Ingredients

-1/2 recipe Neapolitan pizza dough, completed through the second rising
-All-purpose flour for dusting
-1/4 pound mozzarella cheese, sliced
-1 ripe plum (Roma) tomato, cut in half lengthwise and then into slices 1/4 inch thick
-1/2 large, meaty yellow bell pepper, seeded, deribbed and cut lengthwise into narrow strips
-1 teaspoon capers, rinsed and drained
-Salt and freshly ground pepper
-Extra-virgin olive oil for drizzling
-1 tablespoon coarsely chopped fresh flat-leaf (Italian) parsley

Companion recipe : Neapoltan Pizza Dough

Directions

Place a pizza stone or unglazed terracotta tiles on the lowest rack of an oven. Preheat to

500 degrees F.

Place the ball of dough on a lightly floured pizza peel or rimless baking sheet. Sprinkle a little more flour on the top of the dough and, using your fingertips, press evenly into a round, flat disk about 1 1/2 inches thick and 5 inches in diameter. Lift the dough and gently stretch it with your fingers and then over the backs of your fists, using the weight of the dough to allow it to grow in size. While you are stretching the dough, gently rotate the disk. Continue stretching and rotating the dough until it is about 1/4 inch thick and 9 inches in diameter and has a rim about

1/2 inch thick. Try not to let the center of the disk become too thin in comparison to the edges. Dust the peel or baking sheet with more flour and gently lay the disk in the center.

Arrange the mozzarella evenly on the pizza dough. Top with the tomato slices, pepper strips and capers. Season to taste with salt and pepper and drizzle with a little olive oil.

Gently shake the peel or baking sheet back and forth to make sure the pizza has not stuck to it. If it has, gently lift off the stuck section and sprinkle a little more flour underneath. Using the peel or baking sheet like a large spatula, quickly slide the pizza onto the hot pizza stone or tiles.

Bake until the edges are golden and crisp,

8-9 minutes. Remove the pizza with a large metal spatula and slide it onto a dinner plate. Sprinkle with the parsley, drizzle with additional olive oil, if desired, and serve at once.

Ingredients

For the Cake:
-1 cup unsalted butter, at room temperature
-3/4 cup sugar
-2 tablespoons finely grated orange zest
-4 eggs
-2 cups self-rising flour, sifted

For the Syrup:
-1 cup sugar
-Juice of 2 oranges
-1/4 cup water
-Grated zest (rind) of 3 oranges
-Heavy cream, for serving

Directions

Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan and line the base with parchment paper.

For the Cake:
Cream the butter and sugar until light and fluffy. Beat in the orange zest. Add the eggs, one at a time, beating well after each addition. Fold in the flour. Pour the batter into the prepared pan. Bake for 40-50 minutes, or until a skewer inserted in the middle of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes.

For the Syrup:
In a saucepan, combine all of the ingredients except the zest and stir over low heat to dissolve the sugar. Add the zest and bring to a boil. Boil for 5-7 minutes, or until the zest is transparent and the syrup is slightly thickened and reduced by one-third. Strain the syrup, reserving the zest for decoration.

While the cake is still warm, make 15-20 holes about 1/2 inch apart in the top using a skewer. Brush with the syrup, making sure it is directed into the holes. Decorate the cake with the reserved zest and serve warm or cool with the cream.

Ingredients

For the Cake:
-10 large eggs, separated
-1 1/2 cups sugar
-1/4 cup fresh lemon juice
-1 tablespoon finely grated lemon peel
-1/2 teaspoon salt

-3/4 cup Passover cake meal
-1/2 cup potato starch

For the Compote:
-2 pounds strawberries, hulled, sliced
-8 ripe kiwi, peeled, quartered, sliced
-3 (or more) tablespoons sugar
-1 tablespoon finely chopped fresh mint
-Non-dairy whipped topping (optional)

Directions

FOR THE CAKE:

Preheat oven to 325 degrees F.
Line bottom of 10-inch angel food cake pan with parchment paper. Using an electric stand mixer and whisk attachment, beat egg yolks in large bowl until thick and pale. Add sugar and beat until thick and tripled in volume, about 5 minutes. Beat in juice, peel and salt. Using electric stand mixer and clean dry whisk attachment, beat egg whites in another large metal bowl until stiff but not dry.

Sift cake meal and potato starch over yolk mixture. Using rubber spatula, fold in gently but thoroughly. Fold in egg whites. Transfer batter to prepared pan. Bake until cake is golden brown and springs back when gently touched, about 1 hour. Invert cake and cool completely. Run small sharp knife around cake edges to loosen. Invert cake onto platter.

DO-AHEAD TIP: Cake can be prepared 2 days ahead. Wrap with plastic. Store at room temperature.

