Game Night Snacks: Pepperoni and Cheese Swirl Rolls

17 May

I had some pizza dough in the fridge recently that I needed to use and it got me thinking about creating a savory version of the Cinnamon Rosettes on this blog. The Stanley Cup Playoffs are also going on and the Pens are in the Eastern Conference Finals, so I’ve also got stadium snacks, bar food, and Pittsburgh on the brain. That led me to one natural conclusion. Let’s flip the script for…

Pepperoni and Cheese Swirl Rolls

Ingredients

  • 1 lb. pizza dough, homemade or store-bought. Recipe here!
  • 12-15 slices pepperoni
  • 4 oz. shredded mozzarella cheese
  • 1 oz. pecorino romano cheese
  • 3 tbsp. butter
  • ½ tsp dried thyme
  • ½ tsp. dried basil
  • ½ tsp. dried oregano
  • ½ tsp. garlic powder
  • Optional: ¼ tsp. cayenne pepper

Method

Preheat an oven to 350 degrees F. Grease a 12-cup muffin tin.

Roll out the pizza dough into a rectangle about 12 x 15 in.

Melt the butter with the herbs and spices, and then brush onto the pizza dough, leaving a small seam at the bottom.

Layer on the mozzarella cheese and most of the pecorino romano cheese (reserve some for the tops of the rolls).

Add a layer of pepperoni.

Roll the pizza dough toward you slowly, jellyroll style, and pinch the edges together to seal.

Place the roll seam side down on a cutting board and slice into 12 equal pieces.

Put each roll into a muffin tin cup and then sprinkle additional pecorino romano cheese on top.

Bake 25-27 minutes or until golden brown on top. Move the rolls to a wire cooling rack and serve warm with marinara sauce for dipping.

These are really delicious the day they are made, but they also reheat well. Just put them back in a 350 degree oven for 5-7 minutes.

Ciao for now (and let’s go Pens!),

Neen

Cure for a Cold Snap: Curried Butternut Squash and Apple Soup

13 May

Howdy readers, I’m back. It’s been an interesting few months to say the very least, but needless to say I wasn’t doing as much cooking as I do normally. And when I was cooking, I was feeling stuck in a little bit of a rut. Not as if there aren’t endless sources of inspiration in books and online, I just wasn’t in that head space. It was hard to be out of the groove, but as I’ve started feeling more like myself, getting back into the kitchen and just experimenting has made me really happy again.

I’ve been on a soup and stew kick this week. That might seem like a little bit of a head-scratcher for this time of year, but if you were in Arlington this week, it’s been in the 50s, overcast, and rainy. So my local friends might understand why I’ve wanted nothing but warming foods.

This soup is spicy-sweet, creamy, and really delicious. It can also be made vegan if you swap out the chicken stock for vegetable stock or even water with a stick of kombu in it. Let’s have at it!

Curried Butternut Squash and Apple Soup

Ingredients

  • 1 lb butternut squash, cubed
  • 1 apple, cored and cubed
  • 1 red onion, diced
  • 3-4 cups unsalted chicken stock or broth
  • ½ cup whole or light coconut milk
  • 2 tbsp. olive oil
  • 1 tbsp. curry powder
  • 1 tsp. salt (less or more to taste)
  • ½ tsp. cayenne pepper (less or more to taste)
  • ½ tsp. toasted ground coriander
  • Optional: Toasted, salted pistachios

Method

Heat the olive oil in a deep, straight-sided saute pan over medium heat. Add the onions and cook until soft and a bit sweet.

Add the chopped apple, squash, and spices to the pan and cook everything over medium heat for 5-7 minutes or until the squash and apples begin to cook down and release liquid.

Add enough broth to the pan to cover the vegetables and fruit, then turn the heat to high and bring to a boil. Then reduce the heat back to medium and allow the soup to simmer, uncovered, until the squash is tender. The liquid will also start to reduce.

Using a traditional or immersion blender, puree the soup. If using a countertop blender, you may need to do so in batches to keep the hot liquid in check. Once the soup is pureed, add the coconut milk and blend it in. Check the seasoning, add salt and pepper as needed, and then blend again.

Serve hot with the toasted pistachio garnish and enjoy!

Hopefully I’ll be back a little more quickly this time. There’s a lot I know I’ll want to make once the farm markets are back in full swing for the summer, so keep your eyes peeled for new recipes. Until then…

Ciao for now,

Neen

Rainbow Layer Cake

5 Feb

I was too busy celebrating my 1000th day of sobriety to publish this yesterday!

I spent the day cooking, teaching, playing a bunch of games with a handful of friends, laughing all night, and made a pretty awesome cake too.

