Northwest Passage Pizza Curry Brandade Pizza Food

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VEGETABLE PIZZA



Vegetable Pizza image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 40m

Yield 2 flatbreads (4 to 6 servings)

Number Of Ingredients 16

2 cups cauliflower florets
1 tablespoon salt
1 teaspoon ground white pepper
1/4 cup finely grated Parmesan
Heavy cream
2 tablespoons grapeseed oil
1 cup yellow squash (cut in 1/4-inch half-moons)
1 cup zucchini (cut in 1/4-inch half-moons)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon chopped fresh thyme
2 store-bought whole wheat flatbreads
1 cup cooked corn kernels
1 cup steamed broccoli florets
2 cups reduced-fat shredded Parmesan
1/4 cup green onions, thinly sliced

Steps:

  • Preheat the oven to 400 degrees F.
  • For the sauce: Over medium heat in a saucepan, bring cauliflower, water to cover, salt and white pepper to a simmer. Reduce the heat and allow to cook until soft, for 7 to 8 minutes. Remove from the heat, drain and puree until smooth. After pureeing, add the Parmesan and heavy cream as needed and puree again.
  • For the vegetables: In a saute pan over high heat, add the oil and allow to heat until on the verge of smoking. Then reduce the heat to medium and add the squash, zucchini, salt and black pepper. Cook, stirring until softened, 3 to 4 minutes. Remove from the heat and add the thyme.
  • For the pizza: Place the flatbreads on a cookie sheet and spread the sauce on top, evenly coating from edge to edge. Add half the zucchini, squash, corn, broccoli and top with shredded Parmesan. Once built, repeat the process with the second pizza. Bake until crisp, 7 to 8 minutes. Once cooked, remove from the oven and top with the green onions. Slice and serve.

MULTI-MUSHROOM FLATBREAD PIZZA



Multi-Mushroom Flatbread Pizza image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 3h15m

Yield 6 mini-flatbread pizzas

Number Of Ingredients 19

1 1/2 cups warm water, between 100 and 115 degrees F, as measured with a candy thermometer (any hotter will kill the yeast - an organic leavener, too cool and the yeast won't be activated)
1 tablespoon salt
1 tablespoon sugar
One 1/4-ounce packet yeast
4 cups all-purpose flour, plus some extra for the dough board
1/4 cup cornmeal, for pizza stones
2 tablespoons butter
3 shallots, sliced
3 large sprigs fresh thyme, leaves stripped from the stems and minced
3 ounces dried porcini mushrooms, soaked in hot water to re-hydrate and remove grit (24 ounces if using fresh)
Salt and pepper
1/2 cup heavy cream
2 tablespoons extra-virgin olive oil
3 ounces fresh porcini mushrooms, cleaned and trimmed
3 ounces fresh cremini mushrooms, cleaned and trimmed
3 ounces fresh shiitake mushrooms, cleaned and trimmed
2 cloves garlic, lightly crushed with the side of a knife blade, then minced
3 large sprigs fresh thyme leaves, stripped from the stems
1/2 pound fresh mozzarella cheese, sliced

Steps:

  • Dissolve salt, sugar, and yeast in the warm water and allow the yeast to proof. Proofing takes about 15 minutes. Place flour in a food processor fitted with a dough blade, and through the feed tube with the food processor running, slowly pour in the proofed yeast mixture, until the dough comes together and is a cohesive mass.
  • Transfer the dough to a floured board, and knead for about 5 minutes. Place in a bowl, cover with a clean dish towel and allow dough to rise, so that it roughly doubles in volume. (This will take about 30 minutes to 1 hour). The dough has risen enough if you make an indentation with your finger and it does not spring back.) Punch the dough down and divide into 6 equally sized balls. Cover with towel and allow it to rise again. (Allowing the dough to rise a second time gives it a finer texture.) Note: It will not rise as much the second time.
  • While the dough is rising, prepare the "base" pizza topping. Heat the butter in a large saute pan over medium-high heat and saute shallots and thyme until the onion begins to turn translucent. (If you are using dried mushrooms, remove them from their soaking liquid, lifting them out so all grit remains at the bottom.) Add the porcini to the pan, season with salt and pepper, to taste, and cook until tender. Remove from heat, stir in heavy cream, and scoop into a food processor. Pulse to chop and set aside to rest. This is your base topping
  • Preheat oven to 450 degrees F. On a floured surface, stretch the dough into 6 (6 by 8-inch) ovals and shake cornmeal over both sides of the dough. (The crust will be par-baked on both sides on the stovetop before you add the topping to be baked.) In a heavy bottomed 12-inch skillet which has a lid, heat a small amount of oil over medium heat. (Swirl the oil to coat the entire inside of the skillet.) Transfer each dough oval to the skillet, allowing 1 side to lightly cook and stiffen up before flipping it over with tongs. When both sides of each oval are par-baked this way, transfer to a pizza stone. Spoon the base topping into the center of the now toasted crusts, spreading evenly over the surface.
  • For the finishing topping, heat the olive oil over medium heat in a large saute pan and cook the porcini, cremini, shiitake, garlic and thyme until tender. Spread evenly over the base topping and lay fresh mozzarella slices over.
  • Bake in the oven for about 10 minutes until cheese melts and edges of crust are golden.

