Found this when I couldn't find flatbread for the tomato/mushroom/arugula pizza. I spread it out square in a cookie pan and it worked well as a focaccia type crust. Next time, however, I might either take out 1/4 to allow it to spread thinner or just split the dough in half and make two smaller, thinner pizzas.
Original recipe found here.
Ingredients
* 1 cup warm water
* 2 tablespoons yeast - I used 1 envelope of fast-acting yeast (about 2 1/4 tbs)
* 2 tablespoons honey
* 3 1/2 cups flour
* 1/4 cup olive oil
* 1/2 teaspoon salt
1. Pour warm water into a large mixing bowl. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable.
2. Add the honey and salt. Whisk until well blended.
3. Add the yeast and mix some more. Let this mixture sit for about 5 minutes.
4. Add 1 cup of flour and the olive oil and mix until well blended.
5. Add the rest of the flour (and any other additions) and mix well. The dough should turn into a ball. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.
6. Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise. I turned the oven on to 200 degrees and put the bowl on top.
7. After about 45 minutes the dough should have about doubled in size. Show it who's boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours.
NOTE: This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let it come to room temperature before using.
01 October 2010
12 August 2010
29 July 2010
Wyndham Estates, Bin 444
Australian Cabernet Sauvignon. $15.50 a bottle, so only for special occasions :o)
Italian Peasant Stew Remix
Made by mom. She wings it. Apparently, traditional peasant soup is started with a bacon base and done with cabbage, but yeah, not so much. If anxious about actual measurements, try googling an original recipe. Good for leftover night!
olive oil
garlic
onion
chickpeas
radicchio
veg broth
something tomato-y (see below)
parmesan cheese
fresh parsley
fresh bread
Instructions:
1.) Sautee garlic and onion in olive oil until softened.
2.) Add can of chickpeas, radicchio, and broth. It shouldn't be swimming in broth - it's more like chickpeas with some liquid than a formal stew. Cook until radicchio softens.
3.) Add a dash of something tomato-y - leftover tomato sauce, a bit of bruschetta mix, a partial can of diced tomatoes (something with a little bit of seasoning to it, though I'm sure fresh tomatoes and some salt/spices could also work).
4.) Add Parmesan. Not a crazy amount, but don't treat it like a garnish.
4.) Add however much fresh parsley (or herbs of choice - adding thyme when we were short on parsley has worked) you care for.
The radicchio has a bit of a bitterness to it, but it mellows as it stews and works with the creaminess of the chickpeas. Best served with bread on the side (but gluten-free otherwise).
olive oil
garlic
onion
chickpeas
radicchio
veg broth
something tomato-y (see below)
parmesan cheese
fresh parsley
fresh bread
Instructions:
1.) Sautee garlic and onion in olive oil until softened.
2.) Add can of chickpeas, radicchio, and broth. It shouldn't be swimming in broth - it's more like chickpeas with some liquid than a formal stew. Cook until radicchio softens.
3.) Add a dash of something tomato-y - leftover tomato sauce, a bit of bruschetta mix, a partial can of diced tomatoes (something with a little bit of seasoning to it, though I'm sure fresh tomatoes and some salt/spices could also work).
4.) Add Parmesan. Not a crazy amount, but don't treat it like a garnish.
4.) Add however much fresh parsley (or herbs of choice - adding thyme when we were short on parsley has worked) you care for.
The radicchio has a bit of a bitterness to it, but it mellows as it stews and works with the creaminess of the chickpeas. Best served with bread on the side (but gluten-free otherwise).
03 July 2010
21 June 2010
Mushroom and Tomato Flatbread Topped with Fresh Arugula
Cover recipe/image from August 2007 Food and Drink - the fresh arugula is AMAZING. The cherry tomatoes take quite a while to de-seed, but are definitely worth it. I don't really know what Telaggio cheese is, but I use brie from the market sometimes and it work well. The idea of pizza with something salad-ish on top seems kind of weird at first, but in the end, it totally works. We've served this at an appetizer party before, but it also works with a vegetarian entree if you don't mind that it's kind of low protein.
Cooked pizza toppings:
2 cups (500 mL) cherry tomatoes, halved and seeded
1 lb (500 g) mixed mushrooms
¼ cup (50 mL) olive oil
2 tbsp (25 mL) balsamic vinegar
Salt and freshly ground pepper
Fresh pizza toppings:
2 tbsp (25 mL) olive oil
1 large flat bread
8 oz (250 g) Taleggio cheese, thinly sliced or chopped
2 cups (500 mL) arugula
2 tsp (10 mL) balsamic vinegar
Kosher or Maldon salt for sprinkling
1. Preheat oven to 400°F (200°C).
2. Toss together tomatoes and mushrooms with oil, balsamic vinegar and salt and pepper. Lay tomatoes and mushrooms in 1 layer on a baking pan and roast for 10 to 15 minutes or until vegetables have softened. Let cool, and slice mushrooms.
