Friday Recipes

It's finally Friday. Yay! Here are six yummy recipes to help you through the weekend, including Melt-in-Your-Mouth Buttermilk Meatloaf and Baked Spaghetti. Enjoy!

Note: I will be taking the next week off. See you back August 12.

BEST-EVER FOCACCIA PIZZA

This yumminess is from Sheela Prakash at TheKitchn. It begins, "While it’s sourdough that reigned supreme during the early days of quarantine, freshly baked focaccia quickly followed suit. I’m guessing it’s because focaccia is a whole lot simpler to make (save for the focaccia gardens) and just as satisfying — even more so when topped with tomato sauce and three types of cheese.

"Focaccia pizza just makes sense. A few simple additions let you enjoy the crisp, beloved bread as a dinner main instead of just a vehicle for your favorite olive oil. It’s all the comfort and indulgence of your favorite pizza pie, turned up to its highest volume (you may never go back to thin crust). This is a pizza you sink into, square by square, until your belly’s so full it just might burst. Here’s how to make the very best one, featuring a bright no-cook tomato sauce, melty mozzarella, and puddles of creamy ricotta atop a plush pillow of focaccia crust."

Prep Time: 40 to 45 minutes; Cook Time: 17 to 20 minutes; Makes: 12 squares; Serves: 6

To view this online, go to https://www.thekitchn.com/focaccia-pizza-recipe-23076612.

Ingredients

4-1/2 cups all-purpose flour, plus more as needed

3 teaspoons kosher salt, divided

1-1/2 teaspoons instant or active dry yeast

1-3/4 cups lukewarm water

6 tablespoons extra-virgin olive oil, divided

1 (14-ounce) can whole tomatoes, or 1/2 (28-ounce) can

2 cloves garlic

1 teaspoon red wine vinegar

Red pepper flakes

8 ounces low-moisture mozzarella cheese, shredded (about 2 cups)

8 ounces whole-milk ricotta cheese (about 1 cup)

1 ounce Parmesan cheese, finely grated (about 1/2 firmly packed cup grated on a Microplane or 1/3 cup store-bought)

4 large fresh basil leaves

Equipment

Mixing bowls

Measuring cups and spoons

Wooden spoon or rubber spatula

Plastic wrap

13x18-inch rimmed baking sheet

Chef’s knife

Microplane or grater (optional)

Pizza cutter

Instructions

Mix the dough and let it rise. Place 4-1/2 cups all-purpose flour, 2-1/2 teaspoons of the kosher salt, and 1-1/2 teaspoons instant or active dry yeast in a large bowl and stir with a wooden spoon or rubber spatula to combine. Add 1-3/4 cups lukewarm water and 3 tablespoons of the extra-virgin olive oil and stir until no dry flour remains and a shaggy dough forms. Knead in the bowl a few times, sprinkling with a little more flour if needed, until a rough, sticky ball of dough forms. Tightly cover with plastic wrap and let rise at room temperature for 2 hours.

Chill the dough. After 2 hours, the dough will have puffed and doubled in size. Refrigerate the bowl of dough at least 8 hours and up to 24.

Turn the dough out onto a baking sheet. Drizzle 2 tablespoons of the extra-virgin olive oil onto a 13x18-inch rimmed baking sheet. Remove the bowl of dough from the refrigerator and use your hands to transfer the dough to the prepared baking sheet (save the plastic wrap to use again to cover stretched dough and wash the bowl to use for making the sauce). Turn to coat in the oil, then gently press and flatten the dough until about 1-inch thick. (The dough will not reach the edges of the baking sheet.) Cover loosely with plastic wrap and let rest for 10 minutes. Meanwhile, strain the tomatoes.

Strain the tomatoes. Pour 1 (14-ounce) can whole tomatoes, or 1/2 (28-ounce) can with their juices into a fine mesh strainer set over the now-clean large bowl to drain the thin tomato water.

Stretch and shape the dough. Uncover the dough and use your fingertips to stretch the dough to the edges of the baking sheet. If it starts to shrink back, let it rest for a few minutes, then try again. Cover again and let rest until puffed and slightly risen, about 25 minutes. Meanwhile, heat the oven and make the sauce.

Heat the oven. Arrange a rack in the lower third of the oven and heat the oven to 475°F.

Make the sauce. Discard the tomato water that has accumulated in the bowl and pour the strained tomatoes in their sauce into the bowl. Carefully crush the tomatoes with your hands into bite-sized pieces. Grate or mince 2 garlic cloves and add it to the bowl. Add the remaining 1 tablespoon extra-virgin olive oil, 1 teaspoon red wine vinegar, remaining 1/2 teaspoon kosher salt, and a generous pinch of red pepper flakes. Stir to combine.

