Some time ago, in the middle ages (the 1950’s) an Essington Pennsylvania pizzeria called “Romano’s” was looking for something to make them stand out. Using what was on hand (Italian sandwich meats, pizza dough and lots of different cheeses) a cross-breed sandwich/calzone was born called “Stromboli”, named after a Sicilian volcanic island. You may know it as "junk bread" or by it's common name "omm nomm nomm".
First, you will need a good pizza dough:
1 cup warm (not hot) water
1 (1/4-ounce) envelope active dry yeast
1 teaspoon sugar
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
3 cups bleached all-purpose flour
1 teaspoon salt
In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let this bloom until the mixture is foamy. Add half of the flour and all the salt, mix by hand until smooth. Add the rest of the flour, 1/4 cup at a time, working the dough after each addition. The dough is slightly sticky, so don’t be tempted to add more flour here; rather turn the dough out onto a lightly floured surface and knead until smooth.
Oil a large mixing bowl with the remaining olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm place until it doubles in size.
Roll this out into a rectangle about 10x14 inches. I like to brush this lightly with some raw (green) olive oil. Just be very careful with sauces/oils at this point as you will kill your dough if you use too much. Leaving a 1” margin on all four sides lay on the goods.
For filling, you can go the traditional “grinder” route, or your favorite pizza toppings. Here is what makes me drool (by layer, all thinly sliced):
Smoked ham
Provolone cheese
Genoa salami
Fresh Ricotta
Black olives
Pepperoni
Fresh Mozzarella
Roll this monster from top to bottom (like a sponge cake). Pinch the edges shut and seal the long side with an eggwash made from 1 egg and 1 tablespoon water. Let this rest on a cookie sheet for about half an hour while your oven preheats to 375*f.
Bake this guy about 20 or so minutes (golden brown, almost crispy.) at this point I brush it with the rest of the eggwash and sprinkle with some grated parmesan. Finish this guy to a shiny and golden masterpiece (about 10 minutes.)
Let the whole thing rest about 5 minutes, then slice into thick pieces. These are traditionally dipped into marinara sauce but mustard, ranch, or even a little garlic butter work wonders.
Use your imagination for fillings and enjoy a fake piece of Sicily!
Easy as "pie"
Sorry for taking so much time off, things have been crazy! I hope you understand. During this span I really didn’t cook anything. It feels weird to have to come back and ask myself “what’s for dinner?” Let’s start off “easy as pie.” Savory pie to be exact.
I’m talking about the ever forgiving, stupidly simple quiche. It is one of my comfort foods, is a great way to relieve the fridge of leftovers, and if done right can be super elegant as well.
The base for every good quiche is a savory custard:
6 eggs
1 Qt milk
3 drops each Tabasco and whorschesire
Salt and white pepper to taste
Mix all this well and set in the refrigerator while we work out the rest
Next, you need pie dough. I will give you a method to make your own but it will just make you angry. Seriously, rolling out pie dough is like chemistry. So many things can go wrong and you can’t control most of them. Are you a warm person? Sorry, it won’t work. Are you a cold person? Sorry, it won’t work. Water not cold enough? Sorry, won’t work. Room too warm/cold? Sorry…you get the point. I highly advise (and this is one of the few times I will say this) buying pre-made instead.
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1 teaspoon granulated sugar
8 tablespoons cold unsalted butter (1 stick), cut into small pieces
4 to 5 tablespoons ice water
Combine flour, salt, and sugar in a large bowl and stir briefly until mixture is aerated. Using a fork or your fingers, cut butter into dry ingredients until it is in pea-size pieces that are slightly yellow in color. Drizzle in 4 tablespoons ice water and mix just until dough comes together (more or less water may be needed, but do not overwork the dough or it will become tough.) Shape dough into a flat disk, cover in plastic wrap, and refrigerate for at least 30 minutes
Now that our canvass is done, what do you want to put in your quiche? The classic is “Lorraine” which means spinach, bacon and onion (render bacon, add onions, add spinach and wilt. Season with white pepper and nutmeg.) I like crab and asparagus. Maybe some linguica and caramelized onions? Ohhh...how about ham, mushrooms and olives? I have also made “pizza pie” before using pepperoni, cheese and tomato. The sky is the limit here…
Final prep would be to roll out your dough, or, if you have the slightest hint of an anger issue (like me) removing your pre-made pie shells from the freezer, adding your filling and covering with your custard. Bake this at about 325* until a knife inserted in the middle comes out clean. Each quiche serves 4.
