Buttery Parker House Dinner Rolls

I'll admit it. As recipes go, Parker House Rolls are a long way down the pike from Quick 'n Easy Street. To mix metaphors here, let's just say that bread-baking is more of a marathon than a 50-yard dash, but oh the glories of crossing the finish line! 

For one thing, there is nothing-- and I do mean nothing-- better than the aroma of fresh-baked bread wafting from the oven. Okay, okay, so maybe the rolls you peel out of a cardboard tube and bake in a jiffy smell almost as wonderful, but honestly, have you ever read one of those labels? Don't let that fat little dough boy fool you.The ingredient list reads like a chemistry experiment. Words like stearate, glyceride, and hydrogenated. Artificial flavor, artificial color.... Need I say more?

Well, one more thing. To argue the point further, this recipe yields 24 healthy-sized rolls. That's three times more than one of those convenient but pricey tubes of  (for all intents and purposes) pseudo dough. Make a batch, freeze two-thirds, and there you have it, your own "poppin' fresh" magic. And better than that, you'll beam with the satisfaction of knowing you made something wholesome, deliciously fresh and preservative-free.

Buttery Parker House Dinner Rolls

Thanks to and adapted from a recipe by Bobbly Flay

Ingredients

• 1/2 cup warm water
• 1 package active dry yeast ( I use quick rise)
• 1 1/2 cups milk
• 1/2 cup butter
• 1/2 cup sugar
• 3 eggs, lightly beaten
• 1 1/2 tsp salt
• 6 cups all purpose flour

Instructions

Roll out dough, Cut and Fold to Shape

1. In small bowl or measuring cup, dissolve the yeast in the warm water and let sit until foamy. Meanwhile heat milk  to a simmer in a small saucepan. Remove from heat and stir in the butter and sugar; let cool to touch. 
2. In large mixing bowl, combine the milk and yeast mixtures with the eggs, salt and half of the flour. With electric mixer, beat until smooth. Add remaining flour 1/2 cup at a time and stir or knead until dough leaves the sides of the bowl, forming a ball. Turn dough onto a floured surface and knead until smooth and elastic, about five minutes. Place the dough into an oiled bowl, turning dough once to coat top with oil. Cover and let rise in a warm, draft-free place until doubled in size, about 60 minutes (less if using quick rise yeast).
3. Punch down dough. (At this point, you may divide dough in half or thirds, wrap well and freeze for later use. See note below.) On floured surface roll out to about 1/2-inch thickness and cut circles with biscuit cutter. Fold each circle in half, if desired. (See above illustration.) Place on a lightly greased baking sheet; cover and let rise until rolls have doubled, about 30-40 minutes.
4. Bake in preheated 350° F. oven for about 20 minutes, or until rolls are golden brown. Brush with melted butter if desired.

Yield: 2 dozen rolls                      

Freezing Dough

Frozen, well-wrapped bread dough will keep for up to six months. You may freeze the dough after the first rise as stated above, or if desired, shape individual rolls as directed, place on a lightly-greased baking sheet and place in freezer. Once frozen, remove dough rounds to heavy freezer bag for baking individually at a later time. Thaw dough completely and shape and let rise as directed in Step 3. Bake as directed above.

For Brown-and-Serve Rolls

Partially bake the prepared roll dough in a 300° F. oven for about 10-15 minutes. Cool completely, wrap well and freeze. To reheat, bake frozen rolls in  preheated 400° F. oven for about 10 minutes or until golden brown.

FYI Links

How to knead bread dough
The History of Parker House Rolls 

Roasted Butternut Squash & Carrot Soup

It's harvest time!  Fall is in the air and that, my friends, means butternut squash.

Here is a creamy, colorful, aromatic soup to warm your belly and conjure up fond memories of Thanksgivings Past. But don't wait for the holidays to make this baby. Butternut squash, as its name implies, is lusciously rich and gloriously comforting. But did you know that this wonder of the gourd family is also known as a Power Food? It is! Low in fat, rich in antioxidants, fiber, potassium, B6, vitamin C, beta-carotene and folate, it is chock full of anti-inflammatory and immunity-boosting properties. How perfect is that? An autumn veggie (well, a fruit, technically) that prepares our bodies for the long, cold winter months ahead....

Roasted Butternut Squash & Carrot Soup
                                                                                                   © D.J. Thorne 
 

Ingredients

• 2 cups (1 small) butternut squash, peeled
• 1 cup (about 2 medium) carrots, peeled and cut into large chunks
• 3 Tbsp grated onion
• 2 cups half-and-half, light cream or whole milk
• 3 Tbsp butter
• 1 Tbsp brown sugar
• Pinch of ground nutmeg
• Salt and freshly ground black pepper, to taste
• Roasted squash seeds for garnish (optional- directions follow)

Instructions

1. Preheat oven to 425°F.  Halve the peeled squash and scoop out pulp with a large spoon. (Reserve seeds if using for garnish.) Cut into uniform 2-inch chunks and spread in a baking dish with the carrots. Season with salt and pepper. Cover tightly with foil and roast until tender, about 35 minutes. Cool slightly.
2. In batches, puree the roasted vegetables in a blender or food processor then add to a large saucepan. To the pureed vegetables, add the grated onion, half-and-half, butter, brown sugar and nutmeg. Cook, stirring frequently, 10 minutes. Season with salt and pepper to taste.
3. Serve in shallow bowls and, if desired, garnish with roasted squash seeds.

