by Maria Russo in Recipes, May 2nd, 2011
by Secretary Confidential in View All Posts, December 19th, 2008
When you think about it, dough is just a mixture of flour and water. Yes, we usually use fancy flours and extra ingredients, such as eggs or yeast, to transform dough from its original simplicity into pasta noodle or bread varieties, for example. Still though, making dough need not be an intimidating process. In fact, here are four fool-proof recipes for classic doughs – bread, pizza, pasta and doughnut – that you might typically purchase instead of making from scratch. So bake a loaf of bread, roll out your own pizza dough and fry your own doughnuts because with recipes like these, there’s no need to make a trip to the store.
Move over, counter space-hogging bread maker. Ellie Krieger’s Whole-Wheat Cinnamon-Raisin Bread from foodnetwork.com uses no special equipment and is still so simple to make and consistently produces swirly good results. Best of all, it is far healthier than its sugar-laden counterparts from the grocery.
Read on for more recipes
Today, I weaseled my way into one of the edit rooms. “Just pretend I’m not here,” I told editor and producer extraordinaires, Jim and Jenny. They’re working on Anne Burrell’s Secrets of a Restaurant Chef. No spoiler here, but come January 17th , you’re in for a treat. Chef Burrell’s grilled pizza episode is sizzling. No major gaffes, other than the overuse of “lovely,” and a few “ums,” which probably won’t make their way to your screens.
The color coordination—all pastels with pink spoon AND rolling pin — is so sweet; you’ll get a rush before she whips out the pizza dough. However, the girly décor doesn’t keep Anne from doing the tough stuff, like opening a bottle of oil with her teeth — or actually, removing the bottle wrapper (that part might get cut).
I dug for dirt on the snappy blonde from my new peeps. I learned about Anne’s sous chef, who’s on Top Chef now, and heard big praise for the steak recipe. Evidently, Anne’s brown sugar-coated steak is pleasing to carnivores and dessert-ivores alike. So nice — Jim’s made it twice.
Before I go, a shout out for Tyler. Saw you the other day in the elevator, Mr. Florence, bundled and sniffly. You’re a trooper!
Until next time, when I visit my new BFF’s editing Sunny on Cooking for Real.