Pizza Making Stages

Results:

Stage 1:

Get Your Ingredients Prepped And Out

Stage 2:

Roll Out Your Dough 

Nicely Coat With Olive Oil And Pepper

Stage 3:

Add Your Sauce

Can Be White Sauce (cheese) Or Marinara Or Pesto...

...Just Your Base Sauce

Stage 4:

Start Adding Your Toppings

Fresh Mozzerella

Homemade Pesto

Grilled Mushroom Asiago Chicken Sausage

Stage 5:

Put In The Oven Or On The Grill on 400 for 10 mins

Two Chicago Deep Dish Style Pizza's ....

...worthy of a blog - I should blog on this next.

(we predominantly like to grill our pizza's, but be sure you

have a very good pizza stone that can take the high heat such as All Clad)

Stage 6:

Carefully Remove The Pizza

Slice The Pizza

Serve The Pizza

ENJOY!

Stage 7:

Clean Up

Gotta Wash All Those Clean Plates ;)

Pasta, Pasta, Pasta

We, but more so Suzanne, adores pasta and all carbs for that matter.  However, a diet on just carbs would lead to many terrible things so no, no, no, to pasta and carbs for ever meal.   But on the other hand everything in moderation! 

When we make our own pasta we use the kitchen aid pasta attachment and so far use the recipes that come with the attachment.   Sauver has a good no knead recipe we should check out.

Basic Pasta
2 cups unbleached all purpose flour
1 tsp salt, if desired (or/and other seasonings to change up the flavor)
1 tablespoon olive oil
1 tablespoon water
3 large eggs

Insert metal blade and add flour, salt, oil, and water to work bowl. Crack eggs into a cup measure. Turn on machine and pour eggs through feed tube all at once. Process for 15 seconds after eggs go in. Pasta mixture will almost form ball. Stop machine and scape work bowl. Process for another 30 seconds. By this time, dough should just about gather into mass that barely moves around work bowl. If dough has not completely formed ball at this point, do not be concerned. Carefully remove all dough from work bowl, scraping metal blade and work bowl clean, and place dough on large sheet of waxed paper or similar product. Compress dough into one lump with your hands. Dough should feel slightly moist but firm and not at all sticky. Next step is to knead dough with the metal blade. Again, insert metal blade, and turn on machine. Tear off walnut size pieces of dough and drop them through feed tube one at a time. After all dough is added, process for another 60 seconds. Dough should form a ball and move about freely around the bowl. Once ball is formed, process an additional 60 seconds. Remove ball of pasta from bowl, place in a plastic bag with a couple tablespoons flour to coat the ball and keep from sticking to plastic. Flatten slightly and let rest for 30 minutes.

Rolling and cutting pasta:

Cut flattened ball in half. Slightly flour a large surface and roll dough to 1/16 inch thick with rolling pin, into rectangular shape. Flour pasta ever so lightly, either roll up as for cinnamon rolls and then cut into slices of noodles with knife or leave open and cut into noodles with pizza cutter. Repeat with other half.

Cooking pasta:

Fresh pasta cooks in practically no time at all. Bring 6 quarts of water and 1 tsp salt to a boil over high heat. Drop in pasta and give a little stir. Allow water to come back to a boil and start testing pasta for doneness in about 1 minute. Test pasta frequently, and drain when "al dente". Serve at once with your favorite sauce or plain butter.  From: Cook and Tell

Pesto Shrimp Pasta

Pesto is a sauce originating in Genoa in the Liguria region of northern Italy.  Your basic pesto shrimp pasta was our dinner last night.  We used basil from our garden to make the pesto.  Italian cuisine is a staple in our house as our family on Jim's side is from northern Italy - Lucca region. 

3 tightly packed cups basil leaves (can substitute 1 cup with Italian Parsley leaves)

2 cloves garlic, peeled and coarsely chopped

Pinch or so of coarse salt

1⁄2 cup grated pecorino sardo

1/2 cup of parmigiano-reggiano or parmesan cheese

1/4 cup of parmigiano-reggiano for serving

6 tbsp. extra-virgin olive oil

1 box of spaghetti or whatever type pasta you prefer if we don't make ours homemade we like De Cecco or Barilla.

