Dough

King Cake Doughnuts

February 19, 2020

Mardi Gras celebrations are in full effect and so there’s no time like the present than to celebrate with these King Cake Doughnuts. I was always under the impression that Mardi Gras took place on a single day and that was that, but in traveling to New Orleans once a month for the last four years or so, I’ve learned that it’s practically a month long celebration. The parades and parties start off small, but as you get closer to the actual Fat Tuesday, they become more bigger and wilder. So even if you think you’ve missed it, you actually still have time to celebrate until next Tuesday the 25th. So with that being said, let’s keep that party and these doughnuts going. And if you’re still looking for a little more New Orleans flavor in the kitchen, why not give these Sausage, Shrimp and Grits Biscuits a try? Or perhaps a Red Beans and Rice Soup is more your jam? This Po’Boy Salad is still my one and only. Finally, what’s a Mardi Gras celebration without an actual Po’Boy? This Fried Shrimp version is in slider form, making perfect for parties!

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Garlic Knots with Beer Cheddar Sauce

April 23, 2014

I always have food on my mind. It seems like it’s the only thing I can ever really think about. Even after I’ve just eaten, I start to brainstorm about what I’m going to eat next. And what I’ll eat after that. And after that. And after that. All that deep thinking makes me hungry. It’s just an endless cycle. One that I can’t seem to shake myself out of—not that I’m complaining because thinking about food twenty four hours a day isn’t so bad when you really think about it. What shall I have for dinner tomorrow? How long until breakfast? And would it be okay if I ate two lunches today because I’m really hungry? The answer to which is always yes, two lunches is definitely okay. In fact I highly recommend it because…um hello, two lunches. What’s there to complain about? Let’s get on this two lunches thing as soon as possible, people. Let’s make it happen. I want to live in a society where it’s perfectly acceptable to have two lunches without judgement or fear of being talked about. I’m not sure but I think I just invented two lunches.

I’m constantly on the lookout for any possible situation that would allow me to eat bread, and lots of it too. I wouldn’t say I’m addicted to bread, but let’s just say I can’t get enough of it and I’d be dead if bread had never been invented. Dead, I tell you. Okay, so maybe in some parts of the world this is considered to be an addiction. I like to refer to it as a healthy appreciation for the really good things in life. Nothing wrong with that. Fresh baked bread right out of the oven is like a lethal weapon. Stand back. Homemade bread that you’ve taken a lot of time and effort to make is the best treat on earth. Soft pillows of bread drenched in a flavorful garlic butter sauce with fresh parsley, well that’s just sinful.

I just recently got back from a trip to Asheville, NC, getting some work done with a friend. I remember the first night I got in, we went out to eat pizza and have some beer because I was starving and because I happen to love pizza and beer. We sat down and ordered our extra-large pizza (pepperoni with pineapple, it’s a thing, get used to it) and we got a pitcher of beer because we were thirsty. We were both super hungry so we thought about it for a split second, that’s all it really took to convince us, and decided upon ordering pretzels as well because we didn’t think there’d be enough bread in the pizza itself. SO we told the waitress we wanted the pretzels as well and she offered us a beer cheese sauce (magic) to go along with it. We didn’t even have to think about it twice. Well if I’m being honest, I actually said no but my friend said yes. Ultimately the cheese sauce and pretzels arrived at the table and I ended up eating ALL of the beer cheese sauce myself. I don’t even remember saying no to it, thank you very much. I always wanted it. I realized then and there in North Carolina that bread should always be dipped into a beer cheese sauce. So I got back home and knew that I needed to make a bread of some sort for the blog but only because I needed an excuse to make a beer cheese sauce for dipping. That’s when these garlic knots came into the picture. I regret nothing. As it turns out, garlic knots and beer cheddar cheese sauce are meant to be together. Like two lost souls, finally reunited. Let’s hear it for bread and cheese and garlic and butter and beer!

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Chicago-Style Deep Dish Pizza

