Tuesday, August 15, 2017


Sunday, August 06, 2017

Leftover bread recipe

Pane Bianco from King Arthur Flour 


DOUGH- Actually, I didn't use this dough. I used leftover Pizza dough that was a week old.

FILLING- Probably the more filling the better, 

  • 3/4 cup shredded Italian-blend cheese or the cheese of your choice
  • 1/2 cup oil-packed sun-dried tomatoes or your own oven-roasted tomatoes. I used homegrown tomato. I was worried it would be too juicy, but no worries there.
  • 3 to 6 cloves garlic, peeled and minced
  • 1/3 cup chopped fresh basil


  1. To make the dough: Combine all of the dough ingredients in a bowl (or the bucket of your bread machine), and mix and knead — by hand, using a mixer, or in your bread machine set on the dough cycle — to make a smooth, very soft dough. The dough should stick a bit to the bottom of the bowl if you're using a stand mixer.
  2. Place the dough in a lightly greased bowl, cover, and let it rise for 45 to 60 minutes, or until it's doubled in size.
  3. Meanwhile, thoroughly drain the tomatoes, patting them dry. Use kitchen shears to cut them into smaller bits.
  4. Gently deflate the dough. Flatten and pat it into a 22" x 8 1/2" rectangle. Spread with the cheese, tomatoes, garlic, and basil.
  5. Starting with one long edge, roll the dough into a log the long way. Pinch the edges to seal. Place the log seam-side down on a lightly greased or parchment-lined baking sheet.
  6. Start 1/2" from one end and cut the log lengthwise down the center about 1" deep, to within 1/2" of the other end. I used a paring knife but original recipe suggested using kitchen shears.
  7. Keeping the cut side up, form an "S" shape. Tuck both ends under the center of the "S" to form a "figure 8;" pinch the ends together to seal.
  8. Cover and let rise in a warm place until double, 45 to 60 minutes.
  9. While the loaf is rising, preheat the oven to 350°F.
  10. Uncover the bread, and bake it for 35 to 40 minutes, tenting it with foil after 20 to 25 minutes to prevent over-browning. Don't understand this. Our bread didn't brown at all.
  11. Remove the bread from the oven, and transfer it to a rack to cool. Store, well-wrapped, at room temperature for a couple of days; freeze for longer storage. However, you probably will not have any left. We didn't


  • Substitute all-purpose flour 1:1 for the bread flour in the recipe. Reduce the water to 1/4 cup.
    Maybe introduce some wholewheat flour as well.
  • Chop your basil with kitchen shears, just as you do the sun-dried tomatoes. (I used a living Basil so I hope I will have more tastiness from the plant as well. Maybe would make this again soon.)


Sunday, July 23, 2017

super easy naan bread


Hey this recipe worked great. It was an 80+ degree day so the yeast worked well quickly. Perfect amount. I made a half recipe and that went well.



  1. Combine warm water, sugar, and yeast in a bowl. Let stand for 5 minutes until foamy.
  2. Add salt and flour. Mix thoroughly. Knead dough on a floured work-space to form into a tight ball. Put dough in a well oiled bowl and cover with a damp towel.
  3. Put in a warm place to rise for 30-45 minutes. 
  4. Divide dough into 8 pieces and roll out with a rolling pin to about 1/8" thick.
  5. Grill naan pieces on a grill or electric griddle. In a pinch, a frying pan sprayed with some nonstick cooking spray will work. Grill for 1-2 minutes on each side.

Sunday, July 16, 2017

Great zucchini brownies

You would never know. (I used Dark Chocolate Cocoa and less sugar plus one egg)


Saturday, July 15, 2017

Russ made an amazing stuffed zucchini but we cant remember the recipe. Maybe it was this one. Tweaked.


blooming brie mmmmmm


Friday, February 17, 2017


Good risotto. Had it with cabbage/pepita salad and veggie bites from Costco. Then the last of the chocolate covered strawberries from Costco Valentines.

Serves 2
Beer Risotto with Mushrooms and Asparagus
10Prep Time
20Cook Time
30Total Time
 Save Recipe
  • 2 + 1 tablespoons of butter (divided)
  • 1/2 tablespoon of extra virgin olive oil
  • 1.5 oz red onion (approx. 1/2 red onion), diced I used a regular onion
  • 5.5 oz asparagus (approx. 10 spears), chopped into 1/2-inch pieces - leave stems (see photos)
  • 3 oz cremini mushrooms (3-4 large cremini mushrooms), roughly chopped- I used baby portabello
  • 1/2 cup arborio rice
  • 1/4 cup traditional lager -I used 1/2 bottle Kona Castaway IPA
  • 14 fl oz vegetable broth- I lessened this to make up for all the beer.
  • 2 tablespoons grated asiago cheese- parmesan all the way.
  1. Melt 2 tablespoons of butter in a saucepan over moderate heat.
  2. Add olive oil and stir.
  3. Add the red onion and simmer until the onions sweat - approx. 3-5 minutes.
  4. Stir in the arborio rice and toast, stirring constantly, for 3 minutes.
  5. Add the beer, stir, and add 7 oz of the vegetable broth.
  6. At this point, you're going to stir constantly for the next 10 minutes. The arborio rice will gradually soak in the liquids and become creamy.
  7. After 10 minutes, add the mushrooms, asparagus, and the remaining 7 oz of liquid.
  8. Stir constantly for another 10 minutes.
  9. Once the 10 minutes is up, remove from heat.
  10. Add 1 tablespoon of butter, asiago cheese, and stir to mix.
  11. Cover for 3 minutes.
  12. Serve immediately.

