Grass Fed Beef - USDA Inspected Re stocking in Aug 2014
Tenderloin steak Tail $21.75 sold out
Rib Eye Steak Bone In $18.50/lb sold out
NY Strip Steaks $21/lb sold out
London Broil Steak$10.50/lb
Flank Steak $13.50/lb sold out
N.Y.Sirloin Steak $16.50 /lb
Flap Meat $12.50/lb sold out
Short Ribs $8.75/lb
Kabobs $9/lb sold out
Eye Round Roast $12/lb sold out
Chuck Bone out Roast $11/lb sold out
Beef Brisket $10lb sold out
Ground Beef $9/lb
Beef liver $6/lb
Beef Heart sold out
Soup Bones $6.50/lb sold out
Suet $4.50/lb out
Marrow bones $4.75/lb limited supply sold out
Flap meat benefits from marinating and being cooked on high, dry heat, whether grilled, broiled, pan-fried or stir-fried. It's vital to cut the meat very thinly across the grain, and it is at its best not too much past medium-rare.
"It loves a good raw heat, where you cook it nice and fast, where the flames hit it," says Shannon Gregory, a butcher at Cafe Rouge in Berkeley, which sells Niman Ranch's flap meat in both its meat market and in the restaurant as a plate of bistro-style grilled steak with red wine shallot butter. "Make sure you cut across the grain. Otherwise it's like eating a lot of rubber bands."
Niman Ranch calls its flap meat bavette, the French name for the cut. But, the word bavette can be confusing. There are several types of bavette steaks in France, including the bavette de flanchet, or flank steak. Because bavette means bib in French, sometimes the word is used as a catch-all phrase for thin steak.
"The French cut down steaks so differently and more thoroughly," says Brian Cunningham of Niman Ranch. Yet, the bavette d'aloyau, or "of the sirloin, " is what Niman and the French culinary encyclopedia "Larousse Gastronomique" (Clarkson Potter, 2001) call flap meat.
An extension of the T-bone and Porterhouse steaks, flap meat is officially part of the short loin section, explains Bob Fanucchi, known as Butcher Bob by his students at San Francisco's California Culinary Academy.
"It's actually in the belly of the animal," he says. "You remove the flank, take the layers of fat off and the meat is called flap meat."
Even in the United States, there are a few different versions of flap meat. It's often confused with hanger steak, which it's not, and some butchers label it as sirloin tips, which it also is not.
Regardless of all that, flap meat is a great choice for Mexican grilled meats, bistro steaks and stir-fries -- some Asian meat markets simply call it "stir-fry meat." And if you can't find it, other long-fibered cuts such as flank steak and skirt steak also would be lovely in the accompanying recipes, though cooking times might have to be adjusted.
There are some things you don't want to do with bavette, says Gregory of Cafe Rouge. "One of our chefs tried to make stew one day, and he asked for a piece of bavette. It came out horrible. Tasted like an old shoe."
Though Gregory is a fan of flap meat when it's cooked properly, some butchers don't go for the other bistro cuts, saying they're overpriced because of supply and demand.
Grilled Marinated Sirloin Flap Steaks recipe
Makes 4 to 6 servings
We make this super-easy, super-tasty dish all year long. The bold combination of soy sauce, balsamic, and maple syrup works its magic on the meat quickly, so it only needs to marinate for as long as it takes to get your grill fired up. In the fall and winter, we pair this steak with maple-sweetened butternut squash. Come summer, it's a natural with a tomato salad and corn on the cob.
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
3 tablespoons pure maple syrup
4 garlic cloves, chopped
2 pounds sirloin flap steaks
Blend soy sauce, vinegar, syrup, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Toss steaks with mixture. Marinate at room temperature about 15 minutes.
Prepare a grill for direct-heat cooking over hot charcoal (high heat for gas); see grilling procedure.
Discard marinade and pat steaks dry.
Oil grill rack, then grill steaks, covered only if using a gas grill, turning occasionally, 6 to 8 minutes total for medium-rare. Let rest on a plate, uncovered, 10 minutes.
•Steaks can be marinated up to 8 hours.
•Steaks can be cooked in a hot oiled 2-burner grill pan over medium-high heat.
And more for the grill....
