Tag - crust

A New Take on Pizzagaina

Jason’s Nana is incredibly talented in the kitchen. I haven’t had a single meal there that I didn’t enjoy, even as a vegetarian in a household of meat-lovers! We’ve spent many holidays at their house, and when the pizzagaina is brought out it gets devoured in no time. All while his grandparents reminisce about who’s father or mother made it better.

When I was thinking about us spending our first holiday away from family, I wanted to see if I could create something that felt like home. The result is spectacular. I adore this recipe and hope to share it with Jason’s grandparents one day.

Pizzagaina with Cornbread Crust

Crust
1 cup gluten free cornbread mix
1/2 cup cornmeal
3 Tablespoons sugar
1/2 teaspoon salt
1 stick unsalted butter, cut into pieces
1 egg

Filling
14 large eggs
1/2 lb pepperoni
1/2 lb salami
1/2 lb Italian sausage
1/2 lb mozzarella cheese
1/2 pound provolone cheese
1 12-ounce container of ricotta cheese
1/8 cup parmesan cheese
salt and pepper

1. Preheat oven to 350 degrees. Oil the bottom and sides of a 10-inch springform pan. Wrap the bottom in tinfoil (to make sure eggs don’t sneak out any gaps).

2. To make the crust, combine dry ingredients into a food processor. Add chunks of butter and pulse until it starts to come together. It should start to look wet, at that point, add the egg. Pulse until a ball has formed.

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3. Remove from food processor, form a disk, and wrap in plastic. Place in refrigerator to cool for at least 20 minutes.

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4. Evenly spread the dough over the bottom of the springform pan. Firmly press down.

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5. Cut meat and cheeses into bite size pieces.

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6. Layer half of the sausage, pepperoni, salami, mozzarella, provolone on top of each other and top with ricotta. (I only put meat on half for Jason and the other half simply cheese for me).

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6. Pour half of the beaten eggs on top. Repeat the layering process with the remaining meat and cheese. Pour in the remaining egg. Sprinkle with salt, pepper, and parmesan.

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7. Bake in a 350 degree oven for approximately 40 minutes or until top is golden brown and the eggs are firm (if you shake the pan, there’s no jiggling in the center).

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Lemon Squares

This recipe came from my cousin, Meghan. She sent it to me saying I would love it, and she was right! These are absolutely delicious. I tend to gravitate toward chocolate desserts but I have a soft spot for lemon-related things too. Jason said he’d prefer more shortbread crust to the lemon, but I like them as they are. Next time I might 1.5x the crust ingredients and see how it goes.

Lemon Squares
(Recipe credit to thekitchn.com)
1/2 cup (1 stick) unsalted butter, softened and cut into chunks
1/2 cup powdered sugar
1 cup all-purpose gluten free flour (or regular flour)
3/4 cup almond meal
1/2 teaspoon salt

4 large eggs
4 large egg yolks
1 cup granulated sugar
Zest from 5 to 6 lemons
3/4 cup fresh-squeezed lemon juice (from 5 to 6 lemons)
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened and cut into cubes

1. Place a rack in the middle of the oven and heat the oven to 350°F. Line an 8″x8″ or 8″x11″ baking dish with parchment paper (allowing it to go up the sides, not just the bottom).
2. To prepare the crust, beat together the butter and powdered sugar in a stand mixer (or with a hand mixer) on medium-high speed until they are completely combined and resemble creamy frosting. Stop the mixer and scrape down the sides of the bowl as needed while mixing.
DSC_0578 3. Add the all-purpose flour, almond flour, and salt to the bowl. Beat on low speed just until all the flour is incorporated and the mixture comes together into a dough.
4. Press the dough into the baking dish and make as compact as possible. Bake for 20 to 25 minutes, until the edges of the shortbread turn golden-brown.
DSC_05845. To prepare the lemon curd. Whisk together the eggs, yolks, and sugar in a small (2-quart) saucepan, then whisk in the lemon zest, lemon juice, and salt to form a smooth mixture. Set a small strainer over a mixing bowl and place next to the stove.DSC_0563 6. Place the pan with the lemon mixture over medium heat. Stir continuously for about 8 minutes until the mixture thickens and registers about 155°F.
7. Strain the heated mixture into the bowl, removing the zest and any clumps from the curd. While the curd is still warm, stir in the butter. Stir until the butter is completely melted.
8. When the shortbread crust is ready, remove it from the oven and pour the curd over top. Bake at 350°F until the edges of the curd are set, but the middle is still jiggly, 10 minutes. Cool completely and refrigerate for at least 4 hours.DSC_0595
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