Jay's Meatball Pizza Dinner

Jay has been working extra hard on our house lately. (We own a very old Victorian style house— a total fixer-upper.) He is currently rebuilding our stairway, which is quite a large project. I must say that he is doing a beautiful, beautiful job on it; these stairs are going to look awesome! So last Saturday, I decided to make him a special dinner as a treat for all his hard work. I made a lovely three course meal for just the two of us, using his favorite foods as my inspiration. The first course was a crisp romaine salad topped with grilled onions and cherry tomatoes and tossed with a deliciously robust version of my Caesar dressing. The second course was seared herb-coated Ahi tuna smothered in a rich white wine-cream sauce and cooked perfectly rare, just like Jay likes. And for the final course, I combined two of Jay's favorite foods: Pizza and meatballs. Now how could I go wrong with that?!! He totally loved it. This meal was just what he needed to refuel for another day of stair-building on Sunday. Here are the recipes from Jay's feast:

Caesar Salad with Grilled Vegetables

Jay loves anchovies and mustard, so I opted to add extra of these two ingredients to the Caesar dressing so as to make it really robust and full-flavored.

1. For the dressing: Into a blender, add the juice of 1/2 a lemon, a splash of red wine vinegar, 1 tablespoon dijon mustard, about 10 anchovies, 1 clove garlic (minced), 1 teaspoon ground black pepper, and 1/2 teaspoon dried oregano. Cover and puree until smooth. Then, with the blender running, slowly add about 1/2 cup olive oil until it emulsifies. Stir in 1/4 cup grated parmesan cheese. Cover and chill until ready to use.

2. Preheat an indoor grill over medium-high heat. In a medium bowl, toss 1 medium onion (sliced) and 2 cups cherry tomatoes (or other veggies of your choice) in 2 tablespoons olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon oregano, 1/2 teaspoon crushed red pepper, and about 1/2 teaspoon each salt and pepper. Pour the veggies onto the grill and spread into an even layer. Grill for about 7 minutes, turning once or twice, until vegetables are softened and have nice grill marks. Remove to a bowl to cool slightly.

3. To assemble the salad, place about 6 cups cleaned torn romaine into a salad bowl. Top with the grilled vegetables and the dressing. Toss and serve.

Herb-Coated Ahi Tuna with White Wine Cream Sauce

1. Preheat a medium skillet over high heat. Rub 2 very small 1-inch thick tuna steaks (about 10 ounces total) with 2 teaspoons olive oil, and a pinch each of thyme, oregano, marjoram, tarragon, salt, and pepper. Place the steaks in the skillet. Cook for about 2 or 3 minutes on each side (or longer if you like it more well-done). Remove the steaks from the skillet to rest.

2. To the still hot skillet, add a splash of white wine. Set over medium heat. Use a wooden spoon to scrape up any yummy bits in the pan as the wine begins to evaporate. Once the wine is almost evaporated, add two splashes of heavy cream. Bring this to a boil and reduce until it is thick and saucy, about a minute. Add 1 tablespoon minced fresh parsley and salt and pepper to taste.

3. To serve, thinly slice the tuna. Drizzle the cream sauce over the tuna. Serve with bread.

The Meatball Pizza

1. Make pizza dough. (You can use my recipe from my Dec. 3rd post-step 1—the Open-Faced Parmesan Bolognese Bread.) Then make the meatball mixture: In a food processor, combine about 2 cups torn baguette, 1 clove garlic (smashed), 1 shallot (chopped a bit), a small handful basil leaves, a small chunk of parmesan cheese, and 1/2 cup milk. Process until smooth. Transfer to a medium bowl. To the bowl also add 1 egg, 1/2 pound ground pork, and 1/2 pound ground beef. Use your hands to mix thoroughly. Cover and chill for 30 minutes.

2. Meanwhile, make the sauce: In a large saucepan, saute 1 small onion (finely chopped) in about 2 tablespoon olive oil over medium heat for about 5 minutes. Add 2 cloves garlic (minced) and a big pinch of crushed red pepper. Continue cooking over medium heat until the onion is translucent. Add 1 bay leaf and about 1/2 teaspoon oregano. Then add about 5 cups chicken stock and two 6-ounce cans tomato paste. Whisk together until smooth. Cover and simmer about 20 minutes.

