BON APPÉTIT JANUARY 2009
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YIELD
Makes 4 servings

INGREDIENTS

  1. Dough:
    • 2 tablespoons warm water (115°F)
    • 1/2 teaspoon active dry yeast
    • 1 1/3 cups all purpose flour
    • 1/3 cup whole wheat flour
    • 1/2 cup cool water (65°F to 70°F)
    • 1 teaspoon coarse kosher salt
    • Olive oil
  2. Topping:
    • Cornmeal (for sprinkling)
    • Olive oil
    • 3/4 cup drained roasted red peppers from jar, cut into 1/3-inch strips
    • 1/3 cup Kalamata olives, pitted, quartered
    • 1 cup Parmesan cheese shavings
    • 1 1/2 teaspoons chopped fresh rosemary
    • 4 large red onion rings (each 3 1/2 to 4 inches in diameter and 1/2 inch thick)
    • 4 large eggs
    • 2 cups (lightly packed) arugula

  3. PREPARATION

    1. For dough:
      1. Pour 2 tablespoons warm water into large bowl of stand mixer fitted with dough hook; sprinkle yeast over. Let stand until yeast dissolves, about 15 minutes (mixture will not be foamy). Add both flours, 1/2 cup cool water, and 1 teaspoon coarse salt; mix on medium-low speed 4 minutes. Let rest 5 minutes, then mix on medium speed until dough is smooth, elastic, and slightly sticky, about 3 minutes.
      2. Lightly oil medium bowl. Gather dough into ball and transfer to prepared bowl; turn to coat with oil. Cover bowl with plastic wrap and let rest at room temperature 30 minutes. Chill dough overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled.
      3. Transfer bowl to warm draft-free area and let dough rise, covered, until very slightly puffy, at least 2 hours.
    2. For topping:
      1. Place pizza stone or rimless baking sheet in oven; preheat to 500°F. Sprinkle pizza paddle or another baking sheet generously with cornmeal. Roll out dough on lightly floured surface to 12-inch round; transfer to paddle. Brush dough with oil; scatter peppers, then olives over. Sprinkle with Parmesan and rosemary. Arrange onion rings atop pizza, spacing apart. Slide pizza onto stone or baking sheet in oven; bake until lightly browned but not crisp, about 7 minutes. Remove pizza from oven and gently crack 1 egg into each onion ring. Return pizza to oven and continue to bake until eggs are softly set and crust is golden, about 6 minutes. Sprinkle pizza with salt and pepper. Scatter arugula over.

    3. Shrimp Tostadas

    4. Ingredients

      • 1 teaspoon vegetable oil, plus more for frying
      • 4 corn tortillas
      • Kosher salt
      • 24 large shelled and deveined shrimp (about 1 pound)
      • 1 teaspoon chipotle chile powder
      • 4 cups shredded cabbage or coleslaw mix
      • 1 medium tomato, seeded and cut into 1/4-inch dice
      • 2 scallions, thinly sliced
      • 1/4 cup sour cream
      • 1 1/2 teaspoons fresh lime juice
      • 1 Hass avocado, thinly sliced
      • 2 medium radishes, thinly sliced
      • 1/4 cup cilantro leaves
      • Lime wedges, for serving

        • How to Make It

          Step 1    
          In a medium, deep skillet, heat 1/4 inch of vegetable oil until hot. Fry one tortilla at a time over moderately high heat until lightly golden on both sides, about 2 minutes. Drain on paper towels and sprinkle with salt.
          Step 2    
          Preheat a grill pan. In a medium bowl, toss the shrimp with the 1 teaspoon of vegetable oil and the chipotle chile powder. Season the shrimp with salt. Grill the shrimp over moderately high heat, turning once, until they are browned in spots and cooked through, about 4 minutes
        • Step 3    
          In a medium bowl, toss the cabbage with the tomato, scallions, sour cream and lime juice and season with salt. Set the tortillas on plates and top with the cabbage slaw, chipotle shrimp, avocado, radishes and cilantro. Serve with lime wedges.

        • Cioppino

        • original-201207-r-zimmern-cioppino-with-mussels.jpg
          © Stephanie Meyer
          Active Time
          N/A
          Total Time
          1 HR 10 MIN
          Yield
          Serves : 6 to 8 servings
          ANDREW ZIMMERN
          June 2012
          Andrew Zimmern’s Kitchen Adventures Andrew Zimmern packs his version of cioppino, the classic Italian-American fish stew, with incredible tomato flavor and lots of succulent seafood. Slideshow: More Italian Seafood Recipes

          Ingredients

          TOMATO BROTH

          • 3 tablespoons extra-virgin olive oil
          • 1 large shallot, minced
          • 6 garlic cloves, halved
          • 1/3 cup loosely packed basil leaves, torn
          • 4 pints cherry tomatoes (about 2 pounds), halved
          • 1 1/2 cups dry white wine
          • Three 14.5-ounce cans whole tomatoes
          • Salt

          CIOPPINO

        1. 1/4 cup extra-virgin olive oil
          • 1 leek, white and light green parts only, halved lengthwise and thinly sliced crosswise
          • 1/2 fennel bulb, finely chopped
          • 1/2 cup thinly sliced young celery leaves
          • 4 oregano sprigs
          • 1/2 teaspoon crushed red pepper
          • 1 pound littleneck clams, scrubbed
          • 2 pounds mussels, scrubbed
          • 1 pound large shrimp, shelled and deveined
          • Four 3-ounce skinless red snapper fillets
          • Salt
          • Flat-leaf parsley leaves, for garnish
          • Toasted baguette slices, for serving

