While we’re not the type of vegans that really “miss” cheese- when I saw this recipe I was interested and thought I’d give it a try. It’s really easy and turned out really good- although neither of us can really say how “real” it is- but fortunately neither of us care. I hope to make more of her cheeses. This picture is from after the cheese sat in water for 2 weeks (we tried brine at first but it made the cheese inediblely salty). It started to fall apart a little and the texture is different- but its still delicious.
We also made pizza with it- it melted pretty nicely.
I’ve also just been putting it on turkey sandwiches or just on bread and toasting. Yum!Posted on October 14th, 2012 by Dan
I’m proud of myself for how much I used the grill this summer. I’ll admit, the heat and our lack of air conditioning had a lot to do with it. Additionally, we lost power for over a week from a storm, so our oven was out of commission anyway.
One of my favorite things from the grill was a pizza flat bread. I was re-inspired by an article in Bon Appetit magazine which gave tips on grilling flat bread. So I went to work and made the dough from Alton Brown, but divided it into 4 balls for even more diversity!
For each of these toppings, I followed the directions laid out by Alton Brown, rolling out the dough, spreading the top with oil, flipping it over and grilling the oiled side for 2 minutes, remove from heat, oil the non-grilled side, flip, top with ingredients and then grill for an additional 2 minutes. Depending on what you’re looking for, grill time may vary from 1-2 minutes, so check the bottom and stop before you get past the point of no return.
Topping 1 – Margarita. 1 large tomato (sliced and grilled alongside the pizza, per Mr Brown’s instructions), a handful of Diaya Cheese, and a handful of basil chiffonade.
Topping 2 – Basil Pesto. Pesto and 1 large tomato (sliced and grilled alongside the pizza, per Mr Brown’s instructions)
Topping 3 – Sun dried Tomato and Green Charmoula. Green charmoula spread and sun dried tomatoes (chopped).
Topping 4 – Sausage & Cheese. Field Roast Italian Sausage (chopped), Diaya Cheese, tomato sauce and pesto.
Use whatever sorts of proportions you’d like. I’ll share my recipe for the Green Charmoula spread below. I originally made the one from the magazine, but it taste, unsavory, so I added some extra herbage and sugar. Combined with the tomatoes, I think it turned out pretty good.
- 1/4 cup parsley
- 1/2 cup cilantro leaves
- 1/8 cup mint leaves
- /2 tsp ginger, diced
- 1 jalapeño, seeded and chopped
- olive oil
- 1 tsp crushed red pepper flakes
- 1 tsp sugar
- Pulse all ingredients, except oil, in a food processor, scraping down until combined and the herbs shredded.
- With the food processor running, slowly add olive oil until the mixture comes together into a spreadable paste.
- Season with salt and pepper.
I wanted to title this post, A Loafly Christmas, but I thought it was too lame.
It’s a bit late, but I wanted to share a few presents from my lovely wife. First, one that she out a lot of effort into and handmade all by herself: a bread board. She made it from walnut boards her dad had from a walnut tree that fell on their property years ago. It’s perfect for slicing bread and displaying breads at the table.
My latest ciabatta, thanks to another Christmas gift from Susanna, turned out light and porous. I had heard that you could use unglazed quarry tile instead of an expensive pizza stone and she set off on a wild goose chase to find me some. These are 6×6 inches and fairly inexpensive; I line the middle rack with 6 of them placing free-loaf breads and pizzas right on the super hot tiles.
And while we’re on the subject of Christmas, we made pumpkin butter from our Halloween pumpkins and preserved them for Christmas gifts for pretty much everyone. Susanna made some labels for the top and we put together a label with some suggestions for use.Posted on October 5th, 2011 by Dan
For some, the worst part of bread baking is the kneading. This isn’t the case for me, though, I’ll admit, after trying to work a wet ciabatta dough for 30 minutes without a mixer, it can get very very exhausting.
While a Pissaladière dough does require some kneading, it’s minimal to say the least. Susanna’s Momma gave me this recipe. It was in the March 2004 issue of Cook’s Illustrated, for a Provençal Pizza known as Pissaladière. The article, which was a very interesting and informative, described it thusly:
Pissaladière is a Provençal street food, a fragrant, pizzalike tart prized for its contrast of salty black olives and anchoives against a backdrop of caramelized onions and thyme.
…good pissaladière should have a dual-textured crust that is crisp on the outside and chewy on the inside.
Julia Collin Davison, the article’s author explained that, traditionally, pissaladière is always prepared with olives, anchovies, onions and thyme. However, she also mentioned that she came across several recipes touting basil, parsley, fennel and sun-dried tomatoes. So, I no-doubted swapped out the anchovies with sun-dried tomatoes and substituted capers for black olives (we generally don’t have black olives on hand).
The result was delicious- a perfect crust with salty and sweet toppings from the capers and tomatoes respectively.
The key for the crust is a wet dough (though not as wet as focaccia) which is kneaded just until it comes together and is homogeneous. Let it rise, flatten out and top with savory ingredients and throw in a scorching hot oven until golden brown.
Maybe once I get some more practice with this recipe, I’ll post a step-by-step with the recipe.