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Frank's Italian Dip Sandwich Recipe Posted on 15 Apr 23:12 , 0 comments

Your New Favorite Dip-able Sandwich

By: Chef Frank Bonanno

 

SupperBell Chef Frank Bonanno Italian Dip Sandwich

"Growing up in New Jersey, my family never made French dip sandwiches. I was deprived, in a sense. When I moved to Denver as a young adult, I had my first French Dip sandwich at Cherry Creek Grille, and I was blown away by the flavors — the crisp baguette, the melty cheese, seasoned roast beef with a wonderfully fragrant au jus. As I sat and enjoyed my sandwich, I thought about ways to make it better, and that’s when I decided to make the ultimate dip — an Italian dip, perfected first as a sandwich I’d make after long nights on the line."  -Chef Frank Bonanno

 

THE ITALIAN DIP

Chef Frank Bonanno, Bonanno Concepts

Serves 4


INGREDIENTS

For the au jus

  • 2 cups chicken stock (low sodium)
  • 2 Tbsp butter
  • ½ white onion, chopped 
  • 4 sage leaves
  • ¼ cup Worcestershire sauce
  • Salt & black pepper, to taste
For the dip
  • 4 Tbsp butter, softened
  • 2 pounds high quality roast beef 
  • 8 slices provolone cheese
  • 4 mini French banquettes or Ciabatta rolls
  • Salt and black pepper

     

    TOOLS

    • Frigidaire Professional Infrared Convection Toaster Oven
    • Cuisinart Griddler/Panini Press
    • Small, deep baking dish with lid
    • 4 plates; 4 small bowls for au jus


    PROCESS

    1. For the au jus, preheat toaster oven to 350 degrees.
    2. While the toast oven is warming, fire up the Cuisinart Griddler. When griddler surface is warm, melt 2 Tbsp of butter on the surface.
    3. Once butter has melted, add chopped onions and sauté until translucent and fragrant. Transfer onions to baking dish and add chicken stock, Worcestershire sauce, sage leaves, salt and pepper.
    4. Cover the dish and place in the toaster oven. The au jus should begin to simmer – allow the flavors to meld for 15-20 minutes. 
    5. For the dip, cut your bread in half, spread soft butter on each side and place bread cut side down on griddler. Pile on a generous amount of roast beef and two slices of Provolone.
    6. Take the second slice of bread and put it on top of cheese. Press the panini until bread is golden brown and hot. Repeat for each sandwich.
    7. To serve, cut the panini in half and serve on a plate with a bowl full of warm au jus.

     

     

     

    RELATED RECIPES

    How to Make the Ultimate Sandwich

    Homemade Pizza

    Spinach & Meatball Calzone

    Mizuna Lobster Mac N' Cheese

    Carbonara Pizza

     

     

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    Homemade Carbonara Pizza Posted on 15 Apr 22:12 , 0 comments

    A Match Made in Italian Food Heaven

    By: Chef Frank Bonanno
    From: Food & Wine

     

    Chef Frank Bonanno is such a big fan of pizza that he recreated his favorite pasta, pasta carbonara, into an indulgent and irresistible pie. He transforms the dish into a pizza by topping a thin-crusted pie with sunny-side up eggs and pancetta.

    The best part? You can make this delectable pizza at home in about 15 minutes. Talk about a weeknight win! Get the easy recipe below.


    INGREDIENTS

    • One 1/2-pound ball of fresh or thawed frozen pizza dough
    • 1/4 cup mascarpone cheese
    • 2 tablespoons freshly grated Pecorino Romano cheese
    • 2 thick slices of pancetta, cut into 1/4-inch dice
    • Freshly ground pepper
    • 2 large eggs
    • Kosher salt
    • 1 tablespoon coarsely chopped flat-leaf parsley


      PROCESS

      1. Preheat the oven to 450°.
      2. Set a pizza stone or inverted baking sheet in the middle of the oven to preheat.
      3. On a lightly floured surface, roll out the dough to a 12-inch round and transfer to a lightly floured pizza peel.
      4. Spread the mascarpone on the dough, leaving a 1/2-inch border. Sprinkle with the pecorino and pancetta and season with pepper.
      5. Slide the pizza onto the stone and bake for about 6 minutes, until the crust is set and the topping begins to bubble.
      6. Crack the eggs over the pizza and bake for about 6 minutes longer, until the crust is golden, the egg whites are set and the yolks are still runny.
      7. Season the eggs lightly with salt, sprinkle with the parsley and serve.

       

       

       

      RELATED RECIPES

      Homemade Pizza

      Spinach & Meatball Calzone

      Mizuna Lobster Mac N' Cheese

      Making Cheese With Frank

       

      Sourcehttps://www.foodandwine.com/recipes/carbonara-pizza-cocktails-2009

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      French Scrambled Eggs Posted on 20 Mar 12:32 , 0 comments

      How to Scramble Eggs to Perfection

      By: Chef Frank Bonanno

       

      SupperBell Frank Bonanno Scrambled Eggs Recipe

       

      The Art of Fluffy, Indulgent Eggs

      I proposed to Jacqueline more than 20 years ago on a trip to France with Mel Masters. It was truffle season and the goal was to hit as many wineries and restaurants as humanly possible within the span of a week. At the time, being a vegetarian was a fairly novel life choice, and wherever we ate, when Jacqueline said she was a vegetarian, the chef would scramble her up some eggs with freshly shaved truffles. Two meals a day, minimum, Jacqueline would get that bounty of gold and funk and she wasn’t disappointed in the least. It’s still a favorite meal and this recipe is roughly the way I cook them for her.

      A NOTE: Eggs puff up with steam. If you’ve ever made scrambled eggs without liquid, you know how flat and hard they become. If you don’t have cream, use whole milk. No whole milk? Use skim. No dairy? Use water. The steam makes the scramble

      ANOTHER NOTE: The flavor and texture of breakfast eggs are brought out over low, low heat. Start high to melt the oil then turn the heat way down (sometimes I turn it off) to cook the eggs.


      INGREDIENTS

      • Baguette, cut on the bias
      • 2 Tablespoons butter 
      • 4 large eggs
      • Generous pinch kosher salt
      • 2 grinds pepper
      • 4 tablespoons cream
      • 1 cup grated gruyere
      • Optional: good truffle oil, 1 teaspoon freshly chopped chives


      TOOLS

      • Nonstick skillet
      • Medium bowl
      • Whisk
      • Spoonula
      • 2 breakfast plates


      PROCESS

      1. Toast the baguette slices to a light finish. Put two slices on each of two plates; set aside.
      2. Melt butter in a nonstick skillet over high heat. 
      3. While butter melts, whisk the eggs, salt, pepper and cream until just mixed. 
      4. Butter should be bubbly. Reduce the heat to low, and pour eggs into middle of pan, letting them spread to the edges. 
      5. Stir eggs, folding to the center, until eggs just begin to come together and little liquid remains.
      6. Fold in the cheese. 
      7. Optional (see story), drizzle with a nice truffle oil and 1 teaspoon freshly clipped chives.
      8. Spoon eggs over slices of baguette. Enjoy with strong coffee and fresh juice. 

       

       

       

      RELATED RECIPES

      Homemade Pizza

      Spinach & Meatball Calzone

      Mizuna Lobster Mac N' Cheese

      read more
      Miso-Lobster Ramen Recipe Posted on 01 Mar 13:00 , 0 comments

      Miso-Lobster Ramen

       From: Frank's Journal

       

       

      Frank Bonanno SupperBell Bones Miso-Lobster Ramen

       

      The Luxury of Comfort Food (BLT’s & Ramen & Such)

      My favorite meals, and the most consistently popular ones at the restaurants, are tweaked versions of ultimate comfort foods–the Lobster Mac ‘n Cheese on the Mizuna menu, the BLT I recently wrote about, the Froot Loops soft serve ice cream at Bones. A couple of years ago, a food writer asked me if I could upgrade my middle-of-the-night weakness: ramen noodles. Of course. Add lobster.

       

      It wasn’t until Bones opened that I had the opportunity to execute lobster ramen on a menu. How great is that? I get to mix work and play all the time. I really think work is play. Life is great. But I’m getting off track.

       

      At Bones, I poach the lobster in butter. Think about each of those words. Poach. In butter. Then it’s tossed in a miso buerre blanc with freshly made ramen. I have to admit, I tried making the ramen myself. I tried it a lot. No good. Sometimes, you just have to let go of the things you’re no good at and leave it to people who have been working through the recipes for generations. The source of the noodle itself has a back story that has to do with the Reverend Sun Myung Moon, but that’s a blog post of its own. Holy whatever–the Lobster Ramen at Bones is rich and decadent and everything a signature dish should be. If you ever find yourself home with a beautiful bottle of white wine, a living lobster and a good deal of patience I have a recipe for you, too. Make note, there are reasons the ramen costs a bit more at Bones than what you might find in a traditional ramen shop–starting with the broth, heading to the noodles and leading all the way to that red crustacean. . . If you give it your hand, though, shoot me an email or a facebook post or something and let me know how you fare. I’d love to know how we measure up!

       

       

      Miso-Lobster Ramen

      Serves 4

      Ingredients:

      • 2 cups white wine
      • 1 shallot, sliced thin
      • 12 peppercorns
      • ½ cup heavy cream
      • ¾ pound butter
      • Bunch organic garden scallions cut on small bias
      • 1 ¼ pounds fresh lobster
      • 1 cup edamame, shelled
      • 1 cup buerre blanc
      • 8 ounces fresh ramen noodles
      • 1 tablespoon miso paste
      • 4 ounces butter
      • Sea salt and freshly cracked pepper

      Tools: Non-reactive sautee pan, whisk, sieve (colander lined with cheese cloth or coffee filter will work); 2 large pots, ice, lobster cracker, sharp knife; 4 serving bowls.

       

      Process:

      Buerre Blanc

      1. Place white wine, vinegar, pepper corns, and shallots in a non reactive pan and reduce until sec (dry); add heavy cream,  reduce by 2/3 more.  Slowly   add butter, whisking constantly.  Strain through fine mesh sieve and hold warm until ready to use.  Clean pan to use for plating.

       

      To Cook Lobster

      1. Fill large pot with heavily iced water and leave in sink near a colander.
      2. Bring large pot salted water to boil. Relieve lobster of claws and tail; place claws in one bowl and tail in another.
      3. Pour boiling water over both to cover. Let claws cook 6 minutes, toss into colander, then plunge into ice bath while tails cook 2 minutes more (8 total). Drain tails, dip into icy bath.
      4. Clean large pot and fill anew with salty water; set to boil for noodles. Remove cooled lobster meat from the shells; cut tail into 5 pieces. Set aside.

       

      To Plate:

      1. Cook ramen noodles in boiling water until tender (about 2 minutes). Strain; hold.
      2. Set sauté pan over medium heat. Add butter when hot.  Once butter is completely melted, add lobster, edamame, and miso.  Reduce heat and cook slowly; hold warm.  Toss in noodles and just warm through.
      3. Add buerre blanc; toss well and season to taste with salt and pepper.
      4. Divide among four bowls and garnish with scallions.

       

      (Check out Bones online here http://www.bonesdenver.com/)

       

       

      RELATED RECIPES

      Simple & Easy Winter Soup Recipes

      Homemade Pizza

      Making Cheese With Frank

      Mizuna Lobster Mac N' Cheese

      The Perfect Grinder

       

       

      Sourcehttps://www.bonannoconcepts.com/industry/comfort-food-blt-ramen-and-such/

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      Frank's Spinach & Meatball Calzone Recipe Posted on 01 Mar 12:00 , 0 comments

      Spinach & Meatball Calzone #LivewithFrank

      From: Frank's Journal

       

      Frank Bonanno SupperBell Spinach-Meatball Calzone

       

      Spinach-Meatball Calzone #LivewithFrank

      Serves 1-2

      A note: Pizza stones are awesome and if you’re trying your hand at homemade pizza, you really should invest in one. They hold a nice, uniform temperature, and the porous stone sucks up any residual moisture, so the crust crisps up beautifully. A cookie sheet works, too–just not as well.

      Another note: Purchase dough from your favorite pizza place. It’s the best-easiest cheat possible, and any spot should happily sell you a batch.