3. Then make the meatballs: Form the meatball mixture into about fifteen 1 to 1 1/2-inch meatballs. In a large skillet, fry the meatballs in about 2 tablespoons olive oil, working in 2 batches, and turning to brown on all sides. When the meatballs have finished browning, transfer them to the sauce. Cover and simmer the meatballs in the sauce for about 45 minutes. (Covered or uncovered, depending on how thick the sauce is. To thicken it, simmer uncovered, stirring occasionally until thick enough. You want it somewhat thick, so it won't spill off the pizza). Remove from heat. Let cool for at least 30 minutes. Cut each meatball in half and return to the sauce.

4. Preheat oven to 425 F. Roll the pizza dough into two 12-inch circle/oval shapes. Transfer to parchment-lined baking sheets. Prick the dough circles a bunch of times with the tines of a fork. Rub olive oil all over the surface of the dough. Bake the dough circles for about 10 to fifteen minutes. Remove from the oven and top each with the meatballs and sauce, distributing the meatballs evenly, cut sides down. Top each pizza with about 5 slices of provolone cheese. Sprinkle on some dried oregano. Return to the oven and bake for about 15 more minutes, or until cheese is bubbly and beginning to brown. Cool about 10 minutes before serving.

Spring Thanksgiving

In my opinion, celebrating Thanksgiving just once a year is simply not adequate. I think it's such a totally awesome holiday that I usually choose to celebrate it at  least a few times a year. Last Saturday, Jay and I invited a bunch of our close friends over to celebrate Spring Thanksgiving, which we have declared to be on the second Saturday in March. When planning out the menu for this Thanksgiving, I thought I'd embrace the mood of springtime in each of my traditional dishes: I marinated the turkey in LOTS of parsley and garlic, along with the zest and juice of a few lemons and oranges. I added a few bunches of scallions to the stuffing, as well as a whole pound of cremini mushrooms. The mashed potatoes were flecked with minced parsley and contained a whole head of roasted garlic. And to the green bean casserole, I added oyster mushrooms and greened it up a bit with some chopped spinach. These classics, as always, were quite tasty.

 However, if you ask me, the most exciting part of my feast was totally the appetizers. It was through these dishes that I could express my love for springtime most completely. I chose to make a bright green cilantro-lime cheese ball containing minced jalapeno, cheddar cheese shreds, lime zest, and crushed toasted cumin seeds. I also whipped up a roasted yellow pepper and white bean topping, perfumed with sweet basil and parsely, to eat on baguette slices. But my very favorite dish of the evening was definitely the bacon-wrapped Brussel's sprouts. I really, really love Brussel's sprouts and, let me tell you, enveloping them with thick slices of peppered bacon and dousing them in balsamic vinegar and honey only makes them tastier! Here are the recipes for my springtime appetizers:

Cilantro-Lime Cheese Ball

1. In a small skillet, toast 1 teaspoon cumin seeds over medium-low heat. Pour onto a plate and set aside to cool. In a medium bowl mash together two 8-ounce packages softened cream cheese (let it sit out at room temperature for at least a couple hours), 6 ounces shredded sharp cheddar cheese, 4 ounces shredded Monterey jack cheese, 1 jalepeno (seeded and minced), 2 green onions (minced), the zest and juice of 1 lime, a handful of chopped cilantro, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Crush the cumin seeds in a mortar and pestle or a spice grinder and add them to the cheese mixture. Stir, cover, and chill for about an hour.

2. Meanwhile, in a food processor, puree about 3 cups of torn baguette with a big handful of cilantro, a small handful of parsley, 1 teaspoon salt, and 2 tablespoons olive oil. Process until the bread crumbs turn bright green. 

3. Once the cheese mixture has firmed up a bit, use your hands to shape it into a ball. Coat the ball with the green bread crumbs. Chill for at least one hour. Serve with tortilla chips.

Roasted Yellow Pepper and White Beans on Baguette Slices

If yellow peppers aren't available, red sweet peppers would be equally as tasty in this dish.

1. Roast 2 whole yellow peppers in a 425 F oven for about 30 minutes. Remove from oven, cover with waxed paper or plastic wrap for about 15 minutes. Peel the loose skin from the peppers, remove the stem  and seeds, and slice into short strips.

2. In a small bowl, stir together the yellow pepper, 1 15-ounce can cannelini beans (drained and rinsed), 1 clove minced garlic, the juice of 1/2 a lemon, 1/4 cup olive oil, a handful of chopped parsley, a handful of chopped basil, 1/2 teaspoon salt, a bit of freshly cracked pepper, and a pinch of crushed red pepper. Chill for about 1 hour.

