The-Bananarama.jpg. Pizza + Lasagna = Pizzagna. SLIDESHOW: Pizza + Lasagna = Pizzagna A lot of food mashups end up verging strongly into This Is Why You're Fat territory. Then again, some are truly delicious. This is one of those. Pizzagna is just what it sounds like: a few whole, thin-crusted, sauced-to-the-edge bar style pies layered into a casserole dish with extra sauce and cheese, then covered and baked. Well, as the whole thing bakes, the extra sauce and cheese melt into the crust, softening it into an almost pasta-like consistency. The only slightly tricky part is cutting the pies to fit the casserole.
I'm not kidding when I say that it takes a considerable amount of work to make one of these—making dough, making sauce, grating cheese, baking pies, cooling, layering, and baking, but the results are well worth it. And if you want to cheat by just ordering a few thin crust pies, I won't tell. Click through the slideshow for a step-by-step breakdown of the process. Forcella: Yeah, You Kinda Need to Get Here. Saucing Forcella's special montanara pizza.
[Photographs: Adam Kuban] Forcella 485 Lorimer Street, Brooklyn NY 11211 (Powers/Grandmap); 718-388-8820; forcellaeatery.comGetting there: G/L to Metropolitan-LorimerPizza style: NeapolitanOven type: Wood-burning Acunto brand ovenThe skinny: OK. Forget for a minute that Forcella is doing some solidly legit traditional pizzas. That's all well and good and totally worth your while. But just know that the place is the only pizzeria I know of in NYC that's doing a deep-fried "montagnara" pizzaPrice: Marinara, $9; Margherita, $11; Pizza alla Carbonara $12 The montanara pizza at Forcella is reason enough alone to put this new Williamsburg Neapolitan joint on your shit-I've-gotta-hit-it list. As one of my dining companions last night said, "The oil gives the flavor a whole other dimension. " It's a bit different from the fried pizzas of Naples (pizze fritta). The cheese is made in house daily. The crust at Forcella is flavorful, crisp, chewy. How to make your own homemade “pop tarts”
Ok, these are not pop-tarts exactly, how about just-like-pop-tarts-but-without-the-stuff-you-can’t-spell (or say)? It’s super easy, all you need is a good butter pie dough and delicious jam of your choice. And if you’re one of those who think a great pie is all about a good crust–I am of course one–these pop-tarts are perfect for you. They are filled with just enough delectable jam to punctuate the flavor without obscuring the buttery, flaky goodness of the crust. I’ve been having so much fun making them (and eating them) lately, I thought I’d share a few tricks I picked up along the way with you so your pop-tarts come out perfect every time.
Like this one in the picture just below–a “pop-tart” filled with homemade Reine Claude plums and vanilla beans–which I polished off in three seconds flat right in front of Lulu’s at the Octagon in Santa Cruz. Start with the pie crust recipe you’re most comfortable with. Break off a piece about 75g by weight. Brush off excess flour. Et voila! Boiled Bagels Recipe. Make a Starbucks Frappuccino for $0.32. I wanted one. Badly. The intoxicating sip of caffeine and the sweet taste of sugar, all blended together into a mixture of iced creamy goodness and designed to melt in your mouth. Yep, there’s nothing quite like the seductive taste of a Starbucks Frappuccino on a hot summer’s day. With my resolve kicked to the curb in favor of a self-indulgent caffeine hit, I walked into the nearest Starbucks with my wallet in hand. Take a guess: One is real. Now I’m not a complete cheapo (cough) and I do enjoy an indulgent treat every now and then, but shelling out nearly $4 for a chilled coffee beverage seemed a bit steep.
The Starbucks barista must have been used to caffeine-starved customers with mouths agape, ’cause she stood there patiently waiting for me to order. “Oh, that’s just a little xanthan gum — it’s a food thickener, and it keeps blended drinks mixed,” she said. Frapp Price Attack: You’re saving around 92% But here’s the thing — my tasty recipe yields around 2.5 cups of frappy goodness. Bagels. I don't know why, but I thought making bagels was considerably more complicated than making a loaf of bread. Well, it's not: it is easy.
A recipe and a description of how easy it was to make these below. I knew making bagels involved boiling them. Somehow this left me with the impression that it would be as complicated as deep frying is, where you have to get the oil just the right temperature or else you end up either setting your kitchen on fire or eating little wet balls of grease. So when I read a couple of bagel recipes and all they said was "bring a pot of water to a boil. About Bagels There are a ton of bagel recipes out there. For my first time baking bagels, I decided to use the recipe from the The Bread Baker's Apprentice. Recipe The Night Before Stir the yeast into the flour in a large mixing bowl. Remove the plastic wrap and stir the additional yeast into the sponge. Pour the dough out of the bowl onto a clean surface and knead for 10 minutes. Baking Day Preheat the oven to 500.
Homemade Bagels Recipe : Emeril Lagasse. Freeze-Ahead Shrimp and Sausage Gumbo. Southern Fried Chicken -DK. Lasagna Al Forno -DK.