Category Archives: Recipes

The food of LOVE – ZABAGLIONE

Once again, thanks to http://www.plymouthherald.co.uk/vaneintines/story-28716569-detail/story.html for providing us with this recipe.

ZABAGLIONE

Serves 2

2 egg yolks

2 tbsps caster sugar

4 tbsps Marsala or dry white wine

1 Put all the ingredients in the top of a double boiler, or in a bowl set over – not in – a pan of gently simmering water. Beat with a balloon whisk or an electric hand mixer until the zabaglione is thick, light and hot. Pour into two tall glasses and serve immediately.

2 Alternatively, if you want to serve it cold, continue beating the mixture off the heat, until it has cooled down completely.

Read more: http://www.plymouthherald.co.uk/vaneintines/story-28716569-detail/story.html#ixzz40sFRXvwB

So not all food has to be steaming hot and since it’s  still summer weather here in Australia, we can do with this recipe :)
  When it gets cold we can still use it except eat when still hot!

Bastianich 7 recipe for Swiss chard and potato crostata

Again from http://recipes.latimes.com/recipe-swiss-chard-and-potato-crostata/
at tThe LA Times website.

Swiss chard and potato crostata
1 1/2 pounds Swiss chard, including stems
1 1/2 pounds boiling potatoes
1 cup heavy cream
3 tablespoons extra-virgin olive oil
4 eggs
2 teaspoons salt
2 cups grated low-moisture mozzarella
1 cup freshly grated Grana Padano
Prepared dough
So that’s the ingredients list, now for the actual making of the dish

STEP 1
Bring a large pot of salted water to a boil. Cut the leaves from the stems of the chard and cut into 1-inch strips. Cut the stems into 1/2-inch pieces and keep separate. When the water boils, add the stems and boil for 10 minutes, then add the leaves and boil until both are tender, about 15 minutes more. Drain, let cool, then squeeze in your hands until most of the water is out. Chop and set aside.

STEP 2
Meanwhile, put the potatoes in another pot with water to cover and simmer until tender enough to pierce with a fork, about 30 minutes. Drain. When they are cool enough to handle, return the potatoes to the pot and mash, adding the cream and olive oil. Add the chopped Swiss chard and mix well. Beat the eggs and salt together and mix into the potato-chard mixture. Fold in the mozzarella and Grana Padano and set aside.

STEP 3
Heat the oven to 375 degrees. On a floured surface, roll the dough to fit an 18-by-13-inch rimmed baking sheet with about 3 inches extra on all sides, trimming if necessary. Butter the pan. Fit the dough onto the sheet pan, with the extra dough hanging off the sides, and spread the filling evenly over the dough. Fold the overlap of the dough over to form a 2-inch crust around the pan over the filling, leaving the center without crust. Bake until the filling is set and the crust is golden, 40 to 45 minutes. Cool on a rack. Serve slightly warm or at room temperature.

Only 3 steps get to it – what could go wrong?
HAHAhAHA
just kidding

Bastianich 6 the Recipe for Dough

Finally the recipe from the story about Bastianich’s work at
http://recipes.latimes.com/recipe-swiss-chard-and-potato-crostata/

Dough
2 cups (8 1/2 ounces) flour, plus more for rolling the dough
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
1/3 cup cold water, plus more as needed

STEP 1
In a food processor, combine the flour and salt and pulse. Mix the oil and water together, and with the machine running, add the oil and water mixture and process to make a smooth, soft dough, about 30 seconds. Add more flour or water if necessary, until the dough pulls off the sides of the food processor and forms a ball around the blade. The dough should be soft and slightly sticky to the touch.

STEP 2
Dump the dough onto a lightly floured work surface, and knead until very smooth, about 1 minute, sprinkling just enough flour so you can roll the dough into a smooth ball. Wrap the dough in plastic wrap, and set aside to let rest at room temperature for 30 minutes. (Dough can also be made a day ahead and refrigerated; let come to room temperature before rolling.)

