"The dough I'm using is from Peter Reinhart's Bread Baker's Apprentice book, and is pretty simple for a low temperature dough. I The dough is better if you follow the directions and do the overnight hold and proof, but is still quite good made just this afternoon. I cut the recipe in half as I'm only going to make a few pies. I did use KASL (King Arthur Sir Lancelot) flour, with a higher protein content. I often use this flour for the grill as it gives a nice snap. KASL can be hard to find. I order it directly from the King Arthur Flour website.
The recipe in half is 10 1/8 oz. (I measure my flour and water by weight), a little under a teaspoon of salt (I use kosher salt), 1/2 teaspoon instant yeast, 7 ounces of water and one ounce of olive oil. The oil tenderizes the dough a bit at the lower temperatures."
Via http://pizzamarko.typepad.com/
Peter reinhart's neopolitan version:
The Dough:
Makes 4 10-inch pizzas
5 cups all purpose flour
1 Tablespoon sugar or honey
2 teaspoons salt (or 3 1/2 teaspoons kosher salt)
1 teaspoon instant yeast
2 Tablespoons olive oil
1 3/4 to 2 cups room-temperature water
mix all ingredients, let rest 5 minutes, mix 3-5 minutes put in fridge or freezer
or the complex version:
4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) olive oil (optional)
1 3/4 cups (14 ounces) water, ice cold (40°F)
Semolina flour OR cornmeal for dusting
1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.
2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.
3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)
4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Before letting the dough rest at room temperature for 2 hours, dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Now let rest for 2 hours.
5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Heat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss as shown on page 208. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn't as effective as the toss method.
7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other top- pings, remembering that the best pizzas are topped with a less-is-more philosophy. The American "kitchen sink" approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.
8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.
9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.
Makes six 6-ounce pizza crusts.
Sunday, October 31, 2010
Saturday, October 30, 2010
Wednesday, October 27, 2010
trad med
WHO states that in some countries, more than 80 percent of the population depend on traditional medicine for primary health care.
Tuesday, October 26, 2010
Maira Kalman's art supplies
Fabriano Artistico paper. Winsor & Newton Gouache. Wooden pen holder and nib. Higgins Eternal Black Ink.
Read more at Design*Sponge http://www.designspongeonline.com/2010/10/whats-in-your-toolbox-maira-kalman.html#ixzz13WCtdG8S
a zippy wallpaper
via
http://www.grahambrown.com/us/product/50-149/Lacework%20-%20sunset%20color%20way
Monday, October 25, 2010
Sunday, October 24, 2010
Saturday, October 23, 2010
Thursday, October 21, 2010
Wednesday, October 20, 2010
Tuesday, October 19, 2010
how many plants can you stick on a house?
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Thats my question
via http://www.amusingplanet.com/2010/09/grass-roofs-of-norway.html
Monday, October 18, 2010
Sunday, October 17, 2010
recommended tools for your toolbox
HAMMER WITH HICKORY HANDLE $5 at Sears, (877) 425-8279, sears.com.
STANLEY FATMAX RATCHETING MULTI-BIT SCREWDRIVER About $10, (800) 262-2161, stanleyworks.com.
DEWALT 18-VOLT CORDLESS COMPACT HAMMERDRILL KIT About $220, (800) 433-9258, dewalt.com; more basic drills are about $50.
BOSCH 5-AMP JIGSAW About $125, (877) 267-2499, boschtools.com.
STANLEY FATMAX SINGLE-EDGE PULL SAW About $16, (800) 262-2161, stanleyworks.com.
via nytimes
STANLEY FATMAX RATCHETING MULTI-BIT SCREWDRIVER About $10, (800) 262-2161, stanleyworks.com.
DEWALT 18-VOLT CORDLESS COMPACT HAMMERDRILL KIT About $220, (800) 433-9258, dewalt.com; more basic drills are about $50.
BOSCH 5-AMP JIGSAW About $125, (877) 267-2499, boschtools.com.
STANLEY FATMAX SINGLE-EDGE PULL SAW About $16, (800) 262-2161, stanleyworks.com.
via nytimes
Sunday, October 10, 2010
Saturday, October 9, 2010
Wednesday, October 6, 2010
Sunday, October 3, 2010
Heaven & Hell Cauliflower Pasta adapted from Judy Rodgers' "Zuni Cafe Cookbook"
A recipe to try
Ingredients:
1 head of cauliflower, cut into florets
Extra virgin olive oil
8 cloves of garlic, chopped
1 tin of anchovies, chopped (I know, I know, it's a lot: trust me)
1 - 2 Tbs fennel seeds
Red pepper flakes to taste (depending on how spicy you like it)
Grated Parmesan or Pecorino cheese
1. Bring a large pot of water to a boil.
2. In a large saute pan, coat the bottom with olive oil and turn up the heat to medium-high. Leave it for a minute or two until adding a piece of cauliflower makes it sizzle.
3. In a bowl, combine the garlic, the anchovies, the fennel seeds and red pepper. This is your bowl of flava.
4. When the oil is hot enough, add half your cauliflower: or just enough so it's all in one layer. Leave it for a bit (a few minutes) then toss around until the cauliflower is a deep, golden brown all over. Season with salt and pepper.
