Pizza Night

Homemade pizza is fantastic.  The toppings here are pretty simple, but think of it as a blank canvas for endless creations; infinite combinations of cheese, sauce, and veggies.  Let your creative juices flow. 


This recipe is for a Margarita-style pizza.  Traditionally Margarita pizza is topped with fresh tomatoes, fresh mozzarella, and fresh basil.  Here I cheat a little and use canned tomatoes and shredded mozzarella, along with fresh basil.  But I highly recommend trying out this recipe using fresh ingredients at the peak of tomato and basil season.


The most difficult part of this recipe is the crust.  It is from scratch.  If you have never made yeast bread from scratch, pizza dough is a great starting point.  It has very few ingredients and can be pretty forgiving if you over kneed or under kneed.  Just plan ahead.  The dough will need to rise for an hour and a half before assembling the pizza. 



I've included two techniques for making the dough; utilizing either the simplest of all tools, your hands, or a stand mixer.  I've used both techniques.  Before receiving my stand mixer as a Christmas gift (Thanks Mom!) I sweated over many a pizza dough.  Just think of it as a great workout for your arms and shoulders.  If you have a stand mixer the dough couldn't be simpler; just add the ingredients and press go.


I learned this crust technique from a Venezuelan friend of mine who learned it from an Italian Grandmother.  It makes a thin crispy crust, just the way I like it.

Pizza

2½ teaspoons active dry yeast

1½ cups warm water

4 tablespoons olive oil

1 tablespoon salt

3½-4½ cups all purpose flour

1 can crushed tomatoes (14.5oz)

2½ cups shredded mozzarella cheese (8oz)

½ cup shredded Parmesan cheese

20 fresh basil leaves  

Dough By Hand
Add the warm water to a medium bowl (about 2 quarts) and sprinkle the yeast over top of the water and let stand until foamy, about 4 minutes.  If the mixture does not turn foamy the yeast is no longer active and new yeast needs to be used.  Once foamy stir in 2 tablespoons of olive oil and salt until the salt dissolves.  In a separate, large bowl (4 quarts) add 3½ cups of the flour.  Create large well in the center of the flour, large enough to incorporate the water-yeast mixture.  Pour the water-yeast mixture into the well and with a fork bring the flour in gradually from the sides, swirling the four into the liquid.  Keep mixing, drawing in larger amounts of flour as the mixture thickens.  Once the dough begins to form work the remaining flour in with clean, floured hands.  If the dough is too sticky add additional flour, ¼ cup at a time.  After all of the flour has been incorporated turn the dough out onto a clean floured surface and kneed by hand for 10 minutes or until the dough becomes smooth.  Form the dough into a ball and place in a lightly oiled bowl.  Turn to coat the dough on all sides with the oil.  Cover the bowl with towel and let rise in a warm place until the dough has doubled in size, about 1 hour.

Dough With a Stand Mixer
In a stand mixerIn a stand mixer fitted with the dough hook, sprinkle the yeast over the warm water and let stand until foamy, about 4 minutes.  Add 2 tablespoons olive oil, ½ cup of flour, and 1 tablespoon flour; mix until creamy.  Add the rest of the four, ½ cup at a time, and kneed with the dough hook until the dough is smooth and not sticky, about 10 minutes.  Form the dough into a ball and place in a lightly oiled bowl.  Turn to coat the dough on all sides with the oil.  Cover the bowl with a towel and let rise in a warm place until the dough has doubled in size, about 1 hour.


Pizza Assembly 
Preheat the oven to 500°F. 

Punch down the dough, transfer to a lightly floured, clean surface, divide equally into three balls, and knead the balls briefly to shape them.  Cover and let the balls rise for an additional 30 minutes.

Flatten each ball and gently roll into round, thin crusts about 12-14 inches in diameter.  Place the crusts onto cornmeal dusted pizza stones or greased pizza pans.  Place the pizzas in the oven.  Once the crust begins to puff, poke with a fork, about 5 minutes.  Brush the crusts with the remaining olive oil and sprinkle with salt to taste.  Place the dough back in the oven until the crust becomes golden brown, 5-10 minutes.  Remove the crust from the oven and spread 2/3 cup of the crushed tomatoes onto each round, leaving a ½ border around the edge.  Distribute the basil evenly among the pizzas and spread over the top of the tomatoes.  Sprinkle the mozzarella and Parmesan evenly over the top of the pizzas and place them back in the oven for 5-10 minutes, or until the cheese is melted and golden on the edges.

Serve and savor.

Roasted Sweet Potato Soup

Soup.  I've been on a soup kick since I visited Boston back in August.  It rained and was cold the entire time, which really put me in the mood for soup.  I'm still in the mood for soup even though it was 88°F in Hattiesburg yesterday.

