Home Made Pizza = Awesome

 I am sure that it is no surprise that I love cooking. I am also a big believer in not paying for anything that I can make at home myself. Today I will bid adieu to all the local and non- local pizza establishments because thanks to Pinterest (another one of my addictions) I found a recipe for great and very easy pizza dough from the blog Kayotic Kitchen. I am so excited I could make more but I really should not for obvious health reasons. Anywhoo here is a nice and easy recipe to make good use of your new found pizza dough making skills.

Semi-Healthy Home Made Cheese Pizza

Pizza Dough (Follow recipe. It will make about 2 medium size pizzas)

Sauce/Base
2 TBSP Butter
3 Small Green Onions (finley sliced)
4 Large Garlic Cloves (minced)
1 Large Carrot (Sliced into 1/4 inch pieces)
2 1/2 Medium Red Peppers (Blanched and skin and seeds removed)

Toppings
2 Cups Shredded Mozzarella Cheese (Whole or skim, your choice)
Add whatever else your heart desires

Preheat oven 350 degrees Fahrenheit.

Divide the pizza dough into two balls  and roll out in whatever shape you prefer. Place on baking sheets lined with parchment paper.

Place 1 TBSP of butter in a frying pan heating it on medium heat to melt. Add the green onions and garlic and saute until well cooked and fragrant.

Place the carrot and red peppers in a food processor adding in the sauted garlic and green onions. Process until all the ingredients are finely ground.

Place the remaining TBSP of butter in the frying pan and saute your paste for about 10 minutes until it reaches a paste consistency.

Once you have your pizza dough rolled out to your satisfaction bush the edges with olive oil. Divide the carrot and pepper mixture in half. Spread on the pizza dough evenly.

 

Divide your cheese in half and sprinkle over each of your prepared pizzas.

Place in the oven one pizza at a time and bake for about 20 to 25 minutes or until the cheese starts to bubble and the edges of the dough start to brown.

Allow to cool for five minutes, cut and serve. 

This recipe is also a great way to get the kiddies eating their veggies and they will love it. My daughter is a really picky eater and she gobbled it up.

Enjoy :)

Phylo Banana Ricotta Pastry

 One of the great things about phylo dough is that more often than not you will have a surplus by buying just one pack of it. This is particularly true if you use it sparingly like I always seem to do. I wanted to finish up a pack of it before it became completely unusable, so I concocted a little something sweet and savory. I took some ricotta, bananas, a little maple syrup (thank you Arianna for bringing me some real deal one from Toronto. You have made me immensely happy), nutmeg, Parmesan and of course the phylo and here is what I came up with.

Phylo Banana Ricotta Pastry

2 sheets Phylo Dough
3 TBSP Butter (melted)
1 1/2 Cup Ricotta Cheese
1 TBSP Ground Nutmeg
3 TBSP Maple Syrup
1 Banana (sliced into 1/4 inch pieces)
1/4 Cup Grated Parmesan (To garnish)

Preheat oven to 350 degrees fahrenheit.

Take your phylo one sheet at a time and brush with the melted butter. Lay one sheet on top of the other and fold in half. place on a baking sheet lined with parchment paper.

In a mixing bowl combine the ricotta, nutmeg and maple syrup until all the ingredients are evenly distributed.

Place this mixture on the center of your phylo dough and distribute evenly forming a strip about 2 inches in thickness making sure to end the strip about 2 inches away for each end and leaving enough room on the sides to allow room for you to fold the pastry over the filling.

Place the banana slices along the entire length of the ricotta strip. Fold the pastry over the filling and sprinkle with the grated Parmesan.

Place in the oven and bake for 15 to 20 minutes or until your pastry has reached a golden brown throughout.

Allow to cool before serving. You can serve this with a nice hazel nut or vanilla ice cream or just drizzle with either maple syrup or honey.

Enjoy :)

Last Weeks of Summer Lime Bars

Last week I finally got around to using about half a dozen limes that I bought on impulse the week before. I was not sure what I wanted to make with them but finally I settled on something that would require lime curd. I set onto the task of making some lime bars using an oatmeal cookie crust to cradle the lime curd. I was inspired by the cookie crust used by Momofuku Milk Bar and the lemon lime bars form Baked. I guess you could say the result could be their love child.

For the cookie crust you can either use store bought oatmeal cookies or you can make your favorite recipe for these. I do recommend that whichever you decide on it is preferable if they do not contain raisins as these will most likely char during the baking process and give your dessert a bad bitter taste.


Oatmeal Cookie Crust

Aprox. 1 1/2 - 2 Cups Ground Oatmeal Cookies
2-3 TBSP Butter

Preheat oven to 350 degrees Fahrenheit.

