I’ve made this sauce countless times and people often comment on how good it tastes. I highly recommend adding this to your list of stock recipes.

Chunky Tomato Basil Sauce

This vibrant, fresh sauce is so much better than anything from a jar. The tomatoes are roughly chopped, rather than puréed, so the sauce sits on top of the pizza rather than underneath the toppings. This way you don’t get the same taste in every bite. Tomato paste deepens the sauce’s flavor, as does refrigerating the sauce for at least an hour. If your tomatoes are juicy, use more tomato paste to thicken the sauce. This sauce keeps in the refrigerator for 3 days.

Ingredients:

2 small cloves garlic

8 large fresh basil leaves

1 ½ pounds (about 3 medium) ripe tomatoes, cored and quartered (see Note)

2 tablespoons tomato paste (or more)

1 teaspoon kosher salt

¾ teaspoon freshly ground black pepper

½ teaspoon sugar

Note:

If tomatoes are not in season, use good canned tomatoes instead. They will have more flavor than the gas-ripened ones at the supermarket. Use two 14 ½-ounce (440 g) cans of diced tomatoes, drained.

Makes about 2 cups, depending on ripeness and juiciness

Place the garlic and basil leaves in a food processor and pulse until finely chopped. Add the tomatoes and pulse briefly. Do not purée the tomatoes, as the sauce is meant to be chunky. Or chop all by hand

Tranfer to a medium bowl. Stir in the tomato paste, salt, pepper, and sugar until mixed well. If the sauce looks watery, add more tomato paste until you see no more juice.

Refrigerate the sauce for an hour to accentuate the flavors.

via Craig Priebe – Tomato Basil.

This is a grilled pizza that comes together quickly with excellent results.

The Margheritan

Traditional tomato, basil, and cheese

Today’s modern pizza of tomato sauce and cheese can be traced back to an Italian pizzario, Raffaele Esposito of Naples, owner of a tavern called Pizzeria di Pietro e Basta Cosi. In 1889, he created a pizza for the visiting Italian King Umberto I and Queen Margherita. He used tomatoes, basil, and mozzarella cheese to represent the Italian flag’s colors of red, green, and white. The queen asked Raffaele what the dish was called and the smart chef replied, “The Margherita, after you, my Queen.”

This recipe calls for two types of mozzarella: One is sold shredded in plastic pouches, available in any supermarket; the other is fresh, a soft, white ball that melts into milky pillows. I usually buy an 8-ounce (225g) ball called fior de latte, or “flowers of milk.” Fresh mozzarella has a shelf life of about two weeks.

Ingredients:

1 grilled pizza crust

1 tablespoon Herbed Grill Oil or extra virgin olive oil

1 tablespoon grated Parmesan

1 cup shredded mozzarella

½ cup Chunky Tomato Basil Sauce

1 ball (8 ounces/ 225g) fresh mozzarella

Garnish:

2 tablespoons basil leaves

Variations: Add pepperoni for a stellar spicy pizza.

Brush the grilled side of the pizza crust with the Herbed Grill Oil. Dust with the Parmesan and sprinkle with the mozzarella. Drop spoonfuls of the Chunky Tomato Basil Sauce onto the pizza. Tear the fresh mozzarella into chunks and distribute across the pizza, filling in the holes between the sauce.

Just…Grill . Garnish with the basil leaves before serving.

via Craig Priebe – Margheritan.

Be sure to check out:

• How To Grill A Pizza
• Tomato Basil Pizza Sauce
• Herbed Grill Oil

When I started making grilled pizzas, what I appreciated about this recipe (like many of Craig’s recipes) is it added a lot of flavor to the finished pizzas without the need for an extremely complicated recipe or lots of prep time.

What’s even better, this herbed grill oil is used for things other than pizza (see “Uses” below) and it keeps well in the refrigerator. Once you see how easy it is to make, you’ll keep some on hand all the time.

Herbed Grill Oil

I use this oil as a base for almost all of my savory pizzas and many of the piadinas. It takes just a second to make and keeps in the refrigerator indefinitely. If I’m feeling lazy, sometimes I add a little more olive oil instead of making a new batch. Make sure the olive oil is top quality.

Ingredients:

½ cup extra virgin olive oil

1 small clove garlic, minced

½ teaspoon dried oregano

½ teaspoon dried thyme

½ teaspoon dried basil

Makes:

½ cup

Place all the ingredients in a small bowl or glass jar, mix well, and refrigerate. If it solidifies, take it out a few minutes early or microwave it at 5-second intervals until it starts to liquefy.

