Four Cheese Pizza

Here is an adaptation of a Spago pizza, Cameron's Four Cheese, named for Wolfgang's son. This will bring out the kid in everyone and the dough is fantastic. When you are in a hurry, Whole Foods fresh whole wheat pizza dough works great too.

For the pizza dough:
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees F
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoons extra-virgin olive oil, plus additional for brushing

For the pizza:
12 ounces (1/2 recipe) pizza dough
2 tablespoons pesto, recipe follows
2 tablespoons oven-dried tomatoes, recipe follows, cut into thin slices
3/4 cup shredded or grated mozzarella, about 3 ounces
3/4 cup grated Fontina
1/2 cup sun-dried tomatoes, sliced or 2 Roma tomatoes, ends trimmed and cut into 12 slices
2 ounces goat cheese, crumbled
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
2 tablespoons freshly grated Parmesan
6 to 8 large fresh basil leaves, cut into chiffonade
Roasted garlic is great too!

Directions
For the pizza dough: In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.

In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.

Turn the dough out onto a clean work surface and knead by hand for 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. When ready, the dough will stretch as it is lightly pulled.

Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days. Be sure to let the dough come to room temperature if it has been refrigerated.

For the Pesto:
12 medium fresh basil leaves, washed, dried, and coarsely chopped
3 medium garlic cloves, coarsely chopped
2 tablespoons pine nuts, lightly toasted
Pinch salt
3 tablespoons extra-virgin olive oil

In a mortar and pestle, pound the basil, garlic, nuts and salt until thoroughly mashed. Add the oil, a few drops at a time, until you have a smooth paste.

Pesto can also be made in a blender. Pour in the oil first, then the garlic, nuts, and finally the basil leaves. Blend on low to a smooth paste. Season with the kosher salt.

For the Pizza: Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F. The longer you preheat the better, so the stone will be as hot as possible.

To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch or 10-inch rounds, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.The dough can rest for 20-30 minutes from this stage as well. Brush lightly with pesto and scatter the oven-dried tomatoes evenly around the inner circle of the pizza.

Sprinkle the mozzarella and Fontina, arrange the slices of the sun-dried or Roma tomatoes, and then sprinkle with the goat cheese, oregano, thyme, and finally the Parmesan. Bake on the pizza stone until the pizza crust is nicely browned, about 10 to 12 minutes.

When the pizza is removed from the oven, transfer to a cutting board and garnish with the chiffonade of basil leaves, cut the pizza into slices, and serve immediately.

Spago House Dressing

We always prefer homemade salad dressing and Wolfgang Puck's Spago House Dressing is versatile, can be stored easily and most importantly, is delicious. There are some celebrity restaurants that have been overhyped (sorry Emeril) but we've visited Spago several times and it consistently delivers a special meal. The trick we've found to a good homemade dressing is in the quality of the vinegars and oils. Some are exceptional for dressings and drizzling but others should be reserved for cooking. Pasta Works or City Market are great places to sample a wide range from all over the world.

3 tablespoons balsamic vinegar (6% acidity, aged 10 years such as Else, Napa Valley Organic, Lucini)
1 tablespoon sherry wine vinegar
1 tablespoon Dijon mustard
1/2 tablespoon minced fresh thyme
1 small shallot minced
1/2 cup extra-virgin olive oil (1st cold pressing)
1/3 cup walnut oil (or part walnut/hazelnut)
1/4 teaspoon kosher salt
1/8 teaspoon white pepper

Whisk together vinegars, mustard, thyme and shallot. Slowly whisk in the oils and when emulsified, season with salt and pepper. Refrigerate in a covered container. When ready to use, whisk again.

Makes about 1 cup. Dressing will keep 3-4 weeks refrigerated.

Cracked Crab Enchiladas

In the winter, Oregon's bounty is Dungeness Crab. There are so many delectable ways to prepare it and these cracked crab enchiladas are phenomenal. It's also a family affair to crack the crab which makes preparation that much more fun. Serve them for brunch, lunch or dinner with mixed greens. The chipolte-cream cheese sauce can be used for multiple purposes, over crab cakes, as a dip or the daring can try it over a seafood fettucini. This is adapted from a Chevy's Restaurant recipe. Serves 6.

1 tablespoon olive oil
1/2 cup diced sweet onion
1 tsp minced garlic
1/2 cup stemmed, seeded and diced red peppers
1/2 cup chopped green onions
1 recipe Chipotle-Cream Cheese Sauce (recipe follows)
8 oz Dungeness crabmeat
Salt & Pepper
6-12 corn tortillas
1 1/2 cups queso fresco
Avacado to garnish (optional)

To make the filling:
Heat the olive oil in a saucepan over medium-high heat. Add the onion and saute until clear. Add the garlic, red peppers and green onions and saute for 30 seconds or until soft. Add 1/2 cup of the Chipotle-Cream Cheese Sauce and bring to a boil. Remove from the heat and folk in the crabmeat. Season to taste with salt and pepper.

To make the enchiladas:
Preheat the oven to 375. Lay 4-6 of the tortillas on a baking sheet and place in teh over for 3-4 minutes to warm and soften. Set a tortilla on your work surface and spoon about 1/3 cup of filling in a line down the center of the tortilla. Loosely roll up the tortilla and place them in a 9x13 inch baking pan. Cover the enchiladas with the remaining Chipotle-Cream Cheese sauce and sprinkle the queso fresco over the top. Garnish with optional avacado.

To make the Chipotle-Cream Cheese Sauce:
2 tbsp butter
1/2 cup minced onion
1 tsp minced jalapeno (seeded for mild flavor)
1 tsp minced garlic
1/4 cup minced red bell pepper
1/2 tsp minced fresh oregano
1/2 tsp salt
1/4 tsp ground cumin
1 tsp minced Chipotle chilis in adobo sauce (seeded for milder flavor)
1 cup heavy cream (half and half is OK)
4 oz cream cheese (light cream cheese is OK)
1/2 cup grated Tillamook Monterey Jack cheese

In a saucepan over medium-high heat, melt the butter. Add the onion and saute until translucent. Add the jalapeno, garlic, and bell pepper and saute until soft. Add the oregano, salt, cumin, and Chipotle. Decrease the heat to low, add the heavy cream, cream cheese, and simmer for 5-10 minutes.
Remove the saucepan from heat and stir in the jack cheese, stirring until melted and well incorporated. Keep warm over the lowest heat till used.

Roasted Pears with Blue Cheese & Walnuts

Picture an elegant Christmas Eve with family. The menu? Roasted pork loin with port wine/fig sauce and butternut squash risotto. The perfect compliment and absolute low stress side? Ina's Roasted Pears with Blue Cheese and Walnuts. Exquisite!

3 ripe but firm Anjou pears
Freshly squeezed lemon juice (3 lemons - meyer were fabulous)
3 ounces coarsely crumbled sharp Maytag or Point Reyes blue cheese
1/4 cup dried cranberries
1/4 cup walnut halves, toasted and chopped
1/2 cup apple cider (organic gravenstein juice is good too)
3 tablespoons port
1/3 cup light brown sugar, lightly packed
1/4 cup good olive oil
6 ounces baby arugula or mixed greens
Kosher salt

Directions

Preheat the oven to 375 degrees F.

Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.

Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.

In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.

Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.