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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

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

Weeknight Wonder: Baked Macaroni and Cheese

31 Aug

My teaching schedule can sometimes mean being gone at an awkward hour for trying to coordinate dinner, so I’ve learned a lot of crock pot, sous-vide, and make-ahead meals to keep Joe and myself from paying for take-out.

This baked macaroni and cheese recipe is one of my personal favorites, because it skips some of the fussier steps like making a roux and a cheese sauce. Nope, this one is for the evening you’d rather skip all of that and still have something hot, gooey, cheesy and delicious. Plus, it can be prepared well in advance. You can also double this recipe for a bigger crowd or even add vegetables or chopped meats to it.

Baked Macaroni and Cheese

  • 8 oz. dried pasta (I usually go with penne or elbows)
  • 1 cup half-and-half cream
  • 2 cups sharp cheddar cheese (or a mixture of cheeses! Great way to clean out the cheese drawer.)
  • 2 oz. cream cheese
  • 1 tbsp. Dijon mustard
  • 1 tbsp. flour
  • 1 tsp. kosher salt
  • ½ tsp. cayenne pepper
  • 1/8 tsp. freshly grated nutmeg
  • 1 cup panko bread crumbs or crushed crackers
  • 1 tbsp. butter

Preheat the oven to 350 degrees F.

Cook the pasta al dente, drain the water, and return the pasta to the pot. Add the cream cheese and stir until the pasta is lightly coated with cream cheese.

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Combine the cream and spices in a measuring cup and then stir that into the pasta. Add the flour and Dijon mustard as well.

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Finally, add the cheese, stirring to distribute as easily as possible. Move this mixture to a greased 8×8 in. baking dish. At this point, you can prepare it for the oven, or cover and refrigerate until ready to bake.

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Melt the butter and stir it into the bread crumbs. Spread the bread crumbs evenly over the macaroni and cheese and then bake for 25 minutes.

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I also like to turn the broiler on for the last minute or two to brown the top. We get four servings out of this, and it reheats really well in the oven or toaster oven. Yum!

Graham Crackers (and S’mores!)

23 Aug

Sometimes, you find your 31 year old self needing the comforts of childhood: Cartoons and s’mores. After a particularly long week recently, I asked a couple of friends to come over and watch Batman cartoons with me and wind down.

It’s hard not going into full-on hostess mode when people come over. But I really just wanted to hang out with my friends. Can’t hide in the kitchen the whole time, Neen. So I decided the local Thai place would make dinner and I’d only put myself on the hook for dessert.

I thought s’mores would be pretty fun for a summer evening, so I made a batch of marshmallows (recipe here), a batch of chocolate ganache, and some graham crackers.  I know the typical s’mores chocolate is a good old fashioned Hershey bar, but the ganache was definitely tastier and meltier.

Easy Chocolate Ganache

  • 8 oz. semi-sweet chocolate, chopped
  • 1 cup heavy whipping cream (or coconut milk for dairy-free)

Put the semi-sweet chocolate in a bowl. Bring the heavy cream just to a boil, and then pour it over the chocolate. Let stand for 2 minutes, and then whisk until smooth. It will be very liquid, but will set up and become spreadable as it cools down.

The last step was making the graham crackers, which is really more like making pastry dough than a cookie or biscuit. I’ve made graham crackers a lot of different ways, but this is my personal favorite recipe for ones that are crisp, and juuust sweet enough.

Graham Crackers

  • 2 1/2 cups unbleached all-purpose flour
  • 1 cup dark brown sugar (or 1 cup granulated sugar blended with 3 tbsp. molasses)
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 4 oz. unsalted butter, cubed and chilled
  • 1/3 cup honey or maple syrup. For this batch I used half and half!
  • 5 tbsp. cold milk
  • 1 tbsp. vanilla extract
  • granulated sugar for sprinkling

Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor.

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Add the butter a few cubes at a time and pulse until the mixture is sandy. You can also do this by hand with a pastry cutter or the tines of two forks.

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In a separate bowl, whisk together the honey/maple syrup, milk, and vanilla extract.

Slowly add the wet ingredients to dry and mix until a cohesive dough forms.

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Divide the dough into two equal pieces, flatten into discs, and chill in the refrigerator for an hour or until firm enough to roll.

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Preheat the oven to 350 degrees F and line two baking sheets with parchment paper or a baking mat.

Roll out one half of the dough until it is 1/8 in. thick and then cut out crackers. I used a 2-in. fluted round cutter for these.  Move the crackers to the prepared baking sheet, dock with a fork (this keeps them from puffing up) and sprinkle lightly with granulated sugar.

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Bake the crackers for about 15-20 minutes or until the edges are golden brown. Then move to a wire rack to cool.

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We intended to use my little butane torch to toast the marshmallows (no campfire here, alas). It was out of fuel though, so Joe quickly improvised while at the grocery store and bought a sterno. We lit it and toasted our marshmallows using the chopsticks from dinner as skewers. Honestly, it was a pretty great way to spend an evening with friends. I’m glad to have people in my life who are content to laugh, eat a bunch of gooey marshmallows, and have a good time.

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