       

      Ingredients

      Pizza dough (8 oz if you’re purchasing from, say Osteria Marco, who specializes in individual pizzas, and 18 ounces if it’s from a family-pie type spot, like Anthony’s. Or you could try your hand at a homemade batch like this one in Food and Wine)

      • 2 cups ricotta
      • 1 cup fontina
      • 1 cup spinach, blanched or frozen and defrosted, or raw if you don’t mind a bit of a soggy mess
      • 2 chopped up meatballs (frozen from the supermarket, or from that delicious batch you made from the live tutorial on the Luca icookbook)
      • ¼ cup parmesan cheese (plus 2T for dusting)
      • 2 T extra virgin olive oil
      • Tools: Pizza stone or cookie sheet; pastry brush, spatula

       

      Process

      1. Heat the oven and the pizza stone to 500˚
      2. Use your fingertips to gently stretch the dough into a 10” circle. Set the circle onto a very lightly floured surface
      3. Place all ingredients on half the circle, then fold the dough over the top to create half moon.
      4. Seal the edges of the moon together by slightly wetting your fingertips, then roll the crust between your fingers, crimping slightly as you move along the semi-circle.
      5. Brush the top with olive oil and dust with parmesan. Set on the pizza stone and bake 15-20 minutes, or until the crust is a bubbly golden brown.

      To Serve

      1. Remove with a fat spatula and cut in half. Present with forks and lots of paper towels. I think a fine Colorado beer or a good sauvignon blanc is a must here.

       

       

      RELATED RECIPES

      Homemade Pizza

      Making Cheese With Frank

      Mizuna Lobster Mac N' Cheese

      The Perfect Grinder

       

       

      Sourcehttp://www.bonannoconcepts.com/recipe/spinach-meatball-calzone-livewithfrank/

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      How to Pair Wines Like a Pro Posted on 14 Feb 07:00 , 0 comments

      Our Favorite Wine Pairings for Valentine's Day

      By: SupperBell

       

      SupperBell's Tips For Pairing Wines Like a Pro

       

      “A bottle of wine begs to be shared; I have never met a miserly wine lover”
      ― Clifton Fadiman

       

      This time of year has us thinking about the dining experience - how every element comes together to create the perfect meal for two. A meal that is uniquely and unforgettably yours. And the wine you choose to share is a pivotal part of the experience you've created.

       

      Our chefs at SupperBell have crafted a special menu to indulge you in your Valentine's favorites without the hassle. We're featuring everything from lobster bisque and crab cakes, to grilled grass-fed filet mignon and seared scallops with Mediterranean risotto. Once your heart is set on starters and entrees, finish your experience with a gourmet cupcake duo or a decadent chocolate brownie. 

       

      Our Valentine's Menu also includes vegetarian and chicken options, as well as family sized meals for when your plus one becomes plus some. After you make your menu selections and choose a delivery window, we'll handle the rest! Our meals are fully prepared and only need to be heated upon arrival. 

       

      Now that SupperBell has your meal delivery handled, you can focus on the "wine" in "wine and dine". But what to choose? Did you order steak and your partner seafood? Going for a tapas style meal? And what about dessert? Not to worry, we've collected a list of our failsafe wine pairing tips that are sure to impress your Valentine.

       

       

      Wine Pairing 101

      Champagne: A celebratory classic. It's generally light and acidic, and goes well with appetizers, particularly seafood. Obviously it's great on its own as well.

      Sparkling Rosé: Pink in color with rich berry notes, this fruitier cousin of Champagne also pairs wonderfully with seafood appetizers, cheeses, and an array of desserts.

      Sauvignon Blanc: Food-friendly and aromatic, with notes of citrus and herbs. Pairs notoriously well with seafood, chicken and fresh salads.

      Pinot Noir: For an evening of varied food flavors, pinot noir is a light, dry red wine that complements almost everything on the table.

      Cabernet Sauvignon: A steak-lover's top wine choice for its robust fruit flavors and full-body. The key is to pair the boldness (and marbling) of your steak to the boldness and body of your Cab. 

      Zinfandel: Less refined than the Cabernet, the tannins and acidity in this wine cut through the richness of a highly-marbled steak and other hearty cuts of meat perfectly. 

        

       

      VALENTINE'S NIGHT IN

      Grass-Fed Grilled Filet Mignon

      Seared Scallops with Mediterranean Risotto

      Southern Crab Cakes

      Lobster Bisque

      Cupcake Duo

      Chocolate Brownie

       

      VIEW FULL VALENTINE'S MENU...

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      Frank's Tips For an Amazing Cheese Plate Posted on 06 Feb 15:47 , 0 comments

      For An Amazing Cheese Plate

      From: Frank's Journal

       

      Frank Bonanno of SupperBell Cheese Plate

       

      Last night, I had an amazing platter at Sushi Sasa—all of the kitchen elements worked in harmony: the caliber of chefs; the freshness, temperature, and perfectly sliced fish; the quality of rice and simplicity in seasoning. . .

      That sushi plate got me to thinking about meat and cheese plates, because the same components can make or break one: the caliber of chefs; the freshness, temperature, and thickness of each slice, the quality of bread and simplicity in seasoning . . .

      I was recently victim of a bad cheese plate at a restaurant up the road: yesterday’s bread, ice cold and week-old Burrata, cappicola cut so thickly that I had to chew it like an oily, meaty, wad of gum, prosciutto as fat as Oscar Meyer bologna. Here are these beautiful (or once beautiful) products, made in the manner they were a hundred years ago with real attention and care, and yes, love, leaving the kitchen with anything but attention or care or love.

      In truth, I’ve mostly given up on meat and cheese platters in restaurants because it can be such a disappointing way to start an evening out—-but it has that potential; it could be, should be a wonderful start to a night, whether it’s Friday dinner with the family or Thanksgiving for a throng. These little touches that enhance salumi, they are so small, so simple, that I can lay them out here for the home chef. In five simple steps.

       

       

      FIRST

      Pick up your products from a trusted vendor (probably not the grocery store). In Denver we have Tony’s, Marczyk’s, Chef’s Mart, The Truffle, St. Killians—really, we’re lucky to have a nice assortment of butchers and cheese mongers–people who know what they’re talking about. (If you’re looking for something specific, shoot me an email and I’ll help if I can.)


      SECOND

      There’s a reason Berkel makes a slicer just for prosciutto—so that it can be cut to near sheer. You shouldn’t really have to chew it at all. The rich, salty-sweet texture should just melt on your tongue. A butcher has thousands of dollars’ worth equipment–let him use it to slice the cured meat to its appropriate thinness. (Once cut, use it within 24 hours, though, because room temperature meat —see next tip—will oxidize in short order and turn.)

      THIRD

      Most meats and cheeses should be served between 68 and 72 degrees–room temperature. Consider food (all food, really) the way you would wine: too cold or too hot, and you lose the slight variations in aroma and all of the nuances in the flavor profile.

       

      FOURTH

      Some cheeses do not improve with age. Burrata, for example, is defined by the Cheese Primer as “meant to be eaten the day they are made.” If in doubt, ask your monger, and serve accordingly.

       

      FINALLY

      Pay heed to the bread. Fresh, grilled, rubbed with garlic after grilling, drizzled with a good extra virgin olive oil. Well done bread will heighten every flavor on the plate.

      Don’t make your guests, your date, yourself a salumi victim. It’s easy to be amazing instead.

       

       

      RELATED RECIPES

      Frank's Homemade Pizza

      Carbonara Pizza

      Making Cheese With Frank

      Mizuna Lobster Mac N' Cheese

      The Perfect Grinder

       

      Sourcehttps://www.bonannoconcepts.com/industry/for-an-amazing-cheese-plate/

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      Frank's Pizza Recipe + Tips For Making It At Home Posted on 01 Feb 16:44 , 0 comments

      My Heart is Pizza Shaped

      From: Frank's Journal

       

      SupperBell Frank Bonanno Pizza Recipe

      (Actually, Luca’s heart is doughnut shaped)

       

      I look at a slice of pizza the way my son looks at doughnuts. I could eat a slice any time anywhere, and mostly I don’t even care if the crust is too thick or the cheese off-brand or toppings too intense. From the synthetic saltiness of a self-rising frozen Freshetta that gets doctored up before hitting the toaster oven, to the slice that comes from the back of a truck in a Larimer alley.

       

      Pizza is great.

