Easy Homemade Pizza

Home made pizza is the best in the world.Nothng beats a hot chewy crust with your choice of favorite toppings.However many find making it a chore, thanks to the labor intensive prep. that doesn't have to be.There are shortcuts to make a pleasant home made meal more pleasant.

Suzanne Lenzer, new to writing to today's Wednesday New York Times Food section, explored this in her article on home baked pies.This is slightly different than the thousands of other recipes.For one it's Ms. Lenzer's recipe and she has been tweaking for almost twenty years so that it has become a fuss free , almost work free dough She is a pizza connoisseur, having authored the book Truly,Madly Pizza (Rodale Books Publisher) which is not only a good read for pizza lovers but also for home chefs wanting a variety of different pie recipes. Unlike traditional recipes , Ms. Lenzer uses a food processor.This cuts out the kneading and punching, with the machine expertly blending and pounding the dough. Afterwards she recommends giving it a few quick folds, then dimple it like focaccia, letting it rise for only twenty minutes.That's it. No waiting overnight for the dough to rise, no table to mess up. Just a neat way of creating a versatile dough.

Another excellent facet about this dough is that you can freeze it. Usually most home bakers
stick pizza dough  in the fridge if there's left over. It only lasts  really a day or two and then it has to be thrown out. The better way, as Ms. Lenzer suggests is freezing it for future use. When it's ready to be used, it just has to be thawed out . This reactivates the yeast which allows for a double rise. This also helps to develop the flavor as well, resulting in a tangy base and crustier crust. several batches can be made so pizza can be eaten two or even three times a week much to the delight of family pizza lovers. The dough itself is the basic one , made with bread flour , water and olive oil along with medium milled corn meal. This last is  used when the dough is being kneaded a second time  to get it into the pie shape. The dough can also be used for calzone too., those socklike treats, filled with ricotta and ham,Home bakers will enjoy having this quick dough for experimenting with different topping and styles of pizza They can try a pizza Bianca or a margherita one week , while trying a variety of focaccia and little  pizzas the next.

Homemade pizza is always a treat. Imagine baking it two or three times a week.It can be done thanks to an easy recipe that takes away that dreaded an messy prep time

Spring Cleaning Your Kitchen

Yup,it's that time of year when the house needs to be spiffed up. With April comes the urge to change curtains and clean out closets.While the rest of the house gets the lion's share of attention, the kitchen suffers. It too needs to be cleaned out and reorganized too.It makes for healthier cooking and  healthier eating.

One of the first places that needs a thorough cleaning is the fridge. Many of us use ours as a modern day pantry, sticking everything and anything in it.This is a bad habit. because doing so quickly clutters up the shelves and drawers.A sparse refrigerator is a healthy one. Throw out those little odds and ends, like that barely empty jar of salsa you opened in January or that forgotten orange you meant to eat back in March .There's probably an errant yogurt from February that seriously needs to meet the garbage can too. Check sauces and dressings too,.If they look too syrupy or gummy, toss. As for the freezer, if you want to defrost it  now go ahead. it will be getting a lot of work come summer. Luckily , though,  most frozen foods don't go bad.Ice cream can be kept for a month or two past its' expiration date. Mcrowave dinners can be kept until their expiration date. Homecooked meals usually will hold up for three to four months in the fridge an then after that they're better off in the trash However chicken and turkey can last for up to six months . spice racks also need to be clean. Herbs like rosemary and oregano can last to two to three years while ground spices such as cinnamon and nutmeg can last the same amount of time as well.

Spring cleaning can also mean re evaluting your large and smaller appliances. If anything doesn't seem to be working , then look into either repairing it or buying a new one. Dishwashers last nine years while fridges can last longer at thirteen. Stainless steel sinks have to be replaced every five to tne years while ovens  can last for thirteen for electric  to fifteen years for gas. Cabinets can last for literally half a century. Gadgets should be examined for any frayed wires and loose parts. Knives can be sharpened to return them back to their original sharpness. As for those plastic containers that hold everything. these can be kept for almost a decade. Just be on the look out for cracks and rough spots due to washing. Sponges need to be replaced after every six months, however if yours is grungy at two months, toss it. Kitchens also need sprucing up too. Kitchen curtains tend to pick up grease vapors as well as splashes.wash and replace them with  light, brighter ones. Windows need to be cleaned too along with vents. Spring is also a good time to clean the oven especially after all those months of holiday roasting and baking.,

It's Spring and that means serious cleaning. Treat your kitchen the same way you do the rest of the house. Spruce it up, chuck the out dated or broken stuff . Just  spiff it up for the new season ahead.

