so it doesn’t leak
Some Tips about Cheese
Mozzarella cheese is a given. Buffalo mozzarella is a plus
Provalone is an OK substitute for Mozzarella
Gruyere has a nice melty stringiness about it
Pecorino cheese is another good one to use
Some Tips about Sauce
Canned whole Marzano tomatoes – Put through a food mill or use food processor
If you have typical store bought tomatoes, halve or quarter them, drizzle them with EVOO and a bit of salt, then bake them at 400º for an hour. THEN run them through a food mill.
Topping Suggestions
Slivered garlic
Baby spinach leaves
Sun dried tomatoes
Basil chiffonade
EVOO drizzle
Black and red pepper
Tips for a Successful Bake
Cook on pizza stone for nice crisp crust
Preheat up pizza stone to 500º – – – 550º if your oven supports it.
Use your fingertips to flatten dough to a wide disk
Other Yummy Tips
Don’t use too much sauce, or your ingredients will get lost. If you want, serve with marinara dipping sauce for the crust pieces, but not too much sauce.
Don’t overcrowd your pizza with cheese. Leave some space between cheeses.
Use real Parmesan, not the stuff in the green can
A few leaves of basil give a good taste to your pizza
Dirzzle EVOO onto your pizza before baking.
Your pizza will bake in about 6-10 minutes at 500 degrees
Basic Calzone Recipe
Make substitutions to taste
Remove Bratwurst or Italian Sausage from their casings and brown in a skillet – Set aside
This is actually one of the best meatloaves that I have EVER created. There are loads of cruciferous veggies in it. It is moist, yet holds together for a really meaty taste, plus it’s chucky jammed full of delicious greens. The first six greens are from your Gila Farms produce selection this week.
Grandpa’s Green Meatloaf
1 large handful Mustard Greens
1 handful Kale
1 handful Spinach
1 handful Collard Greens
4 stalks Green Onions (minced)
4 stalks Garlic (minced)
1 lb hamburger
1/4 lb spicy pork or chorizo
1/2 CU uncooked oatmeal
2 eggs
1 large onion (minced)
1/2 carrot (minced)
1/2 stalk celery (minced)
1 tbsp Worcestershire Sauce
1 tbsp Ketchup
Salt and pepper to taste
Steam all greens for 15 minutes
* SQUEEZE as much liquid out from greens as you are able
Mince on cutting board
Mix with all other ingredients except hamburger
Add hamburger and mix just until meat is broken apart
Firmly pack into loaf pan and top with more ketchup or BBQ squce
Sprinkle VERY lightly with brown or white sugar
Bake at 350 degrees for 35-50 minutes (bigger loaves take longer)
Let sit on counter for 10 minutes before cutting.
NOTE: Don’t over-mix the meat, or it becomes mealy.
After your greens are steamed and chopped, wrap in a paper towel, then wrap that in a dark colored cloth (cause it will stain) and S Q U E E Z E absolutely all of the liquid from it. Chop again, and then put into bowl to mix.
Published in Grandpa’s Corner – IRC Volume 1, Issue 5
Great-Grandma’s Meatloaf
This is the recipe that my mother gave to me. It’s the way we’ve done it in the Andrews family for about 60 years. My revisions are in parentheses.
Chop and saute one stalk of celery – set aside
Mix 1 LB Hamburger (or 3/4 LB HB and 1/4 LB Ground Pork)
1/2 cup diced onion
Salt and pepper to taste
1 tsp parsley flakes
1 tsp Worcestershire Sauce
2 beaten eggs
(4 chopped scallions)
(1/4 C grated cheddar cheese)
2 1/2 slices sliced/diced bread (or 2 C raw oatmeal)
1/2 C warm whole milk to make very “wet”
Add cooked celery and a dash of nutmeg
Mix all well, but do not over process
Put into oven at 350 degrees for 2 hours
While it cooks, mix:
1/2 C ketchup
1 TBL flour
1 TBL sugar
Spread on top of meatloaf during last half hour of cooking time
Non Old-Fashioned Meatloaf
Ingredients
1 CU Prego (or sauce below)
2 LB ground beef
1 ½ CU Pepperidge Farm Herb Stuffing
1 large onion
2 eggs (beaten)
½ CU shredded mozzarella or Swiss
2 TBL cooked spinach
Instructions
1. Mix all stuff together (keep out 3 TBL sauce and cheese)
2. Shape firmly into cake pan (about one inch thick)
3. Bake at 350 F 1 hour
4. Spoon remaining sauce over meat
5. Sprinkle with cheese
6. Bake additional 5 minutes
7. Let sit 5 minutes before serving
Special Steps
Variations – Add 1 TBL cayenne pepper to the mixture before cooking
– Salt and pepper to taste
– If you use bread crumbs instead of stuffing, add 1 tsp each of oregano, ground cloves, chives, vinegar, and deli mustard
– If you use one 6 oz can tomato paste instead of Prego sauce, add ¼ CU each of water, mushrooms or black olives, and diced tomato; and 2 TBL each of olive oil, garlic and parsley.
Mini Meatloaves
You can make a personal meatloaf for each person.
INGREDIENTS
1 onion
2 ribs celery
1 TBL EVOO GLAZE
1 C ketchup
1/4 C brown sugar
4 tsp apple cider vinegar MEAT LOAF
1 C bread crumbs
1/4 C buttermilk
2 tsp thyme
1 TBL salt
1 TBL Dijon mustard
1 C sour cream
1 egg
1 LB freshly ground chuck
1/2 LB freshly ground pork
1/2 LB freshly ground veal
STEP BY STEP
Saute onion and celery in EVOO
Mix with everything except meats and glaze
Fold with ground meat – DO NOT OVER MIX
Lightly grease cupcake pans
Pack into cupcake pan and brush with glaze
Bake at 350º for 25-30 minutes
Let cool at least 5 minutes before trying to remove
Easy Peasy Meatloaf
Crack two eggs and beat well
1 lb each chuck and ground pork
1 1/2 cups Quaker ORIGINAL ( not instant ) Oatmeal
One 16 ounce can diced tomatoes
One packet French onion mushroom soup/dip mix
(OR 1 can Campbell’s tomato soup and 1/2 cup additional oats)
1/4 cup finely grated Parmesan
Kosher salt and freshly ground black pepper
REWRITE THESE
Preheat the oven to 350 degrees F.
Break up the beef and drop loosely in a large bowl. Sprinkle the breadcrumbs evenly over the beef.
In a medium bowl, add the tomatoes, soup mix and Parmesan. Mix and mash up any large chunks of tomatoes using a potato masher. Taste and season with salt and pepper if necessary (the mix packet contains lots of seasoning, so you probably won’t need to). Add the egg and stir.
Pour all but 1/2 cup of the flavor base (tomato mixture) over the top of the beef. Using your less dominant hand with your fingers spread out like a pitchfork, gently mix and fold everything together, turning the bowl with your free hand, until just combined. Don’t over-mix!
Form the mixture into the shape of a loaf on a parchment-lined baking sheet or press gently into a meatloaf pan. Top the loaf with the remaining flavor base. Cook until the internal temperature is 155 degrees F, 50 to 65 minutes. Remove and gently cover with aluminum foil for 10 minutes to allow the ambient heat to bring it to 160 degrees F before slicing and serving.
THIRD PARTY RECIPES – RecipeBox.XYZ
Sunny Anderson’s Nunya Meatloaf
The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.
Meatloaf:
1 tablespoon olive oil
1 small Spanish onion, cut into small dice
Kosher salt and freshly cracked black pepper
3 cloves garlic, minced
1/2 cup whole milk
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce, such as Tabasco
2 large eggs
1 pound ground chuck
8 ounces ground pork
8 ounces ground veal
1 cup coarsely crushed saltine crackers (about 24)
1/3 cup minced fresh parsley
Glaze:
1/2 cup barbecue sauce
1/4 cup brown sugar
1/4 cup apple cider vinegar
2 tablespoons sriracha sauce
Directions
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
For the meatloaf: Heat a skillet over medium heat, add the oil and saute the onions until translucent, 3 to 5 minutes. Season with salt, add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Set aside to cool.
In a large bowl, whisk together the milk, mustard, Worcestershire, hot sauce and eggs, then season with salt and pepper. Add the beef, pork and veal along with the crackers, parsley and cooked onion-garlic mixture. Use your hands to mix until everything is evenly combined. Place the meat mixture on the prepared baking sheet and use your hands to gently form into a rustic loaf shape, about 9 inches by 5 inches.
For the glaze: In a small bowl, combine the barbecue sauce, brown sugar, apple cider vinegar and sriracha.
Slather the glaze all over the meatloaf, then bake, basting once halfway through, until the internal temperature registers 165 degrees F, about 1 hour. Let rest for 20 minutes before serving.
Cook’s Note: Before baking the whole meatloaf, bake a small tester patty of the mixture to test for seasoning.
Adapted from the cooking show Family-Style with Chef Jeff
Shiitake, crimini, portabello
Dice and sauté in olive oil, garlic and salt
2 C Sauce . . Basil, celery, onion, lots of garlic, Green chilies, barbecue sauce, ketchup, Salt-and-pepper, Cayenne, chili powder, fresh thyme, dried mustard, Worcestershire sauce, chopped kale
3 pounds lean ground turkey meat
Sauce
Three turkey eggs, or five regular eggs
Stir to incorporate, then add 2 cups breadcrumbs
Hack into pan for cooking, and top with barbecue sauce then chopped mushrooms
Bake at 375° for one hour for small pan, up to 1 1/2 hours for large pan
Peaches are in season first part of September
– Blanche to remove skins
Ingredients to feed 6 people
4 C fresh fruit – your choice (eg) peaches, berries, apples
2 C accent fruit (eg) cherries or raisins Fruit Filling – Add to above fruit
1/2 C sugar
3 T cornstarch
juice and zest from one lemon Biscuit Topping
1 1/2 C AP flour
2 tsp baking powder
1/2 tsp salt
6 TBL COLD butter
1/2 C cold milk
1/4 C cold cream Final Topping
1/2 C rolled oats or Original Oats
1/2 C sliced toasted almonds
1 tsp salt
1 tsp cinnamon
3 TBL melted butter
2 TBL maple syrup
Step by Step
Preheat oven to 400
Clean, cut, peel and slice all fruits
Combine sugar, cornstarch, cinnamon
Combine fruits and toss in lemon, then in sugar-cinnamon mixture
Place in bottom of greased baking dish
Sift together biscuit topping dry ingredients, cut in butter, then mix with liquid.
Add milk and stir briefly. DO NOT overmix. Keep it crumbly.
Spoon this batter over top of the fruit in lumps – flatten lumps slightly
Brush with heavy cream
Sprinkle Final topping across the top
then sprinkle with Turbinado sugar
Bake at 375 for 35-50 minutes or until golden brown
Let rest five minutes before cutting
Oh, one more thing…
The cobbler takes its name from the biscuit dough crust on top – it is rough looking or ‘cobbled.’ It originated in the U.S. sometime in the early to mid 19th century.
Take note that onions cook a little bit longer than garlic. Onions will caramelize. Garlic will burn.
Fresh herbs such as the basil and cilantro should be added at the last minute.
If you want to add potatoes, place cut potatoes into a skillet or in the oven to cook most of the way. Add to the top later, otherwise you will have hard uncooked potatoes in your frittata.
Once your ingredients are completely cooked, spread the ingredients out over the bottom of the pan and gently, and slowly, drizzle in your egg covering all the vegetables.
INGREDIENTS
Four eggs
Heavy cream
.
Onion
Garlic
Tomatoes
Optional: spinach, celery, green onion, bell peppers, garlic, jalapeños, cilantro, crimini mushrooms, etc
NOTE: You can simply use a Pico de Gallo salsa as your base
Salt
Pepper
Basil (chiffonade)
.
Grated/shredded cheddar cheese
Ricotta cheese
Grated mozzarella cheese
Parmesan cheese
STEP BY STEP
Mix four eggs – Beat egg until white and yolk is incorporated, but not completely homogeneous
Add a splash of heavy cream
Add salt, pepper, basil chiffonade leaves
Add grated cheddar cheese
Set aside
Use small nonstick OVEN SAFE pan
Chop an onion and put into hot oiled pan
Brown onion
If using mushrooms, set onions aside and cook mushrooms, then add back in onion and continue with Step 10.
Add sliced tomatoes to the top of onion to slightly cook, then remove tomatoes and set aside
Add small amount of other veggies if you wish. Not too much, or it will be watery
– Add optional ingredients
Let cook until most of the liquid has gone
Pour in egg mixture
Cook until sides start to solidify
Add slices of tomato and nice pieces of ricotta
Add grated mozzarella to top
Sprinkle shredded cheddar cheese evenly over the top of the eggs
Top with grated Parmesan cheese
Bake under preheated broiler for 2-3 minutes or
finish in the oven at 350º for about 25-30 minutes
. Should be puffy and golden brown, but not burnt
Oh, one more thing…
Don’t add anything that is too wet into your frittata. Ideally drain things or set onto a paper towel to lose their moisture
– These will be broken apart into separate links
