recipes

Stir yeast and sugar into water, let sit for 8 minutes or so.

In a bowl (or food processor) mix

1 3/4 cups unbleached all−purpose flour or bread flour

1/2 teaspoon salt

Add the yeast mixture. If using food processor, continue running until dough forms a ball, 10−20 seconds.

By hand, mix with a sturdy spoon until ready to knead.

On a floured surface turn out dough.

Knead dough for 2 minutes or so.

If dough is a little sticky, dust your fingers and counter with flour, (but as little as possible).

Roll out by hand for a 12″ pizza.

Place in lightly oiled pizza pan using your fingertips to press up to the edge and forming a shallow lip.

Sauce, cheese, and top with desired ingredients.

Bake at 500F in pre−heated oven for 8−12 minutes, the edges will turn a nice golden brown when done.

Dough will be firm and crispy, not soggy and soft like many other doughs.

Combine all ingredients; cover and chill.

Combine in bowl.

Slowly add ¼ c more water.

Sauté shallots in hot oil until tender; add champagne.

Bring to a boil, and boil until mixture is reduced to ¼ cup.

Strain liquid, discarding shallots, set aside.

Melt butter and cook flour until well browned.

Add consommé, bay leaf and thyme.

Simmer 20 minutes.

Strain.

Add sherry.

Baste on ham during cooking.

Combine butter and garlic in small saucepan; cook over low heat 3 to 5 minutes.

Just before serving, whisk remaining ingredients; heat mixture briefly.

Do not leave on heat because sauce will curdle

Whisk together all ingredients.

Bring soy sauce to boil.

Add freshly grated ginger root.

Let cool

Add ½ c to 1 c horseradish to chili sauce until desired flavor is achieved.

Dash of lemon juice and Tabasco for zest.