Basically a double-recipe of the Pizza Dough for a large 11 x 17 jellyroll pan..
INGREDIENTS
1 1/3 cup lukewarm water (105–115°F)
2 (1/4-oz) package active dry yeast (5 teaspoons)
2 teaspoon sugar
4 tablespoons olive oil plus additional for brushing
3 1/3 cups unbleached all-purpose flour plus additional for dusting
1/2 cup yellow cornmeal
1 tablespoon table salt
Optional: rosemary, roasted garlic
PREPARATION
1.Stir together water, yeast, and sugar in a large bowl and let stand until foamy, about 10 minutes. (If mixture doesn’t foam, discard and start over.) Stir in oil, flour, cornmeal, and table salt, then stir until a dough forms. Add chopped rosemary (about 3 tablespoons) if desired.
2.Knead on a floured surface, dusting with more flour as needed to prevent dough from sticking, until smooth and elastic, 5 to 10 minutes (dough will be moist). I use my Kitchen Aid mixer at medium and the dough hook for 5 minutes.
3.Put dough in an oiled deep bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.
4. Punch down dough and then place on to well-oiled jelly roll pan. Pat out dough and let rise in warm place for another hour.
5. Preheat oven to 400 degrees. Brush top of dough with olive oil or with egg wash. Dimple dough with thumb. Place pieces of roast garlic on top if desired.
6. Bake for 20 minutes until crisp and golden brown on bottom.
Saturday, March 28, 2009
Pizza Dough
This can be made into small pizza crusts and grilled. Doubled recipe will make a large 11 x 17 jellyroll pan size pizza.
INGREDIENTS
2/3 cup lukewarm water (105–115°F)
1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
1 teaspoon sugar
2 tablespoons olive oil plus additional for brushing
1 2/3 cups unbleached all-purpose flour plus additional for dusting
1/4 cup yellow cornmeal
1 1/2 teaspoons table salt
PREPARATION
1. Stir together water, yeast, and sugar in a large bowl and let stand until foamy, about 10 minutes. (If mixture doesn’t foam, discard and start over.) Stir in oil, flour, cornmeal, and table salt, then stir until a dough forms.
2. Knead on a floured surface, dusting with more flour as needed to prevent dough from sticking, until smooth and elastic, 5 to 10 minutes (dough will be moist). I use my Kitchen Aid mixer at medium and the dough hook for 5 minutes.
3. Put dough in an oiled deep bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.
4. Punch down dough and divide into 6 balls. Roll out 1 ball of dough 1/8 inch thick (about 7 inches in diameter) on a lightly floured surface. Brush off excess flour, then transfer dough to a lightly oiled baking sheet and cover surface of dough completely with plastic wrap. Roll out remaining balls of dough in same manner, covering with plastic wrap and stacking rounds. Wrap baking sheet with more plastic wrap. Chill dough until firm, about 2 to 4 hours or overnight.
INGREDIENTS
2/3 cup lukewarm water (105–115°F)
1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
1 teaspoon sugar
2 tablespoons olive oil plus additional for brushing
1 2/3 cups unbleached all-purpose flour plus additional for dusting
1/4 cup yellow cornmeal
1 1/2 teaspoons table salt
PREPARATION
1. Stir together water, yeast, and sugar in a large bowl and let stand until foamy, about 10 minutes. (If mixture doesn’t foam, discard and start over.) Stir in oil, flour, cornmeal, and table salt, then stir until a dough forms.
2. Knead on a floured surface, dusting with more flour as needed to prevent dough from sticking, until smooth and elastic, 5 to 10 minutes (dough will be moist). I use my Kitchen Aid mixer at medium and the dough hook for 5 minutes.
3. Put dough in an oiled deep bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.
4. Punch down dough and divide into 6 balls. Roll out 1 ball of dough 1/8 inch thick (about 7 inches in diameter) on a lightly floured surface. Brush off excess flour, then transfer dough to a lightly oiled baking sheet and cover surface of dough completely with plastic wrap. Roll out remaining balls of dough in same manner, covering with plastic wrap and stacking rounds. Wrap baking sheet with more plastic wrap. Chill dough until firm, about 2 to 4 hours or overnight.
