1 1/2 c. kidney beans (dry)
1 to 1 1/2 lb inexpensive beef steak
1 large onion
4 garlic cloves
2 carrots
1 parsnip
5 c. hot water
1 tsp fresh thyme (1/2 tsp dry)
1/2 tsp dry oregano
1/2 tsp cumin
1/2 tsp dried taragon
1 can diced stewed tomatoes
1 tsp garlic chili paste
1 1/2 tsp salt
1/2 tsp pepper
2 tbsp apple cider vinegar
Tuesday, September 30, 2014
Tuesday, July 22, 2014
Soap Making - Cocoa and Coffee Soap
http://natureshomespa.blogspot.com/2012/12/coffee-and-cocoa-soap-easy-3-oil-recipe.html
Fresh Brewed Coffee and Cocoa Soap.....Easy Crock Pot(Hot process)Recipe
and Full Tutorial How-To
Mocha just took on another meaning for me! I've been wanting to try fresh brewed coffee in a soap recipe for awhile and got inspired to do it after reading Jan's post (She's gone Digital), I swear you can smell that soap thru cyber space!
I've made soap with fresh brewed tea and honey and wanted a coffee recipe to compliment it. How fun is that, tea and coffee luxury homemade soap!
I also wanted to make a simple 3 oil recipe that would be a good starting recipe for new soapers as well as a good basic and affordable cleansing, nourishing bar. Full tutorial and recipe below.....
If you wish to make a smaller batch, please use Brambleberrys Lye Calculator and reformulate your
recipe to get correct lye and liquid amounts, etc.
Recipe:
11.6 oz Coconut Oil (22% of recipe)
18 oz Olive Oil (34% of recipe)
23.3 oz Crisco Vegetable Shortening (which is soybean at 75% and palm oil 25%) (44%)
7.2 oz Lye (sodium hydroxide) this is a superfat of 6%
17.5 oz Liquid ( I used coffee, you can use plain distilled water, or tea)
1 oz Cocoa powder, unsweetened (optional if you aren't making mocha soap)
1 - 1 1/2 oz Fragrance oil, (I used .8 oz of Brambleberry's Almond Biscotti)
Yields: 77.7 oz
Ingredients For 3 Oil Recipe:
Lye, Crisco, Coconut oil, Olive Oil, Liquid of choice (I used coffee)
Crockpot, Stick blender, pyrex or something like it to mix lye/water, long handled mixing spoons, I use silicon. Rubber gloves, and eye protection.
Scale to weigh ingredients.
If you choose to make this with distilled water instead of coffee, that is the only other ingredient along with your fragrance (optional) you will need. ( I added cocoa powder to go with the coffee )
You can purchase Lye on line at Brambleberry or in the USA you can still find it at ACE hardware in the plumbing section. Very affordable.
Always wear protective eye ware and rubber gloves when working with lye.
I use glass or stainless steal when measuring my lye.
Have vinegar near by to neutralize any splashed lye.
Designate a crock pot for your soap making adventure, I got a used one at a thrift store.
1: Measure your brewed coffee (or liquid of choice) on a scale by weight.
In a separate container measure lye by weight.
3: Preheat crock pot to LOW. Measure (by weight ) coconut oil, olive oil and crisco into large container that is microwave safe. Place in microwave and heat until melted.
4: When all oils are melted together, pour into crock pot. Crock pot should be on LOW.
NOTE: if you are making this with cocoa powder, at this point take out a little of your melted oils and mix with 1 oz of cocoa (unsweetened) powder and stir, consistency liquidy, not dry, just want to make sure you don't have lumps of cocoa powder in your soap! Add back to crock pot and stir.
5: Now you slowly pour your lye mixture into the crock pot with the melted oils. Stir with long
handled spoon a bit.
6: Get your stick blender out and begin to slowly blend, stirring blender around the crock pot. This
is when the magic begins! As you blend away, the liquid/lye and oils begin to saponify, which
means you are literally turning your oils into soap by the chemical reaction to the alkali (lye).
Your mixture will begin to get thicker, when it gets like a soft pudding, and you lift up your blender (turned off of course) and the mixture leaves a trail, or a trace on top, this is called "Trace". Continue to stick blend until it gets like pudding.
7: Next, place lid on crock pot, leave on LOW, and watch as you make soap!
