Recipe Tag: Beef / Pork

Pepperoni Pizza

For the Pizza Dough

Place the yeast and honey in a large mixing bowl and pour the heated water over the mixture, stirring until well blended. Let the mixture stand for about 5 – 7 minutes until foamy.

Add the whole wheat flour, all purpose flour and salt and stir with a fork until a coarse dough forms.

Continue to mix by hand until a dough ball forms and all the flour is well blended.

Cover the bowl and place it in a sink with about 4 inches of hot water in the bottom. The heat from the warm water will help the dough rise. The dough will double in size in about 30 – 40 minutes. Punch it a few times with your fingers and let it rise another 30 minutes.

Remove from the bowl and cut the ball into four equal pieces. Cover the dough that you are not going to use immediately in plastic wrap and chill.

For the Pizza

Pizza is best baked on a pizza stone but a cookie sheet will work as well.

Place the baking stone or cookie sheet in an oven that has been preheated to 500°F. Allow the baking suface to heat for at least 15-20 minutes.

Using 1/4 of the pizza dough recipe (for each pizza), gently stretch into 8-inch rounds. Don’t work too hard to get a perfectly round shape.

Once the dough is formed, place it on top of the hot pizza stone and top each pizza with 1/4 cup marinara sauce.

Place the pepperoni discs on top of the sauce and top with the shredded mozzarella.

Bake for approximately ten to twelve minutes until the crust is golden brown.

Penne with Spinach and Goat Cheese

Place the water in a large sauce pan over high heat.

When the water boils add the penne and stir.

While the pasta is cooking place the olive oil in a large skillet over medium heat.

Add the prosciutto and cook for about a minute. Stir frequently.

Add the pine nuts and shallots.

Cook for about 5 minutes. Stir frequently.

Add the yellow pepper, salt, and pepper and reduce the heat to low.

When the penne is just done, set aside 1/4 cup of the pasta water, then drain the penne and add the pasta to the skillet with the vegetables.

Cook for about two minutes, tossing frequently. If the pasta is too dry, add the reserved pasta water 1 tablespoon at a time as needed.

Add the spinach to the pasta and vegetables and sprinkle the goat cheese crumbles over the top.

Increase the heat to medium and toss until the spinach is just wilted and the goat cheese is melted. Grate the parmesan over the pasta and serve.

Pasta Carbonara

Place 3 quarts water in a large sauce pan over high heat.

When the water boils add the pasta.

Cook the pasta until it is al dente – about 12 to 15 minutes.

Remove one cup of the pasta water and set aside.

Remove the pasta to a strainer or colander.

Shake well to remove the most of the water and add one teaspoon of olive oil and toss until the pasta is coated.  Set aside.

Leave the remaining pasta water in the large sauce pan and heat over low heat.

Place 2 teaspoons of olive oil in a medium skillet over medium heat.

Add the garlic and prosciutto.

Cook, stirring frequently, until the ham begins to turn crisp.

Adjust the heat so that the garlic doesn’t turn dark brown but light golden.

Add the peas to the strainer with the pasta and immerse the strainer in the hot pasta water.

Let the pasta and peas heat for about 60 seconds.

While the pasta is reheating whisk the eggs together with the grated parmesan and pepper.

When the pasta and peas are hot add them and the white wine to the skillet.

Increase the heat to medium high and toss together for about 10 seconds until the liquid begins to simmer.

Reduce the heat to low.

Discard the garlic and slowly add the egg and cheese mixture while folding the pasta gently with a rubber spatula.

Continue folding until the egg and cheese mixture forms a thick creamy sauce.  Do not allow the sauce to overheat or boil or the eggs will scramble.

When the sauce is creamy and hot serve immediately.

Linguine with Leek and Pancetta

Place the water in a large sauce pan over high heat. When the water boils, add the pasta.

Place the olive oil in a large skillet over medium high heat.

Add the garlic, pancetta, and black pepper.

Stir, reduce the heat to medium low, and cook for about 8 minutes. Stir occasionally and adjust the heat so that the ingredients are cooking, but don’t allow the garlic to brown.

Add the leek to the skillet and increase the heat to medium high.

Cook for about 7 minutes. Stir frequently.

Add the capers, 1 tablespoon of the caper liquid, and the salt. Stir and reduce the heat to medium low while the pasta is finishing.

When the pasta is cooked, drain and add the pasta to the skillet.

Add more black pepper to taste and toss gently.

Serve.

Fusilli with Sausage and Spinach

Place the water in a saucepan over high heat.

When the water boils, add the pasta.

Cook for 12-15 minutes or until al dente.

Place a large skillet over high heat and add the sausage. Stir frequently and reduce the heat to medium, cooking the sausage slowly for about 10 minutes.

Add the onion and cook, stirring frequently, for about 10 minutes. Adjust the heat so that the onions cook slowly and turn a light brown.

Add the tarragon, stock, honey and mustard. Toss well.

Add the cooked pasta, reserving about 1/2 cup of the water the pasta was cooked in, and the spinach.

