Broccoli Crust Pizza Recipe, Supper Easy and Healty Gluten Free Pizza

October 6, 2013 by dedy oktavianus pardede

Broccoli Crust Pizza Recipe

Broccoli Pizza Crust recipe is sounds a great solution for childrent picky diet problem. If you got tired to reinforced your children to consume broccoli, instead eating the broccoly stem, they ain’t eaten all but onlt the florset. My sister is facing the same issue with my niece, that’s why she asked me to make a recipe with broccoli florset and also the stem. One thing you should know about broccoli is it contains tons of flour and calcium that needed to strenghten your teeth and decrease the insidence of caries. You can prepare this super easy broccoli pizza crust with your children since it’s very fun and gonna be a better stimulation for them to eat healty food and avoid junk food. Kids always love to prepare their own lunch for sure, even sometimes it’s gonna be messy, i guess it’s one of the best quality time to share with them.

The secret of making a delicious broccoli crust or broccoli base pizza is to use the soft part of the broccoli stem, That’s why you should peel off the hard and woody stem before chopped it. To Prevent the broccoli crust sticky to the pan, you can use baking (parchment) paper. Make sure the broccoli crust pizza base must be dried and throughly cooked before you put the toppping or it’s gonna be mushy pizza. My niese is such clever little girl,mostly it’s too damn clever for 4 years girl, she did’t like the texture of my first trial since i processed the broccoli too fine and the egg amount is overpowering the pizza base and she said “it was telur dadar or omelette”. For the best result, i sugest to process the broccoli until it’s got a rice-like cosistency, finer “grain” make you lost the broccoli texture while coarser “grain” will make the broccoli crust base is fragile and easily broken

broccoli pizza crust recipe step by step recipe

Broccoli Crust Pizza Recipe

For the broccoli crust pizza topping you can use any of your favourite topping. I use my homemade duck prosciutto, bavarian sausage, kalamata (black) olives, sweet corn, onion,and bell pepper. I also add spicy tomato sauce and mozzarella cheese to fixingas a ‘glue’ for the topping. For serving the broccoli crust pizza i made some amaranth and sumac salad with a little drizze of truffle oil.

Broccoli Crust Pizza Recipe:

Broccoli Crust (Base) Ingredients:

1 head broccoli including stalk
1/2 cup grated cheddar cheese
1 large egg
salt and pepper to taste

Pizza Topping:

30 gr homemade duck prosciutto
1/2 onion, thinly slice
1/2 cup sweet corn kernel
1/2 bell pepepr, jullienned
1 bavarian sausage (bratwurst), thinly slice
Kalamata olives, thinly slice
Salt and pepper to taste
1/2 cup spicy tomato sauce
1 cup mozzarella cheese

Instruction:

Preheat oven to 200°C, apply some oive oil to your baking pan and baking pepper, set aside
Clean and separate the florets from the stalk. Bring 1/2 cup water to a boil and throw in broccoli stalks, after 3 minutes add the florets, cook until slightly tender, drain
Place broccoli in food processor, process until it’s gor a rice-like ‘grain’.
Put the processed broccoli in a bowl, mix it with the egg, cheese and salt and pepper.

Broccoli Crust Pizza Base

Scatter it in the baking pepper and oven it until it throughly cook for about 10 minutes (or you can cook the broccoli pizza crust it in a frypan)
Place cooked bratkes on paper towels to drain oil. You may freeze them at this point for future use or continue with recipe after baking bratkes to warm them.
Turn oven to Broil. Apply the spicy tomato sauce overbroccoli crust, put all the toping ingredients (remember to add the mozarela cheese for the last)

Broccoli Crust Pizza Recipe

Put it the oven and broil for 2-3 minutes until cheese has melted and browned.

