Italian Easter Bread - The Resurrection of a Great Family Recipe

Easter is a very underrated food holiday. What red-blooded, red meat eater doesn't salivate at the site and smell of a garlic-studded roasting leg of lamb?

I've always enjoyed the simple pleasure of a properly cooked hard-boiled Easter egg, and its colorfully decorated shell. And, of course, there's the chocolate eggs, tucked down in pink plastic excelsior grass.

Remember how you would slowly lift the egg out of the basket and immediately gauge the weight. In a millisecond you knew if it was a feather-light, hollow chocolate shell, or heavy and dense - filled with solid chocolate or some other exotic goo.

If you were lucky enough to grow up in an Italian-American home, there's a good chance you got to enjoy the smell of freshly baked Easter bread, with its unmistakable anisette aroma filling the air.

The smell was heady, but so was the sight of those glossy iced braids, bejeweled with candy sprinkles (click here for the icing recipe). The sweet, spicy, eggy, buttery taste was complex, but at the same time, familiar and comforting.

This loaf of Easter bread is one of my favorite holiday traditions, and an authentic family heirloom recipe. Made the same way as my mother, and her mother, and her mother's mother made it. I hope you give this a try, and remember, it's never too late to start and old family tradition. Happy Easter! Enjoy!




Ingredients:
1 package active dry yeast
1/4 cup warm water (100 degrees F.)
3/4 cup sugar
4 eggs
1 tsp aniseeds
1 1/2 tbsp anise extract
1 1/2 tsp lemon extract
1 tbsp lemon zest
1 1/4 tsp salt
2 tbsp vegetable oil
6 tbsp melted butter
1/4 cup milk
4 1/2 cups all-purpose flour, plus more as needed
*CLICK HERE for the icing recipe!

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Homemade Flour Tortillas - Guest Starring Blanca Díaz

I just filmed a flour tortilla video for About.com, but since I'm not sure when it will air, I thought I would post this video I found on Youtube, which uses the same basic recipe.

It stars the lovely and talented Blanca Díaz. She doesn't do a voiceover, but this is a very well done, and easy to follow clip. I hope she inspires you to make some homemade tortillas. Enjoy!

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Kernel Porker's Barbecued Pork-Stuffed Corn Muffins

One of the comments I received on YouTube, for the beef slider video recipe said, "When I saw you put the meat into the muffins cups, I was hoping you were making some kind of meat muffins." My first thought was, "Have another bong hit." My second thought was, "Actually, I could go for a nice meat muffin." So, down to my secret lab I went.

A few hours and several adult beverages later, I was starring at a plate of barbecue pork stuffed corn muffins. This new American classic - part Chinese pork bun, part corndog - looked good, tasted great, and felt oh-so-right in my hand.

Not only did the warm muffin feel good, but also I was eating cornbread with barbecue pork and my fingers were absolutely spotless! Hundreds of years from now, I believe this will be considered the true genius of the recipe.

By the way, I can’t take credit for the brilliant "Kernel Porker" name. I posted this recipe on About.com and asked for some name suggestions from the other guides. The working title, "Memphis Meat Muffins" was a bit too disturbing, and sounded more like a Southern punk rock band.

My friend Barbara Rolek, About's Eastern European Food Guide, submitted this title. If you are ever looking for recipes from that part of the world, check out her great site. Also, if you can't find Jiffy, here is a cornbread recipe video. Enjoy!



Ingredients:
1 cup chopped barbecued pork
1 box (8.5-ounce) Jiffy corn muffin mix
1 egg
1/3 cup milk
1/2 cup shredded pepper Jack, or cheddar cheese
non-stick vegetable oil spray
8 paper baking cups


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No-Knead Ciabatta - Bread You Can Believe In

Okay, enough with the inaugural tie-ins. Here's the promised ciabatta video recipe. It came out beyond delicious. It was other-worldly, sublime, ethereal, and several other adjectives I would have to look up before using.