Yield -  about 6 side-dish servings

For Toasted Squash Seeds 

Preheat oven to 350°F.  Spread cleaned and dry seeds in an even layer on a large baking sheet. Bake for 5-10 minutes or until lightly browned. (Watch closely-- these suckers brown very suddenly.) Season with salt.

A Tip on peeling squash....

THE PEELER ON THE LEFT WILL MAKE YOUR JOB A LOT EASIER!

FYI Links
Health Benefits of Butternut Squash
More nutritional facts on Butternut Squash

French Satin Chocolate Cream Pie

The holidays are fast approaching. French Satin Chocolate Cream Pie will send your guests home blissful, sated and smiling.

Formerly the queen of instant desserts-- the boxed-pudding-based tortes piled under layers of instant whipped topping, the no-bake cheesecakes and mock apple pies-- I have to admit that halfway through preparing this silky chocolate wonder, self-doubt paralyzed me, and I had to ask:

"Am I crazy? Is it worth it? Should I scrap the whole concoction and settle for a Jell-O Pudding Cup?"

In the midst of questioning my sanity, I did learn a few things, specifically, as the master chefs of Cordon Bleu consistently declare, "Mise en place!" In other words, read through the recipe completely. Have all bowls, spoons, spatulas and ingredients laid out in front of you beforehand. And unless you're a multitasking wizard, prepare your pie shell in advance. Another thing. When working with chocolate, please use dry utensils (water, even a few drops, can cause it to "seize" producing a grayish, grainy finish). Follow these tips and you're minutes away from  chocolate nirvana.

Oh, those moments of self-doubt and questioning... Yes, I may be crazy, but here I am licking my mixing spoon, thanking God I didn't settle for instant pudding. And yes, it was definitely worth it. I promise, you will think so too. Please, please deprive yourself no longer....

FRENCH SATIN CHOCOLATE CREAM PIE

For the whipped cream:

• 1 cup heavy whipping cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract

For the filling:

• 1 prepared graham cracker or chocolate-wafer pie shell
• 1 cup heavy whipping cream
• 6 squares semi-sweet Baker's Chocolate - or 1 cup semi-sweet chocolate morsels
• 1/3 cup butter
• 1/3 cup sugar
• 1/4 cup strong (perked) coffee
• 2 egg yolks, beaten
• 1/4 cup (reserved) whipped cream
• 1 large bowl of ice water

 Instructions:

1. Add the 1 cup whipping cream to a large chilled bowl. Mix on medium speed, adding the sugar and vanilla a little at a time, until soft peaks form. Reserve 1/4 cup whipped cream for the chocolate filling.

2. In small bowl, beat the eggs yolks until creamy. Set aside.

Stirring constantly, heat until melted and bubbly

3. In a medium saucepan over medium-low heat, add the 1 cup whipping cream, the chocolate, butter, sugar and coffee. Stirring constantly, heat until chocolate and butter are melted and bubbly about 10 minutes. Remove from heat and stir about 1/3 of the chocolate mixture into the egg yolks to temper (see below). Next, add the egg yolk mixture to the chocolate in saucepan. Continue cooking over medium-low heat, stirring constantly, until mixture is bubbly and slightly thickened, about 4-5 minutes. Remove from heat.

Tempering prevents the egg yolk from scrambling

4. Gently stir the reserved 1/4 cup of whipped cream into the chocolate mixture. Place the saucepan over the bowl of ice water to cool, stirring the chocolate occasionally. Mixture will thicken as it cools and become quite stiff. Once thickened, whisk until mixture is light and fluffy, about 3 minutes.  Pour into prepared pie shell and spread evenly. Cover and chill completely.

Serve with with dollops of whipped cream and, if desired, top with a sprinkle of shaved chocolate.

The World's Best Garlic Bread

Buttery Garlic Bread. Who in their right mind isn't hypnotically drawn to the intoxicating aroma of fresh-baked French bread doused in buttery garlic? If you are one of those crazy people who happens to enjoy self-deprivation, (read: a low-carb diet) then this recipe is definitely not for you. But beware! Try it once and your carb meter will blow a fuse and wind up at the bottom of your junk drawer. For life. Oh, and then serve the stuff with a big bowl of spaghetti and meatballs... Dr. Atkins may roll over in his grave.

