Stuffed: The Ultimate Comfort Food Cookbook: Taking Your Favorite Foods and Stuffing Them to Make New, Different and Delicious Meals
208
Stuffed: The Ultimate Comfort Food Cookbook: Taking Your Favorite Foods and Stuffing Them to Make New, Different and Delicious Meals
208eBook
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Overview
Take Your Favorite Comfort Foods to the Next Level with Stuffed: The Ultimate Comfort Food Cookbook
Dan Whalen is a mad scientist of comfort food. Dan's recipe takes a full-sized cheeseburger, stuffs it into a ravioli and calls it dinner. Another puts pineapple and bacon into jalapeno peppers to create a tasty, flavorful appetizer. With every recipe so fun and different, you'll be able to make dishes that your family and friends have truly never seen before.
Dan is the genius behind the popular blog, The Food in My Beard. His recipes have been viewed over 6 million times and his work has been featured in Bon Appetit, Fine Cooking magazine and on Boston.com and Huffington Post.
Recipes include Cheesesteak Stuffed Soft Pretzel Calzones, Chicken Stuffed Waffles, Cheddar Sriracha Stuffed Mushrooms and Cherry Pie Stuffed Chocolate Cake, so get ready to take the best comfort foods and stuff them with even more awesome flavor. With Stuffed, you'll be making the best tasting dishes you've never even dreamed of.
Product Details
| ISBN-13: | 9781624140389 |
|---|---|
| Publisher: | Page Street Publishing |
| Publication date: | 01/14/2014 |
| Sold by: | Macmillan |
| Format: | eBook |
| Pages: | 208 |
| File size: | 23 MB |
| Note: | This product may take a few minutes to download. |
About the Author
Dan Whalen is the founder and creator of the popular blog The Food in My Beard. He has published more than 700 recipes that have been viewed more than 6 million times. He has been featured in Saveur, Bon Appetit, Fine Cooking and on MSNBC, Boston.com, Serious Eats and Huffington Post. Dan resides in Boston, Massachusetts.
Read an Excerpt
Stuffed
The Ultimate Comfort Food Cookbook
By Dan Whalen
Page Street Publishing Co.
Copyright © 2014 Dan WhalenAll rights reserved.
ISBN: 978-1-62414-038-9
CHAPTER 1
Stuffed Breads
Well before I started seriously cooking, when I was just a college student trying to make my way to success in computer science, there were pretty much two go-to recipes I had in my back pocket. The first one was tacos for dinner, and the other was pepperoni bread. Pepperoni bread was the one that I would pull out to serve as a snack at parties or trips to the beach with my friends. My mom had shown me how easy and delicious it was to make, and from that moment on I made it any chance I got. It was one of the first things that made me feel like cooking wasn't just some chore, but rather a labor of love, and that if you paid just enough special attention to what you were making it would come out all that much better and your friends would love you for it.
People have been stuffing breads with various cheeses, veggies and meats for just as long as bread has existed. In this chapter you will find recipes with pizza dough, puff pastry, cornbread, and even pretzel dough! Fry, bake and steam your way to stuffed bread perfection, whether it be as an appetizer or a side, or for breakfast, lunch or dinner.
Pepperoni Bread
MAKES: 2 BREADS
HEAT: 0.3
PIG-OUT SCALE: 4.9
½ batch homemade Pizza Dough or 1 package refrigerated or frozen pizza dough
8 ounces (225 g) mozzarella cheese, shredded
2 ounces (56 g) Pecorino Romano cheese, grated
4 ounces (112 g) pepperoni
Simple Marinara, for serving
This is a super simple recipe that I have been making regularly for years. Well before I even started blogging or became interested in cooking I was making this. It's the best thing you can bring to a party, and it's pretty versatile in that once you get the method down you can stuff it with a variety of fillings.
