GOBBLE GOBBLE GOBBLE GOBBLE!!!
Thursday, November 28, 2013
Happy Thanksgiving!
I've been having fun this year making some of our traditional holiday recipes and making some new ones, too. A friend sent me a picture of this turkey and I liked it so I made my version.
GOBBLE GOBBLE GOBBLE GOBBLE!!!
GOBBLE GOBBLE GOBBLE GOBBLE!!!
Sunday, November 24, 2013
Back to Pizza!
On occasion we eat at a wonderful little restaurant that serves only Spanish tapas (small plates) dining. Those delicious small bites, served on milky white plates, leave you only longing for more, so more you order! Such a variety of textures and flavors, mixed with the most heavenly smells, satisfies what seems to be insatiable hunger. But you don't stop there, for you must sample just one more delectable bite!
You're probably wondering by now what this has to do with pizza. Well, a while back, my son gave me an amazing little cookbook called Tapas, a Metro Book publication, and I have cooked just about everything in it! And, there just happens to be a delicious recipe for Garlic Pizza Wedges which I will now share with you.
This is a very good pizza dough recipe and easy to make. I cut the pizza into strips here, but you don't have to, and I served it with a chick-pea dip similar to hummus.
1 C. warm water
1 t. sugar
1 pkg. active dry yeast
2 1/2 C. all-purpose flour
1 t. salt
1 T. olive oil
2 cloves garlic, crushed
2 T. grated Parmesan cheese
Combine the water, sugar and yeast in glass measuring cup. Stand in warm place about 10 minutes or until frothy. Sift flour and salt into large bowl. Add yeast mixture; mix to a soft dough. Knead dough on floured surface about 10 minutes or until smooth and elastic. Place dough in oiled large bowl; cover. Stand in warm place about 1 hour or until dough is doubled in size. Preheat oven to 425 degrees. Coat two pizza trays or baking sheets with olive oil. Divide dough in half. Roll each portion into a 12-inch round; place on trays. Brush pizza bases with combined oil and garlic; sprinkle with cheese. Bake pizzas about 20 minutes or until browned and crisp. Cut each pizza into 16 wedges.
And now I'm off to find Lou Malnati's Chicago-style deep-dish pizza! Wish me luck... if I happen to find it, I'll let you know!
You're probably wondering by now what this has to do with pizza. Well, a while back, my son gave me an amazing little cookbook called Tapas, a Metro Book publication, and I have cooked just about everything in it! And, there just happens to be a delicious recipe for Garlic Pizza Wedges which I will now share with you.
This is a very good pizza dough recipe and easy to make. I cut the pizza into strips here, but you don't have to, and I served it with a chick-pea dip similar to hummus.
1 C. warm water
1 t. sugar
1 pkg. active dry yeast
2 1/2 C. all-purpose flour
1 t. salt
1 T. olive oil
2 cloves garlic, crushed
2 T. grated Parmesan cheese
Combine the water, sugar and yeast in glass measuring cup. Stand in warm place about 10 minutes or until frothy. Sift flour and salt into large bowl. Add yeast mixture; mix to a soft dough. Knead dough on floured surface about 10 minutes or until smooth and elastic. Place dough in oiled large bowl; cover. Stand in warm place about 1 hour or until dough is doubled in size. Preheat oven to 425 degrees. Coat two pizza trays or baking sheets with olive oil. Divide dough in half. Roll each portion into a 12-inch round; place on trays. Brush pizza bases with combined oil and garlic; sprinkle with cheese. Bake pizzas about 20 minutes or until browned and crisp. Cut each pizza into 16 wedges.
And now I'm off to find Lou Malnati's Chicago-style deep-dish pizza! Wish me luck... if I happen to find it, I'll let you know!
Friday, November 22, 2013
A Brief Digression
Aaaahhh... Friday night, David's home to begin a week-long vacation of rest and relaxation. Copacetic. And cocktail time.
