November 2010—Malinda & Suzy

Pepper Jack Shrimp
Buffalo Chicken Wonton Cups

High & Mighty Pear Salad

Tomato Barley Soup
Grissini Breadsticks

Chipotle Chicken Pizza
The Greek Pizza

Ginger Tofu Pumpkin Pie
Raspberry Crunch Tart
Oreo Truffles


Buffalo Chicken Wanton Cups with Celery & Blue Cheese

The unfilled cups can be made up to a day ahead and stored in an airtight container at room temperature.

Makes 20 wanton cups
Total time: 35 minutes

For the Wontons

20 wonton wrappers, thawed if frozen (3 1/2-inch squares)
2 Tbsp hot sauce, such as Frank's
2 tsp canola oil

For the Filling

10 oz diced boneless, skinless chicken breast (2 cups)
2 tsp canola oil
1/4 tsp celery seeds
1/8 tsp salt-free Cajun seasoning
Pinch each of kosher salt and black pepper
1/4 cup hot sauce, such as Frank's
1/4 cup honey
1/4 cup fresh lime juice
1 cup diced celery
1/4 cup crumbled blue cheese

Preheat oven to 375°.

Brush excess flour off wanton wrappers with a dry pastry brush. Combine 2 tablespoons hot sauce and 2 teaspoons oil in a bowl. Lightly brush both sides of each wrapper with sauce. Mold each wrapper into the cup of a miniature-muffin tin. Bake until wantons are lightly browned, 8 to 10 minutes. Let cups cool, then remove from tin.

Sauté chicken in 2 teaspoon oil in a non-stick skillet over medium-high heat until cocked, 3-4 minutes. Sprinkle with celery seeds, Cajun seasoning, salt, and pepper. Combine 1/4 cup hot sauce, honey, and lime juice; pour over chicken. Cook until sauce reduces and thickens, 5 minutes. Off heat, combine chicken filling and celery. Spoon filling into cups. Garnish with a little blue cheese.

High and Mighty Pear Salad

8 pears
4 Tbsp glazed pecans
3 oz Gorgonzola cheese
3 cups mixed greens

Dressing:

1 Tbsp minced Shallots
1/3 cup champagne vinegar
2 Tbsp fresh lemon juice
3/4 tsp cracked pepper
1/2 tsp salt
1/2 cup honey
1/2-2/3 c olive oil

Toss mixed greens, pecans, and cheese with a small amount of the dressing. Core pears from bottom, keeping stem intact. Slice pears in 3-4 horizontal slices. Brush cut sides with lemon juice. Reassemble pears with salad mix in between. Drizzle with additional dressing and serve. Serves 8


Roasted Tomato, Basil, and Barley Soup
A healthy and hearty roasted tomato soup; the perfect start to fall. This is no ordinary tomato soup, however. It is packed with sweet basil, roasted garlic, nutritious barley, smoked chipotles and creamy tangy Greek yogurt.

Ingredients:

4 big tomatoes cut in wedges
4 cloves garlic
1/2 onion
Handful of fresh basil
3-4 cups vegetable broth
1 tsp canned chipotle sauce
1 cup barley, cooked according to directions
3/4 cup thick Greek yogurt or heavy cream or sour cream, plus more for garnish (or 1/2 cup cream or 1/4 cup sour cream instead of yogurt)
1/2 cup parmesan cheese
Salt, pepper, and olive oil

Directions:

Place tomatoes, onion, and garlic on baking sheet and season with salt and pepper. Drizzle with olive oil and bake at 400 degrees for about 20-35 minutes

Take roasted tomatoes out of oven and place in pot. Add basil and blend together. Add vegetable broth and chipotle sauce and cook on medium heat until hot. Add cooked barley

Just before serving, add yogurt or cream and parmesan cheese to soup to make it creamy, Garnish with more yogurt, basil, and cheese.


Grissini

Brush the dough with oil, coat with the cheesy reasoning blend, cut into thin strips, and bake until browned and crisp. Serve with soup or salad, or add to an antipasti platter.

