Ingredients:
For the Pie Dough
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into cubes
¾ cup ice water
For the Filling
8 large eggs
1 1/3 cup heavy cream
1 cup mozzarella cheese, grated
1 teaspoon of fresh rosemary, chopped
4 sage leaves, chopped
1 cup pepperoni, diced
Salt & pepper for seasoning
2 tablespoons Parmesan cheese, grated
Directions:
For the Pie Dough:
Combine the flour, salt, and sugar in food processor. Add butter; process until mixture resembles coarse meal, about 8 to 10 seconds. For hand method, place dry ingredients in large bowl. Add butter; blend with pastry cutter until mixture resembles coarse meal.
Add ice water in a slow steady stream through feed tube of food processor with machine running, until the dough holds together when squeezed. For hand method, mix dough with a wooden spoon, adding water until dough just holds together.
Turn dough onto piece of plastic wrap. Press into flat circle, or rectangle depending on what shape you intend to roll out pastry to. Wrap in plastic wrap and refrigerate at least 1 hour. May be frozen, double wrapped in plastic, for several months.
Preheat the oven to 375 degrees F.
Roll the dough out to fit a 10-inch ceramic quiche or pie dish, place the pie shell in the dish. Line the shell with parchment and pie weights or beans and bake 25 minutes, or until golden. Remove the parchment and weights and continue to bake until uniformly golden brown, 5 to 7 minutes. Remove and allow to cool while preparing the filling.
For the Quiche Filling:
Beat eggs, cheese, rosemary, sage and heavy cream in a large mixing bowl. Add the pepperoni. Season with salt and pepper
Pour ingredients into the pie shell. Sprinkle with Parmesan cheese.
Place the dish in the middle of the oven and bake 10 minutes. Drop the heat to 325 degrees F. and continue to bake until just set (center should have a slight jiggle), 20-30 minutes. Remove to a rack and allow to cool 10 minutes before serving.
Monday, March 19, 2012
Veal Chop Parmesan Recipe
Ingredients:
4 veal rib chops, bone-in
3 large eggs, beaten with a fork
2 cups seasoned breadcrumbs
1 cup Panko breadcrumbs
1/3 cup grated Parmesan cheese
Salt and pepper
1/2 cup to 1 cup olive oil for frying
12 ounces mozzarella, sliced
2 cups marinara sauce
Directions:
Place each veal chop between 2 sheets of plastic wrap and pound with a mallet, to about 1/4-inch thickness.
Set up 2 shallow dishes. Beat eggs with a tablespoon of grated Parmesan into the first dish. Combine the breadcrumbs and Panko crumbs into the second dish.
Lightly salt and pepper the veal chops on both sides. Dip the chops first in egg, allowing excess to drip into the bowl. Dredge in breadcrumbs and then set on a rack over a baking sheet. Do this with all four veal chops.
In a large sauté pan heat the olive oil over medium high heat. Add veal chops and pan fry about 2 to 3 minutes on each side, until veal chops are a golden brown on each side. Remove chops to a paper towel-lined plate to drain.
Preheat oven to 375 degrees F.
Line a 1/2 sheet pan with foil and lightly grease with olive oil. Ladle sauce over the veal chops. Top with slices of mozzarella cheese and finish with Parmesan cheese.
Bake until cheese is melted and sauce is hot and bubbling, about 15 to 20 minutes. Let stand 10 minutes before serving.
4 veal rib chops, bone-in
3 large eggs, beaten with a fork
2 cups seasoned breadcrumbs
1 cup Panko breadcrumbs
1/3 cup grated Parmesan cheese
Salt and pepper
1/2 cup to 1 cup olive oil for frying
12 ounces mozzarella, sliced
2 cups marinara sauce
Directions:
Place each veal chop between 2 sheets of plastic wrap and pound with a mallet, to about 1/4-inch thickness.
Set up 2 shallow dishes. Beat eggs with a tablespoon of grated Parmesan into the first dish. Combine the breadcrumbs and Panko crumbs into the second dish.
