My mother used to listen to gospel and spirituals on Saturday mornings as we cleaned our home. We listened to many artists, some that I can no longer remember. We even listened to "static-ky" cassette tapes made from live worship services. (Any one else remember folks doing that in the seventies?)
I do remember a few artists and groups: The Blind Boys from Alabama, Aretha Franklin, Shirley Caesar,Chicago Mass Choir,Reverend James Cleveland, our local Walker Ford Singers and of course, Mahalia Jackson. Here she is singing Silent Night. Enjoy.
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Friday, December 18, 2009
Sunday, December 13, 2009
Back in the Groove
Lately, life has been a bit more overwhelming, adventurous, frightening, busy and stressful. It has been a roller coaster of new experiences, destinations, crises and opportunities.I'll spare you the details, gory and glorious... and just say this: I think I'm finally back in the groove. A sense of normalcy is slowly returning.
It slowly dawned on me as I sat with my sister yesterday in Starbucks. We were enjoying our customary Sister Saturday. As we sat planning the menu for our family to enjoy for Sunday dinner, we chatted about a variety of topics that floated in and out of our imaginations. As the rain fell outside, all was right in our little world of steaming coffee and delightful sweets. (The cranberry orange scone was to. die. for.)
Tomorrow my youngest child will celebrate his eighteen birthday. In his honor, tonight's Sunday dinner menu included his favorites. We enjoyed Asian Chicken Wings and Asian Noodle Salad. We rounded out the meal with pot stickers and egg rolls. He was quite happy. This is my little plate. Sadly, I only ate one wing and the noodles. The rest will go with me to work for lunch tomorrow.
Normally the birthday young man asks for the same cake for his birthday:Dark chocolate with Cream Cheese Frosting. He surprised me by asking for a whole different type of dessert.
Behold: Turtle Cheesecake!
I had fun making it. I used my standard cheesecake batter and added a caramel layer, glazed pecans and my signature chocolate ganache. For some reason the caramel layer set up a bit too hard, but none of us minded much. The taste was out of this world.
So yeah.... I think I'm back in the groove. Living my life full of family, friends and food... Things are looking up.
Happy holidays everyone!
Wednesday, December 9, 2009
Friday, December 4, 2009
Old School Friday: Gone But Not Forgotten
While whiling away time on Facebook, one of my online friends linked to a meme he is participating in on his blog.
It got me interested... as I'm all about MUSIC.
So, with no further ado... with both feet, I jump into Old School Friday.
Enjoy:
See what other bloggers are putting out there for Old School Friday.
It got me interested... as I'm all about MUSIC.
So, with no further ado... with both feet, I jump into Old School Friday.
Enjoy:
See what other bloggers are putting out there for Old School Friday.
Friday, September 11, 2009
For Tonja: Pound Cake!
I was looking for a recipe for a pound cake that did not require sour cream. Turns out that I didn't have any sour cream or buttermilk or even yogurt in the fridge.
What??? Yup. Out of all three.
All of my "go to" recipes for pound cakes require one or more of the missing ingredients. And I personally don't like "souring milk" with vinegar as a substitute for buttermilk...but I digress.
The problem remained: I needed to present a homemade pound cake to my Saturday all day class in my advanced BA program. (yeah, me: I went back to school!)
So... I looked around at all of my bookmarked recipes and found one that I wanted to try. Uh, with a few variations. My changes will be italicized.
Lemon Lime Cream Cheese Pound Cake
(Sticky, Gooey, Creamy, Chewy)
Makes two 5 x 9 loaf cakes or one 12-cup bundt cake
Ingredients:
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 package (8 ounces) cream cheese, at room temperature
3 cups sugar
Zest from 2 lemons (I used limes)
6 large eggs
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract
Juice of both zested limes
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
Directions:
Preheat the oven to 325°F. Lightly butter and flour two 5 x 9 loaf pans. I used a 12-cup bundt pan.
