Grilled Pizza

Servings: —
Source: Fine Cooking 9/2004
One of the things I like best about being a chef is sharing my passion for cooking with friends. So when I entertain, I like to get everyone involved. Throwing a “”make your own pizza”” party is a perfect way to do this. And in summer, a grilled pizza party is even better. Everyone loves pizza, but most people have never taken a turn at grilling it. Once they do, they flip over it.

Lots of make-ahead components mean more time to spend with your guests. The great thing about a party like this is that you can prepare the dough and toppings far in advance. The dough is flexible; it’s quick to work together and only needs about an hour to rise, so you can make it on short notice. But even better, you can make it a day ahead and let it rise overnight in the refrigerator. The dough also freezes well. A few hours before guests arrive, I bring the dough to room temperature, roll it into disks, stack them on a baking Sheet, and store them in the refrigerator so they’re ready to grill when the party starts.

The pizza toppings can be as simple or as luxurious as you like. I like to make a few interesting toppings ahead, so that my guests can have fun experimenting with different ingredient combinations. My favorites are roasted Vidalia onions, roasted red pepper purse, roasted garlic, and black olive tapenade (see the recipes on p. 39). You can make them all up to three days before your party. If you’re pressed for time, you could skip making the toppings and head for a good Italian deli for some fresh mozzarella, thinly sliced cured meats, and even highquality canned tomatoes. Either way, add a nice selection of fresh herbs, grated cheeses, and extravirgin olive oil, and you’re all set.

Ingredients
How to grill a pizza

Get set up: Arrange the toppings, pizza doughs, a cuffing board, and other tools (see the checklist at left) next to the grill within easy reach.

Gas grill: Prepare a two-level fire with the back and middle burners on high and the front burner on low. if your gas grill only has two burners, set one on high and the other on low.

Charcoal grill: Prepare a fire with hofter and cooler areas by spreading the majority of the hot coals on one side of the grill and fewer on the other half.

Oil the dough: Brush the top of one dough round with olive oil and sprinkle with a pinch of salt.

Transfer the dough: Use both hands to pick up a round of dough. Moving quickly and holding the top edge of the dough, lay the bottom edge (oiled side down) on the hot part of the grill As soon as the first edge of the dough makes contact with the grill grate, pull gently on the dough as you finish laying it down to stretch it thinly.

Brown one side: Brush the top of the dough with olive oil and sprinkle with salt. Grill without moving until the pizza browns and develops good grill marks on the bottom, I to 3 minutes; check frequently to prevent burning.

Flip: Flip the dough with a spatula and tongs and arrange your choice of toppings on the browned side of the pizza. (Work quickly, or move the pizza to the cooler area of the grill while topping.) When the bottom has browned and developed strong grill marks, I to 3 minutes, move the pizza to the cooler part of the grill.

Cover: Close the lid and grill until the pizza toppings are hot to the touch and any cheese has melted, 3 to 8 minutes.

Check: Check the bottom of the pizza frequently, turning the pizza from back to front and side to side to prevent burning in case your grill has any hot spots. Transfer the pizza to a cutting board and slice. Serve immediately.

Directions
Do-ahead plan

Up to three days ahead
Make the Roasted Red Pepper Purde (P. 39).
Make the Roasted Vidalia Onions (p. 39).
Make the Olive Tapenade (p. 39).
Make the Roasted Garlic (P. 39).

Up to two days ahead
Buy cheeses, extra-virgin olive oil, and any additional deli pizza toppings.

That morning
Make the pizza dough (or make it several days in advance and freeze it).

Up to four hours ahead
Roll out the pizza doughs, layer them between sheets of parchment, cover, and refrigerate.
Prepare a green salad.
Grate or slice the cheeses and cut any vegetables for the pizzas.

Half an hour before grilling
Assemble the items on the checklist at right
Start the fire on the gas or charcoal grill.

