Squash Soup with Ginger & Orange

Squash Soup with Ginger & Orange
Adapted from The New Book of Soups

Printable Recipe

Prep time: 10 minutes
Cooking time: 40-50 minutes

Serves 4-6

Ingredients:
1 tbsp butter
1 ¼ cups diced onion
1/3 cup diced carrot
1/3 cup diced celery
1 tbsp fresh ginger, minced
1 large clove garlic, minced
3-4 cups broth – chicken or vegetable (have some extra handy in case the soup is too thick for you)
2 cups butternut squash, cubed
1 cup acorn squash, cubed
(Ruth’s note: - I couldn’t find butternut squash, so I just used 3 cups of whatever winter squash I had on hand – still delicious)
½ cup yellow potato, peeled and sliced
Salt & freshly ground black pepper to taste
1 tsp zest of one orange (Ruth’s note: I used the zest of 1 orange and added the juice as well)

Directions:
1. In a large Dutch oven over medium-low heat, melt the butter.

Ruth’s note: given that I like a really fine puree, I just cut my onion, carrot and celery into large chunks and process in the food processor, dropping the garlic through the feeding tube while the motor is running, until it’s all finely chopped.

2. Raise the temperature to medium high and add the chopped onion, carrot, celery, ginger and garlic to the butter and cook for about 5 minutes – until the vegetables are tender and translucent, stirring frequently so the mixture won’t brown.

3. Add the broth, squash and potato. Bring to a simmer over medium low and cook until the squashes are tender enough to mash easily with a fork. (Ruth’s note: the book recommends 20 minutes, perhaps my cubes were too large, but I needed more time.)

3. Puree the soup until smooth. You can do this in a food processor or blender, but I prefer to use my immersion blender right in the pot. Much easier on the clean up!

4. Season the soup to taste with salt, pepper, orange zest and juice.


Makes you forget it's Winter!

Chili Mac

Chili Mac
Inspired by a childhood favorite from Piazza Tomasso in Montreal

Printable Recipe

Prep time: 5 minutes
Cooking time: enough time to boil a large pot of water + 8 minutes to cook the pasta
Serves 4

Ingredients
¾ -1 box spaghetti (I use multi-grain even though my childhood version called for regular spaghetti)
1 can (19oz/540ml) red kidney beans, drained
3-4 cups chunky meat sauce (I use Grandma Hazel’s because it tastes very similar)
½ - 1 tsp red chili pepper flakes
1 oz/30 g freshly grated parmesan cheese

Directions
1. In a medium pot over medium high heat, combine the meat sauce, kidney beans and chili pepper flakes. Stir occasionally, to heat. It should be hot when the pasta is al dente.

2. In the meantime, boil pasta in water with 1 tbsp salt. It should be al dente (about 7-8 minutes). Drain and place in a serving bowl, spoon the sauce on top and toss well.

Serve with grated parmesan cheese and a salad of romaine hearts and a hearty vinaigrette.

Black Eyed Pea & Short Rib Soup

Black Eyed Peas & Short Rib Soup

Printable Recipe

Hands-on time: 15-20 minutes – (plus soak the black-eyed peas overnight in lots of water)
Cooking time: 2-3 hours
Serves 6

Ingredients:
1 cup black-eyed peas ( other options: cattle beans, navy beans)
1 tbsp olive oil
1lb/450g beef short ribs
1 medium yellow onion, chopped
2 carrots, finely chopped
1 parsnip, finely chopped
1 quart vegetable or beef broth
2-3 sprigs fresh thyme
1 bay leaf
Salt & freshly ground black pepper to taste

Directions:
1. Soak the split peas overnight in lots of water. Drain and rinse well.

2. Fill a large Dutch oven with water, a bay leaf and a sprig of thyme, add the drained peas and bring to a boil. Reduce heat to medium and simmer until they are soft – about 1 hour. Drain and set aside.

3. Using the same Dutch oven, heat the oil over high heat and sear the short ribs on all sides. They are ready to turn when they no longer stick to the bottom of the pot. This keeps the juices from leaking and the meat soft and tender. Once the short ribs are browned, set aside.

