Need I say more?
Thursday, November 17, 2011
Preheat oven to 375⁰
v One prepared pastry using Elise’s recipe
v 1/3 cup of Nutella Spread plus additional for drizzling
v Almond Extract
v ¼ cup of high quality bittersweet chocolate chunks
v ¼ cup of chopped toasted hazelnuts or almonds
Use an inverted sheet pan and cover with parchment paper.
Roll out to a 12 inch diameter, about 1/8 inch thick on a lightly floured surface leaving a 1 ½-2 inch border. Place dough on parchment paper
Spread the 1/3 cup of Nutella and toss the chocolate chunks and hazelnuts/almonds over.
In a bowl, mix 3 TB of the additional Nutella and 2-3 TB of milk until you have a syrup consistency. Add 1-2 drops of the almond extract.
Drizzle over the Nutella, chocolate and nuts and then fold over the border slightly over the filling to create a crust.
Bake for 20 minutes or until the crust is golden brown.
Tuesday, November 15, 2011
Cut the top off of the bell and remove the stem and seeds. Chop any parts of the bell pepper cut to remove the top and stem. Boil the peppers completely immersed in salted water for 3-4 minutes to soften. Remove and set them upside down to drain and cool.
Place tomatoes, rice, parsley and oregano in a large bowl.
Heat 3 TB of the olive oil and cooked the onions and chopped bell peppers over medium heat, stirring often until they soften, 5-6 minutes. Add garlic and continue to cook for 1-2 minutes. Add to the bowl with the tomato mixture and then add beef and parmesan. Season with salt and pepper. Mix with hands to ensure that everything is evenly dispersed.
Place peppers in a baking dish and fill with stuffing. Add 1/2 cup of water to baking dish and bake for 50-60 minutes until you reach an internal temperature of 155-160 F.
Prior to serving, I like to brush the top with a very fruity olive oil and finish with a fresh grate of parmesan. However, this step is optional.