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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.