Broccoli Crust Pizza Recipe

Easy Pumpkin Risotto with Almond Mushrooms & Black Olives Recipe

August 2, 2013 by dedy oktavianus pardede

pumpkin risotto recipe making squash risotto

Easy Pumpkin Risotto with Almond Mushrooms Recipe

Pumpkin risotto is one of the famous veggies- based risotto variety. Pumpkin is suits for making risotto becauce it had a sweet, creamy and buttery taste. You can use any kinds of pumkin or squash to make risotto, but i recomend to use Australian Butternut or Japanese kabocha pumpkin because the dish color would be velvety orange. I like to use pumpkin chuncks and pumpkin puree to make a real pumpkin risotto. For making a pumpkin puree, you can either boilling, steaming or even roasting it with foil and let it cooled before processing into smooth puree. Pay attention for the pumpkin chunck size because too small chunck will turn into a soggy overcooked pumpkin chunck and too big will lead into overcooked risotto rice. This pumpkin risotto is a great vegan version of risotto, the other meat-based risotto that i’ve posted is Milanese Risotto with Saffron Yoghurt Roasted Ribs, and Arròs Negre. I add some Brazillian Mushroom or Almond Mushrooms and chinese sausage or lap cheung because i can’t find any bacon in the supermarket.

Butternut Pumpkin Risotto with Almond Mushrooms and Kalamata Olives

Risotto is an Italian rice dishes that cooked into a creamy consistency. The broth may be based on meat, fish, or veggies. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy. There are many different risotto recipes with different ingredients, but they are all based on rice of an appropriate variety cooked in a standard procedure. Short grain rice will suits for making risotto because it’s cook faster than the long grain. Soaking the rice for about 30 minutes prior to cooking will make it cook easier. Sauteeing the rice with oil or butter will make the starch losen up while cooking the risotto and make it it cooked faster even more.

easy pumpkin risotto recipe squash rice risotto

Quick and Easy Pumpkin Risotto

The rice is first cooked briefly in a soffritto of onion and butter or olive oil to coat each grain in a film of fat, called tostatura; white wine is added and has to be absorbed by the grains. When it has evaporated, the heat is raised to medium high and very hot stock is gradually added in small amounts while stirring gently, almost constantly: stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. At that point it is taken off the heat for the mantecatura when diced cold butter is vigorously stirred in to make the texture as creamy and smooth as possible. It may be removed from the heat a few minutes earlier, and left to cook with its residual heat.

Butternut Pumpkin/Squash Risotto

Perfectly cooked risotto is rich and creamy but still al dente, or got a bite-resistance in the middle, but i prefer it throughly cooked. The traditional texture is fairly fluid, or all’onda (“wavy, or flowing in waves”). It is served on flat dishes and it should easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once as it continues to cook in its own heat and can become too dry with the grains too soft.

Butternut Pumpkin or Squash, Labu Butternut

Almond Mushrooms or Brazillian Mushrooms

Pumpkin Risotto Recipe

Ingredients:

1 1/2 cup short grain rice, soaked 15 minutes, drained
100 gr butternut pumpkin chunck
100 gr butternut pumpkin puree
50 gr bacon* i substitude with chinese sausage (Lap Cheung)
10 gr dried almond mushrooms or brazillian mushrooms or any mushrooms that u’ve got
1/2 cup black olives, cut into 1 cm thick ring
3 cups chicken stock
1/2 cup white wine, or you can substitude wuth rice wine
a pinch of saffron threads
2 tbs olive oil
2 tbsp butter
1 bay leave
3 cm cinnamon
3 cardamon pod
1/2 onion, finely chopped
4 garlic cloves, crushed, finelly chopped
1 cup (250ml) dry white wine or rice wine
1/2 cup (40g) finely grated cheese, Parmiggiano-Regianno would be the best
deep fried shalllots for garnish

Instructions:

Heat up the stock in a heavy bottom sauce pan until small boil and add the saffron to the stock, stirring to infuse, turn off the heat and set aside.
Heat the olive oil and butter over medium heat, add the onion and garlic cook until softened and translucent but not browned
Add the cinnamon, bay leaves and cardamon pod
Once the onions are translucent, add the pumpkin chunck, choppped mushrooms, and olives until fragrant
Add the rice and stir with a wooden spoon until the rice toasted and opaque, 3 to 4 minutes.
Add the wine to the toasting rice, and then add 1 cup of the saffron-infused stock and cook, stirring, until it is absorbed.
Continue adding the stock one cup at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente or your preference doness, about 15 minutes.
Stir in the 1 tbsp butter and cheese until well mixed. let it rest for 2 minutes
Portion risotto into 2 warmed serving plates, serve with deep fried shallots

