Tater Tot Appetizer Cups

 Ingredients:

48-60 frozen tater tots
3/4 cup cheddar cheese, shredded
1/2 cup sour cream
4 slices of bacon, cooked and crumbled
2 green onions (or chives), sliced

 Instructions:

1.  Preheat oven to 450 degrees F. Spray mini muffin pan cups with cooking spray
2. Place 3 tater tots in each muffin cup
3. Place tater tots muffin pan on bottom rack of the oven and bake for 10 minutes. Remove the pan from the oven.
4. Spray bottom of shot glass or small juice glass with cooking spray. Use it, in a twisting montion, to press the tate tos in each muffin cup to form the potato cup. Return to oven and bake an additional 15 minutes or until deep golden brown.
5. Add cheese to each potato cup. Probably use between 1-2 teaspoons of cheese for each cup. Bake for an additional 4-5 minutes to melt the cheese.
6. Add sour cream, bacon, and green onion (or chives) to each tater tot cup and any other garnishes.
7. Serve warm.

Cooks notes:  I added the bacon prior to adding the cheese. I found that when I added the sour cream it would pull away some of the bacon on the top of the cheese.

Tomato Sauce with Onion and Butter (Marcella Hazan)

 This is the simplest of all sauces to maek, and none has a purer, more irresistibly sweet tomato taste. I have known people to skip the pasta and eat the sauce directly out of the pot with a spoon.

INGREDIENTS:

500 grams or 1 pound 2 ounces of canned imported Ittalian plum tomatoes, cut up with their juices.

75 grams or 2 ounces of butter

1 medium onion, peeled and cut in half,

Salt

Directions:

Put the canned tomatoes and juices into a saucepan, add the butter, onion and salt and cook uncovered at a very slow but steady simmer for 45 minutes, or until the fat floats free from the tomatoes. 

Sitr from time to time,  mashing any large piece of tomato in the man with the back of a wooden spoon. 

Taste and correct for salt. Discard the onion before tossing the sauce with pasta.

Beef Ribs - Meat Church BBQ

Ingredients:

• 1 rack Beef Short Ribs 
• Meat Church Holly Cow Sesaoning 

Directions:

Prepare smoker:  250 degress on pellet grill

Place the ribs meat side up in the smoker. 8-10 hours. Cook to 210 degrees.

Let rest for at least one hour or till the ribs are between 140 and 160 degrees.

Remove from bone and slice.

Caprese Stuffed Chicken (Pasquale Sciarappa)

 Ingredients:

2 chicken breasts
2-3 plum tomatoes sliced
4 ounces thinly sliced mozzarella
basil leaves
oregano, to taste
Salt to taste
Black Pepper to taste
Olive Oil
Balsamic Vinegar, drizzle for topping

Instructions:

1. Preheat the oven to 350 degrees and position rack in the middle position
2. Place the chicken breast on a cuttin board and cut six slits into each chicken breast, making sure not to cut allthe way through. Tip: you can use two wooden spoons along each side of the chicken breast to keep the knife from cuttin all the way through.
3. Stuff each chicken preast with a sllice of mozzarella in every other slit. Stuff the remaining slits with a slice or two of tomatoes and one ofr two basil leaves.
4. Season the stuffed chicken breasts with salt, black pepper nd oregano.
5. Drizzle some olive oil onto the bottom of an oven safe pan or baking sheet. Transfer each stuffed chicken breast into the oven safe pan or bakin sheet. Drizzle the caprese stuffed chicken breasts with olive oil.
6. Bake the caprese stuffed chicken breasts for about thirty to thirty-five minues or until no longer pink. Remove from the oven and sprinkle with shredded mozzarella for a more cheesy result.
7. Place back into the oven and bake for five more minutes. Remove from the oven and drizzle the caprese stuffed chicken with balsamic vinegar.

