End winter with this great comfort food dish. Layers of cheese, potatoes, and onions are topped with rosemary, and crushed red pepper. Then we baked the pizza to perfection before topping it with fresh parsley.
2 packages dry yeast
1 tablespoon of honey
3 tablespoons olive oil, plus extra to oil the pan
3 cups of bread flour, plus extra if needed
2 teaspoons kosher salt
3 cups grated monterey jack cheese
1 pound unpeeled small fingerling potatoes
6 garlic cloves
6 tablespoons olive oil
2 small red onions, sliced very thin
2 tablespoons chopped fresh rosemary
1 ½ teaspoons dried crushed red pepper
¼ cup chopped fresh parsley
To make your own pizza dough – use a stand mixer with a dough hook and combine the 1¼ cups of warm water (must be between 100-110 degrees for the yeast to bloom), yeast, honey, and 3tablespoons of olive oil in the mixer work bowl. Allow the yeast to dissolve and bloom for about 5 minutes. Then add 3 cups of bread flour topped with 2 teaspoons kosher salt, and mix on medium-low until combined. Continue kneading the dough in the mixer work bowl for 10 minutes, sprinkling it with the flour as necessary, to keep it from sticking to the sides of the bowl until it forms into soft smooth dough. After 10 minutes, pour the dough onto a floured surface and knead it by hand until smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow it to rise at room temperature for 30 minutes.
Preheat the oven to 500 degrees; cover 2 sheet pans with parchment paper.
Slice the small fingerling potatoes, very thin. In a large sauté pan, cook the garlic cloves over medium heat in 4 tablespoons olive oil for three minutes; remove and discard the garlic. Add the potatoes in a single layer to the sauté pan and cook until crisp and cooked through for about 5 minutes; remove and cool briefly.
Turn the dough out on a floured board. Cut the dough into 6 even pieces and let rest, covered with a towel for 10-15 minutes. Stretching the dough, shape each piece into an 11-12” circle and place on the parchment paper. Per pizza, brush lightly all over with olive oil and sprinkle over a pinch of salt. Top each one with ¼ cup grated Monterey Jack cheese, then 1/6 of the potatoes, then top with another ¼ cup cheese. Sprinkle 1/6 of the sliced red onion over the cheese then top with 1 teaspoon chopped rosemary and a pinch dried crushed red pepper
Bake one sheet pan at a time in the center of the oven for 10-12 minutes until the crust is browned on the bottom and sides. Remove from the oven and top with the parsley. Makes 6 pizzas.
This cake is a delicious moist lemon loaf filled with blueberry jam and topped with a tart lemon icing. It’s the dream of warm summer days eating sweet blueberries and drinking tart lemonade. So, kick the winter blues and bring some summer into your day with this easy recipe.
Butter, room temperature for greasing the pan
1 ½ cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
¾ teaspoon kosher salt
1 cup sugar
2 tablespoons grated lemon zest
¾ cup 5% Greek yogurt
½ cup grapeseed oil
2 extra large eggs
½ teaspoon vanilla extract
½ teaspoon lemon extract
¾ cup blueberry jam
1 cup confectioners sugar
1 tablespoon lemon
Preheat oven to 350°F. Coat an 8” bread pan with softened butter. Line with parchment on the long side allowing the extra parchment to hang over the sides. Butter the parchment then dust the pan with flour tapping out any excess.
Whisk the flour, baking powder, and kosher salt together in a medium bowl.
In a large bowl, add the sugar then add the zest and rub the zest into the sugar with your fingers. Whisk in the yogurt, oil, eggs, vanilla and lemon extracts. Blend thoroughly. Whisk in the ½ the dry ingredients into the wet. When incorporated whisk in the remaining ingredients.
Pour half the batter into the prepared pan; smooth top. Add the blueberry jam and spread evenly. Top with the remaining batter and smooth. Bake until the top of the cake is golden brown and a tester inserted into the center comes out clean, 50–55 minutes. Remove from the oven.
Let cake cool in pan on a wire rack for 15 minutes. Using the parchment, remove the cake from the pan. Remove the parchment and cook the cake completely.