Combine the ground cookies with the butter, adding the butter a little bit at a time until you can form the mixture into a firm ball.

Place the ball on a square 12" x 12" baking dish. spread the mixture on the baking dish forming a crust that is approximately 1/8 to 1/4 inch thick.

Place in the oven for about 5 minutes to set it. Remove from oven and allow it to cool.


Lime Curd (modified form Baked Lemon Lime filling)

11 Large Egg Yolks
3 Large Eggs
1 3/4 Cups Sugar
3/4 Cup Lime Juice
3 TBSP Lime Zest
1/2 Cup Butter (Cut into small pieces and softened)
1/2 Cup Heavy Cream

Preheat oven to 325 degrees Fahrenheit.

Put the egg yolks, eggs, sugar, lime juice and lime zest in a sauce pan. Whisk to combine and cook over medium heat whisking constantly for about 10 minutes until the mixture thickens and heat bubbles start to appear. When done it should be firm like the consistency of frosting and the color will be an intense shade of yellow a  bit lighter than the initial color of your egg yolks.

Remove from the burner and add in the butter and heavy cream and whisk until evenly distributed. Strain through a fine mesh sieve to remove any large pieces of zest, pouring it directly onto the oatmeal crust making sure that the curd is evenly distributed. Tap the baking dish lightly on the counter top to level the curd.

Place the baking dish in the oven and bake for 10 minutes or until your curd is set. Remove from oven and allow to cool. Once it reaches room temperature cover your baking dish with either a glass cover (if your baking dish has one), or plastic wrap (make sure to prop up some toothpicks strategically placed within along the lime bars to prevent the plastic from touching the lime curd). Leave in the fridge no less than 2 hours.

Once ready, cut, serve with a cup of your favorite coffee or tea.... and enjoy :)

Citrus Overload Cupcakes (AKA Tangerine cupcakes with Lemon-Orange Frosting & Tangerine Curd Filling)

This one was inspired by my friend Cybidon at the Bake, Robot! blog and the post for orange vanilla bean cupcakes on said blog. Since I did not have oranges nor vanilla beans, but had plenty soon to perish sweet tangerines I decided to try to make something dessert like since we have been at a shortage for that type of stuff lately. I took the Martha Stewart cupcake recipe and adapted it to incorporate tangerines into the batter. Here is the recipe for the cupcakes:

Tangerine Cupcake Batter

4 oz (1 stick) unsalted butter, softened
1 Cup sugar
1 TBSP Tangerine zest
2 Large eggs
3/4 Cup heavy cream
1/4 Cup Tangerine juice
1 tbsp pure vanilla extract
2 cups all-purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt

Preheat oven at 350 degrees Fahrenheit.

Sift together the flour, baking soda, baking powder and salt. Set this mixture aside 

In a large mixing bowl start mixing your butter, sugar and tangerine zest until the mixture is light and fluffy.

Start incorporating the flour mixture into the butter two heaping tablespoons at a time alternating with the wet ingredients (i.e. add 2 to 4 TBSP of flour and then add 1 egg, repeat the flour and then add 1/4 Cup of heavy cream) making sure to mix in the ingredients until they are well incorporated before adding the next ingredient. repeat the sequence until all the ingredients have been incorporated into the batter.

I know it seems a little convoluted to do it that way but there are two very good reasons why I mix ingredients in that manner. First I grew up watching my mother and my grandmother making cake mixes in this manner so it is kind of ingrained into my subconscious. Second, I find that alternating wet and dry ingredients makes for a smoother batter.  

Divide your batter evenly into your paper cup lined cup cake baking sheets and bake for 20 to 25 minutes or until you insert a toothpick and it comes out clean. 

Tangerine Curd

3 Egg Yolks

1 TBSP Heavy Cream

1/3 Cup caster/superfine sugar

3 TBSP unsalted butter

Grated Zest and Juice from 1 Tangerine

You can make the curd using either a double boiler or simply a heatproof bowl over a pot of slowly boiling water over medium low heat. 

Place your butter in the bowl and let it melt down. 

Slowly add in the sugar to ensure that it incorporates evenly into the butter and preventing it from creating lumps.

Beat the egg yolks and heavy cream together and slowly add the mixture into the batter stirring frequently using a whisk (remember, it is all about tempering your eggs into the batter to avoid sweet scrambled eggs).

Add in the Tangerine zest and juice. Continue to stir frequently until the curd is thick enough to coat the back of a spoon.

Set it aside to fill in your cupcakes.

For the frosting I wanted to make something with just as much citrus flavor but with a little kick to offset the sweetness of the cup cake base and the tangerine curd filling so I decided that the sweetness of orange and the sourness of lemon offered the opportunity for a great combination. I gave it a try and I am absolutely in love with this frosting so here is the recipe. 

