Pizza Dough

Im always trying to perfect my pizza dough.  While in NY last weekend, I came across Jim Lahey’s new book, My Pizza while sitting in Red’s apartment.  The pie on the cover immediately caught my eye and soon enough was quickly impressed with 1)his creative pizza topping variations and 2)by the look of his dough and crust.  I took a couple notes in my pad and experimented with the recipe this week.  It turned out to be a really nice combination of a doughy, yet crusty base.  Ill have to try again soon.

makes 2 large pizza doughs

Ingredients

• 3 3/4 cups flour (all-purpose or whole wheat or half/half)
• 1/4 tsp active dry yeast
• 2 tsp salt
• 1 1/2 cup water, warm

Instructions

In a medium bowl, combine the flour, yeast and salt.  Add the water with a wooden spoon and mix thoroughly.

Cover the bowl with plastic wrap or a towel and let it rise for 18 hours (or until it doubles in size).

Next, flour a surface and scrape out the dough.  Be careful in handling the dough though, you don’t want to mess with it too much – as little as possible.  Divide the dough into 2 parts and shape into a ball by pulling the outer parts toward the center, folding inward.  Then, turn the seam side down into a small mound.

If you are using the dough right away, begin to spread the dough working from the center.

If you plan to use it later, store in the fridge in plastic wrap and then leave on the counter for 3 hours or so prior to using.

mangia!

 

I scream for Ice Cream!

Niki got me an ice cream maker for Christmas. I love ice cream, but what I love more is that now I can make whatever flavor I want. I typically do this on a Friday night (wild).  Since January, Ive experimented with four recipes.  The first, I decided, had to be simple and classic – Vanilla Cardamom. I’m obsessed with Cardamom, so I thought it sounded like a delightful combination with the classic vanilla.  The second, I went for the dynamic choc + PB combo when I whipped up a batch for our reunited Supper Clubs! – Chocolate Peanut Butter Pretzel.  The third was a bit of an experiment – Coconut Ginger Almond  (got rave reviews from this one.)  The most recent batch I made was to celebrate the 29th year of Meagan Metzger.  In honor of her love of coffee I tried out a Cappuccino Chunk.  I have to admit, this process of ice cream making will definitely take some work, but I was able to conjure up a helpful tip from Betty Wilson, Meggie’s southern-cookin grandma who lives in North Carolina….Put a dash of alcohol in the ice cream because it lowers the freezing temperature and make its smooth and creamy to serve.  We shall see! I have yet to try it out, but will do soon.  Recipes are below and all inspired from ‘The Vegan Scoop’ by Wheeler del Torro.  I know what you are thinking, I’m so wild and crazy these days. Well at least you got some ice cream recipes out of it!

Vanilla Cardamom

Ingredients

• 1 cup unsweetened almond milk, divided
• 2 tablespoons arrowroot powder
• 2 cups soy creamer
• 1/2 cup sugar
• 1 tablespoon vanilla extract
• 1 tablespoon ground cardamom

Instructions

In a small bowl, combine 1/4 cup almond milk with arrowroot powder and set aside.

Mix the soy creamer, remaining almond milk and sugar in a saucepan and cook over low heat.  Once the mixture begins to boil, remove from heat and immediately add the arrowroot mixture.  This will cause the liquid to thinken fairly quickly.

Add vanilla extract and cardamom.

Refrigerate mixture until chilled, approximately 2-3 hours (This step is pretty important.  The mixture has to be very cold before putting it into the ice cream maker).

Place the mixture into your ice cream maker, and follow manufacturers instructions from there.

Chocolate Peanut Butter Pretzel

Ingredients

• 1 cup unsweetened (or chocolate) almond milk, divided
• 2 tablespoons arrowroot powder
• 2 cups soy creamer
• 1/2 cup sugar
• 1/4 cup cocoa powder
• 1 tablespoon vanilla extract
• 1/2 cup creamy natural peanut butter
• 1 cup chopped chocolate covered pretzels

Instructions

In a small bowl, combine 1/4 cup almond milk with arrowroot powder and set aside.

Mix the soy creamer, remaining almond milk, sugar and cocoa powder in a saucepan and cook over low heat.  Once the mixture begins to boil, remove from heat and immediately add the arrowroot mixture.  This will cause the liquid to thinken fairly quickly.

Add vanilla extract.

Refrigerate mixture until chilled, approximately 2-3 hours.

Place the mixture into your ice cream maker, and follow manufacturers instructions from there.  Just in the last minutes of churning, swirl in the peanut butter and pretzels.

Coconut Ginger Almond

Ingredients

• 3 1/2 cups coconut milk, divided
• 2 tablespoons arrowroot powder
• 1/2 cup sugar
• 1 tablespoon coconut extract (optional)
• 1 tablespoon vanilla extract
• 1 cup unsweetened shredded coconut
• 1 cup crystalized ginger pieces, chopped
• 1 cup slivered almonds

Instructions

In a small bowl, combine 1/4 cup coconut milk with arrowroot powder and set aside.

Mix the remaining coconut milk and sugar in a saucepan and cook over low heat.  Once the mixture begins to boil, remove from heat and immediately add the arrowroot mixture.  This will cause the liquid to thinken fairly quickly.

Add vanilla and coconut extracts.

Refrigerate mixture until chilled, approximately 2-3 hours.

Place the mixture into your ice cream maker, and follow manufacturers instructions from there.  Just in the last minutes of churning, swirl in the ginger pieces, coconut and almonds.

Cappuccino Chunk

Ingredients

• 1 cup unsweetened almond milk, divided
• 2 tablespoons arrowroot powder
• 2 cups soy creamer
• 1/2 cup sugar
• 1/4 cup cocoa powder
• 1 tablespoon vanilla extract
• 1/2 cup espresso
• 1 tsp cinnamon
• 1 tsp cocoa powder
• 1 cup chocolate chunks

Instructions

To make cappuccino:  Make espresso and then place into a saucepan with cinnamon and cocoa powder.  Stir until boiling and set aside.

To make ice cream: In a small bowl, combine 1/4 cup almond milk with arrowroot powder and set aside.

Mix the soy creamer, cappuccino, remaining almond milk, and sugar in a saucepan and cook over low heat.  Once the mixture begins to boil, remove from heat and immediately add the arrowroot mixture.  This will cause the liquid to thinken fairly quickly.

Add vanilla extract.

Refrigerate mixture until chilled, approximately 2-3 hours.

Place the mixture into your ice cream maker, and follow manufacturers instructions from there.  Just in the last minutes of churning, swirl in the chocolate chunks.

mangia!

Cranberry Orange Walnut Bread

Tis the season for cranberries and loaf breads!

Ingredients

• 1 cup almond meal flour
• 1 cup spelt flour
• 1 cup natural sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 tbsp orange rind
• 3/4 cup orange juice
• 1 tbsp chia + 2 tbsp water (or an egg)
• 1 1/2 cups whole , fresh cranberries
• 1 cup walnuts, crushed

Instructions

Pre-heat oven to 350 degrees and grease a loaf pan.

Combine the first 6 dry ingredients and mix together.  Add the orange juice, rind, and ‘egg’ and mix together.  Finally fold in the cranberries and walnuts.

Bake for about 45 minutes.

mangia!

Chickpea Potato Curry

Matt is the curry king. This one is his creation.

Ingredients

• 2 cans chick peas
• 4/5 medium size potatoes
• 2 large tomatoes
• handful of spinach
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1 tsp – tumeric, curry powder, cumin, crushed fennel
• 2 tbsp olive oil
• 3 cups veg stock

Instructions

Heat oil in saute pan on medium heat and cook onions, garlic until soft.  Add spices and cook for 1 minute.

Add potatoes and chick peas and cook for 1 min (until both are covered in spices).

Meanwhile, boil veg stock and combine all ingredients in slow cooker. Cook for 3 hours

Add spinach and tomatoes and cook for another hour.

Note – The longer it cooks the better it is.  When left over-night, it is great reheated as whole dish is congealed together for a tasty side or main dish. Serve with Naan bread and a little spoonful of raita.

mangia!

Sweet and Salty Rosemary Biscotti

My friend Priya is the best.  And she loves biscotti. So I told her that I would make her some.  I made these once before, for the Real Food Party we held last March (and thought I had posted them), but I guess I didnt.  They are the perfect tea cookie – lightly sweet and just enough salt.

yields about 30 small biscotti

Ingredients

• 2 1/4 cup flour
• 1 1/4 cup sugar plus extra for rolling
• 2 tablespoons cornmeal
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 8 tablespoons non hydrogenated margarine such as, earth balance
• 2 1/2 tablespoons finely chopped rosemary
• 1/2 cup tofu pureed
• 1 tablespoons water
• 1 cup rough chopped walnuts

Instructions

In mixing bowl, combine flour, sugar, cornmeal, baking powder, and salt.

Add the earth balance and blend with a fork until sand-like.

Add tofu and water then walnuts and rosemary.

Make logs with the dough and roll in sugar and himalyan salt.

Bake in a 350 degree oven until just dry enough to slice, about 20 minutes.

Remove from the oven and slice into 1/4 inch cookies.

Turn off oven and return sliced cookies to oven, let sit in cooling oven for several hours until dry.

mangia!

 

Cinnamon Raisin Bagels

For me, bagels have been one of those foods that I never imagined making myself.  There is no way I could ever replicate what I enjoy so much from at the bagel shops, I would say.  Well, after spending some time mastering the breads, I decided it was time to tackle the bagel (or baa-gul, as my friends suggest I say it).  Being forced inside by Irene for 24 hours + provided the perfect opportunity to go for it.  Note: This adapted recipe from The Bread Bakers Apprentice by Peter Reinhart isnt so complicated, but it does require about a 3-4 step process over a 2-day period.  Thus, if you’re planning to make these (especially for others) its important to plan ahead and have the time.

yields 6 round, fluffy bagels (matt stole one before the photo shoot)

Ingredients

For the Sponge

• 1/2 teaspoon instant yeast
• 2 cups unbleached high-gluten or bread flour
• 1 1/4 cups water, at room temperature

For the Dough

• 1/2 teaspoon instant yeast
• 2 cups unbleached high-gluten or bread flour
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 3 tablespoons granulated sugar
• 1 cup loosely packed raisins, soaked in warm water
• 1 tablespoon dark or light malt syrup, honey or brown sugar

For the Finish

• 1 tablespoon baking soda
• Cornmeal or semolina flour for dusting

Instructions

To make the sponge, stir the yeast into the flour in a large mixing bowl. Add the water, whisking or stirring only until it forms a smooth, sticky batter (like pancake batter). Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or untiil the mixture becomes very foamy and bubbly. It should swell to nearly double in size and collapse when the bowl is tapped on the countertop.

To make the dough, add the additional yeast to the sponge and stir. Then add 3 cups of the flour and all of the salt, malt, sugar and cinnamon. Stir (or mix on low speed with the dough hook) until the ingredients form a ball, slowly working in the remaining ¾ cup flour to stiffen the dough.

Transfer the dough to the counter and knead for at least 10 minutes (or for 6 minutes by machine), adding the raisins during the final 2 minutes. The dough should be firm, stiffer than French bread dough, but still pliable and smooth. There should be no raw flour – all the ingredients should be hydrated.  If the dough seems too dry and rips, add a few drops of water and continue kneading. If the dough seems tacky or sticky, add more flour to achiever the stiffness required. The kneaded dough should feel satiny and pliable but not be tacky.

Immediately divide the dough into 4 ounce pieces for standard bagels. Form the pieces into rolls. Cover the rolls with a damp towel and allow them to rest for approximately 20 minutes.

Line 1 sheet pan with parchment paper and mist lightly with spray oil. Shape the bagels in one of the following two ways:

1. Poke a hole in a ball of bagel dough and gently rotate your thumb around the inside of the hole to widen it to approximately 2½ inches in diameter. The dough should be as evenly stretched as possible (try to avoid thick and thin spots).

2. Roll out the dough into an 8-inch-long rope. Wrap the dough around the palm and back of your hand, between the thumb and forefinger, ovrlapping the ends by several inches. Press the overlapping ends on the counter with the palm of your hand, rocking back and forth to seal.

Place each of the shaped pieces 2 inches apart on the pans. Mist the bagels very  lightly with the spray oil and slip each pan into a food-grade plastic bag, or cover loosely with plastic wrap. Let the pans sit at room temperature for about 20 minutes.

Check to see if the bagels are ready to be retarded in thee refrigerator by using the “float test”. Fill a small bowl with cool or room-temperature water. The bagels are ready to be retarded when they float within 10 seconds of being droppd into the water. Take one bagel and test it. If it floats, immediately return the tester bagel to the pan, pat it dry, covr the pan, and place it in the refrigerator overnight (it can stay in the refrigerator for up to 2 days). If the bagel does not float, return it to the pan and continue to proof the dough at room temperature, checking back every 10 to 20 minutes or so until a tester floats. The time needed to accomplish the float will vary, depending on the ambient temperature and the stiffness of the dough.

The following day (or when you are ready to bake the bagels), preheat the oven to 500°F with the two racks set in the middle of the oven. Bring a large pot of water to a boil (the wider the pot the better), and add the baking soda. Have a slotted spoon or skimmer nearby.

Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many as comfortably fit (they should float within 10 seconds). After 1 minute flip them ovr and boil for another minute. If you like very chewy bagels, you can extend the boiling to 2 minutes per side. While the bagels are boiling, sprinkle the same parchment-lined sheet pans with cornmeal or semolina flour.

When all the bagels have ben boiled, place the pan on the middle shelf in the oven. Bake for approximately 5 minutes, then rotate the pan, giving the pan a 180-degree rotation. After the rotation, lower the oven setting to 450F and continue baking for about 5 minutes, or until the bagels turn light golden brown. You may bake them darker if you prefer.

Remove the pans from the oven and let the bagels cool on a rack for 15 minutes or longer before serving.

mangia!

Heirloom Tomato + Peach Salsa with Goat Cheese

Its unfortunate that I dont have a photo of this because its quite beautiful to look at.  Its also quite delicious to eat, so perhaps thats the reason why I wasn’t quick enough with the camera when Red, Mikey and I were picnicking yesterday, amidst our adventure and eventful bike ride along the river!  I know I will be making this again before the heirloom tomatoes and peaches trickle out of season, so Ill be sure to snap a photo then.  Until then, use your colorful imagination as you find yourself heading to your local farmers market to grab your produce and whip up this simple, summer pleasure.

serves 3 hungry, bike-riding adventurers

Ingredients

• 2 heirloom tomatoes, preferably from the local market
• 2 peaches, again from the local market
• 2-3 mint leaves
• 1/2 log of goat cheese
• whole wheat pita or flat breads

Instructions

Chop the tomatoes, peaches and mint and combine into a colorful blend.  Serve on flat bread (or on a bed of arugula) with goat cheese.

mangia!

New Age Mac ‘n Cheese

I’ve made this one a few times now and its always a hit when you’re in need of a little comfort food.  Feel free to experiment with using different veggies, but go for the macaroni shells as your pasta selection.

serves 6-8

Ingredients

• 2 1/2 cups of whole wheat macaroni shells
• 1 head of broccoli, broken apart into small trees
• 2 carrots, chopped
• 1 onion, chopped
• panko bread crumbs (optional)

For the ‘Cheese’

•  1 cup unsweetened nondairy milk
• 1/2 cup nutritional yeast
• 1 cup canola or vegetable oil or melted Earth Balance
• 1/4  block firm tofu, pureed
• 1 tbsp garlic pepper (or garlic salt + pepper)
• 1 tbsp salt
• 1 dollop mustard

Instructions

Preheat oven to 350 degrees Fahrenheit.  Boil water in a big pot and cook pasta according to package directions.  Once the pasta is cooked, strain it and set aside.

Meanwhile, prepare (chop) vegetables and boil water in another pot to par-boil.  Place the veggies in pot for about 5 minutes and then strain.  Pat dry and set aside.

Combine 1/4 cup of the milk with the tofu and puree until smooth.  Transfer into a medium bowl and add the remaining ‘cheese’ ingredients.  Mix well until blended.

In a medium-large casserole dish, layer the pasta then top with veggies and cheese sauce.  Finally, sprinkle the bread crumbs.  Bake until the top of the pasta looks slightly browned and crispy, about 15 minutes.

Serve warm!

mangia!

Veggies-on-the-Bottom Bread

I wanted to try something new and tasty to bring to the SlowFoodDC Board meeting tonight.  It was a grand evening with delicious food.  I mean one cant really complain after an evening as follows – sitting up on the rooftop garden terrace of BreadForTheCity, chatting with a group of DC food advocates about food how we can promote its goodness! – sun setting in the background (on a particularly cool night for DC), amidst a hand-crafted spread of heirloom tomato + basil + peach salsa, local peaches and watermelon, blackberry pie from Mom’s in Leesburg, bean + avocado dip, and my savory bread.  The recipe below is adapted from Mollie Katzen’s recipe in The Enchanted Broccoli Forest - I added jack cheese and sun-dried tomatoes, and left out the red peppers and cauliflower (but Im sure all versions are good).  Also, it took a good hour and a half to prep and bake, so make sure you have some time to spare.

serves 8-10

Ingredients

For the Veggie Layer

• 3 tbsp butter
• 1 large onion, chopped
• 1 cup of broccoli florets, broken apart into tiny trees
• 1 carrot, diced
• 1 cup of corn, fresh or frozen
• salt, pepper, cayenne to taste
• 1/2 cup cheddar or jack cheese

For the Bread

• 1 1/2 cups white or whole wheat flour (or a mix of the two)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1-2 tbsp sugar
• 1/2 tsp dried thyme, garlic, pepper
• 1 tbsp chia seed  + 2 tbsp water (this is your ‘egg’, so if you wish to use an actual egg, you can do that)
• 1 cup yogurt or buttermilk (buttermilk=milk + 1 tbsp lemon juice)
• 2 tbsp melted butter

Instructions

For the Veggie Layer (Part 1)

Preheat oven to 350 degrees.  Grease a round bundt pan or an 8 inch square pan with olive oil.  Boil a medium-size pot of water.  Get strainer and bowl of cold water ready.

Melt the butter in a small skillet over medium heat and saute the onion until soft.

Meanwhile, when the water comes to a boil, drop in the broccoli and carrot and blanch for about 30 seconds.

Strain immediately and then place into cold water.  Let it sit and then pat dry with a paper towel.Add onion and the other uncooked veggies, spices and herbs to the mixture.  Spread the mixture on the bottom of the pan and cover with cheese.  Set aside and move to part 2.

For the Bread (Part 2)

Sift together the flour, baking powder, soda and salt into a large bowl.  Stir in sugar and herbs.  Make an indentation in the center for the wet mixture.

In a separate bowl, combine the ‘egg’, buttermilk/yogurt and melted butter.

Pour the wet mixture into the center of the dry mixture and mix carefully until blended (it should form a sticky dough).

Carefully spread the dough over the veggie layer and distribute as evenly as possible.

Bake for about 30-40 minutes, until bread is cooked through.  Let it cool for a few minutes before cutting and serving.  When you go to cut it, it seems as if the veggies are going to fall out from underneath, but the cheese actually allows it to stay on a good amount – but be careful (note: its not a good idea to be talking on your phone when cutting the bread).

mangia!

Chocolate Chocolate-Chunk Peanut Butter Cookies

YUM! There is really nothing like peanut butter + chocolate.  Ok maybe marshmallows + chocolate + graham crackers (if you happen to have a campfire nearby), but for now Im happy to settle for these little morsels of goodness and chunkiness.  I have to say chunk in a cookie is a top-notch quality.  I hate cookies that are flat and have no texture.  They just dont seem to have as much flavor and richness(unless they are those huge, round cookies we used to eat in middle school for lunch! who does that?)  So moral of the story is – go for the chunky and eat up.

Ingredients

• 1/4 cup sugar
• 1/4 dark chocolate chunks (the big bar from TJs is great, just smash it up with a rolling pin)
• 1/4 tsp sea salt
• 1 cup spelt (or all-purpose) flour
• 3 tbsp cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/3 cup maple syrup or agave nectar or a mix of both (TJs has a great maple/agave blend)
• 1 tsp pure vanilla
• 1/4 cup canola oil
• 1/4 cup natural peanut butter

Instructions

Preheat oven to 350 degrees.  In a bowl, combine the sugar, chocolate chunks, salt, flour, cocoa powder, baking powder, baking soda and stir together.  In a separate bowl, combine the maple syrup, agave nectar, vanilla and oil until blended.  Add the wet mixture to the dry and stir until blended.  Take a knife and swirl the peanut butter into the batter (do it just a little so it remains in clumps).  Then, line a baking sheet with a cookie mat (a great item to invest in) or lightly grease the baking sheet and form about tbsp-size clumps of dough on the sheet (dont form into perfect balls – keep them pretty asymmetrical and clumpy as it gives them that chunky look).  Bake for about 7-10 minutes and let cool on the pan before serving.

mangia!