Babish Pizza

Pizza Dough Ingredients (makes 4 pizzas):

500g Bread flour
16g kosher salt
2.5g active dry yeast
350 ml water

Dough

In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon or your hands, mix thoroughly.

Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature for 18 hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one.

Flour a work surface and scrape out the dough. Divide it into 4 equal parts and shape them. For each portion, start with the right side of the dough and pull it towards the center; then do the same with the left, then the top, then the bottom (the order doesn’t actually matter; what you want is four folds). Shape each portion into a round and turn seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.

If you don’t intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.

Pizza Assembly

Slowly start to pat the dough down into the general shape of a pizza. Don’t roll it out with a rolling pin. Once the dough had grown in size, pass over your knuckles and slowly start to spread it out until a pizza pie shape is formed.

Add your sauce and low moisture mozzarella along with whatever toppings you’d like and place on your pizza stone in your preheated 500°F oven (pre-heat for 1 hour). Bake for 7-9 minutes.

Let cool for a few minutes. Serve and enjoy.

Chicken cordon bleu

Ingredients

• 4 skinless, boneless chicken breasts
• 60g/2¼oz emmental cheese
• 4 thin slices smoked ham (roughly 130g/4½oz)
• 8 tsp cranberry sauce
• 25g/1oz plain flour
• 2 medium free-range eggs
• 200g/7oz golden breadcrumbs
• 5 tbsp sunflower oil
• flaked sea salt and freshly ground black pepper

Method

1. Put the chicken breasts on a board. Using a sharp knife, remove the mini-fillet and reserve to one side. Carefully cut horizontally through each breast from the straighter side almost all the way through to the other side and open out like a book. Cut the cheese into four rectangles, each around 1.5cm/½in wide and roughly half the size of a small matchbox.
2. Take one of the opened breasts and its mini fillet and place between two sheets of cling film. Flatten both by bashing with a rolling pin until around 5mm thick all over. Remove the top layer of cling film and cover the flattened fillet with one slice of ham. Place a chunk of Emmental in the middle of the ham slice and top with two teaspoons of the cranberry sauce.
3. Use the flattened mini-fillet of chicken to cover the fillings and then carefully wrap the chicken breast up by bringing the pointy end of the chicken breast up over the cheese to insure it’s tucked neatly inside and, using the bottom layer of cling film, roll the breast up tightly and neatly insuring the cling film remains on the outside of the chicken to create a parcel.
4. Repeat the same method with the remaining three chicken breasts and put to one side.
5. Sprinkle the flour onto a large plate and season with a couple of pinches of salt and lots of freshly ground black pepper. Whisk the eggs together in a shallow bowl. Scatter 50g/1¾oz of the breadcrumbs onto a large plate.
6. Dust one of the stuffed chicken breasts thoroughly in the seasoned flour and pat lightly to remove any excess. Roll the floured chicken in the egg and give it a light shake.
7. Place the chicken on the plate with the breadcrumbs and turn a couple of times, pressing with the breadcrumbs until well coated. Dip back in the egg and then coat in the breadcrumbs once more. This will make sure your crust is really crisp. Put the chicken on a baking tray and leave to stand.
8. Flour, egg and coat the remaining chicken breasts in exactly the same way. You’ll need to add 50g/1¾oz of the breadcrumbs to the plate for each breast, throwing away the remaining crumbs from the previous batch as they will be very sticky. (The chicken breasts can now be covered and popped in the fridge until you are ready to cook them.)
9. Preheat the oven to 220C/425F/Gas 7. Heat the sunflower oil in a large non-stick frying pan. Fry the chicken breasts over a medium high heat for 1-2 minutes on all four sides, or until golden-brown.
10. Transfer the chicken to a baking tray and finish cooking in the oven for 25 minutes, or until the chicken is hot and thoroughly cooked - there should be no pinkness remaining. Serve immediately so that the cheese oozes out as it is cut.

Cheese and Potato Pie

700g  potatoes sliced
100ml crème fraîche
pinch of freshly grated nutmeg
375g ready rolled all-butter puff pastry
250g round Camembert 
1 egg

Halve potatoes, put in cold water and bring to boil - reduce temp and simmer for 10 minutes.

Let potatoes cool before slicing.  mix with the crème fraîche. Season, sprinkle over the nutmeg and set aside.

Heat oven to 220C/200C fan/gas 7.

 Arrange a third of the potatoes in the middle of the pastry, then sit the cheese on top. Pile the rest of the potato around the cheese, leaving a 1cm border at the edge of the pastry.

