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Here you will find my take on the food that people ask me about most.

Frank Bruni

I developed this recipe for my dear friend Suzette. Enjoy!

Ingredients for one 12 inch Pizza

For the Dough

1 ½ cups Caputo Fioreglut – Italian Gluten Free Flour https://www.amazon.ca/Antico-Molino-Caputo-FioreGlut-Gluten/dp/B00FXH8QFQ/ref=sr_1_5_pp?sr=8-5
½ teaspoon Whole Husk Psyllium https://www.amazon.ca/dp/B01DA21NO6?amp=
Instant Yeast
1 teaspoon Salt
2 tablespoons Olive oil
8oz Warm Water

Toppings of your choice.

Preparation

In a food processor place flour salt Psyllium and blend for a few moments.
Add the oil and then with the food processor on, slowly stream the water in until the dough comes together. The dough should be wet and sticky but manageable. With an oiled spatula remove all the dough from the bowl onto a floured surface using the same flour. You’ll be tempted to add more flour. Don’t. Let the dough hydrate and rise and it’ll be fine.
Gently form the dough into a ball. At this point you can either put it in a bowl, or as I like to do, the pan on which you intend to bake it, and cover it with plastic wrap for a few hours to let it rise. It should at least double in size before you proceed.
Once the dough has risen gently spread it out into a pizza shape. This dough has a tendency to break so shape it carefully. It will not “feel” like regular pizza dough. Don’t worry.
At this point, par-baking the crust for 10 minutes will give the final product a more genuine look and taste.
Let the crust cool and then top like a regular pizza.
This recipe was tested by cooking the final pizza at 450 degrees for 14 minutes.

Notes: The only flour that came out right is the one used in this recipe. The addition of the Whole Husk Psyllium is not mandatory as the flour has this ingredient but I found the addition made the dough taste more “normal”.

1 cup Ketchup

1 Cup Maple Syrup or Honey

3/4 Cup Mustard

1/2 Cup Apple Cider Vinegar

Couple of splashes Hot Sauce (optional)

Combine and refrigerate. Can be briefly cooked.

From YouTube’s Chef John

Ingredients for 2 large or 4 smaller portions:

1 boneless pork tenderloin roast, about 1 to 1 1/2 pounds
about 8 strips bacon or enough to wrap
For the spice rub:
1/2 teaspoon whole fennel seeds
3 cloves sliced garlic
1 tablespoon finely sliced sage leaves
2 teaspoons chopped rosemary
2 teaspoons freshly ground black pepper
1 teaspoon kosher salt, or more to taste
zest from one lemon
1 teaspoon red pepper flakes
1 tablespoon olive oil

– Roast at 450 F. about 25 minutes, or until 134 F. internal temp, which should get you a finished, rested temp of 140-145 F.

Original recipe from Ashley Moore and Cook’s Country magazine, December/January 2017

Serves 8-10
2 ounces Parmesan cheese, grated (about 1 cup)
1 cup panko bread crumbs
4 tablespoons unsalted butter, melted, plus 6 tablespoons cut into 6 pieces
Salt and pepper
2½ pounds russet potatoes, peeled and cut into 1-inch chunks
3 cups light cream, divided (may substitute heavy cream but not half-and-half, which tends to
break)
1/8 teaspoon baking soda (for stability and silkiness)
Adjust an oven rack to the middle position and preheat the oven to 375 degrees. In a small
bowl, combine Parmesan, panko, 4 tablespoons melted butter and ¼ teaspoon salt. Set aside.
In a large saucepan, combine the potato chunks, 2½ cups light cream, 1/8 teaspoon baking
soda, 2 teaspoons salt and 1 teaspoon pepper.
(You’ll think that this is too much salt. You’ll be tempted to use less. Don’t do it. Follow the
recipe. The sauce will be salty, but in the end the potatoes will be perfection.)
Bring this mixture to a boil over medium-high heat. The potatoes will want to stick, so stir them
frequently. Reduce the heat to low and cook at a bare simmer, still stirring often, until a paring
knife slides easily into several potato chunks without the potatoes crumbling apart, 20 to 25
minutes.
You don’t want the potatoes mushy. As soon as the biggest chunks yield easily to the knife, get
them off the heat and stir in the remaining ½ cup of cream and the remaining 6 tablespoons of
unsalted butter. Keep stirring until the butter has melted, about 1 minute.
Pour the creamy potato mixture into a 9-by-13-inch baking dish. (You’ll want to butter the dish,
but you don’t have to.)
If you’re making the potatoes ahead, proceed below. If you are cooking them immediately,
sprinkle the Parmesan-panko mixture evenly over the top. Bake, uncovered, until the potatoes
are bubbling and the crumb topping is nicely browned, around 15-20 minutes. Let the potatoes
cool for at least 15 minutes before serving.
To make ahead and bake later: After the potato mixture has been transferred to the baking dish,
let it cool completely, then cover the dish with aluminum foil and refrigerate for up to 24 hours.
When you’re ready, before applying the Parmesan-panko topping, bake the potatoes at 375
degrees, covered, until they’re heated through, about 35 minutes. Remove the dish from the
oven and apply the topping evenly. Bake again, now uncovered, for another 15-20 minutes until
the top is nicely browned.