Hand Gathered, Hand Washed, Hand Packed, Cage-free eggs, organic feeds supplemented by our own produce, grass and bugs. $7.50 dozen .
Sign up for our Spring EGG C.S.A.is over but will reopen in June. Email us at firstname.lastname@example.org if you would like to join and ask for an application.
PBA Free Canning Lids available
Large size $2.50 each
Small size $1.50 each
Olio Taibi Extra Vergine di Oliva In Stock
100% organic, single cold pressed, unfiltered, rich tasting Italian Olive Oil from The Taibi Farm in Agrigento Sicily
Biancolilla light and with perfect perfume
Nicellara Del Belice very aromatic mixes well with other olive varieties 16.9 Fl OIt
Nocellara extra virgin olive oil is produced exclusively with the Nocellara Del Belice olive variety organically grown in the Taibi family estate near the Temple's Valley of Agrigento in Sicily, a UNESCO World's Heritage site. This olive oil is decisively fruity and has a peppery fininsh.We refer to it as the Niagara Falls of flavor. It is great for dipping as wellas for most dishes typiclaly paired with red wibntes such as red sauces, pasta, legume soups,rich salads, and roasted meats. Furthermore, Nocellara has been includdeed in the list of "Best Olive Oils in THe World" by German gourmet magazine "Des Feinschmecker" and Italian olive oil professioanla association" Mastri Oleari" Olio Taibi Nocellara is included in Tom Muellers' Great Olive OPils of The World List. Tom Mueller is the author of "Extra Virginity: The Sublime and Scandalous World of Olive Oil"
Bread Dipping, Soups, Hardboiled eggs, Grilledfoods, Bruschetta, Pasta, Rice Toast, Sauteed Vegetables
Biancolilla extra vrigin olive oil is produced exclusively with the Biancolilla olive variety organically grown in the Taibi family estate near the Temples'Valley of Aggrigento in Sicily, a UNESCO World's Heritage Site. We call Biancolilla the Cashmere gove of falvor and it goes really well on most delicate dishes that are usually paired with white wine, such as delicate salads, steamed fish, and fresh cheeses. Olio Taibi Biancolilla is included in Tom Mueller's Great Olive Oils of The World List. Tom Muller is the authero of " Extra Virginit : The Sublime and Scandalous World of Olive Oil.
Bread Dipping, Fresh Vegetables Salads, Steamed Vegetables, Fresh Mozzarella and Tomato, Basil Caprese Salad, Steamed Fish, Pasta, Rice, Quinoa Salad, Cottage Cheese, Ricotta Cheese, BAking, Steamed Clams and Shellfish
Anatolian Purslane, Lamb and Lentil Stew
Some Americans call it a weed, but in Turkey, purslane is a prize. My friend Ayfer Unsal, a feisty political journalist and passionate culinary sleuth, was beside herself. It was getting late in the day and we still hadn't found any decent purslane at her farmers' market in Gaziantep, in Southeast Anatolia, Turkey. She was about to give up when suddenly she spotted an old woman wheeling away a baby carriage filled with greens. "Quick! We must stop her!" Ayfer exclaimed. "She always has terrific herbs!" I followed as Ayfer dashed off, pushing her way through the crowd. When I caught up, she was in the process of buying a bundle of beautiful jade-colored, oval-leaved greens with purple stems. My friend was happy: she'd found the most important ingredient for a summer lamb and lentil stew called pirpirim asi--a beloved local specialty that's earthy and robust yet light and nourishing.
In America, grandmothers spoil their grandchildren with sweets; in Gaziantep, grandmothers use pirpirim asi. The story goes that Turkish cops will stop writing traffic tickets if the violator promises to bring them a freshly cooked pot. Purslane is the key to the stew's special flavor. Americans often refer to purslane as "that nuisance weed," the one that crops up in gardens, window boxes, sometimes even in the middle of gravel driveways. But to knowledgeable cooks, it is no nuisance! With its mild lemony taste and plump texture, it is a wonderful-tasting fresh green, of which there are precious few in late summer. If you don't have a garden and don't know where or how to forage for purslane, ask an organic grower at your local farmers' market to pick some for you. Perhaps you could even tempt the grower with a pot of stew.
