Tuesday, October 19, 2010

calzone recipe

http://thenewcook.com/2008/09/the-best-calzone-recipe/

The Best Calzone Recipe
Date September 19, 2008

These really are the best calzones I’ve ever eaten. They have a pretty normal list of ingredients, but the combination of fresh bread, the mixture of cheese, and whatever delicious fillings you choose cannot be beaten.

For this recipe, you’ll need a batch of basic pizza dough, fully risen, two cups of ricotta cheese, one cup of chopped/grated mozzarella, one cup of grated Parmesan (good Parmesan really helps here), salt, pepper, and your choice of fillings. For my calzones, I used a chopped yellow onion, a red bell pepper, and one link of Mexican chorizo.

Begin by dividing your dough into two pieces on a floured surface, knead them for a few seconds, then form them into balls. You’ll want to let them rest like this, covered by a towel, for about 20 minutes. Also, strain your ricotta cheese to remove excess moisture – it keeps the inside of your calzone from getting soggy. Either let it drain in a fine mesh strainer, or lay a paper towel across the bottom of a colander and pour in the cheese, as I did. Preheat your oven to 350 F.

Now, prepare your filling ingredients in whatever way you need to. For me, this meant sautéing the onion, pepper, and chorizo (removed from its casing). I think precooking these filling ingredients was a good idea, but if you are using a filling like prosciutto or pepperoni, you shouldn’t need to.

Stir together all three cheeses with the filling ingredients, and add salt and pepper to taste.

Once your dough has rested for about 20 minutes, you need to roll out each piece into an 8 – 10″ circle. The key is to getting them an even thickness across, which can be difficult, but you don’t want the filling to burst from the calzone while cooking. It helps to let the dough rest for a few minutes after you flatten it out the first time.

When you have your rounds ready, transfer them to a piece of parchment paper on a cookie sheet, or onto a pizza peel if you have a baking stone in the oven. Add half the filling onto each round, trying to keep the filling on one half of each circle. Moisten the edges of the dough, then fold over the empty half to enclose the filling. Press the edges together.

Finally, just slide the calzones into the oven and bake for 30 – 40 minutes. Serve with a side of pizza sauce if you want, but it’s not necessary for these.

calzone
Tips

* The cheese mixture is the key ingredient. The ricotta and mozzarella give it the right texture, and the Parmesan gives it a great flavor. It really helps to use a good Parmesan if you have it.
* The onion, red pepper and chorizo made excellent filling ingredients, but feel free to substitute based on your preferences.
* This recipe makes two huge calzones, which is enough to feed four people.
* The calzones are really good as leftovers too, so don’t hesitate to make the full recipe for two people.
* My cheese amounts were estimates – I just used one of the 15 oz (I think) tubs of ricotta, then about a cup of Mozzarella, and maybe a little less than a cup of Parmesan.

Printable Recipe

Ingredients:

* One batch of pizza dough
* 2 cups ricotta cheese
* 1 cup chopped/grated Mozzarella
* 1 cup grated Parmesan
* Salt and pepper
* Your choice of filling ingredients: onion, pepper, choriza, ham, prosciutto, spinach, etc.

Recipe:

1. Knead your dough on a floured surface for a few seconds, divide it into two pieces, form them into balls, and let them rest for 20 minutes under a towel.
2. Preheat your oven to 350 F.
3. Drain your ricotta in a fine mesh strainer (or paper towel lined colander) for 10 minutes.
4. Prepare the filling ingredients if pre-cooking is needed (i.e. saute the onion and pepper).
5. Mix the three cheeses and your filling ingredients in a bowl. Add salt and pepper to taste.
6. Roll out your dough balls into 8 – 10″ circles with an even thickness. Letting them rest for a few minutes after first rolling them out will make it easier. Transfer the rounds to a piece of parchment paper.
7. Add half the filling to each piece of dough. Maneuver the filling onto half of the dough, moisten the edges of each round with water, then fold over the empty half of dough to enclose the filling. Press the edges closed.
8. Bake the calzones on a cooking sheet or baking stone for 30 – 40 minutes.

Recipe adapted from Mark Bittman’s How to Cook Everything.

Sunday, September 26, 2010

Papa John's clone

-from http://webcache.googleusercontent.com/search?q=cache:DDUrwOaZ20sJ:www.whatcanimakewithit.com/how-do-i-make-a-papa-johns-style-pizza-crust/+papa+john+cheese+do+they+use&cd=11&hl=en&ct=clnk&gl=us&client=firefox-a

I second the post from Ann about working out the dough on cornmeal instead of flour. I used to work for Papa Johns and this was the way we did it; actually we did not roll it out with a pin but rather slapped it out by hand which takes some practice and is a bit messy but it works the dough out just right.

This is a direct source I work at papa johns. U must let the dough proof for until about three inches thick. That u most roll it it with a roller with studs on. That will give u the texture of the pizza. that u must slap the pizza for the desired thickness or length which ever one u prefer. I like my pizza nice golden thick crust. When making the crust u use all ur fingers except pointers and thumbs and press into the border of the dough about 1/4 inche for the thickness of the pizza crust: U MUST DO THIS BEFORE SLAPPING THE PIZZA. then flip then use ur middle fingers to bring the crust up a little the more curve on the pizza the better it is. Slapping procedures take the pizza between ur palms and slap it from one hand to the other over the other. bring ur hand back just alittle back not to much, or u will put a hole in the pizza. do this until desired thickness. I will be hard the first time u try this. It takes me a while to make the pizza. Spread the tomatto sauce to one inch from the border of the pizza, put ur toppings, then chesse it with the desired amount of cheese or no cheese at all . Use terris pizza recipe it is the correct papa johns recipe.

2 1/2-3 cups flour
2 tablespoons sugar
2 1/4 teaspoons fast rising yeast (or fast rise, 1 envelope)
1/2 teaspoon salt
1 cup very warm water (120 to 130 degrees)
2 tablespoons oil

Directions
In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt; blend well.

Gradually add water and oil to mixture. Blend at low speed until moistened, then beat for 2 minutes at medium speed. By hand, add 1 1/2 to 2 cups flour until dough pulls away from sides of bowl.

On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and elastic. Cover loosely with plastic and let rest in a warm place for about 15 minutes.

Press out dough onto (2) 12-inch pizza pans. Prick randomly with a fork. Let rest again in a warm place for 10-15 minutes.

Brush crusts lightly with oil then prebake them in a 450 degree oven for 5 minutes.
Top as desired, then bake again in 450 degree oven for 4-5 minutes, or until desired doneness.

-----------
from Papa Johns:
http://www.salinafyi.com/marketplace/businesses/papa-johns-pizza/features/

den beneath our impressive variety of Better Toppings is our all-natural tomato sauce. Our high-quality tomatoes are grown in the rich, fertile valleys of central California. They're vine-ripened and packed within an average of six short hours after harvesting. We never add water to our sauce. It's made with only all-natural ingredients and a special blend of herbs and spices. Processed using minimal time and temperature, our traditional sauce has that rich, just-picked tomato flavor you'll taste in every bite.

White Pizza:
A succulent blend of ricotta cheese sauce and garlic Parmesan sauce is topped with plenty of cheese crafted from 100% real mozzarella and special seasonings for a delightfully unique taste.

Cheese:
Signature Cheese

If you like cheese, you'll love our signature mozzarella cheese. It's exclusive to Papa John's and crafted from 100% mozzarella and high-quality milk by one of America's finest cheese producers. Mild and delicate, yet full-bodied in flavor, it's proof that cheese really does make everything better.
http://www.leprinofoods.com/
http://www.pizzamaking.com/forum/index.php?topic=6758.5;wap2

Mozz ,Prov, and muenster cheese mix may get you close ;.
Dough:
Contains soybean oil
A better pizza begins from the bottom up. That's why the dough used for our hand-tossed, original crust is prepared with the finest ingredients, like high-protein flour and clear-filtered water. It's delivered to our restaurants fresh (never frozen), and it stays fresh until it's baked to perfection for you. And while it's staying fresh, it's also proofing slowly and naturally, maximizing the dough's flavor. The result is a light & fluffy, savory crust–perfect for dipping into our delicious Special Garlic Dipping Sauce!


Sauce:
No. Only a blend of vegetable and extra virgin olive oils.

A majority of our products contain biosynthesized and/or vegetable-derived enzymes. However, our pan crust and the cheese blend used on our Tuscan Six Cheese pizza contain animal-derived enzymes. Our pizza dough contains fungal or bacterial derivatives. Our garlic sauce contains lactic acid, which is not classified as an animal derivative because it has been fermented.

Our fresh vegetables—onions, green peppers and mushrooms, are not treated with any preservatives. Our canned vegetables—jalapenos and banana peppers, have less than 1/10 of 1% sodium benzoate and potassium sorbate; our pepperoncini peppers contain sodium metabisulfite and calcium chloride, which are used as preservatives.

-----------
http://www.pizzamaking.com/forum/index.php?PHPSESSID=24c476edb832d4acaa46bcb32eb25ed1&topic=6758.0;wap2

Pizza Dough: Unbleached enriched wheat flour (wheat flour, malted wheat barley flour, wheat starch, ascorbic acid, enzyme, niacin, iron as ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), water, sugar, soybean oil, salt, yeast [fungal or bacterial derivatives – NO animal derivatives]. No trans fat.
(Note: According to John Schnatter, the founder of Papa John's, the wheat is from Kansas)

Pizza Sauce: Vine-ripened fresh tomatoes, sunflower oil, sugar, salt, spices [oregano, black pepper, basil], garlic*, extra virgin olive oil and citric acid. *Dehydrated. No trans fat. See, also, http://www.pizzamaking.com/forum/index.php/topic,6633.0.html for an analysis and "clone" version of this sauce.
(Stanislaus Food Products)

Pizza Sauce Dipping Cup: Tomato sauce (tomato puree, sunflower oil, sugar, salt, garlic*, extra virgin olive oil, spices [oregano, black pepper, basil], citric acid), water, sodium benzoate, and potassium sorbate (as preservatives) *Dehydrated

Cheese: Part-skim mozzarella (pasteurized milk, cultures, salt, enzymes [chymax – NOT animal derived]), food starch [derived from corn], powdered cellulose (added to prevent caking), whey protein concentrate, sodium proprionate (added as a preservative) Contains milk
(Leprino Foods)

Pepperoni: Pork and beef, salt, spices [red pepper, black pepper, fennel, anise, garlic, oregano, rosemary], natural flavoring [mustard and spice extractives (anise, black pepper, fennel, garlic, oregano, red pepper)], dextrose, lactic acid starter culture, oleoresin of paprika, natural hickory smoke flavoring, sodium nitrate, BHA, BHT, citric acid
(Doskocil, a part of Food Service Company, a subsidiary of Tyson Foods: It is believed that the specific product is the one described at http://www.tyson.com/FoodService/Products/ViewProduct.aspx?productCode=4041&brandCode=282&catId=48)

Peter
EDIT: According to additional information received from Papa John's on 6/9/08, the flour used to make the PJ Dough is not bromated; also, the sauce used in the Pizza Sauce Dipping Cup is packaged by another vendor, who adds the preservatives.

Pizza in China - Pizza Hut and Papa Johns

I had always been under the impression that the Chinese do not like dairy products, especially cheese. So imagine my surprise when I moved here 3 years ago to find out that you can get pizza everywhere, and the Chinese love it. Just another contradiction of many I've discovered while living in China. Now as I've mentioned before, it seems that every western restaurant has pizza on the menu. However, where did all this pizza loving start? If you don't know the answer to that, you haven't been in China very long; Pizza Hut or 必胜客 (Pronounced Bìshèngkè in Pinyin.) of course!

