Deep Dish Pizza With A Sourdough Crust

Deep Dish Pizza With A Sourdough Crust

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I have perfected the appearance of my deep dish pizza. This sourdough bread dough has the perfect texture for making a pizza crust. Sourdough pizza crusts may not be ideal for pizza because the flavor of the crust is very different, but the pizza was still very good. I believe that I should enter the test kitchen to finish my project. I baked this pizza in a cast iron pan in an oven with the stones and rocks from my blog post Basic French Bread Recipe Using Contemporary Techniques Inspired By Thomas Keller. I will also have to perfect the proportions of the ingredients in my pizza sauce. I put a note for my current proportions at the top of the recipe. From observing many recipes, an Italian pizza is made without curiosity. Italian tomatoes make a great sauce. The crust recipe may be made with flour with less gluten. I flavored my favorite crust with butter.

Download The Recipe:

Thomas Keller’s Sourdough Bread

Pizza Sauce

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Cajun Corn Maque Choux With Scrambled Eggs With Mayonnaise

Cajun Corn Maque Choux With Scrambled Eggs With Mayonnaise

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Note: 1) adding bacon or using bacon grease seems very desirable

I could not resist the temptation to cook okra this weekend. This Cajun corn maque choux [1][2] recipe was adapted from a recipe in a Southern Living cookbook on frying. If I remember correctly, the cookbook does not include recipes or information on deep frying. In this cookbook, fried chicken is fried in a cast iron skillet. A similar recipe for maque choux from Southern Living is available on the internet.

Cajun food can be difficult to make because finding the right sausage and seasonings can be difficult. I made this with corn, okra, tomatoes, ancho peppers and salt. I sweat the vegetables in vegetable oil for about 15 minutes. After about 10 minutes, I added the seasonings. Before removing the vegetables from the pan, I added some butter. This is probably not necessary. Tony Chachere seasonings work well when making maque choux. I made the scrambled eggs from my blog post Thomas Keller’s Scrambled Eggs by substituting crème fraiche with mayonnaise. These eggs were very exciting.

Download The Recipe:

Cajun Corn Maque Choux

Thomas Keller’s Scrambled Eggs

Dulce De Leche

Dulce De Leche

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Unique Blogger Award

A blogger from Toronto nominated me to have a Unique Blogger Award! This person is a traveler and a foodie with exciting blog posts. This blogger introduces people to food from many places. I know many interesting and great things about Canada, the Philippines, Portugal, Syria, and Asia because of YES! ALL ROADS LEAD TO FOOD. Thank you!

Dulce De Leche is very flavorful and it is easy to make. Thomas Keller boils the can for 4 hours over medium to medium-high heat. Knowing how to make Dulce De Leche may be the first step to making many desserts from Spanish and Portuguese cultures. Tastemade Español and Tastemade Brazil may have lots of recipes for making “no-bake” desserts using sweetened condensed milk or Dulce de Leche. Things made with sweetened condensed milk similar to flan may be baked in a water bath. Thomas Keller uses Dulce de Leche to fill pastries. I should probably plan on making creme brulee and flan soon. After baking custard, I would probably be confident about making more Spanish or Portuguese desserts.

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Pullman Loaf Of Sourdough And A Salad Made With Gadgets

Pullman Loaf Of Sourdough And A Salad Made With Gadgets

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Note: 1) Thomas Keller puts salt and pepper on the lettuce in some salads; I put salt and pepper over the lettuce, and I did not put any salt and pepper in the vinaigrette

I have always thought that having a square slice of bread would be exciting. Today I fulfilled another dream. I made sourdough bread in a Pullman loaf pan. These sandwiches were exciting. I washed the lettuce with a salad spinner, and I cut the egg with an egg slicer. My family had kitchen gadgets from my great grandmother’s kitchen. The flavor and texture of a sliced egg in a salad was great. Thomas Keller makes hard boiled eggs by putting them in a saucepan of cool water and cooking them for 7 minutes once the water simmers. The salad dressing was made with equal parts sherry wine vinegar and red wine vinegar that I combined with canola oil. I used 2 tablespoons of each vinegar and 1/2 cup of oil. The sandwiches were seasoned with Penzeys’ Sandwich Sprinkle.

