Peter Reinhart's Pizza Margherita

This is simple, classic pizza at its best!! Peter Reinhart is a genius!

Source:  Better Homes and Gardens magazine, February 2012

Peter Reinhart's All-Purpose Pizza Dough

Peter Reinhart's All-Purpose Pizza Sauce

Mozzarella cheese

Parmesan cheese

basil leaves

olive oil

Simply top each pizza with 1/4 - 1/2 c. pizza sauce, 1/2 c. shredded mozzarella cheese, 1 T. grated Parmesan cheese and a few basil fresh leaves brushed with olive oil.  Bake as directed in Pizza Dough recipe above.

Genius!

Peter Reinhart's All-Purpose Pizza Sauce

"Many people don't realize how easy it is to make your own [sauce] and how good it is.  Resist the urge to use too much; the sauce should just kiss the dough."

- Peter Reinhart

Source:  adapted from Better Homes & Gardens magazine, February 2012

1 28-oz. can crushed tomatoes*

1 1/2 t. red wine vinegar

1/2 t. granulated garlic or garlic powder (or 2 cloves garlic, minced)

1/2 t. dried basil (or 1 1/2 t. fresh basil, finely chopped)

1/4 t. dried oregano (or 3/4 t. fresh, finely chopped)

1/4 t. dried thyme (or 3/4 t. fresh, finely chopped)

1/4 t. ground black pepper

1/4 to 1/2 t. salt

1/4 to 1/2 c. water

In a medium bowl whisk together all ingredients except salt and water.  Taste sauce and whisk in 1/4 c. water and enough salt to taste.  If necessary, add more water to thin.  (According to Peter, "If the sauce is thick at this stage it will be pasty on the pizza.  It should easily spread over the dough.")  Taste again and adjust the salt, if needed. 

Makes 3 cups

*Peter's note: "The best brand of tomatoes for pizza sauce is the one you already love.  They all work well.  This sauce doesn't need cooking because the tomatoes are cooked when they're canned and the sauce cooks in the oven."

*My note:  I found that my tomatoes were a bit too juicy (they weren't a paste variety), so I drained them, but reserved the juice in case I needed it later.  I also did not need to add the extra water.

White Bean and Garlic Scapes Dip

It's amazing what a few short years can teach you!  I've only been growing my own garlic for 2 years now, and never even knew what garlic scapes were until last summer when my cousin told me about them.  So, I was quite eager to try them in this recipe this year!

Source:  nytimes.com

1/3 c. sliced garlic scapes (3-4)

1 T. freshly squeezed lemon juice, more to taste

1/2 t. coarse sea salt, more to taste

ground black pepper to taste

1 can (15 oz.) cannellini beans, rinsed and drained

1/4 c. extra virgin olive oil, more for drizzling

In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped.  Add cannellinin beans and process to a rough puree.

With motor running, slowly drizzle olive oil though feed tube and process until fairly smooth.  Pulse in 2-3 T. water, or more, until mixture is the consistency of a dip.  Add more salt, pepper and/or lemon juice, if desired.

Spread out dip on a plate, drizzle with olive oil, and sprinkle with more sea salt.

Yield:  1 1/2 cups

Note:  I wanted a thicker consistency for spreading on crostinis, so I followed the recipe above, but then added another can of partially processed cannellini beans to give it a bit more texture, then added more garlic scapes, lemon juice and salt to taste.



Radish Butter Crostinis

I plant radishes every spring, but never quite know what to do with them.  As a child, they were a rite of spring, so I always plant them simply to evoke those fond memories.  I have been wanting to find a better way to enjoy them other than simply eating them sprinkled with salt, so I was thrilled not only to discover this recipe, but to LOVE it!  The butter tempers the overpowering spiciness of the radishes, resulting in a truly delightful flavor.

Check out the Martha Stewart link below for even more radish recipes!
http://www.marthastewart.com/274898/radish-recipes/@center/276955/seasonal-produce-recipe-guide

Source: Adapted from marthastewart.com

8 medium radishes (about 1 bunch), cleaned, roots trimmed

6 T. unsalted butter, room temperature

baguette

sea salt and freshly ground pepper

To make crostini:

Slice baguette; brush both slides of each slice with olive oil and toast in 400 degree oven, turning once, until golden brown.

Grate radishes on the large holes of a box grater. 

Place grated radishes on paper towels; squeeze out excess liquid.

