Ingredients:
3 tablespoons olive oil, divided
2 ounces diced pancetta
1/2 cup finely diced onion
1/2 cup finely diced carrot
2 tablespoons finely diced fennel bulb
1/3 cup finely diced celery
3/4 teaspoon minced garlic, from about 1 clove
1 1/2 teaspoons chopped thyme
3/4 teaspoon chopped rosemary
2 1/2 teaspoons chopped basil
1 (14.5-ounce) can diced tomatoes
2 cups chicken broth
Salt and white pepper
1/2 cup sliced mushrooms
1/4 cup diced zucchini
1/2 cup diced broccoli rabe
3/4 cup cooked orzo pasta (from about 1/4 cup uncooked)
1/2 cup cooked white beans
2 1/2 teaspoons chopped parsley
2 to 3 tablespoons basil pesto, divided
Procedures:
In a large heavy-bottomed saucepan, heat 1 tablespoon oil over medium-high heat until hot. Add the pancetta, onion, carrot, fennel, celery, garlic, thyme, rosemary and basil, and sauté until the vegetables are lightly softened and the mixture is aromatic, about 5 minutes.
Stir in the diced tomatoes and broth, and bring to a boil over high heat. Reduce the heat to a gentle simmer, cover the pan, and cook the soup base until the flavors are married and the vegetables are soft, about 45 minutes. You should have about 1 quart soup base (add additional water if needed to bring the volume to 1 quart). Taste and season with one-half teaspoon salt and one-fourth teaspoon pepper, or as desired.
When the soup base is almost done, prepare the mushrooms and the rest of the vegetables: In a medium, heavy-bottomed pot, heat the remaining 2 tablespoons oil over medium-high heat until hot. Stir in the mushrooms, zucchini and broccoli rabe until crisp-tender and lightly colored, 6 to 8 minutes.
Stir in the soup base, the cooked pasta and beans, and the chopped parsley, and cook until the soup is hot. Taste once more and adjust the salt and pepper if desired. This makes about 1½ quarts of soup. Ladle the soup into bowls and garnish each with one-half tablespoon of pesto.
Serves: 4-6 person
Source: LA Times
Wednesday, March 12, 2014
California Pizza Kitchen Vegetarian Pizza with Eggplant & Goat Cheese
Ingredients:
For the grilled Eggplant:
2 large Japanese eggplants
1 to 2 tablespoons Olive oil
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
For the sautéed White Mushrooms:
8 ounces White mushrooms
1 1/2 tablespoons Olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon ground black pepper
For the Pizza:
1 bunch baby broccoli (broccolini)
1/2 cup frozen corn kernels, thawed
Pinch kosher salt
Pinch ground black pepper
1/2 small, thinly sliced red onion
4 halves or 4 tablespoons julienne strips of sun-dried tomatoes in olive oil
1 pound traditional or honey-wheat pizza dough
6 tablespoons marinara/pizza sauce
2 1/2 cups grated Mozzarella cheese
2 eggplants, cut per the recipe
1/2 cup sautéed White Mushrooms
2 ounces Goat cheese (Chevre; optional)
Procedures:
To make the grilled eggplant:
Cut the stem ends off the eggplant, then cut the vegetables lengthwise into 1/4-inch-thick slices. Lay the slices on a cookies sheet and brush lightly-but thoroughly-with olive oil. Sprinkle with salt and pepper. Turn the slices and repeat.
Heat a charcoal or gas grill.
Grill for about 2 minutes on each side, or until well marked and quite tender (you may not need to leave them for the full 2 minutes on the second side). Use tongs or a grilling spatula to remove the vegetables to a large platter or cookie sheet.
To make the white mushrooms:
Wash, dry and trim the mushrooms. Slice them 1/4 inch thick.
Heat the oil in a skillet over high heat until it begins to smoke. Add the mushrooms and toss to coat them with oil.
Lower the heat slightly and cook the mushrooms, stirring occasionally, until all of the liquid has evaporated and the edges begin to brown, 9 to 10 minutes.