This is a Bacardi Cocktail, an old-time drink, that reminds me of my mom since I remember when I was a child she would have one or two, sometimes. Delicious, but sneaks up on you so watch out. Do they even make these anymore? Well, here's the recipe:
1 3/4 oz. of rum
1 oz. lime juice
1/2 t. powdered sugar (plus more to rim the glass)
dash grenadine
Mix ingredients in a shaker with ice and pour into your favorite glass.
Snow has covered our yard for a couple of days, now, but at one time, in the beginning of Fall, the Mums David bought me were just beautiful!
So, I thought I would share them with you, anyway! They really were pretty. I hope the sun returns.
I cook and/or fix food almost every day. My kitchen is small but I still have just enough room to get the job done!
My Work Station
This is a Bacardi Cocktail, an old-time drink, that reminds me of my mom since I remember when I was a child she would have one or two, sometimes. Delicious, but sneaks up on you so watch out. Do they even make these anymore? Well, here's the recipe:
1 3/4 oz. of rum
1 oz. lime juice
1/2 t. powdered sugar (plus more to rim the glass)
dash grenadine
Mix ingredients in a shaker with ice and pour into your favorite glass.
Snow has covered our yard for a couple of days, now, but at one time, in the beginning of Fall, the Mums David bought me were just beautiful!
So, I thought I would share them with you, anyway! They really were pretty. I hope the sun returns.
I cook and/or fix food almost every day. My kitchen is small but I still have just enough room to get the job done!
My Work Station
More Pizza!
So who doesn't like pizza! When I was a kid I remember my mom making pizza in a Pyrex pie plate using Bisquick for the crust, and probably hamburger, tomato sauce and shredded cheese. I thought it was the best thing I'd ever eaten! Well, next to Gertha's fried chicken and sauteed trout (my standard order at restaurants). Since way back then, though, I've sometimes seen that Bisquick pizza recipe online and even printed it, but I'm not sure I'll make it--might just upset my memory of it being the "perfect" pizza!
I have tried a lot of other recipes for dough, however, and here's a white pizza I made using Paula Deen's dough recipe:
It was luscious! The crust was chewy and had a good flavor. To make the topping I used olive oil with lots of minced fresh garlic, ricotta cheese, Parmesan, mozzarella, fresh cracked black pepper, and fresh basil. This is one of my family's favorites! The first time we ate one was in Bethel, Connecticut where we lived for a few years. We would go to this small pizza store/cafe and watch them as the cooks would work their magic right in front of us in the big wood-burning pizza oven. The smells were divine. We'd take our pizza along with some sort of flavored bubble soda and head to the park where we'd play and eat. Good days.
Paula Deen's dough recipe:
5 C. all-purpose flour
2 pkgs active dry yeast (I used pizza crust yeast)
2 T. sugar
2 T. olive oil, divided
2 t. salt
2 C. warm water
In a standing mixer with a hook attachment, place the warm water, yeast and sugar and 1 T. olive oil. Allow to sit until yeast begins to foam. Add flour and salt and mix the dough until it is smooth and pulls away from the side of the bowl. Drizzle half of the remaining olive oil over the top of the dough. Turn the dough over in the bowl, cover and allow it to rise to approximately twice its size--about an hour. Punch the dough down and pour out onto a lightly floured surface. Knead again. Place it back in a bowl and drizzle with the remaining olive oil. Turn over, cover and allow to rise a second time. After it has risen, punch it down again. It is now ready to roll out for your pizzas! Makes 2 16" pizzas
My friend, Gail Collins, at Pampered Chef, will be happy to help you find all the pizza equipment you need to make delicious pizzas! She offers pizza stones, pans, pizza cutters, etc. Just click on the Pampered Chef button at the top of my blog and you will see her smiling face! :)
I have tried a lot of other recipes for dough, however, and here's a white pizza I made using Paula Deen's dough recipe:
It was luscious! The crust was chewy and had a good flavor. To make the topping I used olive oil with lots of minced fresh garlic, ricotta cheese, Parmesan, mozzarella, fresh cracked black pepper, and fresh basil. This is one of my family's favorites! The first time we ate one was in Bethel, Connecticut where we lived for a few years. We would go to this small pizza store/cafe and watch them as the cooks would work their magic right in front of us in the big wood-burning pizza oven. The smells were divine. We'd take our pizza along with some sort of flavored bubble soda and head to the park where we'd play and eat. Good days.