It was the perfect marriage of a crisp, light crust outside, and a chewy, yet tender inside. The no-knead part is just a bonus, and only adds to the perfection of this loaf. As you'll hear in the video, I'm a bit under the weather, but even at half-speed this was a simple and enjoyable task.

All I will say is you really need to make this bread. Pretty soon we'll be thinking of romantic, sexy recipes to seduce our Valentines with. Keep this video in mind, for what could be better than having someone bake you a fresh loaf of Italian bread, then slowly buttering and feeding you a still warm slice?

Sorry, I think I took too much cough medicine. Enjoy!



Ingredients:
4 cups bread flour (I used 3 1/2 cup white and 1/2 cup wheat)
*Note: you can use All-purpose flour if you want
1/4 tsp yeast
2 cups water
1 1/2 tsp salt

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A Successful Ciabatta Experiment?

Ciabatta bread, which according to Wikipedia literally means, "carpet slipper," (as opposed to hardwood floor slipper) is one of my favorite breads. I've wanted to try a loaf using our no-knead dough and I think it worked. I made an extra wet and sticky batch of dough and here you can see the before and after photos. I will reserve final judgment until slicing however. More later.

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Sloppy Giuseppe - The Silent Movie Version

I just found some footage shot after the Pork and Beans and Greens video recipe, which shows how I used some of the leftover spice-rubbed pork shoulder to make a delicious Italian version of the venerable Sloppy Joe. Of course, I had to call it a Sloppy Giuseppe.

I'm still in New York and since I didn't bring proper recording equipment, I'll do the narration for this when I get back. I hate how the mic on the laptop sounds, so in the meantime I decided to post a silent movie version complete with classic silent movie soundtrack. Enjoy!



Ingredients:
no-knead dough made into rolls
cooked spice-rubbed pork shoulder, chopped
hot pepper flakes, to taste
salt and fresh ground black pepper to taste
tomato sauce as needed
splash of water

* Please help support free video recipes, and visit my new sponsor, MOZO Shoes. Find out why chefs (like me) are buzzing about their great shoes!

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Just For Making You Hungry (and maybe start a batch of no-knead dough)

The first photo is a lovely white pizza done by one of my protégés, Jairus. He sent it in with the name "no-knead lamb shank pizza," which would have been very cool, if it had been true. He admits this was actually done with leftover pork, which I have to say trumps lamb shank as a pizza topping any day.

The second photo is "awesome Ciabatta" as its creator Claude describes it. I can only assume he learned everything he knows from watching the site. I can see no visible signs of unnecessary kneading. Thanks fellows.

Lastly, a video disproving one of the great bread myths of our time - that you can eat a slice of Wonder Bread in less than 60 seconds.

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No-Knead Mania Makes Previously Posted Pizza Dough a Dinosaur

My love for the no-knead method has now been extended to my pizza dough recipe. You know the saying, "if it's not broken, don't fix it?" Well, when it comes to my pizza dough I'm glad I ignored that chestnut.

My pizza dough recipe wasn't broken, but I fixed it anyway, and am very glad I did. As I expected, the magic that is no-knead bread, adapted beautifully to this purpose.

After one day, and almost no effort, I had enough soft, and supple dough for 2 regular, or 4 small pizzas. As you see in the video recipe, I ended up making a "white" garlic pizza, which was one of my childhood favorites as prepared by my grandmother.

This pizza, made from not much more than garlic, olive oil, and cheese, really shows off the character of the dough. Give this dough a try, and maybe even give white pizza a spin. Enjoy!





Dough Ingredients:
1 1/2 cup water
1/4 tsp dry active yeast
1 1/4 tsp salt
1/4 tsp sugar
2 tbsp olive oil
1/2 cup wheat flour
2 1/2 cups AP flour
cornmeal as needed

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More No-Knead Bread Success!

From Matthew Stanczak "I made your recipe the other day..........it came out great.......!!!"


















Jim Peterfeso sent this picture of a sourdough no-knead loaf. "The recipe was adapted from your sourdough recipe, but was wetter and cooked in a cast iron pot."



















