Homemade Pizza Dough

Wednesday 31 October 2012

I originally made this recipe because my friend Leah and I wanted to make pizzas for a holiday potluck.  We searched all over Montreal to find dough with no luck.  So at the last minute we decided to make it....and voilà!  I'll never buy it again.


Preparation time: 15 minutes
Cook time: 15-20 minutes
Yields: 2 12-inch pizzas 

Ingredients

1 package (~2 1/4 tsp) active-dry yeast
1 - 1 1/2 cup water (110 °F)
4 cups flour (you can use all purpose or 1/2 all purpose & 1/2 whole wheat)
1 1/2 tsp salt
2 tbsp olive oil
Toppings of your choice

Directions

     1.   Add warm water and yeast together with a pinch of sugar.  Let stand
           for 5 minutes until yeast starts to bubble and froth.


     2.  Meanwhile, add flour and salt to a mixer/food processor and pulse until
          mixed.  With the machine on, add the yeast mixture in a steady
          stream.  If dough does not form then add a little extra water.  Add oil
          and pulse to coat.


     3.  Scoop dough onto a lightly-floured surface.  Coat hands with flour and
          knead dough for 5-8 minutes.  Cut the dough in half and form into two
          balls. 

     4.  Cover balls with a lightly-floured dish towel and place in the oven with
          the light on (temperature off) for 1 hour (until dough has doubled in
          size).

     5.  Shape dough into two 12-inch pies using your hands.  Stretch dough
          with your knuckles to expand.

     6.  Top with your favourite ingredients.  Try:

Tre Formaggi:  tomato sauce, mozzarella , grated romano, spoonfuls of ricotta, and basil.

Piccalo: Spicy bean spread, cheddar cheese, and green and red peppers.

The Leah:  roasted garlic, caramelized onions and pears, and gorgonzola cheese.

     7.  Bake for 15-20 minutes until bottom crust is golden brown.  

     8.  Savour it!




Pictures of finished pizzas coming soon...

Tofu steaks with Quinoa Pilaf

Preparation time: 1.5 hours
Cook time: 20 minutes
Serves: 4

Ingredients

Tofu
1 brick of tofu (firm or extra firm)
1 tbsp sesame oil
2 tbsp cider vinegar
juice of 1 lime
2 tbsp honey
2 tsp Worchester sauce
1 tsp sriracha
4 cloves garlic, minced
3 scallions, sliced
1 1/2 tsp ginger, grated
2 green onions, sliced


Quinoa Pilaf
1 cup quinoa, well-rinsed
3 medium carrots, grated
1/2 cup sierra mix (mixed nuts and sultanas)
1 tbsp butter
2 cups water
pinch salt
pinch black pepper
1/4 tsp cumin

Directions

     1.  Slice tofu brick in 3 pieces.  Place slices in between 2 paper towels on
          a plate.  Cover the top with an additional plate and place in the fridge
          with a heavy item on top for 30 minutes.  This will remove the excess
          water.


     2.  Meanwhile prepare the marinade by combining the oil, vinegar, lime
          juice, honey, Worchester, sriracha, scallions, and ginger in a 3- or 4
          quart Pyrex dish.  Add tofu slices.  They should be submerged in liquid. 
          Cover with saran wrap and place back in fridge for at least 1 hour
          (overnight will yield best results).

     3.  Melt butter in a small pot over medium heat.  Add sierra mix and stir
          until nuts are golden, ~3-5 minutes.  Add quinoa, water, carrots, salt,
          pepper and cumin.  Stir to mix ingredients.  Increase heat to high and
          wait for pot to boil.  Once boiled, reduce to medium-low, place lid on
          top and cook for 15 minutes.  Fluff with fork to ensure all liquid has
          been absorbed.

     4.  Cut tofu slices diagonally so that they are triangles.  Coat with flour.

     


     5.  Heat a skillet (preferably cast iron) over medium-high heat with a small
        amount of oil. Place tofu triangles on the grill and cook for 5 minutes per
        side.  Baste tofu with marinade while cooking.

    
     6.  Top with green onions and additional nuts.


     7.  Savour it!

Category quinoa, tofu, vegetarian

Oven-baked Artisan Bread

Tuesday 30 October 2012

Preparation time: 2.5 hours
Cook time: 40 minutes
Yields: 2 loaves

Ingredients

1 package of dry yeast (~2 tbsp)
1 tsp salt
1/4 tsp brown sugar
2 3/4 cup whole wheat flour
3 cup all-purpose flour
1 cup milk
4 tbsp olive oil
2 tbsp honey
1 1/2 cup warm water (~ 110 °F)
1/2 cup flax seeds
1/2 cup large flake oats (optional)
1/4 cup sunflower seeds (optional)

Ingredients

     1.  Mix water with brown sugar and yeast.  Let stand for 5-10 minutes
          until yeast starts to bubble and froth.

     2.  Meanwhile pulse flour, salt and flax seeds in a mixer/food processor
          until mixed.



     3.  Add honey, 3 tbsp oil, and milk to yeast mixture.  While food processor
          is on, add liquid to dry ingredients in a steady stream.  If dough does
          not form then add a little extra water.



     4.  Scoop dough out of the machine onto a lightly dusted surface.  Knead
          with your hands for 10-12 minutes (dough should feel more elastic,
          smooth and a bit lighter).  You can also knead for 6 minutes, take a 5
          minute break and then continue for another 6 minutes.  Shape dough
          into a ball. 



