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Three Doughs to Know. It's time for another round of The Food Lab.

Three Doughs to Know

Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. Become a fan of The Food Lab on Facebook or follow it on Twitter for play-by-plays on future kitchen tests and recipe experiments. [Photographs: J. Kenji Lopez-Alt] We've gone through a lot of pizza styles and recipes here at The Pizza Lab, but I still often get asked "what's the best pizza crust recipe you know?

" Well that's a tough question to answer. Here's a brief run-down on the three recipes that every home pie-maker should have in their arsenal to tackle all manner of pizza-centric circumstances. The Classic: Neapolitan-Style Pizza Dough The Skinny: Neapolitan pizza is where it all started. Neapolitan pizza is made from a lean dough—that is, it's got nothing but flour, water, salt, and yeast. Neapolitan pies are traditionally cooked in wood-fired ovens and go from raw to finished in about 90 seconds or so. Type of Flour: Sweet Potato Gnocchi with Gouda Cheese Sauce. This morning I was looking at my home page and I realized that there is a lot of orange sweet potato and pumpkin going on.

Sweet Potato Gnocchi with Gouda Cheese Sauce

Considering the time of year I think it is very fitting. Maybe I should go red and green when Christmas comes around? Got any green and red recipes that I can try out for Christmas? In keeping with the autumn orange theme I got the idea to try a sweet potato gnocchi covered in gouda cheese sauce. The idea was to do it in a stovetop mac and cheese kind of style. I have never made a potato gnocchi before. First and most important you need 1 pound of sweet potato. In the photos I as preparing a double recipe so that is why you see so many potatoes. Pierce the potatoes with a fork. Microwave the potato for 5-6 minutes on each side, until tender. Slice the potatoes in half and let cool. Scoop out the flesh of the potatoes and mash, you need 1 1/2 cups of mashed potato. Add Parmesan cheese, brown sugar, 1 teaspoons salt, and nutmeg; mash to blend. You have made a roux! Gnocchi. Magic Sauce Recipe. I call this the magic sauce recipe.

Magic Sauce Recipe

In part, because it makes everything it touches shimmer with deliciousness. 20 Make-You-Drool Bacon Recipes. Honey Mustard Chicken with Bacon and Mushrooms. “This is probably my favorite way to eat chicken.”

Honey Mustard Chicken with Bacon and Mushrooms

That’s a quote from my husband the last time I made Honey Mustard Chicken with Bacon and Mushrooms for dinner. Marinate some chicken breasts in honey, mustard, and lemon, then top with bacon, mushrooms and cheese… How could that go wrong? I love to serve this dish with a side of oven fries and a crisp lettuce salad. It’s a meal full of flavor! Begin by making the marinade for the chicken. Here’s what you’ll need for the toppings: sliced fresh mushrooms, mostly cooked bacon (it will cook more when baked in the oven), grated cheddar, and fresh parsley. After the chicken has marinated, heat a small amount of oil in a large skillet. Scrape out the pan, and toss in the mushrooms.

Assemble the chicken in a large baking dish. After baking for about 20 minutes, chop up some fresh parsley and sprinkle atop before serving! Crusty Bread. Jan. 1, 2015: Just released.

Crusty Bread

Instructional video for the Crusty Bread recipe. Crusty Bread 3 cups unbleached all purpose flour 1 3/4 teaspoons Kosher salt 1/2 teaspoon Instant or Rapid-rise yeast 1 1/2 cups water In a large mixing bowl, whisk together flour, salt and yeast. I must begin by saying where the recipe originated, if in fact it originated anywhere...really. Remember before beginning to create, that this bread is highly forgiving. You do NOT have to have an enamel covered cast iron pot. You DO NOT need to oil the pot. In a large mixing bowl add 3 cups white unbleached flour. To the flour add 1 3/4 teaspoon salt (I use kosher I like it) and 1/2 teaspoon rapid rise or instant yeast. Whisk the flour, salt and yeast together.