The Epicurious Cookbook (8 page)
Read The Epicurious Cookbook Online
Authors: Tanya Steel
2.
Transfer the dough to a floured surface; knead until smooth, about 5 minutes. Place in prepared bowl, turning to coat dough with oil. Cover the bowl with plastic wrap and let rise in a warm draft-free area until doubled in volume, about 1 hour.
Transfer the dough to a floured surface; knead until smooth, about 5 minutes. Place in prepared bowl, turning to coat dough with oil. Cover the bowl with plastic wrap and let rise in a warm draft-free area until doubled in volume, about 1 hour.
3.
Sprinkle cornmeal over rimmed baking sheet. Divide the dough into 6 equal portions; roll each into a ball. Lightly spray a large sheet of plastic wrap with nonstick spray; place over the dough balls, sprayed side down. Refrigerate 1 hour before rolling and baking.
Sprinkle cornmeal over rimmed baking sheet. Divide the dough into 6 equal portions; roll each into a ball. Lightly spray a large sheet of plastic wrap with nonstick spray; place over the dough balls, sprayed side down. Refrigerate 1 hour before rolling and baking.
Asparagus, Fingerling Potato, and Goat Cheese Pizza
Wild Mushroom Pizza with Caramelized Onions, Fontina, and Rosemary
asparagus,
fingerling potato, and goat
cheese
pizza
fingerling potato, and goat
cheese
pizza
Potato may not be your everyday kind of pizza topping, but its tender texture and buttery flavor just work, especially when paired with goat cheese. Replacing half the fingerlings with yams adds a touch of sweetness (not to mention beta-carotene). Make sure the pizza crust is rolled thick enough to stand up to the hearty toppings. Serve with a green salad for a delicious vegetarian dinner, or cut into small wedges to make it cocktail-party perfect.
YIELD: MAKES 4 SERVINGS
5 ounces fingerling potatoes
Cornmeal, for sprinkling
2 tablespoons extra-virgin olive oil
1 garlic clove, pressed
4 green onions, thinly sliced
1⅓ cups grated whole-milk mozzarella cheese (about 6 ounces)
4 ounces soft fresh goat cheese, crumbled
8 ounces asparagus, trimmed, each spear cut in half lengthwise, then crosswise into 2- to 3-inch pieces
½ cup grated Parmesan cheese
1.
Place the potatoes in a small saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to a boil and cook until potatoes are tender, about 10 minutes. Drain. Cool. Cut potatoes into thin slices.
Place the potatoes in a small saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to a boil and cook until potatoes are tender, about 10 minutes. Drain. Cool. Cut potatoes into thin slices.
2.
Preheat the oven to 450°F. Sprinkle a rimless baking sheet with cornmeal. Roll and stretch the pizza dough to a 16 by 11-inch oval. Transfer to baking sheet. Mix 1 tablespoon olive oil and the garlic in a small bowl. Brush garlic oil over the dough. Sprinkle three-fourths of the green onions over, then the mozzarella, leaving a ½-inch plain border. Top with the potato slices and goat cheese. Toss the asparagus and remaining 1 tablespoon oil in a medium bowl. Scatter the asparagus over the pizza. Sprinkle with Parmesan, then lightly with salt and generously with pepper.
Preheat the oven to 450°F. Sprinkle a rimless baking sheet with cornmeal. Roll and stretch the pizza dough to a 16 by 11-inch oval. Transfer to baking sheet. Mix 1 tablespoon olive oil and the garlic in a small bowl. Brush garlic oil over the dough. Sprinkle three-fourths of the green onions over, then the mozzarella, leaving a ½-inch plain border. Top with the potato slices and goat cheese. Toss the asparagus and remaining 1 tablespoon oil in a medium bowl. Scatter the asparagus over the pizza. Sprinkle with Parmesan, then lightly with salt and generously with pepper.
3.
