SDPB and Plum's Cooking Company have teamed up for a live online for an evening of exploration into the realm of healthy cooking. Find all the recipes here!
Focaccia with Olives, Onion and Rosemary
1000g Flour
650g Water, 85-90F
4g Yeast
30g Salt, Kosher or fine sea salt
80g Extra Virgin Olive Oil
Black or Green Olives, or a combination, pitted and cut in half
Red Onion, thinly sliced
Fresh Rosemary, chopped
Flake Sea Salt
Instructions:
In small container dissolve Yeast with 2-3T of Water.
Combine Flour with remaining water and mix by hand. Cover and let sit for 30 minutes.
Sprinkle Salt over the top of dough. Pour Yeast mixture onto dough and mix, being sure to fully incorporate all ingredients. Add Olive Oil, a few spoonfuls at a time, and mix until incorporated. Cover and allow dough to rise at room temperature. When dough has doubled in size, 5-7 hours, it is ready to use.
Spread dough into oiled sheet pan or baking dish, dimpling with finger tips. Press Olives and Onions into dough, then sprinkle with Rosemary and Salt.
Bake at 450F 25-40 minutes, or until golden brown all over. Remove from pan and cool on a rack at least 30 minutes before slicing.
Italian Fennel Sausage
1# Ground Pork
2t Fennel Seeds
1t Chili Flakes
1t Black Pepper
2t Salt
3 Garlic Cloves, finely chopped
2T Red Wine Vinegar
1T Honey
Instructions:
Add Fennel Seeds, Chili Flakes, Pepper and Salt to food processor and pulse until Fennel is roughly broken; alternatively this can be smashed in a mortar and pestle. Add Garlic, Vinegar and Honey and pulse until well mixed.
Place Pork in a large bowl, pour seasoning mixture over the top, and gently mix until fully incorporated.
Vodka Sauce
3T Butter
1 Onion, chopped
3 Garlic Cloves, chopped
1/4t Chili Flakes
1 4.5oz tube Concentrated Tomato Paste
1 14oz can Tomatoes
1C Heavy Whipping Cream
4oz Vodka
1/4C Pecorino Romano, plus more for serving
Pasta
Kosher Salt
Instructions:
Melt butter over medium heat in a dutch oven. Add Onion, Garlic and Chili Flakes, season with Salt, and sweat until translucent but not browned, approximately 10-12 minutes.
Add Tomato Paste and cook until fragrant, 3-4 minutes. Add Tomatoes and bring to a simmer, stirring often, and cook until sauce is slightly thickened, approximately 10 minutes. Add Cream. Transfer sauce to blender and blend until very smooth. Return sauce to pot and hold over low heat.
Bring a large pot of salted water to a boil and cook pasta 2 minutes less than instructions for ‘al dente’. Drain pasta but do not rinse. Reserve 1/2C pasta water and add to Sauce with Vodka. Return sauce to a gentle simmer before adding cooked Pasta. Cook 2-3 minutes or until Pasta is fully ‘al dente’. Fold in Pecorino, taste for seasoning, and add more Salt, Pecorino or Vodka as you see fit. Commence devouring.
Zuppa Toscana
1# Italian Sausage
2T Olive Oil
2.5# Potatoes, Russet, Yukon Gold or combination, cubed
4 Garlic Cloves, minced
2 Onions, diced
1/4t Chili Flakes
6C Chicken Stock
6C Kale, stemmed and chopped
1C Heavy Whipping Cream
2t Sherry Vinegar, or more to taste
Salt and Black Pepper
Instructions:
Cook Sausage in Olive Oil in large pot or dutch oven over medium high heat, breaking into pieces with a spoon, until crumbly and no longer pink. Add Potatoes, Garlic, Onions, and Chili Flakes, season with Salt and Pepper, and cook until softened, 6-8 minutes. Add Stock, bring to a simmer, and cook until potatoes are fully tender, approximately 15 minutes. Add Kale and Cream, bring back to a simmer, and cook until kale is tender, about 5 minutes. Add Vinegar, taste for seasoning, and add Salt, Pepper or more Vinegar as you see fit.