Checklist
Pizza ingredients
Several make-ahead toppings or easy, no-cook toppings
Cheese
Pizza dough rounds
Extra-virgin olive oil for brushing
Kosher or sea salt and freshly ground black pepper
Chopped fresh herbs for sprinkling on at the end of cooking (optional)

Pizza grilling equipment
Trays or baking sheets for
organizing tools and ingredients
Small bowls for salt, black pepper, and fresh herbs
Tongs
Spatula
Large cutting board
Chef’s knife or pizza cutter
Pastry brush for oiling the pizzas

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Griddlecakes Buttermilk Variety

Servings: —

Ingredients
1 cup flour
1 tsp baking powder
½ tsp soda
½ tsp salt
1 cup buttermilk
1 Tbsp shortening
1 egg
Mix dry ingredients.
Add milk and melted shortening to egg.
Combine the mixtures.
Stir until smooth and bake on hot griddle.

Directions
Mix dry ingredients. Add milk and melted shortening to egg. Combine the mixtures. Stir until smooth and bake on hot griddle.

Griddlecakes -Non-Buttermilk Variety

Servings: —

Ingredients
Non-buttermilk variety

Put in a mixing bowl
½ cup milk
2 tablespoons melted butter
1 egg
Beat lightly. Sift
1 cup all-purpose flour
2 teaspoons baking powder
2 tablespoons sugar
½ teaspoon salt

Directions
Add to the milk mixture all at once. Stir just enough to dampm the flour. Add more milk, if necessary, to make the batter about as thick as heavy cream. Cook. Makes 6-or 8 cakes with ¼ cup scoop.

Green Papaya and Carrot Salad with Peanuts and Glazed Beef Jerky (Goi Du Du)

Servings: 6
Source: Adapted from Asian Flavors (Williams-Sonoma, 2000) by Joyce Jue
Green papaya, an immature cousin of the common papaya is used in its unripe state as a salad vegetable. Its mild tart flavor and unexpected crunchy texture highlight this Asian coleslaw. if green papaya is not available, green mango, daikon (Japanese radish) or jicama will work. Whole green papaya and packaged pre-shredded green papaya (which makes this a lot easier), may be found at Asian markets. Chinese glazed beef jerky makes a great substitute for the traditional homemade grilled dried beef. It is available in Chinese and Vietnamese markets labeled as sweet dried beef jerky. Makes 6 servings.

Ingredients
6 cup finely shredded green papaya or 1½ lb green papaya
1 med carrot, fine julienne
3 Tbsp chopped fresh cilantro leaves
2 Tbsp chopped rau ram (Vietnamese mint) or fresh mint
4 oz Chinese glazed beef jerky, cut into thin strips with scissors
4 Tbsp chopped roasted peanuts
Shrimp Chips (optional) for garnish

Directions
Put the shredded papaya and carrots in a bowl of ice water for ten minutes to crisp it.

Drain the papaya and carrots well; pat dry and put into a large mixing bowl. Add the cilantro, rau ram or mint, and the glazed beef jerky, and Nuoc Mam Chanh; toss lightly to evenly coat. Allow the salad to sit for 10 minutes to absorb the flavors. Transfer the salad to a serving platter by using tongs to pick up the salad and shake it gently to drain the extra liquid clinging to the papaya. Arrange on a plate with the chopped peanuts on top. Garnish with the optional shrimp chips.

Tip: When using a whole green papaya, cut it in half, lengthwise, then peel and scrape out the seeds. With a Japanese mandolin use the thinnest blade and cut it into fine julienne strips (no thicker than 1/8-inch). There is also a special serrated edge tool available in Asian grocery store for shredding.

Note: Shrimp chips are available in Asian markets pre-fried and ready to eat. To make them fresh, buy the dried shrimp chips, sometimes called prawn crackers. They look like dried dehydrated chips. Bring 2 cups of vegetable oil in a saucepan to 365°. When it is hot, drop a few chips into the oil. They should expand fully and float to the surface within 10 seconds. With a strainer, scoop them out and drain on paper towels. Cool. Store in an airtight container and it should keep for a few days.

