Monday, October 28, 2013

October Recipes

I love German food.
I tried a few new recipes this October and they are worth sharing.

The first is Oktoberfest Stew.  I loved this one and will be making it again this winter.  It has a distinctly sour/savory flavor that I love.  I had to buy beer for this one, and since I am not a beer drinker, I felt really silly.  I perused the choices at the grocery store but I realized I would have a lot of left over beer, so I decided to go to my nearby liquor store.  The clerk was really helpful and I promised to bring him the recipe since he is a stew-lover. 

The next is for Pretzel Dogs.

These were really good too, and very filling.  I used hot dog sized smoked sausage for these, like big smok-y-links, which I think made them a lot more appealing.  I will make these again but use Mel's Pretzel Bite recipe for the pretzel part but still do the boiling part.  This dough was a little more dense than I would have liked.  It was fun to share this one with Lucy, she liked helping wrap the dogs.

In other news...I have finally perfected my pizza crust recipe...I mean, really perfected.  It's awesome.

This recipe makes enough to completely cover my standard size pizza stone which easily feeds my family of four, usually with a few extra pieces.  

2 1/2 C All Purpose Flour
1 C warmish hot water
1 t vital wheat gluten
2 1.4 T Yeast
1 t sugar
1 T olive oil
1 t salt

This is how I make dough and it works beautiful 99.9% of the time.

In a stand mixer, with the whisk attachment, add the yeast, sugar, gluten and water.
*the water should be very warm to the touch, almost hot.
Mix at high speed for 30 seconds.  Let stand 5 minutes or so.
Switch to the dough hook and add the rest of the ingredients. 
Let the machine knead the dough for a few minutes until it's pulled away from the sides of the bowl and bounces back nicely when depressed with your finger.

Let it rest while you prepare your pizza toppings.

Roll it out to the size of your stone, I usually have to roll it off the edge and then let it shrink back a bit.

*Another tip is that I do not heat my stone in the oven and I cook my pizza at 550 degrees for about ten minutes.  Because I cook it so hot, if my stone is that hot when I put the dough on it, it starts to cook and then is much more difficult to roll.  Also, add some corn meal to the stone, covering the middle two-thirds of the stone and then roll from the center.  That will keep the pizza from sticking to the stone and keep more of the meal of the stone than your floor.


No comments: