Nana’s Calzone
Nana’s Calzone is a delicious lunch or it can be served cold on a summer day. When I serve it warm, I top it with a bit of marinara sauce. All that is needed to complete the meal is a nice tossed salad.
INGREDIENTS
1 Pound Prosciutto
2 Pounds Ricotta Cheese
1 Cup Grated Parmesan Cheese
3 Eggs
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Olive Oil
1/2 Pound Cubed Mozzarella Cheese
1 Pound Pizza Dough (Store Bought or Homemade)
1 Cup Marinara Sauce
Preheat your oven to 350° F. In a large size bowl mix together the prosciutto, ricotta, Parmesan, eggs, salt and pepper. Set aside. Stretch the pizza dough to make a 12 to 14 inch round. Leave the dough slightly thick so that the filling will not ooze out. Put the dough on a lightly oiled pizza pan. Avoid the edges of the pan. Spoon the filling onto half of the pizza round and fold the other half of the dough over to form a large turnover. Press the edges tightly together, with your fingertips, until all of the dough is sealed. Moisten the top and sides of the calzone with olive oil by using the palm of your hand to spread it evenly. Cut a few slits in the middle of the calzone. Put some cubes of the mozzarella and a couple tablespoons full of marinara sauce in each of the slits. Use all of the cheese and sauce. Bake the calzone in the oven for 45 minutes until golden brown. I like to use the medium rack in the oven. Remove from the oven and let sit for 20 minutes. This will allow the cheese to set. Cut into slices and serve as a lunch dish or an appetizer. Top with more marinara sauce. As an appetizer serves 8 and as a main course serves 1 to 2.
Basic Pizza Dough
3/4 Cup Lukewarm Water
1 Package Dry Yeast
1/8 Teaspoon Sugar
3 Cups Unbleached Flour
1 Teaspoon Kosher Salt
1/4 Cup Olive Oil
Put the lukewarm water in a small bowl and sprinkle the yeast and sugar over it. Let stand in a warm and draft free place for 15 minutes until a foam forms on the top. Make sure that the water is NOT hot or it will kill the yeast. In a large bowl combine 1 cup of flour and the salt. Add the olive oil to the yeast mixture and pour the mixture into the bowl of flour. Slowly add the second cup of the flour. Stir with a wooden spoon. When the dough begins to pull away from the sides of the bowl turn it out onto a floured board. Gradually knead the rest of the flour into the dough until the dough is smooth and elastic. The dough should no longer be sticky. Depending on how moist your dough is will depend on how much flour you will need. Coat a medium bowl with olive oil and place the dough in it. Roll the dough to coat on all sides. Cover tightly with plastic wrap and set in a warm place for about an hour. The dough should double in size. To test if the dough has doubled gently press your fingers into it. If your fingers leave an impression then the dough is ready.
Garlic Grilled T-Bones
Skip the necktie gift because the way to Dad’s heart is with an unforgettable steak. Celebrate Father’s Day with a “fresh from the grill” steak that he can really sink his teeth into!
INGREDIENTS
15 Chopped Garlic Cloves
2 Tablespoons Olive Oil
1 Teaspoon Kosher Salt
4 T-Bone Steaks
1 Teaspoon Freshly Ground Pepper
Your T-bone steaks should be about 12 ounces each & 3/4 inches thick. In a small size bowl combine the chopped garlic, oil, salt and pepper. Rub the garlic mixture on both sides of the steaks. Prepare your grill and grill the steaks, covered, over a medium heat. Cook for 4 to 7 minutes per side depending on how rare you want them. You can also cook these steaks under your oven broiler 4 inches from the heat. Cook for 4 to 7 minutes. Remove from the heat and serve with a salad, baked potato or grilled romaine hearts. Serves 4
Classic Crème Brûlée
Crème Brûlée is also known as burnt cream, crema catalana or Trinity cream. Consisting of a rich custard base topped with a layer of hard caramel it is normally served cold. Crème Brûlée is traditionally flavored with vanilla, but it is sometimes flavored with lemon or orange zest. The earliest known Crème Brûlée appeared in François Massialot's cookbook written in 1691. Wherever Crème Brûlée got its start and whatever it is called I know one thing for sure I love this dessert.
