How Tos: Pizza

Let’s face it. Pizza ain’t hard. I started yesterday with making the pizza dough. I used Jay’s Signature Pizza Crust from Allrecipes.com. Because I’m running out of flour (surprise), I used a cup of whole wheat flour.

Yowsa. This is an excellent dough. It rose well, and if I had chosen a bigger pan it probably would have been even better.

I pulled it out today, and brought it back to room temperature in the cast iron skillet. When it finally came up to room temperature, I drizzled the whole thing with olive oil, then pre-baked it 450 for 7 minutes.

I slathered on sauce, toppings but no cheese. Here’s a picture of the crust with the toppings.

Baked for 12 minutes, then I topped it with the cheesy goodness. Ten more minutes, and life is good.

Chicken Stroganoff aka Cream of…

I started out calling this Cream of Crap, because I usually just start throwing things together. But I realized that what I am mostly making these days is a Chicken Stroganoff. I really like Stroganoff, and yes, I am aware of what Sean and Josh called it. You can take these instructions and substitute the chicken with a nice cut of beef, what you would see as a simmering steak or a marinating steak. This is a braise, which is slow-ish wet method of cooking. Substitute a tomato based sauce and you have Swiss Steak.

And I just started referring to it as Cream of Crap, because I have a love of alliteration, plus I just use whatever the hell I have in the pantry, or, again, whatever is on sale. It makes Tony wince when I refer to it that way. That’s okay, for Sean’s birthday I will post Really Fucking Hot Chicken! That’s right! I have a recipe with “fucking” in the name.

I would hang my head in shame, but let’s face it, I’m shameless. Now, on to the recipe.

Chicken Stroganoff aka Cream of Crap

1-2 lbs boneless, skinless chicken thighs
1 can cream of mushroom, low sodium low fat if you can find it
½ cup sour cream
Aromatics – onions, mushrooms, shallots, carrots, celery, bell peppers, etc.
½ cup wine or broth or juice

First, season the chicken with salt & pepper on both sides. Heat your pan with a 2 tablespoons of olive oil/canola or 1 tbs oil and 1 tbs butter. Brown the meat in batches, making sure that you get a good caramelized crust.

You get this by making sure the pan is hot, then NOT FUTZING WITH IT. Leave it alone. Set your timer for 3-4 minutes, and if it smells like it’s burning, turn it, fer chrissake. It probably is. You aren’t trying to cook the meat through at this point, just get that lovely crust.

While that’s going dump your soup and sour cream and any spices you want into a bowl, and whisk the hell out of it. Make sure everything is properly incorporated.

After you brown all the meat, transfer it to a plate. Note: I have quit trying to cook with minimal mess, and it’s improved the results dramatically. Use as many pots, pans, bowls, plates, whatever you need to get the job done properly.

At this point add your aromatics: onions, celery, mushrooms, bell peppers, whatever. I usually tailor it to the soup or a particular cuisine. You will probably have to add additional fat at this point, up to two more tablespoons.

Be sure to salt the veggies to help them wilt. It will also draw out the moisture, which is a good thing. When everything is translucent and golden, add up to ½ cup of alcohol or broth. You are deglazing the pan at this point; be sure to scrap up any browned bits.

Put the meat back in, and cover with the soup mixture. Set your timer for 20 minutes.

Voila! Serve over the starch of your choice with a nice vegetable on the side.

Recipe #1 - Spaghetti Carbonara

I wish I had a clever story about how I came to make this, but I don’t.

I can’t even recall at what point it entered my repertoire. Was it the house on Washita? In Wichita? I know that I made Alfredo for the first time for an impromptu dinner party for Nikki and Brie in January of 1994. I have a vague memory of trying to get Vicky and Chandra to try something but I am not positive it was this. Might have had tofu in it… ya just never know.

It was an instant hit, though. Sean and Natalie abhor tomato based pasta sauces (and yet, they eat pizza….) so this was a godsend. I have probably made a million plus batches of this – or maybe it just felt like it. If any of you kids remember how and or when this came to be, please refresh my memory!

In an informal survey I took a couple of years ago this was voted my “signature” dish, yes, even over The Best Won Ton in the World along with the Super Secret Dipping Sauce.

While we were living in the basement apartment on Beech Valley Way, I caught an episode of Emeril Live where he made Spaghetti Carbonara. It was fascinating to see someone else make it. Sean was triumphant – see, mom, NO ONIONS. So I stopped putting them in. That’s probably the only thing I’ve changed in all these years.

While I was in Springfield this summer, Natalie asked me to make it, and I did, but it sucked. She told me Sean’s was better (flavorful, I believe was the term. Whatever!). Not that Ben cared; he snarfed it down like he thought it would get him first. But I am going to tweak this recipe, and regain my former glory. So take THAT, Mr. Smartypants Pennington.

Here’s a picture of the ingredients* and no makin’ fun of the photos, as I am using my Super Duper Patented Awesomely Bad Asssss Phone until I can find another digital camera (hint, hint, if you are thinking about my birthday):
My Version of Emeril’s Classic Spaghetti Carbonara - Recipe courtesy Emeril Lagasse, 1999 and me, 2007

4 slices thick cut bacon
1 head of roasted garlic
Freshly ground black pepper
1 pound fresh spaghetti, cooked al dente
3 large eggs, beaten
Salt
1 cup freshly grated Parmigiano-Reggiano (or use what you picked up at Aldis!)
1 cup shredded Italian Cheese mix (or just use more fancy cheese)

Heat oven to 400 degrees.
Place head of garlic on foil pouch; drizzle with olive oil – about a tablespoon

Seal and roast for 30 minutes. After it cools, extract the roasted cloves and set aside.

In a large saute pan, over medium heat, cook the bacon until crispy, about 6 minutes. Remove the bacon and drain on paper towels. Pour off all of the oil except for 3 tablespoons.

Add the roasted garlic, and break it up with your spoon. Season with black pepper. Saute for 30 seconds.

Add the crispy bacon and the pasta. Saute for 1 minute.

Season the eggs with salt. Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble. Add the cheese and re-season with salt and pepper. I usually keep about a cup of the pasta water, so if it seems dry at this point, add water to loosen. This version is pretty creamy with the roasted garlic and extra cheese, but you could use regular garlic and a harder grating cheese. Suit yourself, I’m easy!

*The author of one of the cooking blogs that I read on a regular basis -The Pioneer Woman Cooks! - posts a picture of the ingredients at the start of her recipes. I have borrowed her idea. Cuz I’m just like that.