Tag Archives: Sandringham

Bastianich 7 recipe for Swiss chard and potato crostata

Again from http://recipes.latimes.com/recipe-swiss-chard-and-potato-crostata/
at tThe LA Times website.

Swiss chard and potato crostata
1 1/2 pounds Swiss chard, including stems
1 1/2 pounds boiling potatoes
1 cup heavy cream
3 tablespoons extra-virgin olive oil
4 eggs
2 teaspoons salt
2 cups grated low-moisture mozzarella
1 cup freshly grated Grana Padano
Prepared dough
So that’s the ingredients list, now for the actual making of the dish

STEP 1
Bring a large pot of salted water to a boil. Cut the leaves from the stems of the chard and cut into 1-inch strips. Cut the stems into 1/2-inch pieces and keep separate. When the water boils, add the stems and boil for 10 minutes, then add the leaves and boil until both are tender, about 15 minutes more. Drain, let cool, then squeeze in your hands until most of the water is out. Chop and set aside.

STEP 2
Meanwhile, put the potatoes in another pot with water to cover and simmer until tender enough to pierce with a fork, about 30 minutes. Drain. When they are cool enough to handle, return the potatoes to the pot and mash, adding the cream and olive oil. Add the chopped Swiss chard and mix well. Beat the eggs and salt together and mix into the potato-chard mixture. Fold in the mozzarella and Grana Padano and set aside.

STEP 3
Heat the oven to 375 degrees. On a floured surface, roll the dough to fit an 18-by-13-inch rimmed baking sheet with about 3 inches extra on all sides, trimming if necessary. Butter the pan. Fit the dough onto the sheet pan, with the extra dough hanging off the sides, and spread the filling evenly over the dough. Fold the overlap of the dough over to form a 2-inch crust around the pan over the filling, leaving the center without crust. Bake until the filling is set and the crust is golden, 40 to 45 minutes. Cool on a rack. Serve slightly warm or at room temperature.

Only 3 steps get to it – what could go wrong?
HAHAhAHA
just kidding

Bastianich 6 the Recipe for Dough

Finally the recipe from the story about Bastianich’s work at
http://recipes.latimes.com/recipe-swiss-chard-and-potato-crostata/

Dough
2 cups (8 1/2 ounces) flour, plus more for rolling the dough
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
1/3 cup cold water, plus more as needed

STEP 1
In a food processor, combine the flour and salt and pulse. Mix the oil and water together, and with the machine running, add the oil and water mixture and process to make a smooth, soft dough, about 30 seconds. Add more flour or water if necessary, until the dough pulls off the sides of the food processor and forms a ball around the blade. The dough should be soft and slightly sticky to the touch.

STEP 2
Dump the dough onto a lightly floured work surface, and knead until very smooth, about 1 minute, sprinkling just enough flour so you can roll the dough into a smooth ball. Wrap the dough in plastic wrap, and set aside to let rest at room temperature for 30 minutes. (Dough can also be made a day ahead and refrigerated; let come to room temperature before rolling.)

Next post will have the recipe for swiss-chard-and-potato-crostata it’s at http://recipes.latimes.com/recipe-swiss-chard-and-potato-crostata/
as well.

Bastianich 5 Swiss chard and potato crostata

You can read the full story on one page here http://www.latimes.com/food/la-fo-lidia-book-20151205-story.html

Swiss chard and potato crostata

Carlton
Sandringham

Similarly, there’s nothing much new about a tart with potatoes and chard, but Bastianich wraps hers in a crostata dough made with flour, olive oil and water — no leavening, no butter. It might seem like a misprint, but the result is almost like a strudel dough that stretches incredibly thin and bakes very crisp.

Is “Mastering” a comprehensive guide to the classic dishes of Italian cuisine? Absolutely not. Instead, it’s a well chosen collection of delicious, somewhat unusual recipes from one of America’s great Italian cooks. And really, how many more recipes for ragù Bolognese do you need?

