The Ultimate Father’s Day Burger

No Comments | Written on June 16, 2010 at 5:00 am , by Kristina Vanni

Treat your Dad to the ultimate burger this Father’s Day.  These Italian Crostini Burgers are juicy, flavorful and will keep Dad smiling all day!  With a homemade pesto mayo and served on garlic sourdough crostini, this gourmet burger is worth the extra effort.  You will be creating a restaurant-style experience at home!

ITALIAN CROSTINI BURGERS

BURGERS:

1-1/2 pounds ground chuck

1/2 pound sweet Italian bulk sausage

1/2 cup chopped flat leaf parsley

1 Tablespoon chopped garlic

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

6 thin slices Fontina cheese

BASIL-ARUGULA PESTO MAYONNAISE:

1-1/2 cups loosely packed fresh basil leaves

1/2 cup loosely packed arugula leaves

1/4 cup grated Peccorino Romano cheese

3 Tablespoons pine nuts

2 Tablespoons mayonnaise

2 Tablespoons olive oil

1 clove garlic, peeled and halved

1/4 teaspoon grated lemon peel

GARLIC  SOURDOUGH CROSTINI:

12 – 1/2″ thick slices sourdough bread (sliced to accommodate burger size)

Olive oil, for brushing on bread slices

3 large garlic cloves, peeled and halved lengthwise

Sliced tomatoes

Arugula leaves

For Burgers:  Crumble the beef and Italian sausage into a large bowl.  Add the parsley, garlic, sea salt, and pepper.  Knead together lightly, but thoroughly to distribute ingredients.  Form into 6 slightly oval-shaped patties, about 5-1/2 ounces each, formed to fit the size of the sourdough bread pieces.  Place patties on a baking sheet; cover with plastic and refrigerate at least one hour or overnight.  Have fontina slices ready and covered separately.

Meanwhile, prepare mayonnaise:  Place all pesto mayonnaise ingredients in a food processor and process until blended.  (If mixture is too thick, add additional mayonnaise a teaspoon at a time until just spreadable)

When ready to cook burgers, heat a skillet or grill pan over medium-high heat until very hot, or build a medium-hot fire on an outdoor barbecue grill.   Season burgers lightly on both sides with additional sea salt.  Brush a little olive oil on skillet or grill pan, or outdoor grill.  Cook burgers in the skillet, turning once, for 7-10 minutes for medium-rare; or grill outdoors.  Place slice of fontina on top of each burger after turning once.  While burgers are cooking, brush the sourdough bread slices lightly with olive oil on both sides.  Place under the broiler to toast both sides, or if using an outdoor grill, on the outer edges of the grill rack.  Turn once to toast bread lightly.  Remove bread from heat source and immediately rub each side of toasted bread all over with a halved clove of garlic.  When burgers are done and cheese is softened, remove to a warm platter to rest a few minutes.

To assemble burgers, place one prepared slice of sourdough on work surface.  Spread slice with some of the pesto mayonnaise; top with burger.  Layer on tomato slices, arugula slices, and top with top slice of bread (without any pesto mayonnaise).  Serve burgers with hot polenta fries.  Makes 6 burgers.

Summer Food Safety Guide

No Comments | Written on June 15, 2010 at 5:00 am , by Kristina Vanni

Summer is not only peak picnic season, but also the riskiest time for food poisoning and produce pesticide scares.  But no need to be alarmed!  Just master a few health facts and you will be good to go all summer long.  When the mercury rises, it is prime time to watch out for salmonella and other bacteria food contamination.  Here are some summer safeguards.

Picnic Precautions:

-Whether you are packing sandwiches for a hike, or picking up some fried chicken on the way to the beach, keep the food in an iced cooler or eat within two hours (one hour, if the temperature is above 85 degrees F.).

-Food cooked at home should be chilled thoroughly before packing (at least a couple of hours or overnight).  Don’t partially cook at home and finish up on the grill – incomplete cooking encourages bacterial growth.  (In your backyard, however, it’s okay to precook chicken immediately before barbecuing to save grilling time.)

