Pizza with Barbecued Beef and Onions

 

                   Once you master making pizza crust, the pizza becomes a great vehicle or leftovers. Pork or chicken can be substituted for the beef.

Makes 4 small (8-inch) pizzas

• ¾ pound cooked, shredded beef
• Salt and freshly ground black pepper
• ¼ cup barbecue sauce
• 1 tablespoon olive oil, plus additional for brushing the pizza
• 1 medium red onion, thinly sliced
• 1 recipe pizza dough (recipe follows), or you can use store-bought pizza dough if you don't want to make your own
• 2 cups grated mozzarella cheese
• 2 cups grated Parmesan cheese
• 1 bunch cilantro, leaves removed and washed
• Red and green jalapenos for garnished

1. Season the meat with salt and pepper to taste ; toss it with the barbecue sauce and set aside.
2. Place a pizza stone on the middle rack of the oven and preheat the oven to 500F (250C).
3. Heat a medium skillet over medium-high heat and add the olive oil ; when it is hot, add the onion and sauté until it becomes translucent, 2 to 3 minutes, and remove the pan from the heat.
4. Shape each pizza, brush the pizzas with olive oil ; sprinkle the cheeses evenly over each one and top with the onions, and meat with the barbecue sauce.
5. Using a lightly floured baker's peel or a rimless flat baking tray, slide the pizza onto the baking stone and bake the pizza until the crust is nicely browned, 10 to 12 minutes.
6. Remember that the oven is very hot and be careful as you transfer the pizza into and out of the oven.
7. Place the pizza on a firm surface, sprinkle it with cilantro, and cut it into slices with a pizza cutter or a very sharp knife.
8. Garnish with slivered jalapenos and serve immediately.

All-purpose Pizza dough

                    Pizza dough can be rolled out, covered airtight with plastic and foil, frozen, than transfered directly from the freezer to a hot oven.

• 10 ml active dry yeast
• 250 ml warm water
• 5 ml honey
• 15 ml olive oil
• 375 ml all-purpose flour
• 5 ml salt

1. In the bowl of a stand mixer, or in a large bread bowl, dissolve the yeast in the water ; add the honey and stir together.
2. Let sit 2 or 3 minutes, or until the water is cloudy ; stir in the olive oil.

Using the stand mixer

1. Combine the flour and salt and add it to the yeast mixture all at once ; mix together using the paddle attachment, then change to the dough hook.
2. Knead at low speed for 2 minutes, then turn up to medium speed and knead until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
3. Hold on to the machine if it bounces around.
4. Turn out onto a clean work surface and knead by hand for 2 to 3 minutes longer ; the dough should be smooth and elastic, when you press it with your finger it should slowly spring back, and it should not feel tacky (back to the recipe).

Kneading the dough by hand

1. Mix together the yeast, honey, water, and olive oil as directed in a medium-size or large bowl.
2. Combine the flour and salt ; fold the flour in a cup at a time using a large wooden spoon.
3. As soon as you can scrape the dough out in one piece, scrape it onto a lightly floured work surface and knead it for 10 minutes, adding flour as necessary until the dough is smooth and elastic.
4. Transfer the dough to a clean, lightly oiled bowl, rounded side down first, then round side up.
5. Cover the bowl tightly with plastic wrap and leave it in a warm spot to rise for 30 minutes (ou can leave it for up to an hour).
6. When it is ready the dough will stretch as it is gently pulled (back to the recipe).

BON APPÉTIT

Crab Quesadilla with Charred Corn and Avocado Salsa

 

                    Be sure to use fresh crabmeat in this recipe. The salsa would be delicious with any grilled fish.

Serves 4

• ½ pound fresh crabmeat
• ½ cup grated mild cheddar cheese
• Freshly ground black pepper
• 4 soft flour tortillas
• 1 tablespoon vegetable oil
• Charred Corn and Avocado Salsa (recipe follows)

1. Mix crabmeat, cheese, and pepper in a small bowl.
2. Lay the tortillas flat and place ½ cup of the crabmeat mixture on one side of each, spreading to within ½ inch of the edge ; fold the tortilla over.
3. Heat the oil in a large skillet over medium heat.
4. Carefully place the quesadillas one at a time in the skillet and fry until browned, about 3 minutes ; then flip and cook the other side, another 3 minutes, making sure the cheese is melted.
5. Cut each one in half and serve with the salsa.