Never walk away from a crock pot of soap cooking, watch thru the lid, if it starts to boil up as
if to overspill, stir it and release the heat, it'll go back down.
Your mixture will go thru changes. It's edges along the crock pot will rise and curl in towards the center. You will see a clear liquid pool in the center, this is glycerin! Commercial soap makers remove this awesome natural soap by-product and use it for other purposes, that is why store bought soap is so drying, no glycerin. Your homemade soap keeps all that moisturizing goodness.
My crock pot was a bit too small for this size batch, make sure your crock is big enough.
Depending on the ingredients added to your soap mixture, your soap can take a half hour to an hour to be done, I've had my coffee and tea recipes take 20 mins, so don't walk away!
My soaping friend who taught me how to make soap, (Vals soaps and more from home) showed me an easy way to tell if your soap is done......
Think of the sides of your soap as waves, and the center as a glycerin-island. The waves will continue to grow and rise around the island which is smooth. As it cooks, the waves roll inward closer to the center making the island smaller and smaller. When the island has sunk beneath the waves, you will see some clear glycerin on top. Stir it back in. Turn crock pot off. If you have a removable crock, take it out. Stir to cool down your soap. Yes, I said soap....you made soap!
8: If adding fragrance oil or essential oil, this is the time to put it in. Stir well. General rule of
thumb for fragrance is no more than 1 oz per 2 pounds of soap. Of course this is entirely dependent
on the fragrance or essential oil used. Some are quite potent. Most manufacturers give their
recommendations for their product. Only use soap fragrance oils, not candle ones.
9: Now its time to put into mold (s). I used a wood 5 lb. soap mold, lined with freezer paper to
easily remove the soap. You can use any mold you want. Silicon works great, plastic too.
Pringles cans work too. Tap mold on table after putting in soap to get out any air pockets.
Leave in mold over night, this recipe with coffee and cocoa was still soft after one
night, so I left it in for two.
Your beautiful homemade soap is ready to be cut and used. Tip: if you let your
hot process (crock pot) soap dry for a week or two it will become a much harder
bar, hence, will last longer in the shower! But, if you're like me, one bar ends up
in the shower right away!
This recipe made a bar of soap with large chocolate colored bubbles, lovely.
Any questions please ask away...... enjoy, Anna
Coffee and Cocoa Soap: Easy 3 Oil Recipe and Tutorial
and Full Tutorial How-To
I've made soap with fresh brewed tea and honey and wanted a coffee recipe to compliment it. How fun is that, tea and coffee luxury homemade soap!
I also wanted to make a simple 3 oil recipe that would be a good starting recipe for new soapers as well as a good basic and affordable cleansing, nourishing bar. Full tutorial and recipe below.....
If you wish to make a smaller batch, please use Brambleberrys Lye Calculator and reformulate your
recipe to get correct lye and liquid amounts, etc.
Recipe:
11.6 oz Coconut Oil (22% of recipe)
18 oz Olive Oil (34% of recipe)
23.3 oz Crisco Vegetable Shortening (which is soybean at 75% and palm oil 25%) (44%)
7.2 oz Lye (sodium hydroxide) this is a superfat of 6%
17.5 oz Liquid ( I used coffee, you can use plain distilled water, or tea)
1 oz Cocoa powder, unsweetened (optional if you aren't making mocha soap)
1 - 1 1/2 oz Fragrance oil, (I used .8 oz of Brambleberry's Almond Biscotti)
Yields: 77.7 oz
Lye, Crisco, Coconut oil, Olive Oil, Liquid of choice (I used coffee)
Crockpot, Stick blender, pyrex or something like it to mix lye/water, long handled mixing spoons, I use silicon. Rubber gloves, and eye protection.
Scale to weigh ingredients.
If you choose to make this with distilled water instead of coffee, that is the only other ingredient along with your fragrance (optional) you will need. ( I added cocoa powder to go with the coffee )
You can purchase Lye on line at Brambleberry or in the USA you can still find it at ACE hardware in the plumbing section. Very affordable.Always wear protective eye ware and rubber gloves when working with lye.
I use glass or stainless steal when measuring my lye.
Have vinegar near by to neutralize any splashed lye.
Designate a crock pot for your soap making adventure, I got a used one at a thrift store.
1: Measure your brewed coffee (or liquid of choice) on a scale by weight.
In a separate container measure lye by weight.
