prep time; 2 hours
cook time: 90 minutes
servings: 4 - 6
roasted garlic ingredients:
3 - 4 head garlic - upper quarter removed
4 teaspoon olive oil
salt
pepper
parmesan pizza dough ingredients:
1 cup warm water
1 1/4-ounce envelope dry yeast
1 teaspoon honey
2 tablespoon olive oil
2 3-4 cups flour
1/2 cup finely grated parmesan
salt
cornmeal
pizza ingredients:
1 cup whole milk
2 tablespoon unsalted butter
2 tablespoon flour
1/4 teaspoon + a pinch of salt
1/4 teaspoon cayenne pepper
3 - 4 heads roasted garlic
2 - 3 tablespoons yellow cornmeal
1 parmesan pizza dough
8 ounces fresh mozzarella - sliced
4 ounces grated fontina
2 tablespoon chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
roasted garlic steps:
1. preheat oven to 350 degrees. place garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. sprinkle lightly with salt and pepper and place, out side down, on the baking sheet.
2. bake until the cloves are soft and golden, about 1 hour. remove from the oven and let sit until cool enough to handle. carefully remove each clove of garlic from the heat. squeeze each head of garlic to expel any cloves that you cannot remove individually. set aside.
parmesan pizza dough steps:
1. in a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. let sit until the mixture is foamy, about 5 minutes.
2. add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but sill slightly sticky. turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 - 5 minutes.
3. oil a large mixing bowl with remaining olive oil. place the dough in the bowl, turning to coat with the oil. cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.
4. punch dough down and turn out onto a lightly floured surface and roll into a 15-inch circle.
pizza steps:
1. gently heat milk in a small saucepan, just until barely simmering. remove and keep covered. in a separate saucepan, melt butter. when foam subsides, add flour and stir until smooth. cook for 1 - 2 minutes, stirring. do not allow flour to color. gradually add the warm milk, whisking to combine. add the salt and cayenne and increase the heat to medium. cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened. remove from head.
2. add 10 of the roasted garlic cloves. pour the hot mixture into a blender, cover (make sure air can get in otherwise the heat will cause the mixture to explode out), and process until smooth. transfer to a small bowl and cool slightly.
3. place a pizza stone in the oven and preheat to 500 degrees. sprinkle 2 tablespoons of cornmeal on a baker's peel or baking sheet.
4. place the rolled out pizza dough circle on the prepared baker's peel. spread the cooled sauce over pizza dough, leaving a 3/4-inch border. place sliced mozzarella on top of the sauce. sprinkle the remaining roasted garlic cloves (whole) over the cheese and top with grated fontina. transfer to the pizza stone.
5. bake the pizza for 8 - 10 minutes or until the crust is golden and cheese is melted and bubbly and golden brown in spots. remove from the oven and sprinkle chopped herbs over the top.
- food network
Showing posts with label fontina cheese. Show all posts
Showing posts with label fontina cheese. Show all posts
4.04.2014
cabbage and onion
prep time: tbd
cook time: 40 - 50 minutes
servings: 6 - 8
ingredients:
4 cups flour
1/2 cup whole wheat flour
2 1/2 teaspoon salt + more as needed
12 tablespoons unsalted butter - chilled and cubed
1/4 cup olive oil + more as needed
1 large spanish onion - halved and sliced
1 1/2 pounds savoy cabbage - cored and sliced
pepper
2 teaspoon cider vinegar
1/3 cup dry bread crumbs
5 large garlic cloves - finely chopped
1 1/2 tablespoons thyme leaves
8 ounces fontina cheese - grated
2 ounces diced smoked ham
1 large egg yolk
steps:
1. combine flours and 1 1/2 teaspoons salt in a large bowl. using a pastry cutter, cut in butter until it forms coarse crumbs. add 1 - 1 1/2 cups very cold water, working it in a few tablespoons at a time, until mixture just comes together. form dough into a ball, cover with plastic, and refrigerate for at least 1 hour or overnight.
2. heat 2 tablespoons oil in a large skillet over medium-high heat. add the onion and cook, stirring occasionally, until soft and lightly browned, about 10 minutes.
3. add 1 tablespoon oil and stir in cabbage, a handful at a time, waiting for each addition to wilt slightly before adding more. season with 1 teaspoon salt and some pepper. cook until cabbage is tender and any liquid has evaporated, about 7 - 10 minutes. stir in vinegar and cook until evaporated, scraping up any browned bits from the bottom of the skillet. transfer mixture to a bowl. taste and add more salt, vinegar or both, as needed.
4. add remaining 1 tablespoon oil to skillet and stir in bread crumbs, garlic and thyme. cook until bread crumbs begin to color, about 1 minutes. scrape into bowl.