Sunday, January 11, 2009
Adult Macaroni and Cheese
I call this "adult" macaroni and cheese because I usually make it with a cheese other than the standard cheddar - gruyere, emanthaler, parmesan, asiago. It makes a great side dish on a cold winter day! This recipe is based on one from The New Basics Cookbook by Julee Rosso and Sheila Lukins with my own variations.
INGREDIENTS
1 pound penne or other pasta
4 cups milk
4 tbsp (1/2 stick) unsalted butter
6 tbsp all-purpose flour
1 tsp paprika
Salt and pepper
12 ounces cheese, grated
PREPARATION
1. Boil the pasta in a large stock pot with salted water. Use the time alotted on the package but subtract one minute - you want the pasta to be slightly underdone.
2. Drain the pasta and set aside in a large bowl.
3. Preheat the oven to 350 F degrees.
4. In a large sauce pan (or in a large microwave-safe glass measuring cup in the microwave), bring the milk to a boil and immediately remove from heat.
5. Melt the butter in a large Dutch oven over low heat. Add the flour and whist over low heat for about 5 minutes but make sure it doesn't brown. Remove from heat.
6. Add the hot milk to the flour mixture, and whist well. Add 1/2 tsp of the paprika, season with salt and pepper, and return the pan to the heat. Cook over medium heat, constantly whisting for about 5 minutes or until mixture thickens. Remove from heat.
7. Add the cooked pasta to the sauce.
8. Butter a 13 x 9 x 2 glass baking dish or casserole and pour in the pasta/sauce mixture.
Variations: look for hard or semi-hard cheeses to use but I have also used some cream cheeses such as fontina. When using a creamier cheese, I mix the cheese into the pasta instead of sprinkling on top. Also consider using cheese combinations such as asiago and gorgonzola. Another variation is to add a can of chopped, drained tomatoes to the pasta mixture as well as cooked mushrooms - the goal is to add items which won't contribute moisture to the dish and make it soupy.
INGREDIENTS
1 pound penne or other pasta
4 cups milk
4 tbsp (1/2 stick) unsalted butter
6 tbsp all-purpose flour
1 tsp paprika
Salt and pepper
12 ounces cheese, grated
PREPARATION
1. Boil the pasta in a large stock pot with salted water. Use the time alotted on the package but subtract one minute - you want the pasta to be slightly underdone.
2. Drain the pasta and set aside in a large bowl.
3. Preheat the oven to 350 F degrees.
4. In a large sauce pan (or in a large microwave-safe glass measuring cup in the microwave), bring the milk to a boil and immediately remove from heat.
5. Melt the butter in a large Dutch oven over low heat. Add the flour and whist over low heat for about 5 minutes but make sure it doesn't brown. Remove from heat.
6. Add the hot milk to the flour mixture, and whist well. Add 1/2 tsp of the paprika, season with salt and pepper, and return the pan to the heat. Cook over medium heat, constantly whisting for about 5 minutes or until mixture thickens. Remove from heat.
7. Add the cooked pasta to the sauce.
8. Butter a 13 x 9 x 2 glass baking dish or casserole and pour in the pasta/sauce mixture.
9. Sprinkle the grated cheese over the pasta and then sprinkle with the remaining paprika, salt and pepper.
10. Place the dish on a baking sheet and bake for about 20 to 25 minutes until hot.
11. Remove the dish and if desired, place under a broiler - watching constantly - until the top is golden brown, about 3 minutes.
Serves 8.
Variations: look for hard or semi-hard cheeses to use but I have also used some cream cheeses such as fontina. When using a creamier cheese, I mix the cheese into the pasta instead of sprinkling on top. Also consider using cheese combinations such as asiago and gorgonzola. Another variation is to add a can of chopped, drained tomatoes to the pasta mixture as well as cooked mushrooms - the goal is to add items which won't contribute moisture to the dish and make it soupy.
Saturday, December 13, 2008
Cornmeal Currant Biscotti
I believe this recipe originated from the Baking with Julia cookbook and television series on PBS.
INGREDIENTS
1 cup flour
1 cup cornmeal
1/2 tsp baking powder
1/4 tsp salt
4 Tbs unsalted butter, softened
1 cup sugar
2 large eggs
1 tsp vanilla
1 tsp finely grated lemon peel
1 cup raisins OR dried cherries, cranberries, blueberries, currants, OR chopped dried apricots
PREPARATION
1. Combine flour, cornmeal, baking powder and salt in a medium bowl and mix together thoroughly with a whisk or a fork. Set aside.