-Bring extra paper plates and utensils for serving to avoid contamination from raw meats.

Storage Suggestions:

-Freeze any poultry that you won’t cook within two days, red meat will keep three to four days.

-Transfer leftovers to shallow containers for quicker cooling.

-To keep pantry items pest-free, store grains in a cool place in sealed containers.  If bugs are a serious problem, keep foods in the fridge.

-Store flour in airtight containers.  Whole wheat flour can go rancid before other flours and should be refrigerated.

Freezer Failure:

-Has a summer storm knocked out your power?  No need to panic, first find out when the electricity will be back on.  A full freezer will keep food frozen for two days without power.   A half-full freezer, for one day.  (Food in the fridge will last four to six hours.)

-When the power comes back on, food that is still refrigerator cold can be safely refrozen (it may result in a change in texture, however).

-If the food reaches a temperature above 40 degrees F., it’s safer to cook and then refreeze it.  If it’s been about 40 degrees F. for more than two hours, throw it out.

Produce Safety:

-Rinse fruits and vegetables or scrub with a vegetable brush before eating.  Remove outer leaves of leafy vegetables.

-Shop seasonally and locally.   In season fruit is more likely to be domestically grown.  Though the same safety standards are applied to imports as domestic foods, in FDA spot checks, 4% of imports violated them.

-Wax is often applied to produce after harvest to keep moisture in.  The wax itself poses no known health hazards, but it may seal in post-harvest fungicides added to prolong shelf life.  No amount of scrubbing will remove the wax.  To avoid it, peel the produce or buy from a market or a stand where goods aren’t waxed.

Food Of The Gods

No Comments | Written on June 14, 2010 at 5:00 am , by Kristina Vanni

In ancient Greek mythology, ambrosia is often depicted as conferring ageless immortality upon whoever consumes it.  Now, I can’t guarantee this lighter version of the classic fruit salad will make you immortal, but it sure is delicious!  I think it is the perfect side dish or light dessert to accompany summer’s grilled foods and backyard barbecues.

Better Recipes member tyxe says, “This fresh and creamy salad is a favorite around my house. I make it with plenty of fruit, and the yogurt provides a sweet, creamy dressing. I mix in just enough ‘goodies’ (marshmallows and coconut) so it tastes like the rich, sweet version I grew up without all the extra calories.”

AMBROSIA FRUIT SALAD (click here to view and print recipe)

1 cup seedless red grapes

1 cup seedless green grapes

1 8 ounce can pineapple chunks, drained

1 8 ounce can fruit cocktail, drained

1 firm banana, sliced

1 8 ounce container low fat vanilla yogurt

1/2 cup miniature marshmallows

1/2 cup shredded coconut

In a large bowl gently mix together the first 5 ingredients. Fold in yogurt, marshmallows and coconut. Serve chilled.

TGIF! Grilled Corn

2 Comments | Written on June 11, 2010 at 5:00 am , by Kristina Vanni

It’s Friday and you know what that means…TGIF!  Think Grilling It’s Friday. We kicked off this summer series last week with a recipe for Beer Can Chicken on the grill and today it is all about the quintessential summer side dish – corn!  Growing up in the Midwest, corn was often on the menu.  In fact, there was even a local farmer’s cornfield right in our backyard!

I love to prepare corn on the grill, and this mouth-watering recipe is paired with a fantastic compound butter.  Toasted cumin seeds with ground chipotle pepper and lime zest gives this easy recipe an upscale flair.  I also like to toss a few limes on the grill.  It smells wonderful and those nice grill marks on the limes are a great way to jazz up the presentation.

GRILLED CORN WITH CUMIN-LIME BUTTER

6 ears fresh corn with husks

2 quarts cold water

1 Tablespoons coarse salt

Cumin-Lime Butter (recipe below)

1.  Carefully peel husks of corn to bottom of each ear without detaching most of husks, but letting a little bit of the corn to show through.  Remove and discard silks.  Gently rinse corn.  Carefully fold husks back around ears and tie with 100 per-cent cotton kitchen string to secure.

