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FareShare Gazette Recipes-- September 2000 - F's
* Exported from MasterCook *
Recipe By :Martha Stewart Serving Size : 10 Preparation Time :0:00 Categories : Volume 3-9, September 2000
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST 6 tablespoons unsalted butter -- slightly softened 1/2 cup granulated sugar 2 large egg yolks 1 cup all-purpose flour 1/3 cup yellow cornmeal 1/2 teaspoon salt nonstick cooking spray or unsalted butter FILLING 4 ounces cream cheese, -- softened 1/2 cup creme fraiche 1 1/2 tablespoons confectioner's sugar 1 pint figs -- stemmed and quartered GLAZE 1/4 cup fig jam or red currant jam 2 tablespoons red wine
1. To make the crust, cream together the butter and granulated sugar in the bowl of an electric mixer for about 2 minutes. Add yolks and mix just to combine. Whisk together the dry ingredients and add to the yolk mixture; mix just until it comes together loosely. Transfer the dough to plastic wrap, press together and transfer to the refrigerator to chill until firm, at least 30 minutes.
2. Prepare a 4 1/2-by 14-inch rectangular fluted tart tin with cooking spray or butter. Roll out the dough between two pieces of plastic wrap to a thickness of about 1/8 inch.
Discard the top plastic wrap and gently invert dough over the prepared tart tin. Discard the remaining piece of plastic wrap. Press the dough into tin and trim so the dough is flush to edges. Repair tears or cracks by pressing dough together with your fingers. Place in the refrigerator to chill for about 30 minutes.
3. Heat oven to 350F. Prick the crust several times with a fork, and bake on the middle rack of oven until the crust begins to color, 15 to 20 minutes. Remove from oven and transfer to a wire rack to cool completely. When cool, remove from the pan. Place on a serving platter or board.
4. To make the filling, place the cream cheese in the bowl of an electric mixer and beat until smooth. Add the creme fraiche and confectioner's sugar and beat until mixture is smooth and fluffy, about 2 minutes. Transfer to the refrigerator to chill for 30 minutes. Spread filling into the cooled crust and arrange figs on top, pressing them in slightly.
5. To make the glaze, combine the jam and wine in a small saucepan. Set over medium-high heat, and bring to a boil, stirring frequently. Reduce heat and simmer until mixture is thick and syrupy, about 2 minutes. Cool slightly and brush warm glaze over figs with a pastry brush. Chill the tart in the refrigerator if not serving right away. Serve within several hours.
Contributed to FareShare by Jennie. FareShare Gazette; 5 September 2000.
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Per serving: 243 Calories (kcal); 12g Total Fat; (42% calories from fat); 3g Protein; 32g Carbohydrate; 72mg Cholesterol; 117mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates
* Exported from MasterCook *
Four Seasons Pizza
Recipe By :Cooking.com Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-9, September 2000
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For Dough: 2 teaspoons active dry yeast 2/3 cup warm water -- 105-115 degrees F. 1/4 teaspoon sugar 2 cups unbleached all-purpose flour -- plus flour for dusting Salt and ground white pepper 1 tablespoon extra-virgin olive oil For Sauce: 1 cup quick tomato sauce or purchased tomato sauce -- see recipe below 2 teaspoons minced garlic 2 teaspoons fresh oregano leaves 1 tablespoon fresh basil leaves Cornmeal or semolina For Topping: 2 tablespoons freshly grated good-quality Italian Parmesan cheese 3 ounces mozzarella cheese -- thinly sliced 3 ounces smoked mozzarella cheese -- thinly sliced 4 thin slices prosciutto or baked ham -- halved lengthwise 4 fresh shiitake -- cremini or white mushrooms, stems removed and brushed clean (4 to 8) 6 oil-cured black olives -- pitted and cut in halves 4 artichoke hearts -- quartered lengthwise (drained, canned or thawed, frozen)
FOR DOUGH: In a small bowl, stir together the yeast, warm water and sugar and let stand until foamy, about 5 minutes.
Place the 2 cups flour and salt and white pepper to taste in a mixing bowl or in a food processor fitted with the metal blade. Add the oil, then the yeast mixture while stirring or processing continuously until the mixture begins to gather into a ball.
Transfer the dough to a lightly floured work surface and knead a few times until the dough feels smooth. Form into a ball and place in a bowl. Cover the bowl tightly with plastic wrap and let the dough rise in a warm place until doubled, about 1 1/2 hours.
FOR SAUCE: Make 1/2 recipe (1 cup) quick tomato sauce, if using, adding the garlic, oregano and basil as directed. Set aside to cool. If using purchased tomato sauce, pour the sauce into a small saucepan and bring to a boil. Add the garlic, oregano and basil, reduce the heat to low and simmer for 2 minutes. Set aside to cool.
Sprinkle some cornmeal or semolina on a rimless baking sheet. Place the dough on the sheet and, using your fingertips, press and stretch the dough into a round 12 inches in diameter, forming a slight rim at the dough edge. Cover with a kitchen towel and let rise again in a warm place until tripled in height, about 1 1/2 hours.
Place a pizza stone, if you have one, on the middle rack of an oven and preheat to 475 degrees F.
Using a fork, pierce the dough in even intervals to allow steam to escape during cooking. Spread the tomato sauce over the dough round. Then, for the topping, scatter the Parmesan evenly over the sauce. Place the mozzarella cheeses in an even layer over the Parmesan cheese. Arrange the prosciutto, mushrooms, olives and artichokes on top, overlapping them with the cheeses.
Place the pizza in the center of the oven or, if you are using a pizza stone, slide the pizza from the sheet onto the stone. Immediately reduce the oven temperature to 425 degrees F and bake until the dough is cooked and the cheese is light golden brown, 25-30 minutes. Remove the pizza from the oven and let stand for a few minutes before serving.
TO SERVE: Slice into wedges and transfer to individual plates.
Classic Tomato Sauce: If you like your tomato sauce chunky, skip the blending or processing step and serve it hot from the pan. If you like, add meatballs to the sauce.
4 pounds ripe plum tomatoes or three 14-1/2-ounce cans whole Italian-style tomatoes 2 tablespoons olive oil or cooking oil 2 cloves garlic, minced 1/2 teaspoon salt 1/2 teaspoon sugar 1/4 teaspoon pepper 1/3 cup snipped fresh basil, oregano, or parsley
Peel, seed, and finely chop the fresh plum tomatoes, if using. In a large saucepan or Dutch oven, heat olive oil or cooking oil over medium heat. Add fresh or undrained canned tomatoes, garlic, salt (omit if using canned tomatoes), sugar, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for about 20 minutes, or to desired consistency. Place about half of the sauce in a food processor bowl or blender container; process or blend till smooth. Return blended tomato mixture to saucepan. Stir in basil, oregano, or parsley.
Cook for 5 minutes more.
Description: "Arguably the most popular pizza in Italy, the quattro stagioni pie represents the four seasons in its use of toppings: artichokes for spring, olives for summer, mushrooms for autumn and prosciutto for winter."
Source: "Casual Cuisines of the World - Trattoria"
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NOTES : Formatted in MasterCook By Art Join our Free Recipe Exchange Group; visit us at http://www.fareshare.net
Submitted by Art Guyer at The FareShare Gazette September 07, 2000
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