Assemble the focaccia pizza. Shred 8 ounces low-moisture mozzarella cheese (about 2 cups). Use your fingertips to gently dimple the surface of the dough. Sprinkle 1 cup shredded mozzarella evenly over the dough, leaving about a 1/2-inch border around the edges. Spoon the tomato sauce over the cheese and gently spread it the best you can with the back of the spoon (some spots without sauce are okay). Sprinkle with the remaining 1 cup mozzarella. Dollop 1 cup whole-milk ricotta cheese in small spoonfuls over the top.

Bake the focaccia pizza. Bake until the focaccia pizza is golden-brown around the edges and the cheese has melted, 17 to 20 minutes. Meanwhile, finely grate 1 ounce Parmesan cheese (about 1/2 packed cup) and tear 4 large fresh basil leaves.

Let cool, garnish, slice, and serve. Remove the pizza from the oven and sprinkle all over with the Parmesan. Let cool for 5 minutes. Sprinkle with the basil and more red pepper flakes, if desired. Cut into 12 squares and serve.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

MELT-IN-YOUR-MOUTH BUTTERMILK MEATLOAF

This is from John Mitzewich, who wrote for The Spruce Eats. John wrote, "This easy meatloaf recipe sure lives up to its name. The buttermilk works its tangy magic to make this meatloaf tender and delicious. This great recipe is finished with a glossy brown sugar glaze that's a perfect compliment to the flavorful meat. If you're craving meatloaf but on a stricter diet, you can also try kept meatloaf."

Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 8 servings

To view this online, click here.

Ingredients

2 tablespoons butter

1 onion (minced)

2 cloves garlic (minced)

2 1/2 pounds ground beef

2 1/2 teaspoons salt

1 teaspoon black pepper

1 teaspoon dried tarragon

1 tablespoon Worcestershire sauce

1/2 cup ketchup

3/4 cup buttermilk

2 eggs (beaten)

1 teaspoon hot sauce

1 cup breadcrumbs (plain)

For the Glaze:

1/3 cup brown sugar

1 teaspoon cider vinegar

2 teaspoons Dijon mustard

Directions

While there are multiple steps to this recipe, this meatloaf dish is broken down into workable categories to help you better plan for cooking.

For the Meatloaf:

Gather the ingredients.

In a sauté pan, on medium heat, melt the butter. Add the onions and sauté for about 5 minutes, or until translucent.

Remove from the heat, stir in the garlic, and let cool to room temperature.

Preheat oven to 325 F.

In a large bowl add the ground beef, the onions, and all the remaining meatloaf ingredients. Mix to incorporate.

Lightly grease the bottom of a shallow roasting pan with a few drops of oil.

Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide, by about 3 to 4 inches high.

Bake for 30 minutes.

For the Glaze:

Gather the ingredients.

While the meatloaf is baking combine the brown sugar, vinegar, and Dijon mustard in a small bowl for the glaze.

After 30 minutes, remove the meatloaf from the oven and evenly spread the glaze over the top with a spoon. If you like, you can put a little of the glaze on the sides, but most of it should go on the top.

Bake for about 30 minutes more. Insert an instant-read thermometer into the center to check to make sure meatloaf is done—at least 160 F/70 C.

Serve and enjoy!

Tip

Enjoy with mashed potatoes and green beans for a complete meal.

BAKED SPAGHETTI

This is from Lidey Heuck in The New York Times cooking enewsletter. For this yummy recipe, Lidey wrote, "This comforting baked pasta feeds a crowd and is an easy way to upgrade everyday spaghetti with meat sauce. Once baked, the spaghetti casserole slices into neat squares, and the layer of ricotta and Parmesan filling give it the rich flavor of a lasagna. Feel free to play around with the recipe, swapping in Italian sausage or ground turkey for the ground beef and sautéing leftover vegetables and adding them to the sauce. If you’re planning in advance, you can assemble the casserole (through the end of Step 5) and store in the refrigerator, covered, until ready to bake."

Time: 1-1/2 hours, plus cooling; Yield: 8 servings

To view this yumminess online, go to https://cooking.nytimes.com/recipes/1024351-baked-spaghetti. While you're at it, please sign up for The New York Times cooking enewsletter, if you haven't already.

