Newspaper Archive of
Cape Gazette
Lewes, Delaware
Jim's Towing Service
January 4, 2013     Cape Gazette
PAGE 71     (71 of 96 available)        PREVIOUS     NEXT      Full Size Image
 
PAGE 71     (71 of 96 available)        PREVIOUS     NEXT      Full Size Image
January 4, 2013
 

Newspaper Archive of Cape Gazette produced by SmallTownPapers, Inc.
Website © 2019. All content copyrighted. Copyright Information.     Terms Of Use.     Request Content Removal.




Cape Gazette FOOD & DRINK FRIDAY, JANUARY 4 - MONDAY, JANUARY 7, 2013 71 -7 Basic pizza dough recipe a kitchen staple Make pies in the comfort of home Pizza is among the most popu- lar foods for adults and children alike. Since it was first enjoyed hun- dreds of years ago, billions of slices of pizza have been eaten worldwide, Americans alone eat approximately 350 slices per sec- Ond. While popular toppings in North America include pepper- om, mushrooms and sausage, in countries like India, pickled gin- ger and minced mutton are eaten on pizza. In Japan, squid and Mayo Jaga are common. However pizza is enjoyed, it's one of the few foods that tran- scends generations, it can be both gourmet fare and quick fm- ger food depending on the ven- ue. Furthermore, pizza can be made and enjoyed at home. One of the secrets of good piz- za is the dough. While some peo- ple shy away from yeast doughs at home, with a little know-how home chefs can begin, making pizza just like the professionals. Aspiring pizza pros or just peo- ple who love their pizza can try their hands at this recipe for deli- cious pizza dough, which can be customized with toppings and flavors as desired. Milk replaces water in this recipe to add flavor to the dough. If milk isn't available, substitute with water. Easy Pizza Dough 4 C bread or all-purpose white flour 11/4 C lukewarm milk 21/4 t active dry yeast 2 T olive oil 1 t sugar 1 t salt 1/4 C additional milk Preheat oven to 450E Prepare ONE OF THE SECRETS OF GOOD PIZZA IS THE DOUGH. WHILE SOME PEOPLE SHY AWAY FROM YEAST DOUGHS AT HOME, WITH A LITTLE KNOW-HOW HOME CHEFS CAN BEGIN MAKING PIZZA JUST LIKE THE PROFESSIONALS. the dough starter. In a large liq- uid measuring cup, add the 1 1/4 cups warm milk, 1 teaspoon sug- ar and the yeast. Stir and set aside for 5 minutes. Allow the starter to foam up, which is called proofing. In a large mixing bowl, add the flour and make awell in the cen- ter of the flour. Add the salt. Mix to combine well. Mix the starter with the re- maining milk, olive oil and the flour in the mixing bowl until combined and a little sticky. Either turn out the dough onto a floured surface and knead by hand for 8 minutes to get a smooth, elastic, rubbery dough ball, or use a stand mixer with a dough hook to knead. Put the kneaded dough in a bowl and drizzle with some olive oil. Cover the dough with a damp towel or plastic wrap. Allow to rise around an hour, or until it doubles in size. The rate of rising will depend on the temperature in the house and the potency of the yeast. Sprinkle cornmeal on the bottom of the-pizza pan. Deflate the dough and press into the pan. Stretch and flatten as necessary. Top with sauce, cheese and fa- vorite toppings. Bake for about 12 to 15 minutes, or until the bottom of the pizza looks slightly browned. Delicious pizza starts with a good pizza dough recipe. Experiment with topping,- at home. Here's what's trending with morn food shoppers Social media, apps make it easy to compare Comparison shopping is a Way of life for many consumers, In an effort to save a few dollars here and there, shoppers take many routes to get a deal, including uti- lizing some digital help. A recent report shows women, and mothers in particular, are in- creasingly tuming to social me- dia and store websites as a means to making food shopping decisions Mothers also are using social media and store websites to plan their grocery store trips. They will scope out which stores are offering particular sales and plan shopping routes according- ly. With so many people relying on smartphones for myriad rea- sons, comparison shopping be- tween stores and checking sales and coupons are a few other rea- sons women are turning to their phones. The number of apps that are geared to food shopping and meal preparation has increased in response to this developing trend. Several shopping list apps, such as Grocery IQ, Green Gro- cer, Shopper and Grocery Gad- get, have grown increasingly popular over the years. Some of these apps are integrated with major retailers and can use GPS positioning to match shoppers up with a nearby store. Organic foods. Thirty-one percent of morns now desire or- ganic/natural foods, but not nec- essarily locally grown foods. Convenience foods are still popular. Mothers are more in- clined than others to use conven- ience foods, such as frozen war- ties, pancakes and complete packaged dinner mixes. Snacks and desserts are also bought and consumed in high volumes in family households. Store brands. Moms are inter- ested in value and will purchase store brands to save money. The internet and social media have changed the way people shop and are also affecting how many women purchase foods for their families. Flavor. SILVER PALATE C.()-().K.B.().().K Continued from page 70 gone in a flash. Not only can Jack take great food photo- graphs, he also makes a wonder- ful tart! Chicken MarbeUa For Two Adapted from the "Silver Palate Cookbook" 1 T olive oil 1 T apple cider vinegar 1 T Balsamic vinegar 1/2 C pitted prunes 1/4 C pitted green olives 2 T capers 4 bay leaves 5 garlic cloves, pureed 1 T oregano salt & pepper, to taste 2 skinless, bone-in chicken breasts 1/2 C dry white wine parsley Combine the olive oil, vine- gars, prunes, olives, capers, bay leaves, garlic, oregano, salt, pep  per and chicken in a ip-top bag. Originally published in the early '80s, the book is a collection of favorite dish- es created by the authors for their New York City gourmet food shop. Turn to thoroughly coat chick- en; refrigerate for 8 to 12 hours. Preheat oven to 350E Place chicken in a small baking dish or pie plate. Cover with marinade and pour in white wine. Bake until done, about 55 minutes, basting regularly. Plate chicken pieces, along with olives and prunes; drizzle with pan sauce and gar- nish with parsley. Apple Tarts. Adapted from "The Gourmet Cookbook" 2 Granny Smith apples 1/2 C water 1/4 C sugar 1 T vanilla sugar 2 T lemon juice 2 T unsalted butter 1 sheet puff pastry, thawed Peel, core and halve the ap- ples Cut into thin slices with a mandolin; place in a glass bowl. In a small saucepan, combine water, sugars, lemon juice and butter. Bring to a boil, stirring until sugar has dissolved. Pour mixture over the apples and set aside saucepan. Gently stir apples to soften in warm sauce Place a colander over a bowl and pour in apples, reserving liquid. Preheat oven to JACK CLEMONS PHOTO These apple tarts, made by Jack Clemons for Christmas dessert, were gone in a flash, 425 E Line a baking sheet with parchment paper; set aside. Roll out puffpastry on a floured sur- face. Cut out 6 five-inch rounds and place on prepared baking sheet. Arrange apple slices on pastry rounds, overlapping slices slightly. Bake until pastry is golden, about 25 minutes. While tarts are baking, reduce reserved liquid in saucepan to about 1/3 C. When tarts are done, pour warm syrup over tops. Yield: 6 servings. Send comments, questions and recipe suggestions to capeflavorscomcast.net.