Ayfer uses purslane in many different dishes, two of which I offer here. When tender and young, this green is delightful served raw in salads with tomatoes and cucumbers. When it's mature, the larger leaves and tender stems can be blanched and added to meat or vegetable dishes, making them light and delicious. Purslane is nutritious, too--it's a good source of antioxidants and has more heart-healthful omega-3 fatty acids than any other vegetable that's been studied.
In early fall, use bulky bunches of purslane for this recipe.
Serving: 4 TO 6
1/2cup dried black-eyed peas, soaked overnight and drained 1/3cup dried chickpeas, soaked overnight and drained 1/4cup mini brown lentils, picked over and rinsed (See box) 1/4cup olive oil 5ounces boneless lamb shoulder, cut into 1/2-inch dice 1medium onion, finely chopped 2teaspoons tomato paste 2teaspoons Turkish red pepper paste (See Notes) 1 1/2pounds purslane, thick stems discarded and leaves coarsely shredded 1/2cup coarse bulgur 2tablespoons minced garlic 3tablespoons fresh lemon juice Salt 1tablespoon dried spearmint, leaves crushed to a fine powder 1/4teaspoon Turkish red pepper flakes (see Notes) Freshly ground black pepper Trimmed scallions and lemon wedges, for serving
1. Rinse the black-eyed peas and chickpeas. Pour them into separate medium saucepans and cover with several inches of water. Cover and cook over moderate heat until tender, about 20 minutes for the black-eyed peas and 1 hour for the chickpeas. Drain the black-eyed peas and discard the liquid. Drain the chickpeas; reserve 1/3 cup of the cooking liquid.
2. Meanwhile, in a medium saucepan, combine the lentils with 4 cups of water, cover partially and cook over moderate heat until tender, about 40 minutes. Drain; reserve 2 cups of the cooking liquid.
3. In a large, enameled cast-iron casserole, heat 2 tablespoons of the oil. Add the lamb and cook over moderate heat, stirring occasionally, until browned, about 5 minutes. Stir in the onion, cover and cook until softened but not browned, about 2 minutes. Add the tomato paste, red pepper paste and 1/2 cup of water and bring to a simmer. Cover and cook, stirring once or twice, until the mixture begins to caramelize, about 20 minutes.
4. Add the purslane, bulgur and the reserved chickpea and lentil cooking liquids to the casserole. Cover and cook for 10 minutes. Add the chickpeas, black-eyed peas, lentils, garlic and enough water to barely cover. Cover and simmer for 5 minutes. Remove from the heat, stir in the lemon juice and season with salt.
5. In a small skillet, heat the remaining 2 tablespoons of oil. Add the spearmint, Turkish red pepper flakes and 1/4 teaspoon ground black pepper. When the oil begins to sizzle, give it a stir and drizzle it over the stew. Stir once and let stand for 30 minutes. Serve the stew at room temperature or let cool, then refrigerate and serve chilled the following day. Pass the scallions and lemon at the table.
©Paula Wolfert, Mediterranean Grains and Greens
NOTES: Turkish red pepper paste and Turkish red pepper flakes are available at Middle Eastern groceries or by mail order from Kalustyan's (212-685-3451).
Uses For Meadow Mist Farm's Gourmet Garlic
Gorgonzola Cheesecake Recipe
Recipe Type: Appetizer, Cheese Appetizers, garlic
Yields: serves many
Prep time: 20 min
Cook time: 60 min
12 cloves garlic
2 teaspoons extra-virgin olive oil
Cornmeal Crust (see recipe below)
1 pound Gorgonzola Cheese, room temperature*
5 (8 ounce) packages cream cheese, room temperature
5 eggs, room temperature
* Blue Cheese may be substituted.
Preheat oven to 375 degrees F.
Roasted Garlic: Peel the outer skin of the garlic only; leave garlic bulb whole. Slice 1/2-inch of the pointed end of the garlic bulbs. Pour 1/2 teaspoon olive oil over the top of each bulb and let it sink in between the cloves. Wait 2 minutes and then repeat with another 1/2 teaspoon olive oil over each garlic bulb. Cover and bake 1 hour or until cloves are browned at the exposed end and soft throughout. Remove from oven. Allow garlic to cool and remove cloves from head. Garlic may be stored in a tightly covered container in the refrigerator for several days. Check out my web page on how to Roast Garlic.
