Oct. 14th, 2013
Grandma Pizza
Oct. 14th, 2013 08:40 pmGrandma Pizza
http://www.cookscountry.com/recipes/Grandma-Pizza/32819/?incode=M00KSCR00&_auth_token=wKoXQm4VBOoJv%2bwSAdS8oeEHxHY%2bc30rUUE5lf2RTXEvNvmQ3gj4s%2fNLP4DBWVrHx0kxw6zaHS6hRh3KoacuCqXEGRYRmwwsc%2ffM3GyVG6c0qtL0Mm%2fijCzNKCyCrC0VXCq4fqQ8FEbJTxiqjF5shjFI5LWRA4cRZNkBOh0xbHduJ2W88aKhQpzB5iCSsFaU&persist=1

Serves 4
If the dough snaps back when you press it to the corners of the baking sheet, cover it, let it rest for 10 minutes, and try again.
INGREDIENTS
Dough
3tablespoons olive oil
3/4cup water
1 1/2cups (8 1/4 ounces) bread flour
2 1/4teaspoons instant or rapid-rise yeast
1teaspoon sugar
3/4teaspoon salt
Topping
1(28-ounce) can diced tomatoes
1tablespoon olive oil
2 garlic cloves, minced
1teaspoon dried oregano
1/4teaspoon salt
8ounces mozzarella cheese, shredded (2 cups)
1/4cup grated Parmesan cheese
2tablespoons chopped fresh basil
INSTRUCTIONS
1. FOR THE DOUGH: Coat rimmed baking sheet with 2 tablespoons oil. Combine water and remaining 1 tablespoon oil in 1-cup liquid measuring cup. Using stand mixer fitted with dough hook, mix flour, yeast, sugar, and salt on low speed until combined. With mixer running, slowly add water mixture and mix until dough comes together, about 1 minute. Increase speed to medium-low and mix until dough is smooth and comes away from sides of bowl, about 10 minutes. Dough will be wet.
2. Transfer dough to greased baking sheet and turn to coat. Stretch dough to 10 by 6-inch rectangle. Cover with plastic wrap and let rise in warm place until doubled in size, 1 to 1½ hours.

Our method lets the dough proof right on the sheet. Spread the dough on an oiled baking sheet and then set it aside to rise.
Stretch dough to corners of pan, cover loosely with plastic, and let rise in warm place until slightly puffed, about 45 minutes. Meanwhile, adjust oven rack to lowest position and heat oven to 500 degrees.
3. FOR THE TOPPING: Place tomatoes in colander and drain well. Combine drained tomatoes, oil, garlic, oregano, and salt in bowl. Combine mozzarella and Parmesan in second bowl. Sprinkle cheese mixture over dough, leaving ½-inch border around edges. Top with tomato mixture and bake until well browned and bubbling, about 15 minutes. Slide pizza onto wire rack, sprinkle with basil, and let cool for 5 minutes. Serve.
Why this recipe works:Using bread flour and lengthy kneading gave us the open-structured chewy crust we wanted, but it was difficult to stretch. Proofing the dough on the same oiled sheet pan that we were using to bake the pizza allowed it to stretch on its own as it proofed (and saved us a dish at cleanup time). For an easy and fresh-tasting chunky tomato topping, we simply stirred drained diced tomatoes together with salt, olive oil, garlic, and oregano. Baking the pizza on the lowest rack and cooling it on a wire rack yielded the crisp bottom crust we sought.
http://www.cookscountry.com/recipes/Grandma-Pizza/32819/?incode=M00KSCR00&_auth_token=wKoXQm4VBOoJv%2bwSAdS8oeEHxHY%2bc30rUUE5lf2RTXEvNvmQ3gj4s%2fNLP4DBWVrHx0kxw6zaHS6hRh3KoacuCqXEGRYRmwwsc%2ffM3GyVG6c0qtL0Mm%2fijCzNKCyCrC0VXCq4fqQ8FEbJTxiqjF5shjFI5LWRA4cRZNkBOh0xbHduJ2W88aKhQpzB5iCSsFaU&persist=1

