How to freeze citrus zest: Zest the citrus before halving and juicing the fruit, and stockpile any extra in a freezer-safe resealable plastic bag. The zest will darken in color a bit, and mellow ever-so-slightly in flavor, but it can be substituted 1:1 for fresh. When it comes time to utilize the frozen zest, remove the amount you'll be using for the recipe, let it thaw (or add it directly the recipe), and stash the rest in the freezer for later. If you're a stickler for precision, portion out the zest before freezing — 1 teaspoon is a good place to start — and wrap each teaspoon of zest in bundles of plastic wrap and stow these in a heavy-duty resealable plastic bag. After bagging the zest, write on the bag with a permanent marker the type of zest and portion size (if preportioning) for easy reference.
Posts for February 20th 2013
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The Oscars are the granddaddy of all award shows, and if you're throwing a dinner party this Sunday for the occasion, your tabletop should reflect that spirit. Channel Hollywood glamour by greeting guests with pieces that feature gold accents for a sophisticated showcase. Shop on for plates, glasses, bowls, and more that are all about the glitz and glamour that's truly worthy of Hollywood's biggest night.
- Your guide to the South Beach Wine and Food Festival — Zagat
- Guy Fieri's restaurant has a parody website — Grub Street New York
- . . . and that website is full of a bunch of ripped-off jokes — Eater
- E. coli fears spark a 38-state spinach recall — Delish
- Check out these amazing food GIFs — HuffPost Taste
- Potato and avocado tacos for breakfast — Big Girls Small Kitchen
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water (105º to 115ºF)
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoons extra virgin olive oil
Toppings of your choice
- In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
- In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor; dissolve the yeast as above, combine the flour and salt in the bowl of a food processor fitted with the metal blade, pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball that rides around the side of the bowl on top of the blade.)
- Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should feel smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough should stretch easily as it is lightly pulled.)
- Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times to form a smooth, even, firm ball. On a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. Use as directed for smoked salmon pizza; dough may be wrapped in plastic and refrigerated for up to 2 days.
Makes enough dough for 4 pizzas.
- Main Dishes, Pizza
- North American
1 recipe (24 ounces) pizza dough (see recipe below)
Flour, for dusting
1/4 cup extra-virgin olive oil
1 medium red onion, julienned
1/4 bunch fresh dill, minced, plus 4 small sprigs for garnish
1 cup sour cream or crème fraîche
Freshly ground pepper, to taste
16 ounces smoked salmon, sliced paper-thin
4 heaping tablespoons domestic golden caviar or salmon caviar
4 heaping teaspoons black osetra caviar
- 30 minutes before you're ready to bake the pizzas, preheat the oven to 500ºF with a pizza stone inside.
- Prepare pizza crust: Dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with its outer rim a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.
- After the dough has been rolled or stretched into four 8-inch circles, place the pizzas on a lightly floured wooden peel. Brush the center of each pizza to within 1 inch of the edge with olive oil and sprinkle it with some of red onion. Slide the pizza onto the stone and bake 8 to 12 minutes or until crust is golden brown.
- Make the dill cream: Mix the dill with the sour cream or crème fraîche and freshly ground pepper to taste.
- Arrange the pizzas: Transfer the pizzas to heated dinner plates and spread them with the sour cream mixture.
- Divide the salmon, and arrange decoratively over the cream.
- Place a spoonful of golden caviar in the center of each pizza, then spoon a little of the black caviar into the center of the golden or salmon caviar. Cut each pizza into fourths and serve immediately.
Makes 4 8-inch pizzas.
- Main Dishes, Pizza
National Cherry Pie Day is today, and even if the date didn't make it onto your calendars, we'll bet the dessert has made it onto your radar. That's because aside from being a delicious treat, the all-American favorite has popped up in pop culture for at least the past century. Celebrate by joining us in reliving songs, nursery rhymes, TV shows, and more that feature the sweet snack — perhaps while baking the pie even?
For a light but filling dish that packs plenty of punch, try out this combo of soba noodles and crispy tofu inspired by GraceDickinson.Nutty soba, crispy tofu, and an intensely flavored sesame sauce . . . what's not to like?
For more — and the recipe — check out her blog, and then be sure to share your food photos in our community or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.