Tuesday, February 3, 2009
*Note* I just used up the rest of the tortillas I had which was 14 so I could have used more sauce but was still very tasty.
Chili Gravy (adapted from a Robb Walsh recipe) - makes 2 cups
1/4 cup vegetable oil
1/4 cup flour
1/2 tsp black pepper
1 tsp salt
1-1/2 tsp powdered garlic
2 tsp ground cumin
1/2 tsp dried oregano (Mexican oregano is preferred if it’s available)
2 T chile powder
2 cups chicken broth (or water) (I used a combination of both)
Heat the oil in a skillet over medium-high heat.
Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux. Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. This browns fast so don't over do or you will have a very burnt tasting gravy.
Add chicken broth or water, mixing and stirring until the sauce thickens.
Turn heat to low and let sauce simmer for 15 minutes or so. Add water to adjust the thickness. Pull off heat to cool.
For the Cheese Enchiladas (makes 8)
1/2 cup vegetable oil
8 corn tortillas
3 cups shredded cheddar cheese (can make it with Velveeta for extra melting oomph and good ol' Tex-Mex authenticity. I used monterey jack and cheddar as that's what I had)
One medium onion, diced
2 cups chili gravy
Preheat the oven to 450.
Pour the oil in a small skillet, and heat the tortillas one at a time quickly just to soften. Keep them wrapped in a cloth until all are heated.
Pour 1/2 cup of chili gravy in a baking pan.
Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it.
Place rolled tortilla in baking dish, seam side down.
Continue with remaining tortillas.
Take remaining chili gravy, and pour it over the rolled tortillas.
Sprinkle remaining cheese and onions on top.
Bake for 10 minutes or until sauce is bubbly and cheese is melted. Let cool for about 5 minutes before serving with refried bean and rice.
Monday, February 2, 2009
Made this the other night for the kids. Of course I had to taste it too : ) It was quite tasty and the great thing about this recipe is it's so quick and easy with awesome results. My only complaint is that it didn't stay crispy for very long but it was still very good!
Recipe for sauce makes enough for four pan pizzas, so you will need only half when making Pepperoni Pan Pizza. Freeze the remaining sauce for future pizza making. Or half the recipe like I did.
Basic Pizza Sauce
Makes 2 2/3 cups
Adapted from Americas Test Kitchen Episode: Pizza Party
1 tablespoon olive oil
2 cloves garlic , minced
1 can (28 ounces) crushed tomatoes
Table salt and ground black pepper to taste
Cook oil and garlic in medium saucepan over low heat until fragrant, about 2 minutes. Add tomatoes, increase heat to medium, and cook until slightly thickened, 10 to 15 minutes. Season with salt and pepper. Cool.
Pepperoni Pan Pizza
Also from the Episode: Pizza Party
Makes two 9-inch pizzas serving 4 to 6
1/2 cup olive oil
3/4 cup skim milk plus 2 additional tablespoons, warmed to 110 degrees
2 teaspoons sugar
2 1/3 cups all-purpose flour , plus extra for counter
1 package instant yeast (2 1/4 tsp.)
1/2 teaspoon table salt
(3.5-ounce) package sliced pepperoni
1 1/3 cups tomato sauce
3 cups shredded part-skim mozzarella cheese
1. To make the dough: Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Lightly grease large bowl with cooking spray. Coat each of two 9-inch cake pans with 3 tablespoons oil.
2. Mix milk, sugar, and remaining 2 tablespoons oil in measuring cup. Mix flour, yeast, and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium-low and mix until dough is shiny and smooth, about 5 minutes. Turn dough onto lightly floured counter, gently shape into ball, and place in greased bowl. Cover with plastic wrap and place in warm oven until doubled in size, about 30 minutes.
3. To shape and top the dough: Transfer dough to lightly floured counter, divide in half, and lightly roll each half into ball. Working with 1 dough ball at a time, roll and shape dough into 9 1/2-inch round and press into oiled pan. Cover with plastic wrap and set in warm spot (not in oven) until puffy and slightly risen, about 20 minutes. Meanwhile, heat oven to 400 degrees.
4. While dough rises, put half of pepperoni in single layer on microwave-safe plate lined with 2 paper towels. Cover with 2 more paper towels and microwave on high for 30 seconds. Discard towels and set pepperoni aside; repeat with new paper towels and remaining pepperoni.
Pizza Dough without a Mixer:
5. Remove plastic wrap from dough. Ladle 2/3 cup sauce on each round, leaving 1/2-inch border around edges. Sprinkle each with 1 1/2 cups cheese and top with pepperoni. Bake until cheese is melted and pepperoni is browning around edges, about 20 minutes. Remove from oven; let pizzas rest in pans for 1 minute. Using spatula, transfer pizzas to cutting board and cut each into 8 wedges. Serve.
In step 2, mix the flour, yeast, and salt together in a large bowl. Make a well in the flour, then pour the milk mixture into the well. Using a wooden spoon, stir until the dough becomes shaggy and difficult to stir. Turn out onto a heavily floured work surface and knead, incorporating any shaggy scraps. Knead until the dough is smooth, about 10 minutes. Shape into a ball and proceed as directed.