Showing posts with label food. Show all posts
Showing posts with label food. Show all posts

Sunday, February 8, 2009

Carrot Rolls

These carrot rolls are a favorite with the kids and adults in our house: tasty and healthy! This recipe makes 32 rolls, but they freeze well, and then you're not baking quite as often.

From Green-Savvy


Ingredients
  • 9 dl (1 qt) milk
  • 60 g (2 oz) butter
  • 2 Tbsp honey
  • 2.5 dl (1 cup) plain yogurt
  • 1.5 Tbsp active dry yeast
  • 1 dl (1/3 cup) flaxseed meal
  • 1.5 dl (1/2 cup) 10-grain cereal (or other grain mix like King Arthur's Harvest Grain Blend). You can also substitute wheat bran.
  • 350 g (12 oz) whole wheat flour
  • 2 Tbsp dry parsley flakes or 2 dl (3/4 cup) fresh
  • 1 Tbsp coarse salt
  • 400 g (14 oz) shredded carrots
  • 1.4 kg (3 lb) all-purpose flour
Melt butter in a large stock pot (I use a 4 gallon stock pot for the whole process, but you could also melt butter and heat milk in a smaller pot and then continue in a large mixing bowl). Add milk and heat until mixture reaches about 38C (100F), or until luke warm. Take the pot off the heat and stir in honey and yogurt. Dissolve yeast in the mixture. Add remaining ingredients, keeping back some of the all-purpose flour. Turn dough out on a floured surface and knead for 5-10 minutes. Transfer dough to a lare oiled bowl/pot, and allow to rise covered for 60 minutes until doubled in size and the dough doesn't spring back when poked with a finger.

Form into individual rolls. I try to make them 100-125g (~4 oz) each. I find that oiling the work surface when making the rolls is a lot easier than with a floured surface. Place on baking sheet and allow to rise covered for about 30 minutes. Brush tops with beaten eggs. Bake 15 minutes at 225C (437F) until golden brown and sound hollow when tapped.

Wednesday, May 28, 2008

A map to help you eat local

I stumbled across this map, which shows by state and month, what ingredients are in season. Very spiffy graphics. When checking for Wisconsin, it does become apparent that it can be challenging to eat local around here. For November through May, the growing season is listed as dormant and you would have to go for stored items, such as apples and potatoes. This does put our challenges of hosting a local meal in March into perspective.

Sunday, February 24, 2008

Big Baking Day!

We were pretty busy this weekend doing some baking - see most of the results in the picture. Clockwise from top left: Spent grain batards, spent grain rolls, farmhouse white, pumpernickel, and baguettes. The farmhouse white (with white whole wheat) is fast becoming our staple sandwich bread, and the pumpernickel is the staple Danish bread, that most Danes are unable to survive without for prolonged periods.

In addition, we also did the usual Friday night pizza with the homemade crusts, and Sunday Kim baked an additional three loaves of farmhouse white.

The trickiest part on Saturday was timing all the breads so that the oven would be available when things needed to go in. Of course, each bread requires a different temperature and time in the oven...

This table shows how we planned it out:
Bread
Prep time
(mix, knead, raise etc)
Baking time
Start time
Oven time
Pumpernickel
3 hours 30 min
1 hr 15 min @ 350F
11:30 am
3:00 pm
Farm house white
3 hours
35 min @ 375F
10:00 am
1:00 pm
Spent grain
2 hrs 15 min 20 min @ 425/350F
9:30 am
11:45 am
Baguettes
4 hours 30 min
20 min @ 475
9:30 am
2:00 pm


This worked out fine for the most part, except the baguettes didn't rise as expected and needed a bit more time, so they were ready at the same time as the pumpernickel loaves. We resolved the conflict by sticking the pumpernickel in the garage (close to freezing temps) until the baguettes were done in the oven.

