Deviled Eggs

Deviled Eggs

*Set aside a plate or platter for finished deviled eggs

Gather:

6 eggs (raw, in their shells)

Hard boil (instructions here).

Cool, peel & rinse (instructions here).

Cut each boiled egg in half lengthwise.

Carefully remove egg yolks, keeping white intact .

Place egg white halves on a plate.

Place egg yolks into a small mixing bowl.

To yolks add:

3 tsp mayonnaise

1/8 tsp salt

1/8 tsp mustard (optional)

Using a fork, cut together until completely smooth and fluffy.

Spoon yolk mixture into egg white halves, distributing evenly.

Dust with:

Paprika

Transfer to serving plate/platter. Serve immediately.

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Brenda’s tips:

• Serving size: 6 eggs = 12 deviled eggs

• Increase/decrease amounts of ingredients per personal preference

• Create additional flavors by adding other herbs & spices (i.e. dill), relish, greek yogurt, vinegar, avocado, etc.

• Best made fresh and served immediately

  • For food safety purposes, it is good practice to place in the refrigerator even if serving “soon”

• Recipe is easily scalable, for example:

  • Divide all by three = 2 whole eggs + 1 tsp mayo + scant 1/16 tsp salt & mustard

  • Multiply all by 4 = 24 whole eggs + 1/4 cup mayo + 1/2 tsp salt & mustard

    • Note: 3 tsp x 4 = 12 tsp = 4 Tbsp = 1/4 cup

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Window to B’s kitchen…

HOW TO: Perfectly Poached Eggs

Perfect over toast, in ramen, with rice, topping biscuits & gravy, or just drop the whole thing in your mouth.

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HOW TO: Perfectly Poached Eggs

1. Fill a 2 qt or 3 qt pot with about 1 qt water and set over “high” heat

   • Timesaver tip: for easy cleanup, use a non-stick pot

   • Optional: add 2-3 tsp white vinegar

2. Bring water to a rolling boil

3. Add 1 tsp salt to boiling water

4. Reduce heat to “low” and cover with a lid

5. Crack egg(s) into a small bowl

   • ALWAYS crack egg(s) into a separate receptacle {to avoid shell pieces}

   • Optional: crack egg(s) into a wire mesh strainer to remove the thin part of the white (allowing for a cleaner poach), then transfer to a small bowl

6. Carefully tilt small bowl to softly slide the egg(s) into the simmering water

7. Cover pot with a lid

   • Optional: shut heat off, note: Brenda keeps heat on “low” during the poaching process as the water will otherwise grow too cold too fast

8. Set timer for 3 minutes for a soft poach, lengthen time as desired

9. While poaching, layer paper towels or flour sack cloth towel inside bowl

10. Using a slotted spoon, lift poached egg from simmering water and carefully place in towel-lined bowl to drain

Serve hot.

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Brenda’s tips:

• There are a variety of tips, tricks and suggestions out there to achieve a perfect poach. Ultimately it seems the most valuable insight when poaching eggs is simply to practice.

• At 6100 ft above sea level, Brenda prefers a 3.5 minute poach for the white to be completely set.

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Window to B’s kitchen…

The Best Sugar Cookies

Brenda’s wedding photographer, Wyatt Traughber, shared this fantastic soda-shop cookie recipe with her. He explains the process on his blog and it’s well-worth the read.

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The Best Sugar Cookies

To a small mixing bowl, add the liquid ingredients:

1 egg

1 egg yolk

1/4 cup corn syrup

1 Tbsp vanilla

Stir together, set aside.

Combine in the bowl of a stand mixer:

3 1/4 cups (16 oz) flour

2/3 cup (5.3 oz) sugar

1/3 cup powdered milk

1/2 tsp salt

1/4 tsp cream of tartar

1/4 tsp baking soda

Sift together, then add:

1/2 cup vegetable shortening

Using paddle attachment, cut together until well combined. Then cut in:

1/2 cup (1 cube) butter, softened

Add:

Liquid ingredients

Mix until just combined - everything should be fully incorporated, and stop mixer immediately.

Portion using a 2 Tbsp cookie scoop, evenly paced on a baking sheet. Flatten each cookie to about 1/2” thick.

• To flatten, use the bottom of a glass or measuring cup, dipped in flour or sugar to prevent sticking

Bake at 350F for 8-12 minutes until bottoms almost begin to brown. Do not overbake.

Fluffy Cream Cheese Frosting

Recipe makes exactly the amount of frosting needed for one batch of cookies.

To the bowl of a stand mixer, add:

1/4 cup butter, softened

3 Tbsp cream cheese, softened

1 tsp vanilla

2 cups powdered sugar

Mix until just combined. Scrape bowl sides. Turn mixer to medium and whip until fluffy, about 2-3 minutes. Slather onto cooled cookies.

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Brenda’s tips:

• Serving size: 2 dozen 3” cookies

  • Or use a bigger scoop for less cookies

• BEST when baked, cooled & frosted ~24 hours prior to serving.

• Seriously, check out Wyatt’s post for more details.

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Window to B’s kitchen…

Shortbread Cookies

Shortbread cookies are best dipped in chocolate . . . . or caramel . . . . or marshmallow cream . . . . even better, combine all three.

They’re also a fabulous menu addition to chocolate fondue. Yum.

There are two ways to make this recipe: (1) with a food processor, and (2) without a food processor. We walk you through step-by-step for both below.

