Recipes & Food

Meet the underdog of East Coast Pizza, the Trenton Tomato Pie aka Jersey Pizza. Get 20% off your first purchase of any Munk Pack product. Click here https://thld.co/munkpack_brian_0522 and enter code BRIAN at checkout. ☕Enjoy this content and want to show support? Consider buying me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: PIZZA STEEL: https://amzn.to/3elVdF9 9" TURNING PEEL: https://amzn.to/30VaGJz LOADING PEEL: https://shareasale.com/r.cfm?b=1763425&u=2682428&m=82053&urllink=&afftrack= STAINLESS BENCH SCRAPER: https://amzn.to/3jfZkUL 4c GLASS CONTAINERS: https://amzn.to/3vBhWXP BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD 10" Chef's Knife: https://amzn.to/3gBwL4q ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 IMMERSION BLENDER: https://amzn.to/36ycPf2 KITCHEN AID MIXER: https://amzn.to/33eQot4 FRENCH ROLLING PIN: https://amzn.to/2FLOveF MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 --- RECIPE --- DOUGH ▪375g or 1.5c Warm Water (86F/30C) ▪4g or 1 1/3tsp instant yeast ▪15g or 1 1/4Tbsp olive oil ▪15g or 1 1/4Tbsp sugar ▪12g or 2tsp salt ▪600g or 4 3/4c All Purpose flour (I use 11.7% protein) Add ingredients to bowl of stand mixer with dough hook attachment. Mix on low for 1-2 min or until dough forms into a mass. Increase speed to high and finish mixing for 3-4 more minutes. When dough has become smooth and doesn’t tear/shear when you tug it, it’s done. Divide dough into 4 approx 250g pieces. Shape each into a ball as shown @1:21. Place each ball into a well oiled bowl, cover, and refrigerate for 1-2 days. 3 hours before you’d like to eat pizza, pull dough from fridge and allow to come to room temp. --- SAUCE ▪1 28oz can whole tomatoes ▪50g or 3 1/2Tbsp tomato paste ▪1g or 1tsp dried oregano ▪1g or 1tsp dried basil ▪Pinch of red chile flakes (½ tsp or so) ▪7g or 1 1/4tsp salt ▪10g or 2 1/3tsp sugar ▪Olive oil ▪3-4 cloves garlic, minced Remove 3 tomatoes from the 28oz can and roughly chop them. Add tomato paste, oregano, basil, chile flake, salt, and sugar into the 28oz can and puree with immersion blender until smooth. Heat a long squeeze of olive oil (about 2-3Tbsp) in a saute pan over med-high. Add garlic. Stir and saute for about 30 sec. Add chopped tomatoes and cook for about a minute until reduced. Add the rest of the tomato puree to the pan. Reduce heat to medium and cook for about 15 min or until the sauce is reduced by half. --- SHAPING / BUILDING / BUILDING THE PIZZA ▪Full fat aged Mozzarella ▪Parmesan, grated Preheat oven at highest setting (for me that’s 550F/290C) with pizza steel/stone. Grate mozzarella on largest holes of box grater. Place grated cheese in the freezer for about 45min. Flour work surface and one of the doughs, and flip it out on to your work surface and flour the wet/non-floured side of the dough. Flatten dough with your hand then with a rolling pin, roll out into about a 10”/25cm round. Finish shaping by hand as shown @7:50 until dough is about a 12”/30cm round. Load dough onto pizza peel that has been well dusted with semolina flour. Spread about 2c/240g of the chilled shredded cheese onto the dough followed by a generous pinch of grated parm. Add several large spoonfuls of the pizza sauce (about 120g/1/2c total per pizza). Spread slightly, making sure to leave plenty of the surface un-sauced. Load onto the pre-heated pizza steel/stone and cook for 6min. Bottom should be well crisped up. Place onto a wire rack to cool slightly before cutting. --- 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3 CHAPTERS: 0:00 Intro 0:24 Mixing and fermenting the dough 2:31 Making the sauce + shredding cheese 4:40 Snacking on Munk Pack (Ad) 5:44 Secret cheese move + finishing the sauce 6:44 Shaping, building, and baking the za 10:13 Let's eat this thing #jerseypizza #trentontomatopie #pizza **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

