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Huevos Rancheros Pizza

Back in the spring, I strong-armed a couple of my friends into taking Irish step dancing lessons with me. (I actually didn’t need to twist their arms too hard.) We three became the unlikeliest bunch of dancers you could imagine. It was a blast. We clobbered away through a few classes, along with an (almost) equally novice classmate, before the weather became too hot to continue in our dance space. At that point, we broke for the summer, with the intention of resuming classes come fall.

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Well, fall rolled around and I sent an email to our instructor expressing our eagerness to continue. But we never heard back. After a few months with no reply, we’d become fully convinced that we’d been silently dumped as a result of our utter hopelessness in the field of Irish dancing. We couldn’t really blame her. We truly are a hopeless bunch. But then, just as we were about to pack away our dancing shoes, I received a message explaining an email switch, along with an invitation to resume classes. We accepted, of course.

This time though, there are a few other adults in our class and a second instructor. Apparently, our new classmates danced all throughout their childhood and teen years. They’re just picking up where they left off, which is someplace lightyears ahead of the rest of us. While we practiced basic skips, intently concentrating on not running into each other, one of our new classmates gracefully danced circles around us, quite literally. It feels oddly like being stuck in the ‘guppies’ group, aside out advanced classmates in the ‘shark’ group. They’re reading War and Peace, while we struggle through Ted in a Red Bed. Us four clumsy guppies stick as close together as we can without kicking each other. It’s a level of comfort thing. We huddle close together, executing every drill as a unified group, in a fruitless attempt not to draw too much attention to ourselves.

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It’s a ridiculously fun time, swimming in our guppy group. I haven’t laughed so hard in a long while. Graceful, we are not. Skillful, we are not. Coordinated, we most definitely are not. But for all we lack in ability, we more than make up for it with enthusiasm. We will probably never have the graceful, swift-footed skills of our river-dancing role models, but we’re certainly having fun with it. And that’s what it’s all about, isn’t it??

The added bonus is that our weekly lesson and all the practice in between burns a bucketload of calories. Now, if I were smart, I’d save those burned calories and let them work their magic on a bit of weight loss. Oh, but I love food too much and the dancing leaves me ravenously hungry. So, I choose to ‘spend’ my burned calories on fun food, like this Mexican-inspired huevos rancheros pizza. Truth be told, this pizza is fully inspired by nothing more than my desire to cook a pizza with eggs baked into it. It starts with a cornmeal crust, in place of the corn tortillas which would typically be used in huevos rancheros. The homemade crust is then topped with beans, taco sauce, Mexican cheese, chiles, and tomatoes. Fresh eggs are then carefully cracked on top of the pizza before baking for a stunning and unique twist on pizza.

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Today’s Focus on Technique – Cooking with Baker’s Yeast

Baker’s yeast is a single cell organism, commonly used as a leavening agent in many breads, pretzel doughs, and pizza doughs. As the yeast feeds on the sugars in the dough, it releases carbon dioxide, which becomes trapped within the dough, causing it to rise and expand. The most common types of yeast used in baked goods are active dry yeast and rapid rise yeast. Rapid rise yeast is made up of smaller particles, which touch a greater surface area of the dough and typically require half as much time to rise. Many people feel that the long rise time required for active dry yeast recipes results in a more flavorful dough.

Typically, many yeast dough recipes begin by proofing the yeast. Proofing is simply a process of dissolving the yeast in lukewarm water. After a few minutes, the yeast should begin to foam, proving that it is alive and ready to work its leavening magic. If the yeast doesn’t foam, it’s time to buy some new yeast. The magic temperature for proofing yeast is somewhere between 110-115°F. To assure you’ve got the right temperature, it’s helpful to use an instant-read thermometer. I usually stick the thermometer in hot water from the tap, then wait until it reduces to the right range before adding the yeast.

Yeast doughs rise best in a draft-free area, on the warmer side of room temperature (around 70°F). If your house is chillier than that, allow extra time for rising. If time is an issue, I sometimes find it helpful to preheat the oven for a bit, then place the bowl of rising dough on top of or near the oven. You don’t need to keep the oven on throughout the rise time; just long enough to release a little extra heat near the rising dough.

** Lots of other interesting information about yeast can be found HERE.


Huevos Rancheros Pizza

Ingredients

  • 2/3 cup refried beans
  • 1/3 cup taco sauce
  • 2 cups shredded Mexican blend cheese
  • 2-3 tablespoons red onion, finely diced
  • 2-3 tablespoons green chile (fresh or canned), finely diced
  • 5-6 grape tomatoes, thinly sliced
  • 1/3 cup chorizo, chopped (optional)
  • 3 eggs
  • Additional taco sauce or hot sauce for drizzling (optional)
  • Cornmeal Pizza Dough (recipe from www.marthastewart.com)

Directions

Preheat oven to 450°F.

