Poolish and Master Pizza Dough Recipe

POOLISH PREPARATION AND INGREDIENTS

1. • 0.12 gram (one-third of 1/8 teaspoon) active dry yeast or 0.36 gram fresh yeast, broken into small pieces
   • 47 grams (3 tablespoons plus 1 teaspoon) cold tap water
   • 47 grams (1/4 cup plus 2 tablespoons) flour used in dough recip

1. Put the yeast in a small bowl, add the water, and whisk vigorously for 30 seconds. The mixture should bubble on top. If it doesn't and the yeast granules float, the yeast is "dead" and should be discarded. Begin again with a fresh amount of yeast and water.
2. Add the flour and stir well with a rubber spatula to combine. The consistency will be quite thick, resembling a thick pancake batter.  Scrape down the sides of the bowl, cover the bowl with plastic wrap, and let sit at room temperature for 18 hours. Refrigerate for 30 minutes to cool slightly before using.
3. If you are not using the starter right away, you can store it in the refrigerator, though I suggest keeping it for no more than 8 hours. Bring to cool room temperature before using.

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Master dough and INGREDIENTS

1. • 2.2 grams (3/4 teaspoon) active dry yeast
   • 70 grams (1/4 cup plus 1 tablespoon) warm water (80°F to 85°F)
   • 453 grams flour (3 1/2 cups) with 13 to 14 percent protein, preferably All Trumps, Pendleton Flour Mills Power, Giusto's High Performer, King Arthur Sir Lancelot Unbleached Hi-Gluten, or Tony's California Artisan Flour
   • 10 grams (1 tablespoon plus 1/4 teaspoon) diastatic malt
   • 210 grams (3/4 cup plus 2 tablespoons) ice water, plus more as needed
   • 90 grams Poolish or Tiga
   • 10 grams (2 teaspoons) fine sea salt
   • 5 grams (1 teaspoon) extra virgin olive oil

1. 1. Put the yeast in a small bowl, add the warm water, and whisk vigorously for 30 seconds. The yeast should dissolve in the water and the mixture should foam. If it doesn't and the yeast granules float, the yeast is "dead" and should be discarded. Begin again with a fresh amount of yeast and water.
   2. Combine the flour and malt in the bowl of a stand mixer fitted with the dough hook.
   3. With the mixer running on the lowest speed, pour in most of the icewater, reserving about 2 tablespoons, followed by the yeast-water mixture. Pour the reserved water into the yeast bowl, swirl it around to dislodge any bits of yeast stuck to the bowl, and add to the mixer. Mix for about 15 seconds, stop the mixer, and add the poolish or tiga.
   4. Continue to mix the dough at the lowest speed for about 1 minute, until most of the dough comes together around the hook. Stop the mixer. Use your fingers to pull away any dough clinging to the hook, and scrape the sides and bottom of the bowl with a bowl scraper or rubber spatula. Check the bottom of the bowl for any unincorporated flour. Turn the dough over and press it into the bottom of the bowl to pick up any stray pieces. If the dough isn't holding together, add small amounts of water (about 1/2 teaspoon to start) and mix until the dough is no longer dry and holds together.
   5. Add the salt and mix on the lowest speed for 1 minute to combine.
   6. Stop the mixer, pull the dough off the hook, and add the oil. Mix the dough for 1 to 2 minutes, stopping the mixer from time to time to pull the dough off the hook and scrape down the sides of the bowl, until all of the oil is absorbed. The dough won't look completely smooth.
   7. Use a bowl scraper to transfer the dough to an unfloured work surface, then knead it for 2 to 3 minutes, until smooth. Cover the dough with a damp dish towel and let rest at room temperature for 20 minutes. Use the dough cutter to loosen the dough and to cut it in half. Weigh the dough, adjusting the quantity as necessary to give you two 13-ounce pieces. Form each piece into a ball. Any remaining dough can be discarded.
   8. Form the dough into balls. Set the balls on a half sheet pan, spacing them about 3 inches apart. Or, if you will be baking the balls on different days, place each ball on a quarter sheet pan. Wrap the pan(s) airtight with a double layer of plastic wrap, sealing the wrap well under the pan(s). Put the pan(s) in a level spot in the refrigerator and refrigerate for 24 to 48 hours.

Smoky Spiked Tahini Sauce

1/2 cup tahini
2 tbsp freshly squeezed lemon juice
½ – 2/3 cup water (or more for a thinner sauce, if desired)
1/4 tsp (lightly rounded) smoked paprika (see note)
¼ tsp (rounded) sea salt (about 1/4 + 1/8 tsp)
3/4 – 1 1/4 tsp pure maple syrup or agave nectar (or more to taste, see note)

Using a standing blender or an immersion blender and deep cup or jar, puree all the ingredients (starting with 1⁄2 cup of the water, 1⁄4 teaspoon of the paprika, and 3⁄4 teaspoon of the agave) until smooth. Add additional paprika and salt to taste; maple syrup to balance any bitterness, if needed; and water to thin, as desired.

Ingredients 411: I like the amount of smoked paprika at just a lightly rounded 1⁄4 teaspoon, but you can try adding more if you love the flavor. Try 1⁄2 teaspoon and see how it works for you.  I always like a touch of sweetener in tahini sauce to offset the slight bitterness of the tahini. The amount you use depends on personal preference and also the brand of tahini used. Start with 1⁄2 to 3⁄4 teaspoon, and add more if needed.

Farro with roasted leeks and smoky-sweet romesco sauce

The Perfect New York Strip Steak

SERVES 4

ACTIVE TIME -1:00

TOTAL TIME -1:15

DIFFICULTY - MODERATE

1

Slow roast the steaks at low heat: This method is called “reverse staging." Preheat oven to 275 F. Season steaks generously with salt and pepper. Place on a rack fitted over a rimmed baking sheet (this will ensure even airflow all around the steaks as they cook). Cook for 25-35 minutes, checking after 20 minutes, until internal temperature reaches 125 F (Note: Once the temperature reaches 80 F, it will climb quickly). For an accurate temperature, place the thermometer into the side, then into the center of the steak. Let rest 10 minutes.

2

Sear the steaks at high heat: Heat a skillet or cast iron pan on high heat. Add the oil and heat until smoking, and then add the steaks. Cook for 1 minute, undisturbed. Flip, drain off the fat, then cook another 1 minute, undisturbed. Add 1 tablespoon of butter, garlic cloves, thyme and rosemary. Baste the steaks as the butter browns and gets foamy. Add remaining tablespoon of butter and continue basting (a French technique called arroser) until the butter is no longer foamy. At this point the butter has done it’s job, and the steaks are seared with a nice crust. Remove to the rack to rest, about 10 minutes. Serve.

Vegan Caesar dressing

An authentic tasting Caesar dressing that replaces egg yolks, anchovies and oils with delicious, buttery pine nuts, fresh lemon juice and nutritional yeast to impart the same traditional flavor. 

Author: Brandi Doming

Ingredients

• ½ heaping cup raw pine nuts (73 g, you can sub cashews if necessary)
• ¼ cup + 3 tablespoons water
• 2 tablespoons fresh lemon juice
• ½ teaspoon raw agave (don't omit, this balances out the acidity of the lemon juice)
• 3 tablespoons nutritional yeast flakes
• 2 large garlic cloves
• ½ teaspoon dried parsley
• ½ teaspoon ground black pepper
• ½ teaspoon fine sea salt

Instructions

1. Add all of the ingredients to your blender or food processor and blend until very smooth and creamy. I used my Vitamix, but I'm sure any blender or even a food processor would work since pine nuts are a soft nut.
2. Place in the fridge to chill for 30 minutes. It will be perfect for salads then as it gets well chilled and thickens up some.
3. I used an Italian salad blend and added some broccoli, pine nuts, extra black pepper and nutritional yeast on top. However, feel free to use whatever greens you like.

