Burrata Caramelized Onion and Prosciutto Pizza

March 7, 2015 3:23:48 PM EST


1/4 recipe Homemade Pizza Dough

1 tablespoon Olive oil

1 Vidalia onion - sliced

1 clove garlic - crushed

kosher salt/pepper

1/4 cup Fig preserves


1/2 cup grated Mozzarella

1 ball fresh Burrata

2 slices Prosciutto - roughly torn

1/2 cup arugula



1.    Preheat oven to 500 degrees.

2.    Into a small non-stick skillet heat olive over medium-low heat. Add onions and garlic clove. Season with salt and 
       pepper. Continue cooking, stirring as necessary, until onions have caramelized. Discard garlic clove.

3.    Into a small bowl, mix onions with fig preserves.

4.    Onto a clean work surface sprinkled with cornmeal, roll out dough to desired thickness.

5.    Spread onion mixture onto dough. Sprinkle mozzarella onto dough. Top with spoonfuls of Burrata and torn prosciutto.

6.    Bake for approximately 8-10 minutes OR until pizza is golden and cheese is bubbly.

7.    Garnish with arugula.


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How to Make Pizza Dough

March 6, 2015 12:29:35 PM EST

pizza doughIngredients



1.   Into your stand mixer's bowl add: flour, oil, yeast,  & kosher salt. Using the dough hook, turn mixer on low.

2.   GRADUALLY drizzle the water in until it forms a ball.

3.   Continue kneading for approximately 8-10 minutes. The dough ball should be tacky but not sticky to the touch. 

4.   Cover your dough ball with a kitchen towel and allow it to rise until it's twice it's size.

NOTE: If your dough is too "wet" add a little more flour. If your dough is too "dry" add a little more water.

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February 13 is National Tortellini Day!

February 13, 2015 9:52:16 AM EST

Here's a Classic Recipe to try at home!

From EatingWell:    

baked tortellini

Nutty-flavored Fontina cheese gives this homey baked tortellini casserole a real taste twist and the cheesy breadcrumb topping makes it all but irresistible.

Prep Time: 25 mins  |  Total Time: 45 mins  |  Serving Size: 6


1 tablespoon extra-virgin olive oil 
2 tablespoons all-purpose flour  
2 1/2 cups low-fat milk, heated
1/2 cup grated Fontina cheese, divided 
1/2 teaspoon ground nutmeg  
Salt & freshly ground pepper, to taste
1 pound fresh or frozen cheese tortellini, preferably low-fat 
1/4 cup fine dry breadcrumbs
2 tablespoons freshly grated Parmesan cheese
1.   Preheat oven to 350°F. Coat 6 individual gratin dishes or a 1 1/2-quart shallow baking dish with cooking spray.    
      Put a large pot of water on to boil for cooking pasta.
2.   Heat oil in a large saucepan over medium heat. Add flour and cook, whisking constantly, for 1 to 2 minutes. Add
      hot milk and bring to a simmer, whisking, until smooth and slightly thickened, 3 to 4 minutes. Remove from heat
      and add 1/4 cup Fontina and nutmeg, stirring to melt the cheese. Season with salt and pepper.
3.   Meanwhile, cook tortellini until just tender, 6 to 8 minutes or according to package directions.
      Drain and rinse well.
4.   Combine the tortellini with the cheese sauce and toss. Transfer to the prepared dishes or baking dish. Top with
      the remaining 1/4 cup Fontina. Combine breadcrumbs and Parmesan and sprinkle evenly over the tortellini.
5.   Bake the tortellini until golden and bubbly, 15 to 25 minutes. Serve immediately.


Tips & Notes

Prepare through Step 4; cover and refrigerate for up to 2 days or freeze for up to 6 months. Thaw in the refrigerator before baking. Equipment: 6 individual gratin dishes or a 1 1/2-quart shallow baking dish.


Per serving: 366 calories; 12 g fat (6 g sat, 5 g mono); 49 mg cholesterol; 46 g carbohydrates; 0 g added sugars; 17 g protein; 2 g fiber; 738 mg sodium; 241 mg potassium.

Nutrition Bonus: Selenium (84% daily value), Fiber (40% dv), Magnesium (28% dv), Calcium (23% dv). Carbohydrate Servings: 4 Exchanges: 3 starch, 1/2 reduced-fat milk, 1 medium-fat meat

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February 7 is National Fettuccine Alfredo Day

February 5, 2015 10:52:00 AM EST

fettuccine alfredo

Here is a Classic Recipe to try at home:

Prep Time: 10mins  |  Total Time: 25mins  |  Serving Size: 6


8 oz uncooked fettuccine

1/2 cup butter or margarine

1/2 cup whipping cream

3/4 cup freshly shredded Parmesan cheese

1/2 teaspoon salt

1/8 teaspoon black or white pepper

Chopped fresh parsley


1.  In large sauce pot, cook fettuccine as directed on package.
2.  While fettuccine is cooking, in 2-quart saucepan, heat butter and whipping cream over low heat, stirring constantly, until butter is melted. Stir in cheese, salt and pepper.
3.  Drain fettuccine; return to sauce pot. Pour sauce over warm fettuccine; stir until fettuccine is well coated.
4.  Sprinkle with parsley.


Serving Size: 1 Serving  | Calories 385 ( Calories from Fat 245 ), Total Fat 27 g (Saturated Fat 16 g), Cholesterol 105 mg, Sodium 40 mg, Total Carbohydrate 26 g (Dietary Fiber 1 g), Protein 10 g; % Daily Value*: Vitamin A 18%; Vitamin C 0%; Calcium 20%; Iron 10%; Exchanges: 1 1/2 Starch; 1/2 Milk; 5 Fat; *Percent Daily Values are based on a 2,000 calorie diet.

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Did you know that January is National Meat month?

January 13, 2015 10:52:16 AM EST

prime cuts

Well it is, and it allows us to take a look at the amount of meat we eat, and also provides us with an excuse for eating even more than usual.

Although it may seem like Americans take the prize for consumption of everything, we actually take second place in terms of meat consumed worldwide; that award goes to Luxembourg, of all places.


Here are 5 ways to celebrate National Meat Month:

1. Try something new. Most people tend to stick to eating beef, pork, chicken, turkey, and fish. This month, vow to expand your culinary horizons by trying something new, such as a buffalo or ostrich burger. Seek out exotic meats and sample them, to see if you may want to dine on them more often.


2. Host a potluck. Host a potluck that is focused on everyone’s favorite meat dishes. This will give everyone the opportunity to sample different types of recipes. Have the guests bring a card that has the recipe on it, for those who would like to serve the dish at home.


3. Exchange recipes. Hold a meat recipe exchange. This is similar to the potluck, only you are not having everyone make the dish. This can be done online or in person. Everyone will share their favorite interesting meat-based recipe.


4. Dine out. There are usually more exotic and interesting meat dishes available when you are dining out than what people are willing to cook at home. This month, opt to dine out at least once to try one of those exotic dishes.


5. Make a family recipe book. This is a great month to gather up all your favorite meat-based family recipes and put them in a collection. That way, future generations have a recipe book filled with family favorite dishes.


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