2.  In a very large bowl, combine cold water and salt, stirring until salt mostly dissolves.  Place corn in the water to cover.  Place a pan on top to keep ears fully submerged.  Soak for 1 hour before grilling.

3.  Drain corn and pat dry.  Grill corn on a rack over medium heat for 25 minutes, turning about 3 times, until corn is tender.

4. To serve, remove string from corn.  Peel back husks and brush with cumin-lime butter.  Serve hot.  Makes 6 servings.

Cumin-Lime Butter

1 Tablespoon cumin seeds

1 teaspoon salt

1/4 teaspoon ground chipotle chile pepper

1 cup butter, room temperature

2 teaspoons grated lime peel

1.  In a small heavy or cast-iron skillet, toast cumin seeds over low heat for 1 minute.  Add the salt and chile pepper and stir for another minute until seeds become fragrant and lightly toasted.  Remove from heat and shake for another minute.  Place seed mixture in a mortar and pestle and grind, or in a spice blender.

2.  Place  the softened butter in a small bowl and mix in seed mixture and lime peel.  Stir well to combine.  Refrigerate any leftovers.

Chocolate Marshmallow Pillows

No Comments | Written on June 10, 2010 at 5:00 am , by Kristina Vanni

Hey Better Recipes!  There was a bit of confusion in yesterday’s newsletter regarding the recipe for these cookies.  We have been inundated with requests for the secret behind the mouthwatering photo, and here it is!  Get ready for “Chocolate Marshmallow Pillows.”  Better Recipes Facebook Fan, Tammy, just made them for a graduation party and they where a huge hit.  (Thanks for the great photo, Tammy!)  Give them a try for yourself and let us know how they turn out!

CHOCOLATE MARSHMALLOW PILLOWS

Cookies:

1 pouch (1 lb 1.5 oz) Betty Crocker double chocolate chunk cookie mix

¼ cup vegetable oil

2 tablespoons water

1 egg

2/3 cup chopped pecans

12 large marshmallows, cut in half

Frosting:

1 cup semisweet chocolate chips (6 oz)

1/3 cup whipping cream

1 teaspoon butter or margarine

1 teaspoon vanilla

½ cup powdered sugar

1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.

2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.

3. Bake 7 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

4. Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in powdered sugar until smooth.

5. Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.

Make Your Own Wedding Cake? Yes, You Can!

4 Comments | Written on June 9, 2010 at 5:00 am , by Kristina Vanni

Making a wedding cake is easier than you think!  It’s a budget friendly option, and you can easily add your own special touches.  Follow this step-by-step guide to creating your own personalized cake for pennies!

If you can bake a cake, then you can make this easy 3-tier wedding cake.  It is for a small, intimate wedding for 50 or under guests.  It is so easy, that you can bake the cake layers and the frosting ahead of time and refrigerate or freeze them separately to decorate later; or even better, the entire cake can be made and frosted, and then the whole cake can be frozen!  If the cake is frozen, it can be thawed overnight in the refrigerator, then decorated as desired with flowers or any other creative idea you may have.

What is great about this cake is that you don’t need to have fancy decorating skills.  All I did was frost the cake and then decorated with inexpensive flowers, ribbon, and, for a different look, I used sea shells from a craft store to make a cake for a beach wedding, and used graham cracker crumbs as “sand” around the cake.  You will just need a good mixer and make space in your refrigerator and/or freezer.  I just took out 2 upper shelves in my refrigerator and it fit right in.

Even a small wedding cake can cost hundreds of dollars, but below is the breakdown for the cost of this cake.  It might even cost less if you already have some of the ingredients or other items on hand.