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Shortbread Cookies

Method 1: Food Processor

Combine in the bowl of the food processor:

2 cups flour

1/2 cup powdered sugar

1/4 cup cornstarch

Cover with lid and pulse 5 times to sift, then add:

1 cup (2 squares) butter

Cover with lid and process until well combined, about 1 minute. Dough will initially be shaggy and then accumulate into one mass, indicating it is ready.

Remove from food processor and roll out, instructions below.

Method 2: NO Food Processor

Combine in a large mixing bowl:

1/2 cup powdered sugar

1/4 cup cornstarch

Sift together, then cut in:

1 cup (2 squares) butter

Stir in:

1 cup flour

Continue mixing while adding:

1 cup flour, in 1/4 cup increments

Continue to mix until well combined. Stir with a spoon until it’s too difficult, then knead by hand for ~1 minute longer.

Remove from bowl and roll out, instructions below.

How to roll out shortbread cookies:

• Tear off two sheets of plastic wrap, about 12” long

• Set one sheet on countertop, place dough on plastic and top with other sheet

• Using a rolling pin, roll the dough (between two sheets of plastic) until it is ~1/4” to 3/8” thick

• Remove top plastic sheet

• Using cookie cutters or a sharp knife, cut desired shapes

• Transfer to a baking sheet

  • Tip: lift from underneath the plastic wrap and peel the plastic wrap from the shortbread dough for a clean transfer

Bake at 325F for 10-15 minutes or until lightly golden brown.

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Brenda’s tips:

• Carla introduced Brenda to this recipe, and taught her the best way to enjoy is with melted milk chocolate

  • Carla is one of the best people Brenda met in college

• Carla’s tip: Lightly golden brown = perfect caramelization = best flavor

• Serving size: makes one batch of cookies, final number depends on individual cookie sizes

• Brenda loves to serve these cookies with her Salted Caramel Sauce

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Window to B’s kitchen…

Beef Enchiladas

These enchiladas can be assembled quickly with canned enchilada sauce and packaged tortillas, or if you want to take the time, you can make them entirely from scratch.

If you don’t have beef on hand, you can easily substitute it with chicken or pork.

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Beef Enchiladas

Step 1: Prepare sauce

Make one batch of

Red Enchilada Sauce

• sub: 1 (15 oz) can red enchilada sauce

Stir in:

1 (8 oz) can tomato sauce

Set aside.

Step 2: Prepare tortillas

Make one batch of:

Corn Tortillas

• sub: 8 pkg’d corn tortillas

Set aside.

Step 3: Prepare filling

In a medium mixing bowl, combine:

1/2 lb ground beef, browned & cooked through

1/2 cup onion, finely diced & sautéd

1 (4 oz) can green chilies

1 (15 oz) can black beans (drained & rinsed)

• sub: 3/4 cup dry black beans, cooked & drained

1 cup cooked rice (optional)

~2 Tbsp enchilada sauce (Step 1)

Fold together.

Also prepare:

1 cup cheese, shredded

Set aside.

Step 4: Assemble enchiladas

Preheat oven to 350F.*

Prepare 9” x 9” baking dish by spraying with non-stick baking spray. Pour ~1/2 cup of enchilada sauce (Step 1) into bottom of baking dish.

1. Select 1 tortilla

2. Submerge tortilla in pot of enchilada sauce & quickly remove

3. Sprinkle with ~1 Tbsp cheese

4. Spoon in 1/8 of filling mixture

5. Roll up and place in baking dish

6. Repeat steps 1-5 with remaining 7 tortillas

Pour remaining enchilada sauce (Step 1) over the rolled enchiladas.

*Optional: if you’re not eating right away, cover baking dish with tinfoil and store in refrigerator (up to 24 hours) until ready to bake.

Step 5: Bake

Bake at 350F for 20 minutes (uncovered). Remove from oven and sprinkle with remaining shredded cheese. Return to oven and bake an additional 5 minutes.

Serve hot, garnished with cilantro and sour cream.

Additional recommended toppings:

• shredded lettuce

• diced tomatoes

• sliced olives

• chopped green onions

• salsa

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Brenda’s tips:

• Serving size: 4 servings

• Brenda prefers the method of making the sauce, tortillas, & beans from pantry staples (whatever she has on hand) and then assembling the enchiladas.

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Window to B’s kitchen…

*Note: some of the following photos reflect 1.5x batch (more leftovers!)

Red Enchilada Sauce

Red Enchilada Sauce

To a saucepan, add:

2 Tbsp oil

Heat on medium heat until it begins to sizzle.

While heating oil, combine in a small mixing bowl:

2 Tbsp flour

1 Tbsp chili powder

1 tsp cumin

1/2 tsp chipotle chili powder

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 tsp oregano

1/4 tsp salt

1/16 tsp cinnamon

Oil should be sizzling now, carefully add spiced flour mix while whisking.

Continue to whisk while cooking 1 minute. Then whisk in:

2 Tbsp ketchup

1 1/2 cups chicken broth

Increase heat to medium-high. Bring to boil, stirring continuously, reduce heat to medium-low and simmer for 5 minutes. Remove from heat and stir in:

1 tsp apple cider vinegar

1/4 tsp pepper

Use in recipes in place of canned enchilada sauce.

