Pizza

Potato Gruyere Pizza

There are different way to roll out/form the pizza. Normally I just roll the dough out with a rolling pin but this dough is so soft and so easy to just spread out using your hands. Of course you can be a real pizza maker and toss it in the air, but I know my limitations.

When the dough is shaped I always sprinkle some cornflour on the pizza peel, this makes it easier to slide the pizza onto the grill safely and without dropping all the toppings.

I have a VillaWare Pizza Grill, it's basically a pizza stone on a stainless steel frame. But the stone is food certified, and the frame stops the pizza from sliding off, when taking it off. After getting this Pizza Grill, we have got the best pizza's ever. We even use the pizza grill to reheat leftover pizza, to get the crisp.

I bake my pizza at 600℉ (315℃) for about 7 minutes. 

I love simple pizze, I love you can taste all the ingredients.

Potato Gruyere Pizza

The potato gruyere pizza is a white pizza, with only potatoes, cheese, olive oil, rosemary and a sprinkle of salt. It's really simple to make. 

Wash 2-3 potatoes, and thinly slice them into a bowl with ice water.  Slice the cheese, and spread it on the pizza dough. Pad dry the potato slices and lay them on top of the cheese. Sprinkle with olive oil and chopped fresh rosemary. Bake the pizza on the grill for about 7 minutes on a pizza stone.   

Bacon, Gorgonzola and Onion Pizza

Another favorite is

Bacon, Gorgonzola and Onion Pizza

Pizza dough

Tomato sauce:

• 1 tablespoon olive oil

• ¼ onion, peeled and cut into ¼-inch pieces

• 1 garlic cloves, peeled and finely minced

• ½ can diced Italian tomatoes

• 1-2 tablespoons tomato paste

• thyme

• rosemary

• salt & pepper

Heat the oil in a small saucepan on medium heat. Add onions and garlic, cook until onions are soft, about 4 to 5 minutes, stirring occasionally. Add tomatoes and spices. Increase the heat to medium-high and bring to a boil. Let sauce simmer 5-10 minutes - the longer, the better taste. Taste and season with salt and pepper.

Topping:

• onion, thinly slices

• 3-4 slices bacon

• 4 slices mozzarella, use a good one

• 2-4 tablespoons gorgonzola

Spread the cooled tomato sauce on the pizza, add the cheese and onions. Top it of with bacon.

Bakes for about 7 minutes.

Pizza Dough

Breakfast Pizza and a hungry Gizmo

We like to bake our own pizzas (ok, they are called pizze in plural). But to bake your own pizza, you need a good pizza dough. I have tried several through the years, but no one has given me a better crust than the one from kvalimad.dk

Kvalimad, has different options depending on how good you are to plan ahead, but I really like his start in the morning dough. 

10 hour pizza dough

Makes 4 thin crust pizze.

Ingredients:

• 625-650 g all-purpose flour
• 450 ml (17/8 cups) water 
• 50 ml olive oil
• 2 teaspoons (14 g) salt
• 3 g live yeast or about ¼ teaspoon dry yeast

Directions:

Dissolve the yeast in the water, if using dry yeast sprinkle a few pinches sugar in the water too. Add the rest of the ingredients and knead the dough for about 5 minutes in a stand mixer. (Knead a little longer if kneading by hand). The dough should now be somewhat sticky and elastic. 

Cover the bowl with plastic wrap and let the dough rise for about 8 hours on the kitchen counter.

Pour the dough onto a lightly floured workspace, fold the dough over 3-4 times and divide the dough into 4 rounds 

Sprinkle the rounds with flour and let them rise for another 2 hours, covered.

Now the dough is ready to use. 

The One Hour Dough

Makes 4 thin crust pizze.

This dough works, but it won't have the same crust and flavor, but it's still better than a frozen pizza from the grocery store.

