August Cooking, Finally!

This makes a terrific “do-it-yourself-party!” All you do is make this simple dough and provide plenty of toppings and grated cheese. Your guests will have fun doing the rest. This recipe makes 3 to 4 twelve-inch pizzas. For a larger party, you can easily double it.

FIRST, about two hours before the party: Dissolve in 2 cups warm water, in this order, 1 tablespoon each of sugar, active dry yeast (or 1 packet), and salt. Blend in with a large spoon 5 to 6 cups King Arthur Unbleached All-Purpose Flour (you can also add 2 tablespoons of olive oil for flavor). Turn out onto a floured surface and knead until smooth and springy. Clean and grease your bowl, place the dough in it, cover and let rise until doubled in bulk (1 to 2 hours). Now proceed with your pizza!

NEXT, preheat your oven to 450°F and cut your dough, which you’ve punched down, into 4 pieces.

THEN, roll out each piece, on a floured surface, with a floured rolling pin, into a circle to fit a 12” pizza pan. (To roll, work from the center to the outside like pie dough. Let the dough rest several times to relax it and make it more cooperative. Turn it over from time to time and roll the reverse side.)

NEXT, brush on a bit of olive oil, spread pizza or spaghetti sauce lightly over the surface, and let your guests add their own toppings! Sprinkle the top with grated cheese.

LAST, bake for 15 minutes.

AHHH!

Now I have crust in the freezer since I only used one fourth of the dough.  It was thin and crisp and perfect. 

Sunday morning we went to church and could go home for breakfast since I had shopped the day before.  We used all the sausage I made and had in the freezer, we didn't eat it all ourselves, we had guests.   I posted the recipe before, it's Alton Brown's Breakfast Sausage.  I remembered to take pictures this time.  Of course not of the cooked patties, once they were done we just ate!  I made French toast with challah bread to go with the sausage.

First mix the spices with the chunks of meat.

Then using the grinder attachment, grind the meat.

Finally form the ground meat into patties, cook some, freeze some.  All done!

Sunday I made burgers for dinner.  I get a weekly email from Beef It's What's for Dinner and this recipe came not too long ago.  I thought it would be a good twist on the normal burger.  And now I have leftovers for dinner tomorrow!

Fiesta Burgers Con Queso serves 4

• 1 pound ground beef
• 1/4 cup finely chopped onion
• 1 jalapeño pepper, minced
• 2 tablespoons finely chopped fresh cilantro
• 1/2 cup shredded Chihuahua cheese, divided
• 4 small tortillas, warmed or hamburger buns, split, toasted

Toppings:

1. Combine ground beef, onion, jalapeño, cilantro and 1/4 cup cheese in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
2. Heat large nonstick skillet over medium heat until hot. Place patties in skillet; cook 10 to 12 minutes turning occasionally, until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. About 3 minutes before burgers are done, top evenly with remaining 1/4 cup cheese.
3. Place burgers in tortillas or buns; season with salt and black pepper, as desired. Top with desired toppings.

I used tortillas, not a heavy bun with an assortment of toppings.  Good, easy dinner. 

We had a great pasta dish tonight, no pictures, I may type up the recipe later.  It was in the new Cuisine at Home magazine.  Pasta, garlic, tomatoes, fresh mozzarella, chicken and basil.

Now maybe some knitting.  Time to relax.