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Brenda’s tips:

• Serving size: one (15 oz) can of enchilada sauce

• Recommended to use in:

  • Beef enchiladas

  • Enchilada soup

Corn Tortillas

Remember when making corn tortillas that the dough requires time to absorb the water. That is the purpose of kneading in this application, keep in mind there isn’t gluten to develop, but working the dough will help the masa harina (treated corn flour) to absorb the water and develop the desired tender texture.

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Note: this recipe makes eight (~5”) corn tortillas, multiply if more are desired

Corn Tortillas

In a mixing bowl, sift together:

1 cup masa harina

1/4 tsp salt

Stir in:

1/2 cup hot water

1 Tbsp oil

Begin to knead. If after 2-3 minutes of kneading, the dough crumbles add:

1 Tbsp hot water, repeat as needed

Continue kneading for 5-10 minutes. The dough should be smooth, not sticky, and hold together decently well.

Preheat flat cooking surface to medium heat.

Divide dough into 8. For each portion:

• Press (or roll out) between two sheets of parchment paper

  • finished tortilla should have a ~5” diameter

• Place pressed tortilla on hot skillet

• Cook 1-2 minutes & flip

• Cook on second side for 1-2 minutes longer

• Remove from heat and place in a covered dish

• Repeat with remaining tortillas

Serve hot or use in recipes.

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Brenda’s tips:

• Serving size: Eight 5” corn tortillas, about 4 servings.

  • Multiply recipe if more are desired

• Use very hot tap water or heat water in a kettle to near-boiling.

• Brenda tested various ways of rolling tortillas and found parchment paper allowed the best unhindered release of the pressed tortilla and could withstand the hot surface of the skillet in the transfer from rolling to cooking.

• Recommended to cook the pressed corn tortillas on a hot flat cast-iron skillet. A griddle or a non-stick skillet will work just as well.

• Masa harina and cornmeal are not interchangeable. Masa is corn that has been treated in lime water (a calcium hydroxide alkaline agent, not the citrus fruit) and ground into a flour. Cornmeal is also corn that has been ground, but it has not been treated in lime water meaning it won’t make good tortillas.

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Window to B’s kitchen…

This corn tortilla cooked for 4 mins—notice how as it cooks it bubbles, shrinks, and crisps.

HOW TO: Turkey Bone Broth

Thanksgiving is a beautiful time where we remember, gather, celebrate, and eat! Turkey is a traditional favorite, and if you’re the one privileged to roast the big bird, Brenda recommends that you also make Turkey Bone Broth. You can use Turkey Bone Broth for these recipes:

• Turkey Broth Gravy

• Turkey Noodle Soup

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HOW TO: Turkey Bone Broth

Make Turkey Broth or Stock with the leftover carcass

*Turkey has been carved, leaving the stripped bones.

• Prepare a large stockpot or 8-qt pot by adding ~2-qt’s water

• Remove turkey skin and discard immediately

• All those bones and anything clinging to them go into the pot

• Sprinkle in some rosemary and thyme, add a clove or two of fresh garlic

• Cover and set to low and let it be for the next 12-24 hours

• Drain & strain

  • set up a mesh strainer over a 4-qt pot & pour the broth through the strainer

  • for refrigeration, transfer to quart jars

• Refrigerate for up to 1 week or use immediately

Prefer stock over broth? Throw some veggies or veggie scraps in the pot before cooking.

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Thanksgiving Dinner Bonus Tip

Keep the carved turkey hot in a slow cooker

This is the best Thanksgiving trick Brenda ever learned since it keeps the turkey hot without drying it out.

• The turkey just finished roasting = internal temp 165F

  • Insert instant-read thermometer in the thickest part of the breast or the innermost part of the thigh to test

• Remove turkey from oven and let rest, 10-30 minutes

• While waiting, prep a slow cooker, set to “warm” or “low” with about 1/2 cup broth or water added to the pot

• Drain & strain cooking broth from the cooked turkey (use for gravy)

  • set up a mesh strainer over a 4-qt pot & pour the broth through the strainer

• Carve turkey, placing beautiful slices directly in the warmed slow cooker

• The turkey will stay hot, without drying out, and can be transferred to a platter for Thanksgiving dinner

Double Raspberry Pie

Anyone who knows Brenda knows she has a serious love of pie. While writing this recipe, she said the following:

It’s a difficult decision to pick ones very first favorite pie - but this Double Raspberry Pie is definitely in the running.

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Double Raspberry Pie

Step 1: Prepare Crust

Make dough for one 9” bottom pie shell (uncooked), select recipe 1, 2 OR 3 for the pie crust based on your preference (Brenda uses the Pie Crust for High Elevation). Roll out dough and place in a deep-dish pie plate (regular depth is an acceptable substitute).

Do not bake or poke with a fork. Cover & set aside.

Step 2: Prepare Streusel Topping

To a small bowl, add:

1/2 cup flour

1/2 cup brown sugar

1/4 cup (1/2 square) butter

Using a fork, cut together until a fine sandy mixture results. Set aside.

Step 3: Prepare Junkit + Raspberries + Bake

In a medium pot, combine:

3/4 cup water or juice, cold

1/3 cup sugar

3 Tbsp corn starch

Whisk together. Turn heat to medium-high (7/10). 

Bring to a boil, stirring continuously.

• Note: A rolling boil will fully activate the corn starch and thicken the syrup.

Boil for 1 minute, then remove from heat. Add:

1 Tbsp butter

1-5 drops red food color

Stir until smooth.

