Dough:
1 tsp sugar
3/4 cup warm water
1 pkg yeast (2-3 tsp if using bulk)
1 Tbs oil
1 Tbs dried basil or 2 Tbs pesto
1 tsp salt
2 cups flour
cornmeal for dusting
Preheat oven to 425F. Add the sugar to warm water (130 degrees). Whisk to dissolve, then whisk in yeast. Let rest 5 mins. In a separate bowl, sift together the salt & flour, then add basil or pesto. By now, the yeast should be very active and bubbly. Add oil. Gradually mix in the flour mixture.
Knead the dough by hand until elastic, not stiff. (about 5 mins) Roll out to a 12-14 inch round, depending on pan size. (For thicker crust, let the round rise in a warm place for 20 mins, then add topics and bake.)
Place on a well-oiled pizza pan (or stone) dusted with cornmeal. Parchment paper works so much better. No mess. Just remember to pull it out from under the pizza about 3 minutes into the cooking, otherwise it may burn! For a medium thickness, add toppings and bake ~15 mins. (Convection bake 12-15 mins.)
Typical toppings are marinara sauce (pizza sauce) reduced down on the stove till it is a paste. Otherwise the crust ends up a bit soggy, sliced mushrooms, pepperoni, chopped spinach, sliced or diced tomatoes, shredded cheese (motzarella, provalone, munster), crumbled feta. The order is slightly important for cooking (spinach trapped at the bottom will make things soggy and if on top will dry out and burn and blow around inside a convection oven (hmmm, how do I know about that you ask?), browned cheese and tomatoes on top are especially delicious.
Saturday, March 13, 2010
Braised Celery with Bread Crumb Topping
2 Tbs unsalted butter at room temperature (was 3 Tbs)
1 head celery (large, about 2 lbs ?)
2 large shallots or 1 small yellow onion, finely minced
.5tsp dried thyme (Penzy's rules) (was 1.5 tsp finely chopped fresh thyme)
Kosher salt and freshly ground pepper, to taste (Note: adding salt makes it very salty)
1 1/4 cup chicken stock (was1 cup w/ 1/4 cup dry white wine)
1/2 cup grated Gruyere or 1/4 cup grated Gruyere & 1/4 cup grated Parmigiano-Reggiano
1-2 slices cuisinarted bread (3-4 Tbs fresh bread crumbs)
optional (1 Tbs vegetable or chicken demi-glace)
Preheat oven to 325F. Using about half the butter, generously butter a large gratin dish or baking dish.
Separate the outer celery stalks from the shorter, paler, tender stalks (the heart). Set the heart aside. Thoroughly rinse the outer stalks. Trim off any part of each stalk that branches into leaves and set aside with the heart. Using a paring knife or vegetable peeler, scrape the outside of each stalk to remove the fibrous strings that run its length. Cut the stalks into 3-inch lengths. Arrange them in a single layer in the prepared baking dish.
Finely chop the reserved celery heart, tops and elaves. In a fry pan over medium-high heat, melt the remaining butter. Add the shallots, thyme and chopped celery heart, tops and leaves. Season with salt and pepper. Saute until the vegetables are soft and golden, about 10 mins. Add the wine and stock and summer until reduced by half, about 8 mins.
Pour the mixture over the celery stalks in the baking dish. Cover with aluminum foil and bake until the celery has collapsed and feels very tender when prodded with a knife tip, about 1 hour. Remove the baking dish from the oven and increase oven temp to 400F. Sprinkle the cheese and bread crumbs over the celery. Return the dish to the oven and bake until the cheese is melted and the top is crusty and browned, about 10 mins more. Serve immediately. Serves 4 to 6.
1 head celery (large, about 2 lbs ?)
2 large shallots or 1 small yellow onion, finely minced
.5tsp dried thyme (Penzy's rules) (was 1.5 tsp finely chopped fresh thyme)
Kosher salt and freshly ground pepper, to taste (Note: adding salt makes it very salty)
1 1/4 cup chicken stock (was1 cup w/ 1/4 cup dry white wine)
1/2 cup grated Gruyere or 1/4 cup grated Gruyere & 1/4 cup grated Parmigiano-Reggiano
1-2 slices cuisinarted bread (3-4 Tbs fresh bread crumbs)
optional (1 Tbs vegetable or chicken demi-glace)
Preheat oven to 325F. Using about half the butter, generously butter a large gratin dish or baking dish.
Separate the outer celery stalks from the shorter, paler, tender stalks (the heart). Set the heart aside. Thoroughly rinse the outer stalks. Trim off any part of each stalk that branches into leaves and set aside with the heart. Using a paring knife or vegetable peeler, scrape the outside of each stalk to remove the fibrous strings that run its length. Cut the stalks into 3-inch lengths. Arrange them in a single layer in the prepared baking dish.
Finely chop the reserved celery heart, tops and elaves. In a fry pan over medium-high heat, melt the remaining butter. Add the shallots, thyme and chopped celery heart, tops and leaves. Season with salt and pepper. Saute until the vegetables are soft and golden, about 10 mins. Add the wine and stock and summer until reduced by half, about 8 mins.
Pour the mixture over the celery stalks in the baking dish. Cover with aluminum foil and bake until the celery has collapsed and feels very tender when prodded with a knife tip, about 1 hour. Remove the baking dish from the oven and increase oven temp to 400F. Sprinkle the cheese and bread crumbs over the celery. Return the dish to the oven and bake until the cheese is melted and the top is crusty and browned, about 10 mins more. Serve immediately. Serves 4 to 6.
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