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Meredith Lawrence

QVC live television Chef and Author. Tips, tricks and techniques for pressure cooker cooking and more!

Pizza Dough

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Pizza Dough
Author: 
Serves: 6
 
Ingredients
  • 4 cups bread flour, pizza (“00”) flour or all-purpose flour
  • 1 teaspoons active dry yeast
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1½ cups water
  • 1 tablespoon olive oil
Instructions
  1. Combine the flour, yeast, sugar and salt in the bowl of a stand mixer. Add the olive oil to the flour mixture and start to mix using the dough hook attachment. As you’re mixing, add the 1¼ cup of the water, mixing until the dough comes together. Continue to knead the dough with the dough hook for another 10 minutes, adding enough water to a dough to get it to the right consistency.
  2. Transfer the dough to a floured counter and divide it into 6 equal portions. Roll each portion into a ball. Lightly coat each dough ball with oil and transfer to the refrigerator, covered with plastic wrap. You can place them all on a baking sheet, or place each dough ball into its own oiled zipper sealable plastic bag or container. (You can freeze the dough balls at this stage, removing as much air as possible from the oiled bag.) Keep in the refrigerator for at least one day, or as long as five days.
  3. When you’re ready to make your pizza, remove your pizza dough from the refrigerator at least 1 hour prior to baking and let it sit on the counter, covered gently with plastic wrap.
  4. Pre-heat the oven to 500ºF with a pizza stone or steel in the middle of the oven for at least 30 minutes prior to baking. Make one pizza at a time. Place a piece of parchment paper on your pizza peel. Press the dough into a flat disk and then pinch around the rim of the dough to create a crust. Use the back of your hands to pull the dough into a circle, rotating the dough as you do so. Place the dough on the parchment paper peel and top with your desired toppings. Cut the parchment around the pizza so that it just a little bigger than the pizza. Then slide the pizza onto the pizza stone or peel. Close the oven door and watch as the crust rises and the toppings brown and melt. The pizza should take 5 to 8 minutes.

Mussels - Moules Marinières

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Mussels - Moules Marinières
Author: 
Serves: 2
 
Ingredients
  • 2 pounds mussels
  • 2 tablespoons butter, divided
  • 1 large shallot, thinly sliced (about ½ cup)
  • 2 cloves garlic, thinly sliced
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1½ cups white wine
  • ¼ cup chopped fresh parsley
  • freshly ground black pepper
  • half a lemon
  • ½ cup heavy cream (optional)
  • crusty bread
Instructions
  1. Clean the mussels by scrubbing them with a brush under running water. Pull off the beard (the whiskery hairs protruding from the shell) by pulling toward the hinge-end of the shell. Discard any mussels that are broken or don’t close their shells when tapped.
  2. Melt the butter in a large stockpot or Dutch oven with a lid. Add the shallots and garlic and cook for just a minute or two, until fragrant. Add the thyme, bay leaf and white wine and simmer for 2 to 3 minutes to let the flavors blend and the liquid reduce to about half.
  3. Increase the heat to high, add the mussels and cover with the lid. Shake the pan every once in a while, and steam the mussels for 3 to 5 minutes until they open.
  4. Remove the mussels from the pan with a slotted spoon or tongs and place in serving bowls, discarding any mussels whose shells did not open during cooking or that have cracked or broken shells. Remove the bay leaf and thyme sprigs from the steaming liquid and stir in the parsley, black pepper and a squeeze of lemon juice. Remove the pan from the heat and add the heavy cream (if using). Pour this over the mussels and serve immediately with crusty bread or French fries to soak up the tasty liquid.

Potato Gratin

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Potato Gratin
Author: 
Serves: 4 to 6
 
Ingredients
  • 2 to 2½ cups half-and-half, divided
  • 2 cloves of garlic, smashed flat
  • ½ teaspoon salt
  • freshly ground black pepper
  • ¼ teaspoon ground nutmeg
  • 2 pounds potatoes (about 5 or 6), peeled and sliced (¼-inch slices)
  • 1 cup grated Parmesan cheese
  • 1 tablespoon butter, cut into small cubes
  • fresh thyme leaves (optional)
Instructions
  1. Pre-heat the oven to 350˚ F.
  2. Combine 1½ cups of half-and-half with the garlic in a shallow skillet or gratin pan and bring to a simmer on the stovetop. Simmer for 15 minutes. Season with the salt, pepper, and nutmeg.
  3. Turn the heat off underneath the half-and-half and add the sliced potatoes, separating the slices and pressing them into the half-and-half to ensure they are all distributed evenly. Add enough of the remaining half-and-half to just cover all the potatoes. Top with the Parmesan cheese, dot with butter, and transfer the pan to the oven.
  4. Bake in the oven for 50 to 60 minutes, or until the potatoes are tender and nicely browned on top. Serve with a little fresh thyme on top if desired.

