Recipe: Blakely Breadsticks

Sunday, Caroline invited me over to her home for dinner, but first, it was time for breadsticks. You'd think there wouldn't be much to talk about...you'd be wrong. She set up a demo for us with Matt Blakely. He taught us how to make his dad's famous breadsticks. I humored her, because that's all I could do, however, now I have tasted the breadsticks and can mirror her excitement and intensity about you making and eating these delicious cheesy treats. You can serve it as a side or even with some marinara as an appetizer.

ingredients:

• 4 cups warm water
  
• 1/2 cup granulated white sugar
  
• 2 T Saf-Instant yeast
  
• 4 t salt
  
• 4 T vegetable or olive oil
  
• Approximately 8 - 10 cups flour
  
• 1/2 lb pepper jack cheese, grated
  
• 1/4 lb butter (divided; melted)
  
• Lawry’s garlic salt
  
• Parmesan cheese
  

Seriously...pepper jack cheese is the way to go. Trust me on this one. 



directions

1. Put warm (almost hot) water and sugar in a mixer (with a dough hook) or bowl and stir. Add yeast and allow it to dissolve. Stir in salt and oil. 
2. Little by little, stir in enough flour to make the dough soft but not sticky. (Add about 1/2 of the total flour at first, then less and less at a time until the desired consistency is attained, kneading in the last cup or so.) 
   
3. Spray 2 cookie sheets with Pam. Divide dough in half and roll out onto a lightly floured surface or surface sprayed with Pam, to a little larger than the cookie sheet. 
4. Take a pizza cutter and slice in half (lengthwise) and then across in 2” or 2-1/2” increments. Fill each dough piece with about 2 T grated cheese. 
5. Roll up and pinch the seams and ends and place on cookie sheet with the seam down. Repeat until done. (If you need a visual, put your email address in the comments and I'll send you a diagram).
6. Brush the breadsticks with 1/2 of the melted butter. Cover with plastic wrap or a lightweight slightly damp cloth and let rise until doubled (about 45 minutes). 
7. Sprinkle on Lawry’s garlic salt and Parmesan cheese and bake at 400 degrees for 12 – 15 min or until nicely brown. Immediately remove bread sticks from cookie sheets to cooling racks and brush with the other 1/2 of the melted butter. Serve hot and enjoy!

Yield: Makes 6 lbs. dough or about 2 dozen large breadsticks
Total Preparation Time: About 1 hour plus dough-rising and baking time
Calories, fat, fiber: Seriously, you don’t want to know. Don’t ask, don’t tell.

Note: Recipe can also be used for bread or pizza dough (1st 6 ingredients only). 1-1/2 lbs. of dough makes a good loaf of bread. 3/4 lb. of dough makes a 12” pizza.

My tips:

• this recipe is huge so unless you're trying to feed 20 normal people, or me, Caroline, and Laura...cut it in half
• Probably best to add flour in at 2 cups at a time, until the dough is cohesive not sticky
• Don't need a KitchenAid, but you can use one...by hand worked just fine. 
• You can let it rise either in a large ball of dough or form the breadsticks first and let it rise...works fine either way!

Thanksgiving: Focus on Sides (Day 4)

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

This delicious recipe comes from Giada DeLaurentis and is one of her classic family favorites. It is so deliciously cheesy and gives Thanksgiving mashed potatoes an extra kick.  She makes it with mozzarella, but you could do other cheeses too like a nice monterrey jack or cheddar. It's so quick to make, although it helps to have a potato ricer or masher to make sure you have no lumps. 

Ingredients:

• 1 tablespoon butter
  
• 4 pounds russet potatoes, peeled, cut into 1-inch pieces
  
• 1 cup whole milk
  
• 1/2 cup (1 stick) butter, melted
  
• 1 1/2 cups grated mozzarella
  
• 1 cup freshly grated Parmesan
  
• Salt and freshly ground black pepper
  
• 2 tablespoons plain dry bread crumbs 
  

Directions

1. Preheat the oven to 400 degrees F.
2.  Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
3. Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. 
4. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. 
5. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. 
6. Sprinkle the bread crumb mixture over the mashed potatoes. (Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.)
7. Bake, uncovered, until the topping is golden brown, about 20 minutes.
   