4. Lower the heat to medium and add the carrots, onion and parsnip, scraping up the stuck on bits of meat at the bottom, cooking/sweating the vegetables until they are soft and translucent. Return the meat and the peas to the pot and add the broth, thyme, bay leaf and salt and pepper. Cook over low heat for at least 2 hours. The peas should be very soft.

5. Remove the meat with a slotted spoon and using an immersion blender, if you have one, puree the soup. I like this soup on the coarse side, so I leave some of the black-eyed peas whole for more texture. That said, I really mash it up when my grandsons are over…they like it velvety smooth. If you don’t have an immersion blender, you can use a regular blender or food processor, doing it in batches until you’re happy with the consistency.

6. Return the meat to the soup, heat and serve.

Easy Tuscan Bean Soup

Tuscan Bean Soup
From Ciao Italia Five-Ingredient Favorites: Quick and Delicious Recipes from an Italian Kitchen

Printable Recipe

If you’re using dried beans – soak them the night before
Hands-on time: 5 minutes
Cooking time: 35 minutes
Serves 4

Ingredients:
3 cups dried cannellini beans, soaked in water overnight or use 2-3 cans (19oz/540ml) drained and rinsed
1 large red onion, peeled & coarsely chopped
½ cup fruity olive oil
½ cup prepared tomato sauce
1 quart/1 litre chicken broth, plus extra if you like a thinner soup
Salt & pepper to taste
Ruth’s options: 1 cup chopped kale or Swiss chard leaves, stems removed & coarsely chopped, 1 cup smoked chorizo or other favorite smoked sausage, diced, pinch or two of your favorite dried herb (I used oregano this time out)

Directions:
1. If you are using dried beans, they need to be rinsed and soaked the night before with a final rinse before adding them to the pot. Then the day of… use a large, heavy bottomed soup pot and add the drained soaked beans and enough fresh water to cover. Bring to a boil. Stir in 1 tsp salt and reduce to a simmer. Cook until the skins slip off the beans easily about 40 minutes or so (not necessary with canned). Drain and set aside.

2. (or 1 if you are using canned beans). In the same pot, sauté the onion in the olive oil over medium heat until soft, about 3 minutes or so. Add the beans, tomato sauce and chicken stock. Ruth’s note: this would be the time to get creative if you like, adding a pinch or two of your favorite herb, if it’s handy and perhaps a 1 or so of some leafy green like spinach, kale or Swiss chard, leaves only, coarsely chopped, ….). Stir to combine and continue to cook for 30 minutes.

2. Puree the beans with an immersion blender ( I actually just pureed the soup in the pot) and pulse until the soup is mostly smooth with some chunks left for texture).

(Ruth's note: I actually quickly sauteed some diced smoked chorizo sausage that I added after I pureed the soup for an interesting twist.)

Serve the soup in warm bowls with a drizzle of good olive oil and a grating of Parmigiano-Reggiano cheese, if you like.

Chef Craig's Salad Nicoise

Chef Craig's Salade Nicoise
From Fresh Canadian Bistro

I've loved Salade Nicoise for a million years. And this one - especially the vinaigrette is awesome.

Printable Recipe

Prep time: 5-10 minutes
Serves 6

Ingredients:
6 free-range hard boiled eggs, peeled, chilled & sliced in half
1lb/450g greenhouse or garden lettuce (Boston, bib or mesclun mix)
8 fingerling potatoes, cooked and sliced in half, lengthwise
½ English cucumber, sliced
1 small red onion, thinly sliced
8oz/225g fresh green beans (Ruth’s note: I leave these out in the winter), blanched in boiling water & chilled
2 greenhouse (or fresh off the vine in summer) tomatoes, sliced
1 pint/475ml cherry tomatoes (mixed colors if you can find them)
2 stalks of celery sliced on the bias
1 cup preserved or canned artichoke, sliced
¾ cup Nicoise olives (Kalamata are delicious too)
2 cans (7oz/170g) tuna (Chef Craig likes his in water, I like mine in oil) Another option is to sear fresh tuna and thinly slice.
½ cup fresh basil leaves
¼ cup vinaigrette (Ruth’s note: this one is the best ever)
Awesome Vinaigrette
3 anchovy fillets (Ruth’s note: those who love anchovies will be in heaven and those who usually turn up their noses, will be wondering what makes it taste so good. You don’t have to tell them!)
1 shallot, very finely minced
1 clove garlic, minced to pulp
2 tsp Dijon mustard
Juice and zest of 1 lemon
1tbsp white wine vinegar
Salt & pepper to taste
½ cup extra virgin olive oil

Directions:
For the vinaigrette:
1. Smash anchovy fillets in a bowl with a fork and add the shallot and garlic.