Sunday, September 18, 2016

ok, here's the deal. Jesse made a fabulous Pizza Cake. Once.

It was amazing. It was incredible, but he only made it once.

When I saw this stuffed pizza recipe, I finally saw my chance to capture the essence of his glory. We will have to see. Right now we have to wait. It is in the oven for 20 minutes and then we will know. Amazing or Flop.

Here is the original recipe, but I didn't really follow it perfectly. Well...




  • 6 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 cup semolina
  • 1 3/4 teaspoons instant yeast
  • 2 1/2 teaspoons salt
  • 2 tablespoons olive oil
  • 1/2 cup vegetable oil
  • 2 tablespoons melted butter
  • 1 1/2 to 1 3/4 cups lukewarm water*
  • *Use enough to make a smooth dough. You'll use less in the summer, or if you substitute all-purpose flour for the semolina; and more in the winter, or if you're in a dry climate.


  • 1 pound ground pork
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon sweet or hot paprika
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon fennel seed, lightly crushed
  • 1 teaspoon finely ground black pepper
  • 1/4 teaspoon red chili pepper flakes (more for spicier sausage)
  • 1/2 teaspoon oregano
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme


  • 1 tablespoon butter
  • 1 small onion, coarsely grated; about 1/2 cup
  • 2 cloves garlic, peeled and crushed
  • 28-ounce can or 26-ounce aseptic box crushed tomatoes
  • 1 teaspoon dried oregano; or 1 teaspoon Pizza Seasoning
  • 4 teaspoons sugar, or to taste
  • 1/4 to 1/2 teaspoon salt, to taste*
  • *The amount will depend on the saltiness of the canned tomatoes. Under-salt a bit, as the sauce will cook down and the flavor intensify


  • 1 pound mozzarella cheese, sliced
  • 2 boxes frozen chopped spinach, thawed and squeezed dry, optional


  • 1 1/4 cups freshly grated Parmesan, Romano, aged Asiago, or your favorite hard cheese
  • sliced pepperoni or anchovies, optional


  1. To make the crust: Combine the dry ingredients and the oils and butter, mixing till crumbs form. Then add the water, and mix and knead — by hand, stand mixer, or bread machine set on the dough cycle — to make an elastic, fairly stiff dough.
  2. Place in a large, greased bowl; cover, and let rise at room temperature for 1 hour. For best flavor, after its initial 1-hour rise, refrigerate the dough for several hours, or for up to 24 hours. You can use the crust after its first 1-hour rise, but its flavor will improve with the longer, slower rise offered by refrigeration.
  3. To make the sausage, combine all the ingredients. Refrigerate overnight, for best flavor.
  4. To make the sauce: sauté the coarsely grated onion in the butter till it's beginning to color.
  5. Add the crushed garlic, and sauté for about 30 seconds.
  6. Stir in the tomatoes, oregano, sugar, and salt, and simmer gently for up to 1 hour, to concentrate the flavors.
  7. To assemble the pizza: Divide the dough into two pieces. One should be about three-quarters of the dough; the other, one-quarter. If you have a scale, one piece should weigh about 36 ounces; the other, about 13 ounces.
  8. Divide each piece of dough in half again. Butter the bottom and sides of two 9" x 2"-deep round cake pans, then drizzle olive oil in the bottom of each.
  9. Stretch, then roll one of the larger pieces of dough into a round large enough (about 15" to 16") to line the bottom and sides of one pan, with some overhang. Do the same with one of the smaller pieces of dough, rolling it to about 9" to 10". Cover the pieces of dough, and go away for 15 minutes. This will relax the dough's gluten, allowing you to handle it without it shrinking.
  10. Once the first two pieces of dough are rolled and resting, repeat with the other two pieces, covering them till you're ready to use them.
  11. After 15 minutes, place one of the larger pieces of dough in the pan, pressing it gently into the corners; you'll have some overhang.
  12. Spread half the uncooked sausage over the crust, gently patting it flat.
  13. Top with half the sliced mozzarella. Spread with half the spinach, or any additional filling of your choice.
  14. Place the smaller piece of dough atop the filling. Fold over the overhanging edges of dough, and squeeze/crimp to seal. Poke holes all over the top crust, to allow steam to escape.
  15. Repeat with the remaining dough and ingredients, making another 9" round pizza.
  16. Preheat the oven to 425°F (with your pizza stone on a lower shelf, if you're using a stone). While the oven preheats, allow the pizza(s) to rest/rise, covered, for about 30 minutes.
  17. Just before baking, top the pizzas with the sauce, and sprinkle with the grated cheese.
  18. Bake the pizzas till the crust is golden brown and the filling is bubbly, 20 to 25 minutes.
  19. Remove the pizzas from the oven, and allow them to set for about 15 minutes. Loosen their edges, and gently turn them out of the pan onto a rack to cool. To do this, place a round cooling rack atop one pan, and turn the whole thing over. Lift off the pan, place a rack on the bottom of the pizza, and turn the whole thing over again, so the pizza is now right side up.
  20. Serve warm, with a fork. Use a pair of scissors or baker's bench knife to cut wedges.
  21. Yield: two 9" deep-dish pizzas, about 16 servings.