No Knead Pizza Dough

Posted: April 29, 2012 | Author: | Filed under: Recipes | Tags: , , , , , , , , , , , , | 2 Comments »

It’s time for another pizza recipe.

Discovering how to make homemade pizza is one of those enlightening moments in life. I made my first pie a few years ago and have been experimenting with new versions ever since. To some, making pizza at home is nothing more than buying dough at a local pizzeria (or the supermarket) and dressing it with your own set of toppings.  I call that cheating :)  Gotta make the dough yourself!  Besides…that’s the most fun and fulfilling part!

One of the first posts to this blog, back in the day, was a pizza dough recipe that I often use.  Well it’s time for a new one. This recipe comes from a recent issue of Bon Appetite. It’s a no knead pizza dough by Jim Lahey of Sullivan Street Bakery in NY.  The key ingredient in this recipe is TIME. Unlike other dough recipes out there, this one calls for very little yeast (and obviously, no kneading). The trick to this dough an extra long (18 hour) fermentation process. The result is a very light, rustic dough that will amaze you!

Recipe

Serving Size (three 10″ pizzas)

Estimated time: 20 hours (1 hour active, 19 hours inactive)

Ingredients:

  • 3 3/4 cups all purpose flour
  • 2 teaspoons sea salt
  • 1/4 teaspoon active dry yeast
  • 1 1/2 cups water
  • small can plain tomato sauce
  • your choice of spices (salt, pepper, red pepper flakes, dried oregano, dried basil)
  • your choice of  toppings (I used mozzarella, sopresatta and arugula in this recipe)

What You’ll Need:

  • medium mixing bowl
  • pizza peel
  • pizza stone

Dough Directions {steps 1-9 follow sequence of images above}:

  1. mix dry ingredients in a medium mixing bowl. slowly add water while stirring with a wooden spoon
  2. use your hands to create the dough into a rough ball (do not knead). add a slight bit of more flour or water, if the dough is too dry or wet
  3. move dough into a clean mixing bowl (or clean one you just used) and cover with saran wrap. let sit at room temperature for 18 hours
  4. the dough will rise fully after 18 hours. spill dough onto a well floured surface and divide, using a dough cutter or butter knife, into 3 equal pieces
  5. for each piece of dough – shape into a rough square, fold 4 corners into the middle, flip over in your hands and gently (without squeezing air out of the dough) create dough into a round ball by pulling surface of dough from in to out (and under)
  6. place doughs on a PAM sprayed surface. gently spray doughs and cover them with saran wrap. let sit for another 1-2 hours
  7. dough will rise again
  8. at this point, you can either use the dough immediately or store them for later use. if storing, place each individual dough into a large ziplock bag (do not seal completely). pour some oil in and move dough around to keep it from sticking
  9. if storing for later use – when ready to use dough, remove from refrigerator and place it on the kitchen counter covered with saran wrap for 1 hour (for another rise…similar to step 6 above). if frozen, leave on countertop (covered) for several hours until dough has risen
  10. generously sprinkle cornmeal onto a pizza peel to prevent dough from sticking. alternatively, you can use parchment paper and spray it with PAM
  11. use your knuckles to gently stretch the dough out. once expanded, place onto the peel and stretch the outsides using your fingertips. this will take practice and requires feel more than anything.

Pizza Directions:

  1. preheat oven to 500F (let oven stay at this temp for 30-60 minutes to make it very hot)
  2. carefully pour tomato sauce onto pizza. use a spoon to evenly spread it out. don’t over sauce the pie!
  3. sprinkle with spices of your choice
  4. add toppings
  5. cook in oven from 8-11 minutes until crust is brown and cheese is melted

Tips:

  • I like to make a batch of several dough rounds (this recipe calls for 3). I’ll typically freeze one or two for later use (within a month)

Dark Chocolate & Almond Bark

Posted: April 22, 2012 | Author: | Filed under: Recipes | Tags: , , , , , | 3 Comments »

I am a chocolate fiend. That should be no secret considering the dessert section of this blog is exclusively a list of chocolate recipes. One of my favorite chocolate treats is ‘bark’, which, if I didn’t know any better, was named after a doggy treat. I’m not sure what it is about bark that makes it a completely different experience than any other piece of chocolate. Maybe it’s the irregularly shaped chunks that it comes in. It feels imperfectly natural…as if it was a natural food.

