Sunday, March 6, 2011
Saturday, March 5, 2011
The perfect Sunday morning? A newspaper, Cafe Au Lait and this delicious breakfast pizza
Makes 2 (12-inch) pizzas
1/2 teaspoon dry active yeast
2 cups plus 2 tablespoons bread flour, plus more for dusting
Kosher salt
6 strips bacon
1/2 cup grated Parmesan
2 cups grated mozzarella
6 large eggs
Freshly ground black pepper
2 tablespoons minced flat-leaf parsley
2 tablespoons minced chives
2 scallions, thinly sliced
1 shallot, minced
[Feel free to add or omit toppings as you please- this is really just what suits my taste]
The night before, prepare the dough: Place 3/4 cup lukewarm water in the bowl of your KitchenAid mixer fitted with the dough hook. Sprinkle in the yeast, stir and let sit for 5 minutes. Add the flour and 1 teaspoon of salt and mix on low for 1 minute. Increase the speed to medium and mix for 2 minutes, then increase the speed to high and mix until a smooth dough forms, about 2 minutes more. Turn the dough onto a lightly floured surface, divide into two equal pieces [or more if you want to make mini-pizzas] and form each half into a tight ball. Place on a large floured sheet pan, place the pan in a plastic bag, tie the bag loosely and refrigerate overnight.
One to two hours *[I prefer two]* before baking, place the dough in a warm spot. Adjust the oven rack to the lowest position and set a pizza stone on it. Preheat the oven to 500 degrees 30 minutes before you are ready to bake the pizza.
Prepare the dough and toppings: Fry the bacon in a large sauté pan over medium-high heat until crisp. Cool on a paper-towel-lined plate; roughly chop.
Dip your hands and a ball of dough into the flour. On a lightly floured countertop, pat the dough into a disc with your fingertips, then drape the dough over your fists and carefully stretch it from beneath to form a 12-inch circle.
Generously dust the surface of a pizza peel or large inverted sheet pan with flour and place the stretched dough on it. Sprinkle the dough with half of the Parmesan, mozzarella and bacon. Crack 3 eggs over the top and season with salt and pepper.
Bake the pizza: Shake the pizza peel slightly to make sure the dough is not sticking. Carefully lift any sections that are sticking and sprinkle a bit more flour underneath, then slide the pizza directly onto the baking stone in one quick forward-and-back motion. Bake for 8 to 10 minutes, rotating after 5 minutes. When the crust is golden, the cheese is melted and the egg yolks are cooked, use the peel to transfer the pizza to a cutting board. Sprinkle half of the parsley, chives, scallions and shallot on top. Let cool for 2 minutes, slice and serve immediately. Prepare the second pizza in the same way.
* The original recipe suggests that you take the dough out one hour before baking but I took mine out two hours earlier, because I always find it takes a looong time to get dough back to proofing at room temperature. In this time, you can lazily prepare the toppings and get your oven nice and hot.
Makes 2 (12-inch) pizzas
1/2 teaspoon dry active yeast
2 cups plus 2 tablespoons bread flour, plus more for dusting
Kosher salt
6 strips bacon
1/2 cup grated Parmesan
2 cups grated mozzarella
6 large eggs
Freshly ground black pepper
2 tablespoons minced flat-leaf parsley
2 tablespoons minced chives
2 scallions, thinly sliced
1 shallot, minced
[Feel free to add or omit toppings as you please- this is really just what suits my taste]
The night before, prepare the dough: Place 3/4 cup lukewarm water in the bowl of your KitchenAid mixer fitted with the dough hook. Sprinkle in the yeast, stir and let sit for 5 minutes. Add the flour and 1 teaspoon of salt and mix on low for 1 minute. Increase the speed to medium and mix for 2 minutes, then increase the speed to high and mix until a smooth dough forms, about 2 minutes more. Turn the dough onto a lightly floured surface, divide into two equal pieces [or more if you want to make mini-pizzas] and form each half into a tight ball. Place on a large floured sheet pan, place the pan in a plastic bag, tie the bag loosely and refrigerate overnight.
One to two hours *[I prefer two]* before baking, place the dough in a warm spot. Adjust the oven rack to the lowest position and set a pizza stone on it. Preheat the oven to 500 degrees 30 minutes before you are ready to bake the pizza.
Prepare the dough and toppings: Fry the bacon in a large sauté pan over medium-high heat until crisp. Cool on a paper-towel-lined plate; roughly chop.
