Pistachio Cardamom Cake (Milk Street, modified)
200g sugar
2tsp orange zest (from 3 clementines)
1/4c orange juice (from 3 clementines)
185g unsalted pistachios, toasted (145g roasted & salted--net of an 8oz bag)
140g flour
2tsp powder
1 1/2tsp cardamom (whole)
1 tsp salt (used about 2/3, due to salted nuts)
4 eggs
120g greek-style yogurt
1/4c olive oil
Showing posts with label milk street. Show all posts
Showing posts with label milk street. Show all posts
Thursday, November 29, 2018
Saturday, July 28, 2018
21 July 2018
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.
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.
Friday, July 20, 2018
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.
Subscribe to:
Posts (Atom)