     5.  Add remaining oil to a large bowl and add dough.  Flip dough so that
          all sides are oiled.  Wet a paper towel and place it on top of dough. Fit
          the bowl with a lid or saran wrap.

     6.  Allow dough to rise in the oven with the light on (temperature off) for
          1-2 hours or overnight in the fridge.  Dough should double in size.



     7.  Punch down dough with your fist and scoop on to a lightly-floured
          surface.  Knead for 1 minute to get all the air out.  Cut dough in half
          and form into two loaves. 

          
          (Optional: Sprinkle oats and sunflower seeds on counter top and lightly
          roll dough over the seeds and oats.)  
          
          Add dough to two lightly-greased loaf pans. You can score the top if
          you like.

     8.  Allow dough to rise again for 45 minutes - 1 hour (until doubled in
          size).  The dough should expand to higher then the lip of the pan.  

     9.  Preheat oven to 400 °F. Turn down heat to 375 °F immediately before
          putting the    pans in the oven. Bake for 30-40 minutes. The crust
          should turn dark brown. Remove pans from oven and flip over on to
          cutting board. Once bread is removed tap lightly on the bottom. If it
          sounds hollow then bread should be cooked throughout.


     10.  Let bread stand for 10 minutes on cutting board before slicing.


     11.  Savour it!

Corn and Black Bean Burgers with Raddichio-Watercress Slaw

Friday 19 October 2012

If you are looking a hearty meal that won't leave you feeling heavy then this one's for you.  The burger itself is filling but the slaw gives a fresh crunchiness.  I modified this from a recipe that was given to me by my good friend (and lifetime sous chef), Leah Smith.  I made the burgers with mixed nuts...next time I think I'll add flax and maybe even quinoa. 


Preparation time: 30 minutes
Cook time: 10 minutes
Serves: 6

Ingredients

Patties

1/2 jalapeno, diced 
1/4 red onion

2 cloves garlic, minced
1/2 cup Italian parsley, chopped
1 cup oats, ground
1& 1/2 cup breadcrumbs
2 carrots, grated
1 green pepper, diced
1 540 g can black beans, drained
1 341 g can sweet corn, drained
2 eggs
1 cup mixed nuts, chopped
1& 1/2 tsp cumin
1 & 1/2 tsp oregano
1 & 1/2 tsp thyme
1 & 1/2 tsp taco seasoning
1/2 tsp cayenne pepper
2 tsp Worcestershire sauce
1 tbsp barbeque sauce
Pinch salt
Pinch black pepper

Slaw
1/2 raddichio, sliced
1/4 green cabbage, sliced
Small bunch watercress
1/2 tbsp honey
1 tbsp olive oil
1/2 tbsp cider vinegar
Salt and pepper to taste


Spread
3 tbsp blue cheese dressing 
1/2 chipotle pepper, diced, plus 1 tsp adobo sauce

Directions

        1.  Put chopped vegetables in fine metal sieve and drain residual liquid by
          pushing hard with your palm.


     2.  Pulse oats and nuts in food processor.  Remove and set aside in large
          sized bowl.

     3.  Add black beans and corn to food processor and pulse until coarsely
          blended.  Add mixture to oats and breadcrumbs bowl along with
          drained vegetables and spices.

     4.  Add eggs, Worcestershire, and BBQ sauce.  Mix well using your hands.


          

     5.  Using your hand shape mixture into 9 4-inch x 1-inch patties. Place on
          cutting board and let rest in the freezer for at least 10 minutes.

     6.  Meanwhile make slaw but mixing raddichio, cabbage and watercress
         with oil, vinegar, honey, salt and pepper.

     7.  Mix blue cheese dressing and chipotle in adobo in a small bowl.

     8.  Heat cast-iron skillet with oil and grill burgers for 3-5 minutes on each
          side. Cover with lid to ensure burgers are heated throughout.

     9.  Place burgers on toasted bun with slaw and chipotle spread. 


     10. Savour it!

Category sandwich, vegetarian

Peanut Shrimp Stir Fry

Thanks to my friend The Hungry Squid for answering my question "What should I cook for dinner tonight?"  This was super fast and very delicious!



Preparation time:  10 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

1/2 454 g (1 lb) bag shrimp, thawed & peeled

2 medium sized zucchinis, grated
3 large carrots, grated
3 cloves garlic, minced
2 green onions, chopped
2 tbsp peanut butter
2 tsp soy sauce
1 tsp fish sauce
1 tbsp orange juice
1 tsp olive oil
1/2 bag vermicelli or soba noodles
bunch snow pea shoots or sprouts 

Directions

     1.  Heat a wok with 1 tsp of oil and add garlic.  Saute for 1 minute and
          add carrots andzucchini.  Cook for 5 minutes, until all liquid has
          evaporated.


     2.  Cook noodles as directed on package and add to wok.

     3.  Meanwhile, add peanut butter, soy sauce, fish sauce and orange juice
          to a bowl and whisk until smooth.  If the mixture is too thick add a bit
          of water.
     
     4.  Add peanut sauce mixture and shrimp to wok and cook for an additional
          3 minutes, or until shrimp is cooked. 

     5.  Garnish with green onions, shoots/sprouts and peanuts.

     6.  Savour it!

Category noodles, seafood