Happy New Year! How do you ring in the new year? With a big party, a nice dinner out or a quiet evening at home? Do you spend time reflecting on the past year or think about what you will achieve in the new year to come?
Me personally? I’ve never been a big New Year’s person. Give me a few close friends and my husband and I’m happy doing anything. Of course being married to a musician means he works ever year, so I generally need to wait until after midnight to get my kiss. :-)
#SundaySupper is ringing in the new year with a big potluck party and we have a very special guest invited. I will give you one clue to guess who.
Did you get it? Yes, we are having a party with Emeril!
Emeril and his publishers, HarperCollins were kind enough to send #SundaySupper contributors copies of one of two of his cookbooks, Emeril’s Potluck and Emeril’s Kicked-Up Sandwiches. I was lucky enough to receive a copy of Emeril’s Kicked-Up Sandwiches and this book is fabulous! He has every type of creative sandwich you can think of listed in here, plus sides to serve with!
Oh the best part? I have a copy to give to you too! Keep reading for how to enter.
When flipping through and deciding what to make, I immediately chose these sopressata and genoa salami calzones. They are great for a party – prepare everything ahead of time and then pop in the oven right before your guests arrive. If I was throwing a NYE party, I’d even make them smaller than the suggested recipe serving for little bite size calzones.
- 1½ cups warm water (about 110 degrees F)
- 1 packet active dry yeast (2½ teaspoons)
- 1 teaspoon sugar
- ½ cup olive oil, plus more for greasing
- ½ cup semolina flour
- 3½ cups unbleached all-purpose flour, plus more for dusting
- 1 1/14 teaspoon salt
- 1 cup quick tomato sauce or your favorite jarred pizza/pasta sauce
- 1 cup chopped fresh basil leaves
- 8 ounces mixed sopressata, hot sopressata, Genoa salami, and/or pepperoni, chopped
- 1 cup ricotta cheese, drained
- 8 ounces smoked mozzarella cheese, cut into ½ inch cubes
- ¼ cup finely grated Parmigiano-Reggiano cheese
- ½ teaspoon crushed red pepper
- Flour or cornmeal, for dusting the pizza peel.
- 1 tablespoon olive oil
- 1 onion chopped, 3 cloves garlic, chopped
- One 28 ounce can whole peeled tomatoes, drained and pureed
- 1 sprig fresh thyme
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- combine the warm water, yeast, and sugar in the bowl of a standing mixer fitted with the dough hook. Let the mixture sit until it begins to look creamy or bubbly, about 5 minutes.
- Add the olive oil, semolina, all-purpose flour and salt to the yeast mixture, and mix on medium speed for 10 minutes, until the dough is smooth, scraping the dough hook midway. Transfer the dough to a lightly floured work surface and knead it two to three times with floured hands to form it into a ball.
- Oil a large mixing bowl, add the dough, turn to coat with oil and cover it with plastic wrap. Set the bowl aside in a warm, draft-free place until the dough has doubled in size, about 1 hour.
- Punch down the dough, and allow it to rise a second time until it has doubled in size, about 1 hour.
- Divide the dough into two 8-ounce pieces, shape them into balls and let them rest for about 15 minutes before rolling them out.
- Heat the olive oil in a small saucepan over medium heat. Add the onion and garlic, and cook for 3 minutes, until soft. Add the tomatoes, thyme sprig, salt and pepper, and simmer for 20 minutes. Remove from the heat. Stir in the extra-virgin olive oil, discard the thyme sprig and set aside until ready to use.
- Place a pizza stone in the bottom third of the oven and preheat the oven to 500 degrees F.
- Halve one of the pieces of dough and roll it out on a lightly floured work surface to form two 8 inch rounds. Spread ¼ cup of the tomato sauce over the bottom half of each round, leaving a 1 inch border. Sprinkle ¼ cup of the basil and one-quarter of the cured meats evenly over each portion of the sauce. Sprinkle one-quarter of the ricotta, mozzarella, Parmesan, and crushed red pepper over each portion of the meat. Gently fold the top half of the dough over the filling, rolling and pressing the edges together with your fingertips to seal them, and crimping as you go along. Make 2 more calzones with the remaining ingredients.
- Depending on the size of your oven, you may be able to bake only 2 calzones at a time. Cut several small slits in the top of each calzone to allow air to escape while baking, and transfer the calzones to a pizza peel that has been lightly dusted with flour or cornmeal (to facilitate moving the dough). Tilt the pizza peel to slide the calzones onto the preheated baking stone. Bake for 16 minutes, or until the top is golden brown and the dough is cooked through. Remove the calzones from the oven with the pizza peel or a spatula, and serve immediately or at room temperature.
Recipe courtesy Emeril Lagasse, Emeril’s Potluck, William Morrow Publishers, New York, 2004 OR Recipe courtesy Emeril Lagasse, Emeril’s Kicked-up Sandwiches, William Morrow Publishers, New York, 2012
So about that giveaway! Your details are below and also don’t forget to check out what the rest of #SundaySupper has cooked up for our NYE party!
Giveaway details: One (1) copy of Emeril’s Kicked-up Sandwiches cookbook. It is open to U.S. Residents Only and will run today, Sunday, December 30th, 2012 from 1am to 8pm. I will announce one (1) random winner on Monday, December 31st. Please be sure to include a way for me to contact you via email and your twitter handle when entering.
How to Enter:
- Required Entry (both are required): Leave a comment with your favorite Emeril recipe, plus your twitter handle and attend the #SundaySupper twitter chat today, December 30th from 7pm – 8pm EST. (hashtag #sundaysupper). Make sure you say hi to me during the chat so I know you were there (@littleredkitchn)!
25 Bloggers will be giving away 25 copies of Emeril’s Cookbooks! You don’t want to miss this special Celebration!
FTC Disclosure: I was sent a copy of Emeril’s Kicked-Up Sandwiches from the publisher, all opinions in this post are of my own. No monetary value was exchanged.