A True Taste Of Rome

Nothing beats Roman life, especially  the culinary life.There are mouth watering cold cuts, heavenly gelati and the best part of the city,tons of fresh air markets selling fresh verdure or vegetables and frutti, fruit.Now there's a new book, a hybrid of cook book and tour guide to show you around the Eternal City,

Elizabeth Minchilli has given us this interesting book, Eating Rome:Living The Good Life In The Eternal City (St. Martin's Griffin Press) and it is a view into Italian life and cooking. It is the perfect guide for those not only spending a holiday in Rome but two or three months. Every aspect is covered, from breakfasts to desserts. She dispenses useful advice and tips when eating at trattorias along with how to properly eat pizza. There is a mini dictionary and lesson how to cook and serve roman veggies such as artichokes,There is even a chapter on cooking like an Italian mama and how to make it perfectly like she does. The book is also a great travel guide with dozens of ristorantes, gelaterias, and trattorias reviewed in short, punchy paragraphs. This is perfect for first timers, wanting to experience the entire Roman food holiday.Ms. Minchilli lists coffee shops to enjoy an espresso and also explains why tourists should never end a meal with a cappuccino (it's a breakfast coffee). There are also a chapter on the head to tail dining as well and how to enjoy that everyday luxury- a  fresh tripe sandwich .

The book is also excellent for true Roman and some Puglese recipes (Ms. Minchella's husband is from Bari)It's perfect for recreating dishes and giving the family table that dolce vita feeling. There are traditional dishes such as rabbit vignarola, a spring stew made with rabbit, fava beans ,peas and artichokes.Unlike other Italian cookbooks, Ms. Minchilli  features many green or verdure recipes There is an entire chapter on the star of the local cuisine, artichoke. It is popular, first being made in the Jewish Ghetto. She gives the recipe for  carcioffi de giudea , crispy deep fried chokes that are easy to make and easy to eat How to make a good Panini, always a puzzle to American home chefs is demystified along with a helpful guide regarding the breads used.Another treat of Roman dining is coffee and there are some delicious recipes such as an almond coffee, made with homemade almond milk, PIzza and pasta are also included along with some  very versatile pancetta recipes.She wrote about  grappa too, that dessert must have , perfect for relaxing and curling one's toes.

For anyone going to Rome or just those home chefs who love the city's unique cuisine , Eating Rome:The Good Life In the Eternal City is the perfect gift. It captures the flavors of a city known for delicious meals an desserts, coffees and sweets. It is the a sweet paean to a flavorful city, full of good foods and yummy treats!

Easter Prep Time

Many home chefs are anticipating Easter.It's  a beautiful spring holy day  bursting with bright colors and tempting foods. It is also a great time to try out the season's best, whether it is the verdant asparagus or the lush artichoke. To make the holiday meal perfect , make sure you're prepped and ready for cooking the big meal.

Luckily baking and candy making can be done the night before. Easy candy treats such as birds nests,a simple mix of chocolate and coconut can be made in minutes and left to set overnight. Any sweet desserts such as cakes and cupcakes can be baked and frosted, all set to go come Easter. The same goes for dyed eggs. By now most families should have those hard boils sporting rainbow colors. However don't set out anything egg, whether the real thing or plastic now, and  let it be left out overnight. Raccoons and even foxes can sniff them out and make a meal of actual eggs or try to chew the plastic ones which is harmful for them. Set the eggs aside and put them out a couple of hours before the hunt begins.Another thing to do tonight is make up any favors and place tags for family .This can be fun for  tweens looking to help out .Also, if you feel you won't have enough time  tomorrow, set the table tonight . It's a few minutes shaved off tomorrow's busy schedule.

The night before is usually a time to start prepping the main meal and side dishes.Ham and lamb can be cooked in a low oven the night before. The first can be boiled first and then cooked tomorrow to give it a nice crackly crust. As for the sides, asparagus and artichokes  are best prepared right before cooking. .However if you're having  the asparagus topped with butter  and hardboiled eggs, then  make the eggs now and then peel and slice tomorrow  If you are making baked beans to go with the ham, however they do have to be soaked overnight before baking..if you know your oven will be in full demand tomorrow , then bake dinner rolls now and then store them in an air tight container to keep them fresh. One must is setting out all the utensils, pots and pans tonight so that it'll be a snap to start cooking tomorrow. Also you won't have to have your own version of an egg hunt, looking for a bain Marie or small fry pan in the whirlwind of food prep.

The night before any holiday is full of anticipation. Lessen some of that anxiety by preparing for the day. Make sure that you have enough dessert or that you have the right pans for cooking. That ill make you Easter a day to enjoy home cooking and good food.

Good Friday Thoughts

Today is Good Friday, the holiest day of the Christian calendar. It is also the most somber, being remembered as the day Christ was crucified. For millennia Christians, have forgone favorite meats  as with today, sticking to a strictly fish and vegetable meals. It's a day to reflect about others who have forego favorite dishes , especially nutritional ones on a daily basis. Use today to reflect on how to contribute to your local food pantry.One of the best is expanding your garden to include a bumper crop to give away.,Also think about a neighborhood food drive or even bake  sale where neighbors get together to gather food and raise money for the community's less fortunate.

As we think about Easter Sunday's dinner and treats , let's also think of others who can't afford a ham or lamb along with chocolates and cakes.

