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FareShare Gazette Recipes-- September 2000 - F's



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Fig Tart
Four Seasons Pizza

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                      * Exported from MasterCook *
                                 Fig Tart
Recipe By     :Martha Stewart
Serving Size  : 10    Preparation Time :0:00
Categories    : Volume 3-9, September 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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
  4             ounces  cream cheese, -- softened
     1/2           cup  creme fraiche
  1 1/2    tablespoons  confectioner's sugar
  1               pint  figs -- stemmed and quartered
     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
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
                        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
  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.
  "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
Source:   "Casual Cuisines of the World - Trattoria"
                      - - - - - - - - - - - - - - - - - - - 
NOTES : Formatted in MasterCook By Art
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Submitted by Art Guyer at The FareShare Gazette

September 07, 2000


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