Dip your hands and a ball of dough into the flour. On a lightly floured countertop, pat the dough into a disc with your fingertips, then drape the dough over your fists and carefully stretch it from beneath to form a 12-inch circle.
Generously dust the surface of a pizza peel or large inverted sheet pan with flour and place the stretched dough on it. Sprinkle the dough with half of the Parmesan, mozzarella and bacon. Crack 3 eggs over the top and season with salt and pepper.
Bake the pizza: Shake the pizza peel slightly to make sure the dough is not sticking. Carefully lift any sections that are sticking and sprinkle a bit more flour underneath, then slide the pizza directly onto the baking stone in one quick forward-and-back motion. Bake for 8 to 10 minutes, rotating after 5 minutes. When the crust is golden, the cheese is melted and the egg yolks are cooked, use the peel to transfer the pizza to a cutting board. Sprinkle half of the parsley, chives, scallions and shallot on top. Let cool for 2 minutes, slice and serve immediately. Prepare the second pizza in the same way.
* The original recipe suggests that you take the dough out one hour before baking but I took mine out two hours earlier, because I always find it takes a looong time to get dough back to proofing at room temperature. In this time, you can lazily prepare the toppings and get your oven nice and hot.
We had a great one night getaway at the lake last night. Nothing beats JBHooks view during a thunderstorm. I had the most delicious grouper- "breaded" with frosted flakes and a touch of honey. I will most definitely be recreating that one this summer! It was so nice to get out of town and relax before the wedding madness sets in. We are officially booked every weekend until we get home from our honeymoon and start our lives together as Mr. & Mrs. Eubank!
I'm so ready for summer, I could scream. On a lazy summer Saturday, Gavin and I rarely eat 3 regular meals. We have a late breakfast and then seem to munch on easy, tasty tapas in the evening. Key word here is EASY. Its so nice and relaxing to spend a warm evening on the back porch, just listening to the bugs and animals tromp around in the woods. [Thank goodness for screened in porches, right?]
While sometimes I like to spend a little more time preparing for this yummy Spanish mini-meal [Oven Roasted Shrimp with Toasted Garlic & Red Chili Oil] but this super simple recipe for Marinated Olives is generally right on cue with that no-fuss mindset.
1 jar large green pitted olives, rinsed and drained
1 can jumbo ripe black pitted olives, rinsed and drained
1 teaspoon minced garlic
1 (4-ounce) jar sliced pimiento, drained
1/3 cup chopped fresh flat-leaf parsley
In a large bowl, stir together olives, garlic, pimiento, and parsley. Let stand at room temperature for at least 30 minutes before serving.
While sometimes I like to spend a little more time preparing for this yummy Spanish mini-meal [Oven Roasted Shrimp with Toasted Garlic & Red Chili Oil] but this super simple recipe for Marinated Olives is generally right on cue with that no-fuss mindset.
1 jar large green pitted olives, rinsed and drained
1 can jumbo ripe black pitted olives, rinsed and drained
1 teaspoon minced garlic
1 (4-ounce) jar sliced pimiento, drained
1/3 cup chopped fresh flat-leaf parsley
In a large bowl, stir together olives, garlic, pimiento, and parsley. Let stand at room temperature for at least 30 minutes before serving.
Sunday, February 27, 2011
Thursday, February 24, 2011
Just when we thought spring had sprung...Missouri weather hits again! Sleet. Snow. Rain. Hail. Repeat. Lucky for me, our house was stocked with all the vegetable soup essentials. I tossed some carrots, celery, leeks, butternut squash and chickpeas together to whip up Martha Stewart's Hearty Winter-Vegetable Soup. Check out the recipe below.
Ingredients (for 10-12 servings)
2 tablespoons extra-virgin olive oil
4 leeks, white and pale-green parts only, halved lengthwise, cut into 1-inch pieces, and washed well
3 celery stalks, cut on the bias into 1/2-inch-thick pieces
3 medium carrots, cut into cubes
2 garlic cloves, crushed
2 pinches of red-pepper flakes
Coarse salt and freshly ground pepper
5 1/4 cups homemade or store-bought low-sodium chicken stock
1 1/2 cups water
1 small (1 to 1 1/2 pounds) butternut squash, peeled and cut into cubes
2 Yukon Gold potatoes (about 12 ounces), cut into cubes
1 head escarole, cut into 1-inch-thick ribbons
1 can (15 ounces) chickpeas, drained and rinsed
2 tablespoons fresh lemon juice
2 tablespoons thinly sliced fresh mint
2 tablespoons thinly sliced fresh dill
Directions
Heat oil in a large Dutch oven or stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, red-pepper flakes, and 1 teaspoon salt, stirring occasionally, until leeks are translucent, about 5 minutes. Add stock and water, and bring to a boil.
