Sur la Table featured at new Arbor Hills Crossing - FOX 10 News | fox10phoenix.com

Sur la Table featured at new Arbor Hills Crossing

Posted: Updated:
  • Kam's CornerMore>>

  • MamaBear app helps curb cyberbullying

    MamaBear app helps curb cyberbullying

    Thursday, August 7 2014 11:50 AM EDT2014-08-07 15:50:58 GMT
    Cyberbullying is on the rise, especially as the kids are getting ready to go back to school. National statistics say 42 percent of kids say they've been cyberbullied.
    Cyberbullying is on the rise, especially as the kids are getting ready to go back to school. National statistics say 42 percent of kids say they've been cyberbullied.
  • Kam's Corner: Heat, Eat and Bon Appetit!

    Kam's Corner: Heat, Eat and Bon Appetit!

    Friday, July 25 2014 9:42 AM EDT2014-07-25 13:42:22 GMT
    Kam takes a look at one of southeast Michigan's premier "from scratch" food delivery services.
    Kam takes a look at one of southeast Michigan's premier "from scratch" food delivery services.
  • Kam's Corner: Camp Paws

    Kam's Corner: Camp Paws

    Thursday, July 3 2014 10:07 AM EDT2014-07-03 14:07:35 GMT
    Camp Paws is a kids camp for all ages filled with animal themed fun that will teach your child how to interact, engage with and care for pets.
    Camp Paws is a kids camp for all ages filled with animal themed fun that will teach your child how to interact, engage with and care for pets.
  • FOX 10 Arizona Morning's Food & RecipesMore>>

  • Recipes: Beef bourguignon; pecan pie & cream cheese ice cream

    Recipes: Beef bourguignon; pecan pie & cream cheese ice cream

    BEEF BOURGUIGNON RECIPE2lbs of grass fed braising beef cut into chunks (Beef Chuck)2 onions cut into quarters4 carrots, sliced roughly1 leek sliced into ½ pieces4oz bacon lardons5 red Lasoda potatoes (blanched in boiling water until fork tender- cool and cut into quarters)2oz of butter3 tablespoons oil1 tablespoon garlic1 tablespoon of tomato pastebouquet garni1 bottle of red wine10 cups of beef stock10oz of blue oyster mushrooms (Roasted with Olive Oil, Salt and Pepper to taste)Method:Heat b...
    BEEF BOURGUIGNON RECIPE2lbs of grass fed braising beef cut into chunks (Beef Chuck)2 onions cut into quarters4 carrots, sliced roughly1 leek sliced into ½ pieces4oz bacon lardons5 red Lasoda potatoes (blanched in boiling water until fork tender- cool and cut into quarters)2oz of butter3 tablespoons oil1 tablespoon garlic1 tablespoon of tomato pastebouquet garni1 bottle of red wine10 cups of beef stock10oz of blue oyster mushrooms (Roasted with Olive Oil, Salt and Pepper to taste)Method:Heat b...
  • Dishes Inspired by 'The Hundred-Foot Journey'

    Dishes Inspired by 'The Hundred-Foot Journey'

    Dishes Inspired by The Hundred-Foot Journey with Chef Jon-Paul Hutchins
    Dishes Inspired by The Hundred-Foot Journey with Chef Jon-Paul Hutchins
  • 4th of July desserts using 4 ingredients

    4th of July desserts using 4 ingredients

    What better way to celebrate the 4th of July with cakes? Pastry chef Country Velador from Cowboy Ciao and Super Chunk Sweets Treats shows us how to create desserts made from the same four ingredients.
    What better way to celebrate the 4th of July with cakes? Pastry chef Country Velador from Cowboy Ciao and Super Chunk Sweets Treats shows us how to create desserts made from the same four ingredients.
ANN ARBOR, Mich. (WJBK) -

Ann Arbor's beautiful new shopping complex has many cool stores, including Sur la Table, a specialty cooking store designed for professional and non-professional cooks and chefs, and also features cooking classes.

We featured a kitchen device called the Pizzeria Pronto, which makes delicious pizza on a hot stone in just minutes. It's great for tailgaiting, late summer picnics and camping!

The Pizzeria Pronto is available at Sur la Table, as are many other devices and tools for your kitchen.

Online: www.surlatable.com
Email for cooking class: slt125@surlatable.com
Phone: 734-531-0304
Address:
Arbor Hills Crossing
3050 Washtenaw Avenue, Suite 109
Ann Arbor, MI

Pizza alla Siciliana - Pizza Sicilian Style

Ingredients:
Dough
26.4 oz warm water
2.6 oz yeast
5.3 oz durum wheat flour
1 oz Sicilian Sea Salt with Black Olives Academia Barilla
2 oz Extra Virgin Olive Oil 100% Italiano Academia Barilla

Topping
2 tablespoons Extra Virgin Olive Oil Monti Iblei DOP Academia Barilla
2 medium onions, thinly sliced
2 clove garlic
28 oz Peeled Cherry Tomatoes Academia Barilla
Salt and pepper, to taste
5.3 oz anchovy
5.3 oz cheese (Caciocavallo or Pecorino Dolce)

Procedures:
Dough
In a measuring cup stir together water and yeast until yeast is dissolved. In a large bowl whisk together flour and salt, olive oil and add yeast mixture, stirring until a soft dough forms. On a lightly floured surface knead dough until smooth and elastic, about 10 minutes. Let dough rest for 1 hour.

Topping
Place pizza stone the oven and preheat oven to 475°F. The stone needs to heat in the oven for ½-1 hour before baking pizza.

While dough is resting, in a large skillet heat 2 tablespoons of olive oil over medium high heat and sauté onions for about 8-10 minutes until onions are soft. Add garlic and tomatoes to the onions and season with salt and pepper to taste. Cook mixture for 15-20 minutes, until tomatoes breakdown and sauce is aromatic.

Roll out dough on a lightly floured surface with a floured rolling pin, stretching corners with your hands to form a ¼-inch thick, 12 inch round. (Dough will be easier to roll out as it warms.) Transfer to a floured pizza peel and top lightly with sauce, anchovies, cheese and drizzle with a few drops of Extra Virgin Olive Oil Monti Iblei DOP Academia Barilla, to taste. Bake pizza 15-20 minutes, or until dough is crisp and browned; transfer with pizza peel to a cutting board.

Powered by WorldNow

KSAZ-TV & KUTP
511 W. Adams St.
Phoenix, AZ 85003

Phone: (602) 257-1234
Fax: (602) 262-0177

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | New Terms of Service What's new | Ad Choices