Monday, June 23, 2014

Kitchen Aid Recipe: The Easiest Pizza Dough Ever!

 We are featuring the Kitchen Aid Mixer the Week.  I have two Kitchen Aid mixers. one it a tilt back and the other is a professional lift.  The recipes in the kitchen Aid sections are easy and in most part do not require other kitchen items.

Have you wanted to make pizza dough but find it too time consuming ? This is the Easiest  pizza dough to make.

Deep Dish Pizza Style Dough.

1. Put two packages of yeast in a 2 cup glass container with 1/2 cup of warm water around 110 degrees Fahrenheit  and 2 teaspoon sugar.  Stir and set on top of  the stove in the back by the vents.. Let the yeast rise, this take about 5 minutes.    You want to make sure the yeast is active, it should be rising in the glass container.
2. Heat oven to 150 degrees and when it reaches it turn it off.  By the time the oven is up to the temperature  the yeast will be ready.
3. Put 4 cups of White Whole Wheat flour  in the Kitchen Aid  large bowl. Add 1 teaspoon fine sea salt. stir together with a whisk ( this is called poor man sifting). make a well in center. Pour 1/4 cup of Olive oil and 1 cup of warm (110 F) water. and the prepared yeast mixture. Attach the bowl to the Kitchen Aid base and put the dough hook on . Turn on setting 2. let mix and knead for 6 minutes. (That is all you need to do, no  stirring or scraping on your part. Just let the machine do all the work.)

Remove  dough from Bowl and place in a lightly oiled oven proof large bowl. Cover with a dish towel and put in the warmed oven ( make sure it has been turned off for at least  6 minutes). let rise about 45 minutes. You want it to rise about double the size you put in. I found 35 to 45 minutes was all I needed.
Take it out of oven and turn oven on to 450 degrees Fahrenheit. if you have a pizza stone put it in while the oven is heating. 

 while oven is heating, Turn dough out on a floured surface and roll out into a 17 inch circle , you can use a little flour if need to keep the rolling pin from sticking.

place a little cornmeal in  the bottom a deep dish pizza pan. place the dough in the pan and press the dough against the sides.

brush with some Olive oil

and put your favorite toppings on.
  Let it sit for 30 minutes. ( this will make for a  wonderful crust.). Now put in preheated oven (on the stone if you had one) and cook for 25 minutes. Let cool a little and cut into slices. enjoy.

copyright 2014 by "Auntie E Cookbook/M Dubros"   
Now there are several ways you can use this. recipes:
For a thin crust. it will make two 12 inch. preheat oven to 500 Fahrenheit  and cook on preheated pizza stone for 10 to15 minutes. Be sure to put your favorite sauce and topping on it before you cook it.

Wednesday, June 11, 2014

In the Kitchen with Auntie E-GoatMilk Biscuits

Let's talk  about goat milk. Did you know that goat milk is better for you? You probably heard it, but couldn't tell someone why. Sometime ago I wanted to make a difference in the amount of carbohydrates and type of Fats that I consume. Looking for easy digestible proteins and Fats. Things that would not contribute to health issues.
So many children are lactose intolerant, taking Cows milk out of the picture. Many diary companies are trying to make their products Lactose Free. But in doing so add other ingredients to the Milk. Goats milk is naturally Lactose free.  As far as adding anything to the Goats Milk, no need.

Goats Milk has more niacin (B3) and B6 , vitamin A, calcium, phosphorous, potassium, iron, copper, Magnesium and substantially more manganese. It also contains selenium  which is proven to be an antioxidant component. Allowing more antioxidant activity, giving one a boost to ward off illness.  Goats milk has the same levels of Sodium and Zinc as Cow's milk.

