corn meal

Pasta Salad With Squid And Sun-Dried Tomatoes

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Conventional  wisdom dictates that squid (Calamari) for salad should be cooked in liquid or steam.
Not so, say I 🙂
I am of the opinion that squid when done in liquid lack enough taste and texture to add interest to a salad. In my opinion, coating the squid with a mixture of corn starch and corn meal, then frying them in very hot oil to a scrumptious crisp, will give a far superior result and brings out the best of the little sea critters. Should you decide to use this method, add the squid to the top of the salad for presentation, then mix with the rest of the salad just before eating to ensure the crispness of the squid.
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Bon Appetit !   Life is Good !
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P.S.
When cooking pasta for salad, you should cook the pasta all the way ! Al dente is for hot dishes;
It is not a good texture for pasta salads. (This is of course my very own opinion, make your own decision according to your own preference 🙂
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Pasta Salad With Squid And Sundried Tomatoes

Pasta Salad With Squid And Sun-Dried Tomatoes

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Pasta Salad With Squid And Sundried Tomatoes

Pasta Salad With Squid And Sun-Dried Tomatoes

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Asparagus & Brie Pizza

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Pizza,
beer and good company.
Great evening with friends, good music and (mostly) intelligent conversation 🙂
Life is Good !
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Pizza

Asparagus & Brie Pizza


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Ingredient’s :

Dough:

A/P flour,   2 cups (plus more for kneading)
Water,   3/4 cup, warm
Active dry yeast,   1 envelope
Sugar,   1 teaspoon
Olive oil,   3 table spoon
Kosher salt,

Pizza:

Italian sausage,   spicy, sauteed
Asparagus,   green, blanched
Grape tomatoes,   whole
Mozzarella cheese,   shredded
Tomato puree,  fresh
Roasted garlic puree,
Brie cheese,   diced
Asiago cheese,   finely grated
Oregano,   fresh, chopped
Corn meal,

Method :

1.
Pour  water into small bowl, mix in yeast. Let stand until yeast dissolves, about 5 minutes. Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt. Add yeast mixture and 3 tablespoons oil, knead until dough forms a sticky ball. Transfer to lightly floured surface. Knead dough until smooth. Dust with flour as you work the dough. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with moist towel. Let dough rise until doubled in volume.Punch down dough. Pull dough until desired thickness and shape is achieved. If this is too difficult, roll the dough with a rolling pin. However, in my opinion, the pizza will turn out superior if the dough is pulled.
If you like your dough very thin and crispy, proceed with step 2.
If you like your crust a bit more thick and chewy, you might want to pre-bake your pizza dough for a few minutes.

2.
Sprinkle pizza pan or baking sheet with cornmeal, place pizza on it. Brush pizza with olive oil, sprinkle lightly with corn meal. Add tomato puree and roasted garlic puree, sprinkle with mozzarella and oregano. Add all other ingredient’s according to picture. Sprinkle with asiago and freshly ground black pepper. Bake at 500 F until dough is done and edge of pizza is crispy and golden.

Note : This recipe is works well in a home oven without a pizza stone.
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” Corn Meal Crusted Cod Filet “

Tonight’s Dinner :

Cornmeal crusted cod fillet sauteed in butter,
greek yoghurt mixed with thai sweet chili sauce
and israeli couscous with vegetables.

Bon Appetit ! Life is Good !     🙂