Nuoc Mam Chanh (sour lime vinaigrette) 2 teaspoon Sriracha sauce or sambal oeleck 1 clove garlic, finely minced 2 tablespoons sugar 1½ tablespoons lime juice with pulp 2 tablespoons rice vinegar 2 tablespoons Vietnamese fish sauce

In a bowl, mix together the Sriracha sauce, garlic, sugar, lime juice, rice vinegar, and fish sauce. Taste and adjust seasonings; set aside

Grilled Leeks with Roasted Pepper Vinaigrette & Goat Cheese

Servings: 4
Source: Fine Cooking 8/2001 pg 65
To make the vinaigrette ahead, char the peppers under a broiler flame instead of a grill fire and be sure to whisk the vinaigrette just before serving. Any leftover dressing is good with all sorts of grilled or steamed vegetables and with arugula, too. Try a combination of red and yellow peppers. Serves four as a first course; yields 1 cup vinaigrette.

Ingredients
2 sm or 1 lg red bell pepper (enough to yield 1 cup roasted)
1 sm clove garlic, minced
2 Tbsp sherry vinegar
Pinch cayenne
½ cup extra-virgin olive oil; more for preparing the leeks
Salt and freshly ground black pepper to taste
8 med leeks, root end intact (dark green parts removed), halved lengthwise, and washed
2 oz goat cheese
2 Tbsp chopped fresh flat-leaf parsley or basil

Directions
To make the vinaigrette Prepare a grill fire. Slice off the tops and bottoms of the peppers and make an incision down the length of each pepper. Flatten each into one long piece; remove the ribs and seeds. Char the peppers skin side down over a medium-hot fire until the skins are blackened and blistered. Transfer to a small bowl, cover with plastic, and let steam. When cool enough to handle, remove and discard the skins. Put the flesh in a food processor, along with the garlic, vinegar, and cayenne; purse until smooth. With the motor running, pour the olive oil through the feed tube in a slow, thin stream. Adjust the seasonings and thin with a bit of water if needed (it will be fairly thick).

To prepare the leeks Simmer the leeks in well-salted water until tender, 3 to 5 min. Arrange on a platter and let cool to room temperature. Drizzle with olive oil; season with salt and pepper. Grill the leeks over a medium-hot fire until charred, 3 to 4 min. per side. While they’re still warm, drizzle them with the vinaigrette, crumble the goat cheese over the top, sprinkle with the parsley, and serve.

Glazed Turnips

Servings: 4
Prep Time: 20 min
Cook Time: 15 min
Source: Gourmet
February 2001
Glazed turnips make a nice side dish for roasted meats or poultry.

Ingredients
2 lb sm to med (2-inch) turnips
About 1 1/2 cup plus 3 Tbsp water
2 Tbsp butter
1 Tbsp sugar
1/2 tsp salt
Garnish: chopped fresh flat-leaf parsley

Directions
Peel turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12-inch heavy skillet and add enough water (about 1 1/2 cups) to reach halfway up turnips. Add butter, sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes. Sauté turnips over moderately high heat, stirring, until golden brown, about 5 minutes more. Add 3 tablespoons water and stir to coat turnips with glaze.

German’s Sweet Chocolate Cake

Servings: —
Preheat: 350°

Ingredients
1 pkg. (4 oz.) BAKER’S GERMAN’S Sweet Chocolate
½ cup water
2 cups flour
1 tsp. baking soda
¼ tsp. salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs, separated
1 tsp. vanilla
1 cup buttermilk

Directions
PREHEAT oven to 350°F. Cover bottoms of 3 (9-inch) round cake pans with wax paper; grease sides of pans. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

MIX flour, baking soda and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and the vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition.

BEAT egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.

BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small metal spatula around cake layers in pans. Cool in pans 15 min.; remove layers from pans to wire racks. Remove and discard wax paper. Cool cake layers completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

Coconut-Pecan Filling and Frosting

4 egg yolks
1 can (12 oz.) evaporated milk
1½ tsp. vanilla
1½ cups sugar
¾ cup (1½ sticks) butter or margarine
1 pkg. (7 oz.) Coconut (about 2-2/3 cups)
1½ cups Chopped Pecans

Beat egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat. Add coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.

