Will and Kate cook

The royal couple took over my kitchen the past two weeks. Will and Kate.

Will and Kate

My daughter Kate, home for the summer, had surgery before heading off the vet medicine school this fall. Her boyfriend, Will, came to visit this past week. While we were at work, they cooked up dishes they never had space or time to make in a tiny college kitchen. She is putting a dent in this cookbook I am sending with her to school next month.

America's Test Kitchen Quick

Courtly Calzones

Preheat oven to 500 degrees F

10 oz frozen spinach, thawed, squeezed dry

4 oz each of crumbled goat cheese, ricotta cheese & shredded mozzarella cheese

1 oz grated Parmesan cheese

1 Tbsp olive oil

1 egg yolk

2 minced garlic cloves

3/4 tsp dried oregano

1/8 tsp red pepper flakes

1 lb pizza dough, room temperature

1 egg beaten with 2 Tbsp water

Combine all the ingredients down to the pizza dough and set aside. Divide the dough in half. Roll out each pizza dough on a floured board. Transfer the round dough onto parchment paper. Divide the filling and spread onto one half of the dough leaving a one inch border. Fold over the dough for the edges to meet making a half-moon and crimp the edges to seal. Cut 5 slits atop the pie dough then brush with the egg wash. Slide the calzones with parchment paper onto a baking sheet. Bake for 15 minutes turning the sheet halfway through the time. Cool 5 minutes before serving. Makes 2 calzones, 4 servings.

Will calzone

Will’s Calzone

Kate calzone

Kate’s Calzone

Kate’s Comments:

1. Kate is not a fan of spinach unless it was mixed with lots of cheese. The cheese mixture called for four kinds of cheese: parmesan, mozzarella, goat, and ricotta mixed with an egg to bind it altogether = yummy. She just didn’t care for the spinach, the cheese didn’t hide the flavor for her.

2. Will had a better handle on the pizza dough and was less afraid to stretch and form into a circle for the calzone base. Kate admits she was more afraid of the dough.

3. Kate overfilled her calzone with filling as it oozed out of the edges.

4. The cookbook had great pictures on how to form the calzone, pinch the edges and vent the pie top.

in the oven

 Chivalrous Chicken Parmesan Roll-ups

Preheat oven to 475 degrees F

1 chopped fine onion

3 Tbsp olive oil

6 minced garlic cloves

14.5 oz can diced tomatoes

1/2 C chopped fresh basil

salt and pepper to taste

6 oz shredded  mozzarella cheese

1 oz grated Parmesan cheese

6 chicken cutlets, 4 oz, 1/4 inch thick

1/2 C panko crumbs

Sauté the onions and garlic in 2 Tbsp olive oil for about 3 minutes until translucent. Add the tomatoes and simmer about 3 minutes, then add half the basil, salt and pepper. Set aside briefly before placing half of the mixture on the bottom of a 8-inch square baking dish.

Mix the cheese and basil mixture together in a bowl and set aside. Place the cutlets out and mound the cheese mixture at the wider end leaving an inch at the narrower end. Roll it up and place into the square baking dish seam down. Place the remaining sauce atop each cutlet and sprinkle with panko. Drizzle with the remaining 1 Tbsp olive oil. Bake about 15-20 minutes until chicken reaches 160 degrees with a meat thermometer. Serves 4-6.

chicken pounding boy

Princely pounding of the chicken cutlets

crutch girl

Princess posing with crutches

Chicken Parmesan Roll-ups

The Royal Dish

Will’s wise words:

1. Will liked pounding the chicken. I showed him how to wrap the chicken in plastic and use the flat side of the meat tenderizer to pound the chicken cutlet flat.

2. Kate made her own cutlets by slicing a chicken breast in half. She was so proud she aced the technique after following the picture directions.

3. More cheese.  One point Will and Kate both agreed upon. The recipe called for 1/2 C parmesan, 1 1/2 C mozzarella cheese and 1/2 C fresh basil divided into the filling and the topping. The flavor of the cheese was hidden by the tomato sauce and panko crumbs. They decided that whatever the recipe called for in cheese, that they should double it.  It is always better to have more cheese and not need it than to not have enough cheese and wanting more.

4. The oven temperature was pretty hot at 450 degrees, browning the crumbs too quickly. After 5 minutes they turned down the temperature to 375-400 degrees.

4. Scrumptious and served with a side of spaghetti.

We’re back to being commoners again. Thanks from dropping by Will and Kate!

