Saturday
Nov022013

Potato Pizza

recpie from Grandmother's Kitchen
http://grandmotherskitchen.org/recipes/potato-pizza.html#.UnUVt5SicdI

Ingredients

Dough
1/2 cup warm (not hot) water
1 teaspoon kosher or sea salt
1 Tablespoon olive oil
1 teaspoon instant (fast acting) yeast
1-1/4 cup bread flour (approximate)
Topping
1 medium sized Yukon Gold potato
1 Tablespoon salt
2 Tablespoons chopped fresh rosemary 
1/4 cup chopped sweet white onion 
3 Tablespoons olive oil 
1 teaspoon course kosher salt or sea salt
1 teaspoon ground pepper 
1/4 cup olive oil
1/2 cup parmesan cheese or mozzarella (optional)

Directions

Dough

  1. Using a medium sized mixing bowl, combine salt, 1 tablespoon of olive oil and yeast to the 1/2 cup of warm water and stir. Mix in 1 cup of flour. Gradually add in 1/8 cup more flour, until the dough comes together enough for you to put in on the counter and start kneading it.
  2. Add enough additional flour to make a nice dough that is not too sticky, but not too dry. It should feel a little moist, but not stick to your hands.
  3. Knead for a couple of minutes, then put it in a bowl with a drizzle of olive oil.
  4. Turn the dough to coat in the olive, cover the bowl with plastic wrap and set it in a warm place to rise for about an hour and a half.

Topping

  1. While the dough is rising, using a mandoline, slice the potato as thin as you can, about 1/16th on a inch thick. Place potato slices in a bowl with the salt and cover with cold water for about an hour. Drain potatoes, rinse and pat dry. Toss with rosemary, onion and olive oil. Sprinkle generously with coarse salt and freshly ground pepper.
  2. Assembly
  3. Preheat the oven to 450-500 degrees F. for 30 minutes.
  4. If you have one, place a pizza stone on the bottom rack of your oven if you do not have one you will bake the pizza on a pizza peel or you can use a pizza pan or baking sheet. Sprinkle ground corn grits on the bottom of whatever baking surface you will be putting your pizza dough onto.
  5. Roll out the pizza dough, using flour so it doesnt stick to the rolling pin.
  6. Roll dough to the thickness you like. Place on the pizza peel or in the pizza pan.
  7. Brush the dough with the 1/4 cup olive oil, more or less as desired and top the pizza with the potato slices including all the onion and rosemary out of the bowl and spread evenly on top.
  8. If using the cheese, sprinkle on top.
  9. Slide the pizza onto the baking stone and bake for about 8-10 minutes, until the crust is crisp and golden. Sprinkle with additional salt, if you like.
Monday
Dec032012

Chocolate-Hazelnut Gelato

The holidays bring out many family traditions.  We enjoy homemade Nutella gelato.  This recipe is from the food network's Giada De Laurentiis.  

 

Chocolate-Hazelnut Gelato

Total Time:
2 hr 55 min
Prep
10 min
Inactive
2 hr 30 min
Cook
15 min
Yield:
6 to 8 servings (about 4 cups)
Level:
Easy

Ingredients

  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup sugar, plus 1/4 cup
  • 4 egg yolks
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chocolate-hazelnut spread (recommended: Nutella)
  • 1/2 cup toasted hazelnuts, crushed, for garnish

Directions

In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.

 

Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.

 

Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.

Wednesday
Oct242012

Pots of Dulce de Leche Pumpkin Cream Pie

We found this recipe online at www.verybestbaking.com     We hope you like it.

Pots of Dulce de Leche Pumpkin Cream Pie

 

Written by Jenny -

Pots of Dulce de Leche Pumpkin Cream Pie recipe

One of the top recipes from this summer’s pie contest that really peaked my interest (and taste buds too) was Maggie Moran’s Pots of Dulce de Leche Pumpkin Cream Pie! Summer seems so long ago now that Thanksgiving is on our minds but I do have to tell you this was a hit in our kitchen. We loved that this cream pie was portioned into individual servings, Maggie’s idea of serving in half-pint canning jars and of course, its taste.

