Here is another great recipe I owe to my sister. She took her version from Barbara Chernetz. I have modified it slightly by increasing the amount of cilantro to 1 cup and using Texas Toast or homemade garlic bread instead of corn bread which will add calories, but they are sooooo worth it.
This recipe makes 4 Servings
Each serving: 322 calories, 8 g fat, 31 g protein, 32 g carbs
Sloppy Janes
1 TBSP canola oil
1 Cup each of chopped scallions, yellow bell peppers, orange bell peppers
1 TBSP garlic paste (you can use minced garlic or mashed cloves)
1 Lb. ground turkey
1 (14.5 oz.) can fire roasted diced tomatoes
2 TBSP worcestershire sauce
1 chipotle chilie in adobo chopped
1/2 tsp salt
4 pieces of texas toast
1 TBSP red wine vinegar
1 Cup chopped cilantro
1. In a large nonstick skillet, heat oil over medium-high heat. Add scallions and bell peppers and cook, stirring constantly, 2 minutes. Add garlic paste and cook, stirring constantly, 1 minute.
2. Add turkey and cook, breaking it up with a wooden spoon and stirring until no longer pink, 3 minutes. Add tomatoes and their juices, worcesterchire sauce, chipotle chilie, and salt. Reduce heat to medium and cook, covered, 3 minutes.
3. Toast cornbread or texas toast.
4. Stir vinegar and cilantro into turkey mixture.
5. Spoon 1/2 of the Sloppy Jane mixture over four slices of texas toast, dividing evenly. Repeat with the remaining Sloppy Jane mixture and texas toast.
Tuesday, January 27, 2009
Wednesday, January 7, 2009
Tin Foil & Plastic Wrap Revelation
I received an email forward the other day, and just as I was about to delete it something caught me eye. The picture above is what caught my eye. Before this email I battled with the roll of foil regularly slipping out of the box. The email explains that the foil boxes all have indents on the sides that when engaged will hold the roll in place until empty. I may be a complete novice to the kitchen, but I do have my fair share of experience wrapping up leftovers,take-out,etc and I NEVER noticed this until the email. Perhaps you will find this helpful, perhaps you will get a chuckle at my oversight-either way.
Tuesday, January 6, 2009
Danielle's Risotto 101
So I have to admit that I was a bit intimidated by risotto. I loved to eat it, but had heard it took forever to make! Eventually I gave in to my cravings and begged my sister for her recipe. Being the good sister that she is, she shared her vast knowledge in the ways of risotto... The only problem ? Risotto is art NOT science. You can't really use a recipe... Here are my sister's words of wisdom:
So essentially it doesn't matter how much of everything you put in except for the quantity of rice. Everything else can be "to taste".and you can play. I never make mine the same way.
Basic Ingredients:
-Olive oil or butter
-Arborio Rice ( 1 cup will yield approx. 3 cooked, it absorbs a TON of liquid)
-Yellow Onion-diced
-Garlic-minced
-Chicken Stock or A mix of water and chicken stock if you're trying to cut down on sodium
-Salt and pepper to taste
-Parmesan, Parmegiano-Regiano, or Pecorino Romano cheese
-Whatever your crave for "fixings"-in your case-mushrooms Note: I'm sure common sense tells you button mushrooms will not taste as meaty and dense as portabella so use whichever texture you prefer. Do not buy those expensive cremini, shitaake, blah blah blah UNLESS you are either A. Entertaining or B. They are the star of your dish
Directions:
For 1 cup of rice, use approx 2 Tablespoons of either butter or olive oil-I would suggest olive oilHeat in a medium sized pot on low for a minute or so. Add in the onion and garlic, sautee until both have become translucent. Pour in one cup or more (depending on how many people you are serving) of the arborio rice. Stir constantly with a WOODEN spoon until the rice kernels appear slightly toasted
NOW BEGINS THE FUN
Medium heat for the flame and...Add in a half a cup of whatever liquid you have chosen until the rice has absorbed it and stir frequently. You can expect to add 3 cups of liquid or more for 3-4 servings worth of risotto by the time you have finished. It's a labor of love, add slowly and stir frequently. Once the kernels have noticeably begun to stick together and are feeling more like a pasta, begin tasting. Risotto does not get cooked al dente, it should be cooked through.