 

DELUXE PARMESAN GARLIC BREAD

Ingredients

• 1 loaf French bread, halved lengthwise
• Garlic butter (recipe follows)
• 1/2 cup fresh basil, chopped (1 tbsp dried)

For the Garlic Butter

•  6-8 large cloves garlic, finely minced
• 1/2 cup butter, softened
• 1/4 cup mayonnaise (low fat if you like, but at this point, why bother?)
• 1/4 cup Parmesan cheese, grated, plus a little extra for sprinkling
• 1/2 Tbsp Italian seasoning
• 1/2 Tbsp dried parsley
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp salt
• 1/4 tsp paprika

Instructions

1. Preheat oven to 400° F.
2. With sharp knife or in food processor, finely mince the garlic. Transfer to a small mixing bowl.
3. To garlic in bowl, add the softened butter and mayonnaise. Stir to combine. Add remaining seasonings and Parmesan cheese. Blend well. Spread mixture liberally over halved tops of the French bread. 
4. Bake in oven until butter mixture has melted and bread is golden brown, about 15 minutes. Remove from oven and sprinkle with the fresh chopped basil and a little extra Parmesan cheese if desired. Cut into serving-size slices and serve warm.

FYI LINKS

The Health Benefits of Garlic

Chicken Pot Pie 3 Ways

You remember them. Those individual chicken pot pies of yesteryear... frozen foil tins of something akin to thickened broth, skimpy bits of potatoes, nubs of carrot and, if you were lucky, even a few chunks of chicken, or at least chicken product. Not exactly an epicurean feast. Not even close. 

So, I ask you, what was the allure? Massive doses of MSG and convenience aside.  If presentation is everything, and it is, I'll hazard a guess. Avarice. Hungry people everywhere are attracted to the All-for-Me-entire pot-pie-in-miniature serving size. What kid (big or little) isn't? 

On that note, I give you Chicken Pot Pie Deluxe, both the individual and family-size versions, and the quick and easy variation- Deep-Dish Pot Pie, perfect for busy weeknight dinners. Try one. Try them all. Guaranteed to please the kid in you.

Deluxe Double-Crust Chicken Pot Pie

                                                                                                       © DJ Thorne, 2010 

Ingredients

  

• 2 large potatoes, peeled, diced, parboiled
• 1/4 cup butter
• 1 medium onion, chopped
• 2 carrots, diced or thinly sliced
• 1 medium rib celery, sliced
• 1 large clove garlic, minced
• Salt & pepper
• 1/4 cup flour
• 2 cups -or 1 (14 oz.) can chicken broth
• 1 chicken bouillon cube
• 1/3 cup heavy cream or Half-and-half
• 1 cup frozen peas
• 2 cups cooked chicken, shredded
• pastry for double-crust pie - or 1 pkg rolled pie crust- recommended: Pillsbury

 Instructions

1. Preheat oven to 425° F.  Parboil potatoes in salted water until just tender. Drain and set aside.
2. In large saucepan or deep skillet over medium heat, melt butter. Add onion, carrots and celery and, stirring occasionally, saute until tender crisp. Add minced garlic and cook 2 minutes more. Season with salt and pepper.

Saute vegetables until tender crisp

3. Reduce heat to medium low and add flour to vegetable mixture. Cook and stir 3-4 minutes or until smooth and bubbly.

Equal parts flour and butter make a roux

4. Increase heat to medium and gradually whisk in the chicken broth.  Add the bouillon cube and cream (or half-and-half) and stir to combine.

Whisk the broth & cream until smooth

 5.  Add the potatoes and frozen peas to the broth mixture. Gently stir in the chicken. Bring the  mixture to a gentle boil, reduce heat and simmer 4-5 minutes or until mixture thickens. Remove from heat and allow to cool.

6.  Meanwhile, prepare crust. (See video below for crust-making tips and instructions) Gently press bottom crust into  a 9-inch pie plate and gently prick pastry with a fork. Add the slightly cooled pie filling and top with second crust. Pinch to seal. Flute edges and, with sharp knife, cut 4 or 5 slits into top center to allow steam to escape. If desired, for a polished finish, brush crust with a thin wash of milk or beaten egg.

Brush crust with thin layer of egg wash to create a glossy finish

 7. Bake for 25 to 35 minutes or until crust is golden brown and filling is bubbly. Allow to cool 10 minutes before serving.

--------------------------------------------------------

Individual Chicken Pot Pies

You will need-

• 1 large baking sheet, preheated
• 6-8 oven-proof ramekins, custard bowls or miniature pie tins           
• Pastry for double-crust pie
• Recipe Deluxe Chicken Pot Pie (above)

Instructions

1. Preheat baking sheet in oven set to 375° F.
2. Follow above recipe through Step 5.
3. Roll out pastry dough on a lightly-floured surface. Using an inverted ramekin or individual pie tin as a guide, with a sharp knife cut out rounds about 1-inch larger than bowl or tin diameter.
4. Fill individual bowls/tins with the chicken mixture. Top each bowl with 1 round of pastry dough. Pinch along edges of bowl to seal and flute or crimp as desired (see above video for tips). With sharp knife, cut several slits in center of crust to allow steam to escape. If desired, brush crust tops with a thin layer of beaten egg.
5. Bake until crusts are golden brown and filling is bubbly, about 35 minutes.

