The Boursin black pepper tart is a modern culinary spin-off. It combines classic French puff pastry with the brand’s iconic Cracked Black Pepper cheese. The base of this tart traces back to 1957 in Normandy, France, where cheesemaker François Boursin perfected his signature Gournay cheese.
As the brand expanded globally to over 35 countries, Boursin developed a cracked black pepper variety. This flavor infuses the brand’s signature rich, crumbly, and creamy base with lively black peppercorns to provide a distinctive, intense kick.
The Boursin black pepper tart is incredibly popular in Canada because it serves as an effortless, gourmet-level crowd-pleaser for entertaining. Canadians love how the lively kick of cracked black peppercorns perfectly balances the rich, creamy texture of the fresh soft cheese. Boursin is a staple in Canadian grocery stores, making it a highly convenient, affordable fridge staple.
Brion & I found this simple tart such a quick and easy way to have a nice tasty lunch.
Print Recipe
Boursin Black Pepper Tart
Votes: 0
Rating: 0
You:
Rate this recipe!
|
|
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Instructions
Pastry
Preheat oven to 400 F. Line a large baking sheet with parchment paper. Unfold the thawed puff pastry onto the parchment. Roll slightly to smooth out the creases. Using a sharp knife, gently score a 1/2" border around the perimeter of the dough without cutting all the way through. Prick the center area all over with a fork to prevent bubbling. Brush the outer border, ONLY, with the egg wash. Bake for 10 minutes or until it BEGINS to turn LIGHT golden brown.
Bacon
While pastry is baking, cook bacon in a saucepan over medium heat until slightly crisp. Drain on paper towels & chop into small bits. Leave about 1 Tbsp of bacon drippings in saucepan for the mushrooms.
Mushrooms
Add butter & olive oil to saucepan with bacon drippings over medium-high heat. Add sliced mushrooms. Sauté undisturbed for 2-3 minutes to get a nice brown sear, then toss in garlic. Cook for another 5 minutes until tender. Season with salt & pepper & remove from heat.
Assemble & Bake
Remove puff pastry tart shell from oven. If the center puffed up, gently press it with the back of a spoon.
Crumble or spread the Boursin cheese evenly across the center of the pastry. staying inside the scored border.
Top the cheese with the cooked mushrooms, bacon bits & thin tomato slices. Sprinkle with a bit more salt & pepper.
Return tart to the oven for 10-12 minutes or until tomatoes a roasted, cheese is melted & pastry edges are a deeper golden brown.
Remove from oven & top with arugula before slicing. Serve warm or at room temperature.
One of the many aspects of Mexican food that has been essential for so many years is chicken. Chicken has played a massive role in both Mexico’s food and culture for centuries. Today, it is still one of the most popularly consumed forms of protein across the country and can be added into any dish perfectly.
Today’s blog recipe is juicy, flavorful Mexican-inspired chicken smothered in a creamy, rich cheese sauce and served over Mexican rice. To say Mexican rice is simply just rice is an understatement. Mexican rice comes from a flavorful history and is served a number of different ways. For example, in Northern Mexico, Mexican rice is typically prepared with chicken broth and flavored with tomato. In Southern Mexico, white rice is more common as a side to many dishes. Common ingredients in Mexican rice typically include spices like cumin, cilantro, parsley, and tomato sauce or salsa.
Mexican rice is prepared by browning long-grain rice in cooking oil, then flavoring it with onion, garlic, and tomato sauce, salsa, or paste. Typically, parsley and cilantro are added to enhance the flavor and color of the rice. Often, Mexican rice is seasoned with cumin, chili powder, and other spices. Traditionally, vegetables like carrot and corn are added into the rice to add another layer of texture.
Mexican rice is more than just a side dish; it’s a symbol of the rich culinary heritage of Mexico. From its origins as a humble fusion of Spanish and indigenous ingredients to the diverse regional variations that exist today, Mexican rice is a dish that continues to evolve while remaining rooted in tradition.
Print Recipe
Mexican Chicken & Rice w/ Cheese Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Chicken
Mix together your seasonings & season both sides of the chicken breasts well. Heat a grill pan over medium to high heat & grill the chicken until done. Set aside.
Cheese Sauce
In a medium sized sauce pot, melt butter over medium heat. Whisk in flour & cook until it begins to just bubble around the edges.