STUFF IT!: On a floured surface, roll out your pizza dough into a very thin rectangle shape. It should come out to about 15 inches by 12 inches (38 by 30.5 cm). Lay out a layer of cheeses, followed by the pepperoni, then the rest of the cheeses, reserving a small amount. Roll up the dough fairly tight to form a spiral of dough and meat. You should be rolling it the short way, so that it is still 15 inches (38 cm) long after being rolled. Fold the ends of the bread under the roll. Put the roll onto a baking sheet and top with the remaining cheese.
COOK IT: Preheat the oven to 350°F (180°C, or gas mark 4). Bake the bread for about 35 minutes, until nicely browned on top and cooked through. Allow to cool for about 10 minutes, then slice into thin slices. Serve with the Simple Marinara as a dipping sauce.
Aloo Gobi Samosas
MAKES: 6 VERY LARGE SAMOSAS
OR 12 TO 15 SMALL ONES
HEAT: 4.1
PIG-OUT SCALE: 4.3
SAMOSA DOUGH
1 ½ cups (180 g) flour
2 tablespoons (30 ml) vegetable oil
¼ to ½ cup (60 to 120 ml) cold water
ALOO GOBI
2 Yukon gold potatoes, chopped into bite-size chunks
½ head cauliflower, chopped into bite-size chunks
3 tablespoons (42 g) butter
Salt
1 tablespoon (6 g) curry powder, homemade or store-bought
1 onion, diced
1 teaspoon cumin seed
1 tablespoon (15 ml) oil
3 cloves garlic, grated
1-inch (2.5-cm) piece ginger, grated
3 Thai chiles, diced, seeds removed if desired
¼ cup (16 g) chopped cilantro stems
1 (14 ½-ounce [406-g]) can tomatoes
¾ cup (112 g) peas
¼ cup (16 g) chopped cilantro leaves
Indian samosas and South American empanadas are pretty similar if you think about it. They use a pastry dough that is made up of mostly flour with a little bit of fat, they can be baked but taste a little better fried, and of course, there are endless possibilities for filling options. The following recipes can be mixed and matched depending on whether you prefer the empanada or samosa wrap better. Aloo gobi samosas are a fairly common Indian variety, but the ones you make fresh at home are ten times better than the ones that have been sitting out at the Indian grocery all day.
MAKE THE DOUGH: Mix the flour and oil in a bowl. With your fingers, work the oil into the flour. You will notice that there will be clumps of flour where the oil has collected. Work these clumps with your fingers to evenly distribute. Finally, add the water, starting with the minimal amount listed, and only adding just enough to bring the dough together as you stir and mix with a fork. Once it comes together, begin kneading with your hands for about 5 minutes. Wrap the dough in plastic and refrigerate for at least 15 minutes while you prep the rest of the ingredients.
MAKE THE FILLING: Preheat the oven to 450°F (230°C, or gas mark 8).
Put your chopped potato and cauliflower into two separate bowls. Melt the butter and add salt to taste and half of the curry powder to the butter. Split the butter mixture into the two separate bowls of veggies and toss to coat. Place the veggies on two baking pans. Put the potatoes into the oven for about 7 minutes, and then add the cauliflower. When everything is browned and tender, take the veggies out of the oven, about 15 minutes total for the potatoes and 8 for the cauliflower.
Mix the grated garlic and ginger together and add the diced chiles to the mixture. Cook the onion and cumin seed in the oil until the onions are browned, 6 to 8 minutes. Add the ginger-garlic-chile paste and the cilantro stems and cook 2 minutes. Add the other half of your curry powder, cook 1 minute. Add the tomatoes and cook for about 5 minutes, allowing a lot of the tomato liquid to absorb. Taste and add salt if needed. Add the peas and cook until heated through, 3 to 4 minutes. Add the roasted potato and cauliflower and toss to coat. The mixture should be fairly thick and dry at this point, so that you are able to stuff it into the pastry, so if it isn't, let it simmer a little longer. Remove from the heat and stir in the cilantro leaves.
