Productions Stages for Yeast Bread

Productions Stages for Yeast Bread

On Baking, Pg. 177

1. Scaling the ingredients.

2. Mixing and kneading the dough.

3. Fermenting the dough.

4. Punching down the dough.

5. Portioning the dough.

6. Rounding the portions.

7. Make-up: shaping the portions.

8. Proofing the products.

9. Baking the products.

10. Cooling and storing the finished products.


Credit for the picture goes to: http://www.cookingbaking.net/yeast-bread-greatest-little-secret/

Tomato Pesto Pizza with Italian Dried Salami

Tomato Pesto Pizza with Italian Dried Salami

I have been in the pizza business since I was 18, working off and on, in delivery as well as hand tossing them. During one point, I sold them as frozen, helping to develop the Sales and Delivery of the product. My son can critic a pizza telling you the sauce, sausage, and cheese that is used, due to this stint in selling frozen pizza. I love a good pizza and at one point, consumed pizza daily, some days multiple times! THE BREAKFAST OF CHAMPIONS!


This pizza that I made was on a 5-6" flat bread but could be made on any number of pizza crust. There are many options of pre-made crust or you could make your own fresh crust.



Tomato Pesto Pizza with Italian Dried Salami

1 piece Flat bread, 5-6"

2 tablespoons tomato Pesto, less or more depending on desire

1 clove Chopped Garlic

1/3 red onion, thinly sliced

1 pinch Tuscan Seasoning Mix

3 pieces salami, dry, thinly sliced

1 large mushroom caps, thinly sliced

2 ounces mozzarella cheese, Hand pulled and sliced, more or less per desire

1 ounce Italian 5 cheese blend, shredded

1/4 ounce Parmesan cheese


Directions

1. Gather ingredients, slice mushroom caps, slice onion, chop garlic and grate fresh Parmesan and set all four ingredients to the side.

2. Preheat oven to 400 F, coat pan of choice with non-stick spray.

3. Place Kangaroo Flat Bread on a plate for prep service.









4. Paint the flat bread with Bella San Luci Sun Dried Tomato Pesto Sauce.

5. Lightly sprinkle with Tuscan Seasoning Mix and Freshly Shredded Parmesan Cheese.

6. Spread sliced onion onto the crust.







7. Place 3 thinly sliced Italian Dried Salami's on the crust.

8. Place sliced Mushroom caps on crust.

9. Slice Hand Stretched Fresh Mozzarella, cut into strips, about or under 1/4"x1/4".









10. Place on pizza, evenly spaced.

11. Lightly sprinkle with Italian Blend Cheese.



11. Bake at 400 F for 12-14 minutes.

Sprinkle lightly with Fresh Grated Parmesan Cheese and slice into 4 slices.

ENJOY!!!

Soul Food Junkies

I went to a screening of Soul Food Junkies this evening at the MO History Museum in St Louis. I went mainly because it was about food and since I am a student of all things food, it was right up my alley. I am including a couple different teasers that Byron Hurt has posted on You Tube:



This film while primarily concerned with the diet of African American's, it should be a concern of all who eat. The film addresses that we as a nation have come to depend on fast food and food which is processed. As well as explores why African American's eat the foods they do and what health issues it may or may not cause.

The film shows discussion from individuals who are well know activist and leaders of various movements as well as segments from young people, grade school to college students. Addressing the need for people to return to where they raise theirr own foods.

I thought the film was well put together and thought out while failing to address the need to not only teach people about eating healthy food they raise but how to prepare the said food. Mr. Hurt indicated there would be a educational component to this film and I am hoping in this component there will be a segment on preparing healthy meals.

I highly recommend this film to all who are concerned with the foods in which they consume. Especially if they have concerns with the health of themselves and those they love. Mr. Hurt exposes his personal life throughout this film of his father's love of soul food (and as his sister says, he loved all food).

Tuscan Seasoning Mix

Anne Kinsey, eHow Contributor

Servings: 216 Yield: 2 1/4 cups

Difficulty: Easy

Bring the flavors of Italy to your kitchen by creating your very own Tuscan Seasoning Mix. This seasoning mix can be used to season poultry, beef, or fish. It can also be mixed with focaccia breads or incorporated into olive oil for a delicious dipping sauce.

Its versatility will make cooking special dinners a breeze.

