Tuesday, November 25, 2014
2 1/4 teaspoons active dry yeast (or 1 package)
1/2 cup warm water ( about 110 degrees F)
3 1/2 cups all-purpose flour, plus additional for rolling dough
2 teaspoons kosher salt
1/2 teaspoon ground white pepper ( I used black pepper) I don't mind the black flecks
1 scant tablespoon honey
1 tablespoon extra virgin olive oil, plus some additional for coating the bowl/greasing the trays
In a large bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.
Using a sieve or strainer, sift about 1/2 of the flour over the yeast mixture and blend until smooth with your hands. Add the salt, pepper, and honey. and mix to blend. Sift in the remaining flour and mix to blend.
Lightly flour a cutting board or flat surface. Turn the pizza dough onto the floured area and knead for 3-5 minutes. The flour should feel smooth and the ingredients fully integrated. Place the dough inside a lightly oiled large bowl. Cover with plastic wrap and let rest in a warm place, about 1 1/2 hours or until doubled in size.
Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 equal parts, rolling each quarter into a loose ball. Cover with a clean kitchen towel and allow the dough to rest for an additional 15 minutes. Flatten each ball, 1 at a time, and roll it into a 6-inch found. Place each round in a single layer on a lightly greased baking sheet.
Tip: Brushing the dough with olive oil can create a barrier that will help to prevent the topping from making the crust soggy.
Toppings I provided:
1. marinara sauce or pesto sauce
4. oven roasted tomatoes or sun dried tomatoes
5. Canadian bacon
6. Cheese (mozzarella and cheddar)
Saturday, November 15, 2014
I forgot to take a picture with the root vegetables. This was what was left and I took a picture the next day so you could see it.
As usual I cut everything down for two people.
2 cloves garlic, minced
Salt and freshly ground black pepper, plus 1 tablespoon Kosher Salt
1 tablespoon fresh thyme leaves
1/4 cup Dijon mustard
1 (3pound) boneless pork loin, trimmed and tied
3 small fennel bulbs, tops removed
8 carrots, peeled, and thickly sliced
10 small potatoes (red or white-skinned), cut in quarters
2 yellow onions, thickly sliced
4 tablespoons good olive oil
4 tablespoons unsalted butter, melted
Preheat oven to 425 degrees F.
With a mortar and pestle, or in a food proce3ssor, fitted with a steel blade, grind together garlic, 1 tablespoon slat, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow to sit at room temperature for at least 30 minutes.
Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 minutes. The meat thermometer inserted into the middle of the pork should read exactly 138 degrees. ( I think I like mine a little more done) Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with walt and freshly ground pepper to taste. Serve warm.
Tuesday, November 11, 2014
12 large wild-caught (16-20 count) shrimp--cleaned (I used about 8 because I was just making it for 2)
2 Tablespoons butter
1/4 cup purple onion, diced
2 cloves garlic, minced
2 fresh jalapenos, seeded and diced
2 Tablespoons dry white wine
1 Roma tomato, seeded and diced
1 Tablespoon cilantro, diced
1/2 cup heavy cream
Juice and zest of 1 lime
3/4 teaspoon Kosher salt
Pinch of freshly ground black pepper
In a hot pan, melt butter and sear shrimp for 30 seconds on each side. Remove shrimp and set aside. In same pan, saute' onion, garlic, jalapeno until onion becomes soft. 4 minutes. Deglaze pan with wine. Let wine reduce by 1/2. Add tomato, cilantro, cream, lime zest, juice of lime, salt pepper and shrimp. Simmer until sauce thickens slightly. Taste for seasoning. Serve over rice.
Friday, November 7, 2014
salt and pepper to taste
1 egg for coating chicken
ritz crackers that have been processed into a fine meal
canola oil for frying
Pound the chicken into an even pieces
Salt and pepper both sides of the chicken
Coat both sides of the chicken with an egg that has been beaten
Dredge chicken in the cracker crumbs
Fry on both sides
Wednesday, November 5, 2014
1 package yeast
1/4 cup warm water
1/2 cup oil (I used Canola oil)
2 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 1/2 Tablespoons sugar
3/4 cup buttermilk
1 Tablespoon melted butter
Sift dry ingredients. Add yeast, that has been dissolved in warm water, oil, and buttermilk. Knead 5 times. Pat out on floured surface and cut with biscuit cutter.
Bake 400 degrees - 15 minutes.