3. About 30 minutes before serving, remove the mixture from the refrigerator. Serve with sliced baguette.

Bacon-Wrapped Brussel's Sprouts

1. Fill a medium saucepan about three-quarters full of water. Add 1 teaspoon kosher salt and bring to a boil. Trim the ends from 16 to 20 Brussel's sprouts. Dump them into the boiling water. Bring back to a boil. Cook the Brussel's sprouts for about 3 minutes, then remove them with a slotted spoon to a large bowl of ice water. Let sit for about 5 minutes.

2. Remove the Brussel's sprouts from the water. Blot them off with a paper towel. Wrap each Brussel's sprout with 1/2 slice of thick cut peppered bacon. Secure bacon with a toothpick. Place on a small parchment paper-lined baking sheet. Cook at 325 F for about 45 minutes, or until the bacon is browned. Blot excess grease from the baking sheet. Drizzle the Brussel's sprouts with a few tablespoons balsamic vinegar and a little honey. Return to the oven for 5 minutes. Cool about 10 minutes before serving. 

Afternoon Snack Time Experiments

One of the things I love most about cooking is how much I learn each time I am in the kitchen. Every cooking endeavor I take on is a chance to pick up more knowledge about this strong passion of mine. But on those days when I want to create a completely new dish and I'm not quite sure about the results, I like to do it on a smaller scale. So, to take advantage of after work hunger, I prepare these brand new dishes in the form of an appetizer-sized afternoon snack. Not only is this a great time to experiment with any fresh ideas I've had, it also provides a fun way to relax after a long day. And because it's just an appetizer, there isn't much of a commitment. The best part: I ALWAYS learn something. Here are a few of my recent experiments and what I learned:

Experiment 1: Beet Tzatziki 

For this experiment, I made tzatziki—the Greek sauce made with yogurt, cucumber, fresh garlic, and parsley—with beets instead of cucumbers. I added some sour cream for richness, tossed  in a minced shallot for bite, and served it with some of my homemade pita bread. And as I had predicted, it turned bright pink and was quite eye-catching.

The Results: Quite tasty, if you like beets. Because of the combination of beets, parsley, and sour cream, it totally reminded me of borscht.

What I learned: Next time I need to chop the beets more finely. The julienne cut I used made it kind of messy because the beet pieces kept falling off the flatbread wedges. I also think it could have used additional yogurt for tanginess and to thin it out a bit.

Experiment 2: Spicy Slider Burgers 

I prepared tiny burgers containing diced jalepenos, minced shallot, and lots of cracked black pepper. I pan-seared them in my cast iron skillet and topped them with provolone cheese and a sriracha chile mayonnaise, which was just a quick mix of mayo and sriracha chile sauce. I served them on my homemade slider buns.

The Results: Delish! They weren't as spicy as I thought they would be, but the flavor of jalapenos inside a juicy burger was really awesome.

What I Learned: I'd like to taste more heat. I would definitely add more jalepenos next time. And the jalapenos could be diced a bit more finely; some pieces fell out as I was frying them. I would also add another element, such as sauteed savoy cabbage or mushrooms, for some textural interest.

Experiment 3: Mushroom-Topped Flatbread

I love making flatbread when I have some leftover pizza dough on hand. This time I dressed it up with sliced white button mushrooms sauteed in olive oil with thyme and garlic. I topped it with just a tiny bit of shredded parmesan cheese, baked in a really hot oven (about 500 F), then drizzled it with olive oil, and sprinkled it with freshly cracked black pepper. 

The Results: Very positive. I just love the flavor of lightly browned mushrooms in combination with thyme and garlic. This one was bound to be pretty tasty.

What I Learned: I really enjoyed it, but I think it could have used more pizzazz. Some red pepper flakes would have been awesome in the topping. Also, next time I may knead some fresh thyme into the bread dough to create more visual interest and unity in the dish. 

You Need a Cookie.