1 (11-oz) can refrigerated French bread dough
2 Tbsp olive oil. divided
1/4 cup (1 oz) finely grated
Parmigiano-Reggiano cheese
2 Tbsp lightly toasted sesame seeds
1 Tbsp poppy seeds
1/2 tsp freshly ground black pepper
1/4 tsp kosher salt
Cooking spray

Preheat oven to 425°. Find lengthwise seam in dough. Beginning at seam, gently unroll dough into a rectangle on a lightly floured surface. Roll dough into a 15 x 13-inch rectangle. Brush dough evenly with 1 tablespoon of the oil. Combine cheese and next 4 ingredients (through salt), stirring well; sprinkle half of mixture evenly over dough, pressing gently to adhere. Turn dough over. Brush dough with remaining 1 tablespoon oil; sprinkle with the remaining cheese mixture, Cut the dough lengthwise into 48 thin strips (about 1/4-inch-thick) using a pizza cutter. Place strips on baking sheets coated with cooking spray. Bake in batches at 425° for 4 minutes or until golden and crisp. Yield: 4 dozen

CPK's Chipotle Chicken Pizza
Chipotle pizza sauce

About 2 Tbsp sour cream
1-2 tsp lime juice
1-2 Tbsp chipotle sauce, from can (to taste)
Cayenne pepper or paprika (optional)
Salt & Pepper

Chipotle Chicken

If you want, you can just grill regular chicken with S & P, but if you prefer to marinate, then you can use some canola oil, lime juice, garlic, salsa & pepper for an hour, then grill.

Black Bean & Corn Salsa

Black beans, corn, tomato, Serrano peppers, red onion, lime, salt & pepper. Use portions you prefer and mix all together.

Zesty Lime Sauce

1/4 cup sour cream
1/4 cup mayo
Juice of 1 lime
Large handful of cilantro
Serrano pepper, to taste
1 avocado
2 clove garlic
Salt & pepper, to taste

Blend everything in blender until smooth. Refrigerate until ready to use. Put in a ziplock bag and cut a small hole in comer to squeeze on top of pizza!

Instructions:

Layer the following on top of par-baked pizza dough (recipe follows):

Chipotle pizza sauce, recipe below
Pepper jack and cheddar cheese

Bake until done (5-15 minutes depending on size of pizza)

Then top with the following:

Chipotle grilled chicken
Black bean & com salsa
Zesty lime sauce
Slice of avocado


Easy Pizza Dough (Thin Crust Pizza)
Yields: 2, 14-inch pizzas

1 (1/4 ounce) package active dry yeast
1 cup warm water
1 tsp honey
2 1/2 cups all-purpose flour
1/2 tsp salt
1 Tbsp olive oil
Cornmeal, for sprinkling

Warm water should be about 100 degrees. Stir in honey and yeast. Let stand for 10 minutes, yeast should be foamy. Put flour and salt in a large bowl and whisk together. Add the yeast mixture and stir. Add olive oil and combine. Using a dough hook or by hand, knead the dough for 10 minutes until it is stiff but smooth and elastic. You should not need much additional flour. If you do, add a teaspoon at a time. Cover the bowl and let it rest in a warm place for 30-60 minutes. I usually fill my sink with 2 inches of hot water, place a dish towel over the bowl and sit it in the water.

Preheat oven to 450 degrees.

After 30-45 minutes dough should be considerably larger. Split the dough in half. (dough may be frozen, see below) I like to lightly flour a piece of parchment paper, press the dough into a circle on the paper and then place the parchment directly on my pizza stone to par-bake the dough. If you don't have parchment; you can press the dough on a pizza peel sprinkled with cornmeal and transfer to a pizza stone in the oven. OR, just press out the dough directly onto your greased pizza pan or cookie sheet.

Before placing the dough in the oven, prick it with a fork all over to avoid large air pockets. Put the dough in the hot oven for 10 minutes. It should not be brown but it will be firm in the center.

Top the pizza with your favorite sauce and toppings. Find ideas here and here. I suggest brushing the edges with olive oil. Put it back in the oven for 10-20 more minutes or until cheese is bubbly and crust is slightly browned.

FREEZING DOUGH
To freeze dough rub olive oil on the round ball of dough and put in individual plastic freezer bags and in the freezer. Let thaw overnight in the fridge or on the counter before using.