The creation of chocolate bark isn’t a recipe as much as it is a reformation of a perfectly shaped piece of chocolate. The process is simple: melt chocolate, add toppings (almonds in this case), re-harden in the fridge and break apart with your hands! It may seem elementary, but the process leads to such a better experience that it makes it totally worthwhile.

Recipe

Serving Size (10-15 pieces)

Estimated time: 1 hour (15 minutes cooking, 45 minutes cooling)

Ingredients:

  • 12 oz your favorite dark chocolate
  • 1/4 cup almonds (sliced, whole or chopped…your choice)

What You’ll Need:

  • small, shallow baking pan
  • heatproof bowl
  • small pot
  • parchment paper

Directions:

  1. pour 1″ of water in a pot and bring to a simmer. lower heat to low and create a double broiler (by placing bowl on top of the pot)
  2. break chocolate into smaller pieces and melt in the bowl
  3. once melted, add almonds to the chocolate and stir
  4. line baking sheet with parchment paper
  5. pour melted chocolate into lined baking pan
  6. place into the fridge for 2 hours or freezer for 1 hour
  7. once fully solid, break sheet of chocolate into smaller pieces and serve (break pieces using your hands, but covered in parchment paper to avoid melting)

Spaghetti with Ramps

Posted: April 15, 2012 | Author: | Filed under: Recipes | Tags: , , , , , , , , | 1 Comment »

Your secret ingredient is…RAMPS.

That was the thought that entered my mind yesterday afternoon. We were deep in heart of Jersey at a venue called Ninety Acres Culinary Center in Far Hills, NJ. Picture a huge estate with endless rolling hills and a beautiful brick cottage at the top of a long, windy hill. That’s where we were when we met Ben and Jared, two prospective partners in our latest business venture. Ben, a devoted foodie, was generous enough to gift us a freshly picked batch of ‘ramps’ from his garden.

I accepted the friendly gesture without having a clue how to actually prepare them! That said, I was totally up for the challenge. I imagined myself on the set of Chopped or Iron Chef, being introduced to a secret ingredient.

After scouring the internet, I decided to incorporate them into one of Mario Batali‘s spaghetti dishes . I’ve been making a lot of pasta lately and loved the idea of introducing ramps into a dish I knew would taste good. As part of the recipe, I separated the ramps into root bulbs and leaves (discarding the stems). I ended up with an herbal root similar to garlic/onion/shallot and a leafy vegetable that resembles spinach in consistency.

The end-result was delicious! In stepping up to the challenge, I educated myself on ramps and successfully incorporated a completely new, seasonal ingredient into a great recipe.

ramps - separated into chopped root and leaves

sautéed with olive oil and red pepper flakes

Recipe

Serving Size (2 people)

Estimated time: 15 minutes

Ingredients:

  • batch of ramps (around 10 pieces)
  • 1/2 box of spaghetti
  • 1 1/2 tablespoons olive oil
  • 1/2 tablespoon red pepper flakes
  • 1 teaspoon salt
  • 1 tablespoon bread crumbs
  • kosher salt to taste

What You’ll Need:

  1. medium pot with lid
  2. large frying pan
  3. salad spinner (optional)

Directions:

