Gourmet Pizza at Amanda's

As hostess, Amanda had crust, a basic red sauce , and a variety of cheeses ready while we brought the toppings for the pizza. She also served us a tasty white bean bruschetta of Mario Batali's and salad for the side. We finished the evening with Steph's chocolate dipped strawberries and kir royales.

White Bean Bruschetta
1 cup cooked cannellini beans
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon hot red pepper flakes
2 tablespoons basil leaves, chiffonade
1 clove garlic, thinly sliced
Salt and freshly ground pepper
4 1 -inch thick slices Italian peasant bread, grilledPreheat grill or broiler.

In a mixing bowl, gently stir together beans with 2 tablespoons of the olive oil, 2 tablespoons of the balsamic vinegar, the red pepper flakes, basil and garlic. Season lightly with salt and pepper.

Spoon the bean mixture onto four freshly grilled bread slices, and serve.

Adapted from Mario Batali
Original recipe: White Bean Bruschetta with Grilled Radicchio Salad
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Pizza Sauce
1/4 cup olive oil
1 onion, diced
4 garlic cloves, thinly sliced
3 tbsp chopped fresh thyme or 1 tbsp dried
1/2 medium carrot, finely shredded
(2) 28 oz cans peeled whole tomato, crushed by hand, juices reserved
salt to taste

In a 3 qt saucepan, heat olive oil over med. heat. Add onion & garlic
and cook until soft, about 8 to 10 min. Add thyme & carrot and cook
until carrots soft, about 5 min. Add tomatos & juice and bring to boil,
stirring often. Lower heat and simmer for about 30 minutes until sauce
thickens. Season w/ salt. Makes 4 cups.

Mario Batali
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Pizza Dough
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees F
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus additional for brushingIn a small bowl, dissolve the yeast and honey in 1/4 cup warm water.

In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).

Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

Wolfgang Puck, "Pizza, Pasta & More

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Andouille Sausage Pizza Pie with Onion Confit and Fontina Cheese
Sweet Onion Confit:
2 yellow onions
1/4 cup extra-virgin olive oil
Pinch sugar
1/2 cup Champagne vinegar
Pinch sugar
1/2 tablespoon salt
2 tablespoons white wine

Oven Dried Tomatoes:
4 Roma tomatoes
2 teaspoons fresh thyme leaves
3 cloves garlic, sliced thin
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Freshly ground black pepper

For the pizza:
1 pound pizza dough
Cornmeal
1-ounce Fontina cheese, grated
2 tablespoons prepared Onion Confit
1 link Louisiana-style andouille sausage, cut into 1/4-inch slices
6 to 8 slices Oven-Dried Tomatoes
1-ounce mozzarella, grated
2 teaspoons freshly chopped parsley leaves

Slice the onions in 1/4-inch thick. In a heavy bottom pot, slowly simmer the onions in the olive oil over medium-high heat for a few minutes until softening. Add all the remaining onion confit ingredients. Bring to steamy simmer. Reduce heat and cover with a parchment paper lid that has a 2-inch hole in the center to allow the steam to escape but protect it so that it can cook low and slow. Press the parchment paper down to touch and cover the onion mixture. Place the covered pan into a 250 degree F oven and bake for 2 to 3 hours or until the onions have softened and the liquids have reduced to a sticky gravy that clings to the onions.

Slice ends off the tomatoes. Cut the tomato through into 2 to 3 slices. In a mixing bowl mix the tomatoes, thyme, garlic, olive oil, salt and pepper. Gently toss to coat the tomatoes. Place on sheet pan and cook at 250 degrees F for 2 to 3 hours until the tomatoes are concentrated and dehydrated. (The onions and the tomatoes can cook in the oven at the same time.)

Raise the oven temperature to 450 degrees F.

Stretch or roll the dough to about 10 to 12 inches. Place a piece of dough on a pizza paddle or baking sheet that is sprinkled with cornmeal. Oil the edges of the dough and top it with Fontina, 1/2 of the onion confit, the sausage slices, tomatoes and top with mozzarella. Bake until golden brown. Top with parsley and serve hot.

Easy Entertaining with Michael Chiarello
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Kir Royale
1 part Creme de Cassis
5 parts Champagne

Pour Creme de cassis in glass, gently pour champagne on top

A look back- French Food at Angie's

Our first supperclub with two new members, Priya and Sapna!

Boursin Cheese Spread
This rich, creamy spread goes well with a baguette or crackers and a glass of fruity Beaujolais but it has many other uses as well. To reduce fat and calories, reduced fat cottage cheese and reduced-fat cream cheese may be substituted. 1) Spread on Roma or plum tomato halves. Serve cold, or bake at 350 degrees for 15 minutes; then broil until bubbly. 2) Combine 1-cup Boursin and 1/2 cup milk. Toss with 12 ounces hot pasta. 3)Spoon Boursin (not the low-fat version) into pastry bag, and pipe onto cucumber slices or Belgian endive leaves. 4) Spread 1 tablespoon under skin of chicken breast or 1 teaspoon over boneless, skinless chicken breast before baking. 5) Spoon onto baked potatoes, or stir into mashed potatoes. 6) Use as a sandwich spread in place of mayonnaise.

