From the Chronicle Kitchen:
Happy 20th anniversary, Stonewall Kitchen!
20 years ago Jim Stott and Jonathan King started Stonewall Kitchen from a small kitchen, selling their products at local farmers’ markets in New England. They’re now known for an incredibly diverse line of delicious specialty food products available all over the world, in addition to their nine Stonewall Kitchen specialty stores. Chronicle’s published four excellent Stonewall Kitchen cookbooks (and none of them require the use of any of their products – they highlight all they love about food and what inspires their gourmet food product line).
I’ve been a huge Stonewall Kitchen fan for more than a decade– are you? What’s your favorite Stonewall item (I LOVE the Roasted Garlic Onion Jam and Chocolate Chip Pancake & Waffle Mix)? Let me know if you have a favorite, and what you think of the recipes that follow from Stonewall Kitchen Breakfasts and Stonewall Kitchen Appetizers. Leave a comment and enter to win my two favorites plus a copy of each cookbook I’ll be giving away at random to a lucky person with good taste.
Senior Marketing Manager
Stonewall Kitchen Breakfast
You like to think of yourself as a person with an open mind. You believe you’re always ready to experience new things. So open up to the possibility of a pizza for breakfast—topped with fresh mozzarella cheese, slices of ripe tomato, fresh basil strips, bacon, and eggs baked right on top of the whole thing. If you use pizza dough, the whole pizza takes under 30 minutes from start to finish. The idea is to bake the pizza until the egg white is set and the yolk is still somewhat runny so that when you slice it into wedges, the yolk breaks open and spills on the cheese, tomato, bacon, and crust.
6 slices thick, country-style bacon (8 ounces)
Flour for dusting
1 pound uncooked pizza dough, from the refrigerated section of your grocery store, a pizza parlor, or homemade
3 tablespoons olive oil, divided
2 medium-sized ripe tomatoes, thinly sliced
1 pound fresh mozzarella, thinly sliced
π cup thinly sliced fresh basil leaves
4 large eggs
Freshly ground black pepper
Place a rack in the middle of the oven and preheat it to 425 degrees F.
Cook the bacon in a large skillet until it is almost crisp, about 3 to 5 minutes [to make it shorter than your standard time for bacon]on each side, depending on the thickness. Drain on paper towels. Cut each piece of bacon in half crosswise and set aside.
Lightly flour a work surface. Cut the dough in half. Roll out half the dough into an oblong or round shape about 10 inches x 7 inches. Place on a clean cookie sheet. Spread 1 tablespoon of the oil on the dough and, using a pastry brush or your fingers, rub it gently over the dough, making sure it covers the whole surface.
Arrange half the tomato slices on the dough. Place half the cheese slices on top and in between the tomatoes. Sprinkle with 1/2 tablespoon more of the oil and bake for 5 minutes. Remove from the oven and scatter half the basil over the tomatoes. Arrange half the bacon on top and very carefully crack 2 eggs into the center of the pizza. (If you feel confident, crack them directly on the pizza; if not crack them into a small bowl, 1 at a time, and carefully arrange them in the middle of the pizza.) Sprinkle the egg and the whole pizza with salt and pepper.
Bake for another 10 to 12 minutes, or until the egg whites look set (gently wobble the pan to see if the egg whites look solid); the yolks should still be a little wobbly, and the crust should look cooked and golden brown. Remove from the oven; let sit for 1 minute before cutting into slices or wedges. Repeat with the remaining pizza ingredients. The yolk should spill out when the pizza is sliced.
Each pizza serves 2 to 4
Use pancetta instead of bacon. Cook 3 to 5 [change time as for bacon?]minutes on each side.
Stonewall Kitchen Appetizers
Roasted Garlic Bruschetta with Steak Tips
When you want to serve something elegant that can mostly be made ahead of time, this is the dish you are looking for. We roast a whole head of garlic and mash the soft cloves with olive oil. Toasted slices of crusty ciabatta or French bread are spread with the roasted garlic and then topped with thin slices of grilled or sautéed steak tips. There are a variety of additional toppings you can choose from, listed below. This recipe can easily be doubled or tripled to feed a crowd.
1 head garlic, 1/4 inch cut off the top to just expose the cloves
1/4 cup olive oil, divided
Freshly ground black pepper
Eight 1/2-inch slices crusty ciabatta, French, or Italian bread
12 ounces steak tips or flatiron steak, cut into 1 1/2-inch pieces
3 tablespoons finely chopped fresh parsley
Place a rack in the middle of the oven and preheat it to 350 degrees F.
Place the garlic in a small ovenproof skillet or gratin dish and pour 1 tablespoon of the oil over the top of the garlic onto the exposed cloves. Season lightly with salt and pepper. Roast the garlic for 15 to 20 minutes, or until the cloves feel soft when you squeeze them or test them with a small, sharp knife. Remove the garlic from the oven and let it cool just a few minutes.
Once the garlic is cool enough to handle without burning yourself, squeeze the cloves from the skin into a bowl; discard the skins. Sprinkle lightly with salt and, using a regular kitchen fork, mash the garlic into a thick paste. Add 2 tablespoons of the remaining oil and pepper the puree lightly. The garlic puree can be made 1 hour ahead of time. Cover and keep in a cool, dark spot; it need not be refrigerated.
Preheat the broiler. Place the bread slices on a baking sheet. Broil them for 1 to 2 minutes, or just until the bread begins to turn a golden brown. Do not let it burn. Remove from the oven and flip the bread over. Divide the garlic spread between the toasts and spread it evenly on each slice. Broil for another 1 to 2 minutes, or until the toast just begins to brown. Remove from the oven. The toasts can be made several hours ahead of time; cover loosely and keep in a cool, dark spot; they need not be refrigerated.
Just before serving, heat a large skillet over high heat with the 1 remaining tablespoon oil. Add the steak tips, sprinkle with salt and pepper, and cook, undisturbed, for 4 minutes. Carefully flip the meat over, season again, and cook for another 4 to 5 minutes, until the meat is well browned and medium rare inside. Alternately, you can cook the beef on a hot gas or charcoal grill in a grilling basket for 4 to 5 minutes per side. Remove from the heat and let the meat sit for 1 minute. Thinly slice the meat on the diagonal. Place 2 to 3 thin slices of beef on top of each piece of garlic bread and sprinkle lightly with parsley. Add any of the toppings below, as desired.
Serves 3 to 4
You can add any of the following toppings on top of the beef and then sprinkle with the parsley:
Thinly sliced jarred sweet pequillo peppers
Crumbled blue cheese or feta cheese
Thin strips of roasted red peppers
Dab of chile paste
Thin slices of sun-dried tomatoes drained of their oil
Julienned strips of fresh basil
Purchase Stonewall Kitchen Breakfast.
Purchase Stonewall Kitchen Appetizers.
Purchase Stonewall Kitchen Grilling.
Purchase Stonewall Kitchen Winter Celebrations .
Subscribe to our Cooking Newsletter!
Drinking the Devil’s AcreSeptember 11th, 2015
Joanne Chang’s Favorite Back to School RecipeSeptember 4th, 2015
Cooking Up a Storm: Recipe for Creole Chicken with OkraAugust 31st, 2015
Southern Soups and StewsAugust 24th, 2015
The Guittard Chocolate CookbookAugust 14th, 2015