Saturday, November 22, 2014

French Bread Pizza

French Bread Pizza

2 baguettes
1 can of pizza sauce
1 bag of mozzarella
1 bag of Parmesan
Olive oil
2 tbsp Butter

1. Cut both baguettes in half length and width
2. With a pastry brush, paint inside of bread with olive oil on all pieces. Once that is done, melt butter and do the same on the bread. Put them on a cookie sheet and slide them into the oven until tops are lightly crisped and golden. (5 mins.)
3. spread pizza sauce over each half of bread in whatever amount you desire. Add cheese and any other pizza toppings you like. Pop it back in the oven for about 8 mins or until the cheese is melted.

When I made this, I had a pretty general idea of what I needed to do, but I couldn't find the recipe that  I was planning on using. I believe that this worked out anyways because my lab rats liked it. I didn't time the pizza while it was in the oven, so sorry for any inconvenience. Just make sure to keep your eye on them and you'll be fine.

Please keep in mind that I did not time the pizza while it was in the oven After adding the olive oil, put it in for about 5 minutes and test it with a fork or something to make sure that it has gotten crispy. The completed product will have all of the cheese melted as a tell for when it is done.
Reheating is recommended in the oven because the microwave will make it soggy and it will lose the crispiness.
I used one jar of sauce with a medium-generous amount on each piece. The cheese is sort of an add however much you want sort of thing. I had about half of a bag left of each when I was done so it's safe to only get one of each.
The butter was added for a hint of an extra flavor and or texture but it is not necessary.

Saturday, November 8, 2014

Une Croque Madame

Une Croque Madame

Sliced Bread
Sliced Mozzarella Cheese
Sliced meat (Ham used in traditional French recipes)
1.Head up Butter in a pan. Place a slice of bread in, add a slice of cheese, then some meat, then another slice of cheese. Add another piece of bread. Once one side is done, flip and brown the other side of the sandwich. 
2. Place finished product aside (On a plate).
3.Re-butter the pan. (The butter should heat up right away so be careful not to let it burn.) Fry the egg and put it on top of the sandwich.
Notes: This is a very simple thing to make, a perfect mommy snack, if you will. For the ones I made, I used mozzarella and salami. The traditional ham used is the thickly cut kind, but lunch meat works well too. I used two sliced of cheese and three of salami (For flavor balance). It's proper to eat this with a fork and knife too. I used honey wheat bread too. It gave it a little bit of a sweet flavor which was a nice touch. This sandwich is literally a grilled cheese with an egg on top so making it shouldn't be too difficult. (The fact that it's got a fancy french name will make you in turn seem fancy. 
My taster this week liked it so much, they would have eaten about three if I'd have stayed longer. The taste is savory and the food its self is quite satisfactory. This is a simple and fast recipe to make. I'll definitely be making this more. 

Good luck with your baking!

Monday, November 3, 2014

Introduction to Get Baked

    Growing up, I've always loved the idea of cooking and baking: someone is given some raw ingredients and by mixing them together a certain way, they're able to create a master-piece. It doesn't matter to me how simple or complex the recipe is, it still fascinates me.  

     With just a little training on how to cook and bake in middle school, I've now gotten the time to actually start making new recipes. This blog will be about my experiences before, during, and after making things. By the end of this school year, I will be creating a recipe book full of everything I've made along with tips and reviews for making them. I like the freedom and care put into food. I have the freedom to alter ingredients put into recipes and it takes great care in order for the food to turn out right. Maybe later in life (or even this summer), I can take some cooking classes to further advance my culinary skills.