Turn off the heat and sprinkle the mushrooms evenly with salt and pepper.
Use immediately, or cool and refrigerate for up to 3 days.
To make the pizza:
Place a seasoned (or oiled) pizza stone in the middle of the oven and preheat to 450 degrees Fahrenheit for at least 30 minutes.
Cut away the bottom of each broccoli stem at an angle. Starting from that point, cut the stems into 1 1/2 -inch pieces, always maintaining the same angle, stopping 2-3 inches from the tops.
Blanch the broccolini in rapidly boiling water for about 1 minute. Using a wire skimmer, remove the broccolini and immediately plunge it into an ice-water bath to stop the cooking and retain the bright green color. Once the broccolini is cool, drain and pat dry.
Heat a small, heavy frying pan over high heat. Place the corn kernels in the pan and roast them, stirring often, for about 10 minutes. Remove from the heat and sprinkle with salt and pepper.
Separate the rings of the onion. Drain the tomatoes well and cut halves into julienne strips.
Roll and shape the dough into one 13-inch or two 9-inch circles and place on a floured pizza peel. If you are more comfortable working with one piece of dough at a time, you can shape and dress the second piece while the first is in the oven. If making 2 pizzas, split all the toppings in half.
Spread the sauce to within 1 inch of the outer edge of the dough. Reserve 1/3 cup of the mozzarella and distribute the rest over the sauce, reserving a small amount, to within 1/2 inch of the outer edge of the dough. Spread the eggplant over the cheese, followed by the mushrooms, onion rings, and sun-dried tomatoes. Sprinkle the corn over the other vegetables and top with the broccoli.
Sprinkle the remaining mozzarella over the pizza. If using goat cheese, break it into small pieces and distribute over the pizza.
Transfer the pizza to the oven to the oven and bake for 8 to 10 minutes, or until the crust is golden brown and the cheese at the center is melted and bubbly. Slice and serve.
Makes one 13-inch Pizza or two 9-inch Pizzas
Source: KTTV 11, Colorado Springs, CO
For the grilled Eggplant:
2 large Japanese eggplants
1 to 2 tablespoons Olive oil
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
For the sautéed White Mushrooms:
8 ounces White mushrooms
1 1/2 tablespoons Olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon ground black pepper
For the Pizza:
1 bunch baby broccoli (broccolini)
1/2 cup frozen corn kernels, thawed
Pinch kosher salt
Pinch ground black pepper
1/2 small, thinly sliced red onion
4 halves or 4 tablespoons julienne strips of sun-dried tomatoes in olive oil
1 pound traditional or honey-wheat pizza dough
6 tablespoons marinara/pizza sauce
2 1/2 cups grated Mozzarella cheese
2 eggplants, cut per the recipe
1/2 cup sautéed White Mushrooms
2 ounces Goat cheese (Chevre; optional)
Procedures:
To make the grilled eggplant:
Cut the stem ends off the eggplant, then cut the vegetables lengthwise into 1/4-inch-thick slices. Lay the slices on a cookies sheet and brush lightly-but thoroughly-with olive oil. Sprinkle with salt and pepper. Turn the slices and repeat.
Heat a charcoal or gas grill.
Grill for about 2 minutes on each side, or until well marked and quite tender (you may not need to leave them for the full 2 minutes on the second side). Use tongs or a grilling spatula to remove the vegetables to a large platter or cookie sheet.
To make the white mushrooms:
Wash, dry and trim the mushrooms. Slice them 1/4 inch thick.
Heat the oil in a skillet over high heat until it begins to smoke. Add the mushrooms and toss to coat them with oil.
Lower the heat slightly and cook the mushrooms, stirring occasionally, until all of the liquid has evaporated and the edges begin to brown, 9 to 10 minutes.
Turn off the heat and sprinkle the mushrooms evenly with salt and pepper.
Use immediately, or cool and refrigerate for up to 3 days.