Let me know what you end up with in your "pie"...
I’m talking about the ever forgiving, stupidly simple quiche. It is one of my comfort foods, is a great way to relieve the fridge of leftovers, and if done right can be super elegant as well.
The base for every good quiche is a savory custard:
6 eggs
1 Qt milk
3 drops each Tabasco and whorschesire
Salt and white pepper to taste
Mix all this well and set in the refrigerator while we work out the rest
Next, you need pie dough. I will give you a method to make your own but it will just make you angry. Seriously, rolling out pie dough is like chemistry. So many things can go wrong and you can’t control most of them. Are you a warm person? Sorry, it won’t work. Are you a cold person? Sorry, it won’t work. Water not cold enough? Sorry, won’t work. Room too warm/cold? Sorry…you get the point. I highly advise (and this is one of the few times I will say this) buying pre-made instead.
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1 teaspoon granulated sugar
8 tablespoons cold unsalted butter (1 stick), cut into small pieces
4 to 5 tablespoons ice water
Combine flour, salt, and sugar in a large bowl and stir briefly until mixture is aerated. Using a fork or your fingers, cut butter into dry ingredients until it is in pea-size pieces that are slightly yellow in color. Drizzle in 4 tablespoons ice water and mix just until dough comes together (more or less water may be needed, but do not overwork the dough or it will become tough.) Shape dough into a flat disk, cover in plastic wrap, and refrigerate for at least 30 minutes
Now that our canvass is done, what do you want to put in your quiche? The classic is “Lorraine” which means spinach, bacon and onion (render bacon, add onions, add spinach and wilt. Season with white pepper and nutmeg.) I like crab and asparagus. Maybe some linguica and caramelized onions? Ohhh...how about ham, mushrooms and olives? I have also made “pizza pie” before using pepperoni, cheese and tomato. The sky is the limit here…
Final prep would be to roll out your dough, or, if you have the slightest hint of an anger issue (like me) removing your pre-made pie shells from the freezer, adding your filling and covering with your custard. Bake this at about 325* until a knife inserted in the middle comes out clean. Each quiche serves 4.
Let me know what you end up with in your "pie"...
Kermit, is that you?
*Before you tune out, if you are a wimp you can substitute the word “poulet (chicken)” for “granouille (frog)”.*
I have been dreaming about this for a few weeks. In fact, I almost broke my neck when I slipped in the puddle of drool :-D
About as classical French as they come, Cuisses de grenouilles à la provençale is frog legs in a wonderful tomato/olive/white wine sauce. The influence is very Italy, and the flavor is one of a kind.
What you will need to serve 4:
24 Frog legs or 8 chicken breast halves (I like airline cut for presentation, but whatever your butcher has…)
3 large tomatoes, cored and diced
2 cups pitted and diced black olives
4 shallots, minced
½ cup diced onion
2 cloves garlic, minced
¼ tsp anchovy paste
½ cup dry white wine. I like a good New Zealand Sauvignon Blanc
1 cup flour
Salt and pepper to taste
In a gallon size zip lock bag, mix your flour, salt and pepper. Add the frog to the bag and shake to coat.
Heat a skillet and add some olive oil. Drop your flour coated meat to the pan and brown on all sides. When complete, remove from pan and keep warm.
Lower the heat and deglaze the pan with the wine. Scrape the pan well; you want all that goodness in your sauce. Before the pan is dry, add your onions, garlic and shallots. Let this cook until soft, then add the anchovy paste and stir well.
Once this is hot and the fishy goodness is melted, add your olives and tomatoes. Once it’s all hot, drop your meat back in and bring it back to temp.
I like to serve this with buttered noodles; my mom likes it with mashed potatoes.
As always, let me know if you try this, and how you like it. Please, be brave and try it with frog!
I have been dreaming about this for a few weeks. In fact, I almost broke my neck when I slipped in the puddle of drool :-D
About as classical French as they come, Cuisses de grenouilles à la provençale is frog legs in a wonderful tomato/olive/white wine sauce. The influence is very Italy, and the flavor is one of a kind.
What you will need to serve 4:
24 Frog legs or 8 chicken breast halves (I like airline cut for presentation, but whatever your butcher has…)
3 large tomatoes, cored and diced
2 cups pitted and diced black olives
4 shallots, minced
½ cup diced onion
2 cloves garlic, minced
¼ tsp anchovy paste
½ cup dry white wine. I like a good New Zealand Sauvignon Blanc
1 cup flour
Salt and pepper to taste
In a gallon size zip lock bag, mix your flour, salt and pepper. Add the frog to the bag and shake to coat.
