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BREAKFAST PIZZA

 

Ingredients

1/2 teaspoon dry active yeast

2 cups plus 2 tablespoons bread flour, plus more for dusting

Kosher salt

6 strips bacon

1/2 cup grated Parmesan

2 cups grated mozzarella

6 large eggs

Freshly ground black pepper

2 tablespoons minced flat-leaf parsley

2 tablespoons minced chives

2 scallions, thinly sliced

1 shallot, minced


Directions

The night before, prepare the dough: Place 3/4 cup lukewarm water in the bowl of an electric mixer fitted with a dough hook. Sprinkle in the yeast, stir and let sit for 5 minutes. Add the flour and 1 teaspoon of salt and mix on low for 1 minute. Increase the speed to medium and mix for 2 minutes, then increase the speed to high and mix until a smooth dough forms, about 2 minutes more. Turn the dough onto a lightly floured surface, divide into two equal pieces and form each half into a tight ball. Place on a large floured sheet pan, place the pan in a plastic garbage bag, tie the bag loosely and refrigerate overnight.One to two hours* before baking, place the dough in a warm spot. Adjust the oven rack to the lowest position and set a pizza stone on it. Preheat the oven to 500 degrees 30 minutes before you are ready to bake the pizza.Prepare the dough and toppings: Fry the bacon in a large sauté pan over medium-high heat until crisp. Cool on a paper-towel-lined plate; roughly chop.Dip your hands and a ball of dough into the flour. On a lightly floured countertop, pat the dough into a disc with your fingertips, then drape the dough over your fists and carefully stretch it from beneath to form a 12-inch circle.Generously dust the surface of a pizza peel or large inverted sheet pan with flour and place the stretched dough on it. Sprinkle the dough with half of the Parmesan, mozzarella and bacon. Crack 3 eggs over the top and season with salt and pepper.Bake the pizza: Shake the pizza peel slightly to make sure the dough is not sticking. Carefully lift any sections that are sticking and sprinkle a bit more flour underneath, then slide the pizza directly onto the baking stone in one quick forward-and-back motion. Bake for 8 to 10 minutes, rotating after 5 minutes. When the crust is golden, the cheese is melted and the egg yolks are cooked, use the peel to transfer the pizza to a cutting board. Sprinkle half of the parsley, chives, scallions and shallot on top. Let cool for 2 minutes, slice and serve immediately. Prepare the second pizza in the same way.

PASTA

 

Ingredients:

1 kg of pasta

2 tbsp olive oil

1 clove of garlic, chopped

1/2 cup zucchini, chopped

1 cup chopped heirloom tomatoes

chopped basil

Salt and pepper to taste



Directions:

In a large pot, boil water.

Add pasta and cook for 8-10 minutes.

Meanwhile, in a large pan, warm the olive oil over medium hear.

Add garlic and stir until slightly brown and fragrant.

Add zucchini and stir 3-5 minutes.

Add tomatoes and continue to cook until tomatoes are slightly soft.

Season with salt, pepper, coriander and chopped basil.

Drain pasta and put in a large bowl.

Toss in fresh veggies and serve.

CHIPTOLE CHEDDAR BISCUITS

 

Ingredients:

2 1/3 cups all-purpose flour

1 teaspoon freshly ground black pepper

1 tablespoon chipotle powder

1 tablespoon sugar

1 tablespoon baking powder

1 teaspoon cream of tartar

1 teaspoon salt

½ cup (1 stick) unsalted butter, chilled and cut into 1-inch pieces

2 cups grated and tightly packed sharp cheddar cheese

1¼ cups buttermilk

1 large egg

Kosher salt for topping

Directions:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.In a large bowl, whisk together the flour, pepper, chipotle powder, sugar, baking powder, cream of tartar, and the 1 teaspoon of salt.Add the butter and, using your hands or the back of a wooden spoon, work the butter into the dough. The mixture should look like coarse sand. Add the cheese and stir to thoroughly incorporate it into the dough.In a small bowl, whisk together the buttermilk and egg. Add to the flour mixture and stir until just incorporated. Do not overmix.Use a small ice cream scoop or a ¼-cup measuring cup to scoop the dough and drop it in mounds onto the prepared baking sheet about 2 inches apart. Sprinkle with kosher salt and bake in the center of the oven for about 20 minutes, rotating the baking sheet halfway through the baking time, until golden brown and a toothpick inserted in the center of a biscuit comes out clean.Transfer the biscuits to a cooling rack. The biscuits can be served slightly warm or at room temperature (we like them slightly warm).Store the biscuits in an airtight container for up to 2 days.

Yield: 20 small biscuits.

MUESLI

 

Ingredients

4 1/2 cups rolled oats
1/2 cup toasted wheat germ
1/2 cup wheat bran
1/2 cup oat bran
1 cup raisins
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1/4 cup raw sunflower seeds


Directions

In a large mixing bowl combine oats, wheat germ, wheat bran, oat bran, dried fruit, nuts, sugar, and seeds. Mix well. Store muesli in an airtight container. It keeps for 2 months at room temperature.

MUSHROOM RISOTTO

Ingredients:

2 Tbsp butter

2 cups flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces

2/3 cup brandy, vermouth, or dry white wine (Prefer white wine)

5-6 cups chicken stock

1/3 cup of peeled and minced shallots 1 3/4 cups arborio rice or other risotto rice

1/3 cup freshly grated Parmesan cheese

Salt and freshly ground black pepper

2 Tbsp chopped fresh parsley or chives

Directions:

Bring stock to a simmer in a saucepan. Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add mushrooms and shallots and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding the butter). Add the rice and stir to combine. Add brandy, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you're looking for in a risotto. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy. Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.

Yield: Serves 4-6.

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