FOR THE COMPOTE:

Combine berries and kiwi in large bowl. Add enough sugar to sweeten to taste. Stir in mint. Let stand 30 minutes to 2 hours at room temperature.

Using a large serrated knife, slice cake into wedges. Transfer wedges to plates. Spoon compote over. Top with non-dairy whipped topping and serve.

Ingredients

-2 tablespoons olive oil
-5 ounces vegetarian bacon, chopped
-16 ounces cremini mushrooms, trimmed and quartered
-2 stalks celery, chopped
-1 cup chopped green pepper
-1 cup chopped onion
-3 cloves garlic, minced
-14-ounce package Tofurky kielbasa sausage, sliced into 1/2-inch pieces
-1 cup long grain white rice
-2 tablespoons tomato paste
-1/2 teaspoon smoked paprika
-1/2 teaspoon oregano
-2 teaspoons Creole seasoning (such as Tony Chachere’s)
-2 1/4 cups vegetarian broth
-Parsley leaves, to garnish

Directions

In a Dutch oven over medium-high heat, heat the oil. Add the veggie bacon, mushrooms, celery, peppers, onion and garlic and cook until the onions are translucent and the mushrooms have largely released their juices, about 8 minutes. Stir in the Tofurky kielbasa.

Stir in the rice, tomato paste, Creole seasoning, smoked paprika and oregano. Sauté for 2 minutes. Add the broth to the pot and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 20 to 22 minutes or until the broth has been absorbed into the rice.

Fluff the rice up with a fork and serve sprinkled with parsley leaves.

Ingredients

-2 tablespoons butter
-1 shallot, minced
-1 green onion, thinly sliced
-1 bay leaf
-2 tablespoons chopped fresh parsley
-1 teaspoon dried tarragon
-1/8 teaspoon cayenne
-3 tablespoons flour
-1 cup milk
-1 1/2 cups seafood stock (shrimp stock if available)
-8 ounces shrimp (30/40), peeled, deveined and chopped into 3 sections each
-8 ounces bay scallops, sliced in half or quartered
-3/4 cup heavy cream
-1/4 cup medium sherry
-2 tablespoons lemon juice
-Salt and freshly ground black pepper, to taste

Directions

In a large saucepan, melt the butter over medium heat. Add shallot, green onion, bay leaf, parsley, tarragon and cayenne. Cook, stirring, until the shallot and green onions are soft, about 2 minutes. Add the flour and cook, stirring constantly, until the roux is golden, about 2 minutes. Slowly stir in milk and the seafood stock. Simmer until the soup has thickened, about 3 to 4 minutes.

Add the shrimp and scallops and cook until they are cooked through, about 2 minutes. Stir in the cream, sherry, and lemon juice; and cook until just heated through. Remove the bay leaf. Season with salt and pepper, to taste.

Ingredients

For Mussels:
-1 tablespoon olive oil
-1 tablespoon minced shallots
-1 tablespoon minced garlic
-1/2 cup dry Italian white wine
-48 mussels in the shell, beards removed and scrubbed

For Risotto:
-2 tablespoons unsalted butter
-2 tablespoons minced shallots
-1 teaspoon minced garlic
-1 cup Vialone Nano, Arborio or Carnaroli rice
-1 3/4 cups fish stock, or as needed, heated
-2/3 cup dry Italian white wine
-4 small dried chilies, optional
-1 cup peeled, seeded and chopped ripe plum (Roma) tomatoes (fresh or canned)
-1/4 pound shrimp, peeled, deveined and chopped
-1/4 pound sea or bay scallops, chopped
-2 teaspoons chopped fresh parsley

Directions

FOR MUSSELS: In a large frying pan over medium heat, warm the olive oil. Add the shallots and garlic and sauté for 1 minute. Pour in the wine and add the mussels, discarding any that do not close to the touch. Cover, raise the heat to high, and cook until the mussels open, 3-4 minutes. Remove from the heat and discard any unopened mussels.

Transfer 32 mussels in their shells to a bowl; cover to keep warm. Remove and discard the shells from the remaining mussels, cover and set aside separately. Strain the broth through a fine-mesh sieve lined with cheesecloth (muslin) into another bowl; set aside.

FOR RISOTTO: In a deep saucepan over low heat, melt the butter. Add the shallots and garlic and sauté until the shallots are almost translucent, about 2 minutes. Stir in the rice and cook, stirring, until the edges of the grains are translucent, about 2 minutes. Add enough fish stock to the mussel broth to make 2 1/2-3 cups.

Add 1 cup of the broth mixture to the rice and simmer over medium heat, stirring occasionally, until only a little visible liquid remains, 5-6 minutes. Stir in another 1/2 cup of the broth mixture and again allow the rice to absorb most of the liquid, another 3-4 minutes.