Yield: 6-8 individual pot pies, depending on bowl size

----------------------------------------------------------------

Quick & Easy Deep-Dish Chicken Pot Pie

Ingredients

• 1 roll refrigerated pie crust (Pillsbury or generic, in dairy case)
• 2 (10.5 oz) cans reduced-fat condensed cream of chicken soup
• 1/4 cup milk
• 1 (4 oz) can mushroom stems & pieces, reserve liquid
• 1 (16 oz) bag frozen mixed vegetables
• 2 cups cooked chicken, shredded or cubed
• 1/2 tsp dried thyme
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 400° F.
2. In large bowl, whisk together the soup (do not add water), milk and the reserved mushroom liquid. Add the mixed vegetables, mushrooms, chicken, thyme and pepper and stir to combine. Pour mixture into a 2-quart casserole dish.
3. Unroll the pastry crust over chicken mixture in casserole dish. Turn edges of crust under and pinch to seal. With sharp knife, cut 4-5 slits in center of crust. If desired, brush with beaten egg. Bake  until crust is golden brown and filling is bubbly, about 40 minutes. Cool 15 minutes before serving.

Yield: 6 Servings

FYI LINKS

Classic Crisco Pie Crust Recipe

Eggs Benedict

Eggs Benedict. Can you believe it? After a  five-decade [gulp] love affair with food,  it was only recently that I encountered and fell in love with this ridiculously luscious and insanely decadent dish. I know what you're thinking and, no. This was not an intentional exercise in self-denial, nor an effectual attempt at avoiding the practice of culinary hedonism. (Believe me, had I known what I was missing, I might have named my first-born "Hollandaise." Seriously. That's how much I love the stuff.) No, this was merely a case of ignorance, pure and simple. Ignorance and maybe intimidation.

For one thing, the dish just sounds-- excuse me-- hoity-toity.  I mean, "Hollandaise sauce, dahhling...." Gourmet to the extreme. And complicated. Well the latter is both true and false. Food experts claim that this, the diva of sauces, can be a bit, shall we say, temperamental. If handled haphazardly, the butter and egg yolk mixture has been known to curdle. But I can assure you that curdling is an easily-avoidable and effortlessly-correctable pitfall, one well worth overcoming.

Hollandaise-- the Diva of  French Sauces
(Photo by DJ Thorne)

Still not convinced? Okay then. Think about this. What enlightened kitchen wizard doesn't need an arsenal of creamy sauces to combat the war cries certain to arise on leftover Wednesday? And besides, hollandaise is unbelievably versatile. Drizzle this thick, buttery wonder over eggs, toast, broccoli, asparagus, Brussle sprouts, pasta, fish, in casseroles..... Endless possibilities.

I swear, you can do it. And you will love it.

EGGS BENEDICT MY WAY

(Photo by DJ Thorne)

  

For Eggs Benedict (4 servings) you will need:

• 4 eggs, poached (recipe follows)
• 2 English muffins, split and toasted
• 8 strips bacon, cooked
• Hollandaise Sauce (recipe follows)

Poached Eggs

Ingredients

• 4 Tbsp white vinegar
• 1 tsp salt
• 4 eggs

Method 1 Directions

1. Lightly grease 4 custard cups or heat-resistant ramekins and set the cups into a large saucepan or Dutch oven. Fill with enough water to just cover the cups. Add vinegar and salt. Cover and bring to a boil. Once water boils, lower heat until water remains at a steady simmer (little bubbles should barely break the surface of the water).
2.  Into a measuring cup, beak one egg and, holding the cup as close to the simmering water as possible,  slide egg into the custard cup. Repeat with remaining eggs. Simmer, uncovered, for 4-5 minutes or until whites are set and the yolks just begin to thicken. Remove cups and, with a spoon, carefully slide each egg onto a prepared muffin.

   

   Poaching Eggs in Custard Cups
   (photo by DJ Thorne)
   

Method 2 Directions

1. Grease the bottom of a deep skillet, large saucepan or Dutch oven. Add 3-inches of water and bring to a boil. Reduce heat just enough to maintain a strong simmer (as directed above). One at a time, break egg into a measuring cup and gently slide into simmering water. Simmer about 5 minutes or until egg whites are set and yolk begins to congeal. Remove eggs with slotted spoon and place on top of muffin half.

