Monday, January 31, 2011
Thursday, January 27, 2011
For The Crust:
- 1 1/2 cups flour
- 4 Tablespoons butter, cold and cut into cubes
- 1/2 teaspoon salt
- 1 large egg
- 2-3 Tablespoons cold water
For The Filling:
- 3 Tablespoons Dijon or whole-grain mustard
- 2-3 large fresh tomatoes 0r 5 Roma tomatoes
- 2 cloves garlic, minced
- 2 Tablespoons olive oil
- 2 teaspoons dried herbs (I used basil, parsley and oregano)
- kosher salt
- pinch of red pepper flakes (optional)
- 8 ounces fresh mozzarella cheese
Preheat oven to 425 degrees F.
For crust: Mix salt and flour in medium bowl. With pastry cutter cut in chilled butter until mixture has a cornmeal consistency.
In separate bowl, lightly beat egg; add 2 Tablespoons water.
Make a well in center of flour mixture and pour egg mixture in the well; mix until well incorporated and a non-sticky dough forms. If dough is still too dry, add third Tablespoon of water.
Knead dough into a ball, transfer to parchment paper or a Silpat; roll out into a 14 inch circle. Transfer parchment paper or Silpat and dough to a rimmed baking sheet.
For Filling: Spread mustard over the unbaked crust until well covered, leaving about an 1 1/2-inch border.
Slice tomatoes and arrange in a single layer in the center of crust. Scatter freshly minced garlic over tomatoes and drizzle with olive oil. Sprinkle with kosher salt, red pepper flakes and dried herbs.
Top with sliced mozzarella; sprinkle with a bit more salt, pepper flakes and basil.
Bring edges of crust up over the edges of tomato and cheese.
Bake in oven for 30 minutes until crust is golden and cheese is brown and bubbly.
Allow to cool about 10 minutes, slice into wedges with a pizza cutter and enjoy!
Tuesday, January 25, 2011
Monday, January 24, 2011
Tin Foil Dinner/HOBOJOE"S
Friday, January 21, 2011
Thursday, January 20, 2011
Wednesday, January 19, 2011
While you are making the mix, put a 1/2 cube in the pan then set it in the oven while it is preheating.
Mix till frothy
Pull the butter pan out of the oven. ( make sure it doesn't burn.)
Dump the egg mixture in
Bake at 400 for 12-15 min. The more ugly looking the better!
Tuesday, January 18, 2011
Coconut Banana Bread with Lime Glaze
adapted from Cooking Light
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt
3 tablespoons apple juice
1/2 teaspoon vanilla extract
1/4 tsp almond extract
3/4 cup flaked sweetened coconut
1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice
Preheat oven to 350°.
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk to combine.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, apple juice, and vanilla and almond extracts; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut.
Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan.
Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool bread completely on wire rack.