Fruit Crisp

Servings: 8
Preheat: 375°
Source: Fine Cooking June/July 2002

Ingredients
Crunchy Crisp Topping

Yields enough for one crisp.

This is my version of the classic fruit crisp topping. It can be made up to a month ahead and frozen; use it straight out of the freezer.

1 cup all-purpose flour
½ cup packed dark brown sugar
¼ cup granulated sugar
Pinch salt
½ teaspoon ground cinnamon or 1/8 teaspoon ground or grated nutmeg (optional)
8 tablespoons slightly softened unsalted butter, cut into pieces

Combine the flour, both sugars, salt, and cinnamon or nutmeg, if using, in a medium bowl. Rub in the butter with your fingertips until it’s well blended and the mixture crumbles coarsely; it should hold together when you pinch it. Refrigerate until needed.

OATMEAL TOPPING VARIATION
Adding oatmeal makes a more voluminous toppin with a rustic, crumbly texture. Add 1 cup old fashioned oats to the master recipe.

CORNMEAL TOPPING VARIATION
Cornmeal adds some unexpected crunch but makes the topping a bit less crumbly. Add ¼ cup cornmeal to the master recipe.

NUT TOPPING VARIATION
After rubbing in the butter, add 1/3 cup chopped walnuts, pecans, or hazelnuts, or sliced almonds to any of the recipes above.

Directions
Make a topping
Use the Crunchy Crisp Topping recipe (or one of the variations) below and refrigerate.

Prepare 6 cups of fruit
Choose one or two fruits and cut each into even-size pieces:
½-inch pieces for firmer fruit, ¾-inch pieces for tender fruit.
The following are good alone or mixed:
· Apples and pears: peel, core, cut into ½ inch slices.
· Peaches, nectarines, plums, an apricots, Pit and cut into ¾ inch slices.
These fruit are best mixed with each other or with one of the fruits above:
· Strawberries: stem, core, and quarter or halve, depending on size.
· Cherries: stem, pit, and leave whole.
· Blueberries, raspberries, blackberries: Leave whole
Put the fruit in a bowl.

Adjust the sweetness
Taste the fruit and sprinkle on 2 tablespoons to 1/3 cup sugar. For less ripe or tart fruit, use more sugar; for sweet, ripe fruit, use less.

Add the thickener
In a small dish, dissolve 1 teaspoon to 1 tablespoon cornstarch in 1 tablespoon lemon juice. For juicier fruit, such as berries, use the greater amount of cornstarch. For denser fruits like apples and pears, use the lesser amount. Pour over the fruit.

Add optional flavorings
Choose one or two spices, zests, or extracts
· grated lemon or orange zest: 1-2 tsp
· ground cinnamon: ½ tsp
· grated or ground nutmeg: 1/8 tsp
· grated fresh ginger: 1 to 2 tsp
· vanilla: 1 tsp extract of the seeds from 2 inches of a vanilla bean.
· almond extract: ½ tsp
· dried cherries, dried cranberries, or raisins: ½ cup soaked in hot water for 10 minutes and drained.
Gently toss into the fruit.

Assemble and start baking
Pour the fruit mixture into an 8- or 9-inch square (or similar-capacity) glass or ceramic baking dish. Set the pan on a baking sheet to catch overflowing juices. Top the fruit with half of the topping (refrigerate the other half) and bake for 20 minutes.
Finish baking

Sprinkle the remaining topping over the crisp and continue baking until the fruit is tender when pierced with a knife, the topping is crisp, and the juices are bubbling, another 15 to 35 minutes, depending on the fruit (apples take more time; berries take less). Let cool for 20 to 30 minutes.

Serve warm.