Add squash and potatoes. Return to a boil. Reduce heat, and simmer, partially covered, until vegetables are tender, about 15 minutes. Stir in escarole and chickpeas, and return to a boil. Stir in lemon juice and herbs. Season with salt and pepper.
Ingredients (for 10-12 servings)
2 tablespoons extra-virgin olive oil
4 leeks, white and pale-green parts only, halved lengthwise, cut into 1-inch pieces, and washed well
3 celery stalks, cut on the bias into 1/2-inch-thick pieces
3 medium carrots, cut into cubes
2 garlic cloves, crushed
2 pinches of red-pepper flakes
Coarse salt and freshly ground pepper
5 1/4 cups homemade or store-bought low-sodium chicken stock
1 1/2 cups water
1 small (1 to 1 1/2 pounds) butternut squash, peeled and cut into cubes
2 Yukon Gold potatoes (about 12 ounces), cut into cubes
1 head escarole, cut into 1-inch-thick ribbons
1 can (15 ounces) chickpeas, drained and rinsed
2 tablespoons fresh lemon juice
2 tablespoons thinly sliced fresh mint
2 tablespoons thinly sliced fresh dill
Directions
Heat oil in a large Dutch oven or stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, red-pepper flakes, and 1 teaspoon salt, stirring occasionally, until leeks are translucent, about 5 minutes. Add stock and water, and bring to a boil.
Add squash and potatoes. Return to a boil. Reduce heat, and simmer, partially covered, until vegetables are tender, about 15 minutes. Stir in escarole and chickpeas, and return to a boil. Stir in lemon juice and herbs. Season with salt and pepper.
Wednesday, February 23, 2011
This whole evening has been all about wedding wedding wedding. Part one (ring shopping) was a blast! Part two (dinner with my future hubby) was fun as well. Nothing like coming off of a (ring)shopping high and enjoying sushi and a glass of wine, while talking about your pending nuptials with you loved one. Part three (all the other items we have been putting off while our parents bother us day in and day out) NOT. SO. FUN. In a nutshell, I'm over it. No..wrong wording. I'm just ready for it to be here. Ready for the planning of the wedding to NOT be the center of my evening plans every day. I'm ready to just enjoy the wedding weekend and my new life as Mrs. Gavin Eubank. Even if I do have to give up my initials and go with SEE instead of SEG. Smooches!
Its cold, wet and I feel like poo.
I would much rather be in my warm home today, cuddled up under our new (and super soft) PB blanket, sipping on something warm.
That something warm would be hot tea with a little of this deliciousness below mixed in.
Enjoy.
For 5 cups of this yummy berry blend, combine 3 cups fresh cranberries, 3/4 cup sugar, 2 strips orange peel, 6 cloves, 1/2 vanilla bean halved lengthwise, and 5 cups water in a saucepan. Bring to a boil; after about 5 minutes, reduce heat to low. Cook, stirring, 10 minutes more. Let cool a bit; pour through a strainer into a pitcher. Refrigerate, covered, up to 1 week.
Not only can this be mixed in with hot tea, you can sip it cold with soda water, vodka or white wine if you are in the mood for a spritzer!
I would much rather be in my warm home today, cuddled up under our new (and super soft) PB blanket, sipping on something warm.
That something warm would be hot tea with a little of this deliciousness below mixed in.
Enjoy.
For 5 cups of this yummy berry blend, combine 3 cups fresh cranberries, 3/4 cup sugar, 2 strips orange peel, 6 cloves, 1/2 vanilla bean halved lengthwise, and 5 cups water in a saucepan. Bring to a boil; after about 5 minutes, reduce heat to low. Cook, stirring, 10 minutes more. Let cool a bit; pour through a strainer into a pitcher. Refrigerate, covered, up to 1 week.
Not only can this be mixed in with hot tea, you can sip it cold with soda water, vodka or white wine if you are in the mood for a spritzer!