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Fearless Cook Junior Edition

‘I want to learn to cook!’ my chip off the block chirped. Okay, Kate is 22 years old, she’s cooked before. During her college days she ate dorm food, made a few recipes I handed down to her, and tested the Pinterest web recipes.

She wants to feed herself in Veterinary Medicine School for the next four years. Her challenge for the this summer is to improve on cooking techniques,learn basic recipes and try to stay within a budget. My challenge is to give direction on what I’ve learned from trial and error in the kitchen.

See how enthusiastic she is?

Jr Fearless Cook

Here are all the recipes we’ve made individually and together.

Banana Bread

Chocolate chip and Peanut butter chip Banana Bread

omelets and falafels

Omelet with Falafel

beer batter cheese skillet bread

Skillet Beer Batter Cheese Bread from Quick Family Recipes

Nutella Bread

Nutella Swirled Banana Bread

radish, cucumber and apple salad

Red radish salad

Pork chops with the Dean brothers spice rub

Pork Chops with the Dean Brothers Dry spice rub

white chicken pizza

White Chicken pizza

cherry crisp pie

Cherry pie with almond crisp topping

frozen lemon yogurt

 Lemon Frozen Yogurt

Kate’s Komments:

1. Pitting the cherries for the cherry pie crisp was fun. About 10% of the cherries still had the pits inside despite using the cherry pitter.  We found two websites on how to pit cherries without  using a pitter at Our Best Bites and Baking Bites.  The cherries splattered juice everywhere while pitting them. We had just watched Django Unchained the night before and scenes from the movie came back to haunt us!

2. The Skillet Beer Batter Cheese Bread called for Gruyère cheese which was pretty tasty, but a little pricey for someone on a budget. For a similar and cheaper substitute use Swiss Cheese.

3. Her favorite recipe was the Nutella Banana Swirl Bread. Her mistake was that she set the oven for 250 degrees, not 350 degrees. The recipe in turn took longer to complete after she discovered  that the bread was still mushy inside and then adjusted the oven temp. As a taste tester, I thought the bread was delicious and moist. I didn’t know about the temperature error until much later. Gotta check the oven!  There are chocolate hazelnut butter knock-off brands that are cheaper.  They all vary in quality, so test out what brand you like.

4. Kate said she had never eaten a Falafel before and liked them. She also said she is not a fan of radishes, but we had them growing in the garden and we had to make something! She said the radishes were good as long as they were “hidden”.

5. Pizza is always a favorite and economical to make. We made a garlic butter sauce for the base of the crust. It was yummy with mozzarella cheese, basil leaves, halved yellow cherry tomatoes, red onion and grilled chicken thigh strips.

I bought her the America’s Test Kitchen ‘Quick Family Cookbook’ to take with her this fall. She loved leafing through the recipe book. The pictures are great with many step-by-step tips and techniques to master.

My parting wisdom: you can buy the ingredients to make your favorite recipes or you can look up recipes and decide what to make based on the ingredients you already have in your pantry. The key is use your ingredients thoughtfully. Way to go Fearless cook junior!

Pizza pie is amore!

Oh Dean Martin, I wish I had your song playing while we made pizza a couple of weeks ago. The second half of our pie adventure was making pizza with Gabe. It was dough love!

pulling apart the dough

  Gabe Mill’s Neapolitan Pizza Dough Recipe

Makes two pizzas

500 grams unbleached flour

1 teaspoon salt (6 grams)

3 grams yeast

325 grams water

Place all the ingredients in a Kitchen Aid mixer with a bread hook and process on the mix setting of “2” for six minutes. Put the dough in an oiled bowl, cover with a towel and let it rise for about 1-2 hours. Punch down the dough and divide into two balls. Let it rest for 10 minutes on the counter before forming into a pizza.

To form the dough into a circle, grab the edges of the dough and let it hang down (see the top picture of Gabe) and go round and round with your hands on the edges. Slowly a bigger pizza pie dough circle will develop.

the cooking club members

Patty and Gabe

Pizza pointers from Gabe:

1. Measure everything with a scale. Flour is sensitive to humidity and you get a more accurate end-product.

2. The temperature of your oven should be turned up as high as it will go (without going to the broil setting). My oven went to 500 degrees F but I think 450 would’ve been ideal for my little oven. Gabe, being a carpenter, has built his own brick oven kiln in his backyard. The temperature of his kiln can get to 1000 degrees Fahrenheit.

