Khachapuri - Makes 4 large

 Adapted from SimplyHomeCooked and King Arthur

*Allow minimum 4 hours to allow yeast flavors to develop, store for up to 30 hours. Freeze dough after rolling it out if desired.

DOUGH

• 3.5 cups (420 g) all purpose flour, or 2.5 cups APF + 1 cup bread flour 12-13% protein)
• 1 tsp salt
• 1 tsp dry active yeast (1 packet = 2.25 tsp)
• 1 tbsp granulated sugar
• 1/2 cup milk
• 1 cup warm water
• 1 tbsp olive oil

FILLING

• 1/2 to 3/4 cup Ricotta or Farmers Cheese for TWO Khachapuri (1.5 cup for four)
• 1/2 to 3/4 cup  Crumbled Feta OR Goat Cheese (1.5 cup for four)
• 1/2 to 3/4 cup Mozzarella, halved or shredded (OPTIONAL) (1.5 cup for four)
• 3 eggs (divided) for two Khachapuri; 5 eggs (divided) if making four. 
• Unsalted butter

Optional Toppings

• Pizza Meats
• Chives
• Sundried or cherry tomatoes
• Caramelized onions
• Olive bar stuff
• Fennel leaves
• Seeds (sesame, poppy, fennel, etc)

DIRECTIONS:

1. Heat water and milk to about 115 deg F. Set aside.
2. In the bowl of a stand mixer, combine flour, salt, yeast, and sugar. 
3. Pour the milk water into the bowl of dry ingredients.
4. Knead the dough with the hook attachment until it's close to being smooth and elastic.
5. Add the oil into the dough and knead for another minute. If the oil causes the dough to separate, pause the mixer, encourage the dough to come together with a spatula or your hands, then continue the mixer. It's OK if it doesn't congeal as you will knead it together later.
6. Drizzle 1/4 to 1/2 tsp of oil into the bottom and sides of a deep bowl that can hold plastic wrap. Place the dough inside the bowl and cover with the wrap. Set aside until the dough doubles in size, about 1 hr at sea level warm temperature, or 3 to 4 hours in the refrigerator at 2000m/6000ft elevation.
7. Two options at this point: Either continue with the recipe, OR punch/push the dough down inside its bowl and let rise overnight.*
8. If using a regular oven, pre-heat to 440-450 deg F. If using Samsung with center divider, remove the divider and pre-heat oven to the 425 deg F using the regular "Bake" mode (this defaults to convection in a Samsung).
9. Lightly flour your hands and a flat surface. Remove the dough from the bowl and knead it a few times until it's more smooth, then let rest for about 5-10 minutes. Cut the dough into 4 pieces. *You can freeze two of them at this point in plastic wrap.*
10. *If frozen, thaw overnight in refrigerator. The next morning, remove from plastic wrap and place in oiled bowls the next morning, cover with damp towel / plastic wrap / lid, and put them back in the fridge. Remove about 1-3 hours before using, allowing to rise at room temp while keeping it covered. Continue with recipe*: Spread each piece of dough into a circle about 9 inches in diameter by stretching with your fingers or using a floured rolling pin. 
11. Rest for about 10-20 minutes. Meanwhile, combine the cheeses in a bowl with a spatula.
12. Divide the cheese into the same number of portions as the dough. Lightly spread the cheese onto the dough circles (don't use a heavy hand as we don't want to smoosh the dough too much on the bottom).
13. Roll the opposite sides of the dough circle towards the center into a boat shape. Pinch and roll the corners together. Repeat for all the dough circles.
14. Beat 1 egg with a tsp of water, then brush the dough sides with the egg wash. Sprinkle seeds on the sides if desired.
15. Transfer the khachapuri onto a baking sheet lined with silicon mat or parchment paper
16. Bake in preheated oven for 15 minutes or until the crust becomes golden brown.
17. Remove from oven. Make a well in the center of each khachapuri with the pack of a spoon about 2-3" in diameter. Drop 1 egg into each well. Insert a few small pieces of butter into the cheese.
18. If using optional toppings, add them in at this point.
19. Return to oven and back another 6-8 minutes for slightly runny to gummier yolks, or 10 minutes for well-done yolks.
20. Serve immediately.