Fish Soup , Roman-Style (Zuppa Di Pesce Alla Romana)

Servings: 4
Every region of Italy with a coastline has a characteristic fish soup. This Roman version is spicy with garlic and hot chile. It contains a minimum of liquid, so it is more like a stew than a soup. Use whatever fish varieties are available with the exception of strong-flavored oily fish, which would overwhelm the delicate shellfish.

Ingredients
2 cloves garlic, chopped
pinch of red pepper flakes
1/3 cup olive oil
2 lb squid, cleaned and cut into 1/2-inch rings (about 1 lb when cleaned)
1 cup dry white wine
2 tomatoes, peeled, seeded, and chopped
2 tablespoons chopped fresh flat-leaf Italian parsley
pinch of salt
2 cups water
1 lb small hard-shell clams or cockles, soaked in cool water for 30 minutes and well scrubbed
1 1/2 lb assorted firm-fleshed fish filets such as whiting, monkfish, turbot, porgy bream, red snapper, and sea bass, cut into chunks
4 slices coarse country bread, toasted and rubbed on one side with a garlic clove

Directions
In a large saucepan over medium heat, sauté the garlic and pepper flakes in the olive oil until the garlic is golden, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the squid and cook and stir until opaque, about 2 minutes. Add the wine and simmer for 1 minute longer. Add the tomatoes, parsley, and salt and cook until the juices evaporate, about 10 minutes longer.
Add the water and bring to a simmer. Add the clams (discard any that do not close to the touch) and fish, cover, and cook until all the clams open and the fish is opaque throughout, about 5 minutes. Discard any clams that failed to open. Adjust the seasonings.
Place a bread slice in each warmed soup plate. Ladle the soup over the bread and serve.

Fastest Fudge Cake

Servings: 8-10
Preheat: 350°
Source: Fine Cooking, Winter 2004 p. 18b
I get the best results stirring this batter with a wooden spoon or rubber spatula. This cake is delicious on its own but even better topped with ganache.

Ingredients
4½ ounces (1 cup) all-purpose flour
1 ounce ( ¼ cup plus 2 tablespoons) unsweetened natural cocoa powder (not Dutch processed)
½ teaspoon baking soda
¼ teaspoon table salt
4 ounces (½ cup) unsalted butter, melted and warm
1¼ cups packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
½ cup hot water
1 cup warm ganache (optional; see the recipe below)

Directions
Position a rack in the lower third of the oven and heat the oven to 350°F. Grease the bottom of an 8×2- or 9×2-inch round cake pan or line it with parchment.

In a small bowl, whisk the flour, cocoa powder, baking soda, and salt. Sift only if the cocoa remains lumpy after whisking. In a large bowl, combine the melted butter and brown sugar with a wooden spoon or rubber spatula. Add the eggs and vanilla; stir until well blended. Add the flour mixture all at once and stir just until all the flour is moistened. Pour the hot water over the batter; stir just until it’s incorporated and the batter is smooth. Scrape the batter into the prepared pan.

Bake until a toothpick inserted in the center comes out clean, about 30 minutes for a 9-inch pan; 35 to 40 minutes for an 8-inch pan. Let cool in the pan on a rack for 1 0 minutes. Run a thin knife around the edge and invert the cake (peel off the parchment if necessary). Invert it again onto the rack and let cool completely.

Once cool, set the rack over a baking sheet or foil. Pour the warm ganache over the cake and use an icing spatula to spread it over the top of the cake and down the sides. Let set for about an hour before serving.

Ganache

Yields 1½ cups.
You’ll have a bit of this ganache left over after icing the cake; use it as a sauce for ice cream or another dessert. It keeps for a week in the refrigerator. Rewarm gently.

8 ounces bittersweet or semisweet chocolate, finely chopped
1 cup heavy cream; more as needed
Granulated sugar (optional)

Put the chocolate in a medium heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the hot cream over the chocolate and whisk gently until the chocolate is completely melted and smooth. (if using a 70% bittersweet chocolate, the ganache might be a bit thick; add more cream, a tablespoon at a time, to thin it. You might also want to add a couple of teaspoons of sugar when you add the hot cream.)