Tag Archives: Pizza

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.

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.