Uses For Leftover Herbed Grilled Oil:

• As a marinade for meats, poultry, seafood, or vegetables.
• Sauté vegetables, shrimp, chicken, or tofu in it.
• Mix it with a little vinegar, salt, and pepper for a salad dressing.
• Stir it into hot pasta and add cheese.
• Brush it on grilled bread or toast to make bruschetta.
• Toss it with potatoes, then season it with salt and pepper and roast.

via Craig Priebe – Herbed Grill Oil.

Check out:

• How to Grill Pizza
• “The Margheritan” Grilled Pizza

The summer grilling season is approaching and I want to bring attention to one of my favorite grilling techniques, Grilled Pizza, made popular by chef Craig Priebe.

If you’ve ever eaten gourmet pizza made in a brick oven, you know how good the crispy, smoky crust is. Craig’s grilled pizza technique makes recreating this crust easy. I think you’ll be impressed with the results.

If you haven’t grilled pizza before, you should definitely give this a try.

How to Grill Pizza

Whether you grill indoors with a cast iron pan on the stove top, or fire up a charcoal or gas grill outside – you’ll be amazed at the results if you follow these basic steps for grilling pizza.

Roll out the dough with smooth even strokes, using a rolling-pin, until it is about 12 inches in diameter and about 1/8 of an inch thick. Place the dough on a flat surface, such as an inverted cookie sheet.

Heat the grill to medium high.

Hold the cookie sheet over the grill and slide the dough onto the grill’s surface. Make sure the crust falls flat onto the grill.

The dough should take about 3 minutes to brown. It bubbles as it cooks.

When the crust has browned, remove it from the grill. Turn the crust over to the browned side. Top it with your favorite pizza toppings, or follow one of my grilled pizza recipes from Grilled Pizzas and Piadinas.

Slide the pizza onto the grill and brown the bottom for 3 to 5 minutes, until browned and crispy.

Remove the pizza by carefully sliding it back onto the cookie sheet. Cut and serve.

via How to Grill Pizza.

Be sure to also try these two recipes for topping your grilled pizza:

• Chunky Tomato Basil Sauce
• “The Margheritan” Pizza
• Herbed Grill Oil

Enjoy!

I prefer using unbleached flour for my pizza dough because bleached flour has chlorine agents that remove nutrients such as beta-carotene from the dough. These natural nutrients add flavor, color, and more nutrition to your pizza crust. A little whole wheat flour results in a more robust and chewy crust. It also makes the dough easier to handle on the grill. Up to 25 percent of the flour could be whole wheat. Any more than that, and the dough becomes too dense, heavy, and won’t rise enough. This recipe is easily doubled.

Ingredients:

¾ cup warm water

1 packet active dry yeast (about 2¼ teaspoons)

½ teaspoon sugar

1½ cups unbleached flour

¼ cup whole wheat flour

1 teaspoon kosher salt

2 tablespoons cornmeal, preferably white, plus additional for the pan

2 tablespoons extra virgin olive oil, plus ¼ teaspoon for the bowl

Makes: two 12-inch (30 cm) pizzas

Pour the warm water into a small bowl or measuring cup. (If the water is too hot, the yeast will die. If too cold, it will not activate.) Add the yeast and sugar and stir until the yeast dissolves into a smooth beige color. Let it stand on your counter for about 5 minutes to prove that the yeasted water is active. A thin layer of foam will appear at the top, indicating that the batch is good.

Kneading with a stand mixer: Add the flours, salt, and cornmeal to a 4- or 5- quart (4 or 5 liter) standing mixing bowl. Use the dough hook attachment on the lowest speed to mix the dry ingredients. Add the yeasted water and the 2 tablespoons of olive oil. Mix on the slowest speed to allow the ingredients to come together. You may need to scrape down the sides with a spatula. Then move to medium-high speed and knead for 2 minutes. The batter should form a ball, unless it’s too wet or sticky. If so, add only enough flour to prevent it from sticking. The dough should come off the sides cleanly and form a ball.

Kneading with a food processor: Measure all of the ingredients into the bowl. Use the plastic blade made especially for dough. (The metal blade may tear the dough to pieces.) Use a pulse action until the dough comes together. Continue to pulse the dough in quick bursts for about 3 minutes. This technique keeps the dough from overheating.

Kneading by hand: Measure the flours, salt, and cornmeal into a large bowl. Add the yeasted water and the 2 tablespoons of olive oil. Mix well, stirring with a strong spoon. Lightly flour a clean, dry countertop. Form a ball of dough, place it on the counter, and press down with the palm of your hand. Fold the dough over itself and press again. Continue to roll and press the dough for about 8 minutes until the dough is smooth. (You will feel the dough change. It will soften and become more elastic.) Add only enough flour to prevent it from sticking.

Put the remaining ¼ teaspoon of olive oil in a medium bowl. The dough will be sticky, so flour your hands before picking it up, and place it in the bowl. Turn it over several times until it is coated in oil. This prevents a crust from forming on its surface as it rises.

Cover with plastic wrap, and place in a draft-free, warm place, 70° to 80°F (20° to 25°C), for 2 hours, until it rises to almost double in appearance.

Chill the dough in the refrigerator overnight, or for 1 hour to firm it up. Since this dough is slightly sticky, chilling the dough makes it easier to roll out. Chilling it overnight gives the dough more flavor and texture. Dough will keep in the refrigerator for 3 days.

Note: This recipe makes two crusts. If you’re planning to prepare only one pizza, grill the second crust anyway, because it will keep better than dough. Crusts keep in the refrigerator for 3 days, or for up to 3 months in the freezer. Then you’ll be ready to grill pizza anytime. You can even cheat by cooking the pizza in the oven. Try 400° (200°C) for 12 minutes, and check toward the end to avoid burning. Put the frozen crust right onto the grill. It will only take a minute to thaw. Or defrost it in the refrigerator or at room temperature; it will thaw quickly, within a half hour.

via Grilled Pizza Dough.

Look at all we got:

Posted to WordPress from the Sprint HTC EVO 4G.

Making the Switch

Almost a year and a half ago, in January of 2009, we decided to stop using our electric drip coffee maker and start using a French press. This was after recommendations from several people and reading the following in one of my favorite cooking magazines, Cook’s Illustrated:

For a more full-bodied brew, we recommend using a French press, which not only reserves the coffee’s oils, but also allows you to control water temperature and brewing time.

We ended up buying an 8-cup Bodum French Press and after a short time, were hooked. It was easy to use (despite the rumors I’d heard) and took up almost no counter space (unlike our old electric coffee maker). Other benefits were the energy saved and less waste when brewing coffee. Ultimately, we said farewell to the old electric drip coffee maker in our last garage sale.

A Broken French Press

Unfortunately, the spout on the glass beaker part of the French press cracked two weekends ago. Rather than taking a chance at drinking chunks of glass, I threw the broken press into the garbage and ended up brewing some Earl Grey tea for myself.

I haven’t had time to get a new French press and this morning, I wanted to have some coffee without having to go buy a cup somewhere. I started thinking of ways I could brew some coffee and remembered the coffee percolator I have in my camping supplies. Why not give it a try?

Turns out that the percolator will definitely work in a pinch. But I’ll still be shopping for a new French press.

Pancake frustrations.

Two weekends ago, I was up early on a Saturday morning, getting started with my regular weekend routine. After having some coffee and messing around for an hour or two, I decided it was time for breakfast. Pancakes sounded like a good option. With a box of Bisquick from the pantry at hand, I threw together the standard pancakes recipe from Betty Crocker (found on the side of the Bisquick box).

While I was cooking the pancakes, I found I was having a tough time getting them to flip without the batter getting all smeared on the cooked side. I was getting frustrated with myself and wondering what I was doing wrong. I thought I was following the recipe on the box. It calls for three things: Bisquick, water and eggs. Turns out I forgot to add one of the ingredients. What’s funny is, I didn’t realize this until today, two weeks later, after glancing at the recipe on the box again.

Looking at my pictures that documented the final steps of cooking the batch of pancakes in question, can you guess which ingredient I forget?

Eggs. I forgot the eggs. I guess getting two out of three ingredients isn’t bad, right? And guess what? Although the pancakes were dense and not as airy as I’m used to, they still tasted surprisingly good.

It’s just pancakes.

The moral of this story is there is no using getting all worked up over the little mistakes and mess ups in life. An easy thing to say, I know. For me, it’s really hard to live up to this. I always seem to be my worst critic and I can get pretty grumpy when a recipe, project or plan doesn’t come together like I expect.

