Hmmmm. Too hot for words 'round here. We're talking triple digits and wheezing window units. I'm thinking pizza. With some of the first zucchini, mint and pecorino, maybe. On the grill. Just to avoid turning on the oven.
Of course, there's a bit of this salad leftover from yesterday too.
Some how we'll muddle through...
I might even snap a photo or two again.
Showing posts with label pizza. Show all posts
Showing posts with label pizza. Show all posts
Thursday, June 9, 2011
Thursday, April 14, 2011
ramps
Plodding along this week - rain every other day makes it hard to get things in the ground and I'm ready to see my own garden spring forward. It's been a slow, ease into spring this year, but at least the parsley's come back (sometimes it doesn't) and the sorrel and arugula are doing just fine. I've even spotted sprouts in the radish and chard rows. Our farmer's markets are just now starting up again - I snapped up some baby kale, scallions, salad greens and these local ramps.
Which, if like me you didn't know existed until fairly recently, are a nice find at the market. Local wild (foraged) foods seem to be gaining popularity and I love coming across them. They're special - unique to our localities, only available when perfectly in season, hand-picked - often the kind of thing for which recipes are recited from memory, passed down or jotted on scraps of paper, origins murky or possibly unknown altogether. Though I suppose these days, you can find just about anything online... Pizza with Wild Ramps, Mushrooms and Sausage (another pizza - no rules - use whatever quantities you have on hand) Preheat the oven to 450 degrees. In a medium skillet, heat a tablespoon or two of olive oil over medium heat. Saute 1 link of Italian sausage (sweet or hot), casing removed and meat crumbled, with a handful of sliced mushrooms and a small bunch of cleaned, trimmed and sliced ramps for a few minutes, until the sausage is cooked through and the mushrooms have softened. Spread a ball of pizza dough out on a baking sheet (or free-form on parchment paper, if baking on a stone), spread a few tablespoons of pizza sauce over the crust, top with a crumble of feta and some grated Provalone. Distribute the sausage and ramp mixture across the surface and bake for 10-20 minutes, or until the crust is browned and the cheese has melted (if using a stone, transfer the pizza, still on the parchment, to the stone and bake, paper and all, in the same manner).
Which, if like me you didn't know existed until fairly recently, are a nice find at the market. Local wild (foraged) foods seem to be gaining popularity and I love coming across them. They're special - unique to our localities, only available when perfectly in season, hand-picked - often the kind of thing for which recipes are recited from memory, passed down or jotted on scraps of paper, origins murky or possibly unknown altogether. Though I suppose these days, you can find just about anything online... Pizza with Wild Ramps, Mushrooms and Sausage (another pizza - no rules - use whatever quantities you have on hand) Preheat the oven to 450 degrees. In a medium skillet, heat a tablespoon or two of olive oil over medium heat. Saute 1 link of Italian sausage (sweet or hot), casing removed and meat crumbled, with a handful of sliced mushrooms and a small bunch of cleaned, trimmed and sliced ramps for a few minutes, until the sausage is cooked through and the mushrooms have softened. Spread a ball of pizza dough out on a baking sheet (or free-form on parchment paper, if baking on a stone), spread a few tablespoons of pizza sauce over the crust, top with a crumble of feta and some grated Provalone. Distribute the sausage and ramp mixture across the surface and bake for 10-20 minutes, or until the crust is browned and the cheese has melted (if using a stone, transfer the pizza, still on the parchment, to the stone and bake, paper and all, in the same manner).
Wednesday, March 30, 2011
a pizza for the end of march...
... with caramelized onions and roasted radicchio. Sweet, bitter, a little salty and completely impromptu. I love it when a weeknight dinner comes off with little effort and still feels a bit sophisticated. Caramelized Onion and Roasted Radicchio Pizza Preheat the broiler. Caramelize the 2 small yellow onions*. Roast a small head of radicchio* while the onions are cooking. Set both aside, turn the oven down to 450. Spread a small ball of pizza dough onto a pizza pan, baking sheet, or piece of parchment paper (if transporting dough directly to a pizza stone). Drizzle the dough with a little olive oil and scatter a minced clove of garlic over the surface. Now grate on a little provolone - just a tablespoon or two. Top this with onions and the radicchio. Bake in the hot oven for 10-15 minutes, or until the edges of the crust are beginning to brown nicely. Remove, add a few curls of Parmesan (I use a vegetable peeler), slice and nibble with a glass of wine and a green salad. *To caramelize the onions: Peel and trim two small yellow onions. Cut them in half and slice the halves into thin half-moons. Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the onions, a 1/2 teaspoon of lemon thyme (regular thyme, or whatever you like), and season them with a pinch of coarse salt and a few grinds of pepper. Cover the pan and leave undisturbed for 5 minutes. Remove the lid and continue to cook until the onions are beautifully browned and sweet - about 20 minutes more - adding a spoonful of water every so often when the onions begin to stick to break up the browned bits. *To roast the radicchio: Preheat the broiler. Remove any wilted outer leaves from the head, trim the stem end, but don't remove it completely. Slice the head into small wedges - about 1 - 1 1/2 inches thick. Toss the wedges with a good drizzle of olive oil and sprinkle with a little salt and ground pepper. Spread them onto a baking sheet in a single layer and place under the broiler for about 4 to 5 minutes, watching all the while, until they begin to wilt and caramelize.
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