Loading ...
Loading ...
Loading ...
small feed tube; use medium pressure to slice. Stack the slices,
cut in half with a knife, and place in a heatproof bowl. Pour the
boiling water over the pepperoni; let sit for 15-20 minutes. Drain
the pepperoni, discarding the fatty water; rinse and dry the
pepperoni.
When the dough has risen, punch down and divide into 5 equal
balls. Let rest 10 minutes. On a lightly floured surface, roll dough
into rounds, 12 to 14 inches in diameter. Place on a baker’s peel
that has been sprinkled with corn meal, or on a perforated pizza
pan, a pizza screen or baking sheet without sides that has been
sprinkled with corn meal. Brush the edges with the olive oil, then
using an offset spatula, spread the pizza to 3/4 inch of the edges
with 1/2 cup of the tomato sauce. Resist the urge to use more
tomato sauce – it will make a soggy pizza; less is better. Divide
the cheeses and sprinkle over the pizzas. Arrange the pepperoni
evenly over the pizzas.
Carefully slide the pizza onto the stone (position the peel over
the back edge of the stone, and use a rocking motion to shake
and slide the pizza off the peel onto the stone), or place the pan
into the hot oven. Bake the pizza for 5 minutes, then rotate it
front to back for even baking. Bake for another 3 to 6 minutes,
until the pizza is bubbly, and the edges of the dough are golden
brown, puffed and crispy. Remove from the oven and let rest on
a rack for 2 to 3 minutes before slicing.
Nutritional analysis per serving:
Calories 367 (32% from fat) • carbo 449 • pro. 18g • fat 13g •
sat. fat 4g • chol. 20mg • sod. 1022mg • fiber 2g
FRENCH CUT GREEN BEANS
WITH TOASTED HAZELNUTS
Yield: Makes 12 servings
Preparation: 15-20 minutes
Zest of 2 lemons, bitter white pith removed
3/4 cup (5 ounces) hazelnuts, lightly toasted
4 ounces shallots, peeled, cut in 1-inch pieces
3-1/2 pounds fresh green beans, trimmed,
cut to fit feed tube horizontally
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Insert the metal blade and with the machine running, drop the
lemon zest through the feed tube and chop, 10 seconds. Scrape
the work bowl. Add the kosher salt; process to chop finely,
30-40 seconds; remove and reserve. Pulse to chop the
hazelnuts, 10-15 times; remove and reserve. Pulse to chop the
shallots, 10 times; remove and reserve.
Insert the 4 mm slicing disc. Arrange the green beans horizontal-
ly in the large feed tube and process using light pressure.
Cook the green beans in lightly salted boiling water for 3 to 8
minutes, until they are desired tenderness; alternatively they may
be steamed. (This may be done ahead. If done ahead, refresh in
ice water to stop cooking; drain well, wrap and refrigerate until
ready to use.) In a 5-1/2 quart Cuisinart
®
sauté pan, warm the oil
over medium heat. Add the chopped shallots and sauté until
softened, about 3 minutes. Add the green beans and stir to heat
through. Stir in the reserved chopped nuts and lemon zest.
Season with freshly ground pepper. Serve warm.
Nutritional analysis per serving:
Calories 134 (55% from fat) • carbo. 13g • pro. 4g • fat 9g •
sat. fat 1g • chol. 0mg • sod. 166mg • fiber 5g
TWICE BAKED POTATOES
WITH SPINACH AND CHEDDAR
Yield: 12 servings
Preparation: 15 minutes; 1 1/2 hours to bake
12 large (about 10 ounces each) baking potatoes,
scrubbed
1 tablespoon olive oil
29
Loading ...
Loading ...
Loading ...