Sunday, January 2, 2011
Friday, October 29, 2010
Longgggg week as a parent...
Anyone that is a parent, knows about "these weeks". It happens many many times over your parenting "career". I am having one this week, on a variety of levels and for a variety of issues. Regardless, after a week of (perfectly delicious) meals that my kids refused to touch, I am giving in tonight and making pizza.
I would order in the pizza however, our choices are both limited and for a lack of better words, disgusting and an outright disrespect to the name of pie. I know there are lots of recipes out there, but I find this one quick and easy, and satisfies those on the "team" that want thick crust, and those of us that want thin. Compromise, and lets face it, I (sadly) don't have Motorino's around the corner.
I have also purchased a nice big bottle of red which I may or may not share with the other half of my parenting "team". Will see how the rest of the day goes.
PIZZA
Note: this will make 4 pizza's (personal size) or 2 big ones.
4 cups four (if you can get high gluten/pizza flour then yeh!)
2 1/4 tsp. yeast (instant)
1 3/4 cup warm water (not hot)
1 tbs olive oil
1 heaping tsp. kosher salt
1 14 oz can diced tomatoes (Muir Glen are nice)
1 tbs olive oil
2-4 cups cheese (I like to mix mozzarella, provolone, and parm)
fresh basil (if you have dried, that's fine too)
Mix first 5 ingredients in a mixer with dough hook. If you are in an arid climate you may have to add a bit less of flour. You want the dough to come clean and ball up. Mix on low for 8 minutes until you have a smooth flexible dough. Put dough in a lightly oiled bowl, tightly covered. This can be done in the morning or at least an hour before using. If you make it the night before, put it in the fridge, then take it out in the morning, leaving it tightly covered.
Preheat oven to 500F at least 20 minutes before you are going to bake pies. If you have a stone - use it. Otherwise a dark sheet pan is fine too. If using a stone - your going to need a peel or back of a sheet pan to prepare your pie. Dust either with cornmeal or flour. Stretch out dough either with your fist or pin...depending on your expertise.
Meanwhile pulse tomatoes to be almost smooth. Top pie with pureed tomatoes, a drizzle of olive oil, cheese, and torn basil.
Bake pie for 10 minutes - maybe longer depending on thickness of crust and type of oven. Let sit for a minute out of the oven before slicing.
Other topping ideas: instead of using tomatoe sauce I use pesto or just sliced tomatoes.
I would order in the pizza however, our choices are both limited and for a lack of better words, disgusting and an outright disrespect to the name of pie. I know there are lots of recipes out there, but I find this one quick and easy, and satisfies those on the "team" that want thick crust, and those of us that want thin. Compromise, and lets face it, I (sadly) don't have Motorino's around the corner.
I have also purchased a nice big bottle of red which I may or may not share with the other half of my parenting "team". Will see how the rest of the day goes.
PIZZA
Note: this will make 4 pizza's (personal size) or 2 big ones.
4 cups four (if you can get high gluten/pizza flour then yeh!)
2 1/4 tsp. yeast (instant)
1 3/4 cup warm water (not hot)
1 tbs olive oil
1 heaping tsp. kosher salt
1 14 oz can diced tomatoes (Muir Glen are nice)
1 tbs olive oil
2-4 cups cheese (I like to mix mozzarella, provolone, and parm)
fresh basil (if you have dried, that's fine too)
Mix first 5 ingredients in a mixer with dough hook. If you are in an arid climate you may have to add a bit less of flour. You want the dough to come clean and ball up. Mix on low for 8 minutes until you have a smooth flexible dough. Put dough in a lightly oiled bowl, tightly covered. This can be done in the morning or at least an hour before using. If you make it the night before, put it in the fridge, then take it out in the morning, leaving it tightly covered.
Preheat oven to 500F at least 20 minutes before you are going to bake pies. If you have a stone - use it. Otherwise a dark sheet pan is fine too. If using a stone - your going to need a peel or back of a sheet pan to prepare your pie. Dust either with cornmeal or flour. Stretch out dough either with your fist or pin...depending on your expertise.
Meanwhile pulse tomatoes to be almost smooth. Top pie with pureed tomatoes, a drizzle of olive oil, cheese, and torn basil.
Bake pie for 10 minutes - maybe longer depending on thickness of crust and type of oven. Let sit for a minute out of the oven before slicing.
Other topping ideas: instead of using tomatoe sauce I use pesto or just sliced tomatoes.
