Here’s the latest Le Creuset technique video: pizza. So easy and delicious. Make a big batch of dough ahead of time, then portion it and freeze it so you can make pizza whenever the whim strikes! (Note: technique begins at 1:11 of the video.)
And even better, Le Creuset is giving away three—count 'em, THREE!—of these pans! To enter you need to leave a comment with your most original idea for homemade pizza, or tell me your favorite pizza to make at home, or the one, after watching the video, you most want to try. Right this minute I’m hankering for a bacon and egg pizza! (Be sure to leave an email that works so I can contact you; U.S. entries only, alas.)
And here's the link to the potluck entry page.
All the technique videos are archived on the Le Creuset site here.
Posted in baking, Giveaway, Recipes, Technique, Video Also tagged bake, contest, dough, Epicurious, giveaway, Le Creuset, pizza, sauce, tomato
Bread basics on the rise and ready to go. Photo by Donna Turner Ruhlman.
Taking a bit of a break with Ma in West Palm—Goodbye, Cleveland grays!—but wanted to keep up the culinary inspiration via Donna's photos. Here a basic bread ratio
of 5 parts flour to 3 parts water can be turned into pizza dough, flat bread, or even a braided loaf with kosher salt
My Bread Baking App
has more info or watch this video
Or have a look at these past bread posts: pretzels
, multigrain bread
, no knead bread
, and challah
What is The Book of Schmaltz? Find out on Vimeo; then win a copy of the app from Edamam’s giveaway on Click to Continue Reading
Green bean tempura/Photo by Donna Turner Ruhlman
When I was a boy, my father looked at me in the rearview mirror and asked why was I so quiet.
I said, "I have nothing to say."
Sometimes I have something to say
, and I get overheated. Right now, I have nothing to say. Unlike a daily newspaper that has to say something on schedule, has to lead with some story, I don't. I'm a strong believer in not speaking generally (there's too much noise as there is) but especially when I have nothing to say. (To be honest, I wouldn't even be typing this except that I can't stand Friday's picture of Rose's grenadine any longer.)
I suggest that whenever you have nothing to say, you fry something in oil, such as green beans dipped in ...
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- Making delicious agnolotti. Photo by Donna Turner Ruhlman.
Saturday I was reminded of the efficiency of using ratios
when I wanted to make a crepe
and was so moved to post on the subject that I put up crappy photos of the actual crepe I ate while at my desk.
Still with ratios on my mind, and given that my wife has abandoned me for NYC for a few days, I asked for some proper food photography using a ratio—here with pasta, so easy, so good, and the amazing, self-sealing ravioli, referred to at The French Laundry as agnolotti. In fact, agnolotti are three-tipped ravioli reminiscent of an Italian priest’s hat, but where Thomas learned about them, these ...
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