In America, independent pizza restaurants are everywhere as Italian food is the most popular ethnic food in America. However, like most things American, pizza in America looks nothing like pizza in Italy. And it's the American version of pizza that is so popular in China. But it's Pizza Hut that is the biggest chain in my home country. Pizza Hut was founded in 1958 in the state of Kansas in America. Depending on where you live in America, there may be many sit down style Pizza Hut's, or like in my home state of Minnesota, mostly delivery and take out locations.

According to Yum Brand's website (the parent company of Pizza Hut and KFC), "Pizza Hut was the first restaurant chain to introduce pizza and Western-style casual dining to China in 1990, and the first to introduce pizza delivery to China in 2001". The first location was, and still is, in the Dongzhimen area of Beijing. There are now over 400 sit down style restaurants and 79 delivery only stores in Mainland China. Pizza Hut's menu in China has also recently undergone a large overhaul. Less emphasis is on the pizza now. For instance, you can't even order a classic American pepperoni pizza. You must order a cheese pizza and tell them you want to add pepperoni. (Not easy to do if you don't speak Chinese) The new menu features many different rice dishes, and more upscale food like fillet of beef and grilled lamb. It's an interesting move during an economic downturn.

In China, Pizza Hut offers three different kinds of crust; pan, edge (it's rectangular), and stuffed crust. (Crust edges stuffed with cheese or meat). A little different than in America where you can also get a thin style and hand tossed, which is a more traditional style of crust. So which is better? We'll get to that soon, but first let's look at Pizza Hut's newest chain competitor, Papa John's.

Started by John Schnatter (the man you see in the ads) and according to their U.S. website, the first store opened in Jeffersonville Indiana in 1984. (Though the U.K. site says 1985.) Papa John's is the 3rd largest Pizza chain in America with almost all locations being delivery and carry-out only. Only a few are full service sit down restaurants.

In China, Papa John's opened it's first store in Shanghai in October, 2003 and now has over 100 locations focused mainly in the eastern and southeastern part of China. All the locations are sit down style restaurants, Though many do offer delivery. The menu is not nearly as large as Pizza Hut's. There are some rice dishes and spaghetti dishes, but the emphasis here is on pizza. Xiamen currently has 1 location in the Crown Plaza and Paragon building, 1 block from the Minfa shopping mall. So far, the restaurant hasn't caught fire like Pizza Hut. You can go to the Pizza Hut at Minfa during dinner and most likely wait 15-30 minutes for a table, while at the same time go to Papa John's and be able to sit down right away.

So who's got the better pizza? That's a hard question to answer really. Read on to find out why. All the pizza's I rated are based on a cheese and pepperoni pizza.

Pizza Hut offers a pan pizza while Papa John's does not. What exactly is pan pizza? It's pizza dough that has been raised within an oil soaked pan and cooled for a few hours afterwards. Pizza Hut's pan pizza is slightly greasy from the oil in the pan. It has a buttery flavored crust that is crunchy on the outside and a little doughy and fluffy on the inside. The difference between the American and Chinese version is that the Chinese version has much less sauce on it. There is also less cheese on the Chinese version. Overall though, I do enjoy Pizza Hut's Pan pizza. The overall taste is close to the American version. There is also an Edge pizza. Again, not offered by Papa John's. The Edge pizza is a rectangular size pizza that has toppings all the way to the edge of the pizza. There is no detailed thicker crust around the pizza. It has a slightly crisp crust with a flaky bottom. Like the pan, there is less sauce, but more cheese. I also like this pizza too. The last pizza offered I have yet to try. It is the stuffed crust pizza, and once again not offered by Papa John's. (See a trend here?) I don't like the idea of a pizza with the all around crust stuffed with anything. All the pizza's come in a regular or large size. (Though you can get a mini pan pizza for lunch)

Now on to Papa John's where you can get 9, 12, or 14 inch size pizza's. According to Papa John's, the pizza in China is almost exactly that as in the U.S. The only difference is the sauce is a little lighter with less salt. They offer the two style's of pizza's that you can get at an American Pizza Hut, but not a Chinese one. The first is thin crust. Available only in 12 or 14 inch size, not many places in Xiamen offer a pizza like this. It is a very thin and crunchy crust. There is more sauce and cheese than Pizza Hut's. However, it does tend to harden a little too much after about 10 minutes. I do like this pizza. The 12 inch is easy to eat for one person as there is much less crust to fill you up. Their second pizza is a traditional hand tossed pizza lIke most pizza's in Xiamen. I like this too. The big difference here is that the crust edge has a distinct large roundness to it. When making the pizza, the cook pushes down the dough and rolls up a large thicker crust on the end and works his hands all around the pizza this way. It does make for an easy pizza to eat with the hands while holding the end. You also can enjoy a more bread like taste when eating the crust ends of this pizza. The crust has a slightly crisp and nutty flavor to it with a light and fluffy inside. Again, like the thin crust, there is plenty of sauce and cheese on it. Unique to Papa John's pizza, is the side of garlic sauce you can dip the pizza into (or pour on the pizza) and 2 pepperoncini peppers, an Italian slightly spicy pepper.

Here is the breakdown in price for the pepperoni pizzas. Note that you must ask for pepperoni on a Pizza Hut cheese pizza. The price includes the 10 Yuan add on. Also, Pizza Hut does not list the size of their pizza's, only regular and large. They are a bit smaller than the standard 12 and 14 inch American size in my opinion, though I didn't have a ruler.

Pizza Hut Pan/Edge 11 inch- 66 Yuan. 13 inch- 86 Yuan
Pizza Hut Stuffed Crust 11 inch- 75 Yuan. 13 inch- 95 Yuan

Papa John's Hand Tossed 9 inch- 63 Yuan
Papa John's Thin Crust/Hand Tossed 12 inch- 87 Yuan. 14 inch- 107 Yuan

So clearly Pizza Hut is cheaper, while only a bit smaller in size. But is it better? It really depends on what kind of pizza you are in the mood for as both chains offer completely different styles of pizza. The only difference is that Papa John's adds more amounts of sauce, cheese, and pepperoni's to their pizza. There is one thing that sway's me to Papa John's though. It's the concept they brought over from America that no one else in China offers. (That I've found) The soda is 8 Yuan and comes with FREE RE-FILLS! For me that's enough!