Once of my favorite soups is Baby Lima Soup with Chipotle Broth by Heidi Swanson on 101cookbooks.com.  101cookbooks focuses on natural, vegetarian cooking and is a excellent resource for healthy and fulfilling recipes.  The soup contains just five ingredients and is a breeze to make.  It goes great with a grilled cheese.

I came up with this Roasted Sweet Potato Soup during an attempt to use up what was in the refrigerator before heading out of town.  I feel I am most creative when forced to work with limited resources and this soup is a prime example.  Many times, cooking is all about creativity: coming up with something tasty without the late night grocery run.  Abandoned Edibles takes the idea of limited resource and tasty dinners to the extreme, and at the very least the concept should be inspirational.  Check it out.

Roasted Sweet Potato Soup


2 lbs of sweet potatoes (about 2 large potatoes)
2 garlic cloves, unpeeled
2 tablespoons olive oil
1 teaspoon coarse sea salt
5-6 cups chicken or vegetable broth

2 sprigs of sage 

¾ cup half and half

Pre-heat the oven to 400°F

Wash and peel the sweet potatoes, and cut them into 1 inch cubes.  Toss the potatoes and garlic cloves with the oil and salt.  Arrange in a single layer on a baking sheet and roast for 45 minutes, stirring half way through.  Remove from the oven and allow the potatoes and garlic to cool slightly.  Once cool peel the garlic. 

Add the potatoes and peeled garlic to a blender, along with 3 cups of the broth, and blend.  If necessary this step may be done in batches so as not to over fill the blender.  

Once smooth transfer the soup to a heavy bottomed sauce pan.  Add the sage sprigs and the remaining broth until the desired consistency is reached.  Over medium heat bring the soup to a simmer and simmer for 30-45 minutes.  Finally add the half-and-half and simmer for an additional 5 minutes.  Remove the sage from the pot and serve.

Note:  The half-and-half can always be omitted to make a lower fat option.

Vegetarian Lasagna

I'm trying to reduce the amount of meat I eat, but I'm not going full fledged vegetarian.  If someone invites me over for barbecue or I eat out somewhere known for their steak, I'm not going to pass on the meat.  I'm merely trying to reduces what I consume, and the easiest way to do that is by limiting the amount of meat I prepare at home.


For me it is about becoming a conscious consumer.  Most Americans have become unconnected to their food.  It comes from a box, it is shaped like that box, and is cooked without thought in the microwave or oven. Our choices as consumers not only affect our personal health but the health of the environment and those around us.  In 2009 World Bank scientists estimated that the meat industry is responsible for 51% of all greenhouse gas emissions.  Furthermore, the production and consumption of meat leads to water quality degradation, clearing of forests, soil erosion, loss of biodiversity, and even antibiotic resistance.


If you're interested in the environmental cost of food, as well as our lost connection to food, I recommend reading the Omnivores Dilemma and In Defense of Food by Michael Pollan.  A great article on the subject was published by Pollan this past May in the New York Review of Books, and it is available on Michael Pollan's website.  Or if you are more of the documentary type, I recommend Food Inc, Our Daily Bread, The Real Dirt on Farmer John, King Corn, or The Future of Food.


Now I know I'm getting a little preachy, and this blog is about enjoying food, right?  Here is a great vegetarian recipe for lasagna.  It is packed with tomatoes, spinach, mushrooms, and peppers.  I promise you won't miss the meat.

Lasagna

1 lb frozen chopped spinach
1 lb sliced button mushrooms
2½ cups part-skim ricotta cheese

2 large eggs, slightly beaten

½ cup grated Parmesan cheese

2 ½ cups grated mozzarella cheese

2 tablespoons chopped fresh parsley 

1 teaspoon salt

½ teaspoon black pepper

½ pound whole wheat lasagna noodles

2 tablespoons pesto

8 cups tomato sauce (recipe follows)

4 roasted red bell peppers (directions follow)

Preheat the oven to 350°F.

Prepare the spinach according to the package directions.  Drain, let cool, and squeeze out excess water.  

