Text 27090, 112 rader
Skriven 2015-05-17 11:24:02 av Janis Kracht (1:261/38.0)
  Kommentar till text 27089 av Dave Drum (1:261/38.0)
Ärende: Cauliflower Ears Pizza
==============================
Hi Dave,

> -=> Ruth Haffly wrote to Dave Drum <=-

>> I still think it's more like roasted cauliflower with a marinara-ish
>> sauce and pizza toppings. (G) It's a nice veggie thing but not pizza,
>> IMO.

>> I've made crusts using non-flour ingredients for a number of things.
>> And what is pizza but crust, sauce and toppings? My mental taster
>> tells me I'd like the crust. And my practical mind tells me that I'd
>> not enjoy making it.   Bv)=

hehe same here.. :)

> If I am going to do crunchy cauliflower as a stand-alone it will probably be
> tempura fried.  Yuuuuuuuuummm.

Yes, love tempura here.

>> We usually have a lot more veggies than meat on pizza. Never had a Meat
>> Lover's at PH, don't think I want that much greasy protein. But a
>> cauliflower crust would be like eating crunchy (but not like raw)
>> cauliflower, not my idea of a great tasting pizza crust.

> Fat is where the flavour is.    Bv)=  My idea of great pizza is one where you
>need a bib around your wrist to keep the red oil from running down and drippin
> off your elbone.

Only if they use real olive oil, in my mind.. though we all know how strange
olive oil has become in recent times and I really wonder how many pizza places
use it... sad.  I remember loving olive oil so much when I was a teenager, I'd
swipe a taste when I could :)

> MMMMM----- Recipe via Meal-Master (tm) v8.06

> Title: Dirty Dave's Sort-Of Tempura Batter
> Categories: Five, Breads, Deep-fry
> Yield: 7 Servings

> 5 tb All-purpose flour
> 3 c  Aunt Jemima's Deluxe easy
> - pour pancake batter mix
> 1/4 ts Baking soda
> 3 1/2 c  Club soda; room temp
> 1 1/2 c  Water

> I first made this batter for a house party at to celebrate
> my buying my first house in 1975. I don't remember where I
> swiped the recipe from - but, it's mine now. Works well if
> you substitute beer for the water, too.

Interesting idea - I might try it one day :)

===Sicilian Bread===
Malt extract gives bread a nutty flavor and is available at most health food
stores.  It is thick and very sweet.  Sea salt is also available in most health
food stores.  This recipe uses a bread stone , a large ceramic disk or square
that is preheated on the baking rack of the oven.  You can bake on it, or put a
baking tin on it.  The stone gives this bread its traditional thick crust. 
Bread stones are available at kitchen specialty shops.  You can simulate a
bread stone using bricks or ceramic tiles placed closely together on a baking
rack.

1 1/2 cups lukewarm water
2 teaspoons yeast
1 teaspoon malt extract
1 Tablespoon olive oil
2 teaspoons sea salt
3 cups semolina flour
2 cups unbleached bread flour
Sesame seeds
Spray bottle with clean water

Preheat oven to 450F  with bread stone in it  for at least 1 hour.  Put the
lukewarm water in large mixing bowl, and add the yeast.  Lightly stir in malt
extract and leave it for 5 minutes.  After the yeast is dissolved, add 1
Tablespoon olive oil.  Stir in the semolina flour, the salt and the bread flour
and knead for 10 minutes if you kneading by hand.

Place about 2 tablespoons olive oil in the bowl, and turn the ball of dough
over to coat.  Let the dough raise for 1 1/2 hours, or until doubled.  Punch
the dough down, let the dough rest about 5 minutes.

Roll or press the dough to a 13x9 inch rectangle and pop any bubbles that
appear.  Fold the 9" side to the center of the rectangle and then overlap the
other 9" side over it, and press with your fingertips.

Turn the dough so that the short side is facing you, and roll up the dough a
bit.  Press the rolled edge of the dough with the tips of your fingers,
pressing and pinching to seal.  Continue rolling the dough a bit, pressing and
pinching the edge until you have a loaf.  Flatten one side of the long edge of
the loaf using the heel of your hand, and fold it under.  Pinch the edges to
seal them.  Do the same for the other long edge.

Place the loaf on an oiled baking sheet and brush lightly with water. Sprinkle
the sesame seeds on the dough, patting them down with your fingers. With a
razor or sharp knife, cut 3 gashes in the dough.  Cover the loaf with a damp
cloth.

Let the dough rise a second time,  for about 1 hour.  Place the baking sheet on
the bread stone.  Bake the bread at 450F for 10 minutes, spraying water into
the stove 3 or 4 times.  This steam is what gives the bread it's wonderful
crisp crust.  Reduce heat to 350F and bake for 50 minutes, or until the loaf
sounds hollow when tapped.
===

Take care,
Janis

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)