 Brush the edges of the pastry on the tray with egg, then drape over the larger circle and seal the sides well, crimping as you go round.
 A tight seal is important to stop the cheese escaping.

Brush all over with egg and lightly score a spiral into the pastry with the back of a knife.

Bake the pie for 30 mins until golden brown and puffed up.

As soon as the pie comes out of the oven, glaze with a little more egg and leave to cool for 5 mins.

Sour Cream Banana Bread

Prep time 10-15 minutes. Cook time 1 hour.
Ingredients:
85g butter, softened Some more softened butter for greasing the pan
1 cup sugar
2 eggs
1 cup sour cream
3 mashed bananas (about a cup). Really brown, overripe ones work best.
1 ½ teaspoon of baking powder
½ teaspoon of baking soda
½ teaspoon of salt
2 ¼ cups flour
4 tablespoons of brown sugar
½ teaspoon of cinnamon

1) Preheat your oven to 350 degrees.
2) In a large bowl, use a hand mixer to beat the ¼ cup of butter and the sugar together until well blended.
3) Add the eggs and sour cream, and mix well
4) Add the bananas, baking powder, baking soda, salt and flour, and mix well.
5)The batter is done. Set it aside for a minute.
6) In a small bowl, stir the brown sugar with the cinnamon so you have a nicely blended mix.
7) Grease a 9x5 loaf pan with butter.
8) Liberally dust the entire inside greased surface of the loaf pan with the brown sugar mix. Really coat it so you don’t see the bottom or sides of the pan, if you can. Pour any excess back into the small bowl with your remaining brown sugar mixture and save for later.
9) Pour the batter into the loaf pan.
10) Sprinkle the remaining brown sugar mix on top of the batter. It should cover it completely.
11) Bake for an hour or until a toothpick comes out clean. It should be very moist, so wait until it mostly cools to cut it or you’ll get some crumbling.

Malay Fried Rice

Malay Fried Rice

Ingredients

250g cooked rice

2 chicken breast cut into strips

1 TBS oil

1 TBS Honey

2 Onions

1 Red Pepper

2 Cloves of Garlic

½ tsp chili powder

1 TBS Curry Powder

4 TBS Soy Sauce

150g Frozen peas

1 egg (per person)

Cook chicken on a high heat for a few minutes

Add honey and cook for another 5-10 minutes

Remove chicken from pan and set aside

Add onion and garlic and cook for five minutes

Add pepper and cook for 2 minutes

Add chili and curry powder – cook for a couple of minutes

Add rice and peas

Add soy sauce

Stir

Add the chicken

Fry an egg per person and serve on top of the rice

Prawn and Pea Curry

Ingredients

300-400g of peeled king prawns

2 tins chopped peeled tomato

1 small jar Colmans English Mustard paste (use 2 tsp)

2 green finger chilies

2 tsp nigella seeds

1 tsp turmeric powder

1/2 tsp chili powder

Juice of 1/2 lemon

Salt

1-2 tsp brown sugar

1 cup petit pois-frozen or fresh

Vegetable oil

1 bunch fresh coriander for the garnish

1 sliced red chili for garnish

For the rice

2 cups Basmati white rice

4 cups water

4 black cardamom pods

1 tsp cumin seeds

1 bunch fresh dill

Vegetable oil

Pinch salt

Method for the rice

1. Heat 2 tbsp oil in a deep saucepan - add cumin seeds and cardamom and wait for them to fizz- now add the rice and toss into the oil.

2. Add in the water and simmer until almost dry.

3. Toss in the chopped dill and a pinch of salt and stir through.

4. Tight lid on and heat off-Wait for 10 minutes while you cook the prawn curry

For the rawn curry

1. In a large wok style nonstick pan, add two tbsp oil and heat. Add nigella seed and green chili pierced.

2. Add tomato, sugar, turmeric, chili and simmer, use water to loosen if need be but allow to caramelise and become rich.

3. Add the mustard paste and seasoning along with the peas mix well and then add prawns and simmer for minutes until just cooked.

