Posted by rafe
over 2 years ago
It is an article of faith in my house (wherever that may be) that the best pizza in town (whichever town that may be) comes from my oven.
It's a mix of scratch (the dough) and store (the sauce) but with pizza, how you do it is almost as important as what you use.
The dough I make in a bread maker. The recipe came from the manual; I do it mostly from memory now.
- 1 cup water
- 2 Tbsp. oil
- 1 Tbsp. sugar
- 1 tsp. salt
- 1 cup whole wheat flour
- 1.5 cup bread flour (or other white flour)
- 1 tsp. active dry yeast
Put it in the bread maker and let it run.
I divide the resulting boule of dough and freeze one half for later. Then I start the oven pre-heating: 425° F.
Then the stretching happens. I never learned the toss-and-spin method, so I flatten the sphere on my hands first, stretch it on a pan by hand for a little way, then use a rolling pin to go the rest of the way. I put corn meal on the pan to keep the dough from sticking. Once I have the dough out to about the size of the pan, I crimp up the edges, then thoroughly perforate the disk with a fork. This keeps the dough from bubbling up.
The disk should be baked nine or ten minutes (it should just be starting to brown) by itself while you get the rest of the pizza ready. Then whip it out on to the pan again, and start putting together the pizza.
The key here is the order of application: sauce first, toppings next, cheese last. I use pizza sauce from the store, but if you're good with tomato sauce, feel free to make your own. Tomato paste works well, too, and if you find the taste too bland, oregano is your friend. Oregano may be your friend anyway. Sprinkle it over the pizza after applying the sauce. I've been trying to find a good barbecue sauce to substitute, but that hasn't worked for me yet.
Toppings go next. Feel free to experiment. I've used mushrooms (cut them small), all colors of bell peppers, turkey bacon, onions, scallions, ground beef (pre-cook it a bit), chicken chunks (again, pre-cooked) and potatoes (cook these a bit, too) in various combinations with good results. The trick is to get an even distribution and don't let the toppings congregate in the center of your pizza. Remember that you're going to be cutting through the center, and you don't want your slices to sag and dump their toppings on their way to your mouth.
Cheese comes on last. You can grate your own mozzarella or buy the bagged stuff; it doesn't make much difference. You probably need less than you think; remember that it will spread when it melts. You don't want a big sheet of cheese smothering your pizza. Again, make sure you get out close to the edges of the pizza.
Now, the whole pie goes back in the oven for another nine or ten minutes. Different people like the cheese done different amounts; for me, I like to see the cheese on the edges just starting to brown. At that point it's time to bring it out.
Wait a few minutes before slicing, so the cheese can set back up a bit. Otherwise all the cheese will come with your knife or wheel. Once you start cutting, you can do wedges if you want; mine never meet properly in the middle, so I've started slicing my pizzas into six by doing one big cut through the middle, then two smaller, perpendicular cuts, like a big H where the crossbar goes across the whole pizza. I'm left with two mostly-square "center" pieces and four more traditional wedges on the outside. Nobody said you had to slice your pizza into wedges; do whatever works.
Posted by rafe
over 2 years ago
Some days I'm in the mood for a delicious pizza crust, and I'm willing to spend the time to go through a lengthy rising process. Other days, I just don't have the time in my schedule too leisurely do this. On those occassions, I whip up this quick and easy pizza dough, and I have my tasty calzone or pie in less than 40 minutes.
Here's what I do:
- 1 cup warm water
- 1 package of yeast
- 2 cups flour (a mix of white and wheat is nice)
- 1 tablespoon sugar
- 1 tablespoon oil
- 1/2 teaspoon salt
Optional: herbs or garlic to flavor (oregano and parsley make a nice mix)
Fillings of choice
Stir the yeast in warm water and let dissolve for five minutes. Meanwhile, place oven on warm, and mix flour, sugar, salt and herbs (if desired) in a large mixing bowl. Make a well in the middle of the dry ingredients and stir in oil and water/yeast mixture. This will make a sticky dough.
Turn dough out onto a lightly floured surface and knead until soft, semi-elastic, and no longer sticky. Place in a lightly oiled bowl, and put in warmed oven. Let rise until doubled in bulk, about 15 or 20 minutes.
Prepare your fillings. I suggest italian sausage (precooked), raw broccoli florets, cheese and a small amount of pasta sauce and garlic. When the dough has risen, punch down and divide. Dough will make two small round pizzas or three very large calzones. Heat oven to 425. Roll each piece of dough into a flat circle, about 1/2 an inch thick. Spread pasta sauce and garlic on one half, leaving a border around it. Layer cheese, broccoli and sausage, and fold over open half. Pinch down to seal, and prick air holes with a knife.
