My Secret to Great Pizza

I have access to the world’s greatest pizza sauce.  You wouldn’t believe how much it cost me to obtain it and the danger I am now in just by revealing the fact that I have it.

This is a sauce that you can’t just buy. No, you have to know someone. You have to be in “the family.” You have to…

Actually, you have to wait and hope that my lovely sister Anna becomes a successful entrepreneur and starts selling her product on the shelves at your local grocery store.

Me? I just call my sister up and say I need more. Because in a blind taste test, by family chose her sauce overwhelmingly by a margin I’m too embarrassed to admit to.

My sauce was described as acidic and over-seasoned.

Hers was praised as rich and spicy. (Please don’t point out the irony of the fact that it says “Spicy and Rich” in Italian on the front of her jar.)

So Anna, if you’re reading this, I guess I need more pizza sauce.

For everyone else who can’t purchase this amazing sauce just yet, let me give you the perfect pizza crust recipe for you to store away for the day when Anna’s sauce is available to the masses.

Pizza Dough

• 2 1/2 c All Purpose Flour
• 2 1/4 t Yeast
• 1 t Sugar
• 1 t Salt
• 2 t Olive Oil
• 1 c Water (approximately)

Add all ingredients except the water to the bowl of your food processor with the regular chopping blade in. Turn on your food processor and add all but about 1/4 cup of water through the feed tube.

The mixture will start to look crumbly. Add a little bit of water at a time through the feed tube, just until the mixture forms into a ball of dough. Once the dough forms, leave it running for another minute.

Put dough in oiled bowl covered with a damp towel and let it rest. Each recipe makes about 1 large crust for us. I usually make 4-5 batches to feed our group.

Top with The World’s Best Pizza Sauce, Mozzarella cheese and your favorite toppings.

Bake at 425 degrees for 13 minutes on the lowest rack in your oven.

Garlicy Scampi Chicken

If I was ever going to write an ode, I think it would be an ode to garlic.

Garlic, dear garlic, how do I love thee?
Let me count the ways…

But don’t worry…I wrote one good poem back in sixth grade. It was a Haiku. It was really good and I don’t think I can top it. So I’m not going to try.

Ever.

So, instead of writing a poem proclaiming my love to this sharply frangranced, near perfect food from the gods, I’ll just give you a terrific recipe instead.

It’s for chicken scampi, and its a great thing to do with leftover roasted chicken. If you like shrimp scampi, you’re gonna love this.

Chicken Scampi

4 chicken breasts, cooked & shredded

4 T butter (c’mon, keep breathing. Use 1/2 olive oil if it’ll make you feel better.)

2 cloves garlic

1 bunch green onions, chopped

1 T fresh basil, chopped (or 1 tsp dried basil)

1 T fresh oregano, chopped (or 1 tsp dried oregano)

1/2 tsp salt

1/2 tsp black pepper

1/4 c lemon juice

1/2 c dry white wine

1/4 c heavy whipping cream

1/4 c fresh parsley, chopped

1 pound penne pasta, cooked

In a large pan, melt butter. Saute garlic and onions 2-3 minutes. Add shredded chicken and saute 2-3 minutes. Season with salt & pepper. (Add the basil & oregano here if you’re using dried. For fresh herbs, add after you’ve reduced the liquid in the next step.)

Deglaze the pan with lemon juice and white wine. Continue cooking until liquid is reduced by half. Add basil, oregano and cream.

Cook until heated through.

Garnish with parsley and serve with pasta.

Serves 4 -6.

Clam Chowder in a Bread Bowl for Dad

When I was a teenager, and wanted something from Dad … money, the car, permission, etc. … I always opened the conversation with the question,”Daddy, Do you know how much I love you?”

And he would always answer with a question of his own, “What do you want this time?”

Well, this weekend I had the opportunity to show Dad how much I still love him. It was his birthday weekend, which, as in most families, means he chooses the meal.

And thus it was that on this gorgeous 80+ degree weekend in a valley in the Greater Puget Sound region, I baked bread bowls and made a kicker pot of clam chowder.

Dad, I love you enough to not only cook clam chowder for you on a hot day, but I also grilled some of the proscuttio-wrapped asparagus that you wanted to try.

Happy Birthday!

