Q: I am planning on making zucchini quinoa fritters for an upcoming work potluck, but my only concern is how to keep them somewhat warm. I was thinking of stacking them in my crock pot on low with layers of parchment paper between them would that work? Any other ideas?
Sent by Caitlin
Editor: Readers, do you have any advice for keeping food warm at a potluck?
Related: 15 Recipes for Holiday Potlucks
(Image: Emma Christensen)
Today, the Sunday after Thanksgiving, is a most wonderful day. It's all behind us now. All the doing and making and planning, all the peeling and measuring and tenting with parchment paper, all the successes (pie) and failures (mashed potatoes, ironically) are over and done. The traveling to and fro is done. The drinking of red wine poured from wax-covered bottles is done. The candles are gutted and the carcass is picked clean and turned into stock (or tucked into the freezer.)
The blessings, which were gathered in from the corners, have been recited out loud and counted (but some also whispered, barely heard, in the background noise of a thought). Politics and sex and religion have been merrily debated, along with the usefulness of Twitter and how a certain breed of cow, seen just up the road, has the most delightful bangs and curvy horns. The fire is now cold in the fireplace, the dogs are exhausted and snoring, and the big feast is over and soon, the long weekend, too.
Where I live, the day is sunny and cool. We still have autumn color and kale in the garden and a few figs left on the tree. The only persimmons remaining are on the high branches and we squint up at them, wondering if it's worth it to bring out the ladder (yes, of course, but maybe later).
I wander around in this perfect day, feeling contented and grateful and lazy. Surfeited. It is important to know and recognize when I've had enough and notice that there's (momentarily) no wanting, no flailing about in desire. Just this day, a perfect day to catch bits of sunshine through the last of the leaves on the trees and eat a piece of pumpkin pie for breakfast. The feasting is over but the contentment lingers and it's a magnificent thing, isn't it, when enough has been enough?
Related: A Teeny-Tiny Thanksgiving
(Image: Laura Trippi)
We've been lining our baking pans with parchment for years. It totally eliminates the fear that bars will stick to the pan, plus we can lift bars out of the pan to easily cut them on a flat surface. Less fuss, no muss! If you've never done this before, here's what we do.
Here's what we do to quickly line a pan with parchment before baking:
1. Cut a length of parchment paper long enough to line the bottom of the pan with extra hanging over the sides. If your parchment is longer than your pan, fold the extra under.
2. Press a crease in the parchment at the edges, so it fits snugly into the bottom.
3. Spray non-stick cooking spray directly onto the bottom and sides of the pan and set the parchment on top. This will help the parchment stick to the pan, keep it from moving as you pour in the batter, and prevent batter from oozing between the parchment and the pan. You can spray the topside of the parchment with nonstick spray as well, but we've found this isn't really necessary as bars and brownies don't really stick to the parchment.
For extra neat edges, add a second sheet of parchment going the other direction (as in our tutorial for aluminum foil lifters). You might get a little batter between the parchment and the side of the pan at the corners, but this is easily trimmed away once you lift the bars out.
For tips on lining a round pan with parchment, take a look at this post:
How To Line a Cake Pan with Parchment
Do you have any other tricks for easy lifting and neat edges?
Related: Quick and Easy: Ways to Soften Butter
(Images: Emma Christensen)
The key to a really good pizza is, of course, the crust. We make pizza at our house at least once a week, so you can be sure this recipe comes to you after years of very meticulous kitchen testing! Also, the fact that this dough comes together in just a few minutes and doesn't need time to rise means that we can have pizza for dinner any night of the week.
This crust has a nice bit of crunch, but it's pliable enough to fold in half if required. The mild wheat flavor is a nice backdrop to whatever toppings you want to layer on top.
Since we're keeping the crust on the thinner side, this dough doesn't actually require time to rise. You roll it out after kneading it briefly and let it rest on the counter while you prepare the toppings. When it goes in the oven, the heat gives the bread a quick burst of rising so it will still have some chew when you bite into it.
This said, letting the dough rise a little or even refrigerating it overnight gives the dough even more depth of flavor and a crackling crust. Once you've finished kneading, let it rise until doubled, divide it in two, and store the balls of dough in separate containers. When you're ready to make your pizza, take the dough out of the fridge and let it warm up a bit while you prepare the toppingsten minutes or so should do it.
