Pizza Pockets

25mins
PREP 10 MINS
COOK 15 MINS

SERVINGS 4UNITS US

2pre made pie crusts (packaged)
1 -2cup spaghetti sauce
1 -2cup shredded mozzarella cheese
3mushrooms, sliced (optional)
1⁄2cup cooked chicken, cubed (optional)

DIRECTIONS
Preheat the oven to 425.
Unroll one of the pizza crusts onto a cutting board.
Cut it in half.
On one part of the crust put enough sauce to your liking and to cover most of the crust, leaving a ring around the sides uncovered.
Add cheese to taste and toppings, but not so much that you cannot close the crust.
Fold the crust in half and seal with a fork.
Repeat with the other 3 halves of crust.
Bake at 425 for 10-15 minutes or until the crust is flaky and done.
Let cool a bit and serve.

Cream of Celery Soup

http://www.epicurious.com/recipes/food/views/celery-soup-51246210

YIELDMakes 4 servings

INGREDIENTS

1 chopped head of celery
1 chopped large waxy potato
1 chopped medium onion
1 stick unsalted butter
Salt
3 cups low sodium chicken broth
1/4 cup fresh dill
1/2 cup heavy cream
Celery leaves
Olive oil
Flaky sea salt

PREPARATION

Combine 1 chopped head of celery, 1 chopped large waxy potato, 1 chopped medium onion, and 1 stick unsalted butter in a medium saucepan over medium heat; season with salt.

Cook, stirring, until onion is tender, 8–10 minutes.

Add 3 cups low sodium chicken broth; simmer until potatoes are tender, 8–10 minutes. Purée in a blender with 1/4 cup fresh dill; strain. Stir in 1/2 cup heavy cream. Serve soup topped with celery leaves, olive oil, and flaky sea salt.

Pea Soup

Ingredients

3T butter or olive oil
1 head butter lettuce, chopped
2 lbs petite frozen pean
4 C water or water & vegetable broth
1 1/4 tsp sea salt
1/4 tsp white pepper
fresh chopped thyme
hot sauce (optional)
croutons for garnish

Directions

Heat the oil in large pot over medium heat. Add lettuce and cook, stirring, for 10 minutes
Add peas, cook uncovered for 15 minutes, stirring occasionally
Add liquid, thyme, and hot sauce, simmer uncovered for 25 minutes.
Puree with stick blender. Add salt and pepper.
It's amazing how these few ingredients make such a good soup.

Irish Potato Pancakes (Boxty)

Total Time: 1 hr 10 mins
Makes: 6 to 8 servings

Boxty is a traditional Irish potato pancake that contains a mixture of mashed and grated potatoes, resulting in a unique texture that’s part pancake, part hash brown. While suitable on an Irish breakfast or supper table, boxty pairs well with so many cuisines. For example, try topping it with smoked salmon and crème fraîche for a fun twist on blini.

2 pounds (3 to 4 large) Yukon Gold potatoes, peeled
3/4 cup whole milk
1 1/4 teaspoons fine salt, plus more for seasoning the potatoes before cooking
1 large egg
1/3 cup all-purpose flour
1/4 teaspoon freshly ground black pepper
1 to 2 tablespoons unsalted butter, cut into small pieces

Instructions

1Heat the oven to 200°F.
2Chop half of the potatoes into large dice, place in a medium saucepan, salt generously, and cover with cold water by 1 inch. Bring to a boil over high heat, reduce the heat to low, and simmer the potatoes uncovered until fork tender, about 8 minutes.
3Meanwhile, grate the remaining potatoes on the large holes of a box grater. Toss with 1/4 teaspoon of the salt and place in a fine mesh strainer set over a medium bowl; set aside.
4When the boiled potatoes are ready, drain them, return them to the pot, add 1/4 cup of the milk, and mash until the potatoes are smooth.
5With a plastic spatula, press the grated potatoes against the sides and bottom of the strainer to remove any liquid. Add the grated potatoes to the mashed potatoes (no need to stir though).
6Place the egg, remaining 1/2 cup milk, flour, pepper, and remaining 1 teaspoon salt in a large bowl and whisk until smooth, about 10 seconds. Add the potatoes and stir until evenly incorporated.
7Heat a large nonstick frying pan or griddle over medium heat. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot.
8Once the pan is ready, add enough butter to lightly coat the bottom when melted. Drop 3 dollops (about 1/4 cup each) of the batter into the pan and spread each to about 1/4 inch thick. Cook until the pancake bottoms are golden brown, about 4 to 5 minutes. Flip and cook the other side until golden brown, about 4 to 5 minutes more. Place on a baking sheet and set in the oven to keep warm. Repeat with the remaining butter and batter. Serve warm.