1 567 gram can Clams with juice (This is a food service size. If you can’t get it substitute with same approx. amount of retail size cans )

1 can Cream of Bacon soup 284ml

1 can Cream of Celery 284ml

2 cans Cream of Potato Soup 284 ml

1 packet Knorr Cream of Leek Dry Soup (diluted with 1/2- 3/4 cup boiling water.

1 liter of Dairy ( I prefer half and half)

Combine all ingredients in a large pot and warm until hot. For best results let cool to room temp and refrigerate as this soup is better the next day.

This makes a large batch, enough for multiple meals. Great to share with others!

Update April 2023: For an alternative recipe that is easy to make and equally as good see this YouTube video How to Make Award-Winning New England Clam Chowder – YouTube

1/2 cup shortening

2 cups brown sugar

2 eggs

1tsp vanilla extract

1/2 cup milk

1 teaspoon baking soda

1/2 teaspoon salt

3 cups flour

1/2 cup chopped dates

1/2 cup chopped walnuts (optional)

Mix the lard/shortening, brown sugar, eggs, milk, baking soda, and salt together . Add flour and stir until combined add dates and walnuts. Chill 1/2 hour. Drop rounded teaspoons of dough on greased cookie sheet. Bake 10 minutes at 350 degrees, or until light browned.

Thin slices of pork, salted. (beef can be substituted here)

Filling:

1 lb of ground pork (traditionally pork fat is used so a high fat grind is best)

Parsley a large amount. (Spinach can be used as well)

3 cloves garlic, finely chopped

Salt, Pepper

Combine ingredients to ground pork and then spread onto thin pork slices. Roll pork slices, seal with tooth pick and fry until done.

2 packs of frozen chopped broccoli or 2 bunches of fresh broccoli chopped, cooked and drained.

1 cup mayonaise

1 cup sharp cheddar cheese

1/2 cup melted butter

1 can golden mushroom soup

2 eggs, well beaten

1 medium onion finely chopped

1 cup breadcrumbs mixed with 1 tbsp of poultry seasoning

Combine soup, mayonnaise, eggs, onion, and add to cooked broccoli. Pour into 9 x 13 baking dish. Top with the cheese. Combine melted butter with seasoned bread crumbs and put on top of the cheese.

Bake for 30 minutes at 325 degrees.

For the pesto: ( Inspired by Marcella Hazan )

In a food processor add 2 cups tightly packed fresh Basil leaves

1/2 cup Extra Virgin Olive Oil

3 tbls of Blanched Almonds ( Pine Nuts are traditional)

2 roasted garlic cloves (raw garlic is traditional)

1/3 cup Parmigiano-Reggiano

3 tbls of butter softened to room temp.

Salt ( optional as the cheese is salty)

Blend until mixture resembles smooth paste.

This can be made ahead of time and stored in the refrigerator, however it must be a room temperature when added to the pasta.

