Mushroom-Green Veg Pizza for 2
Master Pizza Dough, 2 balls
1 pint sliced mushrooms, sauteed
1c blanched peas (or blanched broccoli florets or shaved asparagus, whatever your heart desires)
1/4tsp red pepper flakes
Fontina-Parmesan Cream (Milk Street, modified, halved)
90g cold heavy cream
2-2.5oz Fontina, grated (It frequently come in 5oz packages)
10-15g Parmesan, grated
1T fresh minced rosemary (optional, use 1tsp if dried)
1/4tsp white pepper
Whip cream to stiff peaks. Fold in cheeses and spices. Keeps in fridge 3-4 days.
Top each stretched dough disk with a quarter of the Fontina-Parmesan Cream, half the shrooms, green veg, and red pepper flakes, and bake.
Saturday, July 28, 2018
Friday, July 20, 2018
17 July 2018
Sweet Chili Sauce (Todd Wilbur, modifed)
80g vinegar
130g sugar
4tsp chili garlic sauce (slightly heaped=30g)
1/2tsp salt
2tsp tapioca starch
2T water
Bring to a boil for 1 minute. Let cool.
We didn't have the plain sambal olek, so used chili garlic (which I'm pretty sure is sriracha that hasn't been pureed) instead, and skipped the additional garlic. This is really good on salmon.
80g vinegar
130g sugar
4tsp chili garlic sauce (slightly heaped=30g)
1/2tsp salt
2tsp tapioca starch
2T water
Bring to a boil for 1 minute. Let cool.
We didn't have the plain sambal olek, so used chili garlic (which I'm pretty sure is sriracha that hasn't been pureed) instead, and skipped the additional garlic. This is really good on salmon.
15 July 2018
Dried Apricot-Pistachio Ice Cream (the Perfect Scoop, modified)
Warm 140g dried quartered apricots in 180g white wine. Simmer 5 minutes, cover, remove from heat & let stan 1 hour. Puree apricots, wine, 130g sugar, 473g (1 pint) half and half, and a few drops lemon juice til smooth. Chill and spin, adding 70g coarsely chopped pistachios during the last few minutes.
The texture was good, but it's way too sweet. Recipe called specifically called for unsalted nuts; I'm very glad I chose to use salted. Dan mentioned maybe reducing the amount of apricots, but I don't think it's worth tweaking.
Warm 140g dried quartered apricots in 180g white wine. Simmer 5 minutes, cover, remove from heat & let stan 1 hour. Puree apricots, wine, 130g sugar, 473g (1 pint) half and half, and a few drops lemon juice til smooth. Chill and spin, adding 70g coarsely chopped pistachios during the last few minutes.
The texture was good, but it's way too sweet. Recipe called specifically called for unsalted nuts; I'm very glad I chose to use salted. Dan mentioned maybe reducing the amount of apricots, but I don't think it's worth tweaking.
8 July 2018
Green Chile Cheddar Biscuits (New Mexican Connection, modified)
300g flour
1 1/2tsp powder
5g salt
4oz butter
2 rounded T buttermilk powder
2/3c water
4oz shredded cheddar (Black Diamond!)
100g frozen roasted peeled green chiles, chopped
Bake 15-20 minutes at 400*F.
Very good, but I'll maybe up the temp a bit next time.
300g flour
1 1/2tsp powder
5g salt
4oz butter
2 rounded T buttermilk powder
2/3c water
4oz shredded cheddar (Black Diamond!)
100g frozen roasted peeled green chiles, chopped
Bake 15-20 minutes at 400*F.
Very good, but I'll maybe up the temp a bit next time.
7 July 2018
Marshmallows (America's Test Kitchen, modified)
Whisk together:
2 2/3oz powdered sugar
42g cornstarch
Bloom 2 1/2T gelatin in 1/2c water.
Bring to 240*F:
1/2c water
200g corn syrup
400g sugar
1/4 tsp salt
Whip hot syrup into gelatin until very thick and stiff, about 10-12 minutes. Grease and cornstarch/powdered sugar a parchment-slung 9x13, and spread mixture in. Dust with cornstarch/powdered sugar and air dry. Cut with dusted pizza wheel and dust with corn starch/powdered sugar. Air dry a bit more.
I don't agree with the 10-12 minute whipping. Mixture is *too* thick and stiff.