5. Remove the caramelized cauliflower to a plate and add the other half of the raw cauliflower and repeat this step. You may need to add more oil too, depending on how much the first batch absorbed.
6. Cook the rest of the cauliflower until golden brown (don't forget to season it too; taste, so you know if it tastes good), add the rest of the cauliflower back in and then add HALF your spice mixture.
7. At the same time that you add half your spice mixture, your water should be at a boil. If it's not, wait to add the spices or the garlic might burn. If your water's at a boil, add a LOT of salt (the water should taste salty, like the sea) and then add a box of penne or ziti to the boiling water. Stir around so it doesn't stick together.
8. As the pasta cooks, stir the cauliflower around along with half the spice mixture: about 30 seconds or so. Then ladle in a big ladleful of the pasta cooking water to the cauliflower pan. This'll be your "sauce." If the water sputters and spurts when you add it, lower the heat. How much water really depends on how long it takes the pasta to cook and how much water the cauliflower absorbs. Suffice it to say, you don't want it to be soupy; just thickish liquid at the bottom of the pan.
9. When the pasta's done cooking (start tasting it after 5 minutes; it should be pretty al dente when you add it to the cauliflower mixture) lift the cooked pasta into the cauliflower using a slotted spoon or, much better, a spider. (You can buy them in Chinatown for $5.)
10. Stir the pasta together with the cauliflower with the heat still on until you're happy with the amount of liquid in there (the pasta tubes will carry some water with them too). I usually do it until there's no liquid left at the bottom of the pan.
11. Take the pan off the heat and add, in no particular order: a splash of cold olive oil (it's an Italian trick via Mario Batali's show), the rest of the spice mixture and then your grated cheese. Stir all around and taste.
Ingredients:
1 head of cauliflower, cut into florets
Extra virgin olive oil
8 cloves of garlic, chopped
1 tin of anchovies, chopped (I know, I know, it's a lot: trust me)
1 - 2 Tbs fennel seeds
Red pepper flakes to taste (depending on how spicy you like it)
Grated Parmesan or Pecorino cheese
1. Bring a large pot of water to a boil.
2. In a large saute pan, coat the bottom with olive oil and turn up the heat to medium-high. Leave it for a minute or two until adding a piece of cauliflower makes it sizzle.
3. In a bowl, combine the garlic, the anchovies, the fennel seeds and red pepper. This is your bowl of flava.
4. When the oil is hot enough, add half your cauliflower: or just enough so it's all in one layer. Leave it for a bit (a few minutes) then toss around until the cauliflower is a deep, golden brown all over. Season with salt and pepper.
5. Remove the caramelized cauliflower to a plate and add the other half of the raw cauliflower and repeat this step. You may need to add more oil too, depending on how much the first batch absorbed.
6. Cook the rest of the cauliflower until golden brown (don't forget to season it too; taste, so you know if it tastes good), add the rest of the cauliflower back in and then add HALF your spice mixture.
7. At the same time that you add half your spice mixture, your water should be at a boil. If it's not, wait to add the spices or the garlic might burn. If your water's at a boil, add a LOT of salt (the water should taste salty, like the sea) and then add a box of penne or ziti to the boiling water. Stir around so it doesn't stick together.
8. As the pasta cooks, stir the cauliflower around along with half the spice mixture: about 30 seconds or so. Then ladle in a big ladleful of the pasta cooking water to the cauliflower pan. This'll be your "sauce." If the water sputters and spurts when you add it, lower the heat. How much water really depends on how long it takes the pasta to cook and how much water the cauliflower absorbs. Suffice it to say, you don't want it to be soupy; just thickish liquid at the bottom of the pan.
9. When the pasta's done cooking (start tasting it after 5 minutes; it should be pretty al dente when you add it to the cauliflower mixture) lift the cooked pasta into the cauliflower using a slotted spoon or, much better, a spider. (You can buy them in Chinatown for $5.)
10. Stir the pasta together with the cauliflower with the heat still on until you're happy with the amount of liquid in there (the pasta tubes will carry some water with them too). I usually do it until there's no liquid left at the bottom of the pan.
11. Take the pan off the heat and add, in no particular order: a splash of cold olive oil (it's an Italian trick via Mario Batali's show), the rest of the spice mixture and then your grated cheese. Stir all around and taste.
Kyuri Asa-zuke (Japanese Lightly Pickled Cucumbers)
We had these with our sushi last night and they were tasty!
2 – 3 Japanese cucumbers/3 – 4 mini (seedless) cucumbers (about 10.5 ounces/300 grams)
3/4 teaspoon fine grain sea salt
7 tablespoon water
3 tablespoons seasoned rice vinegar
1/2 teaspoon granulated sugar
1. Wash the cucumbers and pat them dry. Rub the cucumbers with the salt, then cut them into 1/2-inch slices and place in a glass pint-sized jar. If the pieces don’t all fit, you can remove pieces and gently press down on the pieces in the jar to make them fit. Add the kombu to the jar.
