This attempt at Roman pizza was close, but not entirely successful. The dough was just a little too tough in spite of a mixture of all-purpose, pastry, and semolina flours. The taste was right, however. The pizza topping came from Vegetarian Cooking for Everyone and included fresh artichoke heart slices browned in olive oil and then mixed with lemon juice and salt and pepper, tomato paste for the sauce diluted in some olive oil, very yummy italian fontal (a type of fontina), capers, and parsley. Even though the dough was not perfect, this was still a very tasty pizza with a bottle of dark beer. For some reason beer is the perfect compliment to pizza.
Saturday, August 25, 2007
This marinated fig, onion, and olive pizza looks messy, but it was really good. The recipe is from the Millennium Cookbook so I won't go in to too much detail, but the crust was grilled and topped with garlic aioli, grilled onions, figs marinated in balsalmic vinegar, and calamata olives. All of the grilling was done in a cast iron grill pan.
Remember that blackberry jam? Well here it is with cornbread.
1 cup flour
2/3 cup cornmeal
1/3 cup masa harina
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbl melted butter
1 1/2 Tbl honey
1 cup yogurt
1/3 cup soy milk
Put batter in a in skillet with 1 tablespoon butter melted in the bottom and then put it in a 350 degree oven for 30 minutes or until a toothpick inserted in the middle comes out clean.
Chili and jam are optional.
Saturday, August 18, 2007
I actually made this tart quite a while ago. It is a blueberry and raspberry galette. The dough recipe is from Baking with Julia. I suppose any pie dough would do. Just pile some berries or fruit of your choice in the middle of the rolled out dough, sprinkle on a little sugar and a few small bits of butter, fold the edges in a bit, brush the dough with water and sprinkle sugar on top. Then bake at 350 for about 30 minutes or until golden.
We picked some blackberries in the park today (enough to fill up 1 and a half quart sized bags). The berries are now cooking on the stove on their way to becoming jam--the smell is fantastic. I'm thinking that a trifle is in these berries' future.
- 1 1/2 quart ziploc bags full of freshly picked berries from Golden Gate Park, rinsed
- 1/2 cup sugar
- 1/2 cup apple juice
This tasty mango salsa ended up in burritos with pinto bean chili, potatoes, onions, lettuce, and a garlic herb aioli. The mango salsa from the Millennium Cookbook consists of 1 mango, 1 tomato (or in my case enough heirloom cherry tomatoes to equal 1 tomato), the juice of 1 lime, 1 serrano chile, 1/2 of a red onion, a bit of fresh oregano and a bit of cilantro.