Make Pizza with Rudy

While we are known for our fresh pasta, the family roots are also in pizza.  And, just like our pasta at Clara's we use nothing but the freshest ingredients for our pizza cooked in our custom stone oven.   For all the pizza lovers, Rudy has his own video showing you our recipe for making our pizza just like his grandmother many years ago.  We hope you enjoy and let us know how your pizza turns out.

Visit our YouTube Channel to watch Rudy's step by step pizza video.

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Cookies with Clara

Clara is returning again this week for another recipe; this time it is cookies just in time for the holidays.  

Aunt Marilyn’s Soon to be Famous Lemon Knot Cookies

My granddaughter, Jessica, had tasted these cookies years ago when we made them in Arizona. She kept asking me each time I saw her when was I going to make her more lemon cookies! What is a grandma to do? I made her a batch and sent some photos to her dad. The next morning I received a call from Jessica, she had heard I made her cookies. She called to tell me she was on her way over to get them! I hope you enjoy Jessica’s cookies as much as she does.

MISE IN PLACE:

7 oz melted butter

8 oz sugar

1 oz corn syrup

1 oz lemon extract ( prefer NIELSEN-MASSEY brand)

5 whole eggs (around 9 oz)

1 ½ pound bread flour

1 ½ oz baking powder

Preheat oven to 400 degrees

Use paddle attachment on Kitchen Aid

In Kitchen Aid:

Put on paddle attachment, add melted butter, corn syrup , lemon extract and sugar and blend.

Add eggs to wet mixture. Then add dry ingredients (flour, baking powder).The mixture will be wet and sticky, add a ¼ cup more of additional flour as needed, we usually need an additional half cup. It is critical to make sure the dough is not too sticky or not too dry. Test dough by flouring your hand and rolling a bit between fingers trying to form the knot. Stretch the dough, it should be elastic.

Form dough into a square and let rest for a short time.

To roll the cookies:

Cut dough in thick strips and then cut into pieces the size of baby candy bar rectangles or a thumb.

Roll dough out to the size of a thick cigar. Form a knot with the dough

Place on a cookie sheet

Bake for 8 to 10 minutes ( we turned the cookies after 5 minutes.) will be slightly golden brown.

Allow to cool and then frost.

Icing:

Powdered Sugar 2 lbs.

Corn Syrup 2oz

Hot Water 4 ½ oz

Salt Dash

Lemon Extract 1 teaspoon

Using the Kitchen Aid with Paddle attachment:

Put the 2lbs of Powdered Sugar in the bowl. Mix the lemon extract and the corn syrup together .Slowly pour the liquids into the bowl. Use the hot water to help get all the lemon extract and corn syrup out of the measuring cup. Add the dash of salt and the rest of the hot water. Let the paddle stir the mixture till the icing is light, dipping consistency.

After the cookies have cooled. Place them on a rack with the cookie sheet underneath them. Put several of the cookies in the icing and coat completely. Place them on the rack and let them dry. Do NOT let the cookies touch each other! After the cookies are dry, turn them over.

ENJOY!!!

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Clara's Thanksgiving Recipes - Part Two

Grandma Celeste Turkey Dressing

This was my mother's turkey dressing recipe. For as long as I can remember, dressing for me was a meatloaf type dish. Imagine my surprise when I first saw a “traditional” dressing! I have watched this recipe travel down and out of the family tree, from my family to yours!

Preheat oven to 400 degrees

1 large leek (white part one, reserve green for stock) slice medium thin

1 medium onion, coursely chopped

1 large celery stalk, leaves included. Peel and coarsely chop.

3 pounds ground chuck

1 pound ground pork

½ Tablespoon of sea salt

1 teaspoon coarse ground black pepper

4 large cloves fresh garlic, finely chopped

1 pound dry bread soaked in milk and squeeze well. Then add to meat

8 large eggs, slighly beaten

2 cups of Pecorino Romano cheese

Fresh Parsley leaves only (reserve stems for stock) one bunch flat leaf parsley

1 packet of bresh basil, julienne cut, leaves only

10 sage leaves or one packet, leaves only, julienne cut

½ tablespoon sea salt

1 teaspoon coarse grind black pepper

1 tablespoon poultry seasoning

1 pound Italian Artisan Bread or Old World Bread ½ inch slice, cut into large cubes. (place in bowl, toss with garlic olive oil (see recipe below). Add Parmesan cheese, place on baking sheet and toast in oven till golden and crisp. Cool and then add to stuffing mixture just before baking so they don't get soggy.

Procedure:

Measure and prepare all ingredients

Place ground beef and pork in large mixing bowl (large enough to accommodate all ingredients)

Add sea salt, black pepper, squeezed bread, garlic and mix well by hand

Add beaten eggs, mix

Add Pecorino Romano cheese, mix

Add parsely, basil, sage, poultry seasoning, remaining sea salt and black pepper, mix

NOTE: When ready to bake, add cooled toasted garlic bread cubes to meat mixture. Mix well to incorporate all ingredients, yet able to see toasted bread cubes.

To Bake:

Using a large baking pan, ½ size baking sheet pan or steam table size aluminum tray (doubled for stability.

Spray Tray with olive oil (Pam)

Form two parallel logs of the dressing mixture in pan

Add 3 or 4 cups of Turkey or Chicken stock to pan (use the turkey stock recipe from part one)

Cover with aluminum foil and place in 400 degree oven for 20 minutes

Remove foil, baste, add additional stock if needed, cover again with foil and rotate pan. Bake another 20 minutes.

