The Dish: Sara Moulton's breakfast-for-dinner
Celebrity chef, cookbook author and TV personality Sara Moulton is one of the most respected chef's in the culinary world today.
She has worked behind the scenes with Julia Child, was one of the pioneer chefs in front of the camera on the Food Network, and her show, "Sara's Weeknight Meals," is in its second season on public television.
She joined "CBS This Morning: Saturday" with her ultimate dish: Breakfast-for-Dinner Pizza.
How did Sara know that she wanted to break into the culinary world?
According to her official bio, the mother of two says, "I've always liked to eat."
But it was after she graduated from the University of Michigan with a major in the history of ideas in 1974 that she would discover her true calling when she enrolled at the Culinary Institute of America.
Proof was in the pudding, and Sara graduated from the CIA with highest honors in 1977. She then went on to cook in Boston and in New York, taking off time only to apply herself to a postgraduate apprenticeship with a master chef in Chartres, France in 1979.
The early '80s was a good time in Sara's career - her restaurant experience peaked with a stint as chef tournant at La Tulipe in New York. During that time, Sara co-founded the New York Women's Culinary Alliance, an "old girl's network" designed to help women culinary professionals. The Alliance marked its 25th anniversary in 2007.
SARA'S RECIPES:
Breakfast for Dinner Pizza
Makes: 4 servings
INGREDIENTS
Basic Pizza Dough (see recipe below) or store-bought dough
1 Tbsp Cornmeal
1 lb Boiling potatoes, such as Yukon gold or Red Bliss
1 Tbsp Extra virgin olive oil, plus more for oiling the pan and rolling out the dough
Kosher salt and freshly ground black pepper, to taste
6 oz Bacon
4 oz Gruyere cheese
2 tsp Fresh rosemary leaves or ½ tsp dried
1 Tbsp Extra virgin olive oil
4 Large eggs
METHOD
1. Prepare the Basic Pizza Dough or take the store-bought dough out of the fridge. Place a rack in the bottom of the oven and preheat the over to 500 degrees F. Sprinkle the cornmeal onto a 14-inch round pizza pan or baking sheet.
2. While the dough is rising, scrub and thinly slice the potatoes. Heat 1 Tbsp olive oil in a large skillet over high heat until hot. Add the potatoes, sprinkle them with salt and pepper, and reduce the heat to medium-low. Cover the skillet and cook until the potatoes are just tender, turning them several times, about 12 to 15 minutes. Transfer the potatoes to a bowl and set aside.
3. Quarter the bacon strips crosswise and add them to the same skillet. Cook over medium heat, turning occasionally, until the bacon is firm and just beginning to brown but is slightly under-cooked, 5 to 7 minutes. Remove it to paper towels to drain.
4. Meanwhile, coarsely grate the cheese (about 1 cup) and chop the rosemary (about 1 tsp).
5. Roll out the dough on a lightly oiled surface to 1/8-inch thickness in the shape of the pan you are using. Transfer the dough to the pan and pat it out until it fits. Bake on the bottom rack of the over for 3 minutes, or until set but not browned. Let the crust cool for 5 minutes for topping.
6. Arrange the potatoes on the crust and sprinkle with the cheese, bacon, and rosemary. Bake on the bottom rack of the oven for 8 to 10 minutes, or until the cheese has melted and the crust is well browned.
7. Meanwhile, heat the olive oil in a large skillet. Crack the eggs, one at a time, into a small cup or ramekin and pour each egg into the pan. Season with salt and pepper to taste. Cook until the eggs are almost done, 2 to 3 minutes. Flip them over easy and cook for 1 minute more.
8. When the pizza has baked, cut it into quarters and transfer the quarters to 4 large dinner plates. Top each piece of pizza with a fried egg and serve.
Basic Pizza Dough
Makes: enough for one 14-inch pizza or four 8-inch individual pizzas
INGREDIENTS
2 1/2cups Unbleached all-purpose flour
1 1/4-oz Envelope quick-rising yeast
1 tsp Sugar
1 tsp Table salt
3/4 cup Very warm water (120 to 130 degrees F)
1 Tbsp Extra virgin olive oil plus more for oiling the bowl
METHOD
1. Combine 1 3/4 cups flour, the yeast, sugar, and salt in the bowl of a food processor fitted with the chopping blade; pulse until well blended. Add the warm water and 1 Tbsp olive oil. Process the mixture until it forms a ball, adding more flour, as needed, to make a soft but not sticky dough.
2. Shape the dough into a ball and place it in an oiled medium bowl. Turn the dough to make sure all sides are very lightly coated with oil. Cover the bowl with plastic wrap and set it aside in a warm place until the dough is double in size, 40 to 45 minutes.
3. When the dough has rise, roll out, top, and bake it as directed in the recipe you are using.
Celery and Parsley Salad with Parmigiano-Reggiano and Walnuts
Makes: About 4 cups
INGREDIENTS
1/2 cup Walnuts
6 Medium celery stalks
1 oz Parmigiano-Reggiano
1 Tbsp (+ 1 tsp) Fresh lemon juice
1/2 tsp Kosher salt
3 Tbsp Extra virgin olive oil
2 cups Fresh flat-leaf parsley leaves
METHOD
1. Preheat the oven to 350 degrees F. Spread out walnuts on a rimmed baking sheet and toast until golden, 7 to 10 minutes. Remove to a cooling rack and let the walnuts cool to room temperature. Coarsely chop the walnuts (about 1/3 cup).