It’s not need but greed!
Yes our palates want more from food than simple nutrition, we want taste!
This delivers.

Bastianich 3

Once again we have the story from The LA Times, so relax and enjoy a pizza while you read.

Bastianich is an ideal candidate to take over as the mother of Italian cooking in America. She is widely known from her many cookbooks and television shows. Some of her newer fans might be surprised to learn that she first made her mark as one of the founders of Italian fine dining in this country. Her Felidia restaurant is still a Manhattan landmark, more than 30 years after its opening.

And then, of course, there’s the business with her son Joe Bastianich, who is a partner with Mario Batali in 30 restaurants, including Babbo and Del Posto in New York and the small Mozza empire in Southern California. Lidia is a partner in two of those restaurants — Del Posto and Esca — as well as being a partner with her son and Batali in the Eataly emporiums in New York and Chicago and coming in a year or so to Century City.

Full story is at The LA Times site at http://www.latimes.com/food/la-fo-lidia-book-20151205-story.html

Bastianich 2

Here is the second part of the piece from The LA Times. Enjoy!

http://www.latimes.com/food/la-fo-lidia-book-20151205-story.html

What Bastianich delivers in this book — written with her daughter Tanya Bastianich Manuali — is something more personal. It’s essentially a collection of more than 400 of her favorite recipes, from a wide enough range of categories that you could cook quite happily from it for several years.

Someone reasonably conversant in Italian regional cooking will probably notice that these sound different than the usual Italian dishes. Bastianich is from Istria and Trieste, located on a sliver of land between Venice and Slovenia that is as much influenced by Central European cooking as by the well-trod culinary landscape between Bologna and Florence.

These are related in a clear, concise manner that is brief but descriptive enough not to sound clinical. It’s like having a no-nonsense mother (or maybe grandmother) standing at your side while you’re cooking.

Thanks for that the next part is on its way.
Have a good holiday.

Bastianich 1

Thanks to the LA Times at http://www.latimes.com/food/la-fo-lidia-book-20151205-story.html

From the title of Lidia Bastianich’s new cookbook, “Lidia’s Mastering the Art of Italian Cuisine,” you might be expecting an encyclopedic textbook, along the lines of Julia Child’s classic masterwork from which it borrows the name. This book, the 14th from the popular restaurateur and public television cooking show star, is not that book — which is not a criticism at all. After all, we already have a good comprehensive guide to the basics of Italian cooking: “Essentials of Classic Italian Cooking” by the late Marcella Hazan.

More on this later, sounds good so far!

The Varied Tastes Of Bexley North Pizza 

 

Courtesy of one of the WordPress blogs and the author Staciec Howard..

Pizza is a universal food enjoyed in various parts of the world with some styles being incredibly popular and widely known throughout the Australia. Most of us have heard of Neapolitan or the rectangular shaped Sicilian style pizza, but do you really know what they are or what about the many other delicious types that can be made right in your own kitchen?

Here is a list of some regional styles of pizza popular in the Australia and the ingredients you will need to make them.

The most popular Bexley North Pizza style of pizza is a deep dish type that is often cut into square pieces instead of the usual pie or triangular shaped slices and features a thin yet tender and buttery tasting crust. Plenty of seasonings are used for making the tomato sauce that tops this style of pizza that will most always have copious amounts of mozzarella cheese along with a variety of toppings.

Detroit style pizza is similar to the Sicilian variety and is known as “Italian bakery style” pizza in other regions of the country outside of Michigan. Popular toppings for this type of pizza include pepperoni, mushrooms, and olives.

This square shaped pizza features a deep dish style crust that is baked twice, first without the toppings and then with the tomato sauce and toppings resulting in a chewy crust. The doughfrom Bexley North Pizza  is often brushed with butter to create a golden brown crust and they can be flavored with seasonings like garlic or onion.