The Goats Milk is lower in Carbohydrates. also lower in  folic acid (B9) and B12. However is  higher in Protein and essential amino acids. It is also Naturally Homogenized. Will not separate after sitting like non homogenized milk. There is a process the Cow diaries use to Homogenize their cow milk. No need for that with Goats Milk.  Even though goats milk  has some higher caloric numbers and fat, the type of fat allow the body to digest the milk faster and not to spike the glucose levels. which is one reason that folks have problems with cows milk items. Overall Goats milk is a better choice. I like to use it in cooking, have found that things are creamier and have a fuller taste, as well as  satisfying when eating less.

Now that you know a little more about Goats Milk, try this recipe for Biscuits. There are so good and filling. You will find that one biscuit is enough and that alone will help you with weight control.

Goats Milk Breakfast Biscuits 

Preheat oven to 450 degrees Fahrenheit.
2 Cups unbleached All Purpose flour
1 Tablespoon plus 1 teaspoon Baking Powder
1 Tablespoon Sugar
1/2 teaspoon Salt

Mix these dry ingredients together with a whisk. We call this poor man sifting.

Put 3 Tablespoon of Cold Butter in Dry mixture and cut in with a pastry cutter.  You want to have various sized of butter in the mixture.  So cut in easy , I only cut in for about 35 seconds. Just enough to incorporate the butter in the flour.

Add 10 oz of Goats Milk and stir with a wooden spoon til all the flour is mixed in.

turn out onto a lightly floured pastry cloth (or you can use a clean linen towel -smooth not a dish towel). knead 10 times, folding and turning the dough. Roll out in about a 9 inch round 1/2  inch thick. using a 2 inch round cutter, cut out biscuits and sat aside on cloth. you can lightly knead any remaining dough and cut out the rest. It should make about 11 or 12 biscuits.

Place  Biscuits on a cookie sheet lined with parchment paper. I find this method great cause you do not need to grease  and they come out brown on bottom. (Using a silicon liner didn't work out because they do not brown and the silicon tends to hold the moisture on the liner pad. ).

place in a  preheated 450 degree Fahrenheit oven  for about 12-15 minutes.  Until they are lightly browned on top ( see Photo above).

enjoy, these will become your favorite biscuit recipe to make.

copyright 2014 by "Auntie E Cookbook/M Dubros"  

Sunday, June 8, 2014

Strawberry Balsamic Ice Cream.

While you were visiting Tennessee we stumbled across a Olive oil place. The name Is Zi Olive, they had the best tasting oils and balsamic vinegar  in my opinion. We have been tasting olive oils from different companies and have not found one in comparison. One can order online or visit them in Tennessee.

Last time we were there the Strawberry Balsamic Vinegar  was very nice. So, we purchased a small bottle of it. With the weather getting warmer the time to make ice cream has come. Looking through a new Ice cream book I purchase, I can across a balsamic ice cream recipe. As per my cooking detail, I changed up the recipe to be more healthier. Even though creamy and fattening  ice cream is soooo good. Sometimes it is good to tone down the fat content.

So, I used the strawberry balsamic and Silk Coconut milk. These add flavor and good fat to the creamery.

The ice cream is made by creating a custard  base. it is not that hard. You can use any ice cream maker to churn the ice cream. It should be eaten within seven day. If it will last that long.

Strawberry Balsamic Ice Cream

To Make the Puree sauce:
Half and quarter Strawberries about 3 cups. Place in a skillet and place 2 Tablespoons sugar and 2 teaspoons of Zi Olive* Strawberry Balsamic Vinegar. Heat on med heat until strawberries are cooked down and their liquid has been reduced about half. Remove from heat and puree with a Bamix** ( or you can use a blender). cover and chill.

