Recipes
Calzones 101
Given
the sauce and ricotta, I'd be making my calzone or pizza this week
using those two and adding fresh greens (and maybe some local pepperoni
or sausage!). In case you decide to go the calzone route, there is some
technique that you might find helpful...(From the PreparedPantry.com)
Keep the following principles in mind as you build your calzones:
1. For the filling, simple combinations really do work best. Less is truly better.
2.
Calzones take longer to cook than pizza and require a lower temperature
in order to crisp the crust and to penetrate the filling. They
generally take 15 to 20 minutes to bake at 400 degrees.
3. Smaller is better. Make calzones that are 6 to 12 inches long.
Most calzones are made in the traditional half-moon shape that is
achieved by rolling or pressing out the dough ball into a circle. The
filling is mounded into the bottom half of the circle and the top part
is folded over and crimped by hand or with a fork.
Here are the steps to making a perfect calzone:
1.
Roll out a small dough ball (about 8 ounces) into a round 1/4 inch
thick. The gluten in the dough may try to make the dough spring back
into shape. It’s often easier to roll the dough partially, let it sit
for a few minutes to relax, and then roll the dough again. Try to roll
the dough uniformly. Thin spots lead to leaks.
2.
Place a small handful of mozzarella on the lower half of the circle. On
top of the cheese, place about three quarters of a cup of filling
materials. On top of the filling, add 1/2 to 2/3 cup ricotta. Thick,
creamy ricotta—not low-fat—works best. Season with salt and pepper and
sprinkle with parmesan. (Of course, you can vary the filling ingredients
greatly. Often an egg is mixed with the ricotta to make the filling
less runny.)
3.
Fold the top of the calzone crust over the bottom into the traditional
half-moon shape. Seal the edges by crimping them with a fork. Be sure to
press firmly enough to seal the edges and keep the fillings from
leaking. Use the edge of a knife or fork to shape the crust edge into a
uniform border.
4.
Just before baking, brush the crust with an egg white wash or olive
oil.An egg white wash will give the calzones a satinyfinish. Olive oil
will make the crust browner and crisper. If you brush with olive oil
before baking,brush the crust again with olive oil immediately after
coming from the oven. The second brushing will add sheen and flavor to
the crust.
5.
Bake the calzones on a dark pan on the lowest shelf of the oven to
provide enough bottom heat to bake the bottom crust. Better yet, place
the pan directly on a preheated baking stone. (If you are using a
rectangular pan, a rectangular baking stone works best.)
Butternut Squash and Ricotta Gnocchi
Adapted from a recipe by Biba Caggiano
Yields 4 servings
Squash puree
1 egg, lightly beaten
1 c. whole-milk ricotta, drained
¾ c. grated parmesan cheese
1 tsp. freshly grated nutmeg
2 tsp. kosher salt, plus 1 Tbsp. for boiling gnocchi
1 1/3 to 1 2/3 c. all-purpose flour, plus more for dusting
This
recipe begins with roasting whole squash in the oven. If using your
squash puree, you can skip this step. But your squash puree will want
to be thicker, so place in a saucepan and cook over medium heat,
stirring constantly, until liquid evaporates somewhat and puree
thickens. Measure 2 packed cups squash puree, and chill in the
refrigerator.
In
a large bowl, mix the squash, egg, ricotta, parmesan, nutmeg and 2
teaspoons salt with a wooden spoon. Gradually fold in 1 1/3 cups flour,
taking care not to overwork the dough. Turn out the dough onto a lightly
floured work surface, and, using your hands, gently knead the dough,
adding up to 1/3 cup more flour if the dough sticks too much to your
hands and to the work surface. Lightly sprinkle the dough with flour,
and place in a bowl. Cover the bowl with a dishtowel, and refrigerate
for 1 to 2 hours.
To
form gnocchi, tear off a piece of dough about the size of your fist,
returning the remaining dough to the refrigerator while you work. Flour
your hands and the work surface lightly. Using a gentle back-and-forth
motion, roll out the piece of dough into a rope about the thickness of
your pointer finger. Cut the rope into 1-inch pieces. Using a floured
gnocchi board or a fork, lightly press with your thumb and roll the
gnocchi to form ridges. Repeat with the remaining dough until all the
gnocchi have been formed. Transfer gnocchi to a lightly floured baking
sheet, keeping them in a single layer. Chill the gnocchi in the
refrigerator while you boil the pot of water.
Bring
a large pot of water and 1 Tbsp. of salt to a boil. Add the gnocchi in
batches, and cook until they float to the surface. Let cook for an extra
30 seconds, and then remove them from the pot with a slotted spoon.
Drain off any excess water, and add the gnocchi to the sauce of your
choice.
Walnut Cream Sauce
4 Tbsp. butter
1 c. chopped walnuts
2 cloves garlic, crushed
½ c. heavy cream
¼ c. grated parmesan cheese
kosher salt and freshly ground black pepper to taste
While
waiting for the water to come to a boil, melt butter in a large skillet
over medium heat. Add the walnuts and sauté 5 minutes, stirring
frequently. Add the garlic and sauté 1 minute, until fragrant. Add the
cream and stir to combine. Simmer for a few minutes, just until sauce
slightly thickens. Transfer the gnocchi to the pan with the sauce, and
season with parmesan, salt and pepper; toss to coat. Serve immediately.
Sage Butter Sauce
Adapted from a recipe by Biba Caggiano
4 Tbsp. butter
10 fresh sage leaves, chiffonade
1/3 c. grated parmesan cheese, plus more for serving
kosher salt and freshly ground black pepper to taste
While
the gnocchi cook, melt butter in a large skillet over medium heat. Once
the butter foams, add sage, and stir 1 minute. Transfer the gnocchi to
the pan with the sauce, and season with parmesan, salt and pepper; toss
to coat. Serve immediately.
