Georgia's State Flags,
Home of Good Eats
Celebrity Chef Alton Brown has joined this campaign to cook for your heart and provide his unique ideas on healthy eating.
Alton Brown is the author of three cookbooks, and is the host of three Food Network television programs. He writes, produces and stars in every episode of Good Eats, a smart and entertaining food show that blends wit with wisdom, history with pop culture and science with common cooking sense. He hosts Iron Chef America as well as Feasting On Asphalt, where he covers the country on motorcycle while regaling the audience with great tales from our road food's past and present.
Enjoy these recipes Alton Brown has developed especially for us.
Berry-Topped Pudding Pie in Meringue-Nut Crust
Serves 8; 1 slice per serving
In a large mixing bowl, using an electric mixer, beat the egg whites, vanilla, cream of tartar, and salt on medium speed until foamy. With the mixer still running, gradually add the sugar in a slow, steady stream, until stiff peaks form. (The peaks shouldn’t fold over when the beater is lifted.) Very gently fold in ½ cup of the nuts.
Using a flexible spatula or rubber scraper, spread the meringue over the bottom and up the side of the pie pan and onto the lip of the pan, but not over the edge of the pan. Sprinkle the bottom of the pan with the remaining nuts.
Bake for 50 minutes, or until the meringue is firm and lightly browned. Transfer to a cooling rack and let cool completely, at least 2 hours.
Using the package directions, prepare the pudding. Spread over the cooled crust. Arrange the fruit decoratively over the pudding. Top with the whipped topping.
Note: In warm weather, meringues will get gummy after a few days, so it’s best to serve this dessert within 24 hours.
Fresh Veggie and Canadian Bacon Pizza with Homemade Crust
Serves 8; 2 slices per serving
If mixing by hand, in a large bowl stir together the 4 cups of flour, yeast, sugar and salt using a large wooden spoon. With your hands, blend the dough into a ball. If the dough is sticky, add some of the remaining ½ cup flour, 1 tablespoon at a time, working it in for 3 to 4 minutes, or until the dough is smooth and does not stick to the side of the bowl.
For either method, set the dough aside to rest for 15 minutes.
To knead the dough with the mixer, beat on medium-low until smooth and elastic, about 5 minutes. Turn the dough out onto a lightly floured surface. Push the dough away from you with the heels of your hands. Fold the dough back over onto itself. Continue to knead the dough for about 30 seconds, or until the dough is smooth and elastic, then work the dough into a ball.
To knead by hand, turn the dough out as directed above and knead for 8 minutes, or until the dough is smooth and elastic. Work the dough into a ball.
Lightly coat a large, clean bowl with 1 teaspoon of the olive oil. Put the dough in the bowl, cover with a clean kitchen towel, and set aside in a warm place (about 85ºF) until the dough doubles in size, about 1 hour.
Fold down the dough, patting it into a disk, and place it back in the bowl. Cover with plastic wrap and refrigerate overnight. The next day, remove the dough and cut into two equal portions. Shape each into a ball.
If you plan to use the dough that day, leave it on the counter, covered with a clean kitchen towel, for 1 hour to let it relax so shaping is easier. If you plan to use the dough another day, wrap it well in plastic wrap or put in an airtight plastic bag, and refrigerate for up to 1 week. For longer storage, freeze the dough, then when you’re ready to use it, thaw it overnight in the refrigerator.
To prepare the dough, put it on a large, lightly floured surface, such as a counter, and press each piece of the dough into a flat disk. Work one disk in your hands, rotating it around and around while pulling it out gently until it is 12 inches in diameter. Repeat with the second disk.
If available, set 1 or 2 pizza stones on the oven rack in the lower third of the oven. Preheat the oven to 500ºF.
Dust the peel with cornmeal and place the dough on top. Brush each pizza with 1 teaspoon olive oil. Sprinkle with the cheese. Top, in order, with the tomato slices, Canadian bacon, vegetables, and herbs. Slide the pizza off the peel and onto the pizza stone in the oven.
If you do not have a pizza stone, turn 2 sheet pans (at least 12x18 inches) over and sprinkle lightly with cornmeal. Assemble as directed above. (If you have only 1 sheet pan, assemble only 1 pizza at this point.)
Bake the pizzas for 8 minutes, or until the cheese is bubbly and the crusts are golden brown. Let the pizzas rest for 3 minutes before cutting each into 8 slices. Serve 2 slices to each person.
Spicy Buttermilk Dressing
Serves 14; 2 tablespoons per serving
Last Edited on 08/27/2010