Tuesday, February 19, 2008

Food Storage/Preservation - 2007



In past years, we've had great trouble storing our veggies after harvesting them. However, after last season through dumb luck or trial and error, we finally were able to store things for extended periods of times. We're still eating onions, carrots, and leeks harvested last year. And of course we also have a lot of jam that were made throughout the fall. Here's a list of everything we grew, how they did, what we did to store them, and how some of them performed after being stored. Looking at the list, we just realized we had a pretty busy year - and a pretty good crop of most things. Not bad for a city lot...

Apples

  • Our trees are still quite young, and were ravaged by deer early on, so this was the first year that we got any apples, and we only harvested about four of them - a couple of McIntosh and a couple Braeburn(?). All of them were good - though a bit small. There were not enough to store.

Pears

  • This was the first year that we got any pears, and we only harvested 1 (damn deer!) - not enough to store.

Plums

  • There were no plums this year. Apparently, this is a common problem with plums. the tree grew well, though, and didn't really get eaten too much by the deer.

Berries

  • Strawberries: We had a great harvest, though not quite enough for jam, so we picked about 24 pounds at a local produce farm (Allen's Allenville Produce). Berries were cleaned, rinsed, then frozen.
  • Raspberries: Starting to come, though we had to pick additional berries up in Sherwood to support jam production. Berries were rinsed, then frozen once they were picked. We would just keep a bag in the freezer and add berries as we picked them from the garden.
  • Blackberries: Harvested enough berries to make a few jars of jam. Berries were rinsed, then frozen.
  • Blueberries: No berries were harvested - need to cage them from the rabbits and deer, and provide more sulfur. Probably should re-do that bed to better support both the rhododendrons and blueberries.
  • Rhubarb: all the plants are producing nicely. We had ample rhubarb to make strawberry-rhubarb jam, as well as several jars of rhubarb compote. Rhubarb was cleaned, diced, then frozen.

Beets

  • Beets were harvested and cleaned.
  • We had some trouble with an animal (perhaps rabbits) eating the leaves and tops of the beets that were above-ground.
  • 90% of the beets were then pickled the same weekend that they were harvested.
  • The other 10% were stored in the Dutch oven pan - kept cool and dark - and eaten for dinners. The beets kept well this way for a couple of weeks. They could probably also be stored outside in the stairwell.

Carrots, Leeks, Potatoes

  • Oct 14, 2007: Filled a large wheeled Rubbermaid container with peat moss and moistened with water (the six-year-old really got a kick out of the 'treasure chest', as she called it). This was stored in the garage stairwell down to the basement (constant temperature and fairly dark).



  • Carrots: Removed the tops and buried them in the damp peat moss.
    • Some of the carrots in the peat moss started to sprout again early on.
    • The late harvested carrots had their tops removed and were dumped into a large plastic tub and covered with leeks. Nothing else was done to them, and no peat moss was used. They were moved to the bottom of the stairwell after we had some significant freezing temps in the garage.
    • Carrots were still good on Feb 19, 2008.
  • Leeks: Removed/trimmed half the roots and leaves
    • Layered some on top of the peat moss
    • Placed some in a shallow bucket in the peat moss
    • Buried some in the peat moss - some of these started to grow again early on.
    • The last harvested were dumped into a large plastic tub bucket on top of carrots with a piece of burlap loosely thrown on top to nominally keep moisture in the tub. There was no peat moss in the tub, and nothing special was done.
    • Leeks were still good on Feb 19, 2008, but we're seeing quite dry leaves on the outer layers.
  • Potatoes: stored them in a bucket that was nestled in the peat moss, and a thin layer of peat moss covered the potatoes.
    • We finished the potatoes in Jan, 2008. They were still good. We're planning more potatoes for this year.

Celeriac

  • No celeriac were harvested this year.

Chili Peppers

  • Strung them and hung them to dry over the freezer in the basement. Within 2 weeks started to have problems with mildew.
  • Oct 14, 2007: cleaned chilis, cut in half lengthwise, removed seeds and dried them in the oven on lowest setting for about 2 hours. The chilis were rubbery when they came out. Allowed to cool off and then stored them in a Ziploc bag in the cabinet.