Martin says, "Here's my attempt at a no-knead bread recipe. I baked the dough in a very hot Lodge cast iron pot. Thanks again."



















This fantastic pairing is from Travis A, who says, "Last night I made the no-knead bread and Fromage Blanc. They were sooo yummy, I ate the whole thing in one sitting.... with a few friends of course."

















These beautiful twins are from Rosko. Now, why didn't I think to make a double batch? I do need leftover bread for stuffing.

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Rickey Galloway's Bread

Looks like friend of the site, Rickey Galloway, had some great results with the no-knead bread recipe! If you make it, please send in a photo (or link) and I will make your loaf famous also. Enjoy!

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Holiday Pumpkin Bread - You Want It, But You Don't Knead It

I may never knead bread again, ever. I'd heard about this mythical no-knead bread method for years, but never got around to trying it. Like many cooks, I just assumed that how in the world could any decent bread be made without kneading. It just didn't make sense. Then, a few weeks ago, a commenter sent me a link for a no-knead video done by Mark Bittman. As the sender promised, it blew my mind.

The only thing I didn't like about the technique was the way it was finished by baking in a red-hot Dutch oven. I figured there had to be a way to make this work by just baking on a pan as per usual. As I say in the video recipe, there is no trick photography, or editing to make this look easier than it is. It's the kind of recipe someone who has never baked before could master the first time.

Since the holiday season is almost upon us, I decided to replace a bit of the water with pumpkin puree. The results were quite stunning. The flavor is very subtle, just a slight earthy undertone, and the tiny dash of spice is perceivable only to the nose. For plain bread, just use all water, and follow the steps the same way. Make this bread. Enjoy!



Ingredients:

1/2 cup plain pumpkin puree (use water for plain bread)
1 cup water plus 1 tablespoon
1/4 tsp dry active yeast
1 1/4 tsp salt
3 cups flour
cornmeal as needed

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By Very Special Request - Great Grandma C's Pane di Granoturco

I was speaking with my mother, Pauline, last week, and she told me about a bread she used to eat at her grandmother's house. She said it was basic Italian bread, but had some cornmeal in it, and was one of her favorites.

She wanted to try and make a loaf to resurrect this family heirloom, but she wasn't sure of the recipe. She had tried one she found online, but while the cornmeal to flour ratio was good, the texture was off, and it was cooked in a bread machine, which we were both fairly certain Great Grandma C hadn’t used.

I love to play food detective, so I took her description and went to work. Since she had done the hard part and had a basic cornmeal ratio, the rest was just applying it to a recipe for rustic, Italian bread. I believe this is pretty close to what she remembers, and even if it's a bit off, it was still delicious.

By the way, the name, Pane di Granoturco, is what popped up when I did an online translation for "Italian cornbread." I'm pretty sure there is no such thing as "Pane di Granoturco" in Italy, so save those "this is NOT an Italian bread" comments. Enjoy!



Ingredients:
1 pkg yeast
1/8 tsp sugar
1/2 cup bread flour
1 cup warm water
...then:
1 1/2 tsp salt
2 1/2 tbsp olive oil
1/2 cup cornmeal
1 1/2 to 2 cups bread flour, as needed

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Coming Soon: Great Grandma C's Pane di Granoturco

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El Paso Pizza - Alliteration and Geographical Convenience Never Tasted So Good

I did something today that has always bothered me when done by large food corporations; I named a recipe based solely on geography and alliteration. This video recipe for a Tex-Mex style pizza was called "El Paso Pizza" because Paso and Pizza both start with P's, and El Paso is in Texas. I've never been to El Paso, nor do I have any knowledge about their pizza - if they even eat pizza.

Not many people realize that there are absolutely no laws or guidelines on the authenticity of food packaging names, claims, and histories. Those cute little stories that you always see on the back of labels about how Aunt Tillie invented her "Bakersfield Brownies" during the Depression, using chocolate smuggled into to the country by trained hawks. It's all made up. The name, the location, the part about the hawks - all invented in some marketing meeting.
I realize that none of you really care why this is called El Paso pizza, but I wanted to call your attention to the whole "amazing but true story behind the name" scam at the supermarket. Just another reason not to buy prepared foods! Anyway, this video recipe is quite tasty and a great idea when you can't decide whether to have pizza or tacos.

