Showing posts with label yellow mozzarella. Show all posts
Showing posts with label yellow mozzarella. Show all posts

Thursday, June 11, 2020

Ratatouille calzones

Calzones de ratatouille / Ratatouille calzones

Last week I told Joao that for the weekend I wanted to make something different for lunch: I was not in the mood for pasta or for the good old rice and beans combo, and I definitely wanted to try my hands at a new recipe.

Going through the vegetables in my fridge I found one eggplant, one zucchini, a couple of carrots and that was it: not much to choose from. So I kept the carrots for some other time and used the eggplant and the zucchini to make a sort of ratatouille, adding tomato paste and olive to make the mixture more interesting. Mixed with cheese it became the filling for these calzones and I bring you this recipe with a very proud smile: the calzones turned out so good!

Apparently going through the crisper drawer might be a good creative exercise. :D

The recipe yields 8 large calzones, which is too much for the both of us for one meal, so I froze the remaining calzones and we ate them for dinner yesterday. If you want to do the same, just wait for the calzones to cool completely, wrap in foil and place them in a plastic bag, sealing well. Once the calzones are thawed, 10 minutes in a hot oven are enough to make them delicious again.

Calzones de ratatouille / Ratatouille calzones

Ratatouille calzones
own recipe

Dough:
2 teaspoons dried yeast
½ teaspoon granulated sugar
1 ¼ cups (300ml) lukewarm water
2 tablespoons extra-virgin olive oil
3 cups (420g) all purpose flour
1 ¼ teaspoons table salt

Filling:
1 ½ tablespoons olive oil
½ small onion, finely diced
1 large garlic clove, minced
1 medium zucchini (240g), in 1cm-cubes
1 medium eggplant (300g), in 1cm-cubes
1 bay leaf
salt and freshly ground black pepper
½ tablespoon tomato paste
1 tablespoon dry white wine
10 large black olives, pitted and finely chopped
1 ½ cups (150g) coarsely grated yellow mozzarella*
3 tablespoons coarsely grated parmesan
2 teaspoons dried oregano

After assembling the calzones:
olive oil, for brushing
finely grated parmesan, for sprinkling over the calzones

Start with the dough: in the bowl of an electric mixer fitted with the dough hook, mix the yeast, sugar and water with a fork. Set aside until foamy, about 5 minutes. Add the olive oil, flour and salt and mix for 6-8 minutes or until a soft and elastic dough forms. Shape dough into a ball and transfer to a lightly oiled bowl. Cover with plastic wrap and set aside to proof in a warm place for about 1 hour or until doubled in size – mine proved for 90 minutes.

In the meantime, make the filling: heat a large nonstick frying pan over medium heat. Add the onion and cook stirring occasionally until tender and translucent. Add the garlic and cook for 1 minute or until fragrant – do not let it burn or it will get bitter. Stir in zucchini, eggplant and bay leaf, season with salt and pepper. Cook for 5-7 minutes or until vegetables are softer. Stir in the tomato paste and cook for 2 minutes – it is important to cook it thoroughly to avoid the raw tomato aftertaste. Add the wine and cook for 1 minute, then stir in the olives. Remove from the heat, cool completely, discard the bay leaf and then stir in the cheeses and the oregano.

Preheat the oven to 420°F/220°C. Have ready two large baking sheets.
Divide the dough into 8 equal parts – each will be around 100g (3 ½ oz.). Roll out each portion of dough on a lightly floured surface until you get a rough 25cm (10in) circle. Place about ½ cup of the filling on one side of the dough and fold the other half over, pinching the seams well to keep the filling inside – since vegetables can vary in size, if you have a scale weigh the filling and divide it equally in 8 portions. Repeat the process with the remaining dough and filling. Place the calzones onto the sheets and brush them with the olive oil and sprinkle with the parmesan. Bake for about 20 minutes or until golden. Serve immediately.

* the yellow mozzarella I used is not like fresh mozzarella balls, therefore it does not release too much liquid. Replace by cheddar or something similar texture wise.