Fold in:

2 cups frozen raspberries (keep frozen until use)

Pour junkit + raspberries into prepared (unbaked) pie shell. Cover with streusel topping. Bake at 350F for ~60 minutes, until golden brown. Let cool completely (ideally overnight, if time allows).

~60 minutes prior to serving . . . Step 4: Top with Raspberry Whip

To the bowl of a stand mixer, add:

4 oz cream cheese

1/4 cup sugar (granulated)

Cream together using the paddle attachment, then add:

1 1/2 cups heavy cream

1/4 tsp vanilla

“Stir” on low speed until combined, scrape sides, then increase speed to medium/high until thickened. Remove bowl from stand. Carefully fold in:

~1 cup raspberries, fresh or frozen

Spoon the Raspberry Whip over the completely cooled streusel of the baked raspberry pie.

If desired, garnish with:

Fresh raspberries

Refrigerate. Serve cold.

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Brenda’s tips:

• Serving size: one 9” pie, ~8 servings

• This pie is fabulous with either fresh or frozen raspberries. When raspberries are in season definitely use fresh, but at other times the frozen berries is an equal quality substitute.

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Window to B’s kitchen…

Double Raspberry Pie after Step 3: Prepare Junkit + Raspberries + Bake

Apple Pie

Fresh Apple Pie

Step 1: Prepare Crust

Make dough for one 9” bottom pie shell (uncooked), select recipe 1, 2 OR 3 for the pie crust based on your preference (Brenda uses the Pie Crust for High Elevation). Roll out dough and place in a regular depth pie plate.

Do not bake or poke with a fork. Cover & set aside.

Step 2: Prepare apple filling

Peel, core & slice into a large mixing bowl:

6-9 apples, Yellow Delicious variety recommended

Set aside.

In a small mixing bowl, combine:

1/3 cup flour

1/3 cup sugar

1 tsp cinnamon

1/3 tsp nutmeg

Sift together, then sprinkle over sliced apples. Toss with apples to evenly coat. Layer apples in prepared pie shell, packing slices in tightly as they will bake down.

Step 3: Cover with a top crust OR streusel topping

Preheat oven to 350F.

Option 1: Top crust

Roll out one 9” top crust. Hand cut design or slit to allow release of air.

Cover apples in shell with prepared top crust. Crimp edges together by pressing thumb from right hand between thumb & forefinger of left hand, catching both the top and bottom crust in the middle. Brush top with:

~1 Tbsp heavy cream (or milk)

and sprinkle liberally with:

~1 Tbsp sugar

Option 2: Streusel Topping

To a small bowl, add:

1/2 cup flour

1/2 cup brown sugar

1/4 cup (1/2 square) butter

Using a fork, cut together until a fine sandy mixture results. Sprinkle handfuls over the apples in the crust.

Step 4: Bake

Bake at 350F for 60 minutes.

• Option 1: a golden brown top crust with slight caramelization (from the sugar) and fork-tender apples

• Option 2: the streusel will crisp up and fork-tender apples

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Brenda’s tips:

• Serving size: one 9” pie, approximately 8 slices

• Whenever using Streusel Topping, Brenda clumps the sandy mixture in fistfuls and places dime-sized chunks over surface. This creates a delicious texture on the finished pie.

How To: Stromboli

Note: for Stromboli, the toppings are put down the center 1/3, then one side stretched over the center, followed by other side stretched over the center and ends crimped.

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How To: Stromboli

Dough

• Make this pizza dough, rest, and divide into 6 pieces

Sauce

• Make this red sauce with fresh tomatoes for dipping baked Stromboli

Toppings

Use any of the following toppings, customizing to your preferences:

• Cheese, mozzarella or Italian blend recommended

• Meats:

  • Pepperoni

  • Salami

  • Canadian bacon

  • Chicken

  • Ham

  • Sausage

  • Ground Beef

• Black olives, sliced

• Mushrooms, sliced

• Pineapple, sliced

• Onions, diced

• Peppers, diced

• Tomatoes, diced

• Fresh basil leaves

Pans

Stromboli cooks at ~425F, so whatever pan you choose, ensure that it can handle hot heat. Select one:

• Cast iron (15” round skillet, size varies): able to withstand the high heat and creates a crust that almost tastes deep fried. Preheat cast iron while preparing the Stromboli.

• Sheet pan (18” x 13”): generally works similar to the cast iron but doesn’t create quite the same crispness in the crust.

• Ceramic pizza stone + pizza peel: place stone in the oven during preheat and build the Stromboli, then transfer prepared Stromboli to hot stone. Popular as the hot stone generally guarantees a crisp, bubbly crust.

• Steel pizza stone + pizza peel: suggested use & results are similar to the ceramic stone.

Methodology

Build on a silicone mat for easy transfer

1. Prepare dough (remember: divide into 5 pieces), sauce & toppings

2. Select pan and put in oven, turn oven to 425F to preheat

3. Roll out one piece of dough, using a rolling pin or stretch & press into a thin 9” square with fingertips

4. Layer the toppings down the center 1/3 of the 9” square

5. Stretch the dough from one side over the toppings in the center 1/3, then stretch the dough from the other side

   • Note: the square is now folded in equal thirds

6. Crimp ends by folding over 1/2” on the top and bottom and pressing fingertips into fold to pinch

7. Flip over, the double dough side is now on the bottom

8. Brush egg whites over top, sprinkle with oregano or garlic salt

9. Using a sharp knife, cut a few slits for steam to escape during baking

10. Transfer Stromboli to hot pan in oven:

    1. Open oven, using a hot pad, pull oven rack containing hot stone out to the catch (~halfway)

    2. Optional step to make it easier to remove baked Stromboli: if cooking on . . .

       • cast iron or sheet pan: add ~1 tsp oil to the pan

       • ceramic or steel stone: sprinkle stone lightly with cornmeal

    3. Quickly lift the Stromboli from silicone mat and transfer to the hot pan

    4. Using a hot pad, push the oven rack back into place within the oven and close the door

11. Bake 14-20 minutes, until golden brown, remove Stromboli with a pizza peel or a spatula

Serve hot.

