Of Gray-Summit-on-top-of-pancakes-cooked-in-bacon-grease-fame.
Warning: Do not try to substitute homemade (i.e. lemon juice and milk) buttermilk for the real deal. Not nearly as tasty.
Warning Part Deux: Use a large pot. Adding the baking soda makes it fizz up for a minute.
1/2 C Butter
1 1/2 C Sugar
3/4 C Buttermilk
2 T Corn Syrup
1 tsp. Baking Soda
2 tsp. Vanilla
Melt butter over medium heat. Add buttermilk, sugar, syrup and baking soda. Cook for 7 minutes. Remove from heat and add vanilla. Store in fridge. To reheat, place glass jar of syrup in a water bath on medium low heat until warm.
Friday, November 23, 2012
Thursday, October 18, 2012
America's Test Kitchen Pizza Sauce
Ingredients:
28 oz can whole tomatoes, drained
1 T extra virgin olive oil
2-3 cloves minced garlic
1 tsp salt
1 tsp dried oregano
1/4 tsp ground black pepper
1 tsp red wine vinegar (makes such a difference!)
Process in food processor and let sit in the fridge at least an hour.
28 oz can whole tomatoes, drained
1 T extra virgin olive oil
2-3 cloves minced garlic
1 tsp salt
1 tsp dried oregano
1/4 tsp ground black pepper
1 tsp red wine vinegar (makes such a difference!)
Process in food processor and let sit in the fridge at least an hour.
America's Test Kitchen Authentic Pizza Dough
Having served a mission for my church in Italy, I think I know a good pizza crust when I see one. This is the closest I've come to Italian Pizza Bliss, and it's time to share.
The only bummer is, you have to have a food processor with a dough hook to make this dough. But it just might be worth the effort to buy one ... Fortunately for me, my dear friend (and evidently an excellent cook) Audrey got a new one for her birthday and gave me her old one a few years ago. Cuisinart. It's still kicking!
And, for the flavor to be delizioso, it MUST sit in the fridge at least overnight.
Ingredients:
3 1/2 C Bread Flour (all purpose won't do, you need the higher gluten content, get a 50 lb bag at Costco. Once you make this pizza, you will find yourself going through it faster than you thought.)
2 tsp sugar
1/2 tsp yeast
1 1/3 C ice water
1 1/2 tsp table salt
1 T vegetable oil
Instructions:
Put your flour, sugar and yeast in the food processor and process until mixed. Let the machine run while you pour the ice water (cubes removed) through the feed tube. Process until incorporated, about 20 seconds.
Let sit for 10 minutes.
Add salt and vegetable oil. Process for 30-60 seconds until dough looks satiny and clear.
Put a little vegetable oil on the counter and work the dough into a ball (less than a minute kneading). Place in a greased bowl, cover with plastic wrap and refrigerate for a minimum of 24 hours and up to 3 days.
Next day, divide the dough in half and shape into little balls. Place on a greased baking sheet, cover with greased plastic wrap and let dough relax for an hour.
Now, ATK recommends using a pizza stone. I am pizza stone challenged and always set something on fire when attempting to transfer my pizza from slip to stone, so I use a vented pizza pan (a circle with little holes in the bottom). A pizza screen is even better, but they don't sell those at Target.
What I CAN do is preheat an oven! And you need a hot oven to make this work. Like 500 degrees hot. Give it at least 20 minutes to get up there.
Back to the dough.
Flour the counter well and both sides of the dough ball.
Pat ball into a nice 8 inch circle with your fingers. Stretch the ball with your fingers (NO ROLLING PIN. You will destroy the marvelous air bubbles that come with stretch dough rather than rolling it) Stretch with fingers into a 12 inch disc. The center will be thinner.
Place dough onto pan, screen, or cornmealed pizza slip. Sauce and top and then back for 10-12 minutes, rotating the pizza half way through.
Let sit for 5 minutes before cutting. (If you can).
Recipe for ATK pizza sauce (FANTASTIC!) to follow.
The only bummer is, you have to have a food processor with a dough hook to make this dough. But it just might be worth the effort to buy one ... Fortunately for me, my dear friend (and evidently an excellent cook) Audrey got a new one for her birthday and gave me her old one a few years ago. Cuisinart. It's still kicking!
And, for the flavor to be delizioso, it MUST sit in the fridge at least overnight.
Ingredients:
3 1/2 C Bread Flour (all purpose won't do, you need the higher gluten content, get a 50 lb bag at Costco. Once you make this pizza, you will find yourself going through it faster than you thought.)
2 tsp sugar
1/2 tsp yeast
1 1/3 C ice water
1 1/2 tsp table salt
1 T vegetable oil
Instructions:
Put your flour, sugar and yeast in the food processor and process until mixed. Let the machine run while you pour the ice water (cubes removed) through the feed tube. Process until incorporated, about 20 seconds.
Let sit for 10 minutes.
Add salt and vegetable oil. Process for 30-60 seconds until dough looks satiny and clear.
Put a little vegetable oil on the counter and work the dough into a ball (less than a minute kneading). Place in a greased bowl, cover with plastic wrap and refrigerate for a minimum of 24 hours and up to 3 days.
Next day, divide the dough in half and shape into little balls. Place on a greased baking sheet, cover with greased plastic wrap and let dough relax for an hour.
Now, ATK recommends using a pizza stone. I am pizza stone challenged and always set something on fire when attempting to transfer my pizza from slip to stone, so I use a vented pizza pan (a circle with little holes in the bottom). A pizza screen is even better, but they don't sell those at Target.
What I CAN do is preheat an oven! And you need a hot oven to make this work. Like 500 degrees hot. Give it at least 20 minutes to get up there.
Back to the dough.
Flour the counter well and both sides of the dough ball.
Pat ball into a nice 8 inch circle with your fingers. Stretch the ball with your fingers (NO ROLLING PIN. You will destroy the marvelous air bubbles that come with stretch dough rather than rolling it) Stretch with fingers into a 12 inch disc. The center will be thinner.
Place dough onto pan, screen, or cornmealed pizza slip. Sauce and top and then back for 10-12 minutes, rotating the pizza half way through.
Let sit for 5 minutes before cutting. (If you can).
Recipe for ATK pizza sauce (FANTASTIC!) to follow.
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