Heat a skillet and add some olive oil. Drop your flour coated meat to the pan and brown on all sides. When complete, remove from pan and keep warm.
Lower the heat and deglaze the pan with the wine. Scrape the pan well; you want all that goodness in your sauce. Before the pan is dry, add your onions, garlic and shallots. Let this cook until soft, then add the anchovy paste and stir well.
Once this is hot and the fishy goodness is melted, add your olives and tomatoes. Once it’s all hot, drop your meat back in and bring it back to temp.
I like to serve this with buttered noodles; my mom likes it with mashed potatoes.
As always, let me know if you try this, and how you like it. Please, be brave and try it with frog!
The weather is chilly, so why not dinner!
I was commissioned recently to make Vegetarian Chili. I know, chili is boring but this was enough of a hit that folks asked for my recipe so I decided to share.
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Vegetarian Chili (Vegan)
-1 pound each Pinto, Red and Black beans. If you don't like black beans, use Great Northerns.
-2 large jalapenos, diced (wear gloves!!!)
-1 large onion
-3 large cloves garlic
-2 cans of diced tomatoes. I use the Ro-Tell brand with green chilies
-8 medium tomateos (the green waxy half cousins to rhubarb), large dice
-21 oz extra firm tofu, this is like a block and a half (just trust me!)
-3 tablespoons chili powder
-1.5 oz Cumin (this is a whole jar...)
-2 tablespoons Cavenders
-pinch of cinnamon and cocoa powder (again, trust me!)
-salt and pepper to taste
Soak the beans overnight in cold water. Change the water and soak another 8 hours. It helps to use the pot you are cooking in to soak...less mess later.
Drain the beans and add a heavy hand of salt. Add clean water to cover; we are looking for a 2:1 coverage of the beans. Throw this on high heat and boil the snot out of it. Stir frequently and keep adding water as needed. While we are looking for soft beans, you will get the added benefit the beans thickening this liquid so don't add too much water.
While this is working, in a separate pan sweat one large onion and 4 large cloves of garlic. Add to this pan the diced jalapenos (I seed one and leave the guts in the other...make it as hot or not as you like) and the tomatoes, let it meld.
When your beans are thick enough add the goodies from the pan, season and continue to cook for several hours. As it reaches as thick as you want it, check the seasoning and add the tomateos and tofu. At this point I transfer it to a crock pot or slow cooker set to warm. It can stay in here until you are ready to eat.
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Enjoy!
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Vegetarian Chili (Vegan)
-1 pound each Pinto, Red and Black beans. If you don't like black beans, use Great Northerns.
-2 large jalapenos, diced (wear gloves!!!)
-1 large onion
-3 large cloves garlic
-2 cans of diced tomatoes. I use the Ro-Tell brand with green chilies
-8 medium tomateos (the green waxy half cousins to rhubarb), large dice
-21 oz extra firm tofu, this is like a block and a half (just trust me!)
-3 tablespoons chili powder
-1.5 oz Cumin (this is a whole jar...)
-2 tablespoons Cavenders
-pinch of cinnamon and cocoa powder (again, trust me!)
-salt and pepper to taste
Soak the beans overnight in cold water. Change the water and soak another 8 hours. It helps to use the pot you are cooking in to soak...less mess later.
Drain the beans and add a heavy hand of salt. Add clean water to cover; we are looking for a 2:1 coverage of the beans. Throw this on high heat and boil the snot out of it. Stir frequently and keep adding water as needed. While we are looking for soft beans, you will get the added benefit the beans thickening this liquid so don't add too much water.
While this is working, in a separate pan sweat one large onion and 4 large cloves of garlic. Add to this pan the diced jalapenos (I seed one and leave the guts in the other...make it as hot or not as you like) and the tomatoes, let it meld.
When your beans are thick enough add the goodies from the pan, season and continue to cook for several hours. As it reaches as thick as you want it, check the seasoning and add the tomateos and tofu. At this point I transfer it to a crock pot or slow cooker set to warm. It can stay in here until you are ready to eat.
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Enjoy!
By request: cream of broccoli, cheddar
Just for you Jess! This happens to be my wife's favorite soup...
