Bread Baking: Almond Rolls

From Recipes [ Photograph: Donna Currie ] These rolls have a layered dough, sort of like croissants, but they’re as easy as pie crust. Or, if you think pie crust is difficult, disregard that last sentence. They’re pretty easy, considering the result. This dough is actually pretty hard to mess up. If you process the butter too much or let it get too soft during the rolling, it will incorporate more into the dough and you’ll end up with a sweet, buttery soft dough with lovely layers. It won’t be as flaky as one where the butter was kept chilled and stayed separate from the dough, but neither result is bad. Almond filling can be found at most supermarkets. It’s been sold since I was a kid. It’s the flavor that I remember from bakery almond confections way back when. I’ve tried some boutique brands of almond spreads, but they just aren’t the same as the old-fashioned grocery store brand. If you don’t like almonds, you can substitute your flavor of choice. These would be nice with a simple sprinkle of cinnamon or a nice dollop of thick jam in the center. And if you really like almonds, you could sprinkle some on top, after the…

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Tags: almond, bowl, cinnamon, croissants, dough, flour, fold-the-dough, grocery, processor, refrigerator, roll-the-dough, store, sugar

How to Make a Quick Pizza with Slow-Rise Flavor

From Slice [Photograph: Cameron Mattis] Trying to decide whether to simply dispose of some old, unused, naturally leavened pizza dough or to incorporate it into my starter, I chose option three: adding the old dough to a yeasted pizza crust. You don’t need dmcavanagh to tell you that slow-rise dough has a superior taste; the difference in flavor is evident from the first bite. As dough ferments, yeast converts starches to sugars, building a complex flavor and priming the crust for caramelization. By adding mature dough to the usual suspects (flour, water, salt, and yeast), however, you can achieve similar results relatively quickly. After a few hours of rising, I had a wonderfully puffy and elastic dough that baked to a beautiful golden brown. Both the old dough and the spelt flour I had used contributed a rustic, country flavor that I hadn’t yet achieved in any yeasted dough. If you plan ahead, you can make this dough with a longer rise by reducing the ambient ferment to a half hour and refrigerating the dough at least overnight. Either way, this crust is reliable and delicious . I…

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Tags: adding-the-old, benefit, caramelization, country, cremini, dough, from-the-first, pizza, roasted-garlic, squash, summer-squash, suspects

Pizza Obsessives: Cary and Lillian Steiner of Passion-4-Pizza.com

From Slice Cary and Lillian Steiner are the duo behind the pizza site Passion-4-Pizza . Their enthusiasm for the crusty, saucy, cheesy stuff is downright infectious. They’ve been on my list of potential Pizza Obsessives Q&As for a while. So without further ado, let’s convert potential to actual. — The Mgmt. Names : Cary and Lillian Steiner Location : New Hyde Park, New York Website : passion-4-pizza.com What type of pizza do you prefer? CARY: I prefer excellent pizza. Man, that sounds snotty, doesn’t it? What I mean is—like music or literature, it’s the player, not the game. If there’s a master in front of the oven, it can be a Margherita , New York , Sicilian , whatever. When in doubt, my “default” slice is a New York slice. When we go to a new place, I like to try their basic pizza, whatever it is. LILLIAN: The real deal in its various forms: really good dough, tomatoes, and mozzarella with basil, garlic or both if called for. Coal or wood-fired oven pizzas have really won me over. Follow @slice on Twitter

Tags: cary, christmas, dough, facebook, north, pennsylvania, peter-reinhart, steiner, taste

Pizza Cups

From Slice Adam shared a recipe for pizza cups with me and I thought it would be great to try out. I tweaked the recipe a little of course. We all have our own dough recipes and favorite toppings, after all. This dish is certainly not pizza . In fact I dare say it resembles a dreaded pizza cone . There are a lot of fun recipes out there for foods based on pizza. This one is tons of fun to make and the results are an adorable pizza-esque, cupcake-like dish that will be sure to make any dinner guests coo with delight. It would be great to make with kids or as a dish to take to a potluck or party. I was really surprised at how well this project turned out. You can eat them like a cupcake with your hands or with a knife and fork. The dough was perfectly baked; it was crisp on the outside and tender inside. The tiny perlini mozzarella balls were totally cute and perfect for this project. Nothing came out undercooked, and the cups kept their shape surprisingly well after being baked. I am proud to say that the onion, green pepper and cherry…

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Tags: cherry, dinner-guests, dough, green, guests, hilariously, loves-cupcakes, mozzarella, pepper, recipe, recipes, result, tomatoes

Top This: Potato and Roasted-Garlic Pizza (à la Pizzeria Picco)

From Slice VIEW SLIDESHOW: Top This: Potato and Roasted-Garlic Pizza (à la Pizzeria Picco) Above are bonus shots from the session that show Pizzeria Picco executive chef Bruce Hill making the pizza in question. Below are the ingredients and guidelines you’ll need to make this pie. [ Photographs: Stephanie Im ] I wanted to get some regional variety into the Top This series, so I roped Stephanie Im of Lick My Spoon into the madness here. Stephanie visited Bruce Hill at Pizzeria Picco to bring us all topping inspiration. — The Mgmt. What would you get if you took all the things you loved about a great french fry and put it on a pizza? Pizzeria Picco ’s “Marin,” a white pizza topped with young potato, roasted garlic, mozzarella, and grated Grana Padano. It’s as if Pizzeria Picco executive chef Bruce Hill was at the ballpark one day with a plate of garlic fries, tripped and fell, with the fortuitous landing spot being a slice of pizza. (True story? Not so much. But nonetheless, the concept is genius.) The potatoes are sliced paper thin and tossed in a fragrant rosemary …

