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Preparation
-
Pizza Dough of your
choice
1/2 cup Basic Tomato
Sauce
2 oz Romano cheese
grated
2 oz Provolone cheese,
sliced
1 oz grated Parmesan
cheese
36 Pepperoni Slices
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2
oz grated mozzarella
cheese
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Place a pizza brick,
unglazed terracotta tile
or baking sheet in the
oven.
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Preheat oven to 450F
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On a floured surface,
press out the pizza
dough using your
fingertips into 9 inch
circle (always pressing
from the inside of the
dough to the outside)
-
Place the pizza dough on
the pizza brick,
unglazed terracotta tile
or baking sheet.
-
Spread the tomato sauce
over the surface and
arrange the cheeses
with 36 pepperonis
slices on top.
-
Bake for 15 minutes, or
until the pizza is
golden on the edges and
crisp underneath
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Preparation
Cook
shallots and ginger in oil in a small heavy saucepan
over medium heat, stirring occasionally, until softened
and golden, about 5 minutes. Stir in vinegar and boil
until reduced by about half, about 2 minutes. Add soy
sauce, preserves, and 1/4 teaspoon each of salt and
pepper and simmer, uncovered, stirring occasionally, 15
minutes.
Purée
sauce in a blender until smooth (use caution when
blending hot liquids), then cool to room temperature.
Divide chicken between 2 large sealable bags and pour
marinade over chicken. Seal bags, pressing out excess
air, and marinate, chilled, turning bag over
occasionally, at least 8 hours.
Preheat oven to 425°F with rack in middle.
Line
a 17- by 12-inch shallow heavy baking pan with 2
slightly overlapping sheets of foil, then lightly oil
foil. Arrange chicken (with marinade) in 1 layer in pan.
Roast chicken, turning once, until deep brown, cooked
through, and glazed, about 40 minutes total. |
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Tuna and Artichoke
Cooler-Pressed Sandwiches |
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Preparation
1. In
a medium bowl, combine the first four ingredients.
2. Fill the baguette with the mixture, scatter the basil
leaves on top.
3. Close the baguette and wrap it tightly in waxed
paper, then in aluminum foil.
4. Place the sandwich at the bottom of the cooler so the
weight of the other contents compresses the sandwich and
allows the juices to soak into the bread. |
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Lentil, Apple, and
Turkey Wrap |
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Preparation
1.
Place the stock, lentils, celery, carrot, thyme, and
salt in a medium saucepan and bring to a boil. Reduce
heat to low and simmer until the lentils are tender,
about 30 minutes, depending on the lentils. (If they
begin to dry out, add water as needed.) Remove and
discard the thyme. Drain and transfer the mixture to a
bowl; let cool.
2. Fold in the tomato, apple, lemon juice, and olive
oil. Season with the pepper.
3. To assemble a wrap, place 1 lavash sheet on a clean
work surface. Spread some of the lentil mixture on the
end nearest you, leaving a 1-inch border. Top with
several slices of turkey, then some of the lettuce. Roll
up the lavash, slice crosswise, and serve. If using
tortillas, spread the lentils in the center, top with
the turkey and lettuce, and fold up the bottom, left
side, and right side before rolling away from you. |
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Summer Squash Sloppy
Joes |
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Preparation
1.
Preheat the broiler. In a large skillet over medium-high
heat, sauté the ground beef or turkey until browned,
about 7 minutes. Add the onion and sauté 2 minutes. Add
the carrot and sauté 2 minutes. Add the squash and sauté
1 minute more.
2. Stir in the tomato paste and 1 1/2 cups water,
stirring until the paste has dissolved. Add the garlic,
chili powder, paprika, and oregano, and season with the
salt and pepper. Reduce heat to medium and continue to
cook until the mixture has thickened, 8 to 10 minutes.
3. Divide the cheese among the bottom halves of the
hamburger buns. Transfer both halves of the buns to the
broiler, open-faced, and toast until the cheese has
melted and the top buns are toasted.
4. Remove the buns from the oven and fill each sandwich
with the squash-and-meat mixture. Serve immediately. |
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Whole-Wheat Peanut
Butter Waffles |
>
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Preparation
1. In
the bowl of an electric mixer fitted with the paddle
attachment, combine the first 8 ingredients.
2. Preheat a waffle iron. When it is hot, spray its
surface lightly with the cooking spray or brush it with
the butter.
3. Fill a medium-size ladle with batter and pour it onto
the waffle iron. Cook until the waffle is golden brown
and a toothpick inserted into the middle comes out
clean, approximately 3 to 5 minutes. Serve hot with
maple syrup and butter or fresh berries. |
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101 "Whaler" Fish
Sandwich |
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Preparation
1. In
a medium-size bowl, whisk together the milk and eggs. In
another medium-size bowl, mix together the flour,
cornmeal, and parsley.
2. Season the fish with the salt and pepper.
3. Dredge the fish through the egg mixture, then coat it
thoroughly with the flour mixture.
4. In a large sauté pan, immediately heat the oil over
medium-high heat. When it is hot but not smoking, add
the fillets to the pan. Cook on one side until the
batter is light golden brown, about 4 minutes. Carefully
turn the fillets and cook for 2 to 3 minutes more. Using
a slotted spatula, remove them from the pan and drain on
paper towels.
5. Meanwhile, whisk together the tartar-sauce
ingredients (if using).
6. Slice the buns and spread the tartar sauce (if using)
on the insides. Place a fillet on each bottom bun, then
top with the lettuce, tomato, and cheese, if desired. |
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