Once you feel like it is done you can turn off the heat and begin adding the cheese you have chosen and the fixings (in your case mushrooms).
NOTE: Obviously you should saute the mushrooms or whatever veggies and fixings you want ahead of time. Roasted asparagus for instance would be orgasmic if first roasted with Parmesan and then added at the end of your risotto-making.
ENJOY.Risotto is amazing.
Other yummy renditions:
Spring Pea Risotto with sundried tomatoes and asparagus is amazing
Sundried tomates and artichokes taste awesome in risotto with a mix of Parmesan and goat cheese
Rosemary and other fresh herbs with a mix of Parmesan and feta is equally delicious
So there it is-Risotto is delicious, but requires creativity, patience and approximately 1 hour of your time.
So essentially it doesn't matter how much of everything you put in except for the quantity of rice. Everything else can be "to taste".and you can play. I never make mine the same way.
Basic Ingredients:
-Olive oil or butter
-Arborio Rice ( 1 cup will yield approx. 3 cooked, it absorbs a TON of liquid)
-Yellow Onion-diced
-Garlic-minced
-Chicken Stock or A mix of water and chicken stock if you're trying to cut down on sodium
-Salt and pepper to taste
-Parmesan, Parmegiano-Regiano, or Pecorino Romano cheese
-Whatever your crave for "fixings"-in your case-mushrooms Note: I'm sure common sense tells you button mushrooms will not taste as meaty and dense as portabella so use whichever texture you prefer. Do not buy those expensive cremini, shitaake, blah blah blah UNLESS you are either A. Entertaining or B. They are the star of your dish
Directions:
For 1 cup of rice, use approx 2 Tablespoons of either butter or olive oil-I would suggest olive oilHeat in a medium sized pot on low for a minute or so. Add in the onion and garlic, sautee until both have become translucent. Pour in one cup or more (depending on how many people you are serving) of the arborio rice. Stir constantly with a WOODEN spoon until the rice kernels appear slightly toasted
NOW BEGINS THE FUN
Medium heat for the flame and...Add in a half a cup of whatever liquid you have chosen until the rice has absorbed it and stir frequently. You can expect to add 3 cups of liquid or more for 3-4 servings worth of risotto by the time you have finished. It's a labor of love, add slowly and stir frequently. Once the kernels have noticeably begun to stick together and are feeling more like a pasta, begin tasting. Risotto does not get cooked al dente, it should be cooked through.
Once you feel like it is done you can turn off the heat and begin adding the cheese you have chosen and the fixings (in your case mushrooms).
NOTE: Obviously you should saute the mushrooms or whatever veggies and fixings you want ahead of time. Roasted asparagus for instance would be orgasmic if first roasted with Parmesan and then added at the end of your risotto-making.
ENJOY.Risotto is amazing.
Other yummy renditions:
Spring Pea Risotto with sundried tomatoes and asparagus is amazing
Sundried tomates and artichokes taste awesome in risotto with a mix of Parmesan and goat cheese
Rosemary and other fresh herbs with a mix of Parmesan and feta is equally delicious
So there it is-Risotto is delicious, but requires creativity, patience and approximately 1 hour of your time.
Chicken Escarole Dinner Salad
This hearty salad was a big hit with my girlfriends when I had them over for dinner. It has a lot of flavor and not a lot of fat(if you bake the chicken).
