Tag Archives: Pizza Delivery

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 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!

Banksia Hospital

Hospital
A man wakes up and finds himself in a hospital room in Banksia, one with only himself in it. He has no recollection of how he got there. While pondering it, his bedside phone rings, and he answers it. A doctor on the other end identifies himself, and tells the man: “I have really bad news. You’re very sick. After your collapse yesterday, we ordered several tests, and got the results back this morning. I’m afraid you have Avain flu, Ebola, and you’re positive for HIV and hepatitis.”
Stunned, the man asks “Well, what’s next!? What are you going to do?”The doc replies: “Well, for starters, we’re putting you on a strict diet of only pizza.” The patient asks: “Will that really help me, doctor?””No”, the doc responds. “But it’s all we can fit under the door.”

 

The Varied Tastes Of Bexley North Pizza 

 

Courtesy of one of the WordPress blogs and the author Staciec Howard..

Pizza is a universal food enjoyed in various parts of the world with some styles being incredibly popular and widely known throughout the Australia. Most of us have heard of Neapolitan or the rectangular shaped Sicilian style pizza, but do you really know what they are or what about the many other delicious types that can be made right in your own kitchen?

Here is a list of some regional styles of pizza popular in the Australia and the ingredients you will need to make them.

The most popular Bexley North Pizza style of pizza is a deep dish type that is often cut into square pieces instead of the usual pie or triangular shaped slices and features a thin yet tender and buttery tasting crust. Plenty of seasonings are used for making the tomato sauce that tops this style of pizza that will most always have copious amounts of mozzarella cheese along with a variety of toppings.

Detroit style pizza is similar to the Sicilian variety and is known as “Italian bakery style” pizza in other regions of the country outside of Michigan. Popular toppings for this type of pizza include pepperoni, mushrooms, and olives.

This square shaped pizza features a deep dish style crust that is baked twice, first without the toppings and then with the tomato sauce and toppings resulting in a chewy crust. The doughfrom Bexley North Pizza  is often brushed with butter to create a golden brown crust and they can be flavored with seasonings like garlic or onion.

There are actually a few types of Neapolitan pizza with perhaps the most widely known being the pizza Margherita which consists of fresh basil and tomato sauce along with buffalo mozzarella cheese. If you like anchovies, use them with the same ingredients needed for the Margherita style to make another Neapolitan style pizza, the Napoletana.

New England style pizza is also often called New England Greek style and it’s popular over the world also in Australia. Tomato sauce seasoned heavily with oregano is a primary ingredient along with mozzarella or a blend of mozzarella and cheddar cheeses. Other toppings to use for making this style of pizza include thinly sliced onions or green peppers, mushrooms, and thin pieces of sausage.

Round with ideally a crispy crust, Bexley North Pizza is eaten by the “pie” or by the slice either starting from the narrow triangular end or folded in half. In order to keep the crust as crispy as possible, these pizzas should only be topped with one or two items with mushrooms, pepperoni, and sausage topping the list of favorites.

Although round in shape, this type of pizza is typically cut party-style into pieces resembling squares and is topped with a blend of three cheeses, provolone, Swiss, and white cheddar.

That’s Swiss cheese, not Swiss chocolate. But what if …?