Tuesday, February 22, 2011
I've always loved the look of aged terra-cotta pots but knew I was never old enough to have pots that have already aged to look like that. Luckily, Martha Stewart has the answer for everything!
Stir 1 cup of lime powder, a mineral available at garden centers, into 2 cups of water until it takes on a thick, gravy-like consistency. With a bristle brush, paint the solution onto pots, sparingly in some places and generously in others.
When the pot is completely coated and still wet, spray some spots with water from a spray bottle on the "stream" setting to let some of the lime solution run off.
Allow the pot to dry, then sand in a random pattern with medium-grit sandpaper (about 150 grit) until you are satisfied with the gently mottled surface.
DONE AND DONE.
Twice today have I randomly ran across Protea today. Completely difference situations but two times in the past 24 hours (hell, even closer to 12 hours) have I crossed that word. Protea. One was a picture while I was browsing the blog of my wedding photographer. Another on a random blog I accidentally clicked on. Then I realized I had not clue what Protea was. So, what's a girl to do? Mr. Google to the rescue. And what did I find, you ask, that compelled me to blog about this mysterious Protea?
Holy moly! I seriously giggled out loud for about 2 minutes. For those of you who know Gavin & I personally, you probably know that is his nickname for me. Where else would the start of my blog address (SugarB) come from? Talk about making me smile over something random.
"It is sometimes called Sugarbush"
Holy moly! I seriously giggled out loud for about 2 minutes. For those of you who know Gavin & I personally, you probably know that is his nickname for me. Where else would the start of my blog address (SugarB) come from? Talk about making me smile over something random.
How do you know when you are starting to turn a corner after feeling sickly? When you start having food cravings. That is exactly what just happened to me. In true pre-wedding spirit, Gavin and I have been eating healthy and cutting back on carbs. I, however, am having a hankering for good 'ol Folk-Life Festival Beer Bread. If you've been, you know what I'm sayin'...Good news is that I have the recipe. Now if I can just get out of bed long enough to whip this piece of cake (or bread) recipe up.
3 cups self-rising flour
1/2 cup sugar
1 can (bottle) beer (best at room temp, but I don't have the patience for that)
Mix flour & sugar, then add beer. Mix until just combined. Bake in greased loaf pan at 325 degrees for an hour and a half. Butter the top of the loaf every 30 minutes while baking.
Nom Nom Nom...but I think all this typing has actually worn me out. Must. Get. Energy.
With the recent spike in temperatures (yay!) I have had some intense cravings for warm weather food. What does that mean? For me, it's something light and fresh. This Baked Flounder with a side of Roasted Tomatoes seems to fit the bill perfectly. The best part? Toss together a fresh salad and you can have dinner for 4 on the table in about 35 minutes!
Ingredients
6 plum tomatoes, halved lengthwise
2 tablespoons olive oil, plus more for one of the baking sheets
3/4 teaspoon dried tarragon
pinch sugar
coarse salt {I use sea salt} and ground pepper
1/3 cup mayonnaise {I like the olive oil mayo}
1 tablespoon fresh lemon juice
3 slices sandwich bread {I like flaxseed bread, but the recipe calls for white}, torn into large pieces
4 flounder fillets (1 1/2 pounds total)
2 tablespoons Dijon mustard
Directions
Preheat oven to 450, with racks in upper and lower thirds. Place tomatoes on a rimmed baking sheet (or be prepared for a mess in your oven). Sprinkle with 1 tablespoon oil, teaspoon tarragon, sugar, salt, and pepper; toss to coat. Arrange tomatoes cut side up. Roast on lower rack until tender, 20 to 25 minutes. (Keep oven on for fish.)
While those are roasting, make sauce: In a small bowl, whisk together mayonnaise, remaining 1/2 teaspoon tarragon, and lemon juice; season with salt and pepper. Set aside.
Line a rimmed baking sheet with aluminum foil and brush with oil. In a food processor, place bread, a pinch each salt and pepper, and remaining tablespoon oil; pulse until fine crumbs form.
{YOU CAN ALWAYS GO THE EASY ROUTE AND JUST DRESS UP SOME STORE BOUGHT BREADCRUMBS IF YOU REALLY WANT TO MAKE IT SIMPLE}
Lay fillets flat on prepared baking sheet; season with salt and pepper. Spread top sides with mustard; sprinkle with bread crumbs, pressing to adhere. Bake on upper rack until fish is cooked through and crumbs are browned, 6 to 8 minutes. Serve with tomatoes and sauce.
