Month: November 2018

Create Pizza Shop Style Pizza At Home

Many of you know just how much I love to cook, so the nickname The Cookin Momma. I cook just about anything but I think my favorites are pizza and soup. Who does not like pizza, correct? I discovered years ago how to make my bread that FINALLY tastes like it came in the pizza shop. Yes, I learned how to make pizza store style pizza at home. There are two key tricks; it has to be high gluten flour and you have to allow the dough ferment at least two days. I not only going to share the perfect pizza dough recipe, but I’m going to share some cooking methods too. And you can make use of these methods even in the event that you purchase your dough.

The Dough

If you would like to create your own bread (which I highly recommend) then here’s the recipe. Otherwise, that is OK too; the cooking methods below will still function. You can knead the dough by hand, use a good mixer such as a kitchen aide, or even use a bread machine. I enjoy easy, therefore I use the bread machine because it has a dough cycle. I plop it in there and 1 1/2 hours later, it beeps and I’m good to go. This will make enough dough for two 12-inch pizzas.

1/4 – 1/2-teaspoon dry yeast

1-cup H20

1-teaspoon sugar

1-teaspoon salt

1-teaspoon oil

3 to 3 1/2 cups High Gluten Flour (I use King Arthur Flour Perfect Pizza Blend). The amount of flour will change in your humidity level. The dough ought to be stiff and nice. Cut the dough into half, shape into two balls and put each in a bowl that has been lightly coated with olive oil. Loosely cover each bowl with some plastic wrap. (I actually use a brand new plastic shower cap). Cover in the fridge and let it stay there anywhere from 2 – 10 days. After two weeks, the dough is ready to use. Tip: When you’re prepared to use the dough, let it sit a good hour or so to find room temperature before you roll it out. You can roll it out ahead of time and cover with a cloth until you are prepared to use it. I always do that so that I don’t need to roll up and clean while my guests are here. (I also get all of my toppings prepared beforehand also ).

Cooking Methods
Cooking It On The Grill With A Pizza Stone
I use my own grill for pizza and everything is no exception. The secret to getting a fine, crispy crust is high heat (500 degrees) and also a really good pizza stone. If you’re cooking it on the grill, then the pizza rock must be 1/2 inch or thinner. I’m not a pizza master and I will use my hands, but I love to use a rolling pin since it allows me to roll the dough out evenly. While I use my hands, I always wind up extending a little in spots. So I roll my dough out to a pizza peel which has corn meal sprinkled on it. Do not roll it out too thin – you will get use to how much after a couple of attempts. Once I roll it out, I transfer into a pizza display. The reason I do this is because I never had fortune slipping it off the peel even with all the corn meal. Plus that corn meal creates a mess of your grill or oven. If you are using dough that you bought, then you can skip the steps before placing your dough around the pizza screen. You want to heat your grill together with the pizza stone inside so that it gets nice and sexy. As soon as you’ve assembled your pizza (directions below), you will want to put the display on the hot rock and shut the lid. Based on the thickness of your pizza, you would like to cook it 3-4 minutes then twist the pizza 90 degrees, close the lid and cook it another 3-4 minutes. If your grill and rock are sexy enough, your pizza should have a nice crunchy bottom and should stay stiff once you cut it. If it sags, it will still taste good, but not be that crispy style pizza.

Cooking It On The Grill Without A Pizza Stone

If you do not have a rock, that’s OK too. You want to keep your eye on the heat with this one because each grill differs and your own dough will be right over the flames. Roll your dough out by hand as described previously. Lightly brush the dough with olive oil and place the down oil, right on your grill. Keep it there till it crunches up about 3-4 minutes approximately. In the mean time petroleum on the upper part of the dough. When the bottom has crunched up, flip the dough (new oil side down, crunchy side up) and put your toppings on top. Close the lid and let the pizza cook about another 3 minutes.

Cooking It In Your Oven
To your dough, you want to follow the steps in the initial method I explainedup to putting your dough on the monitor. You have to get an oven that goes around 500 degrees. Make sure your oven rack is in the middle of you oven. Place the pizza stone right on that center rack. Turn your oven on and pre-heat to 500 degrees. I usually wait a couple of minutes after the oven reaches that temperature to make sure that the stone has the time to also reach 500 degrees.

