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Celebrating Women's History Month with Recipes from Top Female Chefs in the Region
Makes 1, 12” pie
Ruth Gresser, Chef & Owner, Pizzeria Paradiso
2 ounces fresh cow’s milk mozzarella
2 ounces Pecorino Toscano cheese
1 ball Paradiso Pizza Dough
¾ cup Winter Tomato Sauce
1 teaspoon chopped garlic
1 teaspoon capers
1 teaspoon chopped fresh oregano
10 very thin slices zucchini
7 very thin slices Italian eggplant
7 ¼ inch rings red bell pepper
5 very thin slices red onion
- Place a pizza stone on the top rack of a cool oven. Set the oven to broil and preheat for 30 minutes.
- Cut the mozzarella and pecorino into 1/3 inch dice. You should have about ¾ cup cheese combined.
- On a floured work surface, flatten the dough ball with your fingertips and stretch it into a 12” round.
- Lay the pizza dough round on a cornmeal-dusted peel. Spread the tomato sauce onto the pizza dough, leaving ½” – ¾” of dough uncovered around the outside edge. Scatter the garlic and capers, and sprinkle the oregano on top of the tomato sauce. Place the sliced zucchini and eggplant evenly around the pizza. Scatter the cheeses on top of the vegetables. Arrange rings of red pepper and onion evenly on top of the cheese. Sprinkle the pizza with salt and drizzle with olive oil.
- Give the peel a quick shake to be sure the pizza is not sticking to the peel. Slide the pizza off the peel onto the stone in the oven. Broil for 1 minute. Turn the oven temperature to the highest bake setting and cook for 5 minutes. Quickly open the oven door, pull out the rack and, with a pair of tongs, rotate the pizza (not the stone) a half turn. Cook 5 minutes more.
- Using a pizza peel, remove from oven. Cut into 8 slices and serve.
Paradiso Pizza Dough
Makes dough for 2, 12-inch pizzas
1 pound white bread flour
1 teaspoon dry active yeast
1¼ cups warm water
1 tablespoon kosher salt
1 tablespoon olive oil
- Mound the flour on a counter top and make a large well (about as wide as your outstretched hand) in the center of the flour. Add the water and yeast to the well and let stand for 5 minutes to dissolve the yeast.
- Using the index and middle fingers of one hand, mix the salt and oil into the water. Again using the index and middle fingers gradually begin to draw the flour from the inside wall of the well into the water being careful not to break the flour walls. Continue mixing the flour into the water until a loose dough is formed. Using a dough scraper, continue gradually mixing in the remaining flour until the dough forms a ball.
- Using even pressure, begin kneading the ball of dough and continue kneading adding flour as necessary until the texture is smooth and springs back when you press the dough with your fingertip, between 5 and 10 minutes.
- Place the dough in a bowl and cover with plastic wrap. Let the dough rise until doubled in size, about 1 hour at room temperature or overnight in the refrigerator.
- Turn the dough out onto a lightly floured work surface. Cut into 2 equal pieces. Shape each piece into a ball.
- Place the dough balls on a floured plate and cover with plastic wrap. Let the dough balls rise until doubled in size, about 1 hour at room temperature or refrigerate for 6 hours or overnight. Allow refrigerated dough to stand at room temperature for 1 hour before using.
Winter Tomato Sauce
Makes 2½ cups
2 cups (about 1, 28-ounce can) drained, diced canned tomatoes
1/3 cup canned crushed tomato or Pomi Chopped Tomatoes
1 tablespoon olive oil
2 large fresh basil leaves torn into small pieces
1½ teaspoons chopped fresh Italian parsley
½ teaspoon kosher salt
black pepper to taste
- Place the tomatoes in a bowl. Stir in the remaining ingredients.
- Store the sauce in the refrigerator for up to 3 days or freeze for longer storage.
Oatmeal Cream Pie
Tiffany MacIsaac, Owner & Chef, Buttercream Bakeshop
Serves about 24 sandwiches
2 sticks Butter, room temperature
.5 cup + 1 tablespoon Light Brown Sugar
1 cup Granulated Sugar
2 each Eggs, large
1 Vanilla Extract
2 All Purpose Flour
2.75 cups Rolled Oats
1 teaspoon Baking Soda
1.25 teaspoons Baking Powder
1/8 teaspoon Kosher salt
1.5 cups Raisins
Whipped Cream Cheese
Pre-heat oven to 325 degrees Fahrenheit (convection) or 350 degrees Fahrenheit (still). Place butter and sugars in a bowl of a stand mixer, fitted with a paddle attachment or a bowl large enough to fit a hand held mixer. Mix for 2-3 minutes or until smooth and creamy. Then, add the eggs one at a time, mixing to fully combine before adding the next egg. Scrape the bowl between additions to make sure it is fully incorporated. Place the flour, oats, baking soda and baking powder into a bowl and mix to combine. Add to the mixer and stir to combine. Scrape bowl and mix 30 seconds longer to ensure that everything is evenly incorporated. Add the raisins and mix to combine. At this point you can scoop the dough into two 1.5 tablespoon size portions or divide into 2 pieces and on a lightly floured surface roll into 2 logs until they are about 3 inches in diameter. If rolling into logs the dough will need to chill for at least one hour until it is firm enough to slice.