Makes 8

Wednesday, October 4, 2017

Spinach, cheese and chorizo calzones

Spinach, cheese and chorizo calzones / Calzones de espinafre, queijo e chorizo

When I have difficult and/or very busy days I usually take a breather and go to People magazine’s website: I get to read about celebrities and for that I don’t need to use any of my brain cells. :D

Today I read about how Kim Cattrall “killed” the plans of a third SATC movie, and for that we all have to send Kim a big thank you card – the first movie was nice, but the second was absolutely ridiculous and just the thought of certain scenes makes me agonize all over again. Some of the comments suggest that the writers kill Samantha Jones and do the movie with the other three women instead, however I don’t find it a smart decision for the fun of the TV show was the four of them together, and Samantha was always my favorite character (followed very closely by Miranda).

I will borrow inspiration from SATC and present you these delicious calzones: the filling is a combination of spinach, cheese and chorizo and I beg of you not to remove any of the ingredients from it: the calzones would not be the same. The spinach and the cheese benefit intensely from the saltiness of the chorizo, however if you can’t find it bacon goes well here too.

Spinach, cheese and chorizo calzones
own recipe

Dough:
2 teaspoons dried yeast
½ teaspoon granulated sugar
1 ¼ cups (300ml) lukewarm water
2 tablespoons extra-virgin olive oil
3 ¼ cups (455g) all purpose flour
1 teaspoon salt

Filling:
¾ cup (105g) finely diced chorizo
2 large garlic cloves
2 cups (120g) fresh spinach leaves, packed
salt and freshly ground black pepper
2 cups (200g) coarsely ground yellow mozzarella*
extra virgin olive oil, for brushing the calzones

Start with the dough: in the bowl of an electric mixer fitted with the dough hook, mix the yeast, sugar and water with a fork. Set aside until foamy, about 5 minutes. Add the olive oil, flour and salt and mix for 6-8 minutes or until a soft and elastic dough forms. Shape dough into a ball and transfer to a lightly oiled bowl. Cover with plastic wrap and set aside to proof in a warm place for about 1 hour or until doubled in size.

In the meantime, make the filling: heat a large nonstick frying pan over high heat. Add the chorizo and cook stirring occasionally until the pieces are golden and crispy. Add the garlic and cook for 1 minute or until fragrant – do not let it burn or it will get bitter. Stir in the spinach leaves and cook until wilted. Season with salt and pepper – go easy on the salt for the chorizo is usually salty. Cool, then stir in the cheese.

Preheat the oven to 400°F/200°F. Line a large baking sheet with foil and brush it lightly with olive oil.
Divide the dough into 8 equal parts – each will be around 100g (3 ½ oz.). Roll out each portion of dough on a lightly floured surface until you get a rough 25cm (10in) circle. Place some of the filling on one side of the dough and fold the other half over, pinching the seams well to keep the filling inside. Repeat the process with the remaining dough and filling. Place the calzones onto the prepared sheet and brush them lightly with olive oil. Bake for 25-30 minutes or until golden. Serve immediately.

* the yellow mozzarella I used is not like fresh mozzarella balls, therefore it does not release too much liquid. Replace by cheddar or something similar texture wise.

Makes 8

Friday, November 7, 2008

Polenta-crusted roasted ratatouille tart

Polenta-crusted roasted ratatouille tart

Thank you all for your comments and concern – your positive thoughts and kind words were very important for my getting better, for sure!

I have been thinking a lot about sweets lately – due to Christmas coming and the gifts I want to make for my friends and colleagues. I have so many recipes bookmarked I don’t even know where to start, really...

I found this recipe going through cookie and candy recipes for the holidays. I have no idea why it was filed in my sweet folder, but I considered it a sign. I’d rather have a sign like this than the one Francesca had in Tuscany. Eeew! :)

Polenta-crusted roasted ratatouille tart

Polenta-crusted roasted ratatouille tart
slightly adapted from here and here

Crust:
1 cup (155g) instant polenta
½ cup (70g) all purpose flour
¼ teaspoon + a pinch of salt
3 tablespoons cold, unsalted butter, in cubes
3 tablespoons olive oil
4-5 tablespoons water

Filling:
3 tablespoons olive oil
½ large onion, thinly sliced
1 small eggplant, sliced
1 small zucchini, sliced
2 tomatoes, sliced
salt and freshly ground black pepper
dried oregano
fresh oregano leaves, to taste
1 ½ cups shredded mozzarella cheese – I used the yellow mozzarella we have here, made with cow’s milk and that looks similar to Monterrey Jack cheese
3 tablespoons freshly grated Parmesan

Start with the filling: preheat the oven to 200ºC/400ºC. Heat 1 tablespoon of olive oil in a pan over medium heat; sauté onion until soft, about 5 to 6 minutes. Spray 2 baking trays with cooking spray. Arrange the eggplant, zucchini and tomato slices on the trays in a single layer and brush with the remaining olive oil. Season with salt and pepper, sprinkle the tomatoes with dried oregano and roast the vegetables until soft but not browned, about 15 minutes. Remove the vegetables from oven and cool.

Now, the crust: lower the oven temperature to 180ºC/350ºF.
Combine polenta, flour and salt in the bowl of a food processor – I used my Kitchen Aid with the paddle attachment. Pulse to incorporate. Add butter and oil and pulse about 20 times, until mixture resembles small pebbles. Add water and pulse until mixture forms a loose dough. Remove dough from processor and press into bottom and sides of a lightly oiled 24cm tart pan with a removable bottom (my pan doesn’t have very high sides).
Press aluminum foil or baking paper over the dough weigh down with uncooked rice, beans or pie weights. Place tart pan on a baking sheet and bake for 10-12 minutes. Remove from oven and remove rice and foil. Return to oven, rise the temperature to 200ºC/400ºF and bake for an additional 5-8 minutes, or until no longer shiny and wet. Remove from oven and let cool.

Lower the oven temperature to 180ºC/350ºF.
Lay the eggplant slices on the bottom of tart; cover with 1/3 of the mozzarella cheese and some of oregano leaves. Add the zucchini and onion, top with another 1/3 of the mozzarella and oregano, then the tomatoes. Top with rest of the mozzarella cheese, oregano leaves and the parmesan. Bake for 25 to 30 minutes, or until cheese is melted and vegetables have further wilted.
Remove from oven and let cool for 5 minutes before unmolding it. Serve warm.

Serves 6

Thursday, October 30, 2008

Savory crepes filled with broccolini cheese soufflé

Savory crepes filled with broccolini cheese soufflé

I have certain preconceptions, must admit it. That feeling of “haven’t seen it but don’t like it already” – I’ve tried going against that, but it didn’t work out... and I think it is worse now that I’m older - I’m more intolerant.

I read something the other day about Clint Eastwood’s new movie (hey, Mark, more imdb links for you!) :). Angelina Jolie is on it, so I won’t even bother - no time to waste. If the Oscar buzz involving her drives me nuts already, watching all that “talent” in action will do me no good.

But I’m not a bad person. I also have “haven’t seen it but like it already” moments. Or, in this case, “haven’t eaten but love it already”. :)

And what a great recipe this is! I slightly changed the filling and was really pleased with the result. Running late and starving, I pulled the crepes out of the oven the minute the filling puffed and firmed – that’s why mine don’t have a gorgeously golden crust like the ones Leila made. It's OK: I’ll solve that next time, when I make the crepes filled with hearts of palm soufflé. ;)

Savory crepes filled with broccolini cheese soufflé

Savory crepes filled with broccolini cheese soufflé

Crepes:
125g all purpose flour
1 egg
1 egg yolk
300ml milk
generous pinch of salt
oil for brushing the pan

Filling:
225g broccolini florets
salt and freshly ground black pepper
45g unsalted butter
45g all purpose flour
300ml milk
½ teaspoon Dijon mustard
120g cheddar, grated – I used yellow mozzarella from here, made with cow’s milk (it looks like Monterey Jack cheese)
fresh oregano leaves, to taste
4 tablespoons parmesan, finely grated
4 eggs, whites and yolks separated

Start by making the crepes: sift the flour in a large bowl and make a hole in the center. Add the egg, egg yolk, salt and a few tablespoons of the milk. Whisk well. Gradually add the remaining milk, whisking between additions, until you have added all the milk and the batter is smooth (it will be a rather thin batter).