Sunday, February 13, 2011
Tuesday, February 1, 2011
Sunday, January 30, 2011
Wednesday, January 19, 2011
Wedding Crisis!
The wedding is quickly approaching and all I have to say is WOW!
Today was the day of some pretty serious wedding crisis's (I know that isn't spelled right...) To start the day off, I got an e-mail from the person who was SUPPOSED to be doing my wedding cake. Well, to be honest, they were cupcakes and I was SUPER SUPER stoked about it! Long story short, we booked with this girl in November and thought everything was good to go...until today, when I got an email saying that she actually wasn't going to be able to do the cupcakes for my wedding (even though she confirmed the date already) and how sorry she was. Great..sorry, really doesn't help me when I'm less than 90 days out. So...word to the wise...DON'T THINK YOU CAN COUNT ON PINK CUPCAKES COLUMBIA FOR YOUR EVENT. EVER. UNLESS YOU WANT TO HAVE A MINI-STROKE BEFORE YOUR EVENT WHEN YOU FIND OUT YOUR CUPCAKES AREN'T HAPPENING.
Then...to top it all off...our wedding invitations (which have been a fiasco in itself) were sent to the wrong location. Now, normally this wouldn't be a problem, except for the fact that people have been dropping the ball on these for over 3 weeks now and they are nearly too late to get to the Calligrapher. Holy Moly! My stress level was through the roof today! Luckily, I got booked with a kickass cake designer and I know this cake is going to turn out 100% better than those damn cupcakes would have...grr...
Oh the joy's of planning a wedding....
Today was the day of some pretty serious wedding crisis's (I know that isn't spelled right...) To start the day off, I got an e-mail from the person who was SUPPOSED to be doing my wedding cake. Well, to be honest, they were cupcakes and I was SUPER SUPER stoked about it! Long story short, we booked with this girl in November and thought everything was good to go...until today, when I got an email saying that she actually wasn't going to be able to do the cupcakes for my wedding (even though she confirmed the date already) and how sorry she was. Great..sorry, really doesn't help me when I'm less than 90 days out. So...word to the wise...DON'T THINK YOU CAN COUNT ON PINK CUPCAKES COLUMBIA FOR YOUR EVENT. EVER. UNLESS YOU WANT TO HAVE A MINI-STROKE BEFORE YOUR EVENT WHEN YOU FIND OUT YOUR CUPCAKES AREN'T HAPPENING.
Then...to top it all off...our wedding invitations (which have been a fiasco in itself) were sent to the wrong location. Now, normally this wouldn't be a problem, except for the fact that people have been dropping the ball on these for over 3 weeks now and they are nearly too late to get to the Calligrapher. Holy Moly! My stress level was through the roof today! Luckily, I got booked with a kickass cake designer and I know this cake is going to turn out 100% better than those damn cupcakes would have...grr...
Oh the joy's of planning a wedding....
Sunday, January 16, 2011
Winter Veggies
Winter food totally gets my down after a while. You can only enjoy savory soups for so long before you start craving fresh veggies that you typically enjoy during the summer. Luckily, there are a few vegetables that are actually "in season" right now. I made this super easy (and yummy!) Cheese Crusted Squash a couple nights ago and it was a hit!All you have to do is mix 2 minced garlic cloves, 8 minced sage leaves, the zest of 1 lemon, 1/2 cup grated parmesan, 3 tablespoons each breadcrumbs and olive oil, and some salt and red pepper flakes. We try not to go overboard on the carbs, so I cut out the breadcrumbs and just add extra of everything to make up for it. Pat onto thin wedges of acorn squash. Bake in a single layer at 450 degrees F, 15 to 20 minutes. Done and done! It is super simple and very, very delicious!
Wednesday, January 5, 2011
Over The "Moon"
I am so stinkin' excited to tell you that Gavin and I have FINALLY picked our honeymoon spot- - - - -CURACAO!! We are going to a fabulous little resort called Baoase and I am thrilled! It was recently named to the 2010 Hot List by Conde Nast Traveler and is amazing. Check it out at www.baoase.com! We couldn't be more excited and truly can't wait for the big day to be here...which is 101 days away! We've done lots of planning and our first shower is this weekend in Pine Bluff, AR. I'm so excited to get the party started!!
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