If you ask me, nothing can brighten up someone's day quite like a cookie. In all honesty, I receive even more enjoyment from giving these blissful treats away than I do baking them—or eating them for that matter. (I'm not the hugest fan of sweet foods—just a few nibbles here and there suits me just fine.) Having received some very encouraging responses from a few of my recent batches, last weekend I was inspired to create a couple new cookie recipes. Now, experimenting with cookie recipes is a much different challenge than playing around with a non-baking recipe, such as a stew or sauce. In baking, there are many scientific factors that determine the success of the resulting baked good. I almost always start with a recipe that I know works, then tweak it in a few areas (being sure not to create too many variables) in an attempt to make the cookie into a more mouthwatering creation. This weekend, I perfected two of my favorite cookies: Chocolate-Chocolate Chip and Peanut Butter. They both turned out utterly scrumptious. Here are a few of my tips for top-notch cookies and the recipes I developed last weekend:

Annie's Tips for the Best Cookies EVER

1. Line your baking sheets with parchment paper. I ALWAYS use parchment paper because cookies will never stick to it. Plus, I think the cookies just bake more evenly on parchment. I usually reuse the paper at least 4 or 5 times before I toss it. 

2. Refrigerate your dough for at least two hours to one day before you bake it. This gives time for the glutens to relax and creates a more tender cookie.

3. When you make a batch of dough, bake off only the amount of cookies

 you need for the next couple days, then freeze the rest of the dough. I shape the dough into several 1- to 1 1/2-inch-thick, 8-inch-long logs, then roll it up Tootsie Roll-style in waxed paper (see photo, at right). Then, next time you want cookies, simply cut 1/4-inch slices from one of the frozen logs and bake as usual. You'll have freshly baked homemade cookies in minutes—no dough-mixing required! How awesome is that!?

4. Always use unsalted real butter. No substitutes!

5. Let baking sheets cool between batches. Otherwise the cookies will spread too much.

6. Be sure your baking soda/baking powder has not expired. These things have a limited shelf life and will not work right if they having been sitting in your cupboard for years.

7. Have all of your ingredients at room temperature before you mix the dough—this includes butter, eggs, and any other refrigerated products.

8. Only beat in the flour just until incorporated. If you mix it too much, you will create very strong glutens and the cookies will be tough.

Quadruple Chocolate Cookies

Chocolate is added to these cookies in four forms: Chocolate syrup, melted unsweetened baking chocolate, Dutch cocoa, and chocolate chips. If you like chocolate, you'll love these cookies!

1. In a medium bowl, sift together 2 cups all-purpose flour and 1/2 cup Dutch cocoa; set aside. In the microwave on 50-percent power, melt 5 ounces unsweetened chocolate, stirring every 30 seconds or so until melted; set aside to cool. 

2. In the bowl of a standing mixer (or in a large bowl using a handheld mixer), beat together on medium speed until fluffy 1 cup softened butter, 1/2 cup granulated sugar, 3/4 cup light brown sugar, and 1 teaspoon baking soda. Add 1 teaspoon vanilla extract, 1 egg, 1 teaspoon espresso powder, 1 teaspoon salt, 1/2 cup chocolate syrup (Hershey's is best), and the 5 ounces cooled melted unsweetened chocolate. Mix until incorporated, scraping sides of bowl occasionally. On low speed, gradually beat in the flour-cocoa mixture. Fold in 1/2 cup quick-cooking oats and 2 cups bittersweet or semisweet chocolate chips. Chill for at least 2 hours.

3. Preheat oven to 325 F. Scoop the cookie dough into small balls and place 1 inch apart on a parchment-lined baking sheet. (I prefer the look of tiny cookies, so I use a 25mm-sized ice cream scoop.) Slightly flatten each dough ball by pressing it with the palm of your hand. Bake for about 8 minutes (or longer if you've scooped larger cookies), rotating the cookie sheet halfway through baking. Let stand on the baking sheet for 1 minute. Transfer to a wire rack to cool.

Sea Salty-Sweet Peanut Butter Cookies

1. In the bowl of a standing mixer (or in a large bowl

using a handheld mixer, beat together on medium speed until creamy 1 cup butter and 1 cup creamy natural peanut butter (stir the peanut butter well before measuring). Add 1 cup granulated sugar, 1 cup brown sugar, 1 teaspoon baking soda, and 1 teaspoon baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in 2 eggs, 1/2 teaspoon salt, and 1 1/2 teaspoons vanilla extract. Gradually beat in 2 1/2 cups flour on low speed just until incorporated. Chill dough at least 2 hours.

2. Preheat oven to 350 F. In a small bowl, mix together 1 cup granulated sugar and 2 teaspoons fine sea salt (French gray salt or fleur de sel will work beautifully). Shape dough into 3/4-inch balls (or use a 25mm-size ice scoop). (Or make the cookies larger—this is your preference) Roll dough balls in the sugar-salt mixture. Place 1 inch apart on a parchment-lined baking sheet. Using the tines of a fork, flatten each dough ball by making crisscross marks on top. Bake for about 8 minutes or until lightly browned on the bottom, rotating the baking sheet halfway through baking. Let stand on baking sheet for about 1 minutes. Transfer to a wire rack to cool.