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Brenda’s tips:

• Serving size: 6 Stromboli

• Build 1, or 2, or even all 6 Stromboli at once:

  • Carefully placed, 6 Stromboli will fit on the sheet pan

  • 2 Stromboli will fit on a 15” cast iron

  • 2 Stromboli will fit on either of the stones

Window to B’s kitchen…

How To: Calzones

How To: Calzones

Dough

• Make this pizza dough, rest, and divide into 4 pieces

Sauce

• Make this red sauce with canned tomato sauce

• OR this red sauce with fresh tomatoes

• OR this creamy garlic sauce

Toppings

Use any of the following toppings, customizing to your preferences:

• Cheese, mozzarella or Italian blend recommended

• Meats:

  • Pepperoni

  • Canadian bacon

  • Chicken

  • Ham

  • Sausage

  • Ground Beef

• Black olives, sliced

• Mushrooms, sliced

• Pineapple, sliced

• Onions, diced

• Peppers, diced

• Tomatoes, diced

• Fresh basil leaves

Pans

Calzones cook at ~425F, so whatever pan you choose, ensure that it can handle hot heat. Select one:

• Cast iron (15” round skillet, size varies): able to withstand the high heat and creates a crust that almost tastes deep fried. Preheat cast iron while preparing calzone.

• Sheet pan (18” x 13”): generally works similar to the cast iron but doesn’t create quite the same crispness in the crust.

• Ceramic pizza stone + pizza peel: place stone in the oven during preheat and build the calzone, then transfer prepared calzone to hot stone. Popular as the hot stone generally guarantees a crisp, bubbly crust.

• Steel pizza stone + pizza peel: suggested use & results are similar to the ceramic stone.

Methodology

Build on a silicone mat for easy transfer

1. Prepare dough, sauce & toppings

2. Select pan and put in oven, turn oven to 425F to preheat

3. Roll out one piece of dough, using a rolling pin or stretch & press into a 9” circle with fingertips

   • Remember the dough was divided in 4 pieces (above)

4. Note: for a calzone, the toppings are put on half the circle and then the circle is folded over the toppings and the edge is sealed

5. Spoon sauce over 1/2 of circle, creating a thin layer not quite to the edge

6. Cover with toppings

7. Fold undressed half of dough over toppings, creating a half-moon shape

8. Crimp edges -

   • stretch the bottom layer up & over the top all around the half-moon

   • using fingertips, press the layers firmly together

9. Brush egg whites over top, sprinkle with oregano or garlic salt

10. Using a sharp knife, cut a few slits in the top for steam to escape during baking

11. Transfer calzone to the hot pan in oven:

    1. Open oven, using a hot pad, pull oven rack containing hot stone out to the catch (~halfway)

    2. Optional step to make it easier to remove baked calzone: if cooking on . . .

       • cast iron or sheet pan: add ~1 tsp oil to the pan

       • ceramic or steel stone: sprinkle stone lightly with cornmeal

    3. Quickly lift the calzone from silicone mat and transfer to the hot pan

    4. Using a hot pad, push the oven rack back into place within the oven and close the door

12. Bake 14-20 minutes, until golden brown, remove calzone with a pizza peel or a spatula

Serve hot.

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Brenda’s tips:

• Serving size: 4 calzones

• Build 1, or 2, or even all 4 calzones at once:

  • 4 calzones will fit on the sheet pan

  • 2 calzones will fit on a 15” cast iron

  • 2 calzones will fit on either of the stones

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Window to B’s kitchen…

How To: Pizza

Brenda’s thoughts on pizza:

Despite a decade in New York, I never fell in love with true New York style pizza . . . the thin, foldable slices appealed to me but the charred bottom wasn’t my favorite. Give me a pizza with thick, chewy crust and beautifully broiled edges . . .

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How To: Pizza

Dough

• Make this pizza dough, rest, and divide

Sauce

• Make this red sauce with canned tomato sauce

• OR this red sauce with fresh tomatoes

• OR this creamy garlic sauce

Toppings

Use any of the following toppings, customizing to your preferences:

• Cheese, mozzarella or Italian blend recommended

• Meats:

  • Pepperoni

  • Canadian bacon

  • Chicken

  • Ham

  • Sausage

  • Ground Beef

• Black olives, sliced

• Mushrooms, sliced

• Pineapple, sliced

• Onions, diced

• Peppers, diced

• Tomatoes, diced

• Fresh basil leaves

Pans

Pizza cooks at ~450F (up to 550F for ovens capable of those temperatures), so whatever pan you choose, ensure that it can handle really hot heat. Select one:

• Cast iron (15” round skillet, size varies): able to withstand the high heat and creates a crust that almost tastes deep fried - exactly the way pizza should be. Pan can be preheated (requires transferring dressed pizza with pizza peel) or build the pizza in a cold cast iron and put in a hot oven for beautiful results.

