RESEP MASAKAN ORIENTAL

When I treat myself to a personal “food wish,” it’s usually something I’ve eaten out and become obsessed over, and this episode is a classic case. There’s a Ligurian restaurant called Farina near us, and I’ve become a full-blown focaccia di Recco stalker.  After watching them make it in front of me so many times, I had to give it a try. It doesn’t look like the focaccia most of us are used to, but come to find out, “focaccia” simply means any flatbread cooked in a hearth, and varies region to region. This particular example hails from Recco, and is nothing more than some Stracchino cheese trapped in between two, super-thin layers of dough. The dough is nothing more than flour, water, olive oil, and salt; but thanks to a very hot oven, and this probably ancient technique, some serious flatbread magic happens. As I confess in the video, I was scared to use too much cheese, but I’ll use more next time. At Farina, you can see a thin layer of the molten Stracchino oozing out between th...

My love for the no-knead method has now b een extended to my pizza dough reci pe. You kn ow the sayi ng, "if it's not broken, don't fix it?" Well, when it comes to my pizza dough I' m glad I ignored that chestnut. My pizza dough recipe wasn't broken, but I fixed it anyway , and am very glad I did. As I expected, the magic that is no-knead bread, adapted beautifully to this purpose. After one day, and almost no effort, I had enough soft, and supple dough for 2 regular, or 4 small pizzas. As you see in the video recipe, I ended up making a "white" garlic pizza, which was one of my childhood favorites as prepared by my grandmother. This pizz a, made from not much more than garlic, olive oil, and cheese, really shows off the character of the dough. Give this dough a try, and maybe even give white pizza a spin. Enjoy! Dough Ingredients: 1 1/2 cup water 1/4 tsp dry active yeast 1 1/4 tsp sa lt 1/4 tsp sugar 2 tbsp olive oil 1/2 cup wheat flour 2 1/2 ...

That's right, apparently October is National Pizza Month, and to celebrate I'm sharing these links to some of our most popular pizza-related posts. Both pizza doughs, the no-knead, and Wolfgang Puck's classic California-style, get rave reviews, and are easy to master, even for a beginner.  Of course, man cannot live by crust alone, so you'll also need some sauce, a few creative topping ideas, and a brilliant technique to reheat those cold, leftover slices. You know the drill; simply click the links to watch/read the original recipe post. Enjoy! No-Knead Pizza Dough So easy and fun to make, unless you like kneading, then maybe not so much. Wolfgang's California Pizza Dough The original chef-to-the-stars shares this very user-friendly, all-purpose pizza dough recipe. Pizza Sauce Pizza sauce is almost as important as the dough, so don't even think about using something straight from the can. ...

The rain finally stopped this afternoon, so I went for a nice long walk through the City. I was traveling through Little Ita ly when I happened upon Lombardi's. I have seen this on countless food and history channel shows, as it claims to be the "original" NYC pizzeria. I have received dozens of pizza recommendations from viewers and twitter followers , but since I was standing right there (and hungry) I decided to grab a small pepperoni and take care of dinner and br eakfast with one twenty-dollar bill. The super-heated coal-fired oven gave the impossibly thin crust a great crisp, chewy texture that is the hallmark of New York's famous pies. It was delicious, but I won't call it the "best" yet, since I still have a couple day s to sample. Tomorrow I start a "seven video recipes in 48 hours" job in Brooklyn, which I've heard, from more than one person, is home to the best pizza anywhere. We shall see. By the way, on the same street as Lomba...

When I posted the no-knead ciabatta bread video last January, I had no idea it would become one of the most watched, most commented-on, and most loved recipes on the blog. So it came as a little bit of a shock when the no-knead pizza dough, which used the same basic technique, did not garner the same outpouring of love. Many thought it was just too wet, sticky, and hard to work with. Personally, I didn’t have an issue with it, but that's because I have lots of experience, and I know how to use extra flour and a light touch to form the pizzas without any major problems. Unfortunately, for most viewers that was not the case. So I went back to the drawing board. This new and improved version is less sticky and much easier to work with, yet still produces a very nice pizza crust – flavorful, tender, with just the right amount of chewiness. Of course the most important feature has not changed – you still don't knead it. There are plenty of websites out there that will explain, in e...

Growing up, I always loved when my family made pizza from scratch, but what I loved even more was what came after the meal. Any extra dough and scraps were rolled out, left to rise, fried, and sprinkled with sugar to create a simple, but delicious donut-like treat. Here we’re doing a savory twist; using the technique to make a pizza featuring ricotta, pancetta and peaches. Obviously, you can use any and all classic pizza toppings, but this particular combo comes highly recommended. Besides a fun change of pace, this method is great for making a bunch of crusts ahead of time, and then dressing/baking when needed. Imagine setting up a “make your own pizza” bar, with your guests customizing theirs any way they want. Add a couple cases of beer to the mix, and you’ll be hosting a pizza party of epic proportions. I really hope you give this a try soon. Enjoy! For One Small Fried Peach & Pancetta Pizza: (all ingredient amounts are purely guesses) 3-4 ounces prepared pizza dough 2 tablesp...