Ingredients

Unsalted butter, for greasing the pan

Kosher salt (such as Diamond Crystal) and black pepper

1 pound spaghetti

2 tablespoons olive oil

1 large yellow onion, chopped

2 tablespoons minced garlic (about 5 cloves)

2 teaspoons chopped fresh thyme or rosemary, or 1 teaspoon dried

1-1/2 teaspoons dried oregano, plus more for serving

1/4 teaspoon red-pepper flakes, plus more to taste

1 pound ground beef (at least 85-percent lean)

1 (32- to 35-ounce) jar marinara sauce

1/2 cup fresh basil or parsley leaves, chopped, plus more for serving

1 cup/8 ounces ricotta cheese

3/4 cup grated Parmesan

1 large egg

2 cups/8 ounces shredded low-moisture mozzarella

Preparation

Step 1

Heat the oven to 350 degrees and grease a 9-by-13-inch baking dish with butter. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until 1 minute shy of al dente.

Step 2

While the water comes to a boil, heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic, thyme, oregano, red-pepper flakes, 1-1/2 teaspoons salt and a few grinds of black pepper, and cook until fragrant, about 1 minute.

Step 3

Add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Turn off the heat and stir in the marinara sauce and basil. Drain the spaghetti, add it to the sauce and toss well.

Step 4

In a small bowl, combine the ricotta, 1/2 cup of the Parmesan, the egg and ¼ teaspoon salt. Mix with a fork until smooth.

Step 5

Transfer half the pasta and sauce to the prepared baking dish and smooth it into an even layer. Dollop the ricotta mixture onto the pasta in large spoonfuls, then sprinkle 1 cup of the mozzarella on top. Add the rest of the pasta and sauce to the pan, again smoothing it into an even layer.

Step 6

Cover the pan with aluminum foil and bake for 40 minutes. Sprinkle the remaining 1 cup mozzarella and the remaining 1/4 cup Parmesan on top, then bake, uncovered, until the mozzarella has melted, 5 to 10 minutes more.

Step 7

Cool for 5 minutes, then serve with more chopped basil, a pinch of dried oregano and more red-pepper flakes, if desired. Slice the baked spaghetti into large squares and serve hot or warm.

PIZZA POT PIES

This is from Giada De Laurentiis, of The Food Network's Everyday Italian. Total Time: 1 hr 10 min; Prep: 30 min; Cook: 40 min; Yield: 6 servings; Level: Intermediate

Read more here.

Ingredients

Tomato Sauce:

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon fresh minced rosemary leaves

2 ounces diced pancetta

1 (28-ounce) can crushed tomatoes

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Pizza Pot Pies:

3 cups Tomato Sauce

2 cups diced roasted chicken

2 cups broccoli cut into small, bite-sized pieces

1-1/2 cups diced mozzarella cheese

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1-1/2 pounds pizza dough

1/3 cup olive oil

6 tablespoons grated Parmesan

Directions

Special equipment: 6 (10-ounce) ramekins

For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.

Preheat the oven to 400 degrees F. In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan cheese. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.

HAMBURGER SOUP

This is from Melissa Knific on The New York Times cooking site. For this yummy recipe, Melissa wrote, "Not to be confused with tasting like an actual burger, this soup is actually named after ground beef, which is sometimes referred to as 'hamburger' in certain parts of the United States. Here, it’s combined with any mix of vegetables you like or have on hand, making it an ideal one-pot meal to use up odds and ends from both your crisper and freezer. The key to unlocking a speedy, fully loaded soup is using frozen, pre-chopped vegetables — just be sure not to thaw them before adding to the broth so they don’t lose their bite. To store, cool completely in the pot before transferring to an airtight container, then refrigerate and enjoy for up to 4 days, or freeze for up to 3 months."

Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Yield: 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1025427-hamburger-soup. Also, while you're at it, if you haven't signed up for The New York Times cooking site already, you might want to do so. Definitely worth it! Great recipes, guides, and more.

Ingredients

2 tablespoons olive or vegetable oil

1 pound ground beef (preferably 10 percent fat)

1 small onion, diced (about 1 cup)

2 large celery stalks, diced

3 large garlic cloves, finely chopped

3 tablespoons tomato paste

1 (14-ounce) can diced tomatoes

3 cups low-sodium beef stock or broth

1-1/2 teaspoons Italian seasoning

Salt and black pepper

12 ounces russet or Yukon gold potatoes (about 2 medium russet or 3 to 4 medium Yukon gold), peeled and cut into 1/2-inch cubes

3 cups chopped mixed vegetables, such as green beans, corn, peas and carrots, frozen (unthawed) or fresh (see Tip)

2 teaspoons Worcestershire sauce (optional)

Chopped parsley, for serving (optional)

Preparation

Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high. Add ground beef, onion and celery. Cook, breaking up the meat into crumbles and stirring occasionally, until the meat is no longer pink and the vegetables start to soften, 5 to 7 minutes. Stir in garlic and cook for 2 minutes.