Lasagna Rolls (Giada De Laurentis)

 

Ingredients:

Sauce:

2 tablespoons unsalted butter

4 teaspoons all-purpose flour

1 1/4 cups whole milk

1/4 teaspoon salt

1/8 teaspoon ground black pepper

pinch of ground nutmeg

Lasagna:

1 (15 ounce) conatiner whhole milk ricotta

1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry

1 cup plus 2 tablespoons of grated Parmesan

3 ounces thinly sliced prosciutto,  chopped (optional)

1 large egg, beaten to blend

3/4 teaspoon salt, plus more for salting water

1/2 teaspoon freshly ground black pepper

1-2 tablespoons of oliive oil

12 uncooked lasagna noodles

2 cups of marianara sauce

1 cup of shredded mozzarella cheese (about 4 ounces)

Directions:

1. To make the sauce (Bechemel):  Melt the butter in a heavy medium sacuepan overr medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce. 

2. Preheat the oven to 450 degrees F.

3. Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt and pepper in a medium bowl to blend.

4. Add a tablespoon or 2 of olive oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to the bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

5. Butter a 13-by-9-by 2 inch glass baking dish. Pour the bechamel sacue over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons) of riicotta mixture evely over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the maining noodles and ricotta mixture. Spoon 1 cup of marianara sauce over the lasagna rolls. Sprinkle the mozzella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Baken until heated through and the sacue bubbles, about 20 minutes. Uncover  and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside. 

Penne alla Vodka (Gabriele Bertaccini)

Ingredients:

Kosher Salt

1 pound of penne pasta

2 tablespoons extra-virgin olive oil

3 tablespoons unsalted butter

2 cloves of garlis, minced

1 stalk of celery, minced

1 shallot minced

1/2 sweet onion, minced

freshly ground pepper

2 tablespoons vodka

1/2 cup of good quality tomato paste

1/2 cup heavy cream

pinch of sugar

1/2 teaspoon crushed red pepper flakes

1/2 cup freshly grated Gana Padano, plus more for serving

1/4 cup fresh parsley, chopped, plus more for serving

Directions

Bring a large pot of water to a boil and add a generous amount of salt. Add the pasta and cook until al dente accordinng to the package directions. Reserve about 1 cup of pasta water, then drain the pasta and set aside.

Meanwhile, heat the oil and 1 tablepoon of the butter in a large saute pan over medium heat. When the butter has melted, add the garlic, celery, shallots and onions, reduce the heat to low and cook until the onions are translucent, 6 to 8 minutes. Season with salt and pepper.

Add the vodka, raise the heat to medium high and cook until the vodka is almost evaportated, about 2 minutes. Mix in the tomato paste. Add the cream, sugar and red pepper flakes, if using, and season again with salt and pepper. Reduce the heat to medium low and let the sauce simmer gently so the flavors come together, about 5 minutes. Taste the sauce and season again if needed.

Add the pasta to the sauce and mix to combine; add some pasta water if it seems dry. add the rimaing 2 tablepoons butter and mix to combine and melt the butter. Remove from the heat, add the Grana Padano and parsley and mix gently to combine. Transfer to serving bowls and finish with some more Grana Padano, freshly ground pepper and a sprinkle of parsley

 

Stanley Tucci 6 ingredient pasta casserole

 Ingredients:

• 1 tablespoon olive oil or butter, or as needed
• 1/2 onion, finely chopped
• 3 cloves garlic, minced
• 4 ounces pancetta, diced
• 6 ounces frozen peas
• 8 ounces cooked farfalle pasta
• 2 cups béchamel sauce (or other jarred creamy sauce)
• 2 tablespoons butter (optional)
• Parmesan cheese, freshly grated (optional)

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat olive oil or butter in a large skillet over medium heat. Add onion and cook until translucent, then add garlic and cook until fragrant. Stir in pancetta and frozen peas. Cook until warmed through and pancetta has crisped up a bit.
3. Combine cooked pasta, béchamel, and pancetta mixture in a casserole dish. Dot with butter and top with grated Parmesan cheese.
4. Bake, uncovered, until the sauce is bubbly and the top is lightly browned, about 20 minutes.

