Olive Oil

May

03

2016

2

New York Style Pizza Dough

By jacob burton

How to Make a New York Style Pizza Crust

This New York style pizza crust is formulated specifically for use in a home oven. The addition of the olive oil and sugar help to make the dough extensible and easy to brown. This dough can be further enhanced by delaying fermentation in the fridge overnight, either during the primary fermentation or proofing stage. The longer the dough is allowed to proof, the better flavor it will have.

May

03

2016

0

Chicago Style Deep Dish Pizza Dough Recipe

By jacob burton

The Chicago Style deep dish pizza crust is a high fat / low hydration dough. This gives the crust a flaky texture that browns easily and repels the moist fillings, keeping the crust crisp.

May

03

2016

8

Sicilian Style Pizza Dough - Pizza Romano Recipe

By jacob burton

Sicilian Style Pizza Dough Recipe - Pizza Romano

This Sicilian style pizza dough is similar to a focaccia. The thicker dough can stand up to heavy toppings, and creates a sturdy pizza that reheats easily. These pizzas are traditionally cut into squares using scissors and sold by weight at Italian, quick-service pizza shops. The Sicilian style pizza is great for large groups and parties.

Aug

17

2015

8

Sherry-Shallot Vinaigrette

By jacob burton

This is one of my all time favorite vinaigrettes, and we use it so often at Stella, we've started referring to it internally as our "house vin." Between the bite of the sherry vinegar, the sweetness of the honey and the tang of the stone ground mustard, this dressing goes great with just about any variety of greens.

Aug

17

2015

0

Macadamia Nut Puree

By jacob burton

This is a simple, emulsified puree that goes great with vegetables, fish and mild meats such as chicken breast and pork tenderloin. This recipe was originally developed as a garnish for a sushi roll.

Aug

17

2015

5

Aioli - Basic Recipe

By jacob burton

Aioli differs from mayonnaise by the addition of raw garlic, lemon juice and olive oil. However, aioli in recent years has become synonymous with a flavored mayonnaise. Here is a base recipe for aioli which can be used as is or doctored with your own choice of flavorings.

Mar

14

2012

3

KP 020| Oil Poached and Pressed Fingerling Potatoes

By jacob burton

Oil Poached and Pressed Fingerling Potatoes - Video Recipe

This video demonstrates the prep process for making oil poached and pressed potatoes. Fingerling potatoes are first slowly poached in flavored oil until tender, slightly cooled and then pressed with the skin still on. These potatoes can then be fried in olive oil or clarified butter until the exterior is crispy, finished with fresh herbs and sea salt and served as is or as an accompaniment to a meat course.

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