Spring form pans are they just for dessert?!
Anybody have any good ideas on a recipe for this kind of pan!. That IS NOT a dessert!? I have recently purchased a set of three, 81/2,91/2 and 10 inch!.Www@FoodAQ@Com
Answers:
Funny, I rarely use mine for anything but cheesecake, and then I remembered this great recipe!.!.!.
***Pizza Rustica***
2 tablespoons olive oil
8 ounces hot Italian sausage, casings removed
1 teaspoon minced garlic
2 (12-ounce) bunches fresh spinach, stemmed, coarsely chopped (about 12 cups), or 1 (10-ounce) package frozen cut-leaf spinach, thawed and drained
1 (15-ounce) container whole milk ricotta
12 ounces mozzarella cheese, shredded
1/3 cup plus 2 tablespoons freshly grated Parmesan
4 ounces thinly sliced prosciutto, coarsely chopped
4 large egg yolks, beaten to blend
Pastry Dough, recipe follows
1 large egg, beaten to blend
Position the rack on the bottom of the oven, and preheat the oven to 375 degrees F!.
Heat 1 tablespoon of oil in a heavy large frying pan over medium heat!. Add the sausages and saute until golden brown, breaking the sausage into pieces, about 5 minutes!. Add the garlic and saute until fragrant, about 1 minute!. Transfer the mixture to a small bowl and set aside to cool!.
Meanwhile, heat 1 tablespoon of oil in the same frying pan over medium heat!. Add the spinach and cook until the spinach wilts and the juices evaporate, stirring often, about 10 minutes!. Cool to room temperature!. Squeeze the spinach to drain as much liquid as possible!.
Into a large bowl, add egg yolks and beat lightly!. Stir in the ricotta, mozzarella, and 1/3 cup of Parmesan cheese!. Add the sausage, the spinach and prosciutto to the mixture and stir to combine!.
Roll out larger piece of dough on a lightly floured work surface to a 17-inch round!. Transfer the dough to a 9-inch springform pan!. Trim the dough overhang to 1 inch!. Spoon the ricotta mixture into the dough-lined pan!. Roll out the remaining piece of dough into a 12-inch round!. Place the dough over the filling!. Pinch the edges of the doughs together to seal, then crimp the dough edges decoratively!. Brush the beaten 1 large egg over the entire pastry top!. Sprinkle the remaining 2 tablespoons Parmesan over the top!. Bake on the bottom shelf until the crust is golden brown, about 1 hour!.
Let stand 15 minutes!. Release the pan sides and transfer the pizza to a platter!. Cut into wedges and serve!.
Pastry Dough:
3 1/2 cups all-purpose flour
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
1/4 cup cold solid vegetable shortening, cut into pieces
1 teaspoon salt
3 large eggs, beaten to blend
2 to 4 tablespoons ice water
Blend the flour, the butter, the shortening and salt in a food processor until the mixture resembles coarse meal!. Blend in the eggs!. With the machine running, add the water 1 tablespoon at a time until the dough forms!. Gather the dough into a ball!. Divide the dough into 2 pieces, with 1 piece twice as large as the second piece!. Flatten the dough pieces into disks!. Wrap in plastic wrap and refrigerate until the dough is firm enough to roll out, about 30 minutes!.
Yield: 2 dough pieces (enough for 1 Pizza Rustica)
Prep Time: 15 minutes
Inactive Prep Time: 30 minutesWww@FoodAQ@Com
***Pizza Rustica***
2 tablespoons olive oil
8 ounces hot Italian sausage, casings removed
1 teaspoon minced garlic
2 (12-ounce) bunches fresh spinach, stemmed, coarsely chopped (about 12 cups), or 1 (10-ounce) package frozen cut-leaf spinach, thawed and drained
1 (15-ounce) container whole milk ricotta
12 ounces mozzarella cheese, shredded
1/3 cup plus 2 tablespoons freshly grated Parmesan
4 ounces thinly sliced prosciutto, coarsely chopped
4 large egg yolks, beaten to blend
Pastry Dough, recipe follows
1 large egg, beaten to blend
Position the rack on the bottom of the oven, and preheat the oven to 375 degrees F!.
Heat 1 tablespoon of oil in a heavy large frying pan over medium heat!. Add the sausages and saute until golden brown, breaking the sausage into pieces, about 5 minutes!. Add the garlic and saute until fragrant, about 1 minute!. Transfer the mixture to a small bowl and set aside to cool!.
Meanwhile, heat 1 tablespoon of oil in the same frying pan over medium heat!. Add the spinach and cook until the spinach wilts and the juices evaporate, stirring often, about 10 minutes!. Cool to room temperature!. Squeeze the spinach to drain as much liquid as possible!.
