Recipe Sunday

This week I am getting those recipes out early. We are moving into our new place and as most of you know, the Internet always seems to be the last thing hooked up. So without further ado....

BACON AND WILD MUSHROOM RISOTTO WITH SPINACH

4 Cups chicken stock

6 bacon slices

1 cup chopped shallots

1 tbsp olive oil

1 tsp chopped fresh thyme

4 garlic cloves

4 oz. cremini mushrooms

4 oz. shiitake mushrooms

4 oz. white mushrooms

1 cup uncooked Arborio rice

1/3 cup dry sherry

4 cups baby spinach

1/2 cup grated fresh Asiago cheese

salt and pepper

Bring stock to a simmer in saucepan; keep warm over low heat. Heat large dutch over medium heat. Add bacon to pan, cook 8 minutes or until crisp, stirring occasionally. Remove bacon from pan with a spoon. Add shallots, oil, thyme, and garlic to drippings in pan, cook 6 minutes. Stir in mushrooms, cook 8 minutes. Add rice, and cook 1 minute, stirring constantly. Stir in sherry and cook until the liquid is almost completely absorbed. Stir in 1 cup stock. Cook 4 minutes or until it is almost absorbed. Add the remaining stock 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (takes about 30 minutes total). Stir in spinach. Remove from heat and stir in cheese, salt and pepper. Sprinkle with bacon.

VEGGIE GRILLED PIZZA

1 cup warm water, divided

10 oz. whole wheat bread flour

1 pkg. dry yeast

10 tsp olive oil, divided

1 tsp kosher salt

2 tbsp yellow cornmeal

1 large red onion, sliced

1 medium zucchini, cut into 1" slices

1 large red pepper, sliced

3 garlic cloves

2/3 cup red spaghetti sauce

1/4 tsp pepper

1 cup shredded fontina cheese

2 tsp fresh thyme

Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook. Lightly spoon flour into dry measuring cups and spoons, level with knife. Add flour to water, mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes until bubbly. Add yeast mixture, 4 tsp oil and 1/2 tsp salt to flour mixture, mix 5 minutes until soft dough forms. Place dough in bowl coated with cooking spray, cover and refrigerate 24 hrs.

Remove dough from refrigerator. Let stand covered 1 hr. Punch dough down. Press dough out to a 12 inch oval on a lightly floured surface. Sprinkle with cornmeal. Crimp edges to form border.

Brush onion, zucchini, and pepper with oil. Grill until slightly tender. Coarsely chop veggies and add garlic to the mix. Toss to combine.

Place dough, cornmeal side up, on grill rack coated with cooking spray. Grill for 4 minutes. Turn dough over, grill 3 minutes. Remove from grill. Spread sauce evenly over top. Arrange veggies and sprinkle with left over salt and pepper. Top with cheese. Return pizza to grill rack and grill for 4 minutes or until thoroughly cooked. Cut pizza into 10 pieces. Sprinkle with thyme.

Challenge: Try and make the dough from scratch. It takes time but tastes so much better. If you do make it, take a picture and let me know about it. I have a prize for you!