Tomato-Basil Bisque

Tomato-Basil Bisque

Ingredients 3 14.5-ounce cans diced tomatoes (undrained) 1 tablespoon tomato paste 6 celery hearts, chopped 1 large sweet red pepper, chopped 1 large yellow onion, chopped 1/2 cup unsalted butter, chopped 1 bay leaf 1 cup loosely packed fresh basil leaves, chopped coarsely 3 cloves garlic, minced 1-1/2 cups heavy whipping cream 3 teaspoons saltMore »

Chipotle-Onion Jam

chipotle onion jam pizza

Courtesy of John Gutekanst, Avalanche Pizza, Athens, Ohio This is wonderful to top on aged cheddar, feta and even gorgonzola pizzas. Cream sauce pizzas are great with this jam. 3 tablespoons olive oil 4 large onions cut in vertically, then in half-strips 1/8-inch thick 3 chipotle peppers from a small can of chipotle in adoboMore »

Mac and Cheese

Pan of macaroni and cheese

½ gallon half and half 1 pound butter 2 tablespoons salt 1 teaspoon black pepper 1 tablespoon granulated garlic 2 pounds cheddar cheese (use sharp cheddar for a kick, or add some Parmesan cheese) 3 pounds pasta (elbow macaroni or small shells) Heat half & half and butter. Add to it a couple of tablespoonsMore »

Pizza Siciliana

Pizza Siciliana

Ingredients 45 ounces of your proprietary dough with 70 to 80 percent hydration 5 ounces of grated Parmesan or Asiago 20 ounces shredded mozzarella/ provolone blend 5 to 6 ounces fresh basil leaves 12 to 14 pear tomatoes, split and drained 4 ounces of cubed, fresh mozzarella Course sea salt and extra virgin olive oilMore »

Artichoke & Spinach Dip

Spinach and artichoke dip pita chips

Ingredients: 1½ pounds of cream cheese (softened) 15 ounces of artichoke hearts roughly chopped 5 ounces of fresh spinach (sauté with salt) chopped 1 tablespoon granulated garlic 1 teaspoon salt 1 teaspoon crushed red pepper 2/3 cup grated Parmesan cheese Just blend it all up and place 6 ounces of this creamy concoction in theMore »

Chicken & Rosemary Ricotta Toasted Sandwich

Chicken & Rosemary Ricotta Toasted Sandwich

Ingredients 4½ cups (35 oz.) Ricotta 2 cups (9 oz.) Parmesan, grated ¼ cup Rosemary, fresh, minced 4 oz. Sun-dried tomatoes, chopped ½” 2 Tbsp. Black pepper, coarse-ground 12 Ciabatta rolls, 4″ x 4″ (3 oz.), sliced horizontally ½ cup Olive oil 1 Tbsp.Garlic, minced and mashed 2¼ lb.Chicken breast, cooked, sliced ¼” thick, warmedMore »

Philly Cheese Steak Pizza

Philly Cheese Steak Pizza

Ingredients 1 14-inch pizza crust 3 tablespoons vegetable oil 3/4 cup pizza sauce 7 ounces ribeye steak, grilled and cut into strips 1 medium green bell pepper, roasted an sliced 1 medium yellow onion, cut into rings 5 ounces mozzarella cheese 5 ounces provolone cheese Instructions In a saute pan set over medium-high heat, sauteMore »

Pickled Red Onions

Courtesy of John Gutekanst, Avalanche Pizza, Athens, Ohio This is a simple and easy accompaniment to top a pizza with and adds a special zing to any meaty or fatty pie. 3 cups rice wine or apple cider vinegar ½ tablespoon, roasted fennel seeds 1 teaspoon celery seed 1 teaspoon cumin seed ½ teaspoon redMore »

Charred Onion Dip (and/or my Flammkuchen sauce)

Courtesy of John Gutekanst, Avalanche Pizza, Athens, Ohio This recipe combines the umami deepness of charred onion with cream and a touch of fennel. For the dip, sour cream is used. If you want to make the sauce for pizza, you can use mascarpone cheese. Both rock the house! (Note: the roasted red peppers areMore »

Pizza Mexicana con Chorizo (sponsored by Burke)

Pizza Mexicana con Chorizo

Ingredients 1 14-inch pizza skin ¾ cup salsa, thick & chunky ½ cup black beans, canned, drained, rinsed ½ cup onion, chopped 1 tsp cumin, ground 1 Jalapeño pepper, seeded, finely chopped 2 oz Monterey Jack cheese, shredded 2 oz Cheddar cheese, shredded 12 oz Chorizo topping 1 Tbsp cilantro leaves, fresh, chopped Instructions SpreadMore »