Tip to Tail Gourmet

When I looked in fridge for lunch today, there wasn’t anything obvious, so I got to work and started some pizza dough. I figured by the time I decided on some topping ideas and pulled a salad together, the dough might be ready. I cut the rising time a little short, but I didn’t notice any impact from that, I still got a wonderful, thin crust, with the just the right amount of chewiness.

I went with my favorite pizza dough recipe from Bobby Flay, it hasn’t let me down yet! https://www.google.com/amp/s/www.foodnetwork.com/recipes/food-network-kitchen/basic-pizza-dough-recipe-1973255.amp There is some leftover to freeze too!

Ingredients:

1 tablespoon sugar

1 1/4-ounce packet (2 1/4 teaspoons) active dry yeast

3 tablespoons extra-virgin olive oil, plus more for brushing

3 3/4 cups all-purpose flour, plus more for dusting

1 1/2 teaspoons salt

Directions:

1. Whisk 1 1/3 cups warm water (105 degrees F) and the sugar in a bowl; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil.
2. Whisk the flour and salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough.
3. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary. Form into 2 balls. Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes. Roll out and top as desired, or wrap in plastic wrap and freeze up to 1 month.

For the toppings I went with caramelized onions and sautéed mushrooms, crumbled Boursin cheese, shredded parmesan and mozzarella, and topped with fresh chopped thyme and scallions.

Roll the dough out very thinly and sprinkle cheeses and onions & mushrooms all around. Bake pizza on middle rack at 450 F for 10-12 minutes, until Cheese is bubbly and crust starts to brown around the edges and on the bottom.

This is such a staple, along side a fresh green salad, it makes a wonderful lunch anytime of year. Enjoy it all with a favorite glass of white wine as a mid-day meal on the weekend, or with a creamy cappuccino for brunch!

• 1 (9-inch) frozen ready-to-bake pie crust (MUST be deep dish)

• 1 tablespoon butter

• 1/2 medium yellow onion, diced

• 1 teaspoon minced garlic

• 4 large eggs

• 1 cup half-and-half

• 1/2 teaspoon Italian seasoning or herbs de Provence

• Fine sea salt and freshly cracked pepper

• 1 and 1/2 cups diced/cubed cooked ham (leftover holiday ham or store-bought)

• 1 cup swiss cheese, freshly grated (I used gruyere.)

• 1 cup cheddar cheese, freshly grated

• Optional garnish: chopped chives

1. Preheat oven to 375 degrees F. Place unwrapped frozen pie crust on a baking sheet and bake for 10 minutes. Remove and allow to cool slightly.

2. Add the butter to a nonstick pan and melt over medium-high heat. Add in the diced onion and cook 3-5 minutes or until soft and translucent. Add in the garlic and stir until fragrant, about 30 seconds. Remove, set aside, and allow to cool slightly.

3. In a large bowl, whisk the eggs until lightly beaten. Then whisk in the half-and-half, Italian seasoning, and salt and pepper to taste.

4. Gently stir in the cubed ham and both cheeses. Stir in the cooked onion and garlic. 

5. Pour filling into the pre-baked pie crust (still on the baking sheet) and bake on the lower oven rack for 35 to 42 minutes, or until set (it might be a little jiggly in the middle)

A grabbed a box of crystalized ginger at the store the other day, it just called out to me, and I’ve been snacking on it ever since. I started looking around for ideas of ways to use it, besides to up the game on the gingersnaps I have plans to make. Well, there are lots of creative and yummy ideas to give a try.

• Chop and add to batter for cookies, such as ginger snaps, or quick breads like gingerbread, orange bread or banana bread.
• Melt butter with diced Crystallized Ginger, fresh lemon juice and sliced green onions in a saucepan. Spoon over hot rice and serve with chicken or fish.

• Sprinkle finely chopped pieces as a finishing touch on apple pie a la mode or a whipped cream-topped brownie.
• Combine diced Crystallized Ginger with nuts, brown sugar and spices for a baked apple or pear filling.
• Add chunks to a stir-fry for a sweet and spicy bite.
• Dip Crystallized Ginger pieces in melted chocolate. Let cool and serve as a special after dinner treat.
• Add to water and sugar mixture to make ginger-infused simple syrup. Strain before adding to drinks, such as iced tea.
• Sprinkle diced Crystallized Ginger into fruit salad for a spicy, zesty flavor lift.
• Add to a homemade cranberry sauce with orange zest.

These ideas and more recipes can be found here https://www.google.com/amp/s/www.thegazette.com/2009/12/17/10-ways-to-use-crystallized-ginger%3ftemplate=amphtml