Archive for the 'one dish' Category

Back to Busy: Bubble Biscuit Pizza

biscuit pizza 2 Back to Busy: Bubble Biscuit Pizza

We’ve been eating a disproportionate amount of pizza these past couple weeks… not only because it’s easy to cook on the grill (we’re currently without a kitchen), but because it’s easy and requires little in the way of dishes – just napkins that can be tossed in the garbage. (Doing dishes in the bathtub tends to make one acutely aware of just how many dirty dishes one generates.)

This particular pizza is not the thin crust variety; it’s made on thickly patted out biscuit dough, making it sort a of quasi-focaccia, but then again not really – it’s more like thick wedges of comfort; dough topped with cheese, served warm. You could, of course, add anything you might add to a pizza – and the dough itself can be stirred up in about a minute, without kneading (a bonus when you currently have no countertops) or the need to let it rise. Which means you can come home from work and have a pizza in the oven in about ten minutes – it’s also easy enough for kids to make themselves, if they’re the sort who come home hungry and like to bake.

biscuit pizza 1 Back to Busy: Bubble Biscuit Pizza

We baked this in the toaster oven – one of the small appliances that has saved our collective bacon since I decided it was a good idea to tear the kitchen out in order to force us to come up with a new one. My toaster oven is old and well-used, but London Drugs asked if I’d curate a short list of small appliances that make life easier during the back to school (and work) end of summer crunch, and the toaster oven is often overlooked, I think, for its ability to do far more than melt cheese on a bagel.

toaster oven 585x361 Back to Busy: Bubble Biscuit Pizza

You can bake a batch of biscuits in a toaster oven, which really is a regular oven, only mini, that sits on your countertop. Most people don’t realize you could bake a pie in a toaster oven. (And you might want to, if another heat wave comes along. Toaster ovens don’t heat up the entire house.) It doesn’t use as much power when you’re baking something small, like a banana loaf, or if you’re cooking or reheating a meal for one. (Sometimes you want crispy bits, which aren’t always possible in the microwave.) And they’re great for students with limited space – I have no idea how dorm rooms work these days, but I know I’d want some sort of kitchen setup, even if it was in a closet.

Like every other appliance, toaster ovens range from the inexpensive to the fancy (this Breville has an LCD screen and convection capabilities), but I’ve worked with many toaster ovens in many makeshift kitchens and on cooking sets over the years, and had success with most of them – I’d choose the Oster or Hamilton Beach (you can toast, bake or broil), or the Breville if you want to go higher end.

Happy long weekend, all! Enjoy this last summer hurrah.

Bubble Biscuit Pizza

1 1/2 cups all-purpose flour (or half all-purpose, half whole wheat)
2 tsp. baking powder
1/4 tsp. salt
1 cup heavy (whipping) cream
1 cup tomato sauce or 1/2 cup pesto
2 cups grated mozzarella
ΒΌ cup freshly grated Parmesan cheese

Preheat the oven to 400F.

In a medium bowl, stir together the flour, baking powder and salt. Add the cream and stir just until the dough comes together. Turn out onto the countertop, knead once or twice, and pat out about an inch thick.

With a sharp knife, cut the dough into 1-inch squares and place in a large bowl. Pour the tomato sauce and half the mozzarella overtop and gently toss to coat. Scrape out into an 8-inch cast iron skillet, or a greased cake pan or pie plate.

Top with remaining mozzarella and Parmesan cheese and bake for 25-30 minutes, or until puffed and golden.

Serve warm. Serves 4-6.

* This post was sponsored by London Drugs to help get through the back to school crunch – and to help me pay my web hosting fees – but all words and thoughts are my own. Thanks, London Drugs!

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August 29 2014 | bread and one dish | 8 Comments »

Grilled Steak & Asparagus Bibimbap

Grilled Bibimbap 1 585x877 Grilled Steak & Asparagus Bibimbap

Apparently, the world is divided into two types of eaters: those who want to segregate everything on their dinner plates, and those who like everything mixed together in a big jumble, like pad Thai or a rice bowl topped with all manner of meat, eggs and veggies. That’s me.

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The grill continues to rule our world. I’m amazed how much I don’t miss my oven. (This will change in the fall, I know. Absence makes the heart grow fonder.)

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Thinly sliced, intensely marinated steak cooks almost instantly on the grill while you do any number of veggies alongside – sliced zucchini, peppers, eggplant, asparagus – anything goes. Totally different from the usual barbecue fare, but perfect for eating outdoors – a pair of chopsticks is all you’ll need.

Steak & Asparagus Bibimbap

1 lb. steak, very thinly sliced, or leftover roast beef or short ribs
1/4 cup soy sauce
2 Tbsp. sugar
2 Tbsp. sesame oil, divided
2 Tbsp. rice vinegar or lime juice
2 green onions, finely chopped
1-2 garlic cloves, crushed
1 tsp. grated fresh ginger
a handful of asparagus, ends snapped off
a handful of cherry tomatoes
1 red, yellow or orange pepper, thickly sliced
canola oil, for cooking
4 eggs (optional)
freshly cooked rice
Sriracha, for serving

In a medium bowl or heavy zip-lock bag, combine the steak, soy sauce, sugar, sesame oil, rice vinegar, green onions, garlic and ginger. Let sit for at least 30 minutes, or a couple hours, or freeze the meat in the mixture for later dinners.

Preheat your grill to medium high and toss the veggies with a drizzle of oil. Lay them all out on the grill and turn as needed until just tender and char-marked. Lay the strips of marinated steak on the grill and cook them as well. If you like, place a small cast iron skillet on the grill, add a drizzle of oil and fry an egg for each person.

Divide steamed rice between shallow bowls and top with the cooked meat, veggies and an egg. Pass the Sriracha. Serves 4.

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July 31 2014 | beef and one dish | 4 Comments »

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