2: In a well ventilated area, (I go outside) pour your lye crystals into the coffee (liquid of choice)
NEVER pour liquid into lye, always pour lye into liquid. Now stir until all lye crystals are
dissolved. Gloves and eye wear a must.
When thru stirring lye into water, drop the empty lye
cup, spoon into vinegar water to neutralize it. Always put anything with active lye on it into your vinegar solution when you are thru using it.
4: When all oils are melted together, pour into crock pot. Crock pot should be on LOW.
5: Now you slowly pour your lye mixture into the crock pot with the melted oils. Stir with long
handled spoon a bit.
6: Get your stick blender out and begin to slowly blend, stirring blender around the crock pot. This
is when the magic begins! As you blend away, the liquid/lye and oils begin to saponify, which
means you are literally turning your oils into soap by the chemical reaction to the alkali (lye).
Your mixture will begin to get thicker, when it gets like a soft pudding, and you lift up your blender (turned off of course) and the mixture leaves a trail, or a trace on top, this is called "Trace". Continue to stick blend until it gets like pudding.
7: Next, place lid on crock pot, leave on LOW, and watch as you make soap!
Never walk away from a crock pot of soap cooking, watch thru the lid, if it starts to boil up as
if to overspill, stir it and release the heat, it'll go back down.
Your mixture will go thru changes. It's edges along the crock pot will rise and curl in towards the center. You will see a clear liquid pool in the center, this is glycerin! Commercial soap makers remove this awesome natural soap by-product and use it for other purposes, that is why store bought soap is so drying, no glycerin. Your homemade soap keeps all that moisturizing goodness.
Depending on the ingredients added to your soap mixture, your soap can take a half hour to an hour to be done, I've had my coffee and tea recipes take 20 mins, so don't walk away!
My soaping friend who taught me how to make soap, (Vals soaps and more from home) showed me an easy way to tell if your soap is done......
Think of the sides of your soap as waves, and the center as a glycerin-island. The waves will continue to grow and rise around the island which is smooth. As it cooks, the waves roll inward closer to the center making the island smaller and smaller. When the island has sunk beneath the waves, you will see some clear glycerin on top. Stir it back in. Turn crock pot off. If you have a removable crock, take it out. Stir to cool down your soap. Yes, I said soap....you made soap!
8: If adding fragrance oil or essential oil, this is the time to put it in. Stir well. General rule of
thumb for fragrance is no more than 1 oz per 2 pounds of soap. Of course this is entirely dependent
on the fragrance or essential oil used. Some are quite potent. Most manufacturers give their
recommendations for their product. Only use soap fragrance oils, not candle ones.
9: Now its time to put into mold (s). I used a wood 5 lb. soap mold, lined with freezer paper to
easily remove the soap. You can use any mold you want. Silicon works great, plastic too.
Pringles cans work too. Tap mold on table after putting in soap to get out any air pockets.
Leave in mold over night, this recipe with coffee and cocoa was still soft after one
night, so I left it in for two.
Your beautiful homemade soap is ready to be cut and used. Tip: if you let your
hot process (crock pot) soap dry for a week or two it will become a much harder
bar, hence, will last longer in the shower! But, if you're like me, one bar ends up
in the shower right away!
 |
| 14 Bars in this batch between 4.6 and 5 oz. |
Any questions please ask away...... enjoy, Anna
Sunday, July 13, 2014
Funnel Cake
3 eggs
3 c. flour
1/2 tsp vanilla
1 c. milk
1 c. water
2 tbsp sugar
1/4 tsp salt
t tbsp baking powder
4 c. sunflower oil for frying
1) In a large bowl, beat eggs. Add milk, water and vanilla until well blended. Combine flour, sugar, baking powder and salt; beat into egg mixture until smooth. In an electric skillet or deep-fat fryer, heat oil to 375°.
2) Cover the bottom of a funnel spout with your finger; ladle 1/2 cup of batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released (scraping with a rubber spatula if needed).
3) Fry for 2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar and serve warm. Yield: 8 cakes.
3 c. flour
1/2 tsp vanilla
1 c. milk
1 c. water
2 tbsp sugar
1/4 tsp salt
t tbsp baking powder
4 c. sunflower oil for frying
1) In a large bowl, beat eggs. Add milk, water and vanilla until well blended. Combine flour, sugar, baking powder and salt; beat into egg mixture until smooth. In an electric skillet or deep-fat fryer, heat oil to 375°.