Green Peppers

  • These were eaten as soon as they were harvested.

Garlic

  • These were cured in the sun in the screened in porch and eaten within a month.

Onions

  • Onions were cured in the screened-in porch in Aug/Sep 2007.
  • After curing they were sorted by type, and stored in the two small folding boxes in the gardening area of the basement.
  • Onions were eaten in the following order: white, red, yellow.
  • Feb 19, 2008: We still have a couple of red onions left. The yellow onions are still good, though we are starting to find ones that are going mushy or sprouting. Throughout the winter we have periodically sorted through the onions and removed any mushy ones.

Pumpkins

  • Pumpkins were harvested in October and cured in the screened in porch.
  • Whole pumpkins were then stored in a folding box in the basement.
  • Feb 19, 2008: Seven pie pumpkins remain and appear to still be good.


Salad

  • Salad was eaten shortly after harvest. Need to plant more at 2-week intervals throughout the summer.

Spring Onion

  • These were eaten shortly after harvest.

Tomatoes

  • Ripe tomatoes were washed, dried, and any black spots cut off before being sliced into quarters and stored in Ziploc bags in the freezer. Like the raspberries, this was done continuously as we were unable to keep up with eating them fresh.

Zucchini

  • Mature zucchini were cut from the vine and successfully stored in a plastic bag in the refrigerator for up to two weeks (and some were given away to friends and coworkers - and then we gave away some more - maybe we'll go down from two to one plant next year).

Finished Products

As we were harvesting we used the fresh produce to prepare finished meals and breads that were then frozen or eaten that day. Most items were doubled so that we had a meal that day, and one to put in the freezer.

  • Potato Leek Soup
  • Gullasch Soup
  • Carrot Salad
  • Squash Rolls - a whole grain dinner roll
  • Carrot Rolls - a whole grain dinner roll
  • Zucchini Bread - a sweet cake-like bread
  • Applesauce Muffins - made with apples from a colleague
  • Leek Quiche
  • Lasagna with Shredded Zucchini
  • Turkey Soup - cooked from the leftover turkey carcass
  • Veggie Soup Mix - combination of blanched leek, carrot, and celeriac (when available) for use in soups throughout the winter

Sunday, January 13, 2008

Fiber-rich Pancakes


We like pancakes and bacon on the weekend, but it's often a fatty and unhealthy breakfast. So, I've been trying to come up with a healthier version. It's still quite light, despite being full of grains and fiber. They're also very filling - two will usually be enough per person.

Ingredients:
  • 3 eggs
  • 2½ cups white flour
  • ½ cup wheat bran
  • ½ cup oats
  • ½ cup flaxseed meal
  • 2½ cups milk
  • 3 Tbsp sugar
  • 3 Tbsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon (if desired)
Directions:
  1. Beat eggs with hand beater in large bowl until fluffy. This takes 3-4 minutes.
  2. Beat in remaining ingredients just until smooth
  3. Let batter sit for about 5 minutes to let the grains absorb the liquid. If it's still too liquid, add water 1-2 Tbsp at a time until it's right.
  4. Fry pancakes on hot griddle - about 4 minutes on each side.
  5. Serve with butter, syrup and/or jam.
This recipe yields about 18 four-inch pancakes. This will feed 4-6 people. Leftovers can be frozen and reheated for quick weekday breakfasts.

To reheat frozen pancakes: Arrange on microwave-safe plate, and cover. Microwave on high about one minute per pancake, rotating at about 30 seconds. Times will vary based on your microwave oven.

Friday, January 11, 2008

Beer = Liquid Bread...

This weekend is shaping up to be an interesting joining of good things!

I will brew Java Coffee Stout on Saturday, and then we will use the steeped grains in a bread following a recipe from Peter Reinhart's Whole Grain Breads.

