Cooking Tip: Boiling vs Simmering

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Are you simmering or boiling? Many recipes will instruct you to bring a liquid (usually water) to a boil and then reduce heat to simmer. The main reason for this method is to compensate for the drop in temperature when food is added. While both techniques are very similar and may be used in the same recipe their effect on foods are very different.

Simmering or a "gentle boil" happens at temperatures between 185 degrees and 205 degrees Fahrenheit. This method of cooking allows meats and other foods more time to cook without overcooking. You'll recognize the simmer by the occasional small bubbles that rise to the center. Simmering requires less energy from your appliances and keeps many proteins from becoming tough.

Boiling is reserved for liquids, typically water, at the temperature of 212 degrees. Once a liquid reaches a higher temperature, it's transformed into steam. You'll recognize it by the rapid, rolling, large bubbles rising to the surface. Boiling may be used on green vegetables to cook them quickly and keep their texture and color. It may also be used to keep foods like pasta moving quickly so it doesn't stick together or get soggy. Boiling may also be used to reduce sauces.

Recipe Wednesday: Caprese Whole-Wheat Pizza

Caprese Whole-Wheat Pizza

Whole wheat crust
Makes 6 - 12" crusts
1 Tbsp honey
1 Tbsp dry active yeast
1 3/4 cup warm water (110 degrees F)
1/4 cup olive oil
1 tsp sea salt
1 Tbsp dried herbs, chopped (optional)
4 cups white whole-wheat flour (King Arthur)

In a large bowl, dissolve the honey in warm water. Sprinkle in the yeast and let stand for about 10 minutes until foamy.

Stir the olive oil, herbs and salt into the yeast mixture and mix in the flour until dough comes together.

Transfer the dough to a floured countertop and knead until it becomes smooth, about 4-5 minutes. If any of the dough sticks to your hands, just rub them with a little extra flour. The finished dough will be springy, elastic and sticky, not just tacky. Place dough back in an oiled bowl, cover loosely with a towel, and put in a warm place until doubled in size.

Transfer the dough to a floured countertop and cut the dough into 6 equal pieces and mold each into a ball. Cover loosely with a towel and allow the balls of dough to rest for 10-15 minutes.

Preheat the oven to 425 degrees F. Gently press the dough ball into a dish and pull the dough out to a 12-inches or so. Place the dough on a peel or the back of a sheet pan dusted with cornmeal. Add your toppings (less is more!) and slide the topped pizza onto the baking stone or baking pan. Bake until the crust is crisp and nicely colored. (12-15 minutes)

Tip--Partially bake the crust by cutting the cooking time in half. Allow the crust to cool, place a piece of wax paper between each and place in a freezer bag. As you need a crust, pull one from the freezer, allow them to thaw overnight in teh refrigerator. Preheat your oven to 425 degrees F and apply your favorite toppings. Place in the oven and bake until the crust is crisp and cheese is melted. Frozen crust will keep for up to 3 months.

Lasagna Recipe Wednesday: Lasagna Roll topped with Pepper Vodka Shrimp with Trinity Sauce over Sautéed Spinach

Today's recipe comes from a 2010 Tupelo Country Club Invitational class by Chef James Allen.

Lasagna Roll topped with Pepper Vodka Shrimp

with Trinity Sauce over Sautéed Spinach

The versatility of the lasagna roll is endless with the topping being your choice. Marinara, Alfredo, Pesto, or anything you create pairs great with this easy yet appealing entrée. By changing the herbs and seasonings you can easily make this dish your own. These rolls can be made in a larger quantity and frozen for later use.

For the Lasagna Roll:

8 Sheets of Lasagna Pasta, curled edges


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 1 cup ricotta cheese
1 cup large cottage cheese
1 package Boursin Cheese
1 ½ cups panko breadcrumbs
1 TB Basil
¼ cup Chopped Scallions
1 tsp. Crushed Red Pepper
2 eggs, beaten
Salt and pepper to taste
2 cups Shredded Mozzarella

Bring a large saucepan of water to a boil and submerge your lasagna sheets for seven minutes. Drain the lasagna sheets and rinse under cold water. Set aside to drain.

In a large mixing bowl, combine the remaining ingredients, except the mozzarella, and mix well. Lay one sheet of pasta on a clean surface and spread about 2/3 cup on the pasta leaving about an inch and half of the top and bottom of the pasta with no cheese mixture. Gently roll the sheet on top of itself to form a lasagna roll. It should be about the size of a tennis ball. Continue making the rest of the rolls placing them into a greased baking dish, glass preferably. Place in a 350F oven and bake for 30 minutes. After twenty minutes remove the dish and top the rolls with shredded mozzarella, place them back into the oven and continue cooking the last ten minutes.

For the Pepper Vodka Shrimp:

2 # Shrimp, peeled and deveined
1 Red Pepper, fine dice
1 Green Pepper, small dice
½ Vidalia Onion, small dice
2 Stalks Celery, small dice
1 Jalapeno, fine diced
1 Tomato, medium to large dice
1 TB Garlic
1 tsp. Crushed Red Pepper
1 TB Fresh Basil, chopped
½ cup Scallions, chopped
½ cup Vodka
Salt and Pepper, to taste

In a large skillet, sauté peppers, onions, celery and jalapeno, in olive oil, until soft then add the garlic, the spices, and the herbs. After a minute add the shrimp and stir. Once the shrimp is almost done, (completely pink) pour in the vodka and cook for a few more minutes. If the vodka flames up, stay calm and slowly move the skillet off the heat. If you are comfortable playing with flames in a pan, give your guests a show and move the pan back and forth to create a bigger flame. I will however, not be held responsible for burned ceilings. Proceed at your own risk!!!!!

Once the flames die down, add the tomatoes, season with salt and pepper then spoon the mixture onto the plated lasagna rolls. Enjoy!
 
For the Sautéed Spinach:


1 bag clipped spinach
½ tsp. garlic
½ tsp. nutmeg
Salt and Pepper – to taste
In a large skillet, preheat the olive oil and butter until it is just turning brown. Add the garlic and the spinach, continuing to move the spinach and garlic in the pan so it doesn’t burn. Season with the nutmeg, salt and pepper and enjoy!

Cooking Tip: What is a silpat?

Sending a shout-out to the Baking Bites blog for today's tip.

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A silpat is an alternative to parchment paper when you are baking. According to the blog, "silpats are non-stick baking sheets made of a blend of food-safe silicone and a fiberglass mesh. They’re incredible versatile because nothing sticks to them, they can be used thousands of times and they work at a very wide temperature range." You don't even have to grease your cookie sheet before placing in the silpat, then put your cookie dough right on top, and you are ready for baking. One tip to keep in mind, silpats also provide a level of insulation which may help cookies bake more evenly but may also mean a familiar recipe takes a minute or two longer to be fully done.

In addition to baking with silpats, you can use them for kneading any type of dough or working with candy and other sticky foods.