CHEZ PANISSE SPINACH SOUP
Adapted from "Chez Panisse Cooking" by Paul Bertolli. "Garnish the soup with garlic butter," Bertolli writes, "or swirls of crème fraîche thinned to the consistency of the soup and chopped nasturtium petals." He also suggests serving it with grated Parmesan, small buttered garlic croutons and extra-virgin olive oil drizzled over the surface. "Puréed spinach will turn a dull army green color within 20 minutes, so this soup should be blended, seasoned and served immediately."
Provided by Chef Kate
Categories Spinach
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter in a wide stainless-steel pot (at least a 5-quart capacity) over medium-low heat.
- Add three-fourths cup of water and the carrot, celery and onion. Increase the heat to bring the mixture to a simmer, then reduce the heat to cook at a low simmer, covered, for 20 minutes.
- Add 4 1/2 cups water and bring to a boil over high heat.
- Add the spinach and boil for 1 additional minute, stirring until all of the spinach is well-wilted. Do not cover the pot: volatile acids, which are released when the vegetable is heated, will condense on the lid, fall back into the pot and cause discoloration.
- Purée the entire mixture using an immersion blender, or pour into a blender to purée, and transfer the soup immediately to a hot tureen. Do not strain the soup.
- Season with 1 1/2 tsps. salt and a pinch of pepper, or to taste, garnish as desired and serve immediately.
Nutrition Facts : Calories 75.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 102, Carbohydrate 4.7, Fiber 1.9, Sugar 1.4, Protein 2.1
FAMOUS CALZONE FROM CHEZ PANISSE RESTAURANT
This is a fixture on the Cafe menu at Chez Panisse. It has such great proportions, that I never change anything when making it. When you break the top of the calzone after it comes out of the oven, the aroma is dazzling. If you don't have Bucheron cheese, or prosciutto, or thyme and marjoram, wait until you do to make it. There are no substitutes for how good all these things go together.
Provided by Jangomango
Categories European
Time 1h
Yield 4 small calzone
Number Of Ingredients 11
Steps:
- Combine filling well and set aside.
- May be made several hours in advance and refrigerated.
- Preheat oven with pizza bricks already inside to 450* F.
- Roll the dough out into 4 circles.
- It has to be as thin as possible otherwise the dough doesn't cook on the inside.
- Put 1/4 of the filling on one half of one circle of dough, leaving an inch of margin space all around the edges.
- Moisten the edges with water and fold the other half over the filling to make the edges meet.
- Seal it tightly.
- Repeat this with the other three dough circles.
- Do not prick holes in it, and patch any holes you've accidentally made as tightly as you can.
- You are aiming for a steam-tight calzone.
- Put the calzones gently onto a pizza paddle, two at a time, on which you've flung some polenta, flour or cornmeal for ball bearings and slide them onto pizza bricks.
- Bake for about 15 minutes until quite brown on top.
- At the restaurant, it always arrives just a little charred on top.
- Remove from oven and brush with a little olive oil.
CHEZ PANISSE CALZONE
Provided by Moira Hodgson
Categories dinner, pizza and calzones, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Mix one-fourth cup of the lukewarm water, yeast and rye flour. Let rise 20 to 30 minutes, then add the rest of the water, the milk, olive oil, salt and the all-purpose flour.
- Mix the dough with a wooden spoon, then knead on a floured board. It will be soft and a little sticky. Use quick motions so the dough will not stick. Add more flour to the board as needed, but no more than absolutely necessary. Knead for 15 to 20 minutes to develop the dough's strength and elasticity. Put it in a bowl rubbed with olive oil and oil the surface of the dough to prevent a crust from forming.
- Cover the bowl with a towel and put it in a warm place. Let the dough double for two hours, then punch it down. Let it rise about 40 minutes more.
- Crumble the goat cheeses and grate the mozzarella. Julienne the prosciutto. Finely cut two tablespoons of chives and mince the same amount of parsley. Chop the thyme and marjoram and mince the garlic. Blend all these ingredients and season with black pepper.
- Roll the dough into a circle 14 inches in diameter, or divide it in two or three pieces to make small calzones. Put the filling on half the dough in a semicircle, leaving a one-inch margin at the edge. Moisten the edge with water and fold the other half of the dough over to make the edges meet. Fold the edges up to form a running curl, pinching it tight. Bake for 15 to 18 minutes until browned and crisp. Serve whole and cut with a serrated knife at the table.
Nutrition Facts : @context http, Calories 559, UnsaturatedFat 14 grams, Carbohydrate 50 grams, Fat 28 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 12 grams, Sodium 651 milligrams, Sugar 1 gram, TransFat 0 grams
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