RECIPES


BASIC PASTA RECIPE:


INGREDIENTS:
•        1 egg, beaten
•        1/2 teaspoon salt
•        1 cup all-purpose flour
•        2 tablespoons water
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DIRECTIONS:
1.        In a medium sized bowl, combine flour and salt. Make a well
in the flour, add the slightly beaten egg, and mix. Mixture should
form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
2.        On a lightly floured surface, knead dough for about 3 to 4
minutes. With a pasta machine or by hand roll dough out to desired
thinness. Use machine or knife to cut into strips of desired width.



PIZZA DOUGH RECIPE:

3 1/2 cups flour
1 cup warm water (between 95° and 115° F.)
2 T yeast (2 tablespoons, I like my dough a little yeasty. You can
use less)
2 T honey
1/4 cup olive oil
1/2 tsp. salt




By Hand
Pour warm water into a bowl. The water should be about 85 to 115°
F. Test it with your hand. It should feel very warm, but comfortable.
Add the honey and salt. Mix on low until well blended. Add the yeast
and mix. Let this mixture sit for about 5 minutes. Add 1 cup of flour
and the olive oil and mix until well blended. Add the rest of the flour
(and any other additions) and mix well. The dough should turn into
a ball. If the dough does not ball up because it's too dry, add water
one tablespoon at a time until it does. If your mixture is more like a
batter, add flour one tablespoon at a time. Adding water or flour as
needed to get the right consistency will assure you always get a
perfect dough. Just remember to do it in small amounts.
Once the dough is balled up, place the ball on a floured board and
knead for about a minute. This builds the gluten which helps the
dough to rise and become fluffy when cooked. Place the dough in a
plastic grocery bag or a covered bowl and store in a warm, dry area
to rise.


After about 45 minutes the dough should have about doubled in
size. Show it who's boss and punch it down. That's right, give it a
good smack so it deflates. Let it rise for another hour to an hour and
a half. The dough is now ready to be rolled out. You can punch the
dough down one more time if you want and wait another hour or
two before rolling out. The choice is yours.


Vanilla Gelato Recipe:
1.5 cup milk
1.5 cup cream
1 cup sugar
vanilla to taste
Heat the first 3 ingredients until the sugar is absorbed.  Cool the
mixture.  Add vanilla, and freeze in ice cream machine.  This is a
great egg-free homemade ice cream recipe!

TIRAMISU
Expresso Syrup
1/3 cup water
1/2 cup sugar
2/3 cup strong brewed espresso coffee
1/4 cup Italian or domestic brandy, optional
Mascarpone Filling
1 1/2 cups heavy whipping cream
1/3 cup sugar
2 teaspoons vanilla extract
1 pound mascarpone cheese, softened to room temperature
1/2 pound savoiardi (imported Italian ladyfingers), domestic
ladyfingers, or sliced sponge cake
Finishing
Cocoa powder for dusting the surface
For the syrup, combine water and sugar in a small saucepan. Bring
to a simmer, stirring occasionally to dissolve sugar. Remove from
heat, cool and add coffee and optional brandy.
For the filling, whip cream with sugar and vanilla until soft peaks
form. Fold cream into softened mascarpone.
To assemble, place a layer of the savoiardi, ladyfingers or sponge
cake slices in the bottom of a shallow 2-quart baking dish or gratin
dish. Sprinkle with half the syrup. Spread with half the filling.
Repeat with remaining savoiardi, syrup and filling, spreading the top
smooth, using a metal spatula.
Cover with plastic wrap and refrigerate for up to 24 hours before
serving. Immediately before serving place cocoa in a fine strainer
and shake a light coating on surface.


















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Cindy's Sous Chefs

RECIPES OF THE WEEK