Place on a lightly corn-mealed pizza stone in a preheated oven. Calzones cook in about 12-15 minutes. Serve topped with warm pasta sauce and parmesian cheese. Enjoy!
Posted by rafe
over 2 years ago
This has become a fall/winter favorite since "Momcat" shared with me last year. I'm not certain of its original source, but I've made just a few adjustments.
Serves 6-8
Ingredients:
- 2 cups cooked chicken, cut into bit-sized pieces*
- 1 quart chicken broth
- 3 cups diced potatoes (raw)
- 4 Tablespoons butter (or olive oil)
- 1 cup diced celery**
- 1/2 cup chopped onion
- 4 tablespoons flour
- 2 cups whole milk*
- 1 teaspoon dried dill
- salt and pepper to taste
*If you don't have precooked chicken, you can simmer the chicken meat in the broth for 30-40 minutes, then cool and chop. A faster alternative is to dice the meat, then saute in a few tablespoons of oil until mostly cooked. Then just add chicken to broth, following basic instructions.
**Celery can be omitted entirely without too much effect. I often use a whole medium onion and no celery - I almost think this version is tastier.
*A combination of 1% milk and half and half is also suitable.
- Saute celery and onion in butter/oil.
- When onion is translucent, add broth, chicken pieces and potatoes. Cook 20 minutes.
- Whisk together flour and milk and add this mixture to the soup. Stir until thickened.
- Add dill and taste for seasoning.
Posted by rafe
over 2 years ago
My older sister introduced me to this one. She spent a period of time in Texas, and apparently this dish is a New Year's favorite down that way. Here's my version.
Serves 6 to 8
- 4 cups canned black beans including the liquid from their cans (dried beans can also be cooked in advance)
- 1/2 cup water
- 3/4 tsp salt
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- 2 Tbsp butter
- 1/2 tsp crushed red pepper
- 1 1/2 Tbsp soy sauce
- 1/2 tsp chili powder
- Ground pepper
- 3 cups cooked white or brown rice
Toppings:
- 1 large tomato, chopped
- 1/2 cup chopped scallions
- Sour cream
- Grated cheddar cheese
Saute onions and garlic in butter until golden in color, about 5 minutes. Add the spices and soy sauce. Add the beans and water. Simmer gently for about 20 minutes, allowing the flavors to marinate. Stir frequently. Serve when beans are soft and most of liquid has been absorbed. Serve on top of dish of rice, and top with sour cream, tomatoes, scallions and cheese.
Posted by rafe
over 2 years ago
My family has used the "Fannie Farmer Cookbook" as a bible for years, but my mom's version of her apple crisp definitely takes the cake. Here's her rendition; a perfect dessert for any fall day.
- 4 cups slices tart apples
- 1/3 cup water
- 1/4 cup flour
- 1/2 cup oatmeal
- 1 cup brown sugar
- 1 tsp cinnamon
- 1/2 cup butter/margarine (softened)
Preheat oven to 350. Grease a deep pie-pan or 9 x 9 inch glass casserole dish. In a bowl, mix flour, oatmeal, sugar and cinnamon. Cut in butter. Place apples and water in baking dish. Cover with dry mixture. Bake uncovered 30-40 minutes. Serve warm with vanilla ice cream. Serves 4-6.
Posted by rafe
over 2 years ago
This is the richest, creamiest, most heavenly-herbed chicken pot pie you'll find. Once again, it comes from my mom's kitchen, and is likely her own variation of a more antiquated source. It takes a while to make, but it is SOOOOO worth it.
Broth:
- 1 (2 1/2-3 lb) broiler-fryer chicken
- 1 onion, quartered
- 1 celery stalk, cut in large pieces
- 1 tsp basil
- 1 tsp thyme
- 1 tsp rosemary
- 1 bay leaf
Filling:
- Chicken (diced)
- 1 onion (roughly 1 cup)
- 1 cup celery (diced)
- 1 cup carrots (diced)
- 1 cup potatoes (diced)
- 1/3 cup melted butter
- 1/2 cup flour
- 1/2 cup half and half
- 1/2 tsp salt
- 1/2 tsp pepper
Pastry:
- 3 cups flour
- 1 tsp salt
- 1 cup shortening
- 1 egg, beaten
- 1/4 cup pus 1 tbsp ice water
1 tbsp vinegar
1 Tbsp milk
- 1 egg, beaten
1). Simmer chicken and broth ingredients for one hour. Reserve 1 1/2 cups of broth. 2). Remove chicken and cut into bite sized pieces.
