2047
A few nice recipes images I found:
2047
Image by miikkahoo
Indian recipe
Dinner!
Image by jimgskoop
I made pizza!
This time I used the full dough recipe (~3 cups of flour/1.5lb bread loaf) and baked it in the pan vs. directly on the pizza stone. The result is a larger, thicker, bread-like crust. This is how I used to do it a few years back, and I’d forgotten how tasty and filling it is! I want to get a vented pizza pan so the crust browns a bit more….
RECIPE:
I make the dough in my bread machine. Add all ingredients to the machine’s pan in this order:
1-1/2lb loaf:
1-1/8 cup warm water
1-1/2 Tbs olive oil
1-1/2 tsp salt
3-1/3 cups AP flour (I usually use 1-1/3 C wheat flour and 2 C unbleached white flour)
1-1/2 tsp sugar
1-1/2 tsp yeast
Dough takes about 1 hour to mix+rise in the machine. When ready, turn out onto floured work surface, and roll/press/toss into a 16-inch circle. If using a pizza pan, dust the pan with flour and corn meal to prevent the dough from sticking. Put dough in pan, or on pizza peel.
Top with one small can (8 ounces) of tomato sauce, spread evenly. Add oregano, basil, black pepper, red pepper, garlic powder, and any other herbs or spices you prefer. Grate a little parmigiano reggiano cheese over the sauce, then add as much shredded mozzarella cheese as you prefer (I usually use 3-4 handfulls). I like to then grate a little cheddar or other sharp cheese over top of the mozzarella for added flavor. Finish with pepperoni, mushrooms, pepperoncinis — whatever you like. Bake in oven (preferably on pizza stone) at 500 F (or as hot as your oven will go) for ten minutes. Check the crust for done-ness, and bake an additional 2 minutes or so if needed. If the bottom of the crust is done but the top of the pie isn’t as brown as you’d like, it’s helpful to move the pie from the bottom rack of your oven to the top, or vice versa as needed.
Slice, serve with a nice salad and a cold beer, and enjoy!
For thinner-crust pizza, which I bake directly on the pizza stone, I use half of this dough recipe, and roll it out to about a 12-inch circle.
Tallarines de arroz con calabacín, ajos tiernos y soja germinada
Image by Lablascovegmenu
Recipe for dummies: Fry soy sprouts, courgette and spring garlic. Boil rice vermicelli. Add rice vermicelli to vegetables an fry a pair of minutes more.
Cool Recipes images
A few nice recipes images I found:
Sea Bass with Broad Beans, Fennel and New Potato Salad
Image by Girl Interrupted Eating
this recipe and more available on my blog Girl Interrupted Eating girlinterruptedeating.wordpress.com/2010/07/16/sea-bass-w…
Cool Recipes images
Check out these recipes images:
Wild Garlic Gnocchi and Beef Cheek Ragu
Image by Girl Interrupted Eating
this recipe and more available on my blog Girl Interrupted Eating girlinterruptedeating.wordpress.com/2010/04/25/beef-cheek…
Lamb Cutlets with Daal and Homemade Naan
Image by Girl Interrupted Eating
this recipe and more available on my blog Girl Interrupted Eating girlinterruptedeating.wordpress.com/2010/04/03/lamb-chop-…
Shrimp & Sauce
Check out these recipes images:
Shrimp & Sauce
Image by sweet mustache
Recipe is from this book.
Spicy Shrimp and Penne with Puttanesca Sauce
1 lb penne pasta
kosher salt (for pasta water – optional)
1/4 cup olive oil
8 garlic cloves, finely chopped
2 tsps crushed red pepper flakes
8 to 10 whole anchovy fillets
1/2 cup cracked, pitted kalamata, coarsely chopped
3 tsps capers, drained and coarsely chopped
1 can (14 oz) crushed tomatoes
1 can (14 oz) diced tomatoes
1 lb of 24 count shrimp, peeled, devined and tails removed
2 handfulls fresh flat-leaf parsely leaves, finely chopped
Cook pasta according package directions.
While the pasta cooks, heat a large, deep skillet over medium heat. Add the olive oil, gralic, red pepper flakes and anchovies. Break up the anchovies with the back of a spoon until they melt into the oil.
Add the olives, capers and tomatoes. Bring the sauce to a bubble and add the shrimp, scattering them in a single layer.
Cover the pan to cook the shrimp, about 4 minutes or until they turn pink.
Uncover the pan and add the parsley. Toss and adjust seasonings to taste.
Add the drained pasta, toss to combine and serve hot.
This is the first time I’ve cooked with anchovies. Couldn’t even tell they were in the finished product. The overall spiciness was low to meduim, so adjust the red peppers accordingly. I would make this again, maybe with a little more red pepper and a little less olives.
blueberry buckle
Image by looseends
My grandmother’s recipe.
Mix well 3/4 C sugar, 1/4 C butter, 1 egg.
Stir in 1/2 C milk.
Sift and add 2 C flour, 2 tsp baking powder, 1/4 tsp salt.
Blend in 2 C well drained blueberries. Spread batter into well greased and floured square pan.
