Roasted Sausage With Potatoes, Peppers, and Onions Recipe
Ingredients:
1 tablespoon butter
2 tablespoons olive oil, divided
1 ½ pounds large Italian sausage links
2 large onions, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cubanelle pepper, sliced
2 large russet potatoes, scrubbed and washed, cut into 1-inch pieces
12 large whole garlic cloves
1 cup white wine
1 teaspoon Italian Seasonings
1 teaspoon dry oregano
Salt and freshly ground cracked black pepper
Directions:
Preheat oven to 400 degrees F.
In large skillet over medium heat, melt butter and olive oil. Sear Italian sausage until brown on all sides. Remove from heat.
In a large bowl mix together the onions, peppers, potatoes, garlic, wine, Italian Seasonings, oregano, remaining olive oil, salt and pepper, to taste. Transfer vegetable mix to a sheet pan and spread evenly.
Add the seared sausage to the vegetable sheet pan.
Bake for 30-40 minutes or until potatoes are tender when pierced with a fork.
Tuesday, March 27, 2012
Kitchen Boss Pizza Bianca Recipe
Pizza Bianca Recipe
Ingredients:
1/2 recipe Pizza Dough, recipe follows
All-purpose flour, for work surface
Corn meal, for sprinkling
1 tablespoon olive oil
3 cloves garlic, sliced
6 ounces mozzarella cheese, shredded
2 tablespoons freshly grated Parmesan cheese
2 basil leaves, torn
1/4 teaspoon dried oregano, crumbled
1/2 cup fresh ricotta cheese
Salt and pepper
Directions:
Place a baking stone on the bottom rack of oven. Preheat oven to 450 degrees F. for at least 30 minutes and preferably 1 hour.
Remove plastic wrap, and punch down dough to deflate. Divide the dough in half. Form into two balls. Cover each ball with plastic wrap, (refrigerating or freezing the unused portion). Allow the ball of dough to stand for 10 minutes.
After the rest, flatten one dough ball slightly on a floured work surface. Beginning in the center, use your fingertips to press the dough into a 1/2-inch-thick round. Turn and stretch until it will not stretch any further. Let rest for 5 minutes and stretch further, if necessary.
Lightly sprinkle a pizza peel with corn meal. Transfer flattened dough round to the pizza peel. If the dough has lost its shape while transferring, reshape as necessary.
In a small skillet, heat olive oil over medium heat. Add garlic and cook until fragrant. Brush garlic mixture over pizza dough, leaving a 1/2-inch border. Sprinkle with mozzarella.
Sprinkle baking stone lightly with corn meal. Slide pizza from peel to baking stone and bake for 5 minutes.
In a small bowl, stir to combine Parmesan, parsley, oregano, ricotta, basil, salt and pepper.
Open oven door, and working quickly, dollop with spoonfuls of cheese mixture. Return to oven and baked until crust is golden brown and topping is bubbling, about 5 to 7 minutes.
PIZZA DOUGH
MAKES ENOUGH FOR TWO 12-INCH PIZZAS
1 1/2 cups warm water (105-115 degrees F.)
1 package (2 1/4 teaspoons) active-dry yeast
3 1/2 cups bread flour
2 tablespoons olive oil, plus more for bowl
2 teaspoons coarse salt
1 teaspoon sugar
Place water in the bowl of an electric mixer; sprinkle over yeast. Let stand until dissolved, about 5 minutes. Attach bowl to mixer and fit with the dough hook attachment. Add flour, olive oil, salt, and sugar. Mix on low speed until the dough is smooth and elastic, about 10 minutes.
Transfer dough to an oiled bowl. Turn to coat. Cover bowl with plastic wrap. Place in a warm location (75-85 degrees F.) until dough has doubled in size, 1 to 1 1/2 hours. At this point, if you can either use immediately or you can freeze, well-wrapped, for up to 2 weeks.
Ingredients:
1/2 recipe Pizza Dough, recipe follows
All-purpose flour, for work surface
Corn meal, for sprinkling
1 tablespoon olive oil
3 cloves garlic, sliced
6 ounces mozzarella cheese, shredded
2 tablespoons freshly grated Parmesan cheese
2 basil leaves, torn
1/4 teaspoon dried oregano, crumbled
1/2 cup fresh ricotta cheese
Salt and pepper
Directions:
Place a baking stone on the bottom rack of oven. Preheat oven to 450 degrees F. for at least 30 minutes and preferably 1 hour.
