Pan Pizza « DownWright Tasty This is the best homemade pan pizza I’ve ever had. You’ll be amazed at how easy it is to make this – but you have to have cake pans. I know, cake pans! That’s one thing I have in abundance! Makes two 9-inch pizzas serving 4 to 6Dough 1/2 cup olive oil 3/4 cup skim milk plus 2 additional tablespoons, warmed to 110 degrees 2 teaspoons sugar 2 1/3 cups all-purpose flour , plus extra for counter 1 package instant yeast 1/2 teaspoon table salt Topping 1 (3.5-ounce) package sliced pepperoni 1 1/3 cups tomato sauce (I use whatever I can find at the grocery store if I don’t have time to make it) 3 cups shredded part-skim mozzarella cheese See Illustrations Below: How to Make Pan Pizza 1. 2. 3. 4. 5. Cooking Tip If you like your crust a little extra crispy, take them out of their pans when they’re done baking and put them directly on a rack of your oven for 5-7 minutes. Like this: Like Loading...
eat make read » market week I was debating a few things regarding this post. First, should I make dinner? As nine o’clock rolled past and I was still at work, ordering dinner sounded pretty nice. But then, funny as it sounds, the thought of trying to decide what to order, then having it delivered just sounded like too much work. Tacos. Which brings me back to my internal debate… I just posted tacos last night. Shrimp with Garlic and Parsley - The Best Sizzling Spicy Appetizer at Cooking Melangery Appetizers are purely for fun. Hors d'oeuvres the French call them: "outside of the works." They are likely to have a wicked lot of calories but most people have come to expect them with cocktails. Hot hors d'oeuvres are always a treat. This recipe of Shrimp with Garlic and Parsley is amazing. Serves: 4 Ingredients: 4 to 5 Tbs. olive oil 4 garlic cloves, finely minced 1 tsp. red pepper flakes 1 tsp. sweet paprika 1 lb. medium shrimp, peeled and deveined 1 to 2 Tbs. fresh lemon juice 1 to 2 Tbs. dry white wine salt and freshly ground black pepper, to taste 2 Tbs. chopped fresh parsley lemon pepper pasta for serving, optional (I got the pasta from Trader Joe's) Directions: In a sauté pan over medium heat, warm the olive oil.
Tandoori Chicken (Tandoori Murghi) Recipe Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish. In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. The chicken may be grilled or roasted. Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. If roasting, preheat the oven to 450 degrees. Serve with sprigs of cilantro and slices of cucumber, red onion, tomato, and lemon. Yield: 4 servings Source: Savoring India: Recipes and Reflections on Indian Cooking by Julie Sahni (Williams-Sonoma/Oxmoor) Reprinted with permission.
eat make read » market week July 7th, 2008 I’ve been feeling really inspired by food lately. Between going to the market and seeing the amazing fruits and vegetables, to reading articles and books about why what you eat and where it’s from matters, I started to feel like it was time I took a next step. So I set a goal for myself: make a weeks worth of dinners (for two) using only market goods, with the exception of flour, sugar, spices and oil. Here’s how my trip to the Grand Army Plaza Greenmarket broke down: Meat, $39: 1 whole free-range chicken (1.5 lb) 1 lb grass-fed beef 1.5 lbs grass fed hot turkey sausage Dairy, $25 1 half gallon fresh 1% milk 1 pint fresh cream 8 oz salted sweet butter 1/3 lb cheese 1/4 lb cheese 12 eggs Vegetables, $20 1 head garlic 2 hot peppers 1 green pepper 2 handfuls green beans 1 handfuls sugarsnap peas 2 summer squash 3 cucumbers 2 sweet potatoes 11 new potatoes 4 red onions 2 tomatoes Fruit, $9 1 pint sour cherries 1/2 pint raspberries Bread, $4.75 1 loaf whole wheat sourdough Herbs, $3
Cilantro Lime Shrimp I don’t know what happened to me last Sunday. I suddenly got this huge burst of energy and all I wanted to do was cook! I got started right after noon and by the end of the day I had cooked and photographed five recipes. When supper time came around I was still going strong in the kitchen but had to start thinking about getting something ready for our dinner. I started out by chopping a couple of cloves of garlic, a medium onion and a fresh jalapeno that I ran outside and cut from the garden. Next you’ll need to grab a heavy skillet, heat it over medium-high heat and add the butter and olive oil. When the butter and oil are melted, add in the garlic, onion and jalapeno. Next, add the red pepper flakes and oregano. Add the chopped tomatoes and cook, stirring again, until they’re nicely wilted. When the shrimp have turned opaque, add the salt, pepper and juice and zest of a lime. This recipe served two hungry folks for dinner :-) As they say “your mileage may vary.” Enjoy! Ingredients
Orange Chicken Recipe Today I’m back with yet another Chinese-American dish – Orange Chicken. It seems as though you can find orange chicken almost anywhere you want to eat these days. It is most commonly found at fast food restaurants, but don’t worry, this is so much better than anything you will find there. What really makes this recipe stand out is the combination of both orange and lemon juice. Once again we are also using the deep dryer for cooking the battered chicken. Now I get a lot of questions from people wondering if they can use a wok instead. Cooking Instructions: Step 1: Combine flour, salt, and pepper. Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce.
