Archives for: May 2010

05/05/10

Pan Pizza

Permalink 10:22:42 am, Categories: Entrees, Breads  

(From America's Test Kitchen)

Toppings
1 (28-ounce) can crushed tomatoes
1 tablespoon olive oil
1/8 teaspoon table salt
1 1/2 cups shredded mozzarella cheese (6 ounces)
mushrooms/olives/pepperoni/sausage/etc.

Dough
3 cups unbleached all-purpose flour (15 ounces)
1 2/3 cups water (13 1/2 ounces), room temperature
1 1/4 teaspoons table salt
1 1/2 teaspoons instant yeast
1 1/4 teaspoons sugar
5 tablespoons extra virgin olive oil

1. Place 28-ounce can of crushed tomatoes in fine-mesh strainer set over medium bowl (I use a yogurt strainer). Let sit 30 minutes, stirring 3 times to allow juices to drain. Combine 3/4 cup tomato solids, 1 tablespoon olive oil, and 1/8 teaspoon table salt. (Save remaining solids and juice for another use.)

2. Mix flour, water, and table salt in bowl of stand mixer fitted with dough hook on low speed until no patches of dry flour remain, 3 to 4 minutes, occasionally scraping sides and bottom of bowl. Turn off mixer and let dough rest 20 minutes.

3. Sprinkle yeast and sugar over dough. Knead on low speed until fully combined, 1 to 2 minutes, occasionally scraping sides and bottom of bowl. Increase mixer speed to high and knead until dough is glossy, smooth, and pulls away from sides of bowl, 6 to 10 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.)

4. Using fingers, coat large bowl with 1 tablespoon oil, rubbing excess oil from fingers onto blade of rubber spatula. Using oiled spatula, transfer dough to bowl and pour 1 tablespoon oil over top. Flip dough over once so it is well coated with oil; cover tightly with plastic wrap. Let dough rise at room temperature until nearly tripled in volume and large bubbles have formed, 2 to 2 1/2 hours.

5. One hour before baking pizza, adjust oven rack to middle position, place pizza stone on rack, and heat oven to 450 degrees.

6. Coat rimmed baking sheet with 2 tablespoons oil. MEASURE THE OIL. I eyeballed it the first time and it stuck badly. Using rubber spatula, turn dough out onto baking sheet along with any oil in bowl. Using fingertips, press dough out toward edges of pan, taking care not to tear it. (Dough will not fit snugly into corners. If dough resists stretching, let it relax for 5 to 10 minutes before trying to stretch again.) Let dough rest in pan until slightly bubbly, 5 to 10 minutes. Using dinner fork, poke surface of dough 30 to 40 times and sprinkle with kosher salt.

7. Bake until spotty brown, 15 to 17 minutes, rotating baking sheet halfway through baking. Using metal spatula, remove pizza from oven, spread tomato mixture evenly over surface, and sprinkle with shredded mozzarella and other toppings. Return pizza to oven and continue to bake until cheese begins to brown in spots, 5 to 10 minutes longer.

Chocolate Frosting

Permalink 10:15:43 am, Categories: Desserts, Chocolate  

1/2 cup (1 stick) butter
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Yellow Cupcakes with Chocolate Ganache Frosting

Permalink 10:13:36 am, Categories: Desserts, Cakes  

From Cook's Illustrated

Makes 12 cupcakes. Published January 1, 2003.

These cupcakes are best eaten the day they are made, but unfrosted extras will keep in an airtight container at room temperature for up to 3 days. To double the recipe, use 3 whole eggs and 2 yolks, and double the remaining ingredients.

Ingredients
For Cupcakes
1 1/2 cups unbleached all-purpose flour (7 1/2 unces)
1 cup granulated sugar (7 ounces)
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
1/2 cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1 1/2 teaspoons vanilla extract

For Frosting
1 cup heavy cream
8 ounces semisweet chocolate , chopped

Instructions

1. For Cupcakes: Adjust oven rack to middle position; heat oven to 350 degrees. Line standard muffin/cupcake tin with paper or foil liners.

2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

3. Divide batter evenly among cups of prepared tin using a #20 disher (3 Tbs.) Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Use skewer or paring knife to lift cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature, about 45 minutes.

4.For Frosting: Bring cream to boil in small saucepan or in microwave. Place chocolate in medium bowl and pour boiling cream over. Cover with foil and let stand 5 minutes. Whisk until smooth, then cover with plastic wrap and refrigerate until cool and slightly firm, 45 minutes to 1 hour.

5. Transfer cooled chocolate mixture to bowl of standing mixer fitted with whisk attachment; whip mixture at medium speed until fluffy and mousse-like and forms medium-stiff peaks, about 2 minutes.

6. Spread 2 to 3 generous tablespoons Chocolate Ganache Frosting on top of each cooled cupcake; serve.

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My old site is still available here. I'll move recipes over as time permits but my focus is adding recipes as I make them, with pictures whenever possible. This is not another online recipe warehouse. These are all personal favorites, made time and time again.

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