2) Cover the bottom of a funnel spout with your finger; ladle 1/2 cup of batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released (scraping with a rubber spatula if needed).
3) Fry for 2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar and serve warm. Yield: 8 cakes.
Swiss Chard Recipe
1 bunch of chard
4 tablespoons of extra-virgin olive
oil, divided
Sea Salt
1-2 garlic cloves, or ½ of a garlic
pearl, minced
1-2 tablespoons fresh lemon juice
Freshly ground black pepper
Wash the chard. Remove the stems and
chop them into a small dice. Coarsely chop the leaves and set them
aside.
Heat 1 tablespoon of the olive oil in a
heavy-bottomed skillet over medium-low heat. Add the chopped chard
stems and a pinch of salt. Cook, stirring occasionally, until the
stems are nearly tender, about 8 minutes. Push the stems to one side
of the pan and add the garlic to the other side. Cook until fragrant
but not brown—about 1 minute. Stir to combine the garlic and chard
stems. Add the chopped leaves and season with a bit of salt. Stir
in a splash of water and cook until the leaves are tender and wilted.
In a small bowl, whisk together the
lemon juice and remaining 3 tablespoons of olive oil with a pinch of
salt and some pepper.
Remove the pan from the heat and pour
the dressing on top. Stir to combine and season as needed. Serve hot
and enjoy!
Saturday, June 7, 2014
Pickled Chipotle Peppers
Pickled Chipotle Peppers
1 pounds ripe, red jalapeños (~50 of them)
1 cups red wine vinegar
1 tablespoon honey
1/2 tsp dried sage
1/2 tsp dried basil
1/2 teaspoon salt
2 garlic cloves, minced
1/2 tsp black peppercorns, crushed
2 bay leaves
olive oil
Smoking the peppers
1. Prepare a bbq grill for smoking. Once smoking is prepared, lightly coat the jalapenos in olive oil and slow smoke them for about 30-40 minutes. Turn them periodically.
2. Peeling/seeding. WERE LATEX GLOVES! The capsaicin will seep into your fingers otherwise and you'll have burning fingers for hours. Peel all the peppers and remove the stems. Remove the seeds and slice them into strips. Do this all over a large plate and try to save as much pepper juice/oil as you can. This should all go into the jars and has a lot of flavor.
3. Pour vinegar and honey into a saucepan, add the garlic, peppercorns, herbs, bay leaves, and salt. Bring to a light boil. Add the peppers and stir around, letting the pickling mixture saturate the peppers. Simmer for 5 minutes.
4. Ladel the peppers and pickle solution to sterilized jars, leaving 3/4 inch head space. Pour about a tablespoon of olive oil into each jar, which will float on top of the syrup in a thin film. Wipe the rims clean with a paper towel moistened with vinegar. Seal.
5. Process in a hot-water bath of 180-185 degrees for 30 minutes.
1 pounds ripe, red jalapeños (~50 of them)
1 cups red wine vinegar
1 tablespoon honey
1/2 tsp dried sage
1/2 tsp dried basil
1/2 teaspoon salt
2 garlic cloves, minced
1/2 tsp black peppercorns, crushed
2 bay leaves
olive oil
Smoking the peppers
1. Prepare a bbq grill for smoking. Once smoking is prepared, lightly coat the jalapenos in olive oil and slow smoke them for about 30-40 minutes. Turn them periodically.
2. Peeling/seeding. WERE LATEX GLOVES! The capsaicin will seep into your fingers otherwise and you'll have burning fingers for hours. Peel all the peppers and remove the stems. Remove the seeds and slice them into strips. Do this all over a large plate and try to save as much pepper juice/oil as you can. This should all go into the jars and has a lot of flavor.
3. Pour vinegar and honey into a saucepan, add the garlic, peppercorns, herbs, bay leaves, and salt. Bring to a light boil. Add the peppers and stir around, letting the pickling mixture saturate the peppers. Simmer for 5 minutes.
4. Ladel the peppers and pickle solution to sterilized jars, leaving 3/4 inch head space. Pour about a tablespoon of olive oil into each jar, which will float on top of the syrup in a thin film. Wipe the rims clean with a paper towel moistened with vinegar. Seal.
