Grilled Pizza with our favorite Semolina Pizza Dough Summer vacation... we've been waiting for weeks, literally counting down the days while eagerly awaiting it's arrival. A time of leisurely mornings, no schedules and ultimately comments of "I'm bored... what should I do?" Well, Mommy to the rescue! With her family out of town, Liv's friend Celeste spent a few days with us as we began this year's summer school holiday. For years I've been "baking" our pizzas on our outside grill. !) Once topped, a simple flick of the wrist will slide your dressed pizza back onto the grill for the final cooking. Semolina Pizza DoughPrinter Friendly Recipe 2 tsp active dry yeast2 1/2 cups bread flour (or all purpose flour)3/4 cup semolina flour1 1/4 cup warm water2 Tbs olive oil1 1/2 tsp sea salt1/2 tsp Italian Seasoning (optional) Place all ingredients into your bread machine as directed. Place rolled dough directly onto clean and oiled grill grates. Remove from grill using your handy pizza peel (or cookie sheet!)
eat make readCategory: best of 2008 This was originally posted on June 30, 2008. Simple and delicious. This recipe is laced with cinnamon and topped with fresh blueberries. Awesome! When I was stuck in airports a few weeks ago, I ended up buying more than my share of magazines. One of them, O magazine, had a whole article about blueberries and tasty recipes to make with them. This weekend I picked up a pint of blueberries at the market eager to get started on my unconventional focaccia recipe. When I pulled the bread out of the oven it was a beautiful sight. Blueberry Focaccia from O magazine I cut my recipe in half and it worked out well. 1 package (1/4 ounce) active dry yeast 2 1/4 cups warm water 6 cups all-purpose flour 1 cup light brown sugar 1 tsp. salt 1/2 tsp. ground cinnamon 1 large egg 6 Tbsp. unsalted butter, room temperature Vegetable oil, for greasing 2 pints (5 to 6 cups) blueberries1 In a small bowl, mix yeast and water; set aside until foamy, about 5 minutes.
Food News and Opinion on The Huffington Post Springform Deep Dish Pizza Recipe Pizza is in heavy rotation on our weekly menu. We’re crust people – and I don’t leave a scrap of it behind. Nothing screws up a good pizza like a bad crust. We’ve gone through several pizza doughs looking for the perfect crust and we always come back to The Usual. We’ve been baking pizza with the Gourmet recipe for nearly 4 years now. Occasionally, I’ll want to try something different and I stumbled across an old bookmark that provided the perfect opportunity: Deep Dish Pizza. I swapped out The Usual for Baking Illustrated’s Basic Pizza Dough. I was pleasantly surprised. Deep Dish Pizza For the dough: 1 3/4 cup warm water, divided 1 tsp sugar 1 envelope (2 1/4 tsp) instant yeast 2 Tbsp extra-virgin olive oil, plus more for greasing bowl and springform pan 4 cups (22 oz) bread flour, plus more for dusting 1 1/2 tsp salt For the pizza: 1 cup pizza sauce 2 cups shredded fresh mozzarella Fillings of your choice (we used cooked italian sausage, pepperoni, and pineapple chunks)
Baked Lemon Pasta I love simple dishes like this. They remind me of my single vegetarian days in L.A. when I’d often come home from work and find a total of three grocery items in my kitchen. This is in contrast to the 9.446 grocery items in my kitchen now—everything from bacon grease to a freezer full of beef, but we won’t go there today. Lemon is an unlikely flavoring for pasta, but oh…is it ever refreshing and good, especially in the spring and summer. There’s something about this baked version, though, that I just love. That’s my story and I’m stickin’ to it. This recipe may be doubled, tripled, or octupled—it’s totally easy. The Cast of Characters: Spaghetti, lemons, garlic, butter, sour cream, olive oil, salt, Parmesan cheese, and parsley. Preheat the oven to 375 degrees. Start by grating the zest from one lemon. If you don’t have a microplane zester, please remedy that situation immediately. In a skillet, melt the butter over low heat. Add an equal amount of olive oil. And mince it very finely. Oh, yum.
Mrs. D Loves to Eat! Pizza Spice It’s pizza week here at Kayotic Kitchen! Time to stock up on flour and oil, everyone! I’m giving you an entire DIY pizza kit: crust, sauce, seasoning and my favorite toppings. All you need to be seriously happy and to make those around you happy as well. I’m starting with my pizza spice. So what are you waiting for? Ingredients: 1 1/2 tbsp oregano 1 tbsp dried basil 1 tsp dried rosemary 1 1/2 tbsp dried onion flakes 1/4 tsp dried thyme 1/2 tsp coarse sea salt 1/2 tsp chili flakes 7 black peppercorns 1/4 tsp garlic powder Optional: 1/2 tsp fennel seeds Directions: It’s not exactly rocket science, I’ll be the first to admit that, but getting the exact right blend wasn’t as simple as I thought it would be. Talk about storyboards! I use the spice mill that came with my food processor, but a simple coffee mill or mortar and pestle will do as well. It’s so dead-simple to make these kind of special blends yourself.