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2 large bunches of broccoli
2 quarts broccoli stock…I use a good chicken and boil the broccoli stems in it till its green
1 yellow onion, small dice
2 oz butter and 1 oz veggie oil
3 oz flour (variable)
2 cups shredded cheddar cheese
1 cup heavy cream
Start by prepping the broccoli. Cut the flowers from the stocks and set them aside. Rough dice the stocks and add to your pot of chicken stock. Bring this to just a boil then reduce to simmer.
In soup pot, melt butter and add oil. Add to this the onion, sweat until translucent. Add the flour to make a roux (see carrot soup recipe…)
Cook the roux to a light brown (not more than flesh tan…really really light.) Add the strained stock slowly (again, see recipe for carrot soup…) and bring up to a boil. Reduce heat and simmer for 20 minutes, stirring often.
Now check the flavor. I like seasoning salt or chicken base and black pepper. Some folks like white pepper…be careful with that stuff, it grabs you by the back of the throat. Once flavor is good, add your green flowers. I like to steam them to almost soft first.
Next, add the heavy cream. Consistency should be a little thinner than you want your final soup to be.
Finally, Remove from direct heat and add your cheese slowly, little by little. It is best to use a wire whip and make sure you have incorporated the entire previous load before adding more.
Serve with a chewy bread or better, grilled cheese on white!
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2 large bunches of broccoli
2 quarts broccoli stock…I use a good chicken and boil the broccoli stems in it till its green
1 yellow onion, small dice
2 oz butter and 1 oz veggie oil
3 oz flour (variable)
2 cups shredded cheddar cheese
1 cup heavy cream
Start by prepping the broccoli. Cut the flowers from the stocks and set them aside. Rough dice the stocks and add to your pot of chicken stock. Bring this to just a boil then reduce to simmer.
In soup pot, melt butter and add oil. Add to this the onion, sweat until translucent. Add the flour to make a roux (see carrot soup recipe…)
Cook the roux to a light brown (not more than flesh tan…really really light.) Add the strained stock slowly (again, see recipe for carrot soup…) and bring up to a boil. Reduce heat and simmer for 20 minutes, stirring often.
Now check the flavor. I like seasoning salt or chicken base and black pepper. Some folks like white pepper…be careful with that stuff, it grabs you by the back of the throat. Once flavor is good, add your green flowers. I like to steam them to almost soft first.
Next, add the heavy cream. Consistency should be a little thinner than you want your final soup to be.
Finally, Remove from direct heat and add your cheese slowly, little by little. It is best to use a wire whip and make sure you have incorporated the entire previous load before adding more.
Serve with a chewy bread or better, grilled cheese on white!
I would do anything for Meatloaf, including that...
The completely under-rated meatloaf. Most folk’s memories are of a thick, crumbly square of overcooked ground chuck. Other’s got the joy of a slimy cube of beef flavored breadcrumbs. To both of you, I am sorry. Give meatloaf another chance and I swear you will fall in love.
This formula has a few tricks up its sleeve. First, it is modeled off a Spanish meatloaf (rice, not bread) so not heavy and bland. Second, it is still going to have the smooth texture of an American meatloaf because we are not going to use rice either! How are we going to fill and bind? Say hello to my little friend Mr. Bulgur Wheat!
You might know him from such treats as Tabbouleh Salad or Moujadara with Burghul, this versatile little fiend is awesome for a hot breakfast cereal as well.
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What you need:
Prepare 1 cup bulgur wheat. To prepare: soak 1 cup bulgur wheat in 1 cup boiling water until absorbed. Squeeze the excess water out. Here is a tip: I like to use the “Near East” brand Tabbouleh salad mix and prepare per box. Even so far as adding the tomato!
3 lbs ground beef, lean
1 large yellow onion, diced
3 large eggs
1/2 cup parsley, chopped
1/8 cup fresh mint, chopped (optional, but be brave)
1/3 cup ketchup
1 dash Tabasco
1 tablespoon lemon juice
1 teaspoon seasoning salt
3/4 teaspoon fresh ground pepper
In a large bowl, mix all ingredients until blended. Simple huh?
Take a small amount (a teaspoon maybe) and make a patty. Does it hold together well? If not, add another egg. Is it wet or slimy? If so, add a little breadcrumb (and I do mean little…). Cook up this little patty in a frying pan and check the seasoning.
When you are happy with the flavor, load this mix into a large loaf pan or a casserole pan and give the top a coat of ketchup. Bake this at 325*f, covered for 45 minutes. Uncover and check temp. Continue uncovered to an internal temp of 160*f
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The best thing is the leftovers. Slice some up and make a sandwich...you have never lived so good!