SAFE PASSAGE SEAFOOD CHOWDER



Safe Passage Seafood Chowder image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 17

3 tablespoons olive oil, divided
1 pound halibut fillet, seasoned with salt and pepper
1 pound 3 to 40 shrimp, deveined and shell and tails removed
1 pound bay scallops
6 dozen fresh mussels, well scrubbed
1/2 cup water
1 3/4 cups butter (3 1/2 sticks)
2 cups medium diced celery (5 to 6 stalks)
2 cups medium diced onions (2 to 3 large onions)
1 3/4 cups all-purpose flour
1 quart clam juice
1 pint fish stock
6 large carrots, peeled and diced medium
3 tablespoons minced fresh parsley leaves
3 teaspoons salt
2 teaspoons pepper
2 tablespoons crab boil seasoning (recommended: Old Bay)

Steps:

  • In a large saucepan, heat 1 tablespoon of the olive oil over medium high heat, reserving the other 2 tablespoons. Sear each side of the halibut, leaving each side undisturbed for the first 2 minutes or so to allow the surface of the fish to begin to caramelize and to avoid tearing. Cook until done, about 6 to 8 more minutes, then remove to a utility platter. To the same pan add the shrimp and cook until just pink and remove to a bowl. To the same pan add the scallops and cook until opaque and remove to the bowl with the shrimp. Add the mussels to the pan along with 1/2 cup water. Cook until the mussels open. Remove them and the pan juices to a bowl until they are cool enough to handle. (Discard any mussels that do not open.)
  • In the same saucepan, heat the other 2 tablespoons of olive oil and butter. Add the celery and onions, sauteing until translucent. Whisk in the flour gradually to make a roux. Add clam juice and fish stock and mix well to integrate flavors. Reduce heat to low and bring to a simmer. Add carrots and parsley and let cook until fork tender.
  • While the soup is cooking, cut the halibut fillets into 1/2 inch chunks. Then, remove the mussels from their shells and discard shells, but reserving all the liquids in the bowl.
  • When carrots are softened, remove soup from heat and gently fold in halibut, shrimp, scallops, mussels and liquid in the bowl. Season with salt, pepper and crab boil seasoning, to taste.

FUDGE, NUT AND FLUFF APPLE DESSERT PIZZA



Fudge, Nut and Fluff Apple Dessert Pizza image

Provided by Robert Irvine : Food Network

Categories     dessert

Time 1h50m

Yield 6 slices

Number Of Ingredients 16

1 tablespoon salt
1 tablespoon sugar
1 (1/4-ounce) packet fresh fast-acting yeast
1 1/2 cups warm water, between 100 and 115 degrees F, as measured with a candy thermometer (any hotter will kill the yeast - an organic leavener, too cool and the yeast won't be activated)
1 1/2 cups warm water, between 100 and 115 degrees F, as measured with a candy thermometer (any hotter will kill the yeast - an organic leavener, too cool and the yeast won't be activated)
3 cups all purpose flour, plus some extra for the dough board
2 tablespoons cornmeal, for the pizza stone
2 tablespoons butter
3 to 4 apples, peeled, cored and sliced, and tossed with a little bit of lemon juice to prevent oxidation (good choices are Braeburn, Gala, Jonathan, Rome Beauty)
1 teaspoon ground cinnamon
1/2 cup sugar
1/4 cup lemon juice
6 tablespoons caramel ice cream topping
6 tablespoons hazelnut and chocolate paste (recommended: Nutella)
1/2 cup mini-marshmallows
1/4 cup chocolate syrup

Steps:

