The GRIT staff shares its favorite recipes
By JEAN TELLER
Everyone has a prized cookbook with one or more recipes that have become family favorites. Maybe it’s a handwritten recipe card from Aunt Edna that has been pulled from the file more times than you can count. Both the book and the card have become worn, tattered, and stained over the years, but that recipe is still a favorite for Saturday suppers or Sunday dinners.
The Grit staff members are no different. We each have our favorites, and we would like to share them with you.
Editorial Director Hank Will offers a fairly new recipe developed by his wife, Karen, and he says it has become one of his all-time favorites. Editor-in-Chief Caleb Regan and his wife, Gwen, enjoy a dish they call “stoup,” which is a stew-soup hybrid.
Senior Associate Editor Traci Smith brings chicken and noodles to the table as often as possible, since it is a definite comfort food. Managing Editor Kellsey Trimble shares a recipe from her grandmother that is one of her go-to dishes.
Editorial Assistant Ilene Reid offers a dessert with an unusual name, which was passed down from the previous generation. And I share the cheesy potato recipe that has found favor with my co-workers.
From our kitchens to yours, we hope these recipes make their way to your table as often as they find their way to ours.
From Hank Will, Ogden Publications’ editorial director: This is Karen’s latest invention in the pizza realm, and it is my current favorite dish. She makes the crust with flour, almond meal and some other nontraditional ingredients, and it is out of this world.
The toppings are set on a bed of mascarpone cheese, and while I was skeptical at first, I will say that I like this even better than when we use homemade pesto or olive-oil roasted tomatoes for the “sauce.” A crisp crust and unbelievable flavors make this a real winner!
Fireside curry shrimp pizza
Recipe by Karen K. Will
My sister and I recently spent the day in Lake Tahoe at Squaw Valley. We ate at a place called Fireside Pizza in the Olympic Village, and I knew immediately I wanted to come home and recreate the delicious curry-mascarpone pizza. Here is my version. Yields 2 large pizzas.
2 cups unbleached all-purpose flour
1/4 cup sorghum flour
1/4 cup almond meal
1 1/2 teaspoons quick-rise yeast
1 teaspoon salt
3/4 cup warm water (105 to 115 F)
3 teaspoons honey
3 tablespoons olive oil
1/4 cup pureed pumpkin or butternut squash
1/4 cup coconut milk
1 teaspoon minced garlic
1 teaspoon hot curry powder
4 teaspoons dried red chili flakes
1/4 teaspoon sea salt
1 container (8 ounces) mascarpone cheese
1 cup shredded aged cheddar cheese, divided
1/2 onion, sliced
1 yellow bell pepper, sliced
Handful of cilantro, divided
8 raw shrimp, peeled and deveined
To make crust:
In bowl of stand mixer, combine all-purpose flour, sorghum flour, almond meal, yeast, and salt. Stir in water, honey, and olive oil until combined. Knead for about 6 minutes, or until dough is smooth and satiny.
Shape dough into ball and place in oiled bowl, turning once to coat all sides. Cover and set in warm spot to rise for 1 1/2 hours.
Turn dough out onto work surface. Punch down and divide into two equal parts. (If you do not intend to use both crusts, place leftover dough in zipper-seal plastic bag and refrigerate for up to 2 days, or freeze for up to 1 month.)
Place dough on oiled baking sheet or cutting board, and let rest for 10 minutes.
To make sauce:
In small saucepan, bring pumpkin, coconut milk, garlic, curry, red chili flakes, and sea salt to simmer, and simmer for a few minutes. Set aside to cool and thicken until ready to spread on dough. (If you’re making only one pizza, halve the sauce recipe, or use half and store remainder in refrigerator for up to 2 days.)
To put it all together:
Preheat oven, along with baking stone, pizza pan or baking sheet, to 475 degrees.
Sprinkle dough with flour and, based on what type of pan you’re using, roll out to 9-by-13-inch rectangle or 12-inch circle, about 1/16-inch thick.
Drape dough over rolling pin and transfer to preheated vessel, and carefully unroll.
Spread sauce over dough. Assemble toppings quickly in this order: dot with mascarpone, half the cheddar, onions, peppers, half the cilantro, and the remaining cheddar.
Bake for 8 minutes, or until crust is browned and cheese is bubbling.
Remove from oven, and top pizza with shrimp. Return to oven and bake for an additional 2 to 3 minutes, or until shrimp is pink. Sprinkle with remaining cilantro.
A great combination
From Caleb Regan, editor-in-chief: My wife, Gwen, makes a soup-stew we call “stoup,” which is great for using up vegetables that are close to turning. These ingredients are just a general suggestion; you can use any leftover veggies you have. Yields 24 servings
3 pounds ground beef or stew meat
1/4 cup white flour
3 cups whole tomatoes, chopped
8 carrots, chopped
1 bunch celery, chopped
1 cup chopped veggies, such as potatoes, squash, zucchini, corn, or any other veggies in the pantry or fridge
Beef stock or water
1 cup barley
Spices or dried herbs, such as basil, oregano, Greek seasoning, black pepper, thyme or garlic powder
In large stockpot, brown beef over medium-high heat; drain excess fat. Sprinkle flour over beef, and cook, stirring, until flour has browned. Add all vegetables. Pour in enough stock to cover veggies and meat.