Grilled Burger

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Basic Grilled Burger
Author: 
Serves: 4
 
Ingredients
  • 1 to 1½ pound ground beef chuck (80% lean meat)
  • ½ to 1 teaspoon salt
  • freshly ground black pepper
  • 4 hamburger buns
  • toppings and condiments
Instructions
  1. Gently mix the beef with the salt and pepper. Divide the meat into 4 equal portions and then form the hamburgers, being careful not to over-handle the meat. One good way to do this is to throw the meat back and forth between your hands like a baseball, packing the meat each time you catch it. Flatten the balls into patties, making an indentation or divot in the center of each patty.
  2. Pre-heat the grill until hot (if using charcoal, coals would be covered with white ash; if using gas, pre-heat for at least 10 minutes). You should be able to hold your hand about 2-inches over the grill for only 2 to 3 seconds before pulling it away. Place burgers on grill, season with salt and pepper, and cook to desired degree of doneness (see below), flipping once and never pushing down with the back of a spatula.
    Cooking Times for Burgers:
    Medium Rare – 4 minutes per side
    Medium – 5 minutes per side
    Well – 6 minutes per side
  3. Lightly toast the hamburger buns, either in the oven or on the grill. Place the cooked burger patties on the toasted hamburger buns and serve the burgers with your choice of toppings – tomato ketchup, mustard, relish, mayonnaise, onions, tomatoes, lettuce, mushrooms, etc…

Hummus

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Hummus
Author: 
Serves: 3 cups
 
Ingredients
  • 1 cup dried chickpeas
  • 1 teaspoon baking soda
  • OR
  • 2 (15-ounce) jars chickpeas, drained and rinsed well (about 3 cups)
  • 1 cup tahini (sesame paste)
  • 3 to 4 tablespoons fresh lemon juice (about 1 lemon)
  • 2 to 4 cloves garlic
  • 1 to 1½ teaspoons salt
  • 6 to 8 tablespoons cold water
  • 2 tablespoons olive oil
  • extra virgin olive oil, chopped fresh parsley and sweet paprika (for serving)
  • radish sprouts and pea shoots (optional)
Instructions
  1. If you are using dried chickpeas, soak the chickpeas overnight or for 8 hours in cold water. Place the chickpeas, baking soda and 6 cups of water in a saucepot and bring to a boil. Skim off any foam that rises to the surface and simmer the chickpeas until you can squish them between your fingers. This will take as little as 20 minutes or as long as 40 depending on the age of the chickpeas and how long they soaked. Drain the chickpeas and set aside.
  2. If you are using canned chickpeas, rinse the chickpeas well with warm water and set aside. Most canned chickpeas are already salted, so be aware of this as you add salt in the next step.
  3. Start with the food processor running and drop in the garlic cloves. Add the chickpeas and process the chickpeas until they form a paste. Then, with the food processor still running, drizzle in the tahini, lemon juice and salt and continue to process. Drizzle in the olive oil and then add as much cold water as you need to get the texture you want and process for 5 minutes until smooth.
  4. Taste the hummus and season again to taste, adding more lemon juice or salt. Cover the hummus with plastic wrap, pressed right down on the surface of the hummus and set aside or refrigerate until you’re ready to serve.
  5. When you’re ready to serve, swirl the hummus attractively in a bowl, drizzle the extra virgin olive oil on top and sprinkle with the fresh parsley and paprika, along with some pea shoots or radish sprouts for garnish. Serve with pita triangles or cut up vegetables.

