hi everyone!
yesterday was a really fun day…culminating in the giant’s win. it was super cool watching my kids watch a new york team’s victory. i remember when the yankees were against the mets in the subway series world series when i was a kid- ok i’m wrong it wasn’t a subway series (that was in 2000!) ..it was when the yankees won in 77 and 78! oops….so awesome.
last night we all stayed up too late and got up too late this morning. and i think we are all still full from superbowl sunday! are you??
saturday i began making pizza dough from nick malgieri’s book how to bake.
the water had to be 110 degrees before i could sprinkle the yeast.
sprinkled the yeast and let it rest for 3-4 minutes.
whisked the yeast and added some olive oil.
pour the liquid into the well in the dry ingredients…flour and salt.
dough forming.
already kneaded on the dough hook and ready to rest in a bowl that’s been oiled.
sunday morning the dough ball had more than doubled in size..see it took up entire bowl!
four dough balls from two big balls of dough.
this was one mistake!
this was another! but i learned i had to flatten the bubbles 3 minutes in to baking on the pizza stone.
finally getting the hang of rolling out the dough so it was thin enough.
i baked several different kinds of pizzas….. keith wanted bbq chicken pizza (is that really even pizza?!) so i decided to make the bbq sauce from scratch (if you can call using ketchup as a base scratch!) but the tomato based pizzas both had jarred rao’s sauce (couldn’t deal with making tomato sauce too.)
here are the ingredients for the bbq sauce….it was from a recipe i found on foodnetwork.
combining all the ingredients plus a cup of water.
bbq sauce is done!
organic chicken that i picked through, cut, removed all the bloody pieces ewww…that’s the worst part of dealing with chicken- it can be really nasty.
chicken after i’ve browned it.
bbq chicken pizza before i put it in the oven… on the crust i layered bbq sauce, mozzarella cheese then chicken mixed with bbq sauce.
and out of the oven. i know it sounds gross but it’s really yummy.
i baked some traditional pizzas too…
classic plain pizza before baking.
classic plain pizza after baking.
arrabiata (spicy tomato sauce) and parmesan cheese pizza before baking.
arrabiata pizza after baking.
my son’s white pizza- which i took a picture of with my blackberry because i forgot to do it when i took the rest of the pictures- so excuse the (poor) quality of the photo…it was just mozzarella and ricotta cheese.
and the carmelized onion and goat cheese pizza.
here are the onions carmelizing.
and the finished pizza.
all the pizzas were delicious but i could work on making my crust more chewy…these crusts were not quite thin enough and they were a little too crispy. but for a first try i did alright. both of my kids and my niece and my husband seemed to like all of the pies… and i’m sure all the leftovers will get eaten too.
i spoke with the bakery owner (see post below this one re: bread pudding) …his name is rob mansfield- the bakery is grassroots bakery in glen head, ny. he said i could post the bread pudding/souffle recipe so here it is….thanks rob!
bread pudding souffle:
4 sticks of butter (room temperature)
4 cups light brown sugar
6 tbs light corn syrup
2 day old challah bread or brioche
16 eggs
4 tsps vanilla
preheat oven to 350 degrees.
cube bread and put into two casserole dishes (recipe makes two bread puddings so feel free to halve the recipe- which is what i did. i also added a couple splashes of milk to get more liquid)
combine butter, sugar, corn syrup, eggs and vanilla in a mixer. once combined pour over the cubed bread and make sure all gets wet….(see picture in blog post below…it looks gross when it is about to go into the oven). bake uncovered for around 40 minutes- i didn’t check how long it had baked but i think it was around that long or a little longer… and i lowered the temperature
to 300 for the last 10 minutes so the top wouldn’t burn. this bread pudding souffle is SO decadent. and super easy to make.
xxx
jennifer
aim: whateverradio
ok so now you’re not blogging anymore you’re showing off. VERY IMPRESSIVE!!!!
your food all looked so pretty. and that is what counts!
I’ll have a slice of that Arrabiata, please! They all look delicious. When I feel “ambitious,” I buy the pre-made pizza dough at my local Italian deli or at Trader Joe’s, but have never attempted from scratch.
Looks so yummy! I wanna try making the BBQ pizza. My hubby loves the one from Trader Joe’s!
WOW! VERY, VERY IMPRESSED! Martha would be pleased! 😉
Looks so good! I am going to try the BarBQ pizza! You and Alexis need at least another hour, maybe to talk about food! Love you guys!
Look great! I am with you on the bloody pieces, that’s the worst!
I like my pizza crispy and thin. But I like it to be round. Jenny your pizzas are’nt round.lol
I can’t believe you can get all of that done in one weekend with family and kids around!! I agree with Stacy, you and Alexis should talk more about food. Ditch the games on the radio show! BORING!
WOW!! Dont know how you do it all!! You make me feel lazy, I need to get motivated. Lova all your recipes ann tips.
my use of yeast which i kill!!
makes my attempts at bread making well should i say
ROCKS?
they are really a mess..
Good for you Jenn! Those pizzas are phenomenal. I actually am a borderline “good” cook and I rarely, if ever make my own dough. I’m so proud of you. What a great Super Bowl pizza party you had!
I have a question… Can you make the the cinn rolls the night before up to the point of the second rise after they have been cut, put them in the fridge and take them out & let them rise and bake in the am?
Don’t listen to Carrie. My son who is 15 with high functioning autism LOVES game day. In fact tonight at dinner he told my husband and I “only 3 more days until the trivia game.” Please don’t stop playing the games,Carson would be devistated! He loves Jennifer and Alexis and so does his Mom.
By the way all the food looks fabulous! I like the Trader Joe’s pizza crust too, and at .99 what a bargain!
Now you’ve really outdone yourself!!
good job on the pizza. I have a out of this world cinnamon bun recipe, its from an amish cookbook. I make them every year for Christmas. They make big, huge monster buns. If your interested I can email it to you. It is a bit of work and you have to start it the day before, but really soo worth it.
hi kim!
i would LOVE your recipe… please send it to whateverradio@gmail.com
thank you so much for sharing!
xoxo
For our hommade pizza dough, we sprinkle a little cornmeal on the stone before baking it. Gives it a more authentic pizza dough feel (that crunchy underside). Couldn’t tell if you did that.
To Sally in Virginia: Sorry I didn’t realize that “Whatever” was geared towards teens!! To think, all of this time I haven’t been letting my kids listen!
Jenn – what size casserole dish did you use for the bread pudding 3 qt?? Love your blog!
hi marti!
i eyeballed it… don’t know what size it was…a le creuset green dish…not huge…but loafs of bread vary in size anyway… i can tell you that the dish was full of bread- and it did not get all the way soaked through- i think next time i’d lesson the bread by a quarter.
you cannot eff up this dish- it’s that easy.
good luck!
xxx
zzzzz
Carrie, Sorry, everyone raises their kids differently. My son is with me when ride in the car and once he heard the show he loved it. Now at 5:00 he turns it on in the house. I have no problem with it. Again, sorry if I offended you.
Wow Jennifer! I am very impressed. When you talked on air Friday (??) about all of the yeasty things that you were going to make, I have to admit that I was skeptical. But you pulled if off in grand fashion. Congrats.
I am one of your Southern listeners and absolutely adore listening to you and Alexis.
And happy, happy Birthday!