Combine the eggs, ricotta, parsley, salt, pepper, Parmesan cheese, and a ½ cup mozzarella cheese in a large bowl.  Stir well to combine.  Set aside

To assemble the lasagna, first cover the bottom of a 9x13 inch pan with 4 cups of the tomato sauce.  Arrange 4 of the noodles on top of the sauce.  Cover the noodles with half of the bell peppers and then with the spinach.  Use fingers to pull lumps of spinach apart obtaining an even layer.  Sprinkle half of the pesto over the spinach.  Using a spatula spread half of the cheese mixture over the spinach.  It's OK if some spinach gets mixed in with the cheese.  Top with another layer of pasta (either three or four noodles depending on the number of noodles in the box), the remaining peppers, the mushrooms this time, the pesto, and finally the remaining cheese mixture.  Top with the remaining noodles.  Spread the remaining 4 cups of tomato sauce over the top, tapping the pan on the counter to help the contents settle.  Cover the pan with aluminum foil and bake, covered, for 1 hour or until the noodles are soft.  Uncover the lasagna and sprinkle the remaining Parmesan cheese over the top.  Bake for an additional 15 minutes or until the cheese is melted.  Let the lasagna rest for 20 minutes before serving.

Tomato Sauce

1 teaspoon black pepper

1 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

2 tablespoons extra virgin olive oil

1 medium onion chopped

2 garlic cloves chopped

3 cans (14oz) whole plum tomatoes

1 can (14oz) crushed tomatoes

In a small bowl combine the first four ingredients and set aside.  

In a large heavy bottomed pot, over medium-high heat, warm the oil.  Add the onions and sauté until the onions begin to soften, about 4 minutes.  Reduce the heat to medium-low, cover, and cook until the onion has released all of it juice, about 5 minutes.  Add the garlic and sauté for and additional minute.   

Add the whole plum tomatoes and using a wooden spoon, break up the tomatoes into bite sized chunks.  Add the crushed tomatoes, and stir in the spice mixture.  Raise the heat to medium-high and bring the sauce to a boil.  Reduce the heat to medium-low and simmer, uncovered for 20 minutes.  Remove the sauce from the heat and set aside.

Roasted Red Bell Peppers

Set the oven to broil.

Place the peppers on a heavy baking pan and place in the oven under the broiler.  Turn the peppers as needed until their skin is blistered and charred on all sides.  It will take 20-30 minutes total.  Remove the peppers from the oven and place them in a paper bag, folding the over the top of the bag to create a sealed environment.  The steam created by the hot peppers will soften the skin and allow the skin to be easily removed.  Once the peppers have fully cooled transfer them to a cutting board.  First cut out the stems.  With a knife split the peppers open and remove the seeds and ribs.  Then remove the blackened skin with your fingers.  Cut the peppers into one inch strips.  Do not rinse.

Simply Dinner

I just returned from a great weekend in Natchez, Mississippi.  Natchez is located in the south western region of the state, on the banks of the Mississippi river.  The city was founded in 1716 by French colonists, but the area had been settled by different Native American cultures for almost 1000 years prior to the European's arrival.  The area is rich in historical landmarks, from close to 50 Antebellum homes, to burial mounds of the Plaquemine culture. This weekend was the 25th annual Great Mississippi River Balloon Race.  A total of 57 ballooners from across the country competed in the festival.

After a weekend of indulging in tamales, brisket, and ribs (The brisket was one of the best I've ever had, and I plan to duplicate it in the near future.), I was ready for a healthy, easy dinner at home--something my mom might describe as simple but nourishing.  Digging around I found some kale, an end of the season tomato, and some frozen black eyed peas.  Taking inspiration from both traditional southern dishes and the quintessential breakfast hash, I came up with a Black-eyed-pea and Kale Hash, here it is.  Enjoy.

Black-eyed-pea and Kale Hash


1lb fresh kale, washed and cut into bite sized pieces
2 cups cooked black eyed peas
1 tablespoon olive oil
1 small yellow onion diced
4 garlic cloves diced
1 tomato diced
pinch of red pepper flakes
1 tablespoon balsamic vinegar
salt and pepper to taste

2 fried eggs (poached would work as well)

Cook the kale, uncovered, in a 6 quart pot of boiling water for 5 minutes, or just until tender, then drain and set aside.

In a large frying pan heat the oil over medium to medium-high heat.  Add the onions and sauté until soft, about 6-8 minutes.  Add the garlic and sauté a minute longer or until the garlic becomes fragrant.  Next, add the tomatoes and pepper flakes, and cook for another 5 minutes.  Finally, add the cooked peas and kale, stir to combine, and cook until heated through.  Finish with the vinegar and salt and pepper.  Serve with a fried egg on top.

Note:  The beans and greens in this recipe can be easily substituted for whats on hand (if you wish to use spinach skip the boiling step).  Omit the tomatoes and peas, and you have simple sautéed greens.  Omit the egg and you have a great side dish.

Some Cornbread with Those Beans?

So you really can't eat Red Beans and Rice without a little cornbread right?  And who doesn't like cornbread?  It's super fast and easy to make; cornbread, stripped down, is simply a quick bread containing cornmeal, with limitless possibilities for enhancement.  This recipe certainly contains some embellishments: bacon, scallions, and maple syrup (real maple syrup).  How can you go wrong?

