The sour dough adds a nice, chewy texture and the flavor compliments the cheese blend.

I think that dipping it in egg not only adds to the nutrition (and uses up eggs..we have chickens!) but it gives it a nice flavor and texture. You can use any combination of cheese but I like mild nutty cheeses like Gruyere, Brie,  Edam, Gouda, or even Monterey Jack. I have even used the PepperJack … Then I generally add a medium cheddar for a little snap. If you want something really amazing, add sauteed apples as well.

I do an incredible Monte Cristo sandwich..I need to make a few and photograph them so you can try them…but you will need to work up to those slowly and these are the next best thing!

For best results slice the sour dough a few hours before you are going to use it to allow it to dry out a bit. Only dip one side of the bread in the egg, that will be the side you lay on the grill.  Ready?

Croque Monsieur

Batter

• 4 large eggs
• 1/2 c half and half
• 1 tsp kosher salt
• 1/2 tsp pepper
• 4 tbs butter

Sandwiches

The number of slices of cheese depends on the size of the slices. Use your judgement.

• 16 slices of sour dough
• 8 thick slices of Edam
• 8 thick slices of Medium Cheddar
• 24 thin slices of sauteed apple, optional

1. Heat the griddle until hot
2. Whisk everything but the butter together until foamy
3. Brush the griddle with butter
4. Dip one side of each slice of bread in the egg batter
5. Place the bread on the griddle batter side down
6. Add cheese, and apple if desired
7. Top with other slice of bread
8. Cook until golden on one side and then turn and brown on the other
9. Serve immediately

8 sandwiches…ooey, gooey, cheesy sandwiches. Yum.

Post from: Baking Delights

Yep.  Pizzaria style.  Hand tossed.

The thing is I always make hand tossed pizza.  I have been doing it for years..I can even get it spinning.  I thought..aha! This will be a piece of....cake pizza.

The dough is much different to work with than what I generally use but I like this dough much better.  The crust came out crisper and crunchier…harder to spin but much tastier.

This will make two large pizzas.  I wasn’t sure so I stuck with the recipe.  I should have doubled it.  Note to self: ALWAYS double the recipe!

I made two different pizzas with it..both were wonderful but my family said that my spicy apple, bacon and brie pizza did not taste like pizza.  Of course it did, the plebians.  Really stinkin good pizza.

So…one pizza was the family favorite.  Cheese.  Tomato paste. Pizza crust.

And that was really good.  The dough is crispy and chewy with lots of flavor.  This was the closest crust to what I remember it being up on the East Coast.  Really good.

Did I say really good?

Then the other pizza I did I wanted to be…umm…DARING!  So I made this:

Oh my…are those chipotle peppers in there?  Let’s look closer…

Gosh durn…there ARE chipotle peppers in there!

I figure you know how to make the cheese one so lets chat about the apple one.  Ot isn’t sweet, this is not a dessert pizza.  I sauted the apples (honeycrisp) with 3 slices of bacon. a tablespoon of butter, a teaspoon of chipotle, and  a tablespoon of brown sugar. I cooked it, stirring often until the apples were tender and the bacon crisp.

I used my fingers to dot the crust with brie that was ripe and melty.  I then spooned the apple mixture over, then topped with a couple of handfuls of pecans.  I baked as directed in the pizza recipe.

It was excellent.  Would make a great appetizer.  If you don;t like brie you could use muenster or even gouda I think.

O.k…here is the recipe..and then go check out all the other Daring Pizzas at Daring Bakers!

And don’t forget to join the baking delights flickr group!  It’s fun!

THE CHALLENGE: You have to use the tossing method (as explained below) for at least 2 Pizza Crusts. If you are not comfortable with it, then you can switch to the rolling method, but you HAVE to try the traditional method and exercise it, using at least two dough pieces. You should also capture the moment by either filming or photographing yourself while tossing the dough.

