Makes one 10 to 12 inch (25 to 30 cm) round pizza or
One 15½ x 10½ inch (39 x 26 cm) rectangle pizza
Ingredients
½ teaspoon dry yeast
¾ cups water (100° F) (38° C)
1 tablespoon olive oil
1 teaspoon salt
2 cups all-purpose flour
Method
1. In a large mixing bowl, dissolve the yeast into ¼ of the water. Let it sit for 10 minutes to dissolve. Stir in the oil and salt.
2. Add ½ cup of flour to start and mix thoroughly. Now start adding more water and flour, alternating and mixing well after each addition. Once you've added all the water and flour, a sticky dough should be forming.
3. Turn the dough out onto a lightly floured surface and knead for 10 minutes. It should still be slightly sticky.
4. Place the ball of dough into a large bowl, lightly coated with olive oil. Cover with plastic wrap and let it rise for 1-1 ½ hours, or until doubled in size. (You can easily double this recipe-just increase the rising time to 2 hours.)
5. Punch the dough down and be careful not to knead it any further as you want the dough to be relaxed and easy to work with. If you have doubled the recipe by increasing the rising time, divide the dough into 2 balls after you have punched it down, and freeze one of the balls.
6. If you're using a pizza stone: To shape the dough, sprinkle a generous amount of flour over the surface of a pizza paddle, or alternatively you can get a ½ inch (1.5 cm) flexible piece of board from the hardware store and cut into about a 14 x 14 inch (35 x 35 cm) square. Lightly flour a wooden work surface and place dough on work surface. Flour your hands, start from the center of the dough, and begin to shape, using a patting and stretching combination, until you achieve a 10-12 inch (25 cm) round (depending on how thin or thick you want it). It does not have to be perfectly round! Transfer dough to the pizza paddle and begin to add toppings.
7. If you are using a pizza pan, brush the bottom with a little olive oil first and then start from the center of the dough, using a patting and stretching combination until you reach the edges. You may need to gently pull and stretch some parts to reach the edges.
Uses:
You are now ready to make your favorite pizza.
Note:
1. Pizza dough freezes well and is great to have on hand. Freeze one and use the other for the pizza you are making.
2. To freeze the dough, wrap the ball of dough in plastic wrap and place in a freezer bag, or wrap with aluminum foil. It can be frozen for up to 6 months.
3. To thaw, place in the refrigerator overnight and then remove from the plastic bag or foil, and bring to room temperature in an oiled bowl covered with plastic wrap. When it is at the point of beginning to rise again, it is ready for making pizza according to the recipe.
Saturday, April 25, 2009
MAMMA'S BREAD (CARRABBA'S)
Source: Carrabba's Italian Grill
Makes one (8 to 9 inch) round loaf
1 1/4 teaspoons dry yeast
pinch of sugar
1 1/4 cups plus 1 1/2 tablespoons lukewarm water at 110 degrees F (43C)
3 cups unbleached all-purpose flour
1 teaspoon salt
1 tablespoon vegetable shortening
olive oil to grease the bowl
Dissolve the yeast and sugar in the 1 1/2 tablespoons of lukewarm water. After 5-10 minutes you will see the yeast start to activate by bubbling and foaming.
Put 1 cup of the flour in a large bowl and add the yeast mixture. Start mixing and gradually incorporate the salt and shortening. Add the remaining flour and, as the mixture starts to absorb the water, begin adding the remaining water until a ball of dough forms. If the dough is too wet, knead in an extra tablespoon at a time until the dough is "tacky". Be careful not to add too much flour and make the dough too firm. You want it a little sticky and moist. Add just enough flour to make it possible to handle but still a little difficult. Place the dough onto a floured board and knead for a few minutes to a nice, smooth consistency.
Lightly oil a large bowl. Place the dough in the bowl and cover with plastic wrap. Let the dough rise in a draft-free place for 2 hours, or until doubled in size.
Remove the dough from the bowl and knead for about 4 minutes. Place it on a greased loaf pan 8x5 or 9x5-inches, oil the top of the dough and loosely cover with plastic wrap again. Let the dough rise a second time for another hour.
Preheat the oven to 450 degrees F (230C).