   

   Hold Cup Close to Water and Gently Slide Egg into Simmering Water
    (photo by DJ Thorne)
   

Hollandaise Sauce

Ingredients

• 1/2 cup (1 stick) butter, at room temperature, cut into 1 tablespoon pieces
• 3 large egg yolks, well beaten
• 1 Tbsp lemon juice (2 if you love lemon)
•  1 Tbsp water
• Salt & pepper, to taste

Vigorously Whisk Hollandaise and Add Butter Slowly to Prevent Curdling
(photo by DJ Thorne)

Directions

1. In the bottom of a double boiler or medium saucepan, bring water to a boil. Reduce heat enough to maintain a gentle boil.
2. In heat-proof bowl or top of double boiler,  whisk together the egg yolks and water. Place the bowl or top boiler over the boiling water (do not allow water to touch the bowl). 
3. Add one pat of butter at a time into the egg mixture, whisking rapidly, until melted. Repeat until half of the butter has melted and is incorporated. Whisk in 1 tablespoon of lemon juice. At this point, sauce may appear  to be curdling but will smooth out as remaining butter is incorporated. Continue whisking in butter one pat at a time, about every 30 seconds. If using, add remaining tablespoon of lemon juice. Whisking rapidly, cook an additional 2 minutes or until sauce emulsifies.
4. Remove from heat. If sauce does curdle, fear not. In the double boiler over low heat, whisk in 1 or 2 tablespoons of hot water or 1 egg yolk and stir until smooth and thickened. Season with salt and pepper. Serve immediately or place in warmed thermos. To reheat, warm in microwave for approximately 20 seconds or over low heat for approximately 45 seconds.

To Assemble

Place two halved strips of bacon on top of each split English muffin. Top each with a poached egg. Drizzle about 2 tablespoons of Hollandaise sauce over egg and serve immediately.
Enjoy.

Notes

- Vinegar helps to "seal" the eggs as they cook, preventing them from falling apart in the water.

- Please don't hurry when adding the butter. It's important to only add and melt one pat at a time. This helps
   to prevent curdling.

- It is important to use fresh eggs when poaching, as the whites of older eggs tend to break apart in the water.

- Note, this is Eggs Benedict My Way. For authentic eggs Benedict, substitute 4 slices of Canadian bacon
   for the bacon strips.

- Okay, if you're still not sure you want to attempt your own Hollandaise sauce, there is another option.
   Knorr, for instance, makes a Hollandaise sauce mix. Look for it in the gravy mix aisle of your supermarket.

-  Because Hollandaise sauce contains eggs, do not keep warm for more than 2 hours. Refrigerate and reheat
    for later use to be safe.

-  In this recipe you will end up with 3 eggs-worth of egg white. You can refrigerate these in an an airtight          container for 7-10 days, or freeze for up to a month. Or, for a low(er)-cholesterol version of eggs Ben-
    edict, separate egg yoks from whites, and poach the egg whites only.

- To test for freshness, place egg in a deep cup filled with water. If the egg sinks, it is fresh.  Likewise, if
   the egg floats, it is not fresh and should be discarded. 

 FYI LINKS

Poaching, Simmering, Boiling
What is the French Paradox?
Sauces in French Cuisine



 

Crock-Pot® Kalops

"Kalops?" you ask. "What the heck are 'kalops'?" Don't let the odd name dissuade you. Kalops is a simple Swedish dish consisting of stew beef braised* in gravy with onions and, if desired, a handful of root vegetables. I call it "the poor man's beef bourguignon." 

Simply put, kalops is to Sweden what beef stew is to America. The ultimate comfort food.

KALOPS
Swedish Beef & Gravy

INGREDIENTS

• 2 lbs. stew beef or chuck roast cut into cubes
• 2 Tbsp olive oil
• 1/2 cup red wine (or water) for deglazing *
• 1 medium onion, chopped
• 1 clove garlic, peeled
• 2 cups water or beef broth (reserve 1/4 cup)
• 2 bay leaves
• 2 tsp Kosher salt
• 1/4 tsp black pepper
• Optional - for authenticity - 1/8 to1/4 tsp allspice, depending on taste
• 2 Tbsp cornstarch

DIRECTIONS

Note: Step 1 is optional. Meat can be placed directly into slow cooker. However, browning the beef definitely intensifies the flavor.)

1. Preheat the slow-cooker to high setting; low setting if you plan to simmer longer than 8 hours. In large skillet, heat oil over medium-high heat. Add the beef cubes and cook until browned on all sides. (If you like, you can also saute the onions until translucent, but this is optional.) Introduce meat to slow cooker. In same skillet, add the wine or water, if using, and return to heat. Bring to a bubble, stirring and scraping brown bits from the bottom of the pan. Cook and stir 1 minute more then add the juices to meat in slow cooker.
2. To the slow-cooker, add beef broth or water, if using, reserving 1/4 cup. Add remaining ingredients except for cornstarch and reserved broth. Stir to combine. Cover and cook on high 6-8 hours, low 7-10 hours.
3. One to two hours before serving, whisk the cornstarch into the reserved broth (or water) until blended. Add to stew mixture and stir to combine. Cover and continue to cook until gravy is thick and bubbly. Before serving, remove bay leaves and garlic clove.

Serve over mashed potatoes, rice, egg noodles or hot biscuits.

                                                                                                                           Serves 4-6                       

Smaklig måltid! 

French Translation: Bon appetit!)