2. Beat butter and sugar in a large bowl with an electric mixer until blended. Add eggs, vanilla and lemon peel and beat until light and fluffy.
3. Add flour mixture, stirring until all ingredients are moistened.
4. Add dried fruit, mixing with your hands if necessary. Shape dough into a 12"x2" log and place on a cookie sheet lined with parchment paper.
5. Bake in the middle of a pre-heated 350̊ oven 35 to 40 minutes, or until lightly browned and cracked on top. Cool 5 to 10 minutes.
6. Transfer loaf carefully to a cutting board. Using a long serrated knife, cut loaf on the diagonal into slices about 3/8"-wide. Lay slices, cut side down, on cookie sheet.
7. Bake about 10 minutes or until cookies are barely beginning to brown at edges.
8. Set pan on a rack. Cool cookies completely before stacking or storing. May be stored, airtight, for at least 2 weeks. Makes about 30 biscotti.
Notes: the batter is very soft and I spoon it into a log and shape it with a spatula to about 12" or 13" x 2-1/2" or 3". The dough spreads to about 5" wide while cooking. I slice the biscotti about 1/2" thick. I regularly double the amount of lemon peel. I have been known to add 1/2 tsp baking soda, 1 Tbs lemon juice and 1/4 cup flour successfully to the dough. For my own tastes, I much prefer dried cherries or cranberries in this recipe (I find raisins too sweet in it). It generally bakes in about 30 minutes in my oven at 350̊, plus another 15 minutes, after slicing, standing up on the cookie sheet.
INGREDIENTS
1 cup flour
1 cup cornmeal
1/2 tsp baking powder
1/4 tsp salt
4 Tbs unsalted butter, softened
1 cup sugar
2 large eggs
1 tsp vanilla
1 tsp finely grated lemon peel
1 cup raisins OR dried cherries, cranberries, blueberries, currants, OR chopped dried apricots
PREPARATION
1. Combine flour, cornmeal, baking powder and salt in a medium bowl and mix together thoroughly with a whisk or a fork. Set aside.
2. Beat butter and sugar in a large bowl with an electric mixer until blended. Add eggs, vanilla and lemon peel and beat until light and fluffy.
3. Add flour mixture, stirring until all ingredients are moistened.
4. Add dried fruit, mixing with your hands if necessary. Shape dough into a 12"x2" log and place on a cookie sheet lined with parchment paper.
5. Bake in the middle of a pre-heated 350̊ oven 35 to 40 minutes, or until lightly browned and cracked on top. Cool 5 to 10 minutes.
6. Transfer loaf carefully to a cutting board. Using a long serrated knife, cut loaf on the diagonal into slices about 3/8"-wide. Lay slices, cut side down, on cookie sheet.
7. Bake about 10 minutes or until cookies are barely beginning to brown at edges.
8. Set pan on a rack. Cool cookies completely before stacking or storing. May be stored, airtight, for at least 2 weeks. Makes about 30 biscotti.
Notes: the batter is very soft and I spoon it into a log and shape it with a spatula to about 12" or 13" x 2-1/2" or 3". The dough spreads to about 5" wide while cooking. I slice the biscotti about 1/2" thick. I regularly double the amount of lemon peel. I have been known to add 1/2 tsp baking soda, 1 Tbs lemon juice and 1/4 cup flour successfully to the dough. For my own tastes, I much prefer dried cherries or cranberries in this recipe (I find raisins too sweet in it). It generally bakes in about 30 minutes in my oven at 350̊, plus another 15 minutes, after slicing, standing up on the cookie sheet.
Saturday, November 8, 2008
Chicken Stew
The cold weather is upon us here in Chicago and it is time for me to switch to the "winter menu" as I call it. Lots of soups and stews - items that can cook all day and fill the house up with wonderful smells. A great way to braise tough cuts of meat and make them tender.
While I like chicken soup, I never cared to make it since most recipes start with a raw chicken and have you skimming the broth for what seems like forever. My solution: start with a rotisserie chicken from your local supermarket.
A rotisserie chicken is already cooked and seasoned. Plus you can make a large batch of stock from one chicken. I usually turn my stock and the picked over meat into chicken stew and serve with dumplings or biscuits.
