Here are the recipes from this past week’s Monday Night Match Up Menus on GG2FF.
1 packet of yeast
1 c warm water
2 1/2 c flour (approx.)
1 t honey (because the yeast feeds on sugar)
1 t salt
1/2 c olive oil
2 T fresh rosemary, chopped
4 heirloom tomatoes, sliced
2 T fresh basil, chopped
3 garlic cloves, chopped
Preheat oven to 425. In a glass cup, add the yeast, warm water, and honey, and stir until the yeast dissolves. Let it sit a minute or two. In a large bowl, add half the olive oil, salt, and 1/2 c flour. Then add yeast mixture and stir with a wooden spoon vigorously until combined. Slowly add flour, half cup at a time, until dough is formed and ready (not sticky). You may not use all of the flour. It varies every time depending on many things such as humidity. Wash bowl. Add 1 T olive oil. Put dough in a ball and coat it. Cover bowl with a dish towel. Let dough rest and rise for at least 30 minutes. Punch it down.
Sprinkle cornmeal onto a baking sheet and press dough into it until thin.
Spread olive oil over top.
Sprinkle with garlic.
Place a layer of tomatoes on top to cover the dough, but leave a “crust” around edges.
SWOOPS! (Season With Olive Oil Pepper and Salt)
Bake for 20-25 minutes until pizza crust is golden and tomatoes are slightly shriveled.
See! Now you’re all hard-core bakers and bread makers!
Bill BeliChicken Parmesan
4 chicken breasts, skinless, boneless
½ c flour
2 large eggs
1 T water
1 c breadcrumbs
½ c parsley
¼ c oregano, chopped
¼ c rosemary, chopped
¼ c basil, chopped
8 oz ball of mozzerella cheese, sliced
8 oz burrata cheese, sliced
1 1/2 c parm, grated
4 c my 12 –min tomato sauce (or any genius tomato sauce)
Preheat the oven to 450 degrees F.
Put the chicken breasts side by side on a flat surface (e.g. cutting board or counter), and place between two sheets of plastic wrap. Pound the chicken breasts with a meat tenderizer (or the back of a cast iron pan if you don’t have one) until they are about 1/2-inch thick. Put the flour in a shallow bowl and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In another wide bowl, combine the eggs and water and beat until frothy. Put the breadcrumbs in a third bowl season with salt and pepper, ¼ c parmesan, and the herbs (parsley, oregano, rosemary, basil) and mix.
Heat 3 tablespoons of olive oil in a skillet over medium-high. Now we go wet-dry-wet-dry. Lightly dredge both sides of the wet chicken cutlets in the dry seasoned flour. Shake off excess flour. Then dip them in the wet egg wash to coat completely, again letting the excess drip off. Then dredge in the dry seasoned bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4-5 minutes on each side until golden and crusty, flipping once.
While the chicken is getting crisp, put a layer of tomato sauce in a baking dish.
Place chicken in a baking pan over the sauce.
Do another layer of the tomato sauce over the chicken.
Sprinkle a layer of parmesan cheese.
Then a layer of mozzarella and burrata.
Bake the Chicken Parmesan for 20 minutes or until the cheese is bubbly.
Chad Penne Pasta Salad
1 box penne pasta
4 c chopped tomatoes
1 1/2 c scallions
2 cup carrots, chopped
6 oz. spinach leaves
1 c Smoked gouda, cubed
Cook pasta, drain. Combine with all other ingredients and TOSS! (One of my favorite activities is making fun of my mother’s NY accent. “Toss” is one of her best. She pronounces is like the number 2, plus “us.” TWO-US!
Tequila Lime Rickey Williams
I feel like I should be using a pot leaf to garnish this drink, but that joke is so two years ago.
6 grapes, halved, muddled
2 T lime juice
2 oz. tequila, good, silver
club soda, splash
In a high ball, add and muddle the grapes. Then add the lime juice and fill the glass with ice. Add the tequila and a splash of soda.
Stir, stir, stir. Enjoy!