Pizza, Pizza, Pizza

Easy, casual dining fits our family best! Years ago, while at culinary school we began to make our own pizzas. Even back then we didn't make our own dough though - we headed to our local Italian deli/restaurant, Baducco's in Westlake Village for that. We might pop in and see Kirk Cameron dining with his wife or Billy Banks grabbing a sub-our kids thought it was pretty cool!

Today Trader Joe's is just down the street, so we go there to get our pizza dough. They carry whole wheat, herb, and plain varieties. Each package makes one large pizza or four individual ones. Recently we made individual pizzas. We bought one package of each type dough, cut each package into 4 portions. We rolled them into balls using olive oil lightly all over the round surface to keep them from sticking to one another and prevent them from drying out. We put them into an lightly oiled pan, covered them with plastic wrap and popped them back into the fridge until ready to roll them out.

Toppings: Trader Joe's has a pretty decent pizza sauce in the refrigerated section right by the pizza doughs. Some of us like ours without sauce, using just a light drizzle of olive oil and roasted garlic and then adding other toppings. Our all time favorite is roasted and shredded chicken breast placed on dough that has been lightly spread with barbecue sauce, finely diced red onion, cilantro leaves, grated mozzarella and grated smoked Gouda. Sound familiar? Yep we copied it from California Pizza Kitchen. Cautious eaters still go for pepperoni and cheese or just plain cheese. Kids will like eating their veggies on top of pizza.

~So here we are, doughs ready to roll out~

~I know this pizza stone looks like it's been in a war! It's well used and with the proper care a pizza stone will last indefinitely. Always put the stone in the oven before you turn it on. Some cooks just leave their stone in the oven all the time, we find it in the way for some baking usage. We leave it in the oven to cool down when all the pizzas are finished baking. Then remove it and wipe down with a damp cloth, scraping off the cheese bits. The temperature for baking pizza in a home oven is 550 degrees. Pizza shops have ovens that can reach into 1,000 degrees and higher. It only takes 5 to 10 minutes to bake a pizza and we usually give our pizzas an additional 2 minutes under the broiler too.

~The pizzas are rolled out and everyone has selected their own toppings.~

**If you click on the pictures, you can view them in a larger format**

Rolling out the dough is more like pressing it down with the heel of your hand and continuing to use your heel to achieve a round circle. The key is to use either corn meal or semolina flour as ball bearings to keep the pizza from sticking to the board. You can see the semolina in the picture above. Be generous. It also helps the pizza slide right onto the hot stone in the oven. If the dough gets sticky, drizzle a little bit of olive oil on the dough and continue.

~Hot from the oven~

Individual pizzas can be removed from the oven with a large spatula. For larger pizzas you will need a pizza peel or a cookie sheet without a rim to slide under the pizza and lift it out. To cut the pizza, press a large knife straight down as opposed to using a sawing motion or use a pizza wheel. We hope you try making your own pizza. You might just get hooked.

REINVENTED, REMODELED, REBORN

THE NEW RESTORATION HARDWARE

Baluster Desk

We got our catalogs this week. Gary Friedman the chairman and co-ceo of Restoration Hardware writes a lengthy explanation about the change of direction for their company. Beckwith Road has spent many sleepless nights doing floor-sets for Restoration Hardware. Their concept has been drummed into our heads. They have suddenly veered in another direction, fresh off the success of last years experiments. Are they borrowing a page from Ralph Lauren's constant success? Only time will tell. Ralph is a genius, one of his philosophies being that he doesn't design things..he designs concepts. The spin for Resto is that every act of creation is first of all an act of destruction. Not really true, but we see where Gary is coming from. Resto like most everyone else is feeling the pinch and they have been nearly destroyed. It is our hope that they truly find this turn successful. They are drawing upon the old, aged, safe pallet. The appeal is to the pocketbook of the more wealthy, yet there are smallish, great accent pieces that some of us might still be able to afford.

We've destroyed the previous iteration of ourselves, clearing the way to express our brand in a never-before-seen fashion.

We hope this new direction brings success to Restoration Hardware.

This re-conceptualization will take some getting used to. They are taking a risk, stating they are not following the pack by lowering prices and quality, but rather the opposite-by abandoning their past and re-defining their future. Are they "curators" of the best historical design the world has to offer?

Blue

While the decorating world is spinning a cocoon in all things grey, we embrace a more individual stance, if you love it, it doesn't matter if it fits into the crowds taste ~ it's where you dwell, your shelter that matters. We were smitten with this well designed home by Babs Watkins Baker and Eleanor Cummings as found in House Beautiful. This is a home rich with European antiques and architectural details and gently worn surfaces.

