Monday: Grilled Pizza, Chopped Salad
Tuesday: Grilled Chicken Stuffed with Ham and Gruyere
Wednesday: Antipasto Salad, Foccacia
Thursday:Beef and Lime Stir Fry
Friday: Orecchiette with Broccoli and Sausage
Monday: Grilled Pizza, Chopped Salad
I have honestly always avoided grilled pizza thinking that it was a lot of work for not that much of an improvement of flavor. Buddy was I wrong! This pizza was amazing!
The pizzas cook very quickly on the grill, so before you begin grilling them, be sure to have all the equipment and ingredients you need at hand. Equipment includes a pizza peel (or a rimless baking sheet), a pair of tongs, a paring knife, a large cutting board, and a pastry brush; ingredients include all the toppings and a small bowl of flour for dusting. Timing and coordination are crucial; if you are unsure of your skill level, try cooking the first two pizzas one at a time, then work up to cooking the final two in tandem. The pizzas are best served hot off the grill but can be kept warm for 20 to 30 minutes on a wire rack in a 200-degree oven. Hardwood charcoal and charcoal briquettes work equally well. Whichever you use, it is important that the coals be spread in an even layer over three-quarters of the grill bottom; coals placed any higher will scorch the crust.
| Dough | |
| 2 | tablespoons extra-virgin olive oil |
| 1 | cup water (8 ounces), room temperature |
| 2 | cups bread flour (11 ounces), plus more for work surface |
| 1 | tablespoon whole wheat flour (optional) |
| 2 | teaspoons sugar |
| 1 1/4 | teaspoons table salt |
| 1 | teaspoon instant yeast |
| Topping | |
| 1 1/2 | pounds medium plum tomatoes (5 to 6), cored, seeded, and cut into 1/2-inch dice |
| 3/4 | teaspoon table salt |
| 6 | ounces fontina cheese , shredded (about 2 cups) |
| 1 1/2 | ounces Parmesan cheese , finely grated (about 3/4 cup) |
| 1/2 | cup chopped fresh basil |
| coarse salt | |
| Spicy Garlic Oil (makes enough for 4 pizzas) | |
| 1/3 | cup extra-virgin olive oil |
| 4 | medium garlic cloves , minced or pressed through a garlic press (about 4 teaspoons) |
| 1/2 | teaspoon red pepper flakes |
Instructions
For the Spicy Garlic Oil
Cook olive oil, garlic, and red pepper flakes in a small saucepan over medium heat, stirring occasionally, until the garlic begins to sizzle 2 to 3 minutes. Transfer to a small bowl.FOR THE CRUST: Combine oil and water in liquid measuring cup. In food processor fitted with plastic dough blade or metal blade, process bread flour, whole wheat flour, sugar, salt, and yeast until combined, about 5 seconds. With machine running, slowly add liquid through feed tube; continue to process until dough forms tacky, elastic ball that clears sides of workbowl, about 1 1/2 minutes. If dough ball does not form, add more flour 1 tablespoon at a time and process until dough ball forms. Spray medium bowl lightly with nonstick cooking spray or rub lightly with oil. Transfer dough to bowl and press down to flatten surface; cover tightly with plastic wrap and set in draft-free spot until doubled in volume, 1 1/2 to 2 hours.
When dough has doubled, press down gently to deflate; turn dough out onto work surface and divide into 4 equal-sized pieces. With cupped palm, form each piece into smooth, tight ball. Set dough balls on well-floured work surface. Press dough rounds with hand to flatten; cover loosely with plastic wrap and let rest about 15 minutes.
FOR THE TOPPING: Meanwhile, toss tomatoes and table salt in medium bowl; transfer to colander and drain 30 minutes (wipe out and reserve bowl). Shake colander to drain off excess liquid; transfer tomatoes to now-empty bowl and set aside. Combine cheeses in second medium bowl and set aside.
Gently stretch dough rounds into disks about 1/2 inch thick and 5 to 6 inches in diameter. Working one piece at a time and keeping the rest covered, roll out each disk to 1/8-inch thickness, 9 to 10 inches in diameter, on well-floured sheet of parchment paper, dusting with additional flour as needed to prevent sticking. (If dough shrinks when rolled out, cover with plastic wrap and let rest until relaxed, 10 to 15 minutes.) Dust surface of rolled dough with flour and set aside. Repeat with remaining dough, stacking sheets of rolled dough on top of each other (with parchment in between) and covering stack with plastic wrap; set aside until grill is ready.
TO GRILL: Ignite 6 quarts (1 large chimney) hardwood charcoal or briquettes in chimney starter and burn until fully ignited, 15 to 20 minutes. Empty coals into grill and spread into even layer over three-quarters of grill, leaving one quadrant free of coals. Position cooking grate over coals and heat until grill is medium-hot, about 5 minutes (you can hold your hand 5 inches above grill grate for 4 seconds); scrape grate clean with grill brush.
Lightly flour pizza peel; invert 1 dough round onto peel, gently stretching it as needed to retain shape (do not stretch dough too thin; thin spots will burn quickly). Peel off and discard parchment; carefully slide round onto hot side of grill. Immediately repeat with another dough round. Cook until tops are covered with bubbles (pierce larger bubbles with paring knife) and bottoms are grill marked and charred in spots, 1 to 2 minutes; while rounds cook, check undersides and slide to cool area of grill if browning too quickly. Transfer crusts to cutting board browned sides up. Repeat with 2 remaining dough rounds.