  1. cut root bulbs off of ramps. using your hands, remove the loose layer of skin from the bulbs and wash them
  2. cut ramps leaves off of stems, wash/dry them (I used a salad spinner to dry the leaves) and cut them in half (lengthwise)
  3. finely dice ramp bulbs (like you would garlic)
  4. fill medium pot 2/3 with water and add a tablespoon of salt. cover the pot and bring to a boil
  5. once boiling, add pasta and cook for 9-10 minutes until al-dente (test a strand of pasta near the end for doneness)
  6. after 5 minutes of cooking, heat olive oil in a separate frying pan (low-medium heat)
  7. add diced ram roots to the pan and cook for a few minutes until tender
  8. add a teaspoon of salt and red pepper flakes to the pan and stir
  9. once pasta is 1 minutes away from completion, add ramp leaves to the frying pan and allow them to wilt
  10. once pasta is complete, use tongs to remove pasta from the pot and into the frying pan
  11. raise frying pan temperature to medium/high and cook or 2-3 minutes until all ingredients are incorporated
  12. mix in breadcrumbs and serve
  13. drizzle olive oil over the plated pasta

Mascarpone and Nutella Heaven

Posted: March 18, 2012 | Author: | Filed under: Recipes | Tags: , , , , , , , , | Leave a comment »

I’m proud to be writing about an awesome find in Hoboken this past weekend.

Saturday morning began with a city view blocked by incredibly dense fog over the Hudson River and the sound of a large cruise ship repeatedly blaring its horn (to avoid running over smaller boats, I guess). Nevertheless, the weather forecast called for yet another unseasonably mild winter day (March 20th = first day of Spring). It was the perfect opportunity to transition my 4-mile race (Central Park, first ever race, April 29th) training regimen from the treadmill to the streets. The outdoor air was brisk, crisp and fresh. A great start to the weekend.

Later that day, the Mrs. and I decided to go for a stroll around town and grab a late lunch. One of our stops was Italmoda, our favorite tailor in Hoboken on 6th and Jefferson. It was along that route that we came across a corner BYOB pizza joint called Dozzino. Although technically a pizza restaurant, Dozzino is anything but a stereotypical Hoboken pizzeria. It’s not located on Washington Street and it does not sell pizza by the slice. Its charm, authenticity and minimalist decor drew us in. After sharing a bottle of prosecco and two pies (I ordered a plain pie while Tania ordered something spicy with meat), it was time for dessert – the best part of the meal (and inspiration for this post).

Dozzino had two items on their dessert menu: nutella ice cream and mascarpone/nutella crostini’s. The thought of cheese and dessert didn’t appeal to me so I went for the ice cream (which was delicious). That said, the crostini was even better! The unusual combination of mascarpone and sweet nutella along with a touch of salt created the perfect compliment of flavors and texture. You know that show on Food Network called “The Best Thing I Ever Ate”? This would be on there. It is that good.

By the time I got home, I was determined to recreate this sweet treat. How hard could it be; the name itself included two of the three ingredients. It didn’t take long to come across the exact recipe posted by the owner Marc in an NJ.com article.

Do yourself a favor and try this right now!! No bake dessert that will take you about 30 seconds to create. Serve as a crostini, on a cracker or any way you wish.

Recipe

Serving Size (up to you)

Estimated time: 5 minutes

Ingredients:

  • 3 parts mascarpone cheese
  • 1 part nutella spread
  • toasted sliced baguette or cracker

Directions:

  1. using a spoon, mix nutella and mascarpone in a bowl
  2. spoon mixture onto a baguette or cracker
  3. sprinkle with salt
  4. serve immediately or store in fridge for a few minutes to make sure the cheese is not melted

Brownies

Posted: March 4, 2012 | Author: | Filed under: Recipes | Tags: , , , , , | 2 Comments »

My sweet tooth rages on with this simple staple recipe. Brownies were never a dessert I cared to make. Not because I didn’t want to eat them, but out of fear that they would never come out as good as ‘in the store.’  I always imagined the home-made version to be dry and crumbly and nothing like the moist, gooey kinds I’d see at bakeries.