This recipe is a snap to put together. The hardest part of it is waiting for them to chill but we won’t hold it against you if sneak a taste! As your spoon dips in, you will taste the whipped topping, creamy filling, yummy dulce de leche and then the graham cracker crust. Perhaps all of these will end up on your spoon at one time!

We thank you Maggie for your recipe inspiration. We look forward to making it throughout the year.

Pots of Dulce de Leche Pumpkin Cream Pie

Ingredients for 10 servings:

CRUST
• 1 sleeve graham crackers, finely crushed (1 1/4 cups)
• 5 tablespoons butter, melted

FILLING
• 1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
• 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, chilled
• 1 box (3.4 ounces) vanilla instant pudding and pie filling mix
• 1 teaspoon pumpkin pie spice plus additional for dusting
• 1 tub (8 ounces) frozen whipped topping, thawed and divided
• 1 can (13.4 ounces) NESTLÉ® LA LECHERA® Dulce de Leche

Directions:

For Crust:

Pots of Dulce de Leche Pumpkin Cream Pie recipe

Combine graham crackers and butter in small bowl. Spoon about 2 measuring tablespoons into each of ten half-pint canning jars, custard cups and/or ramekins.

Pots of Dulce de Leche Pumpkin Cream Pie recipe

Pat crust down with back or side of measuring spoon.

For Filling:

Pots of Dulce de Leche Pumpkin Cream Pie recipe

Combine pumpkin, evaporated milk, pudding mix and pumpkin pie spice in large mixer bowl; beat for 1 minute or until blended.

Pots of Dulce de Leche Pumpkin Cream Pie recipe

Fold in 2 cups of whipped topping.

To Assemble:

Pots of Dulce de Leche Pumpkin Cream Pie recipe

Warm dulce de leche in microwave-safe bowl on HIGH (100%) power for 15 to 20 seconds to soften; stir well. Spoon dulce de leche on top of each crust. Spoon in about 1/2 cup pumpkin filling.

Pots of Dulce de Leche Pumpkin Cream Pie recipe

Top with a dollop of remaining whipped topping and a dusting of pumpkin pie spice. Keep refrigerated at least 2 hours before serving.

Links:

Thursday
Oct042012

Pink Your Drink

Pink Your Drink {Cocktail Recipes}

October is National Breast Cancer Awareness Month, so you’ll most likely be seeing a lot of PINK over the next few weeks! Whether you’re planning a Pink Party of your own or simply raising a glass to someone special, here is a cocktail recipes that will have you toasting in the signature color at home

*****

CHAMBORD PINK-TINI {pictured at top}

Ingredients:
1 oz Chambord
1.5 oz honey vodka
.5 oz lime juice
3-4 raspberries

Directions:
Shake ingredients with ice and strain into a chilled martini glass or crushed ice-filled rocks glass. Top with more crushed ice. Garnish with raspberries.

Sunday
Sep232012

Festive Fall Salad

INGREDIENTS:

  • 1 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 Tablespoons honey
  • 2 teaspoons Dijon mustard
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds boneless skinless chicken breasts
  • 5 ounces each romaine, radicchio and mesclun
  • 3/4 cup craisins
  • 1 pound white grapes
  • 4 ounces Gorgonzola cheese, crumbled
  • 1 cup walnuts, toasted
  • Croutons

TO PREPARE: 

Whisk the olive oil, vinegar, honey, mustard, salt and pepper in a bowl until blended. Chill, covered, in the refrigerator. Arrange the chicken in a shallow dish and drizzle with 1/2 cup of the vinaigrette, turning to coat. Marinate, covered, in the refrigerator for 1 to 2 hours, turning occasionally. Grill the chicken over hot coals until cooked through, turning occasionally. Cool slightly and cut into strips. 

Mix the romaine, radicchio, mesclun, craisins, grapes, cheese and walnuts in a salad bowl. Add 1/2 of the remaining vinaigrette and toss to coat. Spoon the salad evenly onto salad plates and top each salad with the grilled chicken and croutons. Store the remaining vinaigrette in the refrigerator. 

SERVES: