Charlotte’s Kitchen

Archive for July, 2008

Ingredients:

1        (14 ounce) can regular or light coconut milk

1        tablespoon Thai red curry paste, or more to taste

2        teaspoons freshly grated orange zest

1/2    cup fresh orange juice

4        boneless, skinless chicken breasts, cut into 1-inch chunks

1        mango, peeled, pitted and cut into 1-inch chunks

1        pineapple, peeled, cored and cut into 1-inch chunks

4        cups salad greens

Directions:

In a bowl, whisk together the coconut milk, red curry paste, orange zest and orange juice and reserve 1/2 cup of the mixture in a separate container.  In a ziplock bag, toss  together the chicken breast chunks and half of the marinade from the bowl.  Toss the fruit and remaining marinade in another ziplock bag.  Let the food marinate at room temperature for 15 to 30 minutes.

Prepare a charcoal fire or heat a gas grill to medium-high and oil the grates.  Thread the chicken and fruit pieces onto separate skewers.

Grill the skewered chicken for 3 to 4 minutes per side, turning once, or until the chicken is cooked through.  Grill the fruit skewers for 2 minutes per side, turning once, or until you have visible grill marks.  Remove the meat and fruit from the skewers and serve them over salad greens drizzled with the reserved marinade.  Serves 4.

Ingredients:

1 batch pizza dough (see recipe below)

2 (10 0unce) packages fresh spinach

salt

2 tablespoons olive oil

12 ounces Italian sweet pork sausages, casings removed

2 medium onion, chopped

Watkins Pepper

1 container (15 ounces) ricotta

1/2 cup freshly grated Parmesan

Directions:

Prepare the dough and set it aside while you make the filling.

Wash the spinach and remove any coarse stems. Cook it in a large covered pot with 1/4 cup water and a pinch of salt until the leaves are tender, about 5 minutes. Drain the spinach well and let it cool. Then place it in a clean kitchen towel (or cheesecloth) and squeeze out as much liquid as possible. Chop the spinach.

In a medium-size skillet, heat the oil over medium heat. Add the sausage and onion and stir them frequently, until the onion is tender and the pork is cooked through (abut 10 minutes).

Transfer the pork and onions to a large bowl. Stir in the spinach, ricotta and Parmesan. Add salt and pepper to taste

Heat the oven to 425 degrees. Oil a 12-inch pizza pan.

Working on a lightly floured surface, roll out one piece of the dough into a 12-inch circle. Drape the dough loosely over the rolling pin and center it atop the prepared pan. Spread the filling on top of the dough, leaving a 1/2-inch border all around.

Roll the remaining piece of dough into a 12-inch circle and place it over the filling. Firmly pinch together the edges of the two circles to seal the pie. With a small, sharp knife, make 6 to 8 slits in the top of the dough to allow the steam to escape.

Bake the pizza until it’s browned and crisp, 30 to 35 minutes or so. Then let it cool for at least 15 minutes before cutting it into wedges. Enjoy the pie hot or at room temperature. Serves 8 to 10.

Pizza Dough

Ingredients:

1 cup plus 2 tablespoons warm water (105 degrees to 115 degrees)

2 1/4 teaspoons (a 1/4-ounce envelope) active dry yeast

pinch of sugar

about 3 cups unbleached flour

1 1/4 teaspoons salt

2 tablespoons olive oil

Directions:

Pour the water into a small bowl and sprinkle the yeast and sugar over it. Let the mixture stand until it becomes slightly foamy, then stir it until the yeast dissolves. In a large bowl, combine the flour and salt. Add the yeast mixture and the oil to the flour and stir until a soft dough forms.

Turn the dough out onto a lightly floured surface. Dust your hands with flour and knead the dough. Add a little more flour if the dough is too sticky to handle, but not so much that it becomes stiff and dry. Continue kneading until the dough is smooth and springs back when pinched, about 10 minutes.

Lightly oil the inside of a large bowl. Place the dough in the bowl and turn it over once so that the top and bottom will be coated with oil. Cover the bowl with plastic wrap and set it in a warm place until the dough doubles in volume, about 1 1/2 hours.

Flatten the dough with your fist. Cut it in two and shape each piece into a ball.

Ingredients:

8        ounces elbo macaroni

1        cup tomato sauce or well-drained, chopped canned tomatoes

1        cup frozen peas

4        ounces boiled ham, chopped

1        small garlic clove, minced

1/3    cup grated Parmesan or Pecorino Romano

4        eggs

1/2    teaspoon salt

Watkins Pepper

Olive Oil

8        ounces fresh mozzarella, thinly sliced

Directions:

Bring at least 2 quarts of salted water to a boil.  Add the elbow macaroni.  Cook the pasta, stirring often, until it is just tender.

Drain the pasta and immediately transfer it to a large bowl along with the tomato sauce, peas, ham, grated cheese and garlic.  In a smaller bowl, beat the eggs, salt and pepper.  Pour the eggs over the pasta  mixture and stir it well.

Brush a 1-inch nonstick skillet generously with olive oil.  Add half of the pasta mixture and smooth the top to create an even layer.  Arrange the mozzarella slices on top.  Spoon on the remaining pasta, again smoothing the surface.

Cover the skillet and place it on a stove-top burner set at medium-low to medium heat.  Cook the pie until the eggs in the center are just set, about 30 to 35 minutes, checking frequently so you can adjust the heat if the bottom browns too quickly.