Heat a 22cm non-stick frying pan over medium heat and brush it lightly with oil. Pour 3 ½ tablespoons of batter into the pan, swirling to cover the bottom completely. Cook for 1-2 minutes, until golden; flip the crepe and cook for further 1-2 minutes. Slide crepe onto a plate. Repeat process with remaining batter, coating the pan again if necessary – you’ll get 8 crepes.

Now, the filling: cook the broccolini florets in a pan of salted, boiling water for 1 minute. Drain, cover with cold water and drain again*.

Melt the butter in a small saucepan over low heat, then add the flour, stirring constantly; cook for 1 minute.
Remove the pan from the heat and gradually add the milk, whisking constantly to avoid lumps. Put the pan back over heat, add the mustard, mozzarella, parmesan, salt and pepper, whisking until the cheeses melt. Remove from heat again and set aside to cool completely.

Pre-heat the oven to 200ºC/400ºF; lightly brush a non-stick large baking sheet with oil.

Add the egg yolks to the cooled cheese mixture and mix well. In another bowl, beat the egg whites until firm peaks form. Carefully fold in the egg whites into the cheese mixture, then add the broccolini florets and oregano leaves.

Divide the filling in the center of the open crepes and fold them to encase the soufflé. Place the crepes in the prepared sheet, sprinkle with the extra parmesan (I forgot!) and bake for 15 minutes or until the soufflé is puffed and golden and the crepes are crisp.
Serve with a simple salad.

* I steamed the broccolini florets until al dente

Serves 4

Tuesday, July 8, 2008

Cheese Stuffed Crusty Rolls

Cheese stuffed crusty rolls

Choosing something doesn’t always have to be a difficult task – and that coming from the one who can take forever to decide which recipe to prepare is quite an improvement. Sometimes, we just know where to find it.

If you have a twisted, weird, crazy-looking role, you get Gary Oldman. Very simple. And if you want beautiful, delicious, out of this world desserts, you just go to Helen’s blog. But she can bake some seriously good savory recipes as well – yeah, I know, there’s nothing to be surprised here. :)

The cheese stuffed crusty rolls she posted in May were fantastic and the idea of using herbes de Provence in their filling sounded brilliant.

I have a challenge for you: make these and DO NOT eat them all the minute they are out of the oven. :)

Cheese stuffed crusty rolls

Cheese Stuffed Crusty Rolls

Starter:
1 ¼ cups (175g) bread flour
½ teaspoon salt
½ teaspoon instant yeast
½ cup (120ml) cool water

Dough:
all of the starter
1 cup (240ml) + 2 tablespoons to 1 ¼ cups (300ml) lukewarm water – I used 300ml
½ teaspoon salt
3 ½ cups (490g) all purpose flour
½ teaspoon instant yeast

Filling:
1 ½ cups (280g/10oz) grated Monterey Jack cheese – I used the yellow mozzarella we have here, that seems to be really similar to Monterey Jack
1 cup grated parmesan
2 tablespoons herbes de Provence

Cheese stuffed crusty rolls

To make the starter: mix the 1 ¼ cups flour, salt, yeast, and ½ cup water in a medium-sized bowl. Mix till well combined. Cover with plastic and let rest overnight at room temperature.

Make the filling: mix well all the ingredients in a bowl. Set aside.

To make the dough: combine the risen starter with the water, salt, flour, and yeast. Knead by hand or with a stand mixer for a few minutes (I went with 5 minutes by hand, like Helen did). Place it in a lightly greased bowl, cover, and let it rise for 1 ½ to 2 hours, until it’s nearly doubled in size. Gently deflate the dough, and pat and stretch it into a ¾ inch-thick rectangle, about 9x12in (23x30cm). Spritz with water, and sprinkle with the grated cheese and the herbs. Starting with a long side, roll it into a log, pinching the seam to seal. Place the log, seam-side down, on a lightly floured or lightly oiled surface. Cover it and let it rise for 1 to 1 ½ hours, till it’s puffy though not doubled in size. Towards the end of the rising time, preheat the oven to 220ºC/425ºF. Gently cut the log into four crosswise slices, for mini-breads; or simply cut the dough in half, for two normal-sized loaves. Place them on one (for two loaves) or two (for four mini-loaves) lightly greased or parchment-lined baking sheets, cut side up. Spread them open a bit, if necessary, to more fully expose the cheese and close the other end. Spritz with warm water, and immediately place them in the preheated oven. Bake for 20 minutes (for the mini-loaves), or 35 minutes (for the full-sized loaves), or until the cheese is melted and the loaves are a very deep golden brown. Remove them from the oven, and cool on a rack.

