"Recipes from the Chef's Kitchen"

Show 958

Kathleen Linton - Certified Chef Instructor
1-703-626-9490
Email: sorosky2000@yahoo.com

Ms. Kathleen Linton is a certified chef and graduated from the culinary institute in
St. Augustine Florida. She has had her own catering business for over twenty years
and is now catering for the Lorton Workhouse. She will soon be catering for the
Paradise Springs Winery in Clifton and will be doing a Harvest Dinner with Wine
Paring on Saturday, October 15th from 7:30-10:30 PM. She has taught culinary
school in St. Augustine Florida. She is now teaching at the Workhouse in Lorton,
Sur La Table at Pentagon city, William and Sonoma at Tyson Corner and private
classes at client’s homes. She had her own TV show in St. Augustine called
Kathleen's Cuisine's. She is a Gold Medalist in cooking competitions. She was
the Corporate Chef for Martin & Greer and the Executive Chef for Flagler
Hospital. Her father was in the MC for over 30 years and her family traveled
a lot This is what inspired her to cook. Her specialty is ethnic cuisines.

Sunday Brunch Flat Bread

Ingredients:
1) 1 Pizza Crust (see recipe below)
2)   2 tablespoons Pesto
3)   2-3 slices smoked Salmon or Lox
4)   1 tablespoon Capers
5)   2 tablespoons Plain or Chive Cream Cheese

Preparation:
1)   Top the pizza crust with the remaining ingredients.
2) Bake at 450 degrees for 10 minutes or until done.

The Pizza Dough for the Crust
Ingredients:
1) 1 tbs. active dry Yeast
2)   3/4 cup plus 2 tbs. lukewarm Water
3)   2 3/4 cups all-purpose Flour, plus 1/2 cup for working
4)   1 tsp. Salt
5)   1 tbs. Extra-Virgin Olive Oil

Preparation:
1)   In a small bowl, dissolve the yeast in the lukewarm water and let stand until
       slightly foamy, about 10 minutes.
2)   In a large bowl, stir together the 2 3/4 cups flour and the salt and form into a
       mound. Make a well in the center and add the yeast mixture to the well.
       Using a fork and stirring in a circular motion, gradually pull the flour into the
       yeast mixture. Continue stirring until a dough forms.
3)   Lightly flour a work surface with some of the 1/2 cup flour and transfer the
       dough to it. Using the heel of your hand, knead the dough until it is smooth
       and elastic, about 10 minutes. Form the dough into a ball.
4)   Brush a large bowl with the olive oil and place the dough in it. Cover with
       plastic wrap and let rise at room temperature until doubled in size, 1 to 2
       hours.
5)   Turn the dough out onto a surface dusted with the remaining flour. Punch
       down the dough and, using your hand, begin to press it out gently into the
       desired shape. Then, place one hand in the center of the dough and, with the
       other hand, pull, lift and stretch the dough, gradually working your way all
       around the edge, until it is the desired thickness, about 1/4 inch thick for a
       crusty pizza base and 1/2 inch thick for a softer one. Flip the dough over
       from time to time as your work with it. (Or roll out the dough with a rolling pin.)
       The dough should be slightly thinner in the middle than at the edge. Lift the
       edge of the pizza to form a slight rim.
6)   Transfer the dough to a baker's peel or baking sheet, cover with a kitchen
       towel and let rise again until almost doubled in size, about 20 minutes.
7)   Top and bake as directed in your pizza recipe. Makes 1 1/4 lb. dough, enough
       for a 12-inch thin-crust pizza or a 9-inch thick-crust pizza.

Pear and Gorgonzola Pizza

Ingredients:
1)   1 Pizza Crust (see recipe above)
2)   ½ Pear, sliced
3)   2 tbs. Candied Pecan pieces
4)   ½ cup Mozzarella Cheese, shredded
5)   ¼ cup Gorgonzola Cheese, crumbled
6)   ½ cup mixed Baby Greens
7)   2 tbs. Balsamic Vinaigrette dressing

Preparation:
1)   Top the pizza crust with the remaining ingredients.
2) Bake at 450 degrees for 10 minutes or until done.

Butternut Squash and
Sausage Focaccia

Ingredients:
1) 1 Pizza Crust (see recipe above)
2)   1 cup Butternut Squash Cubes, roasted
3)   1/2 cup Pizza Sauce
4)   2 links Italian Sausage, spicy or mild (6-8 ounces)
5)   1 cup shredded Mozzarella Cheese
6)   3-4 fresh Sage Leaves, chopped finely
7)   Salt and freshly ground Pepper
8)   Olive Oil

Preparation:
1)   Top the pizza crust with the remaining ingredients.
2) Bake at 450 degrees for 10 minutes or until done.

The Three Pizzas Together

Good Eating!!!