To make these calzones I precooked 1/4 lbs of Italian sausage and set aside to cool. Meanwhile, I portioned the pizza dough into four even pieces. I then rolled each into 8 in circles. I sprinkled mozzarella cheese and the sausage on half of the dough. I then folded over the remaining half and crimped the edges. Then drizzle with olive oil, sprinkle with Italian seasoning and Parmesan cheese. Place on a pizza stone in a pre-heated oven at 375F for 15-20 minutes or until golden brown.
Tuesday, November 22, 2011

Labels: Dessert, Pumpkin, Thanksgiving
Monday, November 21, 2011
Roasted Butternut Squash with Fontina FondutaLabels: Side Dish, Thanksgiving, Vegetarian
Wednesday, November 16, 2011

Basic Pizza Dough Source: Annie's Eats, originally from Baking Illustrated by the Editors of Cook's Illustrated Magazine makes 2 loaves [use one right away and freeze the other!] ½ cup warm water (about 110°) 1 envelope (2 ¼ tsp.) instant yeast 1 ¼ c water, at room temperature 2 tbsp extra-virgin olive oil 4 c (22 oz.) bread flour, plus more for dusting 1 ½ tsp salt olive oil or non-stick cooking spray for greasing the bowl
Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine.
Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 ½ to 2 hours. Press the dough to deflate it.
To bake, place a pizza stone in the lower third of the oven. Heat the oven to 500° for at least 30 minutes. Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.
Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal. Top as desired. Slide the dough onto the pizza stone. Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes. Repeat with remaining ball of dough or freeze for later use. |
Labels: Pizza
Thursday, November 10, 2011



- Jacques Torres' Chocolate Chip Cookies
- 2 c minus to 2 tbsp cake flour
- 1 2/3 c bread flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp coarse salt
- 1 1/4 c unsalted butter
- 1 1/4 c brown sugar
- 1 c plus 2 tbsp Granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/4 lbs bittersweet chocolate
Thursday, August 4, 2011

- 6 tbsp unsalted butter, softened
- 3/4 c sugar
- 1 c all purpose flour
- 1 tsp baking powder
- 1/8 tsp salt
- 3 large egg whites
- 1/2 c milk
- 1 tsp vanilla extract
Preheat the oven to 350F degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Pour batter into two lined mini muffin tins. Bake cupcakes for 12-15 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack and let cool completely.
Blueberry Frosting
- 3/4 c. unsalted butter, softened
- 1/2 lb (2 c.) confectioners' sugar, sifted
- 2 tbsp fresh macerated blueberries, strained
- With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.
- Reduce speed to medium. Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.
- Add blueberry juices, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.
Labels: Cupcake