Tester's Notes:
This is such a solid and dependable pizza recipe. I remember what a revelation it was to realize that I could, literally, have pizza ready for the oven within minutes of walking through the door. It's still amazing to me! The flavor gets even better if you have the time to let it rise or refrigerate the dough overnight, but it's pretty darn fantastic baked right away.
Try subbing a bit of whole wheat or spelt flour for the white sometime. The healthy whole grains are a welcome addition and I also love the extra flavor they give the pizza. -Emma
For the dough:
3/4 cups (6 ounces) lukewarm water
1 teaspoon active-dry or instant yeast
2 cups (10 ounces) unbleached all-purpose flour
1 1/2 teaspoons salt
For the toppings:
For the base, classic red sauce or a white sauce, a thin spread of ricotta cheese, or a simple brush of olive oil
For toppings, sauteed onions, red peppers, mushrooms, cooked sausage, or bacon
For cheese, one or a combination of the following: mozzarella, provolone, parmesan, fontina, romano, and asiago
Set the oven to 500F or as hot as it will go and let it heat for at least a half an hour before making the pizza. If you have a pizza stone, put it in the lower-middle part of the oven now.
Combine the water and yeast in a mixing bowl, and stir to dissolve the yeast. The mixture should look like thin miso soup. Add the flour and salt to the bowl and mix until you've formed a shaggy dough.
Turn the dough out onto a clean work surface along with any loose flour still in the bowl. Knead until all the flour is incorporated, and the dough is smooth and elastic, about 5 minutes. The dough should still feel moist and slightly tacky. If it's sticking to your hands and counter-top like bubble gum, work in more flour one tablespoon at a time until it is smooth.
If you have time at this point, you can let the dough rise until you need it or until doubled in bulk (about an hour and a half). After rising, you can use the dough or refrigerate it for up to three days.
Cover the dough with the upside-down mixing bowl or a clean kitchen towel while you prepare the pizza toppings.
When ready to make the pizza, tear off two pieces of parchment paper roughly 12-inches wide. Divide the dough in two with a bench scraper. Working with one piece of the dough at a time, form it into a large disk with your hands and lay it on the parchment paper.
Work from the middle of the dough outwards, using the heel of your hand to gently press and stretch the dough until it's about 1/4 of an inch thick or less. For an extra-thin crust, roll it with a rolling pin. If the dough starts to shrink back, let it rest for five minutes and then continue rolling.
The dough will stick to the parchment paper, making it easier for you to roll out, and the pizza is baked while still on the parchment. As it cooks, the dough will release from the parchment, and you can slide the paper out midway through cooking.
Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings.
Using a bread peel or the backside of a baking sheet, slide your pizza (still on the parchment) onto the baking stone in the oven. If you don't have a baking stone, bake the pizza right on the baking sheet.
Bake for about 5 minutes and then rotate the pizza, removing the parchment from under the pizza as you do so. Bake for another 3 to 5 minutes until the crust is golden-brown and the cheese looks toasty.
Remove the pizza from oven and let it cool on a wire rack. Repeat with shaping, topping, and baking second pizza.
Let both pizzas cool for about five minutes before slicing and serving.
More Pizza on The KitchnPizza and Beyond! 15 Recipes for Pizza, Flatbread, and More
Sweet Potato Pie: Fall Pizza Combos
Over Easy: Egg on Pizza
October: National Pizza Month
Hunting Down a Good Pizza Stone
This post was originally published 3/21/08.
(Images: Emma Christensen)
Pizza is a regular visitor to our house, only it doesn't usually come in the form of a delivery person. Making homemade pizza from prepared dough is a quick and easy dinner any night of the week. Even making your own dough only really adds a few minutes to the prep time! Pile on your favorite toppings and get ready to chow down.
My favorite method for shaping the pizza is to roll the dough onto a piece of parchment paper. The dough sticks to the parchment, making it easier to work with and easier to transfer into the oven. The pizza will release from the parchment during cooking and the parchment can be removed halfway through cooking. The parchment darkens in the oven, but doesn't burn or catch fire.