  • Dissolve salt, sugar, and yeast in the warm water and allow the yeast to proof. ("Proofing" the yeast is testing it for viability. It will develop a foam which looks like the head of a beer. If it doesn't proof, the yeast is dead and should be discarded.) Proofing takes about 15 minutes.
  • Place flour in a food processor fitted with a dough blade, and through the feed tube with the food processor running, slowly pour the proofed yeast mixture, until the dough comes together and is a cohesive mass. Transfer the dough to a floured board, and knead for about 5 minutes. Place in a bowl, cover with a clean dish towel and allow dough to rise, so that it roughly doubles in volume. (This will take about 30 minutes to an hour). The dough has risen enough if you make an indentation with your finger and it does not spring back.) Punch the dough down and allow it to rise again. (Allowing the dough to rise a second time gives it a finer texture.) Note: It will not rise as much the second time.
  • While the dough is proofing, begin to prepare the topping. Melt the butter over medium heat in a pan with a lid. Add apples and stir gently to coat with the warm butter. Combine cinnamon and sugar and sprinkle over the apples. Stir in the lemon juice. Cover and cook over low to medium heat for about 40 minutes, or until the apples are cooked through and tender.
  • Preheat oven to 450 degrees F. Stretch the dough out into a 14-inch circle which is thicker around the perimeter. Transfer dough to a pizza stone sprinkled with cornmeal. Top evenly with the cooked apple slices. Since the caramel topping and hazelnut, chocolate sauce are thick and awkward to spread, distribute spoonfuls of them evenly over the surface of the apple slices and the heat from the oven will make them melt onto the surface. Sprinkle with mini-marshmallows and drizzle with chocolate syrup. Bake for 10 to 15 minutes, or until the dough is nicely browned.

VENISON POTATOES BRANDADE



Venison Potatoes Brandade image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h35m

Yield 8 servings of about 3 to 4 appetizers each

Number Of Ingredients 14

1 pound ground venison
2 cloves garlic, finely chopped
1 medium onion, finely chopped
1 tablespoon chopped fresh rosemary leaves
Salt and freshly ground black pepper
2 1/2 pounds potatoes, peeled (5 or 6 medium potatoes)
1/2 cup butter
1/2 cup grated Parmesan
2 tablespoons fresh chives, chopped
1 cup all-purpose flour, to coat
3 to 4 eggs, for breading
1 or 2 tablespoons milk, as needed to mix with eggs, for breading
1 cup fine bread crumbs, to coat
Oil, for frying

Steps:

  • In a hot saute pan, brown venison with garlic, onions and rosemary. Drain extra juices off, season with salt and pepper, to taste, and set aside to let cool. Boil potatoes, drain well, and mash with butter. (You want them to be "tight" mashed potatoes.) Add Parmesan and chives to potatoes and let cool. Combine the venison with the potatoes. When mixture is cool enough to handle, you can shape with a mold (such as a 2-inch cookie cutter), or make patties, logs, or small spheres. Bread the brandade in a 3 step process: roll in flour, then dip in egg mixed with milk, then coat with bread crumbs. In a pot of hot oil or a deep fryer, fry until golden brown. Serve warm.

DEEP-DISH PIZZA



Deep-Dish Pizza image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h5m

Yield 6 slices deep-dish pizza

Number Of Ingredients 16

1 tablespoon salt
1 tablespoon sugar
1 packet fast-acting yeast
3 cups all-purpose flour
1 tablespoon oil
1/2 cup cornmeal
1 tablespoon olive oil
1 large onion sliced
2 cloves garlic, minced
1 green bell pepper or frying pepper, stem and seeds removed, and sliced
1/2 pound Italian sausage, cut into 1/2-inch pieces
1 (8-ounce) can tomato sauce
1 teaspoon Italian seasoning (oregano, thyme, parsley)
Salt
Freshly ground black pepper
1/2 cup shredded mozzarella

Steps:

  • Dissolve salt and sugar in 1 1/2 cups warm water that is between 100 and 120 degrees F. (Warm water is needed to activate the yeast, but if it is too hot, it will kill the yeast. Use a candy thermometer to test the temperature.) Stir in entire contents of packet of yeast and allow the mixture to "form a head" (like on a beer), which takes about 15 minutes.
  • Place flour into mixing bowl and add yeast mixture. Stir to combine and then knead until the dough comes together and is a cohesive mass. Knead for a few minutes so the dough becomes elastic. Cover bowl with a clean cloth and allow to rise and rest for 30 minutes. Then punch the dough down, knead again briefly, cover the bowl with the cloth and allow to rise a second time.
  • For the filling:
  • Heat the olive oil in a saute pan and cook onion until it begins to caramelize. Add garlic and sliced pepper, and cook until they soften. Add pieces of sausage allowing them to brown. Pour off fat and stir in tomato sauce and Italian seasoning. Season with salt and pepper. Cook together for a few minutes to allow flavors to blend, then remove from heat and set aside briefly.
  • Preheat oven to 450 degrees F.
  • On a floured surface, stretch the dough into a 14-inch circle which is thicker around the edges. Transfer to a lightly greased 11-inch pie pan and shake cornmeal over the dough. Spoon the tomato/sausage mixture into the dough and sprinkle mozzarella over the top. Bake until the edges are golden brown and the pie sets up, about 10 to 15 minutes. Serve immediately.

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