Winner Papa John's

Till next time,


SOURCE: By Jay, American food critic in Xiamen

Best Spaghetti Ever

egg yolks, 00 Flour, tbs of semolina flour
roll it to right thickness, cut into spaghetti strips

olive oil over med-hot fire, put in tomatoes, handful of salt, and crush tomatoes in pan. for 45 minutes

salted water boil and cook the pasta

put the tomato sauce in another pan, put pasta in the sauce. add a dollop of butter, add basil strips, and parmesan cheese, and voila, toss it off the heat, and finish!

-from America's Best "Comfort Food" (2010)

Wednesday, September 15, 2010

Hot and Sour Chinese Eggplant

Hot and Sour Chinese Eggplant

Ingredients
2 long Chinese eggplants, cubed
1 1/2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 tablespoon white sugar
1 green chile pepper, chopped
1 teaspoon cornstarch
1/2 teaspoon chili oil, or to taste
2 teaspoons salt
2 tablespoons vegetable oil

Directions
Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.
In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.

Monday, September 6, 2010

Sweet potato and Caramelized Onion White Pizza

White Pizza with Sweet Potato and Caramelized Onions
http://vegkitchen.com/recipes/pizzas.htm
Makes 6 slices

Here’s a delectably different kind of pizza.

* 1 1/2 tablespoons olive oil
* 2 large onions, quartered and thinly sliced
* 3 to 4 cloves garlic, thinly sliced
* 1 portabella mushroom, stemmed and thinly sliced, optional
* 1 large sweet potato
* One 12.3-ounce package firm silken tofu
* 1 teaspoon salt
* One good-quality 12- to 14-ounce pizza crust
* Dried basil

Preheat the oven to 425 degrees.

Heat the oil in a medium skillet. Add the onions and saute over medium-low heat until limp. Add the garlic and continue to saute until the onion is deep golden, stirring frequently, about 15 minutes. If using the portabella, add after about 10 minutes, continuing to saute until it is softened and the onions golden, stirring occasionally.

While the onions are cooking, peel the sweet potato, then quarter it lengthwise. Slice it 1/4 inch thick. Place in a lightly oiled small baking pan in a single layer. Bake for 15 minutes, or until just tender and lightly roasted, about 15 minutes. Stir every 5 minutes or so. Remove from the oven when done.

Puree the tofu with the salt in a food processor or with an immersion blender in its container.

Place the crust on a baking sheet or a pizza stone. Spread it evenly over the surface of the crust with a baking spatula. When the onion mixture is done, spread it evenly over the pureed tofu. Bake for 12 to 15 minutes, or until the crust is golden.

Scatter the roasted sweet potato pieces over the surface of the pizza. Cut into 6 slices and serve.

Thursday, August 26, 2010

Citrus-Soy Glazed Black Cod

This recipe for citrus-soy glazed black cod makes a light and satisfying meal. Mint and scallions are key - they lighten up the dish and make the flavor sparkle in your mouth. The sugar/lime/vinegar/soy sauce provides a nice sweet-salty-acid base, upon which the mint elevates and the scallions flatten out. Two levels of umami atop a great flavor gives this dish restaurant quality stuff.

Read more at Marthastewart.com: Citrus-Soy Glazed Black Cod and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

Serves 4

Nonstick cooking spray
4 (6-ounce) center-cut black cod fillets
Coarse salt and freshly ground pepper
2 tablespoons light-brown sugar
3 tablespoons freshly squeezed lime juice
2 tablespoons rice vinegar
1 tablespoon soy sauce
Thinly sliced mint leaves, for garnish
Thinly sliced scallions, for garnish
Coarse salt
Directions

Preheat oven to 425 degrees. Spray a baking dish with cooking spray. Season fish with salt and pepper and place in prepared dish.
Meanwhile, add brown sugar, lime juice, vinegar, soy sauce, and pinch of salt to a small saucepan and bring to a boil over medium heat. Simmer until thick and syrupy, 4 to 5 minutes. Spoon about 1 teaspoon of glaze evenly over each cod filet; reserve any remaining glaze.
Transfer baking dish to oven and bake until opaque and just cooked through, about 12 minutes. Garnished with mint and scallions; serve with reserved glaze.


Read more at Marthastewart.com: Citrus-Soy Glazed Black Cod and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

Friday, July 9, 2010

How to Reheat Pulled Pork you made Earlier for a Big Bash

http://chowhound.chow.com/topics/306415

Reheating Pulled Pork
Attending a BBQ tomorrow and offered to make a pulled pork. Rather than commandere their grill for 8 hours I smoked it yesterday at home. I want to reheat it there (it is unsauced) and don't want to ruin it (dry it out etc.). I'm not sure what the best method would be, Any Ideas?

Permalink | Reply
King of Northern Blvd Jul 02, 2006 11:41PM
5 Replies so Far

I just did this yesterday. I "pulled" it while it was cold (had cooked it the day before). I heated up the sauce and put it all in a crock pot. The hot sauce got the reheating processes started. It was all hot in 10-20 minutes. Hope this helps.

Permalink | Reply
janedoe67 Jul 02, 2006 11:50PM
I just made it tonight but it was ready way before I intended to serve dinner. I just heated it in the microwave for a minute or so, with some of the sauce, just enough to wet it. Worked out great, but this may not be appropriate if you've got a large quantity to reheat in someone elses home.

Laurie

Permalink | Reply
sivyaleah Jul 02, 2006 11:53PM
I make a lot of pulled pork in advance for a family reunion each year, and have had good luck chilling the pulled pork with only a little sauce in ziploc bags, then gently warming it in a big electric roaster - a crockpot or electric skillet would work, too. If you put it in those vacuum sealed foodsaver ags, you can even reheat it in boiling water.