Part of the beer brewing process is to steep about a pound of crushed grains in warm water (155F/68C) for about 30 minutes. These grains would then normally be discarded (I usually compost them, but some will feed them to the birds), but this time we'll use them as the grains in a whole wheat bread.

The bread will be started tonight with a starter to soak the whole wheat flour. The bread will then be completed tomorrow after brewing the beer and adding the grains and other ingredients.

Thursday, November 8, 2007

Great Baking Ingredient: Flaxseed Meal

You may know flaxseed - the small brown seed that are full of fiber (and a good amount of oil as well). I was looking through some of the specialty flours at the store recently and came across something called flaxseed meal. It's basically ground up flasxseed. The neat thing about it is you can substitute it for oil or shortening in any baking recipe.

So far I've made some zucchini/carrot rolls that turned out great. But I'm really pleased with it in my weekly pizza. The crust turns out more crispy and tastes better than with olive oil. And each slice has about 1.5 grams extra fiber and 1 gram less fat, and 15 fewer calories. Not bad!

Tuesday, October 30, 2007

Press Release: Keeping it local

Sorry for just throwing an unedited press release out, but the topic of this meeting just fits perfectly with what we're trying to do, so it seemed to make sense:

A northeastern Wisconsin local food co-op forum will be held on Friday, November 16, 2007 from 1pm to 4pm at Moraine Technical College, Fond du Lac in room A111. Margaret Bau, Cooperative Development Specialist, USDA Rural Development will provide information on cooperatives, the histories of cooperatives in Wisconsin, cooperative trends, and how to start and organize a cooperative. In the second half of the program Anne Reynolds Assistant Director of University of Wisconsin Center of Cooperatives will present successful local food cooperative models in Wisconsin and nationally. She teaches in the Center’s Director Leadership program, works with boards on governance issues, leadership, evaluation, and strategic planning. She has led research and cooperative development projects in the areas of board governance, cooperative education for emerging leaders, value added agriculture, housing, and home health care. She served for four years as an Advisory member of Home Grown Wisconsin, a cooperative that markets local produce for 25 farmer members. The forum is sponsored by Glacierland RC&D, Enlightened Schoolyard Project and Eastern WI Sustainable Farmers Network. It is free to the public. Advance registration will assure enough materials for everyone. For more information and registration please contact, Fred Depies 920-418-2718, Dean Malloy 920-251-6036 or e-mail fkdepies@charter.net

Saturday, October 6, 2007

Wisconsin Apple Season?

Went to the grocery store last night for the weekly shopping trip with fruit on the list. Coming off of the Eat Local Challenge, I checked the apple labels carefully to make sure I got some that were local. After all, apples are right in season now in both Wisconsin and Michigan.

I was dismayed that the best looking apples (Braeburn) were from New Zealand. There were several apple varieties from Michigan, but they frankly looked like they were last year's harvest. Several were bruised and some were even visibly rotting. Had they been on sale to move them quickly to make room for the current harvest it would have been understandable, but prices were just as usual: expensive ($1.20-$1.75/lb).

I just couldn't bring myself to pay that much for bad apples, so I ended up buying just a few bananas from Nicaragua for 45 cents per pound. At least they looked good, and had traveled less distance than the New Zealand apples - and I saved quite a bit.

