Michael Symon Tomato Garlic Bread Food

TOMATO GARLIC BREAD

Steps:

• Preheat the oven to 400 degrees F.
• Split the bread in half lengthwise and place it on a baking sheet. Drizzle the cut side with the olive oil. Bake until golden brown and toasted, 5 to 8 minutes.
• While still warm, rub the cut side of the bread halves with the garlic. Cut the tomato in half and rub it on the bread halves.
• Sprinkle with course salt, then cut into 4 pieces.

TOMATO-GARLIC BREAD

Steps:

• Split a baguette lengthwise and slice into pieces; arrange on a baking sheet. Combine 3 tablespoons olive oil, 1 finely chopped garlic clove and a pinch of salt. Brush on the bread, then top each piece with a slice of tomato and some grated parmesan. Bake at 400 degrees F until lightly toasted, about 8 minutes.

HOMEMADE PITA BREAD

Steps:

• Mix together the water, honey and yeast and allow the yeast to bloom until very foamy, 5 to 10 minutes.
• To a mixer fitted with the dough hook attachment, add the flour, olive oil and salt. Turn the mixer on low to combine. Pour in the yeast mixture and mix on low speed until a smooth dough mass forms, 2 to 3 minutes. Scrape the sides and bottom of the bowl and mix for 1 more minute. Portion and shape the dough into 8 even balls, roughly 4 ounces each. Place on a sheet tray and spray or brush the tops with olive oil. Tightly wrap with plastic wrap and refrigerate overnight.
• The next day, allow the dough to temper back to room temperature for 1 hour.
• Set up your grill for high heat. If using a charcoal grill, distribute the coals evenly on the edges of the grill, leaving the middle with no coals. If using a gas grill, heat one side only. Allow the temperature to reach 475 degrees. Place a small saucepot with water on the grill for extra moisture.
• Place a flat cast-iron pan onto the grill grate to preheat.
• On a very lightly floured surface, roll each pita ball into an 8-inch round and allow to rest for 10 minutes before baking. Place a dough round onto the hot pan, close the grill and bake for 1 minute. Flip and bake for another minute, then remove to a ziptop bag. This will ensure the pita stay moist and fresh. Repeat with the remaining dough rounds. Serve!
• To make in the oven: Place a flat cast-iron pan and a small pan of water on the bottom rack of the oven and preheat the oven to 475 degrees F.
• Place the rolled dough onto the hot pan and bake for 1 minute. Flip and bake for another minute.

CARBONARA-ISH

Steps:

• Bring a large pot of water to a boil and add salt. Add the pasta and occasionally give it a stir so it doesn't stick together. Cook the pasta for 2 minutes less than the package directions.
• While the pasta is cooking, heat 1 tablespoon olive oil in a 12-inch skillet over medium high-heat. Add the cured meat and cook until it begins to crisp, 2 to 3 minutes. When the meat is almost completely crispy, carefully add 1/2 cup of the pasta water and, using a wooden spoon, scrape all of the tasty bits off the bottom of the pan. Turn off the heat. (If you would like to add a mix-in like peas or asparagus, add it here.)
• Whisk together the eggs in a small bowl until they are smooth. Add the Parmesan, parsley, the remaining 4 tablespoons olive oil, lots of pepper and a pinch of salt. Add the egg mixture to the meat, stirring vigorously to incorporate without scrambling the eggs.
• Remove the pasta from the water and toss it with the sauce, making sure to coat the noodles well. Add more Parmesan if desired, stirring the pasta vigorously. If the pasta begins to seize up, add another splash of pasta water to loosen it.
• Divide the pasta into 4 bowls, topping each one with additional Parmesan and cracked black pepper. Serve immediately.

MICHAEL'S FOCCACIA BREAD

Steps:

• Dissolve honey in the warm water in a large bowl, then sprinkle yeast over the top. Let stand for 5 minutes until the yeast softens and begins to foam. Stir in 1 tablespoon of salt, 1 tablespoon olive oil, onions, and 5 cups of flour until the dough comes together. Knead on a well floured surface until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes.
• Preheat oven to 415 degrees F (215 degrees C).
• Place dough onto oiled baking sheet, and flatten to cover the whole sheet evenly. Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart. Drizzle the focaccia with 3 tablespoons olive oil, then sprinkle rosemary, Parmesan cheese, and remaining 1 tablespoon of kosher salt over the top. Let rise for 10 minutes
• Bake in preheated oven 20 minutes until golden brown.

HEIRLOOM TOMATO AND RICOTTA TART (MICHAEL SYMON) RECIPE - (4.5/5)

Steps:

• Preheat oven to 350F. Press pastry dough into tart shell and dock the dough by pricking all over the bottom. Blind bake 15 minutes, remove and allow to cool. In a large bowl, combine the tomatoes, thyme, garlic, a few cracks of black pepper, and a large pinch of salt and toss to coat. Arrange the tomatoes on a baking sheet and roast for 20 minutes. Set aside to cool slightly. Arrange the tomatoes in the blind baked tart shell. Top with spoonfuls of ricotta, drizzle with olive oil, and bake for 15 minutes. Allow to cool before serving.

MICHAEL SYMON'S MOTHER'S RICOTTA MEATBALLS

Steps:

• Combine ground pork & ground beef in a bowl. Add ricotta cheese and egg. Mix thoroughly. Stir in flat leaf parsley, Parmigiano-Reggiano, nutmeg, and salt. Sprinkle in flour. Form meat mixture into 1" balls. (Sic. What is meant is to form the meatballs, then dust them in flour prior to frying.).
• Warm olive oil in sauté pan over medium-high heat. Fry meatballs until golden brown. Remove from pan & set aside.
• Heat more olive oil in sauté pan over medium-high heat. Sweat onions and garlic cloves in olive oil until translucent (4-5 minutes). Deglaze pan by adding red wine, then cook until liquid is reduced by half. Add tomatoes and chile flakes, then bring to a simmer. Add salt to taste. Add meatballs, then simmer for 30 minutes.

CAULIFLOWER-ITALIAN SAUSAGE CASSEROLE

Steps:

• Preheat oven to 375 degrees Fahrenheit. Heat a large dutch oven on medium high. Add 2 tablespoons of olive oil along with the sausage and onions. Cook, breaking up the sausage as you go, about 10 minutes, adding garlic halfway through. Remove mixture from pan and set aside.
• Add cauliflower to the reheated pot and brown on both sides, about 2 to 3 minutes, seasoning to taste with salt and freshly ground black pepper.
• Add the broken up tomatoes with their liquid, along with the cooked sausage mixture. Bring simmer and adjust for seasoning. Mix in half the parsley and spread the mixture in to a 13x9 baking dish.
• In a small bowl, mix together the panko breadcrumbs, Parmesan cheese, and remaining parsley. Sprinkle the mixture evenly over the top of the sausage and cauliflower and bake until golden brown on top and crispy on top, about 30 minutes. Remove from the oven, let sit for 5 to 10 minutes, then serve.