Ligurian Farinata

Ingredients:

• 250 g (2.72 cups) chickpea flour
• 700 ml (3 cups) water
• 2 tablespoons olive oil
• 2 teaspoons salt

1. Put the chickpea flour in a bowl and add the water very slowly, a little at a time, stirring continuously with a fork in order to avoid clumps. (Be patient. I used to dump all the water in at once and spend ten minutes smashing all the clumps with a fork.)
2. Let the batter rest for one hour.
3. Add oil and salt and mix well.
4. Pour into one or two pans (depending on the size of the pans) which have been greased with oil. The batter should be around two-thirds of a centimeter high.
5. Bake between 210-300°C (410-572°F), depending on how hot your oven gets, for around twenty minutes but the time varies. Check it frequently. When the top is golden and the edges start to brown and come away from the sides of the pan, but the inside is still soft (not too soft and raw but not too solid and cooked either- check with a fork), then it is done.
6. Eat it right away with ground black pepper on top.

Update: serves four. If I make the entire recipe, I pour the batter into two 10 x 11.5″ (25 x 29 cm) pans, to give you an idea of how much batter should go into one pan (if there is too much batter, the farinata is too high and doesn’t turn out right). I usually cook for two, halve this recipe, and use one pan.

Farinata goes well with rosemary, so feel free to add a sprig of fresh rosemary to the batter while it’s resting and then take it out, or add fresh or dried rosemary to the batter and leave it there while baking. There are also many versions of farinata, with “toppings” added to the batter a bit like pizza. You can experiment (zucchini goes very well), but I’ve never felt much need since the traditional recipe is so good.

It’s not as good leftover, but if made right I doubt you’ll have much trouble finishing it.

Buon appetito!

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Ligurian Farinata (Savory Italian Pancake or Flatbread)

Prep Time: 8 mins
Total Time: 23 mins
Serves: 1, Yield: 1 Farinata

"Every Italian region has its comfort food, its local dish imbued with memories, tradition, and nostalgia. In Liguria, the region flanking Genoa along Italy's northwest coast, that dish is Farinata. A deceptively simply street food, Farinata is somewhat like a large chickpea crepe. Crisp and golden on the top, soft and moist on the inside, glistening with fragrant olive oil on the bottom, Farinata is a finger-lickin' food that nourishes the soul. Farinata, just like pizza, can be stuffed or garnished with any vegetable, cheese, or sauce; Or it can be eaten plain, right out of the oven!"

Ingredients

2/3 cup italian chickpea flour
4 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon fresh ground pepper
3/4 cup mineral water
rosemary (optional)

Directions

In a large bowl, add the flour to the water, a little at a time, mixing and seasoning with salt until all of the flour and water has been absorbed; Add Optional Rosemary at this point.

Let it rest for 4 hours (Or even better overnight).

After this time, a layer of foam will have developed on the surface - Scrape it off with a spoon.

Add the olive oil and remove the Rosemary (Optional) - Stir until all the Oil is absorbed.

Pour into an olive oil well greased baking pan - the right one is called testo, made of "tinned copper" It should be about an eighth of an inch thick, perhaps a little more - a small deep dish Pizza pan will do (We used an iron skillet).

Preheat the oven to 400°F.

Remove from the oven when one of the corners (or the edge) starts to appear dark and has turned a golden color.

Sprinkle plenty of pepper and eat immediately.

***It is of paramount importance that the pan is perfectly flat and level when in the oven, otherwise one of the corners will be thicker and will be undercooked when the opposite corner starts to darken. It tends to stick if you do not use enough oil. Also use parchment paper.

Mititei (Romanian Beef Sausages)

Makes 40 sausages

Ingredients

• 2lbs lean ground beef
• 2tablespoons extra virgin olive oil
• 3garlic cloves, peeled and crushed into a paste
• 2teaspoons baking soda
• 1⁄2teaspoon dried thyme
• 1⁄2teaspoon red pepper flakes, crumbled
• 1⁄2teaspoon paprika (hot or sweet(your choice)
• 1teaspoon caraway seed
• salt & freshly ground black pepper

Directions

Combine beef, oil, garlic, baking soda, thyme, red pepper, paprika, caraway seeds, and 2 tablespoons water in a large bowl.
Season with salt and pepper and knead for 5 minutes, wetting your hands frequently to help keep mixture moist.
Cover bowl and refrigerate for at least 5 hours.
With wet hands, roll meat, 1 tablespoons at a time, into small balls, then shape balls into sausages about 3'' long and 1'' thick. Heat a grill pan over medium heat.
Cook sausages in batches, turning frequently, until well browned and cooked through, about 10 minutes.
Serve as an hors d'oeuvre or with potatoes as an entrée.