Saturday, September 29, 2007

Oshkosh-Style Stir-Fry

As the eat local challenge is drawing to a close, we decided to throw together a stir fry made up of mostly local fare. Here's the recipe:
  • 1.5 pounds sirloin steak
  • 2 potatoes
  • 1 small beet
  • 2 carrots
  • 2 onions
  • 1 green pepper
  • 1 chili pepper (not too hot)
  • 2 leeks
  • 1 small can water chestnuts
  • 2 cloves garlic, minced or crushed
  • 1 tsp minced fresh ginger
  • Canola oil for frying
Sauce:
  • 1 Tbsp Toasted sesame seed oil
  • 1/4 cup Soy sauce
  • 2 Tbsp Hoisin sauce
  • 2 cups Water
  • 2 Tbsp Corn starch
Instructions:
  1. Cut meat into thin slices. Slice vegetables thinly. Cut onions into wedges.
  2. Heat oil in skillet or wok.
  3. Fry meat while stirring constantly, about 5 minutes. Transfer to separate platter, and keep warm.
  4. Add vegetables to skillet or wok, and fry 5-10 minutes, stirring constantly.
  5. Transfer vegetables to separate platter. Keep warm.
  6. Heat sesame seed oil in skillet.
  7. Add soy sauce, hoisin sauce, and water, and bring to a boil
  8. Dissolve corn starch in cold water, and add to sauce while stirring.
  9. Let boil for 3-5 minutes until thickened, and adjust taste as you see fit. Add more water if the sauce is too thick.
  10. Return meat and vegetables to skillet and heat through with the sauce.
  11. Serve with white or brown rice (we did basmati tonight, as the brown rice would have taken too long and the kids won't eat it).
It was a bit of an experiment with potatoes and beets in a stir-fry, but it worked out nicely. The potatoes added extra volume and a nice mellow taste, while the beets added sweetness. Our version did not havec a lot of heat. You could try add more hot peppers and more ginger, wouldn't hurt either. We also served it with home-brew beer (Fuggles IPA).
How local was it? All the vegetables were from our garden, the meat was from Cattleana (our local meat CSA), and the beer was brewed at home. The water chestnuts, the rice, and all the ingredients for the sauce were standard supermarket items, so who knows where they came from. But I think this still qualifies as a nice local meal - it certainly used some of our veggies, which is always nice.

Tuesday, September 11, 2007

Eco-friendly coffee practices

Now that the health benefits of drinking coffee are well established (as long as it’s regular, black coffee), here are some ways to improve the sustainability of your coffee practices (and save some money):
  1. Beans. It all starts with the beans. Obviously it’s hard in most places to get truly local coffee. Do the next best thing and buy beans that are certified fair trade. Fair trade ensures that the coffee farmers are compensated fairly and ensures sustainable growing practices. If you can’t get fair-trade, go for organic, and if that’s not available go for high-end like Starbucks coffee. These are generally all shade-grown.
  2. Brewing. Use a standard drip coffee maker instead of individual-serve makers (unless you’re just making a single cup a day). Make all the coffee you will need for the entire day, so you only need to brew once. As soon as the coffee maker is done brewing, pour the coffee into a thermos (ours will keep coffee reasonably warm all day).
  3. At work. Bring your home made coffee along in a sturdy steel thermos or thermal mug – this way you know you’ll get good coffee instead of that bitter office coffee that’s been simmering for hours! And you will save time and money from running to your local coffee joint.
  4. At the coffee shop. If you’re unable to bring your own coffee (traveling, meetings etc), bring your own thermal mug to the coffee shop and ask them to pour your coffee in there. At Starbucks, you’ll save 10 cents per cup, and you’ll save the environment from all the paper or Styrofoam cups. I haven’t checked other coffee places (I don’t go to them often, because I bring my own coffee), but you can probably get a break if you ask.

What do you do to minimize the environmental impact of your coffee habit?

Tuesday, September 4, 2007

Eating Local Update

Whew - semester and school start really took some time away from more leisurely pursuits like writing blog posts!

So, welcome back to school and all the fall activities like harvesting, canning, etc. We have spent some time over labor day weekend preparing our jams (strawberry, strawberry-rhubarb, and blueberry). We now have quite a large number of jars and have even sold the first few jars to a friend - a nice way to extend the local eating to later in the year and to other people - anybody buying our jam around here would presumably save buying a jar of Smuckers from ... who knows where? All the berries for our jams are either grown in our yard or within 30 miles from our house (oh, except the blueberries - they're from Michigan). So we think it's pretty local. Of course, we have no idea where the sugar came from... Might have to investigate that for next time.

