Further Quest for the Best Pizza Dough

When I first started poking through How to Cook Everything by Mark Bittman I got a bit frustrated. All of the recipes seemed so basic and I immediately felt superior for getting the book from the library instead of purchasing it.

Of course after further inspection I realized that it was probably the definitive kitchen reference for those people not blessed with a yellowing copy of The General Foods Kitchens Cookbook copyright 1959 such as I am (though dang, it is worth that kind of money?).

How to Cook Everything would be a great gift, particularly when someone gets their first apartment. I actually bought my brother the vegetarian version for his birthday and he says he uses it all the time.

After reading through my borrowed copy I realized that I didn't need to own it (my cookbook and cooking magazine collection is already quite large) but did photocopy (SHHH) one recipe which I now maintain is the best pizza dough/calzone recipe I have come across.

You can find a pretty close version to the book version here. In my infinite wisdom I only photocopied part of the recipe and neglected to include the cooking time so I used this one to fill it in. You could alternatively buy the book or get you buns to a local library.

I have made the dough a few times now, though when I do it I let the dough rise in the fridge for 6 to 8 hours. Each time it is a hit, so get mixing.

Back At It

This year was the first year that I didn't make any resolutions on New Year's Eve. We just plumb forgot. Then I was thinking today that perhaps I should make some cooking resolutions, like say, I resolve that this is the year I make pate at home or make my own marshmallows or something. But then I remember that others in this house don't really like pate and I don't particularly like marshmallows and I feel sort of bogged down by the whole thing.

That and the fact that this year I turn 30. A lot of people have been saying to me "Oh I hope you aren't the sort of person who goes all crazy when they turn 30, like have a crisis or whathaveyou." And I think, um, did you know me in my 20's? Those were the crisis years, the jumping around and wondering and hoping and such. While I am still not really sure where my life is headed and the words "five year plan" give me hives I have in a way steadied myself to accepting life a bit more in the moment. Which I guess is sort of the antithesis of settling since living in the moment implies constant change.

One thing I don't really live in the moment with is cooking, I am a bit of menu planner and this week we did a really good grocery shop and I had a nice little week of meals planned thanks in most part to Everyday Food. Homer bought me the subscription at a magazine sale since I always liked the recipes they had. Simple, practical and, this month, very healthy.

The meal below is under 300 calories and really simple; stir-fried turkey in lettuce wraps.

I adapted it to make it even easier, and it only took about 15 minutes to prepare. If you are eating with someone who may want something more substantial you could do the sandwich option they suggest and serve it on a baguette or maybe you make a little mango salad and serve it along side. But whatever you do, don't pair it with a wheat beer as I did, not a taste sensation.

Happy New Year.

Stir-Fried Turkey In Lettuce Wraps

Serves 4

Adapted from Everyday Food January/February 2010

1/4 cup low sodium soy sauce

4 tsp fish sauce

4 tsp Splenda (or sugar)

1 tbsp canola oil

1 large shallot (peeled)

2 tbsp minced ginger (I used the stuff in the jar)

2 garlic cloves (peeled)

2 tbsp chili pepper spice paste (you can find this in the produce aisle of any major store, and you can use to your taste)

1 pound lean ground turkey

1 head bibb or boston lettuce with leaves separated (you could use 2 heads if they are small)

1. First prep the garlic and and shallot by whizzing in the food chopper (or if you are so lucky, the Slap Chop).

2. In a small bowl, combine the soy sauce, fish sauce and Splenda and stir until Splenda is dissolved.

3. Head a large skillet or wok over high heat until hot. Add oil and swirl to coat. Add shallot, garlic, ginger and chili paste and stir until fragrant, about 30 seconds. Add turkey and cook, breaking up meat with a wooden spoon, until almost cooked through about 5 minutes. Add half the sauce to the skillet and stir until meat is cooked through about 2 minutes. Serve in lettuce leaves with remaining sauce. (Full disclosure, I did not use the extra sauce since I found them a little saucy anyways, but again your call)