Ingredients:

Cake flour – $3.29

Butter – $3.89

Eggs – $2.39

Light Corn Syrup – $4.09

Confectioners Sugar – $1.69

Lemon extract – $5.89

Vanilla extract – $4.29

Tools:

10″ Cake Pan – $9.99

8″ Cake Pan – $8.99

6″ Cake Pan – $7.99

Wax Paper – $1.69

Cake plate/stand – $9.99

Decorations:

Shells or Flowers – $6.99

Ribbon – $0.99

TOTAL:  $72.16

According to The Bridal Association of America, the average cost of a wedding cake is $543.  That’s a saving of $470!

EASY LEMON WEDDING CAKE WITH BUTTERCREAM FROSTING

For the Cake:

4 cups sifted cake flour
1 Tablespoon baking powder
1/2 teaspoon salt
2 cups (4 sticks) butter, softened
2-1/2 cups granulated sugar
6 eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 cup milk

1.  Preheat oven to 350 degrees.  Butter one 10-inch, round layer cake pan, one 8-inch, round layer cake pan, and one 6-inch, round layer cake pan.  Line each pan with waxed paper cut to fit bottom of pans; set aside.
2.  Sift flour, baking powder, and salt into a bowl; set aside.
3.  In large bowl of electric mixer, beat butter until very light and fluffy, about 5-7 minutes.  Add sugar, about a 1/2 cup at a time, beating well after each addition.
4.  Add eggs one at a time, beating well after each addition.  Blend in extracts.  Beat for 5 minutes.
5.  Add flour in five parts alternately with milk, beginning and ending with the flour.  Spoon batter into prepared pans, filling them each about 1/2 full.  (note:  if your oven will not hold all 3 pans at once, cover and refrigerate remaining batter while other layers are baking)  The small layer will take around 30 minutes to bake, with the other layers about 5-7 minutes longer. The cakes are done when the top springs back when you touch it lightly with your finger, or a skewer inserted in the center comes out clean.
6.  When cakes are done, place on cooling racks for 10 minutes.  Turn cakes out onto another rack, carefully peel off the waxed paper, and cool completely before frosting.

For the Buttercream Frosting:

1-1/2 to 2 pounds confectioner’s sugar
10 egg yolks
1 cup light corn syrup
1-1/2 pounds (6 sticks) butter, softened

1.  Sift confectioner’s sugar into a bowl and set aside.
2.  In large bowl of electric mixer, beat the egg yolks at high speed until a very pale lemony yellow.  This takes at least 5 minutes.
3.  Pour corn syrup into a small, heavy saucepan.  Place over high heat and bring to a full boil, stirring constantly.  Remove from heat and let stand until boiling stops.
4.  With mixer at high speed, gradually add syrup to egg yolks in a thin, steady stream, pouring it into the side of bowl and not onto the beaters.  Continue beating until the outside of the bowl is cool to the touch.
5.  Add butter, a few tablespoons at a time, and beat until smooth and creamy.
6.  Spoon in the confectioner’s sugar about a 1/2 cup at a time, beating after each addition, adding only enough sugar to bring mixture to a smooth spreading consistency.  (I find I usually use the whole 2 pounds).
Note:  Frosting can be made ahead and kept in the refrigerator for up to 3 weeks, or it can be frozen in a tightly sealed container for up to 6 months.  Thaw in refrigerator overnight, and stir again before using.

To Assemble, Frost, and Decorate the Cake for the Wedding:

