Little Bits from my Kitchen vol 6

I have a bunch of kitchen related tidbits and some recent recipe links, a bullet list seems like the way to go.

  • I need a new nonstick frying pan. Years of near daily use has worn mine clean out. I might just replace mine with another Look. It has its pros: awesome, lasts a long time, not made in china, but also its con: so, so spendy. Maybe I should make the switch cast iron full time. I’m so conflicted.
  • I own these Corning Ware Mugs. I impulse bought them at Target when I wanted to make french onion soup. So handy. We use these a million times more than I thought we would.

 

  • So excited about strawberry season. Going to make freezer jam for sure, maybe attempt gel candy again and what else???  The strawberry vinegar I tried last year was only meh. I could infuse liquor, but it feels a little been there done that.
  • Pizza. Who makes their own dough and with what recipe? Hit me with links in the comments.
  • Spencer loves to bake, but we probably don’t need to be making as many sweet treats as we do. That’s why I was thinking pizza dough. I’m not sure about waiting for things to rise. Toddlers aren’t the most patient folks. What else is there? Quick breads? Even healthy muffins tend to still have a lot of sugar. I’m not sure what to do, but I know I need to quit with the cookies.

I would love any input!

In case you missed them, here are some of the recent recipes I posted on the blog. Just click on the photo:

Spinach with garlic and bacon fat

 

Oven Fries

 

Lemon Sponge Pudding

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6 Responses to “Little Bits from my Kitchen vol 6”

  1. Brigid Keely says:

    This is my go-to pizza dough recipe:

    3-5 cups BREAD flour
    2 tsp salt
    1/2 cup WARM/hot water
    1 packet or 1 tbl yeast
    1 tbl sugar
    1 c warm water
    2-3 tbl oil

    More oil for rising bowl

    Mix the yeast, sugar, and 1/2 c warm water in a bowl and let proof.

    Put 2 1/2 c flour and salt in a bowl and whisk together.

    Pour 1 c warm water and 2-3 tbl oil (I usually use 3 tbl, original recipe calls for 2) into a bowl of stand mixer, add proofed yeast/water. Give a stir.

    Add flour/salt mixture and start blending. Add more flour as needed, until dough is cohesive mass and not too sticky. Knead with dough hook until it’s “done” (should feel springy and smooth and a bit soft, like a baby’s tummy). Depending on how dry your flour is, you may not add much, or you may add it all. I find it’s easier to add more flour than it is to add more water.

    Once dough is ready, shape it into a ball and place it in an oiled bowl, rub it around a bit, then turn it over. Cover the bowl with plastic wrap, then a clean towel, and put it some place warm (if you don’t have plastic wrap, mist the towel gently from time to time to keep the dough from drying out, it should be slightly damp but not WET) for about an hour or so until it’s roughly doubled in size.

    Once the dough has doubled, gently deflate it, and knead by hand a few times. Let rest in the bowl or on a clean cutting board for a few minutes, then cut into 2-4 pieces depending on how thin you like your crust. Shape the smaller pieces into smooth balls and then cover them with plastic wrap and a towel, let rise for half an hour or so.

    Once mostly risen, turn on your oven to 425 or 450 and let it heat up. Gently stretch a dough onto a pan and top with sauce, toppings, cheese, etc. DO NOT OVERLOAD WITH TOPPINGS, INCLUDING CHEESE, OR IT WILL BE SOGGY. Seriously, go sparingly with the cheese.

    Bake for 10-20 minutes until done (cheese melted, crust kind of golden, you can lift it gently with a spatula to check the underside for done-ness if you cook on a pan).

    I usually oil the pan, press the dough out onto it, then flip the dough over so both sides get lightly oiled. You can also sprinkle cornmeal onto the bottom of the pan to prevent sticking.

    You can make the dough ahead of time, and let the first rise happen in the fridge. If you do it a few days ahead of time, it’ll develop a bit of a sour dough taste, which I like. Take it out and put it on the counter/someplace warm and let it come to room temperature, then divide into smaller pieces and let rise.

    Niko likes to eat the raw dough, he’s gross.

    If you do your kneading by hand, not a stand mixer, put the dry ingredients in first and then the wet, and knead for about 10 minutes. You can use AP flour instead of bread flour, but it won’t be quite as good.

    [Reply]

    Amy Reply:

    THANK YOU. I’ll try it soon.

    [Reply]

  2. Here are some of my “healthier” go tos when baking with Connor:
    http://www.gimmesomeoven.com/no-bake-energy-bites/
    http://family.go.com/food/recipe-281285-deceptively-delicious-brownies-t/
    http://marriageconfessions.com/2011/07/13/a-miracle-food-my-toddler-eats/
    The cookbook Marriage Confessions got this recipe from is super great – it has a ton of toddler recipes too!

    Ann

    [Reply]

    Amy Reply:

    I’ll check those out, thanks so much!

    [Reply]

  3. Sarah says:

    Adam *just* made pizza last week – I’ll have to ask him for the recipe he used…

    [Reply]

    Amy Reply:

    That would be awesome, thanks!

    [Reply]

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