Ingredients 1 pkg yeast 1 tbsp all-purpose flour 1/4 cup warm water 1/2 cup whole wheat flour 1 cup all-purpose flour 1/2 cup water + 2 tbsp water 1 1/4 tsp salt 1/2 tbsp olive oil Method Combine yeast, 1 tbsp flour and 1/4 cup warm water and let stand for 5 minutes Add remaining ingredients and then knead for 5 minutes Divide into 4 balls, and then let stand for 1 1/4 hours until doubled Preheat barbecue to maximum heat (including the pizza stones) Roll out to about 9" diameter (slightly smaller than a dinner plate) Lightly brush olive oil on the bottom side of the dough Prepare pizza to taste Bake on pizza stones in barbecue until crust is golden, about 5 minutes Notes For step 1, in the winter I sit the bowl in warm water to help the yeast Use a kitchen scale to divide the dough into 4 equal parts Use parchment paper to prepare the pizzas and to transfer to / from the pizza stones Lift one side of the pizza while cooking; we like ours cooked until the pizza bends slightly in th...
Ingredients 1 cup whole wheat flour 3/4 cup all-purpose flour 1 tbsp sugar 2 tsp baking powder 1/4 tsp salt 1 egg 1 cup milk 1/4 cup oil Brown sugar Pecans Salted butter Method Measure 3/4 tsp brown sugar and 3/4 tsp butter into each muffin cup and place in oven Preheat oven to 400F Mix dry ingredients in bowl then add egg, oil and milk By this time, the butter will have melted and the brown sugar starting to carmelize. The oven should have reached 350F Remove from oven and place pecans in each cup, and return to oven for 1-2 minutes Remove from oven, add batter. Bake in 400F oven for 20 minutes Let sit for 3 minutes before removing muffins from pan
Ingredients 130g rigatoni (or other tube pasta) 1 Italian pork sausage 100g guanciale 1 cube tomato paste 20 cherry tomatoes, halved 1 onion, chopped 2 egg yolks Pecorino romana Method Bring pot of unsalted water to boil. Add pasta and cook until about 4 minutes before done; reserve about 1/2 cup to 1 cup pasta water. Add salt to remaining water and cook pasta until 2 minutes before done Add tomatoes to pot with a little water, and bring to boil. Squish tomatoes to separate from skin. Add tomato paste Remove sausage from casing and fry until cooked. Remove from pan. Fry onion until translucent and remove from pan. Fry guanciale until browned Add sausage, onion, guanciale, tomato sauce and pasta to pot. Add reserved pasta water. Cook until pasta is done Beat egg yolks with pecorino (this will thicken up, so do this just before adding to pasta) Add egg & cheese mixture to pasta, stir to mix and serve immediately Notes Based o...
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