1.  Cut two waxed paper circles, using 8 and 6-inch pans for guides; then cut out two cardboard circles of the same sizes.  (you can also find precut circles at craft stores).
2.  If cake layers were frozen, defrost in refrigerator.  If layers are not level on top, then carefully slice off top layer until level.
3.  Spread a small amount of buttercream frosting in the center of a large cake plate or decorative cake stand.  Place the 10-inch layer in the center over the frosting and press it down lightly to hold in place.
4.  Heap a large amount of frosting between the center and edge of layer, then push it over the edges and around sides of cake in a flowing, continuous motion.  Add more frosting to center of cake and smooth it out to cover completely.  (Using a large amount of frosting prevents crust from separating from cake so crumbs don’t get in frosting.  Excess frosting can be easily removed).
5.  Using a hot knife (dip it in very hot water and shake off all excess water) smooth sides and top of frosted layer.
6.  Place 8-inch waxed paper circle in center of frosted 10-inch layer.  Spread a small amount of frosting on 8-inch cardboard circle.  Press 8-inch cake layer on cardboard.  Place on top of waxed paper on the 10-inch layer.  Frost top and sides generously of this layer.  Repeat with remaining waxed paper and cardboard and 6-inch layer.
6.  To smooth out frosting all over cake, hold blade of hot knife against sides of cake; move it around sides in a flowing, continuous motion, stopping as necessary to remove excess frosting from knife and redip it in hot water to reheat.  Smooth top each of each layer by placing knife blade at top edge of cake horizontally and moving it up toward center of cake.  Smooth top with hot knife by moving it across cake. Do not worry if it is not perfect, because decoration such as fresh flowers and ribbon can cover any imperfect spots.
7.  Clean the edges of plate or stand with a warm, damp paper towel.
8.  Complete the cake decoration however you wish.  You could use the same fresh flowers as the bridal bouquet, or even have a small duplicate of the bridal bouquet itself for the top of the cake.  Use your imagination on how you would like to decorate it.  See my photo how I decorated for a beach wedding.  The cake can also be a birthday or anniversary cake.

Seriously Addictive Bite-Sized Appetizers

2 Comments | Written on June 8, 2010 at 5:00 am , by Kristina Vanni

Do you ever find yourself eating appetizer after appetizer and secretly wish the main dish would never come?  I love tapas, small plates and anything bite-sized.  It is an excuse to enjoy a plethora of dishes without committing to one large main course!  These seriously addictive “Cheesy Chipotle Bacon Cups” are no exception.  I love the crisp crunch of the mini phyllo shells and the creamy and spicy cheese filling.  Top it all off with some bacon and it is perfection in a cup!

CHEESY CHIPOTLE-BACON CUPS

2 packages (1.9 ounces each) frozen, fully cooked mini phyllo shells

3 ounces block-style cream cheese, room temperature

1/4 cup Chive & Onion flavor tub cream cheese

1 egg

2 teaspoons fresh lime juice

2 teaspoons all-purpose flour

1/4 teaspoon ground cumin

1 Tablespoon chopped chipotle peppers in adobo sauce

1/4 cup finely shredded sharp cheddar cheese

3 Tablespoons chopped fully cooked packaged bacon

2 Tablespoons chopped cilantro

Garnish:  Cilantro sprigs and lime wedges

1.  Heat oven to 350 degrees.  Arrange the frozen shells on a baking sheet; set aside.

2.  In a mixer bowl, beat both cream cheeses, egg, lime juice, flour, and cumin until smooth.  Fold in chipotle peppers.  Spoon mixture evenly into each shell.  Sprinkle each evenly with cheddar and bacon.

3.  Bake until filling is set, about 15 minutes.  Remove from oven and sprinkle each with some chopped cilantro.  Place shells on serving platter and if desired, garnish with cilantro sprigs and lime wedges.  Serve at once.  Makes 30 appetizer shells.

Crispy Shrimp (With A Secret Ingredient!)

No Comments | Written on June 7, 2010 at 5:00 am , by Kristina Vanni

Sometimes I just get a craving for deep fried food.  There is nothing like that crispy crunch!  With summer right around the corner, indulging in greasy fare is simply not on the menu.  That’s why I love this recipe for Crispy Oven “Fried” Shrimp and Fries.  I get all the satisfaction of a fish fry without the guilt.  The secret to the shrimp is crushed up stuffing mix – yes, the same mix you might use at Thanksgiving!  It is quick, easy and full of flavor.  I like to serve the shrimp with some oven “fries.”  No need to hit the drive-thru, this meal is done in minutes!

