‘Dinner’

Chicken Pot Pie

Posted: 15th November 2014 by doomthings in Dinner, The Foodening
Tags: , , , ,

We wanted comfort food and we wanted meat pie.  The first homemade chicken pot pie we’ve ever had is what happened.  We’re feeling fat and sassy.

Chicken Pot Pie

Goo Ingredients (adapted from The Pioneer Woman)

  • 2 boneless chicken breasts, uncooked and cubed
  • 4 tbsp butter
  • 1/2 cup diced onions
  • 2 cloves garlic, crushed
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 4 yukon potatoes, cubed (or about 1 russet potato)
  • 1/4 cup flour
  • 3 cups chicken stock
  • splash of white wine
  • 1/4 cup half-and-half or heavy cream
  • 1/4 tsp tumeric
  • salt and pepper, to taste
  • 1 tbsp parsley flakes, or to taste
  • dash of cayenne pepper

Pie Crust Ingredients

  • 2 1/4 cups flour
  • 1/2 tsp salt
  • 2/3 cup unsalted butter, cold
  • ~8 tbsp cold water

How to Make the Pie Crust

  1. Combine flour and salt in a food processor.
  2. Cut butter into cubes and process with the dry mixture until large crumbs form.
  3. Slowly add water until soft dough forms.
  4. Press out onto flat surface as far as possible.
  5. Fold dough in half, cut dough slab into 2 equal pieces, and roll out both pieces to larger than the size of your dish.

Directions

  1. Make the pie crust, place one rolled-out piece in an 8- or 9-inch dish.  Set the other piece aside.
  2. Place chicken in a saucepan and fill with water, just enough to cover the chicken.  Boil for 15 minutes.
  3. In a large pot, melt butter over medium-high heat, then add the onions, garlic, carrots, and celery.  Cook until onions are translucent.
  4. Add chicken and flour, stirring until combined.  Let cook about 1 minute.
  5. Add chicken stock and wine.  Stir until starts to thicken.
  6. Add turmeric, thyme, parsley flakes and cayenne pepper.  Add salt and pepper to taste.  Stir until combined.
  7. Add cream and stir until thickened and bubbly.
  8. Pour mixture into pie dough-lined dish.
  9. Place other dough piece on top of dish, folding under the bottom edges and pressing to seal.
  10. Cut small vents into the top crust.
  11. Brush top crust with an egg- or milk-wash if desired.
  12. Bake at 375 degrees for 25 to 30 minutes or until filling is bubbly.

p.s.  This makes a killer leftover.

Grilled Pizza

Posted: 28th April 2014 by doomthings in Dinner, Lunch, The Foodening
Tags: , ,

This post is a tribute to my sister and brother in-law-in-law.  The first time we went to the beach with them they made the most AMAZING grilled pizza.  I finally purchased the book they used and tried it for myself (see THIS post; also follow the authors blog posts on http://www.fornobravo.com/pizzaquest/).  I don’t think I did as good a job as they did (see why after the recipe), but it was yummo none-the-less and I stuffed my face with it. 

Grilled Pizza | doomthings

PSA:  You will be full.  You will eat more.  Go stuff your face.  STUFF IT!

Ingredients:

  •  5 cups flour
  • 1 tbsp sugar
  • 2 tsp salt (or 3 1/2 tsp kosher salt)
  • 1 1/4 tsp active dry yeast
  • 1 1/2 tbsp olive oil
  • 1 3/4 cups water, room temperature

Make the Dough:

  1. Combine water, yeast, and a pinch of sugar and let sit until foamy (about 10 minutes).
  2. Add in the olive oil.
  3. Mix in the flour, sugar, and salt until dough forms a coarse ball.
  4. Let sit for about 4 minutes.
  5. Mix until dough until dough stops sticking to the bowl.
  6. Divide the dough into 6 equal pieces.
  7. Round each piece into a ball and brush each ball with olive oil.
  8. Place each ball inside its own zippered freezer gallon bag, adding about 1 tsp of olive oil to each bag.
  9. Let bags sit at room temperature for 30 minutes, then refrigerate overnight (or at least 3 hours).
  10. Remove the dough from the fridge and let sit at least 2 hours before use.

