Top Ten Staples of Peruvian Cuisine

7 Comments | Written on March 1, 2012 at 5:00 am , by Kristina Vanni

Peruvian food is undoubtedly a unique and flavorful cuisine, but it is also still very accessible to the American palate.  In an effort to sum up some of the interesting and delicious items I sampled while in Peru, I decided to assemble this list of  my “Top Ten” staples of the food culture.  Every ingredient or recipe tells a story of the country or of my experience traveling in Peru.  This photo features one of my favorites, “lucuma pudding.”  Also notice the colorful handmade placemat I bought in the Pisac Market!

Top Ten Staples of Peruvian Cuisine

10.  Lucuma

Lucuma is a fruit unique the Peru’s Andean region.  Some say it tastes like a cross between maple and sweet potato, but honestly, I think it tastes like butterscotch!  In fact, when South America was first colonized, the conquistadors used to refer to lucuma as “butterscotch fruit!”  It was one of the most unique fruits I have ever tasted.

Unfortunately, it is nearly impossible to find this fruit fresh in our markets here.  However, I was blown away when I found “Lucuma Powder” right there in Whole Foods!  That’s when I decided to get creative…

When I tasted this fruit in Peru, it was in the form of a pudding for dessert.  It was hands down the best “butterscotch” pudding I had ever tasted!  (Not the unbearable sweet stuff that is so often served in the US.)  They drizzled a bit of chocolate on top and offered an extra bowl just in case you wanted a little more on the side.  I set out to try and recreate this pudding using the lucuma powder from Whole Foods.  The result was a close match!  Of course, it could never compare to the dessert made from the fresh fruit, but if you want to try something new and unique, give lucuma powder a go!

Peruvian Lucuma Pudding  (click here to view and print recipe)  

1/4 cup cornstarch

1/4 teaspoon salt

1/4 cup lucuma powder

3/4 cup sugar

3 cups whole milk

4 egg yolks

Chocolate ice cream topping

In a medium saucepan, combine cornstarch, salt, lucuma powder, and sugar. Before placing on the stove, whisk in the milk. Place saucepan over medium heat, and cook, stirring frequently, until the mixture comes to a hard boil. Stir constantly 1 minute. Take the saucepan off the heat. Place the egg yolks in a small bowl. Add about a 1/2 cup of the hot liquid to the egg yolks and whisk quickly. Add the tempered egg yolks to the rest of the mixture and whisk to combine. Place back on the stove. Bring to a boil once again and stir constantly for 1-2 minutes, or until the pudding thickens. Divide into 4 (1 cup) serving dishes. Cover with plastic wrap, pressing wrap directly on top of pudding to prevent a skin from forming. Refrigerate for at least 1 hour. Before serving, drizzle with chocolate ice cream topping, and serve extra chocolate on the side.

9.  Inca Kola

Ok, so this might not be the most “gourmet” food to mention, but while in Peru, you simply have to try it.  When I say try, I really mean take a small sip.  That is about all I could handle!  I had no idea what to expect.  This South American soda pop is said to have the flavor of lemongrass, but everyone claimed it tasted like bubble gum.  Well, they were right!  It was unbearably sweet and tasted like liquid bubbalicious.  The adults on this trip couldn’t handle more than a taste, while some of the kids seemed to love it!

8.  Sal Rosada

Gourmet Peruvian pink salt is absolutely marvelous.  This coarse salt is outstanding on fish or meat, tossed with roasted vegetables, or, my favorite, sprinkled on top of poached eggs.

I bought this bag right next to the salt pans of Maras.  These fascinating salt pan terraces have been mined by local families for over 500 years.  What a sight to behold!  We even had a chance to dip our fingers into the warm, salty stream that feeds into this area.  Just a small taste was enough, it was unbelievably salty!

7.  Quinoa

One of my absolute favorite staples of Peruvian cuisine is quinoa.  Whether is it white, red, black, or rainbow, I think this high protein grain is simply delicious.  We even enjoyed quinoa at breakfast in Peru by eating quinoa flakes!  They are delicious sprinkled on top of yogurt or warmed with milk like oatmeal.

Come back to The Daily Dish tomorrow for a fresh quinoa salad I created to taste exactly like one we enjoyed in Peru!