Béchamel Sauce Recipe (Italian White Sauce)

• Prep Time: 5 Min
• Cook Time: 15 Min
• Servings: 4 people or 500 ml (2 ½ cup) of bechamel sauce

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Bechamel Ingredients

• 500 ml (2 cups) of milk
• 50 g (1,7 ounce or ¼ cup) of unsalted butter
• 50 g (1,7 ounce or 4 tablespoons) of all-purpose flour
• 1/4 teaspoon of fine salt
• freshly grated nutmeg
• Parmigiano reggiano cheese (optional)

WHITE SAUCE RATIO: the ingredients for this recipe are for 500 ml (2 ½ cup) of Bechamel sauce. If you need 1 liter (5 cups) of bechamel, doubled the ingredients. If you want a more liquid béchamel sauce, reduce the flour and the butter. For example 30 g (1 ounce or 2 ½ tablespoons) of flour and 30 g (1 ounce or 2 tablespoons) of butter.

Crema Di Pomodoro (cream of tomato soup)

 Ingredients:

About 1 loaf of Italian or French bread
2 carrots
2 celery ribs
1 medium onion
3 garlic cloves
3 Tablespoons of olive oil
1 cup dry white wine
4 1/2 cups of canned crushed tomatoes in puree
1/2 teaspoon of dried oregano, crumbled
3-4 cups water
1 cup heavy cream
1 cup sour cream

Directions:

Preheat oven to 350

cut enough bread into 3/4 inch cubes to measure about 3 cups and arrange in one layer in a shallow baking pan. toast bread in middle of oven until golden and crisp, 10 to 15 minutes.

Finely chop carrots, celery, onion and garlic. In a heavy 4-5 quart pan cook chopped vegetables and garlic in oil with salt and pepper to taste over moderately low heat, stirring, until tender but not browned, about 10 minutes. add wine and boil 3 minutes. Add tomatoes, oregano, and 1 cup of water and simmer, uncovered, stirring occasionally, 20 minutes. Remove pan from heat and whisk in heavy cream and sour cream. Cool soup for 10 minutes. In a blender puree soup int aches, transferring as pureed to a large bowl.

Return soup to pan and thin to desired consistency with remaining water. Season soup with salt and pepper and heat over moderate heat, stirring until heated through. Do not let boil.

Serve soup ladled over croutons in large bowls.

Grilled Corn and Pepper Soup

 Ingredients:

1 tablespoon of butter

2 ears of corn grilled

1 onion chopped

1 red pepper grilled, peeled, seeded and chopped

1 1/2 cups of half and half

1 1/2 cups vegetable broth

1 tablespoon of minced dill

Salt and Pepper

Directions:

Melt butter in a medium saucepan. While it melts, cut kernels from corn. Set aside 1/4 cup of the kernels.

Add remaining corn and onion to saucepan and cook over medium heat until slightly softened, 2 minutes. Add bell pepper and continue to cook, stirring frequently, 3 minutes. add half and half, broth and dill and bring to a boil. Lower heat and simmer until vegetables are very tender, 15 minutes.

Puree soup in blender inn batches until very smooth. strain into clean saucepan, reheat and season with slat and pepper to taste. Top with reserved corn prior to serving.

Garnet and Ray's Corn Chowder

 Ingredients:

2 TBS of butter

1 large onion, diced

1-2 celery stalks, diced

large baking potato, diced

1-2 small cloves of garlic

1 tsp cumin

1- 1 1/2 cans of chicken stock

6-8 large ears of corn cooked with kernels removed

salt and pepper to taste

1-2 cups of half and half

Grated Cheese (mixed types)

Cilantro

Directions:

In a large cause pan, melt butter and add onions, clery, potato, garlic and cumin and cook for 10-15 minutes. Add 1 can of chicken stock then add the corn and cook an additional 15 minutes.

Puree in batches and adjust thickness of the soup with either stock or half and half. Taste for seasoning. Recipe says to add an additional teaspoon of cumin. 

