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Easy Calzone/Pizza Dough Recipe

Basic Calzone/Pizza Dough Recipe This is a very easy recipe that we've used for years. You can "roll" or pat it into what ever shape you want. It nicely covers a half sheet pan (13 x 18 inch/33 x 46cm) serves 4-6 Dough: 1 ¼ cups/175ml hot water 1 tablespoon/15ml yeast 2 cloves of garlic, minced (sub 1/2 teaspoon/2ml garlic powder) 3-4 cups/375-480g all purpose flour ¼ teaspoon/1ml salt ¼ teaspoon/1ml  black pepper 8-10 leaves fresh basil, minced (optional) Dissolve yeast in water.  Add garlic then 1 cup/120g of flour. Stir to combine. Stir in seasoning and basil. Add flour 1 cup at a time until dough comes together and is not sticky.  Remove dough and knead for 1 minute on a generously floured board. Return to bowl drizzle with oil. Cover with wrap and allow to rise in a cool oven with the light on, until double in size (60-90 minutes). If you want a slow 8-12 hour rise. Put in a sealable plastic bag and leave in the fridge until you are ready to use it.  Remove from t

Anchovy Essence Recipe

  Anchovy essence  is a handy cupboard staple that will anonymously enhance just about anything savory that you choose to cook. Your dish will have no hint of fish; it will, however, taste more like itself. This recipe almost belongs to Maxine de la Falaise, who proves that they do not make names like once they did. She writes in  Seven Centuries of English Cooking   (London 1973) that “[t]here are many, many recipes for this English essence  par excellence.  It is said to have been introduced by the Romans, whose  liquamen , made from rotting fish, was described by Apicius.” Her recipe, as she notes, derives from several nineteenth century formulae; ours in turn derives from hers. -a 3.35 oz/103 ml jar of anchovies packed in olive oil -1 Tablespoon/15 ml malt vinegar -1 Tablespoon/15ml water -1 teaspoon/4 ml lemon zest -¼ teaspoon/1 ml cayenne Drain the anchovies and mash them to a rough pulp; a fork or teaspoon is the only tool you need. Put the pulped fish into a small pot with the

Corn Husk–Grilled Goat Cheese with Corn Relish and Honey

  These grilled packets of cheese are tangy, sweet, and smoky — the perfect appetizer on a summer night. By   Andrea Slonecker   Driving through the plains of Nebraska, there’s nothing but cornfield after cornfield for miles. I know the sight very well, having grown up in the Cornhusker State. I looked forward to Grandma’s corn pudding with jalapeños and canned oysters on our Thanksgiving table, and creamed corn got us through winter until the year’s harvest of fresh sweet corn arrived in early July and stayed through late September. On those hot summer nights in my hometown of Columbus, Nebraska, we’d pull into a strip mall parking lot off Highway 30 where the Daniels family sold their daily harvest out of the back of a truck; everyone in town knew that theirs was the sweetest sweet corn around. We’d take home a dozen ears — two per person for our family of five, plus a couple extra for good measure. Sitting on our screened-in porch overlooking the lake, my sister and I would shuck th

Chemistry Says Tender Meat Is Cooked Low And Slow

  When his son went off to college, George Loving started smoking meat. "I said, you know, I'm going to get one of those big smokers made and pull it behind my truck and just tailgate in the parking lot. And somebody said, George, why don't you, you know, do it as a business?" So, he did. He started a barbeque catering business in Washington, D.C., called  SmokeDatt BBQ Catering . George knows exactly what makes a perfectly-smoked meat — how to get it smoky and charred without being burnt. It's a delicate balance — and it's one informed by chemistry. Because the perfect barbecue isn't just about what cut of meat you're cooking. It's about how you cook it, and how you can get all those chemical reactions to happen in just the right way. That's why the experts we talked to say to keep the smoke to a minimum. Lots of thick, white smoke that sometimes plumes with barbecues imparts a harsh flavor. They also say that the key to creating that deliciou

Cuban Stuffed Plantain Cups or Tostones Rellenos Recipe

This recipe is a tasty variation of the known Tostones (Chatinos) from the traditional Cuban cuisine and is very easy to do . 6 green plantains 3/4 cup filling (cheese and ham ground) oil salt (to taste) Peel and chop plantains into 3. Toss them  in a pan and add oil to coat. Put the pan over medium heat and when plantains are browned remove them. Put plantains on paper to absorb the oil and then crush them by hand. Make a hole in the center (without damaging the plantain) and place stuff with cheese and ham. When they are all shredded in hot oil. Take them out as they become browning. Sprinkle salt to taste. They should be served hot. private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach | 954-367-YADA (9232) 561-285-7466 south florida catering and personal chefs

Crocodile ramen is Taiwan’s latest food fad

  Taipei CNN  —  A noodle shop in southern Taiwan has upped the ante by creating “Godzilla Ramen,” where it looks like the famous Japanese movie icon is about to crawl out of the bowl and grab you. The dish, served at Witch Cat Kwai, a restaurant in Douliu City in southern Taiwan, features crocodile meat. The restaurant’s owner, who asked to be identified only by his surname, Chien, told CNN Travel that the soup is comprised of quail eggs, pork, baby corn, dried bamboo shoots, black fungus and cubes of fish paste, topped with a crocodile leg – specifically, a front one. Chien adds that due to the challenge of getting crocodile legs and the difficulty of making the dish, only two bowls of Godzilla Ramen can be served per day. He charges NTD 1,500 ($50) per bowl. Part of the cost comes from the amount of work required to create the dish. After the crocodile leg is cleaned, it is rubbed with alcohol and a mix of spices (ginger, garlic and spring onion). Subsequently, it needs to be braise

Bottles of Sriracha Are Selling for Over $30 as the Shortage Enters Its Second Year!

  Meanwhile, some bottles have been disappearing from restaurant tables. It has been just over a year since California-based Huy Fong Foods confirmed the worst: that it was  preparing for  a shortage of its  Sriracha , Chili Garlic, and Sambal Oelek sauces. Adverse weather conditions and a sub-par chili pepper crop were among the factors cited by the company, and it confirmed that the shortage could affect wholesale, restaurant, and individual customers. “Unfortunately, we can confirm that there is an unprecedented shortage of our products," a Huy Fong spokesperson wrote in a statement to Food & Wine at the time. "We are still endeavoring to resolve this issue that has [been] caused by several spiraling events, including unexpected crop failure from the spring chili harvest. We hope for a fruitful fall season and thank our customers for their patience and continued support during this difficult time." It’s been a rough year for anyone who’s been craving that particul