Making the custard:
                                    5 large egg yolks
                                 1/2 cup sugar
                                 1 & 3/4 cups heavy cream
                                 3/4 cup Original Silk Coconut milk ( you will find this in the dairy section of the store. This is not the can version)
                                 1/4 teaspoon salt
                                 2 teaspoons Zi Olive* Strawberry Balsamic vinegar

  1. lightly whisk egg yolks in a medium glass heatproof bowl, then add 1/4 cup of the sugar and whisk until mixed. set aside.
  2.  in a large sauce pan (stainless steel works best) add the remaining 1/4 cups sugar, cream and  Silk Coconut milk, and salt. cook over medium heat heat until just start to bubble around edges.  Reduce heat to medium at this point.
  3. Slowly add 1/2 cup of milk mixture into the eggs, stirring well. than add another 1/2 cup into the egg mixture, stirring well making sure it does not curdle.
  4. slowly add the egg mixture into the milk mixture, stirring  with a wooden spoon continuously. Making sure the egg does not curdle.
  5. once egg mixture is incorporated in the milk mixture, with heat on medium, stir constantly with the wooden spoon until it thickens. about 5 to 8 minutes. it should coat the  back of the wooden spoon and you should be able to run your finger down the middle and it will stay cleared.
  6. Strain the  custard through a fine mesh strainer into a medium size bowl. you can use the wooden spoon to stir it through the strainer. Wash the wooden spoon after this process.                
  7. Put some ice and water in a larger bowl, set the custard bowl in the ice water bath. stir the custard as it cools.  
  8. Once cooled cover and refrigerate for at least 2 hours (or overnight).
   Making the Ice Cream:  combine the Puree and the 2 teaspoons of Strawberry Balsamic Vinegar and the custard. stir well.  Place into the ice cream freezer and churn according to the directions . you might have to  make two batches depending on the size of your machine. If this is the case just put the remaining unused portion in the refrigerator until ready the use.

Be sure to put your container you will be using to put the ice cream in in the freezer while you are churning the ice cream. Use the ice cream with 7 days.

This is a great recipe for a ice cream pie or cake. Just make the cake or crust and freeze while churning. When done churning pour the ice cream onto the crust or cake bottom. If making a cake  freeze until it is set about 4 hours then top with second cake section. Freeze until ready to serve.

Try it in Baked Alaska Recipe. enjoy

copyright 2014 by "Auntie E Cookbook/M Dubros"   
* Zi Olive 
** Bamix 

Thursday, June 5, 2014

Kitchen Aid Recipes. Lamb Patties

This recipes is a version of a Mediterranean style Ground Lamb Patties. These can be made in Meatballs, small sliders, or burgers. They are spicy, so if you wish to turn down the heat, add less seasonings. In other words reduce the amounts of seasoning to 1/2 of the recipes measurements. I like it spicy therefore , they are just right for me.

Mediterranean Lamb Patties.

1/4 cup Panko Bread Crumbs
1/2 tsp ground Tumeric
1/2 tsp Roasted Ground Coriander
1/2 Mediterranean Herb ("Perfect Pinch" brand)
1/4 cup Dried tomatoes
1/4 tsp salt
2 oz  crumble goat cheese.
2 Tablespoons Tomato paste
2 Tablespoons finely chopped Greek Olives.
1 Large Egg
1  pound Ground Lamb.

Place all the ingredients in the Kitchen aid Mixer with the Paddle. Turn on  level 2 and mix until blended. About 1 minute. Not to long or the meat will break down and become  tough. I usually watch it and stop when the ingredients are incorporated  well.

 Shape into patties or balls. Grill on Medium fire.

For sliders, 4 minutes on each side.
For patties, 6 to 8 minutes on each side.

For meatballs. if grilling use a grill pan and cook on medium high with cover down for 10 to 15 minutes.
In the Oven: preheat to 400. put  balls in  a lightly oiled ( I would use olive oil, About 1 Tablespoon)  baking pan, single layer. Bake for 20 to 25 minutes.

No matter what heat source you use, always cover the meat and let it rest for a few minutes ( about 5)  in order for the moisture to redistribute in the meat. 

You can serve the meat with pitas and tahini sauce, cucumbers and tomatoes.
or on a slide bun with lettuce and tomato and cucumber relish

Enjoy, will serve 8 to 10.

copyright 2014 by "Auntie E Cookbook/M Dubros"