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More involved recipe...

• 1 kg(2.25lbs) beef chuck
• 3 tsps summer savory(or regular savory, if you can't find summer savory)
• 1 tsp allspice
• 1/2 tsp ground coriander
• 1/2 tsp Turkish cumin (or caraway?)
• 1/4 tsp star anise, ground
• 1 tsp+a pinch kosher salt
• 2 tsps freshly ground pepper
• 2 tsp baking soda ( I used 2 1/4 tsp)
• 1 tsp lemon juice

Liquids:

• 1/2 tsp unflavored gelatin
• 1 cup beef stock

1 head of garlic, crushed
1/2 cup warm water


Day 1:

1. Get your beef and spices all ready, along with the lemon juice and baking powder.
2. Grind beef 3 times. Yes, 3 times...ok, if you insist 2x (but I did mine 3x)! That is very important. Do not cut any fat out! The fat plays a very important role by making the mititei tender and juicy.
3. Place the meat in a large bowl.
4. Combine spices including salt and set aside.
5. Combine gelatin and beef broth and set aside to dissolve.
6. After it has dissolved, warm the gelatin broth to about 140 deg F...to activate the gelatin. Don't allow to boil, as boiling will deactivate the gelatin and it won't work properly. You just want the broth to get hot.
7. Let gelatin mixture cool slightly... setting it aside.

8. Add the lemon juice to baking soda. Let it sizzle.

9. Add baking soda mixture to the ground beef.
10. Mix the meat with your hands to incorporate the baking soda. (or do this in a mixer)
11. Add spices and 1/2 cup of previously warmed beef -gelatin broth( that has been cooled down a tiny bit) ... a little at a time as you mix the meat mixture with your hands.

12. Continue mixing and adding spices/broth for 30-40 minutes. Yes your hand will hurt! But this step is very important. The meat mixture will begin to stick to your hand. You will eventually feel the meat sort of become like a "bread dough", if you can imagine that(I've contemplated on doing this in a mixer, haven't personally done it so... I've used the mixer to knead the meat and it works wonderful! I use the paddle attachment and beat on medium for 10-15 minutes. Highly recommend the mixer!).

13. Cover the bowl well with plastic wrap and refrigerate overnight.
14. Place the rest 1/2 cup gelatin broth in the fridge as well....it will solidify in the fridge.

Day 2:

1. Take meat out and let it come to room temp. Warm( don't boil) the gelatin broth until it is liquefied (it should have become gelatinous from sitting in the fridge overnight).
2. Crush whole head of garlic.
3. Add warm water to the crushed garlic and let it sit for a half hour.
4. Strain garlic and reserve the garlic-water.
5. Mix meat with your hands while adding the rest of the broth a little at a time. Do this for 15 minutes. 6. Add the garlic water little by little and mix again for another 15 minutes.
7. Cover meat well and refrigerate for another day or for another few hours. In case you do this in the morning, and want to fire the grill in the evening.
8. Otherwise, let sit in the fridge until next day.

Day 3 (or Day 2 evening):

1. Take meat out and bring to room temp.
2. Shape the mititei into about 3 inch long by 1 1/2 inch thick.
3. Brush with oil on all sides.
4. Heat up grill on high.
5. Oil the grill so that the mititei will not stick.
6. Place mititei on the hot oiled grill....still on high heat.
7. Turn mititei about 3-4 times, a total of about 6-7 minutes (as per my grill during winter time). You can brush the mititei with a garlic water(similar to the one that is added to the meat mixture)... as you grill them(I skipped that). Just be careful and don't burn them or overcook them. If need be test one for doneness.
8. Serve with a side of fries and a bit of Dijon mustard. You can likewise serve them with some fresh french bread, accompanied by some Dijon mustard.We absolutely loved the mititei! Hope you enjoy yours as well.

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Prep Time: 15 minutes
Cook Time: 15 minutes

Total Time: 30 minutes
Yield: 6 servings Romanian Sausages

• 1 pound ground chuck
• 1 pound ground pork
• 2 tablespoons olive oil
• 2 tablespoons water
• 3 to 9 finely chopped garlic cloves or to taste
• 2 teaspoons thyme
• 1 teaspoon hot red pepper flakes or to taste
• 1 tablespoon hot Hungarian paprika or to taste
• 2 teaspoons caraway seeds
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper

PREPARATION

Place 1 pound ground chuck, 1 pound grou7nd pork, 2 tablespoons olive oil, 2 tablespoons water, 3 to 9 minced garllic cloves, 2 teaspoons thyme, 1 teaspoon hot red pepper flakes, 1 tablespoon hot Hungarian paprika, 2 teaspoons caraway seeds, 1 tablespoons salt and 1 teaspoon black pepper in a large bowl and mix thoroughly, wetting your hands frequently to keep the meat moist. Cover bowl and refrigerate at least 6 hours or overnight.