Lightly salt and pepper the veal chops on both sides. Dip the chops first in egg, allowing excess to drip into the bowl. Dredge in breadcrumbs and then set on a rack over a baking sheet. Do this with all four veal chops.
In a large sauté pan heat the olive oil over medium high heat. Add veal chops and pan fry about 2 to 3 minutes on each side, until veal chops are a golden brown on each side. Remove chops to a paper towel-lined plate to drain.
Preheat oven to 375 degrees F.
Line a 1/2 sheet pan with foil and lightly grease with olive oil. Ladle sauce over the veal chops. Top with slices of mozzarella cheese and finish with Parmesan cheese.
Bake until cheese is melted and sauce is hot and bubbling, about 15 to 20 minutes. Let stand 10 minutes before serving.
Country Style Pork With White Beans Recipe
Ingredients:
2 1/2 to 3 pounds country-style pork ribs
1 tablespoon salt
2 teaspoons freshly ground black pepper
3 tablespoons olive oil
2 cups chopped onion
1 cup chopped carrot
1 cup chopped celery
3 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup dried white northern beans
6 cups chicken stock
1 28-ounce can diced tomatoes
1 tablespoons dried sage leaves
2 bay leaves
1/4 cup chopped fresh parsley leaves
Steamed white rice, for serving
Directions:
Season ribs with the salt and pepper. In a large Dutch oven, heat olive oil over medium high heat. Sear the ribs until well browned on all sides, about 8 to 10 minutes. Remove ribs and set aside.
To the Dutch oven, add the onions, carrots, and celery. Reduce heat to medium and cook, stirring occasionally, until the onions are lightly caramelized, about 6 to 7 minutes. Add the garlic and a sprinkle of salt and pepper to the pan and cook about 30 seconds. Sprinkle the flour into the pan and stir to combine. Cook the flour mixture, stirring constantly for 2 minutes. Add the beans, the stock, and the diced tomatoes, sage, and bay leaves to the pan and stir to combine. Bring to a boil and reduce to a simmer. Add the seared ribs. Simmer the ribs for 1 1/2 to 2 hours (or until beans are tender), stirring occasionally and scraping the bottom of the pan to prevent sticking.
When the ribs are done, add the chopped parsley to the pan and serve hot over steamed rice.
2 1/2 to 3 pounds country-style pork ribs
1 tablespoon salt
2 teaspoons freshly ground black pepper
3 tablespoons olive oil
2 cups chopped onion
1 cup chopped carrot
1 cup chopped celery
3 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup dried white northern beans
6 cups chicken stock
1 28-ounce can diced tomatoes
1 tablespoons dried sage leaves
2 bay leaves
1/4 cup chopped fresh parsley leaves
Steamed white rice, for serving
Directions:
Season ribs with the salt and pepper. In a large Dutch oven, heat olive oil over medium high heat. Sear the ribs until well browned on all sides, about 8 to 10 minutes. Remove ribs and set aside.
To the Dutch oven, add the onions, carrots, and celery. Reduce heat to medium and cook, stirring occasionally, until the onions are lightly caramelized, about 6 to 7 minutes. Add the garlic and a sprinkle of salt and pepper to the pan and cook about 30 seconds. Sprinkle the flour into the pan and stir to combine. Cook the flour mixture, stirring constantly for 2 minutes. Add the beans, the stock, and the diced tomatoes, sage, and bay leaves to the pan and stir to combine. Bring to a boil and reduce to a simmer. Add the seared ribs. Simmer the ribs for 1 1/2 to 2 hours (or until beans are tender), stirring occasionally and scraping the bottom of the pan to prevent sticking.
When the ribs are done, add the chopped parsley to the pan and serve hot over steamed rice.