Charred Corn and Avocado Salsa

• 1½ cup fresh or frozen corn
• 1 small jalapeno, cut in half lengthwise and seeded
• 1 ripe Hass avocado, peeled, pitted, and diced
• 1 small tomato, diced
• ¼ cup diced red onion
• ¼ cup chopped cilantro
• Juice of 1 lime
• 1 tablespoon olive oil
• Pinch of salt
• Freshly ground black pepper

1. Preheat the broiler.
2. Lightly spray a baking sheet, then lay the corn and jalapeno on it in a single layer ; broil until the corn and jalapeno are charred, about 8 minutes.
3. Mince the jalaeno and put in a bowl with the corn ; add the avocado, tomato, onion, cilantro, lime juice, oil, salt, and pepper, and toss.

BON APPÉTIT 

Craquelins Fraîcheur aux Crevettes Nordiques (Boîtes à lunch)

 

4 portions 

• 8 biscottes au blé emtier

Pour la salade

• 180 ml crevettes nordiques
• ½ mangue, pelée et coupée en cubes
• 1 tomate, coupée en cubes
• 60 ml coriandre fraîche, hachée
• 30 ml huile d'olive
• Sel et poivre
• Jus de ½ lime

Pour le guacamole

• 1 avocat bien mûr
• Jus de 1 lime
• 30 ml huile d'olive
• Sel et poivre
• Tabasco (facultatif)

1. Dans un bol, mélanger les ingrédients de la salade de crevettes ; réserver.
2. Dans un autre bol, mélanger tous les ingrédients du guacamole et écraser avec une fourchette.
3. Dans la boîte à lunch, placer le guacamole, la salade de crevettes et les biscottes dans des contenants séparés afin de confectionner des petits craquelins à l'heure du repas.

BON APPÉTIT

Pâtes au Pesto de Menthe et de Petits Pois

 

                    Les rainures des catavappis permettent au pesto de bien adhérer aux pâtes, mais vous pouvez aussi utiliser vos pâtes préférées.

4 portions

• 500 gr catavappis sèches (macaronis en forme de spirale)
• Sel et poivre noir du moulin

Pesto de menthe et de petits pois

• 300 gr petits pois surgelés
• 60 ml huile d'olive
• 2 gousses d'ail, broyées
• 100 gr amandes mondées, hachées
• 100 gr parmesan râpé et un peu plus pour le service
• 5 ou 6 feuilles de menthe
• Pincée de sucre

1. Porter une grande casserole d'eau salée à ébullition et cuire les pâtes selon les instructions du paquet, ou jusqu'à cuisson al dente.
2. Entre-temps, cuire les pois dans une casserole d'eau bouillante de 2 à 3 minutes, jusqu'à ce qu'ils soient tendres ; égoutter et mettre dans le bol du mélangeur.
3. Ajouter l'huile d'olive, l'ail et les amandes, puis réduire en purée épaisse.
4. Ajouter le parmesan et la menthe et mélanger de nouveau ; ajouter le sucre et assaisonner au goût.
5. Remettre les pâtes égouttées dans la casserole, ajouter le pesto et bien réchauffer.
6. Saupoudrer les pâtes de parmesan râpé et accompagner d'un mesclun.