Prepare Cornmeal Crust: (see recipe below)
To make filling: Preheat oven to 325 degrees F. and position baking rack in center of oven. In a large bowl, place gorgonzola cheese and cream cheese; mix together until smooth and creamy. Add the eggs, one at a time, while beating to incorporate. Pour the cheese filling into prepared Cornmeal Crust. Tap lightly on counter to remove air bubbles. Place roasted garlic cloves around the perimeter of the pan at equal distances.
Baking Cheesecake: Place cheesecake in center of middle oven rack. Bake for approximately 1 hour, or until internal temperature is 160 degrees with a cooking thermometer or until the center is almost set, but jiggles slightly when gently shaken. NOTE: Do not open the oven door during the first 30 minutes of baking as drafts can cause a cheesecake to fall or crack. Remove from oven and allow to cool on counter for at least 1 hour, after which you may either serve or store in the refrigerator.
This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.
Serve warm or at room temperature with toasted baguette bread or crackers.
To serve later, store in refrigerator up to 1 week. To reheat, simply slice and warm for 5 minutes in a 350 degree F. oven.
1 1/2 cups water
1/2 cup cornmeal
1 tablespoon minced garlic
1 1/2 teaspoons salt
1 tablespoons dried basil
1/4 cup grated Parmesan Cheese (Parmigiano-Reggiano)
Grease a 10-inch springform pan.
In a small saucepan over medium-high heat, bring water to a boil; stir in cornmeal, garlic, salt, and basil. Reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally. Fold in parmesan cheese. Remove from heat and let cool 5 minutes.
Press warm cornmeal mixture onto the bottom of the prepared springform pan. Smooth the surface and set aside.
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Because the crust is made with purchased puff pastry dough, it's extremely easy to make.
More of Linda's delicious Tomato Recipes. Also check here to learn All About Tomatoes.
Roasted Garlic and Goat Cheese Tomato Tart
Recipe Type: Tomatoes, Goat cheese, Roasted Garlic, Balsamic Vinegar
Yields: 2 servings
Prep time: 20 min
Cook time: 25 min
3 large tomatoes, evenly sliced into 1/4-inch thick slices
1 Phyllo (Fillo) Pastry Sheet, thawed according to the package directions
1 head roasted garlic*
1/2 cup extra-virgin olive oil
5 ounces goat cheese, softened
1/2 teaspoon chopped fresh thyme leaves
1 teaspoon chopped chives
Coarse salt and pepper to taste
Fresh basil leaves, chopped
Kalamata olives, pitted and halved
Good-quality aged Balsamic Vinegar
Grated parmesan cheese
* Check out my recipe for Roasted Garlic.
roasted garlicPreheat oven to 400 degrees F.
To remove excess moisture from the tomatoes, place the tomatoes slices in an even layer on baking sheets lined with several layers of paper towels or kitchen towels. Season the tomatoes with salt. Allow the slices to drain in the refrigerator for 2 to 3 hours.
On a lightly floured surface, roll out sheet of puff pastry 1/8-inch thick. Cut into a round, and place on parchment paper on a cookie sheet. Prick holes in the center of the puff pastry with a fork, leaving a 1-inch border.
Mix roasted garlic with olive oil until a paste is formed. Add goat cheese, chopped thyme, and chives. Season to taste with salt and pepper to taste; mix thoroughly.
Spread goat cheese over puff pastry, leaving same 1-inch border. Arrange tomatoes in overlapping circles over goat cheese, covering the surface and tucking a slice in the center. Sprinkle olives, balsamic vinegar, and parmesan cheese over the top
Fold the edges of the puff pastry over to barely overlap the tomato filling to create a crust.
Cook for approximately 20 to 25 minutes. Remove from oven and top with chopped basil leaves. Either serve hot to let cool to room temperature.
Makes 2 servings.
Spinach and Garlic Penna Pasta
Recipe Type: Pasta, Spinach, Garlic
Yields: 4 servings
Prep time: 25 min
1 (16-ounce) package uncooked penna pasta
8 slices bacon, diced
1 tablespoon minced garlic
2 tablespoons butter
1/3 cup extra-virgin olive oil
1 pound fresh spinach leaves washed, dried, stemmed, and shredded
Freshly-grated parmesan cheese
Cook pasta according to package directions; drain and return to pan to keep warm. Learn How To Cook Pasta Properly.
