Welsh Rarebit
Savory comfort food dishes of the fondue variety nicely marry the flavors of beer and cheese. when I was a kid we ate it on saltines... but as an adult I prefer the toast!
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 heaping tablespoon mustard powder
1 teaspoon cayenne
¾ cup dark beer like a porter or stout
2 tablespoons Worcestershire sauce
1 pound Cheddar, grated
4 to 8 pieces toast
Melt butter in a medium saucepan over medium heat. When melted, add flour. Stir and cook over heat until nutty in aroma and golden in color (about 5 minutes). Whisk in mustard powder, cayenne Worcestershire sauce and beer. When well combined, add the cheese. Turn the heat to low. Stir until smooth. Remove from heat.
Spread this mixture thickly over toast and put under the broiler until the rarebit bubbles and edges are crispy
Sunday, July 19, 2009
Saturday, July 18, 2009
Movies for Foodies.....
I have been thinking a lot about this....
There are so many grerat movies with good food scenes in them ( who can forget the when harry met sally lunch orgasm scene???, or the fava beans and chianti from silence of the lambs!
- but movies centered around chefs, foodies, and culinary life are a little more rare.... there are my favorites..
Babbette's Feast - This is my number one pick!
for me the ultimate foodie movie
The feast of the title doesn't take place until well into the film. In fact, the majority of the film is spent telling the story of 2 godly sisters and the choices they made in life. Both sisters passed up true love and the promise of success in order to remain faithful to their religious beliefs. Instead they pass their lives assisting their minister father and carry on his work after his death. They continue their quiet lives past mid-life until one of the sisters' former suitors sends them a Parisian refugee, Babette. Babette spends 14 years with the sisters as cook, her only link to her former life being a lottery ticket that a friend in Paris renews for her every year. One day she wins the lottery and decides to use the money to prepare a sumptous dinner for the sisters and their small congregation. More than just an epicurean delight the feast is an outpouring of Babette's gratitude.
If the plot sounds thin, be assured it's anything but. The story is as rich and satisfying as the feast Babette prepares. We see the delicate romances that develop for each sister and understand their reasons for turning their suitors away. We see the lives the sisters, and their men, have led after making their decision. The feast comes at a time when the sisters are asking themselves questions that they never voice: Did they make the right decision all those years ago? Was it worth it? Reassurance comes in an unexpected and exquisitely romanitc way.
This film is such a wonderful example of what happens when filmmakers are interested in telling a good story and telling it well.
The rest of the selections don't come in order of preference - Just what I have watched and loved!
Tom Jones
Tampopo
La Grande Bouffe
No Reservations
Eat Drink Man Woman
Big Night
Like Water for Chocolate
Mostly Martha
Chocolat
Tortilla Soup
What's Cooking?
Super Size Me
Sideways
God of cookery
Spanglish
A chef in love
Ratatouille
woman on top
*****
Spanglish:
Sandler plays John Clasky, a renowned chef who is in the prime of his professional career. He's the classic "good guy", who loves his family and keeps a great balance between the time he devotes to work and the time with his kids. Plus he loves his insecure wife Deborah, played by Tea Leoni (Deep Impact, The Family Man), one wacky lady who has put her career on hold to raise her family.
Complementing the cast is Paz Vega, who broke into international stardom playing Lucia in "Sex and Lucia". She plays Flor (with rolled "R" at the end), a protective Mexican mom who wants to stay as close as possible to her native Mexican values, even while living in the heart of L.A., cleaning and cooking for the Clasky family.
While the plot does lead into some predictable events (don't mean to spoil the story for you), this is not your "typical" Adam Sandler movie. As a matter of fact, some of the most hilarious moments are not courtesy of the legend from "The Wedding Singer" and Saturday Night Live, but rather the result of the head-on encounter of two cultures, where no side can speak the other's language or easily understand each other's motivations.
Sideways
"Sideways" is not for everyone but I loved this movie. Although classified as a comedy I think of this as more of a character examination movie. Sideways is a character driven movie and is primarily about Miles as he attempts to deal with the shambles he feels his life has become while at the same time trying to be a gracious host to Jack as Jack stomps all over Miles plans for their week in wine Country. As you watch you see Miles go through an emotional roller coaster ride as he deals with Jack who is almost his polar opposite, tries to get over his ex wife and looks for something positive to hope for in the future as he indulges in the last thing he truly enjoys which is drinking good wine.
The Good: The acting all around was great. Paul Giamatti was absolutely perfect for the Miles character and Thomas Haden Church was a perfect to play off of Gimatti's Miles and the character dynamic between the 2 was great. You can't help but to pull for Miles as runs into one pitfall after another usually created by Jack.
The score for this movie was superbly done. The music perfectly accents Miles and his moods and feelings. With the combination of Gimatti's acting and the score I felt like I knew exactly what was going on in Miles' head.
The Bad: Nothing memorable.
Overall: This is not for everyone so be warned. This is not an overtly funny movie even though it is labeled as a comedy. If you want to watch a movie about interesting characters and don't require big explosions or slap stick comedy then pick up Sideways and give it a try.
My favorite most memorable moment The styrofoam cup!
Mostly martha:
This is the story of a beautiful, obcessive gourmet chef who is a master in the kitchen, but struggles with human relationships, whether with a complaining restaurant customer. an exhuberant Italian chef who adores her, or her 8 year old niece. The photography alone is worth seeing this movie, from the food preparation shots to her psychiatrist's minimalist office. The warmth and main interest come from Gedick's performance, which is subtle and beautifully arresting. She is a consummate actress and I wish she would make American films! Obviously difficulties in being a new parent (her niece comes to live with her after Martha's sister dies)and being loved by a passionate but patient man (The Italian chef) arise. But it works out naturally and we see Martha grow from the difficulties and become
an even more beautiful and whole woman!
God of cookery:
It is in cantoneese - with subtitles.... but easy to read
If you're looking for a film which can teach you how to cook delicious Chinese dishes, you may be disappointed after watching "The God of Cookery". On the contrary, if you want to have fun, laughing throughout a film, feeling tounched by the romantic love story and witnessing a change of an arrogant business man to a true chef - check it out
One drawback of this film was the ending, it was really strange and frankly a little weird ( not going to spoil). But anyway, it carries some meaningful messages which can compensate somewhat.
