Artisan Cast Iron Dutch Oven Bread

This recipe is a typical one with two rising periods.  Most of this time it's the yeast working and not you!

2 cups water

1 Tablespoon sugar

1 packet active dry yeast

1 Tablespoon salt

6 cups bread flour

Toppings of your choice - I used "everything bagel" topping

Proofing the Yeast:

Pour the water, hot from the tap, into a mixing bowl.  Add the sugar and stir until it dissolves.  As the water dissolves the sugar and warms the bowl, it cools somewhat and should be just right for activating the yeast - somewhere between 95 and 115 degrees is fine.  Add the yeast and let the mixture sit for 5 or 6 minutes until it begins to bubble and show signs of life.

Don't add the salt yet.  Yeast doesn't like salt and will be happier if you add it after you stir in the first cup of flour.  

Stir in your first cup of flour into the yeast mixture and add the salt.  Then stir in 4-1/2 cups more flour.  When the dough begins to hold together and pull away from the sides of the bowl, it is ready to knead.

If you like to knead by hand, by all means do so.  I use the dough attachment of my stand mixer.  Knead for 3 to 4 minutes adding a little flour at a time so the dough is not sticky.  Let rest for 15 minutes and continue kneading another 3 to 4 minutes.

First Rising

Form the dough into a nice, round ball and place it in your greased bowl, turning it over so the top has a thin layer of oil on it.  Cover the bowl with a damp towel or a piece of plastic wrap.  It's a good idea to grease the underside of the plastic wrap so that it won't stick if the dough comes in contact with it.  Put the dough in somewhere cozy and let it rise until doubled in bulk.  This will take anywhere from 1 to 2 hours.  After it has risen, punch the dough down and cover it and return it to it's cozy spot.  Let rise again - about 45 minutes.

Shape the loaf tucking the ends underneath into the center - this will be the bottom of your loaf.  Turn the loaf over and tidy it up if necessary.  Place is on a piece of parchment paper a little bigger than your dutch oven.  Cover with a towel while we preheat the oven.

Preheat your oven to 450 degrees

Place your dutch oven, top and bottom in to preheat for 30 minutes.

When your oven is ready, remove both top and bottom of heated dutch oven (careful!).

Pick up your loaf with the parchment paper and place it in the bottom half.  Use a mister spray to spray your loaf.  Sprinkle with your favorite toppings and cut two slits with scissors or a razor.  Cover the pot and place it in the oven.  Let bake for 25 to 30 minutes.  Remove cover and bake an additional 10-15 minutes until crust is golden brown.

The dutch oven is the secret to a fabulous homemade bread!

Take out some butter to soften while the bread cools and enjoy!

~Patti

~Adapted from King Arthur Flour Cookbook

Eggplant Meatball Parmigiana

Everyone knows that when you get a craving for Eggplant Parm, you sort of dread the process of slicing, breading and frying the eggplant.  It's the only way - unless you make some meatballs!  Crunchy on the outside, tender and full of flavor on the inside.  You can make yourself a great sandwich or top these meatballs on your favorite pasta.

3 Tbsp. Extra-Virgin Olive Oil 3 cloves garlic, minced 1 eggplant, about 12 ounces), peeled and diced 2 Tbsp. water 1-1/4 Italian Style Bread Crumbs 1/2 cup minced fresh Italian Parsley 1/2 tsp. kosher salt 1/2 tsp. freshly ground black pepper 1-1/2 tsp. dried oregano 2 large eggs, slightly beaten 1/2 cup fresh grated Pecorino Romano cheese 1/2 cup Panko bread crumbs 1/4 cup canola oil Marinara Sauce Shredded Mozzarella & Provolone Cheese

Heat the olive oil in a large nonstick skillet and slowly cook the garlic over medium heat until golden.  Add the eggplant and 1 Tbsp. water; cover and steam the eggplant over low heat until very soft, about 10-15 minutes.  Add the remaining water only if the eggplant begins to stick to the skillet.  Stir the eggplant occasionally while it cooks.  Set aside and let it cool.
Combine the bread crumbs, parsley, salt, pepper, oregano, eggs, and cheese in a large bowl.  Stir in the eggplant, mix well and let it stand for 20 minutes.  Scoop small amounts of the mixture into your hands and form meatballs.  There should be enough to make about 12.  Roll each meatball in Panko breadcrumbs.

