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Breads and muffins Food photography Pasta/Pizza Photography Recipes

Best Thin Pizza/Flatbread Dough

Pizza Oven
Pizza Oven

No news here, I still love pizza and having recently spent some time with my brother and sister-in-law who have a real outside wood fired pizza oven I just had to do one more pizza post (not the last I’m sure).  Getting the oven ready is quite a process involving several hours of loving attention, special wood and lots and lots of smoke, but the result was worth it – especially since I wasn’t the one providing the loving attention!
Smokey Pizza Oven

Chef Tom hard at work

I like thin crust, thick crust and everything in between and have found this recipe to be even better than my original favorite (recipe here).  The main difference is the high gluten flour that I don’t always have on hand so I still use the other recipe as an alternate.  This dough is simple to make, easy to shape and can be rolled very thin almost like a cracker (popular with the designated taste tester – Husband).
Printable Recipe Pizza Dough
  • 3 3/4 cups Hi-Gluten Four
  • 1 teaspoon yeast
  • 1 1/4 teaspoons salt
  • 2 tablespoons olive oil
  • 1 1/2 cups lukewarm water, enough to make a smooth, soft dough
  • 2 Tablespoons Italian Seasoning (optional)
Mix together all the ingredients except the water in a food processor, mixer or bread machine (or of course you could do it by hand) add water and process until it is well mixed and smooth (you may need a little more or less).
Allow to rise in a covered, oiled bowl for 1 hour or wrap in plastic and refrigerate for up to 2 days.  If refrigerated, let it come to room temperature when you’re ready to use.
Shape the dough to the thickness you like.  It makes a great thin, almost cracker like crust or flatbread.
Cover the dough while you preheat the oven and a pizza stone if you have one to the highest setting your oven allows.
Add your pizza toppings, or if making flatbread, brush it with plain, garlic or herb flavored oil and seeds or shredded cheese.
Bake for about 8-10 minutes until the crust is crisp and the toppings (for pizza) are cooked.
Main Dishes Recipes Tested Recipes

Best meal of the summer: Fried Chicken with Poblano Mashed Potatoes and Chorizo-Thyme Gravy and Roasted Corn with Manchego & Lime

Single Rose

This post is a little different than usual and I don’t have any pictures of the food so I’ve substituted a few of my birthday flowers.  I had dinner with a friend recently and she made the most wonderful food I just had to recommend the recipes!  As we’ve pretty much established, I’m a picky eater and not too fond of anything beyond meat and potatoes and pasta so this is a real surprise.  Having seen the recipe I’m sure I would have never tried it as it has some ingredients I’m not used to and it does take some time and effort, but the Fried Chicken with Poblano Mashed Potatoes and Chorizo-Thyme Gravy from Epicurious.com which she served, along with their recipe for Roasted Corn with Manchego & Lime was absolutely wonderful and I fully intend to make it myself.  Everyone at the meal loved it and we all took home leftovers, which didn’t last long at our house!
Pink Rose

Dessert Recipes Tested Recipes

The Daring Bakers Challenge: Fraisier inspired Raspberry and Blueberry Cream Chocolate Cake

Raspberry/Blueberry Chocolate Cream Cake

This month’s challenge was just made for me, what could be better than a strawberry cream cake?  I did have one slight problem and I need to make sure I remember next time; if you want to keep the kids from eating the strawberries (that you know are their favorite)  make sure you tell them they are reserved! Therefore, when it came time to finish the cake, it became a framboise/bluet-r (love my French – straight from the translator) because the fraise were history.  No matter, it was still delicious.
Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.
I followed her recipes here using the chocolate version of the cake.  I did vary (besides the fruit) in that I made my own almond paste using honey and brown sugar.  It wasn’t the most photogenic, but tasted great and was very simple.
Ingredients for Almond Paste:
1 cup brown sugar
1/4 cup hone
1/3 cup water
3 cups blanched, whole almonds
1/4 cup butter
In a heatproof bowl microwave sugar, honey and water to a strong boil.  While the mixture is heating, pulse the almonds until coarsely ground.  Pour the honey mixture over the almonds and blend until smooth which may take 10 minutes or more.  If the mixture is too thick add a small amount of water.
Grind the almonds, honey and brown sugar

Just before use, knead in the butter to make a smooth consistency.
Knead with butter, then roll thin layer for the top of the cake

After making the chocolate cake and cream filling per the recipe, I assembled the cake pretty much as directed but using the raspberries and blueberries instead of the already devoured strawberries.  I also didn’t seem to have enough cream left for the top layer so instead I made a quick chocolate ganache (1/2 cream and 1/2 chocolate).  Next time I would leave more space between the berries as I would have liked the cream to show through more but all in all it was still pretty and very delicious!
Sliced