In this episode, we take a deep dive into pizza, discussing Neapolitan, New York, and Chicago style. Since great pizza is all about the dough, we tie together everything learned in our bread series, and discuss why we apply certain formulations to achieve specific results.
To get the most out of this episode, you will need a basic understanding of the baker's percentage.
These sourdough English muffins are great simply toasted with butter or used in a sandwich. The Parmesan and herbs were added for a bit more complexity since this recipe was developed specifically for a breakfast sandwich application. However, the herbs and Parmesan can be left out, or swapped for any other flavors you want.
A simple, bechamel based "white garlic pizza sauce" that is delicious on top of any type of pizza, but especially good when paired with a Sicilian crust topped with bacon, chicken, tomato and spinach.
A great recipe for loose Italian sausage, used in my Chicago style deep dish pizza. This Italian sausage also makes a great pizza topping for other styles of pizza as well including New York, Sicilian, and Neapolitan. If using for pizzas other than Chicago, crumble and cook in a pan first, draining any liquid and fat before using.
In this episode I answer Thea's questions about my go to culinary herbs.
Here's Thea's question:
Hi Jacob,
I want to grow my own herbs for recipes and am going to get a biopod (kickstarter) to plant them in sometime in March. Is there a list of staple herbs you have on hand to use fresh in your recipes? If so, what are they and where would I order them from. I am really enjoying your videos and podcasts.
Thea
Chicken and dumplings has to be one of my all time favorite comfort foods. It's easy to make, delicious, and soul-satisfying. In this video, we play on this southern classic by utilizing our leftover Thanksgiving turkey, turning our flavorful stuffing into dumplings.
For best results, start with a home made turkey stock (we have a separate video on this in our related section below).
In this video we take our leftover turkey and gravy, and turn it into a delicious pot pie. This is a simple dish that will feed an army and quickly use up all of your Thanksgiving Day leftovers.
The crust for this pot pie is a simple 3-2-1 pie dough. This means 3 parts AP flour, 2 parts fat (in this case butter), and 1 part ice cold water.
Blow minds with this simple yet delicious turkey gravy.
One of the benefits to breaking down your turkey into it's individual parts before cooking is you now have bones with which you can make an awesome turkey stock. This home made turkey stock can be used as a base for turkey gravy, to moisten the ingredients in your stuffing, or to make turkey soup with your leftovers.
In this episode we answer questions from the Stella Culinary Community, including issues with candied nuts, how to make basil jelly, dry brining, and other ramblings.
This dish is a great representation of the collaborative environment that I try to foster at Stella. Pulling influences from different backgrounds, cultures, and styles is what we're constantly striving towards.
A rillette is made from meat, (usually pork or game), that is slowly cooked in fat or a flavored liquid, and then pounded into a paste using some or all of the cooking liquid. The resulting paste is then placed in a jar or ramekin and capped with fat, which allows the meat to cure and the flavors to meld.
This "reconstructed" berry pie is a simple play on a traditional favorite. I love macerated berries in the summer time, and who doesn't like a good berry pie? This dessert takes half the work and a third of the time as a normal berry pie, and by rethinking its structure, it allows you to keep your berries moist and macerated in a delicious simple syrup while keeping your crust crisp and flaky.
Pancetta and parsley are a great, classic flavor pairing, and when combined with our standard sourdough boule recipe, yields a special, delicious bread. Use this bread to accompany soup, make a grilled cheese or just eat as is.
Simple vegetable stock recipe.
There are two kinds of veal stock; brown and white. The only differentiating factor is whether or not the bones are roasted. The decision to roast the bones is dependent on the final application of the veal stock. If you are making a traditional Veal Veloute, a white veal stock is needed.
Tomato Vierge is a simple yet flavorful emulsion of tomatoes, aromatics and oil. It is most notably missing egg, which makes this preparation much lighter then it's sister sauce, aioli.
An aromatic and refreshing vinaigrette that works great on a hot summer day. The pungent punch of the Thai Basil paired with the sour of rice wine vinegar and sweetness of honey yields a full flavored salad dressing
Spätzle is a simple egg noodle, almost resembling a dumpling, that I first fell in love with while an exchange student in Germany. My host mother would always serve the Spätzle with some sort of meat and rich gravy that these delicious little noodles would absorb like sponges.
Simple Raspberry Coulis recipe that can be used as a universal dessert sauce.