Remove plastic wrap, and punch down dough to deflate. Divide the dough in half. Form into two balls. Cover each ball with plastic wrap, (refrigerating or freezing the unused portion). Allow the ball of dough to stand for 10 minutes.
After the rest, flatten one dough ball slightly on a floured work surface. Beginning in the center, use your fingertips to press the dough into a 1/2-inch-thick round. Turn and stretch until it will not stretch any further. Let rest for 5 minutes and stretch further, if necessary.
Lightly sprinkle a pizza peel with corn meal. Transfer flattened dough round to the pizza peel. If the dough has lost its shape while transferring, reshape as necessary.
In a small skillet, heat olive oil over medium heat. Add garlic and cook until fragrant. Brush garlic mixture over pizza dough, leaving a 1/2-inch border. Sprinkle with mozzarella.
Sprinkle baking stone lightly with corn meal. Slide pizza from peel to baking stone and bake for 5 minutes.
In a small bowl, stir to combine Parmesan, parsley, oregano, ricotta, basil, salt and pepper.
Open oven door, and working quickly, dollop with spoonfuls of cheese mixture. Return to oven and baked until crust is golden brown and topping is bubbling, about 5 to 7 minutes.
PIZZA DOUGH
MAKES ENOUGH FOR TWO 12-INCH PIZZAS
1 1/2 cups warm water (105-115 degrees F.)
1 package (2 1/4 teaspoons) active-dry yeast
3 1/2 cups bread flour
2 tablespoons olive oil, plus more for bowl
2 teaspoons coarse salt
1 teaspoon sugar
Place water in the bowl of an electric mixer; sprinkle over yeast. Let stand until dissolved, about 5 minutes. Attach bowl to mixer and fit with the dough hook attachment. Add flour, olive oil, salt, and sugar. Mix on low speed until the dough is smooth and elastic, about 10 minutes.
Transfer dough to an oiled bowl. Turn to coat. Cover bowl with plastic wrap. Place in a warm location (75-85 degrees F.) until dough has doubled in size, 1 to 1 1/2 hours. At this point, if you can either use immediately or you can freeze, well-wrapped, for up to 2 weeks.
Kitchen Boss Shrimp Catalan Recipe
Shrimp Catalan Recipe
Ingredients:
4 ounces Serrano or Parma ham
4 ounces jarred red pimientos, drained
4 tablespoons olive oil
1 medium onion, finely chopped
2 clove garlic, minced
1 14.5-ounce can crushed tomatoes
1/2 cup dry white wine
4 tablespoons brandy
Salt and freshly ground pepper
4 tablespoon fresh parsley, chopped
1 pound large shrimp, peeled and deveined.
Lemon wedges to garnish
Directions:
Slice the ham and pimientos into thin strips. Heat the olive oil in a large skillet over medium high heat. Sauté the onion and garlic for 5 minutes until softened. Add the ham and cook, stirring for a further 2 minutes.
Add the pimientos, tomatoes and wine, bring to a boil, and simmer, uncovered for 15 minutes or until thickened.
Stir in the brandy, 3 tablespoons of parsley and salt and pepper to taste. Add the shrimp to the sauce and heat through gently, stirring occasionally for 4 to 5 minutes, or until the shrimp are just cooked through.
Pile shrimp on to warm serving plate, garnish with remaining tablespoon of parsley, and serve with the wedges of lemon to squeeze over.
Ingredients:
4 ounces Serrano or Parma ham
4 ounces jarred red pimientos, drained
4 tablespoons olive oil
1 medium onion, finely chopped
2 clove garlic, minced
1 14.5-ounce can crushed tomatoes
1/2 cup dry white wine
4 tablespoons brandy
Salt and freshly ground pepper
4 tablespoon fresh parsley, chopped
1 pound large shrimp, peeled and deveined.
Lemon wedges to garnish
Directions:
Slice the ham and pimientos into thin strips. Heat the olive oil in a large skillet over medium high heat. Sauté the onion and garlic for 5 minutes until softened. Add the ham and cook, stirring for a further 2 minutes.
Add the pimientos, tomatoes and wine, bring to a boil, and simmer, uncovered for 15 minutes or until thickened.
Stir in the brandy, 3 tablespoons of parsley and salt and pepper to taste. Add the shrimp to the sauce and heat through gently, stirring occasionally for 4 to 5 minutes, or until the shrimp are just cooked through.
