Panzerotti

I enjoy inspiring a love of baking and cooking, sharing a recipe is the highlight of that inspiration. It’s sad to think of all the recipes that have faded out of existence because of an unwillingness to share them with someone else.

I believe the art of cooking and baking is a language in itself speaking to all the senses, powerful enough to draw us to the table and spend time together nurturing body and soul.

I’m sure that some of the best recipes are not necessarily found in cookbooks but instead on scraps of paper or hand written on worn, food stained note pads. Some recipes have never been penned but are alive in those who have not found it necessary to write them down remembering every ingredient and step.

My mother made Panzerotti from an unwritten recipe she had watched her mother make and I make them with the unwritten recipe I watched my mother make. Simple and delicious describes them well and best enjoyed with family and friends.

An email last week from my daughter-in-law Sarah thanked me for the Panzerotti recipe I had given her some time ago and telling me she had made them for the first time.  I honestly don’t remember having written out the recipe for her but the picture sent of the hand written recipe on a three by five index card proved otherwise. 

Thank you Sarah for inspiring me to make Panzerotti this week and share the recipe once again!

Tomato and Mozzarella Filling

1. 1 can plum, peeled plum tomatoes (28 ounces /796 ml)
2. 3 ½ cups shredded mozzarella
3. ¼ cup grated parmiggiano or favourite cheese
4. Salt and pepper to taste
5. Remove core from peeled tomatoes and place in a colander to drain.
6. Add mozzarella, cheese, salt and pepper, mix well and leave in colander to continue to drain until ready to assemble panzerotti.

    







Panzerotti Dough

1 tablespoon sugar

2 cups warm water
2 tablespoons vegetable oil

1 tablespoon active dry yeast

4 to 4 1/2 cups all-purpose flour

1 tablespoon salt

1. Dissolve sugar in warm water and let stand about 10 minutes or until yeast foams.
2. Place 2 cups of the flour into a large bowl, make a well in the flour and add the yeast mixture oil and salt.
3. Beat with a wooden spoon until smooth and elastic.
4. Stir in remaining flour gradually adding enough flour to make a stiff dough.
5. Turn dough out onto a floured surface and knead 5 to 10 minutes until dough is no longer sticky.
6. Divide dough in half and place into two clean, plastic storage bags, seal bags and cover with a tea towel.
7. Let rise in a warm place until nearly doubled, about 1 to 1 ½ hours.
8. Remove dough from one bag, place on a lightly floured surface and cut into approximately 15 equal pieces.
9. Roll each piece into approximately 4 to 5 inch rounds (don’t roll too thin)
10. Fill with about ¼ cup of cheese filling, fold dough over and press edges closed.
11. Using a crimper/cutter tool cut and seal the edges or press closed with a fork.
12. Place on a dish towel lined baking sheet continuing until all are filled.
13. Repeat with second half of dough.
14. Heat oil in a skillet and depending on how large your skillet is fry 3 to 5 at a time.  Do not over crowd.
15. Drain on paper towels to remove excess oil.
16. Keep warm in oven until all panzerotti are fried and ready to serve.
17. Makes approximately 30 panzerotti.

Notes, Tips and Suggestions

• Make sure the tomato mixture is very well drained, too much moisture makes for an improper seal and edges will open in hot oil...messy!
• For meat filling, use same meat preparation for calzone.
• Panzerotti will not be uniform in shape and size…distinguishably homemade!       
• If 30 Panzerotti are a few too many to make, use the second piece of dough to make a French Baguette.

Flour Tortillas

This recipe came highly recommended by the Cream Puff Girl but along with the recipe came her instruction to use my cast iron skillet. 

I don’t remember when I purchased this skillet or why for that matter but I’m guessing it’s been at least thirty years since. If the skillet could speak it would surely reprimand me for the long years of neglect.

When lifting the skillet from the shelf, one of the reasons it may have been ignored for so long became apparent.  You would need cast iron wrists to be able to use it regularly!  Definitely time to move to the gas stove with this seriously heavy pan as it doesn’t take well to a glass top stove.   

A cast iron skillet is by no means a must to make these tortillas and I’m sure a non-stick pan would produce good results as well.  However, the time was well overdue to use mine.

Since the skillet had never been used before, the initial step of seasoning the pan was required and after finding out how to go about doing it I was ready to give this recipe a try.

The dough was very easy to make, rolled out effortlessly and the tortillas took only seconds to cook.

Is it absolutely necessary to make your own tortillas?

I think not but there’s a certain element of accomplishment and satisfaction that goes along with serving these “beauties” as the Cream Puff Girl put it!