            • How to Make It

              Step 1    Make the Broth
              In a large, heavy pot, heat the olive oil until shimmering. Add the shallot, garlic and basil and cook over moderately high heat, stirring, until the shallot is translucent, about 2 minutes. Add the cherry tomatoes and cook until the skins loosen and the tomatoes soften, about 3 minutes. Stir in the wine and simmer over moderate heat until reduced by half, about 8 minutes.
              Step 2    Make the Broth
              Pass the canned tomatoes and their juices through a food mill into a large bowl.
            • Step 3    Make the Broth
              Add the pureed tomatoes to the pot and bring to a simmer. Cover and cook for 40 minutes. Let cool slightly, then strain the broth through a sieve into a large bowl, pressing on the solids; you should have about 7 3/4 cups of broth. Season with salt. Rinse out the pot.
              Step 4    Make the Cioppino
              In the pot, heat the olive oil until shimmering. Add the leek, fennel, celery, oregano and crushed red pepper and cook over moderately high heat, stirring, until the vegetables have softened, about 3 minutes. Pour in the tomato broth and bring to a simmer. Add the clams, cover and cook for 5 minutes, shaking the pot occasionally. Stir in the mussels and shrimp. Season the snapper with salt and place it on top of the stew; press gently to partially submerge it. Cover and cook until the fish is just white throughout, about 6 minutes.
              Step 5    Make the Cioppino
              Transfer the fish to a large serving bowl. Season the cioppino with salt. Transfer the seafood to the bowl with the fish. Pour the tomato broth over the seafood. Garnish with parsley and serve with toasted baguette slices.

            • California Roll Sushi





            • Print Recipe

              Ingredients Serves 8

              2⁄3 cup short-grain white rice, uncooked
              3 tbsp rice vinegar
              3 tbsp white sugar
              1 1⁄2 tsp salt
              4 sheet nori seaweed
              1⁄2 cucumber, peeled and cut into small strips
              1 avocado, thinly sliced
              1⁄2 lb imitation crabmeat

              Directions

              • Prep 
              • Cook 
              • Ready 
              1. In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar, and salt. Blend the mixture into the rice.
              2. Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.
              3. Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into an even layer. Arrange 1/4 of the cucumber, avocado, and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently, but tightly. Roll it forward to make a complete roll, pressing it together with each turn of the mat. Repeat with remaining ingredients. Cut each roll into 4 to 6 slices using a wet, sharp knife.

          • CITRUS CAKE

          • Citrus Cake
             
            Makes 1 (9-inch) cake
            Ingredients
            • 1 cup (227 grams) unsalted butter, softened
            • 2 cups (400 grams) granulated sugar
            • 1 teaspoon grated lemon zest
            • 1 teaspoon grated orange zest
            • 4 large eggs
            • 3 cups (300 grams) cake flour
            • 1 tablespoon (15 grams) baking powder
            • 1 teaspoon (2 grams) ground ginger
            • 1 cup whole milk
            • 1 teaspoon vanilla extract
            • ½ teaspoon almond extract
            • Citrus Frosting (recipe follows)
            • Garnish: Candied Oranges and Lemons (recipe follows), fresh bay leaves
            Instructions
            1. Preheat oven to 350°F. Spray 2 (9-inch) round cake pans with baking spray with flour.
            2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in zests. Add eggs, one at a time, beating well after each addition.
            3. In a medium bowl, whisk together flour, baking powder, and ginger. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in extracts. Divide batter between prepared pans (smoothing tops if necessary).
            4. Bake until a wooden pick inserted in center comes out clean, 28 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
            5. Using a serrated knife, cut each layer in half horizontally. Spread Citrus Frosting between layers and on top of cake. Garnish with Candied Oranges and Lemons and bay leaves, if desired.

            2.0 from 1 reviews
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            Citrus Frosting
             
            Makes about 6 cups
            Ingredients
            • 2 (8-ounce) packages cream cheese, softened
            • 2 teaspoons lemon zest
            • 2 teaspoons orange zest
            • 1 (2-pound) package (910 grams) confectioners’ sugar
            • 6 to 8 tablespoons heavy whipping cream
            • 1 teaspoon vanilla extract
            Instructions
            1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and zests at medium speed until creamy, 3 to 4 minutes. Gradually add confectioners’ sugar, and beat in cream until frosting is a spreadable consistency. Beat in vanilla.

            2.0 from 1 reviews
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            Candied Oranges and Lemons
             
            Ingredients
            • 1 navel orange
            • 2 small lemons
            • 1 cup (200 grams) granulated sugar
            • ¾ cup water
            • 2 tablespoons fresh lemon juice
            Instructions
            1. Line a jelly-roll pan with wax paper. Cut citrus into ⅛-inch-thick rounds; discard seeds. In a large skillet, heat sugar, ¾ cup water, and lemon juice over medium heat until sugar is dissolved. Add citrus slices, and simmer gently, keeping slices in a single layer, turning occasionally, until slightly translucent and rinds are softened, 14 to 16 minutes. Remove from heat. Using tongs, place slices in a single layer in prepared pan. Let cool completely, about 1 hour. Cover and refrigerate for at least 2 hours or up to 2 days. Sprinkle with additional sugar just before placing on cake. Reserve syrup for another use, if desired.

            • Mai Tai




            • Ingredients

              5 m1 servings

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              Directions

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              2. (Good Eats: Pantry Friendly Tomato Sauce)with meat balls