Showing posts with label Mozzarella. Show all posts
Showing posts with label Mozzarella. Show all posts

Saturday, November 12, 2011

Pepperoni, Mozzarella and Tomato Appetizer


Now, you may never have this problem:  Leftover pepperoni.  But I had lovely guests last night and we made pizza!  It was delicious and the companionship sublime.  I finally saw the final, final Harry Potter movie in very good company.  When he died?  My heart stopped.  When his eyelid wiggled, my heart leaped.  J.K. Rowling is a master.  

Anyhoo, I had leftover pepperoni and since I had spent the day cleaning out my cupboards and freezer in anticipation of my move to Cairo, I felt I deserved a bit of bubbly.  And you just can’t drink bubbly, even one glass, without a little something to go with it.

As a child, I remember fondly the days my mother would let us fry, yes, fry, salami.  Did we not have bacon? Did we prefer salami?  I have no recollection of the reasons why.  But I do remember how the salty salami tasted and how it rolled up to a little bowl when it cooked.  I wondered if pepperoni, basically a small salami, would do the same.  If it didn’t, my plan would be spoiled.

Whoo hoo!   It does curl up.  Which means I can fill it.  Man, I am happy!

Ingredients
Pepperoni – as many slices as you need to feed your guests at least two or three each (But, this isn’t the only appetizer you are serving, right?)
Mozzarella – this can be the packaged kind.  As much as you need to cut a small cube of 1cm or 1/2in each per pepperoni slice
Red, ripe tomatoes – once again, as many as it would take to cover your pepperoni with a thin slice of tomato
Black pepper

Method
Drizzle a little olive oil in a non-stick pan and then fry the pepperoni until it curls up into tiny bowls, turning them over halfway through.




Turn the fire off and remove the pan from the stove.  Cut small chunks of mozzarella and put them in each pepperoni bowl. 



Cover the skillet and let the cheese melt.  Meanwhile, slice your tomatoes pretty thin and cut the slices into pepperoni sizes pieces.


Check on the cheese.  Fix the ones that melted out of the pepperoni bowls.  As the cheese cools again, it will stay in the pepperoni.  Just keep putting it back in.



Transfer your mozzarella-filled pepperoni bowls to a plate.  Top with the tomato slices.  Give the whole plate a good couple of grinds of freshly ground black pepper.


I can’t tell you how nicely all these three things go together: the spicy, salty pepperoni, the mild mozzarella and the naturally, slightly acidic tomatoes!  Especially with a cold glass of bubbly.  Try it yourself.   Pop this in your mouth!


Monday, September 19, 2011

Eggplant Parmigiana – my homage to Lillian

A quicker version of classic eggplant Parmigiana but still including the essential ingredients: Golden eggplant, bread crumbs and rich tomato sauce topped with mozzarella and Parmesan then baked to bubbly perfection. Purists, please avert your eyes!

Food Lust People Love: A quicker version of classic eggplant Parmigiana but still including the essential ingredients: Golden eggplant, bread crumbs and rich tomato sauce topped with mozzarella and Parmesan then baked to bubbly perfection.
Many years ago we were living in Paris and the summer of 1993 brought us a beautiful baby girl and, two weeks after her arrival, my mother to help me when dear husband went back to work. (Yes, France has paid paternity leave!) She brought along her wonderful friend, Lillian, and together, they spoiled us rotten. 

Lillian’s specialties were anything Italian and, from her, I learned how to make eggplant Parmigiana, which we adored. I must confess that if Lillian were ever to read this post, she would not recognize her recipe because I have developed many shortcuts over the years of which I know she would not approve but, honestly, when I did it her way, I didn’t make eggplant Parmigiana often enough.  And my way is healthier.

Please forgive me, Lillian, but it’s really not just laziness that made me change your recipe! And I hope you know that your kindness and generosity touched our hearts even more than your wonderful meals increased our girth. We have never forgotten you.

Eggplant Parmigiana
This basic tomato sauce is the one I make for spaghetti and meatballs or really anytime I need tomato sauce as an ingredient in any other recipe. Why buy a jar when homemade is so easy? 

Ingredients
For the sauce:
2 cans (15 oz or 424g size) of whole or crushed tomatoes 
1 can (15 oz or 424g of tomato puree or sauce, unseasoned 
3 cloves of garlic 
1 large or 2 small onions 
2 tablespoons dried oregano or Italian spice mix
Sea salt 
Black pepper 
1 tablespoon of sugar

For the parmigiana:
1 lb or about 500g eggplant
4 1/2 oz or 125g breadcrumbs
4 1/2 oz or 125g Parmesan, freshly grated
4 1/2 oz or 125g mozzarella, grated

Method
Dice the onion and garlic and sauté them in a couple of good glugs of olive oil.  

Turn the fire to medium and put the lid on to let them sweat and get soft. This could take as many as 20 minutes.  Stir occasionally, letting the condensation on the lid drip back into the pan.  

When the onions and garlic are soft and translucent, add the canned tomatoes and sauce, along with about another can full of water and the two tablespoons of oregano and the tablespoon of sugar.


