3/4 lb. mozzarella cheese, sliced (cheddar ou autre fromage)
1 pound Italian sweet or hot sausage, cooked and sliced; or about 3 cups of the sautéed vegetables of your choice
28-ounce can plum tomatoes, lightly crushed; or 28-ounce can diced or chopped tomatoes
2 to 4 garlic cloves, peeled and minced, optional
1 tablespoon sugar, optional
1 to 2 teaspoons Pizza Seasoning or mixed dried Italian herbs (oregano, basil, rosemary), to taste
1 cup freshly grated Parmesan or Asiago cheese
2 tablespoons olive oil, to drizzle on top
To make the crust: Mix the dough ingredients, and knead — by hand, mixer, or bread machine — to make a smooth crust. This will take about 7 minutes at medium-low speed in a stand mixer.
Place the dough in a lightly oiled bowl or 8-cup measure (which makes it easy to track its rise), cover, and let rise till very puffy, about 60 minutes.
While the dough is rising, ready your 14″ deep-dish pizza pan. Grease it with non-stick vegetable oil spray, then pour in 3 to 4 tablespoons olive oil, tilting it to cover the bottom of the pan, and partway up the sides.
Stretch the dough to make as large a circle as you can. You can do this on a lightly oiled baking mat, if you choose; or simply stretch the dough in your hands.
Lay the dough in the pan, and stretch it towards the edges till it starts to shrink back. Cover, and let it rest for 15 minutes. Start preheating the oven to 425°F while the dough rests.
Stretch the dough to cover the bottom of the pan, then gently push it up the sides of the pan. The olive oil may ooze over the edge of the crust; that’s OK. Let the crust rest for 15 minutes or so, as your oven comes up to 425°F.
Bake the crust for 10 minutes, until it’s set and barely beginning to brown. While it’s baking, prepare the filling.
Drain the tomatoes thoroughly. Combine them with the Pizza Seasoning or herbs, and the garlic and sugar (if you’re using them). Add salt to taste; you probably won’t need any additional salt if you’ve used the Pizza Seasoning.
Cover the bottom of the crust with the sliced mozzarella, fanning it into the crust. Add the sausage (or sautéed vegetables), then the tomato mixture.
Sprinkle with the grated Parmesan, and drizzle with the olive oil.
Bake the pizza for about 25 minutes, or until the filling is bubbly and the topping is golden brown. Remove it from the oven, and carefully lift it out of the pan onto a rack. A giant spatula is a help here. Allow the pizza to cool for about 15 minutes (or longer, for less oozing) before cutting and serving.
4 finger-length dried red chilies (such as chile de arbol), seeded and cut into halves quelques graines de piment oiseau
½ cup roasted cashew nuts
8 ounces boneless (3 à 4 poitrines), skinless chicken breast, cut into thin pieces (about one large chicken breast – hold your knife at an angle and slice against the grain to get the thinnest pieces possible)
1 green onion, cut into 1” lengths
Whisk all of the sauce ingredients together in a small bowl and set aside.
Heat the oil in a wok or large frying pan for 5 minutes over medium-high heat. Once the oil is hot enough to produce a sizzle when a drop of water hits it, add in all of the cashew nuts. Fry the cashews until they turn light brown, just a few minutes. Remove them from the oil with a slotted spoon and set them on a paper towel to rest.
Add the garlic, onion, and dried red chilies to the oil. Stir-fry for 3-5 minutes or until you can start to smell the spicy aroma of the chilies.
Add in the chicken and continue to stir-fry until the chicken turns opaque and is cooked through (about 4-5 minutes).
Return the cashews to the pan and toss to distribute around the pan.
Add the sauce to the wok and toss all of the ingredients to coat them well.
Turn off the heat and add in the chopped scallions.
1/2 to 1 teaspoon coarsely ground black pepper, to taste
2 2/3 1 1/3 cups uncooked orzo, ditalini, or other small, roundish pasta
To make the meatballs, combine the bread, egg, milk, and salt, stirring till everything is well moistened. Allow to sit for about 10 minutes to soften.
Add the ground meat, onion, cheese, and herbs. Mix gently till thoroughly combined.
Shape tiny meatballs, (about 1″ diameter or less). Using a level teaspoon scoop (which volume-wise is actually 2 level measuring teaspoons) makes about the right size. Place the meatballs on a parchment-lined or lightly greased cookie sheet, and refrigerate them while you prepare the soup.
Get out a large pot, at least 6-quart capacity. Pour the olive oil into the bottom of the pot, and add the onions and carrots. Sauté, stirring frequently, until the onions are translucent and beginning to brown, about 10 minutes. Add the garlic, and cook for another couple of minutes.
Add the broth and herbs, bring to a simmer, and cook gently for 10 minutes.
Add the frozen chopped spinach, and simmer for 15 to 20 minutes, total; the soup will take awhile to come back to a simmer, due to the frozen spinach. Help it along by breaking it up with a fork as it cooks.
Gently drop the meatballs into the soup. Simmer the soup for 30 minutes or so, then stir in the pasta, cooking till it’s al dente. For orzo, this will take about 8 minutes or so.
Ajouter les épinards frais hachés, laisser cuire 1 à 2 minutes.
Add salt and pepper to taste; using reduced-salt canned chicken broth, we added 1 teaspoon salt; and 1 teaspoon coarsely ground black pepper.
Serve the soup garnished with freshly grated Parmesan or Asiago cheese.
Donne : 2 abaisses de 23 à 25 cm (9 à 10 po). (1 gros pâté dans l’assiette Arthur Quentin)
Technique à la main
Dans un grand bol, mélanger la farine et le sel.
Incorporer le beurre dans la farine à l’aide d’un coupe-pâte ou de deux couteaux afin d’obtenir une texture granuleuse où l’on distingue de petits morceaux de beurre de la grosseur de petits pois.
Ajouter l’eau graduellement en soulevant et en tournant le mélange à l’aide d’une spatule pour éviter qu’une partie ne devienne plus mouillée qu’une autre. Ajouter de l’eau au besoin, une cuillérée à la fois, juste assez pour que le mélange se tienne lorsqu’on le presse entre les doigts.
Former deux disques.
Envelopper de pellicule de plastique et réfrigérer la pâte au moins 30 minutes.
Abaisser la pâte sur un plan de travail fariné ou entre deux feuilles de papier parchemin jusqu’à une épaisseur de 3 à 4 mm (1/8 po). Utiliser la pâte pour faire une tarte à deux croûtes ou pour foncer 2 plats à tarte de 23 à 25 cm (9 à 10 po).
a sprinkle or two sea salt and freshly ground pepper
Remove the stalks from the top of the fennel bulb. Cut the head in half through the core. Carefully trim out the woody core and then slice the remaining bulb as thinly as possible. Alternatively, shred it through the large holes of a box grater.
Whisk the lemon zest and juice, honey, olive oil and salt and pepper together in a nice salad bowl. Toss with the fennel and then grab some forks!