Serve in bowls topped with shredded cheese.

Mom's Smokey Baked Beans

 Ingredients:

1 16-18 ounce can of B&M Baked Beans

2 Tablespoons brown sugar

1/4 tsp of dry mustard

1/4 cup ketchup

2 slices of bacon cut in 1 inch pieces

1 tsp of liquid smoke

Combine ingredients and bake in covered casserole at 350 degrees for 1 hour. Remove cover and cook another 1/2 hour.

Mom's Red Beans and Rice

Ingredients:

1 ham bone or 3-4 ham hocks
1 16 ounce bag of red beans
2 stalks of celery chopped
1 red or green bell pepper chopped
1 roasted jalapeno pepper (canned) chopped
1 large onion chopped
2 cloves of garlic miinced
1/4 tsp of cinnamon
1/2 tsp of cumin
1 bay leaf
2 tsp Worcestershire sacue
1/4 tsp of tabasco
Juice eof one lemon.

Directions:

Do not add salt until the very end because ham will be salty and the beans will not cook thoroughly if water is salted.

Wash the beans in several rinses. Cover with cold water and soak over night. Discard the water used to soak the beans. Put the means in a large pot and cover with cold water. Add all the ingredients except the lemon juice. Bring to a boil and simmer covered for several hous until beans are cooked.

After about 2 hours, when tender, remove the ham bones from the pot. Debone the ham and reserve.

Remove cover and cook until the thickend to desired consistency.

Add the deboned ham and the lemon juice to the mixture and adjust the seasonings to your taste. Serve hot over white rice. 

Cream of Brie Soup

 From "Capital Classics: Recipes From the Junior League of Washington

Ingredients:

1/2 cup chopped yellow onion
1/2 cup sliced celery
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups chicken stock
3/4 pound of Brie, rind removed
Salt, Pepper
Chopped chives

Directions:

In stock pot, saute onion and celeery in butter until tender and transparent. Stir in flourand cook until mixture bubbles. Remove from heat. gradually stir in milk and chicken stock. returnn to heat.

Stir until soup thickens. Cube cheese. Add to stock pot and stir until melted. Season with salt and pepper. Serve immediately, garnished with chopped chives.

Potato, Bacon and Gruyere Soup

 The following chunky potato soup was inspired by a smooth version that one of our food editors enjoyed at The Bernerhof Inn in Glen, New Hampshire

Ingredients:

4 slices bacon, chopped

3 medium onions, chopped fine

3 cups chicken broth

3 1/4 cups water

3 pounds boiling poratoes (preferably yellow-fleshed)

1/4 cup all-purpose flour

1/2 pound Gruyere cheese, grated (about 2 1/2 cups)

1 Tablespoon Madeira or Sherry

1 teaspoon of Worcestershire sauce

3 Tablespoons minced fresh parsley leaves.

Directions:

In a heavy kettle cook bacon over moderate heat, stirring, until crisp. Remove bacon and spoon all but 1 tablespoon fat. Add onions and saute over mmoderately high heat, stirring, until pale golden. Add broth andd 3 cups of water and bring to a boil.

Peel potatoes and cut into 3/4 inch cubes. Add potatoes to soup and simmer, covered, about 10 minutes.

In a small bowl whisk together flour and remaining 1/4 cup of water until smooth and add to the simmering soup, whisking. Simmer soup, covered, 5 minutes.

In a blender puree Gruyere with 3 cups of hot soup broth. Stir puree into soup with Madeira, Worcestershire sauce, and salt and pepper to taste.