St Louis style pizza is one of those regional specialties that people either love or love to hate. Its super thin cracker crust is a great vehicle for tons of toppings, but the provel (aka the trashy cousin of American and nacho cheese) is where this pizza loses some of its audience. Check the video to see my best recreation of this local favorite two ways: using provel (of course) and trying my custom cheese blend that pays tribute, but without all the mouth-coating. ☕ Enjoy this content and want to show support? Consider buying me a "coffee" here: https://ko-fi.com/BrianLagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom/ **MY GEAR** FOOD PROCESSOR: https://amzn.to/2XDe5Yp IMMERSION BLENDER: https://amzn.to/36ycPf2 BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD PLASTIC CUTTING BOARD: https://amzn.to/3c11BSO PIZZA PEEL: https://amzn.to/3je2Grn (got mine years ago, but this is what I'll buy for home oven baking when i upgrade) BOX GRATER: https://amzn.to/3drHAUd ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 MASAHIRO CHEF'S KNIFE: https://amzn.to/3cSFkFm QUARTER SHEET PAN + RACK: https://amzn.to/3jqDGgx HALF SHEET PAN + RACK: https://amzn.to/34v7CSC FOR THIS RECIPE, YOU WILL NEED: FOR THE DOUGH (makes 2 pizzas / i rec using measurements in grams rather than volumetric) •225g or 1.5c ap flour •3g or 1/2 teas salt •5g or 1 teas baking powder •35g or 2.5 tbsp olive oil •120g or 1/2 c warm water Into the bowl of a food processor measure flour, salt, baking powder, and olive oil. Blend on high, then stream in water, continuing to blend for about 15-20 seconds until the dough begins to form a ball. Flip the dough out onto a flat surface, pushing and rolling the dough to build strength for at least two minutes. Form the dough into a ball and divide into 2 roughly 185g pieces. Fold each piece of dough over itself multiple times to create a closed seam on the bottom and press down (see video for reference). Transfer dough balls to a plate or baking sheet, covered, to rest at room temp for 20-30 min until you're ready to roll them out. FOR THE SAUCE: (recipe is enough for 4 pizzas - i usually freeze half for next time) •1 28oz can tomato puree •60g or 3.5 tbsp tomato paste •12g or 1tbsp sugar •10g or 1 3/4 tsp salt •1g or 1/2 tsp garlic powder •1g or 1/2 tsp onion powder •1g or 1 tsp dried oregano •1g or 1tsp dried basil •1g or 1tsp chili/red pepper flakes Add the following to a high-sided container and blend with an immersion blender (or blend in a conventional blender) until combined and smooth: tomato puree, tomato paste, sugar, salt, garlic powder, onion powder, dried herbs, and chili flakes. TOPPINGS: •PROVEL - OR- 75g (or about 1/4c) each of swiss, mild white cheddar, provolone, and full fat mozzarella (shredded on the largest holes of a box grater) •ITALIAN SAUSAGE In a bowl mix together: - 1lb fatty ground pork - 7g (or 1 1/4 tsp) salt - 5g (or 1 1/4 tsp) sugar - 5g (or 2tsp) paprika - 1g (or 1tsp) dried sage - 2g (or 1tsp) black ground pepper - 5g (or 1tsp) red wine vinegar - 2g (or 2tsp) chili flake - 2g (or 2tsp) crushed fennel seed - 1 garlic clove, minced •BACON 1lb thick cut bacon, placed on a wire rack on a sheet tray, and bake at 350 f (175 c) until it's starting to brown and render Cut into chunky pieces •SLICED ONIONS •SLICED GREEN BELL PEPPERS Grated Parm TO BUILD AND BAKE THE PIZZAS PREHEAT pizza stone in a 550 degree f (287 c) oven for at least 30 min Flip each piece of rested dough, seam side down, onto a well floured work surface, press it out with your fingertips until it's about 8" in diameter, then begin to roll it out with a well-floured rolling pin. Continue to roll and rotate until you have about a 14" in diameter dough. Gently slide dough onto a well-floured pizza peel. Next spread sauce (1/4 of the full batch or roughly 100g) to the edges then add around 1/2 cup of cheese (or whatever looks good/similar to the vid...you do you), chunks of italian sausage, peppers, onions, bacon, and top generously with grated parm. Load each pizza onto the pre-heated pizza stone and bake for 10 minutes. I recommend baking one pizza at a time for best results. #stlouisstylepizza #stlouispizza #stlpizza #provel #provelcheese #imos || MUSIC || –––––––––––––––––––––––––––––– bensound.com –––––––––––––––––––––––––––––– **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

Mushrooms are sautéed until deeply golden brown and paired with hearty kale leaves and a nutty sherry vinegar dressing. It's an easy vegetarian meal in a bowl.

Our favorite tips and techniques for cooking with fiery and smoky dried chiles, like anchos, emguajillos/em, emchiles de árbol/em, and more.

