'who needs takeout or delivery' pizza

Tuesday it was so hot that we couldn't bare to turn on the oven/stove top. So we picked up a pizza from a jocal joint around the corner. The results were pretty decent, but the whole time I was eating I couldn't help thinking how much better homemade pizza is, and how surprisingly easy it is to make.


(homemade pizza with sun-dried tomatoes, peppadeus, and goat cheese)

pizza dough
3 c all-purpose flour
2 tsp instant yeast
2 tsp kosher salt
1 c water (plus more if needed)
2 Tbs olive oil, plus 1 Tbs

1. Combine flour, yeast and salt in a bowl.
2. Add oil and water. Stir with a wooden spoon. If necessary add more water, a little at a time until the dough comes together. It should be moist but not sticky. If you overdo it on the water, just add a little flour.
3. Put remaining oil in a metal or glass bowl. Turn out dough into oiled bowl. Let rest for an hour, if you can.
4. After dough has rested, punch down and turn out onto a floured board, countertop, etc--I use a large cutting mat. (NOTE: You can wrap up the dough in several layers of plastic wrap and freeze at this point; defrost in freezer and bring to room temperature before using).
5. Cover with towel or plastic wrap and let rest for 15-20 minutes, while the oven preheats to 500 degrees. Meanwhile, prep sauce and toppings.
6. Form into rectangular or circular pizza (split into two or more pizzas, if desired), leaving a rim around the edge for the crust. Cover with sauce (see recipe below) and toppings of choice.
7. Bake on pizza stone or baking sheet. Cook ~15 minutes, or until crust has puffed, and is golden brown and delicious.

(NOTE: You can form the dough, and let the pizza chill out in the refrigerator if need be--just bring to room temperature before baking)

pizza sauce
1 can tomato sauce
1 tsp oregano
1/4 tsp red pepper flakes
salt & pepper (to taste)

1. Combine all ingredients. Taste and add any desired seasonings.
2. Spread a thin layer onto pizza dough.

Now its time to turn your kitchen in your very own pizzaria!

tofu <3 you

Okay, so its not in English--but it's got hypnotizing voices, fun graphics, and Toyko kitsch. What's not to love?

And tofu really does love you.



(thanks Milo)

perfect picnic potato salad

Since I have moved to the East coast I've been unable to find a yummy potato salad, so I decided to craft my own. I started with a basic recipe from cook extraordinaire Mark Bittman (my personal hero) and threw in a few of my own twists. What follows is surprisingly easy yet scrumptious--you'll never buy potato salad from your supermarket deli again.

10 medium red or new potatoes, cut into bite size pieces
1/4 c olive oil
3 Tbs red wine vinegar
1/4 c mayonnaise or Vegannaise
3 Tbs whole grain or dijon mustard
1/2 red onion, chopped
1/4 c parsley, roughly chopped
3 hard-boiled eggs, chopped (optional)
2 TBS capers (optional)
kosher salt, to taste
freshly ground black pepper, to taste

1. Bring potatoes to a boil in a large pot of salted water. Cook uncovered for 15-20 minutes, until tender but not mushy.
2. Combine oil, vinegar, mustard and -nnaise of choice in a large bowl. Add salt and pepper. Taste. (NOTE: feel free to add more of whatever until you get the consistency/flavor that you want)
3. Once potatoes have finished cooking, drain and rinse under cool water for several seconds.
4. Stir potatoes, parsley, onion, egg and capers (if using) into dressing.
5. Chill at least one hour before serving.

Makes an awesome side to veggie burgers, dogs, what have you; alternately pack some to take to work with you.

summer 'tabbouleh' salad

This is a perfect way to use leftover rice. Feel free to alter the ratio of veggies to your liking.

1 1/2 c cooked grains, chilled or room temperature (like brown rice, bulgur, barley, etc)
3 roma cucumbers, diced
1 medium cucumber, seeded and diced
1/2 red onion, finely chopped
1/4 c parsley or mint, chopped
juice of 1 lemon, freshly squeezed
kosher salt, to taste
freshly ground black pepper, to taste

1. Combine all ingredients in a large bowl.
2. Enjoy as is or over chopped romaine.

Makes 4-6 servings. Store leftovers in tupperware in the fridge.

To get the best value out of this dish, buy what's on sale/ in season. EG: substitute roma tomatoes for hothouse, cherry, grape; exchange cucumber for other veggies like green beans, chopped broccoli, asparagus (boil and blanched if desired).

about this blog

I've had a lot of free time on my hands this summer, but not a lot of cash. The combination has challenged me to spend a lot of time in the kitchen cooking up cheap food without sacrificing on taste. What is to follow are the results: thoughts, tips, and recipes.