Sun-dried tomato & parmesan dinner rolls

My sister, niece and nephew were coming over for dinner one Saturday.  So I wanted to make something that my niece could help me with – since she loves to help Aunt Christine in the kitchen.  I decided on these glorified version of dinner rolls – that have the addition of sun-dried tomatoes and topped with parmesan cheese would be a great side to the lasagna I made.  When it got to the time to roll the dough into balls – it was the perfect job for a 3 year old to help with.  She loved getting her hands in the dough and she did a great job rolling them in her hands.

While these were cooling on the counter she managed to sneak one to try – just like the did with the halfway bars she helped with before!  

When we sat down to eat dinner she said aloud “I made all of this myself and it is so good”.  I just love her so much!

Ingredients

• 1 1/2 cups warm whole milk (110 degrees)
• 4 Tbsp. unsalted butter, melted and cooled
• 2 Tbsp. honey
• 1 large egg
• 2 1/2 cups whole-wheat flour
• 1 1/2 – 2 cups all-purpose flour
• 1 Tbsp. instant yeast
• 2 tsp. salt
• vegetable oil spray
• 3/4 cup oil-packed sun-dried tomatoes, coarsely chopped
• 1 large egg, whisked together with 1 Tbsp. water
• 1/2 grated parmesan cheese

Directions

1. Whisk the milk, butter, honey, and egg together in a liquid measuring cup.

2. Combine the whole wheat flour, 1 1/2 cups all-purpose flour, yeast and salt in the bowl of a stand mixer fitted with the dough hook.

3. With the mixture on low speed, gradually add the milk mixture and mix until the dough comes together, about 2 minutes.

4. Increase the speed to medium-low and knead until dough is smooth and elastic – about 8 minutes.  If more flour is needed so that the dough clears the sides of the bowl – add in remaining 1/2 cup flour, 2 Tbsp. at at time.

5. Add sun-dried tomatoes and knead by hand to incorporate into dough.  Form into a smooth round ball. 

6. Place into a lightly greased bowl and cover with greased plastic wrap.  Let rise in a warm place, until doubled in size – about 1 to 1 1/2 hours.

7. Line a rimmed baking sheet with parchment paper.   Turn the dough onto a lightly floured counter and press into a 10-inch square.  Cut the square into 16 pieces.   Working with one piece of dough at a time – round the dough into smooth round rolls and lay them staggered on the baking sheet.

8.  Spray the rolls lightly with vegetable oil spray and cover loosely with plastic wrap, let rise until doubled in size – 45 to 75 minutes.

9. Pre-heat the oven to 400 degrees.  Brush the rolls with the egg-water mixture and sprinkle evenly with parmesan cheese.

10. Bake until the rolls are golden – 12 to 15 minutes, rotating the sheet halfway through baking.   Let cool on a wire rack for 30 minutes.

Source: America’s Test Kitchen Healthy Family Cookbook

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Daring Bakers: Chocolate Panna Cotta and Florentine Cookies

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

I’ve missed the past few Daring bakers challenges for one reason or another.  But I am so glad to be back.  I was extra excited when I saw that this months challenge was something that I’ve never made or even tried before.  I decided to try the chocolate version of panna cotta that was given, and wanted to pair it with my favorite compliment to chocolate – strawberries!   I also thought the chocolate panna cotta would go better with the florentine cookies.   The panna cotta reminded me of a mix between ice cream and pudding.  The ingredients were very similar to an ice cream base and the final result was more like a pudding.  Overall, the end result was smooth and creamy deliciousness – which was the intention of this challenge. 

It was slightly more difficult to make the layered version of panna cotta, since you had to harden the layers in the fridge before you could add on the next layer.  And the hard part is that you need to try to portion out the mixture to ensure that you still have enough to top these off.  It ended up taking a few hours to harden the bottom layer (and I left the extra panna cotta and strawberry gelee on counter).  So when I was ready to add the next layer those were still liquid.  But with a little planning ahead – you have a beautiful and delicious dessert.

The florentine cookies were about as easy to make as they get.  And even though they spread out really thin in the oven – they were still soft and chewy in the centers.  They were a really great snack throughout the week.  

Be sure to check out the Daring Bakers Blogroll to see the other fun varieties of panna cotta they came up with this month!  And thanks to Mallory for hosting this month!

