Thin Crust Pizza

Even though I live in New York State – I am about as far away from New York City as you can get and still be in the same state.  So the type of pizza that we have here is essentially Buffalo-style pizza and not New York-style (i.e. thin crust) pizza.  Here is a great wikipedia entry on different types of pizza in the United States – and Buffalo-style is even on the list!   You can find a few places locally that make authentic thin crust pizza.  And there is just something about the thin crust with the gooey cheese and crisp topping that I really enjoy.

So when the latest Cook’s Illustrated promised perfect thin-crust pizza, I added it to my menu plan.   My absolute favorite part of this pizza was the crust.  It was so easy to make (entirely in the food processor!) and was super simple to work with.  It was a breeze to shape – and I almost tossed it in the air when I was shaping it – it was that perfect consistency.  Maybe next time I’ll be brave and try it!  

I made two pizzas – one with just pepperoni and one with pepperoni and mushrooms.  It was unbelievably delicious and can’t wait to make this again. 

Ingredients

Dough

• 3 cups (16 1/2 ounces) bread flour, plus extra for work surface
• 2 tsp. sugar
• 1/2 tsp. instant or rapid-rise yeast
• 1 1/3 cups ice water
• 1 Tbsp.vegetable oil , plus more for work surface
• 1 1/2 tsp. table salt

Sauce

• 1 (28-ounce) can whole peeled tomatoes, drained and excess liquid discarded
• 1 Tbsp. extra-virgin olive oil
• 1 tsp. red wine vinegar
• 2 garlic cloves, minced 
• 1 tsp. salt
• 1 tsp. dried oregano
• 1/4 tsp. ground black pepper

topping

• 1/2 cup grated Parmesan cheese
• 2 cups (8 ounces) mozzarella cheese, shredded
• other toppings (pepperoni, mushrooms, sausage, veggies, etc. – no more than 4-6 ounces per pie)

Instructions

Dough

1. In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds.  With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds.  Let dough stand 10 minutes in the machine.

2. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds.

3. Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute.  Shape dough into tight ball and place in large, lightly oiled bowl.  Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.

Sauce

1. Process all sauce ingredients in food processor until smooth, about 30 seconds. Transfer to medium bowl or container and refrigerate until ready to use.

To assemble pizza

1. One hour before baking pizza, adjust oven rack to second highest position, set pizza stone on rack, and heat oven to 500 degrees.

2. Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball.  Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hour.

3. Coat 1 ball of dough generously with flour and place on well-floured countertop. Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thicker than center. Using hands, gently stretch disk into 12-inch round, working along edges and giving disk quarter turns as you stretch.  Place on pizza peel or parchment paper.

4. Using back of spoon or ladle, spread 1/2 cup tomato sauce in thin layer over surface of dough, leaving 1/4-inch border around edge.

5. Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 1 cup mozzarella.  Add additional toppings as desired.  Repeat with remaining pizza.

6.  Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating pizza halfway through. Remove pizza and place on wire rack for 5 minutes before slicing and serving.

Source: Cook’s Illustrated, Jan 2010

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Caramel Espresso Ice Cream

Reading is one of my favorite hobbies – it is so relaxing to just curl up on the couch or bed with a good book and escape into the story.   I love ‘foodie’ books as well – and the best part of those is that they usually contain a few recipes.  So it’s almost a dual purpose – a great story and some great recipes. 

Well David Lebovitz (ice cream maker extraordinaire) does not disappoint in The Sweet Life in Paris.  The book was a lovely depiction of his life in Paris and the intricacies of living abroad.  I looked forward to each new chapter and was constantly dog-earing recipes at the end of the chapters.  I’ll have to say – it really makes me want to go to Paris – even more so than I already wanted. 

After I finished the book – this was one recipe I could not get out of my mind.  I mean – caramel and espresso ice cream – do I really need to describe this deliciousness any further.  You cannot go wrong with this combo and I’m not really even a coffee drinker. 

