Stuffed Pizza

Stuffed Pizza is something I remember from my childhood. There was something fun about it not being a regular pizza. It can be a fork and knife kinda meal, but if you are adventurous feel free to use your hands. I brought a pizza stone on sale from Marshall’s for about $10. It was a deep dish Chicago style stone. The next day I went and decided to make a regular pie and test out the stone. The pie turned out great, but I decided the next time I used it I had to go bigger.

A few nights before I had made a baked ziti and wanted to re-purpose it in another yummy way. So I decided to make a stuffed Baked Ziti Pizza. You can stuff the pizza with whatever left overs or freshly cooked food you would like. My only caution is nothing extremely loose or it will fall apart very easily.

Now, for the dough. You can either use store brought from the dairy section, or attempt to make your own. If I have time I usually make mine in the bread machine. In a pinch the store brought works just fine.
Leave a comment with your favorite pizza stuffing or topping. I love to hear new ideas.

What You Need:
Deep Dish Pizza Stone
Corn Meal
Cheese
Garlic
Butter
Filling (in this case baked ziti)
Pizza Dough (2 bags or double the recipe if fresh)

Pre-Heat the oven to 350 degrees F
Take a generous amount of corn meal and sprinkle evenly on the pizza stone. This will help prevent the pizza from sticking.
Roll out the bottom dough. Not to thin- and have it come up the side so you can seal the top and bottom layer together.
Add the filing to the pizza. If you are using something like a ziti and it seems a little dry, add some more sauce to the top.
Add more cheese to it as well.
Take the top dough and roll it out- this can be thinner if you like.
Seal the doughs together by pressing firmly around the stone.
Take the garlic and butter and melt together, then brush on the top of the dough. (Optional as always)
Add more cheese to the top. If you like a saucy pie you can add more sauce to the top as well.

Bake for about 25-30 minutes and wait about 5 minutes before cutting into it.

Egg Nog

Egg nog is one of those things that always pops up this time of year. It’s fun going to the supermarket and seeing the different varieties of Egg Nog on the shelves. I am pretty picky when it comes to egg nog, so I decided to find a recipe that I liked. Personally, I like drinking this warm, as well as chilled so see for yourself which you prefer and leave me a comment to let me know.

Egg Nog

Holiday Nog
Serves: 4

• 1¾ cup milk
• ¼ cup cream
• ¼ tsp ground nutmeg
• 1/4 Tsp Cinnamon
• Pinch salt
• 4 Tbsp granulated sugar
• 2 eggs
• 2 Tsp vanilla extract
• ¼ cup dark rum Bacardi is a big hit

In a small heavy bottomed pot over medium heat, combine milk, cream, nutmeg, cinnamon and salt. Slowly heat mixture until steaming hot, but not boiling. 5-10 minutes

Whisk eggs in a large bowl with sugar until light and fluffy. Slowly add about ½ of the hot milk mixture to temper the eggs. Whisk constantly so that the eggs do not cook.(If the mixture looked curdled stop and start over) Pour this mixture back into the saucepan. Cook on medium heat, stirring frequently until thickened and a consistency you are happy with. Don’t over cook the Nog, or the eggs will start to cook and you will get soupy scrambled eggs. Pour into a pitcher, cover and chill until mixture is completely cooled – or drink warm. .

When cooled, add rum and stir or shake well. Garnish with some whipped cream and cinnamon if desired. Makes about 4 cups.

Apple Turnover

Now that fall is among us, I wanted to post another Apple Recipe. (see Mile High Apple Pie for last years http://wp.me/p123f3-g )

For as long as I can remember once a year my family and friends pack up some cold cuts and drinks and head to upstate NY and go Apple Picking. We usually go late September/Early October. We park the car and pile out with our bags and start walking threw the orchard. We of course need to sample some of the apples along the way. I have fond memories of being lifted up to reach apples, and watching my friend climb a tree and ripping her jeans right down the middle. Apple cider, cake donughts and apple butter were purchased as well before making the trek back home. Usually within the first week we had at least one pie done. Then another, and another till there were no apples left.

Once I was old enough to start baking I started trying new recipes. One of them was apple turnovers. I have made them with pie dough, but i love the texture of using Filo for these pockets of goodness. I hope you will enjoy this as much as my family and I have.

Please make sure to read my previous blog on Filo Dough before starting this recipe.

As for the apples, you can use several varieties of apples in one batch. I like a green and a red so you get sweet and tart apples. I prefer Granny Smith and Gala's myself.

What you need:

Large Skillet to cook apples

Water

1 dozen Apples (You can mix green and red)

Granulated White Sugar

Brown Sugar

Cornstarch

Cinnamin

Nutmed

Ginger

Butter

Lemon Juice

Large Bowl

Apple Peeler and Corer

1 stick butter plus 3 tbsp

Filo Dough

Oats or Panko plain breadcrumb

Plastic wrap

Damp paper towel

Cookie Sheet

Powdered Sugar (Optional)

Caramel (Optional)

How to:

Peel, core and slice apples. Place in a bowl with cool water and some lemon juice (this will help the apples from oxidizing and turning brown).

