If possible, try to find Pecorino Romano cheese for this recipe – it really makes the dish!
Makes: 1 pizza
What You Need
¾ cup mozzarella cheese
½ cup Pecorino Romano cheese
4 scallions (green onions)
1 pizza dough
What To Do
Prepare the dough using either the stand mixer or food processor methods (you also can knead by hand; follow the video instructions for more). Follow the preparation instructions in the dough recipe if you’ve made it in advance. Place your pizza stone in the oven and preheat to 475°F.
Prepare the toppings: Slice off the green parts of the scallions so they form long ribbons. In a small skillet, heat ½ tablespoon olive oil. Add the scallions, and saute until slightly tender, stirring, for 1 minute. Remove from the heat.
When the oven is ready, stretch the dough into a circle (see this video for instructions). Place it on a floured pizza peel or pull the pizza stone out of the oven and carefully place the dough on it.
Quickly assemble the pizza: Brush olive oil over the dough, and sprinkle with kosher salt. Sprinkle mozzarella cheese, then Pecorino cheese. Top with scallions. Carefully crack two eggs on top and sprinkle with a bit of kosher salt.
Bake the pizza: Transfer the pizza to the oven on the pizza peel, and bake until the egg white is set and the yolk is still runny, about 7 minutes.
See More: acouplecooks.com/2014/08/white-pizza-pecorino-scallions-egg-4-years
1 1/2 sticks (170 gr) butter, softened
3/4 cup (165 gr) light brown sugar
1 tablespoon honey
8 plums, cut into segments
1 1/2 (180 gr) cups flour
2 teaspoons baking powder
1/4 teaspoon cardamom
1/4 teaspoon salt
3/4 cup (150 gr) white sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup (140 ml) milk
Preheat oven to 350F. Grease a 9-in pan with 2-in sides.
In a skillet melt HALF the butter with honey and sugar over medium heat, stirring until smooth sauce forms. Pour sauce into prepared cake pan, arrange plum segments on top.
Mix flour, baking powder, cardamom and salt in a medium bowl, set aside. With a mixer, whip remaining butter and sugar until creamy. Add eggs and both extracts and whip until white and fluffy. Add 1/3 flour mixture, mix until just blended. Add 1/2 milk, then 1/3 flour, the rest of milk and flour, mixing until just combined.
Pour batter over plums, bake until golden, about 1 hr. Let cool in pan for about 15 min, run a knife around the edges and carefully invert onto serving platter. Serve warm, with whipped cream or ice cream.
See More: redstartolonestar.blogspot.com/2012/07/upside-down-plum-cake.html
Note: Until this week, I baked these cinnamon rolls the traditional way in two buttered 8×8-inch or one 9×13-inch baking pan. You can find my original post here. They are delicious, and if you can’t find pearl sugar, the cream cheese icing is delicious. These are just a little crisper on the edges than traditional rolls, but still super soft and sticky in the interior, and there is something really fun and festive about the shape. The pearl sugar offers such a nice crunch, too, and looks so pretty. You can find pearl sugar here.
If you want to prepare these ahead of time, this is what I suggest: Follow the recipe until the rolls are cut and placed in the muffin tins, then stick them in the fridge to rest overnight. Allow yourself about four hours to mix the dough, let it rise, assemble the rolls, etc. — so if you go to bed at 10, make sure you’ve started the rolls by 6, and if you have the time, you’re best off starting them even earlier in the day. The following morning, remove the rolls from the fridge as early as possible. If you have it in you, set your alarm for 6 am, take the rolls out, then go back to bed. (If you don’t, you can bring the rolls to room temperature faster by preheating your oven for 1 minute (1 minute total — just turn your oven on to say 350 and turn it off after a minute…your oven will just be the slightest bit warm) and sticking the pan of cinnamon rolls there to rise for 45 minutes or so. Then continue with the recipe: preheat the oven to 350ºF. Brush the rolls with egg wash (this can be done right after the rolls have been removed from the fridge or later — it doesn’t really matter) and sprinkle with the pearl sugar. When the dough feels softer to the touch, which might take a few hours (if you haven’t done the warm oven trick), stick them in the oven.
