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Pappardelle with Snap Peas and Spring Onions
Pappardelle with Snap Peas and Spring Onions
INGREDIENTS
DIRECTIONS
Bring a large pot of salted water to a boil. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions, snap peas, jalapeno and 1/4 teaspoon salt and cook, stirring, until soft, about 4 minutes. Transfer to a serving bowl and toss with the parsley and chives; reserve the skillet.
Meanwhile, cook the pappardelle in the boiling water until al dente, about 6 minutes. Reserve 2/3 cup of the cooking water, then drain the pasta and toss with the vegetables.
Pour the reserved cooking water into the skillet and add the remaining 2 tablespoons butter. Bring to a boil, whisking until the butter melts, then cook until reduced slightly, about 2 minutes. Pour the sauce over the pasta, sprinkle with 1/2 cup cheese and toss. Top with the remaining 1/4 cup cheese.
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Prosciutto and Arugula Pizza
Prosciutto and Arugula Pizza
INGREDIENTS
2 cups shredded mozzarella cheese
DIRECTIONS
Preheat a pizza maker on the preheat setting for 30 minutes or oven according to pizza dough instructions (usually 425 degrees). On a lightly floured surface, roll out half of the dough into a 10-inch round. Prick the dough all over with the tines of a fork. Transfer the dough to a floured pizza peel or stone. Spread half of the pizza sauce over the dough, leaving a 1/2-inch border uncovered. Top with half of the cheese. Transfer the pizza to the pizza maker or pizza stone for the oven. Bake on the classic setting according to the manufacturer’s instructions until the crust is crisp and the cheese is lightly browned, or 10 to 11 minutes in oven. Transfer the pizza to a cutting board. In a bowl, toss the arugula with olive oil, lemon juice and salt and pepper to taste. Drape the pizza the sliced prosciutto and top with the dressed arugula. Slice and serve immediately.
FRESH THIN CRUST PIZZA DOUGH:
INGREDIENTS
DIRECTIONS
In a small bowl, whisk together the yeast, sugar and warm water and let stand until foamy, about 5 minutes. In the bowl of a food processor fitted with the dough blade, combine the cake flour, all-purpose flour and salt and pulse 3 or 4 times. Whisk 1 Tbs. of the olive oil into the yeast mixture. With the motor running, slowly add the yeast mixture to the flour mixture, allowing each addition to be absorbed before adding more. Pulse the machine 10 to 15 times to knead the dough. The dough should clean the insides of the bowl but will be slightly sticky. Coat the inside of a large bowl with the remaining 1 Tbs. oil. Dust your hands with flour and remove the dough from the food processor. Form the dough into a ball and place in the bowl. Cover the bowl tightly with plastic wrap and let the dough rise in a warm place until doubled in size, 1 to 1 1/2 hours. Divide the dough in half – Makes two 10-inch thin-crust pizzas.
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Blueberry Buttermilk Pancakes
Blueberry Buttermilk Pancakes
INGREDIENTS
DIRECTIONS
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt; in another bowl, whisk together buttermilk, milk, eggs, and melted butter. Whisk milk mixture into flour mixture just until combined.
Heat a large nonstick skillet or griddle over medium. Grease hot skillet with a paper towel moistened with a small amount of melted butter. Using 1/4 cup batter for each pancake, spoon into skillet and smooth to make a round. Sprinkle 2 tablespoons blueberries onto surface of each pancake.
Cook until surface of pancakes has formed bubbles and some have burst, 1 to 2 minutes. Flip pancakes with a spatula and cook until browned on underside, 1 to 2 minutes more. Transfer pancakes to a warm plate or baking sheet and cover loosely with foil. Repeat with more melted butter and remaining batter (makes about 12). Serve pancakes topped with maple syrup and butter, if desired.
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