Here today is the brand new version of a rainbow cake I originally made last year, but I re-wrote the recipe yesterday to simplify a cake that still has a lot of steps but is definitely easier now. This was a special cake for a special day, and there’s nothing quite like cutting into it and seeing the rainbow of layers inside.

Rainbow Layer Cake

Cake

  • 2½ cups white granulated sugar
  • 4 oz. butter, softened
  • 3 whole eggs
  • 1 tablespoon vanilla extract
  • 1 ¼ cups whole milk
  • 3 cups all purpose flour
  • Zest of one lemon
  • 1 tbsp. baking powder
  • ½ tsp. kosher salt
  • Food coloring (I used Americolor Gels) in red, yellow, orange, green, blue, and purple

Frosting

  • 8 oz. butter, softened
  • 8 oz. cream cheese, softened
  • 6 cups powdered sugar
  • 1 tbsp. vanilla extract
  • ½ tsp. almond extract

 

Preheat the oven to 325 degrees F. Butter and flour (or line with parchment) six 9 in. pans. I only have three pans, so I baked in two batches.

Combine the butter and sugar and beat until light and fluffy. Then beat in the eggs, one at a time, mixing well between additions. Add the vanilla extract.

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In a separate bowl, mix together the flour, salt, lemon zest, and baking powder.

Slowly alternate adding the flour and milk to the wet ingredients and mix until well-combined.

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Weigh the batter and then divide it evenly into 6 bowls (my batter weighed approx. 9.5 oz per layer).

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Mix the food coloring in the bowls so that you have a bowl of each red, yellow, orange, green, blue, and purple.

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Pour the batter into the prepared pans and smooth with an offset spatula. Bake for approximately 13-15 minutes.

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Cool layers completely before frosting.

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To prepare the frosting, whip the butter and cream cheese until smooth, then add powdered sugar slowly and whip until light and fluffy. Add the vanilla and almond extracts and mix well.

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Stack the layers and put a thin layer of the frosting between them.

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Then ice and decorate the cake as desired using the remaining frosting.

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Pretty on the outside…

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…but suuuuuper cool inside.

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Thanks for letting me share part of my celebration with you. Maybe I’ll make an even crazier one for 2000 days!

Ciao for now,

Neen

Under Pressure: Mushroom and Romano Risotto  

10 Jan

Happy New Year, readers! As it always does, the cold month of January has brought me to my crockpot seeking bean and kielbasa stew, hearty soups, and pot roasts. These one pot meals are lifesavers when I teach in the evening and then don’t want to have to come home and cook.

This year, I’ve been trying to use my pressure cooker a little bit more to save time on recipes and also infuse deep flavors into proteins and grains. I can’t remember what cooking show it was that I was watching, but a chef mentioned making risotto in a pressure cooker and I thought, “What a brilliant idea!” After a little Google-fu, I found that others had tried this and had great success, so I decided to throw my own culinary skills at it.

The pressure cooker I have also has a sauté function, which is even handier because it meant that this meal could be made with nothing but a few delicious ingredients, a cutting board, and one pot. Less dirty dishes, far happier Neen. So without further ado, let’s get to this earthy, creamy and really satisfying mushroom risotto.

Pressure Cooker Mushroom and Romano Risotto

Ingredients

  • 1 ½ cups Arborio rice or other short grain pearl-shaped rice.
  • 4 cups broth or stock (I used turkey stock I made/froze at Thanksgiving)
  • 8 oz. cremini mushrooms, diced
  • 1 white onion, diced
  • 1 cup pecorino romano cheese, grated
  • 3 tbsp. olive oil
  • Salt and pepper to taste
  • Optional: splash of red wine

Method

Begin by sautéing the onions in the olive oil until soft and translucent.

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Add the mushrooms and cook until they give up their juices and most of the liquid has evaporated.

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Add the rice to the cooker and stir to combine. Sauté the rice with the vegetables for 1-2 minutes and then add a splash of red wine (or stock/water) to deglaze the pan and get any browned bits off of the bottom of the sauté pan.

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Finally add the stock or broth.

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Put the lid on the pressure cooker and set it to cook at high pressure for 6 minutes.

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After the time has elapsed, you can wait for the pressure cooker to release steam naturally or use the quick release function.

Give the rice a quick stir and then add the romano cheese and mix well.

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And that’s as simple as it is. Risotto in less than 20 minutes. This makes quite a lot, so you may have leftovers. It reheats well on the stove, or can also be used to make arancini straight out of the refrigerator.

I wish you all the best and happy cooking in 2017. Let’s continue to make delicious food together!

Ciao for now,

Neen

Crispy, Chewy Thin Crust Pizza

20 Sep

I love all kinds of pizza. Thick squares covered in crushed tomatoes and romano cheese, thin floppy slices oozing with mozzarella, deep dish pieces, and yes, the slightly charred crispy Neapolitan-style pies.