2. Add the mustard, lemon juice & zest, vinegar, salt & pepper and whisk until smooth. Add the oil in a slow steady stream while whisking until the vinaigrette is smooth and emulsified. Makes ¾ cup and will keep refrigerated for a couple of weeks (not in my house, it’s that popular)

Ruth’s note: I actually do this all in the food processor. I start by mashing the anchovies by hand and adding them to the bowl of the food processor. Then I turn the power on and drop the shallot and garlic clove in through the feeding tube. They only take a few seconds to be turned to pulp. Then add everything except the oil, pulse a few times and then leave the motor running while you pour the oil through the feeding tube.

For the salad:
1. Use a large platter and serve family style. Lay the greens on the platter and build up from there, adding the rest of the ingredients. (Ruth’s note: every time I make Salade Nicoise I use what ever looks fresh and inviting – so ingredients vary by season).

2. Garnish with fresh basil leaves, roughly torn and a generous bath of vinaigrette.

Spicy Baked Mac 'n Cheese

Spicy Baked Mac ‘n Cheese
From All the Best Recipes:

Printable Recipe

Prep time: 20 minutes
Baking time: 25-30 minutes
Rest time: 5-10 minutes
Serves 4

Ingredients:
2 cups dried macaroni (I ran out so I used small bowties that I usually use in soups)
¼ cup butter
½ small onion, finely chopped
1 large clove garlic, finely chopped
¼ cup all purpose flour
Pinch cayenne pepper
Salt and freshly ground black pepper to taste
2 cups milk (you might need more if you like it creamier)
2 cups cheddar cheese, grated
2 tbsp Parmesan cheese, grated
Parsley Crumb Topping: (Makes 1 ½ cups)
1 ½ cups fresh coarse white bread crumbs (I used Panko crumbs)
2 tbsp Italian/flat leaf parsley, chopped
Salt & freshly ground black pepper
Pinch cayenne pepper
3 tbsp butter, melted


Directions
1. Preheat oven to 350ºF/180°C, and lightly oil or butter a 11”x7” (2L) baking dish and set it on a foil lined, rimmed baking sheet for easy clean ups.

2. Cook the pasta in a large pot of boiling salted water until al dente (about 1 minute less than the directions call for, the pasta will continue to cook in the oven). Drain and set aside.

3. In the meantime in a large saucepan, melt the butter over medium heat. Add the onion and garlic and sauté until soft and transparent. Add the flour, cayenne, salt & pepper and sauté for an additional 2 minutes.

4. In a small saucepan, heat the milk over medium heat until steaming. Once the flour mixture is ready, slowly add the hot milk, whisking briskly until the sauce is smooth. Remove from the heat and stir in the cheeses until well blended and the cheese has melted.

5. Return the drained pasta to its pot (no need to dirty another vessel) and add the cheese sauce. Gently stir to combine. Taste and adjust seasoning.
6. Prepare the breadcrumb topping: - in a small bowl, combine the breadcrumbs, parsley, salt, pepper and cayenne. Pour the melted butter over it and toss to coat the bread crumbs evenly.

7. Pour the macaroni and sauce into the prepared baking dish and sprinkle the parsley breadcrumb mixture over the top. Bake until the sauce is bubbling (25 minutes or so). Broil for a minute or two to brown the top.

8. Remove from the oven and let stand for 5-10 minutes before serving.

Orange Cranberry Oat Cookies

Orange Cranberry Oat Cookies
From All the Best Recipes:

Printable Recipe

Prep time: 15 minutes
Baking time: 10-15 minutes
Makes 3 ½ dozen

Ingredients:
1 ¼ cups all purpose flour
1 tsp baking soda
¾ tsp salt
1 cup butter, softened
1 ½ cups brown sugar, packed
1 egg
1 tbsp corn syrup
1 tbsp grated orange zest
3 ½ cups old fashioned rolled oats
1 ½ cups dried cranberries

Directions
1. Preheat oven to 350ºF/180°C and line baking sheets with parchment.