STUFF IT!: Split the dough into 3 balls and roll out each ball into rounds about ? inch (3 mm) thick. Cut the round equally through the center. Take the half circle in your hand and fold the flat end onto itself in the middle. Press it together well to seal the seam. Lift it up and you should have a cone shape. Add one-sixth of the slightly cooled aloo gobi mixture into the cone. Fold the rounded edge over and seal to form a cone-shaped treat. Repeat to make the remaining samosas.
COOK IT: You can bake or fry these samosas. Frying is more popular and a bit more delicious, but baking works, too. To fry, heat vegetable oil in a Dutch oven to 350°F (180°C). Gently drop in your samosa and let it cook until browned, about 2 minutes. If you want to bake it, set the oven for 450°F (230°C, or gas mark 8), and lightly brush a baking sheet with oil. Place your samosas on the sheet and cook until browned, about 15 minutes. Keep your eye on them and flip when needed, as the bottom of the samosa will brown faster than the top. Serve with Basil-Carrot Raita dipping sauce!
Ginger Peanut Chicken Samosas
MAKES: 6 LARGE SAMOSAS
OR 12 TO 15 SMALL ONES
HEAT: 6.4
PIG-OUT SCALE: 5.2
GINGER CHICKEN FILLING
2 chicken breasts
2 tablespoons (30 ml) olive oil
2-inch (5-cm) piece ginger, grated
3 cloves garlic, grated
3 red chiles, diced, seeds removed if desired
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) Sriracha
1 tablespoon (15 ml) sesame oil
½ cup (55 g) shredded carrot
½ cup (75 g) crushed peanuts
¼ cup (16 g) chopped cilantro
A spicier Thai twist on the samosa, these ginger peanut chicken pockets really pack some flavor. As always, remove the seeds from the chiles for a milder version. This recipe uses the same dough and stuffing/cooking methods from here.
MAKE THE DOUGH: Make the dough following the recipe for Aloo Gobi Samosas.
MAKE THE FILLING: In a frying pan over medium-high heat, sear the chicken in the olive oil to brown, then cover, reduce the heat to medium and simmer until cooked through, flipping as needed. Meanwhile, split the grated ginger into two separate ramekins. Mix the garlic and chiles into one of the ginger portions. Remove the chicken from the pan and set on a cutting board. Add in a splash more oil if needed, and toss in the garlic, ginger and chile mixture. Saute for about 2 minutes, then add the soy sauce, Sriracha and sesame oil. Reduce the heat to low. Chop up the chicken into somewhat shredded little ½-inch (1.3-cm) cubes. Add the chicken back to the pan, along with the remaining ginger and the carrot and stir well. Remove from the heat and add the peanuts and cilantro. Allow to cool before stuffing and baking or frying, following the directions here. Serve with Thai Sweet and Sour Sauce or Basil-Carrot Raita for dipping.
Beef and Broccoli Empanadas
MAKES: 8 EMPANADAS
HEAT: 4.5
PIG-OUT SCALE: 5.6
EMPANADA DOUGH
1 ¾ cups (210 g) flour
½ cup (112 g) butter, chopped into ½-inch (1.3-cm) cubes and frozen for 30 minutes
1 egg
1/3 cup (80 ml) water
BEEF AND BROCCOLI FILLING
1 pound (454 g) ground beef
2 tablespoons (30 ml) oil
Salt and pepper
1 onion, diced
2 cloves garlic, minced
2 jalapenos, diced
2 tablespoons (12 g) taco seasoning, homemade or store-bought
1 cup (235 ml) beer
1 head broccoli, chopped into ½-inch (1.3-cm) chunks
8 ounces (225 g) Cheddar cheese, grated
½ cup (50 g) chopped olives
EGG WASH
1 egg
¼ cup (60 ml) water
Flour
In Brazil there is a saying, "You are the olive in my empanada." To most Americans that might seem like an odd thing to say, because olives aren't the first thing that comes to mind when we think of empanadas. Once you try an olive in an empanada, though, you will realize that most empanadas are not complete without them, and it brings a lot more weight to the phrase.
