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