INGREDIENTS
1 Quart Heavy Cream
1 Split & Scraped Vanilla Bean
1 Cup Vanilla Sugar (Divided)
6 Large Egg Yolks
2 Quarts Hot Water
Preheat your oven to 325° F. In a medium saucepan pour the cream and add the vanilla bean and its scraped contents. Cook over a medium high heat and bring it to a boil. Remove from the heat and cover with a lid. It will need to sit for 15 minutes. Take out the vanilla bean and either throw it away or save for another use. In a medium size bowl whisk together the egg yolks and 1/2 cup of the sugar. Make sure that the sugar and egg yolks are well blended and just begin to lighten in color. Add the cream a little bit at a time making sure to stir constantly. Pour into six 8 ounce ramekins. Put the ramekins into a large roasting pan. Pour the hot water into the roasting pan just until it hits halfway up the sides of the ramekins. Bake for 40 to 45 minutes just until the Crème Brûlée is set, but still a bit wobbly in the center. Remove the ramekins from the pan and put into the refrigerator for 3 hours. When you are ready to serve take out of the fridge at least 30 minutes before browning the sugar on the top. Take the left over 1/2 cup of vanilla sugar and divide equally among the 6 ramekins. Spread evenly on top. Using a torch melt the sugar to form a crispy top. If you do not have a torch then you can use the broiler. Before serving let the Crème Brûlée sit for 5 minutes. Serves 6
Organic Beer Can Chicken
I love cooking this chicken on a charcoal grill. You can use a gas grill or cook in the oven if you like. Cooking time should be between 1 to 2 hours depending on the size of your chicken and how hot your grill is. Be careful not to spill the HOT beer and burn yourself!
INGREDIENTS
1 Large Organic Whole Chicken
1/3 Cup Victoria’s Dry Rub or Your Favorite Spices
2 Fresh Limes
12 Garlic Cloves
4 Ounces Butter
1/2 Can of Beer
Wash and pat dry your whole chicken. Remove any giblets from the cavity. Pour out half of the contents the beer. You can drink it if you’re thirsty and don’t like to waste good beer! Place the chicken over the half full beer can that you placed in the rack. You can get these beer can chicken racks at hardware stores or online. These racks are about $5 in the hardware stores. Williams Sonoma has one for $30 which is a bit much I think. Stuff the neck cavity with the 12 garlic cloves so that you seal in the vapors. Slice two limes and squeeze the lime juice all over the skin. Mix your spices with the butter and smear all over the bird. Place on a prepared grill and cook, covered, for 1 to 2 hours.The juices should run clear. Remove from the grill and transfer to a serving platter. Let sit for 10 minutes and then serve. The one that I made last night was incredibly moist and full of flavor. Serves 4
If you cook in the oven place the chicken on the rack in a pie pan with a cup of water added to the pie pan. Cook at 350° F for 1 to 2 hours. Use a meat thermometer checking the thigh to make sure that the temperature reaches 180° F. When done use tongs and a long fork to carefully transfer the entire rack in its upright position to a serving platter. Let stand for 10 minutes. Carefully remove the chicken from the rack.
Grilled Veal Chops
I love a thick grilled veal chop. For many of us, veal is a special treat, because it tastes so good. Veal is one of the leanest meats to eat and has the highest amount of protein of all meats. Veal is an ideal protein compliment to health conscious eaters who don’t want to give up meat.
INGREDIENTS
4 Veal Chops (12 Ounces Each/1 Inch Thick)
1/3 Cup Olive Oil
6 Tablespoons Lemon Juice
5 Crushed Garlic Cloves
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
In a medium size bowl whisk together the olive oil, lemon juice, garlic cloves, salt and pepper. Arrange the veal chops in a glass baking dish. Pour the marinade over the chops and turn to coat. Let the chops marinate for 1 hour. Turn the chops over after 30 minutes so that both sides absorb the marinade. Prepare your barbecue to a medium high heat. Remove the chops from the marinade. Grill the chops for 6 minutes per side for medium-rare or until cooked to your desired doneness. Transfer the chops to a serving platter and serve with asparagus. Serves 4
Super Moist Chocolate Layer Cake
INGREDIENTS
1/2 Cup Softened Butter
2 Cups Sugar
5 Eggs (Room Temperature)
3 Tablespoons Vanilla Extract
4 Squares (1 Ounce Each) Melted & Cooled Unsweetened Chocolate
2 1/2 Cups Unbleached Flour
1 1/2 Teaspoons Baking Soda
1 Teaspoons Kosher Salt
1 1/2 Cups Buttermilk or Sour Milk
Preheat your oven to 325° F. In a large size bowl cream together the butter and sugar until light and fluffy. Add the eggs one at a time. Stir in the vanilla extract. Add the melted chocolate. In a separate bowl combine the flour, baking soda and salt. Add alternately to the batter along with the buttermilk. Grease and flour two 9 inch cake pans. Divide the batter evenly between the pans. Place in the oven and cook for 40 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from the oven and cool for 10 minutes in the pans. Remove from the pans and cool completely before frosting.
