So, this was pretty good, but it wasn’t the greatest pizza i have ever made, but the photo above does not do it justice.
This is the first time in a long time that i have dared to make a wheat pizza crust for Joe. I am using the dough recipe from the New Best Recipe and substituting 1/3 of the bread flour with white wheat. This recipe yields 2 medium sized pizzas (one pizza is plenty for two hungry Jenkins).
Fortunately, our oven here is small, but just barely wide enough for our pizza stone. Unfortunately, it claims to only reach 500F, but i doubt it makes it that high. Instead of cooking our pizza the usual 7 minutes, I had to keep it in for 12-13 minutes, drying it out. When i cook our leftover (frozen) dough next Friday, i will try spraying the crust with extra oil before baking. If that doesn’t work, the next week i will try spraying the oven walls with water a couple times while cooking. I’ll keep you posted.
- 2 2/3 C bread flour
- 1 1/3 C whole wheat flour
- 3 t yeast
- 3/4 C warm (90 F) water
- 2 t salt
- 2 T olive oil
- 1 C lukewarm water
- sprinkle yeast over 3/4 C warm water and let sit for 5 minutes, or until foamy.
- pulse flour and salt in food processor to fluff and mix.
- add 1 C additional water plus olive oil to the yeast mixture, then slowly pour over flour in the food processor.
- mix until the water is fully incorporated.
- turn the dough out onto a floured counter and knead until only slightly tacky.
- place the dough in a lightly oiled bowl and turn to coat. Cover with plastic wrap and let it sit for 2 hours, or until doubled in size.
- gently turn the dough out onto a lightly floured counter and cut into three pieces. I typically freeze two. Just make sure that you put them in the fridge the day before you plan to use them.
- At this point, you can either bake it immediately, or (if you have things to do, or don’t time your pizza making well – like me) return the dough to the bowl and let it rise in the fridge for a couple hours. Just pull it out of the fridge at least an hour before you plan to bake it.
- Preheat oven to 550 (or as high as it will go). Lightly coat your hands with evoo and press the dough into a disc. top with sauce, cheese, etc. and bake for 6-10 minutes, depending on your oven temp.
- 1 bulb of garlic
- approx. 1 T evoo
- Preheat oven to 400 F (mine was preheated to 500 F for the pizza).
- Remove the outer skin of a whole bulb of garlic and chop off the top 1/4-1/2″ so that the tops of the cloves are exposed. Spray or sprinkle the top with olive oil so that all the cloves are coated.
- Loosely wrap the bulb with foil and bake for 35 minutes, or until the cloves are soft. When they are done, you should be able to easily squeeze them out of their skin.
My first post in our new place…
I had never tried broccoli rabe before, and could not resist it when i saw it at Market Basket here in Boston. Joe and I went there on our first grocery shopping here in Boston. It was about 9:00 a.m. on a Sunday morning and the store was PACKED. I have never seen a store so crowded at that time of day/ day of the week. It didn’t take long to figure out why – the prices are amazing! I though we were going to have to start budgeting more for food whilst in B-town, but now we might be saving money!
I found this recipe in Food & Wine cookbook, which my Nana gave me as a moving gift. The book suggested using the pesto over crostini for Bruschetta, but i served it with pasta.
- 1 bunch broccoli rabe, washed and large stems cut off
- 1 C walnuts (or shelled pistachios)
- 3 cloves garlic
- 3/4 C evoo (I tried to cut back and use only 1/2 C, but it came out too dry)
- 1/2 C parsley
- 1 C parmesan cheese (or Pecorino Romano)
- 2 T lemon juice
- salt and pepper to taste
- preheat the oven to 350 F and put a large pot of salted water on to boil.
- sprinkle the nuts into a baking dish and cook for 15 minutes.
- boil the broccoli for about 2 minutes, drain and rinse with cold water. Squeeze and pat dry, then chop coarsely.
- combine garlic and nuts in a food processor and pulse until finely chopped. add the broccoli, parsley, lemon juice and olive oil and continue processing.
- use a spatula to transfer the mixture to a bowl, stir in cheese, and add salt and pepper to taste.
with the pesto pasta, I made a simple romaine salad with homemade whole wheat garlic croutons.
- 2 T butter
- 1 clove garlic, minced
- 2 slices of whole wheat bread, cubed
- preheat oven to 350 F.
- melt butter in a medium saucepan with the garlic. add the bread pieces to the pan, and toss in the butter.
- spread the bread out on a baking sheet and cook for 15 minutes, or until crisp and dry.