#cornmeal crust

[exclaimblog]

Main Dishes - Chicago Deep-Dish Pizza

Generous ladlefuls of pizza sauce and 3 different cheeses blanket the buttery cornmeal crust of Chef John's foolproof take on Chicago deep-dish pizza.

[julianoh]

Recipe for Chicago Deep-Dish Pizza In Chef John's tried-and-true interpretation of Chicago deep-dish pizza, generous ladles of pizza sauce and three different cheeses cover the buttery cornmeal crust. 2 ounces Parmigiano-Reggiano cheese, 4 ounces shredded part-skim low-moisture mozzarella cheese, 2 teaspoons olive oil or as needed divided, 1 1/3 cups warm water, 1.5 teaspoons fine salt, 1 pound spicy Italian sausage casings removed, 2 teaspoons white sugar, 1/4 cup olive oil, 2.25 teaspoons active dry yeast, 3.75 cups all-purpose flour, 4 ounces sliced provolone cheese, 1/4 cup melted butter, 8 ounces fresh mozzarella cheese cubed, 1 tablespoon olive oil, 1/2 cup cornmeal, 4 cups pizza sauce or to taste

[foohgawz]

Chicago Deep-Dish Pizza - Pizza

[mealswithmel]

Cajun Gumbo Pot Pie With A Cornmeal Pastry Crust

Cajun Gumbo Pot Pie With A Cornmeal Pastry Crust

You know those times when you just can’t decide what to make for dinner? It’s cold outside and a big pot of Cajun Gumbo sure sounds good. Then again nothing beats a good ol’ Pot Pie. Well why not combine these two classic dishes into one extraordinary meal like Cajun Gumbo Pot Pie….

This Cajun Gumbo Pot Pie is super easy because we are going to use the wonderful, simple, and easy Homemade Gourmet…

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[motherearthnewsmag]

Floriani Cornmeal Pizza Crust Recipe

To give your pizza a firm, hearty crust, try this recipe made with whole-grain Floriani corn. This cornmeal crust is nutritious and will taste wonderful adorned with your favorite cheeses, veggies and herbs.

By Karen Keb

[monimargo]

A Quest for Mojo.

Pastry. When it comes to baking, my passion lies in pastry. But it's so infrequent that I find myself rolling out a tender, flaky dough, that I have to relearn how to do it right each season (always spring for me — that eggy, herby, fruit-filled time when fresh ingredients beg pairing with a buttery foundation of pastry). With winter lingering, and spring playfully teasing us, this quiche is a segue between the two: winter ingredients in a springtime dish ...

Sausage, Kale & Dubliner Quiche in a Cornmeal Crust

serves 6

1 cup all-purpose flour

3/4 cup of cornmeal

1/2 tsp salt

4 Tbsp cold butter, cut into cubes

3 Tbsp vegetable shortening, cut into cubes

3 Tbsp ice-cold water

1 Tbsp butter

1/4 cup diced onions

1 large clove garlic, finely minced

2 links hot Italian sausage (I use turkey sausage), casings removed (or just under 1/2 lb bulk sausage)

2 cups shredded kale (be sure to remove the ribs)

1/4 tsp each dried basil, thyme and oregano

5 eggs

1 cup whole milk or half and half

1/4 tsp dry mustard

1/4 tsp each dried basil, thyme and oregano

dash of hot sauce

1/2 tsp salt

several grinds fresh black pepper

1 1/2 cups shredded Dubliner (or Gruyère, sharp cheddar, Swiss or your favorite shredding cheese)

In a food processor, combine the flour, cornmeal and salt and pulse until well mixed. Add the butter and shortening and pulse until you have pea-size pieces forming. Sprinkle in 3 Tbsp of ice-cold water and pulse until a dough forms. You may need to add more water if your dough is not readily forming. Add a couple of tsp at a time until you find that it does. (Environmental humidity, or lack thereof, affects how much water you'll need to add to your dough to make it come together. So if it's a dry day or climate, you'll likely need more than the 3 Tbsp.)

Turn dough out onto a floured surface and knead for a few minutes until it starts to come together and is pliable. (Cornmeal dough can be a little difficult to work with, as it wants to be crumbly rather than elastic like a full-flour dough. Just work it until it mostly comes together.)

Wrap your dough tightly with plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 375. In a large skillet over medium heat, melt 1 Tbsp of butter. Add the onions and garlic and sauté for 1-2 minutes, until onions begin to turn translucent. Add the sausage and brown, 3-4 minutes, breaking the meat up into bite-size pieces as it cooks. Season with a couple of pinches of salt, several grinds of fresh black pepper, and the dried herbs. Add the kale and continue to saute until the meat is cooked through and the kale has wilted down but is still a deep green (careful not to overcook the kale). If you end up with brown bits at the bottom of your pan, deglaze it by adding 1/4 cup of chicken broth when you add the kale (most of the liquid should be gone by the time the kale is finished cooking). Take the skillet off the heat and allow to cool to room temperature.

In a large mixing bowl, whisk together the five eggs and cup of milk/half and half. Whisk in the dry mustard, hot sauce, herbs, salt and pepper. Continue whisking vigorously for a minute or so. Set aside

After it's been chilling at least 30 minutes, take your dough out of the fridge and roll out on a floured surface (if you have a rolling or pastry mat, it'd be a good idea to use it for this fragile dough ... or you can use wax paper to line your rolling surface, though it makes rolling it out a little tricky). Begin by flattening your dough with your hands into a 1-inch thick disk and then start with your rolling pin in the middle and apply pressure away, out to the edges, turning as you go, to prevent sticking. Continue until you have a circle that is at least four inches wider that the width of your pie or quiche dish (I used a 10-inch wide quiche dish).

When your dough is wide enough, use your mat or the wax paper to transfer it very carefully to your dish. I found that it was easiest to slide a large cutting board under the wax paper. I then inverted the quiche dish over the dough and then flipped the entire dish-dough-paper-board sandwich over. Remove your board and mat or wax paper quickly and press the dough into the dish and up the sides. Trim off any selvage, leaving your crust flush with the edges of the dish. If you have any breakage, patch up cracks or holes with your dough trimmings and press well into the dish.

Scatter the sausage-kale mixture evenly over the crust, and then sprinkle the shredded cheese evenly over (reserving about 1/4 cup of the cheese). Give the egg mixture a quick whisking and pour gently into the crust. Sprinkle the remaining cheese over the top and put the dish into the oven. Bake for 30 minutes, or until the quiche has just a tiny bit of jiggle in the center. Allow the quiche to cool for 5-10 minutes before serving.

[foodfuck]