Next post will have the recipe for swiss-chard-and-potato-crostata it’s at http://recipes.latimes.com/recipe-swiss-chard-and-potato-crostata/
as well.

Bastianich 5 Swiss chard and potato crostata

You can read the full story on one page here http://www.latimes.com/food/la-fo-lidia-book-20151205-story.html

Swiss chard and potato crostata

Carlton
Sandringham

Similarly, there’s nothing much new about a tart with potatoes and chard, but Bastianich wraps hers in a crostata dough made with flour, olive oil and water — no leavening, no butter. It might seem like a misprint, but the result is almost like a strudel dough that stretches incredibly thin and bakes very crisp.

Is “Mastering” a comprehensive guide to the classic dishes of Italian cuisine? Absolutely not. Instead, it’s a well chosen collection of delicious, somewhat unusual recipes from one of America’s great Italian cooks. And really, how many more recipes for ragù Bolognese do you need?

It’s not need but greed!
Yes our palates want more from food than simple nutrition, we want taste!
This delivers.

Bastianich 3

Once again we have the story from The LA Times, so relax and enjoy a pizza while you read.

Bastianich is an ideal candidate to take over as the mother of Italian cooking in America. She is widely known from her many cookbooks and television shows. Some of her newer fans might be surprised to learn that she first made her mark as one of the founders of Italian fine dining in this country. Her Felidia restaurant is still a Manhattan landmark, more than 30 years after its opening.

And then, of course, there’s the business with her son Joe Bastianich, who is a partner with Mario Batali in 30 restaurants, including Babbo and Del Posto in New York and the small Mozza empire in Southern California. Lidia is a partner in two of those restaurants — Del Posto and Esca — as well as being a partner with her son and Batali in the Eataly emporiums in New York and Chicago and coming in a year or so to Century City.

Full story is at The LA Times site at http://www.latimes.com/food/la-fo-lidia-book-20151205-story.html

Bastianich 2

Here is the second part of the piece from The LA Times. Enjoy!

http://www.latimes.com/food/la-fo-lidia-book-20151205-story.html

What Bastianich delivers in this book — written with her daughter Tanya Bastianich Manuali — is something more personal. It’s essentially a collection of more than 400 of her favorite recipes, from a wide enough range of categories that you could cook quite happily from it for several years.

Someone reasonably conversant in Italian regional cooking will probably notice that these sound different than the usual Italian dishes. Bastianich is from Istria and Trieste, located on a sliver of land between Venice and Slovenia that is as much influenced by Central European cooking as by the well-trod culinary landscape between Bologna and Florence.

These are related in a clear, concise manner that is brief but descriptive enough not to sound clinical. It’s like having a no-nonsense mother (or maybe grandmother) standing at your side while you’re cooking.

Thanks for that the next part is on its way.
Have a good holiday.

Bastianich 1

Thanks to the LA Times at http://www.latimes.com/food/la-fo-lidia-book-20151205-story.html

From the title of Lidia Bastianich’s new cookbook, “Lidia’s Mastering the Art of Italian Cuisine,” you might be expecting an encyclopedic textbook, along the lines of Julia Child’s classic masterwork from which it borrows the name. This book, the 14th from the popular restaurateur and public television cooking show star, is not that book — which is not a criticism at all. After all, we already have a good comprehensive guide to the basics of Italian cooking: “Essentials of Classic Italian Cooking” by the late Marcella Hazan.

More on this later, sounds good so far!

Healthy Toppings For Your Bardwell Valley Pizza

Thanks for this article from a good writer.

Do you like pizza? Do you love that great Australia Style pizza that your local pizza joint makes, but you just cannot afford to keep paying restaurant prices for your pizza habit? If this sounds like you then maybe you might want to think about making your own homemade pizza. Making your very own homemade pizza is not as hard as you might think it is, all you need is a good pizza pan and a pizza cutter to make one. You will also have to know what you want on your pizza and how to know when your pizza is done in the oven.

