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Founders Pie Pizza

Founders Pie Pizza

Ingredients

Ingredients
Cornmeal, as needed
11 oz. The Rock’s Signature Hand-Tossed Pizza Dough
½ oz. extra virgin olive oil
3 oz. The Rock’s Signature Pizza Sauce
¹/8 oz. Grande Romano cheese
4 oz. Grande mozzarella
2 oz. sliced pepperoni
2½ oz. sweet sausage links
3 oz. ricotta cheese

Instructions:

Method: Sprinkle cornmeal on pizza peel. Stretch dough to fit peel, leaving 1 inch around perimeter of dough. Spread oil evenly over dough. Spread pizza sauce evenly over dough, leaving 1 inch of dough at edge. Sprinkle Romano cheese over sauce. Top with mozzarella cheese. Place pepperoni slices evenly over cheese. Break sausage links into pieces; place over pepperoni. Place pieces of ricotta evenly over pizza. Put in hot wood-fired oven; bake, turning periodically, until golden-brown.

Yield

1 pizza

Reprinted with permission from the American Culinary Federation and Credit: The Rock Wood Fired Pizza & Spirits, Auburn, Wash.
The National Culinary Review, February 2010

Whole Grain Spaghetti with Almond/Pistachio/Arugula Pesto and Heirloom Tomatoes

Whole Grain Spaghetti with Almond/Pistachio/Arugula Pesto and Heirloom Tomatoes

Another great healthy recipe idea from our friends at the American Culinary Federation. Eat smart, live healthy!

Ingredients

 

3 lbs. Barilla® whole-grain spaghetti
12 oz. arugula
¾ cup almonds
¾ cup pistachios
3 garlic cloves
1½ cups + 2 T. olive oil
¾ cup grated Parmesan
Salt and pepper, as needed
1½ cups diced heirloom tomatoes
15 fresh basil leaves, julienned

Instructions:

1. Cook pasta for half time indicated on package. Drain; drizzle with olive oil. Place pasta flat on sheet trays or hotel pans; cool in blast chiller or walk-in cooler. Store in zip-close bags or sealed plastic container; refrigerate (use within several hours).

2. In blender in batches, combine arugula, almonds, pistachios and garlic. With blender on, slowly drizzle in 1½ cups olive oil; add Parmesan. Season with salt and pepper. Refrigerate until needed.

3. In bowl, season tomatoes with basil, 2 T. olive oil, salt and pepper.

4. Per serving: Reheat ¼ cup pesto and 1 cup spaghetti with a little pasta water, if needed. Toss with 1 T. tomatoes. Garnish with additional Parmesan and basil, if desired.

Yield

25 servings

Reprinted with permission from the American Culinary Federation and Credit: Lorenzo Boni, Executive Chef, Barilla America
The National Culinary Review, March 2015

Vegetarian Mango Spring Rolls

Vegetarian Mango Spring Rolls

Reposted with permission from the American Culinary Federation, credit to Dave Woolley, Chef, CD Culinary Approach, Denver, Colorado
The National Culinary Review, April 2017

Ingredients

10 spring roll wrappers (wet under hot water 5-10 seconds)
20 thin, fresh, ripe mango slices from peeled, pitted mango
10 oz. cooked brown rice, cold
10 fresh basil leaves
10 fresh cilantro sprigs
10 fresh mint leaves
10 (3-4 inch) green onion pieces, green part only
20 (2-inch long) red pepper, thin julienne
Mango Nuoc Cham (recipe follows)

Mango Nuoc Cham
3 T. sweet chili sauce
½ t. Sriracha
½ t. fish sauce
2 T. fresh mango, pureed
2 t. fresh lime juice
1 t. fine-minced carrot
1 medium garlic clove, fine-minced
½ cup water
Salt, to taste

Instructions:

1. On cutting board, with 2-4 wet spring roll wrappers at a time, put 2 mango slices opposite each other on each roll. Add 2 leaves each basil and cilantro; add 3 mint leaves. Add 1 oz. brown rice; add 3-4 pieces red pepper julienne. Fold sides of wrapper over so each covers half filling; roll into “cigar.”

2. Prepare pre-shift; hold approximately one shift, well-wrapped, refrigerated.

3. Serve with mango nuoc cham dipping sauce.

Mango Nuoc Cham
METHOD: Mix all ingredients together. Let sit 12-24 hours to bloom. Season to taste with salt. Pour into bowl; hold for service.

Yield

10 servings

Carmelized Bosic Pear with Hazelnut Butter

Carmelized Bosic Pear with Hazelnut Butter

Ingredients

6 firm, ripe Bosc pears
2 cups granulated sugar
2 vanilla beans, split, scraped
½ t. cream of tartar or 2 t. lemon juice
2 oz. unsalted butter, cut in small pieces
1½ cups lightly toasted, skinned hazelnuts, divided
¼ cup extra virgin olive oil
¼ cup granulated sugar
1 t. salt

 

Instructions:

1. Peel and halve pears, leaving stem intact on half of each pear. Set aside.

2. Put sugar, 1 cup water and vanilla bean seeds in shallow, wide nonreactive pan with heavy bottom and tight-fitting lid. Add cream of tartar or lemon juice; stir until sugar completely moistened. Heat sugar, covered, over medium heat until dissolved and syrup bubbling. Remove lid, increase heat; continue cooking until lightly caramelized and golden-brown. Add butter; swirl in pan until melted and uniform color. Place pear halves in caramel, cut side down; cook over medium heat, occasionally basting with caramel. When sauce begins to attach itself to pears causing them to color, transfer to parchment-lined sheet pan. Drizzle with remaining caramel.

3. Set aside ½ cup hazelnuts. Put remaining 1 cup in food processor; add olive oil, sugar and salt. Pulse several times. Blend briefly on low speed; increase speed to form smooth paste, adding water 1 T. at a time if necessary to achieve slightly looser consistency than peanut butter.

4. To serve: Coarsely chop reserved hazelnuts. Drain excess caramel from pear halves. Coat with hazelnut butter; roll in chopped hazelnuts. Serve warm or at room temperature with ice cream or whipped cream.

 

Yield

 

12 servings

Reprinted with permission from the American Culinary Federation and Credit: Matt Lightner, Chef, Atera, New York
The National Culinary Review, July/August 2016