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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 Food photography Recipes

Blueberry Cheesecake

Blueberry Cheesecake

Cheesecake is always popular around here and I recently got a large container of blueberries.  When I asked what I should do with them, Son’s girlfriend suggested blueberry cheesecake and since she was about to graduate and planned on celebrating at an Italian restaurant it seemed like a great idea for an at home dessert after the meal.  Of course Son (who loves cheesecake but not so much blueberries) forgot to take or mention it so it didn’t make it to the celebration.  I have no doubt it will be eaten anyway!  I recently used this same basic recipe for an Oreo version requested for a birthday and found it is an excellent one, a little lighter texture than my usual favorite (which uses 2 2/1 pounds of cream cheese and no sour cream).
Printable Version Blueberry Cheesecake
Ingredients:
Crust:
1 1/2 cups finely ground cookie crumbs (I used the white chocolate peanut butter ones)
2 tbs butter (because these cookies were very moist I didn’t add the extra butter to keep the crust from being soggy, but if you use a dry cookie you should)
9 or 10 inch springform pan
Filling:
1 1/2 lbs cream cheese (room temperature)
1 cup sugar
5 large eggs (room temperature)
1/4 teaspoon salt
2 teaspoons vanilla
1/4 cup flour
8 oz sour cream
Topping:
1 lb (about 4 cups) fresh blueberries (frozen or canned works too – if you use canned in syrup, don’t add sugar)
1/2 cup sugar (I like them to stay a little tart so if you want sweet add 1 cup instead of 1/2 cup)
1 teaspoon butter
grated zest from one lemon
juice from 1/2 lemon
2 cinnamon sticks
Procedure:
Cookies in the food processor

Place the cookies in a food processor and grind them finely.
Ground cookie crumbs in the pan

If the crumbs will not stick together between your fingers, add small amounts of melted butter until you can just flatten them together.  Place on the bottom of a springform pan that has been sprayed with cooking spray.  Set aside.
Filling:
Cream Cheese

Beat the cream cheese until it is light and fluffy, add sugar gradually and keep beating until it is mixed in completely.
Add eggs

Add the eggs one at a time blending well after each egg.
Add vanilla, salt and flour

Add the vanilla, salt and flour and mix until smooth, scraping down the bowl to incorporate all ingredients.
Sour cream

Add the sour cream and mix well.


Pour into prepared pan and bake in a preheated oven at 325 degrees for 1 hour and 15 minutes.  When the time is up slightly open the door and let the cake stay for an extra hour without disturbing – no peeking you want it to cool slowly to prevent cracks, although in this case the blueberry topping will cover any that might happen.  After an hour, cover with plastic wrap – not touching the top but over the pan and refrigerate at least overnight.
Topping:

Ingredients for fresh blueberry sauce
Blueberries in the pan

Wash the berries and place in a medium saucepan.  Add the remaining ingredients.

Blueberry popping

Bring to a boil over high heat, then lower to a simmer to thicken to the consistency you prefer.  A little less time and you will still have some whole blueberries, a little more and a thicker sauce.  Remove the cinnamon sticks and refrigerate, covered until ready to serve.
For serving you can either cover the top of the cheesecake, or serve the blueberries on the side, topping each slice separately.

Blueberry Cheesecake