Lower the fire to simmer and cook the sauce down, covered, until it is thick and the whole tomatoes start to break apart. You can speed this process along by mashing them with a potato masher, right in the pot.  Add salt and pepper to taste.  Continue to simmer until you are ready to assemble your eggplant Parmigiana.

Meanwhile, slice your eggplant and heat your griddle.  

Lay the slices on the hot griddle and drizzle with a little extra virgin olive oil.  


Flip them when browned on one side and remove to a plate when both sides are brown. [If you’d like to make it the authentic (read: Lillian’s) way, you dip the sliced eggplant in egg and then breadcrumbs. Then you shallow fry the slices in olive oil until crispy. Drain on paper towels.  You have to keep adding oil to your pan because the eggplant soaks up the oil like crazy. It’s delicious but, oh, so fattening!]

One step away from Lillian’s method is to dip the slices in egg and then breadcrumbs, lightly spray them with Pam, and then toast them on a cookie sheet in a hot oven until crispy.   I did it that way for a while until I figured out a way the way to cheat even further.)

Don’t forget to give your tomato sauce the occasional stir while you are browning the eggplant.

Your sauce is ready, your eggplant slices are ready and now it’s time to assemble the dish. Start with a thin layer of tomato sauce in the bottom of your ovenproof dish. (If the sauce is too thick to spread, by all means, add a little more water.)

Next, sprinkle the sauce with breadcrumbs.

 Now add a layer of eggplant slices. 

And sprinkle again with breadcrumbs.

Now add another layer of tomato sauce.

Cover generously with Parmesan.


And sprinkle again with breadcrumbs. Then add another layer of eggplant slices. And another coating of breadcrumbs.  You get the picture. The layers go tomato/eggplant/Parmesan, but you put a thin sprinkle of breadcrumbs below and on top of the eggplant each time to mimic the breadcrumbs you would find on each side, if you had dipped the slices and fried them first. Your final layer will be tomato sauce topped with Parmesan, mozzarella and about 25g of breadcrumbs. 



I mixed mine together by hand and sprinkled them on. I find the breadcrumbs help the cheese not stick together as much, which makes sprinkling it much easier.

Food Lust People Love: A quicker version of classic eggplant Parmigiana but still including the essential ingredients: Golden eggplant, bread crumbs and rich tomato sauce topped with mozzarella and Parmesan then baked to bubbly perfection.
Bake at 350°F or 180°C for about 45-50 minutes or until golden and bubbling. We love eggplant Parmigiana and will be forever grateful to Lillian for introducing us to this delightful dish.

Enjoy!

Food Lust People Love: A quicker version of classic eggplant Parmigiana but still including the essential ingredients: Golden eggplant, bread crumbs and rich tomato sauce topped with mozzarella and Parmesan then baked to bubbly perfection.

Sunday, August 14, 2011

Grilled Duck Breasts with Tomato and Fresh Mozzarella Salad


Just me and younger daughter at home the other night. The tomato was a lovely large specimen from Atkinson Farm by way of Revival Market on Heights Blvd.

Ingredients
1 duck breast per person, preferably pastured. Ours came from Countryside Farms
Ripe, summer tomatoes
Fresh ball/s of mozzarella
Fresh basil leaves
Sea salt
Freshly ground black pepper
Extra virgin olive oil

Method
Magrets de canard or duck breasts
Slit the fat about 1 cm apart on the duck breasts and sprinkle both sides with sea salt and black pepper. 


Preheat your griddle pan. Let it get screeching hot and then put the duck, fat side down, for 3 minutes, uncovered. The fat will begin rendering from the skin so you may need to put a splatter guard over the pan to keep it from spitting fat everywhere.



When your 3-minute timer goes off, flip the breasts and push the timer for another 3 minutes.  Cover the pan with a loose fitting lid.  



When the time has reached 1.5 minutes, turn the fire down to medium. When the timer goes off, turn the duck breasts skin side up again and set the time for 3 more minutes.  Cook with the lid off for 1.5 minutes and then put the lid back on for the rest of the time. When the timer goes off, remove the breasts to a cutting board and cover with the pan lid. Let them sit for about 3-5 minutes. Slice thinly at an angle and serve.

Terrible photo but you get the idea.

Tomato Salad
Slice the tomato in quarter-inch slices and lay all around the plate.  Cut those slices in half again, if they will fit your plate better. Sprinkle sparingly with sea salt. Slice the fresh mozzarella ball and place one slice of cheese of each slice of tomato. Sprinkle a little more sea salt and a few grinds of pepper. Add small leaves of basil or chopped leaves of basil on top of the cheese and tomato slices.  Drizzle with extra virgin olive oil and serve.




Tuesday, August 9, 2011

Courgette Polpettes


My new favorite thing is the Jamie Oliver magazine. Okay, not so new since I have been buying it for the last couple of years and have a complete collection from Issue No 1, except for a couple I missed because they just didn’t bring them to Singapore and KL and no one I knew was traveling to the UK.  I say new favorite thing because I just bought Issue No 20 with my iPad as an iPad app. It is wonderful!  I came across this recipe and had to make it with the one large zucchini I got in my last share basket from Central City Co-op.  Courgette is, of course, the British word for zucchini.