Preheat oven to 350 degrees F.  Heat the vegetable oil in a large saute pan over medium-high heat.  Fry meatballs, turning them occasionally so they brown evenly. Transfer to a baking dish sprayed with olive oil spray and one cup of marinara sauce.  Top with mozzarella and provolone cheese.  Be sure to leave some of the meatballs exposed to keep them crispy.

Bake 15 to 20 minutes or until sauce is bubbly and cheese melted and browned.

Enjoy!

Stuffed Pizza Meatloaf

I love creating new recipes using what I have left in the fridge.  This Stuffed Pizza Meatloaf has a few delicious surprises inside.
A while back I was looking for recipes using Ritz crackers for an article I was doing.  A neighbor gave me a recipe for Elvis' favorite meatloaf using Ritz crackers in place of breadcrumbs.  That's where the crackers come in.  This meatloaf was also made with sour cream instead of eggs.  I was really surprised that the sour cream makes for the most tender meatloaf!  I had everything for the Elvis meatloaf but I also had some leftover pizza sauce and cheese.  The last ingredient - frozen mozzarella sticks.  And the Stuffed Pizza Meatloaf was born.

Ingredients:
1-1/2 lbs. 85% lean ground beef 1/4 cup chopped onion 1 clove garlic 1/2 tsp. crushed red pepper flakes 1 Tbsp. olive oil 1 cup Ritz or Town House crackers (about 20) 2 Tbsp. Worcestershire sauce 1/2 cup sour cream 1 cup pizza sauce, divided 1 cup shredded mozzarella cheese, divided 6 frozen mozzarella sticks 1 tsp. salt 1/2 tsp. black pepper
Directions:
Preheat oven to 375 degrees F.  In the bowl of a small food processor, add crackers, garlic and red pepper flakes and pulse into fine crumbs.  In a small skillet, heat 1 Tbsp. olive oil.  Add cracker mixture and toast lightly over medium heat.  Set aside.

In a medium bowl, combine ground beef, crumb mixture, salt, pepper, Worcestershire sauce, 1/3 cup pizza sauce, 1/2 cup mozzarella and sour cream.  Mix well to combine.  Spray a large piece of foil with cooking spray.  Flatten out meatloaf into a 9" x 6" rectangle.  Arrange mozzarella sticks side by side.

Form into a loaf shape enclosing mozzarella sticks.  Place in 8 x 12 baking dish.  Bake for 30 minutes.  After 30 minutes, top with remaining pizza sauce and return to oven for 20 minutes more.  After 20 minutes, add remaining mozzarella and return to oven until cheese is melted and bubbly. Let cool at least 15 minutes before slicing.

This a new family favorite!  I hope you'll give it a try! MORE MEATLOAF RECIPES: Grandma's Tomato Soup Meatloaf Cheesy Porcini Meatloaf

Pastina for One

This dish has to fall in to the category of Comfort Food Favorites. Sometimes it's the only thing that will do when you are feeling sad or tired or just stressed out a little and need some comfort.   You could also go back to some fond memories of childhood if you had this growing up.
Simply, pastina, butter and cheese and your favorite bowl and spoon.

1 cup low sodium chicken broth 1/4 cup Pastina Grated Cheese Unsalted butter
Bring chicken broth to a boil over medium heat.  Add pastina and cook, stirring occasionally, until most of the chicken broth is absorbed, 5-6 minutes.  Fill up your favorite bowl.  Top with a pat of butter, parmesan cheese and freshly ground black pepper.

So go ahead, make your self a bowl.   You'll feel better!
Another comfort food favorite are my sister's meatballs!
Barb's Melt in your Mouth Meatballs with Gravy

Southern Italian Pasta Fagioli

Some recipes are one and done - but this one keeps you coming back for more!  An Italian comfort food favorite, Pasta Fagioli has been on many Italian tables on a weekly basis.  It's filling, nutritious, and if you can find the best ingredients, this is more than a simple pasta and bean soup.