Using slightly dampened hands, divide mixture into 18 equal portions and form into oval sausages about 3 inches long and 1 1/2 inches thick.

Grill, broil or pan fry 7 minutes per side or bake at 350 degrees for 15 minutes.

Serve with tomato and green onion salad,sour cream sprinkled with paprika, baked potato or french fries, or rice.

"Mititei" make great appetizers and are wonderful cold the next day in a sandwich.

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Saveur's version

SERVES 6–8

INGREDIENTS

2 lb. ground pork
2 tbsp. olive oil, plus more for brushing
2 tbsp. hot paprika
1 tbsp. plus 1 tsp. kosher salt
2 tsp. dried thyme
2 tsp. caraway seeds
2 tsp. freshly ground black pepper
1½ tsp. crushed red chile flakes
9 cloves garlic, minced

INSTRUCTIONS

1. Mix all ingredients in a medium bowl until evenly combined, and form into about twenty-two 3"-long, ¾"-thick wide sausages.

2. Heat a cast-iron grill pan or skillet over medium-high heat, and brush with oil. (Alternatively, arrange an oven rack 4" from broiler and heat broiler to high.) Working in batches, add sausages, and cook, turning once, until lightly charred in spots and cooked through about 5 minutes. (Alternatively, place sausages on a foil-lined baking sheet, and broil, turning once, until lightly charred and cooked through.)

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Watermelon Gazpacho

Ingredients

• 2 cups watermelon, cut into 1/2 inch cubes
• 1 large tomato
• 1 serrano chili (or sub red chili powder to taste)
• 2 tbs vinegar (cider + balsamic)
• 1/4 cup olive oil
• 2 tbs chopped cilantro
• 1/2 green bell pepper 
• 1/4 red onion, diced
• salt to taste 

Reserve 1/4 cup diced watermelon. Blend remaining ingredients until mostly smooth with small chunks or per your preference. Serve garnished with diced watermelon.

Asparagus Soup, Michelle's Version

Ingredients

2 bunches of pencil asparagus, approximately 2 or 3 lbs
2 medium potatoes, well cleaned and diced
1 16 oz bag frozen peas
1 large onion
garlic powder
salt and pepper
olive oil
1/4 cup butter (1/2 stick)

Prep asparagus, breaking or cutting off tough ends. Save tips from about 1/4 a bunch. Cut remaining asparagus into 1 - 2 inch segments.

Sautee onion in olive oil until brown and fragrant, add asparagus segments and potatoes, sautee until halfway cooked, about 10 minutes. Add peas and water to cover + about 1 inch more.

Bring to boil and reduce to a simmer, add garlic powder, salt and pepper. Cook until all vegetables are tender, about 15 minutes.

Cool. Puree with immersion blender. (Some soup recipes call for straining at this point, but we keep the fiber. It's good for you.) Add butter. Taste and adjust salt, pepper and garlic powder if necessary.

Separately, roast asparagus tips with olive oil and salt until brown and crisp.

Serve hot or cold, garnished with asparagus tips.

Cauliflower Stir-Fried with Fermented Bean Curd

By Chichi Wang

About This Recipe
YIELD: serves 4 as an appetizer
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
SPECIAL EQUIPMENT: wok, lid
THIS RECIPE APPEARS IN: Chichi's Chinese: Fermented Bean Curd


Ingredients

2 tablespoons vegetable or canola oil
1/2 head cauliflower, cut into 1/4-thin slices
3 cloves garlic, smashed
3 tablespoons water or stock
3 cubes red or white fermented bean curd
Kosher salt and freshly ground black pepper

Procedures

1 Heat oil in a large wok over high heat until smoking. Add the cauliflower and stir-fry until tender-crisp, about 4 minutes. Push to the sides and add garlic to center. Stir fry until golden, about 30 seconds. Toss garlic and cauliflower together.

2 Add the stock or water and cover the wok with a lid or plate. Let the liquid simmer until almost evaporated, about 2 minutes.

3 Remove the lid and add the cubes of fermented bean curd. Break up the bean curd with a spatula and toss the cauliflower around to coat. Season to taste with salt and pepper. Transfer to a plate and serve immediately.