March 16, 2010
from Food Network Magazine
.
I began by making a basic pizza dough from scratch, then I loaded it with crisp slivers of potato, savory corned beef, sweet cabbage, and three types of cheese. Trust me, this pizza wound up being my pot o' gold at the end of the corned beef rainbow! For the easy recipe, read more.
Ingredients
For the dough:
2 teaspoons sugar
1 package active dry yeast
3 tablespoons extra-virgin olive oil, plus more for the bowl
3 cups all-purpose flour, or 2 3/4 cups plus 1/4 cup whole-wheat flour, plus more for dusting
1 teaspoon fine salt
For the toppings:
5 tablespoons extra-virgin olive oil, plus more for the pan
3 cups sliced green cabbage
Kosher salt
1 teaspoon pickling spices, tied securely in cheesecloth
1 large potato, peeled and thinly sliced
Freshly ground pepper
2 cups shredded mozzarella cheese
3/4 cup shredded monterey jack cheese
1/2 cup freshly grated parmesan cheese
6 ounces sliced or shredded corned beef
Directions
1. Make the dough: Whisk 1 cup warm water (105 degrees) with the sugar in a bowl; scatter the yeast over the top and set aside until foamy, about 10 minutes. Stir in the olive oil.
2. Whisk the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the wet ingredients to make a rough, shaggy dough.
3. Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. (Add more flour to prevent sticking, if necessary.) Form the dough into a ball; place in a large oiled bowl, turning to coat with oil. Cover the bowl with plastic wrap and set aside at room temperature until the dough has doubled in size, about 90 minutes.
4. Meanwhile, prepare the toppings: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cabbage, season with salt and cook until just soft, about 5 minutes. Add the pickling spices and just enough water to cover. Simmer over low heat, covered, until the cabbage is tender, about 20 minutes. Drain the cabbage and set aside (discard spices).
5. Place a pizza stone in the oven, if you have one, and preheat to 500 degrees. (If you don't have a pizza stone, preheat a baking sheet in the oven instead.) Toss the potato with 2 tablespoons olive oil and season with salt and pepper. Roast in a single layer on a baking sheet until golden, about 15 minutes.
6. Divide the dough into 2 equal pieces. Roll one into a 14-inch round (keep the remaining dough covered). Place the round on a floured pizza peel (if baking on a stone) or a large oiled baking sheet; drizzle with 2 tablespoons olive oil. Scatter half of each of the cheeses, corned beef, cabbage and potatoes on top. Season with salt and pepper. Carefully slip the pizza onto the hot stone, if using, or place the pan in the oven. Cook until golden and crispy, 10 to 15 minutes. Repeat with the remaining dough and toppings.
Posted by Elaine Smit. Posted In : recipes
March 9, 2010
Ingredients:
Vegetable oil (for the pan)
Powdered (confectioner’s) sugar
2/3 cup cold water, divided
2 envelopes (2 tablespoons) unflavored gelatin
1 1/3 cups granulated sugar
1/2 cup light corn syrup
1/2 teaspoon salt
1 teaspoon pure vanilla extract
Colored sugar for decorating
Tiny amount of melted chocolate for decorating
Chick- and/or bunny-shaped cookie cutters
Candy thermometer
Directions:
Line the bottom and sides of a 13- by 9-inch baking pan with plastic wrap; oil and then generously dust bot... Continue reading...
Posted by Elaine Smit. Posted In : recipes
March 3, 2010
When Kinsey celebrated her 7th birthday with us, she proved herself to be a true whiz kid in the kitchen. She and her friends whipped up pasta, garlic bread, and decorated chocolate and vanilla cupcakes that would put the greatest chefs to shame. Even though Kinsey loves cooking in the kitchen she also loves to make crafts.
Name: Kinsey
Age: 7
Favorite Food : Pizza
Favorite cooking show: Rachel Ray
Favorite Cooking Gadget: Electric Mixers (because they are fun to watch)
Continue reading...
