Basic Pizza Dough

This is a basic dough for the crust of a pizza. It is simple, and if you have a food processor, trivial to make, and gives good results.

I do recommend buying a kitchen scale if you are serious. Especially with flour and baked goods, measures by volume are pretty spotty.

This is from the NY Times Cooking area, and it is my go to recipe for a basic pie. I often make it without the Type 00 flour, and it comes out fine. If you have access to the type 00 flour, your crust will be smooth and chewy. Continue reading →

The Quest for the Perfect Pizza

My earliest recollection of Pizza was Round Table take out in the early 1970’s. At the time, Round Table was local to the SF Bay Area, and it wasn’t a terrible pie. However, it wasn’t inspiring.

Then sometime in the mid 70’s, we had pizza at a local place. I think it was called Anchors, or something similar. I do know it was at the end of Homestead Road where it hit Foothill Expressway. Continue reading →

Bread – a non-Gluten Free zone

Last week, I mentioned how some baking success sparked a new passion, to bake bread. Delicious, full gluten, and wholesome bread.

I did buy some special equipment to assist and streamline the baking. Today, I used it.

The new gear:

  • Cambro 6 quart containers
  • A Lamé
  • An Emile-Henry Potato cooker
  • Dough Scrapers Continue reading →

New Hobby – Baking Bread

A poorly kept secret is that I worked my way through college (and after as well) as a chef. Well, I started in my mid-teens as a dishwasher, and rose through the ranks, ultimately being the Chef at a local chain of Italian restaurants. In this time I wen from bistro food, to American classic, to Seafood and Mexican, to time spent in a large kitchen at a country club.

All through that time, I rarely baked. Sure, we had a pastry chef, and there were some fun around making gourmet pizzas, but I never really baked bread. Continue reading →

Pork Chili Verde

Growing up in the south bay (the San Francisco Bay Area) we often ate at Mexican restaurants. One of my favorite dishes was, and remains to this day, a hearty green pork chili, called Chili Verde. While there have been many differences in the dish, it is always a green chili pepper of modest heat (Anaheim is milder, and Poblanos make it hotter, but I often use what looks freshest when I shop, even Jalapeños). Continue reading →

Cooking and Shortcuts

Little known fact is that I worked my way through college cooking at a variety of restaurants and venues. Started as a prep cook at a Marie Callendar’s, I spent time at a sports bar, a Mexican restaurant, a seafood bistro, a sous chef in a country club, and then a chef at a local chain of Italian food, and finally running the kitchen at a corporate caterer. Continue reading →

Instant Pot – The beginning of a long relationship

Around Christmas, I began seeing all my friends on Facebook posting show they got Instant Pots for Christmas, and I was intrigued. Having never heard of the device before, my instinct was to dismiss the hype. But, when I was browsing Amazon, a recommended book was “Indian Instant Pot Cookbook” by Urvashi Pitre, and for 8 bucks, it jumped in my cart. A lark.

Reading the recipes more that piqued my interest. I love me some Indian food, and these recipes looked scrumptious. Continue reading →