Serves 4
If the dough snaps back when you press it to the corners of the baking sheet, cover it, let it rest for 10 minutes, and try again.
INGREDIENTS
Dough
3tablespoons olive oil
3/4cup water
1 1/2cups (8 1/4 ounces) bread flour
2 1/4teaspoons instant or rapid-rise yeast
1teaspoon sugar
3/4teaspoon salt
Topping
1(28-ounce) can diced tomatoes
1tablespoon olive oil
2 garlic cloves, minced
1teaspoon dried oregano
1/4teaspoon salt
8ounces mozzarella cheese, shredded (2 cups)
1/4cup grated Parmesan cheese
2tablespoons chopped fresh basil
INSTRUCTIONS
1. FOR THE DOUGH: Coat rimmed baking sheet with 2 tablespoons oil. Combine water and remaining 1 tablespoon oil in 1-cup liquid measuring cup. Using stand mixer fitted with dough hook, mix flour, yeast, sugar, and salt on low speed until combined. With mixer running, slowly add water mixture and mix until dough comes together, about 1 minute. Increase speed to medium-low and mix until dough is smooth and comes away from sides of bowl, about 10 minutes. Dough will be wet.
2. Transfer dough to greased baking sheet and turn to coat. Stretch dough to 10 by 6-inch rectangle. Cover with plastic wrap and let rise in warm place until doubled in size, 1 to 1½ hours.

Our method lets the dough proof right on the sheet. Spread the dough on an oiled baking sheet and then set it aside to rise.
Stretch dough to corners of pan, cover loosely with plastic, and let rise in warm place until slightly puffed, about 45 minutes. Meanwhile, adjust oven rack to lowest position and heat oven to 500 degrees.
3. FOR THE TOPPING: Place tomatoes in colander and drain well. Combine drained tomatoes, oil, garlic, oregano, and salt in bowl. Combine mozzarella and Parmesan in second bowl. Sprinkle cheese mixture over dough, leaving ½-inch border around edges. Top with tomato mixture and bake until well browned and bubbling, about 15 minutes. Slide pizza onto wire rack, sprinkle with basil, and let cool for 5 minutes. Serve.
Why this recipe works:Using bread flour and lengthy kneading gave us the open-structured chewy crust we wanted, but it was difficult to stretch. Proofing the dough on the same oiled sheet pan that we were using to bake the pizza allowed it to stretch on its own as it proofed (and saved us a dish at cleanup time). For an easy and fresh-tasting chunky tomato topping, we simply stirred drained diced tomatoes together with salt, olive oil, garlic, and oregano. Baking the pizza on the lowest rack and cooling it on a wire rack yielded the crisp bottom crust we sought.
Slow-cooker Minestrone
Oct. 14th, 2013 08:57 pmSlow-Cooker Minestrone
http://www.cookscountry.com/recipes/Slow-Cooker-Minestrone/25702/?incode=M00KSCR00

