Overnight Pizza Dough

This was so good. Much better than Friday Night Pizza. The dough was really thin and the cornmeal on the bottom added to it. You do have to plan ahead because you have to start the "sponge" the night before and then make the dough the next morning. This makes 8 personal size 9-inch pizzas but you can only cook 2 at a time. Next time, I might try to make 2 large pizzas instead or make the two and cut them up and serve to every one while the next 2 are baking . We ate 4 pizzas, and I put the other 4 rounds of dough in the refrigerator to have another night. We'll see if that works. Choose your favorite toppings.

Bon Appetit, April 2009
8 Servings

Sponge
1 c. lukewarm water (110-115 F)
1 envelope active dry yeast, divided
1 c. all purpose flour, divided

Dough
1 1/2 c. lukewarm water
2 tsp fine sea salt (I used regular)
1 envelope active dry yeast
6 c. (or more) all purpose flour
Olive oil
Yellow cornmeal
Sauces and toppings

Special Equipment
Pizza Stone (I used baking sheets)

Sponge: Place 1 c. lukewarm water in large bowl of heavy-duty mixer. Sprinkle 1 tsp yeast (reserve remaining yeast for dough) and 1/4 tsp flour over water. Let stand until yeast dissolves and mixture looks spongy, about 4 minutes. Add remaining flour and whisk until smooth; scrape down sides of bowl. Cover bowl with plastic wrap. Let sponge rest at room temperature in draft-free area overnight (about 12 hours; sponge will look bubbly).

Dough: Add 1 1/2 c. lukewarm water, 2 tsp salt, 1 envelope yeast, and reserved remaining yeast to sponge, then add 6 cups flour, 1 c. at a time, beating with dough hook to blend after each addition (I used a whisk). Continue to beat until dough is smooth, comes cleanly away from sides of bowl, and is only slightly sticky to touch, scraping down bowl occasionally, about 5 minutes. If dough is very sticky, beat in more flour, 1/4 cupful at a time. Scrape dough onto floured surface; knead into smooth ball.
Brush inside of large bowl with oil. Add dough; turn to coat with oil. Cover bowl with plastic wrap; chill 6 hours, kneading dough down when doubled (after 2 hours).
About 1 1/2 hours before baking, dust 2 baking sheets with flour. Turn dough out onto floured surface. Knead gently; shape into 16 inch log. Cut into 8 equal pieces. Knead each piece into smooth ball. Arrange 4 balls of dough on each sheet. Cover loosely with kitchen towels and let rise until almost doubled, 1 to 1 1/4 hours.
If using pizza stone, place in oven.
Preheat oven to 500 F for 45 minutes. Working with 1 dough ball at a time, dust dough with flour. Press into 5-inch round, then gently stretch and roll out to 9-inch round.
If using pizza stone, sprinkle pizza peel or rimless baking sheet with cornmeal. If not using pizza stone, sprinkle large baking sheet with cornmeal. Place dough round on cornmeal; brush lightly with oil. Top as desired. Slide pizza onto stone or place pizza on baking sheet into oven.
Bake pizza until sauce is bubbling and crust is crisp and brown, lifting edge of pizza to check underside, about 14 minutes.
Test-Kitchen Tip: To speed things up, you can bake two pizzas at the same time. To ensure even cooking, but sure to reverse the position of the baking sheets after 8 minutes. Baking 2 pizzas at once may take longer than 14 minutes.

Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots

Fantastic! I think this is a new favorite tenderloin recipe. And probably the best carrots I've ever had. Important: don't use the "baby" carrots found in bags at the supermarket. They contain too much moisture. Instead use true baby carrots or large carrots cut into long, slender fingers about the size of young carrots.

Bon Appetit, April 2009
6 Servings

Carrots
2 lbs. baby carrots, peeled, trimmed, leaving 1/2 inch of green tops attached
2 tbsp water
1 tbsp extra virgin olive oil
1 tbsp butter, diced
2 garlic cloves, thinly sliced
1 small jalapeno (preferably red), seeded, coarsely chopped (I left this out)
1 tsp honey
1/2 tsp ancho chile powder (I used chipotle chile powder)
1/2 tsp ground cumin
1/4 tsp coarse kosher salt

Pork
2 1 to 1 1/4 lb pork tenderloins
2 tsp dried oregano
2 tsp ground cumin
1 tsp ancho chile powder
1 tsp smoked paprika
1 tsp coarse kosher salt
1 tbsp extra-virgin olive oil

Carrots: Arrange carrots on large rimmed baking sheet. Whisk 2 tbsp water and all remaining ingredients in small bowl; pour over carrots and toss to coat. Cover tightly with heavy-duty foil. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Toss to coat before continuing.
Pork: Preheat oven to 400. Roast carrot mixture covered until just tender, about 30 minutes.
Meanwhile, arrange pork tenderloins on another rimmed baking sheet. Stir oregano, cumin, chile powder, smoked paprika, and 1 tsp coarse salt in small bowl; rub mixture all over tenderloins. Heat oil in heavy large nonstick skillet over medium-high heat. Add pork to skillet and cook until browned on all sides, about 5 minutes. Return to rimmed baking sheet.
Remove foil from carrots, nestle pork among carrots on baking sheet, arranging carrots in single layer around pork. Roast uncovered until instant-read thermometer inserted into center of pork registers 145, stirring carrots occasionally if beginning to caramelize, about 18 minutes. Let rest 5 to 10 minutes.
Transfer pork to work surface. Cut crosswise into 1/2 inch thick slices. Arrange carrots on platter. Top with pork slices, drizzling any pan juices over.