       

      Oh, I have a favorite style—just like my son with his doughnuts. Luca goes crazy for Long’s doughnuts, fresh from the oven of an Indianapolis bakery that smells like Sundays and always has a line. Sure, he’ll eat chocolate Donettes or powdered Entemann’s; he’ll wait in the winding queue of the Dunkin’ up the street—but what he really loves, what he looks forward to months in advance and talks about for weeks after, is the simple, plain, lightly glazed, slightly crunchy on the outside and soft and rich in the middle flavor of a Long’s doughnut. A doughnut so perfect you can smell how it’s going to melt on your tongue as you draw one to your face. Little bits of the sugar glaze will stick to the corners of Luca’s mouth and fleck across his cheeks like glitter long after he’s taken the first bite–and before he’s even finished the first glass of milk, two, three, six have landed in his belly without a moment’s guilt or second thought. That’s me and pizza.

       

      My style is a nice thin crust—one that’s been tossed rather than rolled so there are crispy bubbles here and there that brown up under the topping. I like real mozzarella strewn with a heavy hand over a sauce rendered from genuine tomatoes that ripened in the sun. I want to fight a little with the cheese and toppings that try to keep a single piece attached to its brethren in the pie, and I want to fold the piece in half, just so, and ignore the few good drops of grease that come to the tip of the pizza triangle and land on my shirt– because a little bit of grease is part of the experience.

       

      Who doesn’t love pizza? Even the gluten allergic go to great lengths to figure out how to get a pizza fix. As I sit here typing, my office mates are demolishing a Cosmos pie. They’re pretending to work, but I can see the NCAA games streaming on the computers, and sports and pizza are just too good a match to let work interfere. Let them have their pizza moment.

       

      The smell of pizza brings me back to grade school, when I folded pizza boxes in trade for slices from Rudi’s. By sixth grade, the guys at Frank’s had actually taught me how to make dough. Vitto even let me spin my own. Those pies weren’t exactly round, and Frank would tell me I put too much cheese on top—but is there ever too much cheese on a pizza? Even today, Burton at the Osteria has to remind me to calm down with the cheese.  Still. In college, I tossed pizza for Anthony’s by DU and on one of my first dates with Jacqueline, I slipped into their downtown kitchen to make our pie. I could measure the milestones in my life by the pizzas I’ve made.

       

      I can’t eat chain pizza, though, because it seems sacrilegious, a violation–like going to the mall to worship your God. I think it was the chain pizza parlour that ruined ranch dressing for me, because I know in my cook’s heart that ranch dressing was put next to a pizza crust to disguise mediocre ingredients on a cardboard circle slathered with plastic cheese. Sadly people bought it, literally and figuratively, and came to believe in other false gods: diet cola, lite beer, chickens that fly on boneless wings. Even my sons know the difference between what’s so wrong-mindedly offered up as pizza in school, and what is made with the calloused hands and cooked over a fire. When the boys have friends over and we go to Marco’s Coal-Fired, or Osteria Marco, or Cart Driver, or any number of other local pizza spots, I make the kids order from the menu (no Plain Cheese). What starts as a fussy, grumbly, eye-rolling obedience to the parent at the table always ends in the joy of fantastic smells that can’t be reproduced from a refrigerated truck, real flavors from ingredients that grow in the earth and from symbiotic combinations on crusts that have rested and risen and browned in the oven. They always leave satisfied. Happy. These are the pizzas they will recall in adulthood as the Gold Standard, because everyone loves the pizza of childhood and comfort.

       

      Whenever I take someone to Frank’s or Vitto’s or Rudi’s in Jersey—even when I personally spin pizza for friends—I know they’re enjoying it (how can you not? Pizza’s such a happy thing) –but I can see in their faces the comparison to Home, to First Love Pizza—the pizza they ate after a game with their buddies or had by raffia-bottled candlelight on Fridays with Aunt Marge.

       

      That’s the beauty of pizza. Pizza greatness can be achieved over coal or wood or the flames of a Blodget. It can be smoked over a grill or toasted under a salamander or baked in a cake pan in an oven at home; it can be covered with basil or shrimp or sausage or pepperoni or bacon or mother loving okra and: it’s all great because pizza greatness is achieved in the simplest way. Pizza greatness comes from flour dusted finger prints and love; it comes through laughter and passion and flavors that cannot be bottled or shrink-wrapped or frozen and thawed and frozen again.

       

      So here I offer to you three recipes and a couple of tips. The recipes are for the pizza I make at home, and really, they’re approximations recipes because at this point—like Marco Dym and Kelly Whitacker and Frank and Vitto and Rudi and every other pizza cook out there—

      I make my pizzas by heart and not by recipe,

      by feeling rather than branding, by intuiting over cooking. But these recipes, I tell you are a great start, because they come from my heart–a heart that’s pizza shaped.

       

       

      Pizza Basics: The Crust; The Red Sauce; Bechamel

      A note: If you get into making pizzas at home, unless it’s deep-dish, buy a pizza stone. Pizza stones hold and radiate heat, so you won’t have a soggy crust. They’ll also crisp up a crust for reheating.

      A note on making dough: The texture you seek is slightly stickier than modeling clay. As with making pasta, if you’re indecisive about the texture, better to be too moist and sticky than too dry–its’ much easier to work with a wet dough than a dry one.

      Another note on the dough: Rest the dough in the refrigerator overnight. Plan ahead and don’t skimp on time here. A pizza cook’s worst nightmare is dough that won’t be stretched and shaped.

      A note on the Red Sauce: The Pizza Sauce calls for standard, over-the-counter “Italian Herbs.” Skip fresh herbs in the sauce, because they’ll turn black when you cook the pizza. Instead, save the fresh herbs to use as a topping.

      A note on the Béchamel: All pizza needs a sauce, and for white pizza that sauce is Béchamel. For consistency, you’re aiming for roughly the thickness of a good New England clam chowder.

       

      PIZZA DOUGH
      Yields Three 8″ Pizza

      Ingredients

      • 2 ¼ tsp dry active yeast (not instant)
      • 1 tsp sugar
      • ¼ cup tepid water
      • 3 cups flour
      • 1 tsp salt
      • 3/4 cup water
      • ½ cup water, over ice
      • 1 Tbsp extra virgin olive oil

        Tools
        Cereal bowl; sifter. Stand mixer with dough hook. Extra flour for dusting; greased cookie sheet; plastic wrap.

        Process

        1. Mix ingredients together in a large bowl. Refrigerate until needed, good for up to one week.
        2. Stir yeast and sugar into warm water. Set aside for five minutes.
        3. As the yeast blooms, sift the flour and salt into the stand mixing bowl. Set speed to medium low.
        4. As the dough hook spins, gently pour the yeasty water and olive oil into the flour.
        5. Add the ice cold water; reduce the speed to low. Mix 15 minutes.
        6. Check dough for texture-which is slightly tacky and moist, but not enough to stick to your fingers.Add water or flour by teaspoon as necessary. Mix 5 minutes more.
        7. Move dough to a floured surface and portion into three balls. Fold dough balls into themselves, seal and dust with flour. Transfer to greased baking sheet, sealed side down. Wrap in plastic and store in refrigerator OVERNIGHT.

         

        PIZZA SAUCE
        Yields 1.5 cups     Tools: Spoon, large bowl

        Ingredients

        • 1 12oz can San Marzano tomatoes, crushed
        • 2 tsp Italian seasoning
        • ½ tsp salt
        • ½ tsp sugar

          Process

          1. Mix ingredients together in a large bowl. Refrigerate until needed, good for up to one week.

           

          WHITE SAUCE (Béchamel)
          Yields 2 cups     Tools: Knife; medium sauté pan; wooden spoon. Fine mesh strainer; medium bowl set into a larger bowl of ice water.

          Ingredients

          • ½ yellow onion
          • 2 Tbsp butter
          • 1/4 cup all purpose flour
          • 2 cups milk, in a small pitcher
          • fresh nutmeg
          • ¼ tsp white pepper
          • ½ tsp salt

            Process

            1. Heat the pan over a medium high flame while you slice the onion into thin strips. Reduce the heat to low; place onion and butter in the pan. Sweat onions until translucent.
            2. Gently stir in the flour. Continue stirring over low flame 4-5 minutes.
            3. Slowly stream in the milk, stirring all the while.
            4. Raise heat to medium and grate nutmeg over the sauce (roughly four passes). Stir in salt and pepper. Simmer for 8 minutes more, adding extra milk if the Béchamel is too thick.
            5. Pour sauce through the strainer and into the medium bowl that has been cooling in the ice bath.
            6. Refrigerator until needed– up to five days.