BON APPÉTIT

Chili Bean Dip

 

                    This deliciously spicy and creamy bean dip is best served warm, either with triangles of lightly grilled pita bread or a large bowl of crunchy tortilla chips

Serves 4

• 2 garlic cloves, chopped
• 1 onion, chopped
• 2 green chilies, seeded and finely chopped
• 30 ml vegetable oil
• 5 to 10 ml hot chili powder
• 400 gr kidney beans
• 75 gr mature (sharp) cheddar cheese, grated
• 1 red chili, seeded and cut into thin strips
• Salt and ground black pepper

1. Heat the vegetable oil in a heavy pan and add the garlic, onion, green chilies and chili powder ; cook gently for about 5 minutes, stirring regularly, until the onions are softened and transparent, but not browned.
2. Drain the kidney beans, reserving the liquid ; blend all but 30 ml of the beans to a purée in a food processor.
3. Add the puréed beans to the pan with 30 to 45 ml of the reserved liquid ; heat gently, stirring to mix well.
4. Stir in the whole beans and the cheddar cheese ; cook gently for about 2-3 minutes, stirring until the cheese melts, add salt and pepper to taste.
5. Spoon the dip into four individual serving bowls and scatter the chili strips over the top ; serve warm.

BON APPÉTIT

Granola Sans Noix (Boîtes à lunch)

 

12 portions

• 80 ml huile végétale
• 80 ml eau
• 250 ml miel
• 5 ml extrait de vanille
• 750 ml flocons d'avoine
• 250 ml farine de blé
• 2 ml poudre à pâte
• 1 pincée de cannelle
• 180 ml brisures de chocolat blanc
• 180 ml canneberges séchées

1. Tapisser un plat carré allant au four de papier parchemin.
2. Dans un bol, mélanger l'huile, l'eau, le miel et la vanille ; ajouter le reste des ingrédients, bien mélanger.
3. Verser dans le plat allant au four, bien presser le mélange et cuire 30 minutes à 350F (180C) ; tempérer.
4. Couper en cubes et conserver au réfrigérateur.

BON APPÉTIT

Rhode Island Clam Cakes

 

                    A masterful street food, Rhode Island fritters aren't cakes at all - the best are briny Southern hush puppies. Think clam beignet ; crispy and golden brown on the outside, pillowy and light inside, with savory bits of chewy minced clams and steam rising from the first bite.

                    Serve the clam cakes with Tabasco sauce, lemon, and tartar or rémoulade sauce. They refry well the next day, too : just pop them in hot oil or a minute or two.

Serves 4-6

• 1 tablespoon fresh chopped chives
• 1 tablespoon fresh chopped parsley
• 2 teaspoons Old Bay seasoning
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 cups cake flour
• 1 teaspoon baking powder
• 1 teaspoon minced garlic
• Pinch of cayenne pepper
• 2 eggs
• ½ cup beer
• 1½ cups minced clams
• ½ cup clam broth
• Vegetable oil for frying

1. Mix together the chives, parsley, Old Bay seasoning, pepper, flour, baking powder, garlic and cayenne.
2. In a large bowl,whisk together the eggs and beer, then add the clams and broth ; mix in the dry ingredients and stir to combine.
3. In a heavy skillet, heat oil (2 to 3 inches deep) to 360F (185C).
4. When the oil is hot, drop a tablespoon of batter at a time and fry until golden brown, 3 to 5 minutes per side ; fry just a few at a time.
5. Remove with a slotted spoon and drain on paper towels.

BON APPÉTIT

Curried Lobster Roll

 

                    The bun is key : don't let anyone talk you into anything but a top-split hot dog roll. Serve with coleslaw.

Serves 2

• 1whole lobster (1 pound), cooked (about 1 cup lobster meat)
• 3 tablespoons mayonnaise
• 2 teaspoons lime juice
• 1/2 teaspoon curry powder
• 2 teaspoons butter
• 2 hot dog rolls
• 2 leaves Bibb lettuce (optional)

1. Chop the lobster meat into bite-size pieces.
2. Combine the lobster, enough mayonnaise to coat, lime juice and curry powder in a bowl and stir to combine.
3. Heat a skillet over medium heat, melt the butter, and toast the rolls until golden, 1 to 2 minutes per side ; transfer the rolls to serving plates, place a leaf of lettuce into the crook of each bun, and divide the lobster mixture between the two.
4. Serve immediately.

