Yes, we cook a lot.
This weekend we set out to make pizza. Not just any pizza, the pizza born in Chicago, deep-dish pizza. Did you know that when pizza is advertised in Madison, they advertise flat pizza as New York-style? Our recipie this week came from the Naked Chef's "Jamie's America", which we're currently working our way through. Per Jamie he says that deep-dish pizza was actually the way that the Italian immigrants protected the base of the pizza from the soot of the coal-fired ovens at the time. Who knew?
I won't reproduce the whole recipie here, as I'm sure you can find it yourself on the Food Network, Jamie's website, or just pop on down to your local bookstore. But I will say that I have never seen, or tasted, a better home-made tomato sauce.
~A swig of white wine vinegar (we used mango balsamic, but that's cuz we're cool cats like that)
~1 clove garlic, peels & end removed (I chopped mine into large chunks to make it easier on our dinky little food processor)
~A handful fresh basil leaves (make sure you wash them!)
~1 x 14oz can diced tomatoes
~salt & pepper to taste
To make: add to food processor (mine holds little more than 3 cups max, and it was the perfect size) & puree until smooth-ish. Have a taste & season carefully. Then blitz once more to combine salt & pepper. Season to taste & repeat until seasoning is to your liking. I will be using just this tomato sauce recipie again, especially if Emmy & I do the Eat Local Challenge next summer for putting on pasta. This recipie makes about 2.5 cups.
As for the pizza my only note of advice is that Jamie's recipe makes 2 pizzas. If you don't eat alot, you can get away with halving the recipie easily (just not the amount of yeast needed since those are pre-packaged anyway). You can also omit the fresh chilies if you like, though the dried chilies needed in the sausages are not very spicy when all it said and done.
See you next week for dun-dun-dun Fondue!
xoxoxo
~Kim
This weekend we set out to make pizza. Not just any pizza, the pizza born in Chicago, deep-dish pizza. Did you know that when pizza is advertised in Madison, they advertise flat pizza as New York-style? Our recipie this week came from the Naked Chef's "Jamie's America", which we're currently working our way through. Per Jamie he says that deep-dish pizza was actually the way that the Italian immigrants protected the base of the pizza from the soot of the coal-fired ovens at the time. Who knew?
I won't reproduce the whole recipie here, as I'm sure you can find it yourself on the Food Network, Jamie's website, or just pop on down to your local bookstore. But I will say that I have never seen, or tasted, a better home-made tomato sauce.
~A swig of white wine vinegar (we used mango balsamic, but that's cuz we're cool cats like that)
~1 clove garlic, peels & end removed (I chopped mine into large chunks to make it easier on our dinky little food processor)
~A handful fresh basil leaves (make sure you wash them!)
~1 x 14oz can diced tomatoes
~salt & pepper to taste
To make: add to food processor (mine holds little more than 3 cups max, and it was the perfect size) & puree until smooth-ish. Have a taste & season carefully. Then blitz once more to combine salt & pepper. Season to taste & repeat until seasoning is to your liking. I will be using just this tomato sauce recipie again, especially if Emmy & I do the Eat Local Challenge next summer for putting on pasta. This recipie makes about 2.5 cups.
As for the pizza my only note of advice is that Jamie's recipe makes 2 pizzas. If you don't eat alot, you can get away with halving the recipie easily (just not the amount of yeast needed since those are pre-packaged anyway). You can also omit the fresh chilies if you like, though the dried chilies needed in the sausages are not very spicy when all it said and done.
See you next week for dun-dun-dun Fondue!
xoxoxo
~Kim
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