1. Preheat oven 350°F/180°C.
Line a flat baking sheet with foil
2. Toss all the ingredients in a big mixing bowl, spread
evenly onto the baking sheet.Bake in
the oven for 10 minutes, then flip and bread cubes a bit, bake an additional
8-10 minutes.
3. Remove from oven and let cool completely before store in
air tight containers.
1. Pour the warm water and active dry yeast into a big
mixing bowl, let rest 5-10 minutes.
2. Add water and olive into the bowl, then slowly
incorporate the flour and salt into the wet ingredients.When all the ingredients barely comes
together into a ball, cover the mixing bowl with a damp towel, let the dough
rest for 20 minutes.
3. After resting for 20 minutes, knead the dough for 5
minutes until it’s smooth and elastic.
4. Brush the inside of a large mixing bowl with extra olive
oil.Place the dough into the bowl, turn
once to coat both side with olive oil.Let rise till doubled, around 45-60 minutes.
5. Remove the pizza dough from the bowl, punch down the
dough to remove the big air bubbles.Shape the dough into desired pizza shape.Wrap extra pizza dough in a plastic bag and
store in freezer for future use.
II. Pear and gorgonzola filling
A Ingredients
Heavy whipping cream1 cup
Sour Cream2
tablespoon
Parmesan cheese, shredded½ cup
Olive oil2
tablespoon
Onion, shredded2 heads
D’Anjou pears, sliced1 head
Gorgonzola cheese, chunks1
cup
Salt and pepperto taste
B Ingredients
Olive oil1 tablespoon
Directions:
1. Reduce the heavy whipping cream in a small sauce pan with
medium low heat, stir constantly until the cream is reduced in half, around
10-15 minutes.Then add the sour cream
and shredded Parmesan cheese.Remove
from heat once the cheese melts and incorporated into the cream.
2. Meanwhile, heat up the olive oil from A ingredients in a
medium frying pan, add the shredded onion to cook until caramelized, around
10-15 minutes, salt and pepper to taste.
3. Shape the pizza dough into desired shape, spread with
cheese sauce, place the sliced pear, sprinkle with caramelized onion, then top
with gorgonzola cheese chunks.Then add
a bit of salt and pepper to the top of the pizza.
4. Brush the Olive oil in B ingredients onto the pizza
crust.Bake in the oven 375°F/190°C for
about 15-18 minutes, until the crust is golden brown. Wait 3-5 minutes after removing from oven to
slice the pizza into serving pieces, this will allow the cheese to cool down a
bit.
Lately there’s been so many news about the benefits of
multi-grains and fiber.So I’ve invented
this cookie for this holiday season.It’s super crispy and tasty, perfect as a family treat or gifts from the
kitchen.The seeds can be changed into
other left over seeds from your pantry.Package these cookies in clear jars or cello bags and tie a ribbon to
make the most delicious gifts ever.Enjoy!!
A Ingredients
Butter, room temp150 g
Brown sugar115 g
B Ingredients
Egg1 piece
All-Purpose flour200 g
Black sesame1 tablespoon
White sesame1 tablespoon
Flax seeds1 teaspoon
Raw sugar1 tablespoon
Directions:
1. Beat A ingredients together until fluffy, then beat in
the egg.Using a rubber spatula, fold in
the flour and all 3 seeds.Using hands,
form the mixture into a dough, wrap with plastic wrap and chill in refrigerator
for 1 hour.
2. Preheat oven to 375°F/190°C,
line the baking sheets with parchment paper.
3. Slice the dough into ¼ inch thin slices, place onto
baking sheets, sprinkle with raw sugar on top.
4. Bake in the oven for around 13 minutes until golden
brown, let cool a few minutes before removing the cookies with a spatula to a
wire rack to cool completely.Store in
air tight containers.
1. Place all the B ingredients in a mixing bowl to make a
rub.
2. Rinse the chicken under water and pat dry.Rub the herb rub evenly onto the
chicken.Then place the chicken onto a
baking pan with wire racks.Tie the
chicken with kitchen twine to make it more presentable.Quarter the lemon and orange used for zest,
place into the baking pan with the chicken.
3. A rotisserie chicken should be baked at 350 for 15-20
minutes per pound.Baste the chicken
with pan dropping every thirty minutes.
4. Place the baking pan back onto the stove, pick out the
food debris.Turn the stove on to medium
low, add the wine to deglaze the pan, cook until the alcohol is evaporated.Drain the pan sauce into another bowl.
Half way through cleaning the kitchen with roommate Peter, I
decided to reward ourselves with a cocktail.What with no ice and no club soda, I needed to get creative.I found a blue bottle of gin in the
cupboards, added some Sprite from the frig, mint and lemon from the garden.This cocktail I made was so good.It hit all the right notes and taste
buds.There I was thinking…maybe I have
a career as a bartender, too….
Sitting down at dinner celebrating my aunt Julie’s
homecoming.She mentioned a blue bottle
of gin that she brought back from Paris
10 years ago.OMG…how much is that
bottle worth now? Wait, so it wasn’t me, the good bartender??Indeed it was the 10 years aged Dry Gin of
Bombay Sapphire from Paris.Good thing my aunt wasn’t too mad, maybe the
spotless house and kitchen helped!
Ingredients
Bombay Sapphire¼ cup
Mint leaves4 pieces
Sprit, icy½ cup
Lemon½ head
Directions:
1. Pour the Gin and mint leaves into a glasses, muddle with
a muddler or a rolling pin to release the minty flavor.Scoop out the muddled mint and discard.
2. Pour the icy Sprit into the glasses, squeeze the juice of
half a lemon into the cup, mix.
3. Garnish with a slice of lemon and fresh mint leaves.
This is the most popular chip and dip at any American
parties.Don’t make it out of a can, try
making it fresh from ingredients you have in your frig.It’s worth it.
A Ingredients
Tortilla chips5 cups
Sour cream¼ cup
Pico de gallo2 tablespoon
(optional)
Scallion, chopped1 tablespoon
Onion, chopped1 teaspoon
Chili pepper powder1 pinch
B Ingredients
Butter1
tablespoon
Flour1
tablespoon
Milk½ cup
Cheddar cheese, shredded½ cup
Rotel chili tomato2 tablespoon
Salt and pepperto taste
Directions:
1. Preheat oven to 325°F/160°C.
Spread the tortilla chips onto a cookie sheet, bake 10 minutes in the
oven.
2. Melt the butter in a small sauce pan, then stir in the
flour, cook until the flour doesn’t smell raw, then slowly whisk in the milk to
make a roux.When it’s incorporated, add
the shredded cheddar cheese, Rotel chili tomato sauce(optional).Salt and pepper to taste.Place the lid on to keep warm while preparing
chips.
3. Pour the chips into a big platter, place the bowl with
the cheese sauce in the middle.Then
decorate with sour cream, Pico de Gallo, chopped onion, chopped scallion, and
chili pepper powder.