BON APPÉTIT

Crab and Ricotta Tartlets

 

                    Use the meat from a freshly cooked crab, weighing about 450 gr, if you can. Otherwise, look out for frozen brown and white crab meat as an alternative.

Serves 4

• 225 gr all-purpose flour
• Pinch of salt
• 115 gr butter, diced
• 225 gr ricotta cheese
• 15 ml grated onion
• 30 ml grated Parmesan cheese
• 2 ml mustard powder
• 2 eggs, plus 1 egg yolk
• 225 gr crab meat
• 30 ml chopped fresh parsley
• 2 to 5 ml anchovy essence
• 5 to 10 ml lemon juice
• Salt and cayenne pepper
• Salad leaves, to garnish

1. Preheat the oven to 400F (200C).
2. Sift the flour and salt into a bowl, add the butter and rub it in until it resembles fine breadcrumbs ; stir in about 60 ml cold water.
3. Turn the dough on to floured surface and knead lightly ; roll out and line four 10-cm tartlet tins (muffin pans), prick the bases with a fork and chill for 30 minutes.
4. Line with baking parchment and fill with baking beans ; bake for 10 minutes, remove the paper and beans and bake for 10 minutes.
5. Place the ricotta, onion, Parmesan and mustard powder in a bowl and beat until soft ; gradually beat in the eggs and egg yolk.
6. Stir in the crab meat and chopped parsley, then add the anchovy essence and lemon juice ; season to taste with salt and cayenne pepper.
7. Remove the tartlet cases from the oven and reduce the temperature to 350F (180C).
8. Spoon the filling into the cases and bake for 20 minutes, until set and golden ; serve hot, garnished with salad leaves.

BON APPÉTIT

Grilled Salmon with Tomato-Basil Relish

 

                    Salmon is a full-flavored oily fish loaded with protein and omega-3 fatty acids. You could substitute mackerel, bluefish, herring, or striped bass in this recipe. Or choose wild Alaskan salmon.

Serves 4

• 2 pounds Atlantic salmon, preferably with skin still on one side
• 2 teaspoons sesame oil
• ¼ teaspoon dried rosemary
• Salt and black pepper
• Lemon wedge

Tomato-Basil Relish

• 2 ripe tomatoes, diced
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon minced basil
• 1 teaspoon minced garlic
• ½ teaspoon cumin
• Salt and black pepper

1. Prepare a medium-high fire in a gas or charcoal grill.
2. Brush both sides of the fish with the sesame oil, and then sprinkle the flesh side with the rosemary, and salt and pepper to taste ; squeeze the lemon over the fish and grill until it flakes with a fork, 4 to 6 minutes per side.
3. While the fish is cooking, assemble the relish : Combine the tomatoes, olive oil, vinegar, basil, garlic and cumin in a small bowl ; stir and season with salt and pepper to taste.
4. Serve the fish hot off the grill with the tomato relish on the side.

BON APPÉTIT

Grilled Shrimp with Spicy Ginger Noodles

 

                    Also known as soba, buckwheat noodles (made rom buckwheat flour) became popular in Japan during the late 1800's. Fat and cholesterol free, the are a good source of magnesium, lean protein, and thiamine.

Serve 4

• 8 ounces soba noodles
• 2 teaspoons minced fresh ginger
• 2 garlic cloves, minced
• 2 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 1/3 cup grapeseed oil plus 2 teaspoons
• 2 teaspoons sriracha sauce
• 2 ounces snow peas, julienned
• 4 scallions (green and white), thinly sliced
• ½ orange bell pepper, seeded and julienned
• 2 tablespoons toasted sesame seeds
• 16 medium shrimp, shells removed and deveined
• Salt and black pepper

1. Bring a large pot of salted water to a boil, cook the noodles until al dente, 2 to 3 minutes ; drain and rinse with cold water.
2. In a large bowl, combine the ginger, garlic, vinegar, soy sauce, 1/3 cup grapeseed oil, sriracha, snow peas, scallions,bell pepper and sesame seeds ; add the noodles, mix well with your hands, and adjust the seasonings.
3. Prepare a cast-iron skillet by putting it over medium-high heat until it is very hot.
4. Toss the shrimp with 2 teaspoons grapeseed oil and salt and pepper to taste, and sear on both sides until cooked through, about 1 minute per side.
5. Divide the noodles among 4 bowls or plates, and top with the shrimp.