Halibut en Papillote with Lemon and White Wine

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Halibut en Papillote with Lemon and White Wine
Author: 
Serves: 2
 
Ingredients
  • 2 fillets halibut (about 6 ounces each)
  • salt
  • freshly ground black pepper
  • ½ lemon, sliced
  • 4 fresh thyme sprigs
  • 1 egg white, lightly beaten
  • 2 tablespoons butter
  • ¼ cup white wine
Instructions
  1. Pre-heat the oven to 400˚ F.
  2. Cut out 4 large squares of parchment paper – about 13-inches by 15-inches each. Place a fillet of halibut on one half of each piece of paper. Season the fish very well with salt and pepper. Top each fillet with lemon slices and thyme sprigs. Brush the outer rim of the parchment squares with the beaten egg white. Dot each fillet with 1 tablespoon of butter and sprinkle 2 tablespoons of white wine on each piece of fish.
  3. Fold up each parchment square by folding one half of the paper over onto the other half and press together. Make a series of straight folds on the outer rim of the squares to seal the edge together.
  4. Place the four packages onto a baking sheet and bake in the oven for 10 to 12 minutes. The package should be puffed up and slightly browned when fully cooked. The fish should feel firm to the touch (you can often, carefully, press on the fish through the paper).
  5. You can serve these simply with the parchment paper already cut open to reveal the insides, have your guests cut open the packages at the table, or remove the parchment completely, transferring the tasty insides to a plate.

Pan Roasted Salmon with a Lemon Garlic Cream Sauce

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Pan Roasted Salmon with a Lemon Garlic Cream Sauce
Author: 
Serves: 2
 
Ingredients
  • ½ cup heavy cream
  • 1 clove garlic, smashed
  • 1 teaspoon finely chopped lemon zest
  • 1 (2-inch) long strip of lemon peel
  • 2 sprigs fresh thyme, plus more for garnish
  • salt and freshly ground black pepper, to taste
  • 2 (5-ounce) salmon fillets
  • olive oil
Instructions
  1. Pre-heat the oven to 400˚ F.
  2. Place the cream, garlic, lemon zest, peel and thyme in a small saucepan. Bring to a gentle boil and then immediately reduce the heat and let this simmer until it has reduced by half. Remove the thyme sprigs, smashed garlic clove and large slice of lemon peel. Season to taste with salt and freshly ground black pepper.
  3. Pre-heat a non-stick skillet over medium-high heat and season the salmon with salt and pepper. Add a little olive oil to the skillet and then place the salmon in the pan, presentation side down. Sear for 2 minutes on each side and then transfer the skillet to the oven for 6 or 7 minutes, or until firm to the touch.
  4. Remove the salmon from the oven and set aside. Serve with the lemon cream sauce drizzled lightly over the top and garnished with a sprig of thyme.

Cheesy Grits

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Cheesy Grits
Author: 
Serves: 4
 
Ingredients
  • 1 cup coarse corn grits (not the instant variety; stone-ground preferred)
  • 4 cups water or chicken stock
  • 1 teaspoon salt
  • 1½ cups grated Cheddar cheese (optional)
  • ½ cup heavy cream or more water
  • 3 tablespoons butter
  • freshly ground black pepper
  • chopped fresh chives
Instructions
  1. Combine the grits and water in a 3-quart saucepan and heat over medium-high heat. Whisk until the grits have a moment to become suspended in the water rather than sinking to the bottom of the pot – about 3 to 5 minutes.
  2. Once the grits come to the boil, reduce the heat to very low and season with salt. Cook, covered but stirring regularly (every 5 to 10 minutes), for 30 to 40 minutes. If the grits become too dry, whisk in a little more warm water and continue to cook. When fully cooked, the grits should be tender and creamy.
  3. Stir in the cheese, heavy cream and butter and season to taste with salt and lots of freshly ground black pepper. Let the grits cool to an edible temperature. Sprinkle chives on top and serve.

Basic Marinara

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Basic Marinara
Author: 
Serves: 8 to 10
 
Ingredients
  • 3 tablespoons olive oil
  • 3 cloves garlic, sliced
  • pinch hot red pepper flakes
  • 2 (28 ounce) cans of tomatoes, crushed OR 6 cups chopped fresh tomatoes
  • 3 sprigs each fresh parsley and basil
  • ½ - 1 teaspoon salt
  • ½ teaspoon sugar (optional)
  • ¼ cup chopped fresh parsley or basil
Instructions
  1. Add the olive oil, garlic and hot red pepper flakes to a deep sauté pan or Dutch oven, and then heat the pan over medium heat. Cook gently until the garlic is fragrant, but do not brown.
  2. Add the tomatoes and fresh herb sprigs and bring to a simmer. Simmer for about 20 – 30 minutes, stirring occasionally. Season with salt and sugar if desired (you may find it needs no sweetening.) Remove the herb sprigs and stir in the chopped fresh parsley or basil.
  3. Serve over pasta or in any number of dishes.