Pile shrimp on to warm serving plate, garnish with remaining tablespoon of parsley, and serve with the wedges of lemon to squeeze over.
Kitchen Boss Oven-Braised Short Ribs With Cheesy Polenta Recipe
Oven-Braised Short Ribs With Cheesy Polenta Recipe
Ingredients:
4 pounds bone-in beef short ribs, cut into 4 ounce pieces
Salt and Pepper
¼ cup flour
3 tablespoons olive oil
2 cups sliced onions
6 garlic cloves, smashed
4 medium carrots, cut into 1-inch pieces
3 tablespoons tomato paste
¼ cup dry red wine
1 14.5-ounce can crushed tomatoes
1 cup low-sodium beef broth
¼ cup coarsely chopped fresh flat-leaf parsley, plus additional for garnish
2 tablespoons fresh oregano, chopped
1 bay leaf
Creamy Polenta, recipe follows
¼ cup chopped parsley, for garnish
Directions:
Preheat oven to 350 degrees F.
Rinse ribs and pat dry; season with salt and pepper. Dredge in flour. Heat oil in a large Dutch oven. Brown ribs in batches, transfer to a plate and set aside.
In the same Dutch oven, sauté onions and garlic until translucent. Add carrots, season with salt and pepper, and cook until slightly caramelized, about 5 to 7 minutes. Add the tomato paste and cook an additional minute until tomato paste is slightly caramelized.
Deglaze the Dutch oven with the wine and cook for 1 minute, scraping up all the brown bits on the bottom of the pot. Add the tomatoes, beef broth, parsley, oregano, and bay leaf. Return ribs back to pot, cover and place in oven for 3 - 3.5 hours until meat falls off the bone. Skim off any fat from top (discard bay leaf).
Serve ribs over polenta and garnish with parsley, if desired.
CHEESY POLENTA
4 cups chicken stock
4 cups whole milk
2 cup finely ground cornmeal
1 cup freshly grated Parmesan
8 ounces herbed goat cheese
4 tablespoons butter
Salt and pepper
In a large saucepan bring the chicken stock and milk to a simmer. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes.
Remove the pot from the heat. Add the Parmesan, the herbed goat cheese and the butter. Stir until the cheeses and butter have melted. Season with salt and pepper, to taste.
Transfer the polenta to a bowl and serve with Oven-Braised Short Ribs.
Ingredients:
4 pounds bone-in beef short ribs, cut into 4 ounce pieces
Salt and Pepper
¼ cup flour
3 tablespoons olive oil
2 cups sliced onions
6 garlic cloves, smashed
4 medium carrots, cut into 1-inch pieces
3 tablespoons tomato paste
¼ cup dry red wine
1 14.5-ounce can crushed tomatoes
1 cup low-sodium beef broth
¼ cup coarsely chopped fresh flat-leaf parsley, plus additional for garnish
2 tablespoons fresh oregano, chopped
1 bay leaf
Creamy Polenta, recipe follows
¼ cup chopped parsley, for garnish
Directions:
Preheat oven to 350 degrees F.
Rinse ribs and pat dry; season with salt and pepper. Dredge in flour. Heat oil in a large Dutch oven. Brown ribs in batches, transfer to a plate and set aside.
In the same Dutch oven, sauté onions and garlic until translucent. Add carrots, season with salt and pepper, and cook until slightly caramelized, about 5 to 7 minutes. Add the tomato paste and cook an additional minute until tomato paste is slightly caramelized.
Deglaze the Dutch oven with the wine and cook for 1 minute, scraping up all the brown bits on the bottom of the pot. Add the tomatoes, beef broth, parsley, oregano, and bay leaf. Return ribs back to pot, cover and place in oven for 3 - 3.5 hours until meat falls off the bone. Skim off any fat from top (discard bay leaf).
Serve ribs over polenta and garnish with parsley, if desired.
CHEESY POLENTA
4 cups chicken stock
4 cups whole milk
2 cup finely ground cornmeal
1 cup freshly grated Parmesan
8 ounces herbed goat cheese
4 tablespoons butter
Salt and pepper
In a large saucepan bring the chicken stock and milk to a simmer. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes.
Remove the pot from the heat. Add the Parmesan, the herbed goat cheese and the butter. Stir until the cheeses and butter have melted. Season with salt and pepper, to taste.
Transfer the polenta to a bowl and serve with Oven-Braised Short Ribs.