Wednesday, September 8, 2010

Quinoa Salad

Sept. 2010 015 Have you ever eaten quinