Text 26852, 102 rader
Skriven 2015-05-10 05:09:46 av Dave Drum (1:261/38.0)
Ärende: Gourmet 913
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Flatbread w/Arugula, Asparagus & Fried Eggs
 Categories: Breads, Greens, Eggs, Vegetables, Cheese
      Yield: 8 servings

      1 c  (packed) fresh spinach
      1 c  (packed) arugula leaves; +
           - additional for garnish
    1/2 c  + 2 tb extra-virgin olive
           - oil; + additional for
           - brushing
      4 cl Garlic; coarse chopped
      1 c  (or more) warm water; 110+.F
           - 115+.F, divided
      1 tb Honey
      2    (1/4 oz) packets active dry
           - yeast
      3 c  All purpose flour
    1/4 ts Coarse kosher salt
           Cornmeal (for sprinkling)
      8 oz Fingerling potatoes; cooked,
           - cooled, cut across in 1/3"
           - slices
      8 oz Asparagus; thin stalks cut
           - in 1/2" pcs, thick stalks
           - cut into 1/4" pieces
      2 lg Ears of corn; husked,
           - kernels cut from cobs
    2/3 c  Peas; thawed
    3/4 c  Ricotta cheese (not
           - drained)
      8 lg Eggs
           Parmesan cheese shavings

  SPECIAL EQUIPMENT: Heavy-duty stand mixer with dough hook
  attachment

  Place spinach in microwave-safe bowl. Sprinkle with water.
  Microwave until wilted, about 20 seconds. Drain, pressing on
  spinach to release liquid. Place spinach, 1 cup arugula, 1/2
  cup oil, and garlic in blender. Blend until coarse puree
  forms. Transfer pesto to small bowl. Season to taste with
  salt and pepper.

  DO AHEAD: Can be made 1 day ahead. Cover and chill.

  Stir 1/4 cup warm water and honey in small bowl. Stir in
  yeast. Let stand until foamy, about 10 minutes. Place flour
  and coarse salt in stand mixer fitted with dough hook
  attachment. Add 3/4 cup warm water and yeast mixture. Mix on
  medium speed until dough comes together and pulls away from
  sides of bowl, adding more water by tablespoonfuls if too
  dry, about 2 to 3 minutes. Brush large bowl with oil. Form
  dough into ball. Place in bowl; turn to coat. Cover with
  plastic; place in warm draft-free area until doubled in
  volume, about 1 hour.

  Place pizza stone or baking sheet in oven (if using rimmed
  baking sheet, invert sheet, rim side down). Preheat oven
  to 500+.F/260+.C. Knead dough in bowl. Cover and let rise
  again until doubled in volume, about 45 minutes. Divide
  dough into 4 equal portions. Form each portion into ball.
  Place on floured work surface; cover with plastic wrap and
  let rest 10 minutes.

  Sprinkle rimless baking sheet with cornmeal. Working with
  1 ball at a time, roll out dough on floured surface to 12"
  X 7" oval. Transfer to sheet. Spread 2 tablespoons pesto
  over dough, leaving 1/2" plain border. Sprinkle 1/4 of
  potatoes, 1/4 of asparagus, 1/4 of corn, and 1/4 of peas
  over pesto. Spoon three 1-tablespoon dollops ricotta over
  vegetables. Slide pizza onto stone; bake until crust is
  golden brown on bottom and around edges, 10 to 12 minutes.

  Meanwhile, brush nonstick skillet with oil; heat over medium
  heat. Crack 2 eggs into skillet; cook just until whites are
  set but yolks are still runny, about 3 minutes.

  Transfer pizza to work surface. Place 2 fried eggs atop
  pizza. Scatter shaved Parmesan and arugula leaves over. Cut
  pizza into wedges and serve. Repeat with remaining dough,
  pesto, potatoes, asparagus, corn, peas, ricotta, and eggs.

  From B&O American Brasserie in Baltimore, MA

  Bon App+¬tit | September 2010

  Yield: 8 servings (4 flatbreads)

  MM Format by Dave Drum - 15 September 2010

  Uncle Dirty Dave's Archives

MMMMM

... Mary had a little LAMB.  The doctor was surprised.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)