Chocolate Frosting:
1 Cup Softened Butter (2 Sticks)
8 Ounces Softened Cream Cheese
2 Tablespoons Vanilla Extract
3 Cups Powdered Sugar
2 Tablespoons Milk or Cream
3 Squares (1 Ounce Each) Melted & Cooled Unsweetened Chocolate
In a large size bowl combine the butter, cream cheese and vanilla. Beat until light and fluffy. Add the powdered sugar and beat at a low speed. Stir in the milk and melted chocolate. Beat until fluffy. Place one cake layer on a cake plate. Spread a thick layer of frosting. Place the second layer on top of the frosting and frost the top layer and sides. Serves 10
Homemade Ricotta
Homemade Ricotta sounds like a lot of work, I know, but trust me it is actually pretty darned easy. If you rinse the pot with cold water before pouring in the milk it will save you some serious cleanup. The reserved liquid whey can go into soups, stews and curries. It can also be used to cook pasta and rice. The liquid whey will keep in the refrigerator for up to 3 days.
INGREDIENTS
1 Gallon High Quality Organic Whole Milk
2 Teaspoons Kosher Salt
1/3 Cup Fresh Lemon Juice (Typically 1 Large Lemon)
You will need a large colander for this recipe. Line the colander with a layer of cheesecloth and place it over a large bowl (to save the whey). Wet the cheesecloth to hold it firmly in place. To make the ricotta you will need a large heavy pot. Rinse the pot with cold water before pouring in the milk. Bring the milk and salt to a gentle simmer over a medium high heat. Stir in the lemon juice and continue to simmer gently for 2 minutes. You want the curds to begin to form and float to the top. They will first look like spatters of white and then gather into soft clumps that look like little clouds. You will see the liquid begin to clear of cloudiness and the curds firming up, but not hard. This is when you need to scoop them out with a slotted spoon. Let the curds drain thoroughly in the colander. If the curds are very soft press gently to extract just a little of the moisture, but do not squeeze dry as you don’t want to dry out the cheese. Transfer your homemade ricotta to a large bowl. Cover and chill for 2 hours. Make 1 1/2 pounds.
Grilled Split Chicken
I love this recipe. It is so easy to make and absolutely delicious. Goes well with grilled zucchini.
INGREDIENTS
1 Cup Olive Oil
1 Cup Black Olive Tapenade
2 Sprigs Thyme
1 Tablespoon Freshly Ground Pepper
Split a while chicken in half. In a large size bowl combine the olive oil, tapenade, pepper and thyme. Take the split chicken pieces and soak both sides in the olive oil mixture. Keep the chicken in the olive oil mixture, marinating, for 2 to 4 hours or overnight. Cover and place in the refrigerator. Prepare your grill and remove the bowl of chicken. Let the chicken sit out for 15 to 20 minutes and throw away the olive oil marinade. Place on the grill and cook on each side for 20 minutes. Remove from the grill and transfer to a serving platter. Serves 2
Chicken Asiago Burgers
These burgers are absolutely EXCELLENT! A nice change of pace, but still satisfies the burger urge.
INGREDIENTS
2 Pounds Ground Chicken
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Garlic Powder
1 Tablespoon Olive Oil
1 Cup Grated Asiago Cheese
4 Hamburger Buns
Mix the ground chicken, salt, pepper, garlic powder, olive oil and Asiago cheese in a large size bowl. Form the mixture into 4 patties. Place the patties on a plate. Cover with plastic wrap and place in the refrigerator for 2 hours. Preheat your grill. When you are ready to grill the burgers remove from the fridge and let sit out for 10 minutes. You want to take the chill off of the meat before putting on the grill. Cook the burgers on the frill for 5 minutes on each side until well done. Place one burger on the bottom half of each bun. Garnish as you like. Serves 4
Grilled Flank Steak
Barbecue weekend is here! Here is a tried and true Grilled Flank Steak recipe. The key is the marinade so it takes a little planning ahead.
INGREDIENTS
2 Pounds Flank Steak
2 Chopped Garlic Cloves
1/2 Cup Soy Sauce
4 Tablespoons Fresh Lime Juice
4 Tablespoons Fresh Lemon Juice
2 Tablespoons Olive Oil
1 Tablespoon Toasted Sesame Oil
1 Tablespoon Hot Sauce
1 Tablespoon Kosher Salt
1 Tablespoon Brown Sugar
4 Chopped Shallots
In a large measuring cup or mixing bowl combine the garlic, soy sauce, lime juice, lemon juice, olive oil, toasted sesame oil, hot sauce, kosher salt, brown sugar and chopped shallots. Mix well. Place the steak in a large resealable plastic bag and pour the marinade in the bag over the steak. Press out the excess air and turn the bag around to get the steak coated. Refrigerate overnight turning the bag occasionally. To grill the steak Remove the steak from the refrigerator and remove from the bag. Place on a large plate and let sit for 45 minutes to room temperature. Prepare the grill to a medium hot fire. Grill the steak for 6 minutes on each side for medium rare. Remove from the grill and transfer to a cutting board. Let rest for 10 minutes. Thinly slice against the grain. Transfer to a serving platter. Serves 4
