Happy Cooking!

Hope you are going to have a great Turkey Day!  Just a few teaser photos from prep day in the kitchen.
Above...all the fixin's for our dressing-good bread, onion, celery, apple, chestnuts, herbs, salt and pepper, stock; ready to be baked tomorrow.

And I hope we can stay out of this until tomorrow...

Chef Dennis's amethyst topping bubbling away-cranberries, blueberries, sugar, lemon, cornstarch.  Topping for cheesecake tomorrow.

The green beans are washed and prepped; the butternut squash is peeled and cubed; and the potatoes are washed and cubed-soaking in water until tomorrow.  Oh, and of course, Tom the turkey is all ready to go!

And finally, maybe most importantly to ensure a well rested and energetic cook tomorrow...reservations at the local tapas place for dinner tonight!  What are you prepping today?  Happy times in the kitchen!

Recipe for Herbed Pizza Dough-Secret Recipe Club

It's been a while since I made homemade dough of any kind.  I was making fresh bread every week for a while but events this year have had me away from home a lot, so no dough making for me recently.  It was therefore easy to pick the recipe from my Secret Recipe Club assignment this month!

Dee from On The Move is from Seattle but she and her hubby spend half the year cruising on their Motor Vessel Rhapsody.  Dee shares her activities in the galley on her food blog On The Move-In The Galley and this is where I found her pizza dough recipe, adapted from a Bonita Atkins recipe.

I had never made dough with semolina flour before.  It gave a nice structure and color to the dough.  I loved adding in the herbs to the dough for more flavor.  I did find the dough a bit persnickety when it came to shaping, but persistence paid off and we really enjoyed this new dough recipe.  I made one pizza that night and put the other dough ball in the freezer.  

Turkey pepperoni, mushroom, mozzarella, red pepper with some sprinkled Parmigiano-Reggiano and fresh basil; the raw crust brushed with a little olive oil and a little store bought red pizza sauce.

As per my usual routine, I made the pizza on a peel sprinkled with cornmeal, and then cooked on a preheated pizza stone at 500 degrees for about 12-15 minutes.

LOL, Mr. ELEB just walked by as I am typing this and said "That pizza was really good!" as he looked at the pictures.  And there you go.  What better endorsement?

Yield: 2 medium pizza crusts
Time: 65 minutes

Ingredients:

• 2 pkgs dry yeast (each 1/4 oz)
• 1 1/2 cups warm water (115 degrees)
• 1 tsp sugar
• 1 1/2 cups AP flour plus more for shaping
• 1 1/2 cups semolina flour
• 1 tsp salt
• 2 TBSP EVOO (plus more for brushing dough before adding toppings)
• 2 TBSP mixed Italian dry herbs
• Cornmeal for sprinkling on pizza peel if using
• Pizza toppings of your choice

Method:

• Dissolve yeast in warm water in a mixing bowl (I used my stand mixer).
• Add the sugar and AP flour and beat vigorously for 1 minute (The dough is like cake batter at this point).
• Heat oven to 150 degrees and place mixing bowl on shelf partially pulled out, with oven door open. Leave to rise uncovered for 30 minutes.
• After 30 minutes, stir the dough down and add semolina flour, salt, EVOO and herbs.
• Preheat oven to 500 degrees with pizza stone inside.
• Using dough hook on mixer, knead for 8 minutes, adding more AP flour as needed to prevent sticking and so a dough ball forms (I had to add about 1/3 cup).
• Turn dough out on floured surface and divide and shape into 2 balls.
• Wrap one ball in oiled plastic wrap and store in a freezer bag in freezer.
• Shape other ball into about a 13 inch crust, place on cornmeal dusted peel, brush with EVOO then add sauce and toppings.
• Cook on pizza stone for 12-15 minutes until crust is nicely browned and toppings are cooked to your liking.

Thanks Dee for sharing the recipe and happy cruising!

Printable recipe

Recipe for Shrimp and Veggie Curry

Here's a recipe for a tasty, quick meal.  I always keep some frozen shrimp in the freezer.  They can be defrosted quickly in a bowl of room temperature water.  Of course, if you have access to freshly caught shrimp, use those. This quick to prepare curry is a little crunchy, a little creamy, with lots of intense flavor, but mild heat.  You can up the heat factor if you're a "hottie".  
Other than making the rice, if serving with the curry, this can be on the table in about 20 minutes. 


Yield: 4 servings
Time: 20 minutes (plus rice)
Ingredients:

• ½ cup diced red bell pepper
• ½ cup diced onion
• 1 cup diced fresh tomatoes (could use canned)
• 1 TBSP canola oil
• 2 TBSP mild curry paste (or 3-4 TBSP curry powder)
• 1 cup coconut milk
• 20 medium frozen shrimp, peeled, deveined, (defrosted in room temp water rinse or overnight in fridge)
• 1 cup frozen green peas
• 2 TBSP coarsely shredded basil plus handful finely diced for serving
• Juice from ½ a lime plus wedges for serving
• Salt and pepper if needed
• Naan or rice for serving

Method:

• Heat the oil over medium to medium high heat.
• Add diced pepper, onion, and curry paste (or powder).
• Cook until veggies are softening, about 5 minutes (turn heat down if browning too much).
• Add tomatoes, shredded basil, and coconut milk.  Turn heat down to simmer for 10 minutes.
• Turn heat up to medium.  Add shrimp and peas and cook just until shrimp turn from translucent to pink, 5 minutes or less.
• Stir in lime juice and taste.  Add salt/pepper if needed (I didn't but it depends on your curry paste/powder and your taste buds).
• Serve over rice or with naan, garnished with lime wedge and diced basil.

I served this with brown basmati rice that I made earlier in the day and kept warm in the rice cooker. Enjoy!

Printable recipe