Today we're making the most delicious and easy Tuscan white bean soup. It's loaded with roasted garlic and rosemary flavor and is simmered until creamy. I hope you enjoy this easy soup recipe! SUPPORT ON PATREON: https://www.patreon.com/sipandfeast MY AMAZON STORE (This is an affiliate link) https://www.amazon.com/shop/sipandfeast ****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS**** TUSCAN WHITE BEAN SOUP PRINT RECIPE: https://www.sipandfeast.com/tuscan-white-bean-soup/ INGREDIENTS WITH GRAM AMOUNTS ¼ (54 grams) cup extra virgin olive oil 4 (112 grams) ounces pancetta - diced 1 large onion - diced 4 ribs celery - diced 3 medium carrots - diced ¼ teaspoon crushed red pepper flakes 1 pound (454 grams) dried cannellini beans soaked overnight, or 3 16-ounce cans 6 cups (1440 grams) low sodium chicken stock plus more for thinning 1 head garlic roasted 3 sprigs rosemary 1 small Parmigiano Reggiano rind (optional) 1 large bay leaf salt and pepper to taste FOLLOW ME ON INSTAGRAM: https://www.instagram.com/sipandfeast/ Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.

Our Caesar salad takes the best from Julia Child's and Caesar Cardini's recipes: crisp inner romaine leaves, crunchy croutons, and a little or a lot of anchovy, as you like, all tossed together in a creamy dressing.

A bold, creamy garlic sauce and dip, Lebanese toum is easy to make at home with the help of a food processor and a little good technique.

Using an immersion blender, you end up with a cup full of creamy, perfectly emulsified, real-deal, better-than-anything-you-can-buy mayonnaise.

The sous-vide cooker is the best way to guarantee the juiciest, tenderest, most flavor-packed chicken salad. Adding aromatics directly to the cooking bag guarantees more flavorful results.

Salty, spiced potato patties inspired by the iconic Punjabi Deli in the East Village of New York City.

While this traditional Chinese dish has many variations, eggs and tomatoes remain the star to shine anytime from breakfast to dinner.

Ragù Napoletano is a meaty stew featuring big chunks of beef, pork, and sausages simmered until fall-apart tender in a deep and rich tomato sauce.

Kimbap, one of Korea's most popular snacks, can have all sorts of fillings; this very classic version is a great place to start.

Espagnole is a basic brown sauce that is one of the five mother sauces of classical cuisine and the starting point for making a demi-glace.

Spatchcocking (a.k.a. butterflying) a chicken before roasting helps it to cook quickly and evenly, with the crispiest skin around. Here's how.

One thing you'll quickly notice about Sichuan cuisine beyond the spicy stuff, is their love of fresh, crunchy pickles. No meal is complete without a dish of cold, vinegary vegetables, whether it's turnip, cabbage, peanuts, or cucumbers. Think of them as a palate cleanser between bites of the heavier stuff. Sichuan-style smashed cucumbers are the simplest example of one of these dishes, and coincidentally my favorite one.

One of the most basic kitchen tasks is thickening a soup. Learn how to easily thicken a soup using pantry staples.

Traditionally Coq au Vin was made with a rooster or old cockerel but as you can see in this recipe, good meaty chicken works well.

Here's a recipe for Ethiopian doro wat, the most popular African dish in the world. It's a sweet and spicy onion based chicken stew.

Peanut butter soup, Ghana's most famous soup, is a variant of groundnut soup, with peanut butter serving as an easily accessible substitution.

This Chinese vegetarian hot and sour soup recipe is a light meal or accompaniment that can be enjoyed at any time of day.

The fried breakfast pastry with a golden brown, well-puffed exterior and a light, airy interior.

This baked German potato salad is a unique take on a traditional favorite, by using baked fingerling potatoes adding a nice roasted flavor to the dish.

How to make chochoyotes, little hand-formed disks of masa that thicken any soup or broth they're cooked in.

A rich, flavorful, and versatile chicken stock, made with a minimal investment of time and effort.

Lamb with herbs, onions, and spices make the juiciest version of this ancient dish.

A hearty Filipino-style meatloaf stuffed with hard-boiled eggs and Chinese sausage.

With its soft, brioche-like dough, sweet crust, and buttery flavor, the concha is one of the most recognizable Mexican pan dulces.

Making excellent tomato soup from scratch at home is almost as easy as simply opening a can, and the return on your minor time investment is significant.

An easy potato-leek soup that takes no shortcuts to deliver the best flavor and texture possible. A touch of buttermilk and potatoes pressed through a ricer are the secret.