Ingredients:

• 625-650 g all-purpose flour
• 450 ml (17/8 cups) water 
• 50 ml olive oil
• 2 teaspoons (14 g) salt
• 1 tablespoon vinegar
• 12 g live yeast or about 3 g dry yeast

Directions:

Dissolve the yeast in half of the water in the bowl of the stand mixer. If using dry yeast sprinkle a few pinches sugar in the water too.

Bring the rest of the water to a boil. Add oil, salt and vinegar to the bowl with half of the flour. Mix in half of the hot water. Add the rest of the flour and knead the dough for about 10 minutes in the stand mixer. Put the hot water into the mixing bowl for the stand mixer. (Knead a little longer if kneading by hand). The dough should now be somewhat sticky and elastic. 

Cover the bowl with plastic wrap and let the dough rise for about 30 minutes on the kitchen counter.

Pour the dough onto a lightly floured workspace, fold the dough over 3-4 times and divide the dough into 4 rounds 

Sprinkle the rounds with flour and let them rise for another 30 minutes, covered.

Now the dough is ready to use. 

Source: Kvalimad.dk

Koldskål - Cold Sweet Buttermilk Soup

Strawberry Koldskål - Cold Sweet Strawberry Buttermilk Soup

Koldskål, or kærnemælkskoldskål, is a sweet cold soup made from buttermilk. Koldskål is mostly eaten in the summer months. It's normally a dessert, but is also served as a light and fast dinner on a hot day.

My mom made koldskål with eggs, sugar, vanilla and buttermilk, but I make mine without eggs, and I think it's just as good. Sometimes I add some whipping cream to make it more creamy. Serve the koldskål the traditional way with lemon juice, kammerjunker and an iceberg (raw meringue), or with a sprinkle of granola. Koldskål is easy to change up by adding your favorite fruit, I used Strawberries here.

This is my first time making koldskål in my vitamix, and I think I got way to much air incorporated this time, Next time, I'll mix the koldskål at a lower speed, to avoid all the bubbles. 

Ingredients:

• 1 quart buttermilk

• 170 ml (6 fl oz) yogurt with vanilla

• 1 dl whipping cream (optional)

• 1 lemon, the juice of, (I used the juice of 2 meyer lemons)

• 85 g sugar (start with a little less, and add more if needed)

• 1 vanilla pod, the seeds from, or 1 teaspoon vanilla paste

For Strawberry koldskål, add 6-12 strawberries.

Directions:

Put all the ingredients into a blender, and blend until you have a homogenous mixture. Add more sugar and/or lemon juice if needed.

Serve the koldskål cold and with the topping of your liking.

Enjoy!

Koldskål - Cold Sweet Buttermilk Soup

Triple-Smoke Burger

Triple-smoke Burger

We are heading into the BBQ season, and this is one of my all-time favorite homemade burgers. The sweet onion, creamy avocado, salty bacon, the spicy chipotle sauce and patty, makes this burger perfect. This is a must try recipe for the summer BBQ's.

The 3 smokey elements in this burger is bacon, smoked paprika and chipotle. 

Serves 3

Ingredients:

Chipotle Sauce:

• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 tablespoons minced chipotle in adobo, including some sauce

Burger Patty:

• 450 g (1 pound) ground beef chuck, not lean
• 2 teaspoons sweet smoked paprika
• 1 tablespoons minced chipotle in adobo, including some sauce
• 1 egg
• ¾ teaspoon salt 

Accompaniment:

• 6 bacon slices
• 1 large red onion
• 1 firm-ripe avocado
• olive oil, for brushing on onion 
• 3 hamburger buns (this time I used a store bought bun)
• lettuce 
• cilantro sprigs

Directions:

Working in batches cook bacon in a skillet over medium heat, turning occasionally, until crisp; transfer to paper towels to drain. (Or cook the bacon the way you are accustomed to.)

Cut the onion into ½-inch thick rounds, pierce them stuck with a metal skewer to keep the onion round together when you are grilling it. Brush both sides of the onion slices with olive oil, set aside.

Chipotle Sauce: 

Purée the chipotle in adobo sauce in a food processor or blender. Mix 1 tablespoon of the puréed chipotle with mayonnaise and sour cream in a small bowl, set aside.

