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

Basic Pizza Sauce

I recommend this recipe for it’s simplicity and great taste.

from America’s Test Kitchen, Episode: Pizza Party

This recipe makes enough for four pan pizzas, so you will need only half when making Pepperoni Pan Pizza (see related recipe). Freeze the remaining sauce for future pizza making.

Makes 2 2/3 cups

1	tablespoon olive oil
2	cloves garlic , minced
	1 can (28 ounces) crushed tomatoes

Cook oil and garlic in medium saucepan over low heat until fragrant, about 2 minutes. Add tomatoes, increase heat to medium, and cook until slightly thickened, 10 to 15 minutes. Season with salt and pepper.

My Nougat Mission

The Christmas season is upon us and that means one thing. It’s time for nougat.

“Nougat, you say?”

Yes, nougat.

In recent years, I’ve become enamored with this strange confection. There are several reasons why.

First, I just like the sound of the word. It’s subtle, with a sense of whimsy and humor associated with it. In fact, I’ve heard David Letterman claim nougat is one of the top-ten funniest words in the English language. After banana and monkey, of course.

Next, I find it interesting how many people have no clue what nougat is. When you ask someone “Would you like some nougat?” and all you get back is a confused look, you know there’s an information gap that needs filling. I’ve tried to fill that gap with my website “What Is Nougat?“.

Finally, for those that are familiar with nougat, most think it’s the filling inside a Snickers candy bar. Although I do enjoy Snickers occasionally for it’s claimed nougatocity, it’s chewy peanut filling isn’t really nougat. At least not in the traditional sense. When you experience REAL nougat, you’ll understand why. It’s just good.

A Season for Sharing

It’s for these reasons I’ve made it one of my missions in life to spread the nougat message. In fact, you might even call me an Evangelizing Nougatologist.

In this Christmas season’s spirit of sharing and bringing joy to others, I share my recent batch of Toasted Almond and Dried Cherry Nougat.

The recipe I used (courtesy of Emeril Lagasse) follows.

Toasted Almond and Dried Cherry Nougat

Ingredients

• 2 cups sugar
• 1 1/2 cups light corn syrup
• Pinch salt
• 1/4 cup water
• 2 egg whites
• 2 sticks butter, at room temperature
• 1 cup chopped toasted almonds
• 1/2 cup dried cherries, reconstituted, roughly chopped

Directions

In a saucepan, over medium heat, combine the sugar, corn syrup, salt and water. Cook, stirring, until sugar is dissolved. Cook, without stirring, until the mixture reaches the hard ball stage, 250 to 260 degrees F (This is when a small amount of the mixture dropped in cold water forms a hard ball).

In the bowl of an electric mixer, fitted with a whip attachment, whip egg whites until stiff, but not dry. While the machine is running and in a steady stream, add 1/4 of the syrup to the egg whites, and continue whipping until mixture holds its shape. Place the syrup back over the heat and cook until the hard crack stage is reached, 300 degrees F. (This is when the mixture separates into hard and brittle threads when dropped in cold water). With the machine running and in a steady stream, add the remaining syrup to the egg white mixture and continue whipping until the mixture holds is shape. Add the butter, a tablespoon at a time and whip until very thick and satiny. Fold in the almonds and cherries. Press into a buttered 8 by 8 by 2-inch pan, smoothing top. Let stand until firm.

Turn out of pan, and cut in 1 1/2 by 1-inch pieces. Wrap each piece individually in waxed paper.

Lessons learned with this batch of nougat

I shared this batch of nougat with several coworkers this week. Every time I make nougat, it gets a little better and I learn something new to improve my technique. This time, I learned that the extra effort spent preparing and setting out ingredients before getting started is crucial. The final product came together much more easily and the texture was really good.

Areas of opportunity: I didn’t wrap each piece individually. I just set them on sheets of wax paper. Next time, I’ll make sure to wrap each piece. Also, I’ll probably keep the nougat refrigerated while it’s sitting. After leaving it at room temperature for a while, several of the chunks melted together into a pool. Still edible and tasty, but not so good when you’re trying to share.

Overall I was really pleased. Nougat’s not extremely difficult to make and the time and patience making it can really pay off.

Nougat lovers of the world – Unite!

Last week I picked up a copy of Mother Earth News (it’s a magazine about sustainable, self-reliant living). In the Country Lore section of the October/November 2008 issue, an article on Crusty Frying-pan Pizza caught my eye. In the article they describe how to make a homemade pizza using a cast-iron pan in the oven.

Well, I have a cast-iron Lodge frying pan. Why not see if the results I get from the frying pan match what I was getting from the grill? I figured I would continue to use Craig Priebe’s dough and sauce recipes instead of the pizza dough recipe in the magazine. I’m hooked on the whole wheat flour/corn meal dough, so why change?

Here’s what I ended up making last night:

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Looks good, huh? The pictures below show how I put it all together:

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