In terms of meals, we have really been doing great at eating locally. Of the five meals in September, we have had at least 75% local ingredients in four of them. Of course it helps having the start of the Eat Local Challenge coinciding with a garden where tomatoes are ripening in record numbers along with cucumbers and bell peppers. The potatoes also have been doing well and we've been eating those on a regular basis along with the carrots. And when you belong to a meat CSA, that takes care of a major portion of the meal as well.

Summary of meals made this month so far:
  • Friday (Sep 1): Homemade pizza. Local veggie toppings, local cheese (we're in Wisconsin, duh!). Homemade beer.
  • Saturday: Grilled ham steaks with veggie skewers. Local meat, and veggies from the garden (potatoes, onion, beets). Australian Wine.
  • Sunday: Beer-can chicken with grilled and roasted vegetables (Roasted Beets and potato skewers). Chicken from CSA.
  • Monday: Hamburgers and corn on the cob. Had to buy the meat from the grocery store because we forgot to get something out of the freezer, but the corn was local. More Australian Wine.
  • Tuesday: Easy Shepherd's Pie (didn't take too long, but when the recipe calls for a roux and simultaneously having three pots going, it's a stretch calling it 'easy'). Almost entirely local. Served with homemade pickled beets and salad.
So far, things are going well (although we did drink a good amount of Australian wine - more on that later...)

Monday, August 20, 2007

Weekend canning update

Sunday was really busy at our house! We harvested 75% of our beets - they really did well this year! And pickled enough for about 14 quarts. We should have enough for a few years now.

We also made about 30 pints of raspberry jam. Between our own consumption, selling some, and giving some away, that should last us through next year. We had about 3 pounds of berries from our own canes. Pretty good considering this was just their second season. I think we may be able to harvest 3-4 times that amount next year. The rest of the berries we picked ourselves at a nearby farm.

Sunday night we sat down to a very local meal: Grilled porkchops from Cattleana Ranch, Twice baked potatoes (own potatoes), roasted beets (obviously our own beets), and a green salad (just a few lettuce leaves weren't from our yard).

Any ideas what to do with 20+lbs of surplus beets?

Saturday, August 18, 2007

Recipes in a Web 2.0 world

Flickr for Recipes?

I came across RecipeZaar the other day while trying to figure out what to do with some of the zucchini bounty we have in the refrigerator (looks like we'll make Zucchini Moussaka next week).

The site is pretty cool, it lets you collect recipes in personal cookbooks and upload your own recipes. It also has some pretty neat features when you're looking at individual recipes, such as a Nutrition Facts table for each recipe, scaling of the recipe to the number of servings you need, and conversion between US and metrics units. In addition there are features to create an entire menu and a shopping list based on the recipes you're looking at.

But what makes the site really cool when you're interested in social networks and web 2.0 sites, are the community features. Members can easily rate each recipe and describe their experience preparing and eating it. In addition, the site allows for sending messages to other members, so for each recipe, you can send a message to the person who created it. Some of the features require a premium membership ($25/year) , but the site is plenty useful with a free basic membership.

Friday, August 17, 2007

Harvest Time


Our tomatoes are finally starting to ripen (they got in a little late this year, and was probably planted a bit too close). But now they are here, and we get to have the best-tasting fresh tomatoes around!

We grow some cherry tomatoes that are really great just off the vine (or a few packed in a lunch). They will keep producing until the frost kills the plants, probably sometime in October. This year we'll have an extra abundance of these, since they are pretty good at self-sowing, and we left some of those plants instead of pulling them. Looks like we'll have plenty.

We've already harvested all the raspberries and strawberries. They were mostly frozen along with some we picked at a local farm. We also have rhubarb in the freezer. This weekend we'll be making jam. Probably quite a lot (we did pick about 40 pounds of strawberry alone!).