A Taste Of New Orleans

New Orleans has always been an exciting city, full of revelry , history and, of course, excellent food and drink.The last two really have put the city on the map , thanks to the Creole-Cajun- Italian fusion cuisine and inventive cocktails. Now there's a great new culinary guide to the Crescent City that covers classic restaurants like Antoine's and everyday ones on New Orleans' outskirts.

Steven Wells Hicks is the author of 25 Definitive New Orleans Restaurants (And A Dozen Damned Good Places To Drink)  which covers some of the best Crescent City has to offer. Mr. Hicks is a resident of New Orleans and familiar with all the restaurants within and just out of the city. Yes, there is a review of one of the oldest, Antoine's.He would be remiss not to mention it but there is also the relatively new Clover Grill which serves some great burgers, dogs and breakfasts.The restaurants and bars are divided into sections such as The Classics, Chef's Specials  and The Originators along with Neighborhood Favorites and Local Color.  What I like about the guide is that Mr. Hicks suggests both  high and low end places to try classic dishes.There is Sal's Seafood in the Marrero section that uses newspaper as tablecloths in  a utilitarian cafeteria like restaurant. What matters is not how it looks but how the bounteous amounts of crawdaddies served .and the humble Parkway Bakery and Tavern where the poorboy or po- boy was created in 1929.For  those craving Southern elegance there is the review of the two  culinary grand dames, Antoine's and Galatoire's . They are tourist traps but they do cater to what tourists want, good French influenced Creole food.The first gave the world the classic dish. Oysters Rockafellar,a recipe of raw Louisiana oysters topped with a verdant mousse.

Since New Orleans is a city also known for its' revelry, Mr Hicks includes reviews of a dozen bars too. There is Cosimos, the drinking hole with an interesting back story. It was here that Lee Harvey Oswald  supposedly met with everyone , from Mafiosi to Cuban mercenaries to even LBJ, to plot John Kennedy's assassination but that's just lore. .what draws visitors is its' fabulous Bloody Marys. Lafitte's Blacksmith Shop, the oldest operating saloon in the US is also reviewed..It is said to have gotten its' name from the famed French pirate , Jean Laffitte and according to legend, used it as a front for his and his brother's illegal activities.For oyster lovers there is Samuel's The Blind Pelican which offers three dollar platters of a dozen oysters for every cocktail bought. Free bacon is served to induce thirst at Orleans Grapevine, an understated bar catering to locals.Music lovers should go to The Spotted Cat where all genres are played,Of course tourists have to get the city's famed drinks, both equally potent, The Red Hurricane and The Hand Grenade .

Mr. Hicks has written an excellent guide for navigating through New Orleans' eateries  and bars. It is the must have book on a trip to the city. Travelers can enjoy excellent food and knock your sock off libations,

Your Own Springtime In Paris

Springtime in the French capital is a glorious time.The trees and flowers are in bloom.It's the perfect time to enjoy a bistro dinner outside.If you can't you can still enjoy a bistro meal such as the classic steak au poivre. It is a delicious way of cooking steaks and surprisingly it can be translated to that other harbinger of Spring - the barbecue.

David Tanis explored this in his A City Kitchen Column in today's New York Times Food section. Steak au poivre has always been a Parisian classic.There are many variations on its' origins, with it being invented between 1919 and 1930.It was first served to American tourists and surprisingly the steaks were American and unfortunately bland Chefs added peppercorns to zing it up.Mr. Tanis goes one step further and adds peppercorns from various areas in South India. He also recommend the peppers from other subtropical regions like Vietnam, Brazil and Indonesia.You can buy them at any spice market or even your local supermarket, (if you 're leery about using exotic peppers, then try a milder blend found in your store's spice and seasoning section). Mr. Tanis also zests his up with the fiery Szechuan peppercorns which are actually berries,The flavor is aromatic and musty,  spicy and sharp.Be judicious if you're using these..They can be also mouth numbing as well..

As for the steak itself , again the suggestion is beef tenderloins but you can also use steaks. For something totally  different, try chicken breasts or even tuna filets.I would recommend tenderized steaks. for steak au poivre. Mr  Tanis gives several suggestions about how to crush the corns. You can use a heavy rolling pin, a mortar and pestle or just a few whacks with a heavy cast iron skillet. Grinding them in a mill is not recommended because they will break the gadget. To prep coat steaks with the crushed peppercorns hand press the ground particles into the meat. Fry in true Gallic style with butter.It's the sauce that makes the dish sing. It starts with the drippings  and more butter. Cognac or bourbon is also added as is crème fraiche .This is poured over the steaks,. Mr. Tanis gice a quick barbecue version too. Nix the sauce and just grill the steaks over coals. , Both the traditional and the grilled would be perfect with julienned or shoestring potatoes however Mr Tanis recommends scallion mashed potatoes  and just asparagus and a garlic laced salad for the grilled steaks.


Steak au poivre is a delicious way to welcome in Spring. Imagine yourself in a bistro , enjoying it and a good red wine.Cest tres magnifique and truly delicious!