Combine radishes and butter in a small bowl; mix well.

Spread radish mixture on crostini; season with sea salt and pepper.

Enjoy!

Roasted Chicken Salad with Fresh Peas and Mint

This is a nice salad to serve in the spring when fresh peas are in season and mint is at its best.

Source:  adapted from Martha Stewart Living magazine, May 2012

1 whole roasted chicken, cooled and carved into pieces

1 head butterhead lettuce such as Bibb or Boston, trimmed and separated into leaves

1 c. shelled fresh peas (from 1 lb. in pods)

1/4 c. olive oil

2 1/2 T. lemon juice

1 garlic clove, minced

1 T. minced shallot

1 T. Dijon mustard

1/2 t. sea salt

1/4 c. chopped fresh mint leaves, plus 1/2 c. for salad

Cook peas in boiling water until just tender, 2-3 min.  Drain, and submerge in ice water to stop the cooking and retain color.

Whisk together olive oil, lemon juice, garlic, shallot, mustard, salt and 1/4 c. chopped mint in a small bowl. 

Arrange lettuce, whole mint leaves and peas on a large serving platter or individual plates.  Toss chicken pieces in dressing and arrange on top of salad.  Pour remaining dressing over salad.

Serves 4-5



Strawberry-Rhubarb Slab Pie

This was fabulous!!

I almost went to the grocery store to buy frozen raspberries for this recipe (the original recipe calls for raspberries), but at the last minute I realized, "What are you thinking??!!  You have an abundance of strawberries in the garden, so why not substitute them?!"   My commitment to eating what I can grow saved the day!  I wasn't sure how the strawberries would work as a substitute, but they worked wonderfully.  I loved the combination of the strawberries and rhubarb with buttery crust.  The glazed topping added the perfect touch.

This was the first I had used butter in a pastry crust (had always used shortening before, but am determined to use butter or lard from now on).  I still need to perfect my pastry skills when it comes to working with butter, but I was able to get the dough rolled out into a large sheet, so I was pleased!  I can't wait to make this again when raspberries are in season.  And, I just bought a rhubarb plant, so next year when I make it, I'll be able to use rhubarb from my garden!

Source:  Taste of Home

3 1/4 c. all-purpose flour

1 t. salt

1 c. butter

3/4 c. plus 1-2 T. milk

1 egg yolk

2 c. sugar

1/3 c. cornstarch

5 c. fresh or frozen unsweetened raspberries, thawed and drained

3 c. sliced fresh or frozen rhubarb, thawed and drained*

Vanilla Icing:

1 1/4 c. confectioners' sugar

1/2 t. vanilla extract

5-6 t. milk

In a large bowl, combine flour and salt; cut in butter until crumbly.  Whisk 3/4 c. milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough forms a ball.  Add additional milk, 1T. at a time, if necessary.

Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap.  Refrigerate for 1 hour or until easy to handle.

Roll out larger portion of dough between two large sheets of lightly-floured waxed paper into an 18x13" rectangle.  Transfer to an ungreased 15x10x1" baking pan.  Press onto the bottom and up the sides of pan; trim pastry to 1/2" above edges of pan.

In a large bowl, combine sugar and cornstarch.  Add raspberries and rhubarb; toss together to coat.  Spoon into pastry.

Roll out remaining dough; place over filling.  Fold bottom pastry over edge of top pastry; seal with a fork.  Prick top with a fork.

Bake at 375 degrees for 45-55 min. or until golden brown.  Cool completely on a wire rack.

For icing, combine confectioners' sugar, vanilla, and enough milk to achieve a drizzling consistency; drizzle over pie.  Cut pie into squares.

*Note:  If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely.  Drain in a colander, but do not press liquid out.

Lemon Orzo Salad with Asparagus and Sun-Dried Tomatoes

Fabulous with fresh asparagus!  The original recipe called for grape or cherry tomatoes, but there's no way to make this recipe when both tomatoes and asparagus are in season, so I stuck to my "in-season" guns and substituted sun-dried tomatoes for fresh.  I'm glad I did!

Source:  adapted from abigmouthful.com

12 oz. orzo

1 bunch fresh asparagus, cut into 1" pieces

1 jar sun-dried tomatoes in oil, cut into small pieces

1 lemon, zested and juiced

4 T. extra virgin olive oil

1 clove garlic, minced

2 T. fresh parsley, minced

sea salt

fresh ground pepper

grated Parmigiano Reggiano (optional)

Lightly steam asparagus; place in bowl of ice water to stop cooking.

