No Slivers Here

November 7, 2008

Mortadella Stromboli

Filed under: Bread, Italian, Main Dish — Tags: — bettylou79 @ 11:57 am

I have yet another recipe from the new Food Network magazine to share with you! The recipe caught my eye because of the word Stromboli. The cafeteria at the elementary school that I work at occasionally serves Stromboli and it always smells so good. It also doesn’t taste too bad either! The first time I had Stromboli was about 8 years ago when my mom and I went to Buffalo, NY for a conference and then on to the Big Apple for a few days. I’m not sure if we had Stromboli in a restaurant or in a deli but in any case it was wonderful. I’m sure that their recipe was much more complex and I know it had much different ingredients than this one.

I plan on making Stromboli again but this time I might put pepperoni or Canadian Bacon inside instead. Look for future variations of this recipe. I did make a few changes in the recipe. I didn’t use Mortadella, for a few reasons, I didn’t know what it was, and it sounded expensive. I decided to use ham instead and I thought it turned out well. I also didn’t use whole basil leaves because I didn’t have any but instead I used dried basil and sprinkled it on top of the cheese. I also only used green olives instead of both black and green. Next time I will use black only just for something different.

Enjoy! You’ll have to pardon the blurry picture. All of my pictures turned out blurry! Argh!!

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Mortadella Stromboli

source: Food Network magazine

Ingredients

  • 1 1/2 cups coarsely grated swiss or gruyere cheese (6 ounces) (I used mozarella)
  • 1 cup thinly sliced string cheese (4 ounces) (I omitted)
  • Extra-virgin olive oil, for brushing
  • 1 13.8-ounce package refrigerated pizza dough
  • 10 fresh basil leaves
  • 3/4 cup pitted green or black olives, roughly chopped
  • 1/2 cup tomato sauce
  • 1/4 pound sliced mortadella, cut into 1/2-inch-wide ribbons ( I used ham)

Directions

Preheat the oven to 425 degrees. Mix 1 cup of the swiss cheese with the string cheese.

Lightly brush a baking sheet with olive oil. Unroll the dough, cut in half to make two 6-by-9-inch pieces and place on the prepared pan.

Spread half of the mixed cheese along one long side of each rectangle, leaving an inch border between the cheese and dough edge. Top each mound of cheese with half of the basil, a quarter of the olives, 1/4 cup tomato sauce and a third of the mortadella. Fold the dough over the filling lengthwise, pressing the edges to seal. Make slits in the top of the dough to allow steam to escape during baking.

Bake the stromboli until brown, about 15 minutes; remove from the oven. Brush each with olive oil, then scatter the remaining olives, mortadella and cheese on top. Return to the oven and bake until the cheese melts and the crust is golden. Rest for 5 minutes before slicing.

November 5, 2008

Whole-Grain Pasta with Chickpeas and Escarole

Filed under: Main Dish, Pasta, Vegetables — Tags: , — bettylou79 @ 1:36 pm

A few weeks ago I heard a lot of people on The Nest talking about the new Food Network magazine and I instantly became intrigued. Thankfully, that weekend Nate and I went to a book store that weekend and what did my wandering eyes spot but the new Food Network magazine. I had to buy it! I couldn’t resist. Sadly, Nate and I have opted to have basic cable (read boring and lots of shopping channels and local government channels!) to save some money. As you probably figured out, basic boring cable does not include such luxuries as the Food Network, so I watch it when I go visit my mom or when I run on the treadmill in the small gym that our apartment complex has on campus. So, by buying this magazine I guess I got my fix of the Food Network even though I hardly knew some of the contributors!

If you haven’t picked up the magazine, I strongly suggest you do! I’m going to subscribe to it, but maybe I should wait in case someone gets me a subscription for my birthday this month (Hint, hint, nudge, nudge, wink, wink!). The pumpkin pie on the front is reason enough to buy the magazine, I think!

After perusing the magazine for a first look I was quite overwhelmed with all the recipe choices. I looked again a few days later when I was doing my menu planning for the week and decided this recipe would be a good first choice. I have another recipe that I’m going to try later this week from the magazine so be patient.

Without further ado, on to the recipe! Enjoy! I must quickly apologize for the picture of the meal in the pot but I forgot to take it’s picture when I was half way through with my serving. Oops!

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Whole-Grain Pasta with Chickpeas and Escarole

source: Food Network Magazine

Ingredients

  • 2 cups whole-grain penne (I used a whole box)
  • 1 head escarole, roughly chopped (I omitted)
  • 4 tablespoons extra-virgin olive oil, plus more to taste
  • 1/4 cup capers, drained and patted dry (optional)
  • 5 cloves garlic, sliced
  • 1/2 cup roughly chopped fresh parsley
  • 1/4 teaspoon red pepper flakes
  • 1 28-ounce can whole peeled tomatoes, crushed slightly,
  • liquid reserved
  • 1 15.5-ounce can chickpeas, drained, rinsed and patted dry
  • Kosher salt and freshly ground pepper
  • 2 bay leaves
  • 1/2 cup freshly grated parmesan cheese, plus more for garnish

Directions

Cook the pasta according to the package directions; add the escarole during the last 2 minutes, cover and do not stir. Remove the escarole with tongs; set aside. Drain the pasta, reserving 1/2 cup cooking liquid. Meanwhile, if you’re using capers, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the capers and fry until crisp, about 2 minutes. Transfer to a paper-towel-lined plate.

Add the remaining 3 tablespoons oil to the skillet. Cook the garlic, parsley and red pepper flakes until the garlic toasts slightly, 1 minute. Add the tomatoes, chickpeas, a pinch of salt and the bay leaves. Cook until the tomatoes and chickpeas brown, about 6 minutes. Add the escarole and reserved tomato juice and cook until the sauce thickens slightly, about 4 more minutes. Remove and discard the bay leaves.

Add the cooked pasta to the skillet and toss with the sauce; season with salt and pepper. (If the sauce is thick, add some reserved pasta water.) Stir in the cheese and top with fried capers, if using, and more cheese.

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