3). Saute celery, onion, carrot and potato in butter (note: potatoes can be parboiled in water first).
4). Add flour and stir until smooth, cook 1 minute while stirring.
5). Gradually add broth and half and half, stirring constantly. Cook over medium heat until thick and bubbly.
6). Stir in salt, pepper and chicken.
7). Roll out pastry dough into 2 - 1/8 inch thick rounds. Place in a 9 1/2" pastry dish.
8). Add filling and cover with second layer of dough. Brush with egg and milk, and prick with a fork.
9). Bake in a preheated 400 degree oven for 30 minutes, or until crust is golden and filling is bubbly.
Posted by rafe
over 2 years ago
I am always looking for minimal-work dishes, so this easy way of making tasty sweet potato "fries" appealed to me immediately.
No point in listing ingredients, because nothing needs measuring. You need at least one yam; two would work, depending on your hunger. Preheat the oven to something over 400° F.
Peeling is optional, but you should wash the yam if you're not peeling it. Slice off the north and south poles, then take off slabs cutting north to south, so you have a stack of yam-slices the full height of the spud. Slice across those to make your sticks.
Now, lightly grease a cookie sheet, and array the slices on the sheet. If you have a means of spraying, say, olive oil on the sticks (a Misto would do the trick), you can oil them as well. Then use a shaker to lightly salt the whole sheet. (You can season them other ways--seasoning salt leaps to mind, but anything you can invent out of your spice rack is fair game. Tell me if you come up with something nifty.)
Now put the sheet in the oven for eight or nine minutes. After that time, pull it out and use a spatula to flip the fries. (Don't do this one-by-one and don't worry too much if one or two wind up on the same side they started on.) You can re-season at this point as well, if you want. Another eight to ten minutes should have the fries in good shape!
Let 'em cool a bit before eating.
Posted by rafe
over 2 years ago
Even at $5.50 a six-pack this beer does not beg to be bought again. There was nothing particularly objectionable about it, but nothing endearing either...
Posted by rafe
over 2 years ago
As with many of my family recipes, I'm sure when and how this one originated, but it is one that my grandmother passed on to my mom, and she in turn to my sisters and I. I've always laughed a bit at the fact that it calls for 1 cup of All Bran cereal, but it really is a very good, basic banana bread recipe. Here are the details:
- 1/4 cup shortening
- 1/2 cup sugar
- 1 well beaten egg
- 1 cup All Bran cereal
- 2 Tbsp water
- 1 1/2 cups mashed bananas (about 2)
- 1 1/2 cup flour
- 1/2 tsp. salt
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. vanilla
- 1/2 cup walnuts
Cream together sugar and shortening until fluffy. Add beaten egg and bran. Mix well. Combine water and bananas. Sift dry ingredients into a separate bowl. Add dry ingredients alternately with water and bananas to shortening and sugar. Add vanilla and nuts. Pour into a lightly buttered and floured bread pan and bake in a preheated 350 degree oven for 1 hour.
Posted by rafe
over 2 years ago
I had a pound of canned crab in the fridge today and thought crab cakes sounded good for dinner. Here is the recipe that I used (it is loosely based on a recipe that came from a family friend, with my additions).
- 1 lb crab meat
- 2 eggs lightly beaten
- 2 T mayo
- 1 t mustard (any type will work, but I like dijon the best)
- 1 t salt
- pepper to taste
- 1 t Worcestershire sauce
- 1 T maple syrup
- 1 t hot sauce
- 1 1/2 cups crushed saltine crackers
- 1/2 cup bread crumbs (this amount really depends on the texture of the mixture)
- 2 T butter (for cooking)
- 2 T veg. oil (for cooking)
Mix the eggs, mayo, mustard and beat with a whisk, then add the salt, pepper, Worcestershire sauce, maple syrup, hot sauce and crab. Mix gently so that you do not mash the crab, but you want everything well incorporated. Then add 1 cup of the crushed crackers, mix gently, if your mixture is too wet to form into a 2-3" patty you should start to slowly add the bread crumbs until you have a workable mixture. Form the patties into about 8 portions and then coat the cakes with the remaining 1/2 cup of crushed crackers.
Serve with lemon, tartar sauce or my favorite a little more hot sauce!
Enjoy!