Mix the sugar and the lemon zest in a small bowl and rub the zest into the sugar with your fingers. The warmth from your fingers will release the oils from the zest and flavor the sugar. Set aside.
Place the butter and cream cheese in a large bowl and beat with a mixer on medium speed until smooth. Add the sugar, increase the speed to high, and beat until light and airy, about five minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add the lime juice, vanilla and lemon extracts. Then, add the flour, baking powder and salt all at once. Mix just until incorporated.
Pour the batter into the prepared pan(s) and shake lightly to even out the top. Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean, about 1 1/4 hours. (my bundt cake took 80 minutes)
Cool the cake(s) on a rack for 20 minutes. Remove the cake(s) from the pan(s) and let cool completely.
Serve at room temperature.
Enjoy!
Sorry no pictures. I will see if I can get pictures from happy classmates tomorrow.
What??? Yup. Out of all three.
All of my "go to" recipes for pound cakes require one or more of the missing ingredients. And I personally don't like "souring milk" with vinegar as a substitute for buttermilk...but I digress.
The problem remained: I needed to present a homemade pound cake to my Saturday all day class in my advanced BA program. (yeah, me: I went back to school!)
So... I looked around at all of my bookmarked recipes and found one that I wanted to try. Uh, with a few variations. My changes will be italicized.
(Sticky, Gooey, Creamy, Chewy)
Makes two 5 x 9 loaf cakes or one 12-cup bundt cake
Ingredients:
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 package (8 ounces) cream cheese, at room temperature
3 cups sugar
Zest from 2 lemons (I used limes)
6 large eggs
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract
Juice of both zested limes
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
Directions:
Preheat the oven to 325°F. Lightly butter and flour two 5 x 9 loaf pans. I used a 12-cup bundt pan.
Mix the sugar and the lemon zest in a small bowl and rub the zest into the sugar with your fingers. The warmth from your fingers will release the oils from the zest and flavor the sugar. Set aside.
Place the butter and cream cheese in a large bowl and beat with a mixer on medium speed until smooth. Add the sugar, increase the speed to high, and beat until light and airy, about five minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add the lime juice, vanilla and lemon extracts. Then, add the flour, baking powder and salt all at once. Mix just until incorporated.
Pour the batter into the prepared pan(s) and shake lightly to even out the top. Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean, about 1 1/4 hours. (my bundt cake took 80 minutes)
Cool the cake(s) on a rack for 20 minutes. Remove the cake(s) from the pan(s) and let cool completely.
Serve at room temperature.
Enjoy!
Sorry no pictures. I will see if I can get pictures from happy classmates tomorrow.
Wednesday, July 15, 2009
Sunday, July 12, 2009
Triple Berry Pie: Summer in each mouthful!
I love fresh berries. You name the berry, and it is a friend of mine. Raspberry, blackberry, loganberry, strawberry, blueberry, huckleberry, mulberry.... I could go on and on.
With my love of berries in mind, imagine how thrilled I was to spot beautiful, plump berries on sale at my local WalMart! They were so beautiful! They looked like edible jewels. I bought two large cartons of blueberries, one small carton of raspberries, two small cartons of blackberries and a huge double carton of strawberries. (I also bought plums and cherries...but that will be a different post.)
As you may remember, our family does Sunday Dinner in a big way every week. With the bounty of berries, I knew I had to make the quintessential summer pie: Triple Berry Pie. It is my stab at cloning Marie Callender's Razzleberry Pie.
The truth be told.... I think mine is better.
Fresh from the oven, the pie looked and smelled heavenly.
I was glad that I had to foresight to bake it on a quarter sheet, as it bubbled over a bit. I'm always nervous cutting the first pie. Will it be set? Will it serve nicely?
You be the judge.
The family loved it. Once again, I was the hero. Add a little homemade vanilla icecream... and *swoon*.
Oh, so good!