Flour Tortillas

4 cups all-purpose flour

1 ½ teaspoons salt

6 tablespoons vegetable shortening

2 cups water

1. In a small saucepan bring the 2 cups of water to a boil.
2. In a large bowl stir the flour and salt together.
3. Mix in the shortening with your fingers until the mixture resembles coarse meal.
4. Stir in enough boiling water that the dough holds together and begin by stirring with a spoon since the water is hot but finish working the dough with your hands until it comes together.
5. Turn the dough onto a lightly floured surface and knead until smooth, 2 to 5 minutes.  Do not overwork it.
6. Form the dough into a ball, cover it with plastic wrap and allow to rest for 30 minutes.
7. Set a well- seasoned cast iron skillet on medium heat.
8. On a lightly floured surface cut the ball of dough into 6 wedges. Cut each wedge into 3 smaller wedges for a total of 18.
9. Form each wedge into a ball and using a rolling pin roll into a very thin circle, roughly 7 ½ to 8 inches in diameter.
10. When the skillet is hot but not smoking, cook the tortilla until slightly puffed, 20 to 30 seconds.
11. Flip and cook other side for 20 to 30 seconds more until flecked with golden or brown spots, whichever you prefer. Place on a cooling rack
12. Repeat the process with the remaining 17 wedges.
13. Allow each tortilla to cool before stacking.

Notes, Tips and Suggestions

• Freshly made tortillas are soft and perfectly delicious at room temperature.
• To reheat warm them briefly in a low oven.
• These keep well in the fridge wrapped in paper towels sealed in a plastic bag and also freeze very well.
• If you own a never used cast iron skillet or plan to buy one in the future I found this web site helpful on how to season the pan.

http://www.artofmanliness.com/2012/06/25/cast-iron-cooking/

Peanut Butter Granola Bars

One of my favourite pass times is reading cookbooks and more times than not I come across a recipe that catches my interest.

 

The recipe for Peanut Butter Granola Bars piqued my interest this week since unlike the store bought variety offered a more natural blend of ingredients and no preservatives.

 

My next step is usually taking inventory of the pantry hoping to find all of the ingredients called for in the new found recipe.

 

I was missing the raisins and wheat germ called for in this recipe but easily replaced them with dried cranberries and oat bran.  I also replaced the sunflower seeds with lightly salted pumpkin seeds.

 

The results were delicious. These bars have great texture and taste, satisfy the craving for something chewy and super easy to make. 

 

After tasting these homemade granola bars there's no going back to store bought, absolutely no comparison! 

Peanut Butter Granola Bars

 

1 cup smooth peanut butter

½ cup packed brown sugar

½ cup corn syrup

1/3 cup butter softened

2 teaspoon vanilla

3 cups rolled oats

½ cup flaked sweetened coconut

½ cup salted sunflower seeds

½ cup raisins

1/3 cup wheat germ

¾ cup semisweet chocolate chips (optional)

1. In a bowl beat together peanut butter, sugar, corn syrup, butter and vanilla until smooth.
2. Stir in oats, coconut, sunflower seeds, raisins and wheat germ and mix well.
3. Stir in chocolate chips (if using)
4. Pat into greased 13x9 inch baking pan.
5. Bake in preheated 350 degree oven for 20 to 25 minutes or until light golden brown.
6. Cool on rack before cutting into bars
7. Makes about 24 bars.

Notes, Tips and Suggestions

• Possibilities are endless, replace some ingredients with your favourites, dried blueberries, chopped, dried apricots, wheat bran, crunchy peanut butter...
• Place parchment paper on the bottom of pan for easy removal and cutting of bars.
• Wrap bars individually to keep them moist and ready to pack in a lunch or take along for a treat.
• Cool bars completely before cutting for best results. 

Coconut Ice Candy Hearts

I found this recipe while looking to make a pink coloured confection for a very special occasion.

They were not originally made in heart shapes but in layered pink and white squares.  Absolutely delicious regardless of the shape they’re made in if you're inclined to like a chewy, sweet, coconut treat.

I was getting ready to post the recipe this week making them in the original square shape.  However while putting away the heart silicone mould used to make last weeks’ Strawberry Tortoni I noticed two silicone heart shaped ice cube trays in the cupboard still in their original packaging.  Instantly the proverbial light bulb went on in my head followed by the excitement of discovery!  Why not?

What can I say... sweet in every way.

Though still not comfortable using silicone moulds for baking I have a new appreciation for their versatility.  From now on I will look at silicone moulds in a totally different way while strolling down the department store baking pan aisle.

If the last few posts have yet to inspire a little time in the kitchen perhaps some cupcakes or cookies will.

Sweet Valentine’s Day!

Coconut Ice Candy Hearts

2 cups medium unsweetened coconut
2 cups confectioners’ sugar
160 ml. sweetened condensed milk
few drops red food colouring

1. Sift confectioners’ sugar to remove lumps.
2. Add coconut and mix together until well blended.
3. Add sweetened condensed milk and stir to combine (use hands to bring mixture together as it becomes a little too stiff to use a spatula.
4. Divide the mixture in half and transfer one portion into a separate bowl.
5. Add a few drops of food colour and work in with your hands until a uniform pink colour.
6. Press mixture into moulds or follow the original recipe (see below).
7. Refrigerate until set.

Coconut Ice Candy Squares

1. After dividing and adding red food colouring, press layers of pink and white mixture in a glass pan.  Size of pan will depend on how thick you want the squares to be.
2. Refrigerate until set then cut into 1 inch squares.
3. For great presentation, wrap squares in clear cellophane and tie ends with curling ribbon.

Notes, Tips and Suggestions

• Never under estimate a silicone ice cube tray.
• Tint mixture different colours for different themes.