Add tomato paste, stirring until it coats everything; cook 1 minute. Stir in tomatoes and their juice, stock, Italian seasoning, 1-1/2 teaspoons salt and 1/4 teaspoon pepper. Mix until combined, scraping the bottom of the pot to release any browned bits.

Stir in potatoes. Bring to a boil, reduce heat to medium and simmer, uncovered, for 10 minutes. Add chopped vegetables, stirring until combined. Make sure potatoes and vegetables are submerged, partially cover the pot, return to a simmer and cook until they’re tender, 7 to 10 minutes.

Taste soup, season with Worcestershire sauce, if using, and more salt and pepper, if desired. Ladle into bowls and top with chopped parsley, if using.

Tip

A bag of mixed frozen vegetables is perfect here, as it significantly cuts down on prep time. Don’t thaw them; simply add to the soup from frozen. It’ll take a minute or two to return to a simmer, but adding them this way ensures maximum crispness. If using fresh veggies, you’ll need an extra 10 to 15 minutes for prep and a few more minutes of simmering to soften them. Peel and finely dice carrots, and stem and chop green beans into 1/2-inch pieces.

BRUNSWICK STEW

This is from Eric Kim in The New York Times cooking enewsletter. For this recipe, Eric wrote, "Few American dishes are more comforting than Brunswick stew, a motley mix of tomatoes, corn, beans and shredded meat. Chicken is most commonly used today, though some stew experts throw in beef chuck or pork shoulder for flavor and fat (or they prepare it in the old way, using game meat such as squirrel and rabbit). Both Brunswick County, Va., and Brunswick, Ga., lay claim to this hearty fall stew. This version borrows from the sweet and savory Virginian tradition. Thickened with potatoes, the stew tastes great on its own, alongside a hunk of cornbread or with a sleeve of saltine crackers."

Total Time: 2-1/2 hours; Yield: 8 to 10 servings

This was featured in "Why Everyone Should Make Brunswick Stew, a Southern Classic," amd cam be viewed online at https://cooking.nytimes.com/recipes/1023587-brunswick-stew.

Two notes here: First off, if you haven't already subscribed to The New York Times cooking enewsletter, you really should; I highly recommend it. (Some of the links may hit a paywall, if you don't have a subscription.) The newsletter has lots of great recipes, guides, and more.

Secondly, the featured article that this was in is really worth the time to read (and possibly reread). Nice work, Eric!

Ingredients

Olive oil

2 large yellow onions, diced

Salt and black pepper

4 dried or fresh bay leaves

4 teaspoons celery seeds

1/4 to 1/2 teaspoon cayenne pepper, plus more to taste

3 pounds plum tomatoes, diced

3 tablespoons Worcestershire sauce

4 teaspoons granulated sugar, plus more to taste

1 pound Yukon Gold potatoes, peeled and cut into 2-inch pieces

1 quart chicken stock

2 pounds boneless, skinless chicken thighs, each cut in half

2 cups fresh or frozen corn kernels

2 cups fresh or frozen shelled lima beans

Preparation

Heat a large Dutch oven or soup pot over medium-high. Add enough olive oil to generously coat the bottom of the pot. Add the onion and season with salt and pepper. Cook, stirring occasionally, until the onions are soft, translucent and starting to brown at the edges, 12 to 15 minutes. Stir in the bay leaves, celery seeds and cayenne, and cook until fragrant, just a few seconds.

Add the tomatoes, Worcestershire sauce and sugar, and cook, stirring occasionally, until the tomatoes are softened and much of their liquid has released, 7 to 9 minutes.

Stir in the potatoes and chicken stock, and bring to a boil. Reduce the heat to a simmer, cover and continue simmering, stirring occasionally, until the stew thickens slightly and the potatoes are falling apart, about 1 hour. Using the back of a spoon, gently crush most of the potatoes against the side of the pot.

Add the chicken, corn and lima beans. Continue simmering, uncovered, stirring occasionally, until the chicken is soft and easily shreddable, about 1 hour.

Remove the chicken from the pot, shred with two forks and return to the pot. (Alternatively, you can leave the chicken pieces whole; large chunks of stewed thigh meat taste delicious here.)

Taste for seasoning, adding more salt, pepper, cayenne and sugar as desired. Serve immediately or refrigerate in airtight containers for up to 4 days. You also can freeze it for up to 4 months before thawing and reheating.