Peach and Blueberry Galette

IMG_6270I can’t believe it’s already August. I can’t see summer going away slowly. I know still there is time to fall and winter. But, I kind of want to stay back and enjoy  summer more. I want enjoy more summer bounty. I haven’t yet had my fill of tomatoes, corn and berries. Time flies so quickly. My niece who was born in December is already 7 months old, in January we were still planning our summer vacation which we took in May to France and Italy. Although, I don’t want winter to come fast, I do want to be in December so that I can see my niece in person.  Continue reading “Peach and Blueberry Galette”

Advertisements

Pecan Pie

Pecan Pie
Pecan Pie

I am sometimes jealous of people who get to celebrate Thanksgiving. Because it is something that I have not grown up celebrating, I miss all those Indian festivals we grew up celebrating. But, I am slowly coming to terms to celebrate what I have here to celebrate. But, I love how people around me get so busy when Thanksgiving is approaching. They are waiting for the day and prepping fully for it. There is happy happy atmosphere all over the place and I know those who have their family members, get to spend good time with them.

Soon, I have to start following this tradition with my vegetarian thanksgiving to get in the mood of holidays. While we enjoy taking road trips or spend time buying all the sale stuff online during thanksgiving holidays, it is also time to enjoy the food that American’s make for thanksgiving. If I am vegetarian so what, we can enjoy the dessert if not turkey. Because life is too Short not to enjoy the dessert. So this year I thought I would make a pecan pie , got a reason to get in the mood of Thanksgiving. So, here’s my easy delicious Pecan Pie recipe. Continue reading “Pecan Pie”

Daring Bakers – Savory Pot Pies

Pizza Pot pie
Pizza Pot pie

Hannah of Rise and Shine was our October 2013 Daring Bakers’ hostess and she challenged us to bake our own double crusted savory pot pies. Using any from-scratch crust and filling we choose, we were allowed to get completely creative with our recipe, showing off the savory flavors and fillings from our own home or region.

So, finally its Autumn in USA. Frankly, I just hate winters here because I want the sun to be up till late and we get to go outdoors. But, the moment Autumn is here I start loving everything. Those cold mornings, when you don’t want to get up from bed and just cuddle your pooch. I don’t have a dog. I so desperately want one. In this type of weather you want to have a hot chocolate or nice hot chai with ginger. But, in reality I have to rush early morning for me to catch a train.  Continue reading “Daring Bakers – Savory Pot Pies”

Friday Night is Pizza night! – Pizza from scratch…

Pizza is ready!
Pizza is ready!

Ingredients:

For the Dough

3 cups All Purpose Flour
2 Teaspoon salt
2 Tablespoon sugar
2 Tablespoon Extra Virgin Olive Oil
1 package of yeast
1 cup warm water, 110 degrees

Pizza Dough before
Pizza Dough before
After resting the dough doubled
After resting the dough double

Method:

Take warm water and add the yeast and leave it for 2-3 minutes till it becomes foamy/ frothy.

If you are not confident of this step then you can also add yeast directly into the dry ingredients. I usually do that.The reason we dissolve yeast in warm water is to test whether the yeast is alive or not. Because if it is not alive, then we have to toss all the ingredients to waste.

Mix flour, salt, sugar, olive oil in a bowl of standing mixer attached with the dough hook. Stir in the yeast to dissolve in the water and add that to the flour mix.

At medium speed mix everything together and stop to scrape if necessary. Mix until everything is well combined and forms dough.

Grease it with some oil.Cover and  Let the dough rest and proof in a warm spot in your kitchen.

Once it has rested for an hour , divide it into 2 or 3 equal parts and shape them into rounds and leave it aside for another 10-15 minutes covered. Once it had rested the second time, take one dough ball at a time and spread a parchment paper on the baking sheet and spread some oil and place the dough ball and start giving it a shape for pizza.  I start by making borders, i.e. by pressing the dough ball with the help of my fingers start spreading it out into round and then press at the edges and with the help of my knuckles start stretching it out as thin as I want. I do not use rolling pin. You can also use some dry flour to while rolling the pizza. Meanwhile, preheat oven at 500 F. Spread the tomato sauce. Lot of times I make my own homemade tomato sauce but on lazy or busy days I do use store bought sauce. There is nothing wrong in doing so.

Ready to go in the oven!
Ready to go in the oven!

Add the toppings of your choice, add freshly chopped herbs or dry herbs like oregano powder, rosemary, dry basil, onion and garlic powder, salt and pepper. Place cheese. I like mozzarella and ricotta. Do not add too much of ricotta, or else it will make it more heavy and a little soggy. For toppings we usually use bell peppers, onions, black olives, pineapple, recently I threw in some black seedless grapes also, jalapenos to give some kick. Finally, we never make pizza without fresh basil.  I would suggest that never make your pizza heavy by adding lots of toppings. Keep it simple and crusty. Less is better in this case. You can also add broccoli, Brussel sprouts, corn, cottage cheese cubes – paneer.

Baked pizza and unbaked pizza and a garlic knot with left over pizza dough..
Baked pizza and unbaked pizza and a garlic knot with left over pizza dough..

Bake the pizza in a preheated oven at 450 F to 500 F. But, beware of your fire alarm. The only thing that intimidates me is the fire alarm in pizza making. If you cook your pizza at high temperature it really comes out perfect in just under 10 minutes with such a good crust.

Bubbling cheese over the pizza
Bubbling cheese over the pizza