Chocolat:
My first comment is Johnny Depp....
"Chocolat" tells a fable-like story of a young single mother (played by Juliette Binoche) who, with her young daughter, drifts into a small French village in the mid-20th century. She sets up a chocolate shop, but her efforts to bring some fun to the repressed villagers bring her into conflict with the town's tyrannical mayor (well played by Alfred Molina).
"Chocolat" is beautiful to see and hear. The fanciful sets and the playful score by Rachel Portman enhance the fairy tale atmosphere of the story. Although there are some unsatisfying loose threads in the script, the story as a whole is delightful. And while the film's message--about the importance of tolerance--may be a bit obvious, it's still worth thinking about.
Like water for chocolate:
During the early twentieth century in Mexico, just south of the border, a girl catches the eye of boy. A number of years later, the boy, Pedro, now a young man, speaks to the girl, Tita, now a young woman, and declares his heartfelt, passionate love for her. Pedro (Marco Leonardi) wants Tita (Lumi Cavazos) to marry him.
He and his father meet with Tita's mother, Elena (Regina Torne), and ask if she would give her consent to a union between Pedro and Tita, Elena's youngest daughter. Elena forbids such a marriage to take place, as it is an unbroken family tradition that the youngest daughter remain single, so that she may take care of her mother until the mother dies. Such is the destiny of Tita. Elena, instead, cruelly offers to have her oldest daughter, Rosaura (Yareli Arizmendi), marry Pedro.
Surprisingly, Pedro agrees to marry Rosaura, his twisted logic being that this is the only way he can be close to Tita. Thus, begins an untenable situation. Tita, forced by her selfish, harridan of a mother to prepare the wedding feast for Rosaura and Pedro, begins a lifelong sublimation of her passion and emotions with food. Its mystical properties become self evident in the expert hands of Tita, as she becomes a superlative cook. She has the ability to imbue the food that she prepares with the fervor and feelings, both good and bad, that she dare not express. Her love, her pain, her passion is evident in every delightful and delicious dish that she creates, and her feelings manifest themselves in those who ingest her meals.
This is a glorious film about love, filled with mystical, magical, and supernatural portents. Sensual and evocative, it details the road that Tita and Pedro must travel before their journey is complete. Wonderfully acted and beautifully told, theirs is a story that will long linger in the mind of the viewer.
Woman on Top:
This is an enchanting modern fairy-tale love story that is sweet and funny at the same time. My favorite bits in it are that true love can conquer all, even the wrath of a goddess... and the people you love are worth far more than a few moments of being in control. Lots of cooking moments and beautiful sensual food scenes
Whats cooking:
"What's Cooking?" is infused with people who love one another very much, and so even though some tough issues are thrown their way, we know that, because of that love, they will get through life's obstacles ok.
"What's Cooking" centers around four families living on the same block in Los Angeles. They don't know each other, however, and instead, like most modern families, are focused on their own problems and worries. whats cooking makes good use of "the American melting pot" idea, as one family is Italian, one is hispanic, one is black, and one is Asian. One of the most wonderful aspects of the movie is that, even though the people are of different ethnicities, they are portrayed respectfully as human beings. We can relate to each of them. They are different, but the same. Isn't that the underlying truth of us all? People are, indeed, people.
All cenetered around the *turkey day* festivities!
Big Night:
It is impossible to overpraise this film. It depicts two Italian immigrant brothers trying to make a go of a small restaurant in the face of heavy competition from another Italian immigrant, wonderfully played by the great Ian Holm, who runs a larger and far more successful bar. Primo, the older brother, is a master chef who refuses to compromise his principles by appealing to what is popular in order to attract a much larger clientele. Secondo, the younger brother, who has been in America somewhat longer than his brother, is the restaurant's manager and must deal with its day to day operations and, more urgently, with impending foreclosure due to financial difficulties. The problems of art vs. commerce causes major conflicts between the two brothers as they prepare for the "big night" which could make or break their business.
This is a film of great warmth, humor, and heart. We root for the brothers while being aware that they are in the troes of a sinking ship. The apex of the movie is the sumptuous, eye-popping meal that Primo creates for the "big night." After seeing this film you're going to want to jump in your car and head for that tiny Italian restaurant to which you have always wanted to go, but was 100 miles away.
No reservations:
(not anthony bourdain)
This movie, although probably considered silly by many, is at least a movie that you would feel confortable watching around kids. It is both humorous and sad in spots. It is difficult to portray all of the workings of a restaurant, family and love story in 104 minutes, but it did a likeable job. The acting isn't anything earth shattering but it is entertaining and filled with some decent foodie restaurant cooking scenes!
There are so many grerat movies with good food scenes in them ( who can forget the when harry met sally lunch orgasm scene???, or the fava beans and chianti from silence of the lambs!
- but movies centered around chefs, foodies, and culinary life are a little more rare.... there are my favorites..
Babbette's Feast - This is my number one pick!
for me the ultimate foodie movie
The feast of the title doesn't take place until well into the film. In fact, the majority of the film is spent telling the story of 2 godly sisters and the choices they made in life. Both sisters passed up true love and the promise of success in order to remain faithful to their religious beliefs. Instead they pass their lives assisting their minister father and carry on his work after his death. They continue their quiet lives past mid-life until one of the sisters' former suitors sends them a Parisian refugee, Babette. Babette spends 14 years with the sisters as cook, her only link to her former life being a lottery ticket that a friend in Paris renews for her every year. One day she wins the lottery and decides to use the money to prepare a sumptous dinner for the sisters and their small congregation. More than just an epicurean delight the feast is an outpouring of Babette's gratitude.
If the plot sounds thin, be assured it's anything but. The story is as rich and satisfying as the feast Babette prepares. We see the delicate romances that develop for each sister and understand their reasons for turning their suitors away. We see the lives the sisters, and their men, have led after making their decision. The feast comes at a time when the sisters are asking themselves questions that they never voice: Did they make the right decision all those years ago? Was it worth it? Reassurance comes in an unexpected and exquisitely romanitc way.
This film is such a wonderful example of what happens when filmmakers are interested in telling a good story and telling it well.
The rest of the selections don't come in order of preference - Just what I have watched and loved!
Tom Jones
Tampopo
La Grande Bouffe
No Reservations
Eat Drink Man Woman
Big Night
Like Water for Chocolate
Mostly Martha
Chocolat
Tortilla Soup
What's Cooking?
