Wednesday, February 23, 2011

Buffalo hearts Bleu Cheese

Sure enough - every time I go to a restaurant with Brennan, if there is something on the menu with Buffalo, Hot or Salsa involved he has to order it. And by Buffalo I don't mean this guy

I mean the orange saucey meat that tends to accompany bleu cheese dressing on salads and appetizer samplers across the United States of America.
So I decided to make Brennan once again the luckiest guy on the planet and make him a Buffalo Chicken Salad for supper. Brennan informed that true buffalo sauce is made with Frank's Red Hot and butter. So I marinated some chicken breast - cut into cubes in some Frank's and sauteed it up in a skillet with some butter and salt and pepper.
For myself - as I do not partake in eating chicken I baked up some gardein seven grain crispy tenders and also applied Frank's Red Hot to them.
Then I assembled some veggies on a plate: baby lettuce, cucumbers, carrots, tomato and some sliced apple - mostly because apple taste so darn good with bleu cheese.

I also made some Bleu cheese dressing
2 oz crumbled bleu cheese, room temperature
4 TB sour cream
2 TB mayonnaise
1 tsp sugar
squeeze of lemon juice
splash of milk
salt pepper and garlic powder to taste

Mix together.



And for those of you who would rather not take part in Frank's Red Hot use your favorite hot sauce - but don't call it Buffalo...

Tuesday, February 22, 2011

more pizza dough

I feel like this blog is full of pizza dough recipes but I have slowly been trying to get a crust that I really enjoy. This recipe makes a really small pizza - enough for one really hungry person or two not so hungry people.

3 oz warm water
1 1/2 teaspoon sugar or honey
1 teaspoon active yeast
let set for 5 minutes to get foamy
add one cup of all purpose flour
and 1/2 teaspoon salt
pull dough together with fingers and add 1 tablespoon olive oil or melted butter

work and knead dough until you feel its smooth and not tacky. I also will add herbs and spices too at this point - red chili flake, italian seasoning, garlic powder - get crazy.

form into ball place in oiled bowl cover with damp towel. let set for as long as you can handle, at least 2 hours up to 5. Punch down and reshape let set for 45 minutes.
Roll dough out into circle or whatever shape your pan is. Let dough set or proof in pan to let it make bubbles and get puffy. This is a new and important step that I've discovered is the one that creates the texture I've been looking for. Let it bake then for 8 minutes at 400 degrees.
Then top and bake until your cheese melts!

I made this one in a tart pan with a removable bottom and layered in creme fraiche seasoned with salt, pepper, nutmeg, italian seasoning, and broccoli, brie, caramelized onions (that were roasted in honey and wine) and a little diced jalapeno... it wasn't difficult to eat the whole thing.