This is the best pizza crust I’ve been able to achieve. The technique of cooking the bottom in a cast iron pan ensures that it is crispy and baked through. Finishing it under the broiler means the intense heat will char the crust and melt the cheese until it is golden an delicious.
This recipe is based on a recipe in Serious Eats and goes great with the Quick and Easy Tomato Sauce.
Homemade tomato sauce can be better than most anything you can buy in a store. It’s easy to make and since it uses canned tomatoes, you don’t have to worry about them being in season.
This recipe is based on a recipe by Mario Batali and is great on pizza.
This frozen custard is similar to what you will find throughout the midwest. We especially like Sheridan’s frozen custard at the Crown Center in Kansas City. This recipe is for two as you will want to eat it the same day you make it (you can always multiply the recipe with no problems).
Make sure you use whole milk and heavy cream otherwise the texture won’t be correct.
It is based on the Chocolate Frozen Custard recipe at Serious Eats.
Posted in dessert, ice cream, recipe
Tagged cocoa, dessert, egg_yolk, heavy_cream, kosher_salt, light_corn_syrup, sugar, vanilla_extract, whole_milk
This recipe makes the perfect white bread for sandwiches (especially grilled cheese). Because it has butter and sugar, it takes almost a week before it goes stale if you keep it wrapped in plastic. It is based on a Martha Stewart recipe and won a 2nd place ribbon at the San Diego County Fair in 2013.
Note: A Pullman loaf pan has a lid so that each slice is a perfect square. You can also make it in a standard loaf plan.
Posted in bread, recipe, san diego county fair
Tagged bread_flour, dessert, food, kosher_salt, nonfat_dry_milk, sugar, unsalted_butter, vegetable_oil_spray, water, yeast
This recipe is from a video by America’s Test Kitchen. They researched the various Chicago-style Deep Dish Pizzas and figured out how to replicate them at home. This may be the best pizza I’ve ever made.
Posted in dinner, recipe
Tagged basil, butter, cornmeal, flour, garlic, italian_sausage, mozzarella, olive_oil, onion, oregano, parmigiano_reggiano, pepper, salt, sugar, tomatoes, yeast
This tomato soup is easy enough to make at home in less than an hour with a single saucepan, yet it tastes like it was made in a restaurant. Most of the smokiness comes from the smoked paprika (don’t substitute regular paprika, it won’t be the same). McCormick sells smoked paprika as part of its Gourmet Collection.
This recipe was adapted from Williams-Sonoma Tomato Soup with Smoked Paprika and Bacon.