Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 6 tablespoons warm water (may need up to 1 or 2 tablespoons more water)
• 2 tablespoons white wine
• 3/4 teaspoon active dry yeast
• 1/2 teaspoon honey
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 1/2 cups flour, plus some for dusting
• Cornmeal
• 1 tablespoon olive oil
• 1 large sweet onion, thinly sliced
• 1 teaspoon sugar
• 1 tablespoon balsamic vinegar
• 1/2 cup ricotta cheese
• 1/8 pound prosciutto

Directions:

Whisk wine, water and yeast in a medium bowl until yeast has dissolved. Add honey, salt and olive oil and stir. Add flour and no matter how dry it looks, work it with a spoon and your fingers until it comes together as a dough. Add more water one tablespoon at a time if you need, but in my experience, this is almost never necessary. Sprinkle some flour on the counter and knead the dough for a minute or two. Put the dough in a oiled dish, cover it with plastic wrap, and let it rise for an hour or up to two, until it is doubled.

While the pizza is rising, heat the oil in a large skillet. Add the onions and saute over low heat (you should just barely hear a sizzle) for 30 minutes, until the onions start to brown. Add the sugar and vinegar and cook for another 5 minutes. Remove from the pan and set aside.

Preheat your oven to its highest temperature. If you have a pizza stone, sprinkle it with cornmeal and put it in the oven. Otherwise, sprinkle a baking pan with the same.

Once the dough has doubled, turn it out onto a floured counter and gently deflate the dough with the palm of your hands. Form it into a ball and let it rest on a floured spot with either plastic wrap over it (sprinkle the top of the dough with flour so it doesn’t stick) or an upended bowl. In 15 minutes, it is ready to roll out. Do so on the floured counter until pretty darn thin, then lift it onto a cornmeal-sprinkled baking sheet or pizza paddle. Add ricotta, caramelized onions, and prosciutto. Allow to rest for 20 minutes before sliding the pizza from the paddle to your preheated pizza stone, or just put the baking sheet in the oven as is.

Bake for about 10 minutes, checking at 7. Slice and serve immediately.

Nutrition:

Substitutions:

My own concoction.

Read my review of this recipe.

Ingredients:

• 1 large head of garlic
• 1 tablespoon extra-virgin olive oil
• 4 large poblano peppers
• 1 pounds ground, all-white meat chicken
• 1 cup cooked brown rice
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 1/2 teaspoon coriander
• 1 tablespoon plus 1 teaspoon cumin, divided
• 15 ounce can chopped fire-roasted tomatoes
• 1/4 cup onion chopped or 4 to 5 scallions, white and green parts finely chopped
• Juice of 2 limes
• Salt and freshly ground black pepper
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken stock, divided (eyeball it)
• 1 1/2 cup milk (eyeball it)
• 2 cups grated cheese (smoked gouda or sharp cheddar)
• 1 small red onion, chopped
• 1 15-ounce cans black beans, drained

Directions:

Preheat oven 400ºF.

Slice about a half inch from the top of the head of garlic so the tops of the cloves are just peeking out. Place the garlic on a piece of aluminum foil, drizzle it with some oil, wrap it up in the foil and reserve while you prepare the peppers (the garlic will go into the oven at the same time as the peppers).

To prepare the peppers for stuffing, lay then down on their sides and take a thin slice off one of the sides leaving both the stem end and the bottom of the pepper intact. Finely chop up the removed slices and reserve in a large mixing bowl. With a small spoon, scrape out and remove the seeds and guts from each pepper and discard.

To the bowl with the reserved, chopped pieces of pepper, add the ground chicken, rice, thyme, 1 tablespoon cumin, coriander, tomatoes, onions or scallions, lime juice and some salt and freshly ground black pepper. With your hands or a spoon (hands will be faster), combine all the ingredients thoroughly. Using a spoon or your hands, stuff each of the pepper boats with the chicken mixture. Once they’re filled, arrange the peppers in a casserole pan, alternating stem end and bottom end so that they all fit snugly in the pan. Add a splash of water or chicken stock to the pan and cover with tin foil. Transfer the pan to the oven along with the foil-wrapped garlic head and bake 45-50 minutes. Remove foil and cook an additional 10 minutes, until nicely brown and cooked through.

About 10 or 15 minutes before the peppers and garlic come out of the oven, make the cheese sauce: Melt the butter in a medium-size saucepot over medium-high heat. Add the flour and cook for one minute. Whisk in 1 cup of chicken stock and the milk, and bring up to a bubble. Cook until thickened. Season with some salt and pepper, turn the heat down to low and stir in the cheese until melted. Reserve until ready to serve. (If it thickens up too much as it sits, whisk in a splash of chicken stock to loosen.)

For the beans, place another medium-size saucepot over medium heat with one turn of the pan EVOO. Add the onions, remaining teaspoon of cumin and cook, stirring every now and then for 3-4 minutes. Add the drained black beans and remaining 1/2 cup of chicken stock and cook to warm through.

Remove the peppers and the garlic from the oven and let the peppers rest while you finish up the black beans: If the garlic is too hot to handle, fold over a couple of pieces of paper towel, place the stem end of the garlic in the center and use the paper towel as a finger barrier as you squeeze out the roasted flesh into the pan with the beans. Once all the cloves are out, smash them up with the beans. Season with some salt, freshly ground black pepper, and stir to combine.

To serve, cover the bottom of four serving plates with some of the beans, then place a roasted peppers in the middle of the plate. Top with the cheese sauce.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Rachael Ray.