Super Size Me
Sideways
God of cookery
Spanglish
A chef in love
Ratatouille
woman on top
*****
Spanglish:
Sandler plays John Clasky, a renowned chef who is in the prime of his professional career. He's the classic "good guy", who loves his family and keeps a great balance between the time he devotes to work and the time with his kids. Plus he loves his insecure wife Deborah, played by Tea Leoni (Deep Impact, The Family Man), one wacky lady who has put her career on hold to raise her family.
Complementing the cast is Paz Vega, who broke into international stardom playing Lucia in "Sex and Lucia". She plays Flor (with rolled "R" at the end), a protective Mexican mom who wants to stay as close as possible to her native Mexican values, even while living in the heart of L.A., cleaning and cooking for the Clasky family.
While the plot does lead into some predictable events (don't mean to spoil the story for you), this is not your "typical" Adam Sandler movie. As a matter of fact, some of the most hilarious moments are not courtesy of the legend from "The Wedding Singer" and Saturday Night Live, but rather the result of the head-on encounter of two cultures, where no side can speak the other's language or easily understand each other's motivations.
Sideways
"Sideways" is not for everyone but I loved this movie. Although classified as a comedy I think of this as more of a character examination movie. Sideways is a character driven movie and is primarily about Miles as he attempts to deal with the shambles he feels his life has become while at the same time trying to be a gracious host to Jack as Jack stomps all over Miles plans for their week in wine Country. As you watch you see Miles go through an emotional roller coaster ride as he deals with Jack who is almost his polar opposite, tries to get over his ex wife and looks for something positive to hope for in the future as he indulges in the last thing he truly enjoys which is drinking good wine.
The Good: The acting all around was great. Paul Giamatti was absolutely perfect for the Miles character and Thomas Haden Church was a perfect to play off of Gimatti's Miles and the character dynamic between the 2 was great. You can't help but to pull for Miles as runs into one pitfall after another usually created by Jack.
The score for this movie was superbly done. The music perfectly accents Miles and his moods and feelings. With the combination of Gimatti's acting and the score I felt like I knew exactly what was going on in Miles' head.
The Bad: Nothing memorable.
Overall: This is not for everyone so be warned. This is not an overtly funny movie even though it is labeled as a comedy. If you want to watch a movie about interesting characters and don't require big explosions or slap stick comedy then pick up Sideways and give it a try.
My favorite most memorable moment The styrofoam cup!
Mostly martha:
This is the story of a beautiful, obcessive gourmet chef who is a master in the kitchen, but struggles with human relationships, whether with a complaining restaurant customer. an exhuberant Italian chef who adores her, or her 8 year old niece. The photography alone is worth seeing this movie, from the food preparation shots to her psychiatrist's minimalist office. The warmth and main interest come from Gedick's performance, which is subtle and beautifully arresting. She is a consummate actress and I wish she would make American films! Obviously difficulties in being a new parent (her niece comes to live with her after Martha's sister dies)and being loved by a passionate but patient man (The Italian chef) arise. But it works out naturally and we see Martha grow from the difficulties and become
an even more beautiful and whole woman!
God of cookery:
It is in cantoneese - with subtitles.... but easy to read
If you're looking for a film which can teach you how to cook delicious Chinese dishes, you may be disappointed after watching "The God of Cookery". On the contrary, if you want to have fun, laughing throughout a film, feeling tounched by the romantic love story and witnessing a change of an arrogant business man to a true chef - check it out
One drawback of this film was the ending, it was really strange and frankly a little weird ( not going to spoil). But anyway, it carries some meaningful messages which can compensate somewhat.
Chocolat:
My first comment is Johnny Depp....
"Chocolat" tells a fable-like story of a young single mother (played by Juliette Binoche) who, with her young daughter, drifts into a small French village in the mid-20th century. She sets up a chocolate shop, but her efforts to bring some fun to the repressed villagers bring her into conflict with the town's tyrannical mayor (well played by Alfred Molina).
"Chocolat" is beautiful to see and hear. The fanciful sets and the playful score by Rachel Portman enhance the fairy tale atmosphere of the story. Although there are some unsatisfying loose threads in the script, the story as a whole is delightful. And while the film's message--about the importance of tolerance--may be a bit obvious, it's still worth thinking about.
Like water for chocolate:
During the early twentieth century in Mexico, just south of the border, a girl catches the eye of boy. A number of years later, the boy, Pedro, now a young man, speaks to the girl, Tita, now a young woman, and declares his heartfelt, passionate love for her. Pedro (Marco Leonardi) wants Tita (Lumi Cavazos) to marry him.
He and his father meet with Tita's mother, Elena (Regina Torne), and ask if she would give her consent to a union between Pedro and Tita, Elena's youngest daughter. Elena forbids such a marriage to take place, as it is an unbroken family tradition that the youngest daughter remain single, so that she may take care of her mother until the mother dies. Such is the destiny of Tita. Elena, instead, cruelly offers to have her oldest daughter, Rosaura (Yareli Arizmendi), marry Pedro.
Surprisingly, Pedro agrees to marry Rosaura, his twisted logic being that this is the only way he can be close to Tita. Thus, begins an untenable situation. Tita, forced by her selfish, harridan of a mother to prepare the wedding feast for Rosaura and Pedro, begins a lifelong sublimation of her passion and emotions with food. Its mystical properties become self evident in the expert hands of Tita, as she becomes a superlative cook. She has the ability to imbue the food that she prepares with the fervor and feelings, both good and bad, that she dare not express. Her love, her pain, her passion is evident in every delightful and delicious dish that she creates, and her feelings manifest themselves in those who ingest her meals.
This is a glorious film about love, filled with mystical, magical, and supernatural portents. Sensual and evocative, it details the road that Tita and Pedro must travel before their journey is complete. Wonderfully acted and beautifully told, theirs is a story that will long linger in the mind of the viewer.
Woman on Top:
This is an enchanting modern fairy-tale love story that is sweet and funny at the same time. My favorite bits in it are that true love can conquer all, even the wrath of a goddess... and the people you love are worth far more than a few moments of being in control. Lots of cooking moments and beautiful sensual food scenes
Whats cooking:
"What's Cooking?" is infused with people who love one another very much, and so even though some tough issues are thrown their way, we know that, because of that love, they will get through life's obstacles ok.
