Meatball/Meatloaf Recipe Contest Winner

1 Comment | Written on February 28, 2012 at 5:00 am , by Kristina Vanni

The weekly recipe contest is in full swing, and the entries just keep getting better and better every round!  (P.S.  Make sure to check out the “Grilled Cheese” contest this week!)

I loved the idea of a Meatballs and Meatloaf contest, and I couldn’t wait to see the judge’s choice for the winner.  Let’s hear from our latest champ and check out her recipe.

Congratulations to Jasmin Baron, a.k.a. “jasminb” on Better Recipes!

Jasmin says, “I wanted to do a sort of ‘tapas-with-a-twist’ and I love taking the flavors from one cuisine and using them in unexpected ways in another.  Using spices from Indian cuisine seemed like a good match to the savory, saucy meatballs served in tapas bars — mouthfuls of complex spice and flavor.  Something great to have with a cold beverage in a social setting.  I messed around with the spicing a bit then found a combination that really worked.  And here we are!”

Spicy Masala Albondigas  (click here to view and print recipe) 

Ingredients

For The Meatballs:

1 Thick Slice Hearty White Bread, crust removed

2 Tbsp Milk

1 lb Ground Beef

1 lb Ground Pork

1 Large Egg, beaten

1 1/2 Tbsp Finely Minced Garlic

1 Tbsp Finely Chopped Cilantro

1 tsp Finely Grated Ginger

1 tsp Salt

1/4 tsp Freshly Ground Black Pepper

1/2 tsp Cumin

1/2 tsp Spanish Paprika

1/4 tsp Ground Coriander

1/4 tsp Turmeric

1/3 cup Olive Oil

For The Sauce:

1 Medium Yellow Onion, finely chopped

2 tsp Finely Minced Garlic

1 tsp Garam Masala

1/2 cup Dry Red Wine

1 (28 Oz) Can Crushed Tomatoes

1/4 tsp Salt

1/3 cup Chopped Cilantro Leaves, garnish

Directions:

First, prepare the meatballs. In a small dish combine bread and milk, and allow to sit for 10 minutes. Crumble bread into small pieces.

In a large bowl, combine beef, pork, egg, garlic, cilantro, ginger, salt, pepper, cumin, paprika, ground coriander, turmeric, and milk-soaked bread. Gently mix together with hands until just combined. Form into golf ball-sized meatballs.

Heat olive oil in a large skillet over medium-high heat. In batches, brown meatballs on all sides, about 10 minutes per batch. Set browned meatballs aside.

When all the meatballs have been browned, prepare the sauce. Leaving the fat and browned bits in the skillet, reduce heat to medium. Add onion, garlic and garam masala, and cook, stirring, until softened and fragrant, about 3 minutes. Add red wine and cook, scraping up any browned bits at the bottom of the skillet, until wine is reduced by half, about 2 minutes. Add crushed tomatoes and salt and allow to simmer for 2 minutes.

Place meatballs into sauce, turning until coated, then reduce heat to medium low and cover. Simmer gently for about 15-20 minutes or until sauce is thickened and meatballs are cooked through.

To serve, ladle meatballs and sauce into individual serving dishes and sprinkle with chopped cilantro leaves. Serve with crusty bread, naan or pita to mop up the sauce.

Reader’s Choice Winner this week comes from “amessageforus1.”

Savory Meatloaf Cupcake with Creamy Whipped Potatoes  (click here to view and print recipe)

Kim says, “I think the idea of a meatloaf cupcake is something quite unique.  It’s a fun spin on a classic dish and it is super simple to boot.  My kids loved the idea of “cupcakes” for dinner and had a lot of laughs digging into their dinner when I tried this recipe out on them.   I would encourage everyone to continue to try their hand at the weekly recipe contests.  Don’t give up; you never know which recipe will be a winner.  I made sure that I voted for my recipe each day, and also emailed a few friends to garner their help as well.”

Blog Giveaway – Taste of Peru Prize Package

212 Comments | Written on February 27, 2012 at 5:00 am , by Kristina Vanni

Happy Monday everyone! 