5. heat oven to 425 degrees. oil a large baking sheet. on a floured surface, roll out dough into a 17 x 12-inch rectangle. transfer to the baking sheet. with the long side facing you, spread half the bread crumbs evenly over right half of dough, leaving a 1/2-inch border. top with half the cheese, then cover cheese with half the cabbage mixture. repeat layers. sprinkle ham over the top.
6. dab edges of dough with water. fold left half over filling and using the tines of a fork to seal edges. brush crust with egg yolk. cut several slits in the center of the top crust. bake until crust is golden brown and firm, 40 - 50 minutes. cool for at least 15 minutes.
- new york times, march 2014
cook time: 40 - 50 minutes
servings: 6 - 8
ingredients:
4 cups flour
1/2 cup whole wheat flour
2 1/2 teaspoon salt + more as needed
12 tablespoons unsalted butter - chilled and cubed
1/4 cup olive oil + more as needed
1 large spanish onion - halved and sliced
1 1/2 pounds savoy cabbage - cored and sliced
pepper
2 teaspoon cider vinegar
1/3 cup dry bread crumbs
5 large garlic cloves - finely chopped
1 1/2 tablespoons thyme leaves
8 ounces fontina cheese - grated
2 ounces diced smoked ham
1 large egg yolk
steps:
1. combine flours and 1 1/2 teaspoons salt in a large bowl. using a pastry cutter, cut in butter until it forms coarse crumbs. add 1 - 1 1/2 cups very cold water, working it in a few tablespoons at a time, until mixture just comes together. form dough into a ball, cover with plastic, and refrigerate for at least 1 hour or overnight.
2. heat 2 tablespoons oil in a large skillet over medium-high heat. add the onion and cook, stirring occasionally, until soft and lightly browned, about 10 minutes.
3. add 1 tablespoon oil and stir in cabbage, a handful at a time, waiting for each addition to wilt slightly before adding more. season with 1 teaspoon salt and some pepper. cook until cabbage is tender and any liquid has evaporated, about 7 - 10 minutes. stir in vinegar and cook until evaporated, scraping up any browned bits from the bottom of the skillet. transfer mixture to a bowl. taste and add more salt, vinegar or both, as needed.
4. add remaining 1 tablespoon oil to skillet and stir in bread crumbs, garlic and thyme. cook until bread crumbs begin to color, about 1 minutes. scrape into bowl.
5. heat oven to 425 degrees. oil a large baking sheet. on a floured surface, roll out dough into a 17 x 12-inch rectangle. transfer to the baking sheet. with the long side facing you, spread half the bread crumbs evenly over right half of dough, leaving a 1/2-inch border. top with half the cheese, then cover cheese with half the cabbage mixture. repeat layers. sprinkle ham over the top.
6. dab edges of dough with water. fold left half over filling and using the tines of a fork to seal edges. brush crust with egg yolk. cut several slits in the center of the top crust. bake until crust is golden brown and firm, 40 - 50 minutes. cool for at least 15 minutes.
- new york times, march 2014
12.27.2013
pan-fried risotto cakes
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
2 tablespoons butter
2 tablespoons olive oil + more for frying
1 medium onion - diced fine
2 cups butternut squash - cut into 1/2-inch dice
salt
pepper
1 cup arborio rice
1 tablespoon chopped fresh sage
1/4 cup dry white wine
4 - 5 cups vegetable broth
1 ounce grated parmesan
4 ounces grated fontina
zest and juice of 1 lemon
2 tablespoons finely sliced chives + more for garnish
1 cup flour
2 large eggs - lightly beaten
steps:
1. put butter and 2 tablespoons olive oil in a wide heavy-bottom saucepan or deep skillet over medium-high heat. add onion and cook until softened and lightly colored, about 5 minutes. add squash and season generously with salt and pepper. cook, stirring occasionally, until squash is cooked but not soft, about 5 minutes. add rice and sage and stir to combine, then add wine and cook for 1 minute more
2. add 2 cups vegetable broth and bring to a brisk simmer. cook until liquid is nearly evaporated, about 5 minutes. continue adding broth 1 cup at a time and cook in the same fashion until rice is just done and all liquid is absorbed, about 10 minutes. turn off heat and stir in parmesan, fontina and lemon zest and juice. taste and adjust seasoning. stir in chives, then spread mixture on a baking sheet to cool. cool for at least 2 hours.
3. with a spoon, divide mixture into 12 pieces. shape each piece into an oval patty. roll patties lightly in flour to coat. pour olive oil to a depth of 1/2-inch into a cast-iron skillet and place over medium heat. dip floured rice patties briefly into beaten egg, then fry gently on both sides until browned. drain on paper towels. serve hot, sprinkled with more parmesan and chives if desired.