Bread Bowls

Recipe from Jacques Pepin’s Complete Techniques cookbook

9 c all-purpose, unbleached flour
3 envelopes yeast (6 3/4 tsp)
3 1/2 c water (at approx. 80 degrees)
1 T salt

- Mix the yeast and water together, and place two-thirds (6 cups) of the flour in the bowl of an electric mixer.

- After 2-3 minutes, stir the water/yeast mixture again. Wait another 5 mins. until the water starts to bubble on top. Add the yeast mixture to the flour and using the dough hook, beat on medium for about 5 mins. Add the salt and keep mixing for a few seconds.

- Add 2 more cups of the flour and keep beating on low for 1 minutes.

- Place dough on counter and knead by hand with the rest of the four. More or less flour will be needed, depending on weather, humidity, etc. Reserve at least 1/2 cup flour for the end. Work the dough by folding it with the palms of your hands. Continue kneading 7-8 mins. Sprinkle with more flour if it is sticky and absorbent. The dough should be satiny and resilient.

- Sprinkle the dough with flour and place it in a large bowl to allow for expansion. Cover with plastic to prevent a skin from forming on the top and to retain moisture. Allow to rise for 2 hours in an 80-85 degree area.

- After 2 hours, check the dough by plunging 2 fingers into it. If the depression made by your fingers remains, the dough has risen enough.

- Knead the dough for a few seconds to knock down the air bubbles. Let the dough raise a second time, or divide it into whatever shapes you wish.

At this point, I divided mine into 9 very large “buns”, let them rise a second time. About 1/2 hour before I thought they would be ready for the oven, I turned the oven on to 450 degrees and set a pan of water on the bottom rack to create steam.

Since we would be using the bread for soup bowls, I wanted a really good crust on the bread. Right before I put the bread in the oven, I tossed a couple “handfuls” of water on the hot oven floor to create steam and turned the oven down to 400 degrees. Then 5, 10 and 15 minutes after I put in the bread, I repeated the water-throwing process. It baked about 20 minutes more, to an internal temp of 210 degrees.

Next up…the chowder recipe…

Scribbling

Can you read that? Does it make sense? It’s for a one-pot chicken and rice dish.

I hate printing out internet recipes. It seems like such a waste of paper and ink. So I usually just grab a scrap of paper and start scribbling.

I jot the most important things down (spelling doesn’t matter), but sometimes my shorthand confuses me and I have to run back to the computer and doublecheck myself.

The method works fine when I’m cooking right away. However, I do occasionally find stray papers around the kitchen with ingredient lists and cryptic notes that make no sense.

The recipe above is based on the one found here:

It turned out really good, and was very simple. I ended up browning the chicken quickly under the broiler right before serving to make it look more appetizing. But the taste was right on.

Oh, and please, don’t analyze my handwriting…I don’t want to know.

Corn Chowder for a Cold Day

I don’t get it. What is wrong with the weather around here? Apparently people who could see the outdoors and don’t work in a windowless basement (like I do) experienced snow, hail, sleet and rain. Just over a week ago was some of the prettiest weather we could have asked for.

I try to be optimistic, but sometimes, it’s just impossible.

So, to warm us all up from the nasty cold weather, I made a big pot of corn chowder. And to make it a little more special, I provided toppings for everyone to choose from.

This is a super-easy, super-quick, super-scrumptious dinner that everyone enjoys. Add a loaf of sourdough bread, and you’ll feel warm to the core.

Corn Chowder
1/2 pound bacon
1/2 onion, chopped
1/4 c flour
4 c chicken broth
2 c milk
2 med/large yukon gold potatoes
1 bag frozen corn
salt & pepper

Cut the bacon in 1/2″ pieces, and fry until crisp. Remove bacon from pan. pour out all but about 1/4 c bacon grease. Add onions and saute in bacon grease until softened. Stir in flour and cook for a minute or two.

Add chicken broth and milk. Wash potatoes and cut into 1″ dice. Add to pot. Season with salt and pepper and cook until potatoes are tender.

While potatoes are cooking, whiz 1/2 bag of frozen corn in food processor until mostly smooth. Add milk or water to facilitate if necessary. After potatoes are tender, add pureed corn. Return soup to boil. Season to taste.

Remove from stove and stir in remaining 1/2 bag frozen corn.

Serve and enjoy. Topping suggestions we love include:
Tomatoes, cheddar cheese, jalapeno, green onions and the crisp bacon from the first step of the recipe.

PS: This makes EXCELLENT leftovers!