2. Meanwhile, very thinly slice the celery crosswise (about 3 cups) and shave the cheese (about 1/3 cup).
In a large bowl, whisk together 1 Tbsp lemon juice and the salt until the salt has dissolved; gradually whisk in the olive oil. Taste and add more lemon juice if desired. Add the celery, parsley, cheese, and toasted walnuts to the dressing and toss until combined
Sautéed Shredded Brussels sprouts with lemon and olive oil
Servings: 6-8
INGREDIENTS
1 1/2 pounds Brussels sprouts
2 tablespoons Olive Oil
1/2 lemon
Hot pepper flakers
Kosher salt and freshly ground black pepper, to taste
METHOD
1. Trim the Brussels sprouts and discard any damaged outside leaves.
2. Then shred the sprouts using the slicing disk of a food processor.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the sprouts and cook, stirring until tender, for about 5 minutes.
5. Finish them with a squeeze of lemon and a pinch of hot pepper flakes.
Smoky Fish Chowder
Makes: About 9 cups / 4 servings
INGREDIENTS
4 Tbsp (1/2 stick) Unsalted butter
8 oz Canadian bacon
1 Onion, medium size
2 Celery stalks
1 lb Boiling potatoes, such as Yukon gold or Red Bliss
1 Tbsp (+ 1 tsp) Fresh thyme leaves (or 2/3 tsp dried)
3 Tbsp All-purpose flour
2 1/2 cups Homemade Chicken Stock (see recipe below) or canned broth
3 cups Whole milk
12 oz Smoked trout fillets
Smoked paprika, for garnish
Chopped fresh dill or parsley or chilies, for garnish (optional)
METHOD
1. Melt the butter in a large saucepan over medium heat. Medium chop the Canadian bacon (about 1 3/4 cups) and add it to the saucepan; cook it until it turns light brown, about 5 minutes. Remove it with a slotted spoon to a bowl and set aside.
2. Finely chop the onion (about 1 cup) and celery (about 1 cup). Reduce the heat to medium-low; add the onion and celery to the saucepan and cook for 5 minutes, or until the onion has softened. Meanwhile, scrub the potatoes and cut them into 1/3-inch cubes; finely chop the thyme (about 2 tsp).
3. Add the flour to the saucepan and cook, stirring, for 2 minutes. Add the chicken stock and milk and bring to a boil over high heat, whisking constantly. Add the potatoes and thyme and simmer, stirring occasionally, for 12 to 15 minutes, or until the potatoes are tender.
4. Remove and discard the skin from the trout. Break the flesh into bite-size pieces (A little more than 2 cups) and add them to the pan along with the reserved bacon; cook until heated through. Serve the soup sprinkled with paprika and chopped herbs or chilies, if using.
Homemade Chicken Stock
Makes: About 8 cups
INGREDIENTS
5 lbs Chicken wings
2 Medium onions
2 Small carrots
2 Medium celery stalks
4 Fresh flat-leaf parsley sprigs
2 Fresh thyme sprigs
1 tsp Whole black peppercorns
1 Turkish bay leaf
Kosher salt and freshly ground pepper, to taste
METHOD
1. Put the chicken wings in a large stockpot and add enough cold water to cover them by 2 inches. Bring the mixture just to a boil over high heat, skimming the surface with a slotted spoon. Reduce the heat to medium-low immediately and simmer, skimming frequently, for 20 minutes.
2. Meanwhile, quarter the onions and halve the carrots and celery. Add to the stockpot along with the parsley, thyme, peppercorns, and bay leaf. Return the mixture just to a boil over high heat; reduce the heat to medium-low and simmer for 2 1/2 hours.
3. Strain the stock through a colander into a bowl and discard the solids. Skim off all the fat that rises to the surface of the stock. (Or let the stock cool and refrigerate it overnight. The fat will harden on top of the stock and is much easier to remove).
4. Return the stock to the pot and simmer until reduced by one-third, about 30 minutes. Add salt and pepper to taste.
Warm Chocolate Cheesecake
Makes: 4 servings
INGREDIENTS
3.5 oz Bittersweet chocolate bar
8 oz Full-fat or 1/2-less-fat cream cheese (Neufchâtel)
1 tsp Pure vanilla extract
1/4 cup (+ 2 Tbsp) Sugar
2 tsp Unbleached all-purpose flour
1 Large egg
METHOD
1. Preheat the oven to 350 degrees F. Butter four 1/2 -cup ramekins and place them on a rimmed baking sheet.
2. Coarsely chop the chocolate and melt it in the top of a double boiler or in a metal bowl set over a saucepan of simmering water. Combine the chocolate with the cream cheese and vanilla in the bowl of a food processor fitted with the chopping blade. Process until well blended.
3. Stir together the sugar and flour, add it to the processor, and blend it into the chocolate mixture. Add the egg and pulse until smooth. Divide the batter among the ramekins.
4. Bake for 20 to 25 minutes, or until the centers are set. Transfer to a cooling rack to cool slightly before serving.
Tangerine-Pomegranate Champagne Cocktail
1 oz Reduced Fresh Tangerine Juice*
1 oz POM juice
Splash of Grand Marnier
Champagne
Fresh Pomegranate seeds, garnish
1. Pour 1 oz of the reduced tangerine juice into the bottom of a champagne flute.
2. Then add 1 oz of POM juice.
3. Add a splash of Grand Mariner.
4. Top off flute with champagne.
5. Garnish with fresh pomegranate seeds.
* Reduced Tangerine Juice
3ozs Fresh Tangerine Juice
Under a low heat, take 3 ozs of fresh tangerine juice and reduce for 5 minutes by a half or until it forms a syrup.