BON APPÉTIT

Bourride with Homemade Garlic Aioli

 

                    This garlicky fish stew from Provence doesn't rely on any particular type of fish. Use what's fresh and firm - halibut and shrimp, sea bass or red mullet, monkfish and clams - the choice is yours. The garlic mayonnaise (aioli) thickens and enriches this iconic stew. Serve with crusty bread.

Serves 4

• 2 tablespoons olive oil
• 2 carrots, peeled and thinly sliced
• 1 leek, sliced in half then cut into half moon
• ½ fennel bulb, thinly sliced
• 4 plum tomatoes, chopped
• ½ cup white wine
• 3½ cups fish stock
• 2 tablespoons chopped parsley
• 3 tablespoons chopped thyme
• 1 teaspoon salt
• 2 pinches saffron
• 6 sea scallops, cut in quarters
• ½ pound medium shrimp, peeled and deveined
• ½ pound cod, cut into 2-inch segments
• 1 pound mussels
• ¼ cup aioli (recipe follows)

1. Heat the oil in a large soup pot over medium heat.
2. Add the carrots, leek, and fennel, and sauté for 5 minutes ; add the tomatoes and cook or 2 minutes longer.
3. Stir in the wine and simmer for 5 minutes ; add the fish stock, parsley, thyme, salt and saffron, and simmer uncovered for 20 minutes.
4. When ready to serve, with the broth simmering, add the scallops and cook for 2 minutes ; add the shrimp and cod, and cook 2 minutes longer.
5. Add the mussels and cook just until they all open, about 2 minutes.
6. Serve in bowls, topped with a dollop of aioli.

Aioli

                    Aioli is a mayonnaise-like Provençal sauce that's delicious with grilled seafood, fried fish, grilled meats, and vegetables.

Makes 1 cup

• ½ cup canola oil
• ½ cup olive oil
• 1 large garlic clove, finely minced
• 1 egg
• ¼ teaspoon dry mustard
• ¼ teaspoon salt
• 1 tablespoon lemon juice
• Pinch of cayenne

1. Combine the canola and olive oil in a measuring cup.
2. Put the garlic, egg, mustard, salt, lemon juice, and cayenne in a food processor or blender and blend on high, slowly adding the oil mixture until you have the consistency of a beautiful, thick mayonnaise.
3. Refrigerate if not using immediately ; covered, aioli will last a week in the refrigerator.

BON APPÉTIT

Roasted Cod with Basil and Tomatoes on Garlic Toasts

 

                    You can substitute haddock, flounder, pollock, halibut, sole, or any thick white fish. This is a terrific dish for a dinner party.

Serves 4

• 1 pound plum tomatoes, cored and diced
• ½ cup finely chopped shallots
• 4 anchovy fillets, minced
• 2 garlic cloves, minced
• 2 tablespoons white wine
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 (4-ounces) cod loins
• 5 tablespoons grapeseed oil
• 4 slices Garlic Toast (recipe follows)
• ½ cup fresh basil, cut in thin strips (chiffonade)
• 2 teaspoons chopped fresh parsley

1. Preheat the oven to 475F (240C).
2. Combine the tomatoes, shallots, anchovies, garlic, wine, salt, and pepper in a medium skillet and simmer over medium heat for 10 minutes.
3. Rub both sides of the fish with the oil and season with salt and pepper ; bake in a baking dish or on a baking sheet until just cooked through, 8 to 10 minutes.
4. To serve, place a garlic toast on each dinner plate, top it with the fish, and then a generous serving of the tomato sauce ; garnish with the basil and parsley.