1 cup whole milk
3 tablespoons unsalted butter
3 1/2 cups (446 g) unbleached all purpose flour, divided
1/2 cup (114 g) sugar
1 large egg
1 teaspoon table salt
2 1/4 teaspoons rapid-rise or instant yeast
olive oil or butter for greasing
3/4 cup (156 g) packed golden brown sugar
2 tablespoons ground cinnamon (I use 1 tablespoon)
5 tablespoons unsalted butter, room temperature (… the rest of the stick from the dough recipe)
egg wash: 1 egg yolk mixed with 1 teaspoon of milk/cream/half & half
pearl sugar for sprinkling
Update 12-15: I baked off a batch this morning (2 photos below), which I had assembled last night with a slightly less fussy method. I didn’t use the stand mixer, and I didn’t knead the dough. This is what I did: Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. (If you don’t own a microwave, gently heat the butter and milk together in a small skillet.) Place 1 cup (128 g) of the flour, the sugar, the egg and the salt in a large mixing bowl and whisk to combine. Slowly pour the warm milk and butter mixture into the bowl, whisking to combine. (Note: If you pour slowly you will ensure not cooking the egg if your mixture is a little too hot). Touch the mixture to make sure it is just barely warm. Sprinkle yeast over top and stir. Add remaining 2 1/2 cups (318 g) flour to the mixing bowl. Mix until all of the flour has been absorbed. Dough will be quite sticky. Don’t add any more flour. Continue to step 2, then at step 4, after you have placed the rolls in the muffin cups, stick the pan of rolls in the fridge covered with plastic wrap overnight. Bring to room temperature in the morning. You can do this quickly by creating a warm spot in your oven: Preheating your oven for 1 minute (1 minute total — just turn your oven on to say 350 and turn it off after a minute…your oven will just be the slightest bit warm) and then stick the pan of cinnamon rolls there to rise for 45 minutes or so. Brush with egg wash; sprinkle with sugar; bake at 350ºF for 20 minutes; let cool 5 minutes before serving.
1. Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. (If you don’t own a microwave, gently heat the butter and milk together in a small skillet.) Place 1 cup (128 g) of the flour, the sugar, the egg and the salt in the bowl of a stand mixer fitted with the dough hook and mix on low speed. Slowly pour the warm milk and butter mixture into the bowl. (Note: If you pour slowly you will ensure not cooking the egg if your mixture is a little too hot). Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Touch the mixture to make sure it is just barely warm. Sprinkle yeast over top and stir. Add remaining 2 1/2 cups (318 g) flour to the mixing bowl. Continue beating on low speed until flour is absorbed and dough is smooth and elastic (or actually quite sticky), about 8 minutes. Note: In the past, I have added more flour (only about a quarter cup) but most recently I don’t add any more flour. The dough will not gather around the hook — it will look like a sticky mess — but after the two hour rise, it is surprisingly easy to work with.
2. Lightly grease a large bowl with butter or oil. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
3. Meanwhile, mix brown sugar and cinnamon in medium bowl. Punch down dough. Transfer to floured work surface. Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 12 equal slices.
4. Butter a standard 12-cup muffin tin. Place one roll in each cup. Brush each roll with egg wash. Sprinkle each roll liberally with the pearl sugar (not quite a teaspoon per roll). Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
5. Position rack in center of oven and preheat to 350°F. (One thought: The cinnamon and sugar tends to ooze out of these rolls and can spill onto your oven. You could either place the pan on a parchment paper lined sheetpan while baking. Or you could line your oven floor with aluminum foil.) Bake rolls until tops are golden, about 20 minutes. Remove from oven, let cool briefly, then turn out onto cooling rack.
Serve warm or at room temperature.
See More: alexandracooks.com/2013/12/13/cinnamon-rolls-with-pearl-sugar
Peach Pie Milkshake
(Makes 1 large or 2 small milkshakes)
– 5 scoops of honey cinnamon ice cream (We used one from Snoqualmie)
– 1 fresh peach
– 1 tbsp honey
– a pinch of cinnamon
– a pinch of nutmeg
– 1 cup vanilla almond milk
– crushed graham crackers for garnish (optional)
1. Preheat oven to 350 degrees.
2. Slice the peach in half and remove the pit. Place the two halves on a baking dish so the skin is face-down on the pan.
