Buttermilk Pan Rolls

                                                                                                      

This is my first attempt at making yeast rolls. I made them for lunch and they were very good, all gone by dinner time.

1 c buttermilk
1/4 c water
1/4 c olive oil
3 c bread flour
1t salt
2 T sugar
1/2 t baking soda
2 and 1/4 t instant yeast

With a hand held mixer, take 1 c flour, the sugar , the salt, the baking soda and the yeast and mix. Combine the water , oil and the buttermilk and heat to 120 -130 degrees. Combine the dry mixture and the liquids mixture on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in remaining flour to make a soft dough. Knead on a floured surface until smooth, about 2 minutes. Press dough evenly into a greased 9 inch square pan. Cut rolls but not all the way through, into 12 same size pieces. Cover with a dish towel and let rise in a warm place free from drafts until indentation remains after touching. Bake in a preheated 400 degrees oven for 15 to 20 minutes until golden brown.

Giada's Grilled Corn Dish

                                                                                                                                   

6 ears corn, husks and silks removed

3 tablespoons unsalted butter, at room temperature

Kosher salt and freshly ground black pepper

1 tablespoon flour

3/4 cup heavy cream

1/3 cup whole milk

1/4 cup grated Parmesan

2 tablespoons chopped fresh flat-leaf parsley

Directions

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Grill the corn until tender, turning every 5 to 6 minutes, about 15 minutes. When cool enough to handle, remove the kernels.

In a medium skillet, heat the butter over medium-high heat. Add the corn and season with salt and pepper. Cook until softened, about 3 minutes. Stir in the flour and cook for 1 minute. Reduce the heat to medium and add the cream. Simmer until the mixture thickens, 2 to 3 minutes. Place half of the mixture in a food processor. Blend until smooth. Pour the pureed mixture back into the skillet and add the milk, cheese, and parsley. Cook over low heat until warmed through. Season with salt and pepper, to taste, and serve.

Giada's Sausage Manicotti

                                                                                                                      

Fonduta sauce:

3/4 cup milk

1/2 cup heavy cream

6 ounces (about 3 cups) grated Pecorino Romano

1/4 cup chopped fresh basil leaves

2 tablespoons olive oil, plus extra for drizzling

1 pound sweet Italian sausage, casings removed

1 large or 2 small shallots, finely chopped

2 cloves garlic, minced

1/4 teaspoon kosher salt, plus 1/2 teaspoon

1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon

1/4 cup white wine, such as Pinot Grigio

3/4 cup (4 ounces) frozen petite peas, thawed

1/2 cup whole milk ricotta

12 manicotti shells

1 (26-ounce) jar marinara sauce

2 cups (8 ounces) shredded mozzarella

Directions

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9-by-13-by-2-inch glass baking dish with vegetable oil cooking spray. Set aside.

For the fonduta sauce: In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the Pecorino Romano and whisk until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir in the basil. Set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sausage, shallots, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until the sausage is cooked through and the vegetables have softened, 8 to 10 minutes. Using a wooden spoon, break the sausage into 1/2-inch pieces. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until the wine has evaporated, about 2 minutes. Remove the pan from the heat and set aside to cool slightly. Add the peas, ricotta, and 1 cup of the fonduta sauce. Season with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender, 7 to 8 minutes. Drain and set aside.

Spread half of the marinara sauce over the bottom of the prepared baking dish. Using a small spoon, fill the manicotti shells with the sausage filling and arrange in a single layer in the baking dish. Pour the remaining marinara sauce on top of the filled shells. Spoon the remaining fonduta sauce on top and sprinkle with the mozzarella. Drizzle with olive oil and bake until bubbly and golden brown, 30 to 35 minutes.

Parker House Rolls

                                                                                                                                           

1 package active dry yeast

1 1/2 cups warm water (105 degrees F to 115 degrees F)

5 cups sifted all-purpose flour, divided

1/2 cup sugar

1 1/2 teaspoons salt

1/2 cup shortening, melted (cooled to 105 degrees F to 115 degrees F)

2 large eggs, lightly beaten

1/2 cup butter, melted

1 1/4 cups all-purpose flour

Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes.

Combine 4 cups sifted flour, sugar, and salt in a large bowl. Stir in yeast mixture and shortening.  Add eggs and remaining 1 cup sifted flour; stir vigorously until well blended.  (Dough will be soft and sticky.)  Brush or lightly rub dough with some of the melted butter.  Cover loosely with a damp tea towel; let rise in a warm place (85 degrees F), free from drafts, for 1 1/2 hours or until doubled in bulk.

Grease four (8-inch) round foil cake pans; set aside.  Preheat oven to 400 degrees F.  Bake rolls, uncovered, for 12 to 15 minutes or until lightly browned.

Sift 3/4 cup flour in a thick layer evenly over work surface; turn dough out onto floured surface.  (Dough will be soft.)  Sift 1/2 cup flour evenly over dough.  Roll dough to 1/2-inch thickness; brush off excess flour.

Cut out dough using a floured 2-inch biscuit cutter.  Pull each round into an oval, approximately 2 1/ inches long.  Dip one side of oval into melted butter.  Fold oval in half with buttered side facing out  (Floured side will form the famous Parker House pocket.)

For each pan, place the fold of 10 rolls against side of prepared pan, pressing center fronts of rolls together gently to seal.  Place 5 rolls in inner circle, and 1 roll in center, for a total of 16 rolls per pan.  Cover loosely with a damp tea towel, and let rise in a warm place, free from drafts for 1 hour or until doubled in bulk.

Preheat oven to 400 degrees F.  Bake rolls, uncovered, for 12 to 15 minutes or until lightly browned.

Yield:  64 rolls

Easy Flatbread

                                                                                                            

1 pgk active dry yeast

1 1/2 c warm water

1 t salt

1/4 c olive oil

3 1/2 to 3 3/4 c all-purpose flour

1/2 t salt

1/2 t black pepper

1/2 grated parmesan cheese

Directions

In a large bowl, combine the yeast, water, 1 t salt and 1 T olive oil and let stand until bubbles begin to form (about 5 minutes).

Gradually in 3 1/2 c flour until the dough has formed.

Knead the dough on a floured surface until it no longer feels sticky, adding additional flour if necessary (about 5-10 minutes).

Place the ball of dough into a bowl with 1 T olive oil, coat with oil, cover with plastic wrap and let rise until doubled in size (about 35-45 minutes).

Punch the dough to flatten, cut into four pieces, cover with plastic wrap and let rest for 10 minutes. Preheat the oven to 450F.

Gently stretch each flatbread into a oval and place on a greased baking sheet.

Sprinkle each flatbread with parmesan cheese, salt and pepper then drizzle with remaining olive oil.

Bake in 450 degree oven for 10 minutes.