Sausage, Ricotta, and Green Pepper Calzone - cont'd

1 T olive oil

1 lb ground Italian sausage (sweet or mild)

½ t coarse salt

½ t dried oregano

1 t garlic powder, divided

1 c diced green bell pepper

½ c diced sweet onion

¾ c whole-milk ricotta cheese

¾ c grated mozzarella cheese

Flour, for dusting

1 package refrigerated pizza dough (about 8-10 oz), proofed at room temperature

1 large egg, beaten and mixed with a splash of water

½ t flaky sea salt (like Maldon)

2 c homemade or store-bought marinara, for dipping

In a large non-stick skillet over medium heat, add the olive oil and swirl to coat the pan. Add the sausage, oregano, and ½ teaspoon of the garlic powder. Cook for one minute, and then add the peppers, onions, and salt. Cook, stirring occasionally, until the sausage is no longer pink and the veggies are crisp-tender, about 3 to 5 minutes. Using a slotted spoon, remove the sausage mixture and set it aside in a bowl. Fold in the ricotta and mozzarella cheeses, and season to taste with additional salt, if necessary.

Preheat the oven to 400° F. Dust a clean work surface with flour, and lay the pizza dough on top. Cut the dough into quarters. Using additional flour if necessary, roll and stretch one piece of the dough into a circular shape about 1½ times its size.

Spoon ¼ of the sausage and cheese mixture on one side of the dough, and then fold the other half over-top making a half-moon shape. Using your fingers, press and tuck the edges to seal the dough. Repeat with the remaining dough, and then brush each one evenly with egg wash. Sprinkle with the remaining garlic powder and flaky salt. Using a sharp knife, make several small slits in the top of each calzone.

Place the calzones onto a baking sheet lined with parchment paper, and bake until golden brown, about 18 to 20 minutes. Serve warm with marinara sauce. *Serves four

Hearty French Onion Soup Casserole with Sherry, Sharp Provolone, & Thyme

*Serves four to six

Now that we’ve covered some carb-happy eats, it’s time to talk about soup. It is winter after all. Unless you live in Hawaii, then you should probably stick to papaya. For those of you hunkering down during the chilly weather months (which you’re doing anyway thanks to the worldwide virus gifted to us by 2020), this French Onion Soup Casserole is about to be your jam. Speaking of jam, that’s pretty much what you’re going for when it comes to caramelizing onions. The only requirement to get you there is time. Also, thyme, but more importantly—an actual period of patience that allows the onions to release their sugars, take a deep breath, and become their best selves. This casserole-style version of the classic soup has a heartier feel as it’s thickened with a touch of flour and made in bulk form (ideal for the freezer).

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Another double? Don’t mind if I do. Amp up the amount of those golden-brown caramelized onions and keep them on hand for frittatas, salad toppers, and even calzones. See how we came full circle there? Once you’ve mastered these three recipes, you can swap other ingredients in and out and adapt to your heart’s desire based on whatever resources you have on hand.

Stay safe, stay hungry, and happy COVID cooking!

4 T unsalted butter

3 large Vidalia onions, thinly sliced

2 large cloves garlic, minced

2 t coarse salt

½ t black pepper

2 dried bay leaves

2 T chopped fresh thyme, divided

1 T tomato paste

4 T all-purpose flour

1 t Worcestershire

¼ c dry cooking sherry

¼ c dry red wine

6 c reduced-sodium beef broth

1 demi-baguette (about 10"-12" long), sliced into ½-inch thick rounds

2 T olive oil

1 c shredded sharp provolone cheese

1 c shredded Gruyère

In a heavy, wide-bottomed saucepot, add the butter over medium-low heat. Once it begins to foam and sizzle, add the onions and garlic.

Cook, stirring occasionally, until the onions begin to get very soft and release their juices, about 20 minutes. Add 1 teaspoon of the salt, the pepper, bay leaves, and 1 tablespoon of the thyme and continue to cook, stirring occasionally, until the onions are fully caramelized and deep golden brown, about 40 more minutes.

Meanwhile, preheat the oven to 350° and toast the baguette slices

Arrange the baguette slices in a single layer on a baking sheet and drizzle both sides with the olive oil. Bake, flipping once halfway through, until golden-brown and toasted, about 10 to 12 minutes.

Discard the bay leaves and stir in the tomato paste and the flour. Turn the heat to medium and cook, stirring occasionally, for 2 minutes. Deglaze the pan, scraping up any bits from the bottom, with the Worcestershire, sherry, wine, and beef broth. Bring the soup to a boil and stir constantly until lightly thickened, about 2 to 3 minutes, and then add the remaining 1 teaspoon of salt.

In a 9x13-inch baking dish, layer half of the toasted baguette slices and spoon half of the onion soup over top. Evenly top with the remaining baguette slices and cheese. Cover the dish with foil and bake for 30 minutes.

Remove the foil and broil the casserole until the cheese is bubbly and lightly golden. Divide among bowls and top with the remaining 1 tablespoon of thyme.