Quick Interlude

invest in a pizza peel and pizza stone. just do it.

i also highly suggest pluncking down 20 bucks for a coffee grinder -- it works great for grinding your own spices.

Roasted Grape Pizza with Herbed Ricotta

(another incredible creation from the cafe flora recipe book. all i can say is wow.)

Ingredients

Herbed Pizza Dough (recipe to come)
3 cups grapes, removed from stem
2 tbsp olive oil
2 tsp balsamic vinegar
2 tsp chopped fresh rosemary
salt and freshly ground pepper
cornmeal for the peel and pizza stone
1/2 c herbed ricotta (see recipe below)
1/2 c grated parmesan cheese
1/4 c grated mozzarella
1/2 c chopped roasted pistacios

Instructions

make the dough, set aside to rise. preheat oven to 400 (stone needs ~30 minutes to preheat in oven)

Toss the grapes in the oil, vinegar, Rosemary, and a pinch of s&p.

sread the grapes on a rimmed baking sheet large enough to accommodate them without crowding. roast until they deflate & shrivel, about 25 minutes. remove and set aside.

roast and chop your nuts (i give them a good whirl in the food processor. yum!)

turn the oven up to 500 degrees and roll out half the pizza dough into a 10-inch circle on a floured circle. sprinkle a pizza peel with cornmeal and place the dough on top.

spread 1/4 c herbed ricotta evenly over the dough, leaving a 1/4 inch border. drain any liquid from the roasted grapes and scatter half of them evenly over the ricotta. sprinkle with half of the grated cheese and nuts.

slide the pizza from the peel directly onto the stone and cook for 7 to 10 minutes, rotating halfway through baking.

prepare the second pizza while the first is baking. allow to cool for several minutes (those grapes get hot!)



Herbed Ricotta Ingredients

1/4 c sliced almonds or pine nuts, toasted
1 c ricotta cheese
1 tsp chopped garlic
1/2 tsp dried thyme
2 tbsp chopped fresh parsley
1/2 tsp salt
1/4 tsp fresh ground pepper
1 tbsp olive oil.

Instructions

put the almonds in food processor, pulse till chopped. add remaining ingredients except olive oil. with the machine running, drizzle in the olive oil, and process to a smooth paste.

Arancini with Zesty Fennel Marinara

Herbed Risotto

Ingredients

2 tbsp olive oil
1 onion, diced
1 1/2 c arborio rice
1/2 c dry white wine, room temperature
3 c hot vegetable stock
1/2 c chopped fresh herbs (i used oregano)
1 c shredded smoked mozzarella
1/2 c grated parmesan
salt
freshly ground pepper

Instructions

saute the onion and rice for about 10 minutes in the olive oil. add the rice and stir until the grains are thoroughly coated. add the liquid, stirring constantly 1/2 cup at a time until the liquid is absorbed. you want the rice to be al dente (the center should be tender but not soft). begin tasting the rice after 18 minutes, although the cooking process will likely take 20-30 minutes.

finish the risotto with the cheese, herbs, salt and pepper and chill until firm. (cover with plastic wrap and refrigerate)


arancini

Ingredients

1 c unbleached all-purpose flour
1 tbsp onion powder
1/2 tsp salt
1/4 tsp fresh ground pepper
2 eggs, lightly beaten
1 1/2 c cornmeal
herbed risotto
olive or corn oil for frying

Instructions

mix the flour, onion powder, salt and pepper in a shallow bowl. put the eggs and cornmeal each in separate bowls.

using 2 tbsp risotto at a time, form tiny balls. roll them in the seasoned flour until well coated, shaking off excess flour. dip in the egg, then roll in cornmeal. put them on an oiled surface and refrigerate until ready to fry.

put the oil in a pot at the depth of 2 inches. heat to 370 degrees. cook a few risotto balls at a time until they are golden brown, about 2 minutes, and drain on paper towels.


Zesty Fennel Marinara

Ingredients

1 fennel bulb
1 tbsp olive oil
1 onion, thinly sliced
6 cloves garlic, minced
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp red pepper flakes
1 c dry red wine
1 (28 oz) can diced tomatoes in juice
salt
freshly ground pepper

saute the fennel and onion. add garlic, thyme, oregano and pepper flakes and saute for 2 minutes. raise the heat to high, stir in the wine and tomatoes with juice. bring to a boil, then reduce the heat to low and simmer uncovered for ~30 minutes.

while still warm, puree the sauce and add salt & pepper.


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ladle some sauce onto a plate and place a couple of arancini balls on top -- or serve as an appetizer with the zesty fennel marinara on the side as a dipping sauce.

Tomatillo Aoili

Ingredients

2 roasted and peeled tomatillos
2 cloves garlic, minced
1 1/2 c mayonnaise
paprika
black pepper

Instructions

Blend first three ingredients well in a food processor. Serve with a dusting of paprika and pepper.

Gourmet Menu #1

(recipes to come)


broccoli in tomatillo aoili
curried grain salad
arancini with zesty fennel marinara
chai sorbet

Dijon Curry Vinaigrette

Ingredients

2 tsp dijon mustard
2 tsp curry powder
juice of 1 lime
1 tbsp honey or brown sugar
1/2 tsp salt
1/4 tsp freshly ground pepper
3/4 C olive oil

Instructions


Whisk ingredients together in a small bowl.


From the cafe flora cookbook.

Curried Grain Salad

Ingredients

1/2 C quinoa
1 C wheat or spelt berries
3/4 C dijon curry vinaigrette (recipe to follow)
3/4 C dried fruit
3/4 cup raw pistacios and cashews

Instructions

Bring 3 cups of water to boil, add the berries. Cover and simmer for one hour.

Thoroughly rinse the quinoa in a mesh strainer under running water. Bring 1 cup water to boil in a medium sauce pan, cover and simmer for about 15 minutes, until all the water is absorbed. Remove from heat but keep covered to steam for 5 minutes. Combine the grains in a bowl and allow to cool to room temp. Make the vinaigrette (recipe below), add to the grains and toss thoroughly. Toast the nuts (~6 minutes in a 350 oven), chop coarsely, leaving some whole for additional texture. Add, along with the fruit, to the grains.

Best served at least 24 hours after making, to allow the dressing to permeate the grains.

From the cafe flora cookbook.