Assembling Your Pizza
I bet you did not know there’s a specific sequence to putting pizza collectively, did you? I use to put the cheese on last and it always burnt. I discovered the real approach to layer. Bear in mind, what cook the fastest go on the floor. Following is a basic layering, sauce, cheese, mushrooms, onions, meat. Orolive milk, oil, roasted garlic, tomatoes. See how that goes? The heaver items keep the lighter things from burning. If you are using meat such as hamburger, meatballs, sausages, chicken, I advise that you pre-cook them somewhat so they are cooked completely when the pizza is done. Also, make certain you have all of your toppings cut upward; pre-cooked and ready to go when you are ready to build your pizza. Do not try putting the sauce on then trimming the toppings or your dough will get soggy. Prepare everything ahead of time.

Toppings

I love to have fun with the toppings. The year I eventually got the dough right, my husband asked for pizza every evening. I said “aren’t you sick of pizza?” He explained,”no because you make it totally different every night.” Another nice thing is that you are able to control the type and volume of toppings you put on, thus restraining your fat and calorie intake.

Really get creative with your own toppings. I use all types of cheese rather than a lot of it. You’d be amazed how great it tastes. OK, here are some of our favourite toppings,

Base Layer

Olive oil, pizza sauce, pesto, mustard/ketchup, (I make a cheeseburger pizza), sour cream (for the buffalo pizza or rich baked curry )

Next Layer (Cheese)

6 Italian cheese mix, Parmesan, shredded cheddar (buffalo pizza and baked potato pizza), American,
mozzarella cheese (for the cheeseburger pizza), feta, blue cheese

Next Layer (veggies)

Roasted garlic, fresh herbs, berries, mushrooms, onions, peppers, roasted peppers, sun dried tomatoes, broccoli, chopped potatoes

Final Top Layer (your heaviest items that require the maximum cooking time – again remember to pre-cook your meat)

Chicken, shrimp, clams, turkey bacon, turkey sausage, ground turkey hamburger, turkey pepperoni. The list could go on, but you get the idea. When you are making it yourself, the ideas are endless.

Tips: If you’re trying to find that gooey extending cheesethen sprinkle shredded mozzarella on your pizza the past 3 minutes of cooking time. And let your pizza rest a little before trimming.

So there you have it! I hope you enjoy. It seems like it’s time consuming, but it really isn’t and it is so well worth it. If you are creating your own bread, make a few batches at once. As I said that the dough lasts up to ten days. Enjoy!

More Article : Preparing The Perfect Easter Brunch

Preparing The Perfect Easter Brunch

Every family has their own twist on the traditional Easter Brunch. This meal provides families a time to gather together and celebrate this important season. Virtually every Easter Brunch carries a yummy spiral ham as the key dish. A huge collection of beverages, appetizers, side dishes and desserts might be consumed as a suit to your ham. Nearly all the dishes can be prepared beforehand to make Easter day stress-free.

Appetizers or Light Snacks

Even though brunch is traditionally served as a standalone meal, then you can put within an appetizer route in an Easter Brunch. Here is the very best time to work fresh-squeezed orange juice mimosas, fresh seasonal fruit and candy bread. Coffee and hot tea also has to be supplied to guests. A gentle lemon-poppy seed loaf or blueberry loaf will tide guests over until the ham is ready. You may opt to offer guests a bloody mary or pina colada too.

The Main Course

Make your boneless ham the basic element in your brunch. Ensure that you thoroughly analyze ham warming advice daily before your brunch. Timing ham heating correctly is crucial to ensuring that the meat is tender and succulent. Some spiral ham should be served at room temperature, though it’s sensible to warm a brown sugar and set it on these meats prior to serving. Create an easy glaze by heating equal parts maple syrup and brown sugar over low heat. Add just a small mustard, salt and a dash of lemon juice if desired.

