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Pizza Bianca Flatbread

 

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Pizza Bianca Roman Flatbread

Pizza bianca is a type of flatbread originating in Rome. It is a plain yeast flatbread which more closely resembles focaccia. It can be split and filled with ingredients or used as a tough for pizza.
Prep Time2 hours
Rising Time5 hours
Total Time7 hours
Course: Bread
Cuisine: Italian
Keyword: bread, dough, pizza

Equipment

  • 1 Medium Bowl
  • 1 large bowl
  • 1 Flat Surface Cutting Board or Clean Counter Space
  • 2 cookie sheets
  • 1 pizza stone

Ingredients

  • 1 1/4 oz Dry Yeast packet
  • 1 pinch sugar
  • 1 1/2 cups warm water
  • 3 cups bread flour + more for dusting
  • 1 1/2 tsp Kosher salt + more to sprinkle
  • 2 tbsp Extra Virgin Olive Oil + more for brushing

Instructions

  • Stir the yeast, sugar, and warm water in a medium bowl. Let sit until foamy (about five minutes).
  • Wish the flour and salt in a large bowl. Add the yeast mixture and olive oil. Mix with your hands until dough is smooth.
  • Cover bowl with plastic wrap or warm damp towel and set aside in warm place until dough doubles in size (about one hour).
  • Turn the dough out onto a lightly floured surface and knead for about five minutes until slightly elastic. Add more flour if dough is too sticky to handle.
  • Return the dough to the bowl, cover and set aside until doubled in size (about one hour).
  • Brush two cooking sheets with olive oil.
  • Turn the dough onto a lightly floured surface and knead until smooth and elastic. Sprinkle with flour if dough is too sticky.
  • Cut the dough in half and form into two balls if making into flatbread. Roll out each ball into a 12x3 inch rectangle about 1/2 inch thick.
  • Transfer each dough rectangle to a cooking sheet and let rest uncovered until a dry crust forms on top. 1 1/2 to 2 hours.
  • Move racks in the oven to the middle and lowest positions. Place a pizza stone on the lowest rack. Preheat oven to 475 degrees.
  • Press your finger tips through the dry crust on top of the crust to make a spotted pattern. Gently stretch each dough to a 14x4 inch rectangle. Brush tops with olive oil and sprinkle with salt.
  • Place one cooking sheet of dough on the pizza stone in the oven and bake for about seven minutes or until the bottom of the bread is golden brown.
  • Transfer to the middle rack and bake for an additional five minutes or until golden all over.
  • Remove from the oven and brush with olive oil and sprinkle with salt. Let cool on the cooking sheet on a baking rack.
  • Repeat with the second batch of dough.

Orange Praline Yams

 

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Orange Praline Yams

This is Nora Ephron's tried and true recipe to warm the holiday season.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Keyword: Holiday
Servings: 6

Equipment

  • 1 large mixing bowl
  • 1 shallow baking dish
  • 1 electric mixer to prepare yams
  • 1 grater to zest orange rind

Ingredients

  • 4 lbs yams cooked and whipped with an electric mixer
  • 1/3 cup orange juice
  • 1 tbsp orange rind grated
  • 3 tbsp brandy optional
  • 2 tsp salt
  • 1 tsp ground ginger
  • 4 tbsp butter
  • 1/3 cup brown sugar
  • 2/3 cup light brown sugar Praline Topping
  • 1 stick butter Praline Topping
  • 1 cup chopped pecans Praline Topping
  • 1 tsp ground cinnamon Praline Topping

Instructions

  • In a large mixing bowl, combine cooked yams, orange juice, rind, brandy (if using), salt, ground ginger, butter, and brown sugar. Pour mixture into a shallow baking dish.
  • Mix together praline topping (light brown sugar, butter, pecans and cinnamon), and pour evenly over potato mixture
  • Bake at 350°F for 30 to 45 minutes until golden brown and bubbly.
  • Allow to cool for 10 minutes before serving.

Tim Walz’s Turkey Trot Hot Dish

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Tim Walz's Turkey Trot Tater Tot Hot Dish

Let's put politics aside and make room for a heaping helping of midwest comfort food. Tim Walz shared his take on an American classic and now you can make it at home!
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Keyword: easy, hot dish
Servings: 8

Equipment

  • 1 mixing bowl medium
  • 1 skillet 10-inch
  • 1 baking dish 9x13
  • 1 sauce pan

Ingredients

  • 1 lb fresh green beans diced
  • 4 slices bacon
  • 1 clove garlic finely chopped
  • 6 tbsp butter
  • 5-6 tbsp flour
  • 2 1/2 cups milk cold
  • 1/2 cup half and half cold
  • 2 tsp salt
  • 3 cups cheddar cheese shredded
  • 1 lb turkey ground
  • 1/2 tsp sage
  • 1 tsp pepper
  • 1 egg
  • 1 tbsp olive oil
  • 1/2 cup green onions
  • 1/4 cup onions chopped
  • 1 1/2 cups baby bella mushrooms chopped
  • 1 package tater tots

Instructions

  • Preheat the oven to 375.
  • Put ground turkey in a medium bowl and mix in garlic, sage, green onions, sage, egg, pepper and 1 tsp salt.
  • Heat olive oil in a 10 inch skillet, then cook the seasoned turkey mixture at 165 degrees until well done, then place cooked turkey in a 9x13 inch baking dish.
  • Blanch the green beans in boiling water for 2-3 minutes, then plunging beans into ice water. Once cool, drain completely and gently mix them into baking dish.
  • Fry the bacon until crispy, then chop into 1/4 inch pieces before adding into the baking dish.
  • Heat 2 tbsps of butter. Once the butter foam subsides, add mushrooms to the melted butter.
  • Gently stir butter and mushrooms for 4-5 minutes or for about 2 minutes after browning point. Remove from heat and add to the baking dish.
  • In a sauce pan, melt remaining butter over medium heat and sprinkle flour into the butter. Let cook for two minutes, then slowly whisk in milk and half and half. Cook for two more minutes, then add dished onions and salt and pepper. After a minute, stir in 2 1/2 cups of cheese until melted.
  • Pour cheese mixture over the ingredients in the baking dish.
  • Scatter tater tots and remaining cheese over top of baking dish.
  • Bake for 45 minutes until golden brown.

Notes

Some tips from across the internet from those who have made the dish from this recipe. 
Consider using 93% lean turkey and a 12 inch skillet so you can use one pan instead of two. You can also consider using a large oven safe skillet and using that for cooking as well as baking. 
Tim Walz doesn't specify tater tot bag size. You may want one or two poinds depending how much tot coverage you want. If you wanna go full tot, go with the two pound bag, 
For crispier tots, sprinkle the cheese first and cook a bit longer (up to 55 minutes instead of 45). 
If you prefer more flavor, consider doubling the garlic, onion and sage but you may want to make it first original recipe style then see if you need to go bolder. 

Sylvia’s Potato Dumplings

 

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Sylvia's Potato Dumplings

This is an old Czech family recipe passed down to Derek from his grandmother Doris. Dense but springy, these dumplings would be paired with roast duck or pork loin and served with a savory gravy.
Prep Time45 minutes
Cook Time20 minutes
Total Time1 hour 5 minutes
Course: Side Dish
Cuisine: Czech
Keyword: Bohemian, classic
Servings: 10 dumplings

Ingredients

  • 4 large potatoes peeled and boiled
  • 2 tbsp farina rounded
  • 2 eggs
  • 1 tsp salt
  • 1.5 cups flour

Instructions

  • Peel and boil potatoes
  • Mash potatoes and add farina, salt and eggs. Mix well.
  • Add flour and knead thoroughly.
  • More flour may be added a little at a time until the 8-10 balls made from this mixture do not stick to hands. Add as little flour as necessary.
  • Drop into boiling water and boil for 15 to 20 minutes depending on the size of the dumplings.