I am so excited to share this prize package with all of you.  A few weeks back I went on the trip of a lifetime with Adventures by Disney to Peru!  I will be sharing stories, photos and recipes from the trip throughout the week.  But, I figured I would kick things off with a giveaway of a few items I picked up in South America!  If you are a fan of Disney, or just love to explore the world and new cuisines, this prize package is for you!

Before I tell you all about this prize package, it’s time to announce last week’s winners. 

Congratulations to our grand prize winner #45 Pauli De Lozier! 

The 10 runner up prize winners are…

#122 Kim, #50 Marilyn McDaniel, #38 Phyllis, #165 Eillen G., #24 Mary Tom Jenkins, #332 Amy Southard,  #270 Linda Montes, #346 Robin Moss, #7 Laura Minarcik, #327 Michelle Tranate.

Here is what you could win: 

Adventures by Disney Duffel Bag

Adventures by Disney Water Bottles

Adventures by Disney Pens

The Food and Cooking of Peru Cookbook

Peru Apron

An assortment of unique Peruvian Coca Candies

Adventures by Disney Lanyards, filled with one-of-a-kind Peruvian Pins!

If you are an avid Disney pin collector, you simply must enter this giveaway!  Check out these unique pins featuring locations throughout Peru.  The”Bienvenidos” and ”Machu Picchu” pins are a few of my favorites! 

Here is all you have to do:

One of the most exciting parts of this adventure in Peru, was exploring a new cuisine and learning about the culture through food. 

In order to enter this giveaway, simply leave a comment here on the blog telling us what world cuisine you would like to explore!  Do you dream of tasting fresh sushi in Japan, enjoying a bowl of handmade pasta in Italy, or maybe sampling a warm baguette straight from oven in France?  Tell us!  There is nothing like “virtual” travel through food.

One lucky winner will be randomly selected in one week from today. Be sure to come back to see if YOU are the winner!

Official Rules

*Note: Comments need to be approved through WordPress. If you don’t see yours right away, don’t worry…I will get to it as soon as I can! Remember to leave a comment right here on the blog itself, not on one of the photos, or on our Facebook or Twitter pages. Thanks!

Pancakes in Paradise – Made in America 2!

4 Comments | Written on February 16, 2012 at 5:00 am , by Kristina Vanni

What could possibly be better than lounging on the beach in a luxury resort in Hawaii?

How about spending time in paradise with some of the nation’s best chefs, taking cooking classes, participating in culinary outings, all while enjoying world-class cuisine!

Last October, I had the honor and pleasure of attending the “Made in America” cookbook launch event at the Four Seasons Hualalai in Hawaii.  It was an extraordinary weekend for food lovers and I learned so much from the guest chefs in attendance.

This dish from Chef Linda Rodriguez, (Pahu i’a Restaurant Hualalai Four Seasons Resort, Hawaii) was one of the recipes that first inspired author Lucy Lean to write her cookbook.  After one bite, I can certainly see why!  They are light as air and the fluffy texture simply melts in your mouth.

Chef Rodriguez advises, “Careful not to overmix the batter, the cakes won’t be as tender and delicate.” Also, “Because of the ricotta, these pancakes do not bubble like normal pancakes, so you need to watch their color for doneness.”

Lemon Ricotta Pancakes  (click here to view and print recipe)

6 large eggs, separated

Scant cup all-purpose flour

1/2 cup granulated sugar

Finely grated zest of 1 1/2 lemons

Freshly squeezed juice of 3 lemons

3/4 pound whole milk ricotta cheese

8 tablespoons (1 stick) unsalted butter, clarified, plus more for cooking

Pinch of salt

Confectioner’s sugar

Seasonal berries

Good-quality maple syrup

1.  In a large bowl, mix together the flour and sugar.  Add the lemon zest, lemon juice, and egg yolks and mix just until the batter comes together.

2.  Add the ricotta but do not overmix.  Slowly mix in the clarified butter (again, do not overmix).

3.  Whip the egg whites with a pinch of salt until they form stiff peaks.  Just before cooking, gently fold the whites into the batter.

4.  In a preheated nonstick pan or griddle over medium heat, add some clarified butter and about 1 1/2 ounces of batter per cake; each pancake will be about 5 inches in diameter and the batter will make approximately 12 cakes.