This formula has a few tricks up its sleeve. First, it is modeled off a Spanish meatloaf (rice, not bread) so not heavy and bland. Second, it is still going to have the smooth texture of an American meatloaf because we are not going to use rice either! How are we going to fill and bind? Say hello to my little friend Mr. Bulgur Wheat!
You might know him from such treats as Tabbouleh Salad or Moujadara with Burghul, this versatile little fiend is awesome for a hot breakfast cereal as well.
----------
What you need:
Prepare 1 cup bulgur wheat. To prepare: soak 1 cup bulgur wheat in 1 cup boiling water until absorbed. Squeeze the excess water out. Here is a tip: I like to use the “Near East” brand Tabbouleh salad mix and prepare per box. Even so far as adding the tomato!
3 lbs ground beef, lean
1 large yellow onion, diced
3 large eggs
1/2 cup parsley, chopped
1/8 cup fresh mint, chopped (optional, but be brave)
1/3 cup ketchup
1 dash Tabasco
1 tablespoon lemon juice
1 teaspoon seasoning salt
3/4 teaspoon fresh ground pepper
In a large bowl, mix all ingredients until blended. Simple huh?
Take a small amount (a teaspoon maybe) and make a patty. Does it hold together well? If not, add another egg. Is it wet or slimy? If so, add a little breadcrumb (and I do mean little…). Cook up this little patty in a frying pan and check the seasoning.
When you are happy with the flavor, load this mix into a large loaf pan or a casserole pan and give the top a coat of ketchup. Bake this at 325*f, covered for 45 minutes. Uncover and check temp. Continue uncovered to an internal temp of 160*f
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The best thing is the leftovers. Slice some up and make a sandwich...you have never lived so good!
Everglades Corn Chowder
So I got to thinking about an old recipe my buddy Casper shared with me. His poppa (grandpa) used to make this every time they went hunting. In fact, it was the first thing he did after they unpacked the guns, and the pot stayed hot till they left! With the weather turning and many of us going outdoors to camp and hunt, I think this is the perfect choice for today...although I dont know if you can call it "chowdaah" as it has no potato.
The plan is super simple, and oh so yummy.
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Everglades Corn Chowder ala Casper Townsend:
3lbs slab bacon, get a slab that is smokey and fatty
1 #10 can cream corn (a number 10 can is the big guy, just under 1 gallon...13 3/4 cups)
1/2 cup heavy cream
1 large onion, diced
1 large green pepper
1 large Jalapeno (seed it if you must...)
Dice your ingredients fine, but not a mince...leave some body. Hint: freeze the bacon overnight, this makes it easier to dice. Throw the bacon in a large pot and put the heat to it...we want to render as much fat as we can. When the bacon is cooked, reduce heat and add your diced onion and green pepper. When this has sweated to about 3/4 done, add your hot pepper.
When the sweat is finally done (onions are translucent, peppers are soft) add your can of cream corn. Lower the heat and stir often (corn sugar burns very easily...) till hot. Finish with the cream and season this with fresh cracked black pepper and salt. If you have it, a little Cavender's is nice too.
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This can stay on warm, or in a crock pot, for days if you want (above 140*F please...). As always, let me know how this turns out for you!
The plan is super simple, and oh so yummy.
---------------------------------
Everglades Corn Chowder ala Casper Townsend:
3lbs slab bacon, get a slab that is smokey and fatty
1 #10 can cream corn (a number 10 can is the big guy, just under 1 gallon...13 3/4 cups)
1/2 cup heavy cream
1 large onion, diced
1 large green pepper
1 large Jalapeno (seed it if you must...)
Dice your ingredients fine, but not a mince...leave some body. Hint: freeze the bacon overnight, this makes it easier to dice. Throw the bacon in a large pot and put the heat to it...we want to render as much fat as we can. When the bacon is cooked, reduce heat and add your diced onion and green pepper. When this has sweated to about 3/4 done, add your hot pepper.
When the sweat is finally done (onions are translucent, peppers are soft) add your can of cream corn. Lower the heat and stir often (corn sugar burns very easily...) till hot. Finish with the cream and season this with fresh cracked black pepper and salt. If you have it, a little Cavender's is nice too.
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This can stay on warm, or in a crock pot, for days if you want (above 140*F please...). As always, let me know how this turns out for you!