Paula Deen's dough recipe:
5 C. all-purpose flour
2 pkgs active dry yeast (I used pizza crust yeast)
2 T. sugar
2 T. olive oil, divided
2 t. salt
2 C. warm water
In a standing mixer with a hook attachment, place the warm water, yeast and sugar and 1 T. olive oil. Allow to sit until yeast begins to foam. Add flour and salt and mix the dough until it is smooth and pulls away from the side of the bowl. Drizzle half of the remaining olive oil over the top of the dough. Turn the dough over in the bowl, cover and allow it to rise to approximately twice its size--about an hour. Punch the dough down and pour out onto a lightly floured surface. Knead again. Place it back in a bowl and drizzle with the remaining olive oil. Turn over, cover and allow to rise a second time. After it has risen, punch it down again. It is now ready to roll out for your pizzas! Makes 2 16" pizzas
My friend, Gail Collins, at Pampered Chef, will be happy to help you find all the pizza equipment you need to make delicious pizzas! She offers pizza stones, pans, pizza cutters, etc. Just click on the Pampered Chef button at the top of my blog and you will see her smiling face! :)
Thursday, November 21, 2013
Perfecting Pizza!
About 25 years ago, or so, I began my long journey of searching for the perfect homemade pizza. So, David and I traveled out of town to a huge cooking store that had hundreds of must-have cookware, bake ware, and utensils for the professional and home cook. I bought a pizza stone and peel and felt like now I could do it--make the perfect pizza! My first recipe for dough began with Julia Child's book The Way to Cook. I love that book; the pages are stained, creased and ruffled. I've tried numerous dough recipes (I'll get into sauce later--that's a whole other issue) throughout the years, some with all-purpose flour, some with all bread flour, some with olive oil, some without, some with milk, well you get the drift. And now that I've tried many, many pizza dough recipes, I think I'm almost ready to return to hers. But first I'm going to do a little more experimenting.
These 3 pizzas I made using a pizza dough recipe from Gabriele Corcos and Debi Mazar of the cooking show "Extra Virgin."
Homemade pizza sauce, yellow and green bell peppers, sliced red onion, Italian sausage, Parmesan and Mozzarella cheeses
Homemade pizza sauce, yellow and green bell peppers, sliced red onion, Italian sausage, mushrooms, black olives, fresh tomatoes, Parmesan and Mozzarella cheeses
Pesto sauce, artichokes, black olives, Parmesan and Mozzarella cheeses
Pizza dough recipe:
1 pkg. dry active yeast
1/2 C. lukewarm water
4 C. bread flour
1 1/2 t. salt
3/4 C. cold water
1/4 C. olive oil, plus more for bowl
In the bowl of a stand mixer, add the yeast, lukewarm water, and 1/2 C. bread flour. Mix well and let sit until bubbly, about 30 minutes.
Whisk together the remaining 3 1/2 C. bread flour and salt in another bowl so it will be evenly distributed.
Once the yeast mixture is nice and bubbly and looks like foamy beer, add 3/4 C. cold water and olive oil. Using a dough hook, turn the mixer on and add the flour in increments.
Mix the dough for about 5 minutes, until the dough starts creeping up the dough hook and comes away from the sides of the bowl.
Place the dough in a large bowl lightly greased with olive oil. Turn to coat all sides of the dough with oil. Cover the bowl loosely with a clean tea towel. Let rise until doubled in size, about 2 hours. Punch dough down, and let rise another hour.
Divide the dough into 4 equal disks. Lightly flour a work surface. Using your fingers or heels of your hands stretch the disks out to a 10-inch round.
Repeat with remaining 3 pizza dough disks.