Ingredients

Chocolate panna cotta

• 1 cup milk
• 1 Tbsp. unflavored powdered gelatin
• 2 cups heavy cream
• 1/2 cup sugar
• 3/4 cup bittersweet or semisweet chocolate
• 1/2 tsp. vanilla extract

Strawberry gelee

• 1 cup (8 oz.) strawberries (or other fruits - raspberries, mango, blackberry, etc. DO NOT use pineapple or kiwi)
• 3 Tbsp. water
• 1/4 cup granulated sugar
• 1 1/2 tsp. unflavored powdered gelatin

Florentine cookies

• 2/3 cup unsalted butter
• 2 cups quick oats
• 1 cup granulated sugar
• 2/3 cup all purpose flour
• 1/4 cup dark corn syrup
• 1/4 cup milk
• 1 tsp. vanilla extract
• pinch of salt
• 1 1/2 cups dark or milk chocolate

Directions

Chocolate panna cotta

1. Pour milk into a small bowl, sprinkle gelatin over the top, set aside for 2-5 minutes.

2. Place a medium saucepan over medium heat, stir in cream, sugar and vanilla. Bring to a low boil.

3. Add chocolate and whisk until melted. 

4. Whisk the milk and gelatin mixture into chocolate cream mixture. Whisk until gelatin has completely dissolved.

5. Transfer to ramekins, or nice glasses for serving.  Cover and chill at least 8 hours, or overnight.   [Note: If layering with gelee – only chill bottom portion and keep remaining at room temperature until layers are set]

Strawberry gelee

1. Sprinkle gelatin over water.

2. Place fruit and sugar in a small saucepan and simmer until sugar has dissolved.

3. Mix the gelatin into the strawberry mixture and stir until gelatin has dissolved.

4.Remove from heat and allow to cool to room temperature until use for layering panna cotta.

Florentine cookies

1. Preheat oven to 375°F. Line two baking sheets with silpat or parchment paper.

2. Melt butter in a medium saucepan or microwave.

3. To the melted butter add oats, sugar, flour, corn syrup, milk, vanilla, and salt. Mix well.

4. Drop a tablespoon full, three inches apart, onto your prepared baking sheet.  Flatten slightly with the back of your tablespoon, or use a spatula.

5. Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets.

6. While the cookies are cooling melt your chocolate until smooth either in the microwave, or stovetop in a double boiler.  Peel the cookies from the silpat or parchment and spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end) cookie atop the chocolate.

Source: chocolate panna cotta from Bon Appetit, gelee from A Soft in the Kitchen and Florentine Cookies from Nestle

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Sausage, white bean and escarole Soup

Although it is the time of year that I wish that winter was over with already – there is no denying that it is still here to stay for a while, at least.  So in order to warm up a bit, a hearty soup is definitely the answer.  I’ve never cooked anything with escarole before – so I wasn’t sure what to expect.  I was skeptical when I added it to the pot of soup – since it first looked like romaine lettuce and I thought it would be gross all wilted.  But it cooked down really nicely and reminded me more of cooked spinach than romaine lettuce.   The soup was really hearty and I thoroughly enjoyed the balance of flavors – the spiciness of the sausage, sweetness of the tomatoes, and bitterness of the escarole.   Enjoy – and let’s hope winter is ending soon (oh wait – another winter storm arriving tomorrow – just great (*sarcasm*)!)

Ingredients

• 1/2 lb. hot Italian sausage links, casings removed
• 2 Tbsp. extra virgin olive oil
• 1 medium onion, chopped
• 2 tsp. dried rosemary, crushed
• 1 can (15 oz.) cannellini beans, rinsed and drained
• 1 Head escarole, cleaned and chopped
• 36 to 48 oz. low sodium chicken broth
• 1/4 cup sundried tomatoes, packed in oil, chopped
• parmigiano-reggiano cheese, for serving

Directions

1. Heat 1 tablespoon of the olive oil in a heavy bottomed dutch oven over medium high heat.

2. Add sausage and cook, stirring and breaking up clumps, until no longer pink, about 5 minutes. Transfer with a slotted spoon to a bowl.

3. Add additional tablespoon of oil, then add the onion and the rosemary to the same pot; cook over medium heat stirring until onion is softened about 3 to 5 minutes.

4. Add sausage, beans, escarole, broth, and tomatoes.  Simmer, stirring occasionally, about 15 minutes.

5. Ladle soup into bowls. Sprinkle with grated parmesan cheese and serve.

Source: adapted from My Tasty Treasures

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Salted Double Chocolate Cookies

I am without a doubt a fan of the sweet and salty combination – such as these salted caramel cupcakes, world peace cookies or chocolate toffee cookies.  Now I have another chocolate/fleur de sel combination to add to my baking repertoire – these salted double chocolate cookies.   When baked they form a nice crisp outer coating – with a soft and gooey interior.  The salt provides the perfect accompaniment to the bittersweet chocolate, and leaves that lingering saltiness in your mouth – begging for another cookie!  They were a huge hit with my co-workers who enjoyed them too.

Ingredients

• 8 oz. semisweet or bittersweet chocolate, coarsely chopped
• 4 Tbsp. unsalted butter
• 2/3 cup all-purpose flour
• 1/2 tsp. baking powder
• 3/4 tsp. fleur de sel (sea salt), plus more for sprinkling
• 2 large eggs, at room temperature
• 3/4 cup packed light brown sugar
• 1 tsp. vanilla extract
• 12 oz. semisweet or bittersweet chocolate chips

Directions

1. Preheat the oven to 350˚ F.  Line two baking sheets with parchment paper or silicone baking mats.

2. Combine the 8 ounces chopped chocolate and butter in a heatproof bowl and microwave on medium power for 30 second intervals, stirring in between, until completely melted.

