Monday, August 29, 2011
Thursday, August 25, 2011
Monday, August 22, 2011
Out of all the spectacular feasting over the 3 days, my favorite was a bite-sized spin on eggplant parmesan that Steve-o and I tag teamed. The inspiration came from (1) all the beautiful eggplant we’ve been seeing this season at the farmers markets and (2) a recipe we came across in in the Times last week, although our creation was not all that similar to it in the end…
Slow roast at 225° for three hours. This is when we kayaked across to the beach for some cartwheels (girls) and rock sculpture making (boys).
Thursday, August 18, 2011
Wednesday, August 17, 2011
20 ounces (4 cups) Italian tipo "00" flour, plus extra for dusting dough
.3 ounces (about 2 1/4 teaspoons) kosher salt, plus extra for assembly
.2 ounces (about 1 teaspoon) active dry yeast
.2 ounces (about 2 teaspoons) sugar
12 ounces water
- Combine flour, salt, yeast, and sugar in a large mixing bowl and whisk to combine. Add water and knead until mixture comes together and no dry flour remains. Allow to rest for 10 minutes. Knead for an additional ten minutes. The mixture should come together into a cohesive mass that barely sticks to the bottom of the bowl. Cover bowl tightly with plastic and refrigerate at least overnight, and up to 5 days.
- Transfer the dough to a floured work surface and dust the top with additional flour. Using a bench scraper, divide the dough into six even pieces, approximately six ounces each. Using floured hands, shape each piece into a neat ball by gathering the dough towards the bottom. Coat four small containers with olive oil and add one dough ball to each bowl. Cover tightly with plastic wrap, and allow to rise at room temperature for 2 hours (dough should roughly double in volume).
- Transfer 1 ball of dough to a medium bowl filled with flour and flip to coat. Lift it and gently pat off the excess flour. Transfer it to a floured surface and gently stretch it into a 10-inch circle, leaving the outer 1-inch edge slightly thicker than the center.
- Have your toppings ready and close to the stovetop. Arrange the oven rack such that you can just barely fit a 12-inch heavy-bottomed oven-proof cast iron pizza pan on top of it. Preheat the broiler to high with the pizza pan inside.
- Transfer one dough round to the skillet. It should fill up the entire bottom surface. Working quickly, spread your choice of toppings over surface leaving the outer 1-inch border un-sauced. (See below for our list of favorites from the night!)
- Transfer skillet to broiler and broil until pizza is puffed and darkly charred in spots (this can take anywhere between 1 1/2 to 4 minutes, depending on the strength of your broiler). Return the skillet to the stovetop and cook until the bottom is darkly charred in spots, using a thin metal spatula to peek after about 1 minute (depending on the skillet you use, you may skip this step if the pizza is already charred). Transfer the pizza to a cutting board and serve immediately. Repeat steps 4 and 5 to bake remaining pizzas.
Avocado Squash, Mushrooms, Garlic, Ricotta, and Romano
(this poor dough was a little damage but I love the way it turned out!)
Monday, August 15, 2011
- Thinly slice carrots and cucumbers with either a mandoline or vegetable peeler. Let stand in ice water until they curl up.
- Chop up some of your favorite lettuce and/or micro-greens. Add diced tomato, a handful of sunflower seeds and flax seeds. Toss with a tasty dressing (this time I used Brianna's Homestyle Blue Cheese).
- Plate the dressed salad and top with cucumbers, carrots, sea salt, and fresh ground pepper.
Sometime a simple dinner is best.