My better half like his pizzas thin and crispy. I’ve spent YEARS cooking thin crust pizzas in my slightly under-powered oven and for a long time just wasn’t getting the result I wanted. Okay, sure, you can preheat a pizza stone in your oven for a while and probably get a pie that’s crisp and chewy, but let’s be realistic: Who has time to do that?

No, the real secret to a perfect crust, even for bread, is airflow. Yes, I defy all of you pizza stone experts, because unless you’ve got my dad’s fires-from-hell brick oven, there is a better, easier way to get the perfect pizza or bread crust at home.

First let’s deal with the dough itself. This recipe is an amalgamation of at least four other people’s recipes, but it is velvety, easy to work with dough with a beautiful flavor.

Perfect Pizza Dough (for one 16 in. pizza or two smaller pizzas)

  • 3 ½ cups all-purpose flour
  • 2 tbsp. sugar
  • 1 tbsp. salt dissolved in 2 tbsp. warm water
  • 2 ¼ tsp. active dry yeast
  • 1 cup warm water (about 110-115 degrees)
  • ¼ cup extra virgin olive oil

Combine the water, sugar, and yeast in the bowl of a stand mixer fitted with a paddle attachment and let it sit until the mixture is very foamy, about 5 minutes.

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Add the flour to the yeast mixture, and then add the salt water. Finally, gently stream in the olive oil.

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Switch the paddle for a dough hook and knead until the dough is soft, smooth and pliable. I prefer to do this by hand and it takes about 10 minutes. Once you have a smooth dough, roll it into a tight ball.

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Oil a clean bowl and toss the dough ball to coat. Then cover the bowl lightly with plastic wrap, leave it in a warm spot, and allow the dough to rise until doubled in size, about one hour.

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After it has risen, gently punch the dough down and it is ready to use. Or store it in the refrigerator covered for up to a few days.

To bake, preheat an oven to 450 degrees F.

NOW, remember what I said earlier about airflow? You do not need an expensive pizza stone or a bunch of bricks on your oven rack, you need this:

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This is a 16 in. pizza screen, but they come in all sizes. It cost about $10. This is how we achieve a golden brown and crisp bottom with a nice, chewy interior.

Lightly oil the pan and then oil your hands. Stretch the pizza dough across the screen until it is even, then brush the surface with olive oil and top as desired. This is a classic marinara and whole milk mozzarella pie.

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Place the screen on the bottom rack of your oven and bake for about 12-13 minutes. Check it at 12, because the bottom can start to char quickly!

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Give the pizza a minute or two to cool, and then easily slide it off of the screen and on to your cutting board for slicing.


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Give this method a try on your next pie. You won’t be disappointed!

Ciao for now,

Neen

Sweet Simplicity: Chocolate Chip Scones

15 Sep

There are some dishes I make so frequently that I never bother to photograph them. That got me thinking the other day about lost recipes. The sort of everyday things that become second nature, that we think unworthy of photographing or calling attention to. But if we don’t teach or tell others how to do these things, they’re completely lost to time. Imagine that; a dish that might never live again until some unwitting cook elsewhere dreams it up again.

So this is one of the recipes that I make probably every other week or so, and one you can make and customize with whatever you have in the house.

Chocolate-Chip Scones

Yield: 8 scones

  • 1 ½ cups all-purpose flour
  • 3 tbsp. granulated sugar
  • 1 ½ tsp. baking powder (aluminum –free is best)
  • 1/2 tsp. kosher salt
  • 3 oz. butter, chilled and cubed
  • ½ cup of cold buttermilk (or make your own by squeezing half a lemon into ½ cup 2% milk)
  • ½ cup chocolate chips (or berries, dried fruits, nuts…etc.)

Preheat the oven to 400 degrees F.

Combine the flour, sugar, baking powder and kosher salt in a large bowl or food processor.

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Add the chilled butter, and process or cut the butter in to the dry ingredients until the mixture has a pebbly, sandy texture.

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Add the buttermilk and mix just until the dough forms large clumps.

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Turn the dough out onto a lightly floured surface and mix in the chocolate chips (or addition of your choice) by hand. Then pat the dough into a circle about ¾ in. thick.

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Using a pizza cutter or sharp knife, cut the circle into 8 triangles and then arrange them on a baking sheet with a couple of inches in between each.

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Bake for 15 minutes or until the bottoms are golden brown and the tops are just lightly golden.

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Scones, like most quick breads, are best consumed the day they are made. That said, I’ve revived these in the toaster for many breakfasts, so they’re definitely still tasty a day later. My favorite additions aside from chocolate chips are blueberries and of course the classic dried currants. Don’t want to add anything? Then don’t! They’re great plain with a pat of butter, too.

So that’s it really. Go forth and make delicious scones!

Ciao for now,

Neen