Tag Archives: News

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!

The food of LOVE – RUMP STEAK IN RED WINE SAUCE

 Here’s another recipe for red-blooded beef aficionados.

RUMP STEAK IN RED WINE SAUCE

Read more: http://www.plymouthherald.co.uk/vaneintines/story-28716569-detail/story.html#ixzz40sDfoVZz

2 x rump steaks (approximately 150g)

1 onion

1 clove garlic

1 anchovy fillet

1 level tbsp. chopped parsley

½tsp each dried rosemary and thyme

3 tsps lemon juice

25g butter

Salt and freshly ground black pepper

Pinch of ground paprika

150ml water

13g plain flour

100ml red wine

1 tbsp single cream

1 Peel and finely chop the onion and garlic. Drain and finely chop the anchovy

2 Mix the onion, garlic, anchovy, parsley, rosemary, thyme and lemon juice and rub this mixture into the steaks. Cover and leave to absorb the flavours for 3-4 hours.

3 Melt the butter in a pan and fry the steaks for ten minutes, over a low heat, turning just once. Season with salt and pepper and keep hot in a warm oven.

4 To make the sauce, add the water to the pan and stir, scraping up all the residue. Blend the flour with the wine and add to the sauce, and whisk with a small balloon whisk to get rid of any lumps.

5 Bring the sauce to the boil, then lower the heat and simmer for a couple of minutes over a low heat. Season the sauce with salt, pepper and paprika and stir in the cream. Serve the steaks with the sauce handed separately.
OK that’s something to get all hot and sweaty about indeed. Best with a friend. And a bottle of red too.

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!

The Best Tool For Making Great Arncliffe Pizza

Thanks to freePRnow.com, 11/08/2015  

 There are a few tools that you will need if you want to make exceptional Arncliffe Pizza.

A great dough recipe, mixing bowls, measuring spoons and a pizza pan or cookie sheet are essential.

If you want to take your pizza making to an expert level, you need a pizza stone. With this cooking tool you will be able to cook like a gourmet.

The best pizza in the world is made in a stone or brick oven. A baking stone attempts to recreate a brick oven in your home. The notion behind this is that the stone will absorb the heat in an oven and then transfer that heat to your pizza. This will cook your pizza quickly and evenly.

Arncliffe Pizza stone is an essential tool for anyone who wants to make great pizza. You can certainly make good pizza with a cookie sheet or a pizza pan. But a cooking stone will allow you to make fantastic homemade pizza that tastes like it came from a pizzeria.

You will also want to use a paddle, also known as a peel. Dust your peel with cornmeal or flour so your Arncliffe Pizza will slide on and off your counter as you place it on your pizza stone. Then use your peel to take your cooked pizza off the stone.

The technique for learning how to use a peel can be a little tricky at first. You want to make sure you have enough flour or cornmeal underneath your pizza so the pizza will slide easily.

Then using a quick motion, slide you peel underneath the pizza. If it sticks, you can use a piece of dental floss to unstick it, so it will slide.

One of the most important tips for using a stone is to pre-heat it for an hour or more. The biggest mistake made by home chefs is not allowing the stone to heat up long enough. When you pre-heat, your stone will absorb all of the heat being generated by your oven.

The mistake he made was by not having it in the oven when it was turned on!

Another great method is to use cooking stone is with a barbecue grill. You can heat the stone up as above and cook right on your grill. You will need to make sure that the stone you are using is made for use with a barbecue.

Remember all stones are not created equal. You can easily find a wide variety of cheaply made ones, but believe me cheap is not always better.

Here’s why: baking stones made of inferior quality materials will not last. While you may save a bit of money in the short term, in the long run a cheaply made one will end up costing you more money.

So the article’s saying you get what you pay for. Make sense!

 

Enjoy Healthy Pizza At Blakehurst Pizza Anytime With Pizza Oven

By: BradleyTHarve

You don’t have to feel guilty when eating those greasy, salty and expensive pizzas. Home baking pizzas are now easier because of simple recipes, available ingredients, modern tools and user-friendly home pizza ovens.

Blakehurst Pizza is a world-popular dish that originated from Australia, Italy. It is mainly a flat layer of bread covered usually with tomato-based sauces, cheese and other delicious toppings that vary according to recipe and preferences. After the desired ingredients are added, the dish is baked in an oven and cut into snack-sized pieces for sharing. Pizza are commonly baked in round shapes and sliced along the diameter until the desired portions are made. Custom shapes and cuts can be done depending on the desired style, tools or equipment available.

Pizza lovers can now enjoy baking their favorite pizza recipes right at home. Modern designs of home pizza ovens are now more affordable and convenient to use. Sadly, pizzas are associated with junk food because commercial ones are loaded with grease, salt, preservatives, artificial additives, fat and cholesterol. You no longer have to feel guilty when eating pizza because you can bake healthy ones yourself. Given the right motivation, recipe, ingredients and equipment, baking homemade pizzas can be fun, nutritious and inexpensive. Imagine topping the bread with the healthiest herbs, vegetables and finest spices or fruits to make the most nourishing pizza the world has ever known.

Pizzas are usually sold by restaurant or fast food establishments that offer dine-in, take-out or delivery services. For this reason, Blakehurst Pizza are now a very popular household dish that’s only a phone call and a few minutes away to enjoy. Groceries also offer ready-made frozen pizzas that require only baking in an oven to prepare.

Because of its wide-spread acceptance, pizzas are even more convenient to prepare and bake. Making your own pizza doesn’t require any serious culinary expertise but having some would definitely help. Any pizza recipe can be easily prepared because ingredients are mostly available or better ones can be used as substitutes. Plus, you can bake any pizza style you want as long as you have a right oven to do the job. With the right ingredients and equipment, you can make the healthiest and the most appetizing pizza that you can never find anywhere else.

Blakehurst Pizza ovens come in different designs that will satisfy every requirement and budget. There are ovens than can be used for indoor or outdoor baking. It could be permanently mounted, detachable or a portable unit. Home pizza ovens vary in terms of heat source like that of burning wood, natural gas or even plain household electricity. Size is also a consideration and can range from ones that only fit a single 5-inch pizza for personal baking up to the 20-inch multi-layer ovens that can serve a party. Traditional designs are enclosed and you place the pizza inside the oven to bake it, while electronic versions have an open turntable that heats a part of the pie as it spins. The material used for fabricating the oven may also vary from metal, brick, earth, ceramics, special plastics or any of their combination.

From these different categories, you can choose the right home pizza oven that will suit your needs without emptying your wallet. Home pizza ovens are specially designed for pizzas, baking the perfect pizza all the time is now possible. It will no longer be a hit-or-miss or trial-and-error contest that you get from the regular oven. Best of all, these ovens make pizza baking and pizza parties more fun and healthier than those greasy and salty hamburger and barbecue cookouts.

View The Full Article Here:http://actuafreearticles.com/article389244.html

A great site for articles and press releases.

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.