When you finally decide to make your Bardwell Valley Pizza at home you will need to know where to go to get the ingredients that are needed to make the pizza pie that you want. Today, many grocery stores now sell pre-packaged prepared pizza dough for cooking in your home. This is a good thing for you because the grocery store is where you are going to need to go to purchase the toppings and other ingredients necessary to make yourself an awesome pizza. These same stores will most likely carry the pizza pans and cutters as well, which means you will only have a one stop shopping trip.

The toppings for your Bardwell Valley Pizza are going to be very important and not only because of taste, but because of their nutritional value as well. As you know all pizzas are first topped with a tomato sauce. Fortunately, for homemade pizza makers you can purchase a good pre-made pizza sauce at your local grocers or Italian store. These pre-made pizza sauces are usually prepared with all of the seasonings required to give you a zesty and tasty flavor. You might also want to consider adding fresh and fire-roasted tomatoes to the mix, which will give a lot of flavor and make your pizza a healthier meal.

Cheese is perhaps the most important ingredient of Bardwell Valley Pizza toppings, because not only does it contribute greatly to the taste and nutritional value of the pizza, but is also the glue that holds all the toppings together on your pie. Cheese is an excellent source of protein and milk fat, both of which are important for building strong muscles and bones. As a rule the cheese most commonly used on a pizza is called mozzarella, which is a very rich and creamy cheese, although it is not uncommon to use other cheeses such as Parmesan or Romano cheese. However, cheese contributes to the greasiness on a pie.

Other toppings that you may want to think about adding to your pizza pie are vegetables and meats. You can put pepperoni, sausage, Canadian bacon, and even hamburger, but these may not be the healthiest toppings on your pizza even though they do give you yet another source of protein. The really healthy stuff that you will want to put on your pizza are the veggies. Onions, bell peppers, and mushrooms are standard fare on a pizza and do increase the nutritional value of your pizza pie. Another topping that you may find on your pizza for example is pineapple for a Hawaiian style pie.

I’d add remember to spread the ingredients over the top of the pizza, not just piled in the middle.

Secrets To Great Beverley Park Pizza

This is from Helen so thanks a lot, Helen.

A pizza is the sum of its parts; namely, the pizza crust, the pizza toppings and the pizza sauce. Make each one as wonderful as you can make it and you’ll be assured of turning out the best homemade pizza possible. Try out the following secrets when you make your homemade pizza.

Begin by putting in a bowl at least one-tenth of the warm water specified in your homemade pizza recipe. Add yeast gradually to the water, stir and let it stand for a few minutes. Meanwhile, in a separate bowl, put the remaining warm water, stir in the sugar and salt and the other dry ingredients except the flour, add the water and yeast mixture, stir the lot then immediately add the rest of the ingredients.

Kneading will let air mix with your pizza dough mixture. You should knead the pizza dough only until it reaches the proper consistency: the dough doesn’t stick to the container and individual portions can be stretched without breaking. Over-kneading will result in brittle pizza dough. While kneading the dough, use flour to prevent the mixture from sticking to your hands and the bowl, but use as little flour as possible.

After kneading your Beverley Park Pizza dough, you must give it enough time to rise to your desired thickness. Generally, the longer the fermentation time you allow your pizza, the better the taste of the pizza crust.

If you need the pizza dough as quickly as possible, you can let it rise faster by adding more yeast to the mixture or by increasing the temperature of the dough. To do the latter, you can heat your oven for a few minutes, turn it off, cool the oven off a bit by leaving the oven door open for a few seconds, put the dough in a covered bowl, put the bowl in the oven and close the door. Let the mixture stay in the warm oven for at least 30 minutes, take it out, softly press the dough down then repeat the “rising” exercise for another 30 minutes

If you have prepared pizza dough the night before and left it in the refrigerator for next day’s baking, take it out in the morning and let it rise for at least several hours before you use it. Again, the less the yeast used, the longer the rising period required.

If you are aiming for a thin crust the Beverley Park Pizza, you will want to use less dough per pan. You can also just stretch your pizza dough more on the pan. Doing this will naturally reduce the crust thickness.

