Tag: American
Anchovy and Tomato Pizza
Anchovy and Tomato Pizza
This is the first of many pizza recipes on Stoned Soup. For me, an anchovy pizza is the most underrated and misunderstood of all pizzas. Yes, anchovies are strong and “fishy”, but when used correctly, make the perfect pizza. I prefer to have the anchovies chopped up in an olive oil sauce so they are evenly dispersed in every bite. I think if whole fillets are on the pizza, it is overpowering. This is where anchovies get a bad rap. What this pizza tastes like is a caesar salad without the romaine. So give this pizza a chance because it is just as worthy as any other pizza out there.
Equipment
- pizza pan or pizza stone
Ingredients
- 1 pizza dough recipe or half the recipe for thin crust
- 1/2 cup olive oil
- 1/4 cup anchovies in olive oil finely chopped
- 6 garlic cloves
- 2 cups mozzarella cheese shredded
- 1/4 cup grape or cherry tomatoes sliced in half
- 1/4 cup shallots thinly sliced
Instructions
- In a small sauté pan, heat up olive oil over medium heat. Add in the anchovies and cook for 2 minutes. Toss in the garlic and cook for 30 seconds. Turn off the heat and let cool slightly.
- Preheat the oven to 475°. Roll out your pizza dough to your desired thickness.
- Ladle the anchovy sauce across the dough; leaving a 1/4” of space from the edge.
- Spread the mozzarella over the pizza. Top with the halved tomatoes and sliced shallots.
- Bake for 12-15 minutes depending on the thickness of your dough.
Pizza Dough
For the last 8 months, I’ve been trying to perfect the perfect standard pizza dough. Through lots of trial and error, I think I may have done it. This recipe is basic and straightforward, yielding what I consider a really good medium thickness crust for a 14” pizza. If you divide the dough into two, you will have 2 – 12” thin crust pizzas. Once assembled, these pizzas bake at 475° for 12-15 minutes depending on the crust thickness and the type of pan or pizza stone you use. This dough can keep in the refrigerator for 3 days and can also be frozen.
Equipment
- upright standing mixer with dough hook attachment
- plastic wrap
- rolling pin optional
Ingredients
- 2 1/4 tsp dry active yeast
- 2 tsp sugar
- 3/4 cup warm water
- 2 cups flour plus extra
- 1 tsp salt
- 3 tbsp olive oil
Instructions
- Mix together the yeast and sugar. Dissolve in the warm water and let activate until bubbly; about 5 minutes.
- Mix the flour and salt in an upright standing mixer for 30 seconds on low. Pour in the yeast mixture and olive oil.
- Increase the speed to medium and continue to knead for 5 minutes. At this point, the dough will pull away completely from the side of the bowl. Cover with plastic wrap and allow the dough to rise in a warm area for about 30 minutes.
- Gently flour a clean surface. Place the dough in the center of the floured surface and lightly flour the top.
- Using either your hands or a rolling pin, stretch out the dough to your desired thickness.
Cheesy Grits
Cheesy Grits
Grits are originally an indigenous native staple, specifically the Muscogee (Creek) tribe, using stone ground corn to make a cornmeal mush. Early settlers learned how to make them; eventually adding cheese to the grits. Today, grits are a popular staple of the south. Cheese grits are one of my favorite sides; especially as an accompaniment to ribs, bbq chicken, fried shrimp, and pulled pork.
Equipment
- whisk
Ingredients
- 2 cups water
- 1/2 cup whole milk
- 1/2 cup instant grits
- 2 tbsp butter plus more for serving
- 1 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 4 oz cheddar cheese plus more for serving
Instructions
- Continuously whisk together the grits, water, milk, and seasonings in a pot over medium heat.
- Once the grits start to thicken, whisk in the cheese and butter.
Forbidden Rice Chicken Soup
Forbidden Rice Chicken Soup
Let’s get a few things straight…This soup by any means isn’t authentic Thai whatsoever. It uses some Thai ingredients, but its origin is very American. Forbidden rice is Chinese in its origin, but is eaten as a dessert with sweetened coconut milk in Thai cuisine; never in soup. With all that said, this soup is nothing short of tasty.
Ingredients
- 2 lbs bone in chicken breast and thighs
- 3 stalks lemongrass peeled and bruised
- 2 tbsp vegetable oil
- 1/2 cup shallots finely chopped
- 6 garlic cloves minced
- 1 small red bell pepper small dice
- 6 Thai chili finely chopped
- 4 green onions chopped
- 1 tbsp red or green curry paste
- 2 cups coconut milk
- 2 cups tomatoes chopped
- 2 tbsp palm sugar
- 2 tbsp fish sauce
- 2 cups forbidden black rice cooked
For Serving
- lime wedges
- cilantro chopped
- peanuts chopped
Instructions
- Bring a large pot of water to boil. Add in the chicken and lemongrass. Simmer for 30 minutes until the chicken is cooked through. Remove the chicken and let cool enough to pull the meat off the bones. Add the bones back into the pot and simmer until you yield 4 cups of stock. Remove the bones and lemongrass. Save the stock.
- In a medium size stock pot, heat up cooking oil over medium heat. Sauté the shallots, garlic, bell pepper, Thai chilies, and green onion for 5 minutes.
- Add in the tomatoes, curry paste, coconut milk, and palm sugar. Simmer for 5 minutes.
- Pour in the chicken stock and fish sauce. Simmer for 5 more minutes.
- Add the black rice and the chicken into the soup. Simmer for 5 more minutes.
- Ladle the soup into bowls. Serve with chopped cilantro, crushed peanuts, and lime wedges.
