log.cheesed.com » food

how to roll a gluten free pizza crust

alee — Sun, 24 Oct 2010 00:54:03 +0000

gluten free dough is messy, and impossible to roll out. so how do you get it in a nice thin layer for a full sheet of thin crust pizza? here’s the secret – (based on good baking tips from Emeril).
1. spray the pan liberally and that means liberally. spray, and then spray some more. spray more in the center of the pan than the edges. buy a good olive oil spray that has quality action on the sprayer and it feels like spray painting.
2. plop the dough in a nice, fat, even width-ed log in the middle of the pan, running lengthwise, from end to end.
3. spray (liberally) either a piece of parchment paper or a silicone mat
4. place the mat over the dough
5. using a small rolling pin, roll the dough from the middle to the edges, keeping the rolling pin and your hands from touching the dough
6. if you come up with too much or too less dough in the corner, lift the mat (it should lift cleanly if… you sprayed it enough) and place over the lump and even it out with the rolling pin

that’s it! no gloves, no mess, and your hands never touch the dough!

some chef took all the duck legs

alee — Thu, 08 Jul 2010 04:18:06 +0000

so we just got the breasts: pan roasted with sichuan peppercorns served with a kumquat chipotle sauce. who needs legs?

pizzarama

alee — Mon, 28 Jun 2010 15:24:30 +0000

gluten-free pizza: with tomatoes, zucchini, salami, cheddar, Parmesan, zucchini blossoms stiffed with st. Andre, and avocado!
the crust is made from almond meal, brown rice and quinoa flour, egg whites and the usual xanthums and tapioca starch. crispy edges too!!

pot on pot off posole

alee — Wed, 10 Feb 2010 04:30:38 +0000

orange on the outside and orange on the inside: posole made with pork shoulder, red chili from Chimayo and creamer potatoes.

kabocha creme caramel

biscuit — Mon, 30 Nov 2009 04:07:10 +0000

dense and soft and melt in your mouth: eggs, whipping cream, kabocha pumpkin and caramelized sugar makes for a bite sized creamy snack.

pea squeeze

biscuit — Sun, 29 Mar 2009 19:15:01 +0000

shamrock soup: here’s a wonderful recipe from the LA Times for LA Mill’s pea soup, but what to do with the squeezings? add asiago chunks and grated parmesan cheese, olive oil (or an egg), and fry the patties up!!

Shoulder to lean on

biscuit — Sat, 28 Mar 2009 01:34:38 +0000

“done” is not quite the right word, but you don’t need teeth to eat it: pork shoulder braised for hours in soy sauce, wine, ginger, maple syrup, sichuan peppercorns, scallions, garlic, cilantro and chili peppers. YUM!

duck fat

biscuit — Wed, 07 Jan 2009 05:24:39 +0000

The land of the malleable: comes from cooking duck confit, rhymes with “cat.”

MOCA bake sale is a success!

dlw — Wed, 17 Dec 2008 01:05:12 +0000

The bake sale went great, thanks to the MOCA staff who showed up in force, to Morgan Fisher who brought cupcakes (which sold like hotcakes), Allan Sekula for documenting the whole thing and buying up a large portion of the Allen McCollum works, Christopher Knight for writing it up so well and to Judy Fiskin and Jon Wiener for their tremendous support. Extra special thanks to Nancy Sandercock for baking the Vija Celmins brownies and to Rachel Dowd for helping out with the sale.

The final take is $320.10. Unfortunately we didn’t sell any of the financiers, but one visitor to the bake sale promised that MOCA was going to get a very nice Christmas present this year – and she seemed very serious.

(Rain Delay) Bake Sale to benefit MOCA

dlw — Mon, 15 Dec 2008 21:12:15 +0000

++ follow cheesed and fromaged on twitter for live updates and photos ++

ARTISTS’ BAKE SALE FOR MOCA: TUESDAY 12-2pm
(Because of the rain we are rescheduling the bake sale to Tuesday, December
16.)

MOCA needs tens of millions of dollars, and we want to get the ball rolling
- the day the board meets – with a bake sale!

We’re a group of independent artists and bakers who want to help MOCA
survive as an independent institution.

WHEN: Tuesday, December 16 from 12-2pm
WHERE: 250 S. Grand Ave. (on the sidewalk in front of MOCA)

All proceeds will be contributed to MOCA.
CONTACT: david weiner / angie lee
email@fromaged.com

FEATURING:

- Financiers (x24): These little gold bars of almond cookie joy will be for
sale at $1 million per piece and should be enough to get MOCA stable again. (photo below)

The rest of the baked goods will be sold in multiples at $1 per piece.

- Alberto Giacometti Baguettes
(Gosselin style baguette l’ancien)
http://www.moca.org/museum/pc_artwork_detail.php?acsnum=89.17&sa=1055&

- Claes Oldenburg Pie ala Mode
( a slice of marionberry pie with a scoop of french vanilla ice
cream)
http://www.moca.org/museum/pc_artwork_detail.php?acsnum=88.9&page=2&sa=713&

- Jasper Johns Target on an Orange Field Cake
(handmade white cake with browned butter frosting, fondant and painted
target)
http://www.moca.org/museum/pc_artwork_detail.php?acsnum=96.135&sa=672&

- Vija Celmins Night Sky Brownies
(classic brownie with dark chocolate frosting and candy sprinkle stars)
http://www.moca.org/museum/pc_artwork_detail.php?acsnum=97.34&sa=987&

- Roy Lichtenstein Standing Rib cake
(white cake with browned butter frosting, fondant and painted rib)
http://www.moca.org/museum/pc_artwork_detail.php?acsnum=86.11&sa=674&

- Chris Burden Exposing the Foundation of the Museum Cake
(all the ingredients to make a cake – egg, flour, salt, butter, milk, pan,
etc.)
http://www.moca.org/museum/imagerotator.php?exid=409&id=1035
(sold as whole cake)

- Christopher Wool PARANOIAC shortbread cookies
(shortbread cookies with chocolate lettering)
http://www.moca.org/museum/pc_artwork_detail.php?acsnum=90.7&sa=224&

(all works are part of the MOCA permanent collection, except the gold bars.
Obviously.)