For the pasta:

Sautee one Italian ( I prefer sweet) sausage for each person, casing removed and crumbled until browned. Add cooked pasta and combine. Add pesto and combine. Serve immediately.

The Bar-B-Barn is a legendary Rib Joint in Montreal. This my take on their Sauce.

I Cup Brown Sugar

1/2 cup Apple Sauce

1/2 cup ketchup

3 Tsp Lemon Juice

1/4 Tsp Salt ( or smoked salt )

1/4 Tsp Pepper

1/4 Tsp Garlic powder

1/4 Tsp Onion Powder

1/4 Tsp Cinnamon

1/4 Tsp Liquid Smoke

Combine all ingredients in saucepan and heat until combined and brown sugar dissolved stirring frequently. Let cool and refrigerate. Use on spare ribs.

1 tbsp vegetable oil
1 Red onion, diced
2 cloves garlic, minced

1 tbsp tomato paste
2 tbsp yellow curry powder + more for dusting
1 cup organic ketchup

1/2 cup apple sauce
3 tbsp apple cider vinegar
1/2 cup dark brown sugar
2 tsp Worcestershire sauce

1 tbsp Balsamic vinegar
2 tsp paprika
2 tsp salt
1 tsp mustard powder 

INSTRUCTIONS

1. In a deep sauce pan heat the vegetable oil over medium heat and saute the diced onion for 4-5 minutes until soft and translucent.
2. Lower the heat to medium-low, add the garlic and curry powder, stir and cook for another minute.
3. Add the ketchup, stir and cook until it is heated through and gently simmers. Use a splatter guard to minimize mess from the simmering sauce.
4. Add the apple sauce, vinegar, brown sugar, Worcestershire sauce, balsamic,salt, paprika and mustard. Mix well and cook for a few more minutes until the sauce thickens.
5. Remove from heat and use an immersion blender to blend all the ingredients. Alternatively transfer to a blender. The curry ketchup should be quite thick.

In this recipe the Chickpeas are optional. It was adapted from a recipe by Paul Prudhomme.

Ingredients

• Eight pieces boneless chicken (preferably thighs)
• 1 tbsp. minced fresh garlic
• 1 1/2 c.  chickpeas
• One large onion
• 5 c. sliced fresh mushrooms
• 3 1/2 c. cups chicken stock

Seasoning mix   ( This mix can be used as a standard Chicken spice)

• 1 tbsp. dried sweet basil
• 3/4 tsp. dry mustard
• 2 tsp. Kosher Salt
• 3/4 tsp. white pepper
• 2 tsp. sweet paprika
• 1/2 tsp. black pepper
• 1 1/2 tsp. onion powder
•   1/2 tsp. ground nutmeg
• 1 1/2 tsp. garlic powder
• 1/2 tsp. cayenne pepper
• 1 tsp. dried thyme

Combine the seasoning mix ingredients in a small bowl. Sprinkle all surfaces of the chicken with 2 tbsp. of the seasoning mix and rub it in well.  Place pieces of chicken in a  deep frying pan and cook until they are brown on all sides.  Remove the chicken and set aside.  Reduce the heat to medium and add the smaller pieces of chicken to the pan.  Place them around the perimeter of the pan, leaving the center open.  Add the  onions and all the chickpeas to the center of the pan, letting them cook while you brown the smaller pieces of chicken on both sides.  When the small pieces are brown remove them and set them aside.

Return the heat to high and add 2 c. of the mushrooms and 1/2 c. stock, scrape the bottom clear and cook ten to twelve minutes.  Add the remaining seasoning mix, onions, stock, and mushrooms, the garlic and chicken and cook until the chicken is completely done approximately 20 minutes.

When the chicken is done thicken the juice in the pan to make a light gravy.

Since I sauce my ribs I don’t add any sweet ingredients to the rub.

2 Tbsp of Smoked Salt ( substitute Kosher salt)

4 Tbsp Smoked Paprika

1 Tbsp Garlic Powder

2 Tbsp Onion Powder

1 Tbsp White Pepper

1 Tbsp Dry Mustard

1 Tbsp  Nutmeg ( or preferably one freshly ground Nutmeg bean)

Optional 1/2 Tbsp Cayenne Pepper (or to taste)

This recipe will make two Lasagnas with leftover sauce. Since the sauce takes a long time to cook it is best to make it one or two days before and refrigerate ( warm before using). Please make the sauce in a non stick pot as tomato sauce has a tendency to burn.