The Greek PizzaAdapted from The California Pizza Kitchen

1 recipe Favorite Traditional Pizza Dough (see recipe below)
2 Tbsp extra-virgin olive oil
6 oz Mozzarella or Asiago cheese, grated (2 cups)
2 Grilled Greek Chicken breasts (see recipe below), cut into 1/2-inch pieces
3 cups Greek Salad (see recipe below)
3/4 cup Tzatziki Sauce (recipe follows)
1 oz Feta cheese (about 1/4 cup), crumbled
2 teaspoons Italian (flat-leaf) parsley, chopped

Place a seasoned (or oiled) pizza stone in the middle of the oven and preheat to 500 F, at least 30 minutes.

Roll and spread the dough into two 12-inch circles and place on a floured pizza peel. If you are more comfortable working with one piece of dough at a time, you can shape and dress the second piece while the first is in the oven. If making 2 pizzas, split all the topping measurements in half.

Brush the dough with olive oil to within an inch of the edge, and spread the grated mozzarella or asiago to within 1/2 inch of the outer edge. Distribute the chicken over the cheese.

Transfer the pizza(s) to the oven and bake for 8 to 12 minutes, or until the crust is golden brown and the cheese at the center is melted and bubbly.

Meanwhile, prepare the Greek Salad and Tzatziki Sauce.

Use the peel to remove the pizza(s) from the oven. Slice as desired. Spoon the dressed salad over the pizza(s). Sprinkle with feta cheese, then drizzle with half the Tzatziki Sauce. Sprinkle with chopped parsley. Serve immediately, with the remaining sauce on the side.


Favorite Traditional Pizza DoughMakes enough for two medium pizzas (about 12 inches)

1 1/2 cups very warm water (about 110 degrees)
2 tsp yeast
2 tsp sugar
16 oz (about 2 3/4 cups) bread flour
3 1/2 oz (1/2 cup) semolina flour
1 tsp salt

Place very warm water, yeast, and sugar in food processor or stand mixer. Let stand while you mix dry ingredients.

Dump dry ingredients into mixer. Mix until the dough forms a ball. If you think the dough is too wet, you can add a bit of flour, but know that too wet is better than too dry. The dough will lose some of its stickiness as it rises.

Place about a tablespoon of olive oil in a large bowl. Form dough into a ball and place it in the bowl, turning lightly to cover with oil. Cover with a clean towel and let rise in a warm, draft free place for about an hour or until doubled in size.

Divide dough in 1/2 and roll into 2 12-inch circles. Make sure to seal any holes by pinching or rolling.

Dress dough as desired and bake 8-12 minutes on hot pizza stone.


Grilled Greek Chicken for Salads & Pizzas
2 pounds boneless, skinless, chicken breasts
1 to 2 Tbsp olive oil
1/4 cup Greek spice blend

Place the chicken breasts between sheets of waxed or parchment paper, and gently pound to a thickness of 1/2 inch. Do not pound them too thin; this is just to ensure that they will cook evenly.

Combine the olive oil and seasonings in a large mixing bowl. Stir to mix. Add the chicken breasts to the bowl, one by one, turning each in the marinade. Place the chicken in the refrigerator for 10 to 20 minutes.

If you have a hot grill available, grill the chicken for 3 to 4 minutes on each side. Do not overcook. If no grill is available, preheat the over to 350 degrees and bake the chicken, skin side up in a pan, for about 30 minutes. The internal temperature should be 165 degrees.

Use the chicken immediately, as desired; or let it cool and refrigerate for up to 3 days.

Greek SaladMakes 3 cups

1 large or 2 small, peeled, and diced 3/8 inch English cucumber
2 medium, seeded and diced 3/8 inch Roma tomatoes
1 medium, chopped red onion
1/2 cup, drained and halved lengthwise pitted kalamata olives
1 tsp Lemon juice
1 tsp red wine vinegar
1/2 tsp sugar
1/4 tsp minced Garlic
Pinch dried oregano leaves
Pinch Kosher salt
Pinch ground black pepper
1 Tbsp extra-virgin olive oil

Combine the cucumber, tomatoes, onion, and olives in a large mixing bowl

Whisk together the remaining ingredients in a small bowl and add to the vegetables. Stir well.

Use immediately, or store in the refrigerator for up to 24 hours.

Tzatziki SauceMakes 3/4 cup

1/4 cup mayonnaise
3 Tbsp plain yogurt
3 Tbsp sour cream
1 ounce Feta cheese
1 1/2 Tbsp cucumber, peeled, seeded, and diced
1/2 tsp dried dill

Place all the ingredients in a blender or small food processor and process until smooth. This sauce will keep for up to 5 days in the refrigerator. Whisk before using.

