1 package active dry yeast

1  tsp sugar

1 1/3 c warm water

3 1/2 c all-purpose flour

1  tsp salt

3 tbs olive oil

3 tbs cornmeal for the pan

a little more olive oil for the pan

Stir yeast and sugar into warm water and let stand for about 10 minutes until it’s foamy.  If using a food processor install a metal blade into work bowl.  Mix flour and salt then add yeast mixture while mixing until dough pulls away from the sides of the bowl easily.  Add the oil and knead for about another minute.

If the dough sticks to the side of the bowl add more flour 1 tbs at a time until dough stops sticking but remains soft.

Roll dough on a floured surface into a circle, rotating and turning (wedging) often and using enough flour to prevent sticking.  If the dough resists wedging let it rest for a few minutes before trying again.

Oil pizza pan or stone lightly and thoroughly then sprinkle lightly with cornmeal to prevent sticking.

Toss or roll dough and place on pan, pull out towards the pan’s edges and squeeze to make a crust.

Top with your favorite sauce, cheese and/or other toppings then bake at 375 for 20 minutes or until dough reaches your desired level of doneness.

Butternut Squash Soup

2 tablespoons unsalted butter
1 medium onion, chopped
1 sweet or white potato (optional, I used a sweet potato)
6 cups veggie stock
Nutmeg
Salt and freshly ground black pepper

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve with a swirl of sour cream or yogurt.

Cooking time is about 40min

2 parts Westside Creamery Mint Sweet Tea Ice Cream

1 Part Westside Creamery Coconut Key Lime Sorbet

1 shot of rum (preferably dark)

Splash of club soda (optional)

Fresh mint (optional)

Mix all the ingredients in a blender add mint in blender or use as a garnish, add club soda if more volume is needed to fill the glass or you prefer a thinner shake.  Pour into a ceramic tumbler, enjoy.  Life is good.

Note:  do not add rum if serving this shake to under age children, add more rum if you are on vacation, it was a bad day at work, it’s the weekend, Jimmy Buffet music is playing, you’re on a tropical island, you wish you were on a tropical island, the sun came up today…

1 wheel Brie cheese, about 8 ounces

Brie Baker

Preheat oven to 350 degrees Fahrenheit.

Place Brie wheel in a brie baker. In a small bowl, combine peaches, brown sugar, and cinnamon. Spread mixture over Brie. Sprinkle with pecans.

Bake in the preheated oven for about 10-12 minutes, or until peach mixture is just starting to bubble and cheese is softened throughout. Serve warm with French bread and/or crackers.

Makes 8-10 appetizer servings.

Miso - Ginger Soup

1 Tablespoon grated ginger (more or less to taste)

4 cups vegetable broth

2 cups water

7 tablespoons Miso

2 green onios, finely sliced

6 large shiitake mushrooms, steamed

1 teaspoon nut butter

1 teaspoon soy sauce

Wisk together the broth, water and miso, heat gently to a simmer, add the remaining ingredients while simmering.   Do not boil.  Enjoy

Ingredients

Fancy Mac & Cheese

• 4 cups Macaroni
• 8 Tablespoons Butter
• 2 whole Medium Onions, Cut In Half And Sliced Thin
• 1 package GimmeLean Sausage Substitute
• ¼ cups All-purpose Flour
• 2 cups Whole Or 2% Milk
• ½ cups Half & Half
• 2 whole Egg Yolks, Beaten
• Salt & Pepper (to Taste)
• ½ cups Grated Gruyere Cheese
• ½ cups Grated Fontina Cheese
• ½ cups Grated Parmigiano Reggiano Cheese
• 4 ounces, weight Chevre (soft Goat Cheese)

Preparation Instructions

Preheat oven to 350 degrees.

Cook macaroni for half the time of the package instructions. Drain and set aside.

Fry GimmeLean until slightly, but not overly, crispy. Drain on a paper towel.

Melt 4 tablespoons butter in a skillet and saute onions over medium-low heat for 10 to 12 minutes, or until golden brown and soft. Set aside.

In a pot, melt 4 tablespoons butter. Sprinkle in flour and whisk to combine. Cook, stirring constantly, over medium heat for 1 minute. Pour in milk and half & half, then cook for 3 to 5 minutes or until thick. Reduce heat to low. Add salt & pepper to taste. (Do not undersalt!)

Beat egg yolks and drizzle 1/4 cup hot mixture into the yolks, stirring constantly. Stir to combine. Pour egg mixture into sauce and cook for another minute.

Add cheeses and stir until melted. Add onions and soysage and stir. Taste for seasonings and add more salt if needed. Add cooked macaroni and stir to coat.

Pour into a baking dish and bake for 15 to 20 minutes or until sizzling and hot.

Melt butter in heavy very large skillet over medium-high heat. Add onions; sauté until just tender, about 6 minutes. Add minced thyme, reduce heat to medium and cook until onions are golden, stirring often, about 25 minutes. Add garlic and sauté 2 minutes. Add 1/4 cup wine; stir until almost all liquid evaporates, about 2 minutes. Sprinkle sugar over onions and sauté until soft and brown, about 10 minutes. Add remaining 1/4 cup wine; stir just until liquid evaporates, about 2 minutes. Season to taste with salt and pepper. Cool. (Can be prepare 2 days ahead. Cover and refrigerate.)

Preheat oven to 350°F. Unwrap Brie, cut away only top rind of cheese, leaving rind on sides and bottom intact. Place brie in small baking crock, rind side down. Place box on baking sheet. Top Brie evenly with onion mixture. Bake until cheese just melts, about 30 minutes. Transfer Brie in crock to platter. Surround with baguette slices.

2. Set aside.

3. Heat a large pan of water and bring to a boil.

4. Add the ravioli and cook until it is tender.

5. Drain and rinse briefly to prevent the ravioli from sticking.

6. Drain again.

7. Combine the ravioli, basil, pepper, salt, oregano, garlic and tomato sauce.

8. Spoon half of the mixture into the baking dish.

9. Sprinkle with half of the Mozzarella and Parmesan cheese.

10. Top with the remaining ravioli and cheeses.

11. Bake in a 350 degree oven 20 minutes or until heated through.

12. Sprinkle with bell pepper and garnish. ]]> http://www.futurerelicsgallery.com/blog/baked-ravioli-with-cheese/feed 1 http://www.futurerelicsgallery.com/blog/pie-crust http://www.futurerelicsgallery.com/blog/pie-crust#comments Thu, 03 Sep 2009 19:45:54 +0000 Lori http://www.futurerelicsgallery.com/blog/?p=50 - makes one 9-inch double-crust pie -

The trick to this pie crust is the inclusion of eighty-proof vodka, which adds moistness to the dough without aiding in gluten formation since gluten doesn’t form in ethanol. The alcohol vaporizes during baking, resulting in a tender crust that only contains 6 1/2 tablespoons of water. Because of the extra liquid, the dough will be moister than most standard pie doughs and will require up to 1/4 cup more flour.

As long as you have the vodka handy you might as well be enjoying a Velvet Thigh while you’re baking.

Ingredients

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1/2 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold salted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water

Procedure

1. Mix 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Adapted from Cooks Illustrated