Northwest NEWS

April 5, 1999

Home & Garden

Dining In: Finger Foods

Pizza Romano

Dough Ingredients:
   1 c. water
   2 Tbsp. peanut oil
   1 1/2 tsp. salt
   3 c. bread flour
   1 Tbsp. sugar
   2 tsp. yeast
Topping Ingredients:
   1 can crushed tomatoes (15 oz.)
   1/2 c. freshly-grated Romano cheese
   1 Tbsp. peanut oil
   1 tsp. dried marjoram leaves
   1/8 tsp. ground black pepper
   2 c. sliced fresh mushrooms

   Add water, oil, salt, flour, sugar, and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle. When mix cycle is complete, remove dough from machine to a lightly oiled surface. If necessary, knead in enough flour to make dough easy to handle.
   Divide dough in half. Shape each half into a ball. Roll each into a 12-inch circle. Place on two greased baking sheets; form a standing rim by pinching the edge of the dough. Prick the dough with fork and let rest for 10 minutes. Bake at 450 degrees for 8 minutes. Remove from sheets; place on wire cooling racks.
   In medium bowl, combine tomatoes, cheese, oil, marjoram leaves, and black pepper. Stir well. Spread topping evenly on each pizza crust. Sprinkle with mushrooms. Bake on wire racks at 450 degrees for 12 to 14 minutes or until done. Cool slightly; cut into slices and serve. Makes 2 12-inch pizzas.

Crostini Alla Parmigiana

   1 lb. loaf good-quality Tuscan or Italian peasant bread
   5-oz. chunk Parmigiano-Reggiano cheese
   1 extra-large or jumbo egg white
   Cayenne pepper, to taste

   Preheat oven to 400 degrees. Cut the bread into 1/2 inch slices. Discarding the ends, there should be about 12 slices. Cut the larger slices diagonally in half. Shred the cheese, instead of grating it, so that it will melt nicely. In a small bowl, use a fork to beat the egg white until it is foamy. Add the cheese and cayenne, mixing to combine them with the egg white. Spread a tablespoon of the cheese mixture over each slice of bread, flattening it with the tines of a fork to cover the bread in a very thin layer. Arrange the cheese-covered bread in a single layer on baking sheets. Bake until the cheese is melted and golden around the edges and coloring on top, about 10 minutes. Transfer the crostini to baking racks. Serve them warm or at room temperature. Makes 24 pieces.

Chicken Curry Muffins

   2 packages (3 oz.) cream cheese, softened
   2 Tbsp. mango chutney, chopped
   1/2-1 tsp. curry powder
   4 English muffins, split, lightly toasted
   Baby lettuce leaves
   1/2 lb. sliced cooked chicken
   8 slices tomato, halved
   8 slices English cucumber, halved

   Combine cream cheese, chutney and curry powder; spread on toasted muffins. Top with lettuce. Alternate slices of chicken, tomato, and cucumber; garnish with a dollop of spread and cucumber.

Beef Cornish Patties

Crust:
   2/3 c. shortening
   2 c. all-purpose flour
   1 tsp. salt
   8 to 10 Tbsp. cold water
   For crust: If desired, use 1 package (15 oz.) refrigerated, ready-to-use pie crust instead of preparing dough from crust ingredients.
Filling:
   3/4 lb. uncooked top sirloin steak, cut into bite sized pieces
   2 medium potatoes, peeled and chopped
   1 small onion, chopped (about 1/3 c.)
   1/2 tsp. salt
   1/4 tsp. ground pepper

   To make crust: In medium bowl, cut shortening into flour and salt until mixture resembles coarse crumbs. Add water, 1 Tbsp. at a time, stirring until mixture forms a ball. Wrap dough in plastic wrap and chill.
   For filling: In medium bowl, combine filling ingredients; set aside. Divide dough in half. Roll out each piece into a 9-inch circle. Place 1 circle on a greased baking sheet. Spoon half of beef mixture on one half of circle. Fold dough over beef mixture; crimp edge with fork to seal. Repeat with other dough circle. Cut 3 or 4 slits in top crusts so that steam can escape. Bake at 450 degrees for 15 minutes. Reduce temperature to 350 degrees and bake 30 to 35 minutes or until crust is golden brown and filling it tender. Serve with ketchup or other dipping sauces. Makes 4 to 6 servings.

Chicken Escabeche

   1 lb. boneless chicken breast, preferably one large breast
   1 Tbsp. extra virgin olive oil
   1 c. white wine vinegar
   1/2 c. fresh lemon juice
   4 bay leaves
   4 garlic cloves, crushed and peeled
   1 tsp. black peppercorns
   1 tsp. whole coriander seed
   1 tsp. dried oregano
   12 pearl onions, whole, peeled or 1 medium onion, cut into crescents
   2 small carrots, diagonally cut into 3/4 inch slices
   1 large red bell pepper, roasted, peeled and seeded
   6 bamboo skewers

   Trim all visible fat from the chicken and cut the breast into 1-inch cubes; there should be at least 24 pieces. In a large, deep saucepan, heat the oil over medium-high heat. Cook the chicken, stirring until all the pieces are white all over, 4-5 minutes. Transfer the chicken to a bowl. Into the pot used to cook the chicken, pour the vinegar and lemon juice. Add the bay leaves, garlic, peppercorns, coriander, and oregano. Bring the mixture to a boil over high heat. Add the chicken and onions. Reduce the heat and simmer the chicken 15 minutes. Add the carrots and cook 5 minutes.
   Pour the escabeche into a glass dish or stainless steel bowl. Cut the red peppers into 4 pieces and arrange them to cover the chicken. Set the bowl aside until the escabeche is cool. Cover and refrigerate 24 hours, up to 3 days. Cut the red pepper into 1-inch squares. If using pearl onions, slide one onto a bamboo skewer. If not, start the skewer with a piece of chicken. Add a square of the pepper, a second piece of chicken, and a carrot slice. To complete the skewer, add another piece of chicken, pepper, chicken, and another onion. Repeat, making up 5 more skewers.