An egg dish will produce an outstanding fit to your boneless ham. Quiche is a Easter Brunch favored that could be made beforehand. If you are running short of time, then use a loaf crust that’s homogenous. A mushroom and cheese quiche makes an ideal complement to your ham without overpowering it. If a quiche is too rich to your tastes, you may want to serve deviled eggs or poached eggs. Drink simple rolls together with the main route. Buy enough rolls so that you have leftovers for sausage sandwiches. Pour refreshing juices, sparkling apple along with a light sparkling wine together with your own main brunch program.

Additionally, it is a good idea to decide on the ideal vegetable dish to match your spiral ham. Asparagus is an excellent spring vegetable that can make an outstanding addition to your Easter Brunch. For easy prep, cut woody stalks, then throw asparagus in olive oil, dust with salt and bake at 425 degrees for 18 minutes, turning the syrup halfway through the cooking time. If asparagus is not the ideal option to your nearest and dearest, look at serving carrots or baby peas at a moderate honey garnished with finely chopped shallots. For additional information click on hubertsmpls.com

Dessert

Easter Brunch is generally a hearty meal, so you may want to round it out with a light dessert. Prepare a traditional angel food cake then include a carrot and coconut glaze. Though a small thick, a sweet potato pie is likely to produce a superb dessert choice. If you are entertaining smaller kids, you may want to give ice cream sundaes rather than a more traditional cake or pie. And naturally, a basket of Easter candy!

Want to need more content here : Host The Perfect Easter Brunch

Host The Perfect Easter Brunch

This sacred and joyous holiday for Christians all around the world celebrates the resurrection of Jesus Christ three occasions after his death by crucifixion. For many Christians, especially those of Eastern and Orthodox faith, Easter is the major holiday of the whole year, even over Christmas.

Before I provide you the best recipes and hints to your perfect Easter brunch I wanted to divide the background of the Easter bunny and where the idea of decorating Easter eggs came from.

It has been stated that the coloured eggs we decorate and hide within our Easter egg hunts came from Germany. Considering the rabbits (a.k.a Easter rabbit ) and eggs were symbols of immortality, fertility and new life, the Germans used to leave the colored eggs in children’s baskets. This custom was brought to America in the late 19th century by German immigrants.

Here are some great Easter decorating Ideas to get you started:

1. If you are looking for Easter decorations recall light pastel colours. These serene colors will set the mood for your party.

2. Decorate your home with pastel balloons, streamers and plastic eggs.

3. Remember to place some Easter candy either in mild or baskets colour bowls for your company to snack on.

4. Make sure that you tableware match in pastels.

5. Start looking for a few daffodils or tulips and use like table decorations. Either tie a pastel-colored ribbon round each blossom and place them on each traffic plate pot them and set the midst of each table.

6. For place cards, hard boil a great deal of eggs and decorate each one differently. If the eggs are dry, then use a permanent maker and compose each of your visitors onto a different egg. This way you will have the ability to place each egg inside a tiny basket and set on every single plate to enable your visitors know where they are sitting.

Your Perfect Easter Brunch:

Traditional Easter meals may have ham or lamb as a main dish. These days, many families favor the sour sweetness of ham. Most noodle dishes served on this holiday are honey garnished with sides of candied yams, leafy veggies and potatoes.

Here I have found some amazing recipes that are easy to follow as well as perfectly excellent for your Easter brunch. And don’t worry, if you are one of those households who prefer lamb over ham I have found some yummy recipes to you personally.

Let us start off using the primary route:
Easter Ham

Ingredients

1-7 to 8 lbs. fully cooked smoked ham shank
1 C. maple syrup
2 Tbs. cider vinegar
1 Tbs. Prepared mustard
whole teaspoon

Directions

Combine syrup, vinegar and mustard. Place ham, fat side up, on rack in shallow roasting pan. Pour 1/2 C. mixture over ham and bake, uncovered, in a preheated 325 degree oven for 1-1/2 hours. Baste every 30 minutes with additional sauce. Remove ham from oven and score fat into diamond shapes. Insert a clove into each diamond. Bake ham an additional 30 minutes or until a meat thermometer inserted into the thickest facet of meat registers 140 degrees. Let ham rest 15 minutes before carving.

Check out Recipe4Living.com for more ideas on Ham recipes for your Easter brunch. Just click the link on Holiday’s regarding the column and click Easter.