Bake the pizza until the crust is browned and the asparagus is tender, about 18 minutes. Transfer to a cutting board. Sprinkle with remaining green onions. Cut into pieces.
Bake the pizza until the crust is browned and the asparagus is tender, about 18 minutes. Transfer to a cutting board. Sprinkle with remaining green onions. Cut into pieces.
“I used my own crust and added a bit of fresh rosemary before baking because I had some and it sounded good. I love potatoes on pizza, and the flavors in this one are complex without being heavy. I almost hate to say it because it’s such a good veggie recipe, but some really good bacon could make this exceptional.”
Cibomiele, Colorado
caprese pizza
The best Italian ingredients comingle in this delicious pizza from Epicurious member
Saatchiken.
Saatchiken.
YIELD: MAKES 4 SERVINGS
FOR VEGETABLES
12 Roma (plum) tomatoes, halved
1 large red onion, cut into 8 wedges
2 heads of garlic with skin on, top ¼ inch cut off to expose each clove
¼ cup extra-virgin olive oil
1 tablespoon fresh thyme, chopped, or 1 teaspoon dried
1 tablespoon sugar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
FOR PIZZA
1 cup balsamic vinegar
¼ cup sugar
¼ cup all-purpose flour
1 pound prepared pizza dough
¼ cup cornmeal
1 (8-ounce) ball fresh mozzarella, cut into ¼-inch-thick slices, or 6 ounces (1½ cups) coarsely shredded mozzarella
2 tablespoons freshly grated Parmesan cheese
2 tablespoons pine nuts, toasted
1 cup baby arugula
MAKE VEGETABLES
1.
Position a rack in the middle of the oven and preheat the oven to 300°F.
Position a rack in the middle of the oven and preheat the oven to 300°F.
2.
Arrange the tomatoes (cut side up), onion, and garlic (cut side up) on a large baking sheet. Drizzle with the olive oil and sprinkle with the thyme, sugar, salt, and pepper. Roast the vegetables until the onion is tender and the garlic is golden brown, about 1 hour. Transfer the vegetables to a rack to cool.
Arrange the tomatoes (cut side up), onion, and garlic (cut side up) on a large baking sheet. Drizzle with the olive oil and sprinkle with the thyme, sugar, salt, and pepper. Roast the vegetables until the onion is tender and the garlic is golden brown, about 1 hour. Transfer the vegetables to a rack to cool.
3.
Once the vegetables are cool enough to handle, squeeze the roasted garlic from its skins into a small bowl. Using a spoon, mash the garlic into a paste. Cut the root end off each onion wedge and separate the slices.
Once the vegetables are cool enough to handle, squeeze the roasted garlic from its skins into a small bowl. Using a spoon, mash the garlic into a paste. Cut the root end off each onion wedge and separate the slices.
MAKE PIZZA
1.
In a medium saucepan over moderate heat, bring the balsamic vinegar and sugar to a boil. Simmer, uncovered, until reduced by half, about 10 minutes. Cool to room temperature.
In a medium saucepan over moderate heat, bring the balsamic vinegar and sugar to a boil. Simmer, uncovered, until reduced by half, about 10 minutes. Cool to room temperature.
2.
Position a rack in the middle of the oven and preheat the oven to 450°F.
Position a rack in the middle of the oven and preheat the oven to 450°F.
3.
Lightly dust a work surface with flour and roll out the pizza dough to a 12- to 14-inch diameter, ¼ inch thick. Sprinkle the cornmeal evenly over a pizza pan or baking sheet and lay the dough on top. Spread the mashed roasted garlic evenly over the dough and arrange the onion, tomatoes, and mozzarella evenly on top of that.
Lightly dust a work surface with flour and roll out the pizza dough to a 12- to 14-inch diameter, ¼ inch thick. Sprinkle the cornmeal evenly over a pizza pan or baking sheet and lay the dough on top. Spread the mashed roasted garlic evenly over the dough and arrange the onion, tomatoes, and mozzarella evenly on top of that.