Add in the milk, slowly, whisking to combine as you go. Continue to whisk until mix as heated through. It needs to be hot enough to melt the cheese, but not boiling.
When the mix is hot, start whisking in cheese in small amounts at a time until all of the cheese has been mixed in. Once the cheese is melted, stir in the paprika & cayenne pepper. Season with salt if needed. Serve hot over the chicken.
Rice
In a large saucepan, heat the oil over medium heat. Add the rice, stir to coat in the oil & cook until slightly golden. Stir in the garlic, salt & cumin.
Add the tomato sauce & chicken broth. Turn the heat to medium high heat & bring the mix to a boil.
Once boiling, reduce heat to low, cover with a lid & allow to simmer for 20 to 25 minutes. Remove from heat, toss in freshly chopped cilantro, stir to combine.
Serve under Mexican chicken topped with cheese sauce.
BIRTHDAY WISHES!
The small pleasures of life are found in the little things. In people who make us smile, in the people who understand us even without words.
The little pleasures in life lie in the things we almost always take for granted, just assuming they will always be there. As we grow older, it has become very clear to me there are so many ‘little’ things to appreciate and be grateful for daily and what a special privilege it is to simply have each other to share life with. The little everyday things seem to take on much greater importance. Maybe it’s the state of our world at this time that has made it very clear not to take anything for granted. Throughout our married life Brion has always gone above and beyond to look after us. I am grateful to have the privilege of such a loving and caring husband.
I find this quote from Steven Aitchison so fitting, ‘If I could give you one special ability in life it would be the gift of seeing yourself through the eyes of someone who loves you …. then you would realize just how amazing you truly are’.
HAPPY BIRTHDAY BRION, WITH LOVE!
Print Recipe
Raspberry Custard Cinnamon Rolls
Votes: 1
Rating: 5
You:
Rate this recipe!
Ingredients
Cream Cheese Drizzle, optional
Raspberry Glaze, optional
Ingredients
Cream Cheese Drizzle, optional
Raspberry Glaze, optional
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Dough
Whisk the warm milk, 2 Tbsp sugar & yeast together in a bowl. Allow mixture to sit for about 5 minutes or until foamy on top.
With a handheld mixer, beat in the remaining 3 Tbsp sugar & softened butter until it is slightly broken up. Add eggs, vanilla & salt. Beat at a medium speed until combined. The butter won’t really be mixing into the mixture, so don’t be concerned if it stays in pieces.
Using the mixer, add 1 cup of flour making sure it’s fully incorporated, then using a fork add the remaining 3 cups, mixing the dough by hand. It should only take about 3 minutes until the dough comes together & pulls away from the sides of the bowl. Dough will be soft.
Knead on a lightly floured surface for 5 full minutes. If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise.
Lightly grease a large bowl with oil or use nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap & a clean kitchen towel. Allow the dough to rise in a relatively warm place for 2 hours or until double in size.
Butter the bottom & sides of a 9×13-inch baking dish.
Punch down the dough to release the air. Place dough on a lightly floured work surface & using a lightly floured rolling pin, roll dough into a 12×18-inch rectangle. Make sure the dough is smooth & evenly thick.
Filling
In a medium bowl, toss the frozen raspberries with sugar & cornstarch. Spread the cold sugared raspberries evenly over the dough. Tightly roll up the dough to form an 18-inch long log. With an extra sharp knife or an unscented piece of floss, cut into 18 even rolls. Arrange in a buttered 9 x 13” glass baking pan.
Cover the rolls with a buttered piece of plastic wrap & a tea towel. Allow to rise until puffy, about 20 minutes. The berries will release their juice at the bottom of the pan—this is OK.
Custard
In a medium mixing bowl, whisk the eggs until the yolks & whites are fully combined. Add the whole milk, heavy cream, brown sugar, vanilla, cinnamon & salt. Whisk until the brown sugar is dissolved & the mixture looks smooth & evenly speckled with cinnamon.
Slowly pour the custard over the rolls in the glass baking dish, making sure to cover all the pieces so they soak up the custard. Gently press down any pieces that sit too high, so everything is lightly moistened.
-
Let the dish rest on the counter for 30 minutes to allow the rolls to start absorbing the sweet mixture. This short soak helps the casserole bake up custardy rather than dry.