Cook for 1 minute, stirring frequently until the spinach is wilted.

While tossing, add 1/4 cup to 1/2 cup of the pasta water to the pasta to make a creamy sauce.

Serve immediately topped with the grated parmesan.

Fusilli with Bacon and Arugula

Place the water in a saucepan over high heat.

When the water boils, add the pasta.

Cook for 12-15 minutes or until al dente.

Place a large skillet over high heat and add the bacon. Stir frequently and reduce the heat to medium, cooking the bacon slowly for about 15 minutes or until lightly crisped.

Add the white parts of the green onion and the diced red pepper, then cook, stirring frequently, for about 3 minutes.

Add the arugula and cook for 1 minute, stirring frequently until the arugula is barely wilted.

Add the cooked pasta, reserving about 1/2 cup of the water the pasta was cooked in, and add the green tops of the green onions.

Toss well.

While tossing, add 1/4 cup to 1/2 cup of the pasta water to the pasta to make a creamy sauce.

Grate the Parmigiano over the pasta and serve immediately.

Cajun Shrimp Penne

Place the water in a large sauce pan over high heat.

When it boils add the penne and cook for about 15 minutes. Stir occasionally.

While the pasta is cooking place the sausage in a large skillet over medium high heat.

Cook for about 5 minutes until lightly browned.

Add the onion and cook for about 4 to 5 minutes. Toss frequently.

Add the celery and pepper and cook for about 3 minutes. Toss frequently.

Add the vegetable stock and cajun seasoning and simmer for about 5 minutes.

Add the shrimp and cook for about 3 minutes. Toss well, and when the shrimp is pink, remove from the heat.

Drain the pasta and add it to the shrimp with the goat cheese.

Toss frequently for about 1 minute or until the cheese is melted.

Serve.

Butternut and Sausage Stuffed Turkey Breast

Preheat the oven to 325F.

Cut the squash in half lengthwise. With a large spoon, scoop the seeds from the center of the squash and discard.

Place the squash halves cut side down in a large skillet. Roast for about 40 minutes, then place on a plate to cool.

When the squash is cool enough to handle, cut into large dice. (if you use acorn squash, do not remove the skin, if you use butternut squash, you will likely prefer it without the skin.)

Place 2 teaspoons of the olive oil in a large skillet over medium-high heat. Add the onions and saute for about 4 minutes, then add the mushrooms and continue cooking for another 4-5 minutes.

Add the sausage and continue sautéing for another 4 minutes.

Add the salt, sage, honey, vinegar, and pepper, stir thoroughly, and remove from heat. Cool on the counter for a few minutes, then add the diced squash, stir gently, and place in the refrigerator while prepping the turkey breast for stuffing.

Place a large skillet in the oven and bring the temperature to 375F.

When ready to stuff, place the turkey breast skin side down on a cutting board so that the two halves of the breast are in a butterfly pattern (vertical to you). Cover the breast with plastic wrap. Using the bottom of a small, heavy saucepan or the flat side of a meat mallet, pound the breast gently until it is uniformly about 1/2 inch thick.

Spread the cooled vegetable mixture evenly over the flattened turkey breast and pat down until uniformly thick. Fold each outer edge toward the center so that they slightly overlap to form a tube. Using cotton twine, truss the breast.
Place the remaining 1 teaspoon of olive oil in the preheated pan and place the trussed breast in the pan seam side down (skin side up).

Roast for 15 minutes at 375F, then reduce the heat to 325F and roast for an additional 35 minutes. Throughout the time the breast is cooking, baste the skin with the drippings from the pan about every 10 minutes.

Slice and serve.

Oven Roasted Chicken with Garlic and Ham

Place a casserole dish in the oven and preheat to 375°F.

When the oven is hot, add the olive oil to the casserole and swirl to coat the bottom of the pan.

Add the chicken thighs skin side down.

Roast for 10 minutes.

Add the garlic and ham to the pan.

Roast for 5 minutes.

Turn the chicken thighs over and add the sherry, chicken stock, salt, and paprika to the pan. Stir gently and return the pan to the oven.

Set the oven to broil and cook for 3 to 5 minutes until the chicken is brown.

Remove the pan from the oven and place the chicken on the serving plates.

Whisk the sauce in the bottom of the pan and serve on top of the chicken.

Coq au Vin

Place one teaspoon olive oil in a large sauce pan over medium heat.

Add the ham and cook until browned.

Add the remaining two teaspoons olive oil and the chicken thighs.

Cook for about 5 minutes on medium high. Stir occasionally.

When the chicken is browned, add the cognac or brandy and cook for about two minutes.

(If you are not using the cognac, deglaze the pan with 2 tablespoons of red wine.)

Add the salt, pepper, thyme and flour.

Stir well and cook for about 1 minute.

Add the wine, stock, tomato paste, bay leaves, mushrooms, onions, and potatoes.

Crush the garlic lightly and add to the pot.

Cover and simmer for 30 minutes. Stir occasionally.

Uncover and simmer for another 45 minutes.  Stir occasionally.

Remove the garlic clove and bay leaves before serving.