Wednesday, October 20, 2010
Harvest Oatmeal
In the fall I love to have oatmeal as breakfast. I usually keep on hand a bag of frozen berries, but their is a brief window (in our region) where we have access to beautiful fall harvest fruit. I usually make this in a double batch, and refrigerate the second half for the next morning. My kids also love this - and there is no added sugar or processed sweetener - although I do add honey on occasion for them. :)
Harvest Oatmeal
Serves 2
Time: 30 minutes
1 3/4 cup water
1/2 cup steel cut oats
1 apple, diced 1/2" (honeycrisp are the best)
1 pear, diced 1/2" (several nice varieties right now)
1/2 - 3/4 cup golden raisins
3-4 figs, quartered (optional, mission or kadota)
milk
In a small pot bring water to boil. Add oats and apples, reduce heat to a simmer, stirring occasionally, for 5 minutes. Add pears, stir again, continue simmer for additional 5 minutes. Add raisins and optional figs, stir well and simmer for 10 more minutes, stirring occasionally. This should be thick and creamy - but not dry - when done.
Serve in a bowl, top with about a 1/2 cup of milk. If you do a double batch the second half can be refrigerated (in a covered container) for a day or two, reheat in the microwave for 2 minutes (or until hot).
This recipe can be used for personal use only and cannot be commercially reproduced.
Harvest Oatmeal
Serves 2
Time: 30 minutes
1 3/4 cup water
1/2 cup steel cut oats
1 apple, diced 1/2" (honeycrisp are the best)
1 pear, diced 1/2" (several nice varieties right now)
1/2 - 3/4 cup golden raisins
3-4 figs, quartered (optional, mission or kadota)
milk
In a small pot bring water to boil. Add oats and apples, reduce heat to a simmer, stirring occasionally, for 5 minutes. Add pears, stir again, continue simmer for additional 5 minutes. Add raisins and optional figs, stir well and simmer for 10 more minutes, stirring occasionally. This should be thick and creamy - but not dry - when done.
Serve in a bowl, top with about a 1/2 cup of milk. If you do a double batch the second half can be refrigerated (in a covered container) for a day or two, reheat in the microwave for 2 minutes (or until hot).
This recipe can be used for personal use only and cannot be commercially reproduced.
Monday, October 18, 2010
Meals on Wheels Chicago | 2010 Celebrity Chef Ball
I have to preface this post with the fact that we should all be so lucky to have a warm meal every night, but this is not the case. Meals on Wheels provides when one cannot. This event, like others in its history, are so important for continuing this service. It was an honor to be there and to see so many people attend and participate in the festivities, all the while ensuring one more person has a hot meal tonight.
Ok, with that said. The 2010 Celebrity Chef Ball was fabulous! So much to do in so little time: dancing, eating, silent auction, casino action, painting (yes – they had a “paint bar” where you painted your very own creation – thanks to Bottles & Brushes). A great band, mixologists and bartenders were outstanding, and what a list of top shelf chefs! I wish I could say I had everything served Saturday night, but let’s be honest…50 stations and more! No one went home hungry or thirsty Saturday night – there was something for everyone! Let’s get down to it; my (short) picks of the night, in no special order.
Tim Scott/Macys had what he called an “open-faced butter poached BLT” – what it came down to be was a lobster BLT – you can’t go wrong there. At first thought was that you would lose the flavor of the lobster with the bacon, but the bacon really played out in the end as texture more than anything.
Scott Walton/Markethouse, “smoked duck, mission fig, raisin jam, and pine nut brittle”. This was actually served on a bed of frisee, and was delicious! Figs are just at the end of the season, duck season (no wabbit season!) is upon us, excellent use of seasonal ingredients chef.
James Gottwald/Rockit Bar and Grill, “Rockit burger with Kobe beef, brie, fried shallot, and medjool date aioli”. This is hands down the sweetest burger I have ever had – it was almost a desert. The sweetness of all four parts really paired off one another fabulously.
Stephanie Izard /Girl and the Goat, “Walter’s Chicken”, another great creation from the talented and creative chef, lots of different flavors and textures that came together well.
Sweets… Sarah Levy/Sarah’s Pastries & Candies, rich handmade chocolate delights and a beautiful display, and Patty Rothman/More had delicious cupcakes and chocolate bites as well.
It was a fantastic night full of flavor, talent, and more importantly a giving spirit. As we all compared our hand painted artwork on the elevator ride down, it was agreed that a good time was had by all. Thanks Meals on Wheels Chicago and everyone working the event for a fabulous night!
Cheers!
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