Beef & Cabbage Stir-Fry with Peanut Sauce
In
an effort to keep the cabbage recipes coming, this week I have pulled
this one for you adapted from one in Eating Well. Subtly sweet peanut
sauce blends deliciously with beef, cabbage and carrot sauté. You could
add your frozen broccoli to this recipe if that's still in the
freezer. If you like more spice, add a few dashes of hot sauce or
sarachi. Or add a bit of soy or fish sauce for a bit more depth of
flavor. Serve with udon noodles.
1/4 cup smooth natural peanut butter
1/3 cup orange juice
3 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
4 teaspoons sunflower or canola oil, divided
3 cloves garlic, minced
1/2 to 1 pound sirloin steak, trimmed and thinly sliced (see Tip)
1 small head green cabbage, thinly sliced
2-5 tablespoons water
2 medium carrots, grated
1/4 cup chopped unsalted roasted peanuts, (optional)
Whisk peanut butter, orange juice, soy sauce, vinegar and sugar in a medium bowl until smooth.
Heat 2 teaspoons oil in a wok or large skillet over medium-high heat.
Add garlic and cook, stirring, until fragrant, 30 seconds. Add steak and
cook, stirring, until browned and barely pink in the middle, 2 to 4
minutes. Transfer to a bowl.
Reduce
heat to medium. Swirl in the remaining 2 teaspoons oil. Add cabbage and
2 tablespoons water; cook, stirring, until beginning to wilt, 3 to 5
minutes. Add carrots (and more water if necessary to prevent sticking or
burning) and cook, stirring, until just tender, about 3 minutes more.
Return the steak and any accumulated juices to the pan, then pour in the
peanut sauce and toss to combine. Serve sprinkled with peanuts (if
using).
Cabbage Parcels with Squash Ricotta Sauce
Softened
cabbage leaves are filled with a savory mixture of sauteed onions,
garlic, carrots, corn, potatoes and cheddar and then parcels are baked
in the oven and topped with a squash puree/ricotta sauce.
1 onion, chopped
2 cloves garlic, crushed
1 1/2 cup finely shredded cabbage
1 carrot, grated
1 cup corn kernels
3 large potatoes, cooked and mashed
1 Tbsp chopped fresh parsley
1/4 oz reduced-fat cheddar cheese, grated
6 cabbage leaves
1 cup winter squash puree
1 onion, chopped (extra)
1 1/2 cup water
8 3/4 oz ricotta cheese
1 Tbsp chopped fresh parsley, for sprinkling (extra)
Preheat oven to 375ºF.
In
a non-stick skillet sauté one of the chopped onions and garlic. Add
shredded cabbage, carrot and corn and cook for a further 2 to 3 minutes.
Remove from heat and stir through potatoes, parsley and cheddar cheese.
Immerse
the cabbage leaves in boiling water for 30 seconds then refresh in cold
water. Fill cabbage leaves with mixture. Roll up firmly and place in an
oven-proof dish.
Place
the extra chopped onion in a saucepan and simmer until softened. Add
the squash puree and bring to a simmer. Add salt & pepper to
taste. Fold in ricotta and pour over cabbage parcels.
Sprinkle with extra parsley and bake at 375ºF for 25 to 30 minutes.
Apple/Ricotta Coffee Cake
Cake
1 3/4 c all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c butter — at room temperature
1 c granulated sugar
1 tsp vanilla
2 ea eggs
1 c ricotta cheese
Streusel/Filling
2 ea cooking apples — peeled, cored, and diced
2/3 c brown sugar, packed
1/2 c all-purpose flour
1/2 c quick cooking oats
1/2 tsp ground cinnamon
1/4 tsp salt
6 tbsps butter — cut into small pieces
1/2 c pecan pieces
Heat oven to 350F. Grease a 9″ springform pan with butter and dust with flour.
Streusel/Filling
Peel and dice apples (about 1/2″ dice) and toss with lemon juice. Set aside.
Place remaining streusel ingredients (except pecans) in a food
processor. Add butter. Pulse about 10 times then process for 5 to 10
seconds until there are no visible lumps of fat.
Cake
Mix together 1 3/4 cups flour, baking powder, soda and salt in a medium bowl.
Using an electric hand mixer or the paddle attachment on a stand mixer
beat 1/2 cup butter for about 30 seconds, then beat in granulated sugar
and vanilla. Add eggs, one at a time, beating well after each addition.
Alternately add flour mixture and ricotta cheese to batter. Mix on low
speed after each addition until combined. Note: this batter will be
rather thick and stiff.
Spread
1/2 of the batter into the bottom of the pan. Sprinkle with 1/2 of the
filling mixture and then the diced apples. Spoon remaining batter over
apples. It will not spread smoothly so be gentle and use dollops of
batter. Sprinkle with remaining topping and nuts.
Bake 45-50 minutes more or until a wooden toothpick inserted in the center comes out clean. Cool at least 1 hour on a wire rack.
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Our
chickens live a charmed chicken existence roaming the fields and eating
endless green forage to their hearts delight. Earlier, when they are
too young yet to go outside, they are the happy recipients of lots of
the veggie greens that come from the washhouse.
and MacIntosh that have been long grown in the Northeast. The shiny red
Empire apple has a sweet-tart taste that is ideal for fresh eating and
salads but also great for sauce, baking, pies and freezing. 
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