Prepare the cornmeal pizza dough according to the recipe found HERE, except do not divide the dough into smaller portions. Roll the entire dough into one large (approximately 12″) crust. Transfer the rolled dough to a baking sheet, which has been sprinkled with a bit of cornmeal.

Spread the refried beans onto the crust, leaving a 1/2″-1″ lip around the edge. Drizzle the taco sauce over the beans. Scatter about 1/2 of the cheese over the sauce, then sprinkle with the onion, chile, tomatoes, and chorizo. Scatter with the remaining cheese.

Use your fingers to create three shallow wells in the pizza toppings. Carefully crack an egg into each well.

Bake for approximately 15 minutes, until the toppings are hot and melty and the eggs are cooked to your desired doneness.

**Be aware that the egg whites and yolks will maintain a bright, glossy appearance as they bake. In this case, touching the eggs to check for doneness is a more reliable indicator than their appearance. (I made the mistake of relying on appearance and cooked my eggs past the cooked white/runny yolk I was aiming for. The yolks in the photos with this post are actually fully cooked, even though they appear runny.)

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Nutella and Strawberry Stuffed French Toast with Raspberry Coulis

I’m going to become an Irish step-dancer. Stop laughing… I’m serious. Well, that’s assuming I can find a dance teacher to take on this 35-year-old mess of incoordination, with zero dance experience, but a whole lot of passion.

It’s just always been one of those things for me. I regret never having done it as a child. Years ago, I told my husband that if we ever had a girl, I’d be signing her up for lessons as soon as she could walk, so I could live vicariously through her. He was smart enough not to argue with me on that plan. But since it seems we’re destined to create a big brood of boys (and they’re much more interested in busting ghosts than dancing), it looks like I’m gonna need to live this dream for myself. Probably best that I fulfill my own dreams anyway, rather than pushing them on my kids, huh?

I’ve contacted a few local Irish dance schools and have yet to find anyone offering adult beginners classes at a time and location I can get to, but I’ve not given up hope yet. This middle age mom is ready to show Michael Flatley who the real lord (rather, lady) of the dance is. Stay tuned…

We had a lovely Valentine’s Day around here, filled with enough delicious goodies to throw me off my diet for at least the rest of this week. Oh, but it was worth it. So worth it. I surprised my loves with this special breakfast, which had everyone oohing and ahhing with each bite. For a weekday breakfast, it’s surprisingly easy to pull off. Simply prepare the ‘sandwiches’ the night before, wrap them in plastic wrap, and refrigerate. This will actually help firm up the Nutella, which will make the sandwiches easier to dip in the morn. You can cut the sandwiches into any shape or not cut them at all…though the scraps make a really nice snack with a glass of red wine…just sayin’.

Nutella and Strawberry Stuffed French Toast with Raspberry Coulis

Ingredients

For the French Toast:

  • 8 slices white bread
  • 1/2 cup Nutella
  • 4-6 large strawberries, sliced
  • 2 eggs
  • 1/8 cup milk
  • Pinch of salt
  • 1 tablespoon butter
For the Raspberry Coulis:
  • 3/4 cup raspberries
  • 1 tablespoon sugar

Directions

Spread each slice of bread with a thin layer of nutella. (Fight the urge to spread it too thick.) Place the sliced strawberries on four slices of the bread, then place each of the remaining four bread slices on top to make four nutella-strawberry sandwiches. If desired, use a cookie cutter to cut the sandwiches into creative shapes. If preparing ahead of time, wrap the sandwiches in plastic wrap and refrigerate. Eat the scraps.

Lightly beat the eggs with the milk and salt. Melt a bit of the butter in a nonstick pan over medium heat. Dip both sides of each sandwich into the egg mixture. Place the dipped sandwiches in the hot pan and cook for a few minutes on each side, until golden brown. The nutella will become warm and melty. (It’s easier to carefully flip the sandwiches using a fork and your hands, rather than a spatula.) Sprinkle with powdered sugar, if desired.

For the raspberry coulis, puree the raspberries with the sugar. If desired, pass the mixture through a fine sieve to remove the seeds.

Diet  Update: Avoiding the scale like the plague this week and enjoying my valentine’s day chocolates. Will be back on track next week…promise!

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