Spinach Salad with Bacon Vinaigrette

INGREDIENTS – SALAD

• 1 pound fresh baby spinach
• 4 hard boiled eggs, chopped
• 1/2 small red onion, chopped
• 6 slices bacon
• 1/2 pont cherry tomatoes, halved
• 4 oz sliced mushrooms
• 3 ounces shredded Monterey Jack Cheese
• dried cranberries for garnish

INGREDIENTS-DRESSING

• 3 TBSP bacon grease
• 3 TBSP olive oil
• 6 TBSP vinegar (cider, red wine, rice)
• 2 TBSP sugar
• 1 tsp dijon mustard
• salt and pepper to taste

Cook the bacon starting in a cold skillet.  Remove the cooked bacon and reserve 3 TBSP grease for the dressing.  Cut the cooled bacon crosswise into 1/4 inch strips

Combine the dressing ingredients into a jar and shake thoroughly

Pour onto the salad to combine

Grandma’s Pizza Dough (Baking Sheet Pizza)

Adapted From Bon Appetit Oct 2014

Ingredients

SERVINGS: MAKES ENOUGH DOUGH FOR 1 PIE (ABOUT 6 )

• 1 envelope active dry yeast (about 2¼ tsp.)
• 2 tablespoons plus 1/4 cup olive oil, plus more for bowl
• 2 teaspoons kosher salt
• 4 cups all-purpose flour, divided, plus more for surface

Preparation

• Combine yeast and 1½ cups warm water (105–110°) in a large bowl; let stand until yeast starts to foam, about 10 minutes.
• Mix in 2 Tbsp. oil, then salt and 2 cups flour. Add another 2 cups flour, a cup at a time, mixing until incorporated and a shaggy dough forms.
• Turn out dough onto a lightly floured surface and knead until soft, smooth, and elastic, 10–12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Chill 24 hours.
• Coat an 18×13” rimmed baking sheet with remaining1/4 cup oil. Gently and gradually stretch dough until it reaches the edges of baking sheet. (If dough springs back or is stiff to work with, let it rest 10 minutes before continuing. You may need to let it rest more than once.)
• Cover dough on baking sheet tightly with plastic wrap and let sit in a warm place (but not too warm!—about 70° is ideal for yeast to grow) until it is puffed and full of air bubbles, 30–40 minutes.

No Knead Pizza Dough

From Bon Appetit 2012 – The last time I made this for our Pumpkin Carving Party, I was able to make 6 small single serving pizzas from 1 recipe:

• 3 3/4 cups (500 grams) all purpose flour
• 1/4 tsp dry yeast
• 2 tsp salt
• 1 1/2 cups water (room temp)

In a medium bowl, whisk the flour,  yeast and salt together.  Slowly stir in the water until the flour is well hydrated.

Using your hands, form a shaggy ball from the dough.

Cover the ball with oiled sheet of plastic wrap and let sit in a 72 degree room for 18 hours, until doubled in size

Portion out the dough, adding enough flour so that the dough is no longer sticky to the touch.  Let rest for 45 minutes or place in the refrigerator wrapped in plastic wrap for later use.  Once ready to use, remove from the refrigerator for 2 hours.

Shape out the dough and top with desired ingredients.

Place in a 550 oven on a greased pan or parchment paper for a few minutes till cheese is bubbly and browned on the edges.

Alternatively, place dough on a grill on medium heat.  Grill with the cover on till half-cooked. Place ingredients on the cooked side, then return to the grill, covered.

Vietnamese Lemongrass Beef Noodle Soup

After just one bite, B determined this to be a keeper!

Yields about 6 dinner sized portions

INGREDIENTS

• 3 pounds bone-in or boneless beef short ribs.  If using boneless, cut into 1 inch chunks
• 2 medium onions, diced
• 4 small stalks of lemongrass, minced (I chop mine into little rounds, pound in the mortar and pestle, then finish in the food processor)
• 2 inch knob of ginger, split and smashed
• 4 cloves garlic, smashed
• 2 star anise pods
• dried chilis to taste
• 3 TBSP tomato paste
• 6 cups beef broth
• 3 carrots, peeled and cut into 2 inch pieces
• 4 inches of daikon radish, peeled and cut into 1/2 inch chunks
• 2 TBSP fish sauce to taste
• Baby bok choy, about 1 1/2 bunches per person
• Thai basil for garnish
• 3 pounds fresh rice noodles

INSTRUCTIONS

• Brown the beef on all sides in batches (about 8 minutes per batch).  Once browned, remove beef from the pot
• Add  the onions and cook for about 10 minutes until golden brown, but still soft
• Add the garlic, cook for a few seconds, the add the lemongrass, chili and ginger.  Sauté to let the flavors bloom
• Add the tomato paste and salute till incorporated in he mixture
• Re-introduce the beef and any rendered juices
• Add the beef broth.  Be sure to fully cover the beef well.
• Bring to a simmer.
• Cover the top with foil, place the lid on and place in a 325 degree oven for 1 1/2 hours till meat is tender
• Remove from the oven.  If used bone-in beef, remove the beef from the bone, then cut into bit-sized chunks
• Add the carrot and daikon and simmer over the stove until the veggies are soft and release their sweetness
• In the meantime, boil some water and boil the bok choy.  Place in individual bowls.  Using the same water, cook the rice noodles, just till softened and heated through (they are already cooked).  Place the noodles over the bok choy
• Ladle the soup over the noodles and garnish with basil

Pumpkin Ice Cream Sandwiches

I repurposed my pumpkin whoopee pie cookie recipe to make ice cream sandwiches for our pumpkin carving party.  The ingredients are the same, but baking time and technique is a little different:

Yields 20 sandwiches

INGREDIENTS

• 1 15oz can pumpkin puree
• 2 eggs
• 3/4 cup oil
• 2 c sugar
• 2 tsp vanilla extract
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 4 cups flour
• 4 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt

• FILLING INGREDIENTS

 

• 1/2 gallon Vanilla ice cream (won’t use the entire thing)
• 1 cup chopped nuts (optional)

INSTRUCTIONS

Preheat oven to 350 degrees

Mix dry ingredients:  flour, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl

In a separate large bowl,  whisk eggs and sugar together until well combine.  Slowly add oil, then pumpkin puree and vanilla.

Combine wet and dry ingredients.  Batter i be somewhat thick.  If it isn’t, let rest before forming the pies

Using a 2oz scoop,  scoop 36 round mounds evenly onto 2 pans 2 inches apart.  Bake for 7-8 minutes until light brown and just set on the bottom.  Cookies will be underdone.  Allow pies to cool, then place in the freezer between layers of parchment paper.  Freezing the cookies will allow you to spread the ice cream much more easily.

When ready to assemble, take ice cream out of the freezer and let sit at room temperature to soften.  Portion out the ice cream using a 2 oz ice cream scoop.  Press the ice cream onto the flat side of the cookie and press the top cookie onto the ice cream.  Roll the edge into the chopped nuts, if using.

Wrap each sandwich in plastic wrap and place in the freezer to set for a few hours at least.