Ingredients
1 lb chicken breast strips
2 eggs
1/4 cup milk
1 cup of flour
1 1/2 cups Italian style bread crumbs
1 bundle butter lettuce (also called boston or bibb) or 1 box arugula
1 bundle of escarole (can buy a bagged mix that contains escarole if you prefer)
1 container of crumbled blue cheese
1 box of baby portabella mushrooms
1 bag of walnuts
8 strips of bacon
EVOO
Red Wine Vinegar (or any slightly sweet vinegar)
Directions:
There are three parts.
Chicken: Take chicken strips, and dip in flour, egg and milk wash, then bread crumbs. Flash fry so they are browned on each side, then put pan in oven to bake for 20 minutes- just check them around 15, depends on how thick they are, but it can take up to 25 min.
Salad: You can buy a bagged lettuce mixture to save time and $ but make sure there is a good amount of escarole in it. Add lettuces to large bowl. Sprinkle blue cheese and sliced mushrooms (you can cook these or leave them raw) on the salad. Buy a bag of walnuts and pour into a frying pan on low heat for 5 minutes stirring regularly- no oil needed. Fry 8 strips of bacon until crispy. Crumble bacon and add to salad.
Dressing: I used EV olive oil and red wine vinegar, apple cider vinegar or white wine vinegar are also fine. If you don't have vinegar you can use wine or a citrus juice. Toss the salad and add nuts and chicken to the top.
If you don't want excess salad to go bad you can make the dressing separately in a food processor (I like the magic bullet). I would add the oil, cheese, and vinegar and blend, and keep to the side for people to add as they wish.
Ingredients
1 lb chicken breast strips
2 eggs
1/4 cup milk
1 cup of flour
1 1/2 cups Italian style bread crumbs
1 bundle butter lettuce (also called boston or bibb) or 1 box arugula
1 bundle of escarole (can buy a bagged mix that contains escarole if you prefer)
1 container of crumbled blue cheese
1 box of baby portabella mushrooms
1 bag of walnuts
8 strips of bacon
EVOO
Red Wine Vinegar (or any slightly sweet vinegar)
Directions:
There are three parts.
Chicken: Take chicken strips, and dip in flour, egg and milk wash, then bread crumbs. Flash fry so they are browned on each side, then put pan in oven to bake for 20 minutes- just check them around 15, depends on how thick they are, but it can take up to 25 min.
Salad: You can buy a bagged lettuce mixture to save time and $ but make sure there is a good amount of escarole in it. Add lettuces to large bowl. Sprinkle blue cheese and sliced mushrooms (you can cook these or leave them raw) on the salad. Buy a bag of walnuts and pour into a frying pan on low heat for 5 minutes stirring regularly- no oil needed. Fry 8 strips of bacon until crispy. Crumble bacon and add to salad.
Dressing: I used EV olive oil and red wine vinegar, apple cider vinegar or white wine vinegar are also fine. If you don't have vinegar you can use wine or a citrus juice. Toss the salad and add nuts and chicken to the top.
If you don't want excess salad to go bad you can make the dressing separately in a food processor (I like the magic bullet). I would add the oil, cheese, and vinegar and blend, and keep to the side for people to add as they wish.
O'Connor's Butternut Squash Bisque
This recipe is the recipe used at one of my favorite Irish restaurants. A few years ago the chef was so kind as to share it. I now understand why he didn't mind sharing- I can never make it taste quite like they do! Nonetheless, this recipe will still make a really good bisque. I like to add a pinch of salt and a healthy shake of pepper to taste at the end to give it a bit more bite.
Ingredients
1 cud melted butter
1 cud flour
5 cud chicken stock
1/4 cup brown sugar
1/4 cup honey
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup half-n-half
5 cups Diced butternut squash
Directions
Melt 1 cup of butter.
Add 5 cups of diced butternut squash. Cook gently until squash is well broken down.
Mix in the flour to bind ingredients.Cook slowly for a few minutes.
Cool slightly.
Gradually add the chicken stock stirring constantly.
Stir to the boil.
Using a wire whisk stir in the brown sugar, honey, cinnamon and nutmeg, mixing well to combine all
ingredients.
Reduce heat and simmer for 45 minutes stirring frequently.
When soup is smooth, add 1 cup of half and half, adjust seasoning to taste.
Ingredients
1 cud melted butter
1 cud flour
5 cud chicken stock
1/4 cup brown sugar
1/4 cup honey
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup half-n-half
5 cups Diced butternut squash
Directions
Melt 1 cup of butter.
Add 5 cups of diced butternut squash. Cook gently until squash is well broken down.
Mix in the flour to bind ingredients.Cook slowly for a few minutes.
Cool slightly.
Gradually add the chicken stock stirring constantly.
Stir to the boil.
Using a wire whisk stir in the brown sugar, honey, cinnamon and nutmeg, mixing well to combine all
ingredients.
Reduce heat and simmer for 45 minutes stirring frequently.
When soup is smooth, add 1 cup of half and half, adjust seasoning to taste.
Monday, January 5, 2009
Bagels, Bagels, Bagels !
So the chain bagel places in our neighborhood just were not cutting it for me, and I am far too lazy to venture to the college neighborhoods where an awesome bagel can be found on every corner. I decided I would just have to make my own...
This recipe will yield approx. 8 large or 12 medium size bagels. I modified directions from a few bagel recipes found online and this is what has worked for me. I often cut this recipe in half because we can't eat our way through 12 bagels before they get somewhat hard/stale. One thing I have found that works well is to make croutons out of the stale (2 day old) bagels. They are much denser than the croutons made from bread and therefore hold up much better in a bisque or chowder
BAGELS:
INGREDIENTS
1 teaspoon active dry yeast
1 1/4 cups warm milk (110 to 115 degrees F)
1/4 cup butter or margarine, softened
2 tablespoons sugar
1 teaspoon salt
1 egg yolk
3 3/4 cups all-purpose flour
DIRECTIONS
In a mixing bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and egg yolk; mix well. Stir in the flour and form a soft dough.
Place dough on a floured surface and knead for about 6 minutes until smooth and elastic.
Grease a mixing bowl with olive oil or butter and place ball of dough in and turn so the dough is coated on all sides. Cover and let rise for approx 1 hour in a warm place until dough has doubled in size.
Transfer dough back to cutting board or flat surface. Shape into 8-12 balls depending on the size of the bagel desired. Be careful to make as round and smooth of a ball as possible, or the bagel may not hold together well when baked. Push thumb through centers to form a 1-in. hole. Place on a floured surface. Cover and let rest for 10 minutes.
In a large saucepan, bring water to a boil. It is important that the sauce pan have deep enough water so that bagels can be completely submerged. Drop bagels, one at a time, into boiling water. When bagels float to the surface, remove with a slotted spoon. If you want plain bagels, place the bagels 2 in. apart on greased baking sheets.
If you want to add toppings you remove the bagel from the water and place in a bowl with that particular topping (Italian seasoning, salt, Cinnamon+sugar,etc) I suggest using a non stick baking tray or some type of parchment paper to bake on. I had a few problems even with a greased sheet where the bagels would burn to the sheet. We ate them anyway, but that is not the point ;)
Bake at 400 degrees F for 18-25 minutes or until golden brown. Remove from pans to wire racks to cool.
"Home-made" Cream Cheese Recipe
2 packages of store brand lo-fat cream cheese + one of the following ideas for fillings:
Veggie: celery,chive,carrot, green peppers,1 teaspoon dill, 2 pinches of salt
Dill: 2 tablespoons fresh dill chopped fine, 1/2 teaspoon onion powder, 2 pinches of salt
Lox: 3-4 slices fresh lox (finely chopped or processed in blender), add capers if you like them...
Cinnamon Raisin: 1 teaspoon brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon white sugar, 1/2 to 3/4 cup of raisins
Chive: 1/2 cup of chives, 1 teaspoon onion powder, 2 pinches of salt
Peanut Butter: 1 cup peanut butter (you can add some oats or ground flax seed for fiber)Chocolate: 1/2 cup - 1 cup of Nutella spread
Strawberry: 1 cup (chopped or processed in a blender) fresh strawberries, 1 tablespoon sugar
Strawberry Banana:1/2 cup each (chopped or processed in a blender) fresh strawberries and bananas, 1 tablespoon sugar
If you find that the consistency of the cream cheese is too thick to manipulate, you can either leave at room temperature for a bit, or you can add a few tablespoons of sour cream and it won't drastically alter the taste, but the consistency will be creamier. Refrigerate and enjoy !
This recipe will yield approx. 8 large or 12 medium size bagels. I modified directions from a few bagel recipes found online and this is what has worked for me. I often cut this recipe in half because we can't eat our way through 12 bagels before they get somewhat hard/stale. One thing I have found that works well is to make croutons out of the stale (2 day old) bagels. They are much denser than the croutons made from bread and therefore hold up much better in a bisque or chowder
BAGELS:
INGREDIENTS
1 teaspoon active dry yeast
1 1/4 cups warm milk (110 to 115 degrees F)
1/4 cup butter or margarine, softened
2 tablespoons sugar
1 teaspoon salt
1 egg yolk
3 3/4 cups all-purpose flour
DIRECTIONS
In a mixing bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and egg yolk; mix well. Stir in the flour and form a soft dough.
Place dough on a floured surface and knead for about 6 minutes until smooth and elastic.
Grease a mixing bowl with olive oil or butter and place ball of dough in and turn so the dough is coated on all sides. Cover and let rise for approx 1 hour in a warm place until dough has doubled in size.
Transfer dough back to cutting board or flat surface. Shape into 8-12 balls depending on the size of the bagel desired. Be careful to make as round and smooth of a ball as possible, or the bagel may not hold together well when baked. Push thumb through centers to form a 1-in. hole. Place on a floured surface. Cover and let rest for 10 minutes.
In a large saucepan, bring water to a boil. It is important that the sauce pan have deep enough water so that bagels can be completely submerged. Drop bagels, one at a time, into boiling water. When bagels float to the surface, remove with a slotted spoon. If you want plain bagels, place the bagels 2 in. apart on greased baking sheets.
If you want to add toppings you remove the bagel from the water and place in a bowl with that particular topping (Italian seasoning, salt, Cinnamon+sugar,etc) I suggest using a non stick baking tray or some type of parchment paper to bake on. I had a few problems even with a greased sheet where the bagels would burn to the sheet. We ate them anyway, but that is not the point ;)
Bake at 400 degrees F for 18-25 minutes or until golden brown. Remove from pans to wire racks to cool.
"Home-made" Cream Cheese Recipe
2 packages of store brand lo-fat cream cheese + one of the following ideas for fillings:
Veggie: celery,chive,carrot, green peppers,1 teaspoon dill, 2 pinches of salt
Dill: 2 tablespoons fresh dill chopped fine, 1/2 teaspoon onion powder, 2 pinches of salt
Lox: 3-4 slices fresh lox (finely chopped or processed in blender), add capers if you like them...
Cinnamon Raisin: 1 teaspoon brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon white sugar, 1/2 to 3/4 cup of raisins
Chive: 1/2 cup of chives, 1 teaspoon onion powder, 2 pinches of salt
Peanut Butter: 1 cup peanut butter (you can add some oats or ground flax seed for fiber)Chocolate: 1/2 cup - 1 cup of Nutella spread
Strawberry: 1 cup (chopped or processed in a blender) fresh strawberries, 1 tablespoon sugar
Strawberry Banana:1/2 cup each (chopped or processed in a blender) fresh strawberries and bananas, 1 tablespoon sugar
If you find that the consistency of the cream cheese is too thick to manipulate, you can either leave at room temperature for a bit, or you can add a few tablespoons of sour cream and it won't drastically alter the taste, but the consistency will be creamier. Refrigerate and enjoy !
Lemon Mint Summer Pasta
I have to thank Ms. Martha Stewart for this one. This recipe is based on one she published in Living Magazine last summer.
This recipe is so quick and easy (15 minutes max) and so delicious (I crave it weekly) that I must post it even though it is January and this is intended to be a light summer meal.
Ingredients:
1 pound dried fettuccine
Coarse sea salt
3 ounces Parmigiano-Reggiano cheese, grated (1 cup), plus more for garnish
2 Lemons (2 tablespoons julienned lemon zest, plus the juice from one lemon)
1/2 cup torn fresh mint leaves
2 tablespoon extra-virgin olive oil
1 lb of chicken breast strips
Directions
Bake or pan saute the chicken strips, and cut into small bite size pieces. Reserve to the side.
Cook pasta in heavily salted water (1/4 cup salt)
After Pasta is cooked, save 1 cup of the salty cooking water. Be sure the pasta is al dente. You will not enjoy this if the pasta is overcooked, it must be firm. For me it is usually just right in 8-10 minutes of boiling.
Transfer pasta to a large bowl, and mix in reserved cooking liquid, lemon zest and juice, mint, chicken, and oil. Fold in the cheese at the last moment before serving.
Enjoy with or without the chicken. I add chicken or shrimp to make this a main dish, but it can certainly work well without meat as an entree or side dish.
This recipe is so quick and easy (15 minutes max) and so delicious (I crave it weekly) that I must post it even though it is January and this is intended to be a light summer meal.
Ingredients:
1 pound dried fettuccine
Coarse sea salt
3 ounces Parmigiano-Reggiano cheese, grated (1 cup), plus more for garnish
2 Lemons (2 tablespoons julienned lemon zest, plus the juice from one lemon)
1/2 cup torn fresh mint leaves
2 tablespoon extra-virgin olive oil
1 lb of chicken breast strips
Directions
Bake or pan saute the chicken strips, and cut into small bite size pieces. Reserve to the side.
Cook pasta in heavily salted water (1/4 cup salt)
After Pasta is cooked, save 1 cup of the salty cooking water. Be sure the pasta is al dente. You will not enjoy this if the pasta is overcooked, it must be firm. For me it is usually just right in 8-10 minutes of boiling.
Transfer pasta to a large bowl, and mix in reserved cooking liquid, lemon zest and juice, mint, chicken, and oil. Fold in the cheese at the last moment before serving.
Enjoy with or without the chicken. I add chicken or shrimp to make this a main dish, but it can certainly work well without meat as an entree or side dish.
Rustic Thin Crust Pizza
This is my first post, so why not start with one of my all time favorites- Pizza ?
When I was only a year or two out of college, I was sharing an apartment with one of my best girlfriends, and we made homemade Pizza at least once per week. It was easy to make, affordable, and soooo good. Here is an updated thin crust version of our favorite comfort food.
Rustic Thin Crust Pizza
Pizza Dough:
1 packet (or approx. 1 teaspoon) active dry yeast
1/4 teaspoon sugar
1 3/4 cups flour
1/2 teaspoon salt
1/4 to 1/2 cup warm water as needed (110 degrees according to Betty Crocker)
Preheat Oven to 500 f.
In terms of this 110 degree water... I normally just turn my faucet as hot as it goes and use water just hot enough to touch without discomfort. Add the warm water to the yeast and sugar in a mixing bowl, and stir until dissolved. Add flour and salt to the yeast mixture and knead on a floured surface for 2 minutes. Add flour or water as needed to gain proper consistency. Roll the dough on a cutting board or flat surface as thin as you prefer. I never end up with a round pizza, it is usually closer to an oval or rectangle, but never perfect. Place dough on greased baking tray, pizza stone, or grill. Bake for 2 minutes, remove from oven, add toppings, then bake for an additional 6-10 minutes.
Now... my favorite part of Pizza would have to be the endless number of potential topping combinations. Our absolute favorite is Fig & Prosciutto.