             

             

            RELATED RECIPES

            Carbonara Pizza

            Making Cheese With Frank

            Mizuna Lobster Mac N' Cheese

            The Perfect Grinder

             

             

            Source: http://www.bonannoconcepts.com/industry/my-heart-is-pizza-shaped/

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            Simple & Easy Winter Soup Recipes Posted on 28 Jan 19:37 , 0 comments

            A great meal is only a few ingredients away...

            This time of year has us grabbing for big bowls of hearty soup and cozying up on the couch with our old friend Netflix. This wintertime staple has our hearts since it can be made in a flash with on-hand ingredients. And since we found out that it's National Soup Month, we just had to share our two favorite *easy* soup recipes.

             

            First up, Classic Cream of Tomato Basil Soup:
            This creamy, rich tasting tomato soup is made with loads of juicy tomatoes and a touch of cream to transform the tomato base into a luxurious soup. Finished with sweet basil and salty Parmesan cheese, a bowl of this is sure to bring back memories of childhood.

             

            INGREDIENTS

            • 1/2 oz olive oil
            • 1 1lb 12oz can diced tomatoes
            • 1/2 ea yellow sweet onion, diced
            • 1/2 oz garlic, minced
            • 3/4 oz fresh basil, chifenade
            • 1/2 oz lemon juice
            • 1 oz grated parmesan
            • 1 pint heavy cream
            • 16 oz whole milk (may need more)
            • salt
            • pepper

            INSTRUCTIONS
            In a sauce pot over medium heat saute onions and garlic with the olive oil till the onions are translucent. Add all other ingredients and bring to a simmer. Let simmer while stirring occasionally and reduce the mixture by a 1/4 (about 30 min). Blend the soup in a blender or with a stick blender and serve.

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            ***BONUS RECIPE***
            Ultimate Grilled Cheese
            INGREDIENTS

            • 8 slices good quality thick cut Artisan bread
            • Mayonnaise for spreading
            • 12 oz Gruyere cheese sliced thinly, at room temperature
            • 6 oz cheddar cheese sliced thinly, at room temperature
            • 3 Tbsp butter divided
              INSTRUCTIONS
              1. Preheat skillet over medium heat.
              2. Generously butter one side of a slice of bread. 
              3. Place bread butter-side-down onto skillet bottom and add 1 slice each of gruyere and cheddar. Spread one side of the other slice of bread with a little bit of mayonnaise.
              4. Place the slice mayo-side down on top of the sandwich and butter the top. Grill until lightly browned and flip over; continue grilling until cheese is melted.
              5. Repeat with remaining slices of bread, butter and cheese.  

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              For comfort in a bowl, ladle up creamy butternut squash soup. We purée tender, roasted squash with sautéed onions and tart apples for a smooth, creamy soup.

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              INGREDIENTS

              • 1 large raw butternut, dice
              • 1/2 lbs raw carrot, chopped
              • 1/4 Tbsp Herbes de Provence
              • 1/2 lbs yellow onion, diced
              • 1/4 lb celery, dice
              • 1/2 ounce minced garlic
              • 1 dash cayenne
              • 1/2 cup white wine
              • 1 1/2 cups veggie broth
              • 16 oz milk
              • 16 oz heavy cream
              • 3-4 oz Granny Smith apple, cubed and peeled
              • garnish with fresh sage
              • 2 tbps (or to taste) korsher salt
              INSTRUCTIONS
              1. Toss the diced squash and carrots with the Herbs de Provence and roast in the oven at 350F until tender.
              2. Sweat the onions, celery, garlic and apples in a sauce pot until the onions are translucent, then deglaze with white wine.
              3. Stir in the vegetable broth, cream, milk, cayenne, salt, squash and carrots.
              4. Bring mixture to a simmer over medium heat, then reduce to low and allow to simmer for 30-40 minutes to allow the flavors to richen.
              5. Blend the soup in a blender. If to thick add water to your desired thickness. Finish each serving with chopped fresh sage.
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              The Man Behind the Meals - Father's Day Edition Posted on 14 Jun 22:40 , 0 comments

              We believe a meal is more than just food. This is especially true for Chef Kylan, our Chief Culinary Officer. It all started for him in a humble kitchen in Beaumont, Texas. Chef Kylan realized that cooking a delicious meal is more than just nourishment; it also brings people together. His inspiration comes from generations of sharing meals as a family - a tradition he honors when creating meals for your family.

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