Perfect Pizza Dough

Buddy the Elf has his sugar food groups.  Therefore, I find it perfectly appropriate to have my own carbohydrate food groups--dairy, bread, sugar, and wine.  After all, 'tis the season for (not so) guilt-free indulging.  I am fairly certain that pizza fits all of those food groups, except for wine, but there's a quick remedy for that.  No wonder it is one of my all-time favorite foods.

We've been eating some great food this fall.  So much so that I can't keep up with blog posts.  This pizza dough, however, needs to be shared.  Growing up, my mom would occasionally make homemade pizza.  I remember it being quite the production with lots of kneading, then rising, then some more kneading, then maybe some more rising, and maybe some more kneading...I lost track of the process.  Anyhow, she would then bake it in this massive cast iron skillet that is so heavy that as a small kid, I couldn't lift it.  (On a morbid side note: I remember thinking to myself as a kid that if I ever needed a weapon, this skillet would be a good one.)  By the time the pizza was finished, I would be nearly drooling.  The end result was always worth the wait--it was always perfect. 

With such fond memories of pizza as a kid, I still love the stuff.  This dough is not my mom's recipe, but is absolutely delicious (sorry mom, I like mine even better).  It is perfectly doughy, flaky, and soft all at the same time.  Also, the addition of Italian seasoning is quite magical.  What I love most about this pizza dough is that it is quick and easy.  There isn't the torturous cycle of kneading and rising--the whole thing is can be done and ready to be rolled out in 30 minutes!

And then for the toppings.........

Of course the options are endless and certainly up to you.  My favorite pizza though, has a mixture of tomato and pesto sauces, and is topped with caramelized onions, grilled chicken, fresh basil, and so much mozzarella cheese it should be illegal.  Sprinkle withe a little crushed red pepper and some more Italian seasoning, and my pie is perfect.  (It was so good that Quincy stole it off the counter and ate more than half of it....he had a basketball in his tiny dog belly for a week.)

Treat your friends and family to homemade pizza for a change.  You'll be shocked at how quick and easy it is.  Then in the future, you'll think twice about calling for delivery.  :)

Pizza Dough:

• 3 cups of all-purpose flour (you can use 2 cups of all-purpose and 1 cup of wheat if you'd like)
• 1 (.25 ounce) packet of rapid rise active yeast
• 2 tablespoons of olive oil
• 1 teaspoon salt
• 1 tablespoon of white sugar
• 1 cup of warm water (110 degrees F)
• 1 or 2 tablespoons of Italian seasoning

1. Add the flour and salt to the bowl of your stand mixer fitted with the dough hook attachment.
2. Measure your warm water, then add the yeast, sugar, and olive oil.  Give a quick stir.  Let stand for 5 minutes to proof.
3. Pour the water and yeast mixture into the bowl with the flour and salt.  Add the Italian seasoning.
4. Knead on medium until a doughy ball forms.
5. Preheat your oven to 375 degrees F.
6. Let the dough rest for 20 or 30 minutes.  (I have skipped this part entirely and the dough has been equally delicious.)
7. Roll out on a floured surface.  Transfer to a cookie sheet that has been liberally sprinkled with corn meal.
8. Top with deliciousness.
9. Bake for 20 to 25 minutes or until your cheese is golden brown and the edges of the crust are golden brown too.
10. Cool momentarily (if you can wait that long).
11. Slice away.  
12. ENJOY!

***Note:  I've also made grilled pizzas from this recipe and it worked perfectly!

Lemon Risotto

I love the holiday season for two reasons--family and food.  I get equally excited to share and create new memories with family as I do to feed them.  I want all of us to remember the day for the fun that we had together and also for the great meal we shared.  Needless to say, I think long and hard about what to make for any holiday meal. 

This lemon risotto tops my list for any winter holiday feast.  It hits the comfort food mark, but is equally light and fresh.  The parmesan and arborio rice bring a nutty flavor that is perfectly contrasted by the tart sweetness of the lemon.  Add some asparagus for crunch and green veggie goodness and you have one heck of an incredible holiday meal.  For our past two Christmas dinners, we have made this exact risotto and topped it with seared scallops and king crab.  Honest to goodness, I look forward to it all year and save it as a special holiday dish. 

This year, we are going to serve this risotto as a side at our Thanksgiving dinner too--it's so good that just one holiday won't do.  Mashed potatoes and stuffing are certainly traditional and tasty as Turkey Day sides, however, if you're looking to shake things up a little without adding any additional effort to your feast, this risotto is for you.  In fact, we will be having mashed potatoes, stuffing, and this risotto.  Don't let all the hype about risotto being difficult to make dissuade you--it's not true.  It is very simple, has few ingredients, and is methodical.  You can easily add it to your holiday menu...and you'll be thankful you did.