2. In a bowl, combine flour, baking soda and salt and set aside.

3. You can do this next step in a bowl using a wooden spoon or hand mixer or, like me, you could use a stand mixer with flat paddle. Beat the butter and brown sugar until blended. Add the egg and beat well. Beat in the corn syrup and orange zest. Gradually add the flour mixture, mixing until blended. Stir in the oats and cranberries. Mix well.

4. Drop the dough by the tablespoon (I actually use a small ice cream scoop) about 2” apart on prepared baking sheets. Press flat and bake in a preheated oven until golden and slightly firm to the touch (about 10-15 minutes, depending on the size).

5. Remove from the oven and let cool on the baking sheet for about 5 minutes, then transfer cookies directly to a wire rack to cool completely.

Note: You could change things up a bit by adding chopped nuts or chocolate chips instead of or in addition to cranberries. Just make sure the total equals 1 ½ cups.

Sweet Potato Ginger Mash

Sweet Potato Ginger Mash
From All the Best Recipes:

Printable Recipe

Prep time: 5 minutes
Cooking time: 10-15 minutes
Serves 4-6

Ingredients:
2lb/900g sweet potatoes, peeled and cubed (I do mine small for faster cooking)
1/3 cup butter
1 tbsp gingerroot, grated
1 cup milk
Kosher or sea salt
Garnish: 1 tbsp chopped cilantro or 2 green onions thinly sliced

Directions
1. Place the sweet potatoes in a large pot of cold, lightly salted water – enough to cover the potatoes. Bring to a boil over medium high heat. Reduce heat to medium and boil gently until the potatoes are tender (10-15 minutes). Drain and return to saucepan to keep warm.

2. Meantime, in a small skillet, melt the butter over medium heat and add the ginger. Sauté until aromatic (about 1 minute).

3. In the pot, mash the sweet potatoes with the ginger butter, milk and salt & pepper to taste. Heat through and transfer to a serving bowl. Sprinkle with cilantro or green onions and serve.

Sicilian Meatloaf

Sicilian Meatloaf
From All the Best Recipes:

Printable Recipe

Prep time: 10 minutes
Roasting time: 1 hour
Serves 6

Ingredients:
1lb/450g medium ground beef
½ onion, finely chopped
2 large cloves garlic, finely chopped
1 cup fresh breadcrumbs (Note: I used oatmeal – great substitute for The South Beach Dieters)
¼ cup Italian/flat leaf parsley, chopped
1 tbsp fresh basil, chopped or 1 tsp dried
1 tbsp fresh oregano, chopped or 1 tsp dried
1 ½ tsp kosher or sea salt
½ tsp freshly ground black pepper
2 tbsp tomato paste
¼ cup water
1 egg, lightly beaten
3 slices provolone cheese
3 slices capicollo or prosciutto
Topping:
Chunky tomato sauce
Grated Parmesan cheese

Directions
1. Preheat oven to 350ºF/180°C.

2. In a large bowl, combine beef, onion, garlic, breadcrumbs (or oatmeal), parsley, basil, oregano, salt and pepper. Mix tomato paste in ¼ cup of water and add to meat mixture along with the beaten egg.

3. On a large sheet of parchment paper, spread the meat mixture into a rectangle about 15”x10” (38cm x 25cm), with the longer side toward you. Arrange the provolone and capicolla/prosciutto down the middle.

4. Using the parchment to guide you and keep the roll nice and tight, roll the meat toward you around the filling. Keep moving the parchment so that it doesn’t actually become part of the roll. Once the meat is completely rolled, bring the parchment up and around the meat roll and twist the ends. Place the parchment wrapped meat roll on a large piece of foil and securely wrap around the parchment wrapped loaf. Place in a roasting pan or rimmed baking sheet.

5. Roast in the preheated oven for 1 hour or until an instant read thermometer inserted into the center reads 160ºF/71°C. Let it stand for 10 minutes before unwrapping and slicing. Top with chunky tomato sauce ( I like mine spicy – after all, it is Sicilian) and a sprinkling of Parmesan cheese.

I love to serve this either of these two South Beach Diet friendly sides: Sweet Potato Ginger Mash or Cauli-fried “rice”.

