Tag Archives: salami

Roasted Salmon Garlic Broccoli Asparagus Pasta

Roasted Salmon Garlic Broccoli Asparagus Pasta

  • Servings: 4
  • Difficulty: easy
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Roasted Salmon Garlic Broccoli Asparagus Pasta
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Lame name but delivers on taste. I typically make a couple of runs to the grocery per week. My first run is typically Sunday afternoon. So prior to that run I have a lot of items left that need to be used and consumed.

On hand I had a bunch of asparagus, a little broccoli and half a head of garlic. I pulled out a salmon filet from the freezer and decided I would whip up a pasta dish. To be frank, nothing about any of the above ingredients excites Jill. So she took a bath following her treadmill time and I went to work.

This little comfort dish really turned out fantastic. The roasted veggies imparted a nuttiness, the Parmesan and salami give a salty savory flavor. The peas would pop with sweetness and finally the goat cheese gave it a tangy creaminess.
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Ingredients:
Salmon Filet
Bunch of Asparagus
About three small crowns of broccoli
6 cloves of roasted garlic
1 cup of peas
3 tbs of diced salami
2 cups of Pasta (Bow tie)
3 tbs of Goat Cheese
2-3 tbs of grated Parmesan
1 cup of pasta water
2 tsp Red Pepper chili flakes
Balsamic Vinegar
Olive oil
1 tbs of Black Pepper
3 tbs of Butter

Directions:
1. Dice up your asparagus and slice your broccoli. In a 400 degree oven cover the veggies with oil, balsamic, salt and pepper. Also cut the top of the your garlic bulb off, drizzle olive oil and wrap in foil. Put that pan in the oven for about 20mins-30mins. IMG_9166

2. While the veggies are roasting, remove your peas from the freezer, prep your salmon filet with oil and a little salt. Dice up your salami finely.

3. When the veggies are done. Lower the oven to 300 degrees. Remove the veggies from the pan and add your salmon and roast it for about 15 minutes. Remove it at medium rare. You will be putting it in with the pasta in a pan and it will cook a little more. IMG_9170

4. Cook your pasta in salty boiling pot of water. Cook it al dente so hat it retains a little chew to it. Scoop about 1 cup of the pasta water to use to thin out the pasta.

5. So now everything is cooked and chopped. Let’s put it all together. In a large skillet on medium low heat, melt the butter. Add the peas, diced roasted garlic and diced salami. IMG_9172

Stir in the goat cheese and red pepper flakes and pepper. Let the goat cheese melt down so that is can coat everything nicely. Now add your pasta and stir and coat well. At this point you will likely need to add a half cup of pasta water while stirring.

Now fold in the roasted asparagus and broccoli. IMG_9173

Finally gently fold in your flaked salmon followed by grated Parmesan cheese. You make need to add a little more pasta water to keep it shiny and moist. Serve and enjoy…

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Sourdough Salami Pizza #2

Sourdough Salami Pizza

  • Servings: 4
  • Difficulty: easy
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Sourdough Pizza
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Second attempt at a Sourdough pizza. Pretty much the same recipe I used on my first post titled “Sourdough Salami Pizza” Instead of dividing it we simple oiled a sheet pan and put all the dough on it and spread it out to the edges. Cooked the dough at 500 for about 9 mins. Then pulled it out and topped it with marinara, grated mozzarella, Parmesan and sliced salami. Cooked it for about 15mins.

Dough
1 ½ cup of sourdough starter
1 ½ cup of 00 flour
2 tbs of olive oil
1 tps Kosher salt

Sauce
1 can of Cento tomatoes
1 tbs of chopped basil
2 cloves of minced garlic
½ small yellow onion

Toppings
Fresh Mozzarella
Parmesan
Goat cheese
Salami
Basil
Mushrooms

Directions:
1. For the Dough take your dry ingredients and mix in a bowl. Then add your sourdough starter and mix by hand until incorporated. Work your dough by forming a ball and pulling in the bottom and rotate 90 degrees and do the same. Do this for about 10mins. Split into two portions and in an olive oil lined bowl wet the dough ball and cover for about 2 hrs or until it doubles in size.
2. For the sauce I caramelized a shallot, then added garlic and quickly added tomatoes and everything else in the sauce. Simmer for 30mins and then put it in a blender until smooth.
3. Roll your dough and place it in a preheated 500/550 oven for about 3-4 mins. Pull it out and add your sauce and toppings and put it back in the oven for 10-15 mins until it’s done.

