This recipe comes to us courtesy of Chef Mike Garaghty from Wusthof. During our Annual Knife Event last weekend, he carved a turkey (and made it look effortless) and made roast turkey sliders. The accompanying sauce was the recipe you’ll find below. It’s super simple but well received.
Did you attend the Knife Event? Did you get to sample a turkey slider? Did you try the sauce? Tell us below!
Cranberry Aioli with Citrus and Herbs
Place all ingredients into a bowl and mix. Store in an airtight container for up to one week in the refrigerator.
We’re featuring this recipe because our November Feature Giveaway is a pizza set by Emile Henri in honor of National “Pizza With The Works Except Anchovies” Day on November 7th. We’re choosing to feature the Emile Henry pizza stone because it is second to none for even heating, withstanding high temperatures, creating a crisp crust, and making pizza at home a joy. The set also comes with a pizza peel to make extracting your pizza from the oven less, shall we say…hazardous.
You might want to practice making dough (for when you win the pizza set) so we got this recipe straight from the Emile Henry website. Yes, you could just buy some premade dough at Trader Joe’s or some other supermarket but why would you want to when this recipe is so dang easy? Fresh pizza dough makes such a huge difference. Whether you like your pizza loaded with toppings or just with a bit of olive oil and fine cheese, the crust will take that pizza from ordinary to amazing. Once you have your dough ready, it’s full steam ahead for the pizza lovers in your life. This pizza-at-home thing just might become a habit. Sounds good to me…
What is your favorite type of pizza? Do you make it at home or get take-out? Does anyone really like anchovies on their pizza? Let us know in the comments below.
Link to the original recipe here.
Easy Homemade Pizza Crust
Combine flour, yeast, sugar, and salt in mixing bowl. Whisk until ingredients are blended.
2. Stir in water and 2 tbsp olive oil until well blended.
3. Place dough on a lightly floured counter, baking mat or cutting board. Knead 10 minutes. Cover with towel and let rest for 20 minutes
4. Sprinkle Pizza Peel with 2 tbsp. cornmeal. Place dough on peel and press into a circle. Stretch and roll dough shaping a 14-inch circle and add toppings.
5. Bake at 425 degrees for 15-20 min., or until crust is crispy.
1. Preheat your grill:
CHARCOAL, NATURAL WOOD GRILLS: Light charcoal, dump coals on bottom grate, spread out coals, put top grill grate in place and place stone on top of grill grate. Let stone heat up to cooking temperature 500 - 700 degrees F, depending on your recipe instructions.
GAS GRILL: Light burners, put pizza stone on grill grate, let stone heat up to cooking temperature, 500-700 degrees F, depending upon your recipe instructions.
2. Meanwhile, roll out pizza dough onto a pizza peel. Add sauce, cheese, and toppings.
3. Just before cooking, sprinkle2 tbsp. of cornmeal on Pizza Stone. Slide pizza directly onto hot Pizza Stone. Cover the grill and cook over high heat for 15-20 min., or until crust is lightly browned and the top is bubbly.
4. When pizza is done, remove it with pizza peel. If you're making another right away, place a platter; or serve pizza right on the Pizza Stone. Lift up Pizza Stone at handles using potholders. The handles will be very hot.
5. Place the stone on cutting board or trivets.
6. Cut pizza slices directly on Pizza Stone
CHEESE PIZZA: Spread 1 cup tomato sauce with 2 tsp. Italian Seasoning on dough leaving 1/2 to 1-inch rim. Sprinkle on 2 cups shredded Mozzarella cheese
PESTO PIZZA: Drop 5-6 spoonfuls of pesto on cheese pizza.
MUSHROOM PIZZA: Slice medium onion and 8 oz mushrooms, saute them in olive oil until soft. Spread on top of cheese pizza.
I’m not sure of the provenance of this recipe originally. If I can find out, I’ll give credit or a link back to the original. In the meantime, do warm-up your autumn tastebuds for a quintessential “pumpkin” recipe. You will find these so-called brownies to be moist and pumpkin-y but not so sweet as to make you gag like so much of the oft-overdone pumpkin spice goodies these days. That being said, it can be easy to over indulge if these little beauties are cut into bite-sized pieces. You just pop them in your mouth, one after the other, until the entire plate is empty. I’m not speaking from experience–wink wink!
