Monthly Cooking Thread - June 2020

[bgill]

I’d rather drive myself even with both of us in the car. I claim car sickness if I’m the passenger so I get the wheel. But he continues to be the backseat driver who gets ignored.

[bgill]

Just once has my homemade pizza turned out better than restaurant pizza. Don’t know why since it’s usually the same recipe. I need to get it tweaked since we don’t have a nearby pizza joint. The crust is either doughy or burnt. Nothing in the middle.

Made some sourdough buns last night (using the Scholztsky recipe I’ve posted many times). Sliced a leftover pork loin thinly and topped with some quick pickled veggies (tomato, onion, jalapeno, carrots and dried cranberries) with a spread of Scholztsky garlic mayo. Pretty good stuff.

The rise on the buns went crazy. All over the oven. Enough good dough to make an extra bun though so that made up for having to clean up everything. Visions of Lucy and Ethel.

[V K Lee]

Backseat driving is one reason I abandon the wheel. DH is well known for backseat driving. Unable to sit and enjoy the ride, he criticizes my driving, the drivers around us, and all our faults. Difficult to ignore, impossible to appease.

[V K Lee]

Though I love cookies (actually prefer them over cake) the true calling for professional bakeries would be their bread. Having grown up on the standard “Wonder Bread”, finding new tastes and textures in breads is always a pleasurable experience. Croissants to kolaches, French bread, sourdough
A true smorgasbord and Christmas season.

[Harmless Teddy Bear]

We tend to make our own bread. He makes the loaves, I make the quick breads. But we tend not to bake sweets unless it is a special occasion or we have guests.

Maybe there are strong people out there who can have sweets around and not eat them but they do not live in this house. :)

A half dozen cookies from the bakery every couple of weeks is our way of keeping our clothes from shrinking.

[V K Lee]

LOL! My nephew has a theory: no need to count calories; just don’t shampoo your hair in the shower. Those shampoos that add “EXTRA BODY” prove to be a real ‘no no’ should the suds land on anything but your hair!

[Jamestown1630]

I’ve always wanted to try a solar oven; so I’ll save your tip.

(I have a FR acquaintance who apparently enjoys gardening in the altogether. But his property is isolated enough that nobody can see him..:-)

[Liz]

Sour Cream Blueberry Coffee Cake
This makes weekend breakfasts an occasion. A Junior League recipe.

DRY ING Mix/set aside: 2 c cake flour or 1 5/8 c a/p flour, tea b/powder, 1/4 tea salt.
CRUMBLE Mix/set aside: 1/2 c ea br/sugar, nuts, bit cinnamon.
BATTER Cream cup butter, 2 c sugar; add 2 eggs. Fold in cup sour cream, 1/2 tsp vanilla. Add dry ing;
fold in 1/2 c blueberries. Pour 1/3 into greased/floured tube or Bundt. Add 1/2 crumble then 1/3 batter; repeat.
Swirl gently with spatula. Bake 350 deg 55-60 min. Cool in pan. Remove to plate; sift conf over top.

SERVE w/ individual crocks of creamery butter.

[bgill]

Oh my, please, no names!

[4everontheRight]

I have been awful about reading FR lately. Too much going on for my attention to be focused so I am regretting not being online more.
\
I have tried probably 5 different pizza dough recipes. I found a jarred sauce in the store that we are ok with but I add about a quart of garlic powder to it! But the dough eludes me! I would love to make a good one and I just can't seem to conquer it! Like, you said, its doughy or tastes like nothing. I get so discouraged and am unable to cook a lot because of a back issue but I REALLY want to make a good dough or find a good recipe! It must be out there somewhere!!!

I will say this.....we purchased a pizza stone years and years ago and it makes a big difference even if it is only to reheat slices from a restaurant. I gave my husband a pizza oven a few Christmases ago and that thing is fantastic!! You use it outside and of course, that's an issue with weather but it cooks a pizza in about 2 minutes and I'm not kidding! If I could find a good dough that actually tastes like something and isn't too thick, I would have the world by the short.....well, by the slices!!!

[Jamestown1630]

My lips are sealed.

[Harmless Teddy Bear]

You can often buy raw pizza dough from your local pizza place.

Of course they have to have a dough that fits your taste first.

Do you like a thin crust, thick or something in the middle?

[V K Lee]

NEW PRODUCT:
DAWN POWER WASH

At last, 3 bottles found on shelf at the WM in Frisco, Texas. Limit 1 per (so other customers might be so lucky as to acquire this hard to find product)
Took the purchase home, tried it on the morning breakfast dishes today. BINGO! We have a winner, here. Very impressed with the job done. P&G definitely have a winner!

[4everontheRight]

We’re more into thin crust mainly because thick is just too bready if that makes sense! Takes over the taste of good sauce & good toppings!!