Permalink | Reply
sheiladeedee Jul 03, 2006 01:46AM
Put in a large aluminum roasting pan. Add some water (Or beer or apple juice and sauce if you like) cover with aluminum foil and place on the grill off the heat a let stand for 30 - 60 mins. Works all the time for me. Make sure you stir it up before you serve it.

Enjoy
DT

Mango Chutney (for topping Pulled Pork)

http://simplyrecipes.com/recipes/homemade_mango_chutney/

I halved the recipe, and did not use chili pepper flakes, due to Bryna not being able to handle spice ;).

This was to top my pulled pork that I'm making the first time for Q's Homecoming party (July 10, 2010).

Already putting these ingredients together, it's delicious. I can't wait to eat it.

Homemade Mango Chutney Recipe
INGREDIENTS
2 cups sugar
1 cup distilled white vinegar
6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces (See How to Cut a Mango)
1 medium onion, chopped (about 1 cup)
1/2 cup golden raisins
1/4 cup crystallized ginger, finely chopped (I substituted regular ginger, and used less)
1 garlic clove, minced
1 teaspoon mustard seeds, whole
1/4 teaspoon red chili pepper flakes (hot)
METHOD
1 Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.

2 Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.
3 Pour into clean, hot jars leaving 1/2-inch headspace; close jars. Process in a water bath 15 minutes.
Makes 6 (1/2 pint) jars

Wednesday, July 7, 2010

Zesty Hot Squash with Grilled Onions and Tomatoes

3 medium small yellow squash, cubed
3 small zucchini, cubed
1 (10 ounce) can diced tomatoes with green chile peppers
1/2 onion, chopped
salt to taste
garlic powder to taste
Directions

In a large saucepan, combine squash, zucchini, tomatoes with chiles, onion, salt and garlic powder. Bring to a boil over medium-high heat.
Reduce heat to low and cook until tender-crisp.

Saturday, June 26, 2010

Mango Rosemary Ice Cream

Here's the original recipe from blog delementals. What I did to match my cupboard nd needs was this:
Substituted 1:1 heavy cream for milk.
Halved the brown sugar dose.
Used vanilla extract for "vanilla"
Did not have and did not use Ginger.
Everything else the same. All in all, tasty, less sugary, less fatty ice cream. Same delicious taste... I hope!

Ingredients:

1 Mango, peeled and seeded
1 cup Milk
1 cup Heavy Cream
1/2 cup Brown Sugar
1 tsp Fresh Rosemary; very finely minced
1 tsp Vanilla
1/2 tsp Ground Ginger
1/4 tsp Kosher Salt
Method:

In a blender, puree rosemary and mango together – scrape sides if neccessary
Add Milk, sugar, vanilla, ginger, and salt and blend until sugar is dissolved
Add the cream and pulse on low until just combined
Freeze in an Ice Cream Maker

Unami Pizza Extraordinaire - wild mushroom, roasted garlic, Parmesan, mint and parsley

Wild Mushroom, Garlic And Mint Pizza
Gordon Ramsay

Serves 2-4

2 large cloves garlic
6 tbsp extra virgin oil, plus extra to drizzle
200g chopped fresh wild mushrooms
2 tbsp corn meal
1 basic pizza dough
100g freshly grated parmesan, plus shavings
3 tbsp chopped fresh mint
1 tbsp chopped flat-leaf parsley
Freshly ground black pepper

1 Preheat the oven to 210C/Gas 7.

2 Place the garlic cloves in a small ovenproof dish, sprinkle with 2 tablespoons of the olive oil and season with black pepper. Cover and bake while oven is preheating, shaking the pan occasionally, until the garlic cloves are soft and golden, for 15-20 minutes. Set aside.

3 Meanwhile, heat 4 tablespoons olive oil in a frying pan, add the mushrooms and sauté over a high heat for 4-5 minutes. Season with pepper, and reserve.

4 Lightly oil a pizza stone or baking tray and sprinkle with corn meal. On a well-floured surface, roll the dough out
to form a 20cm circle. Transfer it to the prepared pan and cover with the grated parmesan, leaving a 2.5cm rim around the edge.

5 Spoon the cooked mushrooms evenly over the cheese. Arrange the roasted garlic and the parmesan shavings on top. Sprinkle with the mint and parsley. Season well with salt and pepper (but do not oversalt!), drizzle lightly with olive oil, and bake for 15 to 20 minutes until the crust is golden brown.

Verdict: This pizza sounds unconventional, and it is, and the flavors meld and elevate beautifully, like a great symphony. The mint overlays the sweeping groundswell of shiitake mushrooms I used, an earthly delectable slice of heaven. More flavorful than the pistachio rosa pizza previously posted, this combo with roasted garlic and more will surely satisfy and blow your pizza works.

Pizza Bianco pistachio Rosa pizza

http://books.google.com/books?id=FGHEyD4FvP4C&pg=PA186&lpg=PA186&dq=pistachio+pizza+Rosas&source=bl&ots=_TF_bzhpnM&sig=fSadgxJQ3NiBuVEfeFG3LRhCqUs&hl=en&ei=0UYlTPz7F4H-8AarwcWzDw&sa=X&oi=book_result&ct=result&resnum=9&ved=0CC4Q6AEwCA#v=onepage&q&f=false

Saturday, May 22, 2010

Mo's in North Beach

The mo's pulled pork sandwich is large, delicious and tasty.