Note: to make a rice lasagna, substitute 2 cups Italian style cooked rice for the lasagna noodles and mix with meat sauce before layering. This will make one rice lasagna.

Ingredients

2 packets Lasagna noodles ( preferably good quality Italian noodles)

4  28 oz cans San Marzano (or Italian style) Plum Tomatoes

1 can tomato paste

One well marbled medium size roast or any well marbled piece of beef (ground beef can be substituted or a mixture of ground beef and ground pork)  approx. 2 lbs (Note on meats. Which meats you use is a matter of taste. You can use anything that flavors the sauce to your liking. My favorite is a well marbled piece of beef. That said I have used all of the above, as well as whole sausages.)

2 large Onions chopped

2 cloves garlic chopped

12 Hard Boiled eggs sliced (6 per Lasagna)

2 balls Mozzarella grated

Grated Parmigiano Reggiano

8 oz aged (approx) Provolone Cheese sliced

Salt & pepper to taste

Basil

Oregano

Olive Oil

Water

Brown the meat in olive oil. If using roast it must be cut up in pieces and browned in batches then removed from the pot.

Fry the onion and garlic until the onion is translucent.

Add the meat back to the pot.

then

Add the tomatoes and break them up with a fork add tomato paste. Season with salt, pepper, basil and oregano. At this point add enough water to top up the pot. Cook over low- medium heat (the pot should bubble but not boil) for about approx. 5 hours ( stir once an hour or so) until the roast has separated into strands and the tomatoes have broken up.

Cook the lasagna noodles according to package instructions less one or two minutes. The noodles should be mostly cooked but slightly under-done. Drain the noodles and run them under cold water briefly to make them easier to handle.

In your lasagna pan start with a layer of noodles 4 or 5 per layer, add a layer of meat sauce then grated Parmigiano, mozzarella, provolone, and sliced egg. Repeat until the pan is full. Do not put eggs on the top layer.

Bake uncovered in a pre-heated 325 degree oven for 45 mins to 1 hour.

1 28 oz can San Marzano (or Italian style) Plum Tomatoes

1 large Onion
1 clove garlic
salt & pepper to taste
Olive Oil

Fry the onion and garlic until the onion is translucent.
Add the tomatoes and break them up with a fork. Cook over low- medium heat for about 45 mins. Let cool.

At this point I like to blend the sauce in a food processor and refrigerate so that it goes on to the pizza cold but this step is not necessary.

3 cups Bread Flour & 1 Cup Cake & Pastry Flour ( for thinner crust reduce cake & pastry flour to 1/2 cup)

2 tbsp of Olive Oil
Salt
1 Level tsp yeast
Pinch of sugar

First thing in the morning  proof the yeast in about 1 1/2 cups warm water. Add the pinch of sugar. When the water bubbles and froths’ stir it.

In a food processor add flour, salt and blend dry. Add the oil . Then with the food processor on the dough setting slowly add the yeast mixture. When fully incorporated, turn the dough on to a floured surface and vigorously knead for 3-5 minutes until the dough is slightly sticky and springs back.

Place the dough in a large oiled bowl (make sure all side of the dough are oiled) and let rise all day. ( if doing the night before place finished dough in a large oiled plastic bag and refrigerate. Take out in the morning and separate into 4 dough balls and let rise all day in a warm drought free place. 

When ready to make pizza shape the dough balls into 9-10 inch rounds and top with your favorite toppings. Bake for 10 minutes at 450 degrees and then broil to finish the top for 1-2 minutes watching to make sure it doesn’t burn.

September 2020 – Update

For a while now I have been making my pizza dough 4-5 days ahead. So if I want pizza for Friday night I make the dough Monday, I refrigerate it in bulk for a slow rise. Friday morning I separate into balls and let them rise and warm to room temperature until it’s time to assemble.