Adapted from Jamie magazine

Ingredients
2 tbsp olive oil
250g (8 oz.) courgette/zucchini (I used the one good-sized one you see here on the left)
1 clove garlic
1 egg, lightly beaten
4 heaping tbsp freshly grated Parmesan
3/4 cup of grated mozzarella
1 slice of whole grain bread
1 tbsp chopped parsley
Freshly ground black pepper and sea salt, to taste

METHOD
Preheat the oven to 200ºC (400ºF.)  Peel the zucchini and chop into little bitty squares. 



Heat oil in a large frying pan over a medium-high heat and fry the zucchini for about 10 minutes, until tender and golden. Set aside to cool a little. 




Whizz the egg, bread and garlic around in a food processor, and then combine with all the other ingredients to make a thick, sticky mixture. 

That mush is the egg, bread and garlic.

With the cheese piled on.

Everything mixed together.
Season if you like with black pepper and a little sea salt, remembering that the cheese will add salt, so be careful. If you don’t have a food processor, use breadcrumbs in place of the slice of bread and mince your garlic very finely before mixing the egg and all the other ingredients.

Drizzle a little olive oil in your baking tray.  Spread around with your hands. Do not wash them as the oil will help with the next step. Using a spoon, drop blobs of the mixture onto your pan and, one at a time, roll gently into balls in your oily palms and place them back in the pan. 


Bake for about 15 minutes, until golden. Serve warm with a dipping sauce of spiced yogurt, if desired.



Very tasty!  Enjoy!

Wednesday, August 3, 2011

Pesto Pizza


As I mentioned the other night when I made pesto from my overgrown basil plants, I had leftover pesto at the end of our pasta dish. Here’s a simple pizza dough recipe that goes great with leftover pesto and mozzarella to make delicious homemade pizza in just about the time it takes Domino’s to deliver.

Ingredients 
For dough enough for two regular crust (12 in or 30cm) or three thin crust pizzas
1 package (¼ oz.) active dry yeast (I use Fleishmann’s Rapid Rise.)
About 4½ cups or 560g all-purpose flour
1 teaspoon salt
1 1/2 cups or 355ml warm water

1 tablespoon olive oil - coat the bowl during rising

For toppings:
Leftover pesto - homemade or otherwise
Mozzarella cheese - amounts will vary with taste and number of pizzas you make

Or make a more traditional traditional pizza with tomato sauce and toppings such as pepperoni, olives, etc.


Method
In a large bowl, combine yeast, 2 cups of flour and 1 teaspoon salt. In a microwaveable measuring pitcher or a saucepan, heat water until very warm (120 ºF - 130 ºF – it should be pretty hot but you should be able to hold your finger in it for a count of 10 without pain.)

With mixer at low speed, just blend water into dry ingredients. At medium speed, beat two minutes, occasionally scraping bowl with rubber spatula. Beat in ½ cup of flour to make a thick batter.

Beat two minutes more. Stir in about 1½ cups of flour to make a soft dough.

Knead dough by hand or with a bread hook for a few minutes. Pour a little olive oil in the bowl and put the dough in to rest for 15 minutes (if using Rapid Rise yeast) or to rise for 30-45 minutes (if using regular yeast – but then all promises of a 30-minute delivery are off.)

If using Rapid Rise, at this point preheat your oven to 450ºF or 230ºC.  (If you are using one, put your pizza stone in while the oven is still cold.)

Ready to rest for 15 minutes
Risen and ready to punch down and roll out
Your dough is now ready to punch down and roll out to top and make two 12-inch pizzas! (Or three, if you like the crust thin.) 

My usual instructions say to make sure to oil your pans first, to make the bottom bake up crunchy but I tried something new this time. Finally, I have a kitchen item that I have been wanting: a baker's peel. I bought it online at the Bakers’ Catalogue, which is connected to King Arthur flour and this was the first time I attempted to use it.

Add flour to the counter top and roll the pizza dough out, 


Transferred the dough by the rolling pin to the peel, which I sprinkled with cornmeal. (See note below if you don't have a pizza peel.) 



At this point add the pesto and spread it around. 



Then add the mozzarella liberally to the top.  

Very liberally
With a quick flick of your arm, quickly transfer the pizza to the baking stone that is in the preheated oven and bake for 10-15 minutes.


NOTE: If you don’t have a peel but would still like to use a baking stone, put your rolled dough on the greased underside of your baking tray so it is on a completely flat surface. Add your toppings and pop the whole thing in the oven on top of the stone.

After just a few minutes, perhaps as many as five, remove the tray from the oven and run a long knife around under the pizza to make sure it is loose, then slide the pizza off the tray straight onto the baking stone. Those few minutes of cooking harden the underside enough to unstick it from the pan. 

When your pizza crust is browned and the cheese is golden and melted, the pizza is done. Remove it from the oven and place on a cutting board. Divide into slices with a sharp knife or pizza cutter. 


We actually made three thin crust pizzas. Not all show here. 

Enjoy!