“South” Jersey Pulled Pork Sandwiches Recipe
Ingredients:
For the Spice Rub:
1/4 cup paprika
1/4 cup salt
1/4 cup brown sugar
2 tablespoons garlic powder
3 tablespoons chili powder
1/2 teaspoon cayenne
1 tablespoon black pepper
1 tablespoon oregano
1/2 teaspoon celery seed
1 1/2 teaspoon allspice
1 teaspoon ground coriander
For the Pork:
1 (4 to 5 pound) bone-in pork roast, preferably shoulder or Boston butt
1 cup water
1/2 cup white or apple cider vinegar
1 tablespoon brown sugar
8 Hamburger Buns
BBQ Sauce, if desired
Coleslaw, if desired
Directions:
For the Spice Rub:
In a bowl, combine the paprika, salt, brown sugar, garlic powder, chili powder, black pepper, cayenne, oregano, celery seeds, allspice, and coriander.
For the Pork:
Place the pork in a baking dish. Rub the seasoning evenly over the pork to coat (You will not need to use all of the rub). Cover with plastic and refrigerate 4 hours or overnight, if possible.
Preheat an oven to 300 degrees F.
Bring the pork to room temperature and place in a Dutch oven, fat side up.
In a measuring cup, combine the water, vinegar and brown sugar. Stir until sugar is dissolved and then pour into Dutch oven around the pork.
Slow cook until pork is tender, basting with the meat juices every 45 minutes. The internal temperature should reach 180 to 200 degrees F. and the meat will easily pull away from the bone. (The cooking should take about 4 1/2 to 5 hours for a 5 pound shoulder.) Remove the pork from the oven and let rest for 20 to 30 minutes.
With a knife and fork or two forks, pull the meat apart into shreds or chunks. Add pork back to pot with the meat juices.
To Serve:
Divide pulled pork among hamburger buns, top with BBQ sauce and coleslaw if desired.
For the Spice Rub:
1/4 cup paprika
1/4 cup salt
1/4 cup brown sugar
2 tablespoons garlic powder
3 tablespoons chili powder
1/2 teaspoon cayenne
1 tablespoon black pepper
1 tablespoon oregano
1/2 teaspoon celery seed
1 1/2 teaspoon allspice
1 teaspoon ground coriander
For the Pork:
1 (4 to 5 pound) bone-in pork roast, preferably shoulder or Boston butt
1 cup water
1/2 cup white or apple cider vinegar
1 tablespoon brown sugar
8 Hamburger Buns
BBQ Sauce, if desired
Coleslaw, if desired
Directions:
For the Spice Rub:
In a bowl, combine the paprika, salt, brown sugar, garlic powder, chili powder, black pepper, cayenne, oregano, celery seeds, allspice, and coriander.
For the Pork:
Place the pork in a baking dish. Rub the seasoning evenly over the pork to coat (You will not need to use all of the rub). Cover with plastic and refrigerate 4 hours or overnight, if possible.
Preheat an oven to 300 degrees F.
Bring the pork to room temperature and place in a Dutch oven, fat side up.
In a measuring cup, combine the water, vinegar and brown sugar. Stir until sugar is dissolved and then pour into Dutch oven around the pork.
Slow cook until pork is tender, basting with the meat juices every 45 minutes. The internal temperature should reach 180 to 200 degrees F. and the meat will easily pull away from the bone. (The cooking should take about 4 1/2 to 5 hours for a 5 pound shoulder.) Remove the pork from the oven and let rest for 20 to 30 minutes.
With a knife and fork or two forks, pull the meat apart into shreds or chunks. Add pork back to pot with the meat juices.
To Serve:
Divide pulled pork among hamburger buns, top with BBQ sauce and coleslaw if desired.
Two Potato and Leek Gratin Recipe
Ingredients:
1 pound russet potatoes
1 pound sweet potatoes
2 large leeks
2 tablespoons olive oil
2 tablespoons butter, plus extra for greasing baking dish
1 1/2 cups heavy cream
2 large cloves garlic, split
Salt and pepper
3/4 cup grated Parmesan
Directions:
Preheat the oven to 350 F.
Butter a glass or ceramic 2 quart baking dish.
Peel the potatoes and slice thinly, 1/8 inch, either by hand or with a mandoline. Place in a bowl. Wash the leeks, checking for grit or sand, and slice the whites and the pale green thinly.
Over medium heat, add olive oil, leeks and a pinch of salt and sauté, slowly until soft and caramelized, 7-10 minutes. Remove from heat.