3. Add 1/2 tbsp of honey to the center of each peach half, then dust with a touch of cinnamon and nutmeg (not too much since the ice cream has cinnamon as well).
4. Bake for 10-15 minutes until peaches are tender.
5. Finally, slice the halves and place in a blender along with the ice cream and almond milk. Blend until smooth. Add graham crackers to garnish and enjoy!
See More: ohjoy.blogs.com/my_weblog/2014/08/currently-snacking-on.html
1 tablespoon extra virgin olive oil
1 brown onion, peeled and chopped
4 cloves garlic, peeled and chopped
2 carrots, peeled and chopped
2 stalks celery, trimmed and chopped
400g thinly sliced flat pancetta (see tip)
1 x 1.6kg chicken, rinsed and drained
6 sprigs thyme
1 sprig rosemary
2 fresh bay leaves
3 litres water
2 tablespoons tomato paste
1 x 400g can cherry tomatoes
sea salt and cracked black pepper
2 bulbs baby fennel, chopped
100g spaghetti, broken into small pieces
1 zucchini (courgette), sliced
100g cavolo nero (Tuscan kale) leaves, torn
Heat the oil in a large saucepan over high heat. Add the onion, garlic, half the carrot, half the celery and half the pancetta. Cook, stirring, for 4–5 minutes. Add the chicken, thyme, rosemary, bay leaves and water and bring to the boil. Reduce the heat to medium and simmer for 1½ hours. Strain, reserving the stock and the whole chicken. Shred the chicken, discarding the skin and bones. Return the stock to a clean saucepan and bring to the boil over high heat. Add the tomato paste, cherry tomatoes, salt and pepper and cook for 5 minutes. Add the remaining celery and carrot, the fennel and pasta and cook for 5 minutes. Add the zucchini and chicken and cook for a further 2 minutes or until warmed through. While the soup is cooking, heat a large frying pan over high heat. Add the remaining pancetta and cook, turning, for 5 minutes or until crisp. Set aside. Add the cavolo nero to the soup and cook for 1 minute or until just wilted. Divide the soup between bowls, top with the crisp pancetta and sprinkle with salt and pepper to serve. Serves 4–6.
Tip: You can find flat pancetta at delicatessens and some butchers. Ask them to slice it thinly for you.
See More: donnahay.com.au/recipes/dinners/chicken-minestrone
1/2 Ripe Plum (pitted and cut in thin wedges)
Juice of 1/2 Lime
1 Tbsp Sage Simple Syrup
Muddle plum and lime juice. Add sage syrup and fill glass 1/2 full of ice. Top off with club soda, stir and enjoy!
If you want a sweeter drink, you could add some plum juice or substitute some of the club soda with some Sprite. If I had a juicer when I made this, I definitely would have used some fresh plum juice!
Sage Simple Syrup
Add 1/2 cup sugar, 1/2 cup water, and 5-10 sage leaves (depending on size) to a small saucepan. Bring to a boil, stirring continually. Once sugar is dissolved, turn off heat and let cool. Strain out sage leaves.
See More: themerrythought.com/recipes/plum-sage-fizz
Healthy Quinoa and Feta Cheese Summer Salad
Quinoa and Feta Summer Salad
Prep Time: 15 minutes
Cook Time: 15 minutes
A fresh tasting and healthy salad, perfect for summer!
For The Salad:
1 cup of quinoa
2 cups water
1 can (14oz) garbanzo beans, drained
1/2 cup red roasted peppers, sliced into strips (see notes)
1/4 cup yellow roasted peppers, sliced into strips
3 tablespoons thinly sliced onion
1/4 cup chopped cilantro, plus more for garnishing
1 cup crumbled feta cheese
For The Dressing:
1 tablespoon plus 1 teaspoon fresh lemon juice
1 tablespoon plus 1 teaspoon red wine vinegar
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 cup cilantro leaves
1/3 cup olive oil
Place the quinoa and water in a pot and cook according to the instructions on the pack, about 15 minutes. Let cool in the fridge.
Make the dressing while the quinoa is cooling.
Place all of the dressing ingredients in a blender or food processor except for the oil.
Pulse on high speed until well mixed.
Slowly drizzle in the olive oil with the machine on high and blend until the dressing starts to emulsify.
