Wednesday, June 25, 2008

Pumpkin Lasagna Enters the Race



Cuisinart Online is holding a recipe contest. I've entered the pumpkin lasagna...cross your fingers.
Here's the selection of prizes if I win:
IceCream and Yogurt Maker
Countertop Water Filtration System
Cuisinart Blender

If you're a member or don't mind becoming one, go to this site and vote big stars for my recipe!
Here's the link:
http://www.cuisinartstandmixer.com/recipes/index.php?recipe_id=1987

Friday, June 13, 2008

Nevermind. Failure Popsicles Instead of Pizza.


Once again, my job interfered with my real obsession (cooking...and some beer), though it's hard to tell sometimes by which I'm more obsessed. Lots of future recipients got helped tonight, and we'll make the pizza later.

However since I will probably be up till 7am, I thought I'd post a semi-failed attempt at frozen yogurt. I used this recipe from steamykitchen.com, but strictly followed Grandma Ruby's rule of never strictly following the recipe.

6 cups of whole milk plain flavored yogurt to yield 3 cups strained (see below) or 3 cups Greek-style yogurt
3/4 cup sugar
1 teaspoon coconut extract
1/2 cup sweetened coconut flakes
Ice cream maker (remember to freeze your insert if you have one)

I used honey instead of sugar; I used a lot of toasted coconut in the mix (hers was just sprinked on top), and I think I bought Greek-style yogurt but hellidunno--if it's from a Greek market surely I get points for effort. It just wouldn't freeze in my ancient icecream maker. Might be the machine; more likely culprit: operator error.

But after failure, I rummaged up mom's slightly less ancient popsicle molds and poured it in. They froze great and make for a nice, semi-healthy snack. Plus it's freakin' 100 degrees outside, so they are refreshing. I think I'll call them Symbols of Failure Popsicles.

Salvation Pizza (34th off Guadalupe)

We've now eaten at Salvation Pizza (34th and Guadalupe in Central Austin) twice and are looking forward both to going back and to achieving their extremely thin crust at home.

I've never enjoyed pizza as much as I like this pizza. Something about the thin (hardly a 1/4 inch) crust eases out my guilt and not my belt after wolfing down 3 slices. Their menu is bold but not overreaching, with all the simple favorites you know are a safe bet plus a few daring mixes that are hard to resist. For instance, we couldn't not try the #11, with white cheese, bacon, red onions, lemon, and clams. The bacon overpowered the clam taste but it was a great concept that I'd attempt on my own with bigger clams and smaller doses of bacon.

Their salads were simple, but the sundried tomato vinaigrette was full of flavor, thick enough to schmear and ended up also being great for dipping the pizza.

My challenge tonight is to recreate their thin thin crust on my (new!) pizza stone, with probably very little tomato sauce and plenty of healthy toppings. I'll try to snap a pic and get a new post up soon. I also want to put in a plug for Lightsey Farms, the true farmer's market on Burnet in the old Farmer's Market (but they're the only remaining farmer). Everything is reasonable, fantastic tasting, and grown in our area. Cheers to 8 salmonella-free tomatoes for $2!