Ingredients

1 15oz. container (about 2 ¼ cups) of Whole Milk or Par Skim Ricotta Cheese

1/3 cup shredded mozzarella cheese

½ cup pepperoni

1/3 cup pizza sauce

Gustus Vitae Everything But The Pizza Seasoning

Pizza crust bread sticks, toast points, or crackers

Procedure

Preheat your oven to 425F.

Slice, dice, or roughly chop the pepperoni, set aside.

In the bottom of the ¶àÀֵ羺 Cheese Baker, spread a thin layer of pizza sauce and season with a sprinkle of Everything But The Pizza Seasoning.

On top of the sauce, add half of the ricotta and spread into an even layer with a spoon or offset spatula. Top with half of the pepperoni, half of the remaining pizza sauce, and half of the mozzarella cheese. Season again with Everything But The Pizza Seasoning.

Repeat the layers with the remaining ingredients.

Place the lid on and bake for 25 minutes. If you like a crispy top, remove the lid and broil for 3-5 minutes.

For the pizza crust sticks, take premade thing crust pizza dough and roll out. Use a knife to cut strips and then cut them in half. Twist the dough or leave them flat and place them on a baking sheet and bake at 425F until nice and lightly browned (about 10-15 minutes).

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6 boneless skinless chicken thighs

1 tablespoon olive oil

½ teaspoon salt

½ teaspoon Italian seasoning

¼ teaspoon paprika

â…› teaspoon black pepper

Cream Sauce

1 ½ cups heavy cream

2-3 cloves garlic, minced

1 teaspoon corn starch

¼ teaspoon salt

â…› teaspoon black pepper

â…“ cup sundried tomatoes (chopped)

¼ - ½ cup shredded Parmesan cheese

1 ½ cups baby spinach

Instructions

Preheat oven to 425 degrees F.

Place chicken breasts in the ¶àÀֵ羺 11x8" Modern Classics Rectangular Baking Dish.

Season with salt, paprika, Italian seasoning, and black pepper. Drizzle olive oil over chicken. Rub the seasoning into the chicken and add spinach on top, set aside.

Whisk together cream, garlic, corn starch, and salt until combined. Stir in sundried tomatoes and Parmesan cheese and pour around the chicken.

Bake at 425 degrees F for 16-20 minutes. Remove from the oven and cover with foil. Put the chicken back in the oven for 5 -10 minutes.

Uncover and serve.

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Delicious over pasta, rice, or as is.

300 g of rigatoni or penne pasta

200 g of gorgonzola (Italian blue cheese)

300 g of whole heavy cream

300 g of washed spinach leaves or shoots, hulled and roughly chopped

180 g of leftover roast chicken cut into small pieces

1 nice handful of grated Parmesan or Emmental

1 knob of butter and 1 clove of garlic for the mold

freshly ground white pepper.

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1. Preheat your oven to 390 ° F.
2. In a saucepan, melt the cheese cut into small pieces and the crème fraîche.ÌýBring to a boil while stirring.ÌýLet this sauce thicken for a few minutes over low-medium heat, stirring often.ÌýPepper (do not add salt, the gorgonzola is already very salty).ÌýReserve this cheese cream off the heat.
3. While the sauce cooks, cook the pasta in a large pot of salted boiling water, 3-4 min less than the time indicated on the package (the pasta will finish cooking in the oven).ÌýDrain and set aside.
4. In a very hot pan with a little olive oil, brown / "fall" the spinach leaves for a few moments - the spinach is cooked very quickly, to soften it a little.ÌýDrain the cooked leaves over a bowl to collect the juice.
5. Mix the pasta with the spinach juice.ÌýAdd the cream to the gorgonzola, the roast chicken cut into small pieces and the spinach leaves.ÌýMix well.
6. Pour this mixture into a lightly buttered and scraped gratin dish with a clove of garlic.
7. Sprinkle with grated cheese, then bake for about 15 minutes to brown everything and finish cooking the pasta.ÌýEnjoy hot.

1.25 lb. ball of pizza dough

Butter or cooking spray (optional)

Pizza or marinara sauce

8 oz. Ricotta cheese

2 cups shredded mozzarella cheese

Salt

Ground pepper

½ - 1 cup shredded mozzarella cheese

Procedure:

Preheat your oven to 450F.

In a bowl, mix together the ricotta and 2 cups mozzarella, season to taste with salt and pepper. Set aside.

Coat bottom and sides of the ¶àÀֵ羺 Deep Dish Pizza Stone with melted butter or non-stick spray, if using. Use your hands to spread out dough across the bottom and up the sides of the pan. If there is any excess, you can cut it off.