"What's Cooking" centers around four families living on the same block in Los Angeles. They don't know each other, however, and instead, like most modern families, are focused on their own problems and worries. whats cooking makes good use of "the American melting pot" idea, as one family is Italian, one is hispanic, one is black, and one is Asian. One of the most wonderful aspects of the movie is that, even though the people are of different ethnicities, they are portrayed respectfully as human beings. We can relate to each of them. They are different, but the same. Isn't that the underlying truth of us all? People are, indeed, people.
All cenetered around the *turkey day* festivities!
Big Night:
It is impossible to overpraise this film. It depicts two Italian immigrant brothers trying to make a go of a small restaurant in the face of heavy competition from another Italian immigrant, wonderfully played by the great Ian Holm, who runs a larger and far more successful bar. Primo, the older brother, is a master chef who refuses to compromise his principles by appealing to what is popular in order to attract a much larger clientele. Secondo, the younger brother, who has been in America somewhat longer than his brother, is the restaurant's manager and must deal with its day to day operations and, more urgently, with impending foreclosure due to financial difficulties. The problems of art vs. commerce causes major conflicts between the two brothers as they prepare for the "big night" which could make or break their business.
This is a film of great warmth, humor, and heart. We root for the brothers while being aware that they are in the troes of a sinking ship. The apex of the movie is the sumptuous, eye-popping meal that Primo creates for the "big night." After seeing this film you're going to want to jump in your car and head for that tiny Italian restaurant to which you have always wanted to go, but was 100 miles away.
No reservations:
(not anthony bourdain)
This movie, although probably considered silly by many, is at least a movie that you would feel confortable watching around kids. It is both humorous and sad in spots. It is difficult to portray all of the workings of a restaurant, family and love story in 104 minutes, but it did a likeable job. The acting isn't anything earth shattering but it is entertaining and filled with some decent foodie restaurant cooking scenes!
Thursday, July 9, 2009
Fabulous Focaccia
Ingredients
2 teaspoons rapid-rising dry yeast
1 cup warm water
2 tablespoons sugar
3 1/2 to 4 cups flour
1 tablespoon coarse sea salt
1/4 cup olive oil
Cornmeal, for dusting
Toppings:
you name it you top it...
I like salt pepper rosemary and olive oil
Directions
In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.
Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.
Preheat oven to 400 degrees F. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add toppings - Bake on the bottom rack for 15 to 20 minutes.
2 teaspoons rapid-rising dry yeast
1 cup warm water
2 tablespoons sugar
3 1/2 to 4 cups flour
1 tablespoon coarse sea salt
1/4 cup olive oil
Cornmeal, for dusting
Toppings:
you name it you top it...
I like salt pepper rosemary and olive oil
Directions
In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.
Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.
Preheat oven to 400 degrees F. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add toppings - Bake on the bottom rack for 15 to 20 minutes.
Tuesday, July 7, 2009
Antipasto Pasta Salad
Ingredients
2 tablespoons plus 1/2 teaspoon salt
1 tablespoon olive oil
1 pound rotini pasta
2 teaspoons minced garlic
2 teaspoons balsamic vinegar
1 teaspoon dried Italian herb mixture
1/2 teaspoon freshly ground black pepper
1 bottle Italian dressing I like the zesty type
1 1/2 cups 1/4-inch cubes provolone , or fresh mozzarella
1/2 cup chopped tomato
1/2 cup chopped zucchini ( I like to grill it first)
1/2 cup chopped summer squash ( I like to grill this too)
1/4 cup chopped roasted red peppers
1/4 cup sliced olives
1/2 cup thinly sliced salami (1/4 pound)
1 cup thinly sliced prosciutto (1/4 pound) or capicola, or other ham
1/2 cup sliced peperoni
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh basil leaves
Directions
Combine 2 tablespoons salt, the olive oil, and 4 quarts water in a large pot over high heat and bring to a boil. Add the rotini and cook, stirring occasionally to keep the pasta from sticking together, until just al dente, about 9 minutes.
Meanwhile, mash together the garlic and remaining 1/2 teaspoon salt in a large bowl. Add the balsamic vinegar, Italian seasoning, black pepper, . Whisk to blend. Gradually whisk in the italian dressing.
Drain the rotini and Save 1/4 cup of the starchy pasta water!
. Add the pasta water to the to the dressing mix, along with the provolone, tomatoes,pepperoni, zucchini, summer squash, peppers, olives salami, prosciutto/ham, parsley, and basil. Toss to mix. Serve immediately or cover and refrigerate until ready to serve. Let the salad return to room temperature before serving.
2 tablespoons plus 1/2 teaspoon salt
1 tablespoon olive oil
1 pound rotini pasta
2 teaspoons minced garlic
2 teaspoons balsamic vinegar
1 teaspoon dried Italian herb mixture
1/2 teaspoon freshly ground black pepper
1 bottle Italian dressing I like the zesty type
1 1/2 cups 1/4-inch cubes provolone , or fresh mozzarella
1/2 cup chopped tomato
1/2 cup chopped zucchini ( I like to grill it first)
1/2 cup chopped summer squash ( I like to grill this too)
1/4 cup chopped roasted red peppers
1/4 cup sliced olives
1/2 cup thinly sliced salami (1/4 pound)
1 cup thinly sliced prosciutto (1/4 pound) or capicola, or other ham
1/2 cup sliced peperoni
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh basil leaves
Directions
Combine 2 tablespoons salt, the olive oil, and 4 quarts water in a large pot over high heat and bring to a boil. Add the rotini and cook, stirring occasionally to keep the pasta from sticking together, until just al dente, about 9 minutes.
Meanwhile, mash together the garlic and remaining 1/2 teaspoon salt in a large bowl. Add the balsamic vinegar, Italian seasoning, black pepper, . Whisk to blend. Gradually whisk in the italian dressing.
Drain the rotini and Save 1/4 cup of the starchy pasta water!
. Add the pasta water to the to the dressing mix, along with the provolone, tomatoes,pepperoni, zucchini, summer squash, peppers, olives salami, prosciutto/ham, parsley, and basil. Toss to mix. Serve immediately or cover and refrigerate until ready to serve. Let the salad return to room temperature before serving.