Using a mortar and pestle (as the Genoa preferred way) or food processor (what we do), make a paste with washed/cleaned basil, garlic, olive oil and salt.  Adding basil a little at a time.  Gradually add parsley leaves, marjoram leaves, grated pecorino sardo or parmigiano-reggiano, and more olive oil till it's the consistency of choice.

Peel and Devein Shrimp and saute with a clove or two of garlic and olive oil.  With the olive oil in the skillet heat it up to medium high heat so the oil is hot then add the garlic and cook for 30 secs.  Then add the shrimp and saute about 1.5 minutes (90 seconds) each side on medium high heat.

This recipe is so basic.  The hardest part is cleaning the basil.  We've tried several versions and the one above we prefer.  We don't like to use the traditional nuts whether pine or walnut, and the pecorino cheese gives it just the right bite.  Using the parmigiano - reggiano instead of regular parmesan intensifies the flavor.  You can use pesto for so many things....pizza and bruschetta to name a few.  It's most delectible and the basil is like gold because it takes so much to make pesto.







Another Easy And Even More Basic Pesto Recipe
Carton of basil and one bunch of Italian parsley
1 garlic clove
1/4 tsp salt
1⁄2 cup fresh shredded parmesan with microplane
Around a little less than 1/4 cup of olive oil
A little pepper

Put all in blinder – start with garlic clove and a handful of parsley then add some olive oil blend, then more parsley blend, then olive oil and more parsley, then blend add salt, then basil, then parmesan, pepper, a little more olive oil blend.  Once all blended use or freeze. 

Thoughts On Father's

A Father's Love

A father is respected because he gives his children leadership...

appreciated because he gives his children care...

valued because he gives his children time...
loved because he gives his children the one thing they treasure most - himself.

The righteous man walks in his integrity; his children are blessed after him.

Proverbs 20:7

I cannot think of any need in childhood as strong as the need for a father's protection. - Sigmund Freud

Any man can be a Father but it takes someone special to be a dad.  - Anne Geddes

My father didn't tell me how to live; he lived, and let me watch him do it. - Clarence Budington Kelland

Dads are most ordinary men turned by love into heroes, adventurers, story-tellers, singers of songs.

- Pam Brown

A father's love: while you can't buy it or wrap it, perhaps it may be the most valuable of all gifts.

- Suzanne Bartolomei

My father and my Grandfather are true Dad's in every essence of the word - they lead by example, they protect, they give of themselves - they are my hero's.  My mom and grandmother tell me how much I loved the men in my life from day one.  I'm so thankful to have their love, their support, their guidance, and most of all their friendship. 

See how tight my left hand is grasping my Dad's coat ....AW!  Throughout life I've learned it's hard to let go even when it's time, and it's what's best.  And then there are other times when it's not so much letting go, but just loosening that grip!  And on the other hand it's holding tight to the "good" things and memories that makes life special as it can and should be!

Summer Garden

We are excited about having tomatoes this year!  Last year tomatoes were a wash for us.  Last night we mixed our cherry tomatoes from the garden in an avocado butter lettuce salad paired with steak tacos.  Delicious!  Photos were taken in May and June.

A Sister For Bo

This week our family is getting a little bit bigger as we are bringing home a new family member - sweet little Tessie.  So excited about the addition of "Tess" to our lives!

Remembering The Departed

May brought with it several losses to our family. I've made short little videos for each.

It's never easy letting go, but I find comfort in Emily Dickinson's words...."Unable are the loved to die. For love is immortality." ~ Emily Dickinson.