Lemon Cornmeal Cake with Lemon Glaze and Crushed-Blueberry Sauce

This was an easy cake to make with ingredients you probably already have on hand. The cornmeal made a wonderfully moist cake texture and the lemon icing set it off very nicely. The sauce complimented the lemon flavor and we poured it right over top of the cake. Make sure the cake is cooked through, my middle wasn't and turned into mush. Fortunately the rest of it was perfect!

Bon Appetit, April 2009
8 to 10 Servings

Glaze
1 1/2 c. (packed) powdered sugar, sifted
2 tbsp (or more) fresh lemon juice

Cake
1 1/2 c. all purpose flour
1/3 c. yellow cornmeal
3/4 c. sugar
3 1/2 tsp baking powder
1/2 tsp salt
1 c. buttermilk
2 large eggs
1 tbsp finely grated lemon peel
3/4 tsp vanilla extract
1/2 c. (1 stick) unsalted butter, melted, cooled

Sauce
3 c. fresh blueberries or frozen, thawed (13 to 14 oz) divided
2/3 c. (packed) golden brown sugar
2 tsp fresh lemon juice
1/2 tsp finely grated lemon peel
Pinch of salt

Glaze: Combine powdered sugar and 2 tbsp lemon juice in small bowl. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 tsp if glaze is too thick to spread. Set aside.
Cake: Position rack in center of oven and preheat to 350. Butter 9-inch diameter cake pan with 2 inch high sides; line bottom with parchment. Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend. Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl. Pour buttermilk mixture and melted butter into flour mixture. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir). Scrape batter into pan; spread evenly.
Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
Immediately run knife around sides of cake. Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake, Place another rack on bottom of cake; invert 1 more time so that cake is top side up. Stir glaze until blended. While cake is still very hot, drop glaze by tbsp onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake). Cool completely. Serve with Crushed-Blueberry Sauce.
Sauce: Combine 1 1/2 c. blueberries and all remaining ingredients in medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer, about 7 minutes. Reduce heat to medium-low and simmer until berries are very soft and liquid is syrupy, stirring often, about 7 minutes. Remove from heat; add remaining blueberries. Using back of spoon, gently press fresh blueberries against side of pan until lightly crushed. DO AHEAD. Can be made 2 days ahead. Cover and chill. Serve chilled or rewarm before serving, if desired.

Snow Peas with Toasted Almonds

Crunchy toasted almonds make crisp snow peas even more fun to eat. Serve with Five-Spice Roast Chicken and jasmine rice on the side.

Bon Appetit, April 2009
4 Servings

1 tbsp unsalted butter
1/4 c. sliced almonds
1/2 lb. snow peas, trimmed
2 tsp minced shallot
1 tsp fresh lemon juice

Melt butter in medium skillet over medium heat. Add almonds and cook until golden and fragrant and butter begins to brown, stirring frequently, about 1 1/2 minutes. Add snow peas and shallot; saute until snow peas are crisp-tender, 1 1/2 to 2 minutes. Remove skillet from heat; add lemon juice. Season to taste with salt and serve.

Five-Spice Roast Chicken

If you don't use a cut-up chicken and use breasts instead (like I did), don't put all of the salt in. Maybe just a teaspoon. It was terribly salty with 2 tablespoons of salt. You'll have to marinate the chicken, so plan ahead. The Chinese five-spice powder smells (and tastes) delicious! I'm planning on using the left-overs in a chicken salad.

Bon Appetit, April 2009
4 Servings

4 garlic cloves, pressed
2 tbsp coarse kosher salt
2 tbsp extra-virgin olive oil
1 tsp Chinese five-spice powder
1 cut-up chicken (8 pieces; about 3 1/2 lbs)
1 large onion, peeled, cut into 16 wedges

Combine garlic, salt, olive oil, and Chinese five-spice powder in large bowl. Add chicken pieces; turn to coat. Cover and chill at least 1 hour or overnight.
Preheat oven to 425. Arrange onion wedges in 13x9x2 inch roasting pan. Arrange chicken, skin side up, atop onions. Roast until chicken is cooked through, basting occasionally with pan juices, about 50 minutes. Remove chicken from oven and let rest 10 minutes. Arrange chicken and onions on platter and serve.

Shrimp & Asparagus Stir-Fry

Fast and easy. I really like the lime, ginger, sesame sauce. Travis and I decided that you could use any vegetable(s) you like. The asparagus was good, but snap peas or broccoli would work too. I do have to say that you should buy the sesame oil if you don't already have it. It really added to the flavor, and aroma of the house! If you're not a shrimp person, I think chicken cubes would be just as good.

Good Housekeeping, April 2009
Total Time: 30 mins.
4 Servings

1 c. quick-cooking (10 minute) brown rice
3 tsp. Asian sesame oil
1 1/2 lbs. asparagus, trimmed and cut into 1 inch pieces
1 lb. peeled and deveined shrimp
1 tbsp grated peeled fresh ginger
2 tbsp reduced-sodium soy sauce
2 tbsp fresh lime juice
1/4 c. loosely packed fresh basil leaves, thinly sliced

Cook rice as label directs.
Meanwhile, in 12-inch nonstick skillet, heat 2 tsp sesame oil on medium 1 minute. Add asparagus and cook 7 to 8 minutes or until asparagus is tender-crisp, stirring occasionally. Add shrimp and ginger, cook 5 to 6 minutes or until shrimp are opaque throughout, stirring occasionally.
Stir in soy, lime, basil, and remaining sesame oil; remove from heat. Serve over rice.