• Sheet pan (18” x 13”): generally works similar to the cast iron but doesn’t create quite the same crispness in the crust. Always build the pizza in a cold pan and put in a hot oven (recommended to keep baking temp around 400F-425F).

• Ceramic pizza stone + pizza peel: place stone in the oven during preheat and build the pizza on a peel, then transfer prepared pizza to hot stone. Popular as the hot stone generally guarantees a crisp, bubbly crust.

• Steel pizza stone + pizza peel: suggested use & results are similar to the ceramic stone.

Methodology

If building in a cold pan, follow these steps:

1. Prepare dough, sauce & toppings

2. Select pan and grease with ~1 Tbsp oil (canola recommended)

3. Roll out dough, using a rolling pin or stretch & press into a circle with fingertips

4. Transfer rolled dough to pan

   • Optional step: allow rolled-out dough to then rest in pan for 30 minutes. Using fingers, lift about 1/3 of pizza crust at a time to release some of the built up CO2 (repeat with other 2/3 of pizza). Simply lifting the crust is sufficient. Continue to step 5.

5. Preheat oven to 450F

6. Spoon sauce over dough, creating a thin layer over the full surface

   • Do not allow the sauce to go over the edge of the dough - it will burn

7. Top with toppings, remember to distribute evenly so everyone gets a loaded slice

   1. Any toppings that will dry out (e.g. chicken or sliced olives) should go before the cheese

   2. cheese

   3. finally finish with those intended to crisp (e.g. pepperoni or diced peppers)

8. Transfer pan to preheated oven and bake for 12-18 minutes, until center is bubbly

If building on a peel, then transferring to a pizza pan, follow these steps:

1. Prepare dough, sauce & toppings

2. Select pan and put in oven, turn oven to 450F to preheat

3. Roll out dough, using a rolling pin or stretch & press into a circle with fingertips

   • Keep this pizza a manageable size - remember the built pizza will have to be transferred to the stone or pan inside the hot oven

4. Lightly sprinkle pizza peel with cornmeal to prevent dough sticking

   • No peel? An inverted sheet pan is a good substitute - zero pan edges to contend with when it’s upside down

5. Transfer rolled dough to pizza peel

6. Spoon sauce over dough, creating a thin layer over the full surface

   • Do not allow the sauce to go over the edge of the dough - it will burn

7. Top with toppings, remember to distribute evenly so everyone gets a loaded slice

   1. Any toppings that will dry out (e.g. chicken or sliced olives) should go before the cheese

   2. cheese

   3. finally finish with those intended to crisp (e.g. pepperoni or diced peppers)

8. Transfer pizza to pan: practice improves this skill, so don’t worry if the first transfer doesn’t go perfectly smooth . . .

   1. Carefully, very lightly shake peel (or inverted pan) side to side to make sure dough isn’t stuck

   2. Open oven, using a hot pad, pull oven rack containing hot stone out to the catch (~halfway)

   3. Quickly slide the pizza from the peel onto the hot stone by shaking the peel

   4. Using a hot pad, push the oven rack back into place within the oven and close the door

9. Bake 8-15 minutes, until center is bubbly & remove using peel

Serve hot.

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Brenda’s tips:

• Serving size: using the recipes above will make

  • Deep dish: two 15” round pizzas

  • Thin crust: three 15” round pizzas

• Brenda’s favorite method is building the pizza in a cold cast iron pan, including allowing the dough to rest 30 min

• Leftovers should be stored in an airtight container in the refrigerator. To reheat, microwave 15 seconds and then “toast” in toaster oven for 3-5 minutes.

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Window to B’s kitchen…

Building the crust in a cold cast iron pan…

Chicken Alfredo Pizza…

BBQ Chicken Hawaiian PIzza…

Red Pizza Sauce

Quickly stir together these pantry ingredients to create a flavorful pizza sauce that has long been a Saunders family favorite.

Use as pizza sauce, or as a dipping sauce for Stromboli or bread sticks.

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Red Pizza Sauce

To a small bowl add:

1 (8 oz) can tomato sauce

1/2 tsp dried oregano

1/2 tsp Italian seasoning

1/2 tsp dried basil

1/2 tsp garlic powder

1/2 tsp salt or seasoned salt

Stir together and set aside to marinate* while preparing other pizza toppings.

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Brenda’s tips:

• Serving size: makes ~1 cup, the sauce needed for:

  • Two - 15” round pizzas

  • Or Two 10”x15” sheet pan pizzas

• *When possible, Brenda stirs this together up to 24 hours in advance to allow the flavor to develop.

Fresh Tomato Pizza Sauce

Whenever the garden is producing fresh tomatoes - - - this is THE sauce. It’s perfect as a dipping sauce for Stromboli or breadsticks, and to use for pizza sauce.

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Fresh Tomato Pizza Sauce

Prepare fresh tomatoes:

• Peel

• Lightly squeeze out excess liquid

• Remove seeds

To a quart jar, add:

Prepared tomatoes to make 1 cup

1 Tbsp olive oil

Crush using an immersion blender, then stir in:

1 tsp dried oregano, crushed

1/2 tsp garlic powder

1/2 tsp salt

1/8 tsp pepper

Use immediately or cover and refrigerate for up to 24 hours.