I did something today that has always bothered me when done by large food corporations; I named a recipe based solely on geography and alliteration. This video recipe for a Tex-Mex style pizza was ca lled "El Paso Pizza" because Paso and Pizza both start with P's, and El Paso is in Texas. I've never been to El Paso, nor do I have any knowledge about their pizza - if they even eat pizza. Not many people realize that there are absolutely no laws or guidelines on the authenticity of food packaging names, claims, and histories. Those cute little stori es that you always see on the back of labels about how Aunt Tillie invented her "Bakersfield Brownies" during the Depression, using chocolate smuggled into to the country by trained hawks. It's all made up. The name, the location, the part about the hawks - all invented in some marketing meeting. I realize that none of you really care why this is called El Paso pizza, but I wanted to call your attention to the...

One product of my recent online interview with Wolfgang Puck was being given his pizza dough recipe to publish on my American Food site on About.com. I don't think this recipe is any kind of secret, and I'm sure it's been published many times, but I had never personally tried it, so I decided to do this recipe video and check out this iconic dough for myself. As I read the recipe, I noticed the times were very short for the rising and proofing. I was a little suspicious, but hey, he's Wolfgang Puck and I'm not. I believe the honey in the dough, which feeds the yeast (sugar is to yeast, as anonymity is to bravery online), as well as the very warm water both contributed to the yeasts very rapid growth. In just 35 minutes the dough had doubled beautifully -- it was soft, supple, and very subtly scented with honey. As you'll see in the video, this is a very quick and ea sy pizza dough recipe, and I was very happy with the results. I think this Wolfgang Puck guy may...

When I filmed this video recipe for a pumpkin seed flatbread, I thought I had just found a delicious and relatively healthy way for my viewers to enjoy raw pumpkin seeds. I had heard they were a very nutritious snack, and wanted to try them, instead of pinenuts, on various recipes. Little did I know, I was really inv enting an alternative medicine treatment. That's right, as I researched the health benefits of these pretty green seeds, I discovered that not only did they have lots of nutritional benefits, but also contained large amounts of tryptophan, yes, that tryptophan, the "turkey valium" that you read about every year. While that nap you take after the thanksgiving meal is probably more from the massive amount of starchy food, than the tryptophan, there is a definite sleep/relaxation connection, as it aids in the brain's production of serotonin. The following is from the Whitby Mental Health Centre website: "A new study released in the Canadian Journal of ...

Ini judulnya ngajak lohhh!!! hahahaha...Masih sibuk dengan rolling pin yang kemaren baru dipake untuk menggilas adonan pastry Molen Piscok Keju dan Peyeum Bolen , hari ini saya mau bikin Pizza! yeah beneran pizza yang kek di Pizza Hut itu lohh gals *wink_wink* Bikin pizza crust juga memerlukan rolling pin untuk menggilas adonannya meskipun tidak sesering mengilas adonan molen yang sampe 4x gilas itu, kalau gak punya rolling pin ratakan saja adonan di loyang pizza dengan tangan sampai permukaan adonannya rata dengan tebal yang sama di semua sisinya, kecuali bagi yang suka pinggirannya tebal bisa dibuat tebal sesuai selera. Membuat pizza crust sebenernya cukup mudah bagi yang niat tentunya hahahaa...kalo yang gak niat pasti akan prefer beli jadi aja, tapi kalo saya sih prefer cobain bikin sendiri dooongg soalnya kalo bisa lebih enak dan lebih murah kenapa gak coba bikin homemade pizza ^_____^ Toppingnya terserah suka-suka yang bikin, yang ada di kulkas cemplungkan sajaaaa! kebetulan ga...

One of the cardinal sins of menu planning is putting two starches together on a plate. There are a few exceptions, like Thanksgiving stuffing and mashed potatoes, or potato and macaroni salad at the company picnic, but it's just not something that's usually done. There have been stories of crazed chefs (redundant?) that have refused a customer's request for a side of rice because they had ordered pasta. That's why I've posted the extra bonus clip below. It's from the must-see movie Big Night. I've posted it here a long time ago, but I never get tired of it, and it's fitting for today's recipe. Today's video recipe is a potato pizza with pesto, red onions, feta and much, much more. While it may sound odd on paper (or screen), it's quite delicious, and makes a good case for exceptions to the no starch-with-starch rule. Besides, it was a request from my mother-in-law, so what could I say? Enjoy! Ingredients in order of appearance: cornmeal on p...