Pound Cake

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Pound Cake
Author: 
Serves: 8 servings
 
Ingredients
  • 1 pound unsalted butter (4 sticks), softened so they hold your finger indent
  • 1 pound sugar (2 cups)
  • 1 pound eggs (9 eggs), room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1 pound flour (3 -1/3 cups)
Instructions
  1. Pre-heat the oven to 350ºF and grease two 9-inch x 5-inch loaf pans.
  2. Using a stand mixer or hand mixer, cream the butter and sugar together until light and fluffy. This will take at least 5 minutes, but probably more like 8 minutes.
  3. Add the eggs one at a time, beating well between each addition.
  4. Add the vanilla and salt and mix in.
  5. Add the flour, one cup at a time, and at a reduced speed on the mixer. Mix just to combine and do not over-mix.
  6. Transfer the batter to the greased pans and smooth out the tops.
  7. Bake in the oven for 1 hour, or until a skewer or toothpick inserted in the center comes out clean. Let the cake cool in the pan for at least 5 to 10 minutes and then invert onto a cooling rack. Serve with a lemon glaze, some berries, a scoop of ice cream or some whipped cream.

Cacio e Pepe

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Cacio e Pepe
Author: 
Serves: 4
 
This is one of my favorite simple satisfying pasta dishes. Cacio e pepe simply means cheese and pepper. There’s not much to it, so make sure you use GREAT quality ingredients – that means true Pecorino Romano and Parmigiano-Reggiano cheeses and freshly cracked black peppercorns.
Ingredients
  • 2 tablespoons butter
  • 1 pound dried spaghetti
  • 2 ounces Pecorino Romano cheese, grated (about ¾ cup)
  • 2 ounces Parmigiano-Reggiano cheese, grated (about ¾ cup)
  • 1 tablespoon coarsely ground black peppercorns
Instructions
  1. Pre-heat a large sauté pan over medium-low heat. Add the butter and melt. Turn the heat off under the sauté pan but keep the pan on the stovetop.
  2. Bring a large stockpot of water to a boil. Add the spaghetti and cook for the suggested time on the package, until the pasta is al dente.
  3. When the spaghetti is al dente, reserve one cup of the pasta water before draining the pasta. Add the drained pasta to the sauté pan, along with ¾ cup of the reserved pasta water. Add the grated cheeses and the black pepper. Toss well, adding more of the reserved pasta water to the pan to lubricate the pasta as necessary.
  4. Serve in a large bowl with a pepper grinder at the table for those who want more heat. Compliment with a simple green salad.

Shrimp Fried Rice

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Shrimp Fried Rice
Author: 
Serves: 2 to 4
 
Ingredients
  • 2 tablespoons canola or vegetable oil
  • ½ pound medium shrimp (about 20)
  • OR
  • 1 chicken breast, cut into small pieces
  • 2 eggs
  • 1 carrot, finely chopped
  • 3 green onions, finely chopped
  • 1 clove garlic, sliced
  • ⅛ teaspoon crushed red pepper flakes
  • 2 cups cooked white rice, cooled and ideally day old
  • handful mung bean sprouts (optional)
  • 2 teaspoons soy sauce
  • ¼ teaspoon toasted sesame oil
Instructions
  1. Pre-heat a 10- or 12-inch non-stick skillet over medium-high heat. Add about one tablespoon of the oil and sauté the shrimp or chicken until just cooked through – about two or three minutes. Set the shrimp or chicken aside on a plate.
  2. Add a little more oil and cook the egg, scrambling as you go. As soon as the egg is just cooked, remove it to the same plate as the shrimp or chicken.
  3. Add a little more oil to the skillet and sauté the carrots for a couple of minutes. Add the green onion (saving some for garnish), garlic and crushed red pepper flake until the vegetables start to become tender – another two minutes. Add the rice, stir or toss everything together and let the rice fry for a few minutes. Flip the rice in the pan and fry for a few more minutes.
  4. Return the cooked shrimp and egg to the skillet and mix them in with the rice. Add mung bean sprouts (if using). Season with the soy sauce and sesame oil, adding more to taste if you like. Sprinkle more green onions on top and serve.

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