In a large frying pan over medium-high heat, fry bacon until crisp; remove bacon to a plate with paper towels to drain. Remove and discard all but 2 tablespoons of bacon fat.
Reheat frying pan; add butter and olive oil and heat. Stir in garlic until aromatic. Add spinach, stirring until spinach is cooked. Add pasta and stir until blended. Remove from heat and transfer onto individual serving plates. Scatter bacon over top and sprinkle with parmesan cheese.
Makes 4 servings.
More delicious Brussels Sprouts Recipes and the Vegetable Buying Guide (How to choose and use fresh vegetables).
Brussels Sprouts with Pancetta and Garlic
Recipe Type: Brussels Sprouts, Pork, Balsamic Vinegar
Yields: 4 servings
Prep time: 15 min
Cook time: 25 min
1 pound Brussels sprouts
2 ounces pancetta, thin slices*
2 cloves garlic, minced
1 tablespoon good-quality Balsamic Vinegar
1/2 tablespoon olive oil
Coarse salt and freshly-ground pepper
1 tablespoon water
* Lean, thin-sliced bacon or prosciutto may be substituted.
Preheat oven to 450° F. Cut the stems from the Brussels Sprouts, halve each one lengthwise, and remove any blemished leaves. With a V-shaped cut, remove the core (this technique opens the leaves of the sprouts slightly without destroying their integrity, which makes available more area, and more texture, for the added flavorings to hang on to.)
Toss together Brussels sprouts, pancetta, garlic, balsamic vinegar, olive oil, salt, and pepper in an 11- by 7-inch baking pan; spread in 1 layer.
Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, approximately 25 minutes. Stir in water, scraping up any brown bits on bottom of the pan. Toss the mixture again before serving. Serve warm.
Makes 4 servings.
HARVESTING and Offering:
Meadow Mist Farm will have their pastured and supplemented on only all organic feed, antibiotic free,frozen roaster chickens available at the farm tyour order. These are very tasty birds that you are sure to enjoy.
The breeding stock for these special chickens is imported from the regions of Burgundy and Brittany (France). The genetic stock is derived from the American and European old heritage breed of chicken and was developed in the early 1960’s to meet the highest standards of the French Label Rouge Free Range program.
Chicken Feet Available
Turkeys coming for Thanksgiving!
*Heirloom Squashes French, Ronde de Nice, Middle Eastern, Italian
*Sugar Snap Peas
* Green Beans
* Flat Leaf Kale
* Curly Leaf Kale
* You Cut Flowers
* Incredible Fresh Broccoli
* Baby Sweet Carrots
* Rainbow Swiss Chard
.* Mescalin Salad Greens
* Heirloom Garlic Scapes And Garlic coming soon
* Green Bok Choy
.* Giant Scallons
* 5 Kinds of Heirloom Loose Head Lettuces from 1600's 1700's 1800's Slow Food Selections Taste of Arc
ShiSho Herb coming
* Fresh Herbs: onion chives, oregano,Lemon Balm, Garlic chives,
* Tatsoi Asian Greens
* Nettles, Pursalane, foraged greens
* Blueberry Bushes for the home garden May be the highest in anti-oxidants of Blueberry Bushes
* Certified Organic Compost
*Certified Organic Potting Soil
*Certified Organic Growing Mix
1. Eggs Regular Mixed Sized Eggs Day Range and Tractor Raised
2.., Chicken Feet and organ meats, liver necks, and more
3 Gift Baskets and Gift Bags for Graduation, New Home, Birthdays, Engagement
4. Grass Fed Beef
5.Imported Extra Virgin Organic Cold Pressed Single Estate Awarded Italian Olive Oil from
6 Mirin Sweet Rice Vinegar
7. Umabochi Fermented Plum Vinegar Japanese
8. Dried.Herbs Chives, thyme, Flat Leaf Parsley, Curley Parsley, Garlic
9..Bagged Organic Compost
10.. Organic Potting Soil
11. Organic Potting Mix ..because you never know what you are getting from the nursery, landscaper or recycling centers
. Gift Certificates Available
Health Benefits of Potatoes
Potatoes provide you with starchy carbohydrates. A small percentage of that starch is classed as resistant starch (a type of dietary fiber), which gives you some health benefits when it reaches your large intestine. Potato fiber will protect you against colon cancer, and help you tolerate glucose and insulin, and may lower your cholesterol. Potatoes have vitamins and minerals that are good for you -- vitamins C and B6, potassium, iron, and thiamin, to name a few. Phenolic acids are present in fresh or boiled potato peels, while both peel and flesh contain beneficial flavonoids and carotenoids.
