Turnip Green And Shiitake Mushroom Calzone With Smoked Cheddar Food

HEALTHY AND DELICIOUS SOUTHERN TURNIP GREENS

Steps:

• Bring chicken broth, water, oil, salt, and pepper to a boil in a stockpot. Add turnip greens and sugar and return to a boil; reduce heat to medium-low and simmer, stirring every 15 minutes, until greens are tender, at least 30 minutes or up to 2 hours.

TURNIP GREEN AND SHIITAKE MUSHROOM CALZONE WITH SMOKED CHEDDAR

Steps:

• Preheat oven to 450°.
• Combine boiling water and 1/3 cup cornmeal; let stand 20 minutes, stirring occasionally. Dissolve yeast in warm water; let stand 5 minutes.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine cornmeal mixture, flour, 1/2 teaspoon salt, and thyme in a food processor; pulse 4 times or until blended.
• With processor on, slowly add yeast mixture, honey, and oil through food chute; process until dough forms a ball. Process 1 additional minute.
• Turn dough out onto a floured surface; knead lightly 4 or 5 times (dough will feel tacky).
• Place dough in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.).
• While dough is rising, remove stems from greens. Wash and coarsely chop. Bring 4 cups water to a boil in a Dutch oven.
• Add greens, and cook 1 minute, stirring constantly. Remove greens from water with a slotted spoon.
• Plunge into ice water, and drain. Squeeze out any remaining liquid.
• Heat pan coated with cooking spray over medium-high heat. Add mushrooms and garlic; sauté 5 minutes or until just tender.
• Add greens, 1/2 teaspoon salt, vinegar, black pepper, and red pepper; cook 1 minute.
• Preheat oven to 450°.
• Punch dough down. Cover and let rest 5 minutes. Divide dough into 4 equal portions.
• Working with one portion at a time (cover remaining dough to prevent drying), shape each portion into a ball.
• Roll out into a 7-inch circle. Place on a baking sheet lightly dusted with 2 teaspoons cornmeal.
• Place 1/2 cup greens mixture on half of each circle leaving a 1-inch border; sprinkle each circle with 1/4 cup cheese. Fold dough over filling until edges almost meet.
• Bring bottom edge over top edge, and crimp the edges with fingers to form a rim. Place calzones on a baking sheet coated with cooking spray.
• Combine 1 1/2 teaspoons water and egg white, stirring with a whisk. Brush the calzone tops with egg mixture.
• Bake the calzones at 450º for 12 minutes or until golden brown.

GARLIC SAUTEED SHIITAKE MUSHROOMS

Steps:

• Combine butter and garlic in saute pan. Heat until butter is melted and garlic starts to sizzle, about 30 seconds. Do not let garlic brown.
• Add mushrooms and saute 3 to 4 minutes, turning until lightly browned. Season to taste with salt and pepper, sprinkle with parsley and serve.

CRISPY SMOKED SHIITAKES

Steps:

• Stem the shiitake mushrooms (you can save the stems for stock or another use), then thinly slice the caps into thin strips on a mandolin or by hand. The slices should be no more than 1/8-inch thick.
• Pour the oil to a depth of 1/2 inch in cast-iron skillet (or other frying pan) and heat over medium-high to a temperature of 350 degrees. (To test the temperature, add a mushroom slice to the oil. When the temperature is right, bubbles will dance around the mushroom slice.)
• Working in batches to avoid overcrowding, fry the shiitake slices until golden and crisp, stirring with a slotted spoon, about 3 minutes. Transfer the fried shiitakes to paper towel-lined plate to drain, repeating until all the mushrooms are cooked. Let the fried shiitakes cool to room temperature.
• Smoke the fried shiitake slices in a grill or outdoor smoker, or using stovetop or handheld smoker. To smoke the shiitakes on a grill, set it up for indirect grilling and heat to medium (350 degrees). Add wood chips or chunks to the coals and hot smoke the bacon long enough to apply a discernible smoke flavor, 5 to 8 minutes.
• If using an outdoor smoker, set it up following the manufacturer's instructions and heat to 250 degrees. Add wood as specified by the manufacturer. Arrange the shiitake slices on a wire rack or in a grill basket, transfer to the smoker and smoke long enough to apply a discernible smoke flavor, 20 to 30 minutes.
• To smoke the shiitakes using a stovetop or handheld smoker, follow the manufacturer's instructions.
• Let the smoked shiitakes cool to room temperature, season with sea salt then store in an airtight container until serving. They taste best the same day they're smoked.