Miska

Earl

Gwen

Ruth

Bo In A Magazine

Mountain Climbing and Mining for Diamonds

Fiesta Fashion

Fashionable, Style Icon, First Lady, Michelle Obama, looked stunning in Isabel Toledo at the Mexican State Dinner last night.  Rick Bayless, Chicago Top Chef Master's winning Chef, prepared a delicious feast for all the White House guest.  Some of Chef Bayless recipes are mine and Jim's very favorite, and his restaurant Frontera Grill in Chicago is a favorite of the Obama's.  Just so happened Jim was in Chicago and ate at Frontera just last week.  He sent me some photos.  I was jealous!  But he brought me back a gift.  A signed Mexican Everday cookbook.  And the recipes we've tried have been sure not to disappoint.  One in particular was a fish recipe - we used halibut.  Delicious!

Splash of Sun

Yesterday I came across Portuguese water dogs.  Reminded me of when I worked in the Senate and would get the chance to walk and play ball with Sunny and Splash.  I remember Senator Kennedy walking with the dogs in those hallowed halls.  A sweet memory - a sweet moment.  Sunny and Splash always brought a splash of sun!

Mother's Day

 

A Mother

A mother is someone to shelter and guide us,

To love us, whatever we do,

With a warm understanding and infinite patience.

And wonderful gentleness, too.

How often a mother means swift reassurance

In soothing our small, childish fears,

How tenderly mothers watch over their children

And treasure them all through the years!

The heart of a mother is full of forgiveness

For any mistake, big or small,

And generous always in helping her family,

Whose needs she has placed above all.

A mother can utter a word of compassion

And make all our cares fall away,

She can brighten a home with the sound of her laughter

And make life delightful and gay.

A mother possesses incredible wisdom

And wonderful insight and skill

In each human heart is that one special corner

Which only a mother can fill!

Katherine Nelson Davis

I got to spend time with my mother, grand mother, and great grandmother yesterday.  What I love most is that not only are they mother's to me, but my very dearest friends!  My mom and I put together a delicious lunch of dainty, sentimental items special for Mom's Day!  We started off with a nice refreshing gazpacho, proceeded to different salads: green, Japanese chicken salad, and mixed in a ham and cheese quiche and fresh homemade rolls.  But the finale was the true favorite for me.  My mom and I made my great grandmother's famous coconut pie!  A special day with special memories from the past and present! Cherishing these moments is a most important part of this journey. 

Recipe:

Japanese Chicken Salad

Salad:

2 cups cooked chicken

16 oz. shredded cabbaged carrots (slaw mix)

2 pkg. chicken ramon noodles, broken up

6 oz. slivered almonds

4 oz. sunflower seeds

4 green onions - chopped

Mix above

Sauce:

2 pkg. seasoning from ramon noodles

2 t. sugar

2/3 cup oil

1 t. accent

1 t. pepper

3 t. vinegar (use salad vinegar)

1 t. soy sauce (use more soy and vinegar than it calls for)

Mix sauce ingredients well.

Pour sauce over salad. Refrigerate overnight.

Flour - A Whole New World

Flour is used for many things we love so much - cakes, breads, biscuits, pastries, pasta, pizza dough, gravy, and the list goes on.  It's hard to imagine life without all these delectable foods, but for those that have Celiac you have to rid yourself from flour based items, and anything else that contains gluten.  Finding a flour that doesn't contain gluten and that taste no different re-introduces many to the foods they miss. 

Leave to the oldest flour company in the U.S. to come up with gluten free mixes, and products that taste "normal."  King Arthur Flour established 1790 is by far my favorite flour to use.  I got excited when I learned they tested, developed, and have launched their gluten free products on the market.  It won't get any better than King Arthur. 

Hopefully friends with Celiac will be able to use this flour and open their world to include things they've missed - sandwiches, desserts, and much more.  And their families will be able to enjoy just as if it was regular flour - never noticing that gluten is missing.  

King Arthur is not only FDA approved, but GFCO a program of the Gluten Intolerance Group that is even more strict than the FDA.  This flour company is running a predominant grass roots campaign to get the word out through it's faithful patrons.  Please taste and see, and help in getting the word out; in hopes of helping  open a whole new world for those affected by Celiac. 

As Julia Child would say, "Bon Appetit!"

A helpful resource for gluten free recipes is the "Gluten Free Girl."