Text 24458, 109 rader
Skriven 2015-03-01 17:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: hot 287
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 ML> Hum. Did any of them become active members, even for a
 ML> short time?
 DS> Not that I am aware of.  I don't recall exactly who they were, but am
 DS> pretty sure that we had never heard from them before or since.

I thought not. I guess it's okay, as there was plenty of
food, and up to a point the more the merrier.

 DS> If I recall correctly, you would replace the jalapeno peppers with
 DS> some other type, maybe birds eye?
 DS> Title: PICKLED EGGPLANT WITH JALAPENO PEPPERS
 DS> Categories: Appetizers, Italian

Mostly correct. I would be focused in this case more on
flavor than heat, so would use the southern Italian cow
horn peppers if the red ripe ones were available. Bird's
eye would provide more heat but not quite the right flavor.
Jalapenos are too green-tasting in my opinion for this dish.

Stromboli
categories: Italian, sandwich, main, celebrity
Yield: 4 to 6 servings

h - Pizza Dough
1/4 oz pk dry-active yeast
2 ts sugar
3 c all-purpose flour, plus bench flour
1 Tb extra-virgin olive oil
1 ts salt
h - Filling
3 Tb unsalted butter, melted
4 cloves garlic, minced
1/2 c grated Parmesan, plus extra for the tops
6 oz thinly sliced salami
6 oz thinly sliced deli ham
6 oz thinly sliced bresaola
6 oz mozzarella (in 8 thin slices)
6 oz pepper jack (in 8 thin slices)
1/4 c finely sliced fresh basil leaves
Freshly ground black pepper
h - Marinara Sauce
1 Tb extra-virgin olive oil
1/2 c diced yellow onion
3 cloves garlic, crushed
28 oz cn fire-roasted diced tomatoes
1/4 c shredded fresh basil leaves
1 Tb chopped fresh oregano
Kosher salt and freshly ground black pepper

For the pizza dough. Add the yeast, 1 c warm water and
sugar in the bowl of an electric mixer fitted with the
dough hook. Let the mixture sit to allow the yeast to
activate. The mixture should start foaming and forming
small bubbles on the surface, 10 min. Gradually add the
flour with the mixer on low speed. Add the olive oil
and salt. Continue to mix on low and scrape down the
sides of the bowl with a rubber spatula as needed.
Increase the speed as the flour becomes incorporated,
and knead on medium speed, 7 to 8 min. The dough is
done when it comes together as a single mass.

Remove the dough from the mixer and knead 4 to 5 times
on a lightly-floured surface so the dough is smooth and
consistent. Place in an oiled bowl, cover with plastic
and allow to sit 1 hr or until the dough rises and
doubles in volume.

For the filling. Preheat the oven to 375F. Divide the
dough in half and, working with one piece at a time,
stretch the dough into a 10-x-13" rectangle. Arrange the
dough rectangle so the 13" side is closest to you. Brush
the surface with half of the melted butter, then spread
the minced garlic out evenly over the top, remembering to
split the filling ingredient quantities evenly across
both stromboli. Leave a 1" border around the far and side
borders.

Sprinkle the dough with the Parmesan, then layer with the
salami slices. Top the salami with a layer of deli ham
and then a layer of bresaola. Shingle the cheese slices
over the top and finish with fresh basil and some black p
epper. With the covered edge closest to you, roll the
dough up into a log, gently sealing the ends of the roll
as you go. When you get to the end that has no filling on
it, gently press to seal, then place the roll seam-side
down on a nonstick sheet tray. Repeat the process with
second piece of dough. Brush the tops of the dough with
the remaining melted butter and sprinkle with Parmesan.
Bake in the center of the oven until golden brown and
puffy, 25 to 30 min.

Allow the stromboli to cool 5 min before slicing into
thick slices with a serrated knife. Serve with marinara
or some mustard on the side.

Marinara Sauce. Heat the olive oil in a medium saucepan
over medium-low heat. Add the onions and cook until
translucent, about 4 min. Add the garlic and cook until
the garlic is almost brown, another 2 min. Add the
tomatoes and simmer 20 min. Add the basil and oregano,
and continue to simmer to thoroughly marry the flavors,
20 min longer. Puree the mixture with a stick blender,
food mill or food processor. Season with salt and pepper.
Yield: 1 quart.

Recipe courtesy Guy Fieri
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