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The Diapered Cooks are gone…

2009 May 17

And now it’s time for an update.  I hosted a cooking show this weekend featuring the well-known-but-seldom-used (at least in my kitchen) products from the Diapered Cooks. 

Um, until I get cut a big fat check from that corporation, I am not sure if I should associate my name with their proper title.  If you are having trouble figuring out what cooking products we used, then maybe you should get out of the kitchen!

It was a good time.  Food, laughs, fun.  We completed two recipes: Roasted Red Pepper Foccacia and French Bread with dipping oils.

First things first.  Diapered Cooks, Inc. markets items for the busy cook.  Many home-chefs love this idea.  Recipes start with canned dough, there are gadgets that mince garlic faster than you can open that jar of pre-minced-blech you bought in the produce aisle, and cleanup is a breeze.

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I believe in these cooking stones.  They are wonderful.  Nothing stuck and things were evenly done.  Take it from the ultimate cheap-o skeptic, these things are worth the $.

* 1 (13 7/8 ounce) package refrigerated pizza dough
* 1/4 cup Italian salad dressing
* 2 garlic cloves, pressed
* 1 cup shredded mozzarella cheese, divided
* 1 (7 ounce) jar roasted red peppers, drained, patted dry and chopped
* 1/2 cup sliced ripe olives
* 1/4 cup grated fresh parmesan cheese
* 1/2 teaspoon italian seasoning

Directions

Preheat oven to 400°F. Unroll pizza crust lengthwise over bottom of stoneware bar pan (or use 13″ x 9″ pan). Using fingertips, press indentations 1/2 inch apart into surface of dough. In small bowl, combine salad dressing and garlic; brush over dough. Sprinkle with half of mozzarella cheese. Top with peppers and olives. Sprinkle with remaining mozzarella cheese, Parmesan cheese and seasoning. Bake 25 – 28 minutes or until deep golden brown. Remove from oven; let cool 10 minutes. Cut into squares and serve warm or at room temperature.

I am, however, a from-scratch-cook. So anytime a recipe says, “Open 1 can of dough,” or “Using a store bought French loaf,” I usually veto that cooking idea.  But I had to work within the constraints of the Diapered Chef Head Honcho this weekend.  And apparently they are in cahoots with Pillsbury.  So there was no getting around the canned pizza dough for the foccacia.  But I did get around the French Bread with dipping oil conundrum by making my own French Baguettes.

We dipped the carbilicious slices into Sun Dried Tomato dipping oil and Garlic with Parmesan Dipping Oil.  Both are highly recommended by me, but the majority of the party enjoyed the Garlic and Parm combo.

Unfortunately, they are not pictured.  But the bread recipe is posted below.

Food Processor French Baguettes – NO MIXER NEEDED
2 packages (2 scant tablespoons) active dry yeast
1/2 cup lukewarm (110°F to 115°F) water
1 teaspoon granulated sugar
6 cups (approx.) King Arthur Unbleached All-Purpose Flour
2 teaspoons salt
2 cups 90°F water
1 large egg beaten with 1 tablespoon cold water, for glaze

Note: Make sure your food processor will accommodate the amount of flour in the recipe. If it does not, cut the recipe in half.  I cut the recipe in half because I only wanted 2 baguettes.

Combine yeast, 1/2 cup warm water, and sugar in a measuring cup. Stir until dissolved, and let sit 5 minutes, until bubbles appear.

Put all of the flour and salt into the work bowl of a food processor. Using the plastic (dough) blade, pulse four times to lighten and mix.

With the machine running, add yeast mixture, then 90°F water as fast as the flour will absorb it. Stop the machine as soon as all the liquid has been added.

Check the dough by pulsing it 7 or 8 times. It should pull together to form a ball. Watch the processor bowl where the side meets the bottom; if there are still granules of unincorporated flour, the dough is too dry. Pulse in water 1 tablespoon at a time, until the dough pulls together to form a ball. If dough clings to sides of bowl, it’s too wet; gradually add more flour while pulsing.

The formation of the ball marks the beginning of the kneading process. Turn machine on and let “knead” for 60 seconds — do not let it knead any longer! If you have to use a metal blade, only “knead” 45 seconds and finish kneading by hand for 3 to 4 minutes.

Put dough into an oiled bowl, turning to grease top. Cover with a tightly woven towel and let rise until doubled, about 1 hour.

Turn dough out, and divide in four pieces. Roll each piece into an oval about 15 x 8 inches. Starting on the long side, roll dough into a 15-inch cylinder. Pinch edges to body of dough, tapering ends evenly.

Place dough seam-side down into well-greased baguette pans. Cover dough with a towel, and let rise until almost doubled, about 45 minutes.

About 10 minutes before baking bread, preheat oven to 425°F. Place a shallow pan on the bottom shelf of the oven.

Just before baking, slash loaves diagonally with a sharp blade, about 1/4-inch deep. Brush lightly with egg glaze. Place 1 cup of ice cubes in the hot pan on the bottom shelf of the oven. Quickly place loaves on shelf above and close door to preserve the steam you’ve created.

Bake for 20 minutes, or until internal temperature of bread reaches 190°F. Immediately remove baguettes from pans and cool on a rack to prevent crust from becoming soggy. Yield: 4 baguettes.