(Tuna Fish On Slices From A) Pullman Loaf Of Sourdough

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Gadgets: A Salad Spinner And An Egg Slicer

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Thomas Keller’s Scrambled Eggs

Thomas Keller’s Scrambled Eggs

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These scrambled eggs are the best! The flavor of these eggs was great. I was able to savor the important flavor of eggs from the beginning to the end. I attempted to make these recently in a previous blog post, but I needed some experience. My current technique is to add a pinch of salt, and to permit the eggs to set similarly to an omelet before I break them apart with a whisk. After breaking them apart with a whisk, I used a spatula to move the eggs around the pan. Just before removing the eggs from the burner, I added sour cream. I waited for a moment to heat the sour cream and to remove some moisture.

Download The Recipe (DO NOT USE 1 TEASPOON OF SALT, 1 PINCH IS PROBABLY SUFFICIENT):

Thomas Keller’s Scrambled Eggs

Thomas Keller’s Croque Madame

Thomas Keller’s Croque Madame

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Thomas Keller is the very best! This sandwich is my new favorite sandwich. The familiar flavors in this sandwich are intense and very satisfying. Mornay made with gruyere has a very pleasing flavor. This would be a great introduction to French cuisine. I am very happy that during the past 7 months I have used this blog to have the experience and knowledge to make food this exciting.

In the video for making a croque madame, Thomas Keller makes a Pullman loaf [1][2] of brioche. The recipe in the Bouchon Bakery cookbook for making a Pullman loaf is not a brioche recipe.  I used a recipe for brioche (Nanterre [1][2]) from this book.  The loaf that I made was a perfect size for making sandwiches. I will probably have to increase the proportions by 1.5 to make a Pullman loaf. The ad hoc cookbook may also have a recipe for making a loaf of brioche.

The ham is black forest ham. I cooked the egg by heating the pan over medium until some butter melted, and then I added the eggs, and then I changed the heat to low after covering the pan with a lid. After using a thermometer while baking bread, someone can know how many minutes to bake bread using their equipment.

Download The Recipe:

Thomas Keller’s Croque Madame

The Richest Mac & Cheese Without The Biggest Price

Emily’s Famous Hash Browns And Thomas Keller’s Scrambled Eggs

Emily’s Famous Hash Browns And Thomas Keller’s Scrambled Eggs

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Note: 1) after putting salt on the potatoes, let them stand for 5 minutes to remove water from the potatoes, 2) remove the hash brown from the oil with a spatula, put it on a plate, cover it with a different plate, flip the plates over, use the spatula to return the hash brown to the oil, 3) I used the heat between medium and medium-high, 4) consider only frying the hash brown for 7 minutes on each side, 4) bacon does not stick to the bottom of a pan when it is fried in oil, 5) this small bâtard was made by cutting a baguette flattened by hand in half, and then stacking the dough, and flattening the pieces together before shaping the bâtard (see my blog post Julia Child Gave Me What I Wanted – To Observe People Using Advanced Bread Making Techniques)

This is similar to how American people ate when I was young. I knew people that liked their bacon crisp, or their eggs medium. Where is the coffee? I went to a restaurant every Saturday morning with my father and grandmother for several years. This is how breakfast appears now!

Emily’s Famous Hash Browns are very flavorful. I like these a lot! She adds onion, flour, and salt to grated potatoes. Since I already “mastered” cooking grated potatoes in my blog posts on rösti, I changed the recipe to make things more convenient for myself. I used 2 pounds of potatoes, and 1/2 of a medium sized yellow onion. After grating and rinsing the raw grated potatoes, I drained them and mixed them with 1 tablespoon of table salt. Much of this salt is removed when someone squeezes the water from the potatoes. These are the techniques I discovered while making rösti. Finally, I fried Emily’s hash browns in corn oil for 8 minutes on each side and then I baked them for 15 minutes in a 400°F/205°C oven. I chose this temperature because I had just removed fresh French bread from the oven.

Thomas Keller’s Scrambled Eggs recipe was a disaster. Someone must have made a mistake because the recipes in his books are usually very reliable. This recipe requires 1 teaspoon of salt. This was too much salt. The technique is to use a French sauce pan to scramble strained eggs. The strainer removes a lot of thick white protein. In his books, Thomas Keller may explain that this is the part of the egg that connects the yolk to the whites. He uses a zoological term to identify this exact part of the egg, but I would have to turn every page of more than one book to find the word. Once the eggs are creamy, he adds crème fraîche. I will have to do this again, because the results from making this recipe spontaneously are very different.

Download The Recipes:

Emily’s Famous Hash Browns

Thomas Keller’s Scrambled Eggs