Orange-Lemon Buttercream

1 1/2 Sticks unsalted butter

1 3/4 Cups Confectioners sugar (+/- depending on how sweet you want it)

1/4 Cup Orange Juice

1 - 2 TBSP Lemon Juice (How much depends on how tart you want your frosting to be)

1 TBSP Orange Marmalade

1 1/2 TBSP Lemon Zest

Place your butter in a medium bowl and using your mixer on a medium high setting soften the butter until it becomes creamy. 

Start adding powdered sugar a little bit at a time alternating with the orange and lemon juices until well incorporated.

Add in the marmalade mixing until well incorporated and then add the lemon zest until well incorporated. 

Set this aside to get ready to fill and decorate your cupcakes.

Once your cupcakes have cooled off core them and start filling them with the tangerine curd.

Let the cupcakes sit for 20 minutes to allow the curd to set and then proceed with your frosting. 

I hope you enjoy these and that their citrusy scent carry you away to somewhere tropical and warm if you don't already live somewhere like that. Here are a few pictures of my daughter helping me to put frosting on the cupcakes and one of the cupcakes sliced in half to show you the final result.

Pork Chops with Pear, Shallot and Thyme Medley

This is a nice and easy recipe that will take minimal time to make and the taste is just wonderful because pork pairs so nicely with pears. Here is what you will need.

4 Nicely sized pork chops (Usually something that is about 1 inch thick will do nicely with a nice edge of fat)

Salt and Pepper to taste (season the pork chops with these just before they go into the pan)

2 TBSP Butter

2 Large Shallots (sliced thin)

2 Large Bosch Pears (sliced thin)

1 TBSP Dry Thyme

1 Cup water

In a deep pan or dutch oven on medium heat add the butter, shallots and pear slices. Let the butter melt and make sure to coat the shallots and pears with it.

Cook until the shallots start to caramelize. then push the mixture into the center of the pan and add the pork chops.

Sear the pork chops on both sides.

Add the water and sprinkle the thyme just a little over the pork chops and mix the remainder into the shallot and pear mixture. 

Simmer for five minutes then cover and lower the heat to a medium low. 

Cook for about 20 - 30 minutes then turn off the heat and let it rest.

Serve with rice and your favorite vegetable and definitely give it a generous amount of the juices from the pan for a little extra love.

Enjoy :)

Cookies Day Two Revisited - Short Bread Lemon Curd Sandwiches

Finally here it is the cookie I was intending to make yesterday. In this one the filling was the first thing I was thinking about and then I had to think about what kind of cookie would make a great compliment for it. I know that lemon is not exactly the king of filling one would generally think about during this time of year. I just thought that it would be excellent for bringing a little of that summer brightness and feeling that those of us who don't live in warm climate areas during this season, wish we could have. So here is the recipe for both the cookies and the lemon curd filling:

Shortbread Cookies

Yields about 6 Dozen

1 Cup (2 sticks) Salted Butter

1 Cup Powdered Sugar

1 tsp Vanilla Extract

2 1/4 C Flour

In a large bowl combine the butter and sugar with a mixer until the sugar is completely incorporated and the mixture looks light and fluffy. Add the vanilla extract and mix until well incorporated. Slowly add the flour in. Toward the end of mixing this dough you might need to stop your mixer (if it is a small handheld one. If you have a kitchen aid you don't need to worry about this) and knead the dough with the heel of your hand in order to ensure the flour is evenly incorporated throughout the dough. The dough will have a consistency almost like pie crust dough except a little heavier. Separate half the dough and roll into a cylinder about 1 1/2 to 2 inches in diameter. Roll the cylinder into a sheet of saran/plastic wrap. Repeat this step with the remaining half. Refrigerate the dough for at least an hour to allow the dough to firm.

While your dough is resting in the fridge you can set to the task of making your lemon curd. Here is the recipe adapted from the one I found in Macarons-Chick and Delicious French Treats by Annie Rigg:

Lemon Curd

3 Egg Yolks

1 TBSP Heavy Cream

1/3 Cup caster/superfine sugar

3 TBSP unsalted butter

Grated Zest and Juice from 1 Lemon

You can make the curd using either a double boiler or simply a heatproof bowl over a pot of slowly boiling water over medium low heat. Place your butter in the bowl and let it melt down. Slowly add in the sugar to ensure that it incorporates evenly into the butter and preventing it from creating lumps. Beat the egg yolks and heavy cream together and slowly add the mixture into the batter stirring frequently using a whisk (you want to temper your egg mixture in, otherwise you will wind up with a sweet scrambled egg mess).At this point you should have a nice thick sauce in your bowl. Add in the lemon zest and juiceand continue to stir frequently until the curd is thick enough to coat the back of a spoon. In all the entire process should take you about 15 to 20 minutes. 

