cheers to pizza + soup!

this week’s menu included a soup and pizza which were both de-lisch!  the recipes we chose were based on ingredients, taste, and the opportunity to learn the process of making dough.  the real simple mag had the columbian chicken soup which sounded amazing, and recently i had seen 3 other recipes in 3 different places for it. so that alone gave us a sign to try it!  after reading the recipes in other magazines and seeing them online, the real simple one had the best ingredients by far.  it was an easy process, amazing taste and very filling.  NB the recipe was exact to say that it serves four-we didn’t add or modify the recipe either.

we decided to tackle a pizza also in thinking the soup would not alone fill us up.  so before preparing the soup, we had a lesson on making pizza dough to make lemon asparagus gruyere pizzas.  we finished late because of all the prep work for the dough, but it was well worth the time, and great to take leftovers home.  The recipe said to keep the dough in the fridge over night, which we didn’t not do.   instead we let it rise for the second time while we at the soup, and after we finished preparing the pizzas. 

columbian chicken and potato soup

serves 4  hands-on time: 20m total time: 45m

ingredients

4cups low-sodium chicken broth

1 pound boneless, skinless chicken thighs (about 4)

4 frozen corn-on-the-cob pieces (sometimes called “cobbettes”)

1 tablespoon olive oil

1 small onion, thinly sliced

1 celery stalk, thinly sliced

4 garlic cloves, thinly sliced

2 medium russet potatoes (about 1 pound), peeled and cut into 1-inch pieces

2 tablespoons fresh lime juice, plus wedges for serving

1/4 teaspoon dried oregano

kosher salt and black pepper

cut-up avocado, fresh cilantro sprigs, and capers, for serving

directions

In a large saucepan or Dutch oven, combine the chicken broth and 1 cup water and bring to a boil. Add the chicken and corn and simmer until the chicken is cooked through, 10 to 12 minutes.

Remove the chicken and corn from the saucepan and reserve.

Strain the cooking liquid into a large bowl or measuring cup and reserve.

Wipe out the saucepan and heat the oil over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add the potatoes and the reserved cooking liquid and bring to a boil. Reduce heat and simmer until the pota-toes are cooked through, 15 to 20 minutes.

Meanwhile, shred the chicken and cut the corn pieces into 1-inch-thick rounds. Return the chicken and corn to the soup. Add the lime juice, oregano, ½ teaspoon salt, and ¼ teaspoon pepper and cook until heated through, about 1 minute. Serve the soup with the avocado, cilantro, capers, and lime wedges

By Kay Chun,  January 2011

lemon-asparagus and gruyere pizza

makes four 12 inch pizzas

ingredients

1 envelope active dry yeast

1 1/2 cups warm water

3 1/2 cups bread flour, plus more for kneading and rolling

1 1/2 tablespoons pure olive oil

1 tablespoon fine sea salt

1/2 pound medium asparagus, sliced 1/4 inch thick on the diagonal

1 tablespoon plus 1 teaspoon extra-virgin olive oil

2 cups shredded Gruyère cheese, (1/2 pound)

2 small lemons, preferably Meyer, sliced paper-thin

Kosher salt

Freshly ground pepper

1/2 cup freshly grated Parmesan cheese (2 ounces)

we added: onion and garlic

In a large bowl, dissolve the yeast in 1 cup of the warm water and let stand until foamy, about 10 minutes. Stir in 1 1/2 cups of the bread flour until blended, then cover with a kitchen towel and let the sponge stand at room temperature until bubbly, 1 to 1 1/2 hours.

Add the remaining 2 cups of flour and 1/2 cup warm water to the sponge in the bowl. Add the pure olive oil and the sea salt and stir until almost combined. Scrape the dough out onto a lightly floured work surface and knead gently until smooth and silky, about 5 minutes. Transfer the dough to a lightly oiled bowl, cover with plastic wrap and refrigerate overnight.

Let the dough return to room temperature. Punch it down and form it into 4 balls. Place the dough on a lightly floured work surface, cover loosely with plastic wrap and let rest for 10 minutes.

In a small saucepan of boiling salted water, blanch the asparagus just until bright green, about 20 seconds. Drain and refresh the asparagus under cold water. Pat dry.

Place a pizza stone in the oven and preheat to 500°ork with 1 piece of the pizza dough at a time and keep the rest covered. On a lightly floured work surface, roll or stretch the dough out to a 12-inch round. Transfer the round to a lightly floured pizza peel or cookie sheet. Brush the dough with 1 teaspoon of the extra-virgin olive oil and top with 1/2 cup of the Gruyère and one-fourth of the asparagus and lemon slices. Sprinkle the pizza with kosher salt, pepper and 2 tablespoons of the Parmesan.

Slide the pizza onto the hot stone and bake until the crust is golden and the cheese is bubbling, about 10 minutes. Cut the pizza into wedges and serve immediately. Repeat with the remaining dough and toppings.

The recipe can be prepared through Step 4 and refrigerated for up to 1 day.

If serving 4 pizzas at once, the first 3 can be reheated directly on the oven racks while the last one bakes.

By Elizabeth Falkner on Food and Wine