In a pot, slowly bring the cream and garlic to a simmer with a pinch of salt and pepper. Allow to barely simmer for a few minutes, remove from heat and keep warm.
Make a layer of mixed sweet and russet potatoes in the prepared baking dish. Sprinkle the potatoes with salt and pepper, and scatter over some of the leeks. Repeat until the potatoes and leeks are used up – this is kind of free form, so don't worry too much about being exact. Pour the warm cream over all, followed by the Parmesan.
Cover the potatoes tightly with foil and bake 40 minutes. Remove cover and continue to bake an additional 20 minutes. Potatoes should be cooked through. Run under the broiler a couple of minutes if a browner top is desired. Let rest 10 minutes before serving.
1 pound russet potatoes
1 pound sweet potatoes
2 large leeks
2 tablespoons olive oil
2 tablespoons butter, plus extra for greasing baking dish
1 1/2 cups heavy cream
2 large cloves garlic, split
Salt and pepper
3/4 cup grated Parmesan
Directions:
Preheat the oven to 350 F.
Butter a glass or ceramic 2 quart baking dish.
Peel the potatoes and slice thinly, 1/8 inch, either by hand or with a mandoline. Place in a bowl. Wash the leeks, checking for grit or sand, and slice the whites and the pale green thinly.
Over medium heat, add olive oil, leeks and a pinch of salt and sauté, slowly until soft and caramelized, 7-10 minutes. Remove from heat.
In a pot, slowly bring the cream and garlic to a simmer with a pinch of salt and pepper. Allow to barely simmer for a few minutes, remove from heat and keep warm.
Make a layer of mixed sweet and russet potatoes in the prepared baking dish. Sprinkle the potatoes with salt and pepper, and scatter over some of the leeks. Repeat until the potatoes and leeks are used up – this is kind of free form, so don't worry too much about being exact. Pour the warm cream over all, followed by the Parmesan.
Cover the potatoes tightly with foil and bake 40 minutes. Remove cover and continue to bake an additional 20 minutes. Potatoes should be cooked through. Run under the broiler a couple of minutes if a browner top is desired. Let rest 10 minutes before serving.
Mama's Roast Beef With Onion Gravy Recipe
Ingredients:
1 eye round roast 3-4 lbs.
Salt and pepper
6 medium Spanish onions, peeled and sliced
3 tablespoons butter
2 2-oz. bottles Liquid Browning and Seasoning Sauce (such as Gravy master), AKA gravy base
2 cups chicken stock
Directions:
Preheat oven to 350 F.
With the point of a sharp knife, make deep incisions all over the roast. Season roast liberally with salt and pepper.
Set a Dutch oven over medium heat. Add butter. When butter foams, add the roast and brown on all sides, moderating the heat so as not to burn the butter, about 2 minutes sear on each side. Remove roast and set aside. Add the onions to the pot with a pinch of salt and pepper and stir to coat with the fat. Add gravy base and chicken stock. Bring to a simmer then return roast to pot, fat side up, cover.
Place pot in oven and roast 1 1/2 - 2 hours, until thermometer registers 150 degrees F. Meat should be just pink in the center. Carve roast and serve with pan gravy.
1 eye round roast 3-4 lbs.
Salt and pepper
6 medium Spanish onions, peeled and sliced
3 tablespoons butter
2 2-oz. bottles Liquid Browning and Seasoning Sauce (such as Gravy master), AKA gravy base
2 cups chicken stock
Directions:
Preheat oven to 350 F.
With the point of a sharp knife, make deep incisions all over the roast. Season roast liberally with salt and pepper.
Set a Dutch oven over medium heat. Add butter. When butter foams, add the roast and brown on all sides, moderating the heat so as not to burn the butter, about 2 minutes sear on each side. Remove roast and set aside. Add the onions to the pot with a pinch of salt and pepper and stir to coat with the fat. Add gravy base and chicken stock. Bring to a simmer then return roast to pot, fat side up, cover.