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Brenda’s tips:

• Serving size: makes ~1 cup

• No immersion blender? Lightly pulse in a regular blender or crush tomatoes using a potato masher.

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Window to B’s kitchen…

Pizza Dough

This recipe can be done by hand but it turns out even better using a bread maker. 

Use this Pizza Dough to make Pizza, Stromboli, or Calzones.

Pairs great with Brenda’s Fresh Tomato Pizza Sauce or Red Pizza Sauce.

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Pizza Dough

To the bowl of a bread maker, add (in order):

1 1/2 cup (12 oz) warm water

1/8 cup dry milk powder

3 tsp sugar

2 tsp yeast

3 3/4 cup (19 oz) flour

1 tsp salt 

2 Tbsp oil

Set bread maker to “dough” setting and select start. The machine will complete mixing, kneading and rising cycles. Remove dough from machine and divide dough to make pizza, Stromboli, or calzones.

Alternate directions if no bread maker:

Add ingredients to the mixing bowl in the order listed above. Mix the ingredients with a sturdy spoon until a shaggy dough begins to form. Then use one hand to knead. Set aside to rest 45 min. Remove from bowl and divide dough to make pizza, Stromboli, or calzones.

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Brenda’s Tips:

• Serving size:

  • Pizza: makes two, 15” round OR two, 10” x 15” sheet pans

  • Stromboli: makes five, about 8” squares (before folding)

  • Calzones: makes four, about 9” circles (before folding)

  • Breadsticks: makes a lot (one or two sheet pans, depending how you roll it), or make less of any of the above and turn remainder into breadsticks.

Pumpkin Pancakes

Pumpkin Pancakes

Set non-stick skillet or griddle to medium heat. 

While heating, add the following to a mixing bowl:

2 cups flour

2 tsp baking powder

2 tsp cinnamon

1 tsp salt

1/8 tsp ground cloves

Sift dry ingredients together. Set aside.

In a small microwave safe bowl, combine:

1 cup pumpkin pureé

1 cup milk

4 Tbsp brown sugar

Heat in microwave for 15 - 25 seconds, heating to ~70F. The warm liquid will help the brown sugar dissolve and improve the final texture. Don’t make it too hot or the eggs will curdle.

Then whisk in:

2 eggs

2 Tbsp oil

Pour the liquid ingredients into the dry ingredients and stir until combined. If too thick, add milk in 1 Tbsp increments until desired consistency reached.

Grease heated skillet or griddle, spoon batter onto the cooking surface. As it cooks, bubbles will form on the pancake's surface. Turn the pancake after the first bubbles burst.

Cook about 2 minutes on the other side and then remove from the cooking surface.

Serve hot.

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Brenda’s Tips:

• Serving Size: 15-20, 4” pancakes.

• Substitution recommendation: replace the milk with whey from straining yogurt.

• Brenda likes to set cooked pancakes on a cooling rack as she cooks the batch. This keeps the surface from getting steamed from stacking on a plate.

• For fluffy pancakes: separate the eggs, adding the yolks to the batter in place of the whole eggs. Whip the whites until stiff peaks form and then fold into finished batter.

• Delicious with home-prepared Pumpkin Pureé

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Window to B’s kitchen…

Reminder: bubbles in the pancake batter indicate it’s time to flip the pancake. The end result will be a delicious and perfect cooked pancake.

Pumpkin Muffins

Pumpkin Muffins

Set oven temperature to 425F.

Crumb Topping

In a small bowl, combine:

1/2 cup flour

3/8 cup brown sugar

1 tsp cinnamon

Sift together. Using a fork, cut in:

4 Tbsp butter

Mix to make crumb topping. Set aside.

Muffins

In a small bowl, sift together dry ingredients:

1 3/4 cups flour

2 tsp cinnamon

1 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1/4 tsp nutmeg

1/8 tsp ground cloves

Set aside.

In a large mixing bowl (or the bowl of a stand mixer), combine:

1 (15 oz) can pumpkin pureé

3/4 cup sugar

1/2 cup brown sugar

1/2 cup oil

2 eggs

1 tsp vanilla

Mix together for about 2 minutes, then fold in:

Dry ingredient mixture 

Line muffin tin(s) with paper cups.

Evenly divide* batter.

Over each muffin sprinkle:

~1 Tbsp crumb topping mixture

Bake

• 24 standard muffins:

  • Bake 10 minutes at 425F

  • Reduce heat to 350F and bake 6-10 min (clean toothpick)

• 12 oversize muffin liners in standard muffin tin:

  • Bake 10 minutes at 425F

  • Reduce heat to 350F and bake 15-18 min (clean toothpick)

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Brenda’s Tips:

• Serving size: Makes two dozen standard muffins. Brenda prefers using paper cupcake liners that are 2 1/4" x 1 7/8" (Note: first number is diameter of base of cup, second is the height of the cup's side.) Using the larger liners in a standard muffin tin, the recipe makes one dozen muffins.

• Delicious with home prepared Pumpkin Pureé

• High Elevation adjustment, add:

  • 2 Tbsp flour

  • 2 Tbsp milk

• *To portion, Brenda uses a 2T cookie scoop.

  • 24 standard = 1 scoop each, slightly rounded

  • 12 oversized liners = 2 scoops each, slightly rounded

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Window to B’s kitchen…

Instant Pot Boiling Start Yogurt (Thick Yogurt)

Boiling Start Yogurt is thick and creamy, and can be strained (removing the whey) to become Greek Yogurt.