MAKE THE DOUGH: Mix the flour and butter in a bowl. With your fingers, work the butter into the flour. Then beat the egg into the water and pour the water/egg mixture into the flour and mix with a fork. Once it comes together, begin kneading with your hands. Knead for about 5 minutes, until the dough is smooth. Refrigerate for at least 15 minutes while you prep the rest of the ingredients.
MAKE THE FILLING: In a skillet over high heat, brown the beef in the oil until cooked through, season with salt and pepper, and remove from the pan. Add the onion to the same pan and cook over medium heat to sweat, 4 to 5 minutes. When the onions are just showing signs of browning, add the garlic and jalapenos to the pan, followed by the taco seasoning. Stir well and cook for 1 minute. Add the beer to the pan and scrape the bottom of the pan to get any browned bits incorporated into the sauce. Put the beef back in along with the broccoli. Lightly season with salt and simmer until the broccoli is tender and much of the liquid has evaporated, about 10 minutes. Let the mixture cool, then mix the cheese and olives into the beef.
STUFF IT!: Roll out your empanada dough into 8 thin rounds. Place some of the filling onto the middle of each round. Fold the round over and seal by lightly wetting the edge with your finger. Fold little bits of dough over itself to form that famous empanada look (see picture here).
COOK IT: You can bake or fry these empanadas. To fry, heat vegetable oil in a Dutch oven to 350°F (180°C). Gently drop in your empanada and let it cook until browned, about 2 minutes. If you want to bake it, set the oven for 400°F (200°C, or gas mark 6), and lightly flour a baking sheet. Mix the egg with the water and beat until smooth. Place your empanadas on the sheet and brush nice and evenly with the egg wash. Bake until golden brown, about 30 minutes.
Cuban Sandwich Empanadas
MAKES: 8 SMALL EMPANADAS
HEAT: 0.5
PIG-OUT SCALE: 6.8
ROAST PORK FILLING
¾ pound (340 g) boneless country-style pork ribs
¼ cup (60 ml) red wine vinegar
¼ cup (44 g) mustard
2 tablespoons (30 ml) Worcestershire sauce
STUFFING
16 pickle slices
16 Swiss cheese slices
8 ham slices
Cuban sandwiches are one of my favorite flavor combinations, as you will quickly find out when it appears several times in the pages of this book. It might seem like a grilled ham and cheese isn't that revelatory, but once you add that savory roast pork, juicy pickles and tangy mustard, it really changes the game. These little Cuban sandwich pockets will take your game-day party to the next level.
MAKE THE DOUGH: Make the dough following the recipe for Beef and Broccoli Empanadas.
MAKE THE FILLING: Preheat the oven to 300°F (150°C, or gas mark 2).
Chop the pork into 1-inch (2.5-cm) cubes. Toss in the vinegar, mustard and Worcestershire sauce. Place in an oven-safe frying pan and cover with foil. Bake for 2 ½ hours, stirring once halfway through the cooking time. Remove from the oven and shred the pork with the cooking liquid.
STUFF IT!: Roll out your empanada dough into 8 thin rounds. Place one-eighth of the pork filling, 2 pickle slices, 2 cheese slices and 1 ham slice on each round. Fold the round over and seal by lightly wetting the edge with your finger. Fold little bits of dough over itself to form that famous empanada look (see picture here). Cook following the directions here.