CRISPY OVEN “FRIED” SHRIMP

Cooking spray

1-2/3 cup herb-seasoned stuffing mix, crushed

2 teaspoons sesame seed

1/2 teaspoon paprika

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon onion powder

2 egg whites

1-1/2 pounds large shrimp, peeled and deveined

1.  Heat oven to 425 degrees.  Coat a large baking sheet with cooking spray; set aside.  Combine the stuffing mix, sesame seed, paprika, garlic powder, salt, pepper, and onion powder in a shallow dish; toss well to combine.

2.  Place egg whites in another dish and whisk or stir with a fork until it starts to get foamy.  One at a time, dip the shrimp into the beaten egg whites, then into the stuffing mixture, coating well; place on prepared baking sheet.  Lightly spray the shrimp with cooking spray.

3.  Bake for 8-9 minutes, carefully turn shrimp, then bake for another 8-9 minutes or until shrimp are crispy and golden.  Serve immediately.  Serves 4.

CRISPY OVEN FRIES (click here to view and print recipe)

1-1/2 pounds baking potatoes, scrubbed and cut into thin strips

1 Tablespoon vegetable oil

1 teaspoon salt

1/2 teaspoon paprika or chili powder (optional)

Cooking spray

1.  Heat oven to 425 degrees. Pat the potato strips dry and place in a large bowl.   Drizzle on the oil, salt, and paprika or chili powder, if using.  Toss to coat the potatoes.  Arrange the potatoes in a single layer in a jelly-roll pan coating with cooking spray.

2.  Bake for 15 minutes, turn fries over, and bake an additional 15-20 minutes, or until nice and crispy, watching carefully.  Serves 4.

If you want to serve both the shrimp and fries together, they can both be baked at the same time, but start the fries 15 minutes before the shrimp, then place shrimp in oven.

TGIF! Beer Can Chicken

4 Comments | Written on June 4, 2010 at 5:00 am , by Kristina Vanni

This summer, every Friday from Memorial Day to Labor Day we will be celebrating TGIF – “Think Grilling It’s Friday!”  Come back to “The Daily Dish” every Friday for a new grilling recipe.  From chicken to burgers, ribs to veggies,  and even dessert!  We will be grilling it all.  You can learn new techniques and get ideas for your weekend backyard BBQ.

I thought we would kick things off with one of my favorites, Beer Can Chicken!  Buying a whole roaster is a fantastic, budget-friendly option and it is extra fun to prepare it on the grill.  Plus, I think it is kinda funny to see the bird “perched” on top of a beer can!  Wine, juice or other liquid can also be used to infuse flavor and retain moisture.

BEER CAN CHICKEN WITH CHILI AND SPICE RUB

Chili and Spice Rub:

1/4 cup chili powder
1 teaspoon dried oregano, crushed
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon garlic powder

Combine all ingredients in a small bowl.

Directions for preparing chicken for grill:

1.  Remove neck and giblets from a 5-pound roasting chicken.  Rinse chicken, then pat dry inside and outside with paper towels.
2.  Rub prepared spice mixture all over chicken.  Hold the chicken upright with the opening of the body cavity at the bottom, and lower it onto a half-filled can of beer so the can fits into the cavity.  Pull the chicken legs forward so the bird rests on its legs and the can.  Twist wing tips behind back.  Stuff a lemon quarter into the neck cavity.
3.  For a charcoal grill, arrange medium-hot coals around a drip pan.  Stand chicken upright on grill rack over drip pan.  Cover and grill for about 2 hours or until chicken is no longer pink. (180 degrees in thigh muscle).  If necessary, tent chicken with foil to prevent over-browning.  If using a gas grill, preheat grill.  Reduce heat to medium.  Adjust for indirect cooking.  If necessary, remove upper grill racks so chicken will stand upright.  Grill as above.
4.  Remove chicken from grill, holding by the can.  Cover with foil; let stand for 10 minutes.  Use a hot pad to grasp can and heavy tongs to carefully remove the chicken.
(There are many inexpensive, specialty beer can chicken holders on the market.  Check hardware or kitchen stores. They work great and are easier to handle.)