Thin Crust Homemade Pizza #7

  • Difficulty: medium
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Thin Crust Homemade Pizza #7
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I have mentioned earlier that I was working on my pizza making process. I have had several “at bats” and pop flied, fouled or even struck out several times. As I mentioned early on, I would only post a recipe that you can make with some level of success. I have tried dough recipes from Bobby Flay, Jamie Oliver, several online but I had decent success with Tyler Florence’s recipe.

If any readers want to share your secrets I am open to them. As I mentioned on my Sourdough pizza recipe I posted a few months ago, my oven and grill tap out at 500 degrees. Pizza temps prefer 700-1000 degrees. At least the ones I like. So I bought a little Pronto Pizza oven that is an outdoor gas oven that can get me to 900 degrees. Works great.

My favorite crusts are thin but not cracker crunch but instead have a little chew or “tooth” to them. In the Dallas area Campisis and il Fratellis are the ones I strive to replicate. I think somehow they are getting more fat into their dough.

My areas of improvement are getting my dough to stretch evenly without holes and then getting the damn dough off the pizza peel. I have tried corn meal and flour but seems like there is always a sticky area that clings onto my metal peel. So last night I decided I am going to go with a non-stick pizza pan covered in olive oil to impart more fat.

It was chilly outside which created an cooler spot at the mouth of my oven. I turned it about 1min late and burned an area but I like mine well done anyways.

Ingredients:
Dough (adapted from Tyler Florence)
1 package of active dry yeast
3 cups of 00 flour
1 cup of warm water
1 tsp of Sugar
1 tbs of Kosher Salt
2 tsp of Dough flavoring
Olive oil

Amazon link to 00 Flour http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=00+flour
Amazon link to King Arthur’ Dough flavoring http://www.amazon.com/King-Arthur-Flour-Pizza-Flavor/dp/B00GCDPLC6/ref=sr_1_2?ie=UTF8&qid=1419874435&sr=8-2&keywords=dough+flavoring

Sauce:
I 15oz can of Tomato sauce
1 tbs of minced garlic
1 tbs of Penzey’s Pizza Herbs
2 tsp of sugar
1 tbs of red wine
3 tbs of tomato paste

Toppings:
low moisture Mozzarella cheese (shredded from block)
Fresh grated Parmesan cheese and or Goat cheese
Fresh uncured salami cut thinly
torn basil
Tomato (sliced, salted and moisture removed)

Before putting it in the oven
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Directions:
1. Make the Dough by getting your yeast started. Warm 1 cup of water to about 100 degrees and stir in the sugar and yeast and pour it into the mixer bowl. Let it sit for about 10mins. The yeast will activate and get frothy.

Turn your oven on to 150 and after a minute shut it off. Creating a warm sealed place for the dough to proof. Put your proofing bowl in the oven to warm it as well.

Add your flour and salt and a glug of olive oil and mix for about 10mins. It should be tacky but not sticky. Make into a ball, cover with olive oil and then plastic wrap and a towel. Put into the oven and let it proof for 50 mins.

Punch it down and divide into two balls. Turn the balls for a few minutes with olive oil on you hands. Cover both with plastic and a towel and let it rest and relax for 10mins before making your pie. We froze one ball for later use and split the 14-15inch pizza made tonight.

2. Sauce: Olive oil and minced garlic in a small sauce pot on medium low heat. Cook for a minute or two and then add the rest of the ingredients. Simmer and stir while the dough is proofing.

3. Tonight I oiled a non stick 15inch pizza pan and tried to spread my dough out. then sauced it, topped it and stuck it into my pizza oven for 6mins. and turn another 6mins or until you get it to the “doneness” of your liking.

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