Seriously, we served these last Saturday at the store and they were a big hit even for folks who are not necessarily pumpkin fans. We dolled ours up with some jimmies that you can purchase in the store. For an even jazzier presentation, we have sprinkle assortments featuring either Halloween themed sprinkles or autumn-themed sprinkles. In the meantime, here’s the recipe for you to try at home. Maybe you can share it with your co-workers, or take some to your bank, or send some to your child’s class, or just eat them all when no-one is looking…
Primo Pumpkin Brownies
Preheat oven to 350F. Spray an 8" square baking pan with nonstick cooking spray or grease the pan with butter.
Beat brown sugar, butter, and vanilla in a bowl with an electric mixer at medium speed until smooth and creamy. Add the egg; beat until fluffy. Add the flour, pumpkin, pumpkin pie spice, baking powder, and salt; beat at low speed just until blended. Stir in toffee bits. Spread batter evenly in the prepared pan.
Bake 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool completely in the pan set upon a wire rack.
Prepare the frosting and spread over the cooled brownies.
White Chocolate Cream Cheese Frosting:
- Heat 2 tbsp whipping cream in a small saucepan over medium heat until almost boiling - remove from heat.
- Add 4 oz chopped white chocolate; stir until completely melted. Cool slightly.
- Beat 6 oz softened cream cheese and 1/3 cup powdered sugar (sifted) in a large bowl with an electric mixer at medium speed for about 1 minute or until fluffy.
- Add white chocolate mixture; beat until smooth.
* A substitute for pumpkin pie spice:
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground nutmeg
Buttermilk pancakes are pretty much the staple in home cooking as they are easy to prepare and delicious to consume. Whether you choose to eat them with sweet condiments or savory condiments, you’ll find that a good pancake recipe can be one of the most versatile for breakfast, lunch, or dinner. We’ve chosen this recipe from Martha Stewart’s collection. It is a tried and true, never-fail buttermilk pancake recipe that will serve you well for many years. See the original post here.
Did you know that pancakes have been a part of the human diet for thousands of years? Apparently, Otzi the Iceman had remnants of ‘pancakes’ in his stomach when he was discovered in the Italian Alps about 5300 years after he died. You can read about him (and pancakes) here on the National Geographic website. At least when he died, he’d just enjoyed a hearty meal!
Apparently, buttermilk has a long history, too. And the buttermilk you buy in the store today doesn’t necessarily resemble the buttermilk (from actually churning sweet cream into butter) from yesteryear. The acidity in today’s “cultured” buttermilk works with the baking soda to give a lighter texture to your pancake (or any baked goods). You can read more about it here.
We hope you’ll try (and enjoy) this recipe, courtesy of Martha Stewart. Let us know in the comments below how you like your pancakes. Sweet? Savory? Fluffy? Thin? Tiny? Huge? The variations are unlimited.
NOTE: This recipe calls for salt. We have several varieties of salt at The Kitchen Company. We also have just the right pancake flipper, ladle, and measure cup or spoon. We even have pancake dispensers for those who really, REALLY like to have uniform pancakes! Come by and see – we’ll be waiting for you!
The key to light and fluffy buttermilk pancakes from scratch? Don't overmix the batter—it should have small to medium lumps. Source: Martha Stewart Living, February 1998
Heat griddle to 375 degrees f. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tbsp melted butter; whisk to combine. Do not overmix. Batter should have small to medium lumps
Heat oven to 175 degrees f. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off the griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 tsp butter onto the griddle. Wipe off excess with a paper towel.
Using a 4-ounce ladle (about 1/2 cup) pour pancake batter in pools two inches away from one another. When pancakes have bubbles on top and are slightly dry around the edges (about 2 1/2 minutes) flip over. Cook until golden on the bottom, about 1-2 minutes.
Repeat with remaining batter, keeping finished pancakes on a heat-proof plate in the oven. Serve with your favorite condiments.