Ham it Up

 

I love to cook ham at this time of year, when the weather is still chilly but spring is just around the corner. The slow and low cooking process ham requires makes it ideal for cooler temperatures and, while I'm not exactly sure why, it's bright pink hue and savory-sweet flavor makes me excited for spring. Recently I baked up a small one for a simple but special dinner. (No matter how you cook it, ham always has a way of making a meal special.) I rubbed it with thyme and garlic, studded it with cloves, roasted it atop carrots, then glazed it with a exquisite reduction of pinot noir, honey, and balsamic vinegar. It was downright delicious. Then, a couple days later, I turned the leftovers into a lovely spicy but sweet ham loaf, which I cooked outside on my smoker. It, also, was very scrumptious. I just love foods that have the ability to transform themselves like that. Ham is awesome! Here are the recipes I made up:

My Wine-Glazed Clove-Studded Baked Ham

This thing smells so good while it bakes. 

1. Preheat oven to 325 F. Peel and halve lengthwise about 4 carrots. Place in a baking dish. Trim a small (about 4 pounds) partially cooked, natural smoked ham of any large amounts of fat. Place in on top of the carrots in the roasting dish then rub it with 1 tablespoon olive oil, 1 teaspoon thyme, 2 cloves garlic (very finely minced), and 1 teaspoon freshly ground black pepper. Press the pointy end of a handful of whole cloves into the ham about every 1 1/2 inches. (You'll need quite a few, about 25 or so.) Bake for about 1 hour while you prepare the glaze.

2. For the glaze, in a small nonreactive saucepan, combine 2 cups pinot noir or other medium-bodied red wine, 1/4 cup balsamic vinegar, and about 3 tablespoons honey. Bring to a boil, reduce heat to low, and simmer, uncovered, for about 30 to 45 minutes, or until it is reduced by about half and is a thin but glaze-like consistency. Remove from heat.

3. After the ham has baked for about an hour, begin glazing it every 10  minutes or so until it reaches 160 F. Once the ham has finished baking, transfer the ham and carrots  to a platter to rest under some foil and add the excess juices that are in the baking dish to the remaining glaze in the saucepan. Bring the glaze mixture to a boil, reduce heat to medium and simmer, uncovered, while the ham rests, about 20 minutes. The sauce should reduce by about half. Thinly slice the ham and serve with the glaze.

My Spicy Ham Loaf

If it's nice outside and the mood strikes you, trying cooking this loaf outside on a smoker set at a moderately high temperature (about 350 F) for about 1 hour, or until it reaches 155-160 F. It adds another layer of smokiness, which is quite delicious. But cooking it in the oven also yields magnificent results!

1. Preheat oven to about 350 F. Place a piece of parchment paper onto a medium baking sheet; set aside. In a meat grinder or food processor, grind or mince about 1 pound of leftover ham (along with any carrots that are left over). Transfer to a bowl. Add to the bowl: about 3/4 pound of ground pork, 1 1 1/2 cups fresh bread crumbs, 2 eggs, 1/4 cup buttermilk or milk, 1/4 cup tomato juice, 1 tablespoon brandy, 1 tablespoon dijon mustard, 3 green onions (minced), 2 cloves garlic (minced), 1/2 teaspoon cayenne pepper, and 1/4 teaspoon each salt and black pepper. Mix with your hands until thoroughly combined. Form into a long loaf and place on the prepared baking sheet. Bake for about 45 minutes.

2. Meanwhile, prepare the sauce: In a small saucepan bring 1 cup of rose or light red wine and 1/4 cup of brandy to a boil. Reduce heat to medium and simmer, uncovered, until reduced by half. Add 1/4 cup chili sauce, 1/4 cup cherry or other fruit preserves, 2 tablespoons dijon mustard, 1 tablespoon honey, and 2 whole Thai chiles. Bring back to a boil, reduce heat, and simmer, uncovered for about 10 minutes. Season to taste with salt, black pepper, and additional honey. Remove from heat until ready to use. 

3. After the loaf has baked for about 45 minutes, remove it from the oven and spread some of the sauce over the top. Return to the oven to bake until it reaches 160 F, saucing it again in the last 5 minutes of baking. Serve with remaining sauce.