In the video I mention to try and use grass-fed beef, which is now available, ground in one-pound packages, at most major supermarkets. Here is a link that explains the many health benefits of this, over the conventional corn-fed beef. I'm also linking to the Pizza Dough video, in case you want to make your own. Enjoy!



Ingredients:
1 pound grass-fed ground beef
1 tbsp cumin
1 tsp chipotle pepper - more if you likes it spicy
1 tbsp ancho chile powder
3/4 tsp salt
1 cup sliced Poblano pepper, or Anaheim, or other green peppers
1/2 cup sliced green onions
1 1/2 cup tomato sauce
4 oz pepper Jack cheese
one crust or pizza dough for a large pizza

View the complete recipe
El Paso sign photo (c) Adriano Agulló

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Fresh Tomato, Fresh Basil, Fresh Mozzarella Pizza - Before and After

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Pumpkin Seed Flatbread with Feta and Sweet Onions - A Delicious Treatment for Insomnia, Anxiety, and Fear of Public Speaking!

When I filmed this video recipe for a pumpkin seed flatbread, I thought I had just found a delicious and relatively healthy way for my viewers to enjoy raw pumpkin seeds. I had heard they were a very nutritious snack, and wanted to try them, instead of pinenuts, on various recipes. Little did I know, I was really inventing an alternative medicine treatment.

That's right, as I researched the health benefits of these pretty green seeds, I discovered that not only did they have lots of nutritional benefits, but also contained large amounts of tryptophan, yes, that tryptophan, the "turkey valium" that you read about every year. While that nap you take after the thanksgiving meal is probably more from the massive amount of starchy food, than the tryptophan, there is a definite sleep/relaxation connection, as it aids in the brain's production of serotonin.

The following is from the Whitby Mental Health Centre website:

"A new study released in the Canadian Journal of Physiology and Pharmacology suggests that a Functional Food made primarily of pumpkin seeds could be an efficacious treatment for anxiety disorders… The study, entitled “Protein-Source as an Efficacious Treatment for Social Anxiety Disorder”, describes that gourd seeds contain the highest concentration of tryptophan, the same amino acid found in milk and turkey, but at much higher levels. "

"One single gram of pumpkin seed protein contains as much tryptophan as a full glass of milk. In this study, subjects suffering from Social Anxiety Disorder were significantly less anxious when asked to speak in front of others one hour after eating the Functional Food rich in tryptophan in comparison to placebo. This finding demonstrates that tryptophan does more than induce sleep. In high light conditions, it is quickly converted to serotonin, which significantly reduces daytime anxiety levels."

So, if you're all tense about that big presentation, forget popping pills - go with a few slices of this flatbread recipe! I also believe it treats hunger as well. Enjoy!



Ingredients:
cornmeal
prepared pizza dough (enough for 1 large thin pizza)
1 large onion
2 tbsp olive oil
salt to taste
black pepper
1/2 cup raw pumpkin seeds, or as much as you like
4 oz Greek feta
1/3 cup Parmesan

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Last Night We Had a Little Lamb

Once in a while, even though I know it would make a great video, I just can't bring myself to film a meal. Making a video can turn the most enjoyable recipe into a tiring tangle of timers, wires, and angles. I'm forced to use a part of the brain that's in charge of "getting the shot," and artistic expression be damned.

Last night was one of those meals. It was truly delicious, and while I didn't film it, guilt forced me to at least photo it, in hopes of inspiring you next time you're trying to decide what to throw on the grill.

Lamb loins were marinated in garlic, fennel seed, and rosemary. A few hours later, they were grilled over charcoal, to a perfectly rosy medium-rare. Finger-sized carrots were roasted tender in a slow oven with a few drips of olive oil, salt, pepper, and a pinch of brown sugar. Split pita bread was filled with fresh mozzarella, and a squeeze of harissa (a spicy North African tomato/chili sauce). These "hot pockets" were grilled over the coals, while the lamb was resting. The slightly crisp, and smoky exterior was a perfect envelope for the warm, gooey cheese. The cold sauce was a simple plain Greek yogurt, spiked with more harissa, lemon, and fresh mint. Enjoy!