Prebake the dough for about 5-7 minutes, remove from the oven and spread a layer of sauce on the bottom of the pizza.

Next, the ricotta/mozzarella mixture, and top with the last bit of shredded mozzarella. If you want to add pepperoni, sausage, veggies, or additional toppings, add them before the shredded mozzarella.

Bake in the oven until the crust is golden brown, about 15-20 minutes.

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1.25 lb. ball of pizza dough

Butter or cooking spray (optional)

6 oz. Ricotta cheese

2 cups shredded mozzarella cheese

3 links cooked Italian Sausage- sweet or spicy

4 cups fresh baby spinach

2 gloves garlic, minced

1 shallot, finely diced.

Salt

Ground pepper

Fresh grated parmesan, if desired

Procedure:

Preheat your oven to 450F.

In a bowl, mix together the ricotta and 2 cups mozzarella, season to taste with salt and pepper. Set aside.

Slice the cooked sausage into 1/4 inch pieces, set aside.

Warm two teaspoons of extra virgin olive oil in a fry pan over medium heat. Add the spinach, shallot, and minced garlic to the pan and sauté for 7-10 minutes.

Coat bottom and sides of the ¶àÀֵ羺 Deep Dish Pizza Stone with melted butter or non-stick spray, if using. Use your hands to spread out dough across the bottom and up the sides of the pan. If there is any excess, you can cut it off.

Prebake the dough for about 5-7 minutes, remove from the oven and spread half of the ricotta mixture on the dough. Add the sausage and spinach to the remaining ricotta mixture and gently fold all ingredients together. And spread evenly on top of the first layer of cheese.

Sprinkle fresh grated parmesan on top, if using.

ÌýBake in the oven until the crust is golden brown, about 15-20 minutes.

3 cups (680g) lukewarm water

8 cups (964g) King Arthur Unbleached All-Purpose Flour

1 tablespoon (18g) salt

1 tablespoon instant yeast

Instructions

Find a large (6-quart) bowl or bucket, for dough storage in the fridge. Lightly grease the bowl or bucket.

Place the water directly into the bowl or other large container.

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the dry ingredients to the water, and stir to combine. Mix until there are no dry spots; the texture of the dough should be fairly soft.

Knead the dough gently for a few minutes, by hand; it'll be very sticky. Or knead for 1 or 2 minutes in a stand mixer. Cover the container, and let the dough rest at room temperature for 2 hours.

Refrigerate overnight, or for up to 7 days.

To bake bread: Scoop out about scant 2 pounds of dough (about 30 oz.). Place on a greased work surface.

Divide the dough into 5 equal pieces and shape each piece of dough into a rough, slightly flattened oval.

Fold the dough in half lengthwise, and seal the edges with the heel of your hand. Flatten slightly, and fold lengthwise and seal again.

With the seam side down, cup your fingers and gently roll the of dough into an 8" log.

Lightly grease and flour the cavities of the ¶àÀֵ羺 Mini Baguette Baker. Place the logs seam-side down onto the pan. Cover them with lightly greased plastic wrap, and allow the loaves to rise till very puffy, about 1 1/2 hours. Towards the end of the rising time, preheat your oven to 450°F.

Slash the baguette three or four times on the diagonal.

Put the lid on and bake until a very deep golden brown, 25 to 30 minutes. Remove from the oven and cool on a rack.

Starter (poolish)