Roasted Spicy Sweet Potatoes

Roasted Spicy Sweet Potatoes
From New Vegetarian ( I found this in my drafts, waiting for a photo which will follow soon, but I didn't want you to miss out on a tasty dish - especially if you're following The South Beach Diet)

Printable Recipe

Soaking time: 30 minutes
Hands-on time: 5 minutes
Roasting time: 30 minutes
Serves 4

Ingredients:
12 shallots, unpeeled
8 garlic cloves, unpeeled
2lb/1kg orange-fleshed sweet potatoes, peeled and cut into chunks
1 tsp coriander seeds, crushed
2 red Serrano chilies
1/3 cup olive oil
Kosher salt & freshly ground pepper to taste

Directions:
1. Put the shallots and garlic in a bowl and cover with boiling water. Let soak for 30 minutes, drain and peel. The skins should easily slip off.

2. Preheat the oven to 400°F/200°C

3. Transfer the shallots and garlic to a roasting pan, large enough to hold all the sweet potato chunks. Add the sweet potatoes, coriander seeds and whole chilies. Add the olive oil, salt and pepper and toss well to coat.

4. Roast for about 30 minutes, until the sweet potatoes are golden and tender. Shake the pan from time to time and brush the vegetables with the pan juices. DO NOT stir or toss, you’ll only get mashed veggies.

Pastry Baked Brie with Chutney & Pecans

Puff Pastry Baked Brie with Chutney & Pecans
Adapted from Brie en Croute

Printable Recipe

Ingredients:
1 sheet frozen puff pastry (package comes with 2 sheets)
1/4 cup chopped pecans
1 (8 oz) wheel Brie cheese
¼ cup orange rhubarb chutney or your favorite jam
1 egg, beaten

Directions:
1. Preheat oven to 375º F/180°C and cover a rimmed baking sheet with foil for easy cleanup.

2. Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use).

3. Toast the nuts in the oven 350°F/175°C or on low heat in a nonstick skillet for 5 minutes or until golden and aromatic but not burnt.

4. Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction. Brush both sides of the sheet with beaten egg.

5. Center the wheel of Brie on top of the pastry sheet. Spread chutney on top of Brie and sprinkle nuts and add another dollop of chutney on top. Bring pastry over the Brie, overlapping the dough, like caflouti or rustic tarts. Just make sure the entire cheese wheel and toppings are covered. Pinch the dough so there is no open spots for them to leak through.

6. Place on the prepared baking sheet and bake for 20- 25 minutes until pastry is golden brown. Serve with your favorite crackers.

Marinara Pizza

Marinara Pizza
From James McNair's New Pizza: Foolproof Techniques and Fabulous Recipes
Also known as a “Plain Pizza”, although with this flavorful tomato base, it’s anything but plain.

Printable Recipe

Hands-on time: 5 minutes
Total Cooking time: 30-45 minutes to preheat the oven plus 10 minutes or so to bake the pizza
Makes enough as topping for 2 thin 12” crusts

Ingredients:
California style pizza dough
Seasoned tomato pulp
Vegetable or olive oil for brushing on a pizza pan OR coarse cornmeal for the pizza peel
Extra virgin olive oil for brushing on the crust and drizzling over top at serving time
2 tsp very thinly sliced garlic (optional)
1 tbsp fresh oregano, finely chopped or 1 tsp dried (I prefer Greek dried for ultimate flavor)

Ruth’s note: although James McNair leaves it at that…I can’t imagine any pizza without cheese and I love this mix
Italian fontina cheese, freshly grated
fresh bocconcini/mozzarella, shredded
½ cup freshly grated Parmesan

Directions:
1. Prepare pizza dough and seasoned tomato pulp as directed.

2. Preheat at 450-500°F/230-260°C for at least 30 minutes (and since my oven is slow to reach the optimal temperature, I give it even more time) so timing is everything. If you’re not using a pizza stone, I would still preheat the pizza pans to give the crust a really good crispiness, but you probably only need 10-15 minutes. Lay the stone or baking sheet on the lowest rack for electric, on the floor of your oven for gas ranges.

3. Roll out the pizza dough (as per instructions) and shape as desired. Place on the pizza peel or pan. Brush all over with olive oil. Top with tomato pulp, leaving ½” border around the edges. Sprinkle with garlic slices, oregano, and salt to taste ( a little crushed red chili peppers would be nice if you like some heat). Drizzle with some olive oil.

