Pizza Crust

You know how hard it is to find a 4 leaf clover? I feel that way towards pizza dough. It’s near impossible. For the last 5 years I’ve tried, probably close to 20 recipes. They were all fine. I mean in the end they were technically ‘pizza crusts’. But this pizza crust…fantastico!

There are two KEY steps to making a beautiful looking pizza crust:

1) Using a pizza stone. Seriously, don’t forget the pizza stone. Pizza stone. Pizzzzzaaaa sttttoooonnneee.
2) Preheating your oven (and pizza stone) on the highest setting for at least an hour*. This will give you that nice crusty bottom but still a nice chewy bread.

*Clothing optional, because your house will feel like a sauna.

Thin Crust Pizza Dough

Ingredients:

  • 1 1/2 tsp. active dry yeast
  • 1 tsp. sugar
  • 3/4 cup warm water (about 105°F)
  • 1 cup cake flour
  • 1 cup plus 3 Tbs. all-purpose flour
  • 1 1/4 tsp. kosher salt
  • 2 Tbs. extra-virgin olive oil

Directions:

In a small bowl, whisk together the yeast, sugar and warm water and let stand until foamy, about 5 minutes.

In the bowl of a food processor fitted with the dough blade, combine the cake flour, all-purpose flour and salt and pulse 3 or 4 times.

Whisk 1 Tbs. of the olive oil into the yeast mixture. With the motor running, slowly add the yeast mixture to the flour mixture, allowing each addition to be absorbed before adding more. Pulse the machine 10 to 15 times to knead the dough. The dough should clean the insides of the bowl but will be slightly sticky.

Coat the inside of a large bowl with the remaining 1 Tbs. oil. Dust your hands with flour and remove the dough from the food processor. Form the dough into a ball and place in the bowl. Cover the bowl tightly with plastic wrap and let the dough rise in a warm place until doubled in size, 1 to 1 1/2 hours. Divide the dough in half and roll out as directed in the pizza recipe. Makes two 10-inch thin-crust pizzas.

Enjoy!

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Garlic Scape Pesto

I wrote a song for you all. I think Harry Connick Jr. did a version of it. It’s lovely. 

Here it is:

It’s The Most Wonderful Time Of The Year

With the kids picking spinach
And everyone telling you “happy harvest!”
It’s The Most Wonderful Time Of The Year
It’s the hap -happiest season of all
With those seasonal berries and gay happy cherries
When tomatoes come to call
It’s the hap – happiest season of all

There’ll be carrots for picking
Big melons for licking
And weeding out in the row
There’ll be scary big sluggies
And tales of the glories of
gardens long, long ago

It’s The Most Wonderful Time Of The Year
There’ll be much irrigating
And anticipating
When veggies are near
It’s The Most Wonderful Time Of The Year

Was that a little much? No? I didn’t think so.

Garlic is one of my very favorite things to grow and harvest. It’s so tall, handsome, easy, knows how to impress, smells amazing… 😉 …Plus you get scapes. Have you ever had them? They will blow your socks off… 😉
My favorite way to eat them is making them into pesto. Wowee. I thought I loved pesto before, but now! It’s a whole new love affair. Shh, don’t tell my husband 😉

Have I taken the innuendo’s to far? The winking, it’s a little much isn’t it. Okay I’ll stop.

scapes, garlic, cilantro

scapes, garlic, cilantro

Garlic Scape Pesto

Serves: About 1 cup
Ingredients
  • 1/2 cup coarsely chopped garlic scapes
  • 1 cup fresh basil leaves
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/2 cup olive oil
  • 1/4 cup sliced almonds, toasted (I even just used pre-sliced almonds from Costco, tasted just as good!)
  • 1/3 cup Parmesan cheese
Instructions
  1. Place the garlic scapes, basil, lemon juice, salt and half of the olive oil in the bowl of a food processor.
  2. Process until the basil and garlic scapes are finely chopped.
  3. Add the toasted almonds and process until smooth.
  4. With the food processor running, slowly drizzle in the remaining oil until everything is well blended.
  5. Add the Parmesan cheese and pulse a few more times.
  6. Season with additional salt, if needed.
  7. Store in the refrigerator until ready to use.
Garlic scape pesto

Garlic scape pesto

Smoothies

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Sunshine smoothie

2 oranges
6-8 strawberries
1/4 of a lime
1 cup of pineapple juice
1/4 cup of water
2 ice cubes

 

I’m sure that I’m not the only one who gets obsessed with something delicious, making it over and over until you’re completely sick of it. Well, this is one of them. I’ve been making it almost every morning. And for some reason, that little bit of lime really puts a pep in my step.

Enjoy!

Apple Sauce

Since the end of the growing season, things have been pretty quiet around here. It has been nice just watching the leaves fall and the snow moving off the mountains into our area, but over all I’ve been pretty bummed since summer left. What am I supposed to do until spring?! COOKING. Duh.

So last month we went to my husbands family farm out in Colorado for the weekend to make cider and I was able to bring back a couple bushels of apples. And when I say apples I really mean giant golden juicy nuggets of goodness. So this week I made two kinds of apple sauce. Plain applesauce and cinnamon apple sauce. You can’t go wrong with either one, both are super sweet and delicious. I got the recipe from The Pioneer Women, and it might be my favorite recipe for applesauce I’ve ever made. I made sure to use apple cider and doubled the recipe! (I also just used a stick blender, one of my favorite kitchen tools.)

APPLE SAUCE

Ingredients
6 pounds Apples, Peeled, Cored, And Cut Into 8 Slices
1 cup Apple Juice Or Apple Cider
Juice Of 1 Lemon
1/2 cup Brown Sugar, Packed
1 teaspoon Cinnamon, More Or Less To Taste

Preparation Instructions

Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.
Carefully puree in a food processor or blender (don’t fill too full; split into two portions if needed) until smooth.
Store in the fridge.

Enjoy!

He's a big fan of home made applesauce