Healthiest Ways to Cook and Eat Potatoes
Half of the healthiest part of the potato is the peel. This is good news for those of us that are tired of trying to peel spuds. Leave that brown jacket on the potato, and don't apologize for the dark flecks in the resulting dish. Potato peels contain high concentrations of beneficial phenloic acids. Microwaving or boiling an unpeeled potato preserves more of its health benefits than oven baking, which breaks down its vitamins and minerals. Cold potato salad made with vinaigrette dressing, stored overnight in the fridge, is by far the healthiest way to eat potatoes. A long chilling will increase the potatoes' resistant starch content by more than a third. The acid in the vinaigrette, whether you make it with citrus juice or vinegar, slows your digestion, allowing your stomach to more completely process the vegetables. This combination of cooled starch and acidic dressing results in a lower glycemic spike, which is healthier for your body.
Meet Nicola Potatoes
If you want to eat potatoes and avoid high blood sugar, look for Nicola and Rosamunda. Nicola (Solanum tuberosum L. cv. Nicola) is hard to find. But it is an oval, smooth-skinned potato with a pale to yellow skin and yellow to deep yellow flesh, that seems to have originated in Germany. Nicola has a glycemic index rating of 58, making it healthy to eat (in modest portions). Nicola were cooked and tested in a Finnish food study, and were found to have the highest levels of phenolic acids, in comparison to all of the 40 types of potatoes in the study. Phenols are aromatic compounds that have powerful antiseptic and antibacterial properties, which may discourage the growth of cancer.
Choose Nicola whenever you can find them
No pesticides, herbicides, fungicides used!!!!!!!!!!!!! No GMO plants
How To Use Meadow Mist Farm's Gourmet Garlic Scapes coming in June
It is so easy to make your own pizza dough! Once you make your own, you will never buy store-bought pizza dough again.
tossing pizza dough
Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, and Quick Breads.
More great Pizza and Pizza Dough Recipes and Bread Recipes for your bread making.
Shop What's Cooking America - Easy on-line shopping for all your pizza baking needs such as Pizza Stones, Pizza Peels, Dough Dockers, Pizza Cutters or Pizza Wheels, rolling pins, and Linda's favorite Super-Fast Thermapen Thermometer.
Follow What's Cooking America on Facebook
Thin Crust Garlic-Herb Pizza Dough Recipe
Recipe Type: Pizza, Pizza Dough, Bread
Yield: 1 large pizza or 16 servings
Prep time: 15 min
Cook time: 20 min
3/4 cup warm water (110 degrees F.)
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
2 cloves garlic, minced
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
2 cups bread flour
2 teaspoons instant active dry yeast
Bread Machine Recipe:
Add all the dough ingredients (in the order listed) in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. NOTE: Don't be afraid to open the lid and check the dough. It should form a nice elastic ball.
Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). If you can't judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch.
Kitchen Aid Mixer
Standup Mixer Recipe:
In a large bowl or in the bowl of a 5-quart stand mixer, add all the dough ingredients. Using dough hook, mix everything together into a uniform dough. The dough should form a nice elastic ball.
Meanwhile preheat the Pizza Stone or tiles to 450 degrees F. for 30 minutes. Prepare your favorite pizza toppings.
When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes.
NOTE: Dough may be refrigerated at this point and stored until ready to use. To store each batch of dough, spray a plastic bag with nonstick spray and place the dough in it. Store no longer than 7 to 10 days, or if frozen for up to 2 months. If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out.
Shaping Pizza Dough:
When the pizza dough is done, remove the dough from the bread machine to a lightly-floured surface. Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes.
