MOCK DEVONSHIRE CREAM
1 (3 oz.) pkg. cream cheese, softened
1/4 c. sour cream
Whisk until light and then add:
2 1/2 T. confectioners sugar
1/4 c. heavy cream
Beat until well blended.
Chill at least 1 hour. Serve at room temp.
CREAM SCONES
1/4 c. butter
1 c. flour
3 t. baking powder
1/2 t. salt
2 T. sugar
2 beaten eggs
1/2 c. cream
Sift flour, then add baking powder and salt and cut butter into dry mixture. Combine eggs and cream and add to dry mixture. Pat onto baking stone or pan to 3/4 in thick. Cut into triangles, sprinkle with sugar crystals and bake at 375 degrees until lightly brown (about 20 min.) Serve with preserves and Mock Devonshire cream.
Showing posts with label sauces. Show all posts
Showing posts with label sauces. Show all posts
Friday, July 10, 2009
TRISTAN'S PIZZAS
TRISTAN’S PIZZA
SAUCE
3 T. xtra virgin olive oil
1/2 c. diced onion
1 carrot, peeled and diced
1 stalk celery, diced
2 cloves garlic, minced
1 28 oz. can Italian tomatoes, coarsely chopped
4 fresh basil leaves, minced
1 T. minced fresh flat-leaf parsely
salt and pepper to taste
Heat olive oil over med-high heat. Saute the onion, celery and carrot until golden brown (4-5 min.). Add garlic and cook til softened (about 2 min.). Stir in the tomatoes and their juice, the basil and parley. Reduce heat to simmer and cook until thickened (15-20 min.) Place in blender until smooth. Season with salt and pepper and set aside to cool.
DOUGH
1 pkg. active dry yeast
2 c. lukewarm water
1 c. pastry flour
4 t. salt
6 cups unbleached all-purpose flour
In the bowl of a heavy-duty mixer fitted with a dough hook, stir the yeast in the lukewarm water until dissolved. Add the pastry flour and salt and mix well. Continue kneading adding the all-purpose flour 1 cup at a time, until the dough is smooth and not sticky about 10 min.
Shape the dough into a ball and put in a lightly oiled bowl. Turn the ball to coat with oil. Cover with plastic wrap and let rise in a warm (75 degree), draft free place for 1 hour or until doubled in volume.
Punch the dough down and divide it into 6 (6 oz.) balls. Place the balls on parchment paper or lightly floured work surface, cover with a towel and let rise 45 min. or until doubled in volume. Makes enough dough for 6 10” pizzas.
SAUCE
3 T. xtra virgin olive oil
1/2 c. diced onion
1 carrot, peeled and diced
1 stalk celery, diced
2 cloves garlic, minced
1 28 oz. can Italian tomatoes, coarsely chopped
4 fresh basil leaves, minced
1 T. minced fresh flat-leaf parsely
salt and pepper to taste
Heat olive oil over med-high heat. Saute the onion, celery and carrot until golden brown (4-5 min.). Add garlic and cook til softened (about 2 min.). Stir in the tomatoes and their juice, the basil and parley. Reduce heat to simmer and cook until thickened (15-20 min.) Place in blender until smooth. Season with salt and pepper and set aside to cool.
DOUGH
1 pkg. active dry yeast
2 c. lukewarm water
1 c. pastry flour
4 t. salt
6 cups unbleached all-purpose flour
In the bowl of a heavy-duty mixer fitted with a dough hook, stir the yeast in the lukewarm water until dissolved. Add the pastry flour and salt and mix well. Continue kneading adding the all-purpose flour 1 cup at a time, until the dough is smooth and not sticky about 10 min.
Shape the dough into a ball and put in a lightly oiled bowl. Turn the ball to coat with oil. Cover with plastic wrap and let rise in a warm (75 degree), draft free place for 1 hour or until doubled in volume.
Punch the dough down and divide it into 6 (6 oz.) balls. Place the balls on parchment paper or lightly floured work surface, cover with a towel and let rise 45 min. or until doubled in volume. Makes enough dough for 6 10” pizzas.
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