Monday, July 6, 2009
Maple -Balsamic Dressing
Maple -Balsamic Dressing
About 1 cup
Ingredients
1/2 cup tomato juice
1/3 cup balsamic vinegar
1/4 cup maple syrup
1 tablespoon minced fresh rosemary
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 1/2 tablespoons extravirgin olive oil
Preparation
Combine all ingredients except oil, stirring well. Gradually add oil, stirring constantly with a whisk until well combined.
Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.
The sweet, tangy dressing is ideal for peppery greens, such as arugula, or bitter greens like radicchio or endive. It also complements rich meats, such as pork or dark-meat chicken
About 1 cup
Ingredients
1/2 cup tomato juice
1/3 cup balsamic vinegar
1/4 cup maple syrup
1 tablespoon minced fresh rosemary
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 1/2 tablespoons extravirgin olive oil
Preparation
Combine all ingredients except oil, stirring well. Gradually add oil, stirring constantly with a whisk until well combined.
Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.
The sweet, tangy dressing is ideal for peppery greens, such as arugula, or bitter greens like radicchio or endive. It also complements rich meats, such as pork or dark-meat chicken
Lemon and Tarragon Dressing--
Lemon and Tarragon Dressing--
Makes one cup
1/4 cup fresh lemon juice
3/4 cup olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Zest from one lemon
2 cloves garlic, minced
1/2 cup fresh tarragon, roughly chopped.
Optional: Dash red pepper flakes(or more if you like spice like I do, or a good dollop of a nice mustard)
combine all ingredients, minus the oil , lemon zest and tarragon in the bowl of your blender, slowly start to emulsify the oil to the other ingredients - until all the oil is used up!. Add the tarragon, zest and serve
Makes one cup
1/4 cup fresh lemon juice
3/4 cup olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Zest from one lemon
2 cloves garlic, minced
1/2 cup fresh tarragon, roughly chopped.
Optional: Dash red pepper flakes(or more if you like spice like I do, or a good dollop of a nice mustard)
combine all ingredients, minus the oil , lemon zest and tarragon in the bowl of your blender, slowly start to emulsify the oil to the other ingredients - until all the oil is used up!. Add the tarragon, zest and serve
Loaded Baked Potato Soup
INGREDIENTS
2 cups chicken stock
2 cups peeled and cubed red potatoes
3 tablespoons melted butter
1 small onion, chopped
3 tablespoons all-purpose flour
salt and pepper to taste
2 cups milk
1 cup half anf half
1/2 teaspoon white sugar
1 1/2 cups shredded sharp Cheddar cheese
1/2 cup cooked crumbled bacon
chopped parsely or chives
DIRECTIONS
Using a medium sized stock pot bring chicken stock to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid.
Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, half and half, sugar, cheese, and bacon. Simmer for 30 minutes, stirring frequently.
Garnish with parsley or chives
2 cups chicken stock
2 cups peeled and cubed red potatoes
3 tablespoons melted butter
1 small onion, chopped
3 tablespoons all-purpose flour
salt and pepper to taste
2 cups milk
1 cup half anf half
1/2 teaspoon white sugar
1 1/2 cups shredded sharp Cheddar cheese
1/2 cup cooked crumbled bacon
chopped parsely or chives
DIRECTIONS
Using a medium sized stock pot bring chicken stock to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid.
Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, half and half, sugar, cheese, and bacon. Simmer for 30 minutes, stirring frequently.
Garnish with parsley or chives
Sweet Corn Risotto with Chicken and Tomatoes
Ingredients
2 cans (14 ounces each) low-sodium chicken broth
5 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1/2 teaspoon kosher salt
1-1/2 cups Arborio rice
1/3 cup dry white wine
2 tablespoons red wine vinegar
1/4 teaspoon freshly ground pepper
1 container (12 ounces) grape tomatoes, cut in half
1/2 cup coarsely chopped fresh basil leaves, plus additional small whole leaves for garnish
2 cups fresh corn kernels (cut from 2 to 3 ears)
1/3 cup finely grated Parmigiano-Reggiano, plus additional or serving
1 (about 2 pounds) grilled chicken, skin discarded, meat removed from bones and shredded
Directions
1. Combine broth and 1-3/4 cups water in a bowl; set aside. Heat 2 tablespoons oil in a 6-quart stock pot over moderate heat. Add onion and cook, stirring occasionally, until softened but not browned, 3 to 4 minutes. Stir in 1/4 teaspoon salt and the rice. Add wine and 3 cups broth mixture; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until liquid is absorbed and bottom of pot is dry when rice is pushed to the side with a spoon, about 10 minutes.
2. Meanwhile, whisk together remaining 3 tablespoons oil, 1/4 teaspoon salt, the vinegar and pepper in a small bowl. Toss in tomatoes and basil; set aside.
3. Add broth mixture, 1/2 cup at a time, to rice (allowing liquid to absorb after each addition), stirring frequently, and cook until rice is al dente and creamy, 10 to 12 minutes. Additional water may be added, 1/2 cup at a time, if needed. Stir in corn and 1/2 cup water; cook until heated through, about 1 minute.
4. Remove from heat, stir in cheese and salt to taste. Divide risotto among 4 shallow bowls or plates, to with chicken and tomato mixture. Serve immediately with additional cheese on the side.
2 cans (14 ounces each) low-sodium chicken broth
5 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1/2 teaspoon kosher salt
1-1/2 cups Arborio rice
1/3 cup dry white wine
2 tablespoons red wine vinegar
1/4 teaspoon freshly ground pepper
1 container (12 ounces) grape tomatoes, cut in half
1/2 cup coarsely chopped fresh basil leaves, plus additional small whole leaves for garnish
2 cups fresh corn kernels (cut from 2 to 3 ears)
1/3 cup finely grated Parmigiano-Reggiano, plus additional or serving
1 (about 2 pounds) grilled chicken, skin discarded, meat removed from bones and shredded
Directions
1. Combine broth and 1-3/4 cups water in a bowl; set aside. Heat 2 tablespoons oil in a 6-quart stock pot over moderate heat. Add onion and cook, stirring occasionally, until softened but not browned, 3 to 4 minutes. Stir in 1/4 teaspoon salt and the rice. Add wine and 3 cups broth mixture; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until liquid is absorbed and bottom of pot is dry when rice is pushed to the side with a spoon, about 10 minutes.