5. Process in a hot-water bath of 180-185 degrees for 30 minutes.
Sunday, May 11, 2014
Balsamic Vinegar Glaze of Modena - Uses
Balsamic Vinegar Glaze of Modena is a reduction of balsamic vinegar and grape must (juice). It is used for many things. The traditional way in Modena Italy takes 25 years and is prohibitively expensive, but we can buy things that are something like it, or make our own versions, such as reducing our own high quality balsamic vinegar and grape juice until they are thick.
In addition to pork and strawberries I mix it with preserves, such as blackberry, to glaze duck or lamb. It is also lovely drizzled over melons. As with traditional 25-year-old balsamic I drizzle it over Parmesan cheese. I also shave raw asparagus, Parmesan cheese and slice pears onto a platter, toss in some toasted nuts and drizzle with balsamic glaze. It is also good over grilled radicchio.
It is also fun to run lines across the plate for amuse bouche to rest upon. I love doing that with fricos then stuffing the fricos with a goat cheese (or other) mousse.
------
I make it myself by reducing the vinegar with a touch of honey.
My favorite thing is to drizzle it over grilled/roasted vegetables along with fresh mozz. I suppose it would also make a nice glaze for roast chicken or duck. Balsamic glazed carrots, asparagus, pearl onions...very versatile ingredient.
------
Glazed salmon
Drizzled on pears
Glazed pork ribs that has been rubbed with a spicy dry rub
Glazed Flat iron steak
Glazed goat cheese tart or goat cheese cheesecake
---------
I make a pizza with caramelized onions and smoked gouda with balsamic glaze drizzled on top.
-------
-wild mushroom and caramelized onion tart, with a thin bed of ricotta and/or gruyere cheese drizzled with the glaze to finish.
-sauteed chicken with strawberries and balsamic - marinate the strawbs in balsamic; saute chicken, stir in strawberries and mint; serve drizzled with glaze and some feta crumbles
-halibut - marinated halibut in glaze mixed with a little garlic and olive oil; make a bed of asparagus and onions on parchment or foil; lay halibut on top and broil; reduce marinade and serve over fish.
-i use it in a variation on baklava with raspberries... i call if faux-klava.
---------
have just made some balsamic glaze from a recipe in 'Eat Fresh' by Annabel Langbein (New Zealand).
Combine 1 cup balsamic vinegar with 1/2 cup apple juice and bring to the boil in a small saucepan. Simmer until thickened and reduced to 1/3 cup (about 10-15 minutes - although it took about 1/2 hour for mine to reduce to 1/3 cup). Pour into a bottle and cool to room temperature. Reheat gently to bring to a spoonable consistency. Makes 1/3 cup.
In addition to pork and strawberries I mix it with preserves, such as blackberry, to glaze duck or lamb. It is also lovely drizzled over melons. As with traditional 25-year-old balsamic I drizzle it over Parmesan cheese. I also shave raw asparagus, Parmesan cheese and slice pears onto a platter, toss in some toasted nuts and drizzle with balsamic glaze. It is also good over grilled radicchio.
It is also fun to run lines across the plate for amuse bouche to rest upon. I love doing that with fricos then stuffing the fricos with a goat cheese (or other) mousse.
------
I make it myself by reducing the vinegar with a touch of honey.
My favorite thing is to drizzle it over grilled/roasted vegetables along with fresh mozz. I suppose it would also make a nice glaze for roast chicken or duck. Balsamic glazed carrots, asparagus, pearl onions...very versatile ingredient.
------
Glazed salmon
Drizzled on pears
Glazed pork ribs that has been rubbed with a spicy dry rub
Glazed Flat iron steak
Glazed goat cheese tart or goat cheese cheesecake
---------
I make a pizza with caramelized onions and smoked gouda with balsamic glaze drizzled on top.
-------
-wild mushroom and caramelized onion tart, with a thin bed of ricotta and/or gruyere cheese drizzled with the glaze to finish.
-sauteed chicken with strawberries and balsamic - marinate the strawbs in balsamic; saute chicken, stir in strawberries and mint; serve drizzled with glaze and some feta crumbles
-halibut - marinated halibut in glaze mixed with a little garlic and olive oil; make a bed of asparagus and onions on parchment or foil; lay halibut on top and broil; reduce marinade and serve over fish.
-i use it in a variation on baklava with raspberries... i call if faux-klava.