- new york times, november 2013
cook time: tbd
servings: 4 - 6
ingredients:
2 tablespoons butter
2 tablespoons olive oil + more for frying
1 medium onion - diced fine
2 cups butternut squash - cut into 1/2-inch dice
salt
pepper
1 cup arborio rice
1 tablespoon chopped fresh sage
1/4 cup dry white wine
4 - 5 cups vegetable broth
1 ounce grated parmesan
4 ounces grated fontina
zest and juice of 1 lemon
2 tablespoons finely sliced chives + more for garnish
1 cup flour
2 large eggs - lightly beaten
steps:
1. put butter and 2 tablespoons olive oil in a wide heavy-bottom saucepan or deep skillet over medium-high heat. add onion and cook until softened and lightly colored, about 5 minutes. add squash and season generously with salt and pepper. cook, stirring occasionally, until squash is cooked but not soft, about 5 minutes. add rice and sage and stir to combine, then add wine and cook for 1 minute more
2. add 2 cups vegetable broth and bring to a brisk simmer. cook until liquid is nearly evaporated, about 5 minutes. continue adding broth 1 cup at a time and cook in the same fashion until rice is just done and all liquid is absorbed, about 10 minutes. turn off heat and stir in parmesan, fontina and lemon zest and juice. taste and adjust seasoning. stir in chives, then spread mixture on a baking sheet to cool. cool for at least 2 hours.
3. with a spoon, divide mixture into 12 pieces. shape each piece into an oval patty. roll patties lightly in flour to coat. pour olive oil to a depth of 1/2-inch into a cast-iron skillet and place over medium heat. dip floured rice patties briefly into beaten egg, then fry gently on both sides until browned. drain on paper towels. serve hot, sprinkled with more parmesan and chives if desired.
- new york times, november 2013
2.22.2013
whole-wheat pasta with kale and fontina
prep time: 10 minutes
cook time: 20 minutes
servings: 4 - 6
ingredients:
4 slices bacon - cut into 1/2-inch strips
3 garlic cloves - thinly sliced
1 bunch kale - thick stems trimmed, leaves coarsely chopped
salt
pepper
2 cups chicken broth
1 pound whole-wheat spaghetti
1/2 cup coarsely chopped fontina cheese
steps:
1. cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, 8 - 10 minutes. transfer with a slotted spoon to a paper towel-lined plate to drain. pour off all but 3 tablespoons rendered fat.
2. cook garlic in same skillet over medium heat until golden, stirring frequently, 2 minutes. add half the kale, cook, tossing until just wilted, 2 minutes. add remaining kale, and season with salt and pepper, cook, tossing, until all kale has wilted, 2 minutes. add broth, cover. simmer until kale is tender, 10 minutes.
3. meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. drain, reserving 1 cup cooking water. return pasta to pot. add kale and fontina, toss to combine. season with salt and pepper. add reserved cooking water as desired. divide pasta among plates, top with reserved bacon.
- martha stewart
cook time: 20 minutes
servings: 4 - 6
ingredients:
4 slices bacon - cut into 1/2-inch strips
3 garlic cloves - thinly sliced
1 bunch kale - thick stems trimmed, leaves coarsely chopped
salt
pepper
2 cups chicken broth
1 pound whole-wheat spaghetti
1/2 cup coarsely chopped fontina cheese
steps:
1. cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, 8 - 10 minutes. transfer with a slotted spoon to a paper towel-lined plate to drain. pour off all but 3 tablespoons rendered fat.
2. cook garlic in same skillet over medium heat until golden, stirring frequently, 2 minutes. add half the kale, cook, tossing until just wilted, 2 minutes. add remaining kale, and season with salt and pepper, cook, tossing, until all kale has wilted, 2 minutes. add broth, cover. simmer until kale is tender, 10 minutes.
3. meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. drain, reserving 1 cup cooking water. return pasta to pot. add kale and fontina, toss to combine. season with salt and pepper. add reserved cooking water as desired. divide pasta among plates, top with reserved bacon.
- martha stewart
5.23.2012
crab macaroni and cheese
prep time: tbd
cook time: 15 minutes
servings: 6
ingredients:
12 ounces macaroni
1 3/4 cups milk
2 cups heavy cream
2 teaspoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup grated fontina cheese
3/4 cup cheddar cheese
1/2 cup finely grated parmesan cheese
1/4 cup grated mozzarella cheese
3/4 cup ricottta cheese
10 ounces dungeness crab meat
4 tablespoons bread crumbs
2 tablespoons unsalted butter - cut into 8 pieces
steps:
1. preaheat the oven to 450 degrees. butter a 9 x 13 x 2-inch glass baking dish. cook the noodles in a large pot of boiling salted water until tender but still firm to the bite, stirring frequently, about 5 minutes. drain well.
2. whisk the milk, cream, flour, salt and pepper in a large bowl to blend. stir in the fontina , cheddar, parmesan, mozzarella, and ricotta cheeses. add the macaroni and toss to coat. fold in crab meat. transfer the macaroni mixture to the prepared baking dish. sprinkle breadcrumbs and place butter pieces on top of the breadcrumbs. bake until the sauce bubbles and the cheese melts and begins to brown on top, about 15 minutes. let stand for 10 minutes. serve.