I know that this pie will make an encore performance before the end of berry season. It was just. that. good.
Triple Berry Pie
1 Pint Blueberries
1 Pint Blackberries
1/2 Pint Raspberries
1 c. Sugar
1/4 tsp. Kosher Salt
1 tsp. Real Vanilla Extract
1/4 c. Kraft Minute Tapioca
1 tbsp. Corn starch
1/4 c. water or orange juice
1/4 butter in small pieces
Enough Pie crust for double pie.
Mix all ingredients, except pie dough and butter in a large bowl. Allow to stand at room temperature for thirty minutes, stirring once or twice.
Line pie pan with one half of pie dough. Fill with berry mixture. Dot with butter.
Cover with top crust and seal.
Bake in preheated oven (400 degrees) for 45 to 55 minutes. (Bake first 25 minutes on lower rack, then move to upper rack for remainder of baking)
Cool COMPLETELY before serving.
Wednesday, July 8, 2009
Tuesday, May 12, 2009
I Have the Best Co-Workers!
One of the greatest co-workers in the world brought breakfast! Yipppeeeee!!!!
Thursday, May 7, 2009
Lunch On Campus
Lots of folks might complain about having to eat lunch on a college campus.
Not too much complaining happens at my job. *smile*
Lunch outside at the lake today: Ham & Cheese on a croissant, veggies and chips. (I promise I only ate a few chips)
Okay........ I gotta get back inside.......
Tuesday, May 5, 2009
Sopapillas!!!
Those in my life close to me know about my quirky sense of humor. I've been accused of being a tad corny with my jokes. What can I say? I'm guilty of all that.
No one was complaining tonight, though. Tonight's menu in honor of Cinco de Mayo:
Chicken Enchiladas
Mexican Rice
Beans
Guacamole
Sour Cream
Tortillas
and
.
.
.
.
.
.
Sopapillas for dessert!
I mean, come on...........who doesn't like fried dough? Funnel cakes, donuts, zeppole, sopapillas. They are all good.
Light and airy! Dusted in cinnamon sugar........little pillows of yumminess!
I found the recipe at www.allrecipes.com
Click on the entry title for the link to the recipe. Easy-peasy...........light and breezy.
No one was complaining tonight, though. Tonight's menu in honor of Cinco de Mayo:
Chicken Enchiladas
Mexican Rice
Beans
Guacamole
Sour Cream
Tortillas
and
.
.
.
.
.
.
Sopapillas for dessert!
I mean, come on...........who doesn't like fried dough? Funnel cakes, donuts, zeppole, sopapillas. They are all good.
Light and airy! Dusted in cinnamon sugar........little pillows of yumminess!
I found the recipe at www.allrecipes.com
Click on the entry title for the link to the recipe. Easy-peasy...........light and breezy.
Wednesday, April 29, 2009
Thursday, April 23, 2009
The Best of Her Love!
The bond between sisters is special, and if you're blessed...especially sweet. Every time I think of the family that God saw fit to place me in, I want to weep with gratitude. From parents that loved with firmness, laughter, reverence to God and consistency...to siblings that love without condition- I am blessed.
I can remember dancing and lipsynching in the den on Laurel Valley with my sisters. We would perform for our own amusement and for our parents. Sometimes we used records. Sometimes we performed an impromptu accompaniment to American Bandstand. Good times!
Yesterday was a particularly stressful day at work. As I left the parking lot, I called my oldest sister to tell her that I was finally on the way home. (Our homes are next to each other) Jokingly, I asked if she had any alcohol in the house. *giggle* She assured me that she did, and that she was planning to give me a fabulous dinner.
Boy oh, boy.......did she deliver!
To round out that FABULOUS salad, she provided comfort food: Pizza Hut Personal Pan Pizza with sausage and mushrooms! We gilded the lily with a few of their Wingstreet Wings.
Oh, and that innocuous looking drink? It packed a whallop! LOL!!