Run a spatula around the inside of the pan to loosen the pie and then invert a large plate over the pie.  Protecting your hands with oven mitts, hold the plate in place and quickly turn the skillet upside down so the pie comes out whole onto the plate.  Cut the pie into wedges.  Serves 6.

Ingredients:

Meatballs:

1          cup crumbled bread, preferable Italian

1/4      cup water

1 1/2   pounds ground beef

2          eggs

1          cup freshly grated Parmesan

1 1/2   teaspoons finely chopped garlic

1/4      cup chopped fresh parsley

1 1/2    teaspoons salt

Watkins Black Pepper

2            tablespoons olive oil

Sauce:

1            medium onion, chopped

1            finely chopped garlic clove

2            (28 ounce) cans Italian-style diced tomatoes

4            leaves fresh basil, torn into bits

salt

1            pound spaghetti

Directions:

In a small bowl, soak the bread in the water.  Then gently squeeze the bread and discard the excess water.

Transfer the moistened bread to a large bowl.  Add the ground beef, egg, cheese, garlic, parsely, salt and pepper.  Stir the mixture with a wooden spoon until it is well combined, then shape it into 2-inch balls.

In a large, deep saucepan, heat the oil over medium heat.  Cook the meatballs in batches, turning them with tongs, until they are nicely browned, about 10 minutes.  Set them aside (they will finish cooking in the sauce).

To make the sauce, add the onion to the same pan and cook it until tender and golden, about 10 minutes.  Add the garlic and cook 1 minute more.

Stir in the tomatoes and basil and salt to taste.  Bring the sauce to a simmer, then cook it over low heat for 15 minutes.  Transfer half of the mixture to a blender and puree it for 15 seconds.  Add the puree back to the pan.

Add the meatballs to the pan and let them simmer in the sauce, turning them occasionally, until they are cooked through, about 10 minutes.

Bring 6 quarts of salted water to a boil in a large pot.  Add the spaghetti and stir well.  Let it cook, stirring frequently, until the pasta is tender but still firm.  Drain the spaghetti well.

Spoon some of the sauce into a large warmed serving bowl, add the spaghetti and toss well.  This will keep it from sticking together.  Serve the spaghetti topped with the meatballs and additional sauce.  Sprinkle on freshly grated Parmesan or Pecorino Ramano, if desired.  Serves 8.

Ingredients:

2        cups flour

2/3    cup sugar

2 1/2    teaspoons Watkins Baking Powder

1/2        teaspoon salt

1/4        teaspoon Watkins Nutmeg

1            large egg

1            cup plus 2 tablespoons milk

6            tablespoons unsalted butter, melted and slightly cooled

1            teaspoon Watkins Vanilla

Cinnamon-Sugar Topping

1/2        cup sugar

1/2        teaspoon Watkins Cinnamon

2            tablespoons unsalted butter, melted and slightly cooled

Directions:

Heat the oven to 375 degrees.  Butter the bottoms (only) of 12 standard-size muffin cups and set the pan aside.

Measure the flour, sugar, baking powder, salt and nutmeg into a large mixing bowl and combine them with a whisk.

In a medium-size bowl, whisk the egg until it’s frothy.  Blend in the milk, melted butter and vanilla extract.  Make a well in the dry ingredients and pour in the liquid mixture.

Usaing a wooden spoon, mix the batter just until it’s evenly blended, then spoon it into the muffin cups, filling each about two-thirds full.

Bake the muffins on the center rack for 15 minutes.  Then rotate the pan and bake for an additional 5 to 7 minutes.  Transfer the pan to a wire rack until the muffins are cool enough to handle, about 5 minutes, then remove them from the cups.

Before the muffins lose their warmth, prepare the topping.  Mix the sugar and the cinnamon in a small bowl.  Melt the butter and transfer it to a separate small bowl.  Set both bowls next to the muffins.

Working one muffin at a time, quickly dip the tops in the melted butter and then in the cinnamon sugar, rolling each muffin in all directions to cover the entire top.  If you’d like more topping, roll them in the cinnamon sugar for a second time while they’re still warm.  Serve immediately.  Makes 12 muffins.

Ingredients:

2        tablespoons olive oil

4        boneless pork chops or 1 large pork tenderloin (about a 1/2 pounds), cut on the

diagonal into 1-inch-thick slices

salt and Watkins Pepper to taste

2        tablespoons minced garlic

2        cups canned chopped tomatoes with their juice

1        teaspoon Watkins Oregano

Pinch of Watkins Crushed Red Pepper, optional

Pinch of salt

4        slices mozzarella (about 2 ounces)

Directions:

Heat the oil in a large skillet set over medium-high heat.  Rinse the pork chops or tender-  loin slices and pat them dry with paper towels.  Place them in the pan to cook, turning them once, until they are nicely browned on both sides (about 10 minutes for chops, 6 minutes for tenderloin slices).  Transfer them to a plate and sprinkle them with salt and pepper.

Lower the heat to medium and add the garlic to the pan, cooking it until it is fragrant (about 30 to 45 seconds).  Add the tomatoes, oregano, crushed red pepper and pinch of salt.  Bring the mixture to a simmer and let cook for 15 minutes to thicken it slightly.

Return the pork to the pan to cook through, about 8 to 10 minutes for chops or 5 to 7 minutes for tenderloin slices (if you pierce them with a fork, the juice should run clear).

Place the mozzarella slices on top of the meat, then cover the pan and remove it from the heat.  Let it stand for a minute or so for the cheese to melt.  Serves 4 to 6.