The assignment: Head into the Shop Cheap Kitchen and find recipes that match what's on sale this week. The outcome: Researcher Sheila Kern has provided recipes for Gallo Salame (on sale at Raley's); egg casserole (get the eggs at Safeway); pork ribs (Save Mart); salmon (Safeway) and pears (Raley's). Enjoy!
Flatbread Pizza featuring Gallo Salame
6 oz. Gallo Salame, thin sliced
12 oz. Pizza Dough, frozen or premade pizza crust
4 Tbsp. All Purpose Flour
5 Tbsp. Olive Oil
1 cup Italian Blend Cheese, shredded
1/4 cup Sun Dried Tomato, julienne
2 cups Broccoli Rabe florets or small broccoli florets
1/4 cup Olives, chopped
Kosher Salt or Table Salt, to taste
Black Pepper, to taste
1.If using frozen dough, let thaw for an hour. Follow steps 2-5. If using prepared crust, begin at step 5.
2.Start by rolling the dough into a 1/4 inch thick round shape.
3.Use the flour to keep the dough from sticking to the work space.
4.Sprinkle the flour onto the work space if the dough starts to stick.
5.When the dough is rolled out, brush the olive oil onto the dough evenly.
6.Next, place the Italian cheese across the pizza dough.
7.Now place the sliced Gallo Salame, sun dried tomato, broccoli florets, olives, salt and pepper evenly onto the pizza as well.
Sausage and Egg Casserole with Sun-Dried Tomatoes and Mozzarella
Bon Appetit | April 2002
1 pound Italian sweet sausage, casings removed
1/2 cup chopped shallots
2 garlic cloves, minced
1/2 cup chopped drained oil-packed sun-dried tomatoes
4 tablespoons chopped fresh parsley
5 large eggs
3 large egg yolks
1 cup half and half
1 cup whipping cream
2 cups grated mozzarella cheese
1/2 teaspoon salt
Preheat oven to 375Â°F. Butter 13x9x2-inch glass baking dish. Sauté sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and sauté 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.)
Whisk eggs, egg yolks, half and half, whipping cream, 1 1/2 cups cheese, and salt in large bowl to blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over. Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.
Pork Ribs Adobo
Adapted from "Memories of Philippine Kitchens" by Amy Besa and Romy Dorotan (Stewart, Tabori & Chang)
Yield: 4 servings
1 cup apple cider vinegar, preferably organic and unfiltered
1 tablespoon soy sauce
3 small bay leaves
1 large jalapeno chili, stemmed and roughly chopped
1 side baby-back pork ribs (about 2 pounds), cut into individual ribs
2 teaspoons sea salt
6 garlic cloves, peeled
2 teaspoons black peppercorns
In a bowl, combine vinegar, soy sauce, bay leaves and chili and set aside.
Season ribs with 1 teaspoon salt. Using a mortar and pestle or small food processor, grind remaining teaspoon salt, garlic and peppercorns to a rough paste. Rub paste into ribs and transfer to resealable plastic bag. Pour in vinegar mixture, seal and refrigerate at least 1 hour or overnight, turning occasionally.
Transfer ribs and marinade to a pot, bring to a boil, reduce heat and simmer, covered, 1 hour, until meat is tender. Remove ribs to a baking sheet and simmer sauce until thick.
Meanwhile, preheat broiler. Pour 1/4 cup of thickened sauce over ribs, turn to coat, and broil until nicely browned, about 7 minutes, turning once. Serve with remaining sauce and rice.
Salmon Fillet with Soy Glaze
Yield: 6 servings
1/4 cup soy sauce
1/4 cup pure maple syrup
1 (2-lb) piece center-cut salmon fillet with skin (1 1/2 inches thick)
Preheat oven to 450Â°F. Line bottom of a broiler pan with foil, then oil rack of pan.
Boil soy sauce and maple syrup in a small saucepan over moderate heat until glaze is reduced to 1/3 cup, about 5 minutes.
Arrange salmon, skin side down, on rack of broiler pan and pat dry. Reserve 1 1/2 tablespoons glaze in a small bowl for brushing after broiling. Brush salmon generously with some of remaining glaze. Let stand 5 minutes, then brush with more glaze.
Roast salmon in middle of oven 10 minutes. Turn on broiler and brush salmon with glaze again, then broil 4 to 5 inches from heat until just cooked through, 3 to 5 minutes.
Transfer salmon with 2 wide metal spatulas to a platter, then brush with reserved glaze using a clean brush.
Poached Pears With Orange Juice
Serve these poached pears "as-is" or with a dollop of whipped cream, or spoon them over ice cream or sponge cake.
4 firm ripe pears
1/2 cup granulated sugar
1/3 cup fresh squeezed orange juice
1/4 cup water
1 to 2 teaspoons grated orange zest
Peel pears then cut in halves or quarters and cut out cores. In a saucepan, heat the sugar, orange juice, and water over medium heat. Add the pears and bring to a simmer. Reduce heat to low, cover, and continue simmering for 15 minutes, or until the pears are tender. Remove the pears and add the orange zest. Simmer the syrup for 5 minutes longer, then combine the pears and syrup and chill thoroughly.