Place the dish on the center rack of the preheated oven & bake for 30–40 minutes, or until the top is puffed & golden brown & the custard is set in the center. A knife inserted in the middle should come out mostly clean, with no liquid custard clinging to it.
Remove the casserole from the oven & let it cool for about 10 minutes. If using, top rolls with cream cheese drizzle followed by the raspberry glaze.
Cream Cheese Drizzle
In a small blender, place all ingredients & blend until smooth & of drizzle consistency.
Raspberry Glaze
Place all glaze ingredients in a small saucepan. Cook while stirring until mixture is clear & bubbling. Remove from heat
Store any leftovers covered in the refrigerator for up to 3 days & reheat gently in a low oven or microwave before serving.
-
Recipe Notes
• If you prefer a custard with a slightly lighter texture, replace the heavy cream with additional whole milk & reduce the brown sugar to ¼ cup.
• Cream cheese drizzle & raspberry glaze are purely optional. Since none of the components of the rolls are not overly sweet, adding the extra toppings still works if you choose to use them.
CELEBRATING HERITAGE DAY!
In 1974, the first Monday of August was made an official provincial holiday to recognize and celebrate the varied cultural heritage of Albertans. Businesses can choose whether or not to recognize the day as a general holiday, which most do.
The Heritage Festival held in our city of Edmonton, Alberta Canada is a three-day event to sample delicious food, see creative performances and celebrate Canada’s multiculturalism. Thousands of visitors come to enjoy the tastes, smells and sounds of different nations around the world.
Even though many people will take in the day’s events and cultural food at the festival, some choose to pack a picnic lunch and take a drive somewhere just to relax.
I am posting a seafood stromboli today that should work well with that idea.
Heritage Festival in our city of Edmonton, Alberta Canada is one of the world’s largest multicultural events, taking place every August. It features over 70 pavilions representing almost 100 countries set up in William Hawrelak Park. All ethnic minorities of Canada come together to exchange experiences, entertainment, cultures and to celebrate Canada’s diversity. Thousands of visitors come to enjoy the tastes, smells and sounds of different nations around the world.
Print Recipe
Everything Bagel Seafood Stromboli
Votes: 1
Rating: 5
You:
Rate this recipe!
Ingredients
Everything Bagel Seasoning
Ingredients
Everything Bagel Seasoning
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Seasoning
Mix everything bagel seasoning ingredients together & set aside.
Seafood Filling
In a large saucepan, heat olive oil over medium heat. Sauté onion, garlic, mushrooms & seasonings in the oil. When onions are slightly softened, stir in shrimp & scallops. Let simmer uncovered for 5 minutes, stirring occasionally.
Add alfredo sauce & cheese, stirring until cheese is melted. Let simmer uncovered for another 5 minutes Taste & add salt & pepper if necessary. Remove from heat & let cool for 10 minutes or until ready to use.
Dough
In large bowl, dissolve sugar in warm water. Sprinkle yeast into water & let sit until frothy. In a separate bowl, combine flour, Italian seasoning & salt.
Stir oil into yeast mixture. Add flour & with a fork, combine into a shaggy dough. When dough is completely combined, turn dough out onto a work surface & knead dough for about 5 minutes, until smooth and elastic. Place dough in a lightly greased bowl, cover with plastic wrap & let rise in a warm place until doubled in size, about 1 hour.
Assembly/Bake
-
Remove risen dough from bowl, turn onto a large piece of parchment paper. Roll dough out to about a 12" X 14" rectangle. With a straight edge, make parallel horizontal cuts in the dough at 1" intervals down both sides. Your strips should be cut in 4" from outer edge on both sides, leaving a 1" border at the top and bottom.
Leaving the pastry on the parchment, move it to an 11 3/4 x 4-inch ribbed semi-circle bread pan. The strips will now be hanging down the sides of the pan. Gently press the pastry to conform to the shape of the pan making sure your pastry comes all the way to the top of the pan at the ends.
Place filling in the pastry. Starting with the top right-hand strip of dough, fold it over the filling. Cross the top left-hand strip over the filling. Continue alternating strips to create a braided effect.
Make sure both ends are sealed well then brush the top of stromboli with egg wash & sprinkle with bagel seasoning.
Bake 45 minutes until golden brown.