My tips:

• Feel free to use a different cheese, as long as it melts well
• Can use leftovers for a Shepard's Pie
• Any breadcrumbs will work, including the oh so popular Panko

Garlic and Herbed Early Peas and French Beans

Generally, I'm not a fan of Sandra Lee's semi-homemade philosophy because I think she is too dedicated to her 70% pre-made 30% homemade concept. This time however, I think it gives a easy new take on the green bean casserole and makes it a bit better with bacon! Everything is better with bacon!

Ingredients:

• 1 (16-ounce) bag frozen french cut beans
  
• 1 (16-ounce) bag frozen early harvest peas
  
• 4 strips bacon, chopped
  
• 1 cup red onions, slivered
  
• 1 1/4 cups half-and-half
  
• 1/4 cup cognac
  
• 1 (1.6-ounce) packet garlic herb sauce mix (recommended: Knorr)
  
• Salt and pepper

Directions:

1. Combine frozen green beans and peas in a microwave-safe bowl. Add 1 tablespoon water, cover and heat on high or 8 to 10 minutes, stirring once.
2. In a large saucepan, brown chopped bacon. Remove all but 1 tablespoon of bacon fat from the pan and add onion slivers, saute until softened. Add half-and-half and cognac to pan and whisk in garlic herb sauce mix. Bring to a boil, stirring constantly. Reduce heat and simmer until thickened.
3. Drain green beans and peas. Add to pan with the sauce and stir. Season with salt and pepper, to taste.
   

Tips: Feel free to replace the cognac with a dry white wine or a bit of chicken stock. You can always add the traditional fried onions over the top if you need that crunch or you can go a more gourmet route and crisp up some scallions in white wine!

Quick Dinner: Orange Roasted Salmon

This is a great weeknight meal, because it takes about 20 minutes to make from start to finish. Salmon is a great fish to integrate into your diet since it's full of omega-3 fatty acids which are great for your skin and your heart. This is a spin from a recipe called Barbeque-Roasted Salmon from Robin Miller on Food Network, but I tweaked. I changed some of the ingredients and methods, partially to make it easier, but mostly because I don't really like following directions.

 
Ingredients:

• 1/4 cup orange juice
  
• 2 tablespoons fresh lemon juice
  
• 2 tablespoons light brown sugar
  
• 2 teaspoons finely grated orange zest
  
• 1 teaspoon ground cumin
  
• 1/4 teaspoon of celery salt
• 1/2 teaspoon kosher salt
  
• 1/4 cayenne pepper
• few dashes of hot sauce
  

Easy substitutes: 1/4 chili pepper instead of hot sauce; lime juice instead of lemon; lemon or lime zest instead of orange; and feel free to add in your favorite spice to give it your own special kick!

Directions:

1. Preheat oven to 400 degrees F. 
2. In a bag, together brown sugar, orange zest, cumin, salt, and cayenne. Using tongs, add salmon fillets to the prepared pan (9x 12 pan). Rub the mixture into the salmon with your hands gently.  
3. Pour the orange juice mixture over the salmon and turn to coat both sides. 
4. Roast for 15 minutes with foil, then broil uncovered for 3 minutes. You should be able to  put a fork easily into the salmon.

We served our salmon with some Lipton's Herb Butter Rice and a quick salad with raspberry vinaigrette, both of which Caroline Christiansen made! After attempting to make food to eat for hours today, we were starving and this totally hit the spot and left us feeling light. There were breadsticks that went with this, but I'll save that for its own post. 

Thanksgiving: Focus on Sides (Day 3)

Oven Roasted Red Potatoes with Rosemary and Garlic

Many of you serve mashed potatoes at Thanksgiving, but here is an easier way to get potatoes on your table, without having to go through the trouble of having to boil and mash. It keeps things a bit lighter and you can give it to the recipe-challenged helper in your family. Thank you Paula Deen and Food Network. 

Ingredients:

• 1 1/2 pounds small new red potatoes (about 15), scrubbed and dried 
  
• 1/4 cup extra-virgin olive oil 
  
• 4 to 6 cloves garlic, crushed 
  
• 1 tablespoon fresh or 1 teaspoon dried rosemary
  

Directions:

1. Preheat the oven to 350 degrees F.
   
2. Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. 
3. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot. 

*These can also be chilled and served with fried chicken or ham.