There are actually a few types of Neapolitan pizza with perhaps the most widely known being the pizza Margherita which consists of fresh basil and tomato sauce along with buffalo mozzarella cheese. If you like anchovies, use them with the same ingredients needed for the Margherita style to make another Neapolitan style pizza, the Napoletana.

New England style pizza is also often called New England Greek style and it’s popular over the world also in Australia. Tomato sauce seasoned heavily with oregano is a primary ingredient along with mozzarella or a blend of mozzarella and cheddar cheeses. Other toppings to use for making this style of pizza include thinly sliced onions or green peppers, mushrooms, and thin pieces of sausage.

Round with ideally a crispy crust, Bexley North Pizza is eaten by the “pie” or by the slice either starting from the narrow triangular end or folded in half. In order to keep the crust as crispy as possible, these pizzas should only be topped with one or two items with mushrooms, pepperoni, and sausage topping the list of favorites.

Although round in shape, this type of pizza is typically cut party-style into pieces resembling squares and is topped with a blend of three cheeses, provolone, Swiss, and white cheddar.

That’s Swiss cheese, not Swiss chocolate. But what if …?

Vegan Linguine with Shiitake Cream Sauce

October 20, 2015 5:30 pm • By Susan Selasky Detroit Free Press

Thanks Susan these are more than edible! Original story Here
Vegan Linguine with Shiitake Cream Sauce

According to the Vegetarian Times, Mark Reinfield, author of several vegan cookbooks, “revamps a classic Italian recipe, replacing clams with a combination of shiitake mushrooms and arame, a sea vegetable available in the Asian food aisle of supermarkets.”

Vegan Linguine at Sandringham
Vegan Linguine at Sandringham

Serves: 4

12 ounces dry linguine
2 tablespoons arame, optional
2 tablespoons olive oil
6 cloves garlic, peeled, minced (about 2 tablespoons)
3 cups fresh shiitake mushrooms, stemmed and cut into 1/2-inch cubes
½ cup dry white wine
1½ tablespoons lemon juice
1½ cups unsweetened soy, rice or macadamia nut milk
3 tablespoons nutritional yeast
2 tablespoons Earth Balance margarine, optional
¼ teaspoon red pepper flakes
3 tablespoons fresh flat-leaf parsley, finely chopped
4 teaspoons pine nut or walnuts, chopped and toasted
Cook pasta in boiling, salted water according to package directions. Reserve about 1 cup of the cooking water. Drain the pasta. If using arame, soak it in ½ cup hot water.

Meanwhile, in large skillet heat the oil over medium heat. Add garlic and cook 1 minute, stirring constantly. Add mushrooms, wine and lemon juice; sauté 5 minutes, adding about ¼ cup of the reserved pasta cooking water (if needed) to prevent sticking.

Reduce the heat and add soy milk, nutritional yeast, margarine (if using), red pepper flakes and arame with soaking liquid; season with salt and pepper, if desired. Cook 5 minutes, stirring occasionally.

Divide linguine among 4 plates, top with shiitakes and sauce, and garnish with parsley and pine nuts.

Vegan Linguine with Shiitake Cream Sauce has a hearty and meaty flavor, thanks to the nutritional yeast and mushrooms.

Nutritional yeast lends a nutty and semi-cheesy flavor that’s often described as a salty, Parmesan cheese-like taste.

Nutritional yeast is yellowish and sold in flake or powder form. For this dish, it’s best to use flakes, which can be found at most health food stores. Don’t confuse nutritional yeast with yeast used in baking. Nutritional yeast is not active, so it is non-leavening. It’s pasteurized and that deactivates it.

This recipes uses shiitake mushrooms, but feel free to use your favorite. Cremini mushrooms, for example, will lend more of a meatier flavor.

So there it is and it sounds pretty good. Mouth is watering just thinking about it. A gustatory undulation. A picnic on Sandringham beach perhaps?