Once the quinoa is cool, transfer it to a large mixing bowl.
Add the garbanzo beans, peppers, onion, cilantro and feta.
Gently toss together then start to add the dressing.
Once the dressing has been added toss again and transfer to a serving bowl.
Add some more cilantro or feta to garnish.
Serve at once or keep in the fridge until ready to use. (see notes)
I used roasted peppers in a jar which can be found easily in the store. You can make this salad a day ahead and keep it in he fridge until you need to serve it. Any leftovers will last a further couple of days sealed in a container and kept in the fridge.
See More: foodnessgracious.com/2014/05/quinoa-and-feta-summer-salad
300 g walnuts, lightly toasted and roughly chopped
Put 800 g of flour in a 6-quart (or equivalent) tub. Put 544 g of water at 27 C/80 F in a separate container. Put 0.64 g instant dried yeast in a separate, small container. Add about 3 tablespoons of the 27 C water to the yeast. Let the mixture rest for a few minutes, then stir with your finger. The yeast may not be completely dissolved, that’s okay.
Pour the yeast mixture into the tub with the flour. Pour a few more tablespoons of the 27 C water into the yeast container, swirl it around, and dump it into the dough tub, along with the remaining water.
Mix by hand, using the pincer method, alternating with folding the dough, just until all the ingredients are incorporated. Cover and leave out overnight at room temperature (18 to 21 C), 12 to 14 hours. It should be slightly domed, about triple in volume, and have a strong, ripe smell of alcohol.
For the walnut paste, combine all the ingredients in a food processor and create a smooth paste. Set aside.
Measure the three flours into a 12-quart (or equivalent) tub, add the 22 g of salt and 2 g of yeast and mix by hand. Pour in the 206 g of 41 C/104 F water and mix by hand until just incorporated. Add all of the bigs, using your hand to ease it out of the container.
Add the walnut paste, chopped sage, and chopped walnuts to the dough.
Mix by hand, wetting your working hand before mixing the dough so the dough doesn’t stick to you. Using the pincer method alternating with folding the dough to fully integrate the ingredients.
This dough needs two or three folds which are best applied during the first hour and a half of fermentation. The total fermentation time is 2 1/2 to 3 hours.
After it has fermented, flour your hand and a work surface. Gently ease the dough out of the tub and onto your work surface. Use a bit of flour to dust the area in the middle where you’ll cut the dough, then cut it into 2 equal sized pieces with a dough knife or metal bench scraper.
Dust two proofing baskets (or your substitution) with flour. Shape each piece of dough by folding it, flip it upside down, then cup your hand around the back of the dough ball. Pull the entire dough ball 6 to 8 inches towards you on a dry, unfloured surface, leading with your pinky fingers and apply enough pressure so the dough ball grips your work surface and doesn’t just slide across it. This will tighten up the ball and add tension to it. Give the loaf a quarter turn and repeat this tighten step. Repeat again until you’ve gone all the way around the dough ball two or three times. Repeat with the second loaf of dough. Place the loaves seam-side down in the proofing basket.
Lightly flour the tops of the loaves. Set them side by side (in the bowls/baskets) and cover with a kitchen towel. Preheat the oven to 475 F (245 C) and place a dutch oven on the middle rack with the lid on. The proofing time for this bread is about 1 hour, check the proofing with the finger dent test. If you only have one Dutch oven, place one of the loaves, covered, in the fridge 20 minutes before the first loaf goes into the oven.
Be very careful with the extremely hot dutch oven in this next step. Invert the proofed loaf onto a lightly floured countertop, keeping in mind that the top of the loaf will the side that was facing down while it was rising – the seam side. Remove the preheated Dutch oven from the oven, remove the lid, and carefully place the loaf in the Dutch oven seam side up. Cover and bake for 30 minutes, then remove the lid and continue to bake for a further 20 to 30 minutes, until at least medium dark brown around all the loaf. Check after 15 minutes of baking uncovered in case your oven runs hot.
Remove the Dutch oven and carefully tilt it to turn the loaf out. Place on a wire rack to let it cool, about 20 minutes. Put the Dutch oven back in the oven for 5 minutes to preheat it, then bake the second loaf in the same way.