Posted by Elaine Smit. Posted In : Chef of the Month
February 23, 2010
Banana bread is one of my Desert Island Foods, that list of foods that I would want to have with me if I was stranded on a desert island.
There is almost nothing like the smell of baking banana bread, and my family begs me to make banana bread all of the time! Unfortunately, they tend to eat all of the bananas before I can get them to ripen...
Here is my personal favorite Banana Bread recipe, courtesy of Epicurious. I typically trade off the walnuts for pecans, however, as we tend to prefer t... Continue reading...
Posted by Elaine Smit. Posted In : recipes
February 22, 2010
The 35th annual Winter Fancy Food Show has wrapped up in San Francisco, which means the food and restaurant industry is abuzz with new food trends. But the Fancy Food show is not the only place foodies gather to hear about the year’s trends. There’s also a slew of food magazines and industry experts who make the call for what will be sizzling in our kitchens and restaurants for the year. Here some tasty predictions for 2010.
1 Lamb
Lamb is the new pork.” “Lamb neck is the new bacon,... Continue reading...
Posted by Elaine Smit. Posted In : food trend
February 13, 2010
The Dove's Nest White Chili
2 tablespoons olive oil
1 medium onion, chopped
3 cloves of garlic, minced
2-1/2 cups tomato, chopped or 2 cans (10 ounces each) of tomatoes with green chilies, undrained
1 medium jalapeno, seeded, minced
2 cups chicken stock
1 7-ounce can green chilies, chopped
2 cups chopped cooked chicken
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 cup (heaping) chopped cilantro
2 19-ounce cans cannellini or Great Northern bean, undrained
1 tablespoon fresh lime juice
salt ... Continue reading...
Posted by Elaine Smit. Posted In : recipes
February 6, 2010
I love trying new recipes but I must confess, I find a new recipe, love it, and then promptly leave it in pursuit of the next dish.
Yet there are exceptions- a few dishes so enchanting I cannot resist calling them up for dinner again and again. Julia Child's Roast Chicken with Lemon and Herbs is one of those dishes. The meat is always satisfyingly moist and delicious. The basic recipe can be adapted to whatever fresh herbs you have on hand. If you are fortunate enough to have Meyer lemons a... Continue reading...
Posted by Elaine Smit. Posted In : recipes
February 5, 2010
10 Nacho Recipes: Perfect for Super Bowl Sunday
Nachos are one of my all-time favorite foods. The crunchy chips, the melted cheese, the gooey toppings — I love everything about nachos
Super Nachos
recipe by Rachel Ray
Ingredients
2 bags corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips -- pick 2 favorites
Pico de Gallo Salsa:
4 vine ripe tomatoes, seeded and chopped
1 jalapeno pepper, seeded and fi... Continue reading...
Posted by Elaine Smit. Posted In : recipes
January 30, 2010
Sprinkles Cupcakes has unveiled its new vegan and gluten-free versions of the Red Velvet cupcake, its best-seller.
Chef Candace Nelson, founder of Sprinkles, makes the vegan ones with all-natural soy milk, tofu-based cream cheese and coconut oil. The gluten-free one is made with gluten-free flour and topped with a thick layer of the usual cream cheese frosting.
Find them now at all Sprinkles locations.
Word is that competitor, Kara’s Cupcakes, also is working on vegan and gluten-free cup... Continue reading...
Posted by Elaine Smit. Posted In : general
January 19, 2010
Oh, boy… Chicago deep-dish pizza. Just the ticket for a cold January night.
It’s been an icon on the culinary landscape since 1943, when the story goes that Ike Sewell and Ric Riccardo “invented” deep-dish pizza at their newly opened Chicago restaurant, Pizzeria Uno.
Ike and Ric’s new pizza was fashioned after a traditional Italian tomato pie: a thick crust with 1”-high sides, filled with tomato purée, and sprinkled with Romano cheese. But Pizzeria Uno’s proprietors went a step (...
Continue reading...
Posted by Elaine Smit.
| |