Whisk together:
2 2/3oz powdered sugar
42g cornstarch
Bloom 2 1/2T gelatin in 1/2c water.
Bring to 240*F:
1/2c water
200g corn syrup
400g sugar
1/4 tsp salt
Whip hot syrup into gelatin until very thick and stiff, about 10-12 minutes. Grease and cornstarch/powdered sugar a parchment-slung 9x13, and spread mixture in. Dust with cornstarch/powdered sugar and air dry. Cut with dusted pizza wheel and dust with corn starch/powdered sugar. Air dry a bit more.
I don't agree with the 10-12 minute whipping. Mixture is *too* thick and stiff.
4 July 2018
Whole Grain Brownies (King Arthur Flour, modified)
Melt 8oz butter & stir in 400g brown sugar. Heat to about 115*F and transfer to a bowl.
Stir 65g cocoa powder, 1tsp salt, 1tsp powder, 1tsp espresso powder, and 1 capful vanilla into butter-sugar mixture. Stir in 4 eggs. Stir in 170g white wheat flour and 10-12oz chocolate chips. Scrape into 9x13 and bake at 350*F for about 30 minutes. Let rest overnight.
Melt 8oz butter & stir in 400g brown sugar. Heat to about 115*F and transfer to a bowl.
Stir 65g cocoa powder, 1tsp salt, 1tsp powder, 1tsp espresso powder, and 1 capful vanilla into butter-sugar mixture. Stir in 4 eggs. Stir in 170g white wheat flour and 10-12oz chocolate chips. Scrape into 9x13 and bake at 350*F for about 30 minutes. Let rest overnight.
Master Pizza Dough
No-knead pizza dough (Jim Lahey, modified)
575g flour** (58%)*
20g salt (2%)
400g water (40%)
1g (1/4tsp) active dry yeast (we use a scant 1/4tsp of instant yeast)
Mix up, cover, and put it down for an 18 or so hour nap (at 72*F). The dough should more than double. Turn out onto a generously floured surface, divide into 6 pieces (about 165g each, makes 10"-12" pizzas). Working with one ball at a time, fold each side towards the center. Shape into a round and place (if not using immediately) into an oiled quart bag or 16oz deli container. Store in the fridge 3-4 days or freeze.
Bake at 550*F on a well-preheated stone or steel on upper-middle rack for 7-9 minutes (add a couple minutes if your oven only goes to 500*F) or use a pizza oven according to manufacturer's instructions. Jim Lahey's method uses the broiler; that's another option.
*Please note, these percentages are NOT baker's percentages. I frequently want to make a certain number of dough balls, and this is the easiest way for me to figure out the amounts of the ingredients needed to end up with a particular weight.
**We've used both all purpose and bread flour; they both work well. Recently, we got some Italian Antimo Caputo 00 Pizzeria flour. Boy, what a difference! This is the most stretchable dough I've ever worked with. It even stretches well when cool. We're down to 150g balls for a 12" pizza. The balls are initially very sticky, but my normal 1-2T of flour still works for 2-3 balls.
575g flour** (58%)*
20g salt (2%)
400g water (40%)
1g (1/4tsp) active dry yeast (we use a scant 1/4tsp of instant yeast)
Mix up, cover, and put it down for an 18 or so hour nap (at 72*F). The dough should more than double. Turn out onto a generously floured surface, divide into 6 pieces (about 165g each, makes 10"-12" pizzas). Working with one ball at a time, fold each side towards the center. Shape into a round and place (if not using immediately) into an oiled quart bag or 16oz deli container. Store in the fridge 3-4 days or freeze.
Bake at 550*F on a well-preheated stone or steel on upper-middle rack for 7-9 minutes (add a couple minutes if your oven only goes to 500*F) or use a pizza oven according to manufacturer's instructions. Jim Lahey's method uses the broiler; that's another option.
*Please note, these percentages are NOT baker's percentages. I frequently want to make a certain number of dough balls, and this is the easiest way for me to figure out the amounts of the ingredients needed to end up with a particular weight.
**We've used both all purpose and bread flour; they both work well. Recently, we got some Italian Antimo Caputo 00 Pizzeria flour. Boy, what a difference! This is the most stretchable dough I've ever worked with. It even stretches well when cool. We're down to 150g balls for a 12" pizza. The balls are initially very sticky, but my normal 1-2T of flour still works for 2-3 balls.
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