Homemade Sweet Potato Gnocchi Pasta salad with Amaranth, Roasted Aubergine and Kalamata Olives

June 3, 2013 by dedy oktavianus pardede

Homemade Sweet Potato Gnocchi Pasta Recipe. Gnocchi ia a thick and soft Italian pasta that consist of semolina flour, potato and egg yolk. Instead of potato, you can substitude with , pumpkin, or any rooted veggies like sweet potato, carrrot or beet roots etc. You can made it with various sauce, you can served it with tomato base sauce like sun dried tomato pesto, spicy tuna and tomato sauce or spicy chilli tomato sauce; or peanut pesto sauce. Gnocchi is usually served as appetizer, thats why i like to served purple sweet potato gnocchi as a simple and refreshing salad with a springkled sumac and a lil drizzled of truffle oil.

Today i made a homemade purple sweet potato from scrath. The purple sweet potato tagged as japanese purple sweet potato, googling search end up as Okinawan purple potato. This sweet potato is really sweet in taste and had a dark purple color. I’ve try many times made a mashed purple sweet potato fo my Confit d’Oie /Goose Confit Recipe Serve with Cherry Tomato & Musrooms Confit, and Chicken Ballotine Recipe with Spinach, Minced Chicken and Porcini Mushrooms Powder Stuffing. The Okinawan purple potato made a very impressive purple coloring for many dish like pasta, cake or even bread.

Forget the store brought gnocchi since homemade gnocchi is preety easy to made and it taste far away greater than the the instant gnocchi. In rush hours meals, i like to made the gnocchi into a tiny long tubular and simply cut it 1 1/2 inchs and directly boiled it. But when my niece is in town, she always did the fork pressing to make a fork punch pattern in the gnocchi.

Ingredient:

250 gr purple potato, peeled
100 gr semolina or all purpose flour plus more for dusting
1 tbsp cheese powder
1 tbsp olive oil
salt and pepper to taste

Gnocchi Pasta Salad Recipe :

1 aubergine or eggplant, cui tinto bite sice and roasted until cooked and had a nice charred golden brown surface
1 cup amaranth( we used to called this as spinach in Indonesia)
2 hard boiled egg, quartered
1/2 cup kalamata / black olives, halved
grated cheese
a pinch of SUMAC
black truffle oil
salt and pepper to taste

Instruction:

To make the pasta, cut the sweet potatoes an wrap with alumunium foil and bake until fork tender for about 20 minutes.
Remove the potatoes and let it cool, place into a bowl and mashed the flesh through a fine sieve metal strainer.

Add the cheese, salt , pepper and all purpose flour and olive oil and mix until dough forms.

Place the dough on a lightly floured surface and knead until smooth and elastic, about 6 minutes.
Add additional flour if the dough is still sticky. Then, quartered
Roll each section with a floured rolling pin into a long tube like roll.

Cut each section into 1 inch bite-size sections.

Gently press the gnocchi section with fork

Roll a fork over the top to get the ridges.

Bring a large pot of salted water to a boil and cook until the gnocchi starts to float.
Remove the gnocchi from the cooking water and drained
Your purple sweet potato gnocchi is ready to serve with your own preference sauce

How to Make a Gnocchi Pasta Salad:

Mix all ingredient and served cold as appetizer

Pasta, Spinach and Duck Prosciutto Salad with Sumac Salad Dressing ala Dentisi Chef

May 29, 2013 by dedy oktavianus pardede

Sumac, sumak or sumach is flowering plants in the genus Rhus from family Anacardiaceae. Sumac grow in subtropical climates, especially in Africa. The sumac fruits (drupes) are grounded into a reddish purple powder used as a spice in Middle Eastern cuisine to add a lemony taste to salads or meat. In Arabian cuisine, it is used as a garnish for hummus and added to rice or kebab.