Brush 2 crusts generously with Spicy Garlic Oil; top each evenly with one-quarter of cheese mixture and one-quarter of tomatoes. Return pizzas to grill and cover grill with lid; cook until bottoms are well browned and cheese is melted, 2 to 4 minutes, checking bottoms frequently to prevent burning. Transfer pizzas to cutting board; repeat with remaining 2 crusts. Sprinkle pizzas with basil and coarse salt to taste; cut into wedges and serve immediately.
Chopped Salad
See Blog from May 29
Grilled Chicken Stuffed with Ham and Gruyere
You can serve the chicken on the bone, but we prefer to carve it off and slice it before serving.
| 4 | bone-in, skin-on chicken breast halves (about 12 ounces each), trimmed of excess fat and skin |
| Table salt | |
| Vegetable oil for cooking grate | |
| 4 | tablespoons (1/2 stick) unsalted butter , softened |
| 1 | medium shallot , minced (about 3 tablespoons) |
| 1 | teaspoon minced fresh thyme |
| 1 | tablespoon Dijon mustard |
| 2 | ounces Gruyère cheese , rind removed, cut into four 3 by 1/2-inch sticks |
| 4 | thin slices Black Forest ham (about 2 ounces) |
| Ground black pepper |
Instructions
Starting on thick side of breast, closest to breastbone, cut horizontal pocket in each breast, stopping ½ inch from edge so halves remain attached. Dissolve 3 tablespoons salt in 1 quart cold water in large container. Add breasts, cover with plastic wrap, and refrigerate 30 minutes.
Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Arrange all coals over half of grill, leaving other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. Grill is ready when coals are hot (you can hold your hand 5 inches above grate for 2 seconds).
Meanwhile, combine butter, Dijon mustard, shallot, and thyme in small bowl. Roll each piece of cheese in 1 slice Black Forest ham. Remove breasts from brine, dry thoroughly inside and out with paper towels, and season inside and out with pepper. Spread equal amount of butter mixture inside each breast. Place 1 Black Forest ham-wrapped piece of cheese inside each breast and fold breast over to enclose. Evenly space 3 pieces kitchen twine (each about 12 inches long) beneath each breast and tie, trimming any excess.
Place chicken breasts, skin side down, over hot part of grill and cook until well browned, 3 to 5 minutes. Flip chicken and cook until second side is just opaque, about 2 minutes. Move chicken, skin side up, to cool side of grill, with thicker side of breasts facing fire. Cover grill and continue to cook until instant-read thermometer inserted into thickest part of stuffing registers 160 degrees, 25 to 30 minutes. Transfer chicken to carving board and let rest, tented with foil, 10 minutes. Remove twine, then carve breast meat from bone (see photo below). Carve into ½-inch-thick slices and serve.
Wednesday: Antipasto Salad, Focaccia
Antipasto Salad
We love this salad and with the beans, meat, and cheese it is pretty filling for a salad. I do like to add some mozzarella and pepperoni. I also usually just use romaine lettuce, but butter lettuce is delicious if you can find it or afford it.
Foccacia
This bread is wonderful!! I know that it is a little time consuming, but since you are just making a simple salad to go with it you have a little extra time to work on this bread!
Thursday: Beef Stir Fry with Sugar Snap Peas
This recipe is very simple and comes together quickly just serve over rice.
Friday:Orecchiette with Broccoli and Sausage
Orecchiette with Broccoli and Sausage
Table Salt
1 lb. orecchiette pasta
4 ounces sweet Italian sausage, casings removed
9 garlic cloves minced (about 3 tablespoons)
1/2 teaspoon ground black pepper
2 lbs. broccoli -florets cut into 1 inch pieces, stems peeled sliced in half and then cut into 1/4 inch thick pieces
1 tablespoons extra virgin olive oil
1 cup grated Pecorino Romano cheese
1. Bring 4 quarts water to rolling boil, covered, in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return to stockpot.
2. While water is coming to a boil, cook sausage in 12-inch nonstick skillet over medium-high heat, breaking it into small pieces with spoon, until browned, about 5 minutes. Stir in garlic, 1/2 teaspoon salt, and pepper; cook, stirring constantly, until fragrant, about 2 minutes.(If you haven't put in the pasta yet set this off the eye. Then when you add the pasta pull the pan back on the eye and begin again.) Increase heat to high; add broccoli and 1/2 cup water, then cover and cook until broccoli begins to turn bright green, 1 to 2 minutes. Uncover and cook, stirring frequently, until water has evaporated and broccoli is tender, 3 to 5 minutes longer. Add broccoli mixture, oil, and cheese to pasta in stockpot; toss to combine. Serve immediately.
Adjusted from a recipe from Cooksillustrated.com
This is the girls favorite snack! I am currently in the process of making a granola bar recipe and once it is ready I will get it up.
4 cups old fashioned oatmeal
1/3 cup honey
1/4 cup maple syrup
1/3 cup vegetable oil
2 tablespoons water
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup almonds and pecans mixed
3/4 cup sweetened coconut
1 cup dried fruit (we like cranberries, cherries, and golden raisins)
Preheat oven to 350 degrees.
Mix honey, syrup,oil, water, vanilla, cinnamon, and salt.
Combine oatmeal, nuts, and coconut in a large bowl. Pour wet ingredients over dry and mix well.
Using a large rimmed cookie sheet pour mixture on sheet and bake 20-30 minutes stirring two or three times.
Add the fruit as soon as you remove the granola from oven. Serve at room temperature. Will keep well for several days (keeps best in glass jars just for your FYI).
Enjoy!
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