Saturday, November 19, 2016
makes 1 12 or 15-inch Roman style pizza
Pizza Romana is an ultra-thin pizza as it is made in Rome and while it is ultra-thin it is not crispy but pleasantly chewy. Since it is ultra-thin do not overdress this pizza, in Italy pizzas are sparsely dressed. The baker’s formula provided will allow upscaling the recipe.
prep time: 1 hour
bake time: 5 minutes
total time: 1 hour 5 minutes
1 cup 00 flour (8 ounces)
1/8 teaspoon yeast (.077 ounce)
1 ½ teaspoon Kosher salt (.924 ounce)
3 ½ ounces water, about 105° F
¼ teaspoon honey (.154 ounce)
¼ teaspoon extra-virgin olive oil (.154 ounce), plus additional for the bowl
1 1/2 cups 00 flour (12 ounces)
1/8 teaspoon yeast (.115 ounces)
1 ½ teaspoon Kosher salt (1.39 ounces)
5 1/4 ounces water, about 105° F
1/3 teaspoon honey (.234 ounce)
1/3 teaspoon extra-virgin olive oil (.234 ounce), plus additional for the bowl
baker’s formula (flour =100%, water = 43.75%, salt = 11.5%, olive oil = 1.925%, yeast = .963%, honey = 1.925%)
prepare the dough:
In a small bowl, stir in the honey and sprinkle the yeast over the water plus honey. Set aside for a few minutes, until the yeast has dissolved.
In the bowl of a stand mixer fitted with a dough hook add the yeast mixture. Mix on the lowest speed until the dough comes together, about 3 minutes. Then rest the dough, still in the mixer, for 5 minutes. Add the salt and mix on medium speed for 4 minutes, or until the dough is smooth and has developed good elasticity. With the mixer running on medium speed, slowly add the oil and mix until incorporated.
proof the dough:
Cover the bowl with plastic wrap and allow the dough to rest for at least 30 minutes at room temperature.
form the pizza:
Preheat the oven to the highest setting, mine is 550° F and set an inverted baking sheet or, preferably, a pizza stone on the second highest rack in the oven to preheat the sheet or stone. Preheat for 1 hour.
Place the dough ball on a well-floured surface and then sprinkle more flour on top. Work the dough into a small disk by pushing your fingertips near the center of the dough and radiating outward toward the edges, leaving the center just slightly higher. Continue until you have a round disk about 6 inches in diameter and 1/4-inch thick.
Flip the disk over and move it to a portion of the work surface that is just lightly floured. Place both hands on top, palms down, side by side.
Use one hand to anchor the dough and, working slowly and carefully, use the other to gently push and stretch the dough away from the center. Turn a quarter turn and repeat, repositioning your hands each time. Continue until the disk is 12 to15-inches in diameter and as thin as possible without tearing.
Alternatively, use a rolling pin to achieve desired dimensions and shape. Don’t worry if it is not perfectly round that would just mark your pizza as being homemade.
Sprinkle your pizza peel with corn meal. Transfer the shaped dough to your pizza peel, shake it slightly to ensure the shaped dough moves freely as one unit, if it doesn’t gently lift the edge that is sticking and sprinkle a little more cornmeal under that edge.
Add your toppings (pizza sauce, mozzarella, etc.).
bake the pizza:
Transfer the pizza to the preheated pizza stone by placing the peel at the far end of the stone and rapidly pulling it back sliding the pizza off the peel. This may take a little practice but if you’ve properly coated the peel with corn meal they will act as ball bearings.
Turn off the oven and immediately and turn it back on setting it to broil.
Bake your pizza until the crust is crisp and the toppings are cooked, 4-5 minutes, until the crust is browned and the cheese is bubbly and slightly charred.
Remove the baked pizza from the oven and slice into 8 triangular, if the pizza is round, slices. Serve accompanied by extra grated cheese.
