dinner

Savory or Sweet Ricotta Pizza

DSC_0100

Pizza dough:

Combine 3 3/4 cup bread flour (you can use all-purpose if you don’t keep bread flour on hand), 1 teaspoon honey, 1 packet instant dry yeast, and 2 teaspoons kosher salt in bowl of a stand mixer. With mixer going, stream in 1 1/2 cups warm but not steaming water and 2 tablespoons of olive oil. Your dough should combine into a solid ball. If it looks too dry, add an additional tablespoon of water. Dump out dough onto lightly floured surface and knead gently. Grease large bowl with olive oil, place dough inside. Cover with wrap, let sit in a warm place for 1 hour. If it’s never warm where you are, place it on a heating pad set to warm. Makes two 12-14″ crusts.

While the dough is proofing, thinly slice one fennel bulb and saute in a tablespoon of olive oil over medium for 5-6 minutes. Sprinkle lightly with salt.

Ricotta topping:

Combine one container of ricotta cheese (approximately 1.5 cups) with the zest of one small lemon, 1/4 teaspoon kosher salt, and 1/4 teaspoon red pepper flakes.

When ready, roll your dough out into two crusts and top with the ricotta mixture. Add fresh arugula, dried tarragon, sauteed fennel, and sliced peppadew peppers. Sprinkle with a dash of salt and a bit of pepper and a light pass of Parmesan. Cook at 425 for 15-20 minutes.

If you don’t keep arugula or fennel on hand (or don’t like them), omit the red pepper flakes and Parmesan. Instead, top with shaved Brussels sprouts, caramelized onions and pomegranate seeds; serve with a squeeze of honey over your slice.

 

Did you love this recipe? To get this and others delivered by post each month, be sure to join the Osmakadamia Nut family for just $2 a month. Joining up is easy and helps fund culinary adventures such as these! 

Easy Chicken

DSC_0062

After cleaning a whole chicken, thoroughly dry with paper towels. Inside and out. I know, it’s icky. You can do it. On occasion, you’ll find a bit of a quill left in the skin. It’s easiest to grasp them using a paper towel so you have enough traction to pull it out.

A lot of recipes will call for lemons or butter. We’re going to avoid those so the chicken can get nice and crispy! And who doesn’t love a recipe that calls for just three ingredients?

I like to let the chicken come to temperature and dry one more time. Add salt and dried thyme into the cavity and place the chicken in a pan. You don’t want the pan to be so large that your chicken is floating out in space. I like to use our trusty Dutch oven. Then truss the chicken. This just means you’re going to use a bit of baker’s or butcher’s twine to tie the chicken legs together to cover a portion of the breast, and it helps the chicken stay juicy.

After trussing the chicken, tuck the wings as close to the body as you can manage. You don’t want them to get too dry, either. Lightly sprinkle dried thyme over the chicken. Now, for the magic. With a heavy hand, salt the chicken with kosher salt. Add a second pass. That salt is going to be where your flavor comes in.

Bake at 450 for an hour. Double check the internal temperature of the breast meat- it needs to be at least 165. Let cool for ten minutes, carve, and serve. Tastes great with a whole grain mustard or Dijon for dipping. Pairs really well with blistered carrots with labneh.

Be sure to save the bones and scraps for chicken stock!

Did you love this recipe? To get this and others delivered by post each month, be sure to join the Osmakadamia Nut family for just $2 a month. Joining up is easy and helps fund culinary adventures such as these! 

*the link to the Dutch oven is an affiliate link; it doesn’t increase your price, but a portion of the proceeds come back to me.

Creamy Chicken, Gnocchi and Spinach Soup

DSC_0067.JPG

Joe, you finally get a copy. Earlier that it comes in the mail, too! You won’t see it until October, but I’ve done what I could.

Brown 1 pound Italian sausage in a Dutch oven, do not drain. If you are skipping the sausage, instead drizzle two glugs of your favorite olive oil in the bottom of a Dutch oven over medium heat. Add 1 diced onion, 2 finely chopped stalks of celery, and 2 large shredded carrots.Stir to coat. Cook until onions are translucent, about 10 minutes.

Add 6 cups chicken stock, 2 cups diced chicken, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon white pepper, 3/4 teaspoon cumin, 1 teaspoon thyme leaves, and 1/2 teaspoon fennel seeds. If you want to add a bit of heat, add 1 teaspoon crushed red pepper flakes here. Bring to a boil. Add 2 packages of gnocchi, boil 4-6 minutes until gnocchi rises to the top and reduce to a simmer. Simmer 10 minutes. Add 1 cup chopped fresh spinach and cook an additional 2 minutes to wilt the spinach.

Slowly stir in 2 cups of half and half (one cup of half and half if you’re trying to cut extraneous calories). Keep the mixture from boiling, as the cream will separate if it gets too hot.

Serve immediately.

Did you love this recipe? To get this and others delivered by post each month, be sure to join the Osmakadamia Nut family for just $2 a month. Joining up is easy and helps fund culinary adventures such as these!