Baked Ziti - Serves 8 to 10

From: TheKitchn.com

Grade Level - 3, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Equipment:
9"x13" baking dish, large pot or Dutch oven, large skillet

Ingredients:
Pasta & Sauce:

• 2 tbsp olive oil
• 3 large garlic cloves, minced
• 1 medium yellow onion, finely chopped
• 1/2 tsp red pepper flakes (optional)
• 1 tsp kosher salt, plus more for seasoning
• Freshly ground pepper
• 5 cups marinara (approx 46 oz)
• 1/2 to 1 lb ground meat of choice (i.e., Italian sausage - meat is optional!)
• 1 lb dried ziti or penne pasta

Cheese for assembly:

• 1 cup whole milk ricotta cheese
• 1/2 cup finely grated Parmesan cheese, divided
• 1/4 tsp kosher salt
• 8 oz shredded mozzarella cheese (about 2 cups)

Directions:

• For non-convection, pre-heat oven to 375 F.  While oven is heating, bring a large pot of heavily salted water to a boil. While the pot heats up, heat olive oil in the skillet on medium heat until the oil is shimmering.  
• If meat is being used, brown it then drain excess liquid, then put the meat in a separate bowl.  
• If NO meat is being used, add to the shimmering oil the onion, garlic, pepper flakes, and lightly season with a pinch of salt and pepper. Cook until softened, about 12 minutes.
• Add marinara and the 1 tsp salt.  Stir to combine and bring to a simmer.  Remove from heat.  
• If the water is boiling, add the pasta and cook until just tender (8-12 minutes).  Drain in a colander or strainer.  Return the pasta back to the empty pot.
• While the pasta cooks, make the ricotta filling: stir 1 cup of ricotta with 1/4 cup of Paremsan and 1/4 tsp salt in a small bowl.  Set aside.
• Add half of the sauce (about 3 cups) to the large pot with pasta and stir until the pasta is well-coated.  Taste and season with salt and pepper as needed.
• Fold in the ricotta mixture, leaving big pockets of ricotta here and there.
• Transfer half of the pasta mixture into the baking dish and spread into an even layer.  Evenly sprinkle with 1 cup of the mozzarella.
• Top with the remaining pasta in an even layer.  Pour the remaining sauce over the pasta and spread in an even layer.  Sprinkle the surface evenly with the remaining mozzarella and remaining 1/4 cup Parmesan.
• Bake uncovered until the edges are bubbling and the cheese is completely melted and browned in sports, about 30 minutes.
• Remove the baking dish to a wire rack and let cool 15 minutes before serving.  

*This dish can be assembled and refrigerated, covered in foil, up to 30 days in advance.  Bake covered for 15 mintues, then uncover and bake for 30 minutes more.  This can also be prepared in two 8x8 baking dishes instead, which is great if you want to freeze half for a future meal.  It can also be frozen in the baking dish for up to 2 months - just let it cool completely and wrap it tightly in aluminum foil; bake straight from the freezer covered with foil for 1 hour, then uncover and bake for 15 minutes more.

Blueberry Lemon Ricotta Pound Cake

From: EatingWell.com

Grade Level - 3, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Equipment:
9x5" loaf pan, electric mixer, parchment paper, wire rack

Ingredients:
Cake:

• 5 tbsp unsalted butter at room temperature
• 3/4 cup granulated sugar
• 3 large eggs at room temperature
• 3/4 cup part-skim ricotta cheese
• 2 tbsp lemon zest
• 2 tbsp lemon juice, plus 1 tsp (divided)
• 1 tsp vanilla extract
• 1.5 cups whole wheat flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 cups fresh blueberries
• 2 tbsp packed confectioners sugar

Directions:

• 1) Preheat oven to 350 F.  Coat a 9x5" loaf pan with cooking spray and line the bottom with parchment paper
• Beat sugar and butter in a large bowl with electric mixer on medium-high speed until creamy.  
• Beat in eggs, one at a time, until fully incorporated. Reduce the speed to med-low and beat in ricotta, lemon zest, 2 tbsp of lemon juice, and vanilla until just combined.
• Sprinkle flour on top, then evenly sprinkle baking powder and salt over the flour.
• Reduce mixer to low and beat until almost combined. Add blueberries and gently fold into the batter. Transfer to the prepared pan.
• Bake the cake until starting to brown around the edges and test in the center (about 1 hr). Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edge to loosen the cake, then invert onto the rack. Carefully turn right-side up, then cool completely.

• Clean the bowl, then add confectioner's sugar and whisk in the remaining 1 tsp lemon juice until smooth. Brush the glaze on the cake.
• Wrap cooled cake airtight and store at room temp for up to 1 day; glaze shortly before serving.