I thought this was a very good recipe with a few considerations. Maybe because we live in a high altitude state (I did not adjust for that) is the reason the dough was a little crumbly--not the nice smooth dough I'm used to. In fact, I almost threw it out because it looked like a booger monster (Lol, sorry)! But my husband David said to try it, and you can see from the results that it turned out very well. Also, I did want a crisp crust, which I got from this, but I think next time I will use half bread flour and half all-purpose flour to see if I can get just a little chew. The flavor, however, was excellent! I also used my pizza stone (I don't always), placed on the lowest oven shelf and I really liked the results I got.
These 3 pizzas I made using a pizza dough recipe from Gabriele Corcos and Debi Mazar of the cooking show "Extra Virgin."
Homemade pizza sauce, yellow and green bell peppers, sliced red onion, Italian sausage, Parmesan and Mozzarella cheeses
Homemade pizza sauce, yellow and green bell peppers, sliced red onion, Italian sausage, mushrooms, black olives, fresh tomatoes, Parmesan and Mozzarella cheeses
Pesto sauce, artichokes, black olives, Parmesan and Mozzarella cheeses
Pizza dough recipe:
1 pkg. dry active yeast
1/2 C. lukewarm water
4 C. bread flour
1 1/2 t. salt
3/4 C. cold water
1/4 C. olive oil, plus more for bowl
In the bowl of a stand mixer, add the yeast, lukewarm water, and 1/2 C. bread flour. Mix well and let sit until bubbly, about 30 minutes.
Whisk together the remaining 3 1/2 C. bread flour and salt in another bowl so it will be evenly distributed.
Once the yeast mixture is nice and bubbly and looks like foamy beer, add 3/4 C. cold water and olive oil. Using a dough hook, turn the mixer on and add the flour in increments.
Mix the dough for about 5 minutes, until the dough starts creeping up the dough hook and comes away from the sides of the bowl.
Place the dough in a large bowl lightly greased with olive oil. Turn to coat all sides of the dough with oil. Cover the bowl loosely with a clean tea towel. Let rise until doubled in size, about 2 hours. Punch dough down, and let rise another hour.
Divide the dough into 4 equal disks. Lightly flour a work surface. Using your fingers or heels of your hands stretch the disks out to a 10-inch round.
Repeat with remaining 3 pizza dough disks.
I thought this was a very good recipe with a few considerations. Maybe because we live in a high altitude state (I did not adjust for that) is the reason the dough was a little crumbly--not the nice smooth dough I'm used to. In fact, I almost threw it out because it looked like a booger monster (Lol, sorry)! But my husband David said to try it, and you can see from the results that it turned out very well. Also, I did want a crisp crust, which I got from this, but I think next time I will use half bread flour and half all-purpose flour to see if I can get just a little chew. The flavor, however, was excellent! I also used my pizza stone (I don't always), placed on the lowest oven shelf and I really liked the results I got.
Wednesday, November 20, 2013
Fall Decorating
I love to decorate for the different seasons, and especially for Thanksgiving and Christmas. I have a small tree in my entryway and I keep it up all year long so I can decorate it as I please. This year I found the cutest animals, to hang, at Pier One. The leaves and lights lend a festive Fall touch, too.
Give Thanks!
I like to decorate with gourds, real pumpkins, garlands of leaves, lights and lots of candles!
Just Good Food: Comfort Style
The other day I recalled a chicken dish called Malibu Chicken that we used to eat at a restaurant when I was a child. Made from chicken breasts, it had a slice of ham and Swiss cheese on top, and was baked in the oven. After I quit drooling, I decided to make it.
Here's the recipe:
skinless, boneless chicken breasts, flattened with a mallet or the back of a heavy pan
thin slices of deli ham
slices of Swiss cheese
1 egg
enough flour for dredging mixed with salt and pepper
3/4 C. fine dry breadcrumbs
2 T. vegetable oil
2 T. butter
1 T. water
1 t. mustard
1/4 C. mayo
Stir egg and water together. Coat each chicken breast in the flour mixture, dip in egg, then breadcrumbs. Heat oil and butter in a heavy skillet. Brown chicken 4 to 5 minutes on each side. Top each chicken breast with ham and cheese, and bake in a 350 degree pre-heated oven until cheese melts. Combine the mustard and mayo and use as a dipping sauce.
Caesar salad and potato skins went very well with the chicken.
Just good comfort food, and so easy!
Tuesday, November 19, 2013
Just Good Food!
I love food; I love to eat; I love to cook--and I love the smells of food cooking, the smells that remind me of times past, or the new smells that cause me to want to try a new recipe. Most of my time in the kitchen is spent creating dishes that are familiar, down-home, maybe simple but warm and pleasing to the tummy (I hope, and my family testifies). I do like to try new recipes, though, and tweak them just enough to make them my own. Sometimes it works and sometimes not, but I'm always open to learning! One dish I cook that never seems to change, though, is my meatloaf and potato salad. My family likes it this way and so do I, so this is the way I make it. Just simple, good food!
I use ground chuck, that's all, for the meatloaf, and add chopped onion and celery. I also mix in an egg, white bread soaked in a little milk, black cracked pepper, salt, thyme, a little ketchup, and sometimes parsley. I brush on a topping made from tomato sauce, brown sugar and Dijon mustard and bake in a preheated 350 degree oven for sometime, depending on your oven and size of the loaf.
Mmmmmm... smell it cooking?
My potato salad is just as easy. I boil russet potatoes, preferably in their skins, then peel and dice. I add chopped hard-boiled eggs, diced onion, and diced Claussen dill pickles--it has to be Claussen! Then I toss the salad with a little apple cider vinegar, sugar, and salt and pepper. After the salad has been in the fridge for awhile, I take it out and add mayonnaise (I use Best Foods), a little yellow mustard and more fresh cracked black pepper. That's all! And it's really good! Oh, and I sprinkle a little paprika on top.
I use ground chuck, that's all, for the meatloaf, and add chopped onion and celery. I also mix in an egg, white bread soaked in a little milk, black cracked pepper, salt, thyme, a little ketchup, and sometimes parsley. I brush on a topping made from tomato sauce, brown sugar and Dijon mustard and bake in a preheated 350 degree oven for sometime, depending on your oven and size of the loaf.
Mmmmmm... smell it cooking?
My potato salad is just as easy. I boil russet potatoes, preferably in their skins, then peel and dice. I add chopped hard-boiled eggs, diced onion, and diced Claussen dill pickles--it has to be Claussen! Then I toss the salad with a little apple cider vinegar, sugar, and salt and pepper. After the salad has been in the fridge for awhile, I take it out and add mayonnaise (I use Best Foods), a little yellow mustard and more fresh cracked black pepper. That's all! And it's really good! Oh, and I sprinkle a little paprika on top.
Sunday, November 17, 2013
Baking Tip and More Baking
Instead of foil or parchment paper, I used silicone baking sheets to line my cookie pans. Did I already tell you this? Okay. Well, they work great! I will never revert back to the old way, never, no never. Oh, and did I tell you I had a birthday? Okay. I was given these wonderful silicone baking sheets as a gift from my son. Oh, he's so thoughtful.
So, get some silicone baking sheets/liners and you will never have to worry about hard-to-clean baking pans again! Honest.
So, get some silicone baking sheets/liners and you will never have to worry about hard-to-clean baking pans again! Honest.
Back to Baking
I'm still in Fall baking mode, so I want to share with you some other yummy treats I made!
Banana nut bread with walnuts, golden raisins, and iced with a simple powdered-sugar frosting.
Old-fashioned apple pie filled with tons of granny smith apples! I used Ina Garten's pie crust recipe and it turned out very good. (Did I tell you I had a birthday and was given one of Ina Garten's cookbooks by my loving husband?)
Hey!! How'd he get in here? Oh, that's right, he was my birthday mascot.
Fall just wouldn't be Fall at our house without my famous (well, sort of) cranberry bread. This one is made with golden raisins and 1 1/2 cups of chopped fresh cranberries. It is very moist, decadent and rich, so you will want to take a nap after eating.
Last, but not least, on this post anyway, is the cherry pie I made with my first ever lattice top! It was actually fun to make! And yummy to eat!
So, this is the baking I've done so far this Fall, and since Thanksgiving is right around the corner, more good baking is on its way.
Hey!! How'd he get in here? Oh, that's right, he was my birthday mascot.
Fall just wouldn't be Fall at our house without my famous (well, sort of) cranberry bread. This one is made with golden raisins and 1 1/2 cups of chopped fresh cranberries. It is very moist, decadent and rich, so you will want to take a nap after eating.
Last, but not least, on this post anyway, is the cherry pie I made with my first ever lattice top! It was actually fun to make! And yummy to eat!
So, this is the baking I've done so far this Fall, and since Thanksgiving is right around the corner, more good baking is on its way.
Food
I like food.
I love this time of year, Fall, with all the rich, brilliance of yellow, orange, red, maroon leaves... floating to earth. Cool weather and clear, crisp mornings beckon me outdoors to hear the sounds of Fall; those quiet, gentle breezes and the wispy, ghostly sounds of dancing leaves and bouncing tree branches.
Aaah, makes me want to cook!
I really had fun baking and decorating these Fall sugar cookies, this year. Just a simple recipe with powdered sugar frosting colored in oranges, golds, yellows, and sprinkled with tiny edible sparkly doo-dads. And I just love these cookie cutters I found at my local Michael's store. But the best part was giving these away--to husband, son and friends.
And what could be better than MORE cookies! I don't think this picture does these lacy, chocolate-filled oatmeal cookies justice, but boy are they tasty! This is an easy recipe that I found in "Taste of Home's Favorite Brand Name Recipes 2006" cookbook. Here it is:
2/3 C. butter
2 C. quick oats
1 C. sugar
2/3 C. all-purpose flour
1/4 C. corn syrup
1/4 C. milk
1 t. vanilla extract
1/4 t. salt
1-3/4 C. milk chocolate morsels
Preheat oven to 375 degrees. Line baking sheets with foil (okay, here's where I used my new silicone baking liners, and they really work great).
Melt butter in medium saucepan; remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla, and salt; mix well. Drop by level teaspoon, about 3 inches apart, onto prepared baking sheets. Spread thinly with rubber spatula.
Bake for 6 to 8 minutes or until golden brown. Cool completely before removing them from pans to wire racks.
Melt chocolate and spread a thin layer onto flat side of half the cookies. Top with remaining cookies.
See, I told you they were easy to make!
I love this time of year, Fall, with all the rich, brilliance of yellow, orange, red, maroon leaves... floating to earth. Cool weather and clear, crisp mornings beckon me outdoors to hear the sounds of Fall; those quiet, gentle breezes and the wispy, ghostly sounds of dancing leaves and bouncing tree branches.
Aaah, makes me want to cook!
I really had fun baking and decorating these Fall sugar cookies, this year. Just a simple recipe with powdered sugar frosting colored in oranges, golds, yellows, and sprinkled with tiny edible sparkly doo-dads. And I just love these cookie cutters I found at my local Michael's store. But the best part was giving these away--to husband, son and friends.
And what could be better than MORE cookies! I don't think this picture does these lacy, chocolate-filled oatmeal cookies justice, but boy are they tasty! This is an easy recipe that I found in "Taste of Home's Favorite Brand Name Recipes 2006" cookbook. Here it is:
2/3 C. butter
2 C. quick oats
1 C. sugar
2/3 C. all-purpose flour
1/4 C. corn syrup
1/4 C. milk
1 t. vanilla extract
1/4 t. salt
1-3/4 C. milk chocolate morsels
Preheat oven to 375 degrees. Line baking sheets with foil (okay, here's where I used my new silicone baking liners, and they really work great).
Melt butter in medium saucepan; remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla, and salt; mix well. Drop by level teaspoon, about 3 inches apart, onto prepared baking sheets. Spread thinly with rubber spatula.
Bake for 6 to 8 minutes or until golden brown. Cool completely before removing them from pans to wire racks.
Melt chocolate and spread a thin layer onto flat side of half the cookies. Top with remaining cookies.
See, I told you they were easy to make!
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