Recipes tagged "Oregano"

11 recipes found

Easy Pizza Sauce

I saw the simple pizza made by Chef John, which was very attractive, but the pizza must have a base of sauce, so I made it with fresh tomatoes grown by myself, which tasted very fresh.

Preparing meals children
Tomato Beef Sauce

I recently read a book about oven-baked dishes. Many of the dishes in it are inseparable from basic sauces, such as beef sauce, red sauce, bacon sauce, curry sauce, etc. These sauces largely determine the style and taste of the dish. If the sauce is well made, it is guaranteed to be good for the entire dish. Once you get the sauce, You can use it to make pizza (base sauce), pasta, etc. such as Spaghetti, Macaroni, Lasagna, Orzo, etc. It can also be used to make seafood, seafood, meat and vegetables, etc. It is convenient, fast and delicious. Now let’s introduce beef sauce.

Pickles with soy sauce Appetizers
Spaghetti with Bolognese Sauce

Simple and delicious Bolognese Pasta. If you make a lot of meat sauce, it can also be used as a pizza base.

Staple food Western food
Cured Rice Risotto

It’s called risotto but it’s a bit like risotto (all you Italian chefs, please give me a break, haha!). I want this cured meat risotto to be a dinner for office workers without the burden of cooking. Of course, the sausage can be replaced with the ingredients you like, such as ham, bacon, bacon, etc. In short, ingredients with a thick enough taste and status will do.

Staple food Home cooking
Naples Pizza

In "The Apprentice Baker", this pizza was highly praised. I often hear people say that pizza is the perfect food. . . . . Naples is the birthplace of what we know today as pizza. Genoa has focaccia, Tuscany has flatbread, Sicily has Sicilian pizza, but true Neapolitan pizza is the perfect expression of perfect food. While all pizzas have dough and toppings, I wish only this super version could be called pizza. In the past, when I made pizza by myself, I always tried my best to fill it with fillings, for fear that there would not be enough fillings. However, here, I have always believed that it is the dough rather than the toppings that makes people miss a pizza. I've seen expensive, great-tasting fillings ruined by poor dough, and more often, a good piece of dough was ruined in the oven because the oven wasn't hot enough. The biggest flaw in most pizza dough recipes is not asking the baker to let the dough sit in the refrigerator overnight (or at least for a few hours). Chilling overnight gives the enzymes enough time to work and release the subtle flavors trapped in the starch. Long-term placement can also relax the gluten, reduce the elasticity of the dough, and make shaping easier, so that the dough will not deflate as much as possible. Sure enough, after the dough was taken out of the refrigerator and rested for 2 hours, it was stretched out with a slight lift. It had reached the ideal size without much stretching, let alone tossing. The dough was so soft that it made me feel helpless and clumsy, but I managed to move it to the baking pan without any damage. This recipe can be made with any flour, if using bread flour I recommend adding some olive oil to it to soften it. (Real Neapolitan dough does not add oil when making - this is actually a strict requirement - but that is because Italian flour is naturally looser and softer, and at the same time very extensible and easy to shape.) I found that although high-gluten flour is very elastic, if you give it enough time to stand, it will be very easy to operate. If using all-purpose flour, there is no need to add oil. After hesitating for a moment, I decided to use high-gluten flour. Very few toppings were used for this pizza. Because the book says, remember that the principle of placing fillings is ‘too much is not enough’. Adding too many fillings is often counterproductive, because it will make the dough difficult to bake. We usually put out less than 3 or 4 fillings (including sauce and cheese) and that's enough. In this way, just the sauce and cheese are enough. Referring to the fillings mentioned later, I used mozzarella, cheddar and Parmesan cheese, each accounting for one-third, plus all the spices on hand. In the end, a pizza that looks very thin is baked, which is undoubtedly very subversive for pizzas that are layered with various vegetables, fruits, and sea, land and air meats. No wonder someone later saw this flat pizza and said disdainfully, if the dough is the key point, then why do you need toppings? Baking pizza at low temperatures will ruin the dough because it takes longer to brown, during which time all the water evaporates and the dough becomes mushy and dry. Therefore, keeping the oven and baking stone hot is the secret to baking good pizza. The direct race between pancake color and cheese melting is one of the most dramatic aspects of baking, and if they can happen simultaneously, the taste of the finished product will be something you’ll never forget. The thinner and more evenly you stretch the dough without tearing it, the greater the likelihood that both of these things will happen at the same time. There is no mention of oven temperature settings in the steps. This is probably the only place in this book where oven temperature is not explicitly mentioned. Only baking time - 5-8 minutes. Turn to the above and find a sentence. Over the years, most of the baking temperatures given in cookbooks are 177-218°C. You rarely see instructions for adjusting the oven temperature to the extreme. But if you want to bake a good pizza at home, you have to make it. I have never used the highest temperature of an oven, and I can’t imagine what it would be like. I am somewhat worried that the oven will burn out? Fire? Gritting my teeth, I learned for the first time that this oven can be adjusted to a maximum temperature of 270 degrees. The discoloration of the dough and the melting of the cheese did not occur at the same time. The cheese had melted and burned into a golden brown shell, but the edges of the dough were still white and not as golden as desired. The dough does not need to be formed into 'ears', but sometimes the finished product will take on this shape naturally. The edges of pizza are usually thicker than the middle so that the toppings don't flow out. However, you don’t need to roll the edges, you need to let them puff up on their own so that the edges of the dough are lighter and filled with air. It seems like there are no ears on this pizza, although its cross-section shows that the edges are indeed thicker than the middle. Next time, maybe add some mozzarella. Also, what would be the result if the temperature was lowered?