Remove foil, baste and bake till dressing is beautifully roasted, 5 to 10 minutes. Remove from oven, cover with foil until you are ready to serve.

NOTE: I prepare my dressing the night before. After I have mixed all ingredients, I place my dressing in two large Ziploc bags overnight in the refridgerator to all the seasonings to blend together. Thanksgiving morning I bake my dressing and then the turkey.

Garlic and Olive Oil Recipe

This is the recipe for the bread cubes for the dressing. This recipe is good for the basis of a sauce, sauteing meat, a healthy topping for baked fish, or anything else you can dream up. I firmly believe no cook's kitchen should be without it! Let me know what uses you find for it.

5 large cloves of garlic

3 cups of olive oil

Food processor

Place peeled garlic cloves in processor, pulse till garlic is minced, with processor running. Slowly add three cups of olive oil till an emulsion is created. This will fit comfortably in a 32 oz container. Place in the fridge and use as needed. 

Clara's Special Thanksgiving Recipes

We have a special guest blogger today: Clara! She wanted to share with all of our “family members” her favorite Thanksgiving recipes and memories.

“Thanksgiving is truly one of my favorite holidays and always is an intricate mix of family traditions. My mother, Celeste, had a favorite stuffing that was uniquely hers. It is more of a spicy, garlicky meatloaf than a dressing and was made separately from the turkey. However, the turkey stock I am going to present to you is part of the recipe. My mother- in –law, Ersilia, had a giblet, nutmeg and rice based dressing that had the most wonderful smell and taste.

In our house, the turkey legs were at a premium. There used to be strikes by those who did not get the leg (Rudy Sr and Jr)! Thank goodness extra turkey legs are now more readily available. I remember when I was growing up my dad, Anthony, miraculously created four legs out of the two wings as well.

When we opened up Clara’s a new holiday tradition was born. We put all of our restaurant tables together in a big square and invite in all that needed a place to celebrate. One favorite memory is Rudy Jr. friend Chris Cobb who would almost punctually appear at 9:25 pm! He would have his family dinner and then make his way over to us! We would all look to the parking lot for Chris and his warm smile and big appetite!

I am giving you my turkey stock recipe with great love. This can be used for your stuffing, gravy or a hearty soup in and of itself. I hope you experience a bit of our Clara’s Holiday Spirit thorough this recipe.”

Step #1

12 quart stock pot

Slotted spoon or skimmer

2 gallons of cold water

Turkey backs, necks or wings or any combination approx. 4 pounds, usually two packages in store (washed in salt water before

preparation)

First, fill the stock pot with 2 gallons of cold water and place on the stove over medium high heat.

Secondly, wash your backs and necks thoroughly in salt water before adding to stock pot. Add to pot when ready.

As water begins to come to a boil, a layer of foam will begin to form. Use a slotted spoon or skimmer to remove foam. Repeat as new foam forms. As it comes to a full boil, foam will begin to subside and it will be time to add our veggies.

STEP #2

Create stock bowl with the following well-washed veggies:

1 medium onion Skin on, cut into quarter pieces

1 medium leek Cut length wise in half

(make sure to wash in between the leaves to get the dirt out)

1 pound carrots Cut off tops and tips and peel.

(We are only putting peels in first, carrots come later)

1 stalk celery Cut off bottom and tips, peel and put peels tin stock bowl

(We will use individual ribs later)

1 bunch of fresh flat leaf Italian parsley STEMS only (parsley leaves can be used for other recipes, so please don’t throw away)

optional: 1- 2 Parmigiano Reggiano rinds ( left over after grinding)

In a small bowl place:

2 tablespoons of sea salt

1 tablespoon of black peppercorn

4 bay leaves

When stock comes to full boil carefully add all veggies, peels and stems and stir. If you are using Parmigiano Reggiano rinds, add at this time as well. Add the bowl of salt, peppercorns and bay leaves.

When stock returns to full boil again, lower the heat to a low boil and allow to simmer for an 1-1 ½ hours. The liquid will reduce and the flavor will become more robust. Occasionally gently press down veggies to rotate them in the pot. Taste the broth and make sure it has the flavor you want and allow to cook longer if needed, add more salt if needed.

IMPORTANT STEP: Remember our peeled carrots and celery ribs? We are going to add them to the simmering pot in the last 15 minutes. They will become tender and add flavor. We want them cooked, but still firm. After turning off the heat, we will remove the celery and carrots with a pair of tongs and a slotted spoon, it is a bit like fishing them out, sounds tedious, but worth the effort! Put in a separate bowl to cool.

Allow soup to cool and then strain into a stainless steel bowl or another pot. Discard the veggies (not carrots or celery ribs). Turkey pieces will be quite tender and can be used for turkey soup or other recipes. So, remove meat from bones.

Now you have a very versatile base that can be used for many recipes!

To make turkey soup: Dice the cooked carrots and celery and use the meat from the turkey pieces and coarsely chop. Add favorite soup pasta (I like to use Acini di Pepe pasta) or rice for a hearty winter soup.

Some final thoughts:

This turkey stock is a great base for your turkey gravy and also can be used to baste your turkey.

CHICKEN SOUP: This recipe can also be substituted with a 4-6 pound chicken.

You can keep an ongoing stock pot bag in your freezer for parsley stems, onion, carrot and celery peels, tops and bottoms. I save them all and keep them all in little individual baggies for future use.

Thank you for sharing this memory with me and I hope you and your loved ones enjoy! Make sure to write me and let me know how you do or if you have any questions.

BUON APPETITO!

Clara

Thanksgiving, 2014

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