Sunday, November 15, 2015
2 Cups Flour (I used 1 cup white and 1 cup bread)
1/2 tsp Salt
2 tbsp Sugar
4 tbsp Butter - Cold and cut into pieces
1/2 Cup Milk
Water - If needed. I needed about 4 tbsp.
Extra Virgin Olive Oil
In a large bowl, mix flour, salt, sugar. Add the butter and using a fork or a pastry cutter mix together. Gradually add in the milk and combine. If needed, add in a little water at a time till you get a consistency that holds together but it's too wet.
Lightly oil your counter and knead dough for about 10 minutes. Set aside covered with a damp towel for 30 minutes.
Cut dough into 4 even pieces. Roll dough out and keep folding it over itself. Dough should be sort of thin. Mine was a little thinner than 1/4 inch and the shape is up to you. Mine ended up being sort of rectangle.
In a pan over medium / high heat add about 2 tbsp EVOO and place the rolled out dough. It cooks fast, maybe 1-2 minutes on each side. It will bubble up and blister. It burns FAST so keep an eye on it.
I used mine as a flat bread pizza base but you can eat as is or put herbs in the dough. Enjoy. #Cheftainment
Tuesday, November 3, 2015
2 tbsp EOO
1/2 Onion - Diced
1 Carrot - Diced
1 Cup Mushrooms - Diced
2 Garlic Cloves - Minced
2 Bunches of Broccoli (stalks & tops) - Chopped
2 Cups Kale - Chopped
1/4 Cup White Wine
1 Qt. Chicken Stock or Vegetable Stock
1/4 tbsp Cumin
1/2 tsp Smoked Paprika
1 Cup Cheddar Cheese
In a large pot over med/high heat, add the EVOO. Add in the onion and carrot and a pinch of salt. Cook about 5 minutes then add in the mushrooms and another pinch of salt and cook another 5 minutes. You may add in a little bit of water if necessary to keep from sticking to the bottom.
Add the garlic and cook about 3 minutes. Add the broccoli and kale and another pinch of salt and pepper. Cook down about 15 minutes or until everything starts to break down.
Add in the cumin and paprika. Cook about 2 minutes and then add in the wine. Cook about 5 minutes and then add in the chicken or vegetable stock.
Bring to a boil and then reduce to simmer for about 15 minutes.
Using a blender or an immersion blender, puree the mixture. Add in the cheddar cheese and whisk until melted and combined. Taste for seasoning.
I served my soup topped w/ homemade garlic parmesan croutons and diced red pepper. May also add a dollop of sour cream if desired. Enjoy.