Pizza Dough

 

Ingredients:

• 17 oz (480g) warm water 

• 1 tbsp  active dried yeast

• 3 1/3 cups strong bread flour

• 1tbsp salt

• 1 ½ tbsp olive oil 

• TT flour for dusting

Procedure:

1. Place 3 heaped tablespoons of strong bread flour and whisk into warm water. Leave in a warm place for around 5 minutes until the mixture is frothy.
   

2. In a large bowl, add half the flour, plus the yeast mixture and mix well. Add the salt and remaining flour to the mix. Turn out onto a lightly floured surface and knead for 8-10 minutes. Drizzle the bottom of the bowl with olive oil, place the dough ball back in the bowl, drizzle oil on top. 
   

3. Cover the bowl with plastic wrap and leave in the sun or another warm place for  20-30 mins, or until the dough has doubled in size (whichever comes first). Alternatively, you can put warm water in an empty proving tub, put the dough in another proving tub and sit the dough proving tub over the proving tub filled with water.
   

4. Divide the dough into 4 or 5 balls. Ball up the dough, ensuring the tops of the balls are smooth.  Brush with olive oil or warm water, cover with plastic wrap and leave somewhere warm for 15-20 mins, or until it doubled in size.

5.  Best to bake in convection oven set @ *450 -*475  Till golden brown

Feta & Broccoli Tart 🇬🇷

 Mise en Place

• 3 Sheets Phyllo Dough
• 1 Crown of Broccoli 
• TT  EVVO 
• 5 oz all purpose flour
• 11 oz Milk
• 2 Large Eggs
• 8 oz crushed Feta 🇬🇷
• 3 1/2 oz Swiss Cheese
• Salt & Pepper TT

Procedure

• Clean & wash broccoli, boil in salted water for 5 mins, shock in cold water, cut into small florets & pieces
• in bowl add eggs & milk, add salt & pepper
• in another bowl with flour, make crater and fill with milk mixture, mix in Feta and some of swiss (save a bit for the top before baking)
• In a tart dish, grease with EVVO, place Phyllo in brush with EVVO, and then the third Phyllo sheet turn in dough over the edges into the tart dish
• arrange the Broccoli on top of the sheets
• Pour the liquid mixture and cover all the broccoli and top with the leftover swiss
• Bake on lower grill in convection oven 350* for 30 mins or till browning of your liking, best eaten serves lukewarm

3 Cheese Baked Garlic Bread

 

Mise en Place

Sliced Baguette (1 1/2" slices)

3 oz softened butter

3 oz grated mozzarella cheese

3 oz grated fontina cheese

3-4 cloves crushed garlic

2-3 green chives chopped fine

1/8 cup sliced fresh parsley

TT EVOO (extra virgin olive oil)

Procedure

• In bowl mix softened butter & cheeses
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• Add chives, parsley & crushed garlic to bowl and mix well

• Arrange bread on pan with parchment paper and drizzle with olive oil

• Spread mixture over the bread

• Bake in a preheated convection oven @ 365* for 15 mins, or till browned

Feel free to add any meat or vegetable combinations to make your own creations!! ;-) 👨‍🍳

CREAMY GARLIC TUSCAN CHICKEN

 CREAMY GARLIC TUSCAN CHICKEN

Ingredients

1½ pounds boneless skinless chicken breasts thinly sliced
2 ½ Tablespoons olive oil
1  ½cup heavy cream
3/4 cup chicken broth
1 teaspoon garlic powder
1 teaspoon italian seasoning
1/2 cup parmesan cheese
1 cup spinach chopped

1/2 cup sun dried tomatoes

Procedure

1. In a pan add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked browned. Remove chicken and set aside on a plate.

2. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan, and let cream reduce and thicken

Bourbon Pork Chops with Creamy Mushroom Sauce

INGREDIENTS

• 3 tablespoons extra virgin olive oil
• 1½ pounds pork loin chops
• ½ cup flour
• TT salt
• TT  black pepper
• 2 cups mushrooms, stemmed and sliced
• 1 shallot, peeled and chopped
• 1 clove garlic, minced
• ½ cup bourbon
• 1 cup  chicken stock
• 1 ½  teaspoon fresh lemon juice
• 4 tablespoons heavy cream
• Cornstarch & cold water slurry TT

Procedure

1. Heat olive oil in a large skillet over medium heat. Place the flour on a dinner plate and toss it gently with salt and pepper. Dredge the pork chops in the flour, shake off the excess, and place in the pan.. Cook for 2 minutes per side or until golden brown, then turn and cook another 1-2 minutes. Remove from heat and set aside on a plate.
2. Add the remaining 1 tablespoon of olive oil to the pan and heat over medium. Add the mushrooms, shallots, and garlic, and cook for 5 minutes, or until the mushrooms are cooked.
3. Add the bourbon and scrape up the brown bits from the bottom of the pan. Reduce to 2-3 tablespoons. Add the chicken stock and reduce by half.
4. Add the pork chops back to the pan with their juices to continue cooking until the internal temperature reaches 145 degrees, or about 1-2 minutes longer. While the chops cook, add the lemon juice and cream and stir to combine. Add the cornstarch slurry, stirring until incorporated. Cook just long enough for the sauce to thicken, about 1-2 minutes longer. 
   

White Cheese Chicken Sausage Lasagna

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• 9 lasagna noodles
• ½ cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• ½ cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 ½ cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon ground black pepper
• 2 cups ricotta cheese
• 4 links chicken sausage cooked
• 4 cups fresh baby spinach washed drained
• 1 tablespoon chopped fresh parsley
• ¼ cup grated Parmesan cheese for topping

Roast Greek Lemon Chicken and Potatoes with sauteed green zucchini, onions & garlic

Roast Greek Lemon Chicken and Potatoes with sauteed green zucchini, onions & garlic

Ingredients:

• 4 pounds skin-on, boneless chicken thighs
• 1 tablespoon kosher salt
• 1 tablespoon dried oregano
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried rosemary
• 1 pinch cayenne pepper
• ½ cup fresh lemon juice
• ½ cup olive oil
• 6 cloves garlic, minced
• 3 medium  3" long 1/2" wide russet potatoes, peeled and quartered
• ⅔ cup chicken broth, plus splash to deglaze pan
• Lemon slices to garnish
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• Procedure:
• Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
• Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
• Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
• Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. Transfer chicken to serving platter and keep warm.
• Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
• Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano, crumbled Feta & lemon slices. 🇬🇷

Ham and Cheese Stromboli

Ingredients

8

1 Pizza Dough

4 oz Marinara Sauce

TT Garlic Powder

TT Salt & Pepper

3 oz Ricotta Cheese

6 oz Grated Mozzarella Cheese

2 oz Grated Parmesan

1/4 cup Sliced Mushrooms

1/4 cup Baby Spinach

1/8 cup diced onions

TT Dried Greek Oregano

•  roll out dough add sauce, spices & Mozz & Parm Cheese
• add baby spinach
• add Ricotta, mushrooms & onions
• fold on side at a time over each
• tuck and roll
• add slits to allow steam to escape while cooking
• brush with egg wash
• place in *450 degree convection oven for 15 mins till golden brown