2. Mix the water, vinegar, and sugar together in a separate container and then pour the mixture over the cucumbers. Cover the top of the jar with plastic wrap, and then screw the lid in place. The plastic wrap prevents the vinegar from touching the metal of the lid (which will affect the flavor of the pickles).
4. Put the cucumbers in the refrigerator to marinate for at least 12 hours. She the jar up and down occasionally so the marinade penetrates the cucumber slices well. Each time you take cucumber slices out of the jar, make sure and reseal it with the plastic wrap before replacing the lid.
* You can also add soy sauce, chili pepper, or sesame oil to the marinade according to your tastes.
Another version
ASIAN-INSPIRED REFRIGERATOR PICKLES
5-6 kirby (pickling) cucumbers, each cut into six spears
1 chili pepper
1 cup seasoned rice wine vinegar (look for a brand that uses sugar instead of high-fructose corn syrup. Trader Joe's makes a good one)
2 limes, juiced
3-4 scallions, chopped (greens and whites)
2 garlic cloves, sliced
4 sprigs of mint, chopped
1/2 teaspoon salt
Pack the cucumber spears into a quart jar. Slide the chili pepper down in among the cucumber spears. In a 2-cup measuring cup, combine the rice wine vinegar, lime juice, scallions, garlic cloves, mint and salt. Pour over the cucumbers. Using your fingers, poke some of the garlic slivers, mint and scallion down amid the cucumbers. Screw a lid on the jar, and holding it over the sink (in case of leaks) invert the jar and give it a good shake, in order to distribute all the delicious bits.
Let your pickles sit in the refrigerator for at least 24 hours before eating.
2 – 3 Japanese cucumbers/3 – 4 mini (seedless) cucumbers (about 10.5 ounces/300 grams)
3/4 teaspoon fine grain sea salt
7 tablespoon water
3 tablespoons seasoned rice vinegar
1/2 teaspoon granulated sugar
1. Wash the cucumbers and pat them dry. Rub the cucumbers with the salt, then cut them into 1/2-inch slices and place in a glass pint-sized jar. If the pieces don’t all fit, you can remove pieces and gently press down on the pieces in the jar to make them fit. Add the kombu to the jar.
2. Mix the water, vinegar, and sugar together in a separate container and then pour the mixture over the cucumbers. Cover the top of the jar with plastic wrap, and then screw the lid in place. The plastic wrap prevents the vinegar from touching the metal of the lid (which will affect the flavor of the pickles).
4. Put the cucumbers in the refrigerator to marinate for at least 12 hours. She the jar up and down occasionally so the marinade penetrates the cucumber slices well. Each time you take cucumber slices out of the jar, make sure and reseal it with the plastic wrap before replacing the lid.
* You can also add soy sauce, chili pepper, or sesame oil to the marinade according to your tastes.
Another version
ASIAN-INSPIRED REFRIGERATOR PICKLES
5-6 kirby (pickling) cucumbers, each cut into six spears
1 chili pepper
1 cup seasoned rice wine vinegar (look for a brand that uses sugar instead of high-fructose corn syrup. Trader Joe's makes a good one)
2 limes, juiced
3-4 scallions, chopped (greens and whites)
2 garlic cloves, sliced
4 sprigs of mint, chopped
1/2 teaspoon salt
Pack the cucumber spears into a quart jar. Slide the chili pepper down in among the cucumber spears. In a 2-cup measuring cup, combine the rice wine vinegar, lime juice, scallions, garlic cloves, mint and salt. Pour over the cucumbers. Using your fingers, poke some of the garlic slivers, mint and scallion down amid the cucumbers. Screw a lid on the jar, and holding it over the sink (in case of leaks) invert the jar and give it a good shake, in order to distribute all the delicious bits.
Let your pickles sit in the refrigerator for at least 24 hours before eating.
Elise’s Friend Heidi’s Friend Mrs. Hockmeyer’s Banana Bread, As Jacked Up by Deb Adapted from Simply Recipes
3 to 4 ripe bananas, smashed
1/3 cup melted salted butter
3/4 to 1 cup light brown sugar (depending on the level of sweetness you prefer, I always use the smaller amount)
1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon (optional)
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1 1/2 cup of flour
Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla and bourbon, then the spices. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 50 minutes to one hour, or until a tester comes out clean. Cool on a rack. Remove from pan and slice to serve.
Note: Due to my unhealthy obsession with tiny things, I split this into two mini-loaf pans. It took 45 minutes to bake two perfect halves, but of course, may run longer or shorter in your oven.
via simple recipes
1/3 cup melted salted butter
3/4 to 1 cup light brown sugar (depending on the level of sweetness you prefer, I always use the smaller amount)
1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon (optional)
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1 1/2 cup of flour
Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla and bourbon, then the spices. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 50 minutes to one hour, or until a tester comes out clean. Cool on a rack. Remove from pan and slice to serve.
Note: Due to my unhealthy obsession with tiny things, I split this into two mini-loaf pans. It took 45 minutes to bake two perfect halves, but of course, may run longer or shorter in your oven.
via simple recipes
Saturday, October 2, 2010
Friday, October 1, 2010
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