INGREDIENTS
2 cups chopped onions
1 tbsp olive oil
1 large rotisserie chicken, cooked
Water
4 tbsp butter (1/2 stick)
1/2 cup flour
1 14 oz can evaported milk
8 oz mixed frozen vegetables
PREPARATION
1. In large stock pot, place onions and oil over medium heat. Cook for five minutes until onions are soft.
2. Meanwhile, remove large areas of meat from the chicken. Break carcass apart and place in stock pot when onions are soft. Cover with cold water and bring to a boil over medium high heat.
3. Boil chicken carcass for about one hour or until most bones are free of meat. Cool.
4. Strain stock using a fine sieve or cheesecloth. Pick over bones removing pieces of meat. Place meat in a separate bowl. Keep stock warm, at a simmer.
5. In a large dutch oven, melt butter over low heat and add flour. Cook for five minutes, stirring constantly, to make a roux. Add 2 cups of hot stock to roux and cook until thickened.
6. Add remaining stock and pieces of meat. Add can of evaporated milk. Bring to a boil.
7. Add frozen vegetables and season to taste.
8. Variations: Add chopped rosemary while cooking onions. Add more frozen vegetables or greens such as kale or swiss chard. Also add roasted garlic.
While I like chicken soup, I never cared to make it since most recipes start with a raw chicken and have you skimming the broth for what seems like forever. My solution: start with a rotisserie chicken from your local supermarket.
A rotisserie chicken is already cooked and seasoned. Plus you can make a large batch of stock from one chicken. I usually turn my stock and the picked over meat into chicken stew and serve with dumplings or biscuits.
INGREDIENTS
2 cups chopped onions
1 tbsp olive oil
1 large rotisserie chicken, cooked
Water
4 tbsp butter (1/2 stick)
1/2 cup flour
1 14 oz can evaported milk
8 oz mixed frozen vegetables
PREPARATION
1. In large stock pot, place onions and oil over medium heat. Cook for five minutes until onions are soft.
2. Meanwhile, remove large areas of meat from the chicken. Break carcass apart and place in stock pot when onions are soft. Cover with cold water and bring to a boil over medium high heat.
3. Boil chicken carcass for about one hour or until most bones are free of meat. Cool.
4. Strain stock using a fine sieve or cheesecloth. Pick over bones removing pieces of meat. Place meat in a separate bowl. Keep stock warm, at a simmer.
5. In a large dutch oven, melt butter over low heat and add flour. Cook for five minutes, stirring constantly, to make a roux. Add 2 cups of hot stock to roux and cook until thickened.
6. Add remaining stock and pieces of meat. Add can of evaporated milk. Bring to a boil.
7. Add frozen vegetables and season to taste.
8. Variations: Add chopped rosemary while cooking onions. Add more frozen vegetables or greens such as kale or swiss chard. Also add roasted garlic.
Sunday, August 10, 2008
Blueberry Buckle
Blueberry Buckle was the summer cake growing up but there were times during the winter when it would make a surprise appearance since Mom was known to freeze fresh-picked blueberries by the quart.
What is a buckle? It may be regional to the East Coast or New York area, but it is considered a cobbler food where the fruit was mixed in with the batter as opposed to a true cobbler where the sweet biscuit dough was placed on top of the fruit.
This recipe has a crumb topping which makes it more like a coffee cake. In fact, I remember that this was always served with coffee at night or during card parties in the summmer. Besides making Blueberry Buckle in the dead of winter using frozen berries, sometimes she would make several in disposable 13 x 9 x 2" pans and freeze them.
INGREDIENTS
3/4 cup sugar
1/4 cup vegetable shortening
1 egg
1/2 tsp salt
2 tsp baking powder
2 cups flour
1/2 cup milk
2 cups well drained blueberries
Topping
1 cup flour
2/3 cup sugar
1 tsp cinnamon
1/2 cup butter (one stick)
PREPARATION
1. Preheat oven to 375 degrees.
2. In a large bowl, sift together flour, salt and baking powder. Set aside.
3. In another bowl, cream together the sugar and vegetable shortening. Add the egg. Then add flour mixture and then milk.
4. Next, add blueberries and mix until berries are evenly distributed.
5. Place in well greased 13 x 9 x 2 pan.
6. Make topping by using a pastry blender to combine all ingredients until coarse meal is formed. Scatter over top of pan.