Fig & Onion Jam with Prosciutto and Blue Cheese
1 vidalia onion
1 clove of garlic
1/2 cup water
1/4 cup sugar
6-8 figs
1 package crumbled blue cheese
1/4 lb-1/2 lb very thinly sliced prosciutto ham
You can create a jam from scratch or purchase one (try Stonewall Kitchen's onion jam if you are not big on figs). It is very simple to make your own "jam". You can create this jam in less than 20 minutes, plus you can double the recipe and make some to set aside for the next time.
In a sauce pan, I add 1 tablespoon EVOO, 1 medium vidalia onion sliced into thin crescents, and 1 clove of minced garlic. Stir the garlic and onions while they saute until the onions are becoming translucent. Add 6-8 figs finely chopped, to the onions and garlic, then slowly add 1/2 cup of water and 1/4 cup of brown sugar to this mixture as it cooks on low heat to form a jammy consistency.
Once you have the fig&onion jam, spread this on the pizza dough after it has baked for 2 minutes. On top of the jam sprinkle the blue cheese, and top with as much prosciutto as you like. Then bake for the remaining time.
Other favorite topping ideas include:
-flavored chicken sausages, arugula, and alfredo sauce
-spicy Italian sausage with red sauce and sweet orange and red bell peppers
-smoked pepperoni and parmesan
When I was only a year or two out of college, I was sharing an apartment with one of my best girlfriends, and we made homemade Pizza at least once per week. It was easy to make, affordable, and soooo good. Here is an updated thin crust version of our favorite comfort food.
Rustic Thin Crust Pizza
Pizza Dough:
1 packet (or approx. 1 teaspoon) active dry yeast
1/4 teaspoon sugar
1 3/4 cups flour
1/2 teaspoon salt
1/4 to 1/2 cup warm water as needed (110 degrees according to Betty Crocker)
Preheat Oven to 500 f.
In terms of this 110 degree water... I normally just turn my faucet as hot as it goes and use water just hot enough to touch without discomfort. Add the warm water to the yeast and sugar in a mixing bowl, and stir until dissolved. Add flour and salt to the yeast mixture and knead on a floured surface for 2 minutes. Add flour or water as needed to gain proper consistency. Roll the dough on a cutting board or flat surface as thin as you prefer. I never end up with a round pizza, it is usually closer to an oval or rectangle, but never perfect. Place dough on greased baking tray, pizza stone, or grill. Bake for 2 minutes, remove from oven, add toppings, then bake for an additional 6-10 minutes.
Now... my favorite part of Pizza would have to be the endless number of potential topping combinations. Our absolute favorite is Fig & Prosciutto.
Fig & Onion Jam with Prosciutto and Blue Cheese
1 vidalia onion
1 clove of garlic
1/2 cup water
1/4 cup sugar
6-8 figs
1 package crumbled blue cheese
1/4 lb-1/2 lb very thinly sliced prosciutto ham
You can create a jam from scratch or purchase one (try Stonewall Kitchen's onion jam if you are not big on figs). It is very simple to make your own "jam". You can create this jam in less than 20 minutes, plus you can double the recipe and make some to set aside for the next time.
In a sauce pan, I add 1 tablespoon EVOO, 1 medium vidalia onion sliced into thin crescents, and 1 clove of minced garlic. Stir the garlic and onions while they saute until the onions are becoming translucent. Add 6-8 figs finely chopped, to the onions and garlic, then slowly add 1/2 cup of water and 1/4 cup of brown sugar to this mixture as it cooks on low heat to form a jammy consistency.
Once you have the fig&onion jam, spread this on the pizza dough after it has baked for 2 minutes. On top of the jam sprinkle the blue cheese, and top with as much prosciutto as you like. Then bake for the remaining time.
Other favorite topping ideas include:
-flavored chicken sausages, arugula, and alfredo sauce
-spicy Italian sausage with red sauce and sweet orange and red bell peppers
-smoked pepperoni and parmesan
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