Since this pancake cooking experience, if I need to remind myself of this lesson and get some perspective when things don’t go according to plan, I’ve begun using my new mantra:

It’s just pancakes.

I’ve been making my own pizzas at home for a couple of years now with very satisfying results. In the issue I was reading, an article titled “Perfecting Pepperoni Pan Pizza” caught my eye. A thin crust baked on a pizza stone is usually my go-to homemade pizza of choice because pan pizzas are usually doughy and too greasy. But according to this article, their version of the recipe solved those problems.

I figured I’d give it the recipe a try – with some modifications. I’m a big fan of Craig Priebe‘s method of grilling pizza. One of my favorite recipes of his is The Margheritan. Rather than go with pepperoni, I decided to top my pan pizza Margheritan-style. Aside from the use of fresh mozzarella and fresh basil, I followed the Cook’s Illustrated recipes for Pepperoni Pan Pizza (minus the pepperoni) and Basic Pizza Sauce.

Shown here are my finished pizzas. They were DELICIOUS.

Pepperoni Pan Pizza

The recipe you choose for making dough is the key to a successfully baked pan pizza (or any pizza for that matter). With the recipe below, the finished pizza is airy, has the right amount of chewiness and great flavor. All without the greasiness you often experience with a pan pizza.

from America’s Test Kitchen, Episode: Pizza Party

Makes two 9-inch pizzas serving 4 to 6

Dough
1/2	cup olive oil
3/4	cup skim milk plus 2 additional tablespoons, warmed to 110 degrees
2	teaspoons sugar
2 1/3	cups all-purpose flour , plus extra for counter
1	package  instant yeast
1/2	teaspoon table salt
Topping
1	(3.5-ounce) package sliced pepperoni
1 1/3	cups tomato sauce (see related recipe, “Basic Pizza Sauce”)
3	cups shredded part-skim mozzarella cheese

Step-by-step instructions:

1. To make the dough: Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Lightly grease large bowl with cooking spray. Coat each of two 9-inch cake pans with 3 tablespoons oil.

2. Mix milk, sugar, and remaining 2 tablespoons oil in measuring cup. Mix flour, yeast, and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium-low and mix until dough is shiny and smooth, about 5 minutes. Turn dough onto lightly floured counter, gently shape into ball, and place in greased bowl. Cover with plastic wrap and place in warm oven until doubled in size, about 30 minutes.

3. To shape and top the dough: Transfer dough to lightly floured counter, divide in half, and lightly roll each half into ball. Working with 1 dough ball at a time, roll and shape dough into 9 1/2-inch round and press into oiled pan. (See illustrations below in Step-by-Step: How to Make Pan Pizza) Cover with plastic wrap and set in warm spot (not in oven) until puffy and slightly risen, about 20 minutes. Meanwhile, heat oven to 400 degrees.

4. While dough rises, put half of pepperoni in single layer on microwave-safe plate lined with 2 paper towels. Cover with 2 more paper towels and microwave on high for 30 seconds. Discard towels and set pepperoni aside; repeat with new paper towels and remaining pepperoni. (See illustrations below in Step-by-Step: The Amazing Shrinking Pepperoni)

5. Remove plastic wrap from dough. Ladle 2/3 cup sauce on each round, leaving 1/2-inch border around edges. Sprinkle each with 1 1/2 cups cheese and top with pepperoni. Bake until cheese is melted and pepperoni is browning around edges, about 20 minutes. Remove from oven; let pizzas rest in pans for 1 minute. Using spatula, transfer pizzas to cutting board and cut each into 8 wedges. Serve.

Pizza Dough without a Mixer

In step 2, mix the flour, yeast, and salt together in a large bowl. Make a well in the flour, then pour the milk mixture into the well. Using a wooden spoon, stir until the dough becomes shaggy and difficult to stir. Turn out onto a heavily floured work surface and knead, incorporating any shaggy scraps. Knead until the dough is smooth, about 10 minutes. Shape into a ball and proceed as directed.

Step-by-Step: How to Make Pan Pizza

1. Roll the dough outward from the center in all directions to form a 7-inch circle.	2. With the dough draped over your knuckles, gently stretch it, using the weight of the dough to make a 9 1/2-inch circle that is slightly thinner at the center.
3. Place the dough in the oiled cake pan and gently push it to the edge, taking care not to let too much oil spill over the top.

Step-by-Step: The Amazing Shrinking Pepperoni

Pepperoni – Before                    Pepperoni – After