Don't own a slow-cooker?  
That's fine. You can prepare Kalops just as easily in a Dutch oven. Follow instructions above, except simmer, covered, until meat is tender and cooked through about 1 1/2 hours. Add cornstarch and reserved beef broth mixture as directed, cook and stir 10 minutes or until gravy has thickened.





NEW CULINARY TERMS

- Braising (from the French `braiser`) is cooking with `moist heat`, typically in a covered pot with a variable amount of liquid, resulting in a particular flavor. Braising relies on heat, time, and moisture to successfully break down tough connective tissue and collagens in meat. It is an ideal way to cook tougher cuts, such as chuck roast. Many classic braised dishes such as Coq au Vin are highly-evolved methods of cooking tough and unpalatable foods.

- Deglazing-  is a cooking technique for removing and dissolving caramelized bits of food from a pan in order to make a flavorful pan sauce.


FYI LINKS

More on Swedish Cuisine
Crockpot FAQ's
More Swedish Recipes
11 Tips for Slow Cooker Meals

Part 2 - Chicken Alfredo Pizza - Quick, Thick & Thin

Introducing the Time-Saving variation of Chicken Alfredo Pizza Deluxe...
  

Easy Express Chicken Alfredo Pizza 

  

For those havoc-ridden weeknights, take advantage of ready-made ingredients. Heat your oven and your appetite. Put this scrumpdillyicious pizza on the table in the time it takes to finish a cup of coffee.

  


INGREDIENTS

• 1 store-bought pizza crust- recommended: Boboli
•  Olive oil
• 1-1/2 Cups premade garlic Alfredo sauce - recommended - Bertolli 
• 1/2 tsp red-pepper flakes (more if you like spicy)
• 1 Roma tomato, thinly sliced
• 1 Cup rotisserie or leftover chicken, cubed or shredded
• 1 Tbsp dried sweet basil, divided
• Salt and black pepper
• 2 Cups shredded mozzarella (low moisture)

DIRECTIONS
 
   1. Preheat oven to 450° F.
   2. Brush crust with a light coating of olive oil then  spread the Alfredo sauce evenly to within 1/2-inch of
       rim. Sprinkle with red-pepper flakes. Evenly layer with tomato slices, the chicken, and half of the basil.
       Season to taste with salt and pepper. Top with shredded mozzarella and sprinkle with remaining basil.
   3.  Bake 10 minutes (or according to package directions). Cool slightly before serving.

And there you have it.... a semi-homemade Alfredo pizza in less than 30.

---------------------------------------------------- 

Wholesome Whole Wheat Chicken Alfredo Pizza 

INGREDIENTS

• 1 Wholewheat thin pizza crust (recipe follows) or 1 store-bought crust
•  3/4 lb. boneless skinless chicken breast
• 1 Tbsp olive oil or cooking spray
• 2 Cloves garlic, minced
• 2 Tbsp Reduced fat butter (recommended- Land O'Lakes)
• 1 Tbsp flour
• 1 Cup fat-free Half-and-half or 1% milk
• 4 Tbsp Reduced-fat Parmesan Cheese (1/3 less fat)
• 1 large Roma tomato, sliced thin
• 1 Bunch (abt 11 leaves) fresh basil
• 1 Cup Fat-free mozzarella cheese, shredded (more, if you're splurging)

DIRECTIONS

1.  Par bake crust in preheated 500° oven for 5 minutes. Remove from oven and set aside.

2.  Spray a medium skillet with non-stick spray if using. Heat skillet over medium-high heat. Cook
    chicken breast for 5 minutes each side or until juices run clear. Remove chicken to cutting board and let
    rest.

3.  Wipe out skillet with paper towel.  Over medium-low heat, melt the butter, add garlic and red-pepper

    flakes, and saute 3-4 minutes. Stir in the flour and cook until bubbly, 2-3 minutes more. Gradually

    whisk the half-and-half into the garlic mixture. Stirring constantly, cook 3-4 minutes or until sauce

    thickens. Stir in the Parmesan cheese and season with salt and pepper to taste. Remove from heat.

4.  While sauce cools, shred or dice the prepared chicken. Slice the tomato. Slice the basil leaves into

    thin ribbons (called a chiffonade).

5.  Spread the Alfredo sauce evenly over par baked crust. Top with the tomato slices, chicken, and half of

    basil. Sprinkle top with mozzarella cheese.

6.  Bake at 375° F. for 25 minutes, or until golden and bubbly. Allow to cool 10 minutes before slicing.

Whole Wheat Thin-Crust Pizza Dough

Recipe compliments of and adapted from Kathleen Daelemans

Ingredients

• 1-1/4 cups whole wheat flour
• 1/2 cup unbleached all-purpose flour
• 1 pkg. dry active yeast
• 1/2 tsp salt
• 1/4 teaspoon sugar
• 3/4 Cup lukewarm water
• 1/4 teaspoon olive oil
• Cornmeal for sprinkling 

Directions

Place flour, yeast, salt and sugar in a mixer fitted with a dough hook (although a regular hand-mixer will suffice, but only add half the flour and stir in the remaining flour by hand). While mixer is running, gradually add water and knead on low speed until dough is firm and smooth, about ten minutes. Turn machine off. If using a hand mixer, turn out dough onto a floured work surface and knead until smooth and elastic, about 5-6 minutes. (See Rusty Spoon link below for video instructions.)