Now to Have a Lamb Recipe:
Honey Glazed Lamb

Ingredients

1 C. Honey

1/2 C. Dry white wine

4 Tbs. Minced fresh mint

Salt and pepper, to taste

8 lbs. Boneless leg of lamb, (2 whole legs)

Directions

Blend honey, wine and mint; blend nicely. Season cut of boned lamb with salt and pepper, then spread with honey mixture; roll upward and combine lamb. Brush outer coating with honey mixture. Roast on rack in shallow baking pan at 325 degrees F 1 to 2 1-1/2 hours to 160 degrees F on meat thermometer for medium doneness. Baste every 15 minutes. Let stand 10 to 15 minutes before slicing.

Side dishes are crucial and equally as essential as the key course.

Side Potatoes Dishes
Oven Roast Greek Potatoes

Ingredients

4-5 Medium Potatoes; Cubed

1 Tbs. Olive Oil

1 Tbs. Butter; Melted

1-2 Tbs. All Purpose Greek Seasoning

Dash Garlic Seasoning

Instructions

Preheat oven to 350 degrees. Toss potatoes with remaining ingredients. Bake in 9×13″ casserole dish for 30-40 minutes, turning occasionally, until golden.
Yield: 4 servings

Sides Asparagus Dishes
Oven Roasted Potatoes and Asparagus

Ingredients

1 1/2 lb. red potatoes cut into chunks

2 Tbs. extra virgin olive oil

8 cloves garlic, thinly sliced

4 tsp. dried rosemary

4 tsp. dried thyme

2 tsp. kosher salt

1 bunch fresh asparagus trimmed and cut into 1 inch pieces ground black pepper to taste

Directions

Preheat oven to 425 degrees. In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil. Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees. Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.

Yield: 6 Servings.

Side Glazed Carrot Dishes
Glazed Carrots

Ingredients

6 C. carrots cut into 1″ diagonal slices

1/4 C. brown sugar

1/2 tsp. nutmeg

1/4 C. orange juice

1/4 C. butter

1 tsp. cornstarch

1/2 tsp. salt

Directions

Cook carrots on stovetop in a few of salted water until tender, drain water. Combine orange juice, nutmeg, brown sugar, cornstarch, and mix until smooth. Pour over carrots and cook for several minutes until mixture thickens. Add butter and toss. Serve hot.

Bread/Rolls
Greek Easter Bread

Ingredients

1 pkg. Dry yeast

1/2 C. Warm water

1/2 C. Boiling water

1 tsp. Cinnamon

3/4 C. Sugar

3 Eggs

1/4 C. Butter; melted

1/2 C. Warm milk

1 tsp. Baking powder

1/2 tsp. Salt

5 C. Flour (all-purpose)

1 Egg yolk; crushed

Sesame seeds

5 Eggs; hard-cooked; unshelled -and – colored red

Directions

Soften yeast in warm water and place aside. Combine boiling water and cinnamon; put aside. Blend sugar and eggs beat well. Add melted butter to egg mixture and beat again. Skim off 1/4 C. clear cinnamon water and also comprise together with milk and yeast to egg mixture, mixing well. Blend dry ingredients and add to batter; knead dough until smooth and elastic, about 10 minutes. Shape dough to fit into two greased 8 . Round pans; crisscross 2 pieces of bread over each loaf. Cover and let rise in a hot place till doubled in bulk. Brush loaves with beaten egg yolk and sprinkle with sesame seeds. Bake at 350 degrees for 25 minutes or until brown. Push dyed eggs instantly once loaves are taken out of your oven. For additional information click top brunch spots.

Now for the very best facet of the whole meal….Dessert. Have fun and create a watch popping dessert your whole family will adore. Below are a couple distinct options to pick from.

Easter Angel Cake
Ingredients

1 pkg. White angel food cake mix

8 oz. frozen whipped cream topping, thawed

1 C. flaked coconut

6 drops green food color

Jelly beans

Directions

Bake and cool cake as directed on package, remove from pan. Frost with whipped topping. Combine coconut and food color until evenly tinted. Sprinkle over top of cake. Organize jelly beans coconut. After functioning, refrigerate any leftover cake. Find out more info click Huberts Minneapolis

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