- north west noshings
cook time: 15 minutes
servings: 6
ingredients:
12 ounces macaroni
1 3/4 cups milk
2 cups heavy cream
2 teaspoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup grated fontina cheese
3/4 cup cheddar cheese
1/2 cup finely grated parmesan cheese
1/4 cup grated mozzarella cheese
3/4 cup ricottta cheese
10 ounces dungeness crab meat
4 tablespoons bread crumbs
2 tablespoons unsalted butter - cut into 8 pieces
steps:
1. preaheat the oven to 450 degrees. butter a 9 x 13 x 2-inch glass baking dish. cook the noodles in a large pot of boiling salted water until tender but still firm to the bite, stirring frequently, about 5 minutes. drain well.
2. whisk the milk, cream, flour, salt and pepper in a large bowl to blend. stir in the fontina , cheddar, parmesan, mozzarella, and ricotta cheeses. add the macaroni and toss to coat. fold in crab meat. transfer the macaroni mixture to the prepared baking dish. sprinkle breadcrumbs and place butter pieces on top of the breadcrumbs. bake until the sauce bubbles and the cheese melts and begins to brown on top, about 15 minutes. let stand for 10 minutes. serve.
- north west noshings
5.09.2012
baked shells with fontina and parmesan bread crumbs
prep time: tbd
cook time: 20 minutes
servings: 4 - 6
ingredients:
1 pound small shells
5 tablespoons unsalted butter
1 cup heavy cream
8 ounces italian fontina cheese
salt
pinch of freshly grated nutmeg
1/23 cup plan bread crumbs
1/4 cup freshly grated parmigiano-reggiano
steps:
1. prepare shells according to package directions, but cook only until they are 1 - 2 minutes shy of al dente. then drain.
2. meanwhile, dice 4 tablespoons of the butter and place in a large bowl. warm the cream in the microwave, about 1 minute. cover to keep the cream warm. shred the fontina.
3. stir the shells into the bowl with the butter. toss to coat well. stir in the warm cream and fontina, and stir until the cheese starts to melt. season with salt to taste and the nutmeg.
4. pour the mixture into a greased 13 x 9 ceramic or glass baking dish. combine the bread crumbs and parmigiano-reggiano, and sprinkle over the pasta. dice the remaining tablespoon butter, and dot the crumb topping with small pieces of butter.
5. bake until the sauce is bubbling and the topping turns golden brown, about 20 minutes. serve immediately.
- ezra pound cake
cook time: 20 minutes
servings: 4 - 6
ingredients:
1 pound small shells
5 tablespoons unsalted butter
1 cup heavy cream
8 ounces italian fontina cheese
salt
pinch of freshly grated nutmeg
1/23 cup plan bread crumbs
1/4 cup freshly grated parmigiano-reggiano
steps:
1. prepare shells according to package directions, but cook only until they are 1 - 2 minutes shy of al dente. then drain.
2. meanwhile, dice 4 tablespoons of the butter and place in a large bowl. warm the cream in the microwave, about 1 minute. cover to keep the cream warm. shred the fontina.
3. stir the shells into the bowl with the butter. toss to coat well. stir in the warm cream and fontina, and stir until the cheese starts to melt. season with salt to taste and the nutmeg.
4. pour the mixture into a greased 13 x 9 ceramic or glass baking dish. combine the bread crumbs and parmigiano-reggiano, and sprinkle over the pasta. dice the remaining tablespoon butter, and dot the crumb topping with small pieces of butter.
5. bake until the sauce is bubbling and the topping turns golden brown, about 20 minutes. serve immediately.
- ezra pound cake
5.02.2012
three cheese balsamic pancetta mac n cheese
prep time: tbd
cook time: 15 - 20 minutes
servings: tbd
ingredients:
2 3-ounce packages of thinly sliced pancetta
2 tablespoons balsamic vinegar - separated
4 tablespoons butter
4 tablespoons flour
2 teaspoons fresh rosemary - minced
2 1/2 cups whole milk - warmed
1/2 cup half and half - warmed
6 ounces gouda cheese - shredded
4 ounces fontina cheese - shredded
2 ounces smoked gouda cheese - shredded
10 ounces cavatappi pasta
salt
pepper
steps:
1. heat oven to 400 degrees. place a large pot of water over high heat and cover. roll up the pancetta slices and slice into strips. in a large pan over medium heat, cook the pancetta strips until just starting to crisp, about 3 - 4 minutes. drizzle 1 tablespoon of the balsamic vinegar over the pancetta and stir. allow the cooked pancetta to drain on a paper towel and set aside.
2. in a medium sized saucepan over medium heat, melt the butter. when the butter has melted, whisk in the 4 tablespoons of flour. continue to cook and whisk the flour for about 3 0seconds. add the rosemary and continue to cook for another 30 seconds. slowly pour in the warmed milk and half and half, continue to whisk continuously so that there are no lumps. allow the sauce to come to a simmer, stirring constantly.