While there are no recordings of us three sisters in our many performances to share, I did find this jewel at Youtube. I hope you enjoy it. It brings back wonderful memories of growing up in the house filled with joy on Laurel Valley.
Sunday, March 22, 2009
A Taste From Childhood
I grew up in a family of six: Daddy and Mommie, older brother and two older sisters. (We got two more brothers after Mommie passed away, and Daddy married Nana.)
Mommie was a working woman. She taught Special Education at Loma Linda Elementary School in San Antonio, Texas. But our family still had home cooked meals almost every day. In fact, going out to eat was reserved for special occassions. As we girls got older, we shared the dinner cooking duties. For this, I am eternally grateful. All of us know our way around a kitchen!
Mommie made up many recipes. She used whatever was on sale, in the kitchen cabinets or in the backyard garden. All of her creations were tasty. One thing that I remember about childhood was that homemade desserts were rare. Oh sure, we had the occassional cake made from a mix. Even more rarely, we had a homemade Sweet Potato Pie or Pound Cake. But we all knew we'd hit the jackpot when Mommie made Raisin Dumplings!
I know, I know.... you are all wondering, "What the heck are Raisin Dumplings?" So, to answer your question,
BEHOLD:
Made from humble ingredients, these tender and tasty morsels made us feel loved. (And we WERE loved!)For some strange reason, I am the only daughter that actually knows how to make these. I think that they are actually quite easy to make. (I do cheat with refrigerated pie crust dough for the dumplings, though)
My Daddy and brother in law prefer them warm and served with vanilla icecream. My oldest brother and sister prefer them after cooled and chilled in the fridge. As for me.... I like them any way I can get them. Although, I admit that I rarely eat more than a spoonful as they are very rich and delightfully sweet.
I made these for Daddy and Nana last week during their visit. They were happy. So was my brother in law. He's hooked, too.
I hope you will try this recipe. Let me know what you think!
Raisin Dumplings (adapted from Dorothy's Raisin Dumplings)
INGREDIENTS:
1 15 oz. Box Raisins
4-6 c. water
1/2 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. vanilla extract
1/2 c. light brown sugar
1/3 c. white sugar
1 stick butter (no margarine)
1 pkg. refrigerator pie crusts, in pieces
1/4 c. heavy cream
METHOD:
Measure first 8 ingredients into a heavy bottomed sauce pan, using enough water to cover the raisins by two inches.
Bring to a boil, then lower to a simmer. Simmer, stirring occassionally until raisins are plump and tender.
Return mixture to a gentle boil. Drop crust pieces in slowly, stirring gently. Cook until mushiness leaves dough, and mixture thickens.
Remove from heat. Stir in heavy cream. (Mixture will continue to thicken as it cools)
Allow to cool until just warm. Serve in bowls with a good vanilla icecream.
Mommie was a working woman. She taught Special Education at Loma Linda Elementary School in San Antonio, Texas. But our family still had home cooked meals almost every day. In fact, going out to eat was reserved for special occassions. As we girls got older, we shared the dinner cooking duties. For this, I am eternally grateful. All of us know our way around a kitchen!
Mommie made up many recipes. She used whatever was on sale, in the kitchen cabinets or in the backyard garden. All of her creations were tasty. One thing that I remember about childhood was that homemade desserts were rare. Oh sure, we had the occassional cake made from a mix. Even more rarely, we had a homemade Sweet Potato Pie or Pound Cake. But we all knew we'd hit the jackpot when Mommie made Raisin Dumplings!
I know, I know.... you are all wondering, "What the heck are Raisin Dumplings?" So, to answer your question,
BEHOLD:
Made from humble ingredients, these tender and tasty morsels made us feel loved. (And we WERE loved!)For some strange reason, I am the only daughter that actually knows how to make these. I think that they are actually quite easy to make. (I do cheat with refrigerated pie crust dough for the dumplings, though)
My Daddy and brother in law prefer them warm and served with vanilla icecream. My oldest brother and sister prefer them after cooled and chilled in the fridge. As for me.... I like them any way I can get them. Although, I admit that I rarely eat more than a spoonful as they are very rich and delightfully sweet.