Once done take the skillet and turn stove to Med/High heat.

Add 3 tbsp butter and let melt. Add apples but save 1/2 cup of the water with lemon juice and set aside.

Add 1 tablespoon cornstach

Add cinnamon, sugars, ginger and nutmeg and stir. There are no measurements for these as you will need to taste as you go. If the apples are very tart you may want to add less sugar. If you don't like ginger leave it out. Again, this is your creation so make it how you like it.

If the pan gets dry add the reserved lemon water. The cornstarch will act as a thickener and will give you that nice thick juice and will not make the pastry overly soggy. I use it in my pies as well for the same reason.

Once tender shut off the apples and get ready to prepare the Filo.

Melt a stick of butter in the microwave.

Remove the defrosted Filo Dough and put the plastic wrap and damp paper towel over it.  On a flat surface covered with plastic wrap or a cutting board take the first sheet of Filo and brush the melted butter over it, make sure to get the edges. Sprinkle about a teaspoon of oats over the sheet and then add a second layer of dough. Repeat about 5 times.

Once you have the layers completed  place the apple filling on the dough. You want to place it a few inches away from the edge and not all the way across.

Carefully lift the corner closest to you and fold over diagonally.

Fold over the other corner

Flip over the pastry and continue to make a triangle.

Brush seam with butter to seal. Put on baking sheet

Cook in the oven at 350 degrees F for about 25-30 minutes, until golden brown

Dust with powdered sugar and caramel if desired.

Enjoy!

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Cook to Taste

Fun cooking and baking recipes for the home or professional cook. Most recipes are geared towards your liking and encourage you to have fun with cooking.

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Filo Dough- It’s not that scary!

Filo Dough, also know as Phyllo, is an unleavened pastry dough used in the Middle East and parts of Europe, especially Greece. This product can be hard to some to work with but it is not impossible.

Filo is a paper thin dough that is usually cut into sheets. It is used in Greek pastries like Baklava.

In the next bog I will post a recipe using Filo, but want to take this blog to explain tips and tricks on how to get the best result.

Filo dough will be found in the freezer section, usually near the pie crusts. If you are not going to use the dough right away freeze it. Once you are ready to use remove the Filo from the box. There are usually 2 packages within the box. Set on the counter for 2 hours to defrost. DO NOT PLACE IN MICROWAVE. Make sure you have all your ingredients ready before you open the dough and lay it out. Once you are ready to use the dough make sure you have a piece of plastic wrap and a damp paper towel to place over the dough that is not in use. If not the dough will dry out and will be almost impossible to use.

I use either plastic wrap or a flexible plastic cutting board to lay my Filo on. Unravel the dough carefully. It is very easy to tear, but if it does don’t freak out, it can be fixed.

Take the fist sheet and lay it on a flat surface. Immediately take the plastic wrap and lay it over the dough and then the damp paper towel. Make sure the paper towel does not tough the dough or it will make it impossible to separate.

Use butter or non stick butter flavored spray to spray each sheet of Filo. I prefer to use butter for the edges and spray for the middle. You can either add Panko (Japanese plain breadcrumbs) or Oats between each layer. This will help absorb the moisture and give you that nice flaky dough instead of a soggy mess. You do not need to add a lot just a tablespoon or so.

Take the next layer and repeat the process : Butter, breadcrumbs, Filo, Repeat.

Once you have a good layer about 6-10 layers depending on what you are making, add the filling and wrap.

Please see the next blog, apple turnover for a complete recipe where you can apply your skills and creativity and create a dessert that people will be begging you to make all the time.

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Fruit Tip

You are walking down the produce aisle and see those fresh vibrant red strawberries just waiting to be put in your cart. You take home the perfect container and put it in the fridge.The next day you take out a few to snack on and can’t wait for tomorrow when you can have more. The next day you reach for them and the bottom berries are turning mushy and EEK. growing fuzz.In total disgust you toss the whole thing away and are feeling sad that you paid so much for the 5 or so berries you were able to eat.

If this scenario sounds familiar I have a great tip for you.

Warm up some water to 125 degrees F. Soak them for 30 seconds and drain. Pat the berries dry and put them back in the container and in the fridge. This will help them keep for a few extra days. I have been able to keep them as long as 5 days this way- that is before I ate them all.

If you have any other tips you would like to share please leave a comment below!

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Fig Jam

My wonderful Landlady gave me some figs from her tree in the yard. Not being overly versed in cooking figs I decided to make a jam. I was happy at how easy the process was. The gelatin is what helps the jam thicken.

What you need:
Med pot
12-15 figs
1/2 cup water plus 2 tbsp water
1/2 cup granulared sugar
1Tsp unlavored gelatin
Small cup or ramakin
Blender

Cut fig stems off and the quarter
Add 1/2 cup each sugar and water to pot over medium heat
Add figs. Let cook for about 10 minutes while stiring occasionally.
take the rest of the water and gelatin and put in a small cup or ramakin.
Let it bloom for 3 minutes and then add to pot
Stir mixture together and bring to a boil.
Remove from heat and add mixture to a blender
Mix according to how chunky or smooth you prefer
Let cool. Keep refrigerated.