Burger Patty:

Gently mix beef with 1 tablespoon chipotle, paprika, egg and salt until combined. Form into 3 patties, set aside. 

Peel and slice the avocado, rinse the lettuce and cilantro and toast the hamburger buns, so you are ready to put the burgers together.

Preheat the grill to medium heat. (Grill the onions and patties over direct heat.)

Oil grill rack before grilling the onions, turning over once, until softened and slightly charred, about 2 to 3 minutes total. Grill patties, covered only if using a gas grill, until they are well-done, about 5-6 minutes on each side.

Spread chipotle sauce on buns, and make burgers with lettuce, avocado, bacon, onion, and cilantro.

Enjoy!

And now the Danish version:

Triple-Smoke Burger

Ingredients:

Chipotle Sauce:

• 2 spsk mayonnaise
• 2 spsk creme fraiche
• 1 spsk chipotle in adobo sauce, husk at bruge saucen

Bøffen:

• 450 g hakket oksekød (ikke fedtfattigt) 
• 2 tsk røget paprika
• 1 spsk chipotle i adobo, husk at bruge saucen
• 1 æg
• ¾ tsk salt 

Diverse:

• 6 skiver bacon 
• 1 stort rødløg 
• 1 moden avocado
• oliven olie, til at pensle løget med 
• 3 burgerboller (Jeg brugte købe boller her)
• salat
• et par kviste frisk koriander

Fremgangsmåde:

Steg baconen til den er sprød, læg den stegte bacon på noget køkkenrulle for at suge det overskydende fedt. 

Skær løget i ca 1,25 cm tykke skiver. Spid løgskiverne med et grillspyd, læg skiven fladt på skærebrættet og pres forsigtigt spydet igennem alle ringene, så løget holder formen under stegningen. Pensel begge sider med olie.

Chipotle Sauce: 

Purer chipotle i adobo sauce'en i en mini blender og bland 1 spsk af det med mayonnaise og creme fraicheen i en lille skål.

Bøffen:

Bland kødet med chipotle, paprika, æg og salt sammen i en skål. Lav tre bøffer af kødet.

Skræl avocadoen, vask salaten og korianderen og varm eller rist bollerne, så du har alt klart, når du skal samle burgeren. 

Opvarm grillen til medium varme. Bøf og løg skal steges over direkte varme.

Kom olie på grillen og grill løgene, vend dem én gang. Grill dem til de bliver klare og lidt brunede, ca 2-3 minutter ialt.  Grill bøfferne, med lukket låg hvis du bruger en gasgrill, indtil de er gennemstegte, ca 5-6 minutter på hver side.

Smør chipotle saucen på bollerne, og saml burgeren med salat, bøf, løg, avocado og koriander.

Velbekommen.

20-Minute Seafood Pasta

20-Minute Seafood Pasta

Some days you just need to make dinner in a hurry but you still want something tasty. This pasta dish is perfect for these days. Basically you need pasta, crabmeat, Lemon and some wine to make this dish. Adding a splash of cream tomatoes and parsley makes the dish even better.

Ingredients: 

• 1-2 teaspoons olive oil 
• 450 g (16 oz) crab meat, lump and/or claw meat 
• 1 dl (about ⅓ cup) white wine
• 1 dl (about ⅓ cup) lemon juice
• 1 dl (about ⅓ cup) cream
• 2 tomatoes, diced
• 2 tablespoons Italian parsley, chopped
• 2 tablespoons grated parmesan
• 1 lemon for garnish

Directions: 

Cook the pasta according to the instructions on the package.

Heat the olive oil in a sauté pan and heat the cooked crab meat. Pour in wine and cream and bring the liquid to a boil. Add the lemon juice and lower the heat. When the pasta is al dente, drain it and pour the pasta into the sauce. Add diced tomatoes, parmesan and parsley, and toss it to combine.

Serve immediately with a slice of lemon and more parmesan.

Enjoy