I made these for Daddy and Nana last week during their visit. They were happy. So was my brother in law. He's hooked, too.
I hope you will try this recipe. Let me know what you think!
Raisin Dumplings (adapted from Dorothy's Raisin Dumplings)
INGREDIENTS:
1 15 oz. Box Raisins
4-6 c. water
1/2 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. vanilla extract
1/2 c. light brown sugar
1/3 c. white sugar
1 stick butter (no margarine)
1 pkg. refrigerator pie crusts, in pieces
1/4 c. heavy cream
METHOD:
Measure first 8 ingredients into a heavy bottomed sauce pan, using enough water to cover the raisins by two inches.
Bring to a boil, then lower to a simmer. Simmer, stirring occassionally until raisins are plump and tender.
Return mixture to a gentle boil. Drop crust pieces in slowly, stirring gently. Cook until mushiness leaves dough, and mixture thickens.
Remove from heat. Stir in heavy cream. (Mixture will continue to thicken as it cools)
Allow to cool until just warm. Serve in bowls with a good vanilla icecream.
Sunday, March 8, 2009
The Risotto Who Loved Me
I don't know about most of you. But as for me, I am at times intimidated by "frou-frou" foods. I worry if I will master the technique. I worry that even if I master the technique, the family won't like the food. I worry that I will waste money on fancy-schmancy ingredients, for a let down.
In spite of my many reservations, I kept hearing a sensual whisper in my ear. "Risotto" Every time I turned on Food Network some one was making "Risotto". And each time I watched them stir the thick, creamy and steaming hot "Risotto", my mouth watered. I love rice. I love rice pudding. And "Risotto" looked like a hip, savory and oh-so-worldly cousin of rice pudding.
Today was the day that I faced my ambivalence. Today was the day that I became intimate with "Risotto".
To accompany our dinner of roasted chicken, glazed carrots and steamed brocoli, I made "Mushroom Risotto." Oh. My. Word.
This dish didn't just call my name. It called me "Baby".
Mushroom Risotto
Prep Time: About thirty minutes
2-3 Tbsp. Olive Oil
1 pound of mixed fresh mushrooms (I used portabellas,white,shitake,& oyster)
2 shallots, minced
3 cloves garlic, minced
1 Bay Leaf
1 lb. Arborio Rice (I used Bellino)
1/2 c. medium dry white wine (I used Mondavi Chardonnay)
2 Cartons Low Sodium Chicken Stock (not broth.. I used Swanson 26 oz.)
Kosher Salt
Freshly Ground Black Pepper
4 Tbsp. Butter (no substitutions!)
1/3 cup. shredded Parmesan Cheese (no substitutions! I used Frigo)
Method:
Pour all stock into a pot. Warm till just below the boil on a back burner of the stove. Keep at this temperature for the whole process.
In another large, heavy bottomed sauce pan warm oil until fragrant. Add half of the mushrooms finely chopped and cook until golden brown on edges. Add the minced shallots and garlic and bay leaf. Stirring, cook until vegetables are translucent.
Add all of the rice. Stir to coat every grain with oil. Cook for about three minutes. Stirring constantly.
Add white wine and stir until absorbed.
Add one cup of stock and stir until absorbed.(A ladle is very helpful) When all liquid has been absorbed, add more stock. Continue until the half of the stock has been used. Continue stirring.
Add remaining larger pieces of mushrooms with an addition of stock. Cook until liquid is absorbed. Continue until all of the stock has been used. Remember to stir attentively.
Once all of the liquid has been added and absorbed, turn off the heat. Taste for salt, add pepper to taste.
Stir in butter and cheese.
Remove bay leaf and serve.
