We have pizza every Sunday evening at our house. I had been using the basic dough recipe from Artisan Bread in Five Minutes a Day for my pizza dough. We usually have it in the fridge and it works well enough. Recently a friend mentioned that the guys at ATK had done a pizza dough recipe. I decided to give it a whirl, and I quite like it. I am still getting used to the recipe and at times the dough has come out a bit tough, but I like the flavor and structure. The recipe makes enough for two pizzas, but you can cut the recipe in half if desired. When we have folks over for pizza I need to make more than 2 pies, so I double or triple the recipe. My food processor won't accomodate more than a single recipe so I have to make it multiple times. I will put together a post on my whole pizza process, but this is a start.
ATK episode video
Pizza recipe
Update: I was lazy and didn't bother to make the ATK dough recipe, so I used the ABin5 dough that I had in the fridge. It was not even close to as good. I am now a bigger fan of the ATK dough. The ABin5 folks do have a pizza book which I plan to check out and will post about in the future.
Sunday, June 3, 2012
Saturday, June 2, 2012
Veggies!!!
We are making a concerted effort to eat more veggies at our house. I recently picked up a copy of Nigel Slater's Tender which is very nice. Anyway, my hope is to share a number of the different recipes that we are trying. I am finding them from various sources. This one comes by way of the Splendid Table podcast. Enjoy!
Sugar Snaps with Extra Virgin Olive Oil and Shaved Parmigiano
A couple of notes...the quality of the olive oil is important in this recipe. I managed to acquire some olive oil from a friend while in Israel. It is a very simple tasting oil which I really love. I used the zest of about half a lemon which I happened to have on hand. I didn't bother to shave large chunks of Parmesan over the peas. I used my microplane grater and topped the peas with Parmesan that way. Overall it was a very tasty dish, but I don't think it would store well. We managed to eat the 8 ounces of peas we had prepared in one sitting.
Sugar Snaps with Extra Virgin Olive Oil and Shaved Parmigiano
A couple of notes...the quality of the olive oil is important in this recipe. I managed to acquire some olive oil from a friend while in Israel. It is a very simple tasting oil which I really love. I used the zest of about half a lemon which I happened to have on hand. I didn't bother to shave large chunks of Parmesan over the peas. I used my microplane grater and topped the peas with Parmesan that way. Overall it was a very tasty dish, but I don't think it would store well. We managed to eat the 8 ounces of peas we had prepared in one sitting.
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