Thursday, October 27, 2011
I found this recipe on a wonderful website called The Galley Gourmet and the author has a wonderful tutorial of how she made hers if you're interested in step-by-step visual instructions. After reading this blog I was convinced to give them a try. I will share her recipe with you and encourage you bread makers out there to give these a try. They are far superior to the too soft versions we find in our supermarkets and the flavor is delicious. The Husband declared "These are the best bagels I've ever tasted." High praise indeed!
2 1/4 teaspoons dry active yeast
2 teaspoons granulated sugar
1 1/3 cups warm water
3 1/2 cups bread flour, plus extra for kneading
1 3/4 teaspoons kosher salt
Poppy seeds (optional)
Sesame seeds (optional)
Dried onion flakes (optional)
In the bowl of a stand mixer, add the flour, sugar, yeast and salt. With the mixer on low, slowly add the water. Continue to mix until the dough comes together in a mass, about 4-6 minutes. Increase speed to medium-high and knead for another 8-10 minutes until soft and smooth. Put the dough in a bowl sprayed lightly with non-stick baking spray. Cover with a towel and let rise for 1 hour or until doubled in size.
Gently deflate the dough and let the dough rest for 10 minutes.
Preheat the oven to 425º F and bring a large pot of water to a boil; then reduce to a simmer.
Friday, October 21, 2011
blog site for cooking a recent recipe they published in one of their issues. It's always been one of my very favorite magazines since I started subscribing in the early '80's.
Meyer Lemon Mousse
2 teaspoons water
1/2 teaspoon unflavored gelatin
1 cup sugar
1/2 cup fresh lemon juice
6 large egg yolks
2 tablespoons grated lemon peel
3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
1 1/2 cups chilled whipping cream
Place 2 teaspoons water in small bowl; sprinkle gelatin over. Let stand 10 minutes. Whisk sugar, lemon juice, yolks and lemon peel in heavy medium saucepan to blend. Add butter; stir constantly over medium heat until mixture thickens and just begins to bubble at edges, about 9 minutes. Remove from heat. Add gelatin mixture; stir to dissolve. Transfer lemon curd to medium bowl. Press plastic wrap directly onto surface. Chill until cold. (Can be made 3 days ahead. Keep chilled.)
Beat cream in medium bowl until stiff peaks form. Fold 1 cup cream into curd.
Spoon into serving dishes and let chill for at least one hour. Serves six.
Friday, October 14, 2011
Recently I stumbled across this recipe for deep dish pizza on a blog called SparkPeople and this pizza sounded like and turned out to be a real winner. We haven't traditionally been deep dish pizza fans at our house, but one taste of this fantastic pie and we are now converts.
The recipe below calls for pepperoni but I opted for a Pizza Margherita (tomato and fresh basil) and sausage and olive for my first attempts. It is hard to say which I liked better. They were both fantastic. This dough for the crust is so wonderful and pliable. Unlike thin pizza dough that has to be coaxed into what I always hope to be a circular shape, this is easily pushed into the cake pan and up the sides. It bakes into this extremely favorful (thanks olive oil), very light, and richly browned crust. I highly recommend this recipe for anyone interested in making pizza from scratch at home.
Deep Dish Pizza
1/2 cup olive oil
3/4 cup skim milk plus 2 additional tablespoons, warmed to 110 degrees
2 teaspoons sugar
2 1/3 cups all-purpose flour, plus extra for rolling out dough
1 package instant yeast
1/2 teaspoon table salt
1 tablespoon olive oil
2 cloves garlic , minced
1/4 tsp crushed red pepper flakes
1/2 tsp dried Italian herbs
1 (28-ounce) can crushed tomatoes
Salt and pepper
1 (3.5-ounce) package sliced pepperoni
1 1/3 cups tomato sauce (see related recipe, "Basic Pizza Sauce")
3 cups shredded part-skim mozzarella cheese
Instructions for Basic Pizza sauce
Cook oil and garlic in medium saucepan over low heat until fragrant, about 2 minutes. Add tomatoes, herbs and peppers, increase heat to medium, and cook until slightly thickened, 10 to 15 minutes. Season with salt and pepper.
Instructions for dough
1. To make the dough: Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Lightly grease large bowl with cooking spray. Coat each of two 9-inch cake pans with 3 tablespoons oil.
2. Mix milk, sugar, and remaining 2 tablespoons oil in measuring cup. Mix flour, yeast, and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium-low and mix until dough is shiny and smooth, about 5 minutes. Turn dough onto lightly floured counter, gently shape into ball, and place in greased bowl. Cover with plastic wrap and place in warm oven until doubled in size, about 30 minutes.
3. To shape and top the dough: Transfer dough to lightly floured counter, divide in half, and lightly roll each half into ball. Working with 1 dough ball at a time, roll and shape dough into 9 1/2-inch round and press into oiled pan. Cover with plastic wrap and set in warm spot (not in oven) until puffy and slightly risen, about 20 minutes. Meanwhile, heat oven to 400 degrees.
5. Remove plastic wrap from dough. Ladle 2/3 cup sauce on each round, leaving 1/2-inch border around edges. Sprinkle each with 1 1/2 cups cheese and top with pepperoni. Bake until cheese is melted and pepperoni is browning around edges, about 20 minutes. Remove from oven; let pizzas rest in pans for 1 minute. Using spatula, transfer pizzas to cutting board and cut each into 8 (or four, as was our case) wedges. Serve.
Friday, October 7, 2011
I like to prepare at least one nice lunch on the weekends as The Husband and I never get to have lunch together during the week. On this particular day I decided to make a lunch using all of these wonderful products sent to our home by Jodi. The menu consisted of tuna sandwiches, pickle garnishes, and peaches for dessert.
So again, thanks Jodi for lunch and I hope we can meet someday so I can thank you in person.