Sprinkle with crumble: 2/3 C sugar, 1/3 C flour, 1/2 tsp cinnamon, 1/3 C butter.
Bake 375 for 35 to 40 minutes.
(I usually just grease the pain and don’t bother sprinkling with flour. For the crumble, my grandmother melted the butter but I prefer to cut in cold butter with a pastry blender.)
This past weekend, I made this. It was fabulous.
Clear Noodles with Baked Shrimp
Image by sweet mustache
Recipe is from this book.
7 oz rice noodles
2 cloves garlic, chopped
1/4 cup cilantro, chopped
20-30 black peppercorns
1 tbs vegetable oil
1 medium onion, thinly sliced
1 tsp sugar
1 tbs fish sauce
1 tsp sesame oil
1 lb shrimp
Salt, pepper and red pepper flakes to taste.
Soak the noodles in hot water for 10 minutes. Meanwhile put the garlic, cilantro and peppercorns in a grinder.
Add the oil & peppercorn mixture to a pan over medium heat. Cook for 1 minute.
Add the onion and continue cooking until the onion is tender, then turn off the heat.
Add the sugar, fish sauce and sesame oil to the pan and stir. Add the noodles and toss to coat.
Pour the noddle mixture in an ovenproof baking dish. Place the shrimp on top (seasoned with salt, pepper and red pepper flakes) cover and bake for 20 minutes.
PLAGue Marmelade (Pear, Lemon, Apple, Ginger) – 52 weeks of recipes – 5/52
Check out these recipes images:
PLAGue Marmelade (Pear, Lemon, Apple, Ginger) – 52 weeks of recipes – 5/52
Image by weezerthewonderful
PLAGue Marmelade
(pear, lemon, apple, ginger)
2 lemons 2
1-1/2 cups water 375 ml
4 cups slice peeled pears 1 L
4 cups slice peeled apples 1 L
¼ tsp baking soda 1 mL
4 cups granulated sugar 1 L
3 tbsp finely chopped candied or crystallized ginger 45 mL
Remove thin outer rind from lemons with a vegetable peeler and cut into fine strips with scissors or a sharp knife, or use a zester.
Remove white rind in large pieces from lemons and place in large stainless steel saucepan with outer rind and add water. Boil over high heat, cover, reduce heat and boil gently for 20 minutes.
Finely chop lemon. Add lemon, pears, apples, and baking soda to saucepan. Bring to a boil over high heat, cover, reduce heat and boil gently for 20 minutes, stirring frequently.
Using tongs, remove and discard the large pieces of white rind.
Add sugar and ginger to saucepan. Return to a boil over high heat and boil rapidly, uncovered, until mixture will form a gel, about 20 minutes, stirring frequently.
Test for gel formation by dipping a cool metal spoon into the hot fruit mixture and immediately lifting the spoon so the mixture runs off. When mixture ‘sheets’ from the spoon (the drops become very thick and two drops run together before dropping off), it will form a gel on cooling and no further cooking is required.
Remove from heat. Laddle into sterilized jars and heat seal jars covered in boiling water for 10 minutes.
Makes 5-1/2 cups (1.375L)
Mushroom Bread – 52 weeks of recipes – 6/52
Image by weezerthewonderful
Mushroom Bread
3 cups warm water 750 ml
1 tbsp yeast 15 ml
1 lb flour (whole wheat or white) 500 g
1 tsp salt 5 ml
3 tbsp honey 45 ml
3 tbsp olive oil 45 ml
1-1/2 cups mushrooms, sliced and sauted 375 ml
Pre-heat oven to 450 degrees F about 20 minutes before baking.
Place warm water in a large mixing bowl, stir in the yeast and let stand for 5-10 minutes. Add half the flour, the salt, honey and oil. Mix well until mixture resembles a smooth batter. Gradually add additional flour until a soft smooth dough is obtained. Pour dough out onto a floured surface and knead until smooth and elastic, about 15 minutes.
Oil a large mixing bowl and place dough inside. Turn dough over to cover all surfaces with oil. Cover with plastic film and a damp towel, let sit until doubled, about 1 to 1-1/2 hours. Deflate dough, knead briefly, re-cover and let sit until doubled in volume, about 1 hour.
In a saucepan, sauté the mushrooms in oil. Porcini, bolettes, chanterelles or use what you like (or have available). Dehydrated mushrooms should be first soaked to re-hydrate in warm water for at least 30 minutes before cooking. Remember to keep the broth used to hydrate mushrooms for other uses. Can be frozen in ice-cube trays and used later.
Deflate dough, mix in the mushrooms and gently knead to mix. Divide dough into two portions. Place on a floured surface, cover with damp towl and let rest for 10 minutes. Lightly oil and baking sheet and set aside. Roll the dough out into a 10 x 12 sheet and tightly roll up lengthwise. Place on the oiled sheet seam-side down, cover with a damp cloth and let rise until doubled in volume, about 1 hour.
Just before baking, make ½ inch deep slashes in loaf, about 2 inches apart. Using a water jug with a misting nozzle, spray the loaf with water just before baking. Bake until loaves are crusty and golden brown, about 30 minutes.
Can also be used for buns, as well as loaves.