*Recipe serves 9 normal people or a famished family of 5.
In spite of my many reservations, I kept hearing a sensual whisper in my ear. "Risotto" Every time I turned on Food Network some one was making "Risotto". And each time I watched them stir the thick, creamy and steaming hot "Risotto", my mouth watered. I love rice. I love rice pudding. And "Risotto" looked like a hip, savory and oh-so-worldly cousin of rice pudding.
Today was the day that I faced my ambivalence. Today was the day that I became intimate with "Risotto".
To accompany our dinner of roasted chicken, glazed carrots and steamed brocoli, I made "Mushroom Risotto." Oh. My. Word.
This dish didn't just call my name. It called me "Baby".
Mushroom Risotto
Prep Time: About thirty minutes
2-3 Tbsp. Olive Oil
1 pound of mixed fresh mushrooms (I used portabellas,white,shitake,& oyster)
2 shallots, minced
3 cloves garlic, minced
1 Bay Leaf
1 lb. Arborio Rice (I used Bellino)
1/2 c. medium dry white wine (I used Mondavi Chardonnay)
2 Cartons Low Sodium Chicken Stock (not broth.. I used Swanson 26 oz.)
Kosher Salt
Freshly Ground Black Pepper
4 Tbsp. Butter (no substitutions!)
1/3 cup. shredded Parmesan Cheese (no substitutions! I used Frigo)
Method:
Pour all stock into a pot. Warm till just below the boil on a back burner of the stove. Keep at this temperature for the whole process.
In another large, heavy bottomed sauce pan warm oil until fragrant. Add half of the mushrooms finely chopped and cook until golden brown on edges. Add the minced shallots and garlic and bay leaf. Stirring, cook until vegetables are translucent.
Add all of the rice. Stir to coat every grain with oil. Cook for about three minutes. Stirring constantly.
Add white wine and stir until absorbed.
Add one cup of stock and stir until absorbed.(A ladle is very helpful) When all liquid has been absorbed, add more stock. Continue until the half of the stock has been used. Continue stirring.
Add remaining larger pieces of mushrooms with an addition of stock. Cook until liquid is absorbed. Continue until all of the stock has been used. Remember to stir attentively.
Once all of the liquid has been added and absorbed, turn off the heat. Taste for salt, add pepper to taste.
Stir in butter and cheese.
Remove bay leaf and serve.
*Recipe serves 9 normal people or a famished family of 5.
Wednesday, February 25, 2009
The Great Fake Out Salad
I didn't want to cook last night.
I know... me.
Me!
I. did. not. want. to. cook.
So......... I decided we would have salad. Well, let's just say the family was "underwhelmed" when they heard we were having salad for dinner.
So, I pulled a fast one on them. *smile*
Check out the salad I pulled together from items in the fridge. And yeah..... I thought the salad was fabulous enough to warrant a night off from washing dishes, too! Paper plates, baby!
I added some warm, hearty bread on the side and dinner was served!
The Great Fake Out Salad
Mixed Greens (I used a bag)
Baby Spinach (I used a bag)
Bell Peppers, sliced
Cherry Tomatoes
Cucumbers, peeled and sliced
Shredded Cheddar Cheese
Roasted Cashews
Avocado Slices
Chunked Roasted Chicken Breast
Boiled Eggs
Strawberries
Blueberries
Mandarin Orange segments
I know... me.
Me!
I. did. not. want. to. cook.
So......... I decided we would have salad. Well, let's just say the family was "underwhelmed" when they heard we were having salad for dinner.
So, I pulled a fast one on them. *smile*
Check out the salad I pulled together from items in the fridge. And yeah..... I thought the salad was fabulous enough to warrant a night off from washing dishes, too! Paper plates, baby!
I added some warm, hearty bread on the side and dinner was served!