Gently remove the plastic wrap and, with a razor or very sharp knife, make 2 slashes in a crisscross shape across the top using a quick motion.
Place the dough in the oven and bake for 15 minutes. (Do not open the oven door for the first 30 minutes of baking).
Turn the heat down to 350 degrees F and continue to bake for 30-40 minutes, or until the crust is deep brown on top. Remove from the oven and let it cool for 10 minutes. Remove from the pan and place on a cooling rack.
Makes one (8 to 9 inch) round loaf
1 1/4 teaspoons dry yeast
pinch of sugar
1 1/4 cups plus 1 1/2 tablespoons lukewarm water at 110 degrees F (43C)
3 cups unbleached all-purpose flour
1 teaspoon salt
1 tablespoon vegetable shortening
olive oil to grease the bowl
Dissolve the yeast and sugar in the 1 1/2 tablespoons of lukewarm water. After 5-10 minutes you will see the yeast start to activate by bubbling and foaming.
Put 1 cup of the flour in a large bowl and add the yeast mixture. Start mixing and gradually incorporate the salt and shortening. Add the remaining flour and, as the mixture starts to absorb the water, begin adding the remaining water until a ball of dough forms. If the dough is too wet, knead in an extra tablespoon at a time until the dough is "tacky". Be careful not to add too much flour and make the dough too firm. You want it a little sticky and moist. Add just enough flour to make it possible to handle but still a little difficult. Place the dough onto a floured board and knead for a few minutes to a nice, smooth consistency.
Lightly oil a large bowl. Place the dough in the bowl and cover with plastic wrap. Let the dough rise in a draft-free place for 2 hours, or until doubled in size.
Remove the dough from the bowl and knead for about 4 minutes. Place it on a greased loaf pan 8x5 or 9x5-inches, oil the top of the dough and loosely cover with plastic wrap again. Let the dough rise a second time for another hour.
Preheat the oven to 450 degrees F (230C).
Gently remove the plastic wrap and, with a razor or very sharp knife, make 2 slashes in a crisscross shape across the top using a quick motion.
Place the dough in the oven and bake for 15 minutes. (Do not open the oven door for the first 30 minutes of baking).
Turn the heat down to 350 degrees F and continue to bake for 30-40 minutes, or until the crust is deep brown on top. Remove from the oven and let it cool for 10 minutes. Remove from the pan and place on a cooling rack.
CARRABBA'S BREAD DIPPING SPICE
Source: Barb Gertz
(this is similar to the recipe I have been making at home, but I haven't added the olive oil and lemon juice, to the mix. I just add the Olive oil latter for the dip)
1 tablespoon minced basil
1 tablespoon chopped parsley (Italian is best)
1 tablespoon minced garlic
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon ground black pepper
1/2 teaspoon kosher salt or ground sea salt
1/2 teaspoon chopped rosemary
1/4 teaspoon crushed red pepper flakes (I use more)
1/2 teaspoon olive oil
1/8 teaspoon fresh lemon juice
Combine all of the ingredients, EXCEPT oil and lemon. Put in a small food processor, (I used my little food chopper) Chop briefly until all ingredients are about the same. Stir in oil and lemon juice.
TO SERVE:
Combine about 1 1/2 teaspoons spice blend to 3 to 4 Tablespoons Olive oil on a small Dish. Dip sliced Bread in Mixture. French bread is good.
(this is similar to the recipe I have been making at home, but I haven't added the olive oil and lemon juice, to the mix. I just add the Olive oil latter for the dip)
1 tablespoon minced basil
1 tablespoon chopped parsley (Italian is best)
1 tablespoon minced garlic
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon ground black pepper
1/2 teaspoon kosher salt or ground sea salt
1/2 teaspoon chopped rosemary
1/4 teaspoon crushed red pepper flakes (I use more)
1/2 teaspoon olive oil
1/8 teaspoon fresh lemon juice
Combine all of the ingredients, EXCEPT oil and lemon. Put in a small food processor, (I used my little food chopper) Chop briefly until all ingredients are about the same. Stir in oil and lemon juice.
TO SERVE:
Combine about 1 1/2 teaspoons spice blend to 3 to 4 Tablespoons Olive oil on a small Dish. Dip sliced Bread in Mixture. French bread is good.
