Saturday, January 15, 2011
Weekly Recipes: January 15
Jalapeno Popper Pizza
This is delicious and can be made either with meat or vegetarian.
pizza dough, with 1/2 teaspoon of red pepper flakes added for each batch of it
1 cup ricotta cheese
6 cloves fresh garlic
2 cups shredded cheddar
2 cups shredded pepper jack cheese
pickled jalapeno slices
4 slices bacon, crumbled (optional)
Preheat the oven to 425˚ F, with a stone pan in the oven if you have one.
Mix the ricotta with two cloves of the garlic, minced, and set aside. Slice remaining garlic into thin slices.
Roll out dough into one large or two medium sized pizza skins. Put on a peel, sprinkled with semolina, or on a prepared pizza pan. Spread with the ricotta and garlic mixture. Sprinkle with the shredded cheese and cover with the sliced garlic and as many pickled jalapenos as you like. Sprinkle with the crumbled bacon, if using.
Transfer pizza to stone, or place pan in oven. Bake for 15 to 20 minutes or until done to your liking.
Chicken and Vegetable Cobbler
This is more a method than a recipe, but I will include the measurements I do use. This is a big amount, you can halve it, if you like, or make it in two pans and freeze the remaining meal for another time.
oil for frying chicken
1 cut up chicken, or about 4 pounds of chicken pieces
salt
freshly ground pepper
1/2 cup butter
2 large onions, diced
4 stalks of celery, sliced
4 carrots, scraped and sliced
2 medium rutabagas, peeled and diced
2 medium russet potatoes, peeled and diced
1/2 cup flour
8 cups chicken broth
2 - 3 teaspoons poultry seasoning of choice
zest of a lemon (or lemon pepper)
1 pound peas
biscuit dough subtracting 1/2 cup flour and adding 1 cup semolina or cornmeal and 1 teaspoon thyme
Preheat oven to 400 degrees F.
In a large frying pan with high sides, fry the chicken, that has been well seasoned with salt and pepper, on both sides, until browned and almost cooked through. Remove from the pan and place in a large baking pan. Add butter to the pan and melt, scraping up any brown bits from the chicken. Put vegetables in the pan and cook until onion is translucent. Sprinkle with flour and cook a minute or two, then slowly add chicken broth, whisking, to make a gravy. Season with poultry seasoning, salt, pepper and lemon zest and allow to simmer just until rutabaga is no longer crunchy. Add peas at the end.
Pour this mixture over the chicken. Cover with biscuit rounds made out of the dough, like cobbles. Bake, uncovered, for 25 - 30 minutes, or until the biscuits are completely cooked and slightly browned.
This is delicious and can be made either with meat or vegetarian.
pizza dough, with 1/2 teaspoon of red pepper flakes added for each batch of it
1 cup ricotta cheese
6 cloves fresh garlic
2 cups shredded cheddar
2 cups shredded pepper jack cheese
pickled jalapeno slices
4 slices bacon, crumbled (optional)
Preheat the oven to 425˚ F, with a stone pan in the oven if you have one.
Mix the ricotta with two cloves of the garlic, minced, and set aside. Slice remaining garlic into thin slices.
Roll out dough into one large or two medium sized pizza skins. Put on a peel, sprinkled with semolina, or on a prepared pizza pan. Spread with the ricotta and garlic mixture. Sprinkle with the shredded cheese and cover with the sliced garlic and as many pickled jalapenos as you like. Sprinkle with the crumbled bacon, if using.
Transfer pizza to stone, or place pan in oven. Bake for 15 to 20 minutes or until done to your liking.
Chicken and Vegetable Cobbler
This is more a method than a recipe, but I will include the measurements I do use. This is a big amount, you can halve it, if you like, or make it in two pans and freeze the remaining meal for another time.
oil for frying chicken
1 cut up chicken, or about 4 pounds of chicken pieces
salt
freshly ground pepper
1/2 cup butter
2 large onions, diced
4 stalks of celery, sliced
4 carrots, scraped and sliced
2 medium rutabagas, peeled and diced
2 medium russet potatoes, peeled and diced
1/2 cup flour
8 cups chicken broth
2 - 3 teaspoons poultry seasoning of choice
zest of a lemon (or lemon pepper)
1 pound peas
biscuit dough subtracting 1/2 cup flour and adding 1 cup semolina or cornmeal and 1 teaspoon thyme
Preheat oven to 400 degrees F.
In a large frying pan with high sides, fry the chicken, that has been well seasoned with salt and pepper, on both sides, until browned and almost cooked through. Remove from the pan and place in a large baking pan. Add butter to the pan and melt, scraping up any brown bits from the chicken. Put vegetables in the pan and cook until onion is translucent. Sprinkle with flour and cook a minute or two, then slowly add chicken broth, whisking, to make a gravy. Season with poultry seasoning, salt, pepper and lemon zest and allow to simmer just until rutabaga is no longer crunchy. Add peas at the end.
Pour this mixture over the chicken. Cover with biscuit rounds made out of the dough, like cobbles. Bake, uncovered, for 25 - 30 minutes, or until the biscuits are completely cooked and slightly browned.
Labels: Recipes, Tales from the Kitchen