3. In another mixing bowl, stir together the flour, baking powder and salt.

4. In the bowl of an electric mixer, combine the eggs, brown sugar and vanilla.  Beat on medium-high speed until the sugar has completely dissolved, about 4-5 minutes. 

5. Reduce the speed to low and add the melted chocolate mixture, blending until incorporated.  Add in the dry ingredients and mix just until combined. 

6. Fold in the chocolate chips with a spatula.  Drop heaping tablespoons of dough onto the prepared baking sheets, about 2-3 inches apart.

7. Bake, rotating the baking sheets halfway through, until the cookies are just slightly soft in the center and crackly on top, about 10-12 minutes. 

8. Sprinkle lightly with additional salt and let cool on the baking sheets 10 minutes.  Transfer to a wire rack to cool completely.  Store in an airtight container.

Source: Annie’s Eats, originally from Martha Stewart Living

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Deep dish Pizza

I’ve only been to Chicago once – last year for work (and I’m going again this summer – yeah!) – but while there my co-workers and I did manage to have Chicago style deep dish pizza twice.  I haven’t been able to stop thinking about it since.  (I also feel in love with that Garrett’s popcorn – O.M.G. – I died and went to heaven) 

I know I just raved about how much I like thin-crust pizza.  But deep dish is entirely a different experience – it’s not that one is better than the other – they are just different.  

And how does this one compare to the ones I had in Chicago – it was just as good as I remember.  The butter in the crust really makes this flaky and tender.  We kept this simple – with just sauce and cheese – but you can definitely add whatever toppings you desire.  Enjoy!

Ingredients (makes 2 pizzas)

Dough

• 3 1/4 cups (16 1/4 ounces) unbleached all-purpose flour
• 1/2 cup (2 3/4 ounces) yellow cornmeal
• 1 1/2 tsp. table salt
• 2 tsp. sugar
• 2 1/4 tsp. instant yeast
• 1 1/4 cups water, room temperature
• 3 Tbsp. unsalted butter, melted, plus 4 tablespoons, softened
• 1 tsp. plus 4 Tbsp. olive oil

Sauce

• 2 Tbsp. unsalted butter
• 1/4 cup grated onion
• 1/4 teaspoon dried oregano
• table salt
• 2 garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• 1/4 teaspoon sugar
• 2 Tbsp. coarsely chopped fresh basil leaves
• 1 Tbsp. extra-virgin olive oil
• ground black pepper

Toppings

• 1 pound mozzarella cheese , shredded (about 4 cups)
• 1/4 cup grated Parmesan cheese

Directions

1. For the Dough:  Mix flour, cornmeal, salt, sugar, and yeast in bowl of stand mixer fitted with dough hook on low speed until incorporated, about 1 minute.

2. Add water and melted butter and mix on low speed until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until dough is glossy and smooth and pulls away from sides of bowl, 4 to 5 minutes.

3. Coat large bowl with 1 teaspoon olive oil, rubbing excess oil from fingers onto blade of rubber spatula. Using oiled spatula, transfer dough to bowl, turning once to oil top; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.

4. For the Sauce: While dough rises, heat butter in medium saucepan over medium heat until melted. Add onion, oregano, and 1/2 teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high, and bring to simmer. Lower heat to medium-low and simmer until reduced to 2 1/2 cups, 25 to 30 minutes. Off heat, stir in basil and oil, then season with salt and pepper.

5. To laminate the dough: Using rubber spatula, turn dough out onto dry work surface and roll into 15- by 12-inch rectangle.  Using offset spatula, spread softened butter over surface of dough, leaving 1/2-inch border along edges. Starting at short end, roll dough into tight cylinder. With seam side down, flatten cylinder into 18- by 4-inch rectangle. Cut rectangle in half crosswise. Working with 1 half, fold into thirds like business letter; pinch seams together to form ball. Repeat with remaining half. Return balls to oiled bowl, cover tightly with plastic wrap, and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes.

6. Adjust oven rack to lower position and heat oven to 425 degrees.  Coat two 9-inch round cake pans with 2 tablespoons olive oil each. Transfer 1 dough ball to dry work surface and roll out into 13-inch disk about 1/4 inch thick. Transfer dough to pan and lightly press dough into pan, working into corners and 1 inch up sides. If dough resists stretching, let it relax 5 minutes before trying again. Repeat with remaining dough ball.

7. For each pizza, sprinkle 2 cups mozzarella evenly over surface of dough. Spread 1 1/4 cups tomato sauce over cheese and sprinkle 2 tablespoons Parmesan over sauce.

8.  Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from oven and let rest 10 minutes before slicing and serving.

Source: Cook’s Illustrated

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