Make Your Own Pizza!

by Vincent Polsinelli

Description

Looking for a fun family activity? Try this simple and delicious pizza recipe. This recipe will help your children learn some basic cooking skills, will nurture their creativity, and will keep them entertained.  IngredientsPizza Dough2 1/5 cups of flour2 3/4 teaspoons of baking powder1 teaspoon of olive oil3/4 cup of waterTomato Sauce1 can (28 ounces) of crushed tomatoes2 tablespoons of olive oil3 cloves of chopped garlic2 leaves of basil choppedSalt and pepper to tasteToppings1 ball of mozzarella cheese (any cheese can be used but mozzarella is recommended)ANY TOPPINGS OF YOUR CHOICE (popular choices are pepperonis, bell peppers, mushrooms, onions, etc.) Directions Pizza Dough 

• In a large bowl mix flour, baking powder and salt.
• Create a well within the bowl of dry ingredients and add your water and olive oil.
• Incorporate all the ingredients until the dough is stiff. (If the dough is too dry, add some water until it is smooth)
• Take the dough out onto a floured counter and knead the dough for 3-4 minutes. The dough should be soft and not sticky.

 Tomato Sauce 

• In a saucepan heat olive oil over low heat.
• Add crushed tomatoes and continue to cook for a few minutes.
• Stir in chopped basil, chopped garlic, and salt and pepper to taste.
• Continue to cook until tomatoes break down and the sauce is brought to a simmer.

 Finishing the Pizza 

• Preheat the oven for 400 C
• Stretch the dough out to fit the size of your sheet tray. (it is important that the dough is stretched evenly)
• Pour your tomato sauce onto the dough leaving one inch of space all around for your crust to form.
• Then place the desired amount of cheese on top of the tomato sauce.
• Place your desired toppings all over your pizza.
• Place the pizza in the oven for 15-25 minutes (depending on the oven and desired crispiness of the dough) and allow to cool for 2-3 minutes before serving.

Duck Dinner for Two

Recipe by Vincent Polsinelli(Serves 2 people)This delicious meal consists of pan seared duck breast, napa cabbage salad and roasted carrots and parsnips. This tasty and easy to prepare meal is the perfect dinner to serve for a significant other, a family member, or a friend during the cold winter months. IngredientsDuck Breast2 duck breastsNapa Cabbage Salad1 head of Napa Cabbage1 medium carrot1 medium daikon1 bunch of green onions10 ml honey30 ml of white wine vinegar80 ml of olive oilRoasted Carrots and Parsnips2 medium carrots2 medium parsnips100 ml of olive oilDuck Breast1) Preheat your oven to375 °F, and heat a pan on the stove until hot.2) Score the skin of the duck four times for each breast. (Enough to cut the skin but not the flesh)3) Season both sides of the breasts with salt and pepper and place them on the hot pan skin side down.4) Cook them on the stove, skin side down until they are a dark, golden brown.5) Then turn them over and place the breasts in a pan, and bake them in the oven for 10 -15 minutes (time varies depending on the size of the breast)6) Remove the breasts from the oven when they are medium rare or the internal temperature is 140 °F.7) Let them rest for 5 minutes, season with salt and pepper to taste, and serve them on a plate.Napa Cabbage Salad1) Peel both the carrots and daikon.2) De-rib your Napa cabbage by cutting out the white stalk.3) Cut the carrots, daikon and cabbage into very thin strips.4) Cut the green onions on a bias and combine the vegetables together.Vinagrette 5) In a separate bowl mix the honey and white wine vinegar thoroughly.6) Once mixed slowly whisk in the olive oil.7) With the now complete vinaigrette, dress the salad and add salt to taste.Roasted Carrots and Parsnips1) Peel your carrots and parsnips and cut them into sticks. (1cm x 1cm x 8cm)2) In a bowl cover them in olive oil, salt and pepper. (add Rosemary if desired)3) Add these vegetables to a pan and cook them until they lightly caramelize.4) Then put the caramelized vegetables into the same pre-heated oven (375 °F) for 10-15 minutes.5) When the vegetables have reached the desired texture remove them from the oven and add salt to taste.

Pesche Con Crema (Peaches with Cream)

     By Vincent PolsinelliPesche Con Crema (Peaches with Cream)(20-24 cookies)

DESCRIPTION

Pesche Con Crema is traditional Italian dessert that is sure to put a smile on the whole family’s face during the holidays. Not only are they delicious but look beautiful too as they resemble actual peaches. These cookies are great treats for the family to munch on and to put out for family and friends that visit during the holiday break.

INGREDIENTSDough4 eggs5 oz vegetable oil4 teaspoons baking powder7 oz of sugar27 oz of flourCream Filling2 egg yolks2 tablespoons of sugar2 tablespoons of flour12 oz of 2% milk1 vanilla beanDecoration12.5 oz of Peach Schnapps (or any alcohol of your choice)8 oz of sugar3-4 sprigs of mintsRed food coloringYellow food coloring DIRECTIONSCookies

1. Combine flour, sugar and baking powder together in a large bowl and create a well.
2. In a separate bowl whisk your eggs together and slowly add the vegetable oil.
3. Add your new egg mixture into the bowl with your dry ingredients and mix well until your dough is smooth.
4. Roughly create 40-44 small balls from the dough (1.5 inches in diameter).
5. Place the balls on top of parchment paper on an aluminum tray and place them in the centre rack of the oven at 335 °F for approximately 25 minutes (or when slight color is achieved).***Note: When placing cookies into the oven be sure to rate pans for even baking.

Cream Filling

1. Split one vanilla bean, scrape out the inside and dissolve it inside of the milk.
2. Whisk together the egg yolks and add it the new milk mixture.
3. Add the sugar and the flour to the wet ingredients and whisk until the sugar and flour dissolve.
4. Place your final mixture into a small pot on high heat over the stove and continuously stir until cream filling thickens.
5. When a smooth texture is achieved convert cream filling to a small bowl and refrigerate for 10-15 minutes or until it has cooled.

Decoration

1. Take the now baked cookies and carve a small hole out of the flattened half.
2. After all cookies have been carved, fill the gaps with the cream filling and combine the two cookies to cover the cream.
3. Split the Peach Schnapps into two separate bowls.
4. Add 5-8 drops of yellow food coloring in one bowl and 5-8 drops of red food coloring in the other.
5. Dip one half of your now cream filled cookie in the yellow colored bowl of alcohol and then dip the other half the red colored bowl of alcohol (approximately 8 seconds for each side).
6. Let the cookies dry for 20 seconds before rolling them in a small bowl of sugar.
7. When all cookies have been rolled in sugar, garnish each cookie with a mint leaf.