Wednesday, February 4, 2015

Stromboli! Stromboli! stromboli!



Stromboli

2 batchs of Pizza dough....
2 Stromboli

1 batch below
By Volume
4 cups Molino Caputo Tipo 00 flour
1 ½ cups,
2 tsp salt
1/2 tsp dry active yeast
2 TBL olive oil
By Weight
500gr Molino Caputo Tipo 00 flour
305gr water (65% hydration)
10gr salt
3gr active dry yeast
20 grams olive oil


Roll dough into a large rectangle. Thinner dough is better than thicker.
Divide in two as pictured.


Spread marina 1/2 cup per stromboli 
on 2/3rds of the dough leaving 
one long edge clean.

Lay on Provolone, Genoa salami and ham 
shingle style as in the picture about 3/4 a 
pound of each meat and cheese for 2 strombolis.


Sprinkle grated Mozzarella on each.
Use a wash of egg yolks on the edge to seal.
Roll up the strombolis with the seam on the 
bottom and tuck under the ends. You can cut vent slits in the top of the stromboli if you want.

Bake at 475 of 5 min, remove and brush egg wash on the top of the stromboli and return to the oven until desired browning.

Usually 10 min tops for the entire bake time.

Labels:

Sunday, December 8, 2013

Nana's Anise Biscuits


Lightly sweet light Anise flavor.
Great with mint tea.

In  mixer with dough hook or by hand mix

1C water
1C Oil
3 Eggs
2 C sugar
3 Tablespoons Anise seed
(slightly Crushed)
pinch salt
2 teaspoons B powder
Flour to tighten into a dough
about 5-6 cups

Let the dough rest in the fridge, roll out thin like a pie crust, use extra flour, and cut into odd shapes squares and triangles etc... bake at 350 degrees for about 10 minutes so that the bottom just barely picks up a very light tan color.

Saturday, December 7, 2013

Buckeyes

Buckeyes
(Most requested at the Holidays

1lb butter
2lbs Peanut Butter
3lbs Powder Sugar

Mix the ingredients, roll into nickel size balls and freeze for a few hours.

Melt in a double boiler
(2) 12 oz bags semi sweet chocolate chips
(4) squares of unsweetened baking chocolate

Using a long wooden skewer dip the balls into
the Chocolate... place on a pan on wax paper and refrigerate until firm store in a plastic container in the refrigerator with wax paper between the layers... this makes a lot... hundreds.

Sunday, November 24, 2013

Carrot Cake


Dry
1 1/4 cup chopped walnuts
2 c granulated sugar
2 c flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon 

Wet
4 1/2 cups shredded carrots
4 eggs
1 1/2 cups vegetable oil
1 1/2 vanilla

Frosting
2 8oz packages cream cheese
2 sticks or 1/2 lb butter
2 lbs confectioners sugar
zest of one orange

Mix all dry ingredients, add all wet ingredients and mix. A mixer is ok, but really a bowl and spoon does the trick. Put in desired pans. (to the right 2 9 inch cake pans) bake at 350 approximately 30 minutes, use toothpick test.

Turn out of pans and let completely cool.
Make frosting in a mixer or with a hand mixer. Let butter come to room temp, add butter and cream cheese and mix, add confectioners sugar in small amounts as it can be incorporated, add the orange zest and frost the cake and refrigerate.



Wednesday, April 24, 2013

Beer Me

Beer reviews:

Firestone Double Jack Double IPA

Very Strong Beer, deep rich big hop bite... Keeping with the IPA style I enjoy but Jacked up. Not a big nose but big on the palate, Must be in the mood for a very big beer.


Left Coast Brewing Hop Juice IPA

A big current favorite great hoppy flavor and big grapefruit nose, good body, rich, nice body... Thank you sir may I have another.

Hebrew Hop Manna IPA-The Chosen Beer

Beautiful orange color, well hopped, nice medium hop bitterness, light citrusy nose-grapefruit, light mouthfeel yet modest malt flavor. A fine drinking IPA.

Stone Sublimely self Righteous Ale

Black Malt, Black Malt,  Black Malt, Roasted to a very dark licorice. The roasted malt seems to overpower the hop bite, combined they are very sharp... black color, single noted hop.... remarkably light mouth feel for all of the flavor.....Very appealing but you need to want to drink black malt. 


Sunday, June 24, 2012

Pesto Baby!


Basil Pesto by the numbers.

Ratio

1 part pine nuts
2 parts Parmigiano Reggiano
4 parts packed basil leaves
Oilve oil to smooth to the desired consistency
Garlic to taste

I first start by processing the Parmigiano Reggiano fine, I pour it into a bowl. Then I do the same with the pine nuts and put with the Parmigiano. I then pack the basil into the processor and begin to process adding olive oil through the feed tube, processing to a thin paste. I add the ground pine nuts and cheese, and garlic, and process some more adding oil as I go. I taste and adjust to my taste as some garlic can be "hot" I add the garlic slowly tasting as I go. you can sub the pine nuts with walnuts and the cheese with Pecorino Romano as well it will give you as sharper saltier pesto.

Saturday, June 23, 2012

Sausage Everywhere



Sausagefest 2012 (wait... what?)


Hot Italian Sausage
25lbs pork shoulder
1 1/2 cup cracked fennel
2/3 cup red pepper flake
1/2 cup black pepper
1/2 cup salt
2/3 cup sweet paprika 
4 cups ice water.


Cut up your meat into 2-4 inch pieces depending on your grinder, a day before, you'll be tired of looking at pork.
Grind the sausage with a course grind. Drink a beer, you've worked hard. Mix the spice mixture and water into the ground pork, your hands will be messy, have someone pour beer into your mouth. Cook a sausage patty, taste, and adjust your seasonings. Your hands should be clean, pour yourself a beer, try to keep all of your ingredients very cold at all times.


Put the mixture into a sausage stuffer, use any kind of casing you'd like, follow the directions on the casing package you can't go wrong.


Stuff'em, eat them with peppers on good Italian bread, and, may I suggest, also with a nice beer.