Cook orzo according to package instructions.  Drain and place in large bowl.  Add asparagus and sun-dried tomatoes.

Whisk olive oil, lemon zest, lemon juice, garlic, salt and pepper in small bowl.  Stir into orzo and vegetables.  Stir in parsley and cheese.

Serve warm, room temperature or cold.

I could have eaten the whole bowl this evening, but I made sure I saved enough for lunch tomorrow; I plan to add some left over roasted chicken breast to change it up.

Yum!!

Update, 6/30/12 - Since my asparagus season is over, I substituted some frozen sugar peas in place of the asparagus - absolutely yummy!!



Creamy Leek and Potato Soup

What a crazy winter!  One of the perks was that the mild temps allowed these 2 leeks that struggled last summer to mature over the winter.  This was my first attempt at growing leeks, so I'm not even sure how the winter affected their flavor, but I decided they were certainly worthy of eating if they made the effort to survive the winter.
:)

Source:  foodandwine.com

2 T. unsalted butter

4 large leeks, white and tender green parts only, thickly sliced

1 baking potato (1/2 lb.), peeled and cut into 2" chunks

5 c. chicken stock

1 c. heavy cream

slat and freshly ground pepper

chervil or parsley sprigs, for garnish

Melt butter in large saucepan.  Add leeks and cook over low heat, stirring occasionally, until softened, about 8 min.  Add the potato and chicken stock and bring to a boil.  Cover partially and simmer over low heat until the potatoes are tender, about 15 min.  Add cream and simmer for 10 min. longer.  Working in batches, puree soup in a blender, then return to pan.  Season with salt and pepper.  Garnish with parsley and serve.

Serves 6

Garlicky Green Beans with Mushrooms

I've been using this recipe all winter with green beans from the freezer - tastes great with both fresh or frozen green beans!

Source: adapted from allrecipes.com

2 1/2 lbs. fresh green beans, trimmed

2 c. sliced fresh mushrooms

2 T. onion, finely chopped

2 cloves garlic, minced

4 t. butter

1/2 t. salt

1/4 t. pepper

Steam green beans until crisp-tender.  Meanwhile, in a large skillet, saute mushrooms, onion and garlic in butter until tender.  Drain beans; add to skillet.  Stir in salt and pepper; heat through.

Serves 8

Roasted Butternut Squash Soup

Yum!

adapted from www.cookingafterfive.com

1 T. extra-virgin olive oil

1 small onion, diced

2 garlic cloves, roughly chopped

1 1/2 c. butternut squash puree*

2 medium or large Yukon Gold potatoes, peeled and diced into 1" cubes

3-4 c. chicken stock

sea salt

freshly ground pepper

4 fresh sage leaves

a generous pinch of cayenne pepper

In 4-qt. stockpot, warm olive oil over medium-low heat. Add the onions and stir to coat, cooking for 3-4 minutes until beginning to soften. Add the garlic and cook until fragrant, about 1 minute. Add the squash puree, potatoes, and enough chicken stock to cover the potatoes. (The more stock you use to cover the potatoes, the thinner your soup will be. Use just enough liquid to boil the potatoes; if needed, you can add more stock to thin the soup later.) Add the sage, cayenne, salt and pepper.

Bring to a boil, then simmer for 20 minutes or until potatoes are fork-tender. Puree soup in blender until smooth, then return to pot. Test for seasonings.

Serve with sage breadcrumbs (see recipe below)

Sage Croutons

2 c. French baget, torn into 1/2-1" pieces

1 T. finely chopped fresh sage

ground sage

Extra-virgin olive oil

sea salt and pepper

Toss bread cubes in olive oil. Sprinkle with fresh sage, ground sage, salt and pepper. Bake at 275 degrees until browned, approximately 20 minutes.

*Note - to roast squash, cut it open lengthwise and scoop out the seeds.  Rub oil over the flesh, then sprinkle with salt & pepper.  Roast cut side down in a 400 degree oven until tender (approximately 40 min.).

