Torta what? If you have never had a Mexican torta, you should seek out a local Mexican restaurant, an authentic one, and try one of their tortas. They are Mexican sandwiches that can be made in a variety of different ways. One of my favorites, is […]
Month: November 2011
I don’t know what I have been loving more lately. Could it be the smell and taste of caramelized onions, or the process of making homemade bacon? Whatever the answer is to that question remains a mystery in my house, but I can tell you that I simply love caramelized onions, and bacon. I did not know how many recipes I’ve created using caramelized onions, but there are quite a few, and some of my favorites being these twice baked potatoes and French onion soup. But it was not long ago when I was looking at a sealed package of my homemade maple and black pepper cured bacon and a bowl of rising pizza dough, where I came up with this recipe.
Ingredients: [Print this recipe]
- 1 prepared pizza dough (see recipe), or store bought
- Garlic Cream Sauce (see recipe)
- 3 large onions, caramelized (see recipe)
- 5 slices of cooked bacon, crumbled or chopped
- 1 cup of shredded mozzarella cheese
- fine corn meal
Make sure you have prepared all of your elements prior to making the pizza. This includes the caramelized onions, the dough, the bacon, and the sauce. Begin by preheating your oven, preferably with a pizza stone inside, to 500 degrees. Cut the prepared pizza dough in half and let it rest on about 1/2 cup of the flour.
Punch down the dough, and begin rolling it out with your hands. If you have your own technique, that is great. However you roll it out, make sure you get about a 12 inch diameter or so. Nothing too fancy. I know that all of my pizzas are very rustic in shape, but I do tend to get it into a circular shape.
Lightly dust a pizza wheel (if you have one) with the corn meal. This does one thing and one thing really well. It allows for your pizza to come off of the stone very easily.
Once dusted, add the rolled out dough. Spoon on the garlic cream sauce, spreading it onto the dough. Shower the caramelized onions on top of the sauce, add the bacon, then top completely with the mozzarella cheese.
Slide the pizza into the preheated oven onto the pizza stone, and cook until the cheese is bubbly and the edges of the crust are nice and golden brown. Transfer the pizza to a cutting board or wire rack to let rest of a few minutes before digging in.
The end result is a perfectly textured crust, with the sweetness of the onions, a bit of smokiness and texture from bacon, and this creamy garlic sauce that will just get everyone saying things like ‘oooooommmm, ahhhhhhh, yummmmmm’, and everything in between.
You might want to just go ahead and repeat this process with the other half of the dough, or do what I do, look into your refrigerator and see what you have. Then, make something up, and make it your own. You might be glad you did. Enjoy!
Years ago, there was a restaurant in my neighborhood called The Atlanta Bread Company. I am fairly certain it is a chain restaurant where it focuses on pastries, coffee, sandwiches, and soups. When the restaurant first opened, I ordered food from there on several occasions,and as […]
Thanksgiving is one of those holidays that I truly love. I love the idea of having everyone around a large table, laughing and eating, and ultimately celebrating everyone’s company. It is one of those holidays where people just take it easy and relax. It is […]
For the past couple of months I have been tinkering with the thoughts of making some Korean food. I cannot say that Korean food is very popular in Milwaukee, Wisconsin, and as a matter of fact, I think there might only be one Korean restaurant in the city. Many years ago, while I was living in Dallas, there was an abundance of Korean restaurants, and not having visited one, I did always frequent my local corner store. The owners of that store were Korean, and we would often have small talk about food. Nothing very lengthy as his English was not very good, but we had small talk. I would often ask, as I often do to random folks, ‘what are you making for dinner?’, or ‘what’s your favorite food?’. I would always hear things like, galbi, bulgogi, and the ever so popular bibimbap and kimchi.
As my interest has grown around the ideas of Korean style cooking, I stumbled across an image a few years back of a Korean style pancake that was loaded with green onions. I knew how to make pancakes, the non-savory type of course, but these savory type of pancakes sparked my interest, and grew to what became my version of a Korean pancake.
Let’s get started. (Makes approximately 5-6 pancakes)
Ingredients for pancakes: [Print this Recipe]
- 2 cups all-purpose flour, sifted
- 2 whole eggs, beaten
- 1 1/2 cups of water, approximately
- 1 whole bunch of green onions, half of them thinly sliced, the other part sliced thinly lengthwise
- 1 shallot, minced
- Generous pinch of salt
- 1/3 cup of canola oil
Ingredients for Dipping Sauce:
- 1 lime, juiced
- 1 shallot, minced
- 2 tbsp white vinegar
- 1/2 cup of soy sauce
- 3 Thai Bird’s Eye Chilies, smashed
Begin by adding everything but the oil, green onions, and shallots to a mixing bowl. Mix really well until you have a light pancake batter. The goal is to not have a thick batter, almost like a crepe batter, if you have ever made those.
Fold in the green onions and shallots, mixing along the way, then let the batter sit, at room temperature, for about ten minutes.
During this time, make the sauce. Combine all of your ingredients, mix well, and set aside.
When you are ready to cook the pancakes, heat a large skillet on medium heat. Add enough oil to coat the bottom of the pan.
Ladle on the pancake batter, enough to almost fill the pan. Let these cook for about 4-5 minutes on each side. When the pancake is cooked on the bottom side, much like you would check for a classic, American pancake, flip, and cook on the other side for the additional amount of time.
When the pancake is cooked, remove and place on a paper towel lined plate.
Repeat, until the pancakes are cooked.
When you are ready to serve, slice the pancake into quarters, stacking them nicely on a plate, and serve with the dipping sauce.
The result is a pancake that is out of this world in flavor. Texturally, the pancake is loaded with green onions, but oddly enough, not over powering, and the pancake itself is a bit crisp, yet spongy. When dipping it into the sauce, the bite is just balanced with a great soy and vinegar spice.
Explore, and talk to random people about food. You might be glad you did. Enjoy.