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
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
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.
What is it they say?….’You can take the boy out of England, but you cant take England out of the boy.’ Matt continues his quest to perfect (and convince me to enjoy) the traditional Fishermans Pie. Here, he substituted sweet potato for regular potatoes, and topped it off with a bit of cheddar cheese. Happy Thursday all – go ahead and get your pie on, winter is just about over!
3 stalks celery, chopped
1 small onion, chopped
2 cloves garlic, chopped
fresh parsley, chopped
2 sweet potatoes
1-2 small fillets of haddock (or cod works too)
1/2 roasted or sweet corn
2 tbsp sourcream
1 tbsp Earth Balance
juice of a lemon
salt and pepper
Sweet Potato Mash Prep: Heat oven to 350F and bake sweet potatoes for about 30 minutes (or until soft). Once they are soft, the skin will peel off fairly easy. Mash in a bowl, season with salt and pepper if desired, and set aside.
Meanwhile, heat oil in fry pan, and saute celery, onion, garlic until soft. Then add haddock, corn, peas, sourcream, butter and lemon juice and continue cooking until fish is cooked through. Season as desired. Once the fish is cooked, with a fork begin to chop up into smaller bite-size pieces so the mixture resembles a filling.
Next, spoon haddock mixture into french onion soup bowls and top with a layer of sweet potato mash and sprinkle with cheddar cheese. Broil in the oven for 4-5 minutes or until browned.
Its been a while, and Ive got alot to catch up on, so Ill start with this delicious bread recipe I made for Meggies birthday feast. It was inspired by this wonderfully cute 101cookbooks recipe.
1 1/4 cups warm water (105-115F)
2 teaspoons active dry yeast (one packet)
1 tablespoon honey
3 cups whole wheat flour
1 1/2 teaspoons sea salt
2 tablespoons butter, melted, for brushing
In a medium bowl, sprinkle the yeast onto the warm water and stir until the yeast dissolves. Stir in the honey and set aside for a few minutes.
In the meantime, mix the flour and salt in a large bowl. Add the wet mixture to the dry and stir well.
Brush a loaf pan with some of the melted butter. Place the dough into the tin, cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.
Preheat the oven to 350F. When ready, bake the bread for 35-40 minutes, until golden and pulling away from the sides of the pan. Remove from oven, and remove the bread out of the pan fairly quickly. Let it cool on a rack so it doesn’t steam in the pan. Serve warm, with butter and jam.
I’ve been into juicing for a while now, but recently Matt has gone a little juice crazy. We drink a green juice almost every morning, but as of last week we’ve been experimenting with all sorts of combinations. Some of you have been asking for recipes, so I thought it would be helpful to post some of the delicious combinations we’ve come up with. Also, if you are interested in why juicing is good for you, check out ‘Fat, Sick and Nearly Dead‘ or read Kris Carr’s ‘Crazy Sexy Diet‘.
Note: To make this juice, you will need a juicer. The Breville Ikon Juice Fountain is a good middle-ground juicer, but depending on your budget there are others that work nicely both more expensive or cheaper.
Goulash Goulash for all! Its as scrappy and delicious as it sounds. Adapted from the cookbook, ‘STEWS’ it makes for a hearty fall meal on a cool November evening.
1/4 cup sun-dried tomatoes, chopped
1 cup of green lentils
2 1/2 cups of water
2 tbsp olive oil
1/2-1 tsp crushed red pepper
2-3 garlic cloves
1 large onion, chopped
1 small celery root, cut into chunks
1 cup of carrots, chopped
1 cup of fingerling potatoes, cut into chunks
1-2 small sweet potatoes, cut into small chunks
2 tbsp tomato paste
1 1/4 cup vegetable stock
1-2 tsp paprika
To serve with:
Sour cream or yogurt
Soak the sun-dried tomatoes in a small bowl of water for 15-20 minutes. Drain and reserve the remaining water.
Meanwhile, rinse and drain the lentils and put then in a pan with the cold water and bring to a boil. Reduce the heat and then cover and simmer for 15 minutes. Drain and set aside.
Heat the oil in a large pan with a tight fitting lid and cook the vegetables, garlic with the red pepper. Stir frequently for 5-8 minutes or until soft. Blend the tomato paste with a little bit of stock in a separate measuring cup and pour over the vegetables. After that, add the remaining stock, lentils, sun-dried tomatoes and their soaking liquid. Add the paprika.
Bring all to a boil and then reduce and simmer. Cover for 15 minutes. Serve with spoonfuls of sour cream or greek yogurt and crusty bread.
Matt and I are on a soup kick this week, so yesterday at the grocery store we had our eyes out for new soup ingredients. Parsnips, we found (ones of Matts favorite from the motherland)! So last night, when debating what soup to create, we decided to have a Parsnip soup-off. The challenge: We each would make a soup using parsnips. No recipes. Any and all other ingredients acceptable. Today was the day. Matt went for aRosemary-Garlic, Potato and Parsnip Soup and I went for the Ginger, Apple and Parsnip Soup. As Im typing this, we’ve done the taste test. Both have passed (in my mind – Matt thinks his is better). Both are simmering their final moments on the stove soon to be eaten for lunch. Yum.
Rosemary-Garlic, Potato and Parsnip Soup
4 parsnips, peeled and chopped
4 medium potatoes, peeled and chopped
4 cloves garlic, chopped
2 large sprigs of rosemary
1 small onion, chopped
2 tsp olive oil
4 cups veg stock
Par-boil parsnips and potatoes and set aside. Cook onion in olive oil.
Add rosemary, garlic, parsnips, potatoes. Cook for 5 mins on high heat. Heat veg stock and add ingredients.
Cook for 30 mins till all ingredients are soft. Blend together, add salt and pepper to taste. Reheat for 10 mins on low heat.
Note – Serve with a crusty roll or a grilled cheese.
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.
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.
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
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.