Saturday, September 24, 2016
(Chicken in cream sauce with Farfalle)
Makes 4 servings
1 boneless, skinless chicken breast cut into bite sized pieces
2 tablespoons extra-virgin olive oil
1-pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper, to taste
Kosher salt, to taste
freshly ground nutmeg, to taste
½ cup frozen peas (optional)
1/2 pound Fettuccine noodle
prepare the chicken breast:
Sauté the chicken breast pieces in the olive oil until it begins to caramelize.
Remove from the caramelized chicken from the oil and drain on a paper towel-lined dish.
prepare the Farfalle:
In a large stockpot, cook the Farfalle in plenty of boiling salted water according to package directions.
prepare the sauce:
While the Farfalle is cooking, in a deep sauté pan over medium-low heat, heat the cream.
Add the butter and stir gently to melt.
Sprinkle in cheese and stir to incorporate.
Add the chicken pieces and peas.
Season with freshly cracked black pepper, salt, and nutmeg to taste.
bring it all together:
Drain the noodles and add them to the sauté pan, gently toss the noodles to coat in the Alfredo sauce. Transfer the noodles to a warm serving bowl.
Top with more grated, serve immediately.
Thursday, September 22, 2016
Sweet Tomato Jam
makes 3 cups
Prepartation time: 30 minutes
Cook time: 45 minutes
Process time: 10 minutes,
adjusting for altitude
Total time: 1 hour 25 minutes
1 ½ cups light brown sugar
1 tablespoons honey
1 lemon, zested and juiced
1 teaspoon salt
1 teaspoon red pepper flakes
prepare the tomatoes:
Place the tomatoes in boiling water to blanch, about 1 minute; you'll know the tomatoes are ready to be removed when the edges of the inscribed crosses curl up.
Remove with a slotted spoon and immediately immerse the blanched tomatoes in a pre-prepared ice bath. One by one, peel the tomatoes and place the peeled tomatoes in a bowl.
mill the tomatoes:
Processing through a food mill will remove all the seeds.
cook the jam:
Continue simmering, uncovered, until the mixture reaches about 220° F. on a candy thermometer or becomes thick and syrupy, about 45 minutes.
jar the jam:
Saturday, April 16, 2016
Crockpot Mexican Chicken Soup for Two
serves 2 to 4prep time: 0
cook time: 5 hours
total time: 5 hours
Ingredients1 boneless, skinless whole chicken breast
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
One 10-ounce can whole or diced tomatoes, with juice
1 cup chicken broth
1 10-ounce can corn, drained
5-ounces diced tomatoes with green chilies
4 teaspoons tomato paste
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 canned chipotle pepper in adobo (you may add 2 to 3 if you like)
juice of 1/2 lime
toppings: avocado, sour cream, grated cheese, crushed tortilla chips, fresh cilantro leaves and 2 lime cut in quarters
Place the chicken breast in your crockpot.
Sprinkle the chili powder, cumin and some salt and pepper unto the breast.
Add the diced tomatoes and juices, chicken broth, corn, the diced tomatoes with chilies, tomato paste,
chopped onion, the chopped red and yellow peppers, and the chipotle pepper; stir to distribute.
Place the lid on the crock-pot and cook for 5 hours on high.
shred the chicken:
Thursday, April 7, 2016
Serves 4-6Prep Time: 10 minutes
Cook Time: 4 Hours
Total Time: 4 hours 10 minutes
Ingredients1- 2½ pound flatiron or flank steak
¼ Cup cornstarch
2 tablespoons olive oil
1 tablespoon garlic, minced
1 tablespoon ginger, grated
¼ teaspoon chili flake
¾ cup soy sauce
¾ cup water
¾ cup brown sugar, packed
1 cup carrot, grated
3 or 4 green onions sliced diagonally into 1-inch lengths for garnish
sesame seeds for garnish
cut the steak:
Place the steak in front of you and, with a sharp knife held at a 45-degree angle, slice the meat against the grain into thin (about 1/4-inch) strips.
create cooking sauce:
prepare the steak:
bring it all together:
cook the beef:
About 30 minutes before done stir in the grated carrots.