We have always used "00" Flour as it is not only hard to come-by locally but making a world-wide splash on the Pizzeria scene. It simply is the finest flour when it come to making Pizza as it is easy to work, provides a sturdy and crispy-thin crust that fails to flop while enhancing the toppings by balancing each toasty tasty bite. We use an organic winter harvested wheat ('Spring wheat doesn't hold the mustard'), milled in Logan, Utah. We use our own blends of Roasted Oils, Garlic and/or Rosemary, Granulated Garlic and/ or fresh Rosemary, Castoro Wine, and Local Honey [to activate the yeast]. Sour dough is also used in some of the crusts.
Pre-Baked Pizza Crust: Sold fresh at our participating Farmers Markets these super-fine tasty crispy crusts can also be unequaled when thawed 30 minutes from a Frozen state. Cooking Instructions: Pre-heat oven to 450-475, place Pardner's Pantry Pizza Crust on a lightly floured board and add ingredients. Marinara sauce, pesto, or sauce of your choosing, followed by cheese or equivalent starting layer. Build with onions and/or continue with your choices; for examples: tomatoes, artichoke hearts, pepperoni, banana peppers, etc. ending with a dusting of melting cheese. These were only examples as I please know you can create your own combinations of meld-able toppings. Enjoy!
Pastas are made from organic Winter wheat milled in Montana. It provides a unique character to our fresh dried pasta being both soft to the touch and a supple meld that is both easy to work, flexible, and durable to the stretching process. Our natural flavors come from naturally dried powder bases including Spinach or Tomato with lemon zest; Mushroom & garlic powder; and of course, Traditional, all made with Omega-rich fresh whole Eggs.
Dried Buttermilk based Dressings & Dips:
Provincial French Onion
These Dressings & Dips are sold in resealable 16 ounce packages and can be combined (basic breakdown of two tablespoons to every four ounces), with your own choice(s) of liquid base, be it sour cream, tofu, yogurt, etc., or used in sauces, blended into cornbread or other mixes, or used alone as a simple but unique addition or seasoning.
Pardner’s Pantry Italian Style Pizza Kit – Package makes (3) 12” pizzas
- 1/4 Cup White Wine Combined with 1 1/4 Cups of drinking water (100-110 degrees) ~ (45 seconds in microwave): Add to....
- 2 ½ TBS. Yeast (included)
- 1 TBS. Honey
- 1 tsp. Sel Gris Salt (included)
- 1 TBS. Olive Oil
- 1 tsp. Garlic Powder (optional & included)
- 3 Cups 00 Flour (included)
- 1 Cup Extra Flour for Dusting (included)
Pre-heat oven to 450 degrees.
In a large bowl combine # 1, 2, & 3 and stir until yeast is dissolved. Add # 4, & 5 and mix thoroughly. Let rise for 15 minutes. Add # 6 (optional) and 1 cup of # 7 and mix with a wooden spoon to make a loose batter. Add 2 more cups of Flour and stir with the spoon for 2 to 3 minutes to incorporate (can be incorporated with Cuisinart or Kitchenaid using dough attachment). Finish by hand, turn dough out onto a floured board or clean surface and Knead for 4 to 6 minutes until your dough is smooth and soft. Place the dough in a lightly oiled bowl and cover with a towel. Set in a warm place for 45 minutes or longer, up to 15 hours. Cut the dough into (3) equal pieces and knead each portion into a round ball. Cover and let rest for 15 minutes.
Dust a clean work surface lightly with extra flour, evenly press one dough round at a time with tip of fingers to flatten the dough, then use a rolling pin to make a 12” pizza. With a fork poke holes in the dough and pre-cook 2 minutes per side. Remove from oven and now your pizza is ready for your toppings. Repeat with other two pizza rounds. Enjoy!!
NOTE: You can wrap and freeze pre-baked pizza crust (cook at 450 degrees two minutes/each side) for later use.
The Aldente Pasta Recipe.
Some essentials for Pardner's Pantry Pasta: Start with quality boiled water, a 1 tablespoon of salt for each quart of liquid, paying attention to the cooking time (6-8 minutes) for my dried infused Fettuccine and Pappardelle. There is a fine line between it still sticking to the tooth and being over-tenderized. My dried Lasagna should be handled with care as you slide the strips into a large pot as they need to be pre-boiled three-four minutes or until they are supple enough to work as you layer them into the dish. Once pre-cooked they can be layered and weaved starting with a little sauce at the bottom and then the first layer of lasagne. I always like my lasagna with plenty of filling and a balance of white and red sauce, but that's just me.
ADD A UNIQUE AND AROMATIC
TO YOUR DISHES:
STEAMED, SAUTEED, OR ROASTED VEGETABLES
MEATS, CHICKEN, SEAFOOD
MIXED BEVERAGES BLOODY MARY’S MARGARITAS (try with Fizzy/Sparkling Lime or...)
Pardners Paella Recipe
Directions: Paella (Pan is optional) Rice is similar to Arborio Rice used in cooking Italian Risotto. Onions and other ingredients (see below) should be sautéed, including the rice before slowly adding heated stock. Maintain the layer of stock at rice level stirring occasionally to evenly cook (approximate ratio of two to one). Adding stock, a little at a time, allows Paella to be finished al-dente.
Suggested directions and ingredients for Traditional Paella Pan Paella: Sauté in Spanish olive oil Spanish Onion, Garlic, then add Traditional Spanish Chorizo and Paella Rice Paella and Seasoning and sauté; deglaze pan with Albarino or Pinot Noir Wine, then smother with your preferred stock, add roasted Piquillo Peppers and/or Poblano Peppers and additional items: For Seafood Paella any combination of Mussels, Clams, Shrimp, Abalone, etc. and/or pre roasted chicken or; Pheasant, Rabbit, and/or Cornish Game Hen for a Traditional non-seafood Paella, or, as you see fit. Once all the ingredients are simmering add any additional seasoning, salt and pepper to taste and then stir one last time* and finish over medium-low heat adding additional stock to cover the rice before it is absorbed. You may need to add, or NOT, additional stock and/or prepared vegetable(s), kale, green beans, peas, or…) 10~ minutes before the anticipated finish as Paella Rice should end firmly al dente.Note: Anticipate one half cup of Paella Rice per serving. Traditionally, stirring is ceased just after all the ingredients are added leaving the final product with a thin layer of tasty crust known as socarrat.* If you choose, as many do, to stir throughout the process the socarrat may not materialize.