Italian

Pizza Dough With Sourdough Starter

Pizza Dough With Sourdough Starter

This is a no yeast pizza dough.

Yield: Dough for 4 12-inch pizzas or 5 9-inch pizzas
Peter Reinhart, author of “Artisan Breads Every Day” and “American Pie,” said a 24-hour wait will improve any dough: take your favorite recipe, let it sit overnight, then enjoy the upgrade. Mr. Reinhart recommends letting the dough rise at room temperature for three hours, then refrigerating it.

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Wild Atlantic Salmon Carpaccio Ceviche

Wild Atlantic Salmon Carpaccio Ceviche

If you love salmon season but are tired of the same preparations or are in the mood for something fresh, you will want to give this delicious recipe a try. The secret to this recipe is finding fresh wild Atlantic salmon and slicing the salmon very thin and against the grain. It also helps if you have a mandolin and that you use it to slice the vegetables very thin, about 1/8 of an inch.

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White Sauce for Pasta

Easy quick recipe to make any type of white sauce. Add your favorite ingredients.

In saucepan melt butter. Stir in flour, salt and dash pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Make basic white sauce thin or medium. Add the other ingredients. Cook veggies like (mushrooms, broccoli, cauliflower, bell tomatoes, red peppers) etc. or cook seafood (in wok) works well. Add to white sauce seafood or veggies and serve over pasta (linguine).

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