Pizza Dough

Pizza Dough- Bobby Flay

3 1/2 to 4 cups bread flour, plus more for rolling (Chef's Note: Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons

Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

Yield: 2 (14-inch) pizza crusts

Source: http://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe.html?oc=linkback

Caesar Salad-Martha Stewarts Cooking school

Caesar Salad

Ingredients

• For the Croutons:
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 (1-pound) loaf country-style white bread, cut into ½-inch pieces
• 1 teaspoon coarse salt
• ½ teaspoon freshly ground pepper
• For the Salad:
• 2 garlic cloves
• 4 anchovy fillets, preferably salt-cured, rinsed if salted;
• or 2 teaspoons anchovy paste
• 1 teaspoon salt
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon freshly ground pepper
• 1 teaspoon Worcestershire sauce
• ½ teaspoon Dijon mustard
• 1 large egg yolk
• ½ cup extra-virgin olive oil
• 1 cup freshly grated Parmesan cheese, plus more for garnish, if desired
• 2 (10-ounce) heads romaine lettuce, outer leaves discarded,
• inner leaves washed and dried

Directions

1. In a large skillet, heat oil and butter over medium heat until the butter has melted. Add bread cubes, salt and pepper, and toss to coat. Cook until golden. Remove from skillet and set aside.
2. Place the garlic, anchovy fillets, and salt in a large wooden salad bowl. Using two dinner forks, mash to form a paste. Using one fork, whisk in the lemon juice, pepper, Worcestershire sauce, mustard, and egg yolk. While whisking, drizzle in the olive oil and continue to whisk until emulsified. Add 1 cup grated cheese; set aside.
3. Cut the lettuce into 1 to 1 ½-inch pieces, add to the bowl along with the croutons, and toss well. If desired, garnish with additional cheese. Serve immediately.

Source:   http://www.pbs.org/food/recipes/caesar-salad/

Sunny Day Breakfast

Sunny Day Breakfast



(total cook time-70-80 minutes)

1 large bag Frozen shredded hash browns PLUS
1/2 bag of frozen shredded hash browns with onions/green peppers
2/3 c. melted butter

1-1/3 c. shredded Swiss cheese
1-1/2 c. finely diced mushrooms
1/2 c. finely diced purple onion
Gently saute onions and mushrooms
3 cups chopped honey maple ham
1-1/3 c. Monterey Jack cheese

1/2 c. milk
1/2 c. heavy cream (or half & half)

9 eggs, whipped

3/4 t. seasoned salt
1/2 t. paprika
1-1/2 Tablespoon chopped fresh parsley

With a cold butter block grease a 9 X 13 glass casserole dish (or 11 X 14 for a thinner crust)
Layer all the frozen potatoes into that lightly buttered casserole dish.  Brush the potatoes with approximately 2/3 c. of melted butter.  Bake potatoes at 425' for 20 to 25 minutes=lightly golden.
Remove potatoes from oven.  Reduce oven temp to 350'

Layer on top of potato crust:  Swiss cheese, onions, mushrooms, ham, jack cheese.

Wisk milk and eggs together...add seasoned salt.
Evenly distribute (layer) egg/milk mixture on top of the previous ingredients.
Sprinkle with fresh parsley.

Bake 30-40 minutes
Remove, let stand for about 10 minutes.

Yields: 10-12 servings

Source: Christy Peterson

Roasted Chickpeas

Roasted Chickpeas


1 can chickpeas-drain & rinse
1-1/2 t. EVOO
1/2 t. salt
1/2 t. paprika
1/4 t. cayenne
1/4 t. cumin
1/2 t. garlic powder

Roast on a baking sheet at 400' for 20 minutes then turn over and roast another 15 minutes.