When I was an undergrad, there was this pizzeria called Neil and Otto's a few streets from the college. On long nights of cramming for exams, we used to order garlic sticks from them. They came with nice dipping sauces, and were delicious, greasy, salty, cheesy...and kept away all vampires all night. And the next day as well. The pizzeria has since closed, but I was craving some late-night snacks of the kind, so reproduced the delicacy here.
1 cup flour
0.25 tsp yeast
2 cups water
1 tsp salt
1 tsp pizza spice
2 tsp oregano
3 large cloves garlic
3/4 cup shredded mozzarella
2 tbsp butter
Mix the yeast, salt, pizza spice, and flour. Add the water and mix in. Cover and allow to sit overnight.
Cut dough into two equal pieces on a well-floured surface. Roll into balls and stretch into a circle after letting it rest for 10 minutes. Place onto parchment paper pieces.
Preheat oven to 425F with a pizza stone in it.
Melt the butter and mix into it the crushed garlic. Spread it on top of the pizza dough. Sprinkle with mozzarella. Bake until golden on top. Allow to cool on a cookie rack. Sprinkle with oregano.
Slice into sticks and serve with ranch sauce and your favorite, sweet cherry tomatoes.
Hamburgers are one of those food items I prefer to eat at restaurants, rather than preparing them myself. But I am going for a veggie burger in the near future, and...because bread is my favorite, I wanted to have a perfect bun recipe first.
These buns are light, but sturdy. They will hold up well under a pile of toppings.. Ingredients
3 tbsp milk
1 cup water
2 tsp yeast
2.5 tbsp sugar
3.3 cups flour
1.5 tsp salt
2.5 tbsp butter
Mix the water, milk, and sugar. Microwave until warm, and dissolve the sugar. Sprinkle the yeast on top and allow to bloom.
Preheat the oven for two minutes, to get a good bread proofing temperature.
Mix the flour with the salt, rub butter into flour between fingers, to create a crumble. Stir in the yeast mixture and one beaten egg until dough forms, using a kitchenaid mixer. Mix for 10 minutes.
Shape dough into a ball and return into the lightly oiled bowl. Allow to proof in the oven for an hour.
Cut dough into 8 portions. Shape them into a ball and place onto a large baking sheet lined with parchment paper. Allow to rise for another hour in the oven.
Set a baking pan with water into the oven and preheat it to 400F. Brush tops of rolls with egg wash made from the other egg. Bake for about 15 minutes, until tops are golden brown. Cool on cookie rack.
This was such a surprisingly delicious twist on kale, that I had to repeat the recipe several times in a one-week period. The key is really the aioli and the cheddar cheese as it melts into the crispy kale. Ingredients
2 cups of kale leaves
2 whole wheat wraps
8 cherry tomatoes
2 tbsp minced onion
3 tbsp mayo
2 cloves garlic
2 tsp sriracha
3 oz cheddar cheese
Spray a pan with vegetable oil and lightly brown the shredded kale, turning occasionally.
Cut the tomatoes in half and cook them on low heat until they dehydrate a little. I place them skin-side-down, and do not turn them.
Cook the onions and the sliced jalapeno until softened slightly
Mix the mayo with the crushed garlic and the Sriracha. Shred the cheddar. Fry two eggs.
To assemble, heat the wrap in a pan and place the kale and shredded cheese in the center.
Spread with the aioli and top with the tomatoes, peppers and onions. Top with one fried egg on each wrap. Fold and serve hot.