Dulce de Leche - Holy Yum! - ~ The Purple Foodie ~ Not too many moons ago I tweeted about my curiosity about dulce de leche (dool-say deh lay-chay) to which people oohed, aahed and gushed about how delicious a treat it is and their favorite way of using it. I wondered how something as simple as condensed milk could be transformed to such a tasty caramel sauce, with just a little heat and a lot of time. I had read about it being super easy to make; simply plonk the can of condensed milk in a vessel of simmering water or microwave it (in a non-metallic bowl, of course) for 10-15 minutes, and there you have it. When I did make it, I was stunned by the results. From being just condensed milk, it had metamorphosed into a thick, creamy and rich dessert in its own right. I remember the first time I had it – I ate it by the spoonful straight from the jar and before I knew it, I was more than halfway through the jar, maybe with a little fed to my clothes. Dulce de Leche is a rich, milk-based caramel sauce. Water Tagged as: dulce de leche
honey lime tilapia Michael and I talk all the time about how being married and eating together has changed the foods we eat. For instance, I didn’t eat much in the way of potatoes, hardly ever bought red meat, and had NEVER cooked steak of any kind before we were married. Now, potatoes find their way into our menu once every week or two and one of my favorite meals we’ve discovered together is a sort of steak stir-fry. Michael, on the other hand, never really ever ate fish. Because I love fish so much, and I’m always looking to expand our seafood recipe repertoire, I hunted down this REALLY easy method for cooking tilapia. Now, I know it looks like fried fish. One of the beauties of fish is that it cooks very quickly. I tried an experiment with the recipe, which originally called for marinating the fish about an hour ahead of time. Because of that, you could easily mix up the marinade, pour it in a zip-top bag with the fish fillets and keep it in your freezer until you’re ready to eat it.
Brownie Peanut Butter Cups For a while now, I’ve been wanting to use muffin pans to make brownies. I found several recipes, but none I could really get excited about. Then, I found this one that features one of my favorite combinations: chocolate and peanut butter. The brownies are prepared in traditional brownie fashion, but scooped into muffin tins like cupcake batter. Instead of the swirled chocolate/peanut butter chips, I used a combination of chocolate chips and peanut butter chips in the batter and also on top. I actually think I like the look of the different chips better than I would the swirled chips. I really love the dollop of peanut butter in the center. We found these to be best served warm. Brownie Peanut Butter Cups Ingredients Instructions Preheat oven to 350°. In a large microwave-safe bowl, combine sugar, butter, and water. Bake for 13-15 minutes or until top is set and a toothpick inserted into the center comes out slightly wet. Place peanut butter in a small microwave-safe bowl. Notes
Buttermilk Roast Chicken "So you love cooking huh?" I get this from time to time, as if cooking is some sort of a hobby only a selected group of weird people do and not what our forefathers back in the primitive days of the Stone Age had done as soon as they mastered building a roasting pit and the hunting bit after the gathering. Struggling to come up with a response, my face would contract and my eyes would twitch. Should I say something politically correct (Oh I just do it for fun, you know...) or should I strive to inspire (It's more satisfying than eating out...) or should I just be honest (It's because I really, really, really love to eat!). Then out comes a mumbled "Uhuh. I don't know about you but I've always been a permanent fixture in the kitchen since I was old enough to figure out knives cut and fire burns. By the time I was in high school, I'd spent enough evenings standing beside the stove observing my mother's moves to differentiate between just done and overcooked for meats and vegetables.
Going Deep for Breakfast | Endless Simmer - A Food Blog Editors’ Note: We’re very excited to have a guest post today from Aimee Bourque, who blogs her culinary escapades at Under the High Chair; great food guaranteed, clean floors unlikely. I think we can all agree, breakfast should be a tranquil start to our day. Whether you like your mornings to begin with merely the perfect muffin or prefer a full-on trucker’s breakfast, assaults on the senses are not welcome, nor, I’ve discovered, are conversations with a three-year-old. On an average Saturday morning in my house, I take the path of least resistance in hopes of maintaining the peace. This means serving up something featuring bread and covered in our own harvested maple syrup for the little monkeys—with bacon of course. (We’re talking about my offspring here—they’ve embraced bacon without hesitation; as for the maple syrup, well, we are Canadian, after all.) No ‘good morning’, no hugs, he stumbles out of his room with this announcement: “Mummy, I just made a little bit of barf in my mouth.”
Au Gratin Potatoes I was recently looking through my Betty Crocker’s cookbook (my very first cookbook). I saw a recipe for Au gratin potatoes and it looked and sounded so rich, creamy and delicious. Definitely not healthy but sometimes you have to splurge – you know? I was roasting a chicken for dinner and decided the Au gratin potatoes would be the perfect side dish. This was really easy to make (as long as you have a mandolin slicer to cut the potatoes – or a wonderful neighbor who has the coolest gadgets and lets you borrow them…thank you Cheryl). 4-5 large Idaho russet potatoes, peeled and sliced 1/8 th inch thick1/4 cup butter1/2 sweet yellow onion, diced1 tbsp flourSea salt and fresh cracked pepper to taste2 cups of non fat milk2 cups of extra sharp cheddar cheese, shredded (divided)1/4 dry Italian bread crumbs Preheat oven to 375 degrees. Melt butter in saucepan over medium heat. Slowly stir in milk and 1 1/2 cups of the cheese. Spread potatoes in casserole dish.