Place pot in oven and roast 1 1/2 - 2 hours, until thermometer registers 150 degrees F. Meat should be just pink in the center. Carve roast and serve with pan gravy.
Coq au Vin Recipe
Ingredients:
4 slices bacon, cut into 1-inch pieces
1 (3-pound) chicken cut into 8 pieces, rinsed, patted dry, and any excess fat removed
1 cup all-purpose flour
Coarse salt and freshly ground pepper
1 medium onion, finely chopped
2 ribs celery, finely chopped
2 carrots, finely chopped
1 teaspoon chopped fresh thyme leaves
4 cloves garlic, minced
1 bay leaf
Salt and pepper
1 (750-ml) bottle full-bodied red wine
2 cups homemade or low-sodium canned chicken stock
1 tablespoon olive oil
8 ounces white mushrooms, quartered
6 ounces frozen pearl onions
1/4 cup chopped fresh flat-leaf parsley
Directions:
Cook bacon in a heavy-bottomed skillet large enough to hold the chicken in a single layer over medium heat until crisp. Using a slotted spoon, remove bacon from pan reserving drippings in pan. Place flour in a shallow dish. Season chicken with salt and pepper and lightly coat with flour. Add chicken to drippings in pan; cook until golden brown, about 5 minutes. Turn, and continue cooking, about 5 minutes more. Remove chicken from pan.
Using the same pan, add onion, celery, carrots, thyme, garlic, bay leaf and a pinch of salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Stir in wine and broth; bring to a boil. Cook until reduced by half, about 10 minutes.
Return chicken to pan; bring to a simmer. Cover and cook, turning once, until chicken is tender, about 30 minutes. Remove chicken from pan.
Place chicken cooking liquid over medium-high heat and bring to a boil. Cook until reduced by half, about 10 minutes. Discard bay leaf.
Meanwhile, heat olive oil a large skillet over medium heat. Add mushrooms and pearl onions with a pinch of salt; cook until golden, about 10 minutes. Stir in mushroom mixture into wine mixture.
Return chicken to pan; simmer until heated through, about 5 minutes. Taste and correct seasoning.
Sprinkle with bacon and parsley before serving.
4 slices bacon, cut into 1-inch pieces
1 (3-pound) chicken cut into 8 pieces, rinsed, patted dry, and any excess fat removed
1 cup all-purpose flour
Coarse salt and freshly ground pepper
1 medium onion, finely chopped
2 ribs celery, finely chopped
2 carrots, finely chopped
1 teaspoon chopped fresh thyme leaves
4 cloves garlic, minced
1 bay leaf
Salt and pepper
1 (750-ml) bottle full-bodied red wine
2 cups homemade or low-sodium canned chicken stock
1 tablespoon olive oil
8 ounces white mushrooms, quartered
6 ounces frozen pearl onions
1/4 cup chopped fresh flat-leaf parsley
Directions:
Cook bacon in a heavy-bottomed skillet large enough to hold the chicken in a single layer over medium heat until crisp. Using a slotted spoon, remove bacon from pan reserving drippings in pan. Place flour in a shallow dish. Season chicken with salt and pepper and lightly coat with flour. Add chicken to drippings in pan; cook until golden brown, about 5 minutes. Turn, and continue cooking, about 5 minutes more. Remove chicken from pan.
Using the same pan, add onion, celery, carrots, thyme, garlic, bay leaf and a pinch of salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Stir in wine and broth; bring to a boil. Cook until reduced by half, about 10 minutes.
Return chicken to pan; bring to a simmer. Cover and cook, turning once, until chicken is tender, about 30 minutes. Remove chicken from pan.
Place chicken cooking liquid over medium-high heat and bring to a boil. Cook until reduced by half, about 10 minutes. Discard bay leaf.
Meanwhile, heat olive oil a large skillet over medium heat. Add mushrooms and pearl onions with a pinch of salt; cook until golden, about 10 minutes. Stir in mushroom mixture into wine mixture.
Return chicken to pan; simmer until heated through, about 5 minutes. Taste and correct seasoning.
Sprinkle with bacon and parsley before serving.
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