Anything can become art

We found this chandelier at Anthropologie in Carmel by the Sea, CA. It is a testament to the fact that if you give a true artist just about any medium, they can delight the eye with the most amazing things. Take for instance all the gathered objects, from spoons to silver trays turned upside down to create the layers, to strands of vintage jewelry, an old wind up alarm clock, and so on. We ourselves have been fortunate to be a part of Anthropologie's design team and to help with the artistic frosting of a newly acquired space. A visual team from all over the United States swoops in to rescue a plain Jane, turning her into a visual treat for the eyes.

~Is this art or utilitarian, or both?~

~A close-up view~

Quesadillas on the patio

What do you do when it's hot and you don't feel like cooking? We ran around the garden, gathered up some onions, baby zucchini, tomatoes, red bell peppers, and corn. We pulled some asparagus, red onion and baby portobello mushrooms from the fridge, and prepped it all well before dinner. We propped up our legs, whipped out a book and enjoyed the rest of our afternoon.

~Sampling of our fillings~

The most popular was Monterrey Jack cheese, caramelized onions, sweet corn kernels, and peach salsa (homemade). We took 2 perfectly ripe peaches, diced them into 1/4 " dice, added finely minced Serrano chili, lemon juice and 2 tablespoons minced cilantro. That's it! See the picture below; the peach salsa is in the forefront of the picture. We shaved the baby zucchini and asparagus and then lightly sauteed them in a small dab of butter, then seasoned with salt and pepper. Same cooking technique with the baby portobello mushrooms. You get the idea...use the ingredients your family likes. We did add some shredded and seasoned beef for the carnivors.

When it was time to eat, we set up our electric griddle outside and let everyone make their own quesadillas. Everyone had fun making their own creations.

We served a simple salad on the side,

shredded green lettuce
1 green onion, minced
1 small can mandarin oranges, drained
1/3 cup jicama, peeled and shredded or julienned


for the dressing.


Cilantro Dressing


Into a blender place:


juice of 1 orange
1/4 cup cilantro leaves
pinch sugar
1/4 teaspoon salt
1/8 cup seasoned rice vinegar
1/3 cup canola oil


Blend and toss with salad. Serves 6

Toast

~One of the best toasts~Brioche~

We've had a craving at Beckwith Road for a slice of "real toast". We pulled out our "Bouchon" cookbook, Thomas Keller was consulted and we spent the day making brioche bread. Can you believe there are videos that tell you how to make toast? What is a good piece of toast without a great slice of bread?? Thomas Keller's recipe for brioche is on page 324, if you want to give it a try; otherwise head to the best bakery you have in your area and have them slice the bread just the way you like it. I love all the curly corners, the crumb, the flavor, of brioche, it's got it all going on. When we were in Napa last, our hotel breakfast was supplied by Bouchon Bakery. We could not get enough of the cranberry, pistachio mini brioche. They were divine! One or two might have made their way into our purses for a midnight nibble.

We paired our perfectly toasted bread with individual frittata. There are many recipes for frittata, including Martha Stewart. Essentially a frittata utilizes leftovers, or not, is egg based, may or may not have cheese in it and contains things like herbs, potatoes or pasta, sun dried tomatoes, garlic or onions, garden vegetables, meats, etc. Since they can be served at room temperature fritatta take the stress out of trying to get everything to the table "hot".

Cupcake Wars

Susan Sarich began SusieCakes in 2006. Her first store was in Brentwood, CA. Susan had a background in the food service industry and she saw a niche that was here-to-for missing~a bakery that reflected the homebakers' philosophy~freshly made, real ingredients in small batches. The lineup is extensive with whoopie pies, cookies, homemade puddings, cupcakes, cakes, etc. When you walk through the front door the air is perfumed with sugar and butter and batter and magic.

Our Scottish correspondent is on assignment for the next two years in Europe (I know poor baby! but she needs a boost from stateside and here is the first installment~one of her favs~SusieCakes).

It's lethal going in to just make these selections...watching the waistline..well one wouldn't hurt..right??

The chocolate cake is moist~the cupcake a normal size~the frosting, not overly sweet..still sugary in just the right proportion's. The vanilla cake is denser, not cloud like, very old fashioned. This isn't a slick operation where uber-chic sunglass clad superstars are standing in line, it's real and their products are super great!

Oops! We tested them, yep! they're still great! Always consistent!

Go to Susie's website (susiecakes.com) to check it all out. Some of her stores are in the Bay Area.

Building a better burger

With Labor Day right around the corner, we set out to perfect a burger worthy of serving at our bash. In-n-Out Burgers are great for every day and don't disappoint, but we want that 50's style burger, simple and straight forward. There are 2 main players, the beef and the bun, and a cast of supporting items that could stretch to the moon. So here's what we came up with....

~The finished product~

Here's what we did...

We made our own buns, you don't have to, we just did to guarantee the best bun. If you don't make the buns, go to your favorite bakery and buy theirs. Have them slice the buns in half for you, otherwise you'll have to pull out your electric knife that probably hasn't seen the light of day except at Thanksgiving, to do the job well-nice clean cut.