Classic Green Bean Casseroles

I couldn't possibly do a dedication to sides without including the classic Campbell's Green Bean Casserole. So obviously this isn't the greatest side for those hoping to have a  calorie friendly Thanksgiving, but if you haven't tried this classic before, you need to try at least one serving, preferably two. 

Ingredients:

• 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
  
• 1/2 cup milk 
  
• 1 tsp. soy sauce 
  
• Dash ground black pepper 
  
• 4 cups cooked cut green beans 
  
• 1 1/3 cups French's® French Fried Onions
  

Directions:

1. Mix soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
   
2. Bake at 350°F. for 25 min. or until hot.
   
3. Stir  Sprinkle with remaining onions. Bake 5 min.

**Tips: 

• Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.
  
• For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.
  
• For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.
  
• For a festive touch, stir in 1/4 cup chopped red pepper with soup.
  
• For a heartier mushroom flavor, substitute Campbell's® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans.
  

FOODFLASH: New ESTE location is open!

My favorite SLC pizza spot has expanded to a second location in downtown. You can now enjoy Este wherever you are...well, as long as where you are is in Sugarhouse or Downtown SLC. Anyway, after much anticipation and a promised September 2008 opening, Este Pizza Co has finally opened their newest location on 200 S between State street and 200 East. Don't be surprised if you see me catching a slice between reviewing docs over at One Utah Center!

This place is great for a classic NY Style pizza, but also features modern twists and vegan pies by the slice once a week (you'll have to order your own pie the other days). I love a classic plain and not really into what they call the "pink" pizza, which features ricotta cheese mixed with marinara sauce under a bed of mozz. However, I know you'll find the right pizza for you at one of Este's two locations!

Two for Tea...actually just Dinner for Two

This is one of my favorite recipes. I hesitate to put it on my blog, because I hold these cards close to my chest. It has never disappointed anyone...go ahead, ask around. I pull this Tyler Florence Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime recipe out when I want to really impress someone with a fresh, flavorful fare with just a bit of kick. It's really quick and perfect for my friends Maeve and Chris Baughman in D.C.; it takes only 5 minutes to prepare and about 3 minutes to cook and perfect for the two of you. You can pick up everything you need at Whole Foods in one stop. I know that ahi tuna steaks can sometimes be expensive, but a really great option is to get frozen tuna steaks and thaw them in a bowl of warm water (although this does push dinnertime back).

Ingredients:

• leaves from 1 bunch fresh cilantro, chopped
  
• 1 jalapenos, sliced
  
• 2 teaspoons grated fresh ginger (has to be fresh, don't try to substitute!)
  
• 2 garlic cloves, grated
  
• 2 limes, juiced
  
• 1/4 cup soy sauce
  
• a dash of sugar (sorry so small...like 1/16 of a teaspoon- it matters, trust me!)
  
• Salt and freshly ground black pepper
  
• 1/8 cup plus 1 tablespoons extra-virgin olive oil
  
• 2 (6 ounce) blocks sushi-quality tuna
  
• 1 ripe avocados, halved, pitted, peeled and sliced
  

1. In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil. Stir the ingredients together until well incorporated.
   
2. Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna pieces generously with salt and pepper.
3. Lay the tuna in the hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute. Pour half of the cilantro mixture into the pan to coat the fish.
4. Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.
   

Serving Suggestions:

• Try it over rice or risotto...(Laura recommends a lemon rice).
• For those of you who need a quick fix, Uncle Ben's Ready Rice. It takes only 90 seconds to make.
• It is also great with grilled asparagus or sauteed spinach.

Here is another helpful tool for those of you who are single or a couple. This is a really cool calculator I found that helps make any recipe to the serving size you need...Maeve.

Thanksgiving: Focus on Sides (Day 2)

The parade of sides continues. Martha Stewart is definitely in the spirit with sides with this quiz to find out what side dish you would be. I hoped I would be candied yams, but alas...

Here are my results:

You are undoubtedly
Mashed Potatoes and Gravy.

You find comfort in familiarity and like things that go together. Milk and cookies. Bacon and eggs. Where would mashed potatoes be without the gravy? This Thanksgiving, your plate is sure to feature this classic combo.

I would have to agree that I do love comfort classics, but with a sophisticated spicy twist. Go find out what side you are!