Garlic toasts

Makes 1 loaf of toasts

• ½ cup butter, softened
• 1/3 cup freshly grated parmesan cheese
• 1 tablespoon minced fresh parsley
• 2 teaspoons minced garlic
• Pinch of black pepper
• 1 loaf Italien bread, cut into ½-inch slices

1. Preheat the oven to 425F (220C).
2. Blend the butter, cheese, parsley, garlic and pepper in a bowl.
3. Spread the butter on one side of each slice of bread.
4. Bake butter-side-up on a baking sheet until the bread is golden and the butter is melted, about 7 minutes.

BON APPÉTIT

Les Scones Collations (Boîte à lunch)

 

                    Ces petits scones se mangent seuls, coupés en deux, grillés et tartinés de fromage à la crème ou simplement d'un peu de beurre.

12 scones

• 500 ml farine
• 15 ml poudre à pâte 
• 2 ml sel
• 1 oeuf
• 250 ml lait
• 125 ml tomates séchées, hachées
• 30 ml ciboulette fraîche, hachée finement
• 180 ml gruyère, râpé

1. Dans un grand bol, mélanger la farine, la poudre à pâte et le sel.
2. Dans un autre bol, fouetter l'oeuf, le lait, les tomates, la ciboulette et le fromage.
3. Verser la préparation liquide sur les ingrédients secs et mélanger jusqu'à ce que la pâte soit homogène,
4. Sur une plaque huilée ou couverte d'un papier parchemin, disposer des boules de pâte d'environ 30 ml ; cuire au four à 350F (180C) pendant environ 20 minutes ou jusqu'à ce qu'un cure-dents inséré au centre en ressorte propre.
5. Laisser refroidir pendant 5 minutes.

BON APPÉTIT

Soupe Won-Ton au Tofu

 

                    Ajoutez la quantité de miso selon la variété utilisée. Les misos pâles ont un goût plus léger que les misos foncés.

4 portions

• 930 ml eau bouillante
• 60 ml miso brun
• 1 petite botte d'oignons verts, hachés
• 1 morceau de gingembre de 5 cm, pelé et tranché finement
• 200 gr chapeaux de champignons de Paris, en tranches
• 1 chou chinois, coupé en lamelles
• 500 gr tofu ferme, en cubes
• 90 ml huile de tournesol
• 4 pâtes won-ton, coupées en lanières

1. Faire bouillir l'eau dans une grande casserole et ajouter le miso en remuant ; ajouter les oignons verts, le gingembre et les champignons, puis porter à ébullition.
2. Ajouter le chou et le tofu ; baisser le feu et laisser mijoter pendant 3 minutes, jusqu'à ce que le chou soit tendre et que le tofu soit chaud.
3. Entre-temps, dans un wok ou une poêle, chauffer l'huile de tournesol jusqu'à ce qu'elle soit très chaude ; frire les lanières de pâtes won-ton environ 2 minutes, jusqu'à ce qu'elles soient dorées et croustillantes et égoutter sur du papier absorbant.
4. Garnir la soupe de pâtes won-ton et servir.

BON APPÉTIT

Salade de Pommes Caramélisées au Chèvre

                           

                    Des pommes caramélisées dans le beurre et le miel, du fromage de chèvre au goût légèrement acidulé... une combinaison gagnante à coup sûr!

4 portions

• 30 ml beurre
• 2 pommes croquantes, évidées et tranchées
• 30 ml miel
• 45 ml vinaigre de cidre de pomme
• 60 ml huile d'olive
• 500 gr fromage de chèvre, émietté
• Quelques noix de Grenoble, coupées en deux
• Sel et poivre du moulin

1. Dans une grande poêle, à feu moyen, chauffer le beurre et faire sauter les pommes avec une pincée de sel de 3 à 4 minutes pour les attendrir.
2. Ajouter le miel et laisser bouillonner environ 1 minute, jusqu'à ce que les pommes soient caramélisées ; retirer du feu et incorporer le vinaigre et l'huile d'olive.
   
3. Entre-temps, dans un bol, mélanger la roquette, le fromage et les noix ; ajouter les pommes et leur jus de cuisson.
4. Poivrer au goût et servir avec du pain de seigle.

BON APPÉTIT