5.  Cook the pancakes until they are golden brown and the edges have started to brown.  Flip and cook through.

6.  Place 3 pancakes on each of four serving plates, sprinkle with confectioners’ sugar, garnish with seasonal berries, and drizzle with good-quality maple syrup.

I was so excited to hear that after the success of the Made in America events last October, the Four Seasons will once again be celebrating this phenomenal cookbook with another weekend of culinary extravagance!  From March 1-5 they will be celebrating “Made in America 2″  with some of LA’s Top Chefs.

The weekend will once again offer hands-on cooking classes where guests can learn from the masters.  One of the highlights from last year was this tutorial with Chef Ludo Lefebvre.

He taught us how to make mussels veloute with a Hawaiian twist using local ingredients.  The smell of the seafood cooking while watching the ocean waves crash along the shore only a few feet from our class was magical.

This time around, there will be another extra special treat, a LudoBites pop-up restaurant right there at the resort!  His “touring” restaurant is the toughest reservation in town, so the opportunity to dine on Ludo’s cuisine is not to be missed!  For more information on the Made in America events and the LudoBites pop-up, call (888) 340-5662, or visit www.fourseasons.com/hualalai.

Mahalo!

Take 5 December – How to Cook a Christmas Goose

1 Comment | Written on December 15, 2011 at 5:00 am , by Kristina Vanni

Why not take a page out of a Charles Dickens novel this Christmas and prepare a roast goose!  A bountiful platter of roast goose makes a beautiful holiday meal.  Cooks may be hesitant about roasting a goose for the first time, but with a few tips and tricks it’s as easy as turkey.  My latest How-To video will help get you started!

In the tradition of my 5-ingredient video series, I decided to offer a simple yet festive and flavorful accompaniment for the roast goose.  The rich flavors of apples, prunes and port wine pair perfectly with the decadent goose.

Here are a few more tips for purchasing and preparing a goose this holiday season.

One Pumpkin, Two Great Recipes!

4 Comments | Written on October 14, 2011 at 5:00 am , by Kristina Vanni

Did you see the “How to Make Pumpkin Puree” article yesterday?  Today, I am going to show you how to make two delicious dishes from your homemade fresh pumpkin puree.  With one pumpkin, you can create an entire family meal!  It is cost effective and delicious.

Yesterday I demonstrated How to Make Pumpkin Puree on DaytimeTV and tomorrow I will be talking about these recipes on the radio!  Check out http://letsdineoutshow.com/ and you can listen in to a live stream from your computer.  It will air Saturday 10/15 at 4 PM on 590 KTIE in San Bernardino, CA.

For dinner whip up this unique and easy Pumpkin Chorizo Pizza.  If you are a fan of pepperoni pizza, give this version a try.  You won’t believe the flavorful pumpkin sauce instead of the traditional tomato-based pizza sauce!

Pumpkin-Chorizo Pizza  (click here to view and print recipe)

2 Tablespoons olive oil, divided

12 ounce purchased pizza crust

1/4 cup finely chopped shallots

1 clove garlic, minced

1/4 teaspoon dried red pepper flakes

1 cup fresh pumpkin puree

1/4 teaspoon smoked paprika

1/8 teaspoon salt

1 cup cubed fontina cheese

1/4 pound thinly sliced Spanish chorizo

1 Tablespoon chopped fresh sage leaves

Directions:

Additional olive oil and chopped sage for garnish (optional)

Heat oven to 425 degrees.  Brush 1 tablespoon olive oil over crust; set aside.  Heat remaining tablespoon olive oil in a skillet over medium heat.  Add shallots, garlic, and pepper flakes to hot pan.  Sauté for 1 minute, stirring constantly.  Stir in pumpkin puree, smoked paprika, and salt.

Cook, stirring, until sauce is thickened and hot.  Spread sauce evenly over pizza crust; scatter with cubed fontina. Arrange sliced chorizo evenly over top and sprinkle with chopped sage.

Place pizza on a cookie sheet or directly on oven rack, if preferred.  Bake for 12 minutes or until crust is golden and cheese is melted.  If desired, drizzle a little olive oil over pizza and sprinkle with additional chopped sage.