4. Add a squeeze of lemon. Taste and adjust seasoning. Add a little chopped fresh coriander.

5. Garnish with fresh coriander and red chili.

Meatball Casserole

3/4 pounds Italian Sausage

3/4 pounds Ground Beef

1/2 cup Regular Oats

1 cup Grated Parmesan

1 whole Egg, Beaten

1/4 cup Minced Fresh Parsley

Salt And Pepper, to taste

1 whole Medium Onion, Diced

3 cloves Garlic, Minced

1 can (28 Ounce) Diced Tomatoes

1 can (8 Ounces) Tomato Paste

1 Tablespoon Sugar

2 cups Hot Water

12 leaves Basil

12 ounces, weight Ziti Pasta, Cooked To Al Dente

16 ounces, weight Fresh Mozzarella, Cut Into Large Cubes

INSTRUCTIONS

In a bowl, mix together the sausage, beef, oats, 1/2 of the Parmesan, egg, half the parsley, and salt and pepper until well combined. Form into small meatballs (about 1/2 inch) and brown in batches in a skillet over medium heat. Remove the meatballs from the pan and drain.

Add the onions and garlic to the skillet and cook for 3 to 4 minutes, stirring occasionally. Add the tomatoes with juice, tomato paste, salt and pepper, sugar, and water. Stir and bring to a simmer, then add in the meatballs and continue simmering for 20 minutes. Remove the skillet from the heat and allow it to cool. Stir in the basil once cool.

In a casserole dish, add half the pasta, half the mozzarella cubes, 1/4 cup Parmesan, and half the meatball sauce. Repeat with another layer, ending with the meatball sauce. Cover with foil and either refrigerate for up to 2 days, or bake in a 350 degree oven for 20-25 minutes. Serve piping hot!

Baked Asparagus and Eggs

INGREDIENTS

• 3 tablespoons olive oil, more for drizzling
• 200 g asparagus, trimmed and cut into small pieces
• 2 spring onions, white and light green parts, thinly sliced
• 5 large eggs
•  roughly chopped soft herbs like basil, cilantro, chives or parsley use at least 2
• 1/2 cup heavy cream
• 1 tablespoons grated Parmesan
•  Salt
•  black pepper, to taste
•  Lemon wedges, for serving
•  Flaky sea salt for sprinkling

PREPARATION

1. Heat the oven to 150C.
2. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
3. Whisk together the eggs, most of the herbs, and cream. 
4. Whisk in Parmesan, salt and pepper. 
5. Pour the egg mixture over asparagus and place the skillet in the oven.
6. Bake for about 20 minutes, until set, but still slightly jiggly in the center. 
7. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
8. Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.

Bananas Foster Bread Pudding

INGREDIENTS

• 4 large eggs

• 2 cups whole milk

• ¼ cup plus ½ cup brown sugar

• 2 teaspoons vanilla extract

• 1 tablespoon plus ½ cup dark rum

• 1 teaspoon plus ½ teaspoon kosher salt

• 6 cups cubed brioche, approximately ½ loaf

• 5 ripe bananas, peeled and cut into coins

• 1 tablespoon white sugar

• 5 tablespoons unsalted butter

• ¼ cup heavy cream

 Nutritional InformationPREPARATION
FOR THE BREAD PUDDING

Preheat oven to 350. In a large bowl, 

whisk together the eggs, milk, ¼ cup of brown sugar, vanilla, 1 tablespoon rum and 1 teaspoon salt. 

Add the bread, and stir so that it absorbs the liquid. Set aside to soak.

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2. Butter a 2-quart baking dish, and place it on a baking sheet. 
3. Line the bottom of the dish with banana coins, then spoon about ½ of the soaked bread over them. Top with banana coins, and spoon the remaining soaked bread over the top. 
4. Bake for 40 minutes, then sprinkle with the tablespoon of white sugar. Continue baking until the pudding is puffed and golden on top, approximately 50 to 60 minutes total.

1. Meanwhile, make the sauce. Melt the butter in a small sauce set over medium heat. 
2. Add the remaining brown sugar, cream, remaining rum and salt, and whisk until combined. 
3. Simmer, whisking, until the sauce has thickened, approximately 5 to 8 minutes. Remove from heat and keep warm.

1. Serve the pudding warm, with some of the sauce drizzled over the top, alongside vanilla ice cream.

Baked Potato Casserole

Ingredients

6 Medium sized potatoes (cooked and peeled)

1 C chopped broccoli

1/4 C chopped and saute onion

2 to 3 cloves of garlic

8 Pieces of Crispy Bacon or Turkey Bacon

1/2 Tbsp Salt

1 tsp Pepper

2 Tbsp butter

2 Tbsp milk

284ml Sour Cream

1/2 C shredded Cheddar Cheese

Chives for garnish

Instructions

Bake 6 potatoes until soft

Peel skins off and place potatoes in large bowl and mash with fork

Cook 8 pieces of bacon until crisp and then crumble into pieces

Saute 1/4 C of onions with chopped garlic until onions are translucent

Chop broccoli into small pieces

Set aside a little bacon and cheese to garnish casserole once finished

To large bowl with potatoes add, milk, butter, sour cream, cheese, bacon, onions and garlic, salt, pepper, and broccoli and mix

