Friday, November 22, 2013

Ricotta Calzones with Sausage

Prep Time: 10 minutes
Rise Time:  90-120 minutes
Rest Time: 30 minutes
Prep Time: 60 minutes
Bake Time: 11-15 minutes

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (September 2003)

The prep time includes the rolling of the dough, and assembling. Assembling took 30 minutes of the time. It could maybe be done quicker.

I started making the filling while dough was still rising. Then I made 6 balls of dough, and did nothing during the 30 minutes rest time. Then I was able assemble the calzones. So there is a little overlap, but overall, these do take about 2.5 - 3 hours to make and bake. I had to bake in two batches because I only have a round pizza stone and they won't all fit.

The actual recipe calls for Broccoli Rabe which I did not have, so I just left that out. I'm sure it would be a nice addition though.

This recipe takes a bit of time, but it makes 6 large calzones. I managed to usually eat one full one, but was pretty hungry when I ate these. Sometimes 1/2 of one would suffice.

I froze the leftovers and reheated in the over. These were just as good as original. Actually maybe better, because there was no effort involved and we could just enjoy.

Wednesday, November 20, 2013

Chicken and Sun-Dried Tomato Burgers

Prep Time: 15 minutes
Cook Time: 15 minutes

Grade: A

Make Again: Yes

Recipe Source: The Six-Ingredient Solution

I just got this new ATK cookbook from the library and it may be one that I have to buy.  I remember reading 3-ingredient cookbooks seven or so years ago, and the 3 ingredient concept was a little too sparse. Six ingredients seems more realistic, but still easy to handle. Salt, pepper and water do not count in the six.

My picky eater had one complaint and that was that I did not cut up the tomatoes enough. He had a full strip of tomato in his burger. Whoops. Other than that he liked them. I loved them. They were very flavorful and a fun alternative to regular hamburgers.

They are quick and easy so I will probably make again someday.

  • 5 hamburger buns (tear up one bun and mix with 2 T. water for the panade)
  • 1/4 c. oil-packed sun-dried tomatoes (save 1 T. of oil for cooking burgers) note: recipe called for 1/3 cup
  • 2 tablespoons minced fresh basil (I used fresh rosemary instead)
  • 1 shallot, minced
  • 20 oz ground chicken (or turkey, which I used) 
  • 1/2 c. (2 oz) goat cheese crumbled 
  • 1/2 t. salt
  • 1/4 t. pepper 
  1. Mix all ingredients together, except reserved oil, with hands and form into 1" thick burgers. 
  2. Heat reserved oil over medium heat until smoking. Cook burgers uncovered on each side for 3-4 minutes till browned. 
  3. Lower heat and cook partially covered until 160 degrees.