1/2 cup (113g) water, cool

1/16 teaspoon active dry yeast or instant yeast

1 cup (120g) King Arthur Unbleached All-Purpose Flour

Dough

1 1/2 teaspoons active dry yeast or instant yeast

1 cup + 2 tablespoons (255g) water, lukewarm

all of the starter

3 1/2 cups (418g) King Arthur Unbleached All-Purpose Flour*

2 teaspoons (12g) salt

Instructions

1. To make the starter: Mix everything together to make a soft dough. Cover and let rest at room temperature for about 14 hours; overnight works well. The starter should have expanded and become bubbly.
2. To make the dough: Mix and knead everything together — by hand, mixer or bread machine set on the dough cycle — to make a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough. If you're using a stand mixer, knead for about 4 minutes on medium-low speed (speed 2 on a KitchenAid); the finished dough should stick a bit at the bottom of the bowl.
3. Place the dough in a lightly greased medium-sized bowl, cover the bowl, and let the dough rest and rise for 45 minutes. Gently deflate the dough and fold its edges into the center, then turn it over in the bowl before letting it rise for an additional 45 minutes, until it's noticeably puffy.
4. Turn the dough out onto a lightly greased work surface. Gently deflate it, and divide it into five equal pieces.
5. Round each piece of dough into a rough ball by pulling the edges into the center. Cover with greased plastic wrap, and let rest for 15 minutes; or for up to 1 hour.
6. Working with one piece at a time, flatten the dough slightly then fold it nearly (but not quite) in half, sealing the edges with the heel of your hand. Turn the dough around, and repeat: fold, then flatten. Repeat this whole process again; the dough should have started to elongate itself.
7. With the seam side down, cup your fingers and gently roll the dough into a 8" log. Your goal is a 7" baguette, so 8" allows for the slight shrinkage you'll see once you're done rolling. Taper each end of the log slightly to create the baguette's typical "pointy" end.
8. Preheat your oven to 450°.ÌýLightly grease and flour the cavities of the ¶àÀֵ羺 Mini Baguette Baker. Place the logs seam-side down onto the pan. Cover them with lightly greased plastic wrap, and allow the loaves to rise until they're slightly puffy. The loaves should certainly look lighter and less dense than when you first shaped them, but won't be anywhere near doubled in bulk. This should take about 45 minutes to an hour at room temperature (about 68°F).Ìý
9. Using a baker's lame (a special curved blade) or a very sharp knife held at about a 45° angle, make three to five long lengthwise slashes in each baguette.
10. Put the lid on and load the baguettes into the oven.
11. Bake the baguettes for 22-24 minutes, remove the lid and bake for an additional 3-4 minutes or until they're a very deep golden brown. Remove them from the oven and cool them on a rack.

• Eggland’s Best Eggs – 12 large
• Mayonnaise – ¾ cup
• Roquefort Cheese – 4 tablespoons, crumbled, at room temperature
• Parsley – ¼ cup, fresh, rough chopped, Italian flat-leaf variety
• Lemon Zest – ½ teaspoon
• Sea Salt – ¼ teaspoon
• Black Pepper – ¾ teaspoon, freshly cracked
• Country Bread – 6 slices, sliced ½-inch think, toasted
• Olive Oil – for serving
• Microgreens – ½ cup

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Directions

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1. Bring a medium saucepan filled with water to a rolling boil. Carefully lower the eggs into the water, making sure the shells don’t crack.Ìý Lower the heat and simmer the water for 10 minutes.Ìý Drain the water, leaving the eggs in the pot, and refill the pot with cold tap water.Ìý Set aside until the eggs are cool enough to handle.Ìý Peel the eggs by tapping both ends of the egg on a board, then roll the egg between your hand and the board to crackle the shell—et voilà—perfectly shelled eggs!Ìý Set the shelled eggs aside to cool completely.Ìý

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2. Once the eggs are cooled, slice each egg about ½-inch thick and transfer the sliced eggs into a large bowl.

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3. Next, add the mayonnaise, Roquefort cheese, parsley, lemon zest, salt, and pepper. Stir until well combined.Ìý Don’t worry about breaking up the egg slices, that is exactly what you want to happen.

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4. Spoon the egg salad mixture on each toasted bread slice, garnish with little drizzle of olive oil, and top each one with micro greens. If you don’t have micro greens, more fresh parsley will work just fine!

1 1/2 lbs. cauliflower, cut into florets

1 ½ lbs. broccoli, cut into florets

2 tbsp. butter

3 tbsp. all-purpose flour

2 cups skim milk

3/4 cup grated Gruyere

1/2 cup grated white sharp cheddar cheese

1/2 cup plain bread crumbs or panko bread crumbs

Salt

Ground pepper

Procedure

Preheat the oven to 375F.

Cook the cauliflower and broccoli florets in a large pot of boiling water for 5 to 6 minutes, drain.

In a medium-sized saucepan, melt 2 tablespoons of butter over low heat. Add the flour, stirring constantly with a spoon or whisk. Pour the milk into the flour mixture, whisk a few times and then bring it to a boil. Once it’s boiling, whisk constantly for 1 minute.Ìý

Turn the heat off and add a teaspoon of salt, ½ teaspoon of pepper, and both the grated gruyere and white cheddar. Whisk together until cheese is completely melted.

Pour 1/3 of the sauce in the bottom of an ¶àÀֵ羺 Modern Classics Medium Rectangular Baker.

Transfer the cauliflower and broccoli to the baker and pour the remaining sauce over the florets. Sprinkle the bread crumbs or panko on top.

Bake for 25 to 30 minutes, until the top is nicely browned. Serve warm.

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