Pour oil down inside of bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let rise in warm spot until doubled in bulk, about two hours.

Preheat your oven to highest setting, 500° or 550°F. If using a pizza stone, place stone in oven on bottom rack, preheat oven one hour ahead. Punch dough down, cut in half. (If making thin crust, which produces 2 pizzas, wrap half the dough in plastic wrap and freeze for later use.) On generously floured work surface, place one half of dough.

By hand, form dough loosely into a ball, stretch into a circle. Using a floured rolling pin, roll dough into large circle until very thin. Don't worry if your circle isn't perfect and if you get a hole; just pinch edges back together.

To prevent dough from sticking to counter, turn dough over, add flour to dough, counter and rolling pin as needed. Sprinkle pizza peel or cookie sheet generously with cornmeal. Transfer dough to pizza peel , pizza pan or cookie sheet with no rim.

Slide dough onto pizza stone or place cookie sheet with pizza on bottom rack. Par bake 5 minutes. Add toppings and bake as directed.

Yield- 1 Thick Crust or 2 Thin Crusts

Do-Ahead Tip: Make dough ahead of time and refrigerate for up to 3 days or freeze for up to 9 months in securely wrapped plastic/freezer bag. Thaw completely and bring to room temperature before rolling out.

FYI Links
Rusty Spoon- Decadent Variation & Dough-Making Techniques 

Trial Research on Low-Fat Butter Health Benefits
Whole Wheat - Benefits & Nutritional Information 

Glazed Carrots

We interrupt this program to post the following veggie recipe. Quick, Thick & Thin Chicken Alfredo Pizza, Part II will continue, as promised, tomorrow.

A respite from the ooey-gooey cheesy decadence in favor of a non-taxing veggie dish. Carrots. But not just any carrots. Glazed carrots. Make it as a side to compliment just about any entree imaginable. Simple. Nutritious. Delicious. Straight from the cornucopia of my garden. Well, somebody's garden anyway....

GLAZED CARROTS

Glazed Carrots are perfect for those slightly bitter bunches that we all come across now and then...

• 1 lb baby carrots
• 1 Tbsp butter (or reduced fat butter)
• 2 tsp water
• 1 Tbsp light brown sugar
• Dash of salt and freshly ground black pepper
• 1 tsp dried parsley

1. Place carrots in a medium size saucepan and just cover with water. Add 1/2 tablespoon of salt to the cooking water. Bring to a boil, reduce heat slightly and cook until carrots are tender-crisp, about 8-10 minutes.
2. Drain cooking water and place carrots in a bowl. To same saucepan, add the butter and melt over low heat. Add the 2 teaspoons of water and the brown sugar and, stirring frequently, cook until combined, 2-4 minutes. Season with a dash of salt and a generous amount of black pepper. Add carrots and toss to coat.
3. Transfer carrots to serving bowl and garnish with the parsley. Serve hot.

 Tips on Storage, Preparation and Nutrition

  

• When selecting, look for firm carrots with orange (i.e., not green) tops.

• To increase shelf-life, snip off the tops, place in a plastic bag and store in your vegetable crisper
• Have leg cramps? Eat a bowlful of carrots! One cup of this orange wonder packs a whopping 410mg of  potassium, a mineral usually lacking in those who suffer from muscle cramps
• Carrots are high in anti-oxidants which help in healthy cell reproduction
• Carrots are high in vitamin A, necessary for healthy eyesight
• Carrots are high in B-complex vitamins (did you know that? I didn't) which helps to combat depression and low energy levels-- and who doesn't need a natural energy boost?
• When possible, serve carrots raw to retain all of their inherent health benefits and vitamins.

LINKS

Nutritional Information

Chicken Alfredo Pizza- Quick, Thick & Thin

So here it is, my faithful readers. A gastronomical wonder. The ultimate white pizza. Take a break from the predicable and give this creamy, cheesy  pie a try.  You won't be disappointed.

1 Dish, 3 Ways. Today, Variation One...

Decadent Chicken Alfredo Pizza

• 1 pizza crust, par baked (recipe follows)

• 1 (3/4 lb.) boneless skinless chicken breast
• Salt and pepper
• 2 Tbsp olive oil + more for drizzling
• 2 large cloves garlic, minced
• 2 Tbsp butter
• 1/2 tsp red pepper flakes (more if you like it hot)
• 1 heaping Tbsp all purpose flour
• 1 C. half-and-half
• 5 Tbsp grated Parmesan cheese
• 1 large Roma tomato, thinly sliced
• 1 handful fresh basil leaves (about 11 large leaves)
• 1 C mozzarella cheese, shredded
• 1 C shredded Italian blend cheese (asiago, Parmesan, mozzarella, Romano, provolone, fontina combo)

1.  Par bake crust in preheated 500° oven for 5 minutes. Remove from oven and set aside.
2. Meanwhile, heat oil in a medium-size skillet. Season the chicken breast with salt and pepper and add to skillet. Cook approximately 5 minutes each side or until juices run clear. Remove chicken to cutting board and let rest.  

