HB here. I hosted a little get together tonight in honor of my son learning to read. The kiddos each made their own pizzas and had a ball! I got brave and decided to try this pizza crust recipe. The dough did need just a smidge of white flour when it was time to knead it (maybe 1/2 a cup). I have tried many wheat crust recipes and I have to say that this one is the best I've tried. You can easily do this in a Kitchenaid stand mixer or a Bosch. It is definitely doable by hand, but will be messy because the dough is more wet than a bread dough would be. You can see in the pic above that I rolled the crust fairly thin and I think this was definitely a good move. Be sure to sprinkle corn meal on your pan before baking.
Monday night, I decided to take the bull by the horns and cook up some beef liver. Oh yes I did. I have Julia Child to thank. I can't post the recipe tonight, but I will soon. It was super simple and I made some of the best potatoes I have ever eaten to go with it (another Julia recipe that I will post asap). I also fixed a couple different salads with lettuce and kale from Kellogg Valley Farm. The kale salad is similar to the kale salad at the salad bar at Whole Foods. Here is the recipe as best I can figure:
4 cups fresh kale (I remove stems) torn into bite size pieces
1/2 cup (more or less) EVOO
2-4 tablespoons lemon juice
2-3 generous dashes red pepper flakes
3 tablespoons chili powder
real salt, season to taste
Combine the above ingredients and stir well. Correct seasonings as you like. This salad keeps for 24 hours in the fridge. It is so yum mixed with a traditional lettuce salad and topped with blue cheese dressing. I also like to eat this salad as is and top it with a handful of crumbled goat cheese.
And, last night, I fixed steaks. They were Kansas City Strip steaks from Falling Sky Farm and they were delicious. Recipe:
Steaks in the Skillet
2- 1" thick steaks
salt, pepper, any other seasonings you like (I used Trader Joe's Everyday Seasoning Mix)
8 tablespoons butter, divided
Heat oven to 500. Generously season steaks on both sides. Pat dry beforehand if you are feeling ambitious. Heat skillet with four tablespoons butter till butter is nearly smoky. Saute steaks on both sides for 3-4 minutes each. Transfer steaks and skillet to hot oven. Bake for about 7-8 minutes, turning steaks halfway through baking. Check for doneness. Ours were very pink in the middle and nice and crisp on the outside (i.e. almost perfect!). Remove to a large plate, dot with remaining butter, tent with foil 5-10 minutes. I encourage you to really play with this recipe till you perfect it. I have also used this method to cook flatiron steaks and they turn out great every time. The key is to check for the right amount of doneness and not overcook the meat.
What's cooking at your house this week? I'd love to hear.