2. Meanwhile, whisk together remaining 3 tablespoons oil, 1/4 teaspoon salt, the vinegar and pepper in a small bowl. Toss in tomatoes and basil; set aside.
3. Add broth mixture, 1/2 cup at a time, to rice (allowing liquid to absorb after each addition), stirring frequently, and cook until rice is al dente and creamy, 10 to 12 minutes. Additional water may be added, 1/2 cup at a time, if needed. Stir in corn and 1/2 cup water; cook until heated through, about 1 minute.
4. Remove from heat, stir in cheese and salt to taste. Divide risotto among 4 shallow bowls or plates, to with chicken and tomato mixture. Serve immediately with additional cheese on the side.
Thai Beef Salad
Thai Beef Salad
Serves8 but can easily be cut in half for 4 - 5 servings
Ingredients
2 cloves garlic, minced
1 tbsp grated fresh ginger
1/2 cup fresh lime juice
1/4 tsp red pepper flakes
4 tsp light brown sugar
2 tsp kosher salt
1 2-lb flank steak
1/2 lb green beans, trimmed
1 tbsp soy sauce
1-1/2 tsp fish sauce (nuoc nam)
3 tbsp vegetable oil
1 head (4 cups) Bibb or Boston lettuce
1/4 of a pineapple sliced into 2-inch pieces
1 cup (5 oz) cherry tomatoes halved
1/3 of a seedless cucumber, sliced
1/4 cup sliced scallions
Directions
1. Stir together garlic, ginger, 3 tbsp lime juice, pepper flakes, 2 tsp sugar and salt. Pour over steak in an ovenproof dish, coating both sides. Marinate in refrigerator 20 min.
2. Meanwhile, bring a large pot of salted water to a boil. Add green beans and cook until just tender, 2 to 3 min; immediately submerge in a bowl of ice water to cool. Drain and set aside.
3. For the dressing, whisk together 5 tbsp lime juice, soy sauce, 2 tsp sugar, fish sauce and oil. Transfer to a serving bowl.
4. Heat broiler to high. Broil steak 6 inches from heat, turning once, 5 min per side. Remove from oven and let rest 5 min.
5. Arrange lettuce leaves on a large platter with green beans, pineapple, tomatoes, cucumber and scallions. Slice steak across the grain and place on platter. Serve with dressing on the side. 8 to 10 servings
Serves8 but can easily be cut in half for 4 - 5 servings
Ingredients
2 cloves garlic, minced
1 tbsp grated fresh ginger
1/2 cup fresh lime juice
1/4 tsp red pepper flakes
4 tsp light brown sugar
2 tsp kosher salt
1 2-lb flank steak
1/2 lb green beans, trimmed
1 tbsp soy sauce
1-1/2 tsp fish sauce (nuoc nam)
3 tbsp vegetable oil
1 head (4 cups) Bibb or Boston lettuce
1/4 of a pineapple sliced into 2-inch pieces
1 cup (5 oz) cherry tomatoes halved
1/3 of a seedless cucumber, sliced
1/4 cup sliced scallions
Directions
1. Stir together garlic, ginger, 3 tbsp lime juice, pepper flakes, 2 tsp sugar and salt. Pour over steak in an ovenproof dish, coating both sides. Marinate in refrigerator 20 min.
2. Meanwhile, bring a large pot of salted water to a boil. Add green beans and cook until just tender, 2 to 3 min; immediately submerge in a bowl of ice water to cool. Drain and set aside.
3. For the dressing, whisk together 5 tbsp lime juice, soy sauce, 2 tsp sugar, fish sauce and oil. Transfer to a serving bowl.
4. Heat broiler to high. Broil steak 6 inches from heat, turning once, 5 min per side. Remove from oven and let rest 5 min.
5. Arrange lettuce leaves on a large platter with green beans, pineapple, tomatoes, cucumber and scallions. Slice steak across the grain and place on platter. Serve with dressing on the side. 8 to 10 servings
Thai Beef Salad
Thai Beef Salad
Serves8 but can easily be cut in half for 4 - 5 servings
Ingredients
2 cloves garlic, minced
1 tbsp grated fresh ginger
1/2 cup fresh lime juice
1/4 tsp red pepper flakes
4 tsp light brown sugar
2 tsp kosher salt
1 2-lb flank steak
1/2 lb green beans, trimmed
1 tbsp soy sauce
1-1/2 tsp fish sauce (nuoc nam)
3 tbsp vegetable oil
1 head (4 cups) Bibb or Boston lettuce
1/4 of a pineapple sliced into 2-inch pieces
1 cup (5 oz) cherry tomatoes halved
1/3 of a seedless cucumber, sliced
1/4 cup sliced scallions
Directions
1. Stir together garlic, ginger, 3 tbsp lime juice, pepper flakes, 2 tsp sugar and salt. Pour over steak in an ovenproof dish, coating both sides. Marinate in refrigerator 20 min.
2. Meanwhile, bring a large pot of salted water to a boil. Add green beans and cook until just tender, 2 to 3 min; immediately submerge in a bowl of ice water to cool. Drain and set aside.
3. For the dressing, whisk together 5 tbsp lime juice, soy sauce, 2 tsp sugar, fish sauce and oil. Transfer to a serving bowl.
4. Heat broiler to high. Broil steak 6 inches from heat, turning once, 5 min per side. Remove from oven and let rest 5 min.
5. Arrange lettuce leaves on a large platter with green beans, pineapple, tomatoes, cucumber and scallions. Slice steak across the grain and place on platter. Serve with dressing on the side. 8 to 10 servings
Serves8 but can easily be cut in half for 4 - 5 servings
Ingredients
2 cloves garlic, minced
1 tbsp grated fresh ginger
1/2 cup fresh lime juice
1/4 tsp red pepper flakes
4 tsp light brown sugar
2 tsp kosher salt
1 2-lb flank steak
1/2 lb green beans, trimmed
1 tbsp soy sauce
1-1/2 tsp fish sauce (nuoc nam)
3 tbsp vegetable oil
1 head (4 cups) Bibb or Boston lettuce
1/4 of a pineapple sliced into 2-inch pieces
1 cup (5 oz) cherry tomatoes halved
1/3 of a seedless cucumber, sliced
1/4 cup sliced scallions
Directions
1. Stir together garlic, ginger, 3 tbsp lime juice, pepper flakes, 2 tsp sugar and salt. Pour over steak in an ovenproof dish, coating both sides. Marinate in refrigerator 20 min.