Recipe Notes
• For this seafood stromboli I used a European ribbed semi-circle bread/cake pan. The size is bigger than a 9 x5-inch loaf pan so it is quite easy to fit dough/filling into it. If a ribbed pan is not available just go with the contemporary style of rolling the stromboli.
• Brush a simple egg wash over the exposed edges of the dough to help ensure the stromboli seals well & doesn’t burst open as it bakes. To fold, tuck the short sides towards the center, then fold the long side with the thinner border towards the side with the wider border. Aim to fold the stromboli twice, creating 3 layers.
• Once assembled, carefully transfer to a parchment-lined baking sheet. Brush the tops with egg wash for a golden finish, then place in the oven. Be sure to rest the baked stromboli a few minutes before slicing & serving!
Tuscan food is based on the Italian idea of cucina povera or ‘poor cooking.’ A concept that started very literally. It’s about meals traditionally hearty and made with simple ingredients that are inexpensive and could easily be made in large amounts – with bread, beans and roasted meats serving as the base of most traditional Tuscan meals. Today it remains largely the same – but by choice instead of economy.
Tuscan cooking doesn’t use complicated seasonings or elaborate creations because they’re not needed. Instead, it’s made using fresh, high-quality ingredients that bring out the natural flavors in each dish, simple or not.
In Italy there is only regional Italian food. Each region offers delicious and unique dishes based on its long history and location. Tuscany’s world-renowned food is no exception! Famous for its local produce and meat and its simplicity and seasonal foods.
Today’s recipe features an easy technique for pork roasted inside a baguette with wonderful fresh herbs and of course garlic and olive oil.
Print Recipe
Pork Roasted Tuscan Style
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
On a work surface, mince the sage, rosemary. In a small dish combine with thyme leaves, crushed fennel, pepper, garlic, salt. Add Dijon mustard to mixture .
Heat a skillet over medium high heat. Add 1 tablespoon of the oil. Cook the pork, turning occasionally, until golden on all sides, 8 to 10 minutes. Slather the entire pork with the Dijon mustard mixture.
Cut the baguette in half the long way & minimally scoop out the soft insides. Brush the inside of the baguette with the remaining 3 tablespoons olive oil. Place the pork on the inside of the baguette so that the pork is completely enclosed. Tie the baguette, at 1-to 2-inch intervals, with kitchen string.
Preheat an oven to 375 F. Place the pork on a baking sheet roast until done, 148 F. on an instant-read thermometer inserted into the thickest part, 25 to 30 minutes.
Remove from the oven, let rest 10 minutes. Remove the strings & cut into slices. Serve.
Recipe Notes
Try to get a baguette (or French loaf) that is fairly round and not too flat in the middle because the bread has to ‘hug’ the pork as much as possible. Also try to scoop out as little bread as possible since that was the best part.
I made a thin pork gravy to serve with this meal. It made it real tasty!
The concept of the ‘rice bowl’ in restaurants, referring to a bowl of rice topped with various ingredients, is not attributed to a single individual or restaurant. It’s a concept with deep historical roots and although it’s hard to say exactly where and when rice bowls first appeared, it’s widely believed that they originated in Japan and made their way through Korea, China, and later other parts of Asia.
These dishes, featuring rice topped with ingredients, have been enjoyed for centuries. The modern ‘bowl’ trend, however, has been influenced by various culinary traditions and the increasing popularity of customizable and convenient meal options.
A rice bowl marries simplicity with versatility, a celebration of flavor and creativity. Rice bowls can be as straightforward or as elaborate as one chooses to make them. The ingredients are usually cooked and seasoned, providing a balanced and flavorful meal.
This shrimp bowl is quick and easy to prepare, making it an ideal choice for a busy weeknight dinner or a hearty, nourishing lunch. The shrimp is marinated in Mexican spices and fresh lime juice, then cooked and served with rice and fresh veggies. Brion & I just love this meal!
Print Recipe
Shrimp Rice Bowl
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Shrimp Marinade
Start by marinating shrimp. Add the oil, lime juice, spices & cilantro to a medium bowl. Pat shrimp dry, then add them to the marinade & toss to fully coat. Cover & marinate in the fridge for 15 minutes.
Dressing
In a small blender, whisk all dressing ingredients together until creamy. Set aside.
Other Ingredients
Cook rice according to package directions & divide between 2 serving bowls.
