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Old 02-25-2011, 11:34 PM   #151
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Re: Cooking Time

Continued.

Now, that could be enough... but c'mon. Meat, right? I go with whatever I have on hand because any land animal is awesome on pizza. I have some left over pork roast handy, so I sliced it thin and fried it up with some onion and a squirt of bbq sauce. (Seriously. Just go with it.)



Throw on pizza and add a little more cheese to glue it all together. Also topped it with some parmesan.


Bake at 425 for 25ish minutes.


And as we all know, beverage pairing is important. I went with Beau's All Natural Lug-Tread Lager. Quality beer.

Took about 20 minutes to toss together. You may commence your jealousy. It was tasty.
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Old 02-26-2011, 09:49 AM   #152
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Re: Cooking Time

I wanna do that! How do you make the dough without that nifty machine?

@DN: I saved it for a sandwich I ate later... For breakfast.
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Old 02-26-2011, 10:31 AM   #153
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Re: Cooking Time

Damn, that pizza looks tasty. And the beer...Props, nicely done.
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Old 02-26-2011, 02:22 PM   #154
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Re: Cooking Time

Quote:
Originally Posted by AkamaruChewtoy View Post
Someone wanted to see my pizza from scratch, despite the simple beginnings. So, I took some shots of tonight's dinner preparations. First off, the dough is made with this shiny beast:

If you have a bread maker, you should have a pizza dough recipe. If you want some sort of hand made stuff... I dunno.

Flatten dough (whole wheat) out into a round like shape, using flour as an aid to keep it from getting too sticky. I generally just mash it with my palms.


Place it on a greased pan. Normally, I'd make my own sauce from a can of tomato paste, garlic, chili flakes, oregano, basil and pepper. I didn't have tomato paste, so I just went with a pasta sauce... cause I'm flexible. So, add sauce on dough and grated cheese (pretty standard, really, so no picture. Hope you can follow.)

I went with mushrooms as main topping.

Chop up with garlic and fry with butter and pile on the pizza.



Stay tuned for part II
Looks awesome <3 I'll try it out.


I also <333 mushrooms.
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Old 02-26-2011, 02:31 PM   #155
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Re: Cooking Time

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I also <333 mushrooms.
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Old 02-26-2011, 07:55 PM   #156
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Re: Cooking Time

mmmm homemade pizza. i put a LOT of cheese on mine, so much that it drowns into its gooeyness some of the other ingredients i chop up [mainly greenpeppers/olives] =D
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Old 03-12-2011, 03:51 AM   #157
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Re: Cooking Time

Mushroom instead of meat Lasagna I found. It was great.




Sauce:

5 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups warm whole milk
1 cup (4 ounces) shredded smoked mozzarella cheese
1/2 cup (2 ounces) grated Parmesan
Pinch ground nutmeg
8 ounces thinly sliced prosciutto, coarsely chopped<- I used 3 ounces and it tasted fine. Not only is Prosciutto [where I live] expensive, but it has a decently strong flavor and can certainly hold it's own.
1 1/2 teaspoons kosher salt, plus extra, as needed
2 teaspoons freshly ground black pepper, plus more, as needed

Filling:

3 tablespoons olive oil
3 tablespoons unsalted butter, at room temperature
1 medium onion, chopped
1 1/2 teaspoons kosher salt, plus extra, as needed
2 teaspoons freshly ground black pepper, plus more for seasoning
3 cloves garlic, minced
1 1/2 pounds assorted mushrooms, such as cremini, shiitake and button, quartered <- I used Bella mushrooms [great flavor], shiitake annnnd I forget the other. they were just little white ones. Also, I did roughly 2 pounds.
1 1/2 tablespoons chopped fresh rosemary leaves <- Rosemary is very strong, so if you know your preference and have used i before, cook to taste. We have huge rosemary bushes int he backyard, so what I did was cut off a tiny bit of it and let it simmer whole, then pulled it out when I felt it added enough flavor.
1 1/2 tablespoons chopped fresh thyme leaves
9 spinach-flavored or plain lasagna noodles
1 cup (4 ounces) shredded smoked mozzarella cheese
1/2 cup (2 ounces) grated Parmesan
Olive oil, for drizzling

Directions

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 13 by 9 by 2-inch baking dish. Set aside.

Sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil). Remove the pan from the heat and add the cheeses and nutmeg. Stir until the cheeses have melted and the sauce is smooth. Add the prosciutto, 1 tablespoon salt and 2 teaspoons pepper.

Filling: In a large skillet, heat the oil and butter over medium-high heat. Add the onion, season with salt and pepper, to taste, and cook, stirring frequently until soft, about 5 to 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the mushrooms, rosemary and thyme and season with salt and pepper, to taste. Cook, stirring occasionally, until the mushrooms are golden and the liquid has evaporated, about 8 to 10 minutes. Add 1 tablespoon salt and 2 teaspoons pepper.

Bring a large pot of salted water to a boil over high heat. Add the noodles and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and set aside.

To assemble the lasagna: Ladle 1/2 cup of the sauce over the bottom of the prepared baking dish. Lay 3 pasta noodles on top. Spoon 1/2 of the mushroom mixture on top of the pasta. Ladle 1 cup of the sauce over the mushroom mixture and lay 3 more noodles on top. Repeat the layers using the remaining mushroom mixture, 1 cup of sauce and the remaining 3 noodles. Top with the remaining sauce and sprinkle with 1 cup smoked mozzarella cheese and 1/2 cup Parmesan. Drizzle the top with olive oil and bake until the top is golden and the filling is bubbling about 35 to 40 minutes. Remove from the oven and cool for 5 minutes. Cut the lasagna into wedges and serve.


Enjoy =]

Edit- This is great if you're not a fan of ground beef or Ricotta, or are just not in the mood. I love them both, but not so much in my Lasagna. I'll be making this again soon, and will be substituting some of the milk with creme and will try different cheeses. I'll tell you how it turns out.

Also, if anyone wants a normal sauce, let me know and I'll post a really fast, very simple one I like to use.
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Last edited by Vanity; 03-12-2011 at 03:55 AM.
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Old 03-12-2011, 10:00 AM   #158
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Re: Cooking Time

Quote:
Originally Posted by Vanity View Post
Mushroom instead of meat
Stopped reading.
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Old 03-12-2011, 10:53 AM   #159
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Re: Cooking Time

Quote:
Originally Posted by Mal View Post
Quote:
Originally Posted by Vanity View Post
Mushroom instead of and meat Lasagna I found. It was great. even better than the original!
Stopped reading.
Edited to entice Mal to read it.
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Old 03-12-2011, 01:30 PM   #160
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Re: Cooking Time

Quote:
Originally Posted by AkamaruChewtoy View Post
Edited to entice Mal to read it.
I scanned the ingredients and saw no mention of meat. Once again stopped reading. I appreciate mushrooms with my meat, not as a replacement for it.
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Old 03-12-2011, 01:33 PM   #161
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Re: Cooking Time

You should make a meat lasagna but replace the lasagna part with meat.
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Old 03-13-2011, 08:10 PM   #162
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Re: Cooking Time

While i agree with the idea of mushrooms as a replacement for meat is unacceptable,I can't help but appreciate and give props to the concept of lasagna as it's my top favorite dish.

And come on..who said fucking with the ingredients is off limits? I'd chop a beaver and add it to that if i felt like having the taste of beavers in my mushroom lasagna.


Also very pleased to know that ACT knows how2pizza.
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Old 03-13-2011, 09:38 PM   #163
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Re: Cooking Time

Thanks. I know how to a lot of things. Tonight's fresh bread and minestrone duck soup was excellent.
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Old 03-13-2011, 11:50 PM   #164
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Re: Cooking Time

I made some awesome chicken while Gramm was over Friday. So good.

Minestrone...? I'm not a fan of tons of veggies in my soup unless it a vegetable soup containing cream.
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Old 03-13-2011, 11:56 PM   #165
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Re: Cooking Time

i made bbq ribs.
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