I have to admit that I don’t have an espresso maker – so I did just use some of my instant espresso that I have in my cupboard.  The coffee flavor is really balanced well with the caramel and not too overpowering.  But if you like a strong coffee flavor you can always add more.

Now I’m going to sit back with a bowl of this, relax and enjoy my latest book and dream about going to Paris.

Ingredients

• 1 cup sugar
• 1 cup heavy cream
• 1 1/2 cups whole milk
• pinch of salt
• 6 large egg yolks
• 1/4 cup strong brewed espresso

Directions

1. Spread sugar in an even layer in the bottom of a medium heavy-bottomed saucepan.  Heat slowly until the edges begin to melt and liquefy.  Cook stirring with a heatproof spatula, until the sugar turns deep brown and begins to smoke.

2. Continue to cook and then pour in the cream while stirring continuously.  The sugar will seize and harden, so stir over low heat until the sugar dissolves. 

3. Add the milk and salt and heat until warm and the hardened dissolves.

4. In a separate bowl, whisk the egg yolks.   Slowly pour in the warm caramel mixture into the yolks, whisking constantly; then scrape the warmed egg yolks back into the saucepan.

5. Stir the custard constantly over medium heat, scraping the bottom of the pan as you stir, until it thickens and coats the back of the spoon (and reaches 170 degrees F).

6. Pour through a fine mesh strainer into a bowl set over an ice bath.  Cool the custard by stirring frequently. 

7. Once cool, stir in the espresso.  Then chill at least 4 hours or overnight.

8. Churn according to your ice cream maker manufacturers instructions. 

Source: The Sweet Life in Paris by David Lebovitz

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Coffeecake Muffins

I am a sucker for a good crumb topping – put it on anything and I’ll enjoy it (well, maybe not everything).  These ingenious muffins – not only have the perfect crumb topping – it is also mixed throughout the batter.  Why did I not think of this myself?   Making these also reminded me that I haven’t made my favorite coffee cake recipe in forever – so I really need to get on that stat! 

The other thing that I loved about these is that they are entirely made in the food processor.  You first make the crumb topping and then the rest of the batter – no dirtying both the food processor and mixer.  And less dirty dishes is definitely a win-win in my book. 

So grab your morning (afternoon or evening) cup of coffee and enjoy these muffins.  I know I sure did.  

Ingredients

• 1/2 cup pecans
• 1/4 cup packed dark brown sugar
• 1 tsp. ground cinnamon
• 2 cups unbleached all-purpose flour
• 1 cup granulated sugar
• 1 tsp. salt
• 8 Tbsp. unsalted butter, cut into 1/2" pieces and softened
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 3/4 cup sour cream
• 1 large egg
• 1 tsp. vanilla extract

Directions
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line a 12-cup muffin pan with paper liners and set aside.
2. Process nuts, brown sugar, and cinnamon in food processor until nuts are the size of sesame seeds, about ten 1-second pulses. Transfer mixture to medium bowl and set aside.
3. Return bowl and metal blade to food processor, add flour, granulated sugar, and salt and process until combined, about five 1-second pulses.
4. Sprinkle butter evenly over flour mixture and process until butter is oat-sized, about eight 1-second pulses.  Remove 1 cup of the flour-butter mixture and stir with fork into reserved brown sugar mixture until combined to make streusel.
5. Set aside 3/4 cup of streusel for muffin batter and remaining portion for topping muffins.
6. Add baking powder and baking soda to remaining flour mixture in food processor bowl and process until combined, about five 1-second pulses.
7. Whisk together sour cream, egg, and vanilla; add to flour mixture. Process until batter is just moistened, about five 1-second pulses.
8. Add 3/4 cup reserved streusel to flour mixture and process until just distributed throughout batter, about five 1-second pulses.
9. Divide batter among 12 muffin cups and sprinkle with streusel, pressing lightly so that streusel sinks slightly into batter.
10. Bake until toothpick inserted in center of muffin comes out with several crumbs clinging to it, about 18 minutes, rotating pan from front to back halfway through baking time. Cool muffin tin on wire rack for 2 minutes, then remove and cool on wire rack until ready to serve.
Source: Cook’s Illustrated as seen on Amber’s Delectable Delights
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Red Quinoa and Avocado Salad