2. Meanwhile, bring a large pot of salted water to a boil. Add green beans and cook until just tender, 2 to 3 min; immediately submerge in a bowl of ice water to cool. Drain and set aside.
3. For the dressing, whisk together 5 tbsp lime juice, soy sauce, 2 tsp sugar, fish sauce and oil. Transfer to a serving bowl.
4. Heat broiler to high. Broil steak 6 inches from heat, turning once, 5 min per side. Remove from oven and let rest 5 min.
5. Arrange lettuce leaves on a large platter with green beans, pineapple, tomatoes, cucumber and scallions. Slice steak across the grain and place on platter. Serve with dressing on the side. 8 to 10 servings
Blue Cheese and Walnut Butter
Great on roast chicken, beef, or apple sandwiches.
Recipe:
Beat 1/2 cup soft butter
and 1/2 cup crumbled blue cheese in a bowl.
Stir in 1/4 cup chopped toasted walnuts.
Makes 1 cup.
Recipe:
Beat 1/2 cup soft butter
and 1/2 cup crumbled blue cheese in a bowl.
Stir in 1/4 cup chopped toasted walnuts.
Makes 1 cup.
Sneak good stuff into your kids food - this is how I do it!
Many toddlers Braydens age flat-out refuse to eat their fruits or vegetables. And they may refuse a variety of other nutritious foods, too.
sneak in the healthy stuff. Here’s how:
Grate veggies for toppings: If your toddler doesn’t like fresh tomatoes, try homemade tomato sauce with pasta instead. Other vegetables — like carrots, squash, green peppers and onions — can be finely grated and added to the spaghetti sauce and he’ll never know the difference. Also try mixing finely chopped spinach into ricotta cheese for delicious stuffed shells.
Try bread, pancakes and muffins: Low-fat pumpkin bread is a good way to offer the wonderful nutrition of pumpkin. Also try adding pureed vegetables or fruits to muffins. Baby food also does the trick. And grated vegetables can make yummy pancakes, like potato pancakes with some grated red pepper. This colorfully fun pancake could thrill any toddler.
Puree all sorts of things: Pureed fruits or vegetables can add moisture, nutrition and lots of flavor to your favorite dish. For meat loaf, you can add almost any pureed or grated vegetable. Or try making a vegetable puree base for soup by cooking potatoes and veggies in broth until tender. Then mix in a blender until smooth and creamy. You can add whatever else you want to your soup and season to taste.
Slice it up: Raw fruits and vegetables are usually the best way to enjoy their full nutritional value. And if you slice them up and offer some type of dipping sauce, your little one will more likely take the bait. Try slicing up apples and offering a caramel dipping sauce. Or serve bananas and strawberry slices with yogurt. Baby carrots with ranch dressing are usually a hit, too.
sneak in the healthy stuff. Here’s how:
Grate veggies for toppings: If your toddler doesn’t like fresh tomatoes, try homemade tomato sauce with pasta instead. Other vegetables — like carrots, squash, green peppers and onions — can be finely grated and added to the spaghetti sauce and he’ll never know the difference. Also try mixing finely chopped spinach into ricotta cheese for delicious stuffed shells.
Try bread, pancakes and muffins: Low-fat pumpkin bread is a good way to offer the wonderful nutrition of pumpkin. Also try adding pureed vegetables or fruits to muffins. Baby food also does the trick. And grated vegetables can make yummy pancakes, like potato pancakes with some grated red pepper. This colorfully fun pancake could thrill any toddler.
Puree all sorts of things: Pureed fruits or vegetables can add moisture, nutrition and lots of flavor to your favorite dish. For meat loaf, you can add almost any pureed or grated vegetable. Or try making a vegetable puree base for soup by cooking potatoes and veggies in broth until tender. Then mix in a blender until smooth and creamy. You can add whatever else you want to your soup and season to taste.
Slice it up: Raw fruits and vegetables are usually the best way to enjoy their full nutritional value. And if you slice them up and offer some type of dipping sauce, your little one will more likely take the bait. Try slicing up apples and offering a caramel dipping sauce. Or serve bananas and strawberry slices with yogurt. Baby carrots with ranch dressing are usually a hit, too.
Maine Maple- walnut Muffins
1 1/4 cup flour
1 cup oats
1/2 cup brown sugar
1/4 cup maple syrup
3/4 tsp baking soda
3/4 tsp baking powder
1/2 cup walnuts
1 egg
3/4 cup milk
1/3 cup vegetable oil
Combine wet ingredients.
Add dry ingredients (except nuts)
and stir until just moistened.
Add nuts.
Put into greased muffin tins (2/3 full).
Sprinkle with cinnamon sugar.
Bake at 375 for 18-20 minutes.
1 cup oats
1/2 cup brown sugar
1/4 cup maple syrup
3/4 tsp baking soda
3/4 tsp baking powder
1/2 cup walnuts
1 egg
3/4 cup milk
1/3 cup vegetable oil
Combine wet ingredients.
Add dry ingredients (except nuts)
and stir until just moistened.
Add nuts.
Put into greased muffin tins (2/3 full).
Sprinkle with cinnamon sugar.
Bake at 375 for 18-20 minutes.
Sunday, July 5, 2009
BBQ pizza
Barbecue Pizza:
Recipe courtesy Jerry Coletta
Ingredients
Dough:
* 1 (1/4-ounce) package active dry yeast
* 1/4 cup warm water (110 degrees F)
* 3 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1/4 cup olive oil
* 3/4 cup warm water
Coletta's Barbecue Sauce:
* 1 cup ketchup
* 1/3 cup tomato puree
* 1/2 cup tomato paste
* 1 tablespoon Worcestershire sauce
* 1 teaspoon white vinegar
* 3 whole cloves
* 1/3 cup sliced onions
* 1/6 teaspoon granulated garlic
* 2 teaspoons sugar
* 1/2 teaspoon salt
* 1 teaspoon dried basil
* 1/2 teaspoon black pepper
* 6 ounces water
Toppings:
* 2 cups barbecue sauce
* 12 ounces low-moisture, part skim shredded mozzarella (recommended: Wisconsin)
* 2 ounces pasteurized process shredded Cheddar (recommended: Wisconsin)
* 1 1/4 pounds barbecue meat (cooked and chopped pork shoulder), heated
Directions
To Make Dough: Dissolve yeast in warm water and set aside. Combine flour and salt in mixing bowl. Make a well in the center of flour. Add the yeast mixture, oil and 3/4 cup of water. Stir and mix with a wooden spoon until a rough ball of dough is formed and dough cleans the sides of bowl. Turn dough out of bowl onto a lightly floured work surface. Knead dough for 7 to 8 minutes until it is smooth and satiny (dust dough with flour if it feels sticky). Dust a large mixing bowl lightly with flour. Place dough in bowl; cover with plastic wrap and a kitchen towel. Put dough in a warm place to rise for 1 1/2 hours, until double in bulk.