In a microwave steam dish, cook shucked corn ear for 7 minutes. If you wish, at this point, heat 1 Tbsp of olive oil in a saucepan & sauté corn cob for a few minutes until golden on all sides. Allow corn to cool & then cut corn off the cob. This step is purely up to you.
Dice red onion, slice green onion, slice olives (if using), halve cherry tomatoes, slice avocado & grate cheese (if using).
To cook shrimp, heat a medium skillet over medium-high heat (no oil needed). When it's hot, add the shrimp to the skillet in an even layer & cook for 2-3 minutes on one side, flip & cook for another 2-3 minutes on the other side. The shrimp will turn an opaque & pink color when its done. Remove the shrimp from the heat & stir to fully coat it in any sauces that are in the pan.
Assemble Bowls
Top the rice in each serving bowl with shrimp, corn, avocado, onions, cherry tomatoes, olives & sprinkle with cheese. Drizzle with prepared dressing & serve.
Recipe Notes
• There are numerous bottled dressings that would be suitable if you prefer not to make your own such as Cilantro Ranch.
Most people think of any creamy soup when they hear the word bisque, but it really refers to seafood soup. It originated in France in the region of Brittany, which is known for its seafood. The word ‘bisque’ comes from the Bay of Biscay —a gulf that lies off Europe’s west coast, bordering between France and Spain.
Authentic recipes for bisque actually ground the shells of the crustacean into a fine paste, using that to thicken the soup. Nowadays, it is more common to use flour or rice as a thickener. Although a bisque and a chowder are both cream-based soups and most often feature seafood, it is their consistency that defines them and makes them quite different from each other. Whereas a bisque is smooth, a chowder is chunky, chock full of hearty pieces of ingredients such as potato and clams or corn. We also see bacon as an important ingredient in a chowder when it would not be featured in a bisque.
The first reference to bisque as a soup dates back to the 17th century. It was originally a fisherman’s dish designed to extract the most flavor from whatever seafood ingredients were readily available. So, while today bisque is often considered a ‘fancy’ soup, its humble origins lie in practicality and resourcefulness.
Today’s bisque recipe is a simplified procedure using prepared broth but still gives you the depth of taste and the sumptuous, creamy consistency that makes it a wonderful choice on a cool day.
Print Recipe
Crab & Shrimp Seafood Bisque
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Heat olive oil in a large pot over medium heat. Sauté onion, celery & carrot until softened, about 5 minutes. Add garlic & cook for an additional minute.
Stir in tomato paste, paprika, Old Bay seasoning & season with salt and pepper to taste. Cook for 2 minutes, stirring constantly.
Sprinkle flour over the mixture, stirring until well combined. Cook for another minute.
Gradually add broth, stirring continuously to prevent lumps. Simmer on low heat for 10 minutes, stirring occasionally.
Puree the soup until smooth using an immersion blender, or transfer to a standard blender in batches.
Mix in the heavy cream & simmer for 10 more minutes, until slightly thickened.
Add crab meat & shrimp. Simmer for 5 minutes or until seafood is heated through, keeping the heat low to avoid curdling the cream.
Adjust seasoning with salt & black pepper if needed.
Serve hot, garnished with fresh herbs.
Cherries are one of the quintessential fruits of summer. Sour cherries have a unique tartness, giving them an added dimension of cherry flavor wherever you use them. And, unlike their sweet counterparts, they come in a variety of different shades. Sour cherries hold their authentic cherry flavor throughout a high heat cooking process, making them the ideal choice for baked goods or jams.
Pies, crumbles and crisps are the perfect canvas for fresh sour cherries—the buttery pastry and/or oat topping helps cut the fruit’s pungent acidity.
Sour cherries have less sugar than sweet cherries and that’s a good thing because their high acidity brings a bright, vivid flavor while their sugars will concentrate as you cook them. Once cooked, they’ll taste sweeter. When you bake with sweet cherries, the sugar is so high without acidity to balance it out, so the flavor is one-note, and sometimes too sweet.
The bright, vivid flavor of sour cherries complements many other flavors, including vanilla, chocolate, and cinnamon.
This sour cherry crisp is an easy way to let this fleeting seasonal ingredient shine.
