Stuffed Pizza

My favorite part about pizza is the crust, specifically the crust baked with tomato sauce and a sprinkling of Parmesan cheese. When I was little, my mom and I would go to this pizza place at Maui Mall, and I would proceed to rip off all the toppings and pile them on the side of my plate. After that place closed, Pizza Hut was my go-to pizza place. I know, I know...Pizza Hut? A little Hawaiian island isn't exactly bursting at the seams with pizza eateries. My mom didn't have her first slice of pizza until her 20's! I can't even imagine.

The thing I really like about Pizza Hut was the richness (read oil-laden) crust. I loved how it was crispy on the outside like a french fry, but soft on the inside. So you would think that it would be totally natural for someone with a pizza crust infatuation to gravitate towards Chicago pizza. I thought so, too! Until I triedone. In Chicago! I was at Uno's a notable pizza place in the city, and I found that Chicago pizza is really nothing like pizza at all. Sliced cheese? Provolone cheese? Sauce on top? I realize this may be pizza blasphemy, but it really wasn't for me.

I had pretty much sworn off all sort of Chicago style pizza until last weekend, when I was poking around the King Arthur website and I saw this recipe for Stuffed Pizza. I was quite dubious, but when I read that this pizza was in fact lidded...and then topped with sauce, I was completely sold. And even better, there was a plethora of commentors saying how it was not "authentic Chicago style pizza". Perfect!

The best part about the pizza was the assembly.

I know it seems like a lot...but this is supposed to make a 3 lb pizza!

Chicken sausage and onions

Spinach and tomatoes. At this point, I realized I forgot to put the cheese, which was supposed to be the second layer. Whoops!

Half pound of sliced mushrooms

Lidded and sauced! It somehow turned out to be 4 lbs!

It was so gooey and delicious! The crust was super tasty from the olive oil and semolina flour.

Only 2 lbs left to go!

It also is lovely as a cold pizza lunch!

Fun Fridge

Refrigeration has never looked so...green. And goopy. And so mesmerizing.

And the best part? It uses absolutely no electricity! The green goo suspends the food in its own little cubby and somehow keeps the food cool. Check it out here.



It's just a concept, but I'm pretty sure Judy Jetson would have one of these.

Garam Masala

I think of garam masala the same I do of teriyaki sauce. Everyone has their own way of making it. I like a splash of sake in my teriyaki sauce, but some people go with just sugar shoyu, or even add mirin. So when my little jar of my own mix of garam masala ran out, I was very anxious to try a new recipe.

I'm relatively new to the Indian cooking scene, so I have yet to settle on a garam masala that I really like. You could also buy ready made garam masala at the store, but that's like buying bottled teriyaki sauce. I could never.  The last time I mixed my garam masala, I took a shortcut and used pre-ground spices, but this time, I decided to use this recipe, and grind them myself.

The fact that I don't own a spice grinder did not deter me. Although, it should have.

I first had to get the little seeds out of the cardamom pods. I tablespoon worth.

How many cardamom pods = 1 tablespoon? Unknown. I stopped counting after 20. The jar was full before I got started.

Grinding spices my hand is pretty tough. Especially when you're using a mini mortar and pestle. But I guess it was a good workout.

The cumin was slightly easier. But it might have been the fact that I was already warmed up from the 10 minutes of cardamom smashing.

Luckily, I have no qualms with using ground cinnamon, and a few other spices later, I had my new jar of garam masala.

I know. It's like 2 tablespoons. Sigh. But it's just in time for tomorrow's Indian food experiment: biryani. Or bi-ri-yaaaaaa-niiiiii as I call it. Potato, potatoe. Yum! (I hope!)

Challah

Whether or not you're from Hawaii, you're probably very familiar with King's Hawaiian Sweet Bread. Perfect for snacking, peanut butter and jelly sandwiches and my personal favorite, french toast. The name "Hawaiian sweet bread" is a bit of a misnomer because the bread is actually Portugese in origin. Pao Doce is the original sweet bread and is made at a few bakeries, but my favorite is from Leonard's on Oahu. It's pillowy soft and rich and slightly sweet.

I've searched around for recipes for sweet bread, but haven't found one compelling enough to try. And I couldn't think of anyone who makes sweet bread who I could ask for the recipe. I mean, there was my 4th grade teacher Mrs. Lung, but I think it was her grandma that did the baking. So when I saw this recipe for challah, a Jewish egg bread, it looked close enough. Eggs, sugar and a shiny brown top.

All the eggs, water and oil make for a very soft dough. Speaking of eggs, I read the recipe wrong and added all 5 eggs to the dough, only to find out later that I was supposed to reserve one for the egg wash. Whoops! That's why they tell you to read recipes through before baking. Sigh.

Sticky doughs can sometimes be tricky, but it just means that it will result in a soft bread. At least that's what I tell myself every time I try to unstick the dough from in between my fingers.