4. If you’re using a pizza peel, give it a quick shake to make sure it’s not stuck anywhere and then transfer to the preheated pizza stone with a good, quick jerking motion. If you’re a purist like James…meaning no cheese, bake until the crust is golden –about 10 minutes. If you’re like me, just add the cheese after the first five minutes and continue to cook until the cheese is melty and bubbly – it usually looks awesome with just an additional 5 minutes, making that 10 minutes total.

5. Remove pizza to a wire rack (we just put it directly on the cutting board) and let stand for 2 minutes and then transfer to a cutting board or tray and lightly brush the edges with olive oil. Slice and serve.

Seasoned Tomato Pulp

Seasoned Tomato Pulp
From James McNair's New Pizza: Foolproof Techniques and Fabulous Recipes

Great for pizzas and pasta

Printable Recipe

Hands-on time: 10-15 minutes for canned, probably 25-30 for fresh
Total Cooking time: 20 minutes
Makes 1 cup

Ingredients:
1 can (28oz/794g) tomatoes packed in juice or tomato puree – my choice is San Marzano or 1¼ lb/635g ripe plum tomatoes
3 tbsp extra virgin olive oil
1tsp-1tbsp garlic, minced (optional says the book, but not an option in my house!)
Salt

Directions:
1. If using canned: pour through a strainer set over a bowl to remove juices (which can be used for soups, so reserve it. If the tomatoes are whole, slice in half horizontally and squeeze out and discard seeds and remaining juices.

If using fresh tomatoes: bring a pot of water to a boil over high heat and have a large bowl of iced water close by. Use a sharp knife, cut out and discard the stem and hard core. Carefully drop the tomatoes into the boiling water and blanch for 30 seconds. Use a slotted spoon and place in bowl of ice water. Let stand for 2 minutes. Transfer to work surface, pull the loosened skin off the tomatoes and slice them in half horizontally. Squeeze over the sink to release juices and seeds, using your fingers to scrape out the cavity. Discard the seeds.

2. Chop the drained tomatoes or pulse in food processor until they form a chunky puree.

3. In a medium saucepan, heat oil over medium heat. Add the garlic and cook stirring frequently until soft but not brown (less than a minute). Add the tomatoes and cook uncovered, stirring often, until the liquid is evaporated (15 minutes or so). Season to taste with salt and set aside to cool to room temperature.

4. Use immediately or cover and refrigerate for up to 1 week. Return to room temperature before using.

Caramelized Onion & Sausage Pizza

Caramelized Onion & Sausage Pizza
From James McNair's New Pizza: Foolproof Techniques and Fabulous Recipes
If you’re a meat eater, this one will make you moan and savor every bite.

Printable Recipe

Hands-on time: 45 minutes, but worth it!
Total Cooking time: 1 hour plus 10 minutes or so to bake the pizza
Makes enough as topping for 2 thin 12” crusts

Ingredients:
California style pizza dough
¼ cup olive oil
3 lb/1.4kg yellow onions, thinly sliced (I use my mandolin)
Salt & freshly ground black pepper
12oz/340 g raw Italian sausages (spicy or my favorite – sweet fennel), casing removed and cut into ¼” coins
1 tbsp garlic, minced
½ cup dry white wine
3 tbsp chopped Italian/flat leaf parsley
1 tbsp minced fresh sage or 1 tsp dry, crumbled
Cornmeal for preparing pizza peel
1½ cups Italian fontina cheese, freshly grated (7½ oz/213g)
1½ cups fresh bocconcini/mozzarella, shredded (4½ oz/128g)
½ cup freshly grated Parmesan (2oz/57g)
Extra virgin olive oil to brush crust
1 tbsp minced sweet red pepper
1 tbsp minced parsley

Directions:
1. Prepare pizza dough as directed.

2. In a large heavy bottomed skillet, heat the ¼ cup of olive oil over medium heat. Add the onions and toss well to coat with oil. Sprinkle generously with salt and pepper. Cover and reduce heat to medium low. Cook, stirring frequently for about 30 or until soft and lightly colored. Uncover, increase heat to medium and cook, stirring frequently until the onions are very tender and well caramelized and the liquid from the onions is gone– about 25 minutes. Remember, to stir – you do not want the onions burnt!

