leticia: (Default)
Mm, pizza.
Homemade crust, homemade sauce. I'd give you the recipes, but they're things I don't measure. But I can give you my process, such as it is.

For the crust, I started with about three cups of water, and went from there; yeast with warm water and a little honey in another bowl; add flour, gluten, salt, honey, olive oil to the water to make a thick slurry. Add the yeast mix in, keep adding flour until it's the proper consistency, knead, let rest and rise covered loosely. I got about twice as much dough as I needed, but that just means breadsticks.

For the sauce, use a small can of tomato puree, decide this brand (safeway house brand, I'm used to the big cans at Costco) is disappointingly not nearly tomatoey enough, add a small can of tomato paste to give it a real kick, and marjoram, a couple mashed cloves of roasted garlic, oregano, and basil until it smells 'right'. Especially the basil. My general rule with pizza sauce is 'keep adding basil until it stops smelling acidic'. I probably used a quarter of a cup or more.

Once the dough rises, beat it down, roll out a crust, roll any leftovers into breadsticks, spritz with oil, cover, and leave to rise again. It won't puff THAT far until you put it in the oven, but give it some time to recover, at least a half an hour. Then spread sauce all over it (leave a minimum half inch or so at the edge!), add dollops of goat cheese, and the cover it in mozzarella, sprinkle lightly with cheddar, and proceed to top.

Saturday's pizza had pepperoni, salami, italian sausage, mushroom, onion, roasted red pepper, roasted jalapeno, roasted garlic, and finally black olives.

Put it in a hot oven - I had it heated to 400 - and leave it alone. (Breadsticks can go in too; they'll cook faster, and if you have limited oven space, you may want to put them in to bake before you start building the pizza; they'll probably be done when you are and then they're appetizers while you wait for the pizza to bake. Use left over sauce to dip. I now have two ovens, so mine went into the lower oven while the pizza was in the upper.)

When everything's golden brown, take it out, munch. You probably want to let it cool a while (five minutes) first so it sets up a bit, and if you have messy toppings and lots of liquid (mmm grease) on top, you might want to sop up some of the larger puddles with a paper towel to stop them from soaking the crust. Don't rub or anything, just hang the edge into the liquid and let it wick. Look especially for low places in the crust where liquid may already be running down under the pizza. Soggy crust is bad!

Serve with fresh grated parmesan, and crushed red pepper or Melinda's original habanero sauce, which is my personal favorite.

Hot Sauce!

Dec. 1st, 2010 07:52 pm
leticia: (Default)
The best hot sauce I've had (for my personal tastes) is http://www.melindas.com/sauces/hot.html

It's warm, but not scorching, and has a really -light- flavor; neither grease nor vinegar heavy, you really get to taste the pepper and the food it's accenting. This is -really- delicious stuff and if you see it in your local store, I highly recommend trying it. (They also theoretically make a variety of extrahotter flavors, but I've never had a chance to try them since my stores never carried them.)

However, my local stores have stopped carrying it, and I've had abysmal luck ordering direct from them. I'm looking for a similar product. Anyone have any suggestions? (Or know an online store that actually sells this stuff?)
leticia: (Default)
So that power outage we had a couple weeks back seemed to be the death knell for the fridge in Brian's and my apartment. As you know, we're renting the basement apartment from my mother, and the fridge in it is... well, my parents got it used for free from a friend when my sister and I were very small. It drains poorly and usually has foul-smelling goop in the bottom.

At any rate, it's still keeping food cold. That's the problem. The thermostat seems to have gone out, and it's running constantly. Everything's frozen. I have frozen tomatos, frozen broccoli, frozen chicken, frozen milk. So I had a talk with my mom and asked if she wanted to replace it or wanted us to replace it - with the note that if we did, we'd take it with us when we moved out. She decided to do so, so I'm going to have access to a fridge with an icemaker and lack of foul puddles that slosh onto the floor if you try to use the so-called crisper drawers. And a door that actually has shelves (technically, the existing fridge does, but... err, they're lacking the bars that hold things in them, so if you try to use them, everything falls out of the fridge every other time you open the door. No good.)

The new fridge should be delivered on Thursday, so I have to get the living room/kitchen cleaned up enough for delivery and everything off it.

In other news, Siddies game players, if you're still here:

We have a fourth character coming in, and I expect to have the sheet next Saturday. I won't be running this coming Sunday, to give myself some time to plot, but if all goes well and everyone can make it, I should be ready to run the 19th. If people would rather wait until after Christmas/New Years, just let me know, but I'm assuming, bunchageeks as we are, we'd just as soon resume sooner.
leticia: (Default)
Okay, so the pies might have been a little much work for some.
Therefore: Impromptu hot fudge topping. For midnight munchies with style.

Chocolate chips
vanilla (optional)

Not a complicated list.
For a single bowl of ice cream, you'll want about an eighth of a cup of chocolate chips. These should be put in a small microwave safe bowl. Add a few drops of vanilla and about a tablespoon of milk. (The richer the milk, the better - cream would work great if you keep it on hand. Half and half, whole, two percent, or even skim if that's what you have.)

Stick it in the microwave on high for 15-30 seconds. (Err on the shorter side until you figure out how fast it goes. Mix thoroughly. The chocolate chips should retain their shape until you start mixing, but don't be fooled - they're melted. Initially, you'll have an oil-and-water looking mess, but if you keep mixing, the chocolate will quickly blend with the liquids. You should have a smooth chocolatey goo, fit for ice cream. This is easy to experiment with - if it comes out too thick, add more milk (or heat it a little longer - the first thing to try if you want it to be able to set on the ice cream). If it comes out too runny, add less milk. (Or less vanilla.) At the worst, you have a tasty chocolate syrup.
leticia: (alien)
I don't feel like there's anything safe to say, and I want to post. Therefore, I bring you...
That Bread That Leti Makes )


leticia: (Default)

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