[Liz]

This is from my fave cooking web site. Mrs Butterfingers ran a successful restaurant and a pizza place. Gives out cheffy tips. IMPORTANT DO NO SUBSTITUTE ANYTHING in this pizza dough recipe.....no whole wheat flour. If you only bake with whole wheat flour, just this once give over. You don't make pizza everyday. A pizza stone bakes amazing pies---say good-bye to cardboard crusts and oily cheese. You must start with a good crust. Make your dough very slack, dough that sticks to your hands. Have a light hand with your toppings, just a few. Buy good quality cheeses, season with salt and pepper. You’ll never order take-out pizza again.

ALL-PURPOSE PIZZA DOUGH / MAKES TWO TWELVE PIZZAS
A simple bread dough, which you can mix by hand or in a stand mixer. Roll out small pizzas if you have trouble making the big ones.

ING 2 1/2 tsp. active dry yeast (l packet) 1 cup warm water (105°F to 115°F) 1 tsp. honey 1 tbsp. extra-virgin olive oil, plus additional for brushing the pizza crusts 3 cups all-purpose flour in total. (put 2 1/2 cups in bowl and set aside 1/2 cup for kneading) NO SUBSTITUTION 1 tsp. salt.

METHOD In a bowl of a stand mixer, or in a large bread bowl, dissolve the yeast in water. Add the honey and stir together. Steep 3-4 min (water is cloudy). Then stir in olive oil.

If you are using a stand mixer combine the flour and salt and add it to the yeast mixture all at once. Mix together using the paddle attachment, then change to the dough hook. Knead at low speed for 2 minutes, then turn up to medium speed and knead until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook , about 5 minutes.

Hold on to the machine if it bounces around. Turn out onto a clean work surface and knead by hand for 2-3 minutes longer. This is when you may add the 1/2 cup dough you’ve set aside.

CHEF TIP Remember it’s a very slack dough that makes a grand pizza crust. The dough should feel silky and smooth and elastic. When you press it with your finger it should slowly spring back.

If you are kneading the dough by hand mix together the yeast, honey water and olive oil as directed in a large bowl. Combine the flour and salt. Fold the flour in a cup at a time using a large wooden spoon. As soon as you can scrape the dough out in one piece, scrape it only a lightly floured work surface and knead it for ten minutes, adding flour as necessary.

Put the dough into a lightly oiled bowl, rounded size down first, then rounded side up. Cover the bowl tightly with plastic wrap and leave it in a warm spot to rise for at least 30 minutes, but I think the dough is better for a least a 1 hour rise.

NOTE You can make pizza dough ahead and let it rise in a covered bowl in the refrigerator. Just punch it down and knead it a few times when you’re ready to roll it out.

Divide into two to four equal balls, and shape each ball by gently pulling down the sides of the dough and tucking each pull under the bottom of the ball, working round and round the ball 4 or 5 times. Then, on a smooth, unfloured surface, roll the ball around under your palm until it feels smooth and firm, about 1 minute. Put the balls on a tray and cover with a damp towel, and leave them to rest for at least 30 minutes. At this point, the dough balls can be covered with plastic wrap and refrigerated for l to 2 days. You will need to punch them down again when you are ready to roll out the pizzas. Place a pizza stone in the centre of the oven and preheat the oven to 500°F. Do this at least an hour before you bake the pizza.

Form your pizza, either by spreading the dough with the heel of your hand, or using a rolling-pin to get an even circle. Form a slightly thicker raised rim around the edge of the circle. Brush everything with a little olive oil. You can transfer the pizza to a lightly oiled pizza pan, or you can bake it directly on the stone.

Now get creative . Spread the dough a little marinara sauce or pesto sauce, or simply top with a mozzarella cheese. Add a couple of toppings, sprinkle with a little fresh or dried herbs. Now dust a pizza paddle with semolina or cornmeal and slip it under the pizza. Slide the pizza onto the baking stone or into the pizza pan. You can place the pizza pan on the stone-the heat from the stone will help it achieve a crisp crust. Bake until the cheese topping is bubbling and the right of the crust is a deep golden brown, about 8 minutes. Using the pizza paddle to slide the pizza out of the oven and onto a cutting board. Use a pizza cutter or a sharp knife to cut the pizza into slices and serve immediately.

[4everontheRight]

That’s fantastic!!! Thank you so very much!!!

[Harmless Teddy Bear]

Ok, last question. I know you have a pizza stone but how hot does your oven get? The reason I ask is Neapolitan-Style crust might give you the flavor you are looking for but unless you can cook it in a very hot oven it is not worth the effort.

[Liz]

So glad you liked it....lots of cheffy tips from a woman who ran a highly successful pizza place.

[4everontheRight]

Our kitchen oven gets over 500 & the pizza oven goes over 900!! HOT!!

[leaning conservative]

Ever since we had a wreck on the jersey turnpike about 12 years ago & totalled our car....I drive. Except for long distances....when my husband & I split the drive.