1-2 clove garlic
1/2 cup cottage cheese
2 (3 ounce) packages Boursin cream cheese, softened
2 teaspoons dried chives
2 teaspoons dried parsley flakes
1/8 teaspoon salt
1/8 teaspoon ground red pepper
3 cups
20 mins prep

Position knife blade in food processor bowl; add garlic. Process until finely chopped, stopping once to scrape down sides. Add cottage cheese and remaining ingredients; process until smooth, stopping twice to scrape down sides.

recipezaar.com
Boursin Cheese Spread II Recipe #77686
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Champignons Farcis - Stuffed Mushrooms
Mushrooms are stuffed with a mixture Boursin cheese that has been mixed with porcini mushrooms.

1 12-oz package dried porcini mushrooms
28 mushrooms, brushed clean
3 Tablespoons butter, divided
1 package Boursin Cheese
1 cup breadcrumbs

1. Bring some water to a boil. Place the porcini mushrooms in a bowl and pour the boiling water over them. Allow to steep for 30-40 minutes.

2. While the porcini are soaking, remove the stems from the mushrooms and discard. Hollow out the bowl of 20 mushrooms to make some more room for the stuffing.

3. Finely chop the remaining mushrooms to measure about 3/4 cup.

4. Strain the porcini mushrooms and squeeze them out over another bowl to catch any liquid.

5. Chop the porcini.

6. Melt 1-1/2 tablespoons of the butter in a skillet and saute the chopped mushrooms over high heat. Add a little of the strained liquid.

7. Let the mushrooms cool for about 10 minutes.

8. Put the Boursin cheese in a bowl and when the mushrooms are cool, mix them into the cheese. Preheat the oven to 400F.

9. Stuff the caps with the cheese, making the stuffing level.

10. Heat the remaining butter and stir in the breadcrumbs.

11. Sprinkle the butter crumbs on top of the mushrooms and pat them down level also.

Place on a baking sheet and bake for about 10 minutes. Then broil about one minute until they are light golden.

about.com
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Chicken with 40 Cloves of Garlic
Poulet aux Quarante Gousses d'Ail
Active time: 15 min Start to finish: 50 min

Chicken with 40 cloves of garlic was a recipe that allowed us to be provocative without being downright offensive. It presents the softer side of garlic — the "stinking rose" — mellowed by long, slow cooking.

1 (4-lb) chicken
1/2 teaspoon salt
1/4 teaspoon black pepper
1 scant cup olive oil
2 fresh parsley sprigs
1 fresh rosemary sprig
1 fresh thyme sprig
1 fresh sage sprig
1 bay leaf (not California)
1 celery rib
40 garlic cloves, peeled (from 3 to 4 heads of garlic) Accompaniment: toasted baguette slices
Special equipment: kitchen string

Preheat oven to 350°F. Rinse chicken and pat dry. Sprinkle inside and out with salt and pepper. Tie legs together with kitchen string and fold wings under chicken.

Heat oil in a 6- to 8-quart wide heavy ovenproof pot over moderately high heat until hot but not smoking, then brown chicken, turning it carefully, until golden brown, about 10 minutes. Transfer chicken to a plate.

Tie herbs and celery together with string to make a bouquet garni and add to pot along with garlic cloves. Put chicken, breast side up, on top of cloves and bake, covered tightly, in middle of oven, basting twice, until cooked through and an instant-read thermometer inserted 2 inches into fleshy part of a thigh (avoid bone) registers 170°F, 30 to 40 minutes.

Transfer chicken to a cutting board, reserving pan juices, and let stand 10 minutes. Cut chicken into serving pieces and spread roasted garlic on toasts. Serve chicken drizzled with some of reserved pan juices.

Makes 4 servings.

Gourmet
April 1967; reprinted September 2001
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Honey Ice Cream

2 cups heavy cream
1 cup milk
4 egg yolks
1/2 to 3/4 cup honey

In a large, stainless steel bowl, whisk the egg yolks. Gradually pour the heated liquid into the bowl, whisking all the while. Return to the saucepan and cook over medium heat, stirring with a wooden spoon, until the mixture coats the back of a spoon.

Remove from the heat and stir in the honey, to taste. Transfer to a clean bowl and chill over ice cubes and cold water. Strain.

Freeze in an ice cream maker according to manufacturer's instructions.

Adapted from Wolfgang Puck, "Adventures in the Kitchen,"
Original recipe: Honey Ice Cream with Almond Nougatine