Who Says Cheeseless Pizza Isn't Good!?

Anyone who knows me... (or pays attention - my Dad never remembers!) knows that I am allergic to dairy, which would explain all of the dietary restrictions that I cater to*. So I cover my pizzas with veggies, herbs and eggs, and with the right combo I don't even miss the cheese. I had some friends over the other day in the midst of my bread phase so I made a herb and olive oil filled whole wheat pizza dough (see below for the recipe), then covered it with Greek marinated olives, roasted red peppers, garlic, salt, pepper and 2 farm fresh eggs. Now I know a lot of you cringe at the thought of an egg on a pizza but until you try it you cannot say anything because it happens to be phenomenal! Truthfully, ANYTHING with a runny egg on it is fantastic! All the cool kids are doing it! If you would like to try it and some other great pizzas without the hassle of making them, try OTTO Pizzeria in NYC. The Mario Batalli hot spot on 8th street between 5th ave and University Place has some great pizza and pasta selections... covered with runny yolks :D One of my favorites - Enjoy!

*If you are curious about the allergy, I wasn't always allergic to dairy actually! I lived in Florence for 4 months and while I was there I ate my lifetime supply of dairy products! So much so that I gained a solid 60lbs. Anywhoo... when I returned to Boston and took off the stretchy pants I wore for the past 4 months- I realized that NOTHING ELSE FIT ME! I immediately went on a diet and cut out meats and high fat dairy. I lost the weight pretty fast but when I tried to go back to dairy my body completely rejected it... and here I am today LOVING CHEESE-LESS PIZZA! But truth be told I have eaten my fair share of dairy for a lifetime... AND THEN SOME!

No-Knead Pizza Dough
Adapted from Jim Lahey, BREAD
Makes four 12-inch pizza crusts

Ingredients/
1.5 cups bread flour, more for dusting
1.5 cups whole wheat  flour
¼ teaspoon instant yeast
2 teaspoons salt
1½ cups water
3 tablespoons of mixed herbs (fresh or dried)

Directions/
In a large bowl, mix the flour with the yeast and salt. Add the water and stir until blended (the dough will be very sticky). Cover the bowl with a towel and let rest for 12 to 24 hours in a warm spot, about 70°.
Place the dough on a lightly floured work surface and lightly sprinkle the top with flour and semolina. Fold the dough over on itself once or twice, cover loosely with a towel and let rest for 15 minutes.
Divide the dough into 4 pieces and shape each piece into a ball. Generously sprinkle a clean cotton towel with flour and cover the dough balls with it. Let the dough rise for 2 hours.
Stretch or toss the dough into the desired shape, cover with toppings and bake on top of a very hot pizza stone. (450˚F for 12-15 minutes) NOTE: if using eggs, add them halfway through cooking so they stay runny)

A Napkin Ring... THAT YOU CAN EAT!

So I posted a few of my family's Thanksgiving photos on Facebook earlier this week and I got several questions about the napkin rings that I used for my table setting... They are in fact edible and quite simple to boot! I was a bit brave and made some pizza dough but you can go the much simpler route and buy a bag of pizza dough at any grocery store. Cut the dough ball into 12 equal balls and roll out strands. Pinch together the ends of the strands and bake for 15 minutes at 400˚F or until golden brown. You can even doll em up with some cinnamon and sugar for a dessert party! Just make sure that the hole you create is big enough for the napkin to slide through we cooled. These can be made up to a day ahead and kept in a ziplock or an air tight bag. Enjoy and Happy Holidays!! Click here for Questions!

Bake at 350... a cute story!

A good friend of mine sent this to me and I HAD to share this will everyone...


Please join me in remembering a great icon of the entertainment community. The Pillsbury Doughboy died yesterday of a yeast infection and trauma complications from repeated pokes in the belly. He was 71.


Doughboy was buried in a lightly greased coffin. Dozens of celebrities turned out to pay their respects, including Mrs. Butterworth, Hungry Jack, the California Raisins, Betty Crocker, the Hostess Twinkies, and Captain Crunch.


The gravesite was piled high with flours. Aunt Jemima delivered the eulogy and lovingly described Doughboy as a man who never knew how much he was kneaded. Born and bread in Minnesota , Doughboy rose quickly in show business, but his later life was filled with turnovers. He was not considered a very smart cookie, wasting much of his dough on half- baked schemes. Despite being a little flaky at times, he still was a crusty old man and was considered a positive roll model for millions.


His wife Play Dough, three children, survives doughboy: John Dough, Jane Dough and Dosey Dough, plus they had one in the oven. His elderly father, Pop Tart, also survives him.

The funeral was held at 3:50 for about 20 minutes.


Hope you all enjoyed!!
The last line was my favorite part! HA

Dairy Free Madeleines

I guess it is because the similarity of names but every time I make or think of these cookies/cakes, I think of the cartoon of the little french girl... Regardless these are delicious! I used the technique of a recipe from Epicurious but revamped the whole thing so us lacto-folks can indulge as well! The key here really is the brown butter! I have made Martha's Chocolate Browned Butter Madeleines as well and WOWZA!! If you aren't allergic to anything you should stop what you're doing right now and make those! Or you can just order them from SHORTBREAD NYC!

I'm giving away a brand new mini madeleine red silicon baking pan! All you have to do is leave a comment on this post about your favorite dessert, and the winner will be chosen at random thursday the 29th! Let the games begin!   We Have a winner! See below and stay tuned for our next giveaway!

Dairy Free Madeleines

Makes 20

Ingredients/

2 large eggs

2/3 cup sugar (or cane juice crystals)

1 teaspoon vanilla

1 teaspoon lemon zest

1/2 teaspoon salt

1 cup all purpose flour (I used whole wheat- I'm healthy like that :D)

1 1/4 sticks Earth Balance (10 tablespoons)

Directions/

Heat Earth Balance in a small sauce pan over medium-high heat until it begins to brown. Swirl the pan every so often so as not to burn the butter. One golden brown, pour into a small bowl and set aside.

Preheat the oven to 375˚F. Generously coat the pan in remaining Earth Balance or load up on the pam spray. 

Using an electric mixer, beat eggs and sugar in large bowl just to blend. Beat in vanilla, zest and salt. Add flour and beat until just blended. Gradually add the cooled "browned butter" beating until just blended.

Spoon 1 tablespoon of the batter into each mold. Bake until puffed up and golden brown (about 1-15 minutes). Cool in the pan for about 5 minutes then gently remove. Serve and enjoy. 

NOTE/ They only last for a few day before they get harder but I'm sure than wont be a problem... they disappear pretty fast!


We have a winner!! Congratulations JULIE and Denise!
As for everyone else... Please stay tuned for our delicious GIVEAWAY!! I tell ya... its gunna be SHARP! ;p