Place mixture into casserole dish and bake covered at 375° for 45 to 1 hour

Garnish with crumbled bacon, cheese, chives, and sour cream

Brussell Sprouts with Pancetta

INGREDIENTS

• 1 ½ cups fresh bread crumbs
• 2 teaspoons thyme leaves
• 6 tablespoons extra virgin olive oil
• 4 tablespoons unsalted butter
• 907g baby brussels sprouts, washed and trimmed (cut larger ones in two)
•  Salt and pepper
• 170gpancetta in small dice (1 1/2 cups)
• 3 tablespoons minced shallots
• 1 tablespoon minced garlic
• ½ cup balsamic vinegar
• ½ cup veal stock or rich chicken broth, more if needed
• 2 tablespoons chopped parsley

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  Nutritional Information

PREPARATION

1. Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with 1/4 cup olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.
2. Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.
3. Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top.

Baked Potato and Cauliflower

INGREDIENTS

4 large baking potatoes, like russets
1 teaspoon olive oil
 Kosher salt
1 small head of cauliflower, cut into florets
3 cups milk
2 bay leaves
4 tablespoons unsalted butter
1 cup grated Parmesan cheese.
 Nutritional Information


PREPARATION

Preheat oven to 450.
Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork.

Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.

While the potatoes are baking, put the cauliflower into a saucepan set over medium-high heat, and add the milk and bay leaves. Heat until almost boiling, then reduce flame to low, and simmer until tender, approximately 20 minutes.

When the potatoes are done, remove them from the oven, slice them open down the middle and use a spoon to scrape out their flesh into a bowl. Add the butter, the cauliflower and a healthy splash of the milk, and mash to combine. Spoon the mixture back into the empty jackets, place on a baking sheet and shower with cheese. Return to the oven for approximately 15 minutes, until the cheese is melted and golden.

Cheeseburger Frittata

Ingredients

1 pound Ground Beef
¼ teaspoons Plus Two Dashes Of Salt, Divided
¼ teaspoons Plus Two Dashes Of Pepper, Divided
¼ teaspoons Plus Two Dashes Of Garlic Powder, Divided
1 Tablespoon Olive Oil
1 whole Medium-large Onion, Chopped
10 whole Large Eggs
3 Tablespoons Milk
4 ounces, weight Cheddar Cheese, Shredded, Divided



Preparation Instructions
Preheat oven to 400 F.


I used a 10″ pie pan for this recipe, but a 9″ deep dish should work as well. Grease it with some butter or spray it with cooking spray.

Brown the beef in a skillet over medium heat with a dash of salt, pepper and garlic powder.

In another skillet, heat olive oil over medium heat and sauté onion with a dash of salt and pepper. Saute until onions are translucent.

Beat together eggs, milk, 1/2 of the shredded cheddar cheese and 1/4 teaspoon of salt pepper and garlic powder.

Evenly distribute the browned hamburger on the bottom of the pie pan then top it with the sautéed onions.

Pour the egg mixture over the top of the hamburger and onion. Top that with the remaining cheese.

Bake at 400 F for 15-20 minutes until set. (I used a 10″ pie pan, so adjust cooking time accordingly for a different size of pan.)

Turnip Gratin

INGREDIENTS

•  Butter or olive oil for the baking dish
• 1 garlic clove, cut in half
• 2 pounds turnips, preferably small ones, peeled and sliced in thin rounds
•  Salt and freshly ground pepper
• 4 ounces Gruyere cheese, grated (about 1 cup tightly packed)
• 2 ½ cups low-fat milk (1 percent or 2 percent)
• 1 teaspoon fresh thyme leaves, roughly chopped

PREPARATION

1. Preheat the oven to 400 degrees. Butter or oil a 2-quart baking dish or gratin dish. Rub the sides and bottom with the cut clove of garlic.
2. Place the sliced turnips in a bowl and season generously with salt and pepper. Add half the cheese and the thyme and toss together, then transfer to the gratin dish and pour on the milk. It should just cover the turnips.
3. Place in the oven and bake 30 minutes. Push the turnips down into the milk with the back of a large spoon. Sprinkle the remaining cheese over the top and return to the oven. Bake another 40 to 50 minutes, until all of the milk is absorbed, the turnips are soft and the dish is nicely browned on top and around the edges.