Add 1/2 cup of the wine and the chilies, if using, and simmer over low heat, stirring occasionally, for 3-4 minutes. Stir in the tomatoes and simmer for 3 minutes. Add another 1 cup broth mixture and simmer, stirring occasionally, for 5 minutes. Stir in the shrimp, scallops and shelled mussels and simmer for 2 minutes.

Stir in the remaining wine. Season to taste with salt and white pepper. The risotto should be al dente at this point. If it is too moist, simmer for a few minutes longer; if it is too dry, stir in a little additional stock to achieve the proper consistency. Remove and discard the chilies. Taste and adjust the seasoning.

Remove from the heat when there is still a little more liquid than desired, as the rice will continue to absorb it. Mound in warmed shallow bowls and surround each serving with 4 mussels. Sprinkle with the parsley and serve immediately.

Ingredients

-1/4 cup plus 2 tablespoons warm water (100 degrees to 110 degrees)
-0.6 ounces (17 grams) fresh yeast
-2 tablespoons sugar
-1 tablespoon salt
-1 1/3 cups lukewarm milk
-3 1/2 cups plus 1 tablespoon all-purpose flour, plus more as needed
-1/4 cup vegetable oil
-14 ounces European-style unsalted butter

Directions

1-In a small bowl, mix together warm water, yeast, and 2 teaspoons sugar; let stand until yeast and sugar have dissolved, about 5 minutes. Place remaining 1 tablespoon plus 1 teaspoon sugar and salt in a small bowl and add warm milk; stir to combine and let stand until dissolved.


2-Place 3 1/2 cups flour in a large bowl. Add yeast mixture, milk mixture, and oil. Using a rubber spatula, cut and press flour into liquid to form a sticky dough. Turn dough out onto a generously floured work surface; sprinkle dough with additional flour and let stand 2 to 3 minutes. Using floured hands and a bench scraper, knead dough by lifting the near edge and turning it over to the other side. Repeat this process until dough is smooth and begins to draw back, no more than 8 to 10 times.


3-Place dough in large bowl; cover with plastic wrap, pressing directly on surface. Cover bowl with a second piece of plastic wrap. Let stand in a slightly warm (70 to 72 degrees) place until dough is triple in size and is light and springy when touched, 3 to 4 hours.


4-Loosen dough from edges of bowl with a rubber spatula or your fingers and turn out onto a lightly floured work surface. Using floured hands, push and pat dough into an 8-by-12-inch rectangle; fold dough into thirds like a letter. Return dough to bowl and place a layer of plastic wrap directly over dough. Cover bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 1/2 hours. Alternatively, cover dough and transfer bowl to refrigerator; let rise overnight, until doubled in size.


5-Meanwhile, place butter in the bowl of an electric mixer fitted with the paddle attachment. Add remaining 1 tablespoon flour and beat until very smooth and well combined.


6-Pat dough lightly and thoroughly in bowl to deflate air bubbles. Transfer dough to a lightly floured work surface and, using floured hands or a floured rolling pin, push, pat, or roll dough into an 11-by-16-inch rectangle. If air bubbles form on dough at any point during rolling, gently pop with a clean pushpin. Arrange dough so that one of the short ends is facing you. Spread butter mixture evenly over 2/3 of dough, leaving a 1/4-inch border all around.


7-Fold the bottom third of the dough up toward the center, like a letter. Fold the top third over the bottom third to cover, making three even layers of dough; square off corners. This is called turn 1. If butter becomes too soft, transfer dough to refrigerator and let chill for 1 hour.


8-Place dough on a lightly floured work surface with one of the short ends facing you and the top fold turned to the right-hand side, like a book. Quickly roll dough in even strokes, working from middle toward top, then middle toward bottom, into a 20-by-9-inch rectangle. Starting with the end closest to you, fold dough into thirds like a letter; you should have three even layers. Wrap dough with plastic wrap. This is called turn 2. Transfer to refrigerator; refrigerate 1 1/2 hours.


9-Unwrap dough and place on a lightly floured work surface; sprinkle dough with flour, brushing off excess with a dry pastry brush. Using a rolling pin, tap dough lightly several times to deflate. If butter seems too cold, cover with plastic wrap and let stand for 10 minutes. Uncover and roll dough into a 20-by-9-inch rectangle, making sure that bottom and tops of dough are lightly dusted with flour so dough doesn't stick. If butter has congealed into hard flakes, let stand at room temperature for 10 minutes; butter must be able to extend to the entire size of the rectangle. Fold the top and bottom portions of dough toward the center, leaving one inch between ends. Fold in half so that top half covers the bottom; you should have four even layers. This is called turn 3 and is the final turn. Wrap dough with plastic wrap and transfer to refrigerator for 2 hours. Roll out dough as desired.