Monthly Archives: December 2010

Salami and Chili Pepper Pizzas

December 26, 2010 Posted by Lauren Keating under Italian, Quick Weeknight Meals, Shawn's Favorites
8 Comments

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This past fall I rediscovered salami as a pizza topping and I’ve been hooked ever since. It crisps up delightfully around the edges and has a more complex and meaty flavor than pepperoni does. On these individual-sized pizzas, the salami is joined by spicy red chili peppers — you can leave them off if spicy food isn’t you thing, but I find that they add a delicious flavor and negate the need for crushed red peppers added afterward (I usually pile them on). What goes better with salami and cheese than beer? Hannaford sells lumps of beer-bread dough that are perfect to use as the crust for these pizzas (find them in the refrigerated section, near the hummus and fresh mozzarella). Of course, you can use any pizza dough that you like, or make your own beer bread dough from scratch.
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Because I used a lot of purchased ingredients on these pizzas this post is really more an idea that a recipe, but I hope that it’s one that you’ll enjoy. I figured it would also be a great opportunity to share a few pizza-making tips that I’ve picked up over the years.
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Pizza-Making Tips
1) Ditch the jarred sauce. I find most prepared sauced to be too thick, with a much too concentrated tomato flavor. Canned tomatoes have aren’t as overpowering, and have a sweeter flavor that tastes more like a fresh tomato. I usually puree a can of whole peeled plum tomatoes and reduce it on the stove with some Italian seasoning and healthy glug of red wine. Lately though, I’ve just been doctoring a can of crushed tomatoes with some oregano and using that. Red Pack has the perfect texture. (Disclosure: they sent me a few cans to review. I’ve since bought more.)
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2) Fresh mozzarella, shredded. I love the way fresh mozzarella tastes on pizza, but at lot of places slice it . Since it doesn’t spread as it melts, this leaves big, cheese-less gaps. Shredding the mozzarella will help you cover the entire pizza — overall, you’ll be able to use less cheese, but your pizza will seem cheesier. Throw the mozzarella in the freezer for 15 minutes to firm it up and it will be much easier to shred. The recipe below calls for 6 ounces, but I tend to not use it all.
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3) Size matters. I know I’ve written about this before, but I prefer to make individual sized pizzas instead of one larger pizza. I have no problem polishing off half of a full-sized pizza. But when I make four individual pizzas, I find that one is enough. And if it isn’t, I’m much more likely to take more salad than I am to grab a second pizza. For me, individual pizzas are crucial for keeping my portions in check. Plus, what’s more fun than your very own pizza?
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Salami and Red Pepper Pizzas
 Serves 4

1 pound beer bread dough (or other pizza dough)
1/2 cup crushed tomatoes
1 Tbs dried oregano
6 ounces fresh mozzarella, shredded
1 red chili pepper, thinly sliced
12 slices hard salami

Place dough in a greased bowl and cover with a towel. Allow to rest at room temperature for 1 hour.

Preheat oven to 400. Divide dough into 4 pieces. Gently work each piece of dough into a round, flat disk, approximately 6-inches in diameter. Mix together the crushed tomatoes and oregano and spread onto each piece of dough, leaving a half-inch border around the edge. Divide the cheese among the pizzas and sprinkle with the red peppers. Top with salami.

Bake at 400 for 15 minutes, or until cheese is melted, salami is crisp and crust is cooked through.

Bruléed Orange Butter Cookies

December 20, 2010 Posted by Lauren Keating under Cake and Pastry, Desserts, Indulge, Shawn's Favorites
13 Comments

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I knew that I needed to bring a knockout recipe to the food blogger cookie exchange that I attended last week, so I turned to these citrusy butter cookies. With a delicate crumb, a texture similar to soft shortbread, and a creme brulée-like smattering of burnt sugar that lightly shatters when you bite into it, Bruléed Orange Butter Cookies are a welcome contrast to the denser oatmeal and peanut butter cookies that are so prevalent this time of year. Although these cookies are a festive treat for the holidays, they make a delightful accompaniment to a cappuccino any time of the year.

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While the burnt sugar topping is what takes these cookies to the next level, I understand that a kitchen torch isn’t exactly something that everyone has on hand. My first recommendation is to use this recipe as an excuse to get one – they can be found for under $20 and are also great for toasting the cheese on French onion soup. Alternately, you can brown the sugar under the broiler for 45 seconds; however, taking this approach will also melt the glaze and the cookies won’t look quite as pretty. Of course, they are incredible without the crunchy topping – just be sure to let the glaze fully harden (about 2 hours) before stacking them.

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Bruléed Orange Butter Cookies
Yields 3 dozen

For the Cookies:

For the Icing:

2-1/3 cups flour

1/2 cup powdered sugar

1/2 tsp. salt

1 tsp. orange extract

1/4 tsp. baking powder

1 Tbs. heavy cream

8 oz. unsalted butter softened

1 Tbs. water

1 cup granulated sugar

1/2 tsp. orange zest

2 Tbs. orange zest

1 pinch salt

3 large egg yolks

1/8 cup turbinado sugar

1 tsp. vanilla extract

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To make the cookies: In a bowl, whisk the flour, baking powder, and salt. In a second bowl, beat the butter, granulated sugar, and zest on medium speed until well blended. Add the egg yolks and vanilla. Mix until blended. Add the flour and mix on until moist clumps form. Wrap in plastic and chill 40 minutes. Roll between two sheets of parchment to ¼-inch thick. Cut with 2-inch cutters. Bake at 350 for 13 minutes or until the edges begin to brown. Allow to cool completely.