Grill the Pizza:

  1. No less than 3 hours before grilling, take the doughs out of the refrigerator.
  2. Pour 2 tbsp olive oil (per dough) into a sheet pan.
  3. Roll the doughs in the olive oil and let sit on the pan for 2 hours.
  4. Roll out the doughs, to a thickness of around 1/8 inch without tearing it, with a rolling pin (in olive oil),  return to sheet pan, and make sure the dough is covered in olive oil.
  5. Set up your grill with a hot side and cool side (for charcoal grill, graduate the coals so they’re close to the grate on one side and nearly empty on the other side).
  6. Clean the grate and spray with olive oil (so the dough is less likely to stick).
  7. Carefully lay the prepared dough on the hot side.
  8. The dough will begin to bubble within 30 to 60 seconds; once it begins to char, flip the dough over and place on the cooler side of the grill.
  9. Immediately brush the surface with olive oil and put on the toppings (you’ll need less cheese than on a traditional oven pizza).
  10. Close the grill lid (keep the vents open) and let sit for 3 to 6 more minutes until toppings cook and cheese melts.
  11. The pizza is ready when the cheese is melted and the underside is slightly charred.
  12. Repeat for the remaining doughs!

You’ll notice in the picture, the crust doesn’t look like crust at all.  In fact, it looks like unleavened flatbread (which is still delicious, by the way).  Don’t freak out if this happens to you, it’ll still taste yummilicious.  I theorize this happened because of one of two things (or both of them): 

  1. The yeast didn’t proof properly because it was old.  It looked like it was trying to get foamy, but didn’t have that delicious yeast-bread smell.  I clearly went with it anyway.
  2. I actually forgot to let the dough sit for 30 minutes before putting it in the fridge, so it didn’t get to rise enough (which, honestly, may not have happened because of reason number 1). 

– 10 charma, + 15 persistance

Pepperoni Pizza

Posted: 24th April 2014 by doomthings in Dinner, Lunch, The Foodening
Tags: , , ,

Classic.

Pepperoni Pizza | doomthings

 

Ingredients:

  • Your favorite pizza dough
  • Cornmeal (for pizza peel)
  • Tomato sauce
  • Mozzarella cheese, shredded
  • Pepperoni slices
  • Parmesan cheese

Directions:

  1. Roll out (for thin crust) or hand-form (for normal crust) the dough.
  2. Place on peel sprinkled generously with cornmeal.
  3. Spread a thin layer of tomato sauce on the dough.
  4. Generously apply shredded cheese.
  5. Place pepperoni slices on cheese.
  6. Transfer pizza to preheated pizza stone in oven.
  7. Bake at 500 degrees F for 10 – 15 minutes (or until crust is lightly golden).

You can’t go wrong with classic pizza toppings.  For some reason this was particularly good as a thin crust pizza.  Mmmmmm.

Salad Pizza

Posted: 23rd April 2014 by doomthings in Dinner, Lunch, The Foodening
Tags: , , ,

And so should you.

Salad Pizza | doomthings

 

Ingredients:

  • Your favorite pizza dough
  • Cornmeal (for pizza peel)
  • Mini tomatoes, sliced
  • Goat cheese
  • Avocados, cubed/sliced
  • Arugula
  • Parmesan cheese
  • Pepper to taste

Directions:

  1. Roll out (for thin crust) or hand-form (for normal crust) the dough.
  2. Place on peel sprinkled generously with cornmeal.
  3. Spread a thin layer of olive oil on the dough.
  4. Layer tomatoes, avocadoes, and goat cheese.
  5. Sprinkle parmesan cheese and pepper to taste.
  6. Transfer pizza to preheated pizza stone in oven.
  7. Bake at 500 degrees F for 10 – 15 minutes (or until crust is lightly golden).
  8. Top with arugula as soon as it comes out of the oven and serve once slightly cooled.

This pizza makes my insides feel AWESOME.  Try it.  TRY IT NOW!

Savory Strawberry Pizza

Posted: 22nd April 2014 by doomthings in Dinner, Lunch, The Foodening
Tags: , , ,

I’ve always wanted to try strawberry pizza.  It has an awesome sweet and savory combo that my senses found tantalizing.  I found a bunch of recipes that called for carmelized onions, but seriously, who has time to wait for that?  Not me.  I need my pizza instantaneously, or at least in the 20 minutes it takes to put together and bake it.

Savory Strawberry Pizza | doomthings

 

Ingredients:

  • Your favorite pizza dough
  • Cornmeal (for pizza peel)
  • Strawberries, sliced
  • Goat cheese
  • Spinach
  • Parmesan cheese
  • Pepper to taste

Directions:

  1. Roll out (for thin crust) or hand-form (for normal crust) the dough.
  2. Place on peel sprinkled generously with cornmeal.
  3. Spread a thin layer of olive oil on the dough.
  4. Layer spinach, strawberries, and goat cheese.
  5. Sprinkle parmesan cheese and pepper to taste.
  6. Transfer pizza to preheated pizza stone in oven.
  7. Bake at 500 degrees F for 10 – 15 minutes (or until crust is lightly golden).