Saturday, January 31, 2009
Tuesday, January 27, 2009
Monday, January 26, 2009
Thursday, January 22, 2009
Saturday is going to be one busy day! Bright and early, the cattle are scheduled to arrive. 15 head of Belted Galloway cattle, all the way from Vermont! They are arriving from Meadow View Farm and will be the seed stock for our small beef operation. We will be getting 5 bred cows, one cow with a young steer that has not been weaned, one steer calf that was orphaned and weaned early, four 2 year old steers, four 1 year old steers and Dudley the bull. We will be able to process beef this fall, and the next fall and after that our first steers should be ready to process.
Sunday, January 18, 2009
Sunday, January 11, 2009
Saturday, January 10, 2009
Tuesday, January 6, 2009
Sunday, January 4, 2009
Saturday, January 3, 2009
2 packages of dry yeast
2 cups warm water
Combine in a stand mixer (Kitchen Aid) and dissolve the yeast.
Add in 1/2 cup softened unsalted butter and 4 tablespoons or so of good olive oil, 1/2 cup of cornmeal, 2 1/2 cups of flour. Mix on medium speed for 10 minutes with wire wisk attachment.
After 10 minutes, add in 3 more cups of flour and switch to dough hook attachment. Mix for several minutes until dough is combined and elastic, you will know when its ready. Make a ball of the dough. Place some flour on your counter and place dough on the flour and cover the ball with a big bowl. Let it sit for 45 minutes to rise. Punch down and knead a few more times and let rise for 30 more minutes.
Oil up your deep dish pan. We want the crust to be crispy on the bottom.
Roll out half of the dough and use for bottom crust. Fill the bottom crust with favorite pizza cheeses, and mix in a boatload of freshly chopped spinach.
Roll out the rest of the dough for a top crust and put it over the top, pinching the ends together and cutting off extra around the edge. Make sure you pop some holes in the crust with a knife.
Put your favorite pizza sauce on top. I make a simple sauce with about 4 cans of whole italian roma tomatoes, Muir Glen Organic Tomatoes are my favorite canned type. Squeeze them by hand and rinse out as many of the seeds as possible. The key is hand squeezing the tomatoes. Then add in grated parmesan, fresh basil, fresh oregano, fresh rosemary, kosher salt to taste, a 1/4 cup of olive oil, pepper and....gobs and gobs of fresh garlic smashed to hell in a press. Mmm...garlic... Mix everything together and let sit for a couple of hours for the flavors to combine. You can also add in a small can of tomato puree and a small can of paste if you like it thickened a bit.
Put the sauce on top of the crust.
Preheat the oven (oops, should have said that before) to 450.
Put the pizza in the 450 oven for 10 minutes. Turn the oven down to 400 and bake for 30 minutes more. That should do it.
Sometimes I will get some good italian sausage and cook it about 3/4 done and add it in on top of the cheese, under the top layer of crust. Mmmm...good.
Its as damn close as I can come to a top notch Chicago stuffed pizza. Ive been making this and modifying it for years now. Its my favorite meal to make. Takes a bit, but its totally worth it.
The dough is wet and hard to mix by hand. You need the stand mixer.