Note: You can also roll the log and cut 12 slices from it and set them on a parchment paper lined baking sheet and proceed with the recipe as written.

Cheese stuffed crusty rolls

Thursday, May 29, 2008

Rolled flank steak

Rolled flank steak

Discovering new food blogs is always an interesting thing. I love going through their archives, checking texts, recipes and photos, getting to know a little about that foodie – who will probably become a blogger friend.

One of my latest “findings” is packed with beautiful photos and delicious recipes, and the girl behind it is a huge Martha fan, like me. I’m talking about Mimi.

She is hosting an event called “Martha Mondays” and I really liked her idea. One of the rules was to cook a recipe from this gallery and, to please my dear husband – who has been eating tons of chicken and fish lately because of me – I chose a beef dish.

If I keep making dishes like this, Joao will end up joining the Martha fan club as well. :)

Rolled flank steak

Rolled flank steak

680g (1½ lb) flank steak - I used a different cut
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, crushed
½ cup (57g/2oz) shredded mozzarella cheese – I used the yellow mozzarella we have here, made from cow’s milk
4 scallions, sliced
¼ cup (57g/2oz) roasted red peppers, cut into thin strips
sea salt and freshly ground pepper

Preheat oven to 230ºC/450ºF with rack in center. Between two sheets of plastic wrap, pound steak to 1.25cm (½-inch) thickness with a meat mallet or heavy skillet. Using a sharp knife, score the steak on one side in a cross-hatched pattern. In a large bowl, whisk together oil, vinegar, and garlic. Place the steak inside and marinate at least 20 minutes or up to overnight.

Remove steak from marinade. Lay steak on cutting board, scored side down, with a short end facing edge of work surface. Cover steak with cheese, scallions, and peppers, leaving 1.25cm (½-inch) border on the long sides and 5cm (2-inch) border at the far short end. Season with salt and pepper. Starting from closest side, roll up tightly. Using kitchen twine, tie steak crosswise.
Season with salt and pepper.

Place, seam side down in a lightly oiled baking dish or on a rimmed baking sheet, and roast until juices run clear, 35 to 40 minutes for medium rare. Let rest 10 minutes, and remove string before slicing.

Serves 4 – I used a 400g steak and my husband ate 80% of it. :)

Rolled flank steak

Wednesday, May 7, 2008

Tyler and Agdah's meatballs

Tyler and Agdah's meatballs

I’m sure that most of you have your favorite meatball recipe – perhaps even a family classic. But these were such a hit at home I had to share them with you.

My dear fellow Brazilian blogger Adgah posted these meatballs a while ago and they looked so delicious – the exact kind of food Joao is crazy for. She adapted this recipe, from Tyler Florence, and I followed her version (which is the one I’m posting here).
I had a few myself and the mix of cooked onions, parsley and basil gives the meatballs a wonderful flavor – not to mention that melting cheese is always a winner in my book.

And I was right about Joao – he loved these.

Tyler and Agdah's meatballs

Tyler and Agdah's meatballs

olive oil
1 onion, chopped
2 garlic cloves, smashed*
2 tablespoons roughly chopped fresh parsley leaves
a handful of basil, chopped
1 cup (240ml) milk
2 very thick slices firm white bread, crusts removed – I used whole wheat bread
1kg ground beef
1 large egg
1 cup freshly grated parmesan
salt and freshly ground black pepper
200g mozzarella cheese, cut into chunks – I used the yellow mozzarella we have here, made from cow’s milk and used as pizza topping

Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.

Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and parmesan and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into 10 equal pieces and shape them into 10 nice looking meatballs.

Preheat the oven to 175ºC/350ºF.