Notes

From Doris: "Everything depends on the feel and that's how I learned. My mother always said I would know when it felt right. How I hated those words." 

DNR Super Bowl Chili Recipe

 

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Super Bowl Chili

The Derek and Romaine Radio Recipe for Super Bowl Chili from show guest Bruce Sterman. A basic chili recipe to improve on QUANTO BASTA (QB in Italian cookbooks meaning "as much as you need."). This recipe can be as mild or hot as you want. This recipe is very flexible to your own tastes and can be dressed up with whatever toppings you want. From DNR show guest Bruce Sterman of the Manhattan Chili Co.
Prep Time20 minutes
Cook Time2 hours 40 minutes
Cool Overnight12 hours
Total Time15 hours
Course: Main Course, Soup
Cuisine: Mexican
Author: Bruce Sterman

Equipment

  • 1 Large Pot Dutch Oven or flameproof casserole can be used

Ingredients

  • 3 lbs meat all beef, 50/50 beef/pork or turkey/chicken thigh (1/2 ground, 1/2 cubed)
  • 2 large yellow onions peeled and coarsely chopped makes about 4 cups
  • 6 cloves garlic peeled and minced
  • 2-3 tbsp yellow cornmeal
  • 32 ounces dark kidney beans 2 16oz cans, drained and rinsed. Substitute white beans with poultry
  • 1 can tomato puree 28 ounces
  • 4 cups beef stock or broth chicken if using poultry
  • 1 1/2 cups hearty dry red wine dry white wine if poultry
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 2 tbsp ground cumin
  • 1 tbsp dried oregano
  • 3 stalks celery (optional) finely chopped
  • 2 large sweet green peppers (optional) stemmed cored and diced
  • 2 large sweet red peppers (optional) stemmed cored and diced

Quanto Basta Spiciness

  • 1/3 cup Ancho (mild) chile pepper
  • 1-2 tsp chipotle chile powder (optional) 1 tsp for medium hot, 2 tsp for hot
  • 7 ounce can chipotle en adobo puree (optional) In addition to chipotle powder for hot hot chili

Optional Toppings

  • 1 bag tortilla chips (crumbled) smashed or put in food processor
  • 1 loaf corn bread crumbled on top or can be a side
  • 1 pack medium crispy bacon diced

Notes

  1. Set a 4 1/2 to 5 quart flameproof casserole or dutch oven over medium heat. Add the beef, season with salt and black pepper and cook, uncovered stirring often until the meat is evenly crumbled and has lost all pink color, about 20 minutes. 
  2. While meat is cooking, slowly sprinkle cornmeal in the cornmeal, stir until absorbed. 
  3. Add the onions and garlic, lower the heat slightly, and cook, stirring once or twice, until very tender, about twenty minutes. 
  4. Stir in the chile powders (Ancho and Chipotle), cumin, oregano, and cook, stirring for five minutes. Stir in the tomatoes, stock/broth and wine and bring to a boil. 
  5. If you are going to add the fresh diced vegetables (celery, red and green bell peppers), do so here. cook, tossing and stirring, for about five minutes, or until peppers are lightly browned.
  6. Lower the heat and simmer, uncovered, stirring occasionally for one hour. 
  7. Taste the chili, correct the seasoning, cook until the meat is tender and the chili has reduced (thickened) to your liking. 
  8. Stir in the kidney beans and simmer another five minutes, or until heated through. 
  9. Cool the chili overnight by: 
    1. put in the fridge uncovered use plastic wrap with holes poked in it
    2. on a window sill of a slightly opened window
    3. Never completely cover hot chili - it will spoil if you do!
  10. Reheat to serving temperature and taste it. Now is when you adjust the salt and pepper to make it hotter if desired. 
Useful Definitions
Chile powder = ground chiles. Not to be mistaken for supermarket chili powder which is a mixed blend to be avoided. 
Chipotle i= a jalapeño that is allowed to ripen (become red) and then is smoked)

Derek’s Classic Corn Pudding

 

