food.jdspc.com

Alfredo Sauce:

• 1 pint heavy cream
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup freshly grated Parmigiano-Reggiano
• Freshly cracked black pepper
• Chopped fresh flat-leaf parsley, for garnish

To prepare alfredo sauce:
Heat heavy cream over low-medium heat in a deep saute pan.
Add butter and whisk gently to melt.
Sprinkle in cheese and stir to incorporate.
Season with freshly cracked black pepper.

Suggestion:
In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.

Sauce
Ingredients

• 1 large onion
• 1 large carrot
• 1 celery stalk
• several cloves of garlic
• 1 serrano pepper
• 1 habenera pepper
• 1/2 yellow/orange bell pepper
• 1 32 oz can of whole tomatoes crushed
• 1 8oz can tomato sauce
• 1 16 oz can vegetable broth
• 1 tbs Italian seasonings
• Mushrooms
• Salt

Saute onion,carrot, celery, garlic and peppers on a low heat until soft. Sprinkle with salt to aid sweating.
Stir in wet ingredients and seasonings.
Let simmer into a thick sauce adding mushrooms near the end.

Pizza dough
Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water (110 degrees F/45 degrees C)
• 2 cups bread flour
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 teaspoons white sugar

I put some oregano and asiago cheese in the dough. Sun-dried Tomato is also good.

Directions

1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 450 degrees F.
3. Turn dough out onto a well floured surface. Add flour bit by bit kneading lightly to get a workable consistency. Form dough into a round, split in half and roll out into 2 pizza crust shapes. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.

I bake pizza on a stone for ten minutes and then add cheese, baking for another 10 or until browning. If using a grill heat that bitch up!

or

Drizzle with oil and bake 4-5 minutes then add all ingredients and bake until browned.

Ingredients

• 1 1/2 cups unbleached flour
• 3 eggs

Directions

On a clean dry work surface, make a mound of the flour and, using your fingers, make a well in the center of the mound. Using a fork, break the shell of the eggs one by one and drop the eggs into the center of the well you made of the flour. With the fork, beat the eggs together. Again using the fork, slowly begin to fold the flour in towards the center of the well to incorporate the flour into the beaten eggs. As you mix the flour with the beaten eggs, it will begin to form a doughy mass. Work this mass using your fingers until it begins to lose its moist and sticky character.

When the mass begins to feel uniformly dry, begin to work the dough using both hands: kneading with the palms of both hands, pushing from the center of the ball of dough outwards and folding the near edge inwards to begin the kneading cycle again. The kneading stage should take about 10 minutes by hand.

After the dough has been fully kneaded, it is time to thin the dough into sheets suitable for cutting. A manual pasta machine works wonders at this stage. Cut the ball of dough into three equal pieces. Form these pieces, by hand, into equal rectangular shape to be passed through the rollers of the pasta machine. Set the cylindrical rollers at their widest opening, put a piece of dough in the space between rollers and crank the handle to pass the dough through. As the sheet of pasta comes out the bottom of the rollers it should be set on a dry cotton towel to rest while you begin on the next piece. Repeat the thinning process with the remaining pieces of pasta, thinning and then setting aside, consecutively so that each piece of pasta is equally rolled out. When all the pasta has passed through the first rolling stage, set the machine to the next setting to begin rolling the pasta thinner. Start the rolling process again, beginning with the first piece of dough and continue with the remaining pieces. As each is rolled thinner set it aside and continue onto the next.

As you return to the first piece of dough, set the cylinders one setting closer. Continue in this fashion until the pasta dough has been rolled out as thinly as possible.

As the sheets of dough rest, keep them on a cotton towel, to prevent sticking to the work surface. When they are all rolled out you are ready to cut the pasta into the desired shape. They can be cut using the cutting wheels of the rolling machine or by hand using a knife.