Mustard Herb Skillet Bread


Mustard Herb Skillet Bread
Print Recipe
    Servings Prep Time
    12-16 wedges 25-30 minutes
    Cook Time Passive Time
    20-22 minutes 80 minutes
    Servings Prep Time
    12-16 wedges 25-30 minutes
    Cook Time Passive Time
    20-22 minutes 80 minutes
    Mustard Herb Skillet Bread
    Print Recipe
      Servings Prep Time
      12-16 wedges 25-30 minutes
      Cook Time Passive Time
      20-22 minutes 80 minutes
      Servings Prep Time
      12-16 wedges 25-30 minutes
      Cook Time Passive Time
      20-22 minutes 80 minutes
      Ingredients
      Bread
      Mustard Topping
      Servings: wedges
      Instructions
      Mustard Topping
      1. In a small bowl whisk together all ingredients except for cheese and set aside until ready to use.
      Bread
      1. In the bowl of a stand mixer fitted with a dough hook stir together water, yeast and sugar. Allow to ferment for 5-7 minutes. Stir in 1 cup of flour, olive oil and salt. Begin kneading, adding additional flour by the 1/4 cup until dough starts to pull away from the sides. Continue to knead until dough is soft and silky, about 5-7 minutes.
      2. Turn out dough into a large greased bowl, cover and allow to rise in a warm, draft free area until double in size, about 1 hour.
      3. Preheat oven to 425℉. Oil a 10" cast iron skillet and push dough evenly into pan with oiled fingers, creating dimples as you go. Allow dough to rest a few minutes to relax dough if having trouble pushing it out to the edge. Cover and allow to rise for 20 minutes.
      4. Brush dough with mustard topping and sprinkle with parmesan cheese. Bake in preheated oven for 20-22 minutes until golden. Remove from oven and allow to cool a few minutes in pan before lifting out onto cooling rack. May be eaten slightly warm or at room temperature.
      Recipe Notes

      Recipe yields approximately 490 grams of dough.

      Shrimp and Pesto Pasta


      Shrimp and Pesto Pasta
      Print Recipe
        Servings Prep Time
        2 people 15 minutes
        Cook Time
        10-20 minutes
        Servings Prep Time
        2 people 15 minutes
        Cook Time
        10-20 minutes
        Shrimp and Pesto Pasta
        Print Recipe
          Servings Prep Time
          2 people 15 minutes
          Cook Time
          10-20 minutes
          Servings Prep Time
          2 people 15 minutes
          Cook Time
          10-20 minutes
          Ingredients
          Servings: people
          Instructions
          1. Season 3 litres of water with 1 1/2 tbsps of kosher salt and bring to a boil. Cook pasta according to package directions. Drain and reserve 1/4 cup of cooking liquid. If using fresh pasta, cook for 3 minutes, stirring occasionally. Drain and reserve 1/4 cup of cooking liquid.
          2. Dab shrimp dry with a paper towel and season with salt and pepper. In a medium sauté pan heat olive oil over medium heat. Add shrimp and garlic and cook for approximately 2 minutes per side until shrimp curl and turn opaque. Remove shrimp from pan and set aside.
          3. Add pesto and 2-3 tbsp of pasta cooking liquid to the same skillet over low heat just to warm, stirring once or twice. Add cooked pasta and toss to coat. Toss in shrimp to warm and combine. Serve immediately, garnishing with parmesan cheese.
          Recipe Notes

          Fresh pesto and pasta is best, however store bought may be used if desired.  You'll find recipes below for fresh Classic Pesto and fresh fettuccini pasta.

          Classic Pesto

          Fresh Fettuccini

           

          Zesty White Bean and Meatball Soup

          Zesty White Bean and Meatball Soup
          Print Recipe
          A hearty and healthy soup loaded with cabbage, beans and zesty meatballs.
            Servings
            6 people
            Servings
            6 people
            Zesty White Bean and Meatball Soup
            Print Recipe
            A hearty and healthy soup loaded with cabbage, beans and zesty meatballs.
              Servings
              6 people
              Servings
              6 people
              Ingredients
              Meatballs
              Soup
              Servings: people
              Instructions
              Meatballs
              1. In a food processor bowl combine chorizo and garlic, process until chorizo is broken down into tiny chunks. Set aside. In a large bowl whisk together egg, onion, oregano, smoked paprika, salt and pepper. Stir in ground turkey, parmesan cheese, breadcrumbs and chorizo garlic mixture until just combined.
              2. Form into meatballs using approximately 1 tbsp of mixture per meatball. Once all the meatballs have been formed, heat oil in a large non stick skillet over medium heat. Add meatballs in a single layer and pan fry until golden on all sides, about 12 minutes. Scoop out meatballs onto a paper towel lined plate, reserving fat from skillet.
              Soup
              1. In a large pot or dutch oven use 1 tbsp of fat from the meatballs and sauté onions and celery over medium heat until starting to soften, about 3-4 minutes. Add meatballs, cabbage, diced tomatoes, broth, smoked paprika, salt and pepper. Cover and bring to a simmer and allow to cook for 20 minutes. Add cannellini beans and continue to cook for 5 minutes. Adjust seasoning and serve immediately with crusty bread.
              Recipe Notes

              Makes approximately 10 cups of soup.