THE RULES: This month’s recipe leaves you with much freedom! You can either make the Pizza Dough gluten-free or the normal way. You may use the sauce (anything liquidy, saucy and spreadable like cream cheese, flavored oils, pesto, Nutella, Peanut Butter, pumpkin puree, etc…) and toppings of your choice, may they be savory or sweet, gluten-free, vegan, vegetarian or non-vegan/vegetarian. You must use BOTH (sauce & toppings).

JUST USE YOUR IMAGINATION!!!

POSTING DATE: Wednesday, October the 29th 2008

EQUIPMENT: Stand mixer with paddle and dough hook attachments (optional, see recipe), cooking thermometer, baking sheet, parchment paper, cooking oil, plastic wrap, pizza peel/scraper, pizza stone or pan.

RECIPE SOURCE:  “The Bread Baker’s Apprentice: Mastering The Art of Extraordinary Bread” by Peter Reinhart. Ten Speed Press, Berkeley, CA.  Copyright 2001.  ISBN-10: 1-58008-268-8, ISBN-13: 978-158008-268-6.

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~ BASIC PIZZA DOUGH ~
Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

Ingredients:
4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled – FOR GF: 4 ½ cups GF Flour Blend with xanthan gum or 1 cup brown rice flour, 1 cup corn flour, 1 cup oat flour, 1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum
1 3/4 Tsp Salt
1 Tsp Instant yeast – FOR GF use 2 tsp
1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 Tb sugar – FOR GF use agave syrup
Semolina/durum flour or cornmeal for dusting

DAY ONE

Method:
1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.
The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.

Or

2.  FOR GF: Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.

3. Flour a work surface or counter.  Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them.  Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

DAY TWO

8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

Or

8.  FOR GF:  On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator.  Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven.  Preheat the oven as hot as possible (500° F/260° C).

NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

Or

10.  FOR GF: Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough).

NOTE: Make only one pizza at a time.
During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping.
In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.
You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

Or

11.  FOR GF: Lightly top it with sweet or savory toppings of your choice.

12. Lightly top it with sweet or savory toppings of your choice.

Or

12.  FOR GF:  Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.

Or

13.  FOR GF:  Follow the notes for this step.

NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.

If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.

14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

REMARKS:
Tossing links: http://www.wikihow.com/Toss-Pizza-Dough, http://www.vids.myspace.com/index.cfm?f … D=35480534, http://www.ehow.com/how_2066953_toss-pizza-dough.html, http://www.classic-hand-tossed-pizza.bl … hands.html, http://www.youtube.com/watch?v=mhcTKeslAmk, http://www.ask.yahoo.com/20050222.html

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NOTE ON SAUCE: Your sauce (any) should not be too thick as it will thicken in the hot oven. Less is more but make the less truly more by using quality ingredients.

SUCE IDEAS: Pestos, white or brown sauce, tomato sauce, sour cream, thick cream, Bolognese sauce, etc…
Check here for sauce recipes: http://www.tenspeedpress.com/page.php3?ftr=300

***************

TOPPING IDEAS: Seafood, fish, meat (dry, cured, smoked or ground), cheeses (Gruyère, Gorgonzola, Mozzarella, Provolone, Ricotta, Maroille, Munster, etc…), nuts, tofu, veggies (tomatoes, bell peppers, artichokes, hearts of palm, zucchinis, pumpkin, red onions, etc…), herbs (mixes, fresh or dried), spices (garlic, gourmet salt, pepper, curry, berbere, ras-el-hanout, za’atar, etc…), nuts (pecans, walnuts, cashew nuts, Brasil nuts, macadamia nuts, etc…)….

TOPPING LINKS: http://www.greatpartyrecipes.com/pizzatoppings.html, http://www.correllconcepts.com/Encyclop … ppings.htm.

***************

GENERAL PIZZA LINKS: http://www.breadtopia.com/pizza-dough-recipe/

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See how Peter Reinhardt’s “Napoletana Pizza Dough” recipe turned out: http://www.chubbyhubby.net/blog/?p=142, http://www.101cookbooks.com, http://www.ieatfood.net/?p=7.

images:marye audet

Post from: Baking Delights

A few weeks ago Alex from Isle de France contacted me to see if I was interested in reviewing a sample of one of their cheeses.  How fast can a person type, “YES!”?

