Category: Main Dish

Posted on » by Dana & Nancy » Theme:

Pete’s Pizza Dough

I got this recipe from my future brother-in-law’s father. After talking with Michael, we only used 1 packet of yeast.

From Pete:
This recipe is an adaptation from a pizza recipe we took from Romanogli’s Table receipe book when were at Fort Devens many years ago

I’ve tweaked it over the years to our taste

Basic receipe

1 Large Bowl – The dough will rise in here

5 cups UNBLEACHED all purpose Flour

2 Cups warm water

2 packets Yeast (Dry Yeast)

2 Teaspoon salt

EVOO (Extra Virgin Olive Oil) about 2 Tablespoons

Directions:
In the large bowl add the EVOO

On the table place the 5 Cups of Flour and make a small well in the middle – you will be slowly adding the yeast water in here

In the WARM (not HOT) water dissolve the yeast make the water about skin temp as anything hotter will kill the yeast

slowly pour some yeast water into the well of flour and using a fork mix the water and flour, add more water mix with the fork. As you mix with the fork make the well larger. When the water is all gone into the flour you’ll have a slurry type paste and more flour left.

Roll up your sleeves, flour your hands well and mix the remainng flour into the slurry by hand. As it starts to come together add the SALTS and continue kneading the dough with the heel of your hand, pushing away from you and rolling it back on top of itself

Keep kneading the dough until the flour is all gone. It should be smooth and not sticky you should be able to push your finger in it and it will slightly rebound. If the dough is sticky add more flour and continue kneading

Once you get the right consistency plop the ball of dough in the bowl and coat it the olive oil that should already be in the bottom

Put a dish cloth on top bowl and move it to a warm (not hot) place to rise – let rise for an hour – if you did nt kill the yeast with the warm water it should double in size

Once the rising is done knock down the dough and break off a piece and work it on to your pizza plate for cooking. Turn the plate and work the dough from the center out trying to keep the thickness consistent from center to edge. I use alot of different pans but for first timers a glass pyrex works best coated with non slick or crisco

The size you tear off will determine whether the pie is thin crust or thick crust

once you get it to size on the cooking platter splash some more olive oil on the dough and use your hands to coat the dough

Put on your toppings and cook at 400- 425 turning every 5 minutes till done to your likeness

Posted on » by Ashley » Theme:

Zen Temple Dumplings

Zen Temple Dumplings
Cooking Light April 2007

“Zen” refers to a style of Buddhism (most Buddhists are vegetarian), and this dish is representative of what Zen Buddhist monks might eat at temples throughout Japan–hence the temple reference in the recipe title. Asparagus and green onions give these dumplings a lovely green hue. Enjoy them as an appetizer or a main course with a side of vegetables or tofu. The dumplings can be prepared up to a month in advance: Place uncooked dumplings on a baking sheet and freeze; store in zip-top freezer bags. To serve, steam the frozen dumplings for about 10 minutes or until the wonton wrappers are translucent.

Yield 9 servings (serving size: 4 dumplings and 2 teaspoons sauce)

Dumplings:
1 1/2 teaspoons coarsely chopped peeled fresh ginger
2 garlic cloves, peeled
1 cup (2-inch) slices asparagus (about 1/2 pound)
1/4 cup (1-inch) pieces green onions
1 (8-ounce) can whole water chestnuts, drained and coarsely chopped
1 (8-ounce) package mushrooms, stems removed
2 teaspoons dark sesame oil
1 1/2 teaspoons low-sodium soy sauce
1/4 teaspoon kosher salt
36 wonton wrappers
Cooking spray

Sauce:
1/3 cup low-sodium soy sauce
1 tablespoon minced green onions
2 tablespoons rice vinegar
2 teaspoons dark sesame oil

To prepare dumplings, drop ginger and garlic through food chute with food processor on; process until minced. Add the asparagus, 1/4 cup green onion pieces, and water chestnuts; pulse 4 times or until chopped. Add mushrooms, 2 teaspoons sesame oil, 1 1/2 teaspoons soy sauce, and 1/4 teaspoon salt; pulse 4 times or until mixture is finely chopped.

Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon about 2 teaspoons mushroom mixture in the center of wrapper. Moisten edges of wrapper with water. Bring 2 opposite corners together. Press edges together with fingertips to seal, forming a triangle. Place on a baking sheet coated with cooking spray while assembling; lightly cover with a towel or plastic wrap. Repeat procedure with remaining wonton wrappers and mushroom mixture.

Add water to a Dutch oven to a depth of 1 inch; bring to a boil. Coat a metal vegetable steamer with cooking spray. Arrange 9 dumplings in steamer, slightly overlapping. Steam dumplings, covered, 8 minutes or until tender. Remove dumplings from steamer; cover and keep warm. Repeat procedure with remaining dumplings.

To prepare sauce, combine 1/3 cup soy sauce and remaining ingredients. Drizzle over dumplings.

Nutritional Information
Calories: 138 (18% from fat)
Fat: 2.7g (sat 0.4g,mono 0.9g,poly 1.1g)
Protein: 5.2g
Carbohydrate: 23.7g
Fiber: 2.3g
Cholesterol: 3mg
Iron: 2.1mg
Sodium: 585mg
Calcium: 28mg

Posted on » by Dana & Nancy » Theme:

Salmon in Pastry Sacks

From Rachelrayshow.com

Ingredients:
2 tablespoons extra virgin olive oil, divided
4 salmon fillets, skin removed
Salt and ground black pepper
1/2 pound button mushrooms, thinly sliced
1 leek, thinly sliced and washed thoroughly
Salt and ground black pepper
2 tablespoons chopped fresh tarragon leaves
3/4 cup heavy cream
1 tablespoon Dijon mustard
2 sheets puff pastry dough, defrosted in the fridge if frozen
Flour, as needed for rolling out
1 egg, lightly beaten with a splash of water

Preparation:
Preheat oven to 400ºF.
Place a large skillet over medium-high heat with 1 turns of the pan of EVOO, about 1 tablespoons. Season the fish with salt and pepper, and sear in the hot pan until golden brown. Remove and reserve.

Return the pan to medium-high heat and add 1 more turn of the pan of EVOO, about 1 tablespoon. Season the fish with salt and pepper, and sear fish a minute on each side. Remove and reserve. Add 1 more turn of the pan of EVOO, about 1 tablespoon. Add the mushrooms and leeks to the pan, and cook until tender, 6-7 minutes. Season mushrooms with salt and pepper then add tarragon, cream and Dijon to the skillet. Bring up to a bubble, then reduce the heat to medium and simmer until thickened, 3 minutes. Remove from the heat and let cool.
Roll the puff pastry out with a little flour on a large work area. Quarter a large sheet or halve 2 smaller sheets. Line a baking sheet with parchment paper and arrange the rectangles of dough on it. Divide the mushroom cream sauce between rectangles of dough, make a small pile in the middle of the sheet. Place a piece of seared fish on top of the sauce and fold the edges of the dough up around the fillet. Trim excess dough. Use egg wash to secure seam then place seam side down on baking sheet. Cut a few slits in the top of each pastry parcel. Brush them with the beaten egg and transfer to the oven. Bake until the pastry is puffed and golden, about 20 minutes.

Yield: 4 servings