well what a glorious, gluten-filled afternoon i had yesterday at Sur la table!
amazing instructors produce amazing classes. i loved Amanda’s personality and she was so dang funny and entertaining! like genuinely funny, not corny, forced funny.
i referred to this as a ‘Benihana-like Experience’ because depending on how big your party is, you have to sit and eat your meal in close proximity with people you’ve never met before. you know how it’s kinda awkward and quiet when you first start/sit down (it was only 4 of us) but by the end you’re laughing, high-fiving and taking pics with each other. same difference. food DOES bring people together.
Amanda was very detailed & thorough with all of her demos. she showed us how to prepare the pizza dough and chop fresh herbs and onions correctly early on.
she introduced this little gadget here, a garlic peeler. i loved it so much i told myself i wasn’t leaving without one. you throw a bulb of garlic in this plastic, regular looking tube, apply pressure, and roll it over on itself a few times and boom! clean garlic bulb. i know i could prolly make one using something random at home but i went ahead and got a cute one for my kitchen.
seven minutes after we watched Amanda assemble the very first pizza, it was hot and ready. and so were we to gobble it up. after that tease, it was finally time for us to make our own!
not too bad, right!? the pizza was so good i couldn’t even put it down for the pic. DELICIOUS.
i am totally ready to duplicate this at home!!!
for the next round of pizzas, we incorporated a semi-homemade pizza sauce. yeeeeeeeah i’m gonna chill on buying the jarred stuff for now since this was so darn easy and tasty.
an immersion blender is on my kitchen gadget list man! not having to wait until my pot cools slightly before adding a mixture to my blender or food processor THEN put it back in the pot to reheat was pretty convenient. i took a turn and helped turn our chunky tomato sauce smooth. it was magical.
whats in there:
- 1 can diced fire roasted tomatoes
- 1 yellow onion
- 2-3 minced cloves garlic cloves
- 1/2 tsp red pepper flakes
- S & P to taste
- pinch of sugar
my 2nd pizza had italian sausage, pizza sauce, blanched broccoli rabe, sliced roma tomatoes, and all three cheeses. all of them. i guess you could say i’m craving cheese this pregnancy. every single day.
isn’t he handsome? my station was right next to this guy and he is still on my list too. in due time.
my pizzas were shaped like Florida. or Italy. or something.
per Amanda: to incorporate whole wheat into your dough, use whole wheat pastry flour as it is lighter in texture than ordinary whole wheat flour.
if recipe calls for 1 cup of bread flour, use a 1/2 cup bread flour & 1/2 cup whole wheat pastry flour ratio and so on.
use a generous amount of corn meal underneath your pizza to make it slide-able when transporting the pie to the pizza stone.
buy a pizza stone.
as your oven pre-heats, the pizza stone should be sitting in there doing the same. it needs to be SUPER hot.
buy a garlic peeler.
hurry up and teach my cooking class as this was so much FUN!!!! i can’t wait to share this experience with others interested in eating healthier at home without compromising flavor. details to follow soon.
i had to pick the broccoli rabe off and eat it myself first but Chiso tore this UP when i got home. incorporating the whole wheat pastry flour is next and i hope it doesn’t change the light, chewy/crunchy texture too much. we’ll see.
i left with a garlic peeler, a metal scraper thing that doubles as a ruler, dough cutter (among other things), and some cookie cutters that were on sale for 76 cents each. i got all our first initials! happy friday!
Q: what kitchen gadget can you not live without?
Q: do you have a garlic peeler?
Q: why didn’t you tell me about it