Archive for Monday, June 14, 2010


Area meteorologists plan to cook up a storm

June 14, 2010


Pizza with Spinach, Prosciutto and Feta Cheese

Pizza with Spinach, Prosciutto and Feta Cheese

Pizza with Spinach, Prosciutto and Feta Cheese

Pizza dough:

1 package active dry yeast
1 cup warm water (105 to 115 degrees)
1/2 teaspoon salt
2 teaspoons olive oil
2 1/2 to 3 1/2 cups all-purpose flour

1 tablespoon cornmeal


1 24-ounce jar favorite pizza or pasta sauce

3 to 4 ounces prosciutto, thinly sliced

4 ounces baby spinach leaves

8 ounces mozzarella cheese, shredded

8 ounces feta cheese, crumbled

Pizza dough: Dissolve the yeast in 1 cup of warm water. Pour the dissolved yeast mixture into a large mixing bowl and add the salt, olive oil and 2 1/2 cups of the flour. Using a mixer with a dough hook, mix for 1 minute. Add as much of the remaining flour as needed, 1/2 cup at a time, and mix for about 2 minutes, or until the dough is smooth and elastic and cleans the bowl. Knead for about 2 minutes more. (The dough may also be mixed and kneaded by hand.) Form the dough into a smooth ball and place it in greased bowl. Cover and let rise for about 1 hour, until doubled in size. Punch the dough down and divide into 2 balls. Cover the dough balls with a towel and let rest for 5 to 10 minutes.

To make pizza: Oil a 12-inch pizza pan and sprinkle with cornmeal. Stretch one ball of pizza dough by hand; then roll it out to fit the pizza pan. Cover the dough with a thin layer of pizza or pasta sauce. Arrange half of the prosciutto slices on top. Cover with half of the spinach leaves. Scatter half of the mozzarella cheese evenly on top, following with half of the feta cheese.

Place the pizza on the lowest rack in a 450-degree oven degree and cook for 15 to 20 minutes, or until the crust is lightly browned and the cheese is bubbly. Make a second pizza with the remaining ingredients. Makes two 12-inch pizzas.

Option: Other toppings may be used, such as mushrooms and fresh basil.

— Recipe by Matt Elwell, chief meteorologist at Sunflower Broadband Channel 6.

Homestyle Chicken Parmigiana

2 tablespoons olive oil

4 large minced garlic cloves (or more to taste)

1/4 cup finely chopped white onion

1 28-ounce can crushed tomatoes

1/2 cup beef stock

1 teaspoon sugar

1/4 cup chopped flat-leaf parsley,

1/4 cup chopped fresh basil leaves

4 skinless, boneless chicken breasts

Salt and black pepper

1 1/2 cups Italian dried breadcrumbs

1/2 cup grated Parmesan cheese

2 large garlic cloves (or more to taste), minced

2 eggs

1/4 cup milk

2 tablespoons olive oil, or more as needed

8 ounces fresh mozzarella cheese, cut into 8 equal slices

2 teaspoons salt

1 16-ounce package whole wheat spaghetti

1 cup regular mozzarella cheese (part-skim or whole milk), shredded

fresh basil leaves, thinly sliced for garnish

In a large skillet, heat 2 tablespoons of olive oil over low heat. Add half of the minced garlic and the onion and sauté for about 3 minutes. Add the crushed tomatoes, beef stock, sugar and half of the parsley and basil. Simmer the sauce over low heat while preparing the rest of the recipe.

Lay one chicken breast on a cutting board. Using a sharp knife, cut horizontally through the center of the breast and separate into two portions. Pound each portion lightly with a meat mallet to about 1/4 -inch thickness. Season lightly with salt and pepper and set aside while preparing the remaining breasts.

In a medium-sized bowl, combine the breadcrumbs, grated Parmesan cheese and the remaining minced garlic, parsley and basil. In a separate bowl, whisk the eggs with the milk. Dip the pounded chicken breasts into the egg mixture then dredge through the breadcrumb mixture. After the first dredging, dip the chicken back into the egg mixture and dredge again through the breadcrumb mixture.

Heat 2 tablespoons of olive oil in a large, non-stick skillet over medium heat. Cook the chicken, a few pieces at a time, for 2 to 3 minutes each side, or until golden brown. Add additional olive oil as needed while cooking the remaining chicken filets.

Coat a 13-by-9 glass baking dish with a thin layer of the tomato sauce and transfer the chicken breasts to the baking dish in a single layer. (You may need an extra baking dish.) Top each with a slice of the fresh mozzarella cheese. Place the chicken in a 300-degree oven for 10 to 15 minutes, or until cheese is melted and the chicken is cooked through.

While chicken is cooking, bring a pot of water to a boil over high heat and add 2 teaspoons of salt. Add the whole-wheat spaghetti and cook until tender. Drain well.

To serve, place a serving of spaghetti in a pasta bowl or on a dinner plate and top with 1 or 2 pieces of the chicken. Ladle some of the warm tomato sauce over the chicken and top with shredded mozzarella cheese. Garnish with thinly sliced fresh basil. Serves 4 to 6.

— Recipe by Matt Miller, chief meteorologist at KTKA Channel 49.

Bread Pudding with St. Cecilia Sauce

1 loaf French bread

4 large eggs

1 cup sugar

3 tablespoons unsalted butter, melted

1 quart milk

1 ounce dark rum

1 cup raisins

St Cecilia Sauce:

3 large egg yolks*

2/3 cup powdered sugar

1 cup whipping cream

1/2 teaspoon vanilla extract

Remove the crust from the French bread and tear or cut the bread into cubes. Place the bread in a large bowl and set aside. Combine the eggs, sugar and butter in separate large bowl. Add the milk and rum and mix well. Pour mixture over the bread and let stand until the egg and milk mixture is absorbed, about 30 minutes.

Butter a 9-inch baking dish and cover the bottom with raisins. Pour the soaked bread mixture into the baking dish. Place the dish of bread pudding into a larger oven-proof baking dish or pan. Add boiling water until it reaches about halfway up the sides of the baking dish. Bake the bread pudding in a 350-degree oven for 1 hour and 15 minutes, or until mixture is firmly set.

St Cecilia Sauce: In a mixing bowl, beat the egg yolks and powdered sugar until well-combined. In a separate bowl, whip the cream with the vanilla extract until soft peaks form. Fold the egg mixture into the whipped cream.

To serve, top each serving of warm bread pudding with a spoonful of St Cecilia Sauce. Serves 6 to 8.

Option: Sweetened whipped cream may be served as a topping in place of the St Cecilia.

*Consuming raw or undercooked eggs may increase your risk of food-borne illness, especially if you have certain conditions.

Recipe by Matt Elwell, chief meteorologist at Sunflower Broadband Channel 6.

• Check out a searchable database of recipes from “Jayni’s Kitchen” online at


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