Recipes

Caramel Shortbread Bars

• For the shortbread layer:
• 2 cups all-purpose flour
• 2 tsp. baking powder
• ¼ tsp. salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• ½ cup sugar

To make the shortbread layer, preheat the oven to 325°F. Line a 9 x 13-inch baking pan with parchment paper. In a small bowl combine the flour, baking powder and salt. Stir with a fork to blend, and set aside. In the bowl of an electric mixer, beat the butter and sugar on medium speed until well blended, about 1-2 minutes. With the mixer on low speed blend in the dry ingredients just until incorporated. Transfer the dough to the prepared baking pan and press in an even layer over the bottom of the pan. Bake 15-18 minutes or until golden. (If the crust puffs up a bit while baking, just gently press it down while it is cooling.) Transfer the pan to a wire rack and let cool completely.

• For the caramel layer:
• 1 cup (2 sticks) unsalted butter, cut into pieces
• 1 cup sugar
• 4 Tbsp. dark corn syrup
• 2 (14 oz.) cans sweetened condensed milk

To make the caramel layer, combine the butter, sugar, corn syrup and condensed milk in a medium saucepan over medium heat. Heat, stirring occasionally, until the butter is melted. Increase the heat to medium-high and bring to a boil. Reduce the heat to maintain a simmer, stirring constantly. Continue simmering and stirring until the mixture turns an amber color and thickens slightly. About 20 minutes. Pour the mixture over the shortbread layer, smooth the top, and allow to cool completely and set.

• For the chocolate layer:
• 8 oz. semisweet or bittersweet chocolate, finely chopped
• 1 tsp. light corn syrup
• ½ cup (1 stick) unsalted butter, cut into pieces
• Fleur de sel or sea salt, for sprinkling

To make the chocolate glaze, combine the chocolate, corn syrup, and butter in a heatproof bowl set over a pan of simmering water. Heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth. Pour evenly over the caramel layer and use an offset spatula to smooth the top. Allow to cool for a minute or two and then sprinkle with fleur de sel. Chill, covered, until ready to slice and serve.

Pizza

• Dough:
• 2 pounds 00 (doppio zero) flour or 1 pound all-purpose and 1 pound cake flour
• 2 tsp. salt
• 22 ounces warm water (110°F-115°F)
• 1 Tbsp. yeast
• corn meal

Dissolve yeast in warm water. Let the yeast and water sit for 5 minutes. Whisk flour(s) and salt together in the work bowl of an electric mixer. Using the paddle attachment, add the water yeast mixture slowly. The dough should start cleaning the sides of the bowl. Knead 4 to 5 minutes. The dough should be slightly sticky. Place in a well-oiled bowl, cover with plastic wrap. Let rise 1 to 2 hours. Divide into balls (about 8 ounces each). Place on oiled sheet pan, loosely cover with plastic wrap and let rise 30 to 45 minutes. Shape balls into circles, place on a pizza peel that has been sprinkled with corn meal. Slide right onto a hot grill. Cook until underside starts getting color. Remove to a stone and pull lid down to finish cooking the top of the pizza.

• Red Sauce:
• 28-ounce can fire roasted tomatoes crushed
• ½ cup red wine
• 6 ounces tomato paste
• 3-4 cloves garlic, crushed
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 tsp. crushed red pepper
• Salt and pepper

Saute garlic in olive oil over low heat. Add remaining ingredients. Simmer for 15-20 minutes. Cool before using on pizza.

• Topping Ideas:
• Red sauce, fresh mozzarella, basil (Margherita)
• Pancetta, caramelized onion, parmesan, crushed red pepper
• Italian sausage, grilled peppers, grilled zucchini, mozzarella, parmesan, red sauce
• Parmesan, olive oil, spinach, sun dried tomato, feta cheese, pine nuts
• Prosciutto, fig jam, gorgonzola, candied pecans