Chicken Stuffed Waffles
MAKES: 8 WAFFLES
HEAT: 1.3
PIG-OUT SCALE: 7.1
FILLING
1 pound (454 g) chicken tenders
Salt and pepper
Oil
½ cup (60 g) panko breadcrumbs
WAFFLE BATTER
1 cup (120 g) flour
1/3 cup (40 g) cornstarch
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon sugar
1 ½ cups (355 ml) buttermilk
1/3 cup (75 g) unsalted butter, melted
1 egg
1 tablespoon (15 ml) Tabasco sauce
Maple syrup, for serving
Chicken and waffles was the craze of the moment a few years back, and now it has leveled out as a comfort food staple. Eating perfect fried chicken in concert with perfect waffles is a delicious treat, but putting the chicken right inside the waffles is a fun twist that your friends will never expect! Instead of doing all the work of frying the chicken just to put it into the waffles, we can get the flavor profile of fried chicken with a few unexpected additions to the waffle batter.
MAKE THE FILLING: Season the chicken with salt and pepper and sear in a hot pan with a splash of oil. Cover and turn the heat down to low. Cook for about 10 minutes, until cooked through. Remove from the heat. Roughly chop half the chicken and shred the other half.
Lightly toss the breadcrumbs with 1 tablespoon (15 ml) or more of oil. Spread on a baking sheet and broil until browned, about 3 to 5 minutes. Watch closely and stir once during cooking so everything can toast evenly without burning.
MAKE THE WAFFLE BATTER: Mix all the waffle ingredients in a large bowl, starting with the dry ones, followed by the wet ones. Whisk to combine, but don't worry about it getting fully incorporated. There will be lumps.
STUFF IT!: Fold the chicken and breadcrumbs into the waffle batter.
COOK IT: Preheat the waffle iron. Ladle the waffle batter into the waffle iron and cook according to the manufacturer's instructions. Serve with maple syrup.
French Toast Three Ways
MAKES: 6 LARGE SLICES
OF FRENCH TOAST
HEAT: 0
PIG-OUT SCALE: 4.4
As a kid French toast was my go-to breakfast item on any menu, but these days I find I almost never order it. What happened? Unfortunately, over the past ten years, I think I've eaten so many bad versions that they may have scared me. They're either too sweet, too thin, or too classy. In my opinion, a good French toast should be simple. I use a nice crusty ciabatta, soak it in egg for a bit, stuff it with deliciousness, and toss it into a frying pan for a few minutes. These three simple stuffed French toast recipes are my response to bad French toast everywhere.
Egg in a French Toast Cave
1 crusty ciabatta loaf (about
18 inches [46 cm] long)
6 egg yolks
SOAKING LIQUID
5 eggs
¼ cup (60 ml) milk
Pinch of salt
Pinch of pepper
Pinch of sugar
Butter and oil, for frying
PREPARE THE BREAD: Cut your ciabatta into 6 equal pieces. Cut a cavity into each piece of the bread from a surface that isn't covered with crust. Cut the piece of bread you have removed into a 1-inch (2.5-cm) "lid" that can be returned to the bread as a cover.
MAKE THE SOAKING LIQUID: Combine all the ingredients in a large bowl. Add the bread and soak for about 10 minutes, then flip the slices and soak another 10 minutes.
STUFF IT!: Drop an egg yolk into each bread cavity and cover with the reserved piece of bread.
COOK IT: In a large skillet, gently fry the bread in a little butter and oil over medium heat, flipping a few times to make sure each piece cooks on all surfaces.
Tomato Basil Stuffed French Toast
1 crusty ciabatta loaf (about 18 inches [46 cm] long)
2 balls fresh mozzarella, each sliced into 6 pieces
12 basil leaves
1 ripe tomato, cut into 6 slices
Salt
SOAKING LIQUID
5 eggs
¼ cup (60 ml) milk
Pinch of salt
Pinch of pepper
Pinch of sugar
Butter and oil, for frying
(Continues...)
Excerpted from Stuffed by Dan Whalen. Copyright © 2014 Dan Whalen. Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Contents
INTRODUCTION,Stuffed Breads,
Stuffed Pasta and Rice,
Stuffed Meats,
Stuffed Veggies and Fruits,
Stuffed Sweets Basics,
ACKNOWLEDGMENTS,
ABOUT THE AUTHOR,
INDEX,