Line a cook sheet with wax paper or parchment. Place scooped dough onto tray and press into 2- inch circles or slice oatmeal dough into slices just under a half-inch. The dough will not spread when baking so whatever size your dough is will be your final cookie size. Bake for 9-12 minutes, or until set but still soft in the center. Cool to room temperature before filling it with whipped cream cheese. Cookies are best filled the day before serving so that the cream cheese can soften the cookies. Once filled the cookies can be covered in the refrigerator up to 3 days or in the freezer up to 1 month. If freezing, defrost at room temperature until soft.
Whipped Cream Cheese
1 stick Butter, room temperature
1 8-ounce box Room Temperature Cream Cheese
.75 cup Powdered Sugar, sifted
1 pinch Kosher Salt
1 teaspoon Vanilla Extract
Place the butter and cream cheese into a stand mixer fitted with the paddle attachment or a bowl large enough to accommodate a hand held mixer. Stir to combine. Then, add the powdered sugar and salt. Cream on medium speed for 1-2 minutes, scraping once with a rubber spatula to combine evenly. Finally, add the vanilla extract and stir to combine
Zucchini Fritters with Fava Bean Puree (Frittelle di Zucca)
Amy Brandwein, Chef & Owner, Centrolina
-For the Puree
2 cups shelled fava beans (fresh or frozen/defrosted; may substitute fresh or frozen green peas)
1 cup extra-virgin olive oil
1/4 cup water
1/4 cup packed, chopped fresh flat-leaf parsley leaves
1 clove garlic, chopped
Freshly ground black pepper
-For the Fritters
2 tablespoons plus 2 teaspoons extra-virgin olive oil
2 medium onions, cut into small dice (2 cups)
Freshly ground black pepper
4 large eggs
2 tablespoons whole-milk ricotta cheese
1/2 cup freshly grated Parmigiano-Reggiano cheese
2 cups grated or shredded (unpeeled) green zucchini
3 tablespoons flour
Pea shoots or microgreens, for garnish (optional)
For the Puree: Bring a pot of water to a boil over high heat. Fill a bowl with ice and cold water.
Add a generous pinch of kosher salt, then 2 cups of fresh or frozen fava beans; once the water returns to a boil, cook for 30 seconds, then drain and immediately transfer the fava beans to the ice-water bath. Peel and discard the loosened outer layers, transferring the favas to a high-powered blender or food processor as you work. Add 1/2 cup extra-virgin olive oil, water, 1/4 cup packed flat-leaf parsley leaves and 1 chopped clove garlic; puree to a chunky consistency. With the motor running, gradually drizzle in 1/2 cup extra-virgin olive oil. Taste, and season with kosher salt and freshly ground black pepper, as needed.
Heat 2 tablespoons extra-virgin olive oil in a saute pan over medium-low heat. Stir in 2 cups diced onions; cook for 25 to 35 minutes, stirring occasionally, until they are just beginning to caramelize. Season lightly with kosher salt and freshly ground black pepper.
Beat 4 large eggs in a mixing bowl. Add 2 tablespoons whole-milk ricotta, 1/2 cup freshly grated Parmigiano-Reggiano cheese, 2 cups grated or shredded green (unpeeled) zucchini, 3 tablespoons flour and the cooled onions, stirring gently to form a thick batter. Season lightly with salt and pepper; let sit for 15 minutes.
Heat 2 teaspoons extra-virgin olive oil in a wide nonstick skillet over medium heat. Once the oil shimmers, drop in 4 or 5 spoonfuls of the batter, spaced well apart; they should pool into fritters about 2 inches across. Immediately place 1 or 2 small, thin zucchini flowers on top of each fritter, if using. (If they do not bubble at the edges right away, increase the heat to medium-high). Cook for about 30 seconds or until just browned on the edges, then carefully turn them over and cook for about 30 seconds on the other sides. Turn them over one more time (back to the first sides); cook for 15 seconds, then transfer to a wire rack. Season lightly with kosher salt and freshly ground black pepper.
