Wednesday, May 15, 2013

New York Style Pepperoni Pizza~ Baking Partners Challenge# 10



New York Style Pepperoni Pizza

 Baking Partners challenge# 10 is New York Style Pizza. Baking partners is the brain child of  Swathi of Zesty South Indian Kitchen. It is a wonderful group of enthusiastic blogger who try something new in baking every month. Making Pizza dough was quiet challenging for me.  This recipe called for the thin crusted hand tossed pizza. I do not make pizza often at home. My kid loves pepperoni pizza and I make the quick version using  naan as crust. It took a while for me to practice, but I am glad I finally made a pizza from the scratch. This recipe was suggested by Archana of Tangy Minds. Thanks Archana and Swathi for this challenge.

Recipe suggested by Archana
Recipe adapted from SeriousEats.(http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza.html)

Ingredients

For the crust
Bread flour- 4 1/2 cup 22 1/2 ounces
Sugar- 2 1/2 tbs
Salt- 1 tsp
Instant Yeast - 2tsp
Extra virgin olive oil- 3 tbs
Luke warm water- 15 oz.

For the sauce
Diced tomatoes/peeled tomatoes- 28 oz. (1 can)
Extra virgin olive oil- 1 tbs
Butter- 1 tbs
Garlic 2 cloves
Dried oregano- 1 tsp
Red pepper flakes- a pinch
Salt-to taste
Basil- a few
Onion- 1 medium
Sugar- 1 tsp

Topping
Pepperoni- as needed
Mozzarella cheese- 1 cup


To make the dough for the crust
Combine flour, sugar, salt, and yeast in bowl and mix well. In a mixture add the flour, olive oil and water and start to combine and continue till it forms into a ball ( or if with the hand mix and knead till all the flour comes together)Transfer into a floured surface and knead till it is smooth for about three to four minutes. The dough will not be sticky and will be perfectly smooth. Divide into three equal parts. Take each ball separately, roll and smooth-en the top while pinching the ends and twisting. Finally flatten with your palm. Gently brush oil on top of the dough and let it rest for half an hour. After that transfer quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least one day. This dough can be rested like this for up to 5 days.

To make the sauce
Pulse the tomatoes and their juice in food processor /mixie until pureed. It should not be completely smooth. Set tomatoes aside.Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic pepper flakes and fry until fragrant. Add  basil sprigs, onion chopped  and sugar and stir for two minutes till onion changes color Add the tomatoes, oregano, salt  and bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour.  Allow to cool and refrigate.


Bring the dough to room temperature( leave on the counter for at least two hours). Shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each one in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume. Place Pizza stone in the oven and preheat oven to 400°F. Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough by draping on your left hand and using the knuckles of the right  gently stretch the dough. Continue this draping and stretching and rotating the dough in a clock wise direction till you have a thin uniform dough about 10 to 12-inch circle about 1/4-inch thick. Transfer to pizza peeler or a parchment paper. Spread  sauce evenly over surface of crust, leaving 1/2 to 1-inch border along edge. Add toppings of your choice. Here I used cheese and then arranged pepperoni. Bake until cheese is melts and crust is golden brown. Let it rest for a few minutes, slice and serve.

 



 Try this,
Hope you will all enjoy!

Tuesday, May 14, 2013

Shrimp Vermicelli/Rice Noodles



Shrimp Vermicelli/Rice Noodles

Rice noodles/ Vermicelli is quick to prepare and this dish is inspired by the South Asian stir fry. I usually use vermicelli to make pudding and for upma. I first saw shrimp Vermicelli recipe in Betty's kitchen in you tube. I spiced it up a bit a added a little more Asian Flavor.This noodles is more healthy and a satisfying meal.

Ingredients
Rice vermicelli/rice noodles- 12 oz.
Shrimp cleaned- 1/2 cup
Bell pepper thinly sliced- 1/2 cup
Carrots- thinly sliced- 1/2 cup
( you can also add cabbage or bean sprouts)
Celery chopped- 3 tbs
Egg-2
Shallots- 2
Garlic- 3 pods
Dry chilly flakes- 1/2 tsp
Soya sauce- 2 tsp
Sugar- 1/2 tsp
Oyster sauce- 1/2 tsp
Chilly garlic sauce- 1/2 tsp
Pepper - a dash
Salt to taste




Soak vermicelli in hot boiling water till it is soft. Drain the vermicelli into a colander and place under cold running water for a few seconds. Allow the water to completely drain off. Drizzle two tsp of oil (preferable sesame oil) and set aside.
Beat the two egg and make into thin omelet and cut it into thin strips.
Marinate shrimp with salt, pepper and 1/2 tsp of soya sauce. After five minutes stir fry this shimp for about two to three minutes. Drain and keep aside.
In the same oil add chopped garlic and dry chilly flakes fry for a minute. Add chopped shallots and saute.Next add the chopped celery, bell pepper and chopped carrots and stir fry in high for about a minute. Add soya sauce, chilly garlic sauce, oyster sauce and sugar and mix well. Next add the noodles/vermicelli and toss. Finally add the shrimp, sliced egg omelet, pepper powder and salt if needed and drizzle a few drops of lemon juice before serving.

Try this
Hope you will all enjoy!

Strawberry Pudding



Strawberry Pudding

Strawberry pudding for all strawberry lovers.Simple and a perfect for any occasion.My kid loves strawberry He wanted to make something with strawberry for mother's day.So we made this together for Mother's Day dinner. Try this,you will surely love it.


Ingredients
Strawberry chopped- 1/2 cup
Strawberry pureed and strained- 1/2 cup
Milk- 2 1/2 cup
Egg - 1
Heavy whipping cream- 1 cup
Gelatin- 1 sachet
Sugar - 1/2 cup+ 2 tsp
Vanilla essence- 1/2 tsp


Take 1/3 cup of boiling water and stir in gelatin and one tsp of sugar. Stir till is completely dissolved and set aside.
Chop strawberries and mix in one tsp of sugar and set aside.
Heat milk and the rest of the sugar in a sauce pan till it starts to boil. In a separate bowl beat egg with a fork till it is light and fluffy. Add about one forth cup of hot milk while stirring the egg continuously. Now stir in this egg mixture into the sauce pan with milk and whisk continuously for about a minute till it is well blended.Allow this to slightly thicken like thin custard. Remove from heat add vanilla essence and allow to cool down completely. Whisk in between.
In a separate bowl whisk chilled whipping cream for about two minutes. Gradually add the sugar,little by little and continue whipping  till it attains soft peaks.
Add strawberry puree, chopped strawberries and gelatin mixture into the custard and mix well. Now fold in the whipped cream in two or three addition.Pour into serving dishes and allow to set in refrigerator for about three to four hours.

Try this
Hope you will all enjoy!
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