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Classic Corn Pudding

This easy recipe makes a great Thanksgiving side dish, especially because it is cooked primarily in the microwave freeing up the oven and other stove burners for the rest of the holiday feast.
Prep Time20 minutes
Cook Time20 minutes
Resting Time10 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Keyword: Holiday

Equipment

  • 1 saucepan medium
  • 1 2.5 qt round covered baking dish microwave safe

Ingredients

  • 2.5 cups heavy cream
  • 2 tsp salt
  • 1 tsp black pepper
  • 1/4 cup butter (half stick)
  • 3 eggs beaten
  • 3 tbsp sugar
  • 3 cups corn

Instructions

  • Add heavy cream, salt and pepper to saucepan and bring to boil, stirring regularly. Remove from heat.
  • While stirring mixture, add butter, sugar corn and beaten eggs.
  • Transfer into 2.5 quart baking dish and cover
  • Microwave on high for 20 minutes
  • Let stand 10 minutes before serving.

Notes

Recommended baking dish: Corningware French White 2.5 Quart baking dish which is great in the microwave and looks nice on your table for serving. 

Crockpot Smoked Ham

 

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Crockpot Smoked Ham

This is a classic recipe from a show guest way back in the early days. Derek and Romaine both made this ham recipe and it is easy and delicious. Great for the holidays or anytime you need a lot of ham in your life!
Prep Time1 hour 50 minutes
Cook Time2 hours 30 minutes
Total Time4 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: Holiday
Servings: 10 people

Equipment

  • large crockpot optional

Ingredients

  • 1 smoked ham
  • 3 cups orange juice
  • 1/2 cups brown sugar
  • 2 cups Coca Cola
  • 1 dash cinnamon
  • 1/2 cup pineapple juice
  • 1 sprig fresh mint optional
  • 2 tbsp honey optional

Instructions

  • Mix ingredients in a large bowl
  • Stab that ham!
  • Place ham in crockpot (or large roasting pan if using the oven)
  • Pour mixture over the ham. Make sure mixture gets in those stab holes.
  • Bake in crockpot for 2-3 hours or in the oven for 40-45 minutes at 450 or 1 to 1 1/2 hours at 300.
  • Garnish with fresh mint and honey

Notes

Crockpot is ideal for this recipe so the ham can really soak in the mixture but an oven roast works well too. Be sure to baste the ham 2-3 times during the baking. 

Romaine’s Cranberry Sauce

 

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Romaine's Cranberry Sauce

This is Romaine's classic recipe perfect for Thanksgiving. One of our most requested recipes in the history of Derek and Romaine!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Keyword: classic, easy, Thanksgiving

Equipment

  • saucepan medium
  • spatula or spoon
  • grater or zester

Ingredients

  • 1 bag fresh cranberries
  • 1 cup sugar
  • 1/2 cup water
  • 1/2 cup orange juice
  • 1 whole orange (for zesting)
  • 1 sprinkle ground cinnamon
  • 1 pinch ground cloves

Instructions

  • Combine Sugar, water and orange juice in a medium sauce pan
  • Bring it to a boil; add cranberries and some orange zest (just a bit, don’t get carried away), return to boil.
  • Reduce heat and boil gently for 10 mins, stirring occasionally.
  • Pour into a glass serving bowl. Sprinkle some ground cinnamon on top and just a dash of the ground cloves.
  • Cover and let cool completely at room temperature.
  • Once cool, refrigerate until serving time.

Notes

My relationship with cranberries began a long time ago. I was a teenager visiting my brother Mi-chael and John for Thanksgiving. My brother Michael was an incred-ible cook and everyone would stay out of his kitchen, except me. I was hanging out and he decided to put me to work. My charge was to make the cranberries and I knew I couldn’t fuck it up. With Michael’s assistance I went about my task. Over the years he and I tweaked the recipe a bit until it was just right. Every time I make these I think of Michael and his love of cooking. Even though he is gone this recipe reminds me of our time together.