Cooking is like snow skiing: If you don’t fall at least ten times, then you are not skiing hard enough. Guy Fieri
First of all other things…a fantastic breakfast for a snowy day, everything bagels with “unsmoked salmon”, thinly sliced red onion, capers, cracked pepper, and cream cheese, perfect for me but not for everyone else slathering their plain bagels with butter. I test drove a recipe for fennel cured salmon which takes about 48 hours to cure covered in salt, sugar, spices, and fresh fennel and comes out, at least mine did, a very mellow fennel flavored piece of salmon. So far we have snacked on it, now for breakfast and at some point I want to make a smoked salmon carbonara type pasta.
Recipe was adapted from CHARCUTERIE…The Craft of Salting, Smoking & Curing,” by Michael Ruhlman and Brian Polcyn …
For our dining night out-in I made that wonderful recipe for Smokestack’s chicken wings and individual pizzas. Too snowy for the grilling of either, but good nonetheless.
https://ibbeachnana.wordpress.com/2012/03/page/3
Fine cooking has my favorite go to dough, follow link for finishing instructions:
http://www.finecooking.com/recipes/easy_pizza_dough.aspx
Easy Pizza Dough
Yields four balls of dough for four individual 8-inch pizzas; 1-3/4 pounds total.
“Easy Pizza Dough to Make and Freeze
by Evan Kleiman from Fine Cooking
Making homemade pizza dough a day or a couple of weeks ahead gives you a head start on dinner. Put the individual balls in zip-top bags and refrigerate overnight or freeze for longer. Browse our slide show for pizza topping inspirations, or create your own pizza recipe (thick or thin-crusted) with our Recipe Maker.”
active dry yeast olive oil all-purpose flour table salt
1 package (2-1/4 tsp.) active-dry yeast
1-1/2 cups very warm water (110°F)
18 oz. (4 cups) all-purpose flour; more for dusting
1-1/2 tsp. salt
2 Tbs. olive oil
Making and dividing the dough
Dissolve the yeast in the warm water and set aside (a Pyrex 2-cup measure makes for easy pouring; be sure the cup isn’t cold). Meanwhile, put the flour and salt in a food processor fitted with the steel blade; process briefly to mix. With the machine running, add the water-yeast mixture in a steady stream. Turn the processor off and add the oil. Pulse a few times to mix in the oil.
Scrape the soft dough out of the processor and onto a lightly floured surface. With lightly floured hands, quickly knead the dough into a mass, incorporating any bits of flour or dough from the processor bowl that weren’t mixed in. Cut the dough into four equal pieces with a knife or a dough scraper. Roll each piece into a tight, smooth ball, kneading to push the air out…continue from link for storing.
Cucina Magia 
You must be logged in to post a comment.