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Cookie? Brownies? CookieBrownie

Some days you feel like a chocolate chip cookie, and then a little while later you want a brownie. What do you do when you are faced with this predicament??? You make the two together.

So this is going to be a semi-homemade recipe. Its great for quick, easy and tasty treats that you don’t want to spend a lot of time on. As always with baking, try to stick to the recipe.

What you will need:

A 9×12 baking dish

1 tub chocolate chip cookie dough

1 box mix of you favorite brownie recipe

1/3 cup chocolate syrup (optional)

2 oz Kahlua or strong coffee (optional)

Non- Stick cooking spray

Take out cookie dough while making the brownie mix so it gets to room temperature.

Pre- Heat the oven per the boxes instructions.

Mix brownie mix according to the box direction. If you want fudgie brownies add the syrup. If not you do not need to use.

Add the coffee at the end, again optional but it brings out the flavor of the chocolate. Make sure it is not too hot as you don’t want the mix to react to the heat.

Set aside brownie mix.

Spray the pan with the non-stick spray.

Take the cookie dough and start pressing the dough onto the bottom of the pan. Make sure to get the edges and corners.

Once the dough is in the pan take the brownie mix and pour over the cookie dough.

Bake for 30-40 minutes.

Let cool before cutting into squares and serving.

Enjoy!

 

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Christmas Breakfast Quiche

Every Christmas morning there are a few things to look forward to.

1) Santa Came

2) Quiche for breakfast.

Usually the first one up in the morning had the task of setting up the camera, Christmas music and starting breakfast before the kids woke up.  The great thing about quiche is the prep time is quick and from the time you pop it in the oven and finish the gifts the aroma will be making its way to you and the quiche will be ready.

As always please read the entire recipe before starting.

1 pie crust – ready made is better then frozen if you are not making from scratch

8 oz shredded cheese (I am partial to Mexican blend)

Onions**

Peppers**

Bacon**

Ham**

12 oz Heavy Cream

3 Eggs

Prepare pie crust in place. Take a fork and prick the bottom if you do not have pie weights. Set Oven to 350 F and bake for 6 minutes then remove.

While the crust is baking cut and sautee onions and peppers (1/4 cup of each is preferred but again… cook to taste)

Cook Bacon about a half package

Add Ham to pan to warm through

Once done cool off the veggies and meats so they are not burning hot.

In a bowel mix the cream and eggs together

Add Cheese, veggies and meat.

Season with salt and pepper if desired.

Pour mixture into pie plate

Place in over at 350 for 35-45 minutes until just set*

* If you would like sprinkle some extra cheese to the top about 30 minutes in for a nice cheese topping.

Let cool for 5-10 minutes and then cut into slices and serve.

**You can use a combination of veggies and meats that you desire.

Enjoy!

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Holiday Cookies – Zebra Cookies

So as I mentioned in my previous post each year we have cookies that can never not be made, as well as try out a new recipe or two. This is a newer cookie that has become quite a hit at home and at work.  I call it a Zebra cookie cause it is a chocolate cookie wrapped in confectioners sugar and when baked it creates cracks or lines that remind me of a zebra. This receipe is great because it is lactose free if you use dark chocolate kisses instead of milk chocolate kisses… yes folks.. kisses are in this cookie. YUM! Also, my person preference is eating these warm. It taste like a hot brownie with chocolate liquid oozing out. Enjoy.

Ok, since I have teased you enough here is the recipe.

As always pleaase read all the way through to make sure you have everything you need before you start mixing.

This dough needs to chill for at least 6 hours to overnight so do not preheat the oven just yet.

• 1 1/2 cups sugar
• 1/2 cup vegetable oil
• 1/2 cup coco*
• 3 eggs
• 1 1/2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• powdered sugar
• 48 Hershey’s chocolate kisses, unwrapped**

* You can use dark chocolate coco as well

** You can use any flavor kiss as the candy is added after baking, but it will still melt and then harden as it cools.

Combine the sugar and oil in a large bowl. Add the cocoa, beating until well blended.

Beat in the eggs and vanilla.(Always beat eggs one at a time)

Mix the flour, baking powder and salt, gradually add to the cocoa mixture, beating well.

Once done either transfer dough to plastic wrap and wrap tightly or cover bowl the mix is already in. It will be very loose, almost like a brownie consistency. Chill for about 6 hours or overnight.

Once ready to bake Preheat the oven to 350 F.

Grease a cookie sheet or line it with parchment paper (you can reuse the paper for multiple bakings).

Shape the dough into 1-inch balls. I use a cookie scoop. If using your hands put a little powdered sugar on them to help keep the dough from sticking to your hands.

Once rolled drop in powdered sugar and place on cookie sheet.

Do not place too close together as they will spread.

Bake 11-13 minutes.

As soon as they are pulled from the over add Kisses pointy side down into cookies and place on cooling rack and let cool.

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