Posts Tagged ‘pizza’

Learning to Make Cheese

Hello, friends! It’s been a while, I know. But this past weekend, I took a cheese and dairy class at Chefs Inc in West LA, and I just had to share some of my cheese making success.

The class itself was a lot of fun. Evan and I went together, and we learned all about making fresh cheeses, including mozzarella, ricotta, queso blanco and mascarpone. We also made creme fraiche and butter. The chef teaching the course was pretty hilarious, and kept us entertained through the demonstrations and all the hands-on cooking. We also had a great lunch of all the items we’d made plus fresh bread, berries and tomatoes.

The only thing that was a bit strange about the class is that we didn’t get to bring anything home. We made pretty decent quantities of cheese and butter, and though we ate a good deal at lunch, I expected to be taking something home – especially some of the mozzarella that we pulled and formed into little balls ourselves.

In any case, not bringing cheese home gave us the opportunity to start making our own right away. Sunday we went out and bought some cheese cloth, organic milk (not ultra-pasteurized), and buttermilk. That evening, we made ricotta and queso blanco – both quick, fresh, and delicious. Even though they’re not melting cheeses, I used them on two pizzas, which turned out great.

The next night, I used the queso fresco in tamatir paneer – an Indian dish with tomatoes, onions, lots of spices and fresh cheese all cooked together – as queso fresco is essentially the same recipe as Indian paneer, it turned out perfectly.

Now we have ordered some additional supplies, like vegetarian rennet, so we can start trying out other cheese recipes soon. We’ll definitely be making more of these.

Fresh Ricotta

Fresh Ricotta

Queso Fresco

Queso FrescoTomato, basil and fresh cheese pizzaPlum and fresh cheese pizza with balsamic and basil

tomato pizza

Tomato, basil and fresh cheese pizza

plum pizza

Plum and fresh cheese pizza with balsamic and basil

 

A Trio of Pizzas

Last night Evan and I had a few friends over for dinner and I made pizzas — three of them. I’ve been working on perfecting my pizza recipes, and we have some clear favorites so far.

Bell Pepper Pizza

Bell Pepper and Onion Pizza

This has been one of our favorite pizzas pretty much since the first time I made pizza from scratch. We love it so much we make it every single time we have pizza and we haven’t gotten bored of it yet. The secret is that the peppers and onions are marinated in a little bit of red wine vinegar, garlic and olive oil. I make a fresh pizza sauce, use mozzarella cheese and finish it off with some fresh basil. It’s a modification from the Chez Panisse Vegetables cookbook. Simple and delicious!

Pear and Caramelized Onion Pizza

Pear and Caramelized Onion Pizza

I made this pizza for the first time yesterday, and I was thrilled with how it turned out. It’s a pear, caramelized onion and pine nut pizza with provolone and parmesan cheese. I cooked the onions for close to an hour and added some balsamic vinegar at the end, and then sauteed the pears briefly in that same pan and with a little bit of rosemary. I also brushed the crust with garlic and olive oil before I put the cheese on.

Mushroom and Zucchini Pizza

Mushroom and Zucchini Pizza with Goat Cheese

I’ve made variations on this pizza a couple of times. It has mushrooms and zucchini sauteed in olive oil, garlic and oregano, mozzarella and fontina cheese, and a little goat cheese added after baking. It also has the same tomato sauce I made for the pepper and onion pizza.

Since I first started making pizza, I’ve also found a new dough recipe that I like a lot. It’s from The New Vegetarian Epicure and I’ve made it three times now — it always turns out light and fluffy, and I’ve started folding over the edges to make a nice rim around the pizza. I also use the sauce recipe from The Vegetarian Epicure, which has lots of fresh tomatoes and herbs cooked down into a very flavorful sauce.

OK, now I want to make more pizza…

More Cooking Fun: Baguettes, Brownies and Homemade Pizza

I’ve still been on my cooking kick, baking bread and trying out new recipes. Last week, I decided to bake baguettes again, and this time they came out looking perfect, though slightly undercooked for my taste — they were cooked all the way through, but I would have liked a thicker crust.

4 perfect looking baguettes

4 perfect looking baguettes

As for dinner with the baguettes, I decided to try out some recipes from my new Chez Panisse Vegetables cookbook. I made a very tasty grapefruit, avocado and endive salad, as well as a summer squash and corn pasta, which tasted sweet and fresh (unfortunately I didn’t take photos). I really enjoyed both recipes and would make them both again. They were really simple but had a lot of flavor, and I love that the cookbook gives really free-form instructions in the recipes, which makes it hard to go wrong.

These are the brownies Maryn made, but mine looked pretty similar!

These are the brownies Maryn made, but mine looked pretty similar!

For dessert, I made the Tartine brownies that we first tried when Maryn and Brian came over for dinner. I found the recipe on the No Special Effects blog, and they turned out really tasty and rich, though somehow not exactly like the ones Maryn baked (maybe I baked them a little longer than I should?), though I don’t think anyone was complaining. They were really decadent and rich, and had a flaky top and moist, soft interior.

Putting the pizzas into the oven

Putting the pizzas into the oven

This week, I decided my dough of the week — I have been making some sort of bread at least once a week for a little while now — would be pizza dough, and I had a few people over for an impromptu pizza-making party. I found a recipe for whole wheat dough in The New Basics Cookbook (I would have likely referred to How to Cook Everything again, but I didn’t have it handy because we’re housesitting), and made up a batch with enough to make four individual-size pizzas. The dough was easy enough, and I just pressed it out by hand. I made a simple tomato sauce by doctoring up a canned sauce (also a recipe froms The New Basics Cookbook), shredded up some mozzarella cheese, and sliced mushrooms, tomatoes and red peppers. We also had garlic, olives, basil and carmelized onions to put on the pizzas. All the combinations were delicious — especially the ones with the caramelized onions. I only wish we had more leftovers… I’ll definitely be making pizzas again soon, and trying out some different crust recipes. The whole wheat crust was good, but it doesn’t have that classic pizza taste.

Our pizza leftovers -- boy were they delicious the next day

Our pizza leftovers -- caramelized onion and mushroom, and red pepper, tomato and basil -- boy were they delicious the next day

What should be on the menu for next week?