---------
have just made some balsamic glaze from a recipe in 'Eat Fresh' by Annabel Langbein (New Zealand).
Combine 1 cup balsamic vinegar with 1/2 cup apple juice and bring to the boil in a small saucepan. Simmer until thickened and reduced to 1/3 cup (about 10-15 minutes - although it took about 1/2 hour for mine to reduce to 1/3 cup). Pour into a bottle and cool to room temperature. Reheat gently to bring to a spoonable consistency. Makes 1/3 cup.
Caprese tomato-basil four-cheese pizza
http://www.cookingclassy.com/2013/07/four-cheese-caprese-pizza/
Four Cheese Caprese Pizza
Ingredients
1 homemade or store-bought pizza dough (14 - 16 oz)
1 1/2 Tbsp olive oil
1 large clove garlic, minced
Salt and freshly ground black pepper
4 oz ricotta cheese (about 1/2 cup)
8 oz Galbani® Mozzarella Fresca™, diced into 1/2-inch cubes
2 oz shredded Asiago cheese (1/2 cup)
2 oz finely shredded Romano cheese (2/3 cup)
Red pepper flakes, optional
9 oz Campari or Roma tomatoes, sliced (about 5 Campari or 2 large Roma)
1/2 cup basil leaves
2/3 cup balsamic vinegar, optional
Directions
Directions:
Preheat oven to 475 degrees. Place a pizza stone in the oven and heat 30 minutes. If using refrigerated pizza dough, remove dough from refrigerator and allow dough to come to room temperature while pizza stone preheats.
Roll pizza dough out into a 13-inch round on a lightly floured sheet of parchment paper, while making a thicker crust along edges of pizza. In a small mixing bowl, stir together olive oil and minced garlic. Brush olive oil evenly over top of crust and season crust with salt and pepper to taste. Dollop small pieces of ricotta cheese over crust, then sprinkle top evenly with Galbani Mozzarella Fresca, Asiago and Romano cheeses. Sprinkle top lightly with red pepper flakes if desired. Slide a pizza peel underneath pizza and parchment and transfer pizza to the pizza stone in preheated oven. Bake 8 - 12 minutes until crust is golden brown. Remove from oven and immediately top with tomato slices. Sprinkle basil over top and drizzle with balsamic reduction if desired. Cut pizza into slices and serve warm.
For the optional Balsamic Reduction:
Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Once it reaches a boil, reduce heat slightly and allow to simmer, stirring occasionally until reduced by 2/3 (to 3 1/2 Tbsp).
Four Cheese Caprese Pizza
Ingredients
1 homemade or store-bought pizza dough (14 - 16 oz)
1 1/2 Tbsp olive oil
1 large clove garlic, minced
Salt and freshly ground black pepper
4 oz ricotta cheese (about 1/2 cup)
8 oz Galbani® Mozzarella Fresca™, diced into 1/2-inch cubes
2 oz shredded Asiago cheese (1/2 cup)
2 oz finely shredded Romano cheese (2/3 cup)
Red pepper flakes, optional
9 oz Campari or Roma tomatoes, sliced (about 5 Campari or 2 large Roma)
1/2 cup basil leaves
2/3 cup balsamic vinegar, optional
Directions
Directions:
Preheat oven to 475 degrees. Place a pizza stone in the oven and heat 30 minutes. If using refrigerated pizza dough, remove dough from refrigerator and allow dough to come to room temperature while pizza stone preheats.
Roll pizza dough out into a 13-inch round on a lightly floured sheet of parchment paper, while making a thicker crust along edges of pizza. In a small mixing bowl, stir together olive oil and minced garlic. Brush olive oil evenly over top of crust and season crust with salt and pepper to taste. Dollop small pieces of ricotta cheese over crust, then sprinkle top evenly with Galbani Mozzarella Fresca, Asiago and Romano cheeses. Sprinkle top lightly with red pepper flakes if desired. Slide a pizza peel underneath pizza and parchment and transfer pizza to the pizza stone in preheated oven. Bake 8 - 12 minutes until crust is golden brown. Remove from oven and immediately top with tomato slices. Sprinkle basil over top and drizzle with balsamic reduction if desired. Cut pizza into slices and serve warm.
For the optional Balsamic Reduction:
Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Once it reaches a boil, reduce heat slightly and allow to simmer, stirring occasionally until reduced by 2/3 (to 3 1/2 Tbsp).
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