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Glorious Food

Pizza!

1/10/2019

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Pizza is probably my favorite food.  I could easily eat pizza daily and be completely happy with my life.  My mom, who's a culinary arts teacher and trained chef, has been making pizza for us since I was kid.  As I grew older, of course I wanted to make my own.  So, a few years back, I bought all the basics: pizza stone, peel, badass pizza cutter and some 00 flour to make authentic, Italian pizza dough.  I followed the dough recipe from Roberta's Pizza in BK, made my families traditional sauce and experimented with different combinations to mixed but mostly good results. All was good in the land of pizza, for a time, until I discovered sourdough.
Over the holidays, I saw Micheal Pollen's show "Cooked" and became fascinated with traditional sourdough bread.  I began my own natural starter and began applying it to my bread and pizza doughs.  The bread has a long way to go and when it's ready I will be writing about that but what's been filling my belly this past week has been calzones!  After watching the mouth watering calzones being made at Lucali in BK (which is my favorite pizza place on earth) in this episode of "Sean in the Wild" I have been putting all my culinary focus into the wonderful, hearty food that is a calzone.  
If you want to make your own calzone but are a tad hesitant, here's what I recommend: Watch this episode of "Sean in the Wild" to see some basic techniques, purchase a single dough from your local pizza shop and the desired ingredients from the super market.  Apply the technique you see in the video, but substitute a baking sheet for pizza stone.  Sprinkle flower on the sheet to avoid sticking and cook in a preheated oven at 500 for roughly 15 minutes.  It will be ready when the crust in golden brown and firm to the touch.

​Advanced level: Pizza dough from 
Roberta's Pizza in BK

Culinary adventurer:  Sourdough Starter Recipe, Sourdough Pizza Recipe
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Bread!

11/15/2018

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For the past year or so I've been playing around with baking my own bread.  I've always loved good bread but I find it hard to come by here in LA so I thought I'd try my hand at making my own.  Now, it's not nearly the quality I've come to love but its pretty good and a lot of fun to make! Plus, there's something very rewarding about eating your own bread.  I've been exclusively using the recipe from The New York times, entitled "No Knead Bread".

It could not be simpler, to be honest.  You essentially mix the very meager ingredients, leave over night, reform it in the morning, let sit two hours, then bake it for roughly 45 minutes.  That's it.  If you have access to flour, salt, yeast and a pot that can withstand 450 degrees, you're golden.
Above is my first attempt with recipe and it came out surprisingly well. I've tried different variations with it: rosemary-olive oil, brioche style and one time my oven broke so I made little rolls in the toaster oven.  It's always pretty good but since I bake it in a wide bottomed, enamel coated cast iron pot, it comes out a bit thin and crusty, not my favorite. So, this time I baked it in a saucepan, for more bread and less crust; you can see it on the right. It definitely worked but I still didn't love it because the amount of the salt the recipe calls for is not nearly enough.  So while it's good, it could be better and I will continue to improve and tweak, sharing my results with you.  Here's what I made with the most recent loaf:
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French Toast, yo!

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