Two MUST KNOW’s before you begin:

1. Milk —- just about any cows milk will work. It is not necessary to purchase any different brand or quality than what you usually drink. Of note, the fat content impacts the final flavor:

   • Whole milk: sweet, creamy flavor with enough tanginess to be yogurt

   • 2% or Skim milk: sharp flavor with aftertaste that can be a bit sour

2. Yogurt —- you’ll want Plain or Unflavored with live cultures:

   • ALL yogurt have live cultures - even the inexpensive brands

   • Once you’ve made yogurt, you can use a few teaspoons of your homemade yogurt to provide the live cultures for your next batch. The extra whey will also provide the live cultures needed and can be substituted 1:1.

This is a step-by-step recipe to make Instant Pot Boiling Start Yogurt, assuming the Instant Pot has a pre-programmed option for yogurt. 

My favorite way to make this yogurt is overnight, since it typically cooks for 8-9 hours in the Instant Pot.

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Instant Pot Boiling Start Yogurt (Thick Yogurt)

Clean and sterilize inner pot if needed.

To the inner pot of the Instant Pot, add:

1 qt (32 oz) milk

Select "Yogurt"

Press the "Adjust" button once, display should read “boil”

• Instant Pot will automatically start and begin heating the milk.

Cover with a glass lid or tinfoil:

• No official glass lid? Check your cookware collection for one that fits the inner pot

• Recommended - do not use the pressure lid:

  • yogurt doesn’t require pressurization and

  • the sealing ring retains aroma that may affect the final flavor of yogurt

About every 5 minutes, remove cover and whisk, stirring all along the bottom of the pot.

When machine beeps, remove cover, stir and check temperature using an instant read thermometer.

Desired temp: 180F to 183F

• If machine stops before milk reaches desired temp, use "Sauté" setting to keep heating, stirring & checking temp regularly.

Once desired temperature is reached:

• Fill sink (or large diameter pot) with a few inches of cold water

• Transfer inner pot to sink (do not allow any water into hot milk)

• Cool milk to optimal yogurt percolating temperature:

Between 95F to 110F

Return inner pot to Instant Pot and whisk in:

1 1/2 tsp yogurt with live cultures 

Cover with the glass lid (or tinfoil).

Select “Yogurt” (note: may need to press “cancel” once or twice before selecting “Yogurt”):

1. Display will read "8:00," adjust time if desired*

2. Instant Pot will automatically start and begin counting up from 0:00. 

3. When it reaches the total time, 8 hours later, display will read: yogt 

Transfer yogurt to a one quart container and refrigerate. Yogurt will thicken slightly and expect to see some natural separation of the whey. 

Serve cooled with favorite fruits or granola. Sweeten with honey or sugar as needed.

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Brenda’s tips:

• Serving size: ~1 qt or six 2/3 cup servings.

• Boiling Start Yogurt tends to be a thicker consistency than Cold Start. 

  • Boiling denatures the proteins, improving their ability to bond = thicker yogurt

  • Boiling start also shows a natural separation of the yogurt & the whey (yellowish liquid). For even thicker yogurt (Greek style) strain boiling start yogurt through butter muslin. 

    • See Window to B’s kitchen below for more…

• *Looking for a more tangy yogurt flavor? Add more time to the Instant Pot. The flavor will naturally occur by increasing the time to 9:00 hours. This step is recommended by many yogurt blog posts

• A few recommended resources if you want to understand yogurt better:

  • This Old Gal - Greek Yogurt

  • Cultures for Health - Yogurt Tutorial

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Window to B’s kitchen…

The difference in consistency between Cold Start (left) and Boiling Start (right) Yogurt.

How To: Greek Style Yogurt

HOW TO: Greek Style Yogurt

Following directions in recipe, prepare:

Instant Pot Boiling Start Yogurt (Thick Yogurt)

Note: Expect up to half of the finished products to be whey (the yellowish liquid that naturally separates from the yogurt). If you start with one quart of milk, you will end with roughly 2 cups yogurt and 2 cups whey. Consider multiplying the recipe if more yogurt is desired.

Once yogurt has completed it’s percolating time (8-9 hours), instead of directly transferring the yogurt to a storage container, follow these steps:

1. Drape and secure a butter muslin bag or cloth over a 2-qt water pitcher

   • There needs to be a few inches of clearance beneath the bag/cloth for the whey to gather in the pitcher

2. Carefully pour the hot yogurt into the butter muslin bag/cloth

3. Whey will immediately begin to drain through the butter muslin bag/cloth, while the yogurt stays in the bag/cloth

4. Cover pitcher and refrigerate, up to 12 hours for super thick Greek yogurt

5. After elapsed time, remove pitcher from refrigerator and carefully remove the butter muslin bag/cloth, full of yogurt, from the pitcher

6. Transfer the Greek-style yogurt into a storage container, or into individual serving containers, being sure to extract all of the yogurt from the bag/cloth

7. Pour the whey into a storage container

8. Store the Greek-style yogurt and the whey in the refrigerator

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Brenda’s tips:

• 1 quart milk results in 2 cups Greek-style yogurt and 2 cups whey, assuming refrigerated straining of 4-8 hours.

• Some great ways to use the whey, replace the milk/water in:

  • Pancakes

  • Brenda’s Favorite Dough

  • French Bread

  • …try any recipe with milk or water

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Window to B’s kitchen…