Source: http://www.ehow.com/how_5622170_make-own-tuscan-seasoning.html


Tuscan Seasoning Mix

2/3 cup oregano
6 tablespoons kosher salt
3 tablespoons paprika
4 tablespoons fennel, ground
4 tablespoons garlic powder
3 1/2 tablespoons minced onions, dried
2 tablespoons cayenne pepper
3 tablespoons sugar

1. Purchase fresh spices to ensure all your herbs and spices have the best flavor possible. Using fresh spices and dried herbs also means your seasoning will have a longer shelf life. Tuscan Seasoning can keep for up to 6 months when fresh herbs and spices are used.

2. Combine all herbs and spices in a bowl and mix weel. Transfer to a air tight container when thoroughly combined.

Source: http://www.ehow.com/how_5622170_make-own-tuscan-seasoning.html

Per Serving (excluding unknown items): 2 Calories; trace Fat (14.4% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 157mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

A Review of Iron Barley

This review originally appeared on Yelp: http://www.yelp.com/user_details?userid=r2kWT6SBZJTkflTtAYVX_g


I agree with many other various reviewers, Iron Barley needs to work on their menu and initially the service was horrible. Server acted as if my friend and I were a hindrance to his day. I understand it was towards the end of their lunch rush but I am a paying customer and I was a first timer to the place. Our server was also the Bartender, so he had several duties to fill, he quickly mentioned several "Specials." Their menu was basically what each item available was and a price, no description, we were left to surmise what those items may be. I was somewhat familiar with Iron Barley as I had seen on Food Network, Diner's, Drive-Ins, & Dives.... and had viewed their website at home prior to going.

Place was definitely a dive with good decor and ambiance. Restroom was a bar restroom and a M/F Restroom, shared by both, one at a time, clean but showed wear and tear. I have mentioned this was during their lunch rush or towards the end and one of St Louis TV Stations was there blocking he sidewalk. So they were very busy and after our orders were taken the food came out in a quick manner, hot and Delicious, my dining partner had the Chicken Sandwich and I had the Smoke 1/2 Chicken...

in summary, decent food, I had Smoked Chicken, Mashed Taters, Cole Slaw, while my friend had a Chicken Sandwich with LTO, Bacon, & Swiss and Potato Salad. Initial service was lousy but it was at the end of their lunch rush and server came around by end of meal. Thought menu was not friendly to new people dining there. I will go back.





Iron Barley's website is: http://www.ironbarley.com/

My note to Guy Fieri of Diner's, Drive Ins, & Dives....

My note to Guy Fieri of Diner's, Drive Ins, & Dives....
My ex-girlfriend introduced me to this place, they have two location now but this is the original, as far as I know. http://www.yelp.com/biz/white-barn-st-louis
They do have a Facebook page as well.... http://www.facebook.com/#!/pages/White-Barn-St-Louis/191119742709?sk=info
Since you highlight Drive Ins from time to time, I think this may fit your definition. I am a culinary student and love local dining places, this is unique!



Thanks,



Harrison J. Graden Sr. "Skip"

St. Louis MO 63112


White Barn is located at:
2457 Chambers Rd
St. Louis, MO 63136

Baslmic Glaze or Reduction, Syrup

Over the last couple weeks, I have had two occurrences of people asking or talking about Balsamic Glaze or Balsamic Vinegar. So I think I should add it to my recipe box!

Basalmic Glaze Reduction

2 cups Balsamic Vinegar (best you can afford)
1 tsp sugar (optional)
Cooking time: 2-2 1/4 hours

Take 2 cups Balsamic Vinegar and bring it to a low boil in a heavy bottomed non-reactive pot, some people do not suggest bringing to a low boil and just bringing to a "light" simmer. Reduce heat to a simmer, simmer until reduced by 75% or 50%, depending on desired viscosity. Do not burn, stir occasionally.
Store in a syrup container or clear squeeze bottle, it is okay to store at room temperature.
Use to garnish steamed and fresh vegetables, fruits, salads, fish, and ice cream!
If too thick add a little water and if too thin continue to simmer.
Times vary depending on pan.
This works for reducing wines and other types of vinegar.

picture credits to:
http://eng.acetobalsamicodelduca.com/wp-content/uploads/2009/08/white_cap_balsamic_vinegar2.jpg