Ingredients

• 2 packets (1/4 ounce each) active dry yeast
• 2 tablespoons sugar
• 1/4 cup olive oil, plus more for bowl and brushing
• 2 teaspoons coarse salt
• 4 cups all-purpose flour

Instructions

1. Pour 1 1/2 cups warm water into a large kitchenaid bowl and sprinkle with yeast. Let stand until foamy, about 5 minutes.
2. Whisk sugar, oil, and salt into yeast mixture with dough hook. Add flour and stir until a sticky dough forms. Add oil and mix one more time for oil to cover dough (it will be nice and glossy). Remove bowl from mixer and cover bowl with a clean kitchen towel. Set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using

Notes

Ingredients

• 2 tablespoons of cornmeal
• 1/2 recipe of pizza dough
• 1/2 cup mascarpone, stirred until smooth
• A couple of of Asparagus spears, blanched or roasted, woody ends removed
• 1/2 cup of sliced mushrooms
• 1 small tomato, sliced thinly
• 1 cup of fresh shredded mozzarella
• 1/2 cup fresh basil
• 2-3 tablespoons of olive oil
• Salt and pepper

Instructions

1. Preheat oven to 425F. Lightly grease a large baking sheet and sprinkle with a thin layer of corn meal.
2. Take your dough and gently stretch and pull it until it has the size you want and fits on your greased baking sheet. Use your fingers to spread out the dough further so you have a nice thin crust. (You can do this with a rolling pin, but I prefer to do this by hand).
3. Very carefully spread the mascarpone on the dough, leaving an inch of so of crust free of cheese (the mascarpone is very sticky, so watch out that you don't tear the dough). Season with salt and pepper.
4. Distribute asparagus spears, mushrooms and tomato slices evenly on pizza. Sprinkle evenly with shredded mozzarella cheese.
5. In a small food processor whiz basil and olive oil until smooth and liquid. Add a tad of water if needed. Season with salt and pepper to taste. Drizzle over pizza.
6. Bake pizza for 12-14 minutes until golden.

Ingredients

• 2 tablespoons of olive oil
• 1 medium sized yellow onion, chopped
• 1 cup of Arborio Rice (you need this type of rice)
• 1 cup of dry white wine
• 4 cups of chicken broth (hot is better)
• 2 cups of chopped mushrooms (I used portabella, mini bellas and shitake)
• 1/2 cup of grated Parmesan
• 1/4 cup of butter
• salt and pepper
• 1/3 cup of chopped parsley (optional)

Instructions

1. Heat heavy bottom pot on medium-high heat. Once hot, add olive oil and warm it. Add onions, stir and cook until glossy, but not brown.
2. Add rice and stir to coat with onions and oil. Add white wine, stir well and let sit a couple of minutes until wine evaporates, but rice doesn't stick to the bottom of the pan.
3. Add one cup of chicken stock, stir well and let sit until almost evaporated. Repeat until you reached last cup of broth.
4. Once you added last cup of broth, stir well and add mushrooms, butter, Parmesan and salt and pepper. Let sit until broth slowly evaporates and butter and cheese melt.
5. Stir well until well combined and no liquid is left. Turn off heat and let sit about 5 minutes until rice has a nice creamy consistency. Taste and add more seasoning if you wish.
6. Serve in bowls and sprinkle with parsley and some more grated cheese if you wish.

Notes

Ingredients

• 3 cups of mushrooms of your choice, sliced if they are bigger
• 4 cloves of garlic, sliced
• 4 tablespoons of butter, melted
• 2 tablespoons of olive oil
• 2 tablespoons of dried sage or 1/4 of fresh sage torn to pieces
• Coarse salt and pepper
• 1 cup of instant polenta
• 2 cups of chicken or vegetable broth
• 2 cups of milk
• 1/4 cup of shredded Parmesan and extra shavings for serving

Instructions

1. Preheat oven to 450F. Add sliced mushrooms and garlic to a rimmed baking pan. Cover with melted butter and olive oil. Toss to cover. Sprinkle with salt, pepper and sage.
2. Bake mushrooms about 20 minutes until soft and slightly golden. If you wish, you can turn the oven to broil for 5 minutes and you'll get some extra golden parts.
3. While mushrooms are baking, bring broth and milk to a gentle boil. Add polenta and stir immediately with whisk until smooth and all lumps are gone. Adjust liquid if it turns too thick too quickly. Stir until you reach a smooth texture, about 3 minutes. Season with salt and pepper and add 1/4 cup of grated Parmesan.
4. Serve polenta immediately and scoop hot mushrooms with liquid over it. Top with shavings of Parmesan.