Ginger Tofu Pumpkin Pie Tarts
Crust:

3 cups gingersnaps (Trader Joe's work great)
1/3 cup canola oil
1/3 cup pure maple syrup

Filling:

9 oz silken firm tofu
1/2 cup cooked pumpkin puree
1/3 c. pure maple syrup
1 tsp vanilla extract
2 1/2 tsp pumpkin pie spice
Real whipped cream tor topping

Preheat oven to 350 °F. Crumble gingersnaps in a food processor. When finely crushed, add maple syrup & oil until it starts to combine and stick together. Divide between the 12 muffin tins and press crumb mixture up the sides to form mini tart pies.

Wrap tofu in paper towels and press to remove excess water. In clean food processor bowl, process tofu until smooth. Scrape down sides and process again to incorporate. Add all the remaining filling ingredients and process until smooth and well combined. Pour into gingersnap crust, cover with foil to prevent burning and bake for35-40 minutes or until lightly browned and starting to set in the middle. Remove from oven and run knife around edges to prevent from sticking. Let them cool for about 10 minutes and then remove to a cooling rack. Let them sit and cool until room temperature and then top with fresh whipped cream. Enjoy!

(Can be made up to a day in advance)


Oxnard Strawberry Pizza

For the shortbread crust:

2 cups all-purpose flour
3/4 cup chopped pecans
2 Tbsp cornstarch
1 tsp ground cinnamon
1/2 tsp table salt
2 sticks unsalted butter, softened
1/2 cup packed brown sugar

For the topping:

1/2 cup strawberry preserve
1/4 cup fresh orange juice
1 lb fresh strawberries sliced
8 oz mascarpone cheese
1/2 cup powdered sugar
1 tsp vanilla
Dark chocolate
Whipped cream

Preheat oven to 350 degrees; line a cookie sheet with parchment paper. Whisk together flour, pecans, cornstarch, cinnamon, and salt in a small bowl; set aside. Using a hand mixer on medium speed, cream butter and brown sugar in a bowl until mixture is light and fluffy, about 5 min.

Add half of the flour mixture to the creamed mixture; beat on low until ingredients are combined. Add remaining flour, beating only until flour is incorporated into dough. Turn dough onto prepared cookie sheet; pat dough evenly into an 11-inch wide circle.

Bake shortbread until edges are firm and beginning to brown, 20-25 minutes. Cool shortbread on a rack, 5 minutes; chill in freezer until completely cool, about 30 minutes.
Puree preserves and orange juice in a blender. Bring preserves mixture to a boil in a pot over high heat and cook 1 minute; transfer to a bowl and refrigerate until cool.

(I just whisked and cooked in microwave to save time ... till turned out great). Combine cooled preserves mixture with sliced strawberries.

Using a hand mixer on medium speed, cream mascarpone, powdered sugar, and vanilla for the topping just until mixture is light and fluffy, 1 minute (avoid overbeating mixture, as it can separate).

To assemble pizza, spread mascarpone mixture evenly onto shortbread crust with a spatula. Arrange glazed strawberries on pizza, completely covering top. Use a vegetable peeler to shave curls of dark chocolate over top of pizza. Cut pizza into 8slices and serve with whipped cream and any remaining glazed strawberries.


Oreo Truffles

1 lb Oreo cookies (3 sleeves)
8 oz cream cheese, room temperature
1 lb milk chocolate or chocolate almond bark
1/2 lb white chocolate or white almond bark

Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder and cream cheese until thoroughly mixed (there should be no white traces of cream cheese).

Roll into small balls and place on wax-lined cookie sheet.

In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet.

In separate double boiler, melt white chocolate. Drizzle white chocolate over balls. (I just use a sandwich baggie with the corner cut off.) Let cool.

Store in airtight container, in refrigerator.

Note: For variety, forego the chocolate 'dip' and roll truffles into various mixtures—chopped nuts, chocolate sprinkles, various-colored candy sprinkles, cocoa powder, chocolate shavings, colored sugars. You can also substitute Mint Oreos or Nutter-Butters in your cookie and cream cheese mix, or try dipping in white chocolate and drizzle with milk/dark chocolate.