Sumac: Prescius Spice !

I’ve been searching sumac all over around and end up with nothing but dissapointing. My Arab descent friend did’t known about it, even few of arabian ethic stores in Palembang didn’t notes that. Thanks God one of my fellow blogger friends, Tinsyam had sumac. She sent me a couple tablespoons of sumac and i can even wait to give it a try for my salad. My first verdict of sumac is lemony and tangy sour aftertaste, i guess sumac is not only suits for salad but also great with seafood. My next project is making sumac crusted tuna.

sumac spinach salad dressing with duck prosciutto

Spinch Sumac Salad Just Before Tossed Out

Today i make a sumac salad with a fusion of eastern and western ingredient. I use HOMEMADE DUCK PROSCIUTTO, back olives, cheese and truffle oil for western touch. To give a contrast, i used few asian ingredient like lotus root and CRISPY ENOKI MUSHROOM TEMPURA and blended it with Middle East spice Sumac. For a presentation purpose, i mix the sumac sala dressing after i did the photo session, but i still drizzled it with black truffle oil.

spinach sumac salad pasta fusilli salad duck prosciutto

Sumac Salad with Spinach, Pasta and Duck Prosciutto: Ready to Ea t!

Ingredients:

Pasta, Spinach and Duck Prosciutto Recipe:

1 cup cooked pasta(fusili)
1 cup red spinach/amaranth leaves
homemade duck prosciutto
tomato, thinly sliced
bell pepper, thinly sliced
crispy enoki mushrooms tempura
carrot
raw peruvian sweet potato
black olives (kalamata)
garlic peanut
shaved cheese
lotus root, peeled and thinly sliced

Sumac Salad Dressing Recipe:

1/2 tsp sumac
black truffle olive oli
1/2 tsp lemon juice
a pinch od salt and pepper to taste

Instruction:

How to Make Spinach and Pasta Salad with Sumac Dressing:

Mix all sumac salad dressing ingredient, set aside
Toss all ingregient and adjust the taste

Homemade Ravioli Recipe with Roasted Pumpkin Filling(Step by Step) ala Dentist Chef

February 23, 2013 by dedy oktavianus pardede

Ravioli are a traditional type of Italian filled pasta. They are composed of a filling sealed between two layers of thin egg pasta dough and are served either in broth or with a sauce. Today i make my basil green ravioli with roasted pumpkin filling. The contrast color between the dough and the filling is the trick for a beautifull ravioli dish. The finely chopped make the dough had a greeny radient color derived from a pureed basil leaves. Besides gives green color, the basil leaves that infused in the ravioli dough gives a pleasant scent and flavour.

Take a closer look….

Yummy roasted pumpkin ravioli !

Ingredient :

Recipe Fresh Ravioli Pasta :

1 cups (125 g) all-purpose flour
1/4 tsp. salt
1 egg yolg
2 tsp. olive oil
10 ml water
1 tbsp pureed basil oil
Extra flour on hand for dusting

Recipe Roasted Pumpkin Filling for Ravioli Pasta :

200 roasted pumpkin ( sweet kabocha pumpkin)
2 tsp finely chopped garlic
1 tsp butter
1/4 tsp. salt
1/4 tsp. pepper

Recipe Cheesy Pasta Sauce :

1 tbsp butter
1 tsp olive oil
1 cloves garlic, finely chopped
1/4 onion, finely chopped
1 tsp flour
1 cup milk
2 tbsp parmiggiano-reggiono cheese or grated ceddar cheese

Instruction :

How To Make the ravioli filling.

Mix all ingredients thoroughly until you have a smooth, paste-like consistency.

Make the ravioli pasta

Mix all the ingredients in large mixing bowl
Shape it into a ball, and place it on your work surface. Knead for at least 10 minutes or until it becomes elastic.