San Marzano tomatoes, fresh rosemary and a wedge of Parmigiano Reggiano or Grana Padano can turn this soup into one of your favorite meals.

You can use whatever vegetables you would like.  I added one small zucchini.
Ingredients:
2 Tbsp. extra virgin olive oil 2 oz. pancetta, chopped 1-2 sprigs fresh rosemary 1 sprig fresh thyme 1 medium onion, finely chopped 1 small carrot, finely chopped 1 rib celery, finely chopped 4 large cloves garlic, minced Salt and pepper 2 - 15 oz. cans cannellini (white) beans 1 - 28 oz. can San Marzano tomatoes, crushed 2 cups water 1 quart low sodium chicken stock 1 cup dried ditalini or other small pasta Fresh basil leaves Grated Parmigiano Reggiano or Locatelli for serving Instructions:
Heat a stock pot over medium high heat and add oil and pancetta.  Brown pancetta bits lightly.  Add herb stems, chopped onion, carrot, celery and garlic.  Season with salt and pepper.  Add the beans, tomatoes, water and stock to pot and bring to a simmer.  Simmer covered for 30 minutes.  Bring soup to a boil and add the pasta.  Reduce heat to medium and cook soup, stirring occasionally, 8 to 10 minutes or until pasta is cooked.  Remove rosemary and thyme stems.  Add fresh basil, turn off heat and let soup rest for a few minutes.  Serve in warm bowls with plenty of cheese.

Enjoy! Prep Time:  15 minutes Cook Time:  45 minutes Servings: 4-6

Tuscan Bean & Kale Salad

This quick and easy recipe for kale salad with marinated artichokes, cannellini beans and roasted peppers is sure to be come your favorite way to enjoy raw kale.  You can vary the ingredients according to your taste.
Massaging your kale makes it tender and sweet!  Who knew we have to massage our food now!

For the vinaigrette:
2 Tbsp. red wine vinegar or lemon juice 1 medium clove garlic, minced 1/2 tsp. dried oregano 1/3 cup extra virgin olive oil Salt and freshly ground pepper to taste
For the salad:
2 cups curly green kale, removed from stem, washed and chopped into 1" pieces 1 can cannellini beans, drained and rinsed 1 jar marinated quartered artichokes (if you like the marinade you can add some to the salad) 1 jar roasted red peppers, cut into strips 1/2 small red onion, sliced thin Parmesan shavings for garnish
In a large bowl add kale, 1/2 tsp. salt, and 1 Tbsp. each of vinegar and oil.  Massage until kale no longer sounds crunchy (6 or 7 massages will do the trick).  Let sit for 10 minutes.
Add remaining ingredients and mix to combine.  Season with additional oil and vinegar to your taste.  Refrigerate as least one hour to blend flavors.

Enjoy!

Shells Alfredo with Caramelized Onions #Boursin

Who would not bow down to butter, cream and cheese!  Alfredo di Lelio, after whom this dish was named was a restauranteur in Rome in the early 1900's.  Mary Pickford and Douglas Fairbanks, on honeymoon in Rome, dined on this dish every night at Alfredo's restaurant.  
Once you try this recipe, you will never buy pre-made Alfredo sauce again.  This version is a little lighter, but still  totally decadent and off the charts delicious and #Boursin makes it easy!  #Boursin Garlic & Fine Herbs has the perfect, mouthwatering recipe in a creamy blend of real cheese, savory herbs with just the right amount of garlic.  You can use traditional fettucine or any pasta.  I chose shells to trap all that delicious sauce!