MAMA MANDOLA'S CHICKEN SOUP
This is chris's favortite soup to make.
We have to use two pots, so you might want to half it.
Makes 1 1/2 gallons
5 celery ribs
4 medium carrots, peeled
1 large yellow onion
2 medium potatoes, peeled
1 large green bell pepper
1(14-ounce) can imported Italian plum tomatoes
1(5-pound) hen, washed and cut into 8 pieces
1/2 cup chopped fresh Italian parsley
2 garlic cloves, finely chopped
6 quarts water
Salt and freshly ground black pepper
Dice celery, carrots, onion, potatoes and bell pepper into 1/4-inch pieces. Chop tomatoes; reserve all juice.
Place vegetables, tomatoes with their juice, chicken pieces, parsley and garlic in a 10-quart stockpot. Add water. Season with salt and pepper.
Slowly bring soup to a boil over low heat. Skim off foam that rises to the surface; may have to skim 2 or 3 times. Partially cover pot and simmer 2 hours.
When soup is finished, remove chicken pieces with a slotted spoon. Let cool.
Meanwhile, mash vegetables in the bottom of the pot with the back side of a large cooking spoon or a potato masher.
When chicken has cooled enough to handle, remove skin and bones and return meat to soup.
Notes: Soup is best served the day after it is made. Refrigerate and remove fat that solidifies on the surface of the soup. Serve soup with rice or small, stubby pasta such as pastina, tubetti or small elbow macaroni. For better flavor, cook the rice or pasta in the soup when reheating. Add freshly grated Parmesan or Romano cheese, if desired.
We have to use two pots, so you might want to half it.
Makes 1 1/2 gallons
5 celery ribs
4 medium carrots, peeled
1 large yellow onion
2 medium potatoes, peeled
1 large green bell pepper
1(14-ounce) can imported Italian plum tomatoes
1(5-pound) hen, washed and cut into 8 pieces
1/2 cup chopped fresh Italian parsley
2 garlic cloves, finely chopped
6 quarts water
Salt and freshly ground black pepper
Dice celery, carrots, onion, potatoes and bell pepper into 1/4-inch pieces. Chop tomatoes; reserve all juice.
Place vegetables, tomatoes with their juice, chicken pieces, parsley and garlic in a 10-quart stockpot. Add water. Season with salt and pepper.
Slowly bring soup to a boil over low heat. Skim off foam that rises to the surface; may have to skim 2 or 3 times. Partially cover pot and simmer 2 hours.
When soup is finished, remove chicken pieces with a slotted spoon. Let cool.
Meanwhile, mash vegetables in the bottom of the pot with the back side of a large cooking spoon or a potato masher.
When chicken has cooled enough to handle, remove skin and bones and return meat to soup.
Notes: Soup is best served the day after it is made. Refrigerate and remove fat that solidifies on the surface of the soup. Serve soup with rice or small, stubby pasta such as pastina, tubetti or small elbow macaroni. For better flavor, cook the rice or pasta in the soup when reheating. Add freshly grated Parmesan or Romano cheese, if desired.
Carrabba's Italian Grill Pollo Rosa Maria
our favortie chicken at Carrabba's
Chicken
4 chicken breasts, split for stuffing
4 slices prosciutto ham
1/2 cup Fontina cheese
Lemon Butter
1/2 cup clarified butter
3 cloves garlic
1/2 small yellow onion, diced
1/4 cup white wine
4 tablespoons unsalted butter
1/2 teaspoon white pepper
1/2 teaspoon salt
Topping
8 ounces sliced mushrooms
1/2 cup fresh sweet basil, chopped
Lemon Butter Recipe (above)
1 lemon, juiced
Chicken: Open chicken breasts and place butterfly-style on grill over white-hot coals of live oak and pecan wood.
Grill 3-5 minutes per side or until cooked through. Remove from grill.
When chicken is cool enough to handle, hold breast halves together and stuff each breast with one slice of prosciutto and 1/8 cup Fontina cheese. Secure with wooden picks. Set aside in a warm place.
Lemon Butter and Topping: In a large sauté pan over medium heat, combine clarified butter, garlic, and onion and sauté until tender. Deglaze pan with white wine. Add unsalted butter, salt, and pepper.