4.
Bake the pizza until the crust is golden on the bottom and the cheese is melted, 12 to 15 minutes.
Bake the pizza until the crust is golden on the bottom and the cheese is melted, 12 to 15 minutes.
5.
Garnish the pizza with the grated Parmesan, balsamic reduction, toasted pine nuts, and arugula. Serve immediately.
Garnish the pizza with the grated Parmesan, balsamic reduction, toasted pine nuts, and arugula. Serve immediately.
do ahead:
The
BALSAMIC REDUCTION
can be cooled and refrigerated, covered, for up to 2 weeks.
The
VEGETABLES
can be roasted and refrigerated, in separate covered containers, for up to 3 days.
braised chicken
with tomatoes and olives
with tomatoes and olives
With only twenty-five minutes of active prep time, even a less-experienced cook can add this timeless chicken recipe to his or her repertoire. The simple dinner utilizes produce of southern France—olives, onions, and fennel—cooked in the same pan as the chicken and sauce. Substitute a combination of dried thyme, fennel, basil, and savory if you can’t find herbes de Provence. Serve this in the backyard with a baguette and a bottle of Côtes de Provence, and have yourself a true
pique-nique français.
pique-nique français.
YIELD: MAKES 4 SERVINGS
1 pound ripe tomatoes (3 to 4 medium), cut into wedges
1 large onion, cut into wedges, leaving root ends intact
½ cup drained brine-cured black olives, pitted if desired
4 large garlic cloves, sliced, plus 1 teaspoon minced
3 tablespoons olive oil
2 teaspoons herbes de Provence
½ teaspoon fennel seeds
1½ teaspoons salt
¾ teaspoon black pepper
1 whole (3½ pound) chicken
Chopped fresh flat-leaf parsley, for garnish
Crusty bread, for serving
Equipment: kitchen string
1.
Preheat a convection oven to 400°F or a regular oven to 425°F, with the rack in the middle.
Preheat a convection oven to 400°F or a regular oven to 425°F, with the rack in the middle.
2.
Toss together the tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, the fennel seeds, ½ teaspoon salt, and ¼ teaspoon pepper in a 13 by 9-inch or other 3-quart shallow baking dish. Push the vegetables to the sides of the dish to make room for the chicken.
Toss together the tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, the fennel seeds, ½ teaspoon salt, and ¼ teaspoon pepper in a 13 by 9-inch or other 3-quart shallow baking dish. Push the vegetables to the sides of the dish to make room for the chicken.
3.
Stir together the minced garlic, remaining 1 teaspoon salt and ½ teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.
Stir together the minced garlic, remaining 1 teaspoon salt and ½ teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.
4.
Remove excess fat from the chicken and pat dry, then rub inside and out with the seasoning mixture. Tie the legs together with string, then put the chicken in the baking dish.
Remove excess fat from the chicken and pat dry, then rub inside and out with the seasoning mixture. Tie the legs together with string, then put the chicken in the baking dish.
5.
Roast until an instant-read thermometer inserted into the thickest part of a thigh (do not touch bone) registers 170°F, about 1 hour in a convection oven, 1 to 1¼ hours in a regular oven.
Roast until an instant-read thermometer inserted into the thickest part of a thigh (do not touch bone) registers 170°F, about 1 hour in a convection oven, 1 to 1¼ hours in a regular oven.
6.
Let the chicken stand 10 minutes before carving. Garnish with parsley. Serve with vegetables and pan juices.
Let the chicken stand 10 minutes before carving. Garnish with parsley. Serve with vegetables and pan juices.
“I’ve been cooking for 30 some years, and this is one of the flat-out finest chicken dishes, period. Double the vegetables and serve it with basmati rice. Easy, elegant, and literally finger-lickin’ good.”