Baking Afternoon tea
Learn to make teacher Eric Kaiser’s pizza

Two weeks ago, I learned to make French bread from teacher Eric Kaiser’s book. Today is the second lesson, skipping directly to pizza 🍕. Learning from the experience of making bread last time, I halved the amount of yeast today and it turned out much better. After tasting it, the neighbors also said: Although it is cold, the noodles are still soft and the edges are crispy from the grill, which is very good✌️✌️

Baking Afternoon tea
Italian Focaccia

Learn how to cook Italian Focaccia with Baking and children.

Baking children
Truffle Neapolitan pizza

Just finished a Neapolitan pizza and it was good, although the cheese was a bit dark on the surface. The meaning is still not finished. Suddenly I thought of truffles, and suddenly I had the idea to add truffles to the Napoli pizza again. The three fillings: sauce, truffle, and cheese should be within the range of 3-4 mentioned in the book, right? This time, I turned the dough around twice in my hand, but of course, I still couldn't throw it away. After shaping, put the dough directly into the baking pan without moving it any further. However, the large and thin dough still lost its shape. Since the previously set maximum temperature baked the cheese into a dark color, the temperature was adjusted to 230 degrees, the most commonly used temperature range in "Apprentice Baker". Let's see what the result will be at this temperature. The coloring speed of the cheese and bread was still not consistent. I saw that the color of the cheese could no longer be darker, so I hurriedly took it out of the oven. The Neapolitan pizza with truffles has a unique flavor and texture, which is really good. . . .

Baking Summer Recipes
Tomato and Mushroom Pasta with Grilled Chicken Thigh

It’s been a long time since I’ve had tubular pasta. I originally wanted to make pasta casserole, but I didn’t have a suitable baking pan on hand, so I made homemade tomato and mushroom sauce instead. Let’s get started!

Foreign cuisine Bacon
Tomato Salad

The combination and change of ingredients is what I like the most about this dish. The flavors are intertwined layer by layer, different sourness and different sweetness, different aromas and different saltiness, all come from the original taste of the ingredients, plus frying first and then mixing, first hot and then cold. It is a delicious dish that is clever and easy to achieve. You will gain a lot if you understand and cook this dish!

Foreign cuisine Healthy recipes
Naturally fermented charred onions and herb ciabatta

Replaced Polish starter with natural starter. The yeast has been sitting in the refrigerator for a while, and then it is taken out to grow and make ciabatta, and the rest continues to lie dormant. No herb vinegar. I almost planned to buy a bottle. However, I could only use 15ml of the original bread, and I really couldn’t figure out how to use the rest. After thinking about it, I decided to use the bottle of apple cider vinegar that I had been using instead, but it just didn’t have the vanilla flavor. Fresh herbs? Of the four options listed, there are three: basil, oregano, tarragon, and dried. I can only make do with dry ones. I don’t know how to calculate the ratio of dry to fresh. I take a small spoonful of each, and I think it won’t be too much to be boring. It is stretched and folded into the shape of a foot plate. The surface is covered with a large amount of flour, and under the action of water vapor and heat, a crispy hard shell is formed. The smell of onions mixed with herbs wafts out, so fragrant. . . .

Baking Breakfast