We should also have time to pickle the beets. If you aren't keen on store-bought pickled beets, try pickling some yourself. It's really worth the effort. What are you canning/pickling/preserving this harvest season?

Thursday, August 16, 2007

Eating Locally

We've been reading about the Eat Local movement recently. We will probably join the September 2007 Challenge at Eat Local Challenge. Of course, we already get a fair amount of our food locally. We buy locally raised meat from a local farm (Cattleana Ranch in Omro, WI). And we have a fairly large garden where we grow potatoes, beets, carrots, squash, tomatoes, onions, and quite a few other things. We are buying milk from a local dairy (not too difficult in Wisconsin, though!) - we get ours at a local supermarket from Lamers Dairy in Appleton, WI. But for a lot of stuff, we have no idea where it comes from. In the following weeks, we will take an inventory of where the things come from that we eat. Stay tuned...

Friday, August 10, 2007

Recipe: Home-Made Pizza

Every Friday night at our house the menu is for pizza. And not just any pizza. This is Dad's Pizza, and it's the best in town (well, after Pappa Johns, the one my youngest had at a friends house, ...), and anyone who says otherwise is itching for a fight :-)

So, since it's Friday and I'm about to make those pizzas, I thought I would blog along with cooking. So, here's the annotated recipe:

This batch makes two 16-inch pizzas. We like a thick crust (this one's a little less than an inch thick). If you prefer thinner crust, make more pizzas or cut portion size in half.

Crust ingredients:
  • 2 cups lukewarm water
  • 1.5 Tbsp dry yeast (2 packets)
  • 1 Tbsp honey
  • 2 Tbsp olive oil
  • 0.5 Tbsp salt
  • 2 cups whole wheat flour
  • 2-3 cups unbleached flour
  • 1 Tbsp fresh rosemary or lavendar, finely chopped (or 1 tsp dried) (optional)
Procedure:
Dissolve yeast and honey in water in large mixing bowl. Let stand a few minutes until yeast foams. Add oil, salt and whole wheat flour. Mix well. Add unbleached flour a little at a time while mixing well with sturdy spoon (I use a large wooden spoon). When you can't mix with a spoon anymore, knead dough on lightly floured table. Add flour as needed and knead until dough is elastic. Let dough raise in oiled bowl for 20-30 minutes. It doesn't have to quite double in size, but should raise some.

Divide dough in two equal balls, and roll out on two pizza stones or cookie sheets. Let rest 10 minutes.

Pre-bake at 175C (350F) until pizza is slightly golden (about 15-20 minutes). Remove and add toppings (sauce, cheese, and whatever else you like). We tend to make a kids version (tomato sauce, cheese, and one type of meat) and an adult version (tomato sauce, cheese, onion, peppers, and whatever else we have lying around). Toppings is really your chance to experiment and improvise. Make it your own! Try fresh tomato slices, basil, and feta cheese.

Bake pizza for 8-10 minutes at 500F until crust is brown and cheese is golden. Tale care that the crust doesn't burn.

Simple Sauce (for one pizza):
Ingredients:
  • 1 small can of tomato sauce (8 oz)
  • Paprika
  • Italian seasoning
  • Garlic powder (or crushed fresh garlic)
  • Pinch of sugar
I never measure the herbs and spices. They just go in as I feel - experiment. Add all ingredients to microwave safe bowl and microwave 2-3 minutes. Stir and let stand for a few minutes.


Rustic Sauce
Makes enough for one pizza

Ingredients
  • 1 onion, diced
  • 2-3 cloves garlic, minced
  • 1 regular can of diced tomatoes (14 oz)
  • paprika
Sautée onion and garlic in oil until clear. Add remaining ingredients, and simmer for about an hour. Challenge here is to get the consistency right. It tends to become a bit watery. If it doesn't work out right, you can add a little tomato sauce.

If you make this, leave a comment with your impressions.