Add mushrooms to lemon butter and sauté 1 to 2 minutes or until cooked.
Add basil and lemon juice and stir to combine. Place chicken on a serving platter and top with mushrooms in lemon-basil butter and serve.
Yields 4 servings.
Chicken
4 chicken breasts, split for stuffing
4 slices prosciutto ham
1/2 cup Fontina cheese
Lemon Butter
1/2 cup clarified butter
3 cloves garlic
1/2 small yellow onion, diced
1/4 cup white wine
4 tablespoons unsalted butter
1/2 teaspoon white pepper
1/2 teaspoon salt
Topping
8 ounces sliced mushrooms
1/2 cup fresh sweet basil, chopped
Lemon Butter Recipe (above)
1 lemon, juiced
Chicken: Open chicken breasts and place butterfly-style on grill over white-hot coals of live oak and pecan wood.
Grill 3-5 minutes per side or until cooked through. Remove from grill.
When chicken is cool enough to handle, hold breast halves together and stuff each breast with one slice of prosciutto and 1/8 cup Fontina cheese. Secure with wooden picks. Set aside in a warm place.
Lemon Butter and Topping: In a large sauté pan over medium heat, combine clarified butter, garlic, and onion and sauté until tender. Deglaze pan with white wine. Add unsalted butter, salt, and pepper.
Add mushrooms to lemon butter and sauté 1 to 2 minutes or until cooked.
Add basil and lemon juice and stir to combine. Place chicken on a serving platter and top with mushrooms in lemon-basil butter and serve.
Yields 4 servings.
Friday, April 24, 2009
boy scout oatmeal cookies
We call these Aarons cookies becaause they are the first cookies he made.
In mixer bowl add
3/4c. shortening
1c. brown sugar
1/2c. sugar
1 egg
1/4c. water
1t. vvanilla
In another bowl mix
3c. oatmeal
1t. salt
1/2t. baking soda
Mix both togeather well.
Drop onto a greesed cookie sheet and bake @ 350 for 12-25 min.
Chocholate chips optional
In mixer bowl add
3/4c. shortening
1c. brown sugar
1/2c. sugar
1 egg
1/4c. water
1t. vvanilla
In another bowl mix
3c. oatmeal
1t. salt
1/2t. baking soda
Mix both togeather well.
Drop onto a greesed cookie sheet and bake @ 350 for 12-25 min.
Chocholate chips optional
Grandma’s French Bread
Grandma’s French Bread
from the sisters cafe
2 ¼ c. warm water
2 T. sugar
1 Tbsp yeast
1 Tbsp salt
2 Tbsp oil
5 ½ -6 cups flour-stirred before measured
First dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of flour and beat well (At this point I switch to my dough/kneading attachment on my Bosch mixer) Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and not be too sticky. Knead for a few minutes. Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn dough onto a floured surface and knead it 2 or 3 times to coat with flour. Divide into 2 equal parts. Roll each part into a 9x13 rectangle. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal, allowing room for both loaves. Repeat with second part of dough. With a sharp knife, cut 3 gashes at an angle on the top of each. Cover lightly; allow to rise 30 minutes. Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). If desired, sprinkle with sesame seads. Bake for 30 minutes at 375. Cool on racks
NOTE: For a crustier loaf, a pan of hot water may be set on bottom of oven while bread is baking.
from the sisters cafe
2 ¼ c. warm water
2 T. sugar
1 Tbsp yeast
1 Tbsp salt
2 Tbsp oil
5 ½ -6 cups flour-stirred before measured
First dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of flour and beat well (At this point I switch to my dough/kneading attachment on my Bosch mixer) Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and not be too sticky. Knead for a few minutes. Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn dough onto a floured surface and knead it 2 or 3 times to coat with flour. Divide into 2 equal parts. Roll each part into a 9x13 rectangle. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal, allowing room for both loaves. Repeat with second part of dough. With a sharp knife, cut 3 gashes at an angle on the top of each. Cover lightly; allow to rise 30 minutes. Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). If desired, sprinkle with sesame seads. Bake for 30 minutes at 375. Cool on racks
NOTE: For a crustier loaf, a pan of hot water may be set on bottom of oven while bread is baking.
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