To serve, spread some of the fava bean puree at the center of each plate. Arrange 3 zucchini fritters on top. Garnish with a larger zucchini flower and pea shoots or microgreens, if you like.
Hula Girl Ahi Poke
Mikala Brennan, Chef & Owner, Hula Girl Bar & Grill
2 cups fresh, sashimi grade Ahi tuna – cut into small cubes
2 TBL green onions – green part, small slices
1 TBL hijiki seaweed – rehydrated (found in Asian Markets)
½ cup soy sauce (may substitute gluten free or low sodium)
¼ cup sesame oil
1 TBL fresh grated ginger
1 tea chili oil
In a small bowl, put all the ingredients of the poke dressing together – mix well to incorporate. Set aside till ready to use. Place the Ahi tuna, green onions & hijiki seaweed into a small bowl – mix to incorporate the ingredients. Add about ¼ cup of the poke dressing in – and mix. Add more in to taste – serve with wonton chips or rice – or just by itself!!
Molasses Braised Short Ribs
Jamie Leeds, Chef and Owner, Hanks Oyster Bar
6 short ribs
2 stalks bunch celery
4 garlic cloves
2 bay leaves
1/4 cup black peppercorns
1/2 bunch parsley stems
1 kitchen spoon of tomato paste
1 gallon Veal Demi-Glace Water to cover
1 cup molasses
Preheat Oven to 350. Season ribs with salt and pepper. Sear until golden brown, both sides. Place in a 6-inch hotel pan with all of the ingredients except molasses. Put in oven for 4 hours. The last 20 minutes of cooking, add molasses to the hotel pan. Let cool in liquid. Take ribs out carefully. Strain sauce. Reduce sauce to nappe.
Endive, Walnut and Blue Cheese Salad with Port Vinaigrette
Ris Lacoste, Chef & Owner, RIS
3 heads endive
1 head frisée, separated from the stem, cleaned and spun dry
1 small head of radicchio, cut into 1/2” bands
6 oz port vinaigrette (see recipe)
1 medium red onion, julienned
1 cup walnuts, toasted, chopped and dusted
9-12 oz Maytag Blue Cheese OR blue cheese of your choice, crumbled
3 Bosc pears, raw or poached (see recipe), or crisp apple of your choice
Toast the walnuts in the oven until lightly colored, about 10 minutes. This will activate the nut oils and help bring out their natural sweetness. When cool enough to handle, coarsely chop the nuts and then place in a colander or large holed strainer and shake until most of the bitter skins or “dust” is removed. Set aside until ready to use. The nuts can also be prepared ahead and kept well covered. Arrange 4-5 spears of endive across the top of each plate. Toss together the frisée, radicchio, onions, walnuts and some of the port vinaigrette. Season with salt and pepper. Taste and adjust to your liking with more vinaigrette, salt or pepper. Be careful not to overdress. Place a fluffy cluster of the salad mix in the center of each plate at the base of the endive spears, letting a bit of onion and walnut fall on the spears. Drizzle a bit of dressing on each endive spear. Arrange fanned slices of pear wherever you like and sprinkle with a generous amount of crumbled blue cheese, making sure to let some fall on each of the endive spears. Delicious!
Makes 3 cups
2 cups port
1 cup red wine vinegar
1 T Dijon mustard
2 oz honey
2 shallots, diced
2 cups peanut oil
4 oz walnut oil
Reduce 2 cups port to 1/4 cup. Combine reduced port, red wine vinegar, Dijon mustard and shallots in a non-reactive bowl. Place a wet towel under the bowl to keep it in place, allowing you to have both hands free to whisk. Whisk ingredients together and then emulsify with a steady drizzle of peanut oil and then walnut oil. Taste for balance before all of the oil is added. More or less oil may be needed depending on the acidity of the vinegar. Season with salt and pepper. taste and adjust to your liking. The vinaigrette will last at least a month, covered in the refrigerator and is best used at room temperature.
3 firm but ripe Bartlett or Bosc pears, peeled, stems left on
2 cups port
1 cup water
1 cup sugar
1 vanilla bean
Combine the port, water, sugar and scraped vanilla bean in a small, non-reactive sauce pan, just large enough to hold the pears. The poaching liquid should reach half way up the pears (adjust with more port/water/sugar if necessary). Bring to a boil and then gently simmer, turning the pears occasionally so that all sides are coated. Cook until the pears are soft, about 45 minutes. Store pears in their poaching liquid to continue the coloration. They can be prepared 2-3 days ahead and kept covered in the refrigerator. The poaching liquid can be saved and used again or reduced to make a syrup or sauce for other uses.