I know that I will be enjoying family and food this holiday season.  I hope you do too.  :)

Lemon Risotto:

• 1/2 of a sweet onion, diced
• 2 tablespoons of butter
• 2ish tablespoons of olive oil
• 1 cup of arborio rice
• 1/3 cup of dry white wine
• between 5 and 6 cups of lower sodium chicken broth
• 2ish tablespoons of fresh lemon zest
• between 1/4 and 1/3 cup of freshly squeezed lemon juice (for both the zest and the juice, use more or less depending on your taste preference)
• about 2 cups of asparagus, loosely chopped
• 1/3 cup of freshly grated parmesan cheese
• 1ish tablespoons of Italian seasoning
• fresh ground black pepper to taste

1. Heat the olive oil in a large nonstick skillet.  Add the onions and saute over medium-high heat until the onions are tender and translucent.
2. Add the arborio rice and stir until shiny, about one minute.  (Be careful not to burn!)
3. Add the wine and stir until evaporated, about 30 seconds.  Stir continuously.
4. Add 1 to 2 cups of chicken broth and simmer until the liquid is absorbed.  Stir frequently!
5. In the meantime, heat the butter in a different skillet.  Add the asparagus and saute until just past al dente.  Set aside.
6. Add the remaining chicken broth to the risotto 1/2 cup at a time.  Continue to allow the broth to be absorbed before adding more.  
7. When the arborio rice has become noticeably fat, do a taste test for done-ness.  You want your risotto to be just past al dente--not crunchy, but not mushy, and not liquidy.  (I taste often.)  This should take about 30 minutes.
8. When the the risotto has reached your desired consistency, add the lemon zest, lemon juice, cheese, Italian seasoning, black pepper, and cooked asparagus.  Stir to combine.  
9. Taste and adjust any of the flavors.  I like my risotto to be both lemony and peppery.  :)
10. Serve in a warm pasta bowl.  Top with more pepper and cheese.  
11. ENJOY!  Happy Holidays.

Buttermilk Cinnamon Bread

One of my favorite smells is cinnamon.  It can be straight out of the bottle, sauteing on the stove, or baking in the oven--I love it.  It smells of comfort, warmth, and love.  I really love cinnamon in the fall when all of the chaos of summer travel has come to an end, it's time to snuggle up with a blanket and a good book, and the appreciation for loved ones really comes to the forefront.  Cinnamon comes with memories. 

This buttermilk cinnamon bread is sure to cultivate fond memories.  It is extraordinarily easy to make and fills the entire house with a smell that is so decadent I can't describe it.  Seriously, if I could bottle this smell and sell it, I would be a millionaire.  A few times, I've just baked the bread so it will make the house smell good without particularly having any other reason in mind.

Not only does this bread smell good, but it also tastes fantastic as well.  The top is perfectly crusty with a hint of sweet, while the buttermilk provides a perfect tangy balance.  The ribbon of cinnamon-sugar in the middle is like a little nugget of heaven.  I don't know about you, but Cinnamon Toast Crunch was (is) one of my favorite cereals, and this bread is like a grown up sophisticated version of that in bread form...if that makes any sense.  I imagine that this bread would be incredible dipped in coffee with some Irish Creme.  In fact, I am going to try that next!

Buttermilk Cinnamon Bread:

• 4 cups of all-purpose flour
• 2 teaspoons of baking soda
• 1 teaspoon of salt
• 1/4 cup of applesauce
• 1/4 cup of vegetable oil
• 1 1/2 cups of sugar
• 2 cups of buttermilk
• 2 eggs

• 1 heaping tablespoon of cinnamon
• about 3/4 cup of sugar

1. Preheat the oven to 350 degrees.
2. Use cooking spray to prepare two 8 x 4 loaf pans.
3. In the bowl of your stand mixer, combine the applesauce, oil, and 1 1/2 cups of sugar.  
4. Add the buttermilk and eggs.  Mix well.
5. Add the flour, baking soda, and salt.  Mix on low until just combined.
6. Mix the tablespoon of cinnamon and the 3/4ish cups of sugar in a small bowl.
7. Fill each of the loaf pans about half full.  
8. Sprinkle about half of the cinnamon/sugar mixture over each of the pans.
9. Top both pans with the remaining batter, then top with the rest of the cinnamon/sugar.
10. Swirl with a butter knife.
11. Bake for 45-55 minutes or until a toothpick comes out clean.
12. Cool before removing from pans.
13. ENJOY!