For this recipe the cornbread is cooked in a cast iron skillet.  First, the skillet is used to fry bacon.  The bacon is then removed and, while the pan is still hot, the cornbread batter is poured into the skillet and put in a hot oven.  This creates a crispy, bacon infused crust.  I suppose you could make it without a cast iron skillet, but you would really be missing out.  I highly recommend the investment.

Maple Cornbread with Bacon and Scallions

Preheat the oven to 425° F.

8 slices of bacon cut into ¼ inch pieces 

6 scallions thinly sliced

1½ cups whole milk

1 beaten egg

½ cup real maple syrup

4 tablespoons melted butter

1½ cups cornmeal

½ cup flour

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

Heat a 10 inch cast iron skillet over medium heat.  Add the bacon and fry until it begins to crisp, approximately 6 minutes.  Add the scallions and continue to cook for two additional minutes.  Remove the bacon and onions from the pan and set aside. 

While the bacon is cooking, in a large bowl combine the milk, egg, syrup, and melted butter. In a separate bowl combine the cornmeal, flour, baking powder, baking soda, and salt. Gradually stir the dry ingredients into the wet. Some lumps will remain, do not over mix.

Ensure that bacon grease evenly coats the bottom and side of the pan before pouring the batter into the hot skillet.  Bake for 25 minutes until set in the middle.

Red Beans and Rice

I most recently hail from Wisconsin, I went to high school there and college.  Four years ago I moved to Hattiesburg, Mississippi for graduate school.  It was quite the change to go from northern Wisconsin to southern Mississippi, and it took me awhile to adjust to the weather, the accent, and the overall culture.  But there was one thing that I embraced fully and immediately, the food!  


Red Beans and Rice is a classic Creole dish that is traditionally made on Mondays.  It is a combination of red beans, the holy trinity (celery, onion, bell pepper), spices (thyme, bay leaf, cayenne pepper), and cured pork (ham hock is traditional but I like to use bacon).  It is usually served with sliced andouille sausage mixed in, over rice, with corn bread.  If you cannot find andouille sausage keilbasa works.  I've even used typical summer sausage in lue of the andouille.  I typically cook this dish on a weekend; it needs to simmer for 3-4 hours.  I also like to make a double batch and freeze the leftovers.

2 tablespoons olive oil                                            

2 tablespoons creole seasoning                                             

1 cup chopped onion                                               

½ cup bell pepper                                                    

¼ cup chopped celery                                             

1 cup andouille sausage cubed                              

½ lb red beans soaked for at least 4 hours          

1 tablespoon minced garlic                                     

4-5 slices of bacon chopped

3½ cups chicken stock (water is fine too)

3 bay leaves

1 teaspoon dried thyme

2 tablespoons Worcestershire sauce

1 tablespoon hot sauce

½ cup tomato sauce

¼ cup sliced green onions

Mix together the onion, celery, and bell pepper in a bowl. Heat the olive oil in a large sauce pan over medium heat, add ½ of the onion/celery/bell pepper mixture and cook until soft, approximately 10 minutes. Add 1 tablespoon of the creole seasoning and the andouille sausage, raise the heat to high. Continue to cook for another 7 to 10 minutes or until the vegetables get some color. Rinse/drain the beans and add them to the pot with the vegetables. Cook, stirring occasionally for about 5 minutes. Add the chicken stock or water, garlic, bay leaves, thyme, bacon, and the remaining creole seasoning. Bring the pot to a boil, and then reduce the heat to a simmer. Let the pot simmer for 2 to 2½ hours. The first hour is low maintenance; an occasional stir and make sure the beans are covered with liquid. The second hour you needs to check back more often, as the beans begin to absorb the liquid and stick together. After the beans have cooked for at least 2 hours add the tomato sauce, and half of the green onions. Cook the beans for an additional half hour.

Serve over rice with the remaining green onions sprinkled over top.

Note:  There are a couple of issues with Cajun seasoning.  First, store bought varieties can be very salty, so be sure to use the "low-sodium" type.  Secondly, I've discovered that you cannot buy Cajun seasoning everywhere, Northern Wisconsin is one example.  Blackened seasoning is a great substitute, and to boot it typically contains significantly less sodium that Cajun seasoning.  One way to solve both of these problems would be to make your own Cajun seasoning blend.  

A Beginning

I've been wanting to do this for awhile, partly as a way for me to document what I cook and partly as a way to share my recipes with friends and family.  For those who don't know I cook a lot, and take great pride in what I cook.  I'm not afraid to try something new, difficult, crazy, or experimental.  Above all cooking is about sharing.  Sharing food and time with those you care about.  Nothing brings people together like food.  Enjoy.