August 15, 2013

How do you like to eat your pizza? I go through pizza phases, like a pregnant woman goes through cravings. So I’ve heard, I wouldn’t know. At times I don’t want sauce. A pizza topped simply with sliced tomatoes and hunks of fresh mozzarella cheese. Baked until golden brown and crispy and sprinkled with ribbons of fresh basil right out of the oven. Then there are times when sauce and I are best friends again and I slather it on like no tomorrow. Oh hay sauce, come join the party. I’ll dump a heaping amount of cheese—it’s the only way to go—and call it a day. Sometimes I feel like being a classically boring guy where I put a thick layer of pepperoni on my pie. Those days I can’t be bothered, pepperoni is everything. Of course there are also the days when I lose all reason or logic and top my pizza with anything and everything I can find or get my hands on. Remind me to tell you about the time my pizza was loaded with so much that I couldn’t even pick it up. I could tell you now but it’s such a long story and I’m not even sure you want to read about it. But since you insist, it goes something like this (stop me if you’ve heard it before): One day I put so many different toppings on my pizza that after I baked it and sliced it and was ready to eat it, I couldn’t even pick it up. It crumbled under the weight of all the delicious toppings. The end. Oh well what do you know, it wasn’t that long of a story after all. I was forced to eat my pizza with a knife and fork. Yes, I became that guy. I give you permission to judge. You have all right to.

Let me be the one to say that some things are just never meant to be on, in, or around the vicinity of pizza, I’m referring to you hot dog pizza. Sorry but no. Just no. There are a million different topping combinations you can choose from which is why I think pizza is so delicious. You can literally eat pizza every day and have it be something completely different each time. With those possibilities it’s practically impossible to get bored of it. With that being said I volunteer to eat pizza every single day for the rest of my life, just to figure out how many topping possibilities there actually are. It’s a tough job but someone has to do it. I’m willing to “suffer.” And don’t even get me started on the different crust options. That’s a whole other topic, that I can get into right now, but I won’t because I’m sure you all just want Chicago-style deep dish pizza. I don’t blame you, it’s a good pizza.

This here is one of those moments when I lost all control and put everything but the kitchen sink up on this pie. Not only is the crust to topping ratio unbelievable with the crust winning the battle, but it’s also super easy to make. Sure it would be easier to order a pizza from a local spot and picking it up, but you don’t want to do that. You want to make your own pizza. You want to make it from scratch. That should have hypnotized you. Now back to our regularly scheduled program. Don’t even start complaining about how hard and time consuming homemade pizza dough is, because it isn’t. I’m bringing you a no-knead dough. It’s literally just throwing all the ingredients together and mixing. Then covering and resting. Easy. I couldn’t make this any easier for you unless I made it for you. As much as I’d like to make pizza dough for all of you, it’s just not going to happen. Let’s be real, I’d eat it all. And that’s the honest truth. Pizza for life.

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Irish Soda Bread

January 22, 2012

Nothing in this world is more terrifying than the thought of a bread-free existence. When an ingredient such as this, has taken over your entire life, and has been a part of you for as long as you can remember, how can one possibly think of living without it? Bread has been such an important staple, ever since we were children. All those endless peanut butter and jelly sandwiches, growing up. Opening our lunch bags and seeing those two heavenly slices of white bread with globs and globs of pb&j in the middle. Bless our parents for packing us lunch. We loved them so much, we ate them everyday. But that was just the beginning. As we got older and evolved, so did our sophistication for bread. Gone are the days of peanut butter and jelly, and here are the days of roast beef, oven roasted turkey, caramelized onions and dijon mustard sandwiches. We welcome them. We embrace them with open arms.

Bread is no longer just a vehicle for sliced meats, cheese and vegetables. It is now also a utensil for dips, spreads and flavored oils. It is something we snack on to get us through the day. It is toasted and chunked to make salads taste better and soups heartier and more substantial. Bread is made into crumbs and used as a coating to make things crispy. It is used as a side dish to numerous dinners and lunches. Big events like Thanksgiving wouldn’t be complete with our bread, in the forms of rolls. So why is bread so undeniably irresistible?

Well the answer lies in its ability to change and adapt. The beauty of bread is that it is unique and versatile. It is the one thing that ties so many countries together. A common thread, we all share. Whether it be croissants, pita, scones, tortillas, naan or fry breads, we each have a bread that is a specialty in our homes and in our hearts. Ireland, for instance has soda bread. A hearty and rustic loaf made of white flour, buttermilk and often flavored with ingredients, such as currants. Whatever language we speak in and outside of our homes, there is one language we all understand, and that is bread. Fresh out of the oven, warm with delight, bread. So let’s lift a slice to all those bread makers out there. And to all who think that making bread is just too difficult, why don’t you try this one? It’ll make you look like a rock star.