Tuesday, May 18, 2010

Peter Reinhart's Artisan Bagels




Many of the recipes offer easy-to-follow ways to tweak the formula with other flours, flavors and sizes, so we in addition to the cinnamon raisin bagels (carefully formed by small hands, above), we made whole wheat "everything" bagels with onion, sesame seed, crushed fennel seeds and sea salt. The combinations are endless, and you start to wonder why the bagel shop around the corner isn't as smart as you are (with Peter's nudging) when it comes to the flavors.
A few words about Reinhart's recipe:
Do go out of your way to get the barley malt syrup, it makes a difference
Don't be intimidated by the length of the recipe.
If you mix the dough one evening then boil/bake the bagels the next day, the process is quite short and simple
Try Reinhart's formula for swapping out some of the white flour for whole wheat


Bagels
Makes 6 to 8 bagels
Let’s clear something up right away: New York City isn’t the only place in the world to get decent, authentic bagels. The truth is, you can make bagels that are just as good at home, no matter where you live. They’re one of the simplest breads to make, requiring only flour, water, salt, yeast, and malt—and one secret ingredient: time (in the form of long, slow, cold fermentation). Any decent bagel shop knows this and uses an overnight method to stretch out the fermentation process, releasing all sorts of subtle flavors trapped in the flour. While bagel shops often use a type of high-protein flour not available to home cooks to achieve that distinctively chewy texture, regular, unbleached bread flour can also do the trick. The real key is to use a much lower percentage of water than is used for baguettes and other European hearth breads, producing a stiff dough that can stand up to a dunking in boiling water before going into the oven. More than any ingredient or other aspect of the method, this boiling step is what defines the uniqueness of the bagel.
That said, bagels do usually feature one other distinctive ingredient: barley malt. While this may seem like an exotic, hard-to-find product, it’s actually commonly available at most supermarkets, usually labeled “barley malt syrup.” If you can’t find it, simply substitute an equal amount of honey. Your bagels might not have that malty flavor, but they’ll still be better than almost any bagel you can buy.
One final note: If you like bagels but don’t want to set up the boiling operation for just six of them, feel free to double the size of the batch and bake enough to freeze for future use.
Dough
1 tablespoon (0.75 oz / 21 g) barley malt syrup, honey, or rice syrup, or 1 teaspoon (0.25 oz / 7 g) diastatic malt powder
1 teaspoon (0.11 oz / 3 g) instant yeast
11/2 teaspoons (0.37 oz / 10.5 g) salt, or 21/2 teaspoons coarse kosher salt
1 cup plus 2 tablespoons (9 oz / 255 g) lukewarm water (about 95°F or 35°C)
31/2 cups (16 oz / 454 g) unbleached bread flour
Poaching Liquid
2 to 3 quarts (64 to 96 oz / 181 to 272 g) water
11/2 tablespoons (1 oz / 28.5 g) barley malt syrup or honey (optional)
1 tablespoon (0.5 oz / 14 g) baking soda
1 teaspoon (0.25 oz / 7 g) salt, or 11/2 teaspoons coarse kosher salt
Do Ahead
To make the dough, stir the malt syrup, yeast, and salt into the lukewarm water. Place the flour into a mixing bowl and pour in the malt syrup mixture. If using a mixer, use the dough hook and mix on the lowest speed for 3 minutes. If mixing by hand, use a large, sturdy spoon and stir for about 3 minutes, until well blended. The dough should form a stiff, coarse ball, and the flour should be fully hydrated; if it isn’t, stir in a little more water. Let the dough rest for 5 minutes.
Resume mixing with the dough hook on the lowest speed for another 3 minutes or transfer to a very lightly floured work surface and knead by hand for about 3 minutes to smooth out the dough and develop the gluten. The dough should be stiff yet supple, with a satiny, barely tacky feel. If the dough seems too soft or overly tacky, mix or knead in a little more flour.
Place the dough in a clean, lightly oiled bowl, cover the bowl tightly with plastic wrap, and let the dough rise at room temperature for 1 hour.
When you’re ready to shape the bagels, prepare a sheet pan by lining it with parchment paper or a silicone mat, then misting it with spray oil or lightly coating it with oil. Divide the dough into 6 to 8 equal pieces. (A typical bagel is about 4 ounces or 113 grams before baking, but you can make them smaller. If you make more than 6 bagels, you may need to prepare 2 sheet pans.) Form each piece into a loose ball by rolling it on a clean, dry work surface with a cupped hand. (Don’t use any flour on the work surface. If the dough slides around and won’t ball up, wipe the surface with a damp paper towel and try again; the slight bit of moisture will provide enough traction for the dough to form into a ball.) There are two methods to shape the balls into bagels.
The first method is to poke a hole through the center of the ball to create a donut shape. Holding the dough with both thumbs in the hole, rotate the dough with your hands, gradually stretching it to create a hole about 2 inches in diameter.
The second method, preferred by professional bagel makers, is to use both hands (and a fair amount of pressure) to roll the ball into a rope about 8 inches long on a clean, dry work surface. (Again, wipe the surface with a damp towel, if necessary, to create sufficient friction on the work surface.) Taper the rope slightly at each end and moisten the last inch or so of the ends. Place one end of the dough in the palm of your hand and wrap the rope around your hand to complete the circle, going between your thumb and forefinger and then all the way around. The ends should overlap by about 2 inches. Squeeze the overlapping ends together by closing your hand, then press the seam into the work surface, rolling it back and forth a few times to seal. Remove the dough from your hand, squeezing it to even out the thickness if need be and creating a hole of about 2 inches in diameter.
Place each shaped bagel on the prepared sheet pan, then mist with spray oil or brush with a light coating of oil. Cover the entire pan with plastic wrap and refrigerate overnight or for up to 2 days. (You can also proof the full piece of dough in the oiled bowl overnight and then shape the bagels on baking day, 60 to 90 minutes before boiling and baking them, or as soon as they pass the float test.)
On Baking Day
Remove the bagels from the refrigerator 60 to 90 minutes before you plan to bake them, and if you plan to top them with dried onion or garlic, rehydrate those ingredients (see the variations on page 78). Immediately check whether the bagels are ready for baking using the “float test”: Place one of the bagels in a small bowl of cold water. If it sinks and doesn’t float back to the surface, shake it off, return it to the pan, and wait for another 15 to 20 minutes, then test it again. When one bagel passes the float test, they’re all ready to be boiled. If they pass the float test before you are ready to boil and bake them, return them to the refrigerator so they don’t overproof. About 30 minutes before baking, preheat the oven to 500°F (260°C) and gather and prepare your garnishes (seeds, onions, garlic, and so on).
To make the poaching liquid, fill a pot with 2 to 3 quarts (64 to 96 oz / 181 to 272 g) of water, making sure the water is at least 4 inches deep. Cover, bring to a boil, then lower the heat to maintain at a simmer. Stir in the malt syrup, baking soda, and salt.
Gently lower each bagel into the simmering poaching liquid, adding as many as will comfortably fit in the pot. They should all float to the surface within 15 seconds. After 1 minute, use a slotted spoon to turn each bagel over. Poach for another 30 to 60 seconds, then use the slotted spoon to transfer it back to the pan, domed side up. (It’s important that the parchment paper be lightly oiled, or the paper will glue itself to the dough as the bagels bake.) Sprinkle on a generous amount of whatever toppings you like as soon as the bagels come out of the water (except cinnamon sugar; see the variation on page 78 for details).
Transfer the pan of bagels to the oven, then lower the oven heat to 450°F (232°C).
Bake for 8 minutes, then rotate the pan and check the underside of the bagels. If they’re getting too dark, place another pan under the baking sheet. (Doubling the pan will insulate the first baking sheet.) Bake for another 8 to 12 minutes, until the bagels are a golden brown.
Cool on a wire rack for at least 30 minutes before slicing or serving.
Variations
You can replace any amount of the bread flour with an equal amount of whole grain flour (by weight), such as wheat or rye. If you do so, increase the water in the dough by 1 tablespoon (0.5 oz / 14 g) for every 2 ounces (56.5 g) of whole grain flour you substitute.
Top your bagels with any combination of the following garnishes: poppy seeds, sesame seeds, coarse salt, or rehydrated dried onions or garlic. (Soak dried onions or garlic in water to cover for at least 1 hour before applying.) The toppings will stick even better if you first brush the top of each bagel with an egg white wash made by whisking 1 egg white with 1 tablespoon (0.5 oz / 14 g) of water. If using coarse salt as a garnish, remember that a little goes a long way.
For raisin bagels, mix in 11/3 cups (8 oz / 227 g) of raisins during the final 2 minutes of mixing and, if you like cinnamon, stir 1/2 teaspoon (0.14 oz / 4 g) of ground cinnamon into the flour before you start mixing. When the bagels come out of the oven, brush the tops with melted butter and dip the top into a bed of cinnamon sugar to give it a very tasty cinnamon crust. You can make cinnamon sugar by whisking 2 tablespoons (1.6 oz / 44 g) of ground cinnamon into 1/2 cup (4 oz / 113 g) of granulated sugar.
Recipe reprinted with permission from Peter Reinhart’s Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads by Peter Reinhart, copyright © 2009. Published by Ten Speed Press, a division of Random House, Inc.