Pizza School

2 Comments | Written on June 3, 2010 at 5:00 am , by Kristina Vanni

Whenever someone asks me about my favorite restaurant in LA, I only need to say one word – “Mozza“.  I have been in love with Mario Batali’s restaurant since it opened.  There is the upscale “Osteria Mozza” and the relaxed “Pizzeria Mozza” next door.  Personally, I am partial to the pizzeria.  For a reasonable price, one can dine on perfectly crafted pizzas with authentic Italian ingredients that will tantalize your tastebuds.

Recently they expanded one step further and opened “Mozza 2 Go.”  Not only can diners order the full pizzeria menu to go, but the storefront shop is filled with choice Italian ingredients, cookbooks and pastries.  Attached to Mozza 2 Go is the “Scuola di Pizza” or Pizza School.  Here dedicated Mozza fans like myself can learn behind the scenes secrets to their delectable pizzas.  Taught by executive chef Matt Molina, Nancy Silverton or even Mario Batali himself!

For three mouth-watering hours the small class of 13 students learned the secrets to making the perfect pizza dough and the recipe for Mozza’s signature “Passato” pizza sauce.  Not to mention a peek at the plethora of toppings and cheeses used on their signature pizzas.  I took countless photos from the evening and uploaded some delicious highlights to an  album on the Better Recipes Facebook page. Seriously, you have to check it out!  If you don’t live in the LA area, you can still benefit from the lessons learned at the Scuola di Pizza.  Follow their recipes for homemade pizza dough and sauce and then let your creativity run wild with toppings.  Buon Appetito!

Pizzeria Mozza Pizza Dough

22 ounces warm tap water

• 1/2 ounce compressed yeast
• 26 ounces bread flour
• 1/2 ounce dark rye flour (may substitute medium rye flour)
• 1/4 ounce wheat germ
• 1/4 ounce honey
• 1/2 ounce kosher salt

Put the water in the bowl of a standing mixer. Add the yeast and let it sit for a few minutes to dissolve. Add the bread flour, rye flour, wheat germ, and honey and mix on low speed with a dough hook for 2 minutes. Add the salt, increase the speed to high, and mix the dough for 6 to 7 minutes, until the dough starts to pull away from the sides of the bowl.

While the dough is mixing, lightly grease a large bowl with olive oil. Turn the dough out of the bowl and wrap it tightly with plastic wrap. Tightly wrap the perimeter of the bowl with kitchen twine or with another piece of plastic wrap to further seal the bowl. Set the dough aside at moderate room temperature (68-70 degrees) for 45 minutes.

Dust your work surface lightly with flour and turn the dough out onto the floured surface. Turn the edges of the dough toward the center, acting as if the round has four sides. Turn the dough over and place it, folded side down, back in the bowl. Cover the bowl again with plastic wrap and set it aside for 45 minutes.

Dust your work surface again lightly with flour and turn the dough out onto the floured surface. Divide the dough into six equal segments, each weighing approximately 7 ounces. Gently tuck the edges of each round of the dough under itself. Shape each segment into a round. Cover the dough rounds with a clean dish towel and let them rest for 5 minutes.

Lightly flour your hands and use both hands pulling toward you to gather each round of dough into a taught ball. Dust a baking sheet generously with flour and place the dough rounds on the baking sheet. Cover the baking sheet with a dishcloth and set them again at moderate room temperature (68-70 degrees) for 1 hour. Leave the dough rounds at room temperature as you shape each round. Use the dough immediately.

“Passato” Pizza Sauce from Pizzeria Mozza  

2 28-ounce cans whole tomatoes (including their juices)

• 1/4 cup extra-virgin olive oil
• 1 tablespoon sugar
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper

Pass the tomatoes through a food mill or crush well with hands. Heat olive oil in a large saute pan over medium heat until warm but not smoking, 2 to 3 minutes. Add the pureed tomatoes, being careful as they will splatter then then hit the oil. Stir in the sugar, salt and pepper, and cook until sauce thickens slightly.