If you'd prefer not to use parchment, take a look at Method 2 or 3 below.
There are also no rules about the kinds of toppings you put on your pizza. Choose ones you love. They will cook a little in the oven, but if it isn't something you like to eat raw, like sausage or mushrooms, allow some time to cook them ahead of time. If you'd like fresh greens like arugula or basil on your pizza, sprinkle them over the pizza right when it comes out of the oven. The residual heat from the pizza will wilt the greens just slightly and bring out their flavor.
It's best, though, to keep the toppings to just a handful at most. If you load homemade pizza down with a ton of toppings, it may take too long for the crust to cook well.
Pile on the cheese or keep it all veg for a healthier mid-week meal, it's all up to you. Play around with this basic recipe and make it your own.
Ingredients
1 pound pizza dough, store-bought or homemade
1/2 to 1 cup sauce: tomato sauce, white sauce, or other spread
2 to 3 cups other toppings: sauted onions, sauted mushrooms, pepperoni, cooked sausage, cooked bacon, diced peppers, leftover veggies, or any other favorite toppings
1 to 2 cups (8-16 ounces) cheese, shredded or sliced: mozzarella, monterey jack, provolone, fontina, or any other favorite.
Cornmeal or flour (optional)
Equipment
Pizza stone or baking sheet
Pizza peel or baking sheet
Parchment paper (optional)
1. Heat the Oven to 500F or Higher: Don't be afraid to really crank the heat up to its highest setting. The high heat will help make a crunchier and more flavorful crust. Let the oven heat for at least a half an hour before baking your pizzas. If you have a baking stone, place it in the lower-middle of your oven.
2. Divide the Dough in Half: One pound of dough makes two 10-inch pizzas. Slice the dough in half and cover one half with an upside-down bowl or a clean kitchen towel while you prepare the first pizza.
3. Roll Out the Dough:
Method 1: Pizza Baked on Parchment:
Tear off a large piece of parchment paper roughly 12-inches wide. Working with one piece of the dough at a time, form it into a large disk with your hands and lay it on the parchment paper. Work one piece of the dough in your hands, form it into a large disk, and lay it on the peel. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less. If the dough starts to shrink back, let it rest for five minutes and then continue rolling.
Method 2: Pizza with Cornmeal or Flour and a Baking Stone:
Sprinkle a handful of cornmeal or flour on a pizza peel or the back of a baking sheet. Working with one piece of the dough at a time, form it into a large disk with your hands and lay it on the peel. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less. Shake the peel or baking sheet frequently as you shape to make sure the dough isn't sticking. If the dough starts to shrink back, let it rest for five minutes and then continue rolling.
Method 3: Pizza Baked on a Baking Sheet:
Brush a thin film of olive oil on a baking sheet. Working with one piece of the dough at a time, form it into a large disk with your hands and lay it on the baking sheet. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less. If the dough starts to shrink back, let it rest for five minutes and then continue rolling.
4. Top the Pizza: Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings.
5. Bake the Pizza: Using a pizza peel or the backside of a baking sheet, slide your pizza (with the parchment or with the cornmeal) onto the baking stone. If you don't have a baking stone, bake the pizza right on the baking sheet. Cook for 5 minutes, then rotate the pizza. Slide the parchment out from under the pizza, if used. Bake for another 3-5 minutes, until the crust is golden-brown and the cheese looks toasty.
6. Slice and Serve: Let the pizza cool slightly on a cooling rack, just until you're able to handle it. Slice it into pieces and serve.
How to Make Pizza on the Grill: Great for a smoky flavor and extra-crispy crust.
Pizza on the Stove Top: Try this method when you don't want to heat up the kitchen.
(Images: Emma Christensen)
Q: I've been making lemon bars for catering functions, but I'm having problems getting them out of the pan. I've tried spraying the pan, using wax paper (which stuck to the bars), and letting the bars chill completely. Any other suggestions? Thanks!
Sent by Anne
Editor: Try lining the pan with parchment paper instead of wax paper and leave some paper hanging over the sides of the pan so you can lift the bars out.
Baking Tip: How to Line a Pan with Parchment
Readers, any other suggestions?
Related: What's the Best Way to Neatly Slice Lemon Bars?
(Image: Megan Gordon )