Raedwulf, the Okanagan, Canada
green pozole
with chicken
with chicken
Chicken makes this ceremonial Aztec soup healthier than the pork-based original. While this does require some preparation, the extra time and effort pay off with an intense, flavorful entrée.
YIELD: MAKES 6 GENEROUS SERVINGS
FOR THE CHICKEN
9 cups water
1 Turkish or ½ California bay leaf
1 large white onion, halved lengthwise and thinly sliced
6 garlic cloves, chopped
2½ teaspoons salt
3 pounds skinless boneless chicken thighs
FOR THE SAUCE
½ cup hulled (green) pumpkin seeds, not roasted (2¼ ounces)
1 pound tomatillos, husked
2 fresh jalapeño chiles, quartered (including seeds)
¾ cup chopped fresh cilantro
1 teaspoon dried epazote or oregano (preferably Mexican), crumbled
2 tablespoons vegetable oil
2 (15-ounce) cans white hominy, rinsed and drained
Diced radish; cubed avocado tossed with lime juice; shredded romaine; chopped white onion; lime wedges; dried oregano
Special equipment: Electric coffee/spice grinder
COOK CHICKEN:
1.
Bring 8 cups of water, the bay leaf, half of the onion, half of the garlic, and 1 teaspoon salt to a boil, covered, in a heavy 6-quart pot, then reduce the heat and simmer 10 minutes. Add the chicken and poach at a bare simmer, uncovered, skimming off any foam, until just cooked through, about 20 minutes.
Bring 8 cups of water, the bay leaf, half of the onion, half of the garlic, and 1 teaspoon salt to a boil, covered, in a heavy 6-quart pot, then reduce the heat and simmer 10 minutes. Add the chicken and poach at a bare simmer, uncovered, skimming off any foam, until just cooked through, about 20 minutes.
2.
Transfer the chicken to a cutting board to cool. Pour the broth through a fine-mesh sieve into a large bowl, discarding solids, and reserve. When chicken is cool enough to handle, coarsely shred with your fingers.
Transfer the chicken to a cutting board to cool. Pour the broth through a fine-mesh sieve into a large bowl, discarding solids, and reserve. When chicken is cool enough to handle, coarsely shred with your fingers.
MAKE SAUCE WHILE CHICKEN COOLS
1.
Cook the pumpkin seeds in a dry small skillet over low heat, stirring occasionally, until puffed but not browned (seeds will pop as they puff), 6 to 7 minutes. Transfer to a bowl to cool completely, then finely grind in a grinder.
Cook the pumpkin seeds in a dry small skillet over low heat, stirring occasionally, until puffed but not browned (seeds will pop as they puff), 6 to 7 minutes. Transfer to a bowl to cool completely, then finely grind in a grinder.
2.
Simmer the tomatillos and remaining onion in the remaining cup water in a 3-quart saucepan, covered, until tender, about 10 minutes. Drain the vegetables and purée in a blender with the jalapeños, ¼ cup cilantro, the epazote, remaining garlic, and remaining 1½ teaspoons salt.
Simmer the tomatillos and remaining onion in the remaining cup water in a 3-quart saucepan, covered, until tender, about 10 minutes. Drain the vegetables and purée in a blender with the jalapeños, ¼ cup cilantro, the epazote, remaining garlic, and remaining 1½ teaspoons salt.
3.
Heat the oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then add the purée (use caution as it will splatter and steam). Cook, uncovered, stirring frequently, until thickened, about 10 minutes. Stir in the pumpkin seeds and 1 cup of the reserved broth and simmer 5 minutes. Stir in the shredded chicken, the hominy, and 3 more cups of broth and simmer, partially covered, 20 minutes.
Heat the oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then add the purée (use caution as it will splatter and steam). Cook, uncovered, stirring frequently, until thickened, about 10 minutes. Stir in the pumpkin seeds and 1 cup of the reserved broth and simmer 5 minutes. Stir in the shredded chicken, the hominy, and 3 more cups of broth and simmer, partially covered, 20 minutes.
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