Traditional Italian cannoli is given a seasonal twist in this recipe.  Pumpkin puree is incorporated in the filling and pumpkin seeds garnish the ends. 

Pumpkin Cannoli  (click here to view and print recipe) 

8 ounce container mascarpone cheese

3/4 cup fresh pumpkin puree

3/4 cup powdered sugar

1/4 cup whole milk ricotta cheese

1 teaspoon pumpkin pie spice

1/2 cup chopped pumpkin seeds (pepitas), divided

2 Tablespoons mini chocolate chips

1/2 cup heavy whipping cream

12 purchased cannoli shells (two 4-ounce boxes)

Additional powdered sugar for dusting

Directions:

In a large mixing bowl, stir together mascarpone cheese, pumpkin puree, powdered sugar, ricotta, and pumpkin pie spice until blended.

Fold in 1/4 cup of the pumpkin seeds and the mini chocolate chips; set aside.  In a chilled mixing bowl, whip cream until stiff peaks form.  Fold into pumpkin mixture.

Cover and chill for 1 to 2 hours.  Right before serving, pipe pumpkin filling into cannoli shells, going all the way to the ends.  Sprinkle the ends with remaining 1/4 cup chopped pumpkin seeds.  Sprinkle shell with powdered sugar and serve.

Moroccan Tagine – Weekly Blog Giveaway

32 Comments | Written on October 10, 2011 at 5:00 am , by Kristina Vanni

Happy Monday everybody!  I get so excited to start every new week with a fun giveaway.  This week we are taking a turn to the exotic spice markets of Morocco.

Enter to win this amazing Moroccan Tagine Prize Package:

-Moroccan Tagine

-Tagine Cookbook

-Marrakesh Design Dish Towel

Official Rules

Here is all you have to do:

Leave a comment here on the blog telling us your favorite spice.  It could be something you find in your home pantry or something only available in the famous spice markets of Morocco.  I can’t wait to see what everyone has to say…best of luck to you!

In the meantime, check out these delicious tagine recipes from the site:

Quick Chicken Tagine with Instant Rice

Okra and Chickpea Tagine

Kumquat Tagine

Chicken Tagine with Pomegranate

Lamb Tagine with Prunes and Cinnamon

As American As Apple Pie and Karjalanpiirakat

4 Comments | Written on October 6, 2011 at 5:00 am , by Kristina Vanni

Welcome to “The Great American Dinner Party!”  This is an online celebration of the debut of “Made in America:  Our Best Chefs Reinvent Comfort Food” written by the outstanding Lucy Lean.

Now, what exactly is a “virtual” dinner party you ask?  All this week a group of fabulous food bloggers are celebrating the release of Lucy’s cookbook with posts about comfort food, party planning, recipes from the cookbook, and more.  We are all “bringing something to the party” if you will!  (Below you can find links to others who have RSVP’d.)

The cookbook features reinvented comfort food favorites from acclaimed chefs from all over  the country.  I haven’t seen the book yet, but from the previews I am simply  drooling with anticipation.  The list of contributing chefs read like the program at the James Beard Awards.

I pondered the idea of Made in America, what it means to me, and how I might contribute to the party.  I thought about my favorite comfort foods and the memories they evoke. In the end, I kept coming back to two things:  Apple Pie and Karjalanpiirakat.  

I know, it sounds wild…let me explain….

You see these two recipes most adequately represent the two sides of my family, my background, and my culinary point of view.  First off, the idea of this book so appeals to me because I am quite literally “As American as Apple Pie.”  My mom’s side came over only a few boats after the Mayflower.  They were pilgrims, pioneers, and Revolutionary War heroes.

My passion for food first began with this apple pie.  I used to enter it every year  in the Lake County Fair, and it brought home too many ribbons to count.

View Recipe:  “Grand Champion Apple Pie”

But America wasn’t built only by our first settlers, we grew and thrived through immigration and a patchwork quilt of international influences.  My background  follows a similar path as my Dad’s family came here from Finland.   That’s where my next contribution to the party comes in:  Karjalanpiirakat.

Nope,  don’t even try to pronounce it.

