First, a
cup of hot
chocolate,
then...
Joany Yi
I don’t know who Jay is, but he’s got a great
pizza crust recipe on Allrecipes.com. I made it by myself
the other night, and it turned out perfectly. That has never
happened. If I can do it, you can. Try it.
JAY’S SIGNATURE PIZZA CRUST
1. Dissolve 2 1/4 tsp of dry yeast and 1/2 tsp of brown sugar
in 1 1/2 cups of warm water. Let it sit for 10 minutes.
2. Stir in 1/2 tsp of salt and 2 TBS of olive oil. Mix in 2 1/2
cups of flour.
3. Knead and continue to add flour until it is no longer
sticky. (I ended up using about 3 1/2 cups, I think.)
4. Cover the bowl with a towel or saran wrap, and let it rise
for about an hour. (I placed it on my heater, and I think that
helped with the perfect result.)
5. After it doubles or triples in size, punch down the dough
and form it into a ball. Preheat oven to 220 C.
6. Roll it out and add your toppings of choice. (I was attempting a thin crust and rolled it until it was very, very
thin, but it ended up closer to the pan crust from Pizza
Hut.)
7. Bake it for about 15 to 20 minutes. Then enjoy!
Gnocchi in a Rose Sauce
A recipe by Sara Ray
For gnocchi:
-2 kilos potatoes
-1/4 cup beaten egg
-A bag of flour
For sauce:
-Tomatello
-Heavy Cream (Hoopla)
-Oregano
-Salt and pepper to taste
-flour
HOKAY. Wash your taters and put them into a pot of cold
water. Bring the water to a boil, lower heat a bit and let
cook until soft (40 minutes or so). Remove taters with a
slotted spoon and let cool for a bit. You want to work with
the potatoes while they are warm but you also you do
not want to burn off your fingers. Once potatoes are cool
enough to touch, peel them and grate into a large bowl. I
use a cheese grater. Once they are all grated, pack into a
ball of sorts and add some flour. Add flour a cup at a time
and knead. The amount of flour you will need changes, so
just keep adding and kneading. Add about half the beaten
egg to help hold the dough together and keep kneading in
the flour. It is kind of gross and messy, but power through.
Knead knead knead until you’ve got a soft ball of dough
that isn’t too sticky.
Cut your ball of dough into eight pieces and roll each piece
out into a dough snake about the width of your thumb.
Cut each dough snake into bite-size pieces. Bring a large
pot of water to a boil and toss gnocchi pieces into the boiling water. I do one whole snake’s worth at a time. When
the pieces rise to the top of the water, let them continue
to boil there for 20-30 seconds more before removing with
a slotted spoon and laying out to dry. Make sure they are
dried completely before storing. These keep for a week or
so.
Sauce:
Pour some tomatello onto a skillet and heat to medium.
Eyeball the amounts according to how much gnocchi you
are making. Once the Tomatello is warm, mix in salt, pepper and oregano to your liking. Pour in heavy cream and
mix until it is a deep orange color. The proportions are kind
of up to your personal tastes, but I find it is quite good
when it is a deep reddish-orange. Sprinkle in flour and mix
in until the sauce thickens a little bit. Add however many
gnocchis you want and mix into the sauce, allowing the
pasta to heat.
Eattttttt!