3. while waiting for the sauce to simmer, liberally salt the pot of boiling water. add the pasta to the water and cook for about a minute less than package directions.
4. when the sauce has come to a simmer, stir in the 6 ounces of gouda, and the fontine cheese until melted and the sauce is smooth. remove from heat and stir in about 1 tablespoon of balsamic vinegar. season with salt and pepper to taste. drain the cook pasta and stir into the cheese sauce until combined.
5. pour the macaroni mixture into a 13 x 9 baking dish, and sprinkle with half of the smoked gouda. top with the cooked pancetta and then the remaining smoked gouda.
6. bake for 15 - 20 minutes or until the topping is crisp and the cheese is bubbly. if the pancetta starts to get too dark, cover with a piece of aluminum foil. serve hot.
- navy wife cook
cook time: 15 - 20 minutes
servings: tbd
ingredients:
2 3-ounce packages of thinly sliced pancetta
2 tablespoons balsamic vinegar - separated
4 tablespoons butter
4 tablespoons flour
2 teaspoons fresh rosemary - minced
2 1/2 cups whole milk - warmed
1/2 cup half and half - warmed
6 ounces gouda cheese - shredded
4 ounces fontina cheese - shredded
2 ounces smoked gouda cheese - shredded
10 ounces cavatappi pasta
salt
pepper
steps:
1. heat oven to 400 degrees. place a large pot of water over high heat and cover. roll up the pancetta slices and slice into strips. in a large pan over medium heat, cook the pancetta strips until just starting to crisp, about 3 - 4 minutes. drizzle 1 tablespoon of the balsamic vinegar over the pancetta and stir. allow the cooked pancetta to drain on a paper towel and set aside.
2. in a medium sized saucepan over medium heat, melt the butter. when the butter has melted, whisk in the 4 tablespoons of flour. continue to cook and whisk the flour for about 3 0seconds. add the rosemary and continue to cook for another 30 seconds. slowly pour in the warmed milk and half and half, continue to whisk continuously so that there are no lumps. allow the sauce to come to a simmer, stirring constantly.
3. while waiting for the sauce to simmer, liberally salt the pot of boiling water. add the pasta to the water and cook for about a minute less than package directions.
4. when the sauce has come to a simmer, stir in the 6 ounces of gouda, and the fontine cheese until melted and the sauce is smooth. remove from heat and stir in about 1 tablespoon of balsamic vinegar. season with salt and pepper to taste. drain the cook pasta and stir into the cheese sauce until combined.
5. pour the macaroni mixture into a 13 x 9 baking dish, and sprinkle with half of the smoked gouda. top with the cooked pancetta and then the remaining smoked gouda.
6. bake for 15 - 20 minutes or until the topping is crisp and the cheese is bubbly. if the pancetta starts to get too dark, cover with a piece of aluminum foil. serve hot.
- navy wife cook
1.25.2012
mushroom lasagna
prep time: tbd
cook time: 45 minutes
servings: 6 - 8
ingredients:
1/2 cup olive oil or herb oil
6 large shallots - peeled and minced
1 1/2 pounds mushrooms (oyster, shiitake, cremini) - trimmed and sliced
1 cup dry white wine
1 softball-size head of radicchio - halved, cored & cut into 1/2-inch slices
salt
pepper
4 tablespoons unsalted butter
3 large cloves garlic - peeled and minced
4 tablespoons flour
3 cups milk
1/2 teaspoon grated nutmeg
1 cup gruyere cheese - grated
1 cup fontina cheese - grated
2 tablespoons truffle oil (optional)
2 9-ounce boxes of no-boil lasagna sheets
1 baseball-size ball of smoked mozzarella - sliced
1 cup parmesan - grated
steps:
1. preheat oven to 350 degrees. place a large saute pan over medium-high heat and add 1/4 cup of the olive oil. when it begins to shimmer, add half of the shallots and cook, stirring occasionally, utnil translucent. add mushrooms and toss to coat, then cook until they begin to color but are still plump, approximately 12 - 15 minutes. add white wine to deglaze pan and allow to cook down into a syrup, approximately 5 - 7 minutes. put the mushrooms into a large bowl and reserve.
2. meanwhile, in another bowl, toss the radicchio with 1/4 cup olive oil and season with salt and pepper. spread the strips out onto a baking pan and place in the oven until the strips are lightly browned around the edges, approximately 15 minutes. combine with mushrooms and reserve.
3. make the bechamel. place a saucepan over medium heat and melt the butter. when it foams, add the rest of the shallots and cook until they begin to turn translucent. add the garlic and stir to combine, then cook until the garlic has started to soften. sprinkle flour over the top and stir to combine, then cook gently until the mixture has turned light brown and gives off a nutty scent, approximately 10 minutes. add milk to the mixture, whisking all the while, until the sauce is thick and creamy. add the nutmeg and 1/4 cup gruyere and 1/4 cup of fontina then stir to combine. season to taste with salt and pepper.
