Christy and Kai Cook http://christy-kai-cook.posterous.com (well mostly Christy) posterous.com Fri, 02 Dec 2011 13:59:00 -0800 Terri's Pizza Dough http://christy-kai-cook.posterous.com/terris-pizza-dough http://christy-kai-cook.posterous.com/terris-pizza-dough

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Makes 4 small pizzas or 2 medium

3 cup flour 
1 tsp yeast in 1/4 cup warm water
1 tsp salt
1 tbl honey
2 tbl olive oil
3/4 cup cold water 

500 degrees for 8-10min

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Fri, 02 Dec 2011 13:05:00 -0800 Wild Boar Sausage and Wild Hedgehog Mushroom Pizza http://christy-kai-cook.posterous.com/wild-boar-hedgehog-mushroom-pizza http://christy-kai-cook.posterous.com/wild-boar-hedgehog-mushroom-pizza

Brown the wild boar sasauge

Carmelize diced onion (red or yellow)

Cook the hedgehog mushrooms

Spread olive oil and redpepper flakes on the dough

Spread onions and mushrooms and boar sasauge on dough and sprinkle with grated mozzerella cheese

Cook at 500 degrees for 8-10minutes

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Tue, 22 Nov 2011 21:45:00 -0800 Paul's Pizza Dough http://christy-kai-cook.posterous.com/pauls-pizza-dough http://christy-kai-cook.posterous.com/pauls-pizza-dough
Ingredients:
2-1/4 C stone ground whole wheat flour
1 C cornmeal
1 t salt
1 T sugar
1 envelope or  2-1/4 t active dry yeast
up to 1/4 C olive oil

Directions:
  1. Dissolve yeast in warm water (bath temperature, 110-115 degrees)
  2. Sprinkle yeast and stir until it dissolves (a thin layer of foam should coat the surface after 5 minutes)
  3. Combine flour and cornmeal in a bowl 
  4. Combine 3C of previous mixture with salt, yeast and oil
  5. Kneed for 15-20 minutes
  6. Add remaining flower and oi
  7. Dough should become shiny and elastic
  8. Form into a ball and coat in oil
  9. Cover and place in a warm area and allow to rise for at least an hour, dough should double in size (with stone ground wheat, preferable to leave all day to rise)
  10. Flatted dough ball gradually with fingers working outwards, form lip to hold ingredients in
  11. Cook at 500 degrees for 10 minutes

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Mon, 21 Nov 2011 22:03:00 -0800 Acorn Squash Pizza with Bacon, Shallot Confit, Taleggio, Arugula & Balsamic http://christy-kai-cook.posterous.com/acorn-squash-pizza-with-bacon-shallot-confit http://christy-kai-cook.posterous.com/acorn-squash-pizza-with-bacon-shallot-confit
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Ingredients
  • 1 small acorn squash, seeded & sliced
  • 15 shallots, peeled & thinly sliced (yes, this sounds like a lot!)
  • 5 tablespoons extra-virgin olive oil
  • salt & black pepper
  • 8 slices bacon, cooked (we only used 4)
  • 8 ounces Manchego
  • 8 ounces Tallegio cheese, cut in thick slices
  • 2 cups baby arugula
  • 25 years old Balsamic(optional--ours was quite a bit younger, and cheaper)

Preparation

  • In a medium pan, heat 4 tablespoons of olive oil and add the sliced shallots. Season with salt and pepper and cook slowly, stirring occasionally, about 30 minutes. Cool before using.
  • Drizzle the acorn squash slices with olive oil and season with salt and pepper. Bake until tender at 375′F
  • Place a pizza stone inside the oven and increase heat to 450′F.
  • Roll out the dough on a floured surface, spread out the shallots, bacon, acorn squash, manchego, tallegio and slide the pizza on the pizza stone, bake until golden and crisp, about 20 minutes. Top with baby arugula and drizzle with olive oil, aged balsamic and some black pepper. Eat!

http://www.zencancook.com/2009/09/acorn-squash-pizza-with-bacon-shallot-confit-taleggio-arugula-aged-balsamic/

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