3. Add the sausage slices and garlic to the onions and increase the heat to high. Stir in the wine, parsley and sage and cook, stirring frequently, until the wine is reduced but the mixture still moist. (3 minutes or so) Remove from the heat and set aside to cool to room temperature. Note: if the sausages aren’t completely cooked through, don’t worry. Remember they have another 10 minutes in the very hot oven on the pizza.

4. Preheat at 450-500°F/230-260°C for at least 30 minutes (and since my oven is slow to reach the optimal temperature, I give it even more time) so timing is everything. If you’re not using a pizza stone, I would still preheat the pizza pans to give the crust a really good crispiness, but you probably only need 10-15 minutes. Lay the stone or baking sheet on the lowest rack for electric, on the floor of your oven for gas ranges.

5. Meanwhile in a bowl, combine all the fontina and mozzarella and ¼ cup of Parmesan and set aside.

6. Roll out the pizza dough (as per instructions) and shape as desired. Brush all over with olive oil. Top with cheese mixture, leaving ½” border around the edges. Distribute the onion & sausage topping over the cheese.

7. If you’re using a pizza peel, give it a quick shake to make sure it’s not stuck anywhere and then transfer to the preheated pizza stone with a good, quick jerking motion. Bake until the crust is golden –about 10 minutes.

8. Remove pizza to a wire rack (we just put it directly on the cutting board) and let stand for 2 minutes and then transfer to a cutting board or tray and lightly brush the edges with olive oil. Sprinkle with the remaining ¼ cup of Parmesan, sweet pepper mince and parsley. Slice and serve.


Left over topping is awesome on pasta.

California-style Pizza Dough

California Style Pizza Dough
From James McNair's New Pizza: Foolproof Techniques and Fabulous Recipes
Truly the best, easiest and most delicious pizza crusts I've ever made.

Printable Recipe

Hands-on time: 10 minutes + 10 minutes just before baking
Rising/kneading time: 1 ½ hours on the counter or 24-36 hours in the fridge ( which then needs 1 hour to get to room temperature before baking)
Baking time: 10 minutes or so
Makes 1 thick – 2 thin 12” crusts

Ingredients:
1 cup water 110-115°F/37-46°C (warm)
2 ¼ tsp active dry yeast (or 1 pkg)
3 ¼ cups unbleached all purpose, bread or semolina flour
1 tsp finely ground kosher or sea salt
¼ cup extra virgin olive oil plus more for oiling the proofing bowl
coarsely ground cornmeal for the pizza peel to enable easy sliding of prepared pizza onto the hot pizza stone in the oven.

Additions/alternatives - add while kneading the dough the first time:
Cracked pepper crust - add 3 tbsp freshly cracked/coarsely ground black pepper
Herbed crust - add 3 tbsp fresh herbs minced or 1 tbsp dried
Seeded crust - add ¼ cup lightly toasted sesame or poppy seeds
Spicy crust - add 2 tbsp paprika & 1 tbsp cayenne powder or other chili powder

Whole wheat crust - increase amount of warm water to 1¼ cups. Substitute 1 cup of whole wheat flour for equal amount of white flour.

Directions for Stand mixers:
1. Place the water in a small bowl and sprinkle the yeast over top. Stir to dissolve and set aside.

2. In the mixing bowl, combine 3 cups of flour with salt. Attach the paddle beater and mix well at lowest speed for 10 seconds (just enough time to incorporate the salt).

3. Add the yeast mixture plus the olive oil and mix well at lowest speed for 1 minute. Change beater to dough hook and knead at medium speed for about 5 minutes. This is when you'd add any additional herbs &/or seeds, spices to the dough. You might have to stop midway and rearrange the dough. Mine crept up the hook. After 3 minutes or so, break off a piece and feel for texture – too sticky = add just enough flour while kneading to remove stickiness; too dry and crumbly = continue kneading ad gradually add more water – 1 tbsp at a time until the dough holds together.

4. Rising/proofing the dough: use a pastry brush to generously grease a large bowl. Shape the dough into a smooth ball by stretching the outer surface of the dough underneath itself, rotating the dough and continuing the process until a smooth ball is formed with seams underneath. Place the dough smooth side dough in the bowl and turn to coat with oil all over. End with the seam side down and cover with plastic wrap to prevent moisture loss.