Into a large bowl, add egg yolks and beat lightly!. Stir in the ricotta, mozzarella, and 1/3 cup of Parmesan cheese!. Add the sausage, the spinach and prosciutto to the mixture and stir to combine!.
Roll out larger piece of dough on a lightly floured work surface to a 17-inch round!. Transfer the dough to a 9-inch springform pan!. Trim the dough overhang to 1 inch!. Spoon the ricotta mixture into the dough-lined pan!. Roll out the remaining piece of dough into a 12-inch round!. Place the dough over the filling!. Pinch the edges of the doughs together to seal, then crimp the dough edges decoratively!. Brush the beaten 1 large egg over the entire pastry top!. Sprinkle the remaining 2 tablespoons Parmesan over the top!. Bake on the bottom shelf until the crust is golden brown, about 1 hour!.
Let stand 15 minutes!. Release the pan sides and transfer the pizza to a platter!. Cut into wedges and serve!.
Pastry Dough:
3 1/2 cups all-purpose flour
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
1/4 cup cold solid vegetable shortening, cut into pieces
1 teaspoon salt
3 large eggs, beaten to blend
2 to 4 tablespoons ice water
Blend the flour, the butter, the shortening and salt in a food processor until the mixture resembles coarse meal!. Blend in the eggs!. With the machine running, add the water 1 tablespoon at a time until the dough forms!. Gather the dough into a ball!. Divide the dough into 2 pieces, with 1 piece twice as large as the second piece!. Flatten the dough pieces into disks!. Wrap in plastic wrap and refrigerate until the dough is firm enough to roll out, about 30 minutes!.
Yield: 2 dough pieces (enough for 1 Pizza Rustica)
Prep Time: 15 minutes
Inactive Prep Time: 30 minutesWww@FoodAQ@Com
MY goodness I wish the food police of the world would quit with the rules of cooking and baking YOU can use any pan for anything your little heart desires!. It will just be another shape or thinner or thicker!.
if you like your brownies super thick use a smaller pan if you like your cake wafer thin use a cookie sheet pan!. Of course you will have to adjust your baking times and sometimes your temperature!. Cooking and baking should be FUN! If there were NOT so many rules it could be fun for more people!!! If you want to bake chicken make lasagna, make an apple pie in those pans go ahead! I won't tell Anyone~ If you want to display your food and not use a bunch of serving dishes you can use the spring form pans that way the edges of that pan break away and you have a serving platter of sorts!. use it for appetizers pizza Just have FUN !.!.!.!.OH I'M gonna go make some lemon bars in mine! YUMMYWww@FoodAQ@Com
if you like your brownies super thick use a smaller pan if you like your cake wafer thin use a cookie sheet pan!. Of course you will have to adjust your baking times and sometimes your temperature!. Cooking and baking should be FUN! If there were NOT so many rules it could be fun for more people!!! If you want to bake chicken make lasagna, make an apple pie in those pans go ahead! I won't tell Anyone~ If you want to display your food and not use a bunch of serving dishes you can use the spring form pans that way the edges of that pan break away and you have a serving platter of sorts!. use it for appetizers pizza Just have FUN !.!.!.!.OH I'M gonna go make some lemon bars in mine! YUMMYWww@FoodAQ@Com
You can just use them as a regular baking pan!. Or You can use them to make things like savory cheesecakes, strata, quiche, molded appetizers and the like!. You could even use on to make that seven layer dip thing with the cream cheese, salsa beans, etc that everyone loves!.
The nice thing about the springform pan is that you don't have to turn the thing upside down to get the food out!.Www@FoodAQ@Com
The nice thing about the springform pan is that you don't have to turn the thing upside down to get the food out!.Www@FoodAQ@Com
I have made meatloaf in mine!. Served it with the center filled with mashed potatoes and carrots from a pastry bag!.
I have been wanting to try a casserole type dish with thin potato slices lining the pan, so I can turn it out like a cake and slice into the casserole!.
Cooking is supposed to fun and I love trying new stuff in my kitchen!.Www@FoodAQ@Com
I have been wanting to try a casserole type dish with thin potato slices lining the pan, so I can turn it out like a cake and slice into the casserole!.
Cooking is supposed to fun and I love trying new stuff in my kitchen!.Www@FoodAQ@Com
I make meatloaf in mine!.!.!.also Shepard's pie!.!.!.I would just suggest that you experiment with them!.!.!.
Good Luck!Www@FoodAQ@Com
Good Luck!Www@FoodAQ@Com
they can be used for other purpose alsoWww@FoodAQ@Com