Whole-Wheat Pizza Dough
ConAgra Mills, www.conagramills.com Yield: 1,816 g. (4 lbs.) dough 551.74 g. Ultragrain soft flour 551.74 g. high-gluten flour 15.23 g. instant yeast 22.95 g. salt 582.42 g. water 91.92 g. vegetable oil Method (1) Combine flours with yeast. (2) Mix in salt, water and oil according to straight dough method until a smooth elastic dough is formed. (3) Allow dough to bulk ferment, covered, until doubled. (4) Punch down, and divide into 340-g. balls. (5) Round balls, and rest prior to stretching for use. Pictured with fresh tomato and basil. Wine pairing: No matter what topping you pick for this whole-wheat crust, try Luce Della Vite “Lucente” 2007 (Italy)—a “Supertuscan” blend of Merlot, Sangiovese and Cabernet Sauvignon.
Boost nutrition without compromising appearance and taste by swapping in a whole-grain white-wheat flour, like Ultragrain
Chile-RuBBeD SeitaN SalaD With PiCKleD ReD oNioNS aND SPiCY alMoNDS
Chef Benay Vynerib, COO, Candle Café in New York City, www.candlecafe.com Set seitan aside. (5) For cumin dressing, combine safflower oil, brown rice vinegar, ketchup, orange juice, lime juice, agave nectar, cilantro, parsley, cumin powder and sea salt. Blend together for 2 minutes until creamy. (6) To serve, place 1 c. arugula on each plate. Top with 3 oz. chile-rubbed seitan, and add Pickled Red Onions, grapefruit segments and Spicy Almonds. Dress with 2 oz. cumin dressing. Pickled Red Onions 3 red onions, sliced thin 1 jalapeño, sliced into rings 1/2 c. apple cider vinegar 1/4 c. red wine vinegar 2 1/2 c. water 1/2 t. coriander seed 1/2 t. cinnamon 1 1/2 T. sugar 3/4 t. salt Yield: 8 servings 3-4 garlic bulbs (or 1 c. roasted garlic) 4 t. + 1/4 c. olive oil 2 guajillo chiles 2 chipotle chiles 1 ancho chile 1 c. apple cider vinegar 1 t. salt 1 c. water 1 1/2 lbs. seitan 1 1/2 c. safflower oil 1/4 c. brown rice vinegar 1/4 c. ketchup 1/8 c. orange juice 1 t. lime juice 1/8 c. agave nectar 1 T. cilantro, chopped 1 t. parsley, chopped 1 t. cumin powder Pinch sea salt 2 large bunches arugula, washed Pickled Red Onions (recipe follows) 2-3 grapefruits, peeled and segmented Spicy Almonds (recipe follows) Method (1) Preheat oven to 350˚F. Slice each garlic bulb in half through the equator, drizzle each with 1 t. olive oil, replace cap, and wrap and seal all 4 together in foil pouch. Bake for 4555 minutes until very soft. While garlic is baking, toast the chiles in the oven for 2 minutes, then submerge in a bowl of warm water until soft, 1520 minutes. (2) When garlic is cooled, remove 1 c. cloves. Combine with chiles, apple cider vinegar, salt and water in a blender, and process until smooth. (3) Rub seitan with marinade. Cover, and let sit for 1 hour or up to 24 hours. (4) Place seitan on a grill, and grill for 4 minutes on each side. (Or heat 2 t. olive oil in a pan, and pan sear seitan for 3-4 minutes per side.) Remove seitan from grill, and slice into strips.
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Method (1) Place onions in a bowl. (2) Combine remaining ingredients in a pan; bring to a boil. Reduce heat; simmer, 20 minutes. (3) Pour over onions; cover, let sit 1 hour, then refrigerate. Spicy Almonds 1 c. almonds, slivered 1 t. chili powder 1 t. salt 1/2 t. olive oil Method (1) Toss almonds, chili powder, salt and olive oil. (2) Toast in a 350˚F oven, 10-12 minutes. Remove almonds from oven, and set aside. Wine pairing: The full-bodied, blackberry-scented Mission Hill “Oculus” 2005 (Canada)—a blend of Merlot, Cabernet Sauvignon and Cabernet Franc from British Columbia—will stand up to the rich, meaty texture of this spicy seitan.
in comparison to a single serving of other tree nuts, almonds have the highest protein, dietary fiber and calcium contents
AlMOND BOARD OF CAliFORNiA