4. reserve a cup of bechamel. pour the rest over the mixture of mushrooms and radicchio, and stir to combine. add truffle oil if using.
5. assemble lasagna. spread plain bechamel across the bottom of a 9 x 13-inch baking pan. place a layer of lasagna sheets across the sauce, being careful not to overlap. spread a generous layer of mushroom mixture on top of the pasta, and follow with some grated fontina and gruyere. put another layer of pasta above the cheese and top with smoked mozzarella. repeat until the pasta is gone and the pan is full. top with remaining cheeses and a generous amount of parmesan. cover with a buttered sheet of aluminum foil and place in the oven for 45 minutes. remove foil and cool until top is golden and bubbling.
- new york times, november 2011
cook time: 45 minutes
servings: 6 - 8
ingredients:
1/2 cup olive oil or herb oil
6 large shallots - peeled and minced
1 1/2 pounds mushrooms (oyster, shiitake, cremini) - trimmed and sliced
1 cup dry white wine
1 softball-size head of radicchio - halved, cored & cut into 1/2-inch slices
salt
pepper
4 tablespoons unsalted butter
3 large cloves garlic - peeled and minced
4 tablespoons flour
3 cups milk
1/2 teaspoon grated nutmeg
1 cup gruyere cheese - grated
1 cup fontina cheese - grated
2 tablespoons truffle oil (optional)
2 9-ounce boxes of no-boil lasagna sheets
1 baseball-size ball of smoked mozzarella - sliced
1 cup parmesan - grated
steps:
1. preheat oven to 350 degrees. place a large saute pan over medium-high heat and add 1/4 cup of the olive oil. when it begins to shimmer, add half of the shallots and cook, stirring occasionally, utnil translucent. add mushrooms and toss to coat, then cook until they begin to color but are still plump, approximately 12 - 15 minutes. add white wine to deglaze pan and allow to cook down into a syrup, approximately 5 - 7 minutes. put the mushrooms into a large bowl and reserve.
2. meanwhile, in another bowl, toss the radicchio with 1/4 cup olive oil and season with salt and pepper. spread the strips out onto a baking pan and place in the oven until the strips are lightly browned around the edges, approximately 15 minutes. combine with mushrooms and reserve.
3. make the bechamel. place a saucepan over medium heat and melt the butter. when it foams, add the rest of the shallots and cook until they begin to turn translucent. add the garlic and stir to combine, then cook until the garlic has started to soften. sprinkle flour over the top and stir to combine, then cook gently until the mixture has turned light brown and gives off a nutty scent, approximately 10 minutes. add milk to the mixture, whisking all the while, until the sauce is thick and creamy. add the nutmeg and 1/4 cup gruyere and 1/4 cup of fontina then stir to combine. season to taste with salt and pepper.
4. reserve a cup of bechamel. pour the rest over the mixture of mushrooms and radicchio, and stir to combine. add truffle oil if using.
5. assemble lasagna. spread plain bechamel across the bottom of a 9 x 13-inch baking pan. place a layer of lasagna sheets across the sauce, being careful not to overlap. spread a generous layer of mushroom mixture on top of the pasta, and follow with some grated fontina and gruyere. put another layer of pasta above the cheese and top with smoked mozzarella. repeat until the pasta is gone and the pan is full. top with remaining cheeses and a generous amount of parmesan. cover with a buttered sheet of aluminum foil and place in the oven for 45 minutes. remove foil and cool until top is golden and bubbling.
- new york times, november 2011
8.07.2011
pizza
prep time: tbd
cook time: tbd
servings: tbd
pizza dough ingredients:
2 1/4 cups warm water - divided
2 tablespoons granulated sugar
3 packages, or 2 tablespoons + 3/4 teaspoons, active dry yeast
5 cups of flour + more for kneading and dusting
1 1/2 tablespoons extra virgin olive oil
1 tablespoon coarse salt
pizza sauce ingredients:
2 tablespoons extra virgin olive oil
1 carrot - peeled and finely diced
1 small yellow onion - peeled and finely diced
1 28-ounce can whole peeled tomatoes with their juice
1 teaspoon coarse salt
pizza dough steps:
1. whisk together 3/4 cup of water and the yeast in a large bowl and let stand until the surface has a few bubbles and is creamy, about 5 minutes.
2. add 1 1/2 cups water, 3 3/4 cups flour, olive oil and salt. stir until smooth. while stirring, gradually add up to another cup of flour until the dough starts to pull itself from the edges of the bowl.
3. knead the dough on a generously floured surface until it's elastic and smooth. dust the surface with flour as you go.
