Martha Stewart Living Radio: The Radio Blog

Betsy's Food Week in Review: Week Two!

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Betsy's food week in review continues with a special Mexican Fiesta dish, a delicious Apple Pie, a "Use it Up" Frittata, and a  Whole Wheat Pizza dough primer, straight from the pages of the January 2009 Everyday Food magazine.

Using cumin and garlic to flavor her tortilla filling, Betsy crafted this open-face Mexican-inspired dish. Tapping into her frozen veggies, she painted a little olive oil on the tortillas and baked them until crispy, and then topped them off with melted cheese.

Photo by: Samantha Kuvin

Perfecting the crust recipe from Martha Stewart's Cooking School cookbook, Betsy deems this the "best apple pie" she's made to date. She froze the apple pie filling (in the shape of the pie) in the fall, protecting it with plastic wrap and a ziptop bag. This technique, suggested to her by a listener, was super simple and in her words the result was "OMG delicious!"

Photo by: Samantha Kuvin

Let's hear it for leftovers!!! A true "Use it Up" dish, Betsy took the leftovers she had on hand; carmelized onion, Yukon Gold potato cubes, chicken sausage and spinach, and turned them into this yummy frittata!

Photo by: Samantha Kuvin

Using the recipe for the half whole wheat pizza that graced the cover of last January's Everyday Food, check out the photo gallery below to see Betsy's pizza making process.

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Following the directions, Betsy stirs in the all-purpose and whole-wheat flours, until the dough becomes sticky.

Photo by:  Samantha Kuvin

1 Following the directions, Betsy stirs in the all-purpose and whole-wheat flours, until the dough becomes sticky. Photo by: Samantha Kuvin

She then transfers the dough to an oiled bowl and brushes the top with oil.

Photo by:  Samantha Kuvin

2 She then transfers the dough to an oiled bowl and brushes the top with oil. Photo by: Samantha Kuvin

Then with floured hands, she kneads the dough until it becomes smooth.

Photo by:  Samantha Kuvin

3 Then with floured hands, she kneads the dough until it becomes smooth. Photo by: Samantha Kuvin

The recipe suggests making one pizza and freezing the leftover dough for another.  Betsy and her family made and ate it in the same night, but she prefers to let the dough rise in the refrigerator.  

Photo by:  Samantha Kuvin

4 The recipe suggests making one pizza and freezing the leftover dough for another. Betsy and her family made and ate it in the same night, but she prefers to let the dough rise in the refrigerator. Photo by: Samantha Kuvin

The result:  A perfectly cooked pizza!  Betsy says the dough makes a great grilled bread too.

Photo by:  Samantha Kuvin

5 The result: A perfectly cooked pizza! Betsy says the dough makes a great grilled bread too. Photo by: Samantha Kuvin

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