Cream of Brie and Red Pepper Soup

 Two flavorful soups are swirled in each bowl, creating a beautiful pattern. This unique recipe comes from Orchids at the Palm Court in the Omni Netherland Plaza hotel

Brie Soup:

2 tablespoons of butter
1/4 cup minced leeks (white part only)
1/4 cup minced shallots
2 tablespoons of all purpose flour
1 quart of simmering unnsalted chicken stock
20 ounces of Brie cheese, rind discarded, cut into pieces.
1/4 cup whipping cream
Salt and freshly ground pepper

Red Pepper Soup

1 pound of red bell peppers, cored and seeded

2 Tablespoons butter

2 Tablespoons of Hungarian paprika

1 Tablespoon all purpose flour

1 1/4 cup unsalted chicken stock

1 cup whipping cream

sour cream

snipped fresh chives

Directions:

For Brie Soup: Melt butter in a heavy medium saucepan over medium-low heat. Add leeks and shallots and cook until translucent, stirring frequently, about 5 minutes. Add flour and stir 2 minutes. Whisk in simmering stock. Simmer until reduced to 2 1/4 cups, about 15 minutes.  Add Brie and stir until melted. Mix in cream, salt and pepper. (Can be prepared 1 day ahead. Cover soup tightly and refrigerate.)

For Pepper Soup: Bring water to boil in base of steamer. Place peppers on steamer rack. Cover and cook until skin pulls away easily, about 25 minutes. Peel peppers, Chop finely.

Melt butter in another heavy medium saucepan over low heat. Add peppers and stir 1 minutes. Add paprika and flour and stir 2 miutes. Cover and cook until peppers are tender, stirring occasionally, about 4 minutes. Mix in stock and cream. Simmer until soup is reduced to 3 cups, stirring occasionally, about 10 minutes. Puree soup in processor. Season with salt and pepper. (Can be prepared 1 day ahead. Cover soup tightly and refrigerate.)

Reheat both soups in separate heavy sauccepans over low heat, stirring frequently. Spoon 1/2 cup Brie soup into ladle. Spoon 1/2 cup pepper soup into another ladle. Holding ladles next to each other, pour both soups into heated bowl at same time. Swirl two soups together slightly with toothpick. Repeat.

Top each bowl of soup with a dollop of sour cream. Sprinkle with chives and serve.

Green Goddess Chive Salad Dressing

 Ingredients:

1/2 cup mayonnaise
1/2 cup sour cream
1 green onion, coarsley chopped
1 garlic clove, peeled
1 tablespoon tarragon white wine vinegar
1 teaspoon chopped fresh tarragon or 1/2 tsp dried
1 teaspoon sugar
1 teaspoon Worcestershire sacue
2 Tablespoons parsley
(Mom's notes suggest using some fresh lemon juice to taste)
Salt and pepper

Directions:

Combine all ingredients in blender and blend until smooth. Season dressing to taste with salt and pepper.

House Vinaigrette Le Bernadin Cookbook

 Ingredients:

3 Tablespoons red-wine vinegar

3 Tablespoons of sherry vinegar

2 teaspoons Dihon mustard

1 teaspoon fine sea salt

2 pinches freshly ground white pepper

1/2 cup plus 1 Tablespoon of olive oil

1/2 cup plus 1 Tablespoon of corn oil

Directions:
In a bowl, whhisk together vinegars, mustard, sea slat, and white pepper until mustard is iincorporated. In a very slow stream whisk in olive oil and then corn oil whisk until emulsified.

Garnet's Vinaigrette

 Ingredients:

2 Tablespoons of lemon juice
1/2 tsp salt
1 tsp Dijon Mustard
1/4 teaspoon white pepper
1/2 cup canola oil
1/2 tsp crushed tarragon (at the end)

Directions:

Whip lemon juice, salt, mustard, and pepper adding the oil gradually. Whip in the tarragon at the end.

Spago House Salad Dressing

Ingredients:

2 large shallots, minced (1 heaping tablespoon)
1 tablespoon Dijon mustard
2 Tablespoons zinfandel vinegar
2 tablespoons sherry wine vinegar
1/2 cup olive oil
1/2 cup vegetable oil
Salt
Freshly ground pepper 

Directions:

In a small bowl, shisk together the shallots and the mustard. Whisk in the vinegars and then the olive and vegetable oil. Season with salt and pepper to taste. Transfer to a covered container until needed.

