Saturday, February 28, 2015

Veggie Pizza Heaven

I know some people insist on having meat on their pizzas. But this veggie pizza was delicious. It has sliced onions, red pepper, mushrooms, zucchini. The dough recipe is below. It is one I have used before.






I love making pizza. I am really trying to find a really good dough recipe. I tried this out tonight. The dough was thicker than my usual thin crust dough and was quite tasty. Take a look at the recipe. If you think I should be doing something different let me know.


Thick Pizza Dough
Recipe

Ingredients
2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour

Directions

1.In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.

2.Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.

3.Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.

4.Preheat oven to 500 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
5.Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Sunday, February 22, 2015

Tuna Melts

Got this recipe sent to me by a friend. Great tuna melts. Even better with a side order of duck fat fries.



Tuna Melts
INGREDIENTS:
2 (6 ounce) cans solid white tuna in water,
drained
1/4 cup mayonnaise
1/4 cup finely chopped celery
1 1/2 tablespoons finely chopped onion
1 tablespoon chopped parsley
3/4 teaspoon red wine vinegar  1 pinch salt
1 pinch freshly ground black pepper
4 slices seedless rye bread
8 slices ripe tomato
8 slices Swiss cheese
paprika, for garnish

DIRECTIONS:

1.       Preheat the oven broiler.

2.       In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper.

3.       Place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.

4.       Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.






Monday, February 16, 2015

Perfect Prime Rib

This was a roast that I made for my birthday. First I brought the roast to room temperature and rubbed with pepper, and thyme and then slathered it with unsalted butter. I then covered it with onions and put it in the oven at 475F for fifteen minutes then lowered the temperature to 325F until I got an internal temperature of 135F. I remove the roast from the oven and let it rest for approximately 15-20 minutes covered in  tinfoil. It was delicious.








Friday, November 14, 2014

Slap Ya Mama Egg Breakfast

No special recipe here, just eggs cooked in bacon fat with Slap Ya Mama Cajun seasoning. The perfect eggs.


Thursday, August 7, 2014

Corn on the Cob

Corn on the cob is one of my all time favorite summer foods. I just like it with some butter, salt, and pepper or for a little more flavor with a sprinkle of Slap Ya Mama seasoning. Also you can make this excellent side dish using fresh corn.


Thursday, July 3, 2014

Shrimp in Pernod Sauce

This make a great appetizer.




Shrimp in Pernod Sauce


 
3 tablespoons of butter
1 tablespoon of chopped parsley
1 shallot chopped fine
1 tsp chives chopped
3 tablespoons of red onion finely chopped
3 tablespoons of mushrooms finely chopped
¼ cup of pernod
1 ½ cup of heavy cream
Tabasco to taste
Salt and pepper to taste


 1) Heat butter in large frying pan. Cook shrimp, parsley, shallots ,chives, onions and mushrooms 2 minutes over medium-high heat.


2) Season well and pour in the pernod; cook 2 minutes over high heat.


3) Remove shrimp with slotted spoon and set aside.


4) Replace pan over heat and pour in cream and tabasco; cook 1 1/2 minutes over high heat or until thicken.


5) Correct seasoning, replace shrimp in sauce and simmer 2 minutes.


6) Serve with rice.

Saturday, April 19, 2014

Strawberry Rhubarb Phyllo Pastry Cups.


I am not sure where this recipe comes from. My wife sent it to me to add to my collection. I do know one thing it is delicious.



Ingredients   


4  sheets frozen phyllo dough, thawed
1/4 cup (50 mL) unsalted butter, melted
2 tbsp. (30 mL) granulated sugar
2 tbsp. (30 mL) granulated sugar
2 tbsp. (30 mL) store-bought custard powder
finely grated peel of half an orange (used ½ of very large orange)

250 ml container half-and-half cream
1/2 tsp (2 mL) vanilla
1 cup (250 mL) frozen raspberries or 1/2 300-g pkg frozen unsweetened raspberries

300 g pkg frozen rhubarb or 2 1/2 cups (625 mL) sliced frozen or fresh rhubarb
1/2 cup (125 mL) granulated sugar
2 tbsp. (30 mL) cornstarch

Fill crisp phyllo cups with orange-scented custard, then crimson berry-rhubarb sauce – the ultimate sophisticated finale for a spring dinner.
Instructions

Preheat oven to 350F (180C). Lightly coat or spray a 12-cup muffin tin with oil. Place 1 phyllo sheet on a large cutting board. Lightly brush with butter, and then sprinkle with 1 1/2 tsp (7 mL) sugar. Cover with another phyllo sheet. Line up all edges. Repeat brushing, sprinkling and layering with 2 more phyllo sheets, ending with sugar sprinkled over top. Cut phyllo stack into 12 equal squares. Carefully place 1 square stack in muffin cup, pressing around bottom with your fingers to form a cup. Leave sides of phyllo upright. Do not fold over. Repeat with remaining phyllo square stacks. Prick bottoms of cups with a fork. Bake in centre of preheated oven until crispy and golden, 7 minutes. Remove to a cooling rack.

Note:  alternate slices of phyllo to make a complete cup circle – the recipe leaves gaps on sides otherwise.

In a small saucepan, stir 2 tbsp (30 mL) sugar with custard powder until evenly mixed. Stir in orange peel. Gradually stir in about 1/4 cup (50 mL) cream until no lumps remain. Then gradually stir in remaining cream and vanilla. Place over medium heat. Stir with a wooden spoon until gently boiling and thickened, 5 minutes. Pour into a medium-size bowl. Press plastic wrap onto surface. Refrigerate until cold, at least 1 hour or overnight.

For sauce, place frozen berries in a large saucepan. Add rhubarb. Mix 1/2 cup (125 mL) sugar with cornstarch and stir in. Place over medium heat. You don’t have to add any water ¿ fruit waters out as it cooks. If fruit is in a frozen block, it will take longer to cook. You will have to break it up with a spoon. Stir often until a thick sauce forms, 10 to 15 minutes. Stir constantly for the last few minutes of cooking. Reduce heat if sauce starts to stick. Spoon about 2 tsp (10 mL) custard into each phyllo cup. Top with rhubarb mixture.

Make Ahead


Prepare phyllo cups, custard and rhubarb sauce. Store cups, covered, at room temperature up to 4 days. Refrigerate sauce, covered, up to 3 days and custard up to 1 day. Fill just before serving.