Update - 3/24/12

My nephew was here for lunch today, so I pulled some of this delicious soup of of the freezer.  I'm pretty selective about who I cook for these days; I'm not willing to waste the hard work and precious ingredients on just anybody.  However, I'm more than happy to expose my nephew to the pleasures of good food since he's a fellow foodie; in fact, I've been trying to make that a priority.  When I told him what we were having, he threw a hunger fit:  "I'm sick of soup!  Eeuw - that doesn't look good.  I DON'T like butternut squash soup!! "  I reminded him that he's never even tasted butternut squash soup before, and that he rarely dislikes what I prepare for him.  Lo and behold, he not only loved it, but he was concerned that I had gotten a bigger portion than he did.

:)

Roasted Beet Sandwich

Fabulous!!

I broke my "local/in-season" rule by buying some arugula for this recipe - a friend was coming for supper, and I didn't want to wait until spring to try this.  I knew it would be good because it's basically a variation of the Roasted Beet  Salad that I love, love, love, and it was as good as I anticipated!  I'll be sure to plant some beets and arugula and make this again!

Source:  adapted from recipe in Botanical Interests 2012 seed catalog

2-4 fresh beets, roasted, peeled and sliced

2 large handfuls of fresh arugula

4 slice (1/2" thick) good quality, multi-grain bread slices

4 T. soft goat cheese

3-4 T. Chef Tim's Sweet Balsamic Vinaigrette

sea salt, to taste

Remove stems and greens from beets, wash and pat dry.  Place in glass baking dish.  Toss with small amount of olive oil; sprinkle with sea salt.  Tightly cover dish with foil and bake at 400 degrees F. until soft (30-50 minutes, depending on size.  A toothpick should be easily inserted all the way to the center.)  When cool enough to handle, gently rub the skins off and slice.  Toast the bread.  Spread a thick layer of goat cheese on one slice of toasted bread.  Layer sliced beets on top of goat cheese.  Pile arugula on top of beets.  Drizzle with vinaigrette and sprinkle with sea salt.  Top with other slice of toasted bread.

Butternut Squash Risotto

The Slow Food folks would be proud of me for taking the time to make this dish!

While it seems crazy to spend so much time peeling and chopping, then stirring the risotto as I wait for the liquid to absorb, somehow I think it pays homage the lovely butternut squash which in essence is honoring the Lord for His amazing provision.

This recipe is pretty detailed, but it does help to ensure good results.

Source:  Cook's Illustrated magazine, October 2005

2 T. olive oil

1 medium butternut squash (about 2 lbs.), peeled, seeded (fibers and seeds reserved), and cut into 1/2" cubes (about 3 1/2 c.)

3/4 t. salt

3/4 t. ground black pepper

4 c. low-sodium chicken broth

1 c. water

4 T. unsalted butter

2 small onions, chopped very fine (about 1 1/2 c.)

2 medium garlic cloves, minced (2 t.)

2 c. Arborio rice

1 1/2 c. dry white wine (I substituted 3/4 c. water + 3 T. lemon juice)

1 1/2 oz. finely grated Parmesan cheese (about 3/4 c.)

2 T. minced fresh sage leaves

1/4 t. grated nutmeg

Heat oil in 12" nonstick skillet over medium-high heat until shimmering but not smoking.  Add squash in even layer and cook without stirring until golden brown, 4-5 minutes; stir in 1/4 t. salt and 1/4 t. pepper.  Continue to cook, stirring occasionally, until squash is tender and browned, about 5 minutes longer.  Transfer squash to bowl and set aside.

Return skillet to medium heat; add reserved squash fibers and seeds and any leftover diced squash.  Cook, stirring frequently to break up fibers, until lightly browned, about 4 min.  Transfer to large saucepan and add chicken broth and water; cover saucepan and bring mixture to simmer over high heat, then reduce  heat to medium-low to maintain bare simmer.

Melt 3 T. butter in now-empty skillet over medium heat; when foaming subsides, add onions, garlic, remaining 1/2 t. salt and remaining 1/2 t. pepper.  Cook, stirring occasionally, until onions are softened, 4-5 min.  Add rice to skillet and cook, stirring frequently, until grains are translucent around edges, about 3 min.  Add wine and cook, stirring frequently, until fully absorbed, 4-5 min.

Meanwhile, strain hot broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible.  Return strained broth to saucepan and discard solids in strainer; cover saucepan and set over low heat to keep broth hot.

When wine is fully absorbed, add 3 c. hot broth and half of reserved squash to rice.  Simmer, stirring every 3-4 min., until liquid is absorbed and bottom of pan is almost dry, about 12 min.