These rice filled rye pastries are a Finnish staple.  They can be enjoyed any time of day with a hearty spread of egg butter.  I will be the first to admit they are a pain in the neck to prepare.  The old Finnish rule of thumb is the rye should be rolled so thin,  if held up to the light you should be able to see “seven churches” through the  paper thin pastry.

View Recipe:  “Karjalanpiirakat”  (Finnish Karelian Pies)

Both of these foods evoke the visceral memories of warmth, togetherness and love.  Comfort food defined.

The apple pie is on the Thanksgiving table every year.  The Karelian pies remind me of summers in Helsinki, chatting around the table with my cousins until the wee hours of the morning.  Oblivious of the time because of the laughter and the bright Midnight Sun.

I hope all of you can check out this new book, explore the pages filled with  similar memories and recipes from some of the nation’s greatest chefs.  Leave a comment here with your favorite comfort food memory or tweet it with the  hashtag  #MadeinAmericaDinner .  I can’t wait to hear what you have to say!  The diversity of our backgrounds and our experiences  is what makes this country and our cuisine so beautiful.

Interested in attending the Made in America launch party?  Read all about it here.  Even better, how about the Made in America weekend coming up October 27-30 at the Four Seasons Resort Hualalai in Hawaii!  (I mean, what’s better than celebrating America with our 50th state?)

Finally, if you want to purchase the book, simply follow this link to Amazon.  Lucy is even willing to send you personal signed bookplates if you are interested in an author signed copy.

Follow these links for other participating bloggers and their contributions to the dinner party!

Lucy   http://www.ladlesandjellyspoons.com/ – http://www.ladlesandjellyspoons.com/2011/10/made-in-america-great-american-dinner-party/

Rachael  http://www.lafujimama.com/ – http://www.lafujimama.com/2011/10/poached-alaskan-king-crab-salad/

Nicole  http://pinchmysalt.com/

Greg   http://www.sippitysup.com/

Jaden  http://steamykitchen.com/

Maggy  http://threemanycooks.com/

Georgia  http://georgiapellegrini.com/ – http://georgiapellegrini.com/2011/10/04/blog/made-in-america/

Gaby  http://whatsgabycooking.com/

Marla  http://www.familyfreshcooking.com/ – www.familyfreshcooking.com/2011/10/04/gluten-free-pumpkin-pie-tart-recipe/

Brooke  http://www.foodwoolf.com/

Michael http://foodforthethoughtless.com/

Nancy  http://www.acommunaltable.com/

Amanda  http://iammommy.typepad.com/i_am_baker/ – http://www.iammommy.typepad.com/my_weblog/2011/10/made-in-america-lucy-lean.html

Amanda   http://www.kevinandamanda.com/

Esi  http://dishingupdelights.blogspot.com/ – http://dishingupdelights.blogspot.com/2011/10/chocolate-walnut-oatmeal-freezer.html

Carrie   http://deliciouslyorganic.net/ – http://deliciouslyorganic.net/crawfish-etouffee-made-in-america/

Molly   http://www.organicspark.com/

Aida  http://www.aidamollenkamp.com/ – http://www.aidamollenkamp.com/2011/10/made-in-america-book-release/

Debbie  http://www.theculinarycellar.com/

The Urban Baker – http://www.theurbanbaker.com/a-traditional-lasagne-recipe-and-dinner-with-lucy-lean/

 

 

Five Spice Chicken Lo Mein to Celebrate National Noodle Day

8 Comments | Written on October 5, 2011 at 5:00 am , by Kristina Vanni

Tomorrow is National Noodle Day!  In honor of this “food holiday” I received this special delivery yesterday…

Believe it or not, that is a unique piece of wall art featuring the Better Recipes logo made entirely out of noodles!  How cool is that?!

It was sent over as an official invitation for the Better Recipes readers to join P.F. Chang’s celebrate National Noodle Day with a Twitter party.  Tonight from 8-10 EST you can join @PFChangs and follow the hash tag #noodlenight for a chance to win prizes and get the Noodle Day celebration started right.  They are launching a new line of noodle entrees to the P.F. Chang’s Home Menu including:  Garlic Chicken with Dan Dan Noodles, Pepper Steak with Chow Fun Noodles, Grilled Chicken Teriyaki with Lo Mein Noodles, Firecracker Shrimp with Yakisoba Noodles.  You can even enter to win one of their VIP noodle tasting kits, chef-quality skillets to prepare your meal, and a grand prize trip for two to spice up your weekend in Las Vegas!  Check out their facebook page for more info.

I decided to kick off National Noodle Day with this fast and flavorful recipe for “Five-Spice Chicken with Shiitake Mushrooms and Lo Mein Noodles.”  Chinese 5-Spice powder is an aromatic blend of ground cinnamon, cloves, Szechuan pepper, star anise and fennel.  If you are looking for a flavor punch without using a lot of ingredients, definitely keep a jar of 5-spice on hand.  It pairs perfectly with chicken as well as the earthy flavors of mushrooms.  Serve over lo mein noodles and garnish with sesame seeds!

By the way, don’t forget to enter the blog giveaway this week for a chance to win the amazing Wok Set and accessories!  Simply follow this link and leave a comment to win!

http://www.betterrecipes.com/blogs/daily-dish/2011/10/03/wok-weekly-blog-giveaway

 

Five-Spice Chicken with Shiitake Mushrooms and Lo Mein Noodles  (click here to view and print recipe)

1 box Chinese Lo Mein noodles

1 pound thinly sliced chicken cutlets

2 teaspoons Chinese five-spice powder

3/4 pound shiitake mushrooms

1/4 cup vegetable oil

2 tablespoons soy sauce

1 tablespoon Sesame oil

1 tablespoon sesame seeds

Prepare Lo Mein noodles according to package directions.  While the noodles are cooking, prepare the chicken.

Sprinkle both sides of the chicken cutlets with the five-spice powder, rubbing it in well.  Trim and slice the mushrooms.

Heat 3 tablespoons of the oil in a large frying pan.  Add the chicken and cook over medium-high heat until browned and cooked through, about 1 1/2 minutes per side.  Remove to a plate, leaving the drippings in the pan.

Heat the remaining 1 tablespoon of oil in the pan.   Add the mushrooms and cook over medium-high heat, stirring, until  lightly browned and quite tender, about 3 minutes.

Add 2/3 cup water and the soy sauce to the pan.  Boil, uncovered, until the sauce is slightly reduced, 1 to 2 minutes.  Return the chicken to the pan and heat through.

Toss noodles with sesame oil.  Serve chicken over noodles and garnish with sesame seeds.  Serves 4.

 

Week 4 – Pizza Winner

3 Comments | Written on October 4, 2011 at 5:00 am , by Kristina Vanni

It looks like we have a resident Italian cooking expert here at Better Recipes!  Remember Lou and his outstanding Saltimboca Alla Romama from the “Italian” themed contest last time around?  Well, he has done it again, this time with pizza!  Lou says, “cook what you love for those you love.”  Wonderful words to live by!  Now, let’s check out his winning pizza.

Pizza Bianca Con Rucola E Prosciutto  (click here to view and print recipe)

The title means “White Pizza With Prosciutto and Arugula.”

Ingredients:

Dough

1/2 cup  Warm (105 – 110 Degrees F) Water

2 Tbsp Honey

1 Envelope Active Dry Yeast  (about 1 1/8 Teaspoons)

1 1/4 cups Bread Flour, plus additional for work surface

2 tsp  Salt

2 Tbsp  Extra-virgin Olive Oil

Topping

4 – 8 oz slices  Fresh Mozzarella Cheese, sliced into 1/4″ disks

1/4 lb Prosciutto Ham, about 8 thin slices

1 cup Arugula

8 Parmesan Shavings

Directions:

Dough

1. In a 1 cup measuring cup, combine the water and honey stir to combine and sprinkle the yeast over it. Let sit until the mixture is foamy, about 10 minutes. If the yeast doesn’t “proof” (get “foamy”) pour it out and start again it is important to have a live yeast mixture.

2. Meanwhile place the flour and the salt into a sifter and sift it into the medium bowl of a stand mixer. Make a well in the center of the flour and pour in the olive oil and the “proofed” yeast mixture. Turn the mixer fitted with dough hooks to high (labeled knead on my mixer) and turn on. Continue kneading (mixing) until the dough comes cleanly away from the sides of the bowl and forms a ball around the dough hooks (scrap the sides of the bowl to move flour into the path of the hooks as needed).

3. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky (add flour gradually as needed to reach the slightly tacky state), 3 to 5 minutes.

4. Lightly oil a large mixing bowl with about 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil the ball on all sides. Cover the bowl with plastic wrap cloth and set in a warm, draft-free place until nearly doubled in size, 1 to 1-1/2 hours.

Construction and Baking

1. Place an appropriately sized pizza stone on the bottom (not on a shelf, putting the stone in contact with the oven bottom will allow it to get hotter and provide the slight charring on the bottom of the pizza that is the signature of a good Italian pizza) of your oven and pre-heat the oven to 450 degrees F.

2. On a clean, flat, lightly floured work surface, place the ball of dough and, with fingertips and working from the center of the flattened ball out to the edge, press it into a disk of dough approximately 10 to 12 – inches round about 1/8 inch thick (if necessary use a rolling pin to achieve the 1/8-inch thickness [don’t worry if the pizza isn’t perfectly round . . . that’s called “rustica” and it’s the way “real” Italian pizza looks in Italy]).

3. Distribute some cornmeal over the surface of a pizza peel (this will act as “ball bearings” and allow the dough disk to move easily over the surface of the peel) and transfer the formed pizza base onto the peel. Evenly distribute the sliced (or shredded) mozzarella over the dough disk (leave about 1/2-inch rim of uncoated dough around the edge of the “pie” to form a crust). Gently shake the peel to insure the pizza moves freely (if it doesn’t gently lift the edges of the pizza and distribute additional cornmeal until it does), using the peel slide the pizza onto the stone and bake the pizza until the cheese is melted and bubbly, about 10 – 12 minute in a 450°F oven.

4. Using the pizza peel remove the pie from the oven and allow it to cool slightly. Once the pie has cooled for a minute or two distribute the sliced prosciutto, arugula and Parmesan shavings over the top of the pie. Slice into 8 slices and serve!

Helpful Tips:  If your oven heats unevenly, after about 5 minutes check the pizza and rotate to insure even cooking.

The winning recipe is one I’ve been making for  years, I’ve been experimenting with pizzas since high school when I worked in a “pizza parlor” as a teenaged pizzaiuolo (Italian for pizza chef).  This particular recipe was one I came up with about 30 years ago when “pizza pies” began to become “fufu-ized” and were moving from  tomato sauce, cheese, and traditional toppings to more eclectic combinations of ingredients.  Over the years I’ve been a United States Marine and had a career as a computer software engineer but my first love has always been cooking, Better Recipes has become a vehicle for me to share my recipes with other people who share that love.  While I don’t enter recipe contests often, I do enter them when the themes match what I consider my specialties.  I have won one other contest with my recipe for  Saltimboca alla Romana.  I don’t have any plans for the present prize money but if I were fortunate enough to win the grand prize I’d probably use it for another trip to Montalbano Jonica in the Basilicata region of Italy where my ancestors came from.

Congratulations Lou!  We all look forward to enjoying more of your outstanding Italian dishes! 

Wok This Way! Weekly Blog Giveaway

28 Comments | Written on October 3, 2011 at 5:00 am , by Kristina Vanni

Do you like to explore new cuisines?  Fiddle with fun cooking gadgets?  Then you have come to the right place!  Every Monday we have a new themed giveaway here at The Daily Dish, filled with exciting cookbooks, appliances, decorations, and more.

This week is all about the fast, fresh and fabulous recipes you can prepare in a wok.  Who needs take-out when you can prepare healthier versions of your favorite foods at home!  Here is what you can win:

-Crate and Barrel Wok Set

-Wok Cookbook

-Three “take-out” style Sauce Bowls  (These are so adorable!  The look like mini take-out containers and are perfect for your favorite dipping sauces.) 

From now until midnight on Saturday, simply leave a comment here on the blog telling us why you would prefer to cook at home rather than order in.  One lucky winner will be randomly selected at the end of the week.  In the meantime, check out this great Mixing Bowl Group – “Learning How To Use A Wok”  for fun recipe ideas.  Good luck everyone!  Remember there is a new prize package and a new chance to win every Monday here on the Better Recipes blog.

Official Rules