For a thicker crust, you need to use a pizza pan with a smaller circumference, use more pizza dough per pan or stretch out the dough less. The result would be increased crust thickness.

For a crispy Beverley Park Pizza crust, it would be best if you reduce the amount of water. Drier pizza dough usually means a crispier pizza crust. Stiffer pizza dough also means crispier crust so it would be best to use flour with high gluten content if you want a crispy crust.

To get a soft and chewy crust, you need to add more water to your dough mixture or use less flour. More moist pizza dough means softer pizza crust. To achieve better results, use flour with low gluten content. You may make gluten-free pizza dough by using gluten-free flour.

Once again, Helen deserves our thanks.

Make Bardwell Park Pizza

That’s Really Delicious Pizza

Thanks again to OpenBroadcast for this, a straightforward quality recipe.

Making Bardwell Park Pizza can be an event enjoyed by one person or shared by a group of people. I have made “pizza for two” as well as given hands-on pizza demonstrations for many pizza fanatics! Making pizza is fun! Get people involved in your pizza adventure and magic will happen.

Tools

To make your pizza you need mixing bowls, a measuring cup, measuring spoons, a rolling pin, a pizza pan or cookie sheet and a cooking thermometer.

If you want to cook Bardwell Park Pizza you may want to invest in a pizza peel and a cooking stone. The peel, a kind of paddle is used to transport the pizza from the counter to the oven and back. Investing in a cooking stone will help you in your quest for the perfect pizza. The pizza stone will allow you to cook your pizza quickly and completely

Ingredients for the Easy Dough Pizza Dough Recipe

Use this recipe if you will be making your pizza the same day.

1 Package yeast (1-2 teaspoons of yeast or less)

2 teaspoons of sugar (Optional if using cold ferment, below)

4 cups of flour (Can be All purpose or Bread Flour. I recommend Caputo or King’s Arthur flour. Any all purpose flour will work. For a softer pizza, use bread flour. You can also use ½ All Purpose, ½ Bread flour)

1 teaspoon salt

¼ cup olive oil (Optional: Olive oil will make your crust softer, for a harder crunch, omit)

1 and ½ cups of warm water

Directions

1. Put yeast in a cup. Add sugar and ½ cup of water. The water should be between 100°and 110°F (37°C- 43°C.) degrees. Mix well. Wait about 5 minutes for the yeast and sugar to activate.

2. In a large mixing bowl, add the olive oil, flour, salt, 1 cup of warm water and the yeast mixture. Mix this with a fork to get all the liquid absorbed by the flour.

3. Place a handful of flour on a mixing surface. Dust your hands and spread out the flour. Empty the contents of the bowl on to the flour.

4. Mix and turn out on a mixing surface. Your dough should be a little sticky and not dry. If to dry add a tablespoon or 2 of water. Depending on the elevation where you live, you may have to adjust this.

5. Knead the dough vigorously for 6-8 minutes or until the texture is smooth and uniform. If the dough seems a little sticky, add a little more flour.

6. Place dough in bowl. Drizzle dough with olive oil. Cover with cloth or plastic wrap. Allow the dough to rest for an hour to 1 and ½ hour. Punch down and wait another hour.

Making pizza

If using a pizza stone in Bardwell Park Pizza, make sure you place it in the oven before you turn on your oven. When ready to make pizza, pre-heat your oven to 500+ F for at least an hour. Longer if using a pizza stone. It is essential that your oven be very hot and pre-heated before you cook your pizza.

Divide dough into 2 or 4 equal parts and roll each piece into a ball.

Using your fingers or the rolling pin, roll out flat.

Top your pizza with your favorite pizza toppings. Use fresh ingredients. Fresh vegetables are best. Place some crushed stewed tomatoes or sauce on dough. Use your favorite cheese, vegetables, and meats. Use your imagination.

SO remember to pre-heat the stone so it doesn’t rob the heat from the oven and leave your pizza limp.