Ingredients:
3/4 lb. medium shell macaroni 4 Tbsp. unsalted butter 1/2 large onion, sliced thin 1 5.2 oz. #Boursin Garlic & Fine Herbs 1-1/2 cup low-sodium chicken broth 1 cup frozen peas (optional) 1/2 cup freshly grated Parmesan cheese Salt and Freshly ground black pepper to taste
Directions:
In a medium saucepan, melt better over medium-high heat.  Add sliced onions and saute until golden brown, stirring frequently, about 10 minutes.
Bring 4 quarts of lightly salted water to a boil and add macaroni.  Cook until al dente, according to package directions.  Drain.
Remove onions from saute pan using a slotted spoon, set aside.  Add 1 Tbsp. unsalted butter to same saute pan.  Reduce heat to medium.  When butter has melted, add #Boursin Garlic & Fine Herbs and low-sodium chicken broth.  Whisk to combine.  Bring to a gently bubble and add peas (if using).  Simmer 5 minutes.  Add cooked macaroni to pan and simmer an additional 5 minutes.  Remove from heat and stir in Parmesan cheese.  Add salt and pepper to taste.  Sauce will thicken upon standing.   Top with crispy fried onions and enjoy! Prep Time: 5 minutes Cook Time:  30 minutes Servings: 4
For more serving ideas to go www.boursincheese.com Follow Boursin on Facebook, Twitter and Pinterest I have received this product for free from Smiley360 in exchange for my honest review.  You can joing Smiley360 at www.smiley360.com!

Easy, Buttery Garlic Knots

Super easy, fool-proof garlic knots.  Biscuit dough makes them fluffy and tender and practically melt in your mouth!  You can also use pizza dough if you have some in your freezer.  I keep two portions of pizza dough in my freezer at all times since I make homemade pizza once a week.  Try them both ways!  The garlic mixture is not overwhelming like some garlic knots can be, and I have even made the mixture to sprinkle on top of my pizza!

Ingredients

• 6 Tbsp. unsalted butter, melted
• 2 Tbsp. grated Parmesan cheese
• 3/4 tsp. garlic powder
• 1/2 tsp. dried oregano
• 1/2 tsp. dried parsley flakes
• 1/4 tsp. salt
• 1 tube refrigerated buttermilk biscuits or pizza dough

Directions

• Preheat oven to 400 degrees F.  Lightly oil a baking sheet, or coat with non-stick spray.  You can also use parchment paper or foil and lightly spray.
• In a small saucepan, melt butter and add Parmesan, garlic powder, oregano, parsley and salt.  Set aside.
• Halve each of the biscuits, making 16 pieces.  Roll each piece into a 5-inch rope and tie into a knot, tucking in the ends.  If using pizza dough, follow the same procedure.
• Place knots onto the prepared baking sheet and brush each knot with half of the butter mixture.  Place into oven and bake until golden brown, about 8-10 minutes.
• Remove from oven and brush with remaining butter mixture.  Serve immediately with warm marinara sauce or as an alternative to garlic bread with any Italian meal.

Enjoy!

~Adapted from Comfort of Cooking

Bean & Barley Soup

This is a healthy soup that is quick to throw together and tastes like it has simmered for hours.  Barley replaces the pasta here - but this soup tastes like Pasta Fagioli!

4 tsp. extra-virgin olive oil 1 large onion, chopped 1 medium fennel bulb, cored and chopped 2 cloves garlic, minced Basil to taste (dried or fresh) 1 15-ounce can cannellini or other white beans, rinsed 1 14-ounce can fire-roasted diced tomatoes 6 cups low-sodium chicken or vegetable broth 3/4 cup quick-cooking barley (or 1-1/2 cups cooked barley) 1 5-ounce package baby spinach 1/4 cup grated Parmesan cheese Freshly ground black pepper to taste
Heat oil in a Dutch oven or medium-high heat.  Add onion, fennel, garlic and basil; cook until vegetables are tender and just beginning to brown, 6-8 minutes. Stir in the beans, tomatoes, broth and barley.  Bring to a boil over high heat.  Reduce heat to medium-low and simmer until barley is tender, about 15 minutes.  Stir in spinach and cook until wilted.  Remove from heat.  Stir in cheese and pepper. ~Eating Well 2013

Colavita Summer Grilling Recipes + Giveaway!

Most of us have been to wine tastings.  It's a fun and interesting way to try new wines, pair them with food and expand your tastebuds.  Have you ever thought of having an Olive Oil Tasting?  The generous folks at Colavita asked me to host a Summer Grilling party with olive oils, cheeses and dessert - all made on the grill!  I received some olive oils from around the world to pair with these delicious summer recipes.  
We started off with Classic Brushcetta on crispy, grilled semolina bread to get the party started!