3. Brush a baking sheet with 1 tbsp (15 mL) olive oil. Lay flat bread in baking sheet and brush with remaining 1 tbsp (15 mL) olive oil.
4. Scatter over Taleggio cheese, mushrooms and tomatoes and bake for 10 minutes or until cheese is melted.
5. Toss arugula with the 2 tsp (10 mL) balsamic vinegar and arrange on top of flatbread. Sprinkle with salt.
Original recipe/photo.
Cooked pizza toppings:
2 cups (500 mL) cherry tomatoes, halved and seeded
1 lb (500 g) mixed mushrooms
¼ cup (50 mL) olive oil
2 tbsp (25 mL) balsamic vinegar
Salt and freshly ground pepper
Fresh pizza toppings:
2 tbsp (25 mL) olive oil
1 large flat bread
8 oz (250 g) Taleggio cheese, thinly sliced or chopped
2 cups (500 mL) arugula
2 tsp (10 mL) balsamic vinegar
Kosher or Maldon salt for sprinkling
1. Preheat oven to 400°F (200°C).
2. Toss together tomatoes and mushrooms with oil, balsamic vinegar and salt and pepper. Lay tomatoes and mushrooms in 1 layer on a baking pan and roast for 10 to 15 minutes or until vegetables have softened. Let cool, and slice mushrooms.
3. Brush a baking sheet with 1 tbsp (15 mL) olive oil. Lay flat bread in baking sheet and brush with remaining 1 tbsp (15 mL) olive oil.
4. Scatter over Taleggio cheese, mushrooms and tomatoes and bake for 10 minutes or until cheese is melted.
5. Toss arugula with the 2 tsp (10 mL) balsamic vinegar and arrange on top of flatbread. Sprinkle with salt.
Original recipe/photo.
17 June 2010
Black Bean Salad with Avocado and Wilted Arugula
1 can (540 ml) black beans, rinsed and drained
3 tablespoons olive oil
1 tablespoon balsamic or wine vinegar
A crushed clove of garlic
1 quarter cup chopped fresh Spanish onion
A handful of fresh chopped green coriander
1 tablespoon olive oil
1 large clove garlic, chopped finely
2 large handfuls fresh arugula or spinach leaves, rinsed
Salt
A pinch or two crushed dried hot red pepper flakes
6 to 8 cherry tomatoes, in halves or quarters
1 ripe avocado
Lime juice
1. Put the rinsed, drained beans into a serving bowl. In a smaller bowl, combine the tree tablespoons olive oil, the vinegar, and the crushed garlic. Beat together and pour dressing into the black beans. Toss gently. Mix in the chopped onion and the coriander.
2. Heat a frying pan on medium heat and put in the one tablespoon of olive oil with the chopped garlic. Saute gently until garlic is golden - this will happen quickly so watch carefully. Burnt, bitter garlic means you have to start over.
3. When garlic is gold, put the arugula/spinach in the pan, with a sprinkling of salt and only the water that clings to the leaves. Cover the pan and let the greens steam for a few minutes. Take off the lid of the pan when the greens are less than half their original volume and look 'wilted'. Sprinkle in the red pepper flakes and stir gently. Turn off the heat when greens are tender and shining with oil.
4. Add the wilted greens to the black beans. Gently mix in the halved tomatoes and the avocado. Sprinkle the salad with lime juice. Add salt to taste Serve at room temperature or slightly chilled.
Makes 2 meal-sized servings.
3 tablespoons olive oil
1 tablespoon balsamic or wine vinegar
A crushed clove of garlic
1 quarter cup chopped fresh Spanish onion
A handful of fresh chopped green coriander
1 tablespoon olive oil
1 large clove garlic, chopped finely
2 large handfuls fresh arugula or spinach leaves, rinsed
Salt
A pinch or two crushed dried hot red pepper flakes
6 to 8 cherry tomatoes, in halves or quarters
1 ripe avocado
Lime juice
1. Put the rinsed, drained beans into a serving bowl. In a smaller bowl, combine the tree tablespoons olive oil, the vinegar, and the crushed garlic. Beat together and pour dressing into the black beans. Toss gently. Mix in the chopped onion and the coriander.
2. Heat a frying pan on medium heat and put in the one tablespoon of olive oil with the chopped garlic. Saute gently until garlic is golden - this will happen quickly so watch carefully. Burnt, bitter garlic means you have to start over.
3. When garlic is gold, put the arugula/spinach in the pan, with a sprinkling of salt and only the water that clings to the leaves. Cover the pan and let the greens steam for a few minutes. Take off the lid of the pan when the greens are less than half their original volume and look 'wilted'. Sprinkle in the red pepper flakes and stir gently. Turn off the heat when greens are tender and shining with oil.
4. Add the wilted greens to the black beans. Gently mix in the halved tomatoes and the avocado. Sprinkle the salad with lime juice. Add salt to taste Serve at room temperature or slightly chilled.
Makes 2 meal-sized servings.
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