I put my fear to the test with this recipe that stumbled upon at gilttaste.com. They say to never judge a book by its cover, but I did just that when I read the headline “how to make a better brownie.” In this case, the title said it. It directly implied and addressing the fact that home-made brownies normally do taste like cardboard, but there is, in fact, a solution.

One look at this recipe and you’ll see that there’s not much to making a good brownie. The key is to 1) use fresh ingredients, 2) use European high-fat butter (found in most supermarkets) and 3) not to over cook them.

Recipe

Serving Size (~20 brownies)

Estimated time: 60 minutes (20 minutes prep, 40 minutes cooking)

Ingredients:

  • 5 oz unsalted high butter (European style) butter
  • 5 oz unsweetened dark chocolate
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour, sifted

What You’ll Need:

  1. 9×9 baking pan
  2. stand mixer

Directions:

  1. preheat oven to 400 F
  2. line baking pan with parchment paper. butter parchment paper and lightly sprinkle it with cocoa powder
  3. cut the butter into small 1″ pieces. break the chocolate into small pieces. place both in a large heat-proof bowl
  4. place the bowl on top of a pot with 1″ of simmering water (double broiler)
  5. melt the butter and chocolate until combined
  6. remove from heat and stir in vanilla extract
  7. separately, beat eggs and salt in a stand mixer
  8. add sugar and beat on high for 10 minutes until mixture turns quite white
  9. reduce speed to low and add melted chocolate to the mixture
  10. slowly add flour to the mixture
  11. pour batter into baking pan and place inside oven. turn temperature down to 350 F immediately
  12. bake for 40 minutes. the inside should be fudge and a toothpick will not come out clean (otherwise you’ve overcooked them!)

Shredded Brussel Sprouts with Browned Butter and Garlic

Posted: January 29, 2012 | Author: | Filed under: Recipes | Tags: , , , , , , , , | 5 Comments »

They say to do something that scares you everyday.  Well today, I made and ate brussel sprouts (which, to me qualifies as doing two scary things).

I don’t know what it is but I’ve always been repulsed by brussel sprouts. I know they are healthy and I’m all for power-foods but there is something about these mini-cabbages that has always turned me off. If I had to pick one reason, I’d have to say it’s their dense consistency. There’s really nothing worse than having to chew and savor a food that you can’t stand.

Enough with the past; time to look forward.

I’m here to proudly say that my hatred for brussel sprouts officially ended last Friday. It was during a lunch break with Amanda and Marrin that brought me to the friendly confines of Dishes in Midtown. For those unfamiliar, Dishes is a fancy lunch spot on 54th and Park that offers a variety of reliable gourmet lunch options ranging from salads to soups and sandwiches. It’s best known, however, for its buffet bar. On most days, you’ll see a line out the door during peak lunch hours.

The buffet bar menu changes everyday with Fridays being notorious for the mac ‘n cheese and sushi selections. While this was my first visit in months, my approach was that of a crafty veteran. I dodged the mashed potatoes (classic waste of $$) and stuck to satisfying staples like the rice pilaf and coconut chicken strips.My rust caught up with me, however, as I scanned the next plate and froze in my tracks. There I was, staring at a dish that smelled like heaven but read “brussel sprouts in browned butter and garlic”.  I was dumbfounded. Where are the brussel sprouts? What’s all this shredded stuff? Why does it smell so good?

Long story short: I tried the brussel sprouts and they were delicious. Figured out how to make the over the weekend (per Marrin’s dare) and voilà! Easy as pie and healthy as brussel sprouts.

Recipe

Serving Size (2 – 4 people)

Estimated time: 10 minutes

Ingredients:

  • 1 package of brussel sprouts (around 10-12 sprouts)
  • 1-2 tablespoon butter
  • 1 clove garlic
  • 1 teaspoon salt
  • pepper to taste

Directions:

  1. rinse brussel sprouts
  2. cut brussel sprouts in half, lengthwise
  3. place brussel sprout cut side down and slice into 1/4″ thin strips
  4. sautee butter in a pan on medium/high heat until it turns brown
  5. toss in garlic and sauté for 30-60 seconds until fragrant
  6. lower heat to low/medium
  7. toss in shredded brussel sprouts and stir repeatedly until soft and wilted…around 5 minutes
  8. season with salt and pepper and serve

Freshly Sliced Pineapple

Posted: January 7, 2012 | Author: | Filed under: Recipes | Tags: , , , , | 3 Comments »

I’m here to share a fun new gadget I recently discovered. It makes cutting pineapples easy and it’s called a pineapple corer.

I know…I’m probably late to the party, but hear me out. Despite my growing passion for cooking, I am a self-admited utensil snob. I consider most shiny new gadgets to be nothing both clutter. My first preference is to always get my hands dirty and prepare food the old fashion way, relying on only a few vital utensils. You may think I’m crazy, but I’m not even a fan of the dishwasher!  No pain no gain, right?

My brother and Allie recently got me a bunch of stuff from William-Sonoma. One of the items in the gift set was an avocado cuber. The thought was great, but I’ve been cubing avocados with a basic knife for years and could not find the space in my kitchen or mental will to accept this gift. Call me stubborn, but I had to return it. While on line at the register, I saw a pineapple corer and decided to give it a shot since my existing pineapple cutting experience far from pleasant. The results were great. The process was mess-free and allowed me to cut full slices (rather than small cubes using my old method).

Directions:

  1. cut off the top of a pineapple
  2. place pineapple in a bowl
  3. press corer into the pineapple and turn clockwise while applying firm pressure
  4. turn until you reach the bottom. you will feel the resistance
  5. unscrew the corer by turning router clockwise and pulling with a little pressure

 

Strawberry Fields

Posted: January 2, 2012 | Author: | Filed under: Recipes | Tags: , , , , , , , , , | 1 Comment »

Happy New Year!

I feel like I’m turning a notebook to a brand new page. A fresh start, if you will.

As we press our reset buttons and turn the calendar, it’s worth considering brand new goals and objectives we’d like to achieve in 2012.

One of my goals this year is to get healthier. I’ve developed a decent early AM running routine lately, but my diet is still too inconsistent. The Mrs. just set some goals of hers this morning. Rather than setting a daunting 12-month goal, she created a few 3-week long goals. They say it takes 21 days to kick a habit, so there you have it.

In matching her dedication, I’ve decided to create some 21-day goals of my own. First, I’m going to do some form of daily exercise during that period; even if it’s a set of pushups. Second, and more challenging – I’m back on my vegetarian diet starting now! You may recall my earlier attempt at this goal this past Fall. The good news is I now have a handful of savory and filling vegetarian recipes to chose from.

Today’s recipe calls for a light, fresh and flavorful salad. Randomly enough, I actually had this exact salad on two separate occasions over the past month. The first was one that our friend Nicole made for us. Turns out it’s a replica of the Strawberry Fields salad at Madison’s in Hoboken.

The second instance was this past weekend in good ol’ Madison, Wisconsin where visited our BFF’s Rob and Kim for the weekend. Always a good time up there, getting away from the hustle and bustle of NY. Good company, good food and quality time with their beautiful dogs (see below)!

Friday night, New Year’s Eve Eve, we stayed in and made dinner. I made bucatini all’amatriciana (will post in the future) and Rob made a strawberry salad he got from their bootcamp instructor. The salad was a near replica of Nicole’s and inspired me to post to clookbook!

Cooper (left) and Riley (right)

Recipe

Serving Size (2 – 4 people)

Estimated time: 10 minutes

Ingredients:

  • chopped greens (I use romaine)
  • sliced strawberries
  • chopped toasted walnuts
  • crumbled cheese (feta or goat)
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons strawberry jam
  • salt and pepper, to taste

Directions:

  1. toast walnuts in a toaster oven for a few minutes
  2. combine all dry ingredients
  3. whisk wet ingredients together and dress the salad
  4. season with salt and pepper to taste

Tomato & Spinach Pan Pizza

Posted: December 19, 2011 | Author: | Filed under: Recipes | Tags: , , , , , , , | 1 Comment »

I love pizza. I bet you do, too. What’s there not to like love? You can eat it with your hands, you don’t need a plate, it’s cheap and it tastes like heaven.

I’ve been doing a lot of kids / Christmas shoots lately. We recently took a trip up to Aaron and Jenna’s place for an assignment and were paid with…pizza! Jenna made an amazing pie. I’ve made good pizza before but this version was unreal. Hers was, for starters, made in a pan. It was a nice variation from the thin-crust versions that I’ve grown used to making.  She also got pretty creative with a mix of healthy and not-so-healthy toppings.

The experience reminded me how much fun pizza making really is. Start with the dough, which is simply a combination of flour, water and yeast. Some fancier doughs add ingredients like olive oil and milk, but the process is really straightforward. Once the ingredients are combined, dump the contents onto a floured counter and begin to knead with your hands. What’s better than getting your hands dirty and making a mess in your kitchen (after a few times, you’ll discover ways of minimizing the damage).  Check out a previous post for a good dough recipe.

Then onto the toppings. This is where you can really get creative. Think of the dough as your blank canvas. Jenna used sliced tomatoes, minced garlic, spices, spinach and cheese. Very straight forward. Very delicious.

Finally, toss into a hot oven and wait (briefly) for the transformation to take place. Simple, satisfying and no pots and pans to clean.

Recipe

Serving Size (4 people)

Estimated time: 20 minutes

Ingredients:

  • pizza dough
  • 2 cloves garlic, minced
  • plain tomato sauce
  • baby spinach leaves
  • thinly sliced tomatoes
  • dried spices (black pepper, crushed red pepper flakes, oregano, basil)
  • shredded mozzarella cheese
  • sliced pepperoni (optional)

What You’ll Need:

  • baking pan (square or circle) or pizza pan
  • parchment paper

Directions:

  1. preheat oven to 450 F
  2. stretch out the dough on a piece of parchment paper
  3. place dough in a pan
  4. pour several tablespoons of tomato sauce onto the dough
  5. generously sprinkle spices, garlic, spinach, tomatoes, cheese and pepperoni (in that order)
  6. place pan into the oven and bake for 12-15 minutes until cheese is melted

Tips:

  • baking pizza in a pan gives it a fluffier consistency vs. baking directly on a pizza stone which creates a flatter, crispier crust.

White Bean Cannellini Spread

Posted: December 17, 2011 | Author: | Filed under: Recipes | Tags: , , , , , , , , , , , | 3 Comments »

This is a simple Italian appetizer that seems to be a staple at some of our favorite restaurants like Po in the West Village and Anthony David’s in Hoboken.

Easy, healthy and simple.

Recipe

Serving Size (2 – 4 people)

Estimated time: 10 minutes (all prep, no cooking)

Ingredients:

  • 1 loaf of rustic bread (baguette, ciabatta, etc)
  • 2 cloves garlic, minced
  • 1 15/16 oz can of cannellini beans
  • 1/4 cup extra virgin olive oil (save some for garnish at the end)
  • pinch of salt and a some fresh ground black pepper, to taste

Directions:

  1. open can of beans and rinse them (in a colander or sieve) under water to remove the goo they sit in the can with (no clue what that stuff is)
  2. add beans and garlic to a bowl and mash the beans against the side of the bowl with the back of a fork
  3. add the majority of the olive oil to the bowl. this should help smooth out the texture and ease the mashing process
  4. season with salt, pepper and garnish with remaining olive oil
  5. serve as a spread on slices of fresh rustic bread

Tips:

  • if you save this for the next day, it will dry-out. just drizzle some more olive oil on top to ‘rehydrate’
  • freshly baked bread (like a baguette) goes stale almost overnight. freeze what you don’t use and just toast it (directly out of the freezer) when you’re ready for more
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