Roll the dough with rolling pin to flatten it, you can use pasta maker instead
Take the ravioli filling and place a tablespoon of it in middle of a dough.

Fill a small bowl with water, dip your fingers in, and moisten around the outer edge of the dough round.
Fold the dough in half over the filling, making a half-moon shape. Be sure all the filling stays inside. Pinch the edges together and then seal the edges of the ravioli with your finger punch. Make sure to press firmly and go all the way around. This will add a “homemade” touch as well.

Press the edge with a round pasta cutter to make a direction for the swirl pasta cutter

Cut the edge with swirl pasta cutter.

Repeat this process for all your dough.

Dust the finished ravioli with flour to keep them from sticking together.
Boil the ravioli pasta until your preference doneness, drain out and drizzle a little bit of olive oil
Voila, now your Homemade Ravioli is ready to go with your favourite sauce…

How to make Cheesy Pasta (Ravioli) Sauce :

Heat up the butter and olive oil, add the garlic and onion until fragrant and not browned.
Add the bacon and the flour, saute until the flour throughly cooked.
Pour the milk and grated cheese, bring to boil with a very low flame until the cheese dissolved.
Add the black olives and turn off the heat and serve with ravioli pasta.

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Smoked Oyster Pasta Recipe ala Dentist Chef

January 28, 2013 by dedy oktavianus pardede

Resep Pasta Kerang Tiram Asap

Oysters are an excellent source of zinc, iron, calcium, and selenium, as well as vitamin A and vitamin B₁₂. Oysters are low in food energy; one dozen raw oysters contains 110 kilocalories (460 kJ). Oysters are considered the healthiest when eaten raw on the half shell.Traditionally, oysters are considered to be an aphrodisiac, partially because they resemble female sex organs.A team of American and Italian researchers analyzed bivalves and found they were rich in amino acids that trigger increased levels of sex hormones.Their high zinc content aids the production of testosterone.

Unlike most shellfish, oysters can have a fairly long shelf life of up to four weeks. However, their taste becomes less pleasant as they age. Oysters should be refrigerated out of water, not frozen, and in 100% humidity. Oysters stored in water under refrigeration will open, consume available oxygen, and die.Oysters can be eaten on the half shell, raw, smoked, boiled, baked, fried, roasted, stewed, canned, pickled, steamed, or broiled, or used in a variety of drinks. Eating can be as simple as opening the shell and eating the contents, including juice. Butter and salt are often added. In the case of oysters Rockefeller, preparation can be very elaborate. They are sometimes served on edible seaweed, such as brown algae.

Smoked oysters are simply oysters which have been prepared by smoking process. They are typically poached first, then smoked over wood chips, though there are many methods. Canned smoked oysters are more widely available as preserves with a long shelf life.

Care should be taken when consuming oysters. Purists insist on eating them raw, with no dressing save perhaps lemon juice, vinegar (most commonly shallot vinegar), or cocktail sauce. Upscale restaurants pair raw oysters with a home-made Mignonette sauce, which consists primarily of fresh chopped shallot, mixed peppercorn, dry white wine and lemon juice or sherry vinegar. Like fine wine, raw oysters have complex flavors that vary greatly among varieties and regions: sweet, salty, earthy, or even melon. The texture is soft and fleshy, but crisp on the palate. North American varieties include: Kumamoto and Yaquina Bay from Oregon, Malpeque from Prince Edward Island, Canada, Blue Point from Long Island, New York, and Cape May oysters from New Jersey. Salinity, mineral, and nutrient variations in the water that nurtures them influence their flavor profile.

Oysters can contain harmful bacteria. Oysters are filter feeders, so will naturally concentrate anything present in the surrounding water. Oysters from the Gulf Coast of the United States, for example, contain high bacterial loads of human pathogens in the warm months, most notably Vibrio vulnificus and Vibrio parahaemolyticus. In these cases, the main danger is for immunocompromised individuals, who are unable to fight off infection and can succumb to septicemia, leading to death. Vibrio vulnificus is the most deadly seafood-borne pathogen, with a higher case-to-death ratio than even Salmonella enterica.