The Great Fake Out Salad
Mixed Greens (I used a bag)
Baby Spinach (I used a bag)
Bell Peppers, sliced
Cherry Tomatoes
Cucumbers, peeled and sliced
Shredded Cheddar Cheese
Roasted Cashews
Avocado Slices
Chunked Roasted Chicken Breast
Boiled Eggs
Strawberries
Blueberries
Mandarin Orange segments
Tuesday, January 6, 2009
The Dream Cheese Cake
This year for the holidays I decided to focus on comforting flavors that are simple and satisfying. Cheese cake is always a welcome dessert in my family. But I wanted to make it special.
Growing up, I spent summers listening for the icecream truck. When I ran out with my dollar clutched in my fist, only one thing was on my mind: Dreamsicle!!!!
This cheesecake evokes that familiar and comforting flavor combo of vanilla and orange. The orange is a soft caress and aroma that lingers.
Wednesday, October 29, 2008
Daring Bakers Challenge: Pizza Dough!
Our challenge this month is to channel our inner pizziaola! I am still a novice Daring Baker, as this is only my third completed challenge. However, I have followed many blogs of other members in the group for quite some time.
Originally, this month's challenge was to be hosted by Sher of "What Did You Eat" along with Rosa and Glenna. Sadly, Sherry passed away tragically on the 20th of July2008 after having been struck by a massive heart-attack. So, this month is a tribute to a great cook and awesome woman.
For toppings, I admit that I erred on the side of mundane. I figured, "Why re-invent the wheel?" Our pies of love were topped with Italian sausage crumbles, fresh spinach and a blend of Italian cheese shreds and Parmesan cheese. I used a standard marinara for sauce.
Allow me to pause and tell you how much I LOVE the fresh salads and greens that are washed and available in bags!
In order to be able to claim a successful completion of the challenge we were required to TOSS the pizza dough. Not only that......we had to post a picture to prove it! So, here's the proof:
I wholeheartedly recommend everyone that loves a good pizza to try making it homemade. It is unbelievably delicious!
~ BASIC PIZZA DOUGH ~
Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.
Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).
Ingredients:
4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled - FOR GF: 4 ½ cups GF Flour Blend with xanthan gum or 1 cup brown rice flour, 1 cup corn flour, 1 cup oat flour, 1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum
1 3/4 Tsp Salt
1 Tsp Instant yeast - FOR GF use 2 tsp
1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 Tb sugar - FOR GF use agave syrup
Semolina/durum flour or cornmeal for dusting
DAY ONE
Method:
1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).
2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.
NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.
The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.
Or
2. FOR GF: Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.
3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.
4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).
NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.
5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.
NOTE: If the dough sticks to your hands, then dip your hands into the flour again.
6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.
7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.
NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.
DAY TWO
8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.
Or
8. FOR GF: On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator. Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.
9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).
NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.
10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.
Or
10. FOR GF: Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough).
NOTE: Make only one pizza at a time.
During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping.
In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.
You can also resort to using a rolling pin, although it isn’t as effective as the toss method.
11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.
Or
11. FOR GF: Lightly top it with sweet or savory toppings of your choice.
12. Lightly top it with sweet or savory toppings of your choice.
Or
12. FOR GF: Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.
NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.
13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.
Or
13. FOR GF: Follow the notes for this step.
NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.
If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.
14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.
RECIPE SOURCE: “The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread” by Peter Reinhart. Ten Speed Press, Berkeley, CA. Copyright 2001. ISBN-10: 1-58008-268-8, ISBN-13: 978-158008-268-6.
Originally, this month's challenge was to be hosted by Sher of "What Did You Eat" along with Rosa and Glenna. Sadly, Sherry passed away tragically on the 20th of July2008 after having been struck by a massive heart-attack. So, this month is a tribute to a great cook and awesome woman.
For toppings, I admit that I erred on the side of mundane. I figured, "Why re-invent the wheel?" Our pies of love were topped with Italian sausage crumbles, fresh spinach and a blend of Italian cheese shreds and Parmesan cheese. I used a standard marinara for sauce.