One of the things I love most about food blogging is learning and finding out about new food items that I’ve never tried before.  And I’ve been seeing quinoa pop up in many different instances.  Without knowing how I was going to use it, I bought a box of red quinoa at Wegmans on one shopping trip.  Just a few days later I got their Menu magazine in the mail (which I think I get because I spend so much money there!) that is full of recipes.  And this red quinoa and avocado salad really stood out to me.  I served it with some chili-rubbed salmon for a really healthy, weeknight dinner.  I think it would also be great over the summer with fresh corn at a picnic (yes – I am definitely tired of winter already!)

Ingredients

• 3.5 oz Red Quinoa, cooked per package directions and cooled
• 1 cup fresh or frozen corn, (thawed if frozen)
• 1/2 cup finely chopped fresh cilantro
• 1/2 cup green onions, thinly sliced on the bias
• 1 plum tomato, 1/4-inch dice
• 1 avocados, peeled, pitted, cubed small
• 1/4 cup Lemon Vinaigrette (store bought or homemade)
• 1/4 tsp. salt
• 1/4 tsp. pepper

Directions

1. Add cooked quinoa, corn, cilantro, green onions, and tomatoes to mixing bowl.

2. Fold in avocados and vinaigrette, mix until well-combined. Season with salt and pepper and serve.

Source: Wegmans

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Super Bowl Ideas

The Super Bowl is this weekend!  Although I could care less about the football – we always watch for the commercials and other entertainment.  It’s also a great excuse to make appetizers for dinner – and that should be reason enough to celebrate the Super Bowl.

So if you are in a bind and are looking for some last minute ideas for recipes – here are a few from my archives that you may enjoy.

Chicken Wing Dip – although the Buffalo Bills haven’t been to a Super Bowl since 1994 – you can have a taste of Buffalo with the big game anyway.  And if your team loses you can comfort yourself by eating this dip and knowing that it isn’t the 4th straight year in a row that your team lost the big game like the Bills did from 1991-1994.  It is always a hit with a crowd (or by yourself sitting on the couch – hey, the celery makes it healthy, right?)

 

Cilantro Hummus – Another great dip that is super easy to make in advance and just a bit healthier than the one above.  Serve it with some chips, red pepper, pita bread or crackers – and don’t even feel guilty about it. 

Guacamole – Who needs a reason to eat guacamole – not me!  I love this stuff so much – it is definitely one of my very favorite things.  You can easily adjust the heat by adding some hot sauce to kick it up a notch.

Soft Pretzels – My husbands favorite snack – he likes to dip them in pizza sauce.  I like them plain – but they are also great with some melted cheese or mustard.   I’m think I’m making these again this weekend too!

Chocolate Toffee Cookies – It’s not a party without dessert.  These chocolate toffee cookies were really easy and can be made in advance and baked at the last minute – so they are warm for your guests (or yourself!).  It might be fun to try and shape these like footballs too! 

Oreo Cheesecake Cookies – Do these really need further explanation?  Oreo – check, Cheesecake –check, yummy-ness in my tummy – check! 

Slush cake – If you’ve got a crowd coming over – this is the dessert to make – pudding, whipped cream, walnuts and a buttery crust.  This (completely from scratch) version is simply the best. 

Hope you enjoy the Super Bowl – and good luck if you are rooting for the Steelers or Packers!  If these ideas don’t suffice – be sure to check out my recipe index for all of my favorites!   

Now I’m off to my kitchen…..