Print Recipe
Sour Cherry Crisp
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Filling
-
In a saucepan, combine the cherries, sugar, juice & cornstarch. Make sure the cornstarch is well dispersed. Place saucepan over medium heat, stirring occasionally until bubbly & thickened. Pour the cherry filling into a greased 8 X 8-inch baking dish.
Topping
In a bowl, combine oats, flour & brown sugar. Using a fork, mix in the softened butter until crumbly.
Assembly
Sprinkle the oat topping over the cherries & bake 30 minutes or until topping is a golden color.
Serve at room temperature with whipped topping or vanilla ice cream if you wish.
A calzone is a savory Italian turnover. It traditionally consists of a cheesy filling in a leavened dough and is served with marinara sauce on the side. The calzone originated in Naples in the 18th century.
The best results come when the filling is not too moist because it can make the dough soggy. Like with a stir-fry, it is also better to have a filling where the ingredients are broken down into bite-size pieces, so the filling is easy to eat.
There is nothing better this time of year than fresh corn and tomatoes. This easy corn, tomato & bacon calzone is the perfect way to celebrate fresh summer produce! Don’t overload the filling with ingredients; make your point with a mixture of a few simple flavors then load it with cheese!
Eating vegetables during their seasons really gives you the best flavors.
Print Recipe
Summer Calzones w/ Corn, Tomatoes & Bacon
Votes: 1
Rating: 5
You:
Rate this recipe!
Ingredients
Filling
- 4 slices bacon, chopped
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 ears corn, husked & kernels cut from cobs
- 1 cup cherry tomatoes, halved
- 4 large mushrooms, sliced & sauteed
- 1/4 cup fresh basil, chopped
- 1 tsp red pepper flakes
- salt & pepper to taste
- 125 gm ricotta cheese
- 150 gm (about 1 1/2 cups) monterey jack cheese, grated
- Cornmeal for sprinkling, optional
- Marinara sauce, for serving
Ingredients
Filling
- 4 slices bacon, chopped
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 ears corn, husked & kernels cut from cobs
- 1 cup cherry tomatoes, halved
- 4 large mushrooms, sliced & sauteed
- 1/4 cup fresh basil, chopped
- 1 tsp red pepper flakes
- salt & pepper to taste
- 125 gm ricotta cheese
- 150 gm (about 1 1/2 cups) monterey jack cheese, grated
- Cornmeal for sprinkling, optional
- Marinara sauce, for serving
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Dough
In a large bowl, place lukewarm water, honey & yeast; allow to stand for a few minutes until frothy. In another bowl, flour & salt.
When yeast is ready, add the 2 Tbsp of oil. Add flour, mixing with a fork until a shaggy dough forms. Turn onto a work surface & knead dough for about 5-8 minutes, until smooth & elastic. Place dough ball in a lightly greased bowl, cover with plastic wrap & let rise in a warm place until doubled in size while you prepare filling.
Filling
In a large skillet, cook the bacon until crispy. Remove the bacon from the pan & set aside to drain on a plate lined with paper towels.
To the bacon drippings, add the mushrooms, shallot & garlic. Sauté over medium heat for a few minutes then add the corn, red pepper flakes & a pinch of salt & pepper.
Cook for a few minutes then add the halved cherry tomatoes & basil. Cook, stirring frequently, for a couple minutes. You want the tomatoes to just warm through, not to completely break down. Stir in the crisped bacon & remove the pan from the heat so the mixture can cool to room temperature.
Assembly/Baking
On a lightly greased work surface, divide the risen dough into 8 even balls. Roll each ball into an OVAL shape, about 7 x 6-inch size. Divide filling into 8 portions.
On each oval, spoon a couple tablespoons of the ricotta in a straight line on the middle of the dough. Next, spoon a couple tablespoons of the corn-tomato filling on top of the ricotta. Finally, add about 2-3 tablespoons of grated Monterey Jack cheese.
Keep one side free & cut the other side of the dough into thin strips using a knife. Fold the uncut side over the filling first, then continue rolling over the cut side.
Line a large baking sheet with parchment paper & place the ‘calzones’ on it, curving them into a C shape. (Place the side with the ‘strips’ curving to the outside). Brush calzones lightly with egg wash, sprinkle with cornmeal if you wish. Cover with plastic wrap & allow to rise for about 20 minutes.
-
Bake for 25 minutes or until the dough is golden and crisp and the filling is gooey. Allow to cool slightly before serving with warmed marinara sauce.
