Monday, November 15, 2010

Pizza Dough Recipe...per Lori's request

I'll try & add the recipe for the sauce later today...I need to try and write down the recipe I came up with....

1 package active dry yeast
1 tsp. sugar
1 cup warm water
1 tsp.
2 tsp. Extra-virgin olive oil
just under 3 cups all-purpose white flour, plus more for dusting

Directions:In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.

Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a
little at a time, mixing at the lowest speed until all the flour has been incorporated.
When the dough starts to come together, increase the speed to medium; stop the machine
periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a
small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1
tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5

Turn the dough out onto a lightly floured surface and fold it over itself a few times;
kneading until it is smooth and elastic. Form the dough into a round and place in a lightly
oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise
in a warm spot (i.e. over a gas pilot light/warm oven) until doubled in size, about 45 min. to 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 450 degrees F.

Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and
stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.

Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza
paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of
olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the
oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the
remaining dough.

Monday, November 1, 2010

Roasted Tomato-Sherry Soup

Sherry Roasted Tomato Soup

6 Tablespoons Melted Butter

1 whole Medium Onion, Diced

1 -14 ounce can of whole peeled tomatoes-roughly chopped

1 cup water

6 cups Roasted Tomatoes-peeled & blended

3 Tablespoons Chicken Base

3 Tablespoons Sugar

A few pinches of Sea Salt

Black Pepper To Taste

1 cup Cooking Sherry

1-½ cup Heavy Cream

Chopped Fresh Parsley

Chopped Fresh Basil

Saute onions, herbs, and butter over medium heat until golden brown. Add tomatoes, sugar and seasoning.
Bring ingredients to a boil, then turn off heat & add the remaining Sherry and heavy cream. Stir well, bring to simmer & serve immediately. Optional: fresh chopped basil and flat leaf parsley….

...and the Holiday baking begins................

Tried out a new Emeril contest winner's recipe this weekend, and I think it's gonna stick. It's for a brownie bottom, turtle New York Style cheesecake with a chocolate Ganache topping. I successfully made it, and froze it for later enjoyment. That was quite a feat considering it takes almost 24 hours to complete the entire recipe, and is quite labor intensive. Anyhow, you can defrost it later in the refrigerator, for 8 hours, and enjoy!!!

Recipe and photos below.

Jake's Explosive Turtle Cheesecake

Cook Time: 1 hr 0 min


1 1/4 cups chocolate cookie crumbs (recommended: Oreo)
1 cup sugar, plus 4 tablespoons
4 tablespoons unsalted butter, melted, plus 3 tablespoons
2 1/2 pounds cream cheese, softened to room temperature
1 1/2 teaspoons vanilla extract
2 tablespoons all purpose flour
1 cup semisweet chocolate chips, plus 1 cup melted
1 cup sour cream
4 eggs
1 cup semisweet chocolate chips, for topping
1 cup caramel, for topping
1 cup pecans, for topping

Directions-Preheat oven to 325 degrees F.

Lightly grease the bottom and side of a 9-inch springform pan. In a medium sized mixing bowl, combine the
cookie crumbs, 4 tablespoons of sugar, and the melted butter and mix together well. Pour the crumbs into the bottom of the pan and press them out evenly. Once completed, set aside.

In a large mixing bowl, combine cream cheese, the rest of the sugar, and vanilla. Beat together until light and creamy. Add the flour and blend until smooth. With the first cup of chocolate chips, fold into filling.
Pour in a melted cup of the chocolate chips and sour cream and mix well. Add the eggs, 1 at a time, mixing each at low speed. Pour the filling into prepared pan, bake for 50 minutes to 1 hour, until the center is almost set. Let cake cool for 10 minutes, then run a knife around the sides and remove rim of the pan.
Refrigerate for 8 hours or overnight.

In a small saucepan, melt 3 tablespoons of butter and pour in chocolate chips. Mix together on medium-low heat. Once chocolate and butter is combined, pour warm mixture onto chilled cake. Refrigerate for 10 to 15 minutes. In another small saucepan, pour in caramel and chopped pecans, bring to a boil. Let mixture boil for another 2 minutes, stirring constantly. Let mixture cool for 3 to 5 minutes, and pour onto cake. Serve immediately or refrigerate until ready to serve.