After the 10 minute rest period, on a lightly-floured surface, pressing down with floured fingertips, shape the dough into a small, flat disk. Working from the center, push the dough outward while spreading your fingers, making the disk larger.
Pick up the dough. Move your hands along the edges, allowing gravity to pull the dough into a 14-inch circle, oval, or rectangle.
When ready to assemble your pizza:
Place the dough on the prepared Pizza Peel. The dough must be docked. NOTE: Thin pizza crusts usually need to be well docked to help control blistering and bubble formation during baking. This just means to prick it all over the middle part (not the edges) so that it doesn't inflate. Either use a dough docker or use a fork to prick the dough thoroughly.
Pre-cook the pizza crust for approximately 4 minutes before adding any toppings. After pre-cooking, remove the partially baked crust from the oven and pop any large air pockets with a fork. Let crust cool before topping (this will produce a crispy and chewy crust).
Adding pizza ingredients (toppings):
Brush the preheated dough with some olive oil and layer your favorite pizza ingredients (toppings).
Baking the prepared pizza:
Bake for approximately 10 to 15 minutes in your preheated oven until the crust is golden brown on the bottom and the top is bubbly.
Remove your pizza from the oven and allow to cool for 5 minutes before transferring to a serving pan. This cooling down step allows the crust to stay crisp while it cools.
Once cool, using your Pizza Cutter or Pizza Wheel, cut your pizza into slices and serve.
Makes 1 (14-inch) large pizza or 2 (6-inch) individual pizzas.
Freezing Pizza Dough - How To Freeze Pizza Dough:
Once the pizza dough is prepared, form the dough into a ball the size you would use to make one (1) large pizza. If making a larger batch of dough, for the dough into balls. Optional: Lightly spray each dough ball with cooking spray or lightly wipe with olive oil (making sure all sides are lightly covered). Place each ball of dough into individual re-sealable freezer bags. Seal, squeezing out all the air from the bag. Place in the freezer until ready to use. The pizza dough may be stored in the freezer for up to 3 months.
When ready to use, remove from the freezer and place in your refrigerator 12 hours or overnight. Before baking, remove the dough from the refrigerator and bring to room temperature, let sit on the counter for approximately 30 minutes. You are now ready to stretch out your dough and prepare your pizza.
An egg is a tremendous serving of vitamins and nutrients in a convenient, low-cal single serve package.
One large egg only has about 72 Calories.
Yet it provides 12.5% of your daily recommended protein, 14% riboflavin and 8% or more of the daily value for several other nutrients including vitamins A, D, E, B-6, B-12, folate, iron, phosphorus, and zinc.
People used to worry that eggs were too high in cholesterol to be healthy. Not true! Studies have shown that eating eggs has no effect on blood cholesterol level or coronary heart disease incidence.
Have you ever heard of choline? If not, you’re not alone. Its role in human health was only discovered a few years ago. It is an essential nutrient for cell function, as well as liver, brain and nerve function, and plays a role in memory, heart health and transporting nutrients throughout your body. Pregnant women, mothers and babies, especially, require large amounts of choline. It is necessary for fetal brain development and milk production.
Studies have shown that most Americans do not get nearly enough choline in their diets. Fortunately, eggs have a substantial amount! Just two large eggs contain about half of the recommended amount of choline.
There are only a few foods that contain Vitamin D. These include fatty fish and—you guessed it!—eggs. Recently, the USDA discovered that eggs have even more Vitamin D than previously thought. Vitamin D is necessary for the absorption and use of calcium. It leads to healthy bones.
Eggs also contain lutein and zeaxanthin, for eye health and to help prevent cataracts and macular degeneration. The human body is better able to absorb eye-healthy lutein from eggs than from other dietary sources, according to studies.
Brown and white eggs are the same nutritionally—the difference is the breed of hen that laid them.
Raw eggs can be kept refrigerated for 4-5 weeks. They should not be stored in the refrigerator door, because the temperature changes from opening and closing the door may cause the egg to deteriorate rapidly. They should also not be stored with anything particularly odorous, as they will absorb odors and flavors through the shell.
If you refrigerate some hard-boiled eggs, however, they should be eaten within a week.
The yolk contains a higher proportion of nutrients, vitamins and minerals and protein than the white.