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Warm Mozzarella and Bread Salad - Sunshine on My Salad Makes Me Happy

One reason I like making pizza so much are the great leftovers it provides. I don’t mean the cold pizza, which is in the leftover Hall of Fame, I am referring to all those great toppings that didn't get used. A few mushrooms here, a hunk of cheese there, maybe some roasted peppers hiding behind the olives. Some of my greatest omelets, pastas, and risottos have followed a pizza-making binge.

This warm mozzarella and bread salad was no different. What was different was the bright idea I had when I went to serve the salad. I placed it on the table, and went to get the rest of the meal. As I looked across the kitchen, I saw the pesto glistening on the bright white cheese. It looked good. So, I decided to film the plate being placed in the sunny window as part of the recipe (which you'll see in the video).

The results were stunning. The sun warmed the cheese, woke the pesto, and turned a very good bread salad into a memorable one. Now, I'm not saying the sun's rays imparted some kind of mysterious, magical energy into it, but I have been humming John Denver tunes ever since. Enjoy!



Ingredients:
stale Italian bread
8 oz mozzarella fresca (fresh mozzarella)
1/2 cup pesto
2 tbsp white wine vinegar
2 tbsp olive oil
salt and pepper
red pepper flakes
sun

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Potato Pesto Pizza - Hot Starch-on-Starch Action!

One of the cardinal sins of menu planning is putting two starches together on a plate. There are a few exceptions, like Thanksgiving stuffing and mashed potatoes, or potato and macaroni salad at the company picnic, but it's just not something that's usually done.

There have been stories of crazed chefs (redundant?) that have refused a customer's request for a side of rice because they had ordered pasta. That's why I've posted the extra bonus clip below. It's from the must-see movie Big Night. I've posted it here a long time ago, but I never get tired of it, and it's fitting for today's recipe.

Today's video recipe is a potato pizza with pesto, red onions, feta and much, much more. While it may sound odd on paper (or screen), it's quite delicious, and makes a good case for exceptions to the no starch-with-starch rule. Besides, it was a request from my mother-in-law, so what could I say? Enjoy!



Ingredients in order of appearance:
cornmeal on pan
stretch pizza dough to cover
pesto sauce to cover
4 roasted gold potatoes, sliced
salt and fresh ground black pepper to taste
parmesan to cover
6 oz fontina cheese
1/2 sliced red onion
more pesto dripped on top
4 oz feta cheese crumbled on top

Famous Scene from Big Night

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Amazing Asparagus Pizza - Figure It Out

This is a picture of last nights dinner (and this mornings breakfast!). It was every bit as good as it looks. I didn't film it, but I have re-posted my pizza dough and white sauce video recipes so you can make this beautiful spring pizza. Keep in mind that these clips are from a while ago, before I got any real equipment, so save the "these videos look like crap" comments...I know they do. By the way, this is called a "white" pizza for obvious reasons, and a very nice break from the typical tomato-based pies.

A few words of instruction:

The pizza dough recipe will make enough for 1 large pan like you see here. In the video, I divide it into 6 small balls for individual pizzas, but you can use it all for this, or adjust to your pan size.

You only need 1 cup of white sauce, but make a whole batch, it's a good thing to have around for broccoli gratins, souffles, or just some mac and cheese.

Here is what I used for this pizza:
1 batch of dough
some cornmeal for the pan
1 pound of asparagus, cut and boiled for 1 minute
1 cup of bechamel (white sauce) to which I added 1/3 cup grated parmesan
4 oz shredded white cheddar
1/3 cup parmesan for the top

I put the cornmeal and dough down. Then the sauce, the asparagus, and topped it with the cheeses. Baked it for 17 minutes at 450 degrees F.

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