5. Resting - two alternatives:
a) set aside in a draft free warm place for the dough to rise until doubled in bulk (1-1 ½ hours);

b) transfer covered bowl to fridge and let rise for 1 hour. Uncover, gently punch down to expel air, recover tightly and return to fridge for 24-36 hours. You will need to punch the dough down 1-2 more times during the rising. If using this method, let the chilled dough come to room temperature before prepping for baking.

6. Prepare for baking:
a) Once dough is at room temperature, cut dough in half for 2 12” pizzas or into 4 for individual ones. Form each piece into a smooth ball ( see step 4) We lightly floured the dough again in the forming of a ball ready for stretching.

b) I used a ceramic pizza stone for baking in the oven. Preheat at 450-500°F/230-260°C for at least 30 minutes ( and since my oven is slow to reach the optimal temperature, I give it even more time) so timing is everything. If you’re not using a pizza stone, I would still preheat the pizza pans to give the crust a really good crispiness, but you probably only need 10-15 minutes. Lay the stone or baking sheet on the lowest rack for electric, on the floor of your oven for gas ranges.

c) Rolling out the dough: Shape into round, square…or whatever creative shape you come up with. Stretch or roll the dough – stretching = softer & chewier; rolling= crisper.

To stretch – shape dough ball into a flat disc about 1” thick and lightly flour both sides. Start at center and using the heels of your hands, quickly press around the dough until it’s the required shape until ½” thick. Dust with flour whenever needed to prevent sticking. We actually needed very little extra flour at this point and my very deft pizza making son-in-law used his fingers to spread out and flatten the dough, lifting it off the counter and flipping it over a few times in the process until the crust was ¼" thick and measured about 12".

Stop stretching before it reaches the outer edge of the dough so it can form a rim. Rest one hand on the surface and lift a portion of the dough with your other, pulling gently away from center, stretching as thin as possible, moving around the pizza, which should be ¼” or less in thickness. Pinch any holes closed. We just did this by gently lifting and stretching then placing back on the counter and using finger tips again around the pizza. Next, rest one hand near the edge of the dough and other hand to push against it and form a slight rim working your way around the pizza. (about 5 minutes - don't skimp on time - it keeps the dough from rising too much in the oven)

To use a rolling pin – lightly flour both sides of dough ball, and using heels of your hand, press into a circle or whatever desired shape and roll out with lightly floured rolling pin until ¼” thick, keeping edges slightly thicker than center. When rolling, pick up the dough and turn it over several times to stretch it. Add a little flour when needed. (Ruth's note: - the stretched & pulled by hand still had a very crispy, crunchy crust, so this might be overkill)

d) Oven ready: once the dough is shaped, lay it on a cornmeal dusted pizza peel or oiled screen or ventilated pizza pan. Add your favorite toppings – putting the cheese before the other toppings keeps the crust from getting soggy. If you like your cheese on top, then place the pizza with all BUT the cheese in the oven for the first 5 minutes and then add the cheese and return to the oven until bubbly (another 5 minutes or so, which really does keep the cheese melty and bubbly rather than burned and rubbery, while allowing the crust to crisp). Real pizza making experts can jerk the oven-ready pizza off the peel onto the stone without losing the shape –or having half the pizza fall into the oven directly. Remember practice makes perfect and in the meantime, you have "Artisan" free form pizzas that still taste amazing.

7. Bake on the lower shelf until the edges puff and brown, toppings are hot and the cheese is bubbling (10 minutes or so). We actually cooked two large pizzas on separate stones - bottom and middle racks and both were crispy and delicious.

8. Remove the pizza from the stone, sliding the peel back under it by using a metal spatula to guide the way and to make sure the pizza doesn’t stick to the stone. Transfer to a wire rack to let the pizza cool and crust firm up for 2-3 minutes before placing on a cutting surface. This keeps the bottom of the crust from steaming up and getting limp. We didn't do the last step - wire rack...just transferred the pizza to a cutting board and our crust was crisp and delicious.

Over the top fantastic when topped with Caramelized Onion & Sausages, but Marinara - basic tomato and garlic with cheese is perfect on its own or with your favorite additions.