Nutrition Information

Serving size: 2 tablespoons Calories:  Fat: 5.75 g Carbohydrates:  Protein: 2.25 g

Skillet American Chop Suey

Serves 4

• 2 Tbsp. vegetable oil, divided use
• 1 lb. 90% lean ground beef
• 1 onion, minced
• 1 red bell pepper, cored and chopped medium
• 1 celery rib, chopped medium
• salt and ground pepper
• 2 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 1/2 cups low-sodium chicken broth
• 8 oz elbow macaroni (about 2 cups-dry)

Making the minutes count:  Before cooking, mince the onion. While the beef cooks, chop the bell pepper and celery.  While the vegetables cook mince the garlic.

1. Cook Beef: Heat 1 Tbsp. of oil in a 12-inch skillet over medium-high heat until shimmering. Add beef and cook, breaking it into pieces with a wooden spoon, until no longer pink, about 3 minutes.  Transfer to a bowl and set aside.
2. Saute Vegetables: add remaining Tbsp oil to skillet and return to medium-high heat until shimmering. Add onion, bell pepper, celery and 1/2 tsp salt and cook until vegetables begin to soften, about 4 minutes.  Stir in Garlic and cook until fragrant, about 30 seconds.
3. Simmer Macaroni: Stir in tomatoes, tomato sauce, chicken broth, macaroni, and browned beef. Cover and cook, stirring often and adjusting heat as needed to maintain a vigorous simmer, until macaroni is tender, 10-15 minutes.  Season with salt and pepper to taste and serve.

 Source: This recipe for "Skillet American Chop Suey" is from America's Test Kitchen's book The Best 30-Minute Recipe (page 148) 

Creamy Mac

INGREDIENTS

1 lb elbow pasta (or other tubular shaped pasta)
2 Tbsp olive oil or Earth Balance
1 small onion, diced
1 clove garlic, sliced
1 russet potato, ~ 12 oz, peeled and cut into chunks
1 1/2 cup butternut squash peeled and cut into chunks
1 carrot, peeled and cut into chunks
1/4 cup roasted unsalted cashew nuts
1 cup almond milk
1 Tbsp nutritional yeast flakes
1 tsp lemon juice
1 tsp kosher salt
1/4 tsp pepper
1/4 tsp smoked paprika
1/2 tsp turmeric
sweet paprika

~1 cup panko crumbs + 2 Tbsp melted Earth Balance or olive oil

PROCEDURE:

1.  Bring a large pot of well-salted water to a full boil.   Add pasta, with stirring, and cook to al dente.

2.  Preheat oven to 400 deg F. Meanwhile, heat oil or Earth Balance  in medium saucepan over medium-low heat.  Add onion and garlic;  cook with occasional stirring until soft but not browned - 3-5 minutes.  Add potato, squash, carrot, cashews, and almond milk.  Cover and bring to a full boil over medium high heat. Reduce heat to medium low and simmer until all vegetables are tender, 10-15 min.

3.  Transfer mixture to a blender.  Add yeast and open blender cap to release steam.  Replace cap and blend mixture until very smooth, several minutes.  Add remaining ingredients and blend until incorporated.

4.  Drain cooked pasta and toss with hot sauce.  Taste and adjust seasonings if needed.

5.  To serve as a casserole, combine panko crumbs and melted Earth Balance or olive oil.   Pour pasta /sauce mixture into a shallow 2 qt baking dish, scatter panko mixture over the top, and sprinkle with some sweet paprika.  Bake until heated through and bead crumbs are browned, 20 + minutes.

[Note:  More liquid may be needed to loosen the blended vegetable mixture, especially if the mixture is to be served as a casserole.]

[Note 2:  The casserole can be assembled beforehand and refrigerated (covered with aluminum foil).  In this case, do not add the panko topping initially.  Heat the covered creamy mac for ~20 min in the oven, then remove the foil, add the panko topping and heat until the creamy mac is hot and the topping is browned]