Thursday, May 13, 2010

Rosmary garlic lemon scallops

Ingredients

3/4 lb scallops
2tbsp evoo
1clove garlic, diced
3/4 tsp dry Rosemary ( I used fresh, use maybe 1.25 tsp)
Salt and pepper
1tbsp of lemon juice (I used lemon juice pre squeezed in that small lemon container you get at the grocery store)

Cut the scallops in half to make two thin scallops, like you get in Venice. Put the oil in the pan and fry the garlic over medium heat to a golden brown.turn up the heat to high, wait a few seconds, and Add the Rosemary, scallops, salt and pepper. Heat For 1-1.5 minutes per side. Add the lemon juice on top of the scallops evenly, and cook on high heat for a few seconds more.

You're done! Scoop the scallops of the pan into the plate and savor the flavors... Yum... So simple and so sophisticated.

Pistachio-Orange Scallops by Emeril

I had a few extra scallops and decided to try this recipe out. I had a bag of pistchios around and googled, "pistachio scallop recipe" and came up with this little gem. Intrigued by the orange and pistachio flavor combo, I had my heart set on trying this one out. Since I only had two scallops, I halved the recipe.

Original recipe
Ingredients
4 large scallops
1/2 cup pistachios, shelled, peeled, and chopped (probably only need about 1/2 of this)
1 teaspoon chopped orange zest
1 teaspoon softened butter (I softened refrigerated butter in the microwave... But did not melt it!)
Salt and pepper
1 tablespoons olive oil

For the Vinaigrette:
1 orange, juiced
1 1/2 teaspoon chopped fresh chervil (substituted with parslely)
1 tablespoon light olive oil
1 teaspoon chopped shallots (did not have and did not use)
Sprigs of chervil-garnish (did not have and use)

Directions
Preheat oven to 400. In a bowl combine pistachios, orange zest, butter, salt, and pepper until it forms a paste. In an oven-proof skillet heat oil. Season scallops with salt and pepper and place in the skillet and sear until golden on one side. Then turn the scallops over and top the seared side with a mound of the nut paste. Place in the hot oven. Meanwhile, prepare the vinaigrette. Squeeze juice from the orange into a small bowl and mix in oil, shallots, chervil, salt and pepper. Remove scallops from the oven, place on a serving plate and drizzle with the vinaigrette. Garnish with chervil sprigs.

Saturday, March 27, 2010

Cauliflour Puree - Delish!

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Times:

Prep
15 min
Inactive Prep
--
Cook
30 min
Total:
45 min

Ingredients

  • 2 heads cauliflower, core removed, cut into florets
  • 1 tablespoon olive oil
  • 4 cups whole milk
  • 1 teaspoon salt
  • 1 tablespoon unsalted butter
  • 1/2 bunch chives, minced for garnish

Directions

Preheat oven to 350 degrees F.