Hot German Potato Salad

 Ingredients:

6 Medium Potatoes
6 Slices of Bacon
1 medium onion
2 Tablespoons of flour
1-2 Tablespoons of sugar
1 1/2 teaspoon of salt (less if using liquid smoke)
1/2 teaspoon celery seed
1 teaspoon of liquid smoke
1/4 to 1/2 cup vinegar
3/4 cup water 
Pepper

Directions:

Cook the potatoes in their jackets until tender. Set aside.

Fry the bacon until crisp. Remove bacon from pan and set on paper towels. Reserve bacon fat.

Dice the onion into the facon fat and cook until tender. Remove from heat and add the flour, mixing thoroughly. Add a tablespoon of sugar, the salt, cleery seed, pepper, and liquid smoke. Heat the mixture and stir in gradually the vinegar and water. Taste for sweetness and seasoning. Cut up the potates in cubes and add to the mixture. Crumble the bacon and add to the dish before serving. 

Serve warm.

Lemon Rice Salad with Capers and Pine Nuts

 Ingredients:

3/4 cup of pine nuts
6 cups of cooked rice
2 cups (1/2 dice) roast chicken or pork
1/2 cup minced Italian Parsley
1 small orange or red bell pepper, cored seeded and cut into 1/4 inch dice
1/3 cup thinly sliced green onions
1/4 cup capers, rinsed and drained
zest of 1 lemon
1/3 cup lemon juice
2/3 cup olive oil
1 teaspoon salt
1/4 teaspoon sugar
Freshly ground pepper
6 leaves butter lettuce

Directions:

• Toast the pine nuts in a medium skillet over medium-high heat, stirring frequently, until nicely browned. set aside to cool.
• Combine the rice, chicken or pork, parsley, bell pepper, green onions, capers, lemon zest, and pine nuts in a large bowl. Toss lightly to combine.
• Whisk together the lemon juice, oil, salt, sugar, and pepper totaste in a 2-cup measuring cup. Add the dressing to the rice mixture and toss to mix. place a lettuce leaf on each plate, top it with a mound of rice salad, then serve immediately

Derby Day Pie

Ingredients:

2 eggs, room temperature

1 cup of sugar

1/2 cup all purpose flour

1/2 cup unsalted butter, melted and cooled

1 cup chocolate chips

1 cup chopped peancs, lightly toasted

1 tablespoon bourbon

1 teaspoon vanilla

1 9-inch unbaked pie shell

Whipped cream for garnish

Directions:

Preheat ove to  350. Beat eggs on high speed in small bowl of electric mixer until light and lemon colored. Gradually beat in sugar. Reduce speed to low, add flour and butter and mix until thoroughly combined. Stir in chips, nuts and flavorings. Turn mixture into unbaked pie shell. Bake until golden brown, about 40 minutes. 

Note: The pie will have a glistening crust and a tester inserted iinn the middle will come out clean but glossy. Set aside for 2 to 5 hours. Before serving, reheat the pie for 10 minutes at 300 degrees. Cover with whipped crream and serve.

Bullock's Heavenly Lemon Pie

Ingredients:

Meringue Crust:

4 egg whites
1 cup of sugar
non-stick cooking spray

t teaspoon of lemon juice

Beat egg whites on high speed until soft leads form, 3 to 4 minutes. Gradually add sugar, beating until stiff but not dry. Blend in juice last. Coat 9-inch pie pan with nonstick cooking spray. Spoon meringue mixture into pan, and with a tablespoon, push mixture up around edges to form pie shell. Bake at 200 degrees for 2 hours. Cool.

Filling:

4 egg yolks

1/2 cup sugar

Grated zest and juice of one large lemon

2 cups whipping cream whipped

1 tablespoon, powdered sugar

Beat egg yolks with sugar, lemon zest and juice until light in color and slightly thickened. Cook, stirring in top of double boiler set over, but not touching simmering water until thickened, about 10 minutes. Remove from and cool thoroughly. Fold in half of whipped cream. Turn into meringue crust and refrigerate for at least 2 hours to set. Fold powdered sugar into remaining whipped cream and spread over chilled pie. 