To retain juices, let the chicken rest!

     3.  In same skillet over medium-low heat, melt butter. Add minced garlic and the red-pepper flakes.
          Cook 3-4 minutes, stirring occasionally. Add the flour and stir to combine, cooking an additional

          2-3 minutes or until bubbly. Slowly whisk the half-and-half into the garlic mixture. Stirring constantly,

          simmer until sauce thickens, about 4-5 minutes. Stir in the Parmesan cheese. Season with salt &

          pepper to taste.  Remove from heat and cool slightly.

Equal parts butter & flour make A ROUX. 
Whisk in milk & Parmesan for a delectable Alfredo sauce.

 

    4.   As sauce cools, cut the (rested) chicken into 1-inch cubes. Using a sharp knife, slice tomatoes thinly.  

          Stack the basil leaves, roll tightly, and cut across the roll to create a chiffonade (a French term 

          which, translated, means "made from rags." See! We just learned a new culinary technique.    

         

Fresh Sweet Basil

    5.  Pour the cooled Alfredo sauce onto the par-baked pizza crust and spread to edges. Layer with the

       tomatoes, the basil (reserve a bit for garnish) and the diced chicken. Top with the shredded mozzarella

       and/or shredded Italian blend cheeses. Garnish with remaining basil.

Layer sauce, tomatoes, basil and chicken. Preheat oven to 375°

   6.   Drizzle the pizza with olive oil. Bake at 375° for 25 minutes or until light golden brown and cheese is

         bubbly. Cool 10 minutes before cutting into slices.  

Yield-  One Large Pizza

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 So pizza crust. Never made your own? Don't be intimidated. If you're like me, you envision a flour-doused housewife in Victorian skirts sweating over a lump of dough that fails to rise.... Today's packaged yeast is refined and home-cook friendly. Ya gotta try it. At least once.

The Ultimate Thin-Crust Pizza Dough

Adapted from a recipe by, and my thanks to, Tyler Florence

• 1 pkg. active dry yeast
• 1 tsp sugar
• 1 C warm water
• 1 Tbsp Kosher salt (2 tsp table salt)
• 2 Tbsp olive oil + more for brushing
• 3 C flour 
• a sprinkle of cornmeal 

   1.   Combine yeast, warm water and sugar in a large mixing bowl and let stand until foamy, about 5-10
          minutes (this means the yeast is alive; it's alive!)

   2.   Add salt and oil to the yeast mixture. With electric mixer on low, add a little flour at a time and mix as
         much flour in as is possible to handle with the mixer. By hand, stir in remaining flour. When dough
         begins  to leave the sides of bowl, turn out onto a lightly floured work surface. (If dough is too crumbly
         add a little more water; if too sticky, add a bit more flour.) Knead dough until smooth and elastic. Form
         dough into a round ball and place in oiled bowl. Turn dough over so oiled on all sides. Cover; Let
         rise in warm, draft-free place until dough doubles in size, about 1 hour.

       

    3.   Preheat oven to 500°. Punch down dough and roll into a cylinder. Divide into 3 equal pieces. Cover

          let rest 10 minutes (this tames the dough, making it easier to work with). 
          Note: now is a great time to wrap and freeze dough for later use. Wrap in plastic wrap and store
          in airtight freezer bag for up to 9 months.

     4.   On floured surface, roll or pat out dough into desired shape.

Roll out pizza dough from middle to edges

    5.   Sprinkle cornmeal onto pizza pan, about 1 tablespoonful. (I'll save the pizza stone method for another

          day.) Carefully transfer the dough round to the pan. With a pastry brush, spread a thin layer of olive    

          oil over dough. With a fork, generously prick holes into the dough (this will prevent shrinking and

          bubbling). 

Please be generous with the pricking!

     6.   Par bake (see term below) for 5 minutes (4 mins. if your oven is cranky like mine). Remove from
           oven and let cool. Your crust is now ready for toppings. Pat yourself on the back. You did it!

 Yield- 3 pizza crusts

FYI Links

All about Par Baking
Thick Crust Pizza Dough
5 Reasons to Bake your Own Bread (or Crust)
Proofing Yeast (video clip)

Need to Know How to Knead?

*Tip of the Day* 

A warm cocoon for your rising dough: set oven to lowest temperature for 5 minutes. Switch off heat and place covered dough on oven rack to let rise. If your unit has a light, turn it on. The warmth from the bulb will encourage rising. 

Tomorrow, the Express & Heartwise Variations. Until then, Bon appétit !