3. You can use any type of pan or stone to put the pizza in.  Don’t oil the pan.

4. If you are not using the dough right away, oil the dough and bag it for the refrigerator.  When you take it out of the refrigerator , let it have a chance to come to room temperature for 20 minutes to 1 hour.

5.  You can use Semolina corn meal on pizza peel if you use a stone and a paddle to take the dough in and out of the oven.

6. Put toppings on pizza dough and sprinkle olive oil lightly over top.

7. Check on the pizza after about 8 minutes, then continue to check on it every 1-2 minutes. You can turn the pizza 180 degrees if your oven is not very even in baking.

8. Gabe’s Sauce for Butter knots: minced garlic, butter, white wine, olive oil, and cream.  Combine the ingredients in a pan and heat on the stove top. All the ingredients are to taste. It was fabulous!

9. Use fresh tomatoes with some salt for the pizza sauce. It brings out the freshness of all the ingredients.

10. This dough is great for bread making too. After it rises,punch it down, form it into a baguette then let it rest for 10 minutes before putting it into the oven.

IMG_0454

pizza uno

pizza

I lost track of how many pizzas we made, maybe ten? We had a variety of toppings, feta cheese, fresh basil, fresh mozzarella, parmesan, sun-dried tomatoes. We even had a dessert pizza. Bake the pizza dough without anything atop, spread a mixture of marscapone cheese with fig jam and crinkle malt vinegar with sea salt potato chips atop. Sounds weird but it was yummy.

IMG_2106

We all gathered around the table to finish up our pizza, drink some wine and limoncello to cleanse our palate. Julie, our school teacher among the group, read the book below. The Little Red Hen didn’t bake any pizza but she did do the dishes. It was a nice ending to a beautiful day and everyone pitched in to clean up which was even better for me as the host.

IMG_2107

National Pie Day

Today, January 23rd is National Pie Day

In celebration of this event, The Fearless Cooking Club will meet this weekend to celebrate Pizza Pie and Traditional Pie with a sweet and savory fillings.  Gabe “The Pie Man” will demonstrate the key to perfect pizza and pie dough.

In the spirit of my children and spouse who are engineers, the other Pi Day is March 14th (you know 3.14…….)

Stay tuned…..

Pizza on the grill – The men take over

The end of the summer and the Labor Day holiday called for an impromtu meeting of The Fearless Cooking Club. This time the men wanted to perfect pizza on the grill, so my hubby showed the rest of the group how it is done.  The fire was all in the men’s corner and the women were prepping the toppings indoors. How else would it be?

Last year I saw a recipe in The Denver Post July 2010 on making a healthy version of pizza dough to grill and to use minimal toppings (i.e. minimal cheese). We loved it so much it became a big hit with our family.  One Fearless Cooking Club spouse had been attempting it this summer so we decided to have a party out of show how to put the pizza pieces together.

Pizza Dough

2 C all-purpose flour (or 1 1/2 C all purpose with 1/2 C whole wheat)

1 tsp salt

1/2 tsp sugar

2 1/2 tsp yeast (or 1 packet)

Process the above in a food processor 3-4 times to mix

Add 3/4 C warm water with 2 TBSP olive oil and drizzle into the flour mixture while pulsing the food processor until it forms a ball.

Turn the flour out onto a floured board, knead a few times then cover and let sit for 15 minutes.  Cut the dough into four parts and roll out each onto floured board until it forms a round enough disk for a pizza dough base. Place plastic wrap in between each rolled out dough, keep refrigerated until ready to throw on the grill.

You need a pizza stone that is compatible with the high temps of the grill. My hubby is here brushing the stone with olive oil.

Place the dough on the oiled stone, cover and let it bake 5-6 minutes. Get those toppings ready to go because when you flip the dough it is time to top!

We made five pizzas for six people: 1)fresh Roma tomatoes, fresh basil leaves and fresh mozzerella, 2) cream cheese, anchovies, red onion and capers, 3)chicken, red onion, barbeque sauce and parmesan cheese, 4) roasted green chiles, sliced meatballs, monterey jack cheese, tomatoes and onion, and 5) fresh pesto, feta cheese and sun-dried tomatoes.

 

And for dessert fresh Colorado Peach Cobbler

 

It was a clear, beautiful night with a half moon shining down on us from above.  A perfect way to end the summer.