Neopolitan Pizza Dough

 This recipe makes three 270 gram pizza balls. Fermination is a total of 24 hours at 70 degrees.

Ingredients:

506 grams caputo pizzeria flour

304 grams water (60% Hydration)

13 grams of fine sea salt

0.19 grams of instant yeast

Directions:

In a medium bowl, add first the water then the flour. The flour will float on top of the water. Add the salt to one side of the bowl and the yeast to the other side. 

Using four fingers of one hand rotate the mixture in the bowl in a tight circle until the flour and water begin to combine. Continue to combine with your hand until a ball of dough is formed.  Let the ball of dough rest in a clean bowl for approximately 20-30 minutes to allow the dough to hydrate.

After the first rest, knead the dough for about 5 minutes until the dough is smooth and elastic. Gather the dough into a ball. Let rest for 24 hours in an area where the temperature is approximately 70 degrees. Make sure to cover the bowl with cling wrap to keep the dough from drying out.

Approximately 6 hours before service, divide the dough into 3 balls. Place in dough box and rest until forming the pizza.

Senate Navy Bean Soup (Culinary SOS)

 

Ingredients:

2 cups of dry navy beans

12 cups water

1 meaty ham bone or 2-3 ham hocks

1/2 cup cooked mashed potatoes

3 onions, minced

4-5 stalks of celery, minced

1 clove of garlic, minced

1/4 cup minced parsely

Hot water

Salt

Freshly group pepper

Lemon sllices for garnish

Directions:

Soak beans overnight in water. Add ham bone and simmer until beans start to become tender, about 1 hour. Mix in mashed potatoes until smooth. Add onions, celery, garlic and parsley and simmer until beans are soft, about an hour.

Remove ham bone, then dice meat and return meat to soup. Thin with hot water if necessary (soup should be thick). Season to taste with salt and pepper and garnish with lemon slices. 

Black Bean and Cheese Burrito (NY Times Food Section)

 Ingredients:

1/4 cup safflower or canola oil

1/2 cup finely chopped yellow onion (1/2 of a medium onion)

1/2 cup of finely chopped green bell pepper (1/2 pepper)

Kosher Salt and Black Pepper

2 garlic cloves, minced

2 (15 oz) cans of black beans. 1/2 cup of bean liquid reserved and the rest drained)

1/2 cup of store-bought pico de gallo or salsa

1/4 teaspoon of smoked paprika

1/2 teaspoon of cumin

6 flour tortillas (9-10 inch diameter)

2 cups shredded montery jack cheese

Directions:

In a large nontick skillet, heat 2 tablespoons of the oil over medium heat. Add onion and bell pepper, season with salt and pepper and cook, stirring occasionally, until light golden and tender, about 8 minutes. Stir iin garlic until fragrant, 1 minute. add the black beans, pico de gallo, smoked paprika, cumin, reserved bean liquid and 1/2 cup of water, and bring to a simmer. Cook, stirring and mashing occasionally with a potato masher or the back of a spoon, until liquid is absorbed and the mixture is thick, about 8 minutes. Season with salt and pepper as needed. Transfer refried beans to a bowl and wipe out skillet. 

Spread 1/2 cup of refried beans in the center of each tortilla and top each with 1/3 cup of cheese. Fold the short sides of the tortilla over the filling; fold the bottom of the tortilla up and over the filling and tightly roll.

In the skillet, or on a griddle, heat 1 tablespoon of the oil over medium. Add burritos seam side down and cook until golden, turning occasionally, 3 to 5 minutes. Transfer to a serving plater and repeat with remaining burritos.

Serve warm with sour cream and hot sauce on the side.

For an "enchilada" style, after browning the burritos transfer to an oven safe tray and top with enchilda sauce and additional cheese. Place under broiler until cheese is melted.