Now bake your cookies. Preheat oven at 350 degrees Fahrenheit. Take out your dough cylinders and cut into 1/4 inch slices. Place on baking sheets about 1 inch apart. Place in oven and bake from 15-20 minutes or until the edges start to brown.   I would like to mention that if you have an oven that does not heat evenly it is best to place your baking sheets on the rack that is furthest from the heat source in order to ensure that the cookies are baked evenly since these are a bit thicker and heavier than most other cookies.

Once your cookies are baked and cooled start making your sandwiches with the lemon curd use as much The recipe for the curd will fill about 36 sandwiches if you use a little over 1/2 teaspoon for each. Ofcourse if you want to be more generous with this filling (and who could blame you) you should probably double the recipe for the curd so that you can fill cookies to your hearts content. 

I hope you enjoy these.

Wonton Potato Curry Pockets - AKA Curry Puffs without the puff

These little treats are jam packed with flavor. They were inspired by Thai restaurant curry puffs which I have been wanting to make for a long time. I was trying to put together a dinner because One of my husband's cousins was coming over. I made my Thai Style chicken with the coconut curry sauce, jasmin rice and some steamed broccoli, but I was feeling like we should have a pre-diner snack, so I concocted a recipe and tried to put it together with the least amount of hassle.

For the filling:

2 TBSP butter
2 Medium Shallots (sliced thin)
2 large cloves of garlic (minced)
1 Green onion (sliced thin)
2 large Yukon gold potatoes (Diced)
1 Large carrot (diced)
2 TBSP Mild Yellow Curry powder
1/2 Cup of water


For the pockets:

1 Pack of wonton wrappers



Recipe:


Melt the butter in a medium sauce pan on medium heat. Add the shallots, garlic and green onions until the shallots become translucent and  start to caramelize. Add the potatoes and carrot and cook for 5 minutes stirring frequently to prevent ingredients form burning. Add the water and curry making sure to add the curry powder slowly to prevent lumps. Cook until the water is reduced enough to make a thick gravy. 


Set the filling aside and get your wonton wrappers ready by slicing them diagonally to create triangles. Once this is done start getting your Pockets together. The pictures below show the step by step procedure on how to fold your wrappers and get them ready for frying/sauteing.

 place your wonton triangle on a flat surface

 Place about 1 teaspoon of filling 

at the center of your wonton triangle

 Make your first fold as shown above.

 Make your second fold as shown above.

 Make your third fold as shown above.

Finally tuck the last corner under to complete your triangle shaped pocket.

To cook these simply fry in a large pan with a thin layer of Safflower or canola oil until they are golden brown on both sides. Serve with either duck sauce or red chilly dipping sauce. Enjoy.

Apple Pie Cupcakes

Apologies for the very amateur looking pics but I had to take these in a hurry since I could not predict if the cupcakes would disappear like smoke after my little girl and husband got a hold of them. I got the recipe for the cupcakes from one of my new favorite blogs Bake, Robot!. I adapted only two things about the recipe. I made my own apple filling and I made up my own icing recipe. Here are the recipes for both:

Apple Filling

3 medium sized Gala Apples (cored and cut into 1/4" squares)

1 1/2 TBSP Butter

1 Small Stick of Cinammon

2 TBSP Sugar

In a small sauce pan melt the butter on medium heat and immediately add the apples and stick of cinnamon. Slowly incorporate the sugar so that it has a chance to incorporate evenly into the apples. Cook mixture for about 15 minutes stirring frequently to prevent burning. Stirring will also help to thicken up the filling. Take off the burner once the filling has reached your desired consistency. Set aside to insert into the center of your cupcakes once they are cooled off. I so wish i had one of those cute and helpful Williams Sonoma cupcake corer. Must pick one up soon.  

Cinnamon Butter Cream Icing

1 1/2 Sticks of Butter (in small cubes)

Powdered Sugar (about 2 cups or so depending on your taste)

1/4 Cup whipping cream 

1 TBSP Cinnamon (freshly ground preferred)

Place your butter in a medium bowl and using your mixer on a medium high setting soften the butter until it becomes creamy. Start adding powdered sugar a little bit at a time alternating with the whipping cream until you achieve the consistency and level of sweetness you desire. If you want it a little heavier add more powdered sugar. If you want it a little softer add a little more whipping cream. Finally add the cinnamon until it is evenly incorporated into the icing. Now put this bad boy on your apple filled cupcakes and give yourself some sweet loving. I promise these will love you back.