Calzones

Spinach Calzones 
Makes 6 

We've been making these since 1990!  They are always a big hit.  Serve with a big green salad!

THE DOUGH (from the old Moosewood Cookbook): 

Mix together: 

2 1/2 C flour 
1 1/2 tsp yeast
1 1/2 tsp salt
Add: 
1 T honey
1 C warm water 

Mix and knead in stand mixer.  add up to 1/2 C more flour if needed to make a soft dough - slightly sticky but able to be handled. 

Cover and set dough aside to rise for about 1 hour. 

Meanwhile make THE FILLING: 

1 T butter
1/2 cup diced onion (or one small onion)
2 cloves of garlic, crushed 

1 C ricotta cheese
1 C shredded mozzarella cheese (or pizza blend)
1/4 C freshly grated parmesan cheese 
salt and pepper
dash of nutmeg 

5 oz package of baby spinach (ex. "Fresh Express) 

1.  Saute the onion and garlic in butter until soft 
2.  In a bowl, combine the cheeses and spices.
3.  When the onions are soft, pour into the cheese mixture.
4.  In the same pan you used for the onions, wilt the spinach - this takes less than a minute. 
5.  Important:  Press the spinach between spoons in small batches, to squeeze out excess water. 
6.  Add the spinach to the cheese and onion mixture.  Mix well and adjust for salt and pepper. 

Preheat the oven to 450F.  Punch down dough, and divide into six portions.  Roll out one by one on a floured surface, using more flour as needed, and assemble the calzones.  Crimp edges firmly with a fork, and prick surface of each calzone several times with a fork. 

Bake for about 20 minutes until golden brown.  Serve with simple spaghetti sauce. 

Variation:  Replace the spinach with cooked Italian sausage; omit the nutmeg. 

Simple NY style pizza sauce

NY style Pizza sauce - this is the original sauce Grandma ML taught us.

1 can (28 oz)  Italian plum tomatoes
2 T tomato paste (freeze leftover in a baggie)
1-2 garlic cloves, pressed
1 tsp dried basil and/or dried oregano
salt and pepper to taste

Crush the tomatoes with your hands or a fork in a heavy saucepan (lately I've just been using crushed tomatoes).  Over medium heat, stir in the remaining ingredients.  Bring mixture just to a boil, reduce heat, and simmer gently until thick, 30-60 minutes.  Adjust seasonings.  Can be refrigerated for a week or frozen for months.

The Best Mac&Cheese

Mac & Cheese

This is adapted from the Barefoot Contessa.  It is just as good as that old Martha Stewart recipe, and so much easier.

Salt
vegetable oil
1 pound pasta (Barilla cellentani, penne, or campanelle)
1 quart milk (4 cups, 2% or whole )
1 stick butter, divided
1/2 C flour
12 ounces cheddar cheese, grated (4 cups)
8 ounces Gruyere cheese, grated (2 cups)

a scant 1 T salt
about 1/2 tsp freshly grated pepper
about 1/2 tsp freshly grated nutmeg

5 slices of  fresh white bread, torn into crumbs

1. Preheat oven to 375 F.
2. Drizzle some vegetable oil in a large pot of boiling water.  Add the pasta and cook til al dente.  Drain and set aside. 
3. Heat the milk in a small saucepan.  Melt 6 T of the butter in the large Le Creuset pot, and add the flour.  Stir to "cook" the flour and butter for a few minutes.  Slowly add the warm milk while whisking.  Cook for a few minutes until thickened and smooth.  
4. Take pot off the heat, and add the cheeses, 1 T salt, pepper and nutmeg.  Stir until smooth. 
5. Add the cooked pasta, stir well, and then pour into a 9x13 pan. 
6. Drizzle the remaining 2T butter (melted) over the bread crumbs, and toss to coat. Sprinkle on top of the mac and cheese.  Bake for 30 minutes. 
7. ENJOY!  Great with plenty of steamed broccoli. 

Variation:  Before sprinkling the bread crumbs, lay thin slices of tomato over top of the mac and cheese.  Yum!