To make the icing: Combine remaining ingredients (except turbinado sugar) to form a thin glaze. Spread each cookie with 1/4 teaspoon of the glaze, then sprinkle with turbinado sugar. Pass a kitchen torch over to melt the sugar.

Approx. 110 calories, 6 grams fat, 13 grams carbs, 0 grams fiber, 1 gram protein per cookie

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I’m linking this post to Wanderfood Wednesday.

Ropa Vieja with Olives and Capers

December 6, 2010 Posted by Lauren Keating under Indulge, Mexican and Southwestern, Sandwiches, Shawn's Favorites, Soups and Stews, Weekend Meals, Winter
21 Comments

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Ropa Veija is a traditional Cuban dish featuring beef that is slowly stewed in a sauce of tomatoes, garlic, and bell peppers until it falls apart into shreds. With the texture of pulled pork and the comforting flavor of pot-roast, Ropa Veija is a real crowd pleaser!

Although it does take a while to make (about 3-1/2 hours), the recipe couldn’t be simpler and it doesn’t require a lot of hands-on time. It’s also the kind of dish that tastes even better the next day, after the flavors have had more time to meld. I like to make a big batch on a lazy Saturday afternoon, then make Ropa and Swiss Sandwiches – a dish I fell in love with at New World Bistro Bar – to eat while we watch football (go Bills!) on Sunday.

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Ropa Vieja with Olives and Capers
Serves 6
Approx. 380 calories, 20 grams fat, 11 grams carbohydrates, 3 grams fiber, 37 grams protein
  • 3 Tbs olive oil, divided
  • 1 onion, chopped
  • 10 cloves garlic, minced
  • 1 large green pepper, chopped
  • 1 jalapeno, minced (optional)
  • 1 (28-ounce) can whole peeled tomatoes
  • 1 bay leaf
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 cup red wine
  • 2 Tbs olive oil
  • 1.5 lbs beef brisket or flank steak
  • 1 cup water
  • 3 Tbs capers
  • 1/4 cup green olives, chopped

    • 1. Heat 1 Tbs olive oil in a heavy stock pot or dutch oven set over medium heat. Add the onion and cook for five minutes, or until it beings to soften. Add the garlic, green pepper and jalapeno, and tomatoes. Stir to combine, breaking down the tomatoes with a spoon. Add the bay leaf, cumin, and oregano and cook until all of the vegetables have softened. Add the red wine and simmer for 20 minutes.

    2. Heat remaining 2 Tbs oil in a skillet. Add the beef brisket and cook for about 3 minutes on each side, or until it is nicely browned. Remove from skillet and add to the pot along with your vegetables.

    3. Add water. Cover and cook over medium heat for one hour. Add the capers and olives and cook uncovered for another two hours, or until beef is tender and can be easily shredded into thin ropes.

    Serving Suggestion: Since Ropa Vieja is pretty substantial on its own, I like to balance it out with lighter side dishes. Black beans and plantains make the perfect dinner platter. I also like to serve Ropa and Swiss sandwiches on crusty rolls with a side a braised greens.

    Ropa Vieja with Olives and Capers
    Serves 6
    Approx. 380 calories, 20 grams fat, 11 grams carbohydrates, 3 grams fiber, 37 grams protein
  • 3 Tbs olive oil, divided
  • 1 onion, chopped
  • 10 cloves garlic, minced
  • 1 large green pepper, chopped
  • 1 jalapeno, minced (optional)
  • 1 (28-ounce) can whole peeled tomatoes
  • 1 bay leaf
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 cup red wine
  • 2 Tbs olive oil
  • 1.5 lbs beef brisket or flank steak
  • 1 cup water
  • 3 Tbs capers
  • 1/4 cup green olives, chopped

    • 1. Heat 1 Tbs olive oil in a heavy stock pot or dutch oven set over medium heat. Add the onion and cook for five minutes, or until it beings to soften. Add the garlic, green pepper and jalapeno, and tomatoes. Stir to combine, breaking down the tomatoes with a spoon. Add the bay leaf, cumin, and oregano and cook until all of the vegetables have softened. Add the red wine and simmer for 20 minutes.

    2. Heat remaining 2 Tbs oil in a skillet. Add the beef brisket and cook for about 3 minutes on each side, or until it is nicely browned. Remove from skillet and add to the pot along with your vegetables.

    3. Add water. Cover and cook over medium heat for one hour. Add the capers and olives and cook uncovered for another two hours, or until beef is tender and can be easily shredded into thin ropes.

    Serving Suggestion: Since Ropa Vieja is pretty substantial on its own, I like to balance it out with lighter side dishes. Black beans and plantains make the perfect dinner platter. I also like to serve Ropa and Swiss sandwiches on crusty rolls with a side a braised greens.