Squidy bread legs. Now here comes the tricky part...braiding. I can't even braid my own hair all that well! And that's only 3 strands. It felt like I was back in 5th grade May Day with the May Pole.

Soooo...of the 4 little loaves, 2 were braided and made into rounds...and 2 were well, just loaves. As you can see, I took some liberties with the braiding.

But they baked up great! The shiny brown crust was no doubt due to the double coating of egg wash.

Sliced! These slices are parked in my freezer for weekend French toast.

Challah is slightly heavier than Portugese sweet bread, and with a more distinct crust, but it is definitely delicious. This week's peanut butter and jelly sandwiches just got a litle bit better.

Doughnut Plant

Of all the things I wish I did in New York, a trip to Doughnut Plant might just top my list. I love love doughnuts. I never grew up eating them, except on special occasions. The best doughnuts on Maui are from Komoda Bakery, which is alllll the way Upcountry. And it's so super popular that you have to beat the crowds before they sell out of their butter rolls, cocoa puffs, and of course their old fashioned doughnuts (cake kind) and stick doughnuts, my personal favorite! Needless to say, my mom wasn't big on crowds or getting up early to haul up the volcano, so it was definitely an exciting day when we did get Komoda's.

So when I came across Doughnut Plant during some New York research, my tummy was fluttering with excitement. But when it finally came down to it, it was all the way in the East Village, and we were somewhere on Park, which, if my math is correct, was maybe a $15 cabbie ride for doughnuts. I just couldn't justify it. And with so many other good things to eat, I was hardly heartbroken. But when we left, I definitely felt a little doughnut void.

You can only imagine my excitement, when I came home, and saw this!

Mmmm!!!

4 doughnuts! Strawberry, Pisatchio, Coconut and Creme Brulee!

The Coconut was the runaway favorite for me. It was filled with a deliciously light coconut cream that I just adored. But they were all amazing! Even after a plane ride!



Even Homer approves!

Rainbow Cake

Even though today is St. Patty's, my office is having a potluck tomorrow. Go figure. I signed up to bring these adorable little mushroom tartlets a few weeks ago, but during my nightly online food stalking this week, I noticed that everyone is crazy for these rainbow cakes. And upon further research, the trend can be traced back to a certain Martha Stewart. Swoon! Of course! She thinks of everything!

Seeing as how I had a little free time on my hands, I decided to give it a try for tomorow's potluck. I mean, it was either make an experimental rainbow cake or do my taxes. Priorities! Side note: as I was making the cake, my mom called me to see if I did my taxes. To which I said, no, I'm baking a cake.

I decided to make mine like a real rainbow, like this one. Lofty goal, I know. But it used a box cake mix, which as cake snobby as I am, I do love a good Duncan Hines cake mix. Only Duncan Hines though. And so I was off!

Mixing colors!

Piping colors!

And totally making a mess.

But it was just so pretty!

And this was the big ohhh sh*t! moment. I was supposed to keep each color inside the other...like little concentric bands of color. Hmm...oh well. Still looks cool. It's just going to be a half rainbow as opposed to a full one. Potato, potatoe.

I baked it at a lower temperature to avoid doming on the top.

It didn't work. I shrugged it off.

And I of course had to have a tiny piece! Who cares if it's 11pm? I had a smallish dinner.

So it's more psychadelic than rainbow...but I think it's pretty cute and festive! I opted for a lemony glaze instead of a buttercream. You know, to be healthy.

Double Duty

What I absolutely love about southern California is the lack of seasonality. It's either cold, chilly or warm...with just a handful of days being icy cold or steamy hot. And with the days being longer, everything is starting to feel the teeniest bit summery. Which means I need to do something about these legs!

So I picked up a copy of Fitness magazine because an article with a promise of a 21 day transformation. The thing that prevents me from getting into the workout magazines is that you need lots of gym equipment for the exercises. You need a ball, one of those half balls, a medicine ball, a stretchy cord thing, etc, etc, etc. And they show their models happily doing these workouts on the beach, in a park or in their homes. Really? I mean....realllyyyyy? Could they make working out any more difficult?

But this time, I had an idea. Instead of buying a 6 lb medicine ball...I decided to use my little Dutch oven instead.

Without the lid, of course. It weighs in at a hefty 7lbs. So I've been using this little puppy to do my lunges, squats and whatever else is involved in this transformation. Ahem, "transformation". As I read more into the article, it said that I have to do 30 minutes of cardio per day and 2 sets of 8-12 reps of each exercise. Hmmm...doable. That's just week one! By week 3, this crazy magazine wants me doing 60 minutes of cardio and 2 sets of 20 reps of each exercise. When am I going to have time to eat??

Needless to say, the transformation will take longer than 21 days, but at least I found another use for my Dutch oven. And I can do my little exercises at home while watching my March Madness games. I have a bracket to keep an eye on.