Pretty stinkin’ fast…..

Anyway they allowed me to choose between Brie, Camembert, and Chevre.  I make my own chevre, and that was tempting to be able to compare the tastes between “real”  chevre, and what I make but..I have to say that one of my all time favorite cheeses is a really good Brie…and I am an unabashed Brie snob. ::Marye hands her head is pseudo-shame:::::::

So, the box comes by overnight.  The kids, HAVE I mentioned that my kids are vultures when it comes to boxes from food, book, and coffee companies? Theya re.  They were tearing into the box before I had gotten out of the computer chair in my office.

Mmmm…Double cream Brie.

Aroma was nice.   Very delicate, a little nutty.  I unwrapped it completely and looked at it.  The rind was uniform and beautiful.  Ahhh…My precious…

Glancing furtively around I closed it up and hid it in the back of the fridge, thinking that I would buy a couple of pears and Marc and I could have a bit of romance one evening.

About five minutes after  I put it in the back of the fridge I got it out.  That wasn’t a good enough spot…someone was surely going to find it.

As long as the Ile de France Brie was was out I decided I might as well have just a nibble…after all….a nibble wouldn’t hurt.  I would still have plenty for the romantic evening I had planned.  I carefully sequestered the cheese in yet another area of the fridge.

A little later I pulled out some eggs and the cheese came with them…Surely it was an ordained moment…I had another nibble.

Now that you know what happened to the cheese..let’s get on with the review…

Aroma: faintly nutty with a sharp note that was at the same time, delicate

Visual: Very uniform, white rind.  The cheese is a delicate ivory color with the occasional very tiny hole.  Firmly silky maturing to luxuriously runny.

Mouthfeel: Very buttery, almost juicy.  Incredible.

Taste-Delicate, with a nutty aftertaste followed by a lingering, pleasant astringency.

Would I buy it? You bet..and I would not share one bite!

O.k..that is not totally true.  I did share small crumbs with the family. Here was their reaction:

Chef Kyrie (5) It tastez like cream cheese but better

Nick(8):I like this. We should get more.

Sean (10):The rind is sort of waxy and buttery..are you sure it is mold?

Shiloh(12): It is soooo good.  MOLD? THIS is MOLD? Well..O.k..it is good mold.

Ethan:(14) You know, Mom, very few people are as cool as you.  Most adults would not waste this incredible stuff on kids.

Matt: (16)Yep.  Good. Is there more?

Marc (49). Oh. My. Gosh. MMMM!

So there you have it…It has totally passed the Audet team of critics and foodies and was a rousing success.

Here is a recipe I am copying from the website…I am going to make this soon because it sounds so perfect for fall…

Oh..and they have a recipe contest going..you could win 1000.00   I couldn’t win because there is no way the cheese will last long enough for me to make a recipe..but give it a shot.

Fig and Brie Appetizer Pizza (used with permission)

Ingredients:

2 tablespoons olive oil
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon ground red pepper
4 whole wheat pita bread rounds (6 to 7 inches)
3/4 cup fig preserves
6 ounces Ile De France Le Brie Cheese, chopped
1/4 cup chopped walnuts

Directions:

* Preheat oven to 400 degrees.
* Blend together olive oil, chopped rosemary and ground red pepper; brush over the top side of the pita breads and place on a baking sheet.
* Divide fig preserves evenly among the pitas, spreading almost to the edges; sprinkle with Brie and walnuts, dividing equally.
* Place in preheated oven and bake for about 8 to 10 minutes, or until cheese is melted and fig preserves are heated through.
* Remove from oven; cut each pita into 4 squares and serve while warm.
* Makes about 8 appetizer servings.
* May be garnished with additional fresh rosemary, if desired.

Images:Marye Audet

Post from: Baking Delights