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Tags: bruce-hill, dough, executive, german, inspiration, Madness, pizza, pizzeria, pizzeria-picco, potatoes, roasted, stephanie, Variety

Cook the Book: Tomato, Zucchini, and Leek Galette with Roasted Garlic Goat Cheese

From Recipes [Photograph: Caroline Russock] Emeril Lagasse is not a chef whose cooking style struck me as particularly delicate. I’d always thought of him as the “Bam!” guy whose mission to kick-it-up-a-notch resulted in food that was, well, kicked up. But the recipes in Farm to Fork couldn’t be more understated, elegant even. It’s almost as though Emeril has kicked it down a notch in his new book, letting the farm-fresh ingredients speak for themselves without need for any aggressive seasonings. This Tomato, Zucchini, and Leek Galette with Roasted Garlic Goat Cheese is a perfect example of Emeril’s newfound reverence for fresh produce. Ripe summer tomatoes, zucchini, and leeks are seasoned with just a touch of salt and white pepper, layered on a bed of herbed goat cheese and puff pastry. It’s a gorgeous and simple dish that lets the true character of the ingredients come through with all of its summery goodness. The galette that emerges from the oven is light and puffy, looking almost like a thick crusted pizza. But one you slice into it the puff pastry is all flakes and butter, crisp on the outer edges and softly …

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Tags: book, dough, Emeril, emeril-lagasse, garlic, goat, leeks, recipes, teaspoon-salt, zucchini

Bread Baking: Olive, Rosemary, and Feta Loaf

From Recipes On Tuesdays, SE’r Donna “dbcurrie” Currie ( Cookistry ) stops by with a new bread recipe for you to try. Get out your bread pans and get bakin’! —The Mgmt. [ Photograph: Donna Currie ] I had a tasty slice of an olive bread the other day, and my first thought wasn’t where to buy that bread but that I should make an olive loaf as soon as possible. Sometimes that’s all it takes for me to start working on a new recipe. I liked the olive bread, but I knew that anything I made would be better. I wanted more than just olives and settled on rosemary as an additional flavor. And then I spied a jar of feta cheese packed in liquid in my fridge. I decided that both the feta and the liquid would be good in the bread. If your feta cheese doesn’t come in a liquid, just use water. If your feta is packed in liquid, taste it before you use it. It should taste sweet and milky and just a little bit salty. If it’s a very salty brine, your yeast won’t be happy, so use water instead. I used dried rosemary because I didn’t have any fresh on hand…

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Tags: bread, donna-currie, dough, dutch, heat, moisture, olive, recipe, recipes

Bread Baking: Banana Cinnamon Bread

From Recipes On Tuesdays, SE’r Donna “dbcurrie” Currie ( Cookistry ) stops by with a new bread recipe for you to try. Get out your bread pans and get bakin’! —The Mgmt. [ Photograph: Donna Currie ] It happens to everyone. You buy a bunch of bananas, and inevitably a few of them get a little too brown. Banana bread is the easy answer, but sometimes the response is, “Banana bread again ?” You could make banana muffins, but who are we fooling? That’s just banana bread in a different form. You could make banana cake, but that’s a different column. Instead, you can bake those bananas into a yeast bread, roll it up with some sugar to sweeten it and some cinnamon to give it a little kick, and you’ve got a completely different kind of banana bread. Perfect for breakfast or brunch. Or a snack. If you don’t have Greek-style yogurt, you could use regular yogurt. But since regular yogurt has more moisture, you might need to add a bit more flour to compensate. The dough should be soft …

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Tags: banana-cinnamon, cinnamon, donna-currie, dough, place-the-dough, recipes, result

Bread Baking: Light Rye Buns

From Recipes [ Photograph: Donna Currie ] When I was growing up, there were a couple local places that served burgers on rye buns. Not dark and hearty rye, like you’d use for a patty melt, but a light and fluffy burger bun with a subtle rye flavor. And when I say subtle, let’s just say that it took me quite a while to figure out the the buns had rye in them. OK, I was just a kid, but I knew rye bread—the serious seedy rye—and these buns weren’t that serious and the rye wasn’t that obvious. It was just an extra nuance that made those burgers different from all the other places. Rye buns must not be popular, given that I’ve never seen them sold anywhere. But why not? Besides using them for burgers, buns are great for sandwiches of all types. And a little bit of rye makes them a lot more interesting. This recipe uses a medium rye flour, but you can certainly use any type of rye you have available. And since I wanted these buns to be light and fluffy, I used one of…

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Tags: bowl, bread, bun, buns, burgers, currie, dough, mixture, photograph, recipes, roll-the-pieces

Bread Baking: Malted Barley Dark Rye Sandwich Loaf

From Recipes [ Photograph: Donna Currie ] A brewing store opened up in my area, and I had to see if they had anything that might be useful in my kitchen. The grains were particularly interesting, and I picked up samples of several, including some dark roasted malted barleys that are used for brewing dark beers. The nice fellow at the store offered to grind the grains for me, but when I got around to using them, I decided they were still a little coarser than I wanted, so I finished grinding them in my spice grinder. Probably not the best method if I was going to use a lot, but I was experimenting with small amounts, so the spice grinder worked just fine. The first few loaves I made from the malted barleys were rustic loaves with a strong malty flavor and a little bit of bitterness. They would have paired well with strong-flavored foods like sausages and sauerkraut, and they were great with just a smear of butter. But this time I decided to make a softer bread, in terms …

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Tags: bitterness, black, chocolate, dough, fellow, finished, food, grinder, kitchen, malted-barley, pan, recipes, rye, time, work