To make the pizza:
Place a seasoned (or oiled) pizza stone in the middle of the oven and preheat to 450 degrees Fahrenheit for at least 30 minutes.
Cut away the bottom of each broccoli stem at an angle. Starting from that point, cut the stems into 1 1/2 -inch pieces, always maintaining the same angle, stopping 2-3 inches from the tops.
Blanch the broccolini in rapidly boiling water for about 1 minute. Using a wire skimmer, remove the broccolini and immediately plunge it into an ice-water bath to stop the cooking and retain the bright green color. Once the broccolini is cool, drain and pat dry.
Heat a small, heavy frying pan over high heat. Place the corn kernels in the pan and roast them, stirring often, for about 10 minutes. Remove from the heat and sprinkle with salt and pepper.
Separate the rings of the onion. Drain the tomatoes well and cut halves into julienne strips.
Roll and shape the dough into one 13-inch or two 9-inch circles and place on a floured pizza peel. If you are more comfortable working with one piece of dough at a time, you can shape and dress the second piece while the first is in the oven. If making 2 pizzas, split all the toppings in half.
Spread the sauce to within 1 inch of the outer edge of the dough. Reserve 1/3 cup of the mozzarella and distribute the rest over the sauce, reserving a small amount, to within 1/2 inch of the outer edge of the dough. Spread the eggplant over the cheese, followed by the mushrooms, onion rings, and sun-dried tomatoes. Sprinkle the corn over the other vegetables and top with the broccoli.
Sprinkle the remaining mozzarella over the pizza. If using goat cheese, break it into small pieces and distribute over the pizza.
Transfer the pizza to the oven to the oven and bake for 8 to 10 minutes, or until the crust is golden brown and the cheese at the center is melted and bubbly. Slice and serve.
Makes one 13-inch Pizza or two 9-inch Pizzas
Source: KTTV 11, Colorado Springs, CO
Savory Slow-Roasted Baked Chicken
Ingredients:
1 whole large roasting chicken
salt and pepper to taste
Basting Sauce:
1 stick butter
1 lemon, squeezed and zested
1 tsp. Worcestershire sauce
1/2 tsp. yellow mustard
1/2 tsp. vinegar
dash Tabasco (or other hot sauce)
Procedures:
Preheat oven to 275 degrees F.
In sauce pan, combine all basting sauce ingredients, stir well, and simmer over low heat for 20 minutes, stirring often.
Wash chicken and pat dry. Rub inside and out with salt and black pepper. Place on rack in roasting pan. Take baster and squirt all basting sauce over entire chicken, inside and out. Cover chicken with roasting pan cover or foil.
Put in 275 degree oven for 30 minutes, removing cover and basting twice.
After 30 minute cooking time, remove cover or foil and cook uncovered for 2 1/2 to 3 hours (depending on size of bird) at 275 degrees, basting every 30 minutes during this cooking time.
Remove from oven and let stand 5 minutes before carving.
Serves: 4 person
Source: Memory Lane Meals
1 whole large roasting chicken
salt and pepper to taste
Basting Sauce:
1 stick butter
1 lemon, squeezed and zested
1 tsp. Worcestershire sauce
1/2 tsp. yellow mustard
1/2 tsp. vinegar
dash Tabasco (or other hot sauce)
Procedures:
Preheat oven to 275 degrees F.
In sauce pan, combine all basting sauce ingredients, stir well, and simmer over low heat for 20 minutes, stirring often.
Wash chicken and pat dry. Rub inside and out with salt and black pepper. Place on rack in roasting pan. Take baster and squirt all basting sauce over entire chicken, inside and out. Cover chicken with roasting pan cover or foil.
Put in 275 degree oven for 30 minutes, removing cover and basting twice.
After 30 minute cooking time, remove cover or foil and cook uncovered for 2 1/2 to 3 hours (depending on size of bird) at 275 degrees, basting every 30 minutes during this cooking time.
Remove from oven and let stand 5 minutes before carving.
Serves: 4 person
Source: Memory Lane Meals
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