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Soft Pretzels

January 17, 2012

“Step right up. Step right up, one and all. Five cents for a million thrills, my dear. You will see the most amazing tightrope walker. Swawollee! He’s the most famous sword swallower, of all time. And it’s all right here for you…”

You enter the red and white striped tent with such excitement and anticipation. Crossing through the opening flaps, you are automatically transported back in time. Back to the early 1900’s when Circuses were at their prime. You forget about all your troubles and are in awe; mouth agape, of all that is around you. Hundreds of people sitting neatly and looking intently onto the three ring circus performance in the middle of the stage. They, and you, have all paid good money to enjoy yourselves and get lost amidst the marvels that the circus holds. Elephants, lions, tigers, giraffes, tightrope walkers, fire breathers, jugglers, and unicyclists all perform such precise movements that work so perfectly together. Intertwined into somewhat of a dance, you start to believe that anything is possible. A woman, elaborately dressed is perched on top of a grand elephant and you’re automatically impressed, as how they’ve managed to train such an enormous wild animal, is beyond you. Applause raptures the entire tent, people begin to stand, few are crying, some are laughing, but everyone is having a great time.

You exit the main tent, and as you walk around the circus, enjoying the music, the sideshows and admiring the other guests, you suddenly stop in your tracks. Something has caught your attention. It isn’t a bearded lady, that has captivated you. Nor a tattooed man, or even a contortionist. No, this is something much more mesmerizing than a circus performer. This is something that even you can’t resist, and are willing to pay an arm and a leg for. The smell of warm pretzels fills your nose and instantly makes your stomach growl. It wouldn’t be a trip to the circus without a “carnival” snack. You make your way through the crowd, searching for the vendor with the treasure you seek. By now nighttime has fallen, the circus’ music is playing all around you, and the white light bulbs hanging on strings up above are the only form of illumination. The crowd is thick and tricky to maneuver through, you feel like you can’t breathe as smoke fills and burns your lungs. All you want is a warm pretzel and somehow you can’t seem to find it. You continue to make your way through the crowd, more determined than ever. You search and search and see people dipping pretzels into mustard. Finally, some progress. You resist the urge to bite people’s pretzels.

You look up, and there in the distance you see a beacon of light. A tiny cart illuminated with heat lamps, emitting the most powerful and enticing smell of all; warm soft baked pretzels. A man in a striped shirt, a vest and a bow tie is standing behind it, inviting guests to buy. With the horrible thought of pretzels running out, you pick up your pace, dash for the cart, pushing and shoving people out of the way. Now is not the time for formalities, pretzels are on the line. When you finally get to the cart you ask for three pretzels. A stern look. “Oh my children are waiting for me somewhere.” A lie. You haven’t any children. No, the three pretzels are for you. You scarf down the first one in pure delight. The second one you take your time and even make an effort to dip each piece into a bit of mustard. You’re relaxed now. Slowly walking through the circus, enjoying the crisp cold air, the music, the lights, you slowly and meticulously eat your last pretzel. You’re not sure if you’ll ever come back. If you will once again have the pleasure to encounter such an enjoyable atmosphere. If the time came, you’re positive that you could live without the circus, if need be. But one thing is for sure. Never in a million years could you live without warm soft pretzels. With a smile on your face, a warmth in your heart, and a happy stomach you make your way home with nothing but pretzels on your mind.

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Breakfast Pizza

September 20, 2011

I’ve figured out yet another way to use my pizza dough recipe, but I think the real important factor here is that I’ve found a way to have pizza in the morning, and actually have an excuse to eat it so early. Hey don’t get me wrong, I love cold leftover pizza in the morning just as much as the next guy…but this is actually a breakfast pizza. Pizza-For-Breakfast, are you understanding the magnitude of this situation? Where have you been all my life? All those mornings that I wanted a simple and yummy breakfast?

I have to thank Smitten Kitchen for once again opening my eyes, taste buds, and nose to yet another wonderfully fantastic recipe, that of which I could never live without now. It’s actually a great concept/idea recipe because you can top it with anything you’d like. As long as you have the basics down, like the cheese and the eggs, then the rest is up to you. Want veggies? Add them. Don’t like bacon? Skip it, although I don’t know who doesn’t like bacon. Well, maybe The Canadian. Sorry, but I held out as long as I could. You have to give it to me……but the bacon was calling out to me. Taunting me!

Eat me for breakfast on top of some pizza, with eggs and cheese, it was saying. Tons of cheese. Eat me because I’m nothing but pure deliciousness. Well, it beckoned and I answered.

Grab your bacon.

Ahhhhhwwwwwwwww…….as the heavens part, and a light shines down onto the bacon.

Cut the bacon down into small bite sized chunks.

Throw it into a hot skillet and cook until its crispy and brown.

Oh sorry I got quiet there for a second. I lost myself to the aroma of crisping bacon.

Once the bacon is crisp, transfer to a napkin lined plate, with a slotted spoon, to allow the excess fat to drain.

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