That’s what I’d say about this delicious asparagus, ham, and ricotta pizza if I were trying to fix it up on a blind date. Every once in a while I get a craving for a non-tomato sauce, or “white” pizza, and when I do, I’m forced to choose between béchamel and an olive oil base. I love both styles, but was in the mood for something different, so I decided to use some ricotta and olive oil to make a spread, which I topped with smoked ham, asparagus, white cheddar, and Parmigiano-Reggiano. It tasted great, but I found its appearance to be somewhat unsightly. I knew the ricotta and olive oil would separate somewhat in the extra hot oven, but I thought with the other cheeses on top, it wouldn’t be noticeable, but as you can see, it was. The good news is, no one seems to mind, and it did taste great. By the way, you can certainly do a less rich, lower cal version by just using seasoned ricotta without the oil. Anyway, “new pizza ideas” is always a popular food wish, and I hope this ricotta sp...

This is a picture of last nights dinner (and this mornings breakfast!). It was every bit as good as it looks. I didn't film it, but I have re-posted my pizza dough and white sauce video recipes so you can make this beautiful spring pizza. Keep in mind that these clips are from a while ago, before I got any real equipment, so save the "these videos look like crap" comments...I know they do. By the way, this is called a "whi te" pizza for obvious reasons, and a very nice break from the typical tomato-based pies. A few words of instruction: The pizza dough recipe will make enough for 1 large pan like you see here. In the video, I divide it into 6 small balls for in dividual pizzas, but you can use it all for this, or adjust to your pan size. You only need 1 cup of white sauce, but make a whole batch, it's a good thing to have around for broccoli gratins , souffles , or just some mac and cheese. Here is what I used for this pizza: 1 batch of dough some cornme...

I know what some of you are thinking. Eggs are for breakfast, and pizza is for dinner, and never the twain shall meet. I used to think like that. There was a time, early in my career, when I was a culinary fundamentalist. Chocolate was a candy, and not something one added to a sauce for short ribs (see post below). But, like all fundamentalists, I was missing out on a lot of pleasure. So, if your rigid belief system prevents you from giving this pizza a spin, then it's your loss. This is a truly magnificent pizza. I first saw pizza topped with eggs in the Chez Panisse Café cookbook. Alice Waters, the chef of Chez Panisse, and one of my personal heroes, used eggs to top a similar pizza using proscuitto instead of sausage. I decided to try it, and it was a transcendent experience. The golden yolks oozing slowly over the spicy sausage and melted cheese is TDF (to die for). I hope you give this a try. Which reminds me to warn you that it may take a few tries to achieve the perfectly c...

Made properly, pizza at home can be just as good, and probably better, than the stuff you have delivered. Except for the pizza pan you’ll see later, I tried not use any special equipment, like pizza stones, or exotic ingredients you would have a hard time finding. Act 1: The Pizza Dough (Pay attention or you’ll get pizza D’oh!) In clip one I make a very simple standard pizza dough. It’s amazing how intimidated people are when it comes to making any kind of dough or bread at home. Hopefully this demo will cure that. By the way, I will add ingredients to all these clips so you can have the exact measurements. This is only really crucial for the dough. The sauce recipe and final pizza can be varied as you see fit. So, let’s get this Pizza party started right! The key to a great pizza dough is a moist, sticky dough. We only want enough flour to be able to work with the dough…too much flour will result in a dry, tough pizza. The “Sponge”: 2 teaspoons dry yeast 3/4 cup lukewarm water 2/3 cup...

I can assure you that the anchovies in this pizza sauce recipe are there for the subtle saltiness and unique savoriness they provide, and not just so you can tell your friend (the one who really hates anchovies) that they just ate some. Could it be for both? Sure. This pizza sauce recipe represents a new and improved version of the one we posted way back in 2007. We snuck in some of the aforementioned fish, and we’re also using both fresh and dried oregano. I love this sauce. If there’s a tastier, all-purpose pizza sauce recipe out there, I haven’t tried it. Convention wisdom says that great pizza is all about the crust. Which is certainly a huge factor, but if you were given the choice between a great crust topped with a bad sauce, and a grocery store crust made with a delicious, world-class sauce, which would you prefer? Texture aside, no mater how they're combined, flour, water, and yeast can only taste so bad. But, a terrible sauce can actually make a slice of pizza inedible. ...

The major problem with this cauliflower pizza crust is that there’s already something called pizza. If you’d never heard about pizza before, and someone served this to you, I think you’d really enjoy it.  Unfortunately, we’ve all had pizza before, and so this will invariably be compared to the awesomeness of the real thing. You know, sort of like what happens to deep-dish, Chicago-style pizza (said the New Yorker). Regardless, this was very tasty, pleasantly textured, and contains almost no carbs – in case you’re into one of those alternative lifestyles. For the cheese, I decided on goat after seeing this recipe on Detoxinista . All kinds of cheeses are used for this technique, usually mozzarella and something else, but I figured the tart chèvre would best simulate the fermented dough of a classic pizza. Another important tip is to make sure you use parchment paper. Because of the moisture and cheese, this stuff can stick to foil, but nothing sticks to parchment, which is obvious...