Cinnamon Streusel Pancakes | Two Peas & Their Pod - StumbleUpon Cinnamon Streusel Pancakes When we went to California in November, we spent a day eating our way through Los Angeles with our good friend, Amanda, from Kevin and Amanda. Amanda had a long list of food places for us to try. We started our food feast at The Griddle Cafe in Hollywood. The pancakes at The Griddle Cafe are humongous! We were determined to recreate our favorite pancakes at home so one morning we put our game faces on and got to work. Josh let a big scoop of butter melt all over the pancake, making the pancake even more decadent. I will warn you these pancakes are insanely sweet. To see what else we ate in L.A, check out Amanda’s post. If you like these Cinnamon Streusel Pancakes, you might also like: Pumpkin Pancakes with Cinnamon Syrup from Two Peas and Their PodChocolate and Cinnamon Pancakes from Baking BitesCinnamon Roll Pancakes from Big Red KitchenWhole Wheat Cinnamon Pancakes from In Good Taste
Cooking For Engineers - Step by Step Recipes and Food for the Analytically Minded My New Best Pizza Dough As you must have noticed by now, we love pizza here! It’s okay to be a pizza fiend. No, really, it is. It’s by far our favorite junk food Friday meal. Since I usually top ours with not all too much cheese, my own pizza sauce and add loads of fresh veggies, I’m not quite sure just how junky it still is. Or maybe I have a different perspective on what really constitutes junk food. I’ve tried lots of recipes over the years. What was even more depressing were all those times I couldn’t get the dough to rise no matter what I tried. Now, if you need me… I’ll be on the Stairmaster. Ingredients: 1 cup warm water 2 1/4 cup all-purpose flour 2 tsp instant yeast 2 tbsp honey 3 tbsp olive oil 1 1/2 tsp salt (2 tsp also works well) Directions: We’ll be needing yeast—I opted for instant yeast but feel free to use active dry yeast—salt and olive oil. You can either use your stand-mixer, food processor or hands for this. Add 2 tbsp honey. And add 1 cup warm water to it. Add the oil and 1 cup of flour.
Homemade Samoas & - StumbleUpon Yeah, that’s right. I made homemade Samoas. OK, so these are a bit more time-consuming to make than your average cookies (there are a few assembly-related steps), but they are so worth it. Plus: how great would these be as Christmas gifts? I found the Samoas recipe on BakingBites; you can also find recipes for Thin Mints, Do-Si-Dos, Tagalongs, and Trefoils. What you need: For the cookies: 1 cup butter, softened 1/2 cup sugar 2 cups all-purpose flour 1/4 tsp baking powder 1/2 tsp salt 1/2 tsp vanilla extract up to 2 tbsp milk For the topping: 3 cups shredded coconut 12-oz good-quality chewy caramels 1/4 tsp salt 3 tbsp milk 8 oz. dark or semisweet chocolate (chocolate chips are ok) What you do: First, the cookies. 1. 2. 3. 4. 5. 6. 7. Now…the topping! 1. 2. 3. 4. 5. (This step is sort of delicate – and can be painful, what with the hot caramel and all – so be careful. 6. 7. How beautiful are these?! Above: Homemade vs.
Reluctant Gourmet Cooking Guide for Cooking at Home Pizza Braid | Busy Mommy: An Iowa Mom Blog - StumbleUpon A pizza braid is very kid-friendly, easy on the wallet and extremely simple to make. My aunt and cousin first introduced me to them and I’ve been hooked ever since. The possibilities are endless of the varieties you could make (check out the Apple Dessert Braid!), but the recipe below is for a very basic hamburger and pepperoni braid. You could make your own dough, but I prefer the shortcut of using Rhodes rise and bake dough. This is one of my favorite shortcuts to make a nice loaf of bread or use in recipes like this one. As I said, this is extremely basic. The dough takes a few hours to rise, so I take it out in the morning and place a towel over it. Yes, yes the dough in that photo has not risen fully. Then you spread out the sauce, lay the meats down, followed by the cheese. Then with a pizza cutter, start cutting about 1 inch thick strips down the whole rectangle. Follow the pictures above. A few minutes before it’s done I brush with olive oil and sprinkle with oregano.