Allow me to pause and tell you how much I LOVE the fresh salads and greens that are washed and available in bags!
In order to be able to claim a successful completion of the challenge we were required to TOSS the pizza dough. Not only that......we had to post a picture to prove it! So, here's the proof:
I wholeheartedly recommend everyone that loves a good pizza to try making it homemade. It is unbelievably delicious!
~ BASIC PIZZA DOUGH ~
Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.
Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).
Ingredients:
4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled - FOR GF: 4 ½ cups GF Flour Blend with xanthan gum or 1 cup brown rice flour, 1 cup corn flour, 1 cup oat flour, 1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum
1 3/4 Tsp Salt
1 Tsp Instant yeast - FOR GF use 2 tsp
1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 Tb sugar - FOR GF use agave syrup
Semolina/durum flour or cornmeal for dusting
DAY ONE
Method:
1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).
2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.
NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.
The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.
Or
2. FOR GF: Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.
3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.
4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).
NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.
5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.
NOTE: If the dough sticks to your hands, then dip your hands into the flour again.
6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.
7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.
NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.
DAY TWO
8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.
Or
8. FOR GF: On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator. Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.
9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).
NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.
10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.
Or
10. FOR GF: Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough).
NOTE: Make only one pizza at a time.
During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping.
In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.
You can also resort to using a rolling pin, although it isn’t as effective as the toss method.
11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.
Or
11. FOR GF: Lightly top it with sweet or savory toppings of your choice.
12. Lightly top it with sweet or savory toppings of your choice.
Or
12. FOR GF: Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.
NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.
13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.
Or
13. FOR GF: Follow the notes for this step.
NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.
If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.
14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.
RECIPE SOURCE: “The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread” by Peter Reinhart. Ten Speed Press, Berkeley, CA. Copyright 2001. ISBN-10: 1-58008-268-8, ISBN-13: 978-158008-268-6.
Saturday, October 25, 2008
A Lazy Weekend Breakfast
Sometimes comfort food is in order. Saturday mornings cry out for something more special than a bagel on the run or a bowl of cereal.
Behold! Fried Potatoes and Onions! Oh yes, my friends... a southern classic.
No one really wanted eggs, so none today. But breakfast rocked even without them. And yes, those are biscuits stuffed with sausages on the side. Hey, the fruit was healthy!
Fried Potatoes and Onions
1 lb. bag Simply Potatoes (it's the weekend! No peeling!)
One medium yellow onion, thinly sliced (divided)
4 oz. Hickory Farms Summer Sausage chopped
3 Tbsp. Vegetable Oil
2 Tbsp. Butter
Salt and Pepper to taste
Heat oil and butter in heavy bottomed skillet until hot. Add summer sausage, half of the sliced onions and half of potatoes from package. Salt and pepper. Add remainder of onions and potatoes. Salt and pepper again.
Cook covered on medium heat undisturbed to brown bottom. (about 7 minutes) With a spatula turn browned potates on bottom up to top. Continue to cook, uncovered for the remainder of cooking.
As potatoes brown on the bottom, move with spatula to brown more slices.
Cook to desired level of golden brown.
Enjoy!
Friday, October 24, 2008
A Little House Cleaning
I have decided that I cover too broad a range of topics for this one blog. Therefore, I am announcing a new blog that will be more suited to heavier topics and musings.
I promise not to bore you there. (At least I'll try not to.)
This blog from here on out will be devoted to creative pursuits and light topics. While the newer blog will deal with the nuts and bolts of my day to day opportunities to learn.
So, with that.... I'd like to put a "Buzz In Your Ear".
See ya over there.
I promise not to bore you there. (At least I'll try not to.)
This blog from here on out will be devoted to creative pursuits and light topics. While the newer blog will deal with the nuts and bolts of my day to day opportunities to learn.
So, with that.... I'd like to put a "Buzz In Your Ear".
See ya over there.
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