On a sheet tray, spread 1/4 of the florets with the oil, season with salt and bake until caramelized, about 25 minutes. Meanwhile, combine remaining cauliflower, milk and half a teaspoon of salt in a medium saucepan over medium heat. Bring mixture to a simmer, cover, and cook until cauliflower is tender, about 20 to 25 minutes. Strain cauliflower from milk mixture, reserving both. Transfer cauliflower to a blender. Add remaining 1/2 teaspoon of salt and butter to the blender. Add half of the reserved milk liquid. Secure top on blender and puree mixture until smooth. If mixture is too thick, thin by adding some of the remaining liquid. Season, to taste. Serve in a large serving bowl topped with caramelized florets and chives.

Thursday, March 4, 2010

More INDIAN FOOD! Potato and Broccoli Curry

http://www.ivu.org/recipes/indian-root/potato-and-broccoli.html

Potato And Broccoli Curry
from Jon Dart

Serving Size: 1

In A Saucepan, Saute

  • 1 Tablespoon Olive Oil
  • 1 Clove Garlic -- minced
  • 1/2 Teaspoon Ground Coriander
  • 1/2 Teaspoon Ground Turmeric
  • 1/4 Teaspoon Ground Cumin
  • 1/4 Teaspoon Ground Ginger
  • 1/8 Teaspoon Dry Mustard
  • 1 Dash Ground Red Pepper
Add
  • 1/2 Tablespoon Olive Oil
  • 1 Cup Water
  • 1 Potato -- diced (unpeeled ok)
  • Vegetables
  • 1 Cup Broccoli -- chopped
  • 1 Carrot -- sliced
  • 1/4 Teaspoon Salt
  • 1/2 Tablespoon Curry Powder
Fry, stirring often to coat potatoes with seasonings. When potatoes are almost tender, add last 4 ingredients.

Cover and simmer until broccoli and carrots are tender. Serve with rice or pasta.

Monday, February 8, 2010

Philly Cheesesteak

1/2 lb per person of Sirloin Tip Roast ($5.49/lb @ Whole Foods in SF)
American Cheese (can substitute Provolone or Cheez Whiz)
Sub rolls (we used small circular buns)

Salt
Peppa
Worchestershire Sauce
Olive Oil

Onion

-Slice the Sirloin Tip Roast paper thin (1/8th inch thin)...if you can't do that, cut it into pieces that will be chewable in a sandwich.
-the rest is simple!

Sunday, February 7, 2010

Mango Smoothie and Berry Smoothies

Juice Blend Mango Smoothie Recipe

Ingredients:
1 large mango diced and chilled
1 banana
1/2 cup of yogurt
1 cup of orange juice
6 ice cubes

Tangy Mango Smoothie Recipe

Ingredients:
1 large mango diced and chilled
5 slices canned pineapples chilled
1 banana
1 cup of Welch's Orange Pineapple juice
4 ice cubes

Triple Berry Smoothie Recipe

This berry smoothie is great for several reasons. It contains high level of antioxidants, vitamins C&E, and other nutrients. Great healthy snack.

Berry Smoothie Tips

Berries provide natural sweetness, instead of adding sweeteners, add more fruit instead for a healthier smoothie.

1/2 cup strawberries
1/2 cup blueberries
1/2 cup raspberries
1 banana
1/2 cup yogurt
1 cup milk
1/2 cup ice cubes

Friday, January 15, 2010

Best Thing I Ever Ate: Pizza

Yukon Gold Potato Pizza at Five Hands (NYC): Thin slices of potato (using a mandolin), cheese, and white truffle oil. Dough is thin.

Breakfast Pizza at (Little Dom's (LA)). Super thin 900* for 1:10 minutes. Crust is crack: tomoto sauce, a little mozzarella. Two eggs cracked on top. and Speck (smoked Proscitto). Paper thin pasta - through a pasta roller.

Pizzeria Bianco (Phoenix, AZ) "Rosa Pizza". Parmesan cheese, rosemary, red onion. AZ Pistachios. Crust is chewy with it. Blistered crust.

Chocolate Pizza: Aaron Sanchez - Max Brenner in NYC. Type of chocolate you use. Milk chocolate made in Belgium. Chocolate sauce replace tomato. Marshmallow replaces cheese. Pizza dough (not flatbread). Then hazelnuts. Banana slices.

Cinnamon-Pancetta Carbonara

Ingredients
4 slices bacon, chopped
4 slices pancetta, chopped
1/4 teaspoon ground cinnamon
2 cups whipping cream
1 1/2 cups freshly grated Parmesan
6 large egg yolks
18 ounces fresh fettuccine
Salt and freshly ground black pepper
2 tablespoons chopped fresh chives
Directions
Saute the bacon and pancetta in a heavy large frying pan over medium heat until almost crisp, about 5 minutes. Sprinkle the cinnamon over the bacon and pancetta and saute until the bacon is crisp and golden, about 2 minutes longer. Cool. Whisk in the cream, cheese, and yolks to blend.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until it is just tender but still firm to the bite, stirring occasionally, about 3 minutes. Drain. Add the fettuccine to the cream mixture and toss over medium-low heat until the sauce coats the pasta thickly, about 5 minutes (do not boil). Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large wide serving bowl. Sprinkle with chives and serve.

(Last time, carbonara was a bit cooked long on the pan).

Thursday, January 14, 2010

http://www.foodnetwork.com/recipes/bobby-flay/miso-ginger-marinated-grilled-salmon-recipe/index.html

Miso-Ginger Marinated Salmon

Ingredients
1/4 cup white miso (fermented soybean paste)
1/4 cup mirin
2 tablespoons unseasoned rice vinegar
2 to 3 tablespoons soy sauce
2 tablespoons minced green onions
1 1/2 tablespoons minced fresh ginger
2 teaspoons toasted sesame oil
4 salmon fillets, 8 ounces each
Salt and freshly ground pepper
Yuzu juice, for drizzling, optional
Directions
Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.

Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.

Delishiousness! Don't overdo the salt on the fillet!