BASIC PIZZA DOUGH

Heat water in microwave until temperature reaches 105-115°F. (If the water is too hot, it will kill the yeast). Sprinkle the yeast onto the surface of the water and stir in until dissolved. Add sugar and stir in a teaspoon of flour; set aside for 5 minutes. The mixture should begin to bubble. If the mixture doesn't bubble, either the yeast is too old or the temperature of the water was too hot and you should start over again with fresh yeast or cooler water.

After the yeast begins to bubble, add it to the remaining ingredients in the bowl of an electric mixer (or other large bowl). Knead on low speed for 15 minutes or turn out onto a clean work surface which has been dusted lightly with flour and knead for the same amount of time.

The dough should feel slightly sticky when you are done kneading, but it shouldn't cling to your hands. If it does, knead in a few dustings of flour. If the dough doesn't feel slightly sticky, there's not enough moisture; knead in a few drops of water.

Tip: To hydrate the dough just a little, soak a paper towel with water and wrap it lightly over the dough ball and leave it to rest for 5 minutes, then knead the extra moisture into the dough.
Exact measurements for the quantities of flour and water are never accurate since one batch of flour will absorb more or less water than another based upon storage and harvesting methods, age of flour and the type of wheat, the way in which the flour is milled, the weather, and a number of other conditions. Each time the dough is prepared is unique, but experience will teach you the proper consistency.

More about → BASIC PIZZA DOUGH

Artichoke Soup Recipe

The foggy coastline of Northern California is artichoke country. Like finding small hole-in-the-walls that serve clam chowder in New England, here one can sometimes find local diners that sell delicous artichoke soup. I first developed a taste for artichoke soup on frequent trips to Pescadero Beach during college. So when I found this recipe in the New York Times, I couldn’t resist. Over the years we’ve changed it up a little bit, mostly reducing the butter and cream. The soup is wonderfully rich, smooth, and creamy.

Artichoke Soup Recipe :

Prep time: 25 minutes Cook time: 1 hour, 20 minutes Yield: Serves 8.

The recipe can easily be cut in half. We do not recommend using frozen artichoke hearts for this soup, as frozen hearts are treated in an acidic solution, changing the flavor of the soup.

 

Ingredients:

• The hearts from 5 large artichokes (see How to trim an artichoke)
• 5 Tbsp butter, divided
• 1 medium size leek, white-and-light green parts only, sliced and rinsed (see How to Clean Leeks)
• 6 garlic cloves, chopped
• 1/2 cup chopped shallots (or yellow onion, if shallots aren't available)
• 8 oz of Yukon Gold potatoes, peeled and diced
• 12 cups of  chicken stock (if cooking gluten-free, use gluten-free stock) or vegetable stock (for vegetarian option)
• 1/2 bay leaf
• 2 sprigs thyme
• 4 sprigs of parsley
• 1/4 teaspoon cracked black peppercorns
• 1/4 cup of cream
• Salt to taste

METHOD :
1 Prepare the artichoke hearts. Peel off the leaves from around the artichokes until you get to the thistly choke in the center. (Note, we save most of the leaves to steam separately and eat dipped in melted butter or mayonnaise. Why waste perfectly good artichoke leaves?)  With a small knife, remove the thistle choke part and discard. Cut or peel away the tough outside skin of the stems and discard.  You can keep one to two inches of the stem on the artichoke heart. Longer stems you can discard. Slice the hearts or chop to a quarter inch thickness.

2 Melt the butter in a large, thick-bottomed pot on medium heat.  Add the artichoke hears, leek, garlic, and shallots. Cook until tender, but not brown. Add the peeled diced potatoes and the stock. Wrap the herbs (bay leaf, thyme, parsley) and peppercorns in cheesecloth and place in the pot. Increase the heat to bring the soup to a simmer, then lower the heat to maintain a simmer. Cook uncovered, for 1 hour.

3 After an hour, remove and discard the herbs. Purée the soup and use a rubber spatula to push it through a fine mesh sieve. At this point you can make ahead and refrigerate until ready to serve. When you are ready to serve, heat the soup and stir in the remaining butter and the cream. Season with salt to taste and serve.

More about → Artichoke Soup Recipe