I know everyone is just on the edge of their seats waiting for more info about our interview the other night. Well, you will have to wait just a little bit longer, although I will tell you that Salt was just as good as I remember, even though the last time we ate there was in 2008! More details to come very soon...
Meanwhile, I spent a pleasant weekend experimenting in the kitchen. First, I decided to try another America's Test Kitchen recipe, this one for Chicago Style Deep-Dish Pizza. Now, I'm normally a thin-crust girl. I can practically whip up a grilled pie or flat bread in my sleep. But deep-dish is another animal. I'm hesitant to even call is "pizza," it's something else entirely. But ATK provided a thorough recipe, complete with pictures and video (another reason I love their site), and it looked too delicious not to try. I got started on the dough and actually remembered the take pictures this time!
|Dough phase 1|
Now the crazy part, you slather it with butter!
And roll 'er up...
This is a form of lamination (which I've discussed before) and the ATK testers found that it was an important part of getting the flaky, light crust that is crucial to true deep-dish (heavy and bready is no good!).
A few more steps and another rise (this time in the fridge)...
|folded, seams pinched to form a ball|
|ready to rise again|
|a half pound of shredded mozz on each pie!! plus a little of my homemade red sauce|
|aaand a little more cheese...|
|Ready for their close-up|
This was a fun recipe to try and a nice treat, but not the kind of thing I'm likely to make/eat all the time (one can only eat so much salad to balance out such things). But this NEXT recipe is something I'm adding to my repertoire forever. Another ATK recipe (god, I'm such a fangirl), this time for their Rustic Dinner Rolls. I guess I've got a little confidence in my bread-making skills since my successful boule experiment, and dinner rolls seemed like a good fit since, unlike a large loaf, these can be frozen and individually defrosted as needed. (I hate throwing food away, and I think I would CRY if I had to throw away lovingly homemade bread because it went stale!) Unfortunately, no pictures of the process (I got a migraine halfway through making these-- my wonderful boyfriend took over and "turned" the dough according to the recipe while I took my medication and laid in a dark room for a while), but the outcome.... WOW!
OK, they may not look like the prettiest rolls you've ever seen (again, they're "rustic") but they taste AMAZING. Perfect crispy outer crust, great, light texture inside (from the higher hydration level-- love that ATK includes food science lessons in their recipes!), and amazing taste. I could see these showing up in a bread basket in a nice restaurant for sure. They re-crisp easily- just a few minutes in a hot oven and they taste out-of-the-oven fresh.
So, those were my adventures in dough this weekend. What should I make next??