The Bun Recipe

~2 cups whole milk

~1/4 cup warm water (105-115 degrees, otherwise you will kill the yeast)

~2 (1/4 ounce) packages active dry yeast

~1/4 cup plus 1/2 teaspoon sugar, keep divided

~1/2 stick unsalted butter, cut into tablespoon pieces and softened

~2 large eggs, lightly beaten

~1 Tablespoon salt

~6 cups AP flour (all purpose), divided 4 cups and 2 cups

~1 large egg mixed with 1 tablespoon water for brushing over the buns before baking

To Begin:

~Bring milk to a bare simmer in a small saucepan over medium heat. Remove from heat and cool to 105 to 115 degrees.

~Meanwhile, stir together warm water(105-115 degrees), yeast, and 1/2 teaspoon sugar in a mixer bowl until yeast is dissolved. (If mixture doesn't foam, your yeast may have expired, check the date and start over with fresh ones)

~Add butter, warm milk, and remaining 1/4 cup sugar to yeast mixture and mix with paddle attachment at low speed until butter has melted, then mix in eggs until combined well. Add salt and 4 cups flour and mix scraping down the side of the bowl as necessary, until the flour is incorporated. Beat at medium speed 1 minute.

Note: a stand mixer is not necessary, this recipe can be made by hand also.

~Switch to dough hook and beat in remaining 2 cups flour at medium speed until dough pulls away from side of bowl, about 2 minutes; if necessary, add more flour, 1 tablespoon at a time. Beat 5 minutes more (dough will be smooth and sticky). Transfer dough to a lightly oiled bowl and turn the dough to coat in oil. (we use olive oil) Cover tightly with plastic and let rise in a warm draft-free place until doubled in size. About 2-1/2 hours. See examples above and below.

~Double in volume~

Butter 2 large baking sheets. Line with parchment or Silpats. Punch down dough, then roll out on a lightly floured surface with a floured rolling pin into a 14-inch round (about 1/2 inch thick). Cut out as many rounds as possible with floured cutter and arrange 3 inches apart on baking sheets. Gather and re-roll scrapes, then cut out more rounds. This recipe will make 1 dozen rolls or more.

~Loosely cover buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until they hold a finger mark when gently poked, about 1 1/2 to 2 hours.

~When you are ready to bake, preheat oven to 375 degrees, with racks in the upper and lower thirds of the oven.

Note: I carefully re-cut the buns again with my cutter. I found they had too much volume otherwise. I re-rolled the scrapes into little balls and make a cluster of small rolls to use on another occasion.

~Brush buns with egg wash and bake, switching position of sheets halfway through baking, until tops are golden and undersides are golden brown and sound hollow when tapped, 14 to 20 minutes. Transfer to racks to cool completely. Recipe was adapted from an old recipe found in Gourmet Magazine.

~Fresh from the oven~

What would a good burger be without french fries. These are made in the oven and are packed with flavor. Here is the recipe:

~Rosemary and Garlic Roasted "Steak Cut" Potatoes~

~6 large potatoes, washed, dried, peeled, cut into 1/2 inch wedges. Try to cut as uniform as possible so they will cook evenly.

~1/4 cup olive oil or Canola oil

~1 teaspoon Rosemary, finely chopped (add more if you want a stronger flavor, we went for subtle)

~1 teaspoon Paprika

~1 1/4 teaspoon salt

~1/4 teaspoon cracked black pepper

~Light sprinkling of garlic powder (not salt)

~2 tablespoons butter, melted

~6 cloves garlic, peeled, cut into halves

Ready for the oven

Preheat oven to 425 degrees.

In a large bowl, add the potatoes, oil,melted butter, salt, pepper, and garlic. Toss potatoes to coat completely. Lay in a single layer on a rimmed cookie sheet lined with parchment, foil or Silpat. See above example. Lightly sprinkle with garlic powder, a titch more Paprika and sprinkling of Rosemary. Place in hot oven. Bake 30 to 40 minutes, carefully turning the potatoes over part way through the baking process.

~Right out of the oven, ready to serve. We especially liked eating the roasted garlic with our potatoes. Yum!

Of course we garnished with Bubbies pickles. These are worth every penny! You can find them in the refrigerated section of your market.

We loved every morsel on this plate! Now, we are now ready for Labor Day and it can't get here soon enough. About the meat, we bought pre-made steak burgers from our butcher. It's always a good thing to check with your butcher. He knows a thing or two about meat and usually will guide you in the right direction. Remember, great meat and a great bun~a heavenly combo.

A Walk To Remember

~Walking~

We walk almost every day~

And on our walks...

Through the neighborhoods...

Eyeing homes that inspire...

And nudge us to...

Think outside the box...

And

Dare to look at the vast possibilities that are embellished over a cement slab and a pile of 2x4's.

We love looking at the results of someone who dares to dream...no matter where they live!

Dream Big Dreams

It will be better to accomplish some of a big dream

Than all of a small dream!