4. form the kneaded dough into a ball, dust with flour, and gently place in a large bowl and cover with plastic wrap or a tea-towel. let it rise in a warm spot until doubled, about 1 1/2 hours. you can let it sit for up to a couple of hours or even overnight in the refrigerator.
5. pre-heat the oven to 500 degrees and arrange an oven rack in the top third of the oven (but not the top rack) and place a pizza stone on the rack. let it heat for about 1 hour. turn a large baking sheet upside down and dust the surface with flour.
6. break off pieces of dough and stretch with your fingers until quite thin. you can also roll your dough out using a rolling pin. place it on the dusted baking sheet.
7. add pizza sauce making sure not to put too much sauce on and not to get it to close to the edges.
8. sprinkle pizza with toppings of your choice (suggestions below) and then stick them in the oven.
9. jiggle the pizza gently on the pan to make sure it is not sticking, and un-stick it if it is, putting a little flour underneath the sticky parts. slide the pizza onto the heated pizza stone. make sure to start at the stone's back end so the at the entire pizza will fit.
10. cook the pizza for 3 minutes. if you have a broiler on the top of your oven, turn off the oven and turn on the broiler. broil the pizza until golden, crisp and a bit blistery and charred in places, 2 - 4 minutes (watch carefully so it doesn't burn). if you don't have a top broiler, just bake the pizza until the cheese is melted and the crust well browned, about 10 minutes. use tongs to slide the pizza to a large platter and enjoy.
pizza sauce steps:
1. heat the olive oil in a sauce pan over medium heat. add the carrot and onion and cook, stirring now and then, until softened but not ground, about 8 minutes.
2. add the tomatoes and their juice and the salt. turn the heat to high and bring to a boil. turn the heat to low and let the sauce simmer for 40 minutes.
3. carefully puree in a blender until very smooth. let it cool before saucing your pizzas.
suggested pizzas:
classic margherita:
a thin layer of tomato sauce
freshly torn buffalo mozzarella
a few fresh basil leaves - tear onto the pizza once it's cooked
spring squash blossom pizza:
a thin layer of tomato sauce
a few dots of ricotta
grated parmesan
torn squash blossoms tossed with a bit of oil (so they crisp in the oven)
quattro formaggi:
torn pieces of buffalo mozzarella
crumbled gorgonzola
grated fontina
grated parmesan
a drizzle of truffle oil (optional)
clam pizza ingredients:
1 pound of the smallest clam available
3 tablespoons extra virgin olive oil
2 cloves of crushed fresh garlic
6 cherry tomatoes
a pinch of red chili flakes
1/2 cup red or white wine
grated parmesan
parsley - chopped
clam pizza steps:
1. in an oven-proof baking dish, combine the clams with the olive oil and garlic. using your hands, crush over the tomatoes. sprinkle with red chili flakes. pour the wine over the mixture and roast until the clams are open; about 10 minutes.
2. spoon the juice from the clam dish over the pizza dough. sprinkle a small handful of grated parmesan. shuck the clams and spread them over the dough. when it's done cooking, sprinkle with chopped parsley.
- goop, may 2011
cook time: tbd
servings: tbd
pizza dough ingredients:
2 1/4 cups warm water - divided
2 tablespoons granulated sugar
3 packages, or 2 tablespoons + 3/4 teaspoons, active dry yeast
5 cups of flour + more for kneading and dusting
1 1/2 tablespoons extra virgin olive oil
1 tablespoon coarse salt
pizza sauce ingredients:
2 tablespoons extra virgin olive oil
1 carrot - peeled and finely diced
1 small yellow onion - peeled and finely diced
1 28-ounce can whole peeled tomatoes with their juice
1 teaspoon coarse salt
pizza dough steps:
1. whisk together 3/4 cup of water and the yeast in a large bowl and let stand until the surface has a few bubbles and is creamy, about 5 minutes.
2. add 1 1/2 cups water, 3 3/4 cups flour, olive oil and salt. stir until smooth. while stirring, gradually add up to another cup of flour until the dough starts to pull itself from the edges of the bowl.
3. knead the dough on a generously floured surface until it's elastic and smooth. dust the surface with flour as you go.
4. form the kneaded dough into a ball, dust with flour, and gently place in a large bowl and cover with plastic wrap or a tea-towel. let it rise in a warm spot until doubled, about 1 1/2 hours. you can let it sit for up to a couple of hours or even overnight in the refrigerator.
5. pre-heat the oven to 500 degrees and arrange an oven rack in the top third of the oven (but not the top rack) and place a pizza stone on the rack. let it heat for about 1 hour. turn a large baking sheet upside down and dust the surface with flour.
6. break off pieces of dough and stretch with your fingers until quite thin. you can also roll your dough out using a rolling pin. place it on the dusted baking sheet.
7. add pizza sauce making sure not to put too much sauce on and not to get it to close to the edges.
8. sprinkle pizza with toppings of your choice (suggestions below) and then stick them in the oven.
9. jiggle the pizza gently on the pan to make sure it is not sticking, and un-stick it if it is, putting a little flour underneath the sticky parts. slide the pizza onto the heated pizza stone. make sure to start at the stone's back end so the at the entire pizza will fit.
10. cook the pizza for 3 minutes. if you have a broiler on the top of your oven, turn off the oven and turn on the broiler. broil the pizza until golden, crisp and a bit blistery and charred in places, 2 - 4 minutes (watch carefully so it doesn't burn). if you don't have a top broiler, just bake the pizza until the cheese is melted and the crust well browned, about 10 minutes. use tongs to slide the pizza to a large platter and enjoy.
pizza sauce steps:
1. heat the olive oil in a sauce pan over medium heat. add the carrot and onion and cook, stirring now and then, until softened but not ground, about 8 minutes.
2. add the tomatoes and their juice and the salt. turn the heat to high and bring to a boil. turn the heat to low and let the sauce simmer for 40 minutes.
3. carefully puree in a blender until very smooth. let it cool before saucing your pizzas.
suggested pizzas:
classic margherita:
a thin layer of tomato sauce
freshly torn buffalo mozzarella
a few fresh basil leaves - tear onto the pizza once it's cooked
spring squash blossom pizza:
a thin layer of tomato sauce
a few dots of ricotta
grated parmesan
torn squash blossoms tossed with a bit of oil (so they crisp in the oven)
quattro formaggi:
torn pieces of buffalo mozzarella
crumbled gorgonzola
grated fontina
grated parmesan
a drizzle of truffle oil (optional)
clam pizza ingredients:
1 pound of the smallest clam available
3 tablespoons extra virgin olive oil
2 cloves of crushed fresh garlic
6 cherry tomatoes
a pinch of red chili flakes
1/2 cup red or white wine
grated parmesan
parsley - chopped
clam pizza steps:
1. in an oven-proof baking dish, combine the clams with the olive oil and garlic. using your hands, crush over the tomatoes. sprinkle with red chili flakes. pour the wine over the mixture and roast until the clams are open; about 10 minutes.
2. spoon the juice from the clam dish over the pizza dough. sprinkle a small handful of grated parmesan. shuck the clams and spread them over the dough. when it's done cooking, sprinkle with chopped parsley.
- goop, may 2011
5.19.2011
shrimp & bacon with cheesy grits
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
1.5 cups grits
3.5 cups water
4.5 tablespoons butter
8 sage leaves
2.5 cups grated fontina cheese
1 teaspoon cayenne pepper
3/4 pounds shrimp
1/4 cup chopped up bacon
juice of half a lemon
2 tablespoons chopped parsley
2 tablespoons chopped chives
1/4 cup chopped green onions
1 minced garlic clove
assorted microgreens for garnish
salt & pepper
paprika
steps:
1. fry the sage in half a tablespoon of the butter until stiff, then set aside on paper towels.
2. boil water, and then add the grits, salt and pepper and whisk so that it doesn't stick to the bottom. lower the heat and and cover for 7-8 minutes until all the water is absorbed into the grits.
3. take it off the heat and a stir in the rest of the butter, the cheese, 1/2 a teaspoon of the cayenne pepper, and crumble in the sage leaves, then set aside.
4. fry the bacon bits until it's how you like it, then set aside on a paper towel. add the shrimp into the bacon grease, along with the garlic, salt, pepper, the remaining cayenne pepper and lemon juice.
5. place the shrimp into a bowl and stir with the green onions, parsley and chives, and then spoon it over the grits to serve, and garnish with microgreens and a sprinkling of paprika.
- city of dionne
cook time: tbd
servings: tbd
ingredients:
1.5 cups grits
3.5 cups water
4.5 tablespoons butter
8 sage leaves
2.5 cups grated fontina cheese
1 teaspoon cayenne pepper
3/4 pounds shrimp
1/4 cup chopped up bacon
juice of half a lemon
2 tablespoons chopped parsley
2 tablespoons chopped chives
1/4 cup chopped green onions
1 minced garlic clove
assorted microgreens for garnish
salt & pepper
paprika
steps:
1. fry the sage in half a tablespoon of the butter until stiff, then set aside on paper towels.
2. boil water, and then add the grits, salt and pepper and whisk so that it doesn't stick to the bottom. lower the heat and and cover for 7-8 minutes until all the water is absorbed into the grits.
3. take it off the heat and a stir in the rest of the butter, the cheese, 1/2 a teaspoon of the cayenne pepper, and crumble in the sage leaves, then set aside.
4. fry the bacon bits until it's how you like it, then set aside on a paper towel. add the shrimp into the bacon grease, along with the garlic, salt, pepper, the remaining cayenne pepper and lemon juice.
5. place the shrimp into a bowl and stir with the green onions, parsley and chives, and then spoon it over the grits to serve, and garnish with microgreens and a sprinkling of paprika.
- city of dionne
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