Classic Italian Bruschetta
8 Roma tomatoes, peeled, seeded and diced 1/3 cup Vidalia onion, minced 2 cloves garlic, minced 1/3 cup fresh basil leaves 1 Tbsp. red wine vinegar 1 Tbsp. Colavita Extra Virgin Olive Oil Salt and pepper to taste Grana Padano or Parmigiano Reggiano slivers Semolina bread
Bring a medium pot of water to a boil.  Cut an "X" in the bottom of each tomato.  Submerge in water for about 1 minute.  Rinse in cold water and peel.  Remove core and seeds and cut into cubes.  Add onion, garlic, basil, vinegar, olive oil and salt and pepper.  Let marinate for at least one hour.  Grill slices of semolina until lightly charred.  Brush with a small amount of olive oil and top with tomato mixture.  Top with slivers of cheese.
Before the main course, we tasted some of the olive oils from around the world.  It's a nice way to break the ice and get some good conversation going!  It was interesting to see what everyone liked!  Some are peppery while others have a strong fruit flavor that finishes off differently as you taste.
Just cut up some cubes of crusty bread, pour each of the oils into a small dish and start dunking!

  For the main course grilled, boneless chicken breasts.

Chimichurri Chicken  Chimichurri is an essential part of Argentinean cuisine; a bowl of chimichurri can be found on every dinner table. Chimichurri is typically served with steak, but it's also great on grilled fish and chicken.
Chimichurri can also be used as a marinade.  I made a double batch.  One to marinate the chicken and another batch to serve on the side.  This marinade has so much fresh flavor and really made this grilled chicken unforgettable! 5 large boneless chicken breasts, trimmed, halved horizontally and pounded thin. 1 cup fresh Italian parsley 3-4 garlic cloves 2 Tbsp. fresh oregano or 2 tsp. dried 1/2 cup Colavita Spanish Olive Oil  (best choices:  Extra Virgin, Spanish, Greek or Argentinian) 2 Tbsp. Colavita red or white wine vinegar 1 tsp. sea salt 1/2 tsp. red pepper flakes
Process the fresh herbs in a food processor along with all other ingredients.  Pour marinade over chicken and refrigerate 3-4 hours. Serve immediately if using as a condiment or refrigerate.  If chilled return to room temperature before serving.
For dessert - use your grill!  Toasted, grilled pound cake is delicious topped with fresh berries and a sweet/tangy balsamic glaze.

Grilled Pound Cake with Strawberries and Balsamic Glaze
2 cups Colavita Balsamic Vinegar 1 tsp. honey or brown sugar Pinch of salt
Bring the vinegar to a boil in a small heavy saucepan.  Reduce to a simmer and add the honey or brown sugar.  Cook until reduced by half and thickened, about 15-20 minutes.  Remove from heat and season with salt.  Let cool completely.
Grill slices of pound cake.  Top with fresh strawberry slices and drizzle balsamic glaze over berries and cake.  Top with whipped cream or strawberry ice cream.
FOR MORE GREAT RECIPES VISIT COLAVITA'S RECIPE LIBRARY! Colavita is not just Olive Oil!  Browse through the COLAVITA STORE for pasta, risotto, tomatoes, sweets/coffee, gourmet gifts and more using COUPON CODE CC15  for 15% off your online purchase.  This code will be active through August 11, 2014.     
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Recipes adapted from Olive Oil and Food Pairing Guide Ingredients courtesy of Colavita

Cavatelli with Broccoli

This classic combination almost always shows up at parties or in any Italian buffet. It's great warm or even at room temperature.