Stir in about 1/2 c. hot broth and cook, stirring constantly, until absorbed, about 3 min; repeat with additional broth 2 or 3 more times, until rice is al dente.  Off heat, stir in remaining 1 T. butter, Parmesan, sage, and nutmeg; gently fold in remaining cooked squash.  If desired, add up to 1/4 c. additional hot broth to loosen texture of risotto.  Serve immediately.

Makes 4 main course or 6 first course servings

Variation:
Butternut Squash Risotto with Spinach and Toasted Pine Nuts

Toast 1/4 c. pine nuts in small, dry skillet over medium heat until golden and fragrant, about 5 min; set aside.

Follow recipe for Butternut Squash Risotto; in step 2, after transferring sauteed squash seeds and fibers to saucepan, add 1 t. olive oil to empty skillet and swirl to coat.  Add 4 oz. baby spinach and cook, covered, over medium heat, until leaves begin to wilt, about 2 min.  Uncover and cook, stirring constantly, until fully wilted, about 30 seconds.  Transfer spinach to mesh strainer; set aside.  Proceed with recipe as directed.

Drain excess liquid from spinach and stir into risotto along with remaining squash in step 6.  Top individual servings of risotto with toasted pine nuts.

Family-Favorite Pasta Sauce

I've been searching for a good spaghetti sauce recipe for some time now.  While this recipe may not be my final destination, I was pleased with the flavors.  I'd love to be able to can some sauce when tomatoes are in season, but sometimes that's the last thing you feel like doing in the heat of the summer (or have time to do!).  This version is a nice option for the winter months, using summer's canned tomatoes.  I'm not so frightened of using sausage anymore since I have a good local source of pork from pigs that have been fed conscientiously, but I did use half the amount of sausage to keep my meat consumption down and save some money.  Believe it or not, my fresh parsley, thyme, oregano and rosemary is still hanging on in the garden, so I was happy to use them to enhance the flavor!

Source:  Taste of Home magazine, Aug/Sept 2011

1 lb. bulk Italian sausage

1 large sweet onion, chopped

3 garlic cloves, minced

1 T. olive oil

1 can (28 oz.) diced tomatoes, undrained

1 can (6 oz.) Italian tomato paste

1/2 c. water

2 T. minced fresh parsley

1 T. brown sugar

1T. balsamic vinegar

2 t. dried basil

1 t. salt

1/2 t. Italian seasoning

1/4 t. coarsely ground pepper

In a large saucepan, cook the sausage, onion and garlic in oil over medium heat until meat is no longer pink; drain.

Stir in tomatoes, tomato paste, water, parsley, brown sugar, vinegar and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered, for 1 1/2 hrs. or until flavors are blended.  Serve with pasta.

Yield:  8 servings



Quick and Easy Pumpkin Black Bean Soup

Be sure to add the garnishes - it makes all the difference!

Source:  Adapted from http://www.thecookingphotographer.com/

4 T. olive oil

1/2 c. onion, finely diced

2 garlic cloves, minced

1 T. ground cumin

1 t. coarse sea salt

1 t. cinnamon

1 t. allspice

1/2 t. ground black pepper

1/4 t. cayenne pepper, optional

2 + 2 cans black beans (15 oz. each), drained and rinsed

1 can (14.5 oz.) diced tomatoes

1 can (16 oz.) pumpkin puree

4 c. chicken broth

salt to taste

Garnishes:

baked pumpkin seeds

cheese

sour cream

parsley

crushed tortilla chips

In a large pot, heat oil until shiny, then turn to medium low.  Add onion, garlic, cumin, salt, cinnamon, allspice, pepper, and cayenne; stir often until onion has softened, about 3-4 min.

In a food processor or blender, puree 2 cans of beans and the tomatoes.  Add the puree, pumpkin and broth to the pot.

Simmer uncovered until thick, stirring often while scraping the bottom, about 30 minutes or until desired thickness.  Add the remaining 2 cans of beans and heat.  Add salt to taste and garnish as desired.

Carrot Raisin Salad

OK, this one is so easy that I couldn't even find a recipe for it!  It's one of my favorite childhood recipes.  My mom used to make it in the fall.  I had some carrots left over from Christmas dinner; I had tried a new salad recipe that was terribly disappointing, but at least it allowed me to make this recipe again!

Carrots, grated

Raisins

Enough mayonnaise to moisten

That's it!