As promised, the pilot day has arrived! I know these recipes have improved my life and those around me immeasurably! I hope you try one or two (or all of them, darling!) and let me know how it turns out!
Cornmeal-Rosemary Pizza Crust
(Yields 1 full-size rectangular crust or 6 individual crusts)
1 1/4 cups bread flour (plus more for sprinkling)
3/4 cup cornmeal
1 TBS rough chopped rosemary
1 tsp salt
1 1/2 TBS olive oil
1 TBS honey
3/4 cup warm water
2 1/4 tsp active dry yeast
Pour warm water into a stand mixer bowl fitted with the dough hook attachment. Sprinkle yeast over the warm water gently, and allow it to foam for a few minutes. Mix all the dry ingredients together in a separate bowl. With the speed set on low add the olive oil and honey. Slowly add the flour/cornmeal/salt mixture. As the dry ingredients are mixing, add the chopped rosemary. The dough will eventually form a ball in the mixer. Allow the mixer to knead the dough for 5-6 more minutes on low speed. Then remove the dough to an oiled bowl, rolling the dough around in the oil to coat. Cover with a greased piece of plastic wrap or a clean dish towel. Allow to rise for a minimum of 1 hour.
Preheat the oven to 350 degrees. When ready to use, punch down the dough in the bowl. Sprinkle flour or cornmeal on a clean workspace and roll the dough out to your desired thickness, shaping as you like it. Transfer to a baking sheet or pizza stone. Top with your favorite toppings, and bake 10-15 minutes until crust is cooked through and toppings are bubbling, brown and delicious!
Roasted Harvest Veggies
1 Small Butternut Squash
8-10 small tri–colored potatoes
3 medium carrots
1/2 large red onion
1/2 cup of olive oil
3 TBS rough chopped rosemary
Salt and pepper to taste.
Preheat the oven to 400 degrees. Cube squash, potatoes, and carrots into similar thicknesses. Thick-slice onions on a separate baking sheet, if desired, they will bake up the fastest! Spread veggies in an even layer on baking sheets lined with parchment if desired. Roast veggies for 35-40 minutes, stirring once at 25 minutes.
3 Cups Harvest Veggies (recipe above)
1 Recipe Cornmeal-Rosemary Pizza Crust (recipe above)
1/2 lb browned Italian sausage (or a whole lb if you’re trying to impress the farmer in your life)
1 cup sliced mozzarella cheese
1 cup ricotta cheese
1/2 cup cheddar cheese
1 Tbs. torn rosemary leaves
1/3 cup parmesean cheese
Roll out cornmeal crust to desired shape and thickness on a floured surface, and transfer to a baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper if desired. Top with Roasted Harvest Veggies and browned Italian sausage. Sprinkle mozzarella, and cheddar cheese all over the top, dollop ricotta, and sprinkle parmesean and rosemary all over the top. Bake for 10-15 minutes until golden and bubbling and delicious. Serve to only your nearest and dearest!
2 cups chopped tri-color tomatoes
1/2 cup chopped Kalamata and green olives
1 TBS store bought pesto sauce
salt and pepper to taste
3 TBS olive oil (or more depending on your taste!)
1 TBS fresh chopped basil
1 toasted baguette, drizzled with olive oil and sliced
1/4 cup balsamic reduction
Combine all in a bowl, and add to toasted baguette. Slice parmesean with a vegetable peeler and place on top of each crostini. Drizzle the top with balsamic reduction if you want to get real fancy!
Super Complicated Balsalmic Reduction
1 cup balsamic vinegar
1 TBS sugar
Whisk both in a saucepan and bring to a boil. Reduce heat and simmer until reduced by half. Let cool, and add to chicken, salad, or bruschetta!
Festive Apple Cider Fizz
1 gallon spiced apple cider
1 bottle dry champagne
cinnamon sticks, sliced apples for garnish
Combine all in a punch bowl and you are ready for a fun, not-too-strong party cocktail!
Thank you everyone for your encouragement and support! Love you all!