Heat a bit of olive oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes – be careful not to tear them apart. Put them into a baking dish and bake until the meatballs are cooked through, about 15 minutes.

* instead of the cloves, I used a garlic infused olive oil I made a couple of weeks ago (I got the idea from one episode of "Nigella Express")

Makes 10 – I used 1 heaping tablespoon of beef mixture to format each meatball and got 40; half of them were eaten fresh and the others were frozen (while still raw).

Wednesday, March 26, 2008

Cheese pinwheel scones

Cheese pinwheel scones

Don’t let these fool you: despite their pale look, they are pretty addictive. Don’t believe me? Joao had several. And he never eats my baked goods. Ever.

I usually don’t go for savory baking, but who can say no to bread filled with 3 types of cheese?

Even though the scones were delicious, there are two things I’d do differently: add more salt to the dough and use an egg wash to get them nicely golden.

Cheese pinwheel scones

Cheese pinwheel scones
recipe from this box

250g all purpose flour
1 tablespoon baking powder
pinch of salt
1/8 teaspoon cayenne pepper – I used freshly ground black pepper
30g unsalted butter, chilled and diced
185ml milk

Filling:
40g goat’s cheese, crumbled
40g grated parmesan cheese
40g grated mature cheddar cheese – I used the yellow mozzarella we have here, made with cow’s milk
2 tablespoons chopped flat-leaf parsley

Preheat the oven to 220ºC/425ºF. Grease or line a baking tray with non stick baking paper.
Sift the flour, baking powder, salt and pepper into a large bowl. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs. Add the milk and, using a flat-bladed knife, mix to form a soft dough. Add a little extra flour if the dough is too sticky.
Turn the dough out onto a floured work surface and roll out to form a 20x25cm (8x10in) rectangle. Sprinkle the goat’s cheese over the surface, then sprinkle over the parmesan, cheddar and parsley. Starting from the long side, roll the dough into a cylinder. Cut the cylinder into 10 equal 2cm (3/4 in) thick slices. Transfer the slices to a baking tray, spacing them 2cm (3/4 in) apart.
Bake for 10-12 minutes (mine took 28 minutes in the oven) or until golden and cooked through. Cool on a wire rack.
Serve warm.

Cheese pinwheel scones

Makes 10

Cheese pinwheel scones

Monday, November 12, 2007

Spinach, cheese and walnut baked risotto

Spinach, cheese and walnut baked risotto

I have seen so many delicious recipes with spinach around lately that I felt like cooking with it, too.

This time, I got the recipe from Donna Hay Magazine #33 but I changed it quite a bit. It was my second baked risotto and what an easy dish to put together! Not to mention that while it’s in the oven you can sit on the couch and watch TV – like I did, watching my newest addiction.

aaWeekendHerbBlogging

This is my entry for this Weekend Herb Blogging, this time hosted by Vanessa, from What Geeks Eat.

Spinach, cheese and walnut baked risotto

Spinach, cheese and walnut baked risotto
adapted from Donna Hay magazine

1 ½ cups Arborio (or risotto) rice
4 ½ cups (36fl oz) vegetable stock
1 cup finely grated parmesan cheese
40g (1 ½ oz) unsalted butter
salt
freshly ground black pepper
50g (1 ¾ oz) spinach leaves – remove the stems before measuring or use baby spinach leaves
100g (3 ½ oz) yellow mozzarella*, roughly grated
1/3 cup chopped walnuts, slightly toasted

Preheat the oven to 180ºC/355ºF. Place the rice and stock in a 22x30cm (8 ½x12in) 10-cup (80fl oz)** capacity baking dish and stir to combine. Cover tightly with foil and cook for 40 minutes or until most of the stock is absorbed and the rice is al dente.
Add the parmesan, butter, salt, pepper, spinach, mozzarella and walnuts and stir until the butter is melted. Serve immediately.

* a type of salty mozzarella we have here in Brazil, made with cow's milk - very much used as pizza topping. You can replace with regular mozzarella or use fetta (as in the original recipe)

** I used a deep bowl – I thought it would be easier to mix the ingredients in it than in a rectangular baking dish

Serves 4

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