My Pizza by Jim Lahey

By Jim Lahey

Make do-it-yourself pizza that exceeds your wildest expectations'yet couldn't be simpler'with Jim Lahey's groundbreaking no-knead dough and creative toppings.[b][/b]The mystery to extraordinary pizza is a wonderful crust'one that's crisp but chewy, and a bit charred round the edges. Jim Lahey, the baking genius in the back of long island City's celebrated Sullivan highway Bakery and Co. pizza eating place, has constructed an excellent recipe that calls for no kneading and produces an impossible to resist crust in any domestic oven'gas or electric'in fewer than 5 mins. My Pizza stocks this innovative method and the inventive pies that placed Co. at the map, in addition to recipes for salads, soups, and cakes to make a meal complete.'''''''? The pizzas during this publication aren't your traditional, run-of-the-mill pies. in truth, Jim's specified topping pairings'such as Corn and Tomato, Coppa and Fennel, and Potato and Leek'reinvigorate this American favourite. His whimsy is clear in his Pepperoni Pie, which doesn't comprise the cured meat we've got all come to count on; as a substitute, riffing on 'pepperoni' because the Italian plural for 'pepper,' Jim deals a pie with crimson pepper puree, flooring lamb, and pecorino cheese. To around out dinner, My Pizza additionally has recipes for starters and facet salads'such as Cannellini Bean Toast, Pea Soup, and Bibb and Roasted Squash Salad'and candy finishes, from Milk Chocolate Sundae to Banoffee Pie.'''''''? With wonderful colour pictures and worthy tips about apparatus and methods, My Pizza unlocks the secrets and techniques of serious, effortless pizza for domestic chefs everywhere.From the Hardcover edition.

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Pkg. instant vanilla pudding 1 14-oz. indd 37 thirty-seven • • 8/27/15 10:06 AM MON Spicy Chicken Baked Tacos Simple and delicious—perfect for a busy weeknight! You should totally try it. Tonight. INGREDIENTS 1 lb. cooked, shredded chicken breast (see how I get it on page 12) 1 jalapeno pepper, chopped (remove the seeds for less heat) 1 package taco seasoning 1 box frozen spinach, defrosted and excess water squeezed out 2 cups salsa extra virgin olive oil 6-8 taco shells 2 cups shredded Pepper Jack cheese Preheat oven to 425°.

If you’re serving your kiddos, you can just use a little less jalapeno. This is totally kid-friendly! INGREDIENTS 1 l b. ) 1 8-oz. can crushed pineapple 8-10 green onions, chopped 5 burrito-sized tortillas Preheat your oven to 375°. In a mixing bowl, combine chicken, BBQ sauce, jalapeno pepper, pineapple, and green onions. Spoon chicken mixture down the center of each of your tortillas. Roll the tortillas burrito style by folding the ends down and then folding over each side. Place the burritos seam side down on a foil lined baking sheet that has been lightly greased.

If you’re not into kale, feel free to substitute fresh spinach instead. Just mix and match it for your family! INGREDIENTS 1 lb. Italian sausage (turkey, chicken, or pork) 1 lb. pasta (we used penne) 1 shallot, chopped 2 cups chopped mushrooms (any variety you like) 4 cups kale, torn into bite-sized pieces (just a few big handfuls) 1 cup chicken stock 1 cup Parmesan cheese, grated splash of half and half, whipping cream, or milk salt and pepper extra virgin olive oil In a large skillet over medium-high heat, drizzle in just a tablespoon or so of olive oil.

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