7. Bake 40-45 minutes.
Photo: Blueberry Buckle by Dave Kekish on Flickr.
Saturday, June 21, 2008
Best Homemade Pizza Ever!
Well, I stumbled upon a recipe based on something Mom used to make: homemade pizza using frozen bread dough.
I know, I know - this means not everything is made from "scratch," but believe me, this is so easy and so inexpensive compared to delivery that you'll want to make it at least twice a week. That is at least how often we make this recipe now.
The result: a Sicilian style (meaning rectangular), thin crust pizza that takes all of 10 minutes to prep and 20 minutes to bake. It does mean thawing out the bread dough at least two hours ahead of time so there is a little bit of planning involved. And you can make this vegetarian if you'd like or load it up with meat or even some bizarre combinations.
INGREDIENTS
Dough
1lb loaf frozen bread dough
2 tbsp olive oil
Sauce
1 medium onion, chopped
1 28oz can tomato puree
1 12oz can tomato paste
Salt and pepper to taste
1 tsp oregano
Toppings
1 lb shredded mozzarella cheese
Various toppings (pepperoni, peppers, mushrooms, artichoke hearts, ham, etc.)
PREPARATION
1. Preheat oven to 175 degrees.
2. Using a 17" x 11" commercial baking sheet (jelly roll pan), spread oilve oil evenly over surface of pan. Place frozen bread dough in middle of pan.
3. Turn oven off. Place pan in oven and leave for 2 - 4 hours until thawed and dough has risen.
4. Preheat oven to 400 degrees.
5. Pat dough out using hands and turn at least twice to coat with oil. Dough should be able to stretch out to entire edges of pan.
6. Bake dough for 10 minutes at 400 degrees.
7. Meanwhile, place onion and small amount of olive oil in medium saucepan and cook for 2 minutes on medium high. Add salt, pepper and oregano. Add tomato puree and paste. Cook over medium-low heat for 8 minutes.
8. Remove dough from oven. Using a spatula, place approximately 1 1/2 cups sauce over surface of dough. Store remaining sauce in refrigerator for another pizza but use within 1 week.
9. Sprinkle cheese over sauce. Add various toppings.
10. Bake at 400 for another 10 minutes. Remove from oven, slice and serve!
I know, I know - this means not everything is made from "scratch," but believe me, this is so easy and so inexpensive compared to delivery that you'll want to make it at least twice a week. That is at least how often we make this recipe now.
The result: a Sicilian style (meaning rectangular), thin crust pizza that takes all of 10 minutes to prep and 20 minutes to bake. It does mean thawing out the bread dough at least two hours ahead of time so there is a little bit of planning involved. And you can make this vegetarian if you'd like or load it up with meat or even some bizarre combinations.
INGREDIENTS
Dough
1lb loaf frozen bread dough
2 tbsp olive oil
Sauce
1 medium onion, chopped
1 28oz can tomato puree
1 12oz can tomato paste
Salt and pepper to taste
1 tsp oregano
Toppings
1 lb shredded mozzarella cheese
Various toppings (pepperoni, peppers, mushrooms, artichoke hearts, ham, etc.)
PREPARATION
1. Preheat oven to 175 degrees.
2. Using a 17" x 11" commercial baking sheet (jelly roll pan), spread oilve oil evenly over surface of pan. Place frozen bread dough in middle of pan.
3. Turn oven off. Place pan in oven and leave for 2 - 4 hours until thawed and dough has risen.
4. Preheat oven to 400 degrees.
5. Pat dough out using hands and turn at least twice to coat with oil. Dough should be able to stretch out to entire edges of pan.
6. Bake dough for 10 minutes at 400 degrees.
7. Meanwhile, place onion and small amount of olive oil in medium saucepan and cook for 2 minutes on medium high. Add salt, pepper and oregano. Add tomato puree and paste. Cook over medium-low heat for 8 minutes.
8. Remove dough from oven. Using a spatula, place approximately 1 1/2 cups sauce over surface of dough. Store remaining sauce in refrigerator for another pizza but use within 1 week.
9. Sprinkle cheese over sauce. Add various toppings.
10. Bake at 400 for another 10 minutes. Remove from oven, slice and serve!
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