HOME & LIVING
TUESDAY, SEPTEMBER 7, 2021
THE OBSERVER & BAKER CITY HERALD — B3
Add sizzle
to your steak
By LINDA GASSENHEIMER
Tribune News Service
Add a little extra fl avor
to simple grilled streak.
Small pockets made in the
meat are fi lled with a tasty
mixture of garlic, shallots,
parsley and breadcrumbs.
Grilling corn on the
cob in their husk gives a
smoky fl avor to the corn.
The steak and corn
can be made inside on a
stovetop grill. Or you can
use a skillet for the steak
and place the corn under
the broiler.
Open a bag of washed,
ready-to-eat salad to serve
with the meal.
Helpful Hints
• Shallots are a mild-fl a-
vored member of the onion
family. You can use onion
instead. Be sure to cook
them until transparent.
• You can use any type
of quick-cooking steak.
Countdown
• Soak corn.
• Prepare all
ingredients.
• Stuff steak.
• Start corn on the grill.
• Add steak.
• Complete recipe.
Shopping List
• To buy: 3/4 pound
grass-fed strip steak, 1
PIZZA
Continued from Page B1
1. To make the dough: In the
bowl of a stand mixer, add the water
and 1 teaspoon of salt, and stir to
dissolve the salt. Add the fl our and
yeast and mix with a wooden spoon
until the dough becomes a shaggy
mass. Make sure that all of the fl our
is hydrated.
2. Using the dough hook attach-
ment, mix on medium speed for
4 minutes. Scrape the sides of the
bowl and release the dough from the
hook. Mix for an additional 4 min-
utes, or longer if necessary, until it is
fi rm enough to hold a round shape.
3. Spray a bowl with nonstick
cooking spray or brush lightly with
olive oil. Place the dough into the
bowl and cover with plastic wrap. Let
the dough relax for 15 minutes.
4. Shape the dough: Lightly oil
or butter the inside surfaces of a
9-by-13-inch baking pan or Detroit
pizza pan.
5. Place the dough into the pan
and use your fi ngertips to spread
the dough out to the corners and
sides of the pan. The dough will be
sticky, so lightly dip your fi ngertips
in oil to make stretching it easier.
Set the pan aside, cover with plastic
wrap, and let rise in a warm area for
1 1/2 to 2 hours, or until the dough
is approximately 1/2 inch to 3/4 inch
tall in the pan.
6. Make the sauce: Combine the
tomatoes, sugar, oregano, basil, gar-
lic, 1 teaspoon salt and pepper and
stir together in a medium saucepan.
Bring to a simmer over medium heat,
stirring periodically. Using an im-
mersion blender or food processor,
purée the sauce until smooth. Place it
back over medium heat. Simmer the
puréed sauce until slightly thickened,
5 to 10 minutes, stirring periodically.
7. Keep the sauce warm for ladling
over the pizza, or cool and refrigerate
for up to a week. This recipe makes
about 3 cups of sauce and it can
large shallot, 1 bunch
parsley, 4 ears corn on
the cob in their husks,
1 can olive oil spray
and 1 container panko
breadcrumbs.
• Staples: garlic,
butter, salt and black
peppercorns.
STUFFED
STEAK
Linda Gassenheimer-TNS
Recipe by Linda Gassenheimer
Stuff ed steak and grilled corn on the cob.
Olive oil spray
1 garlic clove crushed
1/2 cup diced shallots
1/4 cup chopped parsley
2 tablespoons panko
bread crumbs
Salt and freshly ground
black pepper
3/4 pound grass fed strip steak
(about 1 1/2-inch thick)
remaining stuffi ng. Spray the
steak on both sides with olive
oil spray and place on a hot
grill 4 to 5 minutes. Turn and
grill 4 to 5 minutes. A meat
thermometer should read 125
degrees for rare, 145 degrees
for medium rare. Grill a little
longer if needed. Remove to a
cutting board and let rest. Sau-
te the remaining stuffi ng in the
skillet used to saute the garlic
and shallots. Cut the steak
into slices and divide between
two dinner plates. Spoon the
sauteed stuffi ng on top.
Preheat grill to medium
high. Heat a skillet over
medium-high heat and spray
with olive oil spray. Add the
garlic and shallots. Saute 1
to 2 minutes. Remove to a
mixing bowl. Add the parsley
and breadcrumbs to the bowl.
Mix the ingredients together.
Add salt and pepper to taste.
Remove visible fat from steak
and make slits about 1 inch
apart on each side to form
pockets for the stuffi ng. The
slits should be about 1/2-inch
deep and cover the width of
the steak. With the tip of a
knife or a small spoon stuff the
stuffi ng into the steak. Reserve
M ICHAEL
Yield 2 servings.
Per serving: 261 calories
(24.7% from fat), 7.2 g fat (2 g
saturated, 3.1 g monounsatu-
rated), 96 mg cholesterol, 41.1
g protein, 9.8 g carbohydrates,
0.6 g fi ber, 152 mg sodium.
GRILLED
CORN ON
THE COB
Recipe by Linda Gassenheimer
4 ears corn in their husks
2 tablespoons butter
Salt and freshly ground
black pepper
Pull husks down to their
base, leaving them attached
to the base. Remove the silk.
Pull husks back into place.
Place the corn in a large bowl
or deep roasting pan. Fill the
pan with water and soak the
corn for 10 minutes. Place the
corn on the heated grill for 10
minutes, turning over after
5 minutes, or until husks are
charred. Pull the husks back
again and place them on two
dinner plates. Spread with
butter and salt and pepper
to taste.
Yield 2 servings.
Per serving: 256 calories
(48% from fat), 13.6 g fat (7.5
g saturated, 3.9 g monoun-
saturated), 31 mg cholesterol,
5.9 g protein, 34.3 g carbo-
hydrates, 4.8 g fi ber, 145
mg sodium.
also be frozen for up to 3 months, if
desired. You will have enough sauce
for 3 pizzas.
8. Preheat the oven to 475
degrees.
9. Sprinkle the Parmesan cheese
around the edge of the pizza where
the dough touches the sides of the
pan. This cheese will form a crispy,
caramelized edge on the crust. If de-
sired, place pepperoni in 2 rows of 4
down the length of the pizza, directly
on top of the dough. Gently push the
pepperoni into the dough.
10. Sprinkle the mozzarella and
brick cheeses over the surface of the
pizza, spreading them all the way to
the edges where the dough meets
the sides of the pan. This cheese will
also contribute to the crispy, cara-
melized edge on the crust. Season
the top of the pizza with a pinch
each of oregano and salt.
11. Place in the oven and bake for
15 minutes. Look for an amber-col-
ored top and crispy edges.
12. After removing the pizza from
the oven, use a small off set spatula or
knife to loosen the sides of the crust
from the pan. Slide the pizza out of
the pan onto a cooling rack. At this
point, if a crispier bottom is desired,
you can put the pizza (out of the pan)
directly onto the oven rack or a sheet
tray and bake for an extra 5 minutes
for a slightly more browned fi nish on
the bottom of the crust.
13. After you remove the pizza
from the oven, top it with the warm
sauce. Traditionally, it is ladled into
two rows down the length of the
pizza. Serve warm.
Per serving: 350 calories; 12 g fat;
7 g saturated fat; 40 mg cholesterol;
1,528 g protein; 38 g carbohydrate;
10 g sugar; 4 g fi ber; 1,527 mg
sodium; 571 mg calcium Recipe by
Amy Emberling and Frank Carollo, of
Zingerman’s Bakehouse
UPGRADE
541-786-8463
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