Bring to boil, then reduce heat. Add barley and spices, and simmer over low heat until barley is cooked and vegetables are tender, about 45 to 50 minutes.
Must-have holiday dish
From Traci Smith, senior associate editor: One of my Aunt Donna’s signature dishes was old-fashioned Chicken and Noodles. No holiday was complete without them. Before she passed away, I promised her I would learn to make them. Now it’s up to me to carry on the family tradition and take this must-have dish to our gatherings.
Chicken and noodles
2 cups flour
1/2 teaspoon baking powder
Pinch of salt
2 tablespoons butter
1 cup milk, or more as needed
6 to 8 cups chicken broth
3 cups cooked, chopped chicken
In large bowl, mix flour, baking powder, and salt together with fork or whisk. Cut in butter with pastry blender. Add milk, and mix with fork until mixture forms ball of dough.
Generously sprinkle additional flour on work surface. Roll dough out thin. Dip pizza cutter in flour, and cut dough in thin strips. Cut again, in other direction. Sprinkle tops generously with more flour. Let noodles dry for 1 hour.
When noodles are about done drying, place broth in large stockpot, and bring to boil. Add noodles, a few at a time, stirring gently so they don’t stick together and clump. (Do not shake off excess flour; it will thicken the broth.) Once all noodles are in broth, cook for 15 to 20 minutes, or until done.
Add chicken, and continue cooking for an additional 5 minutes, or until heated through.
From Jean Teller, senior associate editor: Cheesy Potatoes are perfect for a potluck or family gathering, because they transport well in a slow cooker, and they can be prepared in advance and baked the day they’re needed. This dish is always requested when Grit has a food day to celebrate birthdays, anniversaries or holidays. (Add ham for a potluck favorite
1 bag (1 pound) frozen shredded or diced potatoes
4 cups shredded cheddar cheese, mild or sharp, divided
2 cups sour cream, regular or light
1/4 cup butter, melted
1 can (10 3/4 ounces) cream of onion soup, or 1/4 cup chopped onions and 1 can (10 3/4 ounces) cream of chicken or celery soup
Preheat oven to 350 degrees. Grease 9-by-13-inch casserole dish, or coat with nonstick cooking spray; set aside.
Allow frozen potatoes to thaw slightly. (I usually set the bag in the sink while I combine the other ingredients.)
In large bowl, combine 2 cups cheese, sour cream, melted butter, and soup. Add frozen potatoes, a bit at a time, and mix gently until thoroughly combine.
Pour mixture into prepared dish, and flatten with back of spoon.
Bake for 30 minutes. Remove from oven, and top with remaining cheese, spreading evenly. Return to oven and bake for 30 additional minutes.
Tips: To reduce cooking time a little, this can be baked at 400 degrees for 30 minutes, topped with cheese, and baked for another 15 minutes. It can also be prepared in advance, refrigerated overnight, and baked the next day. Or it can be prepared and baked, then transferred to a slow cooker and refrigerated until morning.
Note: I double the recipe for office food days. To take it to work, I coat the slow cooker with nonstick cooking spray, and pile in the hot potatoes.
Easy and delicious
From Ilene Reid, editorial assistant: This recipe came from my mother-in-law, Irene, and was already a favorite when I married into the family in 1970. Irene always kept some of this cake in the freezer for when the grandkids visited. (A yummy Sour Cream Chocolate Cake.
Chocolate sheath cake
2 cups flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter
1/2 cup cooking oil
4 tablespoons cocoa
1 cup water
1/2 cup buttermilk
1 teaspoon vanilla
2 eggs, well-beaten
1/2 cup butter
5 tablespoons cocoa
6 tablespoons buttermilk
1 teaspoon vanilla
1 cup chopped walnuts or pecans, plus more for sprinkling on top
1 box (1 pound) confectioner’s sugar
Preheat oven to 350 F. Grease 17 1/2-by-12 1/2-by-1-inch jelly roll or sheet cake pan; set aside.
To make cake:
In large mixing bowl, sift together flour, sugar, baking soda, cinnamon, and salt.
In saucepan, combine butter, oil, cocoa, and water, and bring to boil. Pour hot mixture over dry ingredients, and mix well. Stir in buttermilk, vanilla, and eggs until thoroughly blended.
Pour batter into prepared pan. Bake for 25 to 35 minutes, or until toothpick inserted in center comes out clean.
To make icing:
Five minutes before cake is done baking, combine butter, cocoa, and buttermilk in saucepan. Bring to boiling.
Remove pan from heat, and add vanilla, nuts, and confectioner’s sugar. Beat until smooth.
To put it all together:
Spread hot icing over cake as soon as cake comes out of oven. Garnish with a sprinkling of nuts. Icing will harden as it cools.
Note: There is much debate on the size of sheet cake and jelly roll pans. Most any sheet cake or jelly roll pan will work for this recipe, but baking times will vary, so watch carefully so the cake is not overbaked or underbaked. You could probably use a 9-by-13-inch cake pan as well, but the cake will be thicker than traditional sheet cake, and baking times will need to be adjusted.
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