To make the lemon icing: whisk the lemon juice with the confectioners sugar until smooth. Pour over the cake. Allow to set. Make 16 slices.
Cooking Demonstrations at Williams Sonoma
Store Grand Opening Weekend in The Summit at Fritz Farm
Saturday, February 16 & Sunday, February 17, 1:00-3:00pm
Williams Sonoma in the Summit at Fritz Farm, Lexington
Join us for cooking demonstrations and enjoy tasty bites while you shop the brand new Williams Sonoma Store!
Saturday, February 16, 1-3:00
Fig Jam and Blue Cheese with Prosciutto Pizza
Bacon and Bourbon with Tomato & Cheddar Pizza
Seared Cherry Tomato with Rosemary and Arugula Pizza
Pear & Bacon with Rosemary & Blue Cheese Pizza
Fingerling Potato with Onion & Garlic Pizza
Sunday, February 17, 1:00-3:00
Pasta with Fried Halloumi, Oven Roasted Vegetables
& Cherry Tomato Mushroom Sauce
Chocolate Raspberry Bourbon Cups
The Summit at Fritz Farm is located at the Northeast Corner of Man O’ War Blvd and Nicholasville Road in Lexington, Kentucky
This dazzling Valentine dessert is made with cute little heart-shaped crisp meringue shells packed with a cherry filling. Easy to make, these delicious shells are crunchy on the outside and soft on the inside – fill them with your favorite fruit filling or chocolate ganache.
6 extra-large egg whites, at room temperature
1/4 teaspoon cream of tartar
1 1/2 cups granulated sugar, divided
1/2 teaspoon pure vanilla extract
Jarred Mini Cherries, Lemon Curd, or Chocolate Ganache
Preheat the oven to 200˚F. Line 2 baking sheets with parchment paper. Using a market draw 12 heart-shapes on each piece of paper. Turn the parchment face-down on the baking sheets.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and a large pinch of salt on medium speed until frothy. Add 1 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/2 cup of sugar into the meringue. To a large piping bag add a large star-shaped tip, pipe a disc of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.
Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.
Add the filling to the shells and serve.
All dressed up for Valentine’s Day and filled with delicious fresh raspberries and whipped cream. We dipped these cute little cream puffs in chocolate ganache and topped with fun sprinkles from @fancysprinkles. Perfect for the day of love, cream puffs are easy to make using a simple Pâte à Choux dough then baked to crisp, puffy perfection.
1/2 cup (1 stick) unsalted butter, cut into pieces
1 teaspoon sugar (optional)
1/2 teaspoon salt
1 cup all-purpose flour
5 large egg
Raspberry Whipped Cream
2 1/2 cups heavy cream
Pint fresh Raspberries
Powdered sugar (for dusting)
1 cup chocolate chunks
1 cup whipping cream
Preheat oven to 375˚F. Line two baking sheets with parchment paper. Over medium-high heat in a medium saucepan, add the butter, sugar, salt, and 1 cup water. Bring to a boil and stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
Remove from heat and transfer contents to a bowl to cool slightly about 3 minutes. Add 4 of the eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition. For the egg wash, whisk together the remaining egg with 1 tablespoon water; Set aside.
Transfer the dough to a large pastry bag fitted with a large plain tip. Pipe twelve 1-1/2 inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown for 30 minutes. While baking, do not open the oven door. Remove from the oven and cool on sheets on wire racks.
To make the Raspberry Whipped Cream– Using a hand mixer, whip the cream until soft peaks. Combine the raspberry with whipped cream and transfer to a pastry bag fitted with a small plain round tip. Insert the tip into the bottom of each pastry, and pipe to fill with pastry cream.
To make the Ganache– Place the chocolate in a medium bowl. Heat the whipped cream over medium heat until small bubble form around the edges of the pan. Pour the cream over the chocolate and stir until the chocolate is melted. Dip the tops in the ganache, let the excess drip off and place them on parchment. Decorate with the Valentine sprinkles, allow the chocolate to set and serve. Makes 24 Cream Puffs.