sundaysuppers

White Bean + Shitake Soup with Herb Oil

Extra Virgin Olive Oil
1 small white onion diced
2 large cloves of garlic finely chopped
1 box of organic chicken stock.
Equal parts water
1 parmesan rind
2 cans of white beans drained and rinsed
5 to 7 Shiitake mushrooms sliced very thinly
Salt + pepper to taste
mint
parsley
basil
meyer lemon

Sauté the garlic + onion in a stock pot with olive oil over a medium heat until the onion is translucent and fragrant. and the beans and sauté for a few minutes adding salt + pepper to taste. Add the broth, water + rind and raise heat slightly, allowing the soup to simmer for 20 minutes. For the last five minutes add the sliced shiitakes. Once you remove the soup from the heat, remove the rind before serving. To make the oil combine equal parts mint, parsley + basil in a food processor while drizzling in olive oil + a teaspoon of fresh meyer lemon juice. Chop until oil is thin enough to drizzle, but thick with herb bits. Drizzle oil over soup just before serving. Enjoy !

Grilled Pizza – France

3 oz Beaufort Cheese
3 oz french Goat Cheese
1/2 ounce fresh black truffles

Follow grilled Pizza Technique, add toppings and garnish with thin shavings of truffles. You can use truffle oil as well if you like.

Caramelized onion

One sweet onion- ask your local farm stand for the sweetest onion available
1 1/2 tablespoon virgin olive oil
1 teaspoon fine brown sugar

1- Preheat over to 250
2- Cut onion into thin slices. a mandolin works best for this or if you have a really sharp knife the thinner the better. The tears are going to flow and you may need some napkins on hand. The tears will soon turn to joy after your taste this on your pizza.
3- Spread onion slices evenly over a sheet pan and toss in olive oil.
4- Place in over and slow roast for about 1 1/2 hours or until juice from onion have simmered out.
5- Add sugar if necessary and stir onions on sheet pan with tongs.
6- Set aside a let cool.

Grilled Pizza: USA

5 oz High quality Blue vain cheese.
4-6 Slices paper thin med rare roast beef
2-3 oz of Caramelized onion

Follow grilled Pizza Technique, add toppings and garnish with cracked black pepper.

Grilled Pizza :: Manchego, Figs, Serrano Ham, Arugula

5 oz Manchego Cheese
6-8 Thin paper thin slices of Serrano Ham. an old fashioned Berkel slicer is best.
2-3 fresh ripe figs cut into quarters.
Fresh Arugula

Follow grilled Pizza Technique, add toppings and garnish with Arugula.

Italy- DOC Margarita Pizza

5 ounces pizza dough- see recipe above
5 ounces DOC Mozarella di Buffalo
Fresh grated Parmigiano- Reggiano
1/3 cup Pizza Sauce- see recipe above
I branch Fresh Basil

When you flip your pizza over on the cool side quickly brush with olive oil. Then drizzle over the Parm cheese evenly. Rip the mozzarella into small pieces and squeeze out the excess water, almost like ringing out a sponge. Be careful not to squeeze to hard. The DOC cheese is very wet and this is a good way to avoid a soggy pizza. After the cheese is evenly spread across the pizza apply the sauce in small dollops around the outside of the pizza. Then add more Parm and a a few splashes if extra virgin oil. Slide off grill and add basil. Eat right away and enjoy!

Hello all -  hope you all had a wonderful weekend. This week we’ll continue our posts about the grilled pizza, plus a few recipes for some antipasti starters that we served at the meal.
Below are Vincent’s instructions for grilled pizza making…

There have been many Grilled Pizza methods and books with literally dozens of techniques. [...]

Pizza sauce

2 large cans whole San Marzano tomatoes- about 12
1/4 teaspoon chopped garlic
3 tablespoons extra virgin olive oil
salt to taste

1- in a medium sauce pan saute the garlic in olive oil until golden brown. Be careful not to burn the garlic.
2- stir in the tomatoes and lower the flame to med. if you have time to chop the tomatoes in half and scoop out the seeds if makes for a much sweeter sauce.
3- stir slowly for about 5 minutes then place heat on low and cook covered for about 20 minutes.
4- add salt to taste and set aside off heat for cooling.

Grilled Pizza Dough

1- envelope dry yeast
1- cup water – room temperature or warm
1 teaspoon honey
2 1/2 teaspoons salt
1/3 cup fine ground flax meal- corn mean can also be used- I even sometimes substitute semolina flour
3 1/2 tablespoons whole wheat flour
1 1/2 tablespoons good quality virgin olive oil
3 cups all purpose flour

1- in a large bowl add the water, yeast and honey
2- after all is dissolved slowly stir in the flax meal, whole wheat flour, salt and olive oil
3- slowly stir in the flour until a firm dough has formed
4- remove all contents from bowl and continue to knead on a floured surface until a smooth dough has formed adding additional flour to prevent the dough from sticking.
5- after you have achieved a smooth sough clean of any lumps transfer to a large bowl that has been lightly coated with olive oil. add oil to the top make sure a skin does not form while rising. cover the bowl and let rise for about 2 hours. remove dough and knead again.
6- let the dough rise again for about 30 minutes.

Summer Pasta Salad
Makes 7 Servings

3/4 cup extra virgin olive oil
2 lemons, juiced and zested
2 shallots, minced
2 cloves garlic, minced
2 pints, mixed baby heirlooms, halved
1 head of frisee, coarsely chopped
1 box(16 ounce) of Orecchiette
1 can cannellini beans, rinsed and drained
1/2 cup chopped hazelnuts
1/2 cup torn mint leaves
Parmesan for garnish

Cook pasta in a pot of boiling salted water until tender but firm to the bite, stirring occasionally. Drain and toss with olive oil to coat, place in freezer for a couple minutes to cool.

Make vinaigrette by combining olive oil, lemon juice, zest, shallots, garlic, salt and pepper.

Combine the tomatoes, frisee and beans with the chilled pasta and dress lightly. Garnish with hazelnuts, mint and parmesan.

Roasted Lamb with Pistachio and Petals

1 bunch each. mint, cilantro, parsley – all large stems removed
4 springs of rosemary – leaves plucked off from main stems
1 bulb of garlic
2 tbl fennel pollen
¾ cup olive oil
2 tbl freshly ground black peppercorn
sea salt

1 medium size leg of lamb, boned

The night before season prep;
1. In a food processor add all the herbs along with 5 cloves of garlic and ¼ c of olive oil to form a paste.
2. Roll out the lamb and spread the fennel pollen, peppercorn and 3/4 herb paste.
3. Roll the leg up loosely with twine.
4. Spread remainder of the paste around the outside and cover and refrigerate overnight.
5. 1 hour before roasting remove from refrigerator so that it can come up to temp.
6. Preheat oven to 450 degrees
7. Halve remainder of garlic cloves, with a small knife puncture wholes throughout the roast and stud it the garlic cloves.
8. Salt the roast liberally and shower it remainder of olive oil.
9. Place in oven- after 3o minutes lower oven to 325 and continue roasting till an internal temp of 120 degrees is reached.
10. Remove and allow to rest for 15-20 minutes before slicing.
Serve with pistachio sauce and petals, we used borage.

Pistachio Sauce

2 c. pistachios, chopped course
1 c. chopped herbs
1/3 c. sherry vinegar
1 c. olive oil
sumac and salt to taste

-Chop pistachios, add vinegar, mix well.
-Add oil, adjust seasonings.