Serves 6 to 8
You can use any small pasta, such as orzo, ditalini, or small elbows. We recommend great northern or cannellini beans. Serve the minestrone with grated parmesan cheese.
INGREDIENTS
1cup dried medium-sized white beans (see note), rinsed and picked over
6tablespoons extra virgin olive oil
2 onions, chopped fine
4 carrots, peeled and cut into 1/2-inch pieces
8 garlic cloves, minced
1(28-ounce) can whole peeled tomatoes, roughly crushed by hand
8cups low-sodium chicken broth
3cups water
2cups loosely packed basil leaves, chopped
1teaspoon dried oregano
1/4teaspoon red pepper flakes
2 medium zucchini, quartered lengthwise, seeded, and sliced 1/4 inch thick
1bunch Swiss chard, stemmed, leaves chopped
1/2cup pasta, small soup
INSTRUCTIONS
1. COOK BEANS: Bring beans and enough water to cover by 1 inch to low boil in medium saucepan over high heat. Reduce heat to low and simmer, covered, until beans are just beginning to soften, about 20 minutes. Drain beans and transfer to slow cooker.
2. SAUTÉ AROMATICS: Heat 3 tablespoons oil in Dutch oven over medium heat until shimmering. Add onions and carrots and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes and their juice and cook until pan is nearly dry, 8 to 12 minutes. Stir in broth, water, 1/2 cup basil, oregano, and pepper flakes and bring to boil; transfer to slow cooker. Cover and cook on low until beans are tender, 6 to 7 hours (or cook on high 5 to 6 hours).
3. FINISH SOUP: Stir zucchini, chard, and pasta into slow cooker and cook, covered, on high until pasta is tender, 20 to 30 minutes. Stir in remaining basil and remaining oil. Season with salt and pepper. Serve.
TO MAKE AHEAD: Soup can be made through step 2 and refrigerated in airtight container for 2 days. To finish, bring to boil in Dutch oven. Stir in zucchini, chard, and pasta; reduce heat to low; and simmer until pasta is tender, about 10 minutes.
Why this recipe works: Choosing which vegetables to use for our Slow-Cooker Minestrone posed some problems. We chucked out cauliflower when its flavor started to take over the soup. Zucchini squash and Swiss chard won out for texture and their similar cooking times. Although it was easier to use canned beans in our Slow-Cooker Minestrone, they disintegrated by the time the soup was finished. Instead we used medium-size dried white beans. When preparing the soup, we opened the slow cooker only once—to add the vegetables and pasta—to avoid unnecessary fluctuations in the cooking temperature.
http://www.cookscountry.com/recipes/Slow-Cooker-Minestrone/25702/?incode=M00KSCR00

Serves 6 to 8
You can use any small pasta, such as orzo, ditalini, or small elbows. We recommend great northern or cannellini beans. Serve the minestrone with grated parmesan cheese.
INGREDIENTS
1cup dried medium-sized white beans (see note), rinsed and picked over
6tablespoons extra virgin olive oil
2 onions, chopped fine
4 carrots, peeled and cut into 1/2-inch pieces
8 garlic cloves, minced
1(28-ounce) can whole peeled tomatoes, roughly crushed by hand
8cups low-sodium chicken broth
3cups water
2cups loosely packed basil leaves, chopped
1teaspoon dried oregano
1/4teaspoon red pepper flakes
2 medium zucchini, quartered lengthwise, seeded, and sliced 1/4 inch thick
1bunch Swiss chard, stemmed, leaves chopped
1/2cup pasta, small soup
INSTRUCTIONS
1. COOK BEANS: Bring beans and enough water to cover by 1 inch to low boil in medium saucepan over high heat. Reduce heat to low and simmer, covered, until beans are just beginning to soften, about 20 minutes. Drain beans and transfer to slow cooker.
2. SAUTÉ AROMATICS: Heat 3 tablespoons oil in Dutch oven over medium heat until shimmering. Add onions and carrots and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes and their juice and cook until pan is nearly dry, 8 to 12 minutes. Stir in broth, water, 1/2 cup basil, oregano, and pepper flakes and bring to boil; transfer to slow cooker. Cover and cook on low until beans are tender, 6 to 7 hours (or cook on high 5 to 6 hours).
3. FINISH SOUP: Stir zucchini, chard, and pasta into slow cooker and cook, covered, on high until pasta is tender, 20 to 30 minutes. Stir in remaining basil and remaining oil. Season with salt and pepper. Serve.
TO MAKE AHEAD: Soup can be made through step 2 and refrigerated in airtight container for 2 days. To finish, bring to boil in Dutch oven. Stir in zucchini, chard, and pasta; reduce heat to low; and simmer until pasta is tender, about 10 minutes.
Why this recipe works: Choosing which vegetables to use for our Slow-Cooker Minestrone posed some problems. We chucked out cauliflower when its flavor started to take over the soup. Zucchini squash and Swiss chard won out for texture and their similar cooking times. Although it was easier to use canned beans in our Slow-Cooker Minestrone, they disintegrated by the time the soup was finished. Instead we used medium-size dried white beans. When preparing the soup, we opened the slow cooker only once—to add the vegetables and pasta—to avoid unnecessary fluctuations in the cooking temperature.