After dough has doubled in bulk, punch down and turn out of bowl onto work surface. Knead lightly for about 2 minutes. Roll or stretch dough into a circle that is 16 inches in diameter and about 1/4-inch thick. Place dough in a 16-inch flat pizza pan. Cover dough with a clean towel and let rise a second time for about 45 minutes before adding toppings.
To Make Barbecue Sauce: Combine all barbecue sauce ingredients in a 2-quart saucepan. Bring to a boil. Turn heat down and simmer for 20 minutes, stirring frequently. Remove pan from heat. Strain out cloves and onions. Let cool to room temperature. Refrigerate until ready to use. Sauce can be made 1 or 2 days ahead. Makes 2 cups of sauce.
To Assemble Pizza: Preheat the oven to 500 degrees F.
Spread 1/3 of barbecue sauce evenly over dough to within 1/2 inch of edge. Mix the mozzarella and cheddar cheese and sprinkle them over the sauce. Bake pizza for about 10 minutes until crust is golden brown and cheese is bubbly. Remove pizza from oven and spread barbecue meat over the cheese. Add remaining barbecue sauce evenly over meat. Serve at once.
Recipe courtesy Jerry Coletta
Ingredients
Dough:
* 1 (1/4-ounce) package active dry yeast
* 1/4 cup warm water (110 degrees F)
* 3 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1/4 cup olive oil
* 3/4 cup warm water
Coletta's Barbecue Sauce:
* 1 cup ketchup
* 1/3 cup tomato puree
* 1/2 cup tomato paste
* 1 tablespoon Worcestershire sauce
* 1 teaspoon white vinegar
* 3 whole cloves
* 1/3 cup sliced onions
* 1/6 teaspoon granulated garlic
* 2 teaspoons sugar
* 1/2 teaspoon salt
* 1 teaspoon dried basil
* 1/2 teaspoon black pepper
* 6 ounces water
Toppings:
* 2 cups barbecue sauce
* 12 ounces low-moisture, part skim shredded mozzarella (recommended: Wisconsin)
* 2 ounces pasteurized process shredded Cheddar (recommended: Wisconsin)
* 1 1/4 pounds barbecue meat (cooked and chopped pork shoulder), heated
Directions
To Make Dough: Dissolve yeast in warm water and set aside. Combine flour and salt in mixing bowl. Make a well in the center of flour. Add the yeast mixture, oil and 3/4 cup of water. Stir and mix with a wooden spoon until a rough ball of dough is formed and dough cleans the sides of bowl. Turn dough out of bowl onto a lightly floured work surface. Knead dough for 7 to 8 minutes until it is smooth and satiny (dust dough with flour if it feels sticky). Dust a large mixing bowl lightly with flour. Place dough in bowl; cover with plastic wrap and a kitchen towel. Put dough in a warm place to rise for 1 1/2 hours, until double in bulk.
After dough has doubled in bulk, punch down and turn out of bowl onto work surface. Knead lightly for about 2 minutes. Roll or stretch dough into a circle that is 16 inches in diameter and about 1/4-inch thick. Place dough in a 16-inch flat pizza pan. Cover dough with a clean towel and let rise a second time for about 45 minutes before adding toppings.
To Make Barbecue Sauce: Combine all barbecue sauce ingredients in a 2-quart saucepan. Bring to a boil. Turn heat down and simmer for 20 minutes, stirring frequently. Remove pan from heat. Strain out cloves and onions. Let cool to room temperature. Refrigerate until ready to use. Sauce can be made 1 or 2 days ahead. Makes 2 cups of sauce.
To Assemble Pizza: Preheat the oven to 500 degrees F.
Spread 1/3 of barbecue sauce evenly over dough to within 1/2 inch of edge. Mix the mozzarella and cheddar cheese and sprinkle them over the sauce. Bake pizza for about 10 minutes until crust is golden brown and cheese is bubbly. Remove pizza from oven and spread barbecue meat over the cheese. Add remaining barbecue sauce evenly over meat. Serve at once.
What to do when your Cork Breaks in your wine bottle!
Corks can break and crumble on old wines, or when a clunky corkscrew causes a problem.
Don’t stress. If the cork breaks in half and the remaining half is stil intact, simply give it another go and see if you can extract the rest. If the cork has completely crumbled, the best thing to do is to push the pieces into the bottle so they don’t block the neck. Most likely, the wine won’t be harmed by the cork. Pour the wine and give it a smell to look for off-aromas. If the cork is tainted, the wine smells musty, like wet newspaper, or it has no smell. In this case, you’ll have to discard the bottle. If the wine smells fine, just ignore those pesky cork pieces and pull them out as you pour.
Or put a piece of cheesecloth on the top and secure with a rubberband - this will prevent any pieces from falling in. Put the wine into a nice decanter!
Don’t stress. If the cork breaks in half and the remaining half is stil intact, simply give it another go and see if you can extract the rest. If the cork has completely crumbled, the best thing to do is to push the pieces into the bottle so they don’t block the neck. Most likely, the wine won’t be harmed by the cork. Pour the wine and give it a smell to look for off-aromas. If the cork is tainted, the wine smells musty, like wet newspaper, or it has no smell. In this case, you’ll have to discard the bottle. If the wine smells fine, just ignore those pesky cork pieces and pull them out as you pour.
Or put a piece of cheesecloth on the top and secure with a rubberband - this will prevent any pieces from falling in. Put the wine into a nice decanter!
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