Italian Flatbread Recipe - Our dough for Pizzas
1 2/3 cup hot tap water water
1/3 cup milk
1 tbl Sugar
1 tbl instant active dry yeast
Put these ingredients in a measuring cup and stir. Let sit and proof for a few minutes (the mixture should get foamy) While that is profing, put in a pan on medium heat...
1 tbl butter
1 tbl olive oil
1 tbl dried basil
1 tbl dried oregano
1 tbl dried thyme
2 tbl fresh chopped garlic
Heat just until the butter melts. Be careful not to burn the herbs or garlic.
In the bowl of a food processor, put...
3 cups all purpose flour
1 cup semolina flour (hard durum wheat flour) if you don't have this, use a total of 4 cups all purpose flour
Scrape the herbed butter oil mixture into the bowl
With the motor running, add the water, milk, yeast mixture
A ball of dough should form in the food processor. If the mixture looks too wet, add some more flour a half cup at a time, then process. It should form a dough ball that goes around the bowl of the machine. Remove it and hand knead for 2 minutes wih a little extra flour to form a smooth round ball. Put in an oiled bowl and cover with plastic wrap and let rise for 2 hours.
Turn dough out on to a surface with enough area to roll it out. But first cut it in half. Use each half to make a 9x13 inch pizza, or cut each half in 3 to make 6 - 9 inch pizza crusts. Roll out with a rolling pin. If making 2 big pan pizzas, put the dough in the pan and spray or brush on olive oil, then add your toppings and bake at 450 degrees for 7 minutes. If you are making smaller pizzas, you can grill the dough first on your outdoor grill. Spray them with oil first, so they don't stick to your grill. Once grilled top them with your favorite toppings, bake at 450 for 5 minutes and enjoy! Any questions, please send me an email.
Shrimp Albear
When we first opened over 8 years ago Dr. Albear suggested that we put a garlic shrimp dish on the menu as an appetizer. Dr. Albear and his wife, Virginia, have been regular customers from the very beginning. . They were originally from Cuba by way of Spain and the dish they were thinking of would have these influences as opposed to the more common Shrimp de Jonghe. So, the following recipe is the end result of Dr. Albear's and my collaboration. This version leaves out one ingredient, but it will still taste great!
That's the story, now here's the recipe:
In a 9 inch sauté pan add enough olive to cover the bottom of the pan over medium heat. Add 1 tablespoon of butter. Add 8 to 10 large shrimp. Toss or stir. Add a pinch of sea salt and a Chile de Arbol (a small decorative dried red chile, very hot if eaten). Toss or stir. Sprinkle shrimp with paprika. Toss or stir. Add a pinch of chopped parsley and a tablespoon of chopped garlic. Toss and stir, cook until shrimp are done, do not burn garlic! Enjoy
Carrot Zucchini Soufflé
This recipe should make about 6 servings
2 tbl butter
2 tbl olive oil
1/2 cup chopped onion
4 cups grated carrot
4 cups grated zucchini
2 eggs, beaten
1/2 cup cream
1/2 cup milk
1 tsp salt
1 1/4 cup grated Asiago cheese
Preheat oven to 350
Place butter and olive oil in large pan over medium high heat. When butter has melted, add onion and cook until translucent, about 4 to 5 minutes. Do not brown. Add grated carrot and zucchini. Cook until vegetables release their moisture and most of liquid has evaporated, about 10 minutes. Meanwhile, place eggs, cream, milk and salt in large mixing bowl and whisk until frothy, at least 2 minutes. Add vegetable mixture to bowl and 1 cup of cheese. Fold mixtures together. Place in a buttered glass baking dish and top with remaining 1/4 cup of cheese. Bake until set and top is golden, about 29 minutes. Enjoy!
Copyright © 2006, Burgundy Bistro - Date Page Last Revised: May 26, 2006