              Pesto Swirl Mashed Potatoes

              Pesto Swirl Mashed Potatoes are bright and zesty swirly with basil pesto and topped with toasted pine nuts.
              Pesto Swirl Mashed Potatoes
              Print Recipe
              Herbaceous and bright basil pesto swirled into creamy mashed potatoes and topped with toasted pine nuts.
                Servings
                8 servings
                Servings
                8 servings
                Pesto Swirl Mashed Potatoes are bright and zesty swirly with basil pesto and topped with toasted pine nuts.
                Pesto Swirl Mashed Potatoes
                Print Recipe
                Herbaceous and bright basil pesto swirled into creamy mashed potatoes and topped with toasted pine nuts.
                  Servings
                  8 servings
                  Servings
                  8 servings
                  Ingredients
                  Basil Pesto
                  Mashed Potatoes
                  Servings: servings
                  Instructions
                  Basil Pesto
                  1. Preheat oven to 350℉. Spread 1/4 cup of pine nuts evenly onto small baking tray, bake for approximately 10-12 minutes until golden. Set aside and allow to cool. In a food processor bowl combine basil, 1/4 cup of untoasted pine nuts, cheese, garlic, lemon juice and salt. Pulse until the mixture is broken down and finely chopped. With processor running, gradually add oil and process until smooth, approximately 10 seconds. Set aside. Makes about a 1/2 cup.
                  Mashed Potatoes
                  1. Bring a large pot of salted water to a boil, add potatoes and cook until very tender. Drain potatoes and return pot to low heat and allow any residual moisture to evaporate, 1-2 minutes. Mash potatoes or press through a ricer. Add butter, and mash just to combine. Mash in salt, pepper and enough milk to make creamy. Top potatoes with 3/4 of the pesto and fold into potatoes with a flat rubber spatula. Drizzle remaining pesto on top and garnish with toasted pine nuts. Serve immediately.
                  Recipe Notes

                  The basil pesto can easily be prepared while the potatoes are cooking.

                  Roasted Garlic Caesar Salad with Crispy Prosciutto

                  Roasted Garlic Caesar Salad
                  Print Recipe
                    Servings
                    4 people
                    Servings
                    4 people
                    Roasted Garlic Caesar Salad
                    Print Recipe
                      Servings
                      4 people
                      Servings
                      4 people
                      Ingredients
                      Roasted Garlic
                      Croutons
                      Dressing
                      Crispy Prosciutto
                      Servings: people
                      Instructions
                      Roasted Garlic
                      1. Preheat oven to 350℉. Cut the top 1/4 off of two bulbs of garlic, place on foil, drizzle with olive oil. Fold foil over the bulbs and crimp to seal packet. Place on a baking sheet and bake for approximately 45 minutes.
                      2. Remove from oven and allow to cool to room temperature before squeezing the garlic cloves out of the bulb shell. Set aside.
                      Croutons
                      1. Preheat oven to 350℉. Make a paste out of the roasted garlic cloves by smearing them with the back of a french knife. Finely chop parsley and combine with roasted garlic and olive oil. Drizzle oil mixture over the bread cubes and toss to combine. Spread out in a single layer on a parchment lined baking sheet and bake for approximately 30 minutes, tossing at least once during baking time.
                      Dressing
                      1. In a blender, using short pulses, combine eggs, vinegar, roasted garlic, anchovy paste, worcestershire sauce, dijon, and mustard powder.
                      2. With blender on medium speed add olive oil gradually in a thin stream to egg mixture. Once thick and emulsified add parmesan cheese and pulse twice to combine. Add cracked black pepper and course sea salt to taste.
                      Crispy Prosciutto
                      1. Slice sheets of prosciutto into 1/4 slices. Heat olive oil in a non stick skillet over medium heat. Add prosciutto and cook until crispy, tossing occasionally. Remove from heat and drain on paper towel to remove excess fat.
                      2. Arrange lettuce on plate and drizzle with dressing. Top with croutons and crispy prosciutto. Add shaved parmesan if desired.
                      Recipe Notes

                      It is easier to cut each prosciutto slice into strips than it is to stack the slices, cut and separate each slice. The pasteurized eggs used where purchased in a carton.

                      Recipe Source:  Compelled To Cook