1 (16 oz.) package frozen cavatelli 1 head fresh broccoli florets or 1 (12.oz) package frozen broccoli florets 1/4 cup olive oil 6 oz. chicken stock 3 cloves garlic, finely chopped 1/2 cup onion, chopped 1 cup grape tomatoes, halved 1 Tbsp fresh basil, chopped 1 Tbsp. fresh Italian parsley, chopped Oregano to taste Crushed red pepper to taste Salt and freshly ground black pepper Grated Parmesan or Romano cheese
Steam or boil broccoli until just tender, but not soft.  Heat oil in a medium saute pan and lightly saute garlic and onions until golden.  Add chopped tomatoes and continue to saute.  Add chicken stock and spices.  Bring to a boil, reduce heat to low and simmer 10 minutes.
Cook cavatelli according to package direction or until desired doneness. Toss with broccoli and tomatoes and sprinkle with grated Parmesan or Romano Cheese.

Weeknight Meat Sauce with Rigatoni (Pressure Cooker)

If you have never invested in a pressure cooker, you really should consider it.  The new models are so easy to use and take all the fear out of making a quick meal.  
This quick meat sauce with all the flavor of Bolognese, is cooked with the uncooked pasta and is ready is 5 minutes!

1 Tbsp. olive oil 1 medium onion, chopped Salt and Pepper 3 garlic cloves, minced 1/4 tsp. red pepper flakes 1 tsp. dried oregano 1 Tbsp. tomato paste 1 lb. 85% lean ground beef (or turkey) 3-1/2 cups water 1 (28-ounce) can San Marzano tomatoes (crushed by hand) 1 lb. rigatoni Chopped fresh basil Grated Parmesan or Romano cheese
Heat oil in pressure cooker on "Brown" setting.  Add onions and 1/4 teaspoon salt and cook until onions are softened and lightly browned.  Stir in garlic, pepper flakes, oregano and tomato paste and cook until fragrant, about 1 minute.  Stir in ground beef and cook, breaking up meat with wooden spoon, until jjno longer pink, about 3 minutes.  Stir in water, crushed tomatoes and pasta.
Lock pressure-cooker lid and cook on High Pressure for 5 minutes.   Let pressure come down naturally.  Stir and add salt and pepper to taste. Garnish with basil and cheese

Pizza Hut Style Pan Pizza

I have about 15 pizza recipes - thin, thick, grilled - you name it.  Pizza is one thing I cannot live without! Do you love that buttery, rich thick pan pizza crust from Pizza Hut?   Now you can make it at home!
This dough is so easy to work with and rolls out perfect! After making the dough and letting it rest for 10 minutes, I divide it in three portions and freeze in individual freezer bags.  Thaw on your counter and have pizza anytime!

1-1/3 cups warm water 1/4 cup non-fat dry milk 1/2 tsp. salt 4 cups bread flour 1 Tbsp. sugar 1 package dry yeast 2 Tbsp. olive oil 3 Tbsp. canola oil 3 Tbsp. unsalted butter, melted 1 Recipe Pizza Sauce (follows)
Put yeast, sugar, salt and dry milk in bowl of electric mixer.  Add water and stir to mix well.  Allow to "proof" for 2 minutes.  Add oil and mix.  Add flour and mix with dough hook until dough forms and flour is absorbed.  

Mix on medium low for 10 minutes.
Divide dough into three balls.

In three 9-inch cake pans, put 1 Tbsp. canola oil in each, spreading evenly.  Using a rolling pin, roll out each dough ball into about a 9-inch circle.

Drop the dough into the bottom of the pan and spread it smooth to the edge of the pan, and use your fingers to form a raised lip around the edge.  Cover with plastic wrap or kitchen towel and place in a warm area to rise for 1 to 1-1/2 hours.
While dough is rising, prepare pizza sauce (recipe below).

Preheat oven to 475 degrees F.
Brush edges of each pizza with melted butter.

Spoon 1/3 cup sauce on dough and spread to within 1 inch of edge.  Add shredded mozzarella and a sprinkling of oregano.

Bake until cheese is bubbling and outer crust is brown, 10-12 minutes.

Cut into six slices.
Pizza Hut Pizza Sauce: 1 6-ounce can tomato paste 1-1/3 cups water 1/2 tsp. minced onion 1/4 tsp. oregano 1/4 tsp. salt 1/4 tsp. dried basil 1/4 tsp. garlic powder 1/8 tsp. black pepper

Combine all ingredients and bring to a boil.  Simmer 10 minutes to blend flavors. Let cool.
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