Posts tagged need to make this
Posts tagged need to make this
Can we makes these?
I miss you…
Can I eat you?
omg I want it.
I miss you…
omg nom nom nom nom nom
one of the most beautiful things Ive seen in my life.
Over the weekend I was talking with some friends about our favorite foods (because what else would we talk about?). And while I love nutella, and Mexican food, and roasted chicken… I really think my answer is pizza.
I just really love pizza. I could eat it every day, in all its variations.
Who’s with me??
Oorroomas (Pork) Curry
Well, not really, because I made this with chicken. I’m still a bit weird about curry, I don’t usually love it, but after having a Sri Lankan curry a couple weeks ago that blew me away, I found this recipe from the Spicie Foodie and gave it a try, replacing the pork with chicken. I googled some recipes on how to make your own Sri Lankan curry powder, and while I have very little idea of what I did, it was worth roasting and smashing up some seeds in order to get a really nice flavor. I’m going to make more of this mystery powder to have on standby so I can try this with pork next time. 10 points.
Rae’s Pizza Napoletana Margherita
Neapolitan-Style Pizza with Buffalo Milk Mozzarella
For the Pizza Dough:
makes six 6-ounce pizza crustsIngredients Volume Ounces Grams bread flour, chilled 4 1/2 cups 20.25 574 sea salt 1 3/4 tsp .44 12 instant yeast 1 tsp .11 3 water, ice cold 1 3/4 cups 14 399
Pizza Dough Instructions
Mix: Mix all of the pizza dough ingredients until evenly incorporated. Knead 6 to 8 minutes Rest 5 to 15 minutes. Knead 1 minute to further strengthen the gluten. Divide 6 equal pieces. Preshape: Shape each piece into a loose ball In a sealable container, store the dough in the refrigerator at least overnight, or keep for up to three days.
For the Pizza Margherita Toppings
fresh or canned plum tomatoes, peeled, seeded, and chopped, preferably San Marzano varietal
a pinch of sea salt
mozzarella cheese, preferably made with buffalo milk, about 3 to 4 ounces
extra virgin olive oil, about 1 to 2 teaspoons
fresh basil leaves, torn
cornmeal or semolina flour, for dusting the pizza peel
- Pizza Napoletana Margherita is traditionally baked with the basil on top, but I prefer to add the torn leaves immediately after pulling from the oven.
- When dusting the pizza peel, use more cornmeal or semolina flour than you think you’ll need. There’s nothing worse than stuck pizza dough.
To Bake and Assemble Pizza Napoletana Margherita:Remove the desired number of dough balls from the refrigerator 2 hours before baking.
Preheat Oven Preheat to the maximum temperature, preferably with a baking stone. You can also use a heavy gauge sheet pan that won't warp at high temperatures. Preshape Preshape the pizza dough into a disk about 4 to 5 inches wide.
Rest About 15 minutes Shape Toss the pizza dough by bouncing it on your fists, until about 9 to 12 inches in diameter. It's a bit harder than it sounds and takes a bit of practice. The edges will be much thicker than the center.
The Tomatoes In a spiraling motion from the center, apply a thin layer of tomatoes. Evenly distribute a pinch of sea salt over the tomatoes.
The Cheese Spread about 3 to 4 ounces of sliced mozzarella over the tomato sauce. Drizzle lightly with extra virgin olive oil.
Shake Before loading the oven, make sure that the pizza is not stuck to the peel. Shake the pizza loose until it slides around freely. Bake Bake until slightly charred on the edges. It takes about 4 to 5 minutes when baked on a screaming hot baking stone in my oven. Your mileage may vary.
Serve Sprinkle with the torn basil leaves and cut into 6 to 8 pieces using a pizza cutter or large knife. Serve immediately.
ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh my god.
Fried Eggs with Bacon Bread Crumbs
- 4 eggs
- 4 tablespoons flour
- 1 beaten egg
- 1 cup Italian breadcrumbs
- 4 strips of bacon
- canola oil for frying
- Boil eggs in a small pot of water until they reach soft boil stage (about 3-4 minutes, I used an egg-timer). Then remove eggs and place in a bowl of ice water. Let the eggs completely cool in the ice water which should take about 10 or 15 minutes.
- When cooled, peel the eggs by gently tapping them. There will be one side of the egg that is easier to peel. There should be part of the egg that does not come out of the shell easily. For this part, use a spoon to get inside the shell in order to help remove the egg from the shell. Heat 2 cups of vegetable oil in a small saucepan.
- While that heats, place the flour, the beaten egg and the breadcrumb in 3 separate bowls.
- Cook the bacon until it is dark red and crispy. Then chop the bacon into small pieces (or put it through a food processor) and add to the breadcrumb bowl.
- Coat each soft-boiled egg in the flour, then coat with the egg. Dump the breadcrumb/bacon mixture onto the egg, trying to get as much of it to stick and coat as possible. Then re-dredge the egg in the yolk and dump more breadcrumbs/bacon onto the egg. I find it easiest to take a handful of breadcrumb mixture and drop it onto the egg rather than roll the eggs in the breadcrumbs. Place one egg at a time in the hot oil. Turn the egg after about 10-20 seconds to brown on all sides. Remove the egg to a paper towel and continue with the rest of the eggs.
- Serve while warm.