Oh my word.See the rest here. Via Makeshift.
Last week, I emailed my good friend FG-S (married to the lovely Decently Domestic), in the hopes of recreating a meal we enjoyed during the Stanley Cup playoffs of 2012. We drank homemade beer, ate delicious pizza, and made fun of Bob Cole.
I wanted the dough recipe. Here is his response, cut-and-paste for your enjoyment:Well… it’s never a defined thing but… 2 cups warm water 2 tablespoons active yeast a good blog of honey or a tablespoon of sugar MIX THAT SHIT TOGETHER AND LET SIT FOR 10 MINUTOS Slowly add in 1-2 cups of flour and mix thoroughly till consistent. Add some salt, don’t go crazy but you’ll need some DRINK A GLASS OF WINE, THE PIZZA WILL TASTE BETTER Even more slowly, add in another 2-3 cups of flour. YES, YOU CAN USE SOME WHOLEWHEAT FLOUR, BUT I LIKE TO “KEEP ‘EM SEGREGATED” AS THEY SAY IN DA SOUTH If you want to, add in some “Mixins”, as they call they at Marble Slab… Garlic, chopped up sun-dried tomato, oregano, parmesan, whatever you want. THE CHOICE IS YOURS, BUT CHOOSE WISELY. Either kneed by hand or with a mixer for about 10 minutes, the dough shouldn’t be sticky but should have elasticity…play it by ear Grease up a large bowl with some sort of oil, plop in the dough and cover it all in saran wrap and leave it for about an hour
See why I love him so much?
I made the recipe last night. It makes two medium-large pizzas with a fairly thick crust. You could halve the recipe if you only want one pizza, or you want smaller pizza with thinner crust.
I added garlic powder and oregano, and used about 1/4 whole wheat flour.
When I took the saran wrap off after the rise, I needed to add more flour so that it wasn’t too sticky to work with. I tore it into two pieces and smushed it out into pizza shapes. It will rise significantly when you bake it, so you can spread it fairly thin.
I sauced ‘er up, then put on sliced ham, leaves of fresh basil, red onion, and green pepper. I added a bit of freshly-grated mozzarella for glue, then added pineapple, pancetta, and green olives. Then I mounded half a pound of mozzarella on each pizza (minus the cheese I ate while I waited for the dough to rise) and sprinkled some garlic powder and oregano on top.
Bake for about 20 minutes in a 415 degree oven — check regularly.
Then devour in bed with red wine and disc one of Sex and the City season four (damn, Aidan).
I was going to post about pulled pork tonight.
But. I am bad at timing. It won’t be coming out of the oven until 1:45 am.
So instead I am listening to country music and eating fruit. See?
In French, apparently, these are called petits gamins… or “little street urchins.” Really, French?
Oh hey, also, cool thing I came across when uploading those photos: I caught a bass. Like, a fish.
So, sorry. That’s all I have for you. (Please don’t unsubscribe.)
One of my best friends is bumming around Europe for the summer. Just because. Check out her blog and join me in my envy. It’s ok to hate her, just a little bit.
And of course, when I say “bumming around Europe” I clearly mean “eating her way across the continent”:
This isn’t exactly a Greek salad, so let’s call it… based on a Greek salad. Inspired by a Greek salad? Whatever you want to call it, it is summery, healthy, and delicious.
- 4 medium tomatoes, cubed
- 1 cucumber, cubed
- 2 avocados, cubed
- 1 small red onion, thinly sliced
- 3 cloves garlic, crushed
- olive oil
- balsamic vinegar
- italian herb mix
- agave syrup (or if you don’t want to be a pretentious brat, maple syrup or honey or another sweetener)
- salt and pepper
Combine everything in a bowl. For the olive oil, balsamic, herbs, sweetener, and s+p, you kind of just have to eyeball it… add a bit of everything, taste, adjust, taste again, repeat.
Stir it up and, if you have time, put it in the fridge for an hour or two to let the flavours come out. Then devour with something BBQ’d. (My favourite thing about this salad is how the avocado breaks down a little and coats everything, so it is a creamy dressing but still totally good for you.)
Sweet and salty. Cheese and bacon. What is not to love? These parmesan-stuffed, bacon-wrapped dates are super easy, super tasty, and will impress your dinner guests.
- 15 pitted dates (Medjool are good, but whatever you have)
- 5 strips of bacon, cut crosswise into thirds
- 15 “matchsticks” of parmesan or romano cheese, about the size and shape of a date pit (see what I’m doing here?)
Fill that sad empty cavity where the date pit used to be with cheese morsel, the wrap the date with a third of a piece of bacon. Place on a baking sheet with the seam down.
Bake at 350 for about 20-30 minutes, turning periodically so they get evenly crispy. I do it in a toaster oven and it works brilliantly, but you’ll need to use your oven if you make a bigger batch. If I make a bigger batch I will eat a bigger batch, so.
Serve warm and humbly accept praise.
It was glorious.
The testosterone. The food. MIA flipping the bird.
Plus I was right and the Giants won.
We had a great Super Bowl party, complete with pounds of meat from a variety of animals, dripping in BBQ sauce. Also: hummus, baba ghanouj (however you spell it), caramelized onion dip, curry dip, chips of all kinds, veggies, apples with caramel-skor dip, Katie’s mystery dip, deadly mini-marshmallow squares, and… beer nuts. Which, I learned, have no beer in them.
Combine in a 12-inch skillet:
- 2 cups roasted, salted peanuts
- 1 cup white sugar
- 1/3 cup water
Cook over medium heat, stirring occasionally, for about 15 minutes. When the sugar syrup starts to go granular, this is your chance to add seasonings. I did one batch plain, and to the second batch, I added:
- cinnamon and cayenne pepper to taste
Crank the heat to medium-high and stir constantly, as the sugar starts to caramelize. If the sugar starts to smoke or burn, you were too enthusiastic. Turn down the heat.
Once about 1/2 to 3/4 of the sugar is caramelized (so some of it still looks granular), remove from heat and spread on a greased or parchment paper-ed cookie sheet. Allow to cool for 30 minutes in your kitchen, or two minutes on your balcony in the midst of a Canadian winter.
Once they’re hardened, you can bash the big clumps apart with a wooden spoon (it’s therapeutic). Store in an airtight container. Give them to your amigos and secure your rightful spot as favourite friend ever.