Taking a break. I am taking a break from Gustie.com, the site has been badly neglected and I want to focus on other projects. I have left a few articles from the old site published here (more for my own reference), but don't hold your breath waiting for anything new.
I get asked for my pizza dough recipe more these days then just about anything else, so I figured I’d put it up here. It is adapted from Peter Reinhart’s American Pie, really we only eat two pizzas a night so we had to cut the original recipe down. You get better dough if you make it the night before, but I almost never remember.
Add flour, salt, sugar, yeast and oil to your stand mixer bowl. With the mixer on the lowest setting, slowly add most of the water. Once the dough is formed, increase to the second lowest setting for 4-5 minutes. Let the dough rest for 2-3 minutes. Return to a medium-low setting for another 4-5 minutes. Divide dough in half, coat with extra olive oil and place in plastic bags. Let the dough sit at room temperature for 30 minutes, refrigerate for 6-7 hours, then return to room temperature for 2 hours before forming into pie crusts on cornmeal coated pizza peels.
This is an update to a January 2006 post about Margaritas; although I don’t drink them as often as I used to, I have tweaked the recipe enough to warrant an update. The biggest change is the addition of the Agave Nectar to cut the lime a bit.
2 oz. fresh squeezed lime juice
2 oz. Jose Cuervo Especial Gold
1 ¼ oz. Rose’s lime juice
½ oz. 1800 Silver
½ oz. Cointreau
¼ to ½ oz. Blue Agave Nectar Sweetener (to taste)
Fill shaker with whole ice; pour ingredients by volume; shake. Rim margarita glasses with lime, salt; fill with pea sized crushed ice. Pour drink, garnish with a lime wedge. Party like it’s the 5th of May.
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