6.  Alpaca

Yes, these fluffy creatures are absolutely adorable.  They also happen to be delicious!

Llamas and alpaca thrive in this mountainous environment which is difficult for raising cattle.  Alpaca is the local alternative.

Yesterday I featured a recipe for “Lomo Saltado”.  I prepared it with beef, but I was lucky enough to enjoy the dish prepared with alpaca in Peru.  I have to admit, it might be one of my new favorite proteins!  The meat was very lean and flavorful.  Now, if I can just find a butcher in LA who carries it!

The fur from alpaca is lighter than wool and as soft as cashmere.  The markets are filled with hats, scarves, socks and ponchos made with alpaca.  Food and fashion…my two favorite things!

5.  Corn

Corn is another staple of the Peruvian culture and cuisine.

This purple corn is used to make a drink called “Chicha Morada.”  It can also be made into “Mazamorra Morada” a sweet pudding with cinnamon.

My favorite snack in Peru were these toasted corn kernels.  I would describe them like Corn Nuts, or maybe unpopped popcorn kernels, but much softer.  This bowl was brought out at the beginning of a meal in Lima to snack on while we sipped Pisco Sours.  I couldn’t get enough!  I even bought a little pack at the airport to take home and enjoy later.

4.  Coca Leaves

Yes, this is the same plant that is used to make cocaine.  No, you do not get high off of it!  Coca does contain alkaloids used to produce the illegal drug.  However the coca leaf is not cocaine, just as grapes are not wine.

When consumed in the form of hard candy or tea, it can actually help with altitude sickness.  Something you might need at 13,000 feet!

When we walked to this iconic view of Machu Picchu, we were given the option to take an extra 2 hour hike to the summit called “Sun Gate.”  There was no way I was going to travel all the way to Peru and not absorb every moment!  If the ancient Incas could do it, I certainly had to try.  Besides, I had the luxury of a walkway path and granite stairs (more on that in a moment).

When we reached the top, our guide, Ernesto, performed a quick ritual that is a sacred part of his Incan culture.  He gathered a few coca leaves in his hands and offered them up to the mountain as a way to say thank you to mother nature for protecting us on our journey.  After a moment he blew the coca leaves from his hands and they were carried away by the wind.  It was a touching and beautiful moment.  After our ascent up the mountain, I was ready to say “thank you” to her as well!

(Imagine this photo was taken around the corner and about 1,500 feet up from the previous image!)

It was worth every moment and sore muscle.  Honestly, it wasn’t too bad going up, I had more trouble coming down!  It began to rain, dirt turned to mud, and the rocks became as slick as ice.   My bum and the hard granite got to know each other well.  I might have wiped out a few times, but hey, that’s part of the adventure!

3.  Pisco

You can’t go to Peru without a few sips of this fantastic drink!  Pisco is a grape brandy, and when it is combined with a little sugar, citrus, and foamy egg whites, the result is outstanding.  Click here and check out my previous blog to learn how to make Peru’s signature cocktail!

2.  Potatoes

 Would you believe a place this magical was built by men fueled by potatoes?  We always associate potatoes with the Irish diet, but in fact they are a staple of Peruvian cuisine.

In fact, three thousand varieties of potatoes are found in the Andes.  Genetic testing has shown that most of the potatoes we consume today come from a single origin in the area of present-day southern Peru.  After the Spanish conquest of the Inca Empire, the Spanish introduced the potato to Europe.  The tuber was then passed to other ports and territories across the globe by mariners.

1.  Cuy – a.k.a. “Guinea Pig”

Don’t say I didn’t warn you…the number one staple of Peruvian cuisine is not for the faint of heart.  ”Cuy” or guinea pigs have been an important part of the culture for centuries.  They consume these little guys in the same way other cultures might eat rabbit.

 I know…it’s so wrong to post this photo.  But seriously, these adorable little guys were living in a pen outside a restaurant.  I suppose it is the equivalent of the tank you see at the front of any Red Lobster here in the US!

After the initial shock and horror, I am always asked, “So, what did it taste like?!”  First of all, it was more of an “experience” than a flavor.  I say it reminded me of the time I had to dissect a big in high school biology class.  When it is served up roasted and whole (eyes, teeth, and all!) you really have to dive in there and carve the meat.

In the end, it really just tasted like chicken thighs.  But you don’t normally have the chicken staring back at you!  File this under “been there, done that” but probably not venturing there again.  Don’t worry, your pets are safe.

 

Lomo Saltado – Peruvian Beef and Potato Stir-Fry

8 Comments | Written on February 29, 2012 at 5:00 am , by Kristina Vanni

Over the next few days I am delighted to bring you some of the highlights from my recent trip to Peru.  Honestly, there were so many breathtaking photos, delicious dishes, and mind-boggling experiences, I could probably fill a book!

Some of the experiences were grandiose in scale.  Climbing to the iconc view of Machu Picchu (above), or hiking up the steps of Ollantaytambo (below).  I felt engulfed by the power of the history surrounding us throughout this journey.

Other moments of quiet beauty made me stop in my tracks.  I began to notice minute details like raindrops on a blade of grass or the soothing sound of ancient aqueducts flowing in the early hours of the morning.

Even my palate seemed to be in a heightened state while in South America.  I wanted to taste and experience everything Peru had to offer, all while trying to take a mouth-watering photograph and figure out the recipe!

One of the signature dishes of Peru is “Lomo Saltado.”  I saw countless restaurants and cafes showcasing this dish on their menu. I would describe it as a stir-fry tossed with French fries!  In Peru I tasted this dish made with Alpaca (I thought it was delicious…very flavorful and lean) but it can also be prepared with beef (certainly easier to find here in the states!).

My version of this Peruvian dish is below.  Instead of using french fried potatoes, I oven roasted the potatoes until they were nice and crispy and then tossed it with the stir-fried beef.  Give “lomo saltado” a try, you will absolutely love it!

Lomo Saltado  (click here to view and print recipe)

1 pound top sirloin steak

vegetable oil

2 garlic cloves

2 red onions, sliced lengthwise

2 large tomatoes, cut into wedges

1 red bell pepper, cut into strips

1 Tablespoon fresh oregano

1 Tablespoon white wine vinegar

2 Tablespoons soy sauce

1 Tablespoon flat leaf parsley

salt and pepper

Oven roasted or deep fried potatoes

Directions:

Cut meat into bite-sized pieces, stir-fry in large pan in hot oil for a few minutes, remove and keep warm.

In the same pan add garlic, onions, tomatoes, red pepper, oregano, and salt and pepper, to taste. Stir-fry 2 minutes. Add vinegar and soy sauce. Stir and cook 2 more minutes

Add meat, stir fry until it heats through. Toss with oven roasted or deep fried potatoes. Sprinkle with parsley and serve.

The lush and fertile Sacred Valley provided an abundance of food for the Incan Empire.  They grew corn, potatoes and quinoa, and raised llamas and alpaca.

In fact, this gastronomic history plays a large role in how the Incas were able to build their iconic cities and structures.  The reason they had the time and manpower to build cities and temples was because they didn’t have to spend all of their time farming.

The structure above, built high onto a hillside, shows how the Incans stored their food.  The cool temperatures at the higher altitude functioned as a “refrigerator” for grains and produce.  This stockpile of food fed the population as they built the empire.

For more images from the trip, check out this video montage!  If you are itching to book a trip by the end of the video, go ahead and check out the Adventures by Disney website for more information.

 

South Beach Blue Ice Margarita

2 Comments | Written on February 28, 2012 at 10:00 am , by Kristina Vanni

Cheers!

If you have been following our Facebook or Twitter pages, you might have seen that I spent the weekend in Miami for the Food Network South Beach Wine and Food Festival!  I have so many great recipes and photos from the event to share with everyone.  (Maybe even some awesome swag for giveaways!)  While I put everything together for blogs next week, I thought I would share a fun and quick drink with all of you.

One of the festival sponsors was Buick, and they had a super fun booth at the Grand Tasting Village.  Check out that sand sculpture!

The 2012 model cars were ready for a picnic right there on the beautiful sands of Miami Beach.  And, of course, they were serving up their signature drink to the festival guests!    Check out this recipe for their Buick Blue Ice Margarita.  Come back next week for more fun in the sun from South Beach!

Buick Blue Ice Margarita  (click here to view and print recipe) 

1 1/2 oz.  White Tequila

1/2 oz.  Blue Curacao

1/2 oz.  Pucker Island Punch

1/2 oz.  Simple Syrup*

1/2 oz.  Fresh Lime Juice

Shake all ingredients together and pour over ice.

*Simple syrup can be either store-bought or easily made by mixing 1 cup water and 1 cup sugar in a saucepan.  Stir, cover and boil for 15 minutes, and let cool.

 

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!

Green Giant Valley Visit and Year-Round Pea Soup

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

The more things change, the more they stay the same….

Kristina and Lil’ Sprout circa 1992, and again in 2011.  (He hasn’t aged a bit!)

Earlier this summer, I had the privilege of traveling to Minnesota, to visit the headquarters and farms for Green Giant along with an outstanding group of bloggers.  As you can see, I quite literally “grew up” with their products!  From my first experience with the Pillsbury Bake-Off at age 12 to today, Green Giant products have always been a staple in my pantry and freezer.

(Visit the Better Recipes Facebook page for a full gallery of photos from the events!) 

I had always known that using their products was a great option for enjoying the produce off-season.  It is harvested and canned or frozen at the peak of freshness, sealing in all the vital vitamins and minerals for year-round enjoyment.  What I didn’t know, until visiting the farms first hand, was the Green Giant dedication to sustainably, and responsible farming practices.  They also do not use any GMO’s in their products.  It was fascinating to be a part of  essentially a “farm to table” experience with these familiar grocery store products.

When I returned home, I couldn’t wait to experiment with these products I had been so “up close and personal” with on the trip to Minnesota.  I decided to transform a bag of frozen sweet peas into a new and exciting soup.  This fresh and light recipe has a unique twist, a glass of champagne!  The dry sparkling wine adds interest and dimension to the soup, and, of course, you are free to sip the leftovers from the bottle.

I encourage all of you to pop open a bottle of bubbly, and open up your pantry or freezer to discover new and exciting ways to enjoy Green Giant vegetables.  For generations this jolly fellow has been the symbol of abundant and accessible healthy and  delicious produce for all Americans.

BUBBLY PEA SOUP  (click here to view and print recipe) 

1 bag (12 ounces) frozen green peas

2 cups vegetable broth

1 cup dry sparkling wine

1/2 cup creme fraiche

1 teaspoon thyme

Salt and freshly ground black pepper, to taste

Add vegetable broth and frozen peas to a pot and bring to a boil.  Reduce heat to medium and add sparkling wine.  Using an immersion blender (or regular blender in small batches) puree the pea soup.  Over low heat blend in the creme fraiche.  Add thyme and season with salt and pepper, to taste. Serve immediately.  Serves 4.

After all this talk of Green Giant, wouldn’t you like to win some free products for yourself?  You are in luck!  In honor of our “Thanksgiving Side Dish” prize package this week, I have included a bunch of coupons for free Green Giant veggies.  Your family can enjoy delicious vegetables harvested at the peak of freshness at the holiday dinner table!  Click here to read all about it and enter!

Disclaimer:  Green Giant paid for the Valley Visit to Minnesota, and provided the coupons for this giveaway. 

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/

 

 

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

Paris Prize Package – Weekly Blog Giveaway

11 Comments | Written on September 26, 2011 at 10:00 am , by Kristina Vanni

Bonjour Mon Ami!

I am tres excited for the blog giveaway this week.  Take a look at this Paris Prize Package – everything you need for an easy and romantic French dinner at home!

-”Barefoot In Paris” cookbook by Ina Garten

-Set of 4 Parisian plates

-Decorative Paris dishcloth

-Eiffel Tower candle holder (I love this one!  Just put a tea light in the bottom half of the tower and your tabletop is transported to the “City of Lights!”) 

 

 

Here is all you have to do: 

Leave a comment here on the blog describing your ultimate romantic dinner for two.  For example:  Who would be your date?  Where would it be?  What would you eat?  (Links to your favorite recipes are more than welcome!)  One lucky winner will be drawn at midnight on October 2nd.  Good luck everyone and Bon Appetit! 

Love French Cuisine?  Join one of our French-themed groups!

Cuisine Francaise

Wine with Everything

Easy Ethnic Recipes

Le French Toasters  (Hey, why not!?)