Pizza Fiorentina

As a lifelong pizza connoisseur I can’t wait to make it this evening! From 365 Ways to Cook, by Firefly Books (page 150):

Serves 4
Preparation time: 10 minutes (plus making the pizza dough*)
Cooking time: 7-8 minutes per pizza

Ingredients

• 1 tablespoon olive oil, plus extra for drizzling and grazing
• 2 cloves garlic, crushed
• 1 pound baby spinach leaves
• 1 Basic Pizza Dough recipe *
• all purpose flour for, for dusting
• 3/4 cup tomato sauce
• 7 ounces mozzarella cheese, chopped
• 20 black olives
• 4 eggs
• salt and pepper

Directions

1. Heat the oil in a large frying panwith the garlic for 15 seconds, add the spinach and cook over high heat for 1 to 2 minutes, until just wilted.Season lightly with salt and pepper
2. Heat a baking sheet in a preheated 475 F. oven. Place 1 pizza dough ball on a 9 inch pizza pan, Push down on the dough with your fingertips, pressing it out to fill the pan, leaving the border slightly thicker. If you get any tears, forcefully pinch the dough around the hole together.
3. Soon 3 tablespoons of sauce over the base  and scatter wityh a quarter of the mozzarella, spinach and olives. Crack 1 egg onto the pizza, drizzle with oil to glaze. remove the baking sheet from the oven, slide the pan onto it, then quickly return to the oven. Bake for 7 to 8 minutes, until crisp and risen. Serve immediately. As the first pizza cooks prepare the next for the oven.

—xOx—XoX—xOx—

From page 7:

* Basic Pizza Dough

Makes 4
Preparation time: 15 minutes, plus rising

Ingredients

• 1/4 ounce fresh yeast or 1 teaspoon instant dry yeast
• 1 pinch of granulated sugar
• 4 cups all-purpose flour, plus extra for dusting
• 1 1/3 cup lukewarm water
• 1 1/2 teaspoon salt

Directions

1. Disslove the yeast in a bowl with the sugar, 2 tablespoons of the flour and 1/4 cup of water. Leave to stand for 5 minutes, until the mixture starts to form bubbles. then add the remaining water. Add the salt and half the remaining flour and stir with one hand until you have a paste-like mixture. gradually add all the remaining flour, working the mixture until you have a moist dough.
2. Shape the dough into a ball, cover with a moist cloth and leave to rest in a warm place for 5 minutes.
3. Lightly dust a work surface with flour and knead the dough for 10 minute, until smooth and elastic. Shape into 4 equal-sized balls and place, spaced apart, on a lightly oiled baking sheet. Cover with a moist cloth and leave to rise in a warm place for 1 hour.

Enjoy, gentle reader, enjoy!

CS

Meyer Lemon Cheese Pie Cheesecake

A great variation on the theme of cheesecakes, from none other than Marye Audet‘s Restless Chipotle blog:

Photo by: Restless Chipotle

Go to Marye’s blog for the recipe…

By the way, we’ve reposted one of Marye’s recipes before, Roast Chicken with Citrus and Aromatics. Everytime we make it, the taste and the aroma get better and better!

Enjoy, gentle reader, enjoy!
CS

Queso Blanco Pull Apart Bread

In scouring the web for some great recipes we’ve come across one that we know you’ll love. From Evil Shenanigans:

RECIPE AND PHOTOS © 2013, EVIL SHENANIGANS

Queso Blanco Pull Apart Bread

Author: Kelly Jaggers
Recipe type: Bread
Cuisine: Tex-Mex
Prep time:  40 mins
Cook time:  30 mins
Total time:  1 hour 10 mins
Serves: 8

Photo by: Evil Shenanigans

Ingredients

• 8 tablespoons butter, divided
• 2 jalapeno peppers, seeded and minced
• 2 serrano peppers, seeded and minced
• ½ medium onion, finely chopped (about ⅔ cup)
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon coriander
• ½ teaspoon smoked paprika
• 2 cloves garlic, minced
• ¾ cup beer, heated to 110F (any ale will do)
• 2 tablespoons water
• 1¼ teaspoons dry active yeast
• 2¼ cups all-purpose flour
• 1 teaspoon Kosher salt
• ½ teaspoon baking powder
• ½ cup shredded sharp white cheddar cheese
• ½ cup shredded Monterrey jack cheese

Directions

1. In a medium skillet over medium heat add 1 tablespoon of butter.
2. Once the butter foams add the diced peppers and onions. Cook, stirring frequently, until the mixture begins to soften, about 1 minute. Add the chili powder, cumin, coriander, and smoked paprika and cook until the spices are very fragrant, about 1 minute. Add the garlic and cook for 30 seconds. Divide the mixture in half, placing one half in the work bowl of a stand mixer and the other half in a medium sized mixing bowl. Allow to cool to room temperature.
3. In a small bowl combine the beer, water, and yeast. Let the mixture stand until very foamy, about 10 minutes. Pour the yeast mixture into the work bowl with the pepper mixture along with 2 tablespoons of melted butter, flour, salt, and baking powder. Mix with the dough hook for 3 minutes on low speed. Check the hydration – the dough should form a smooth ball that is fairly sticky. Add additional flour if needed to achieve the right consistency. Increase the speed to medium and continue mixing for 5 minutes.
4. Turn the dough out onto a lightly floured surface and shape into a smooth ball. Place the ball into a bowl that is lightly coated with non-stick cooking spray. Spray the top of the ball lightly, cover and let the dough proof until double in bulk, about 2 hours.
5. Once the dough has proofed turn it out onto a lightly floured surface. Dust the top of the dough lightly with flour, and with the palm of you hand lightly press out any large air bubble. Roll the dough out into an approximately 18×12-inch rectangle.
6. Melt the remaining butter and brush half of the melted butter on the dough. Spread over the remaining pepper mixture and both the shredded cheeses. Slice the dough into 8 strips and place the strips into two stacks of four strips each. Cut each stack into 4 equal pieces.
7. Brush the inside of a 10-inch loaf pan with the melted butter. place the stacks into the buttered pan so the cut sides face up. Pour over any remaining butter, cover, and let rise until the dough holds a finger mark when gently pressed about 1½ hours.
8. Heat the oven to 350 F. Bake the bread for 25 – 30 minutes, or until the bread is golden brown and sounds hollow when gently thumped on the top. Allow to cool in the pan for 10 minutes before turning out onto a wire rack to cool. Serve warm.

Photo by: Evil Shenanigans

Since the shape of this is very different from traditional breads, there is little chance to forget that it is a dairy rather than a parve product.
Enjoy, gentle reader, enjoy!

CS

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Kusa b’Jibn: Zucchini-Cheese Frittata

I found the following delicious recipe in Poopa Dwek‘s Aromas of Aleppo:

Yield: 4-6 servings

Ingredients

• 2 pounds zucchini or yellow squash chopped (about 5 cups)
• 1 onion finely chopped
• 3 tablespoons vegetable oil
• 6 eggs, beaten
• 1 pound Muenster cheese, grated
• 1 teaspoon kosher salt
• 1 tablespoon butter, cut into 6 pieces

Directions

1. Preheat oven to 350 F.
2. In a large skillet saute the squash and onion in the vegetable oil for 8 minutes, or until the squash is crisp-tender.
3. In a large bowl, combine the eggs, cheese, squash-onion mixture and salt. Stir well
4. Pour the contents into a 2-quart baking dish. Dot the top of the mixture with butter. Bake, uncovered, for 40 minutes or until lightly browned.

Enjoy, gentle reader. Enjoy!

CS

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Something to Break Today’s Fast With

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Beer Cheese Soup

With Shavuoth fast approaching what better than a delicious dairy soup? From Pam Reiss‘ Soup – A Kosher Collection:

Serves 8

Ingredients

• 1/2 small yellow onion, peeled and finely chopped
• 1 small carrot, peeled and finely chopped
• 2 tbsp olive oil
• 3 cups beer
• 1/4 cup all-purpose flour
• 1 cup 2% milk
• 1 cup half and half
• 1 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb grated cheddar cheese
• 1 cup, air popped popcorn for garnish

Directions

Use whatever beer you like to drink. Using a lighter beer will make the flavor of the soup subtler  than a dark beer. It’s a rich soup, so go easy!

Over medium low heat, sweat the vegetables in olive oilfor 12 to 15 minutes, until they are wilted but not brown.

Add the beer and bring it to a simmer. Allow the soup to simmer gently for 10 minutes.

In a separate bowl, whisk together the flour, milk and half-and half. Whisk the this mixture, along with the salt and pepper, into the soup and bring the soup back to a simmer. Cook for 3 to 5 minutes, allowing the flour to cook and the soup to thicken.

Using a whisk, add the cheese to the soup slowly, mixing well. Whisk until the cheese is completely incorporated

Serve the soup with popcorn for a garnish.

Enjoy, gentle reader, enjoy!

CS

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Donuts, Donuts, Donuts – It’s Chanuka!

Tonight we lit the second Chanuka candle and what better way to celebrate than with our dear friend Geila Hocherman‘s (kosherrevolution.net) recipe for doughnuts?

© 2012 Geila Hocherman. All Rights Reserved
It’s Chanuka and Jewish tradition calls for oil fried dishes, such as latkes – potato pancakes; sufganyot – jelly-filled doughnuts and more. Jelly filled doughnuts never appealed to me, so here is my version of doughnuts.

(Videos to follow)

Makes 36 small donuts

• 2 ½ cups flour
• 1 packet of yeast
• 2 tbsp. sugar
• ¼ cup warm water
• ¾ cup milk – cow, soy, almond, and cashew…warmed
• 2 ½ tbsp. shortening- softened
• 1 egg
• ¼ cup sugar
• oil for frying

1.Sprinkle the yeast over the warm water with the 2 tablespoons of sugar. Mix well until there are no lumps, and let stand for 5 minutes, or until foamy.
2.In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 1 cup of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. ,(You can also put in in the refrigerator for a slow overnight rise. Just bring the dough to room temperature before continuing.) Dough is ready if you touch it, and the indention remains. About 1 hour.
3.Turn the dough out onto a floured surface, and gently roll out to 1/2-inch thickness. Cut with a floured 3-inch cutter. * (See note) Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
4.Heat oil in a deep fryer or large heavy skillet to 350 degrees F. Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

Optional glaze

• 2 cups
• Confectioner’s sugar
• 1-tablespoon corn syrup
• 2-4 tablespoons of water

1. Place sugar. Corn syrup and vanilla in a bowl and mix well. Add water 1 tablespoon at a time, mixing well after each addition.  Continue until you reach desired consistency.  It should be liquid but not runny.
2. Submerge doughnut half way, turn over, and place on a cooling rack to set

NOTE: At this point the formed doughnuts can be refrigerated overnight, brought to room temperature the next day, and then rise before baking.  You can also freeze them on a cookie sheet.

Geila

When we taped the video for this recipe at Geila’s kitchen I had the pleasure of tasting these doughnuts, I made them myself and served them this evening. I found them easy to make and utterly delicious!

CS

Halloumi Cheese

Ever since I tasted a Halloumi Salad - pictured below – almost 3 years ago, at u café (1436 Lexington Avenue, Bet E. 93rd E. 94th St, New York, NY 10128 – In Manattan’s Upper East Side – Telephone: 212.427.8223), I’ve been looking for this particular cheese.

Having tasted it, I understood why this is a favorite in the Eastern Mediterranean basin. I finally found some at Pomegranate Supermarket and here’s is what I concocted early evening:

Deep-fried Halloumi

Serves 2

Ingredients

• Vegetable oil for deep-frying
• 5 ozs halloumi, cut into slices
• 1/3 cup flour
• 2 eggs
• milk
• 1/2 cup of breadcrumbs

Directions

1. Pour enough in a large pan to fill about a third and heat it. Dip the halloumi rectangles in flour.
2. In a bowl whisk the eggs and a bit of milk together. Dip the floured cheese in the egg mixture.
3. Put the breadcrumbs in a bowl and coat the halloumi with them.
4. Deep fry the breaded cheese in the oil for about 3 minutes, until faintly golden. Use a slotted spoon as you take them out of the hot oil and drain on paper towels. Put them on a preheated toaster oven grill for about 30 seconds.
5. Arrange the slices on a serving plate and serve with melted butter (as I did), tomato sauce, or salsa.
6. I added some sliced cherry tomatoes and cucumbers on the side, but I might even more if I had the halloumi slices with roasted peppers.

In Cyprus and Greece they like to grill these slices, they are a favorite summer fare, especially when partnered with watermelon. Since it is quite salty, the cheese should be rinsed before use to wash away some of the excess.

Enjoy, gentle reader, enjoy. I did!

CS

Insalata Caprese

This classic Neapolitan dish is truly a celebration of summer. Easy to prepare and made from simple ingredients it is, however, only as good as the quality of its components.

The tomatoes must be sweet and juicy; the basil should be fresh and very aromatic, the pepper freshly ground.

Serves 6

Ingredients

• 1 lb fresh mozzarella cheese, sliced 1/4 inch thick
• 4 large vine-ripened tomatoes, sliced 1/4 inch thick
• 1 cup fresh basil leaves
• Sea salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons drained capers
• 1/4 cup extra virgin olive oil

Directions

In a bowl alternate the layers of tomato, mozzarella, and basil leaves. Sprinkle with the capers, season with sea salt and pepper.

Coincidentally, the salad sports the red, green and white colors of the Italian flag. Simple, refreshing and delicious, this salad is a feast to the eyes, the nose and the palate; it is a true paean to the joy of any occasion!

Enjoy, gentle reader, enjoy!

CS

Italian Vegetable Stew

One of favorite dairy dishes, just perfect for the 9 Days!

Serves 4

Ingredients

• 4 garlic cloves
• 1 small acorn squash peeled and seeded
• 1 red onion, sliced
• 2 leeks, sliced
• 1 eggplant, sliced
• 1 small celery root, sliced
• 2 turnips, sliced
• 1 small celery root, diced
• 2 turnips sliced
• 2 plum tomatoes, chopped
• 1 carrot sliced
• 1 zucchini sliced
• 2 red bell peppers, seeded and sliced
• 1 fennel bulb, sliced
• 6 oz Swiss chard
• 2 bay leaves
• 1/2 tsp fennel seeds
• 1/2 tsp chilli powder
• pinch each of dried thyme, dried oregano, and sugar
• 1 cup from fresh basil leaves
• 1/2 cup extra virgin olive oil
• 1 cup vegetable stock *
• 4 tbsp chopped fresh parsley
• salt and pepper
• 2 tbsp freshly grated Parmesan cheese to serve

Directions

1. Finely chop the garlic and dice the squash. Put them in a large, heavy-bottom pan with all the other vegetable, the bay leaves, fennel seeds, chilli powder, thyme, oregano, sugar, and half the basil. Pour in the oil and vegetable stock.
2. Reduce the heat, then cover and simmer for 30 minutes, or until all the vegetables are tender.
3. Sprinkle in the remaining basil and the parsley , season to taste with salt and pepper. Serve immediately sprinkled with cheese.

–0o0o0–

* Vegetable Stock (follow the link)

Enjoy, gentle reader, enjoy!

CS

Spaghetti with Ricotta

Anyone who’s been following this blog knows that I am a hardcore carnivore, but I also like pasta with cheese. With the Nine Days fast approaching, it’s time to look for some succulent dairy recipes, here’s one that is easy to make and delicious.

(Adapted from The Big Book Of Pasta)

Serves 4

Ingredients

• 12 oz dried spaghetti
• 3 tbsp butter
• 2 tbsp chopped fresh-flat  leaf parsley
• 1 1/2 cups freshly ground almonds
• 1/2 cup ricotta cheese
• pinch of grated  nutmeg
• pinch of ground cinnamon
• 2/3 cup sour cream
• 3 tbsp olive oil
• 1/2 cup pareve broth*
• 1 tbsp pine nuts
• salt and pepper
• fresh flat-leaf parsley sprigs, to garnish

Directions

1. Bring a large, heavy bottom pan of lightly salted water to a boil. Add the spaghetti, return to a boil, and cook for 8-10 minutes, or until tender but still firm to the bite.
2. Drain the pasta, return to the pan, and toss with the butter and chopped parsley. Keep warm.
3. To make the sauce, mix the ground almonds, ricotta cheese, nutmeg, cinnamon, and sour cream together in a small pan  over low heat to form a thick paste. Gradually stir in the olive oil. When the oil has been fully incorporated, gradually stir in the stock, until sauce is smooth. Season to taste with pepper.
4. Transfer the spaghetti to a warmed serving dish, pour over the sauce, and toss together well. Sprinkle over the pine nuts, garnish with the parsley sprigs, and serve warm.

* Parve Chicken Free Broth

Ingredients

• 4 cups water
• 1 tsp salt
• 1/2 parsnip (8 – 12 inches)
• 1 large carrot
• 1/2 large red onion
• 1/2 medium sweet onion
• 1/2 clove garlic
• 1 stalk celery
• 4 oz mushrooms
• 1/4 tsp tumeric
• Seasonings to taste

Directions

1. Take out a pot large pot. This will allow room for boiling, stirring and simmering without making a spill on the stove top. Chunk up the parsnips, carrots, and onions. Coarsely chop the garlic, mushrooms and celery. Pour the water into the pan. Turn heat on to medium high flame.
2. Add all vegetables. (You can run everything through the food processor using the shredding blade. This goes a lot faster and reduces the simmer time as it increases the surface area of the veggies). When the water becomes warm stir in the turmeric. Bring to boil and boil for 2 – 3 minutes. Reduce heat to simmer. (If you are using an electric stove top you can bring everything to a boil and immediately reduce heat to simmer as it will take 2-3 minutes for the temperature to fall to a simmer)
3. After about 15 minutes begin to add your seasonings – pepper, rosemary, ginger – whatever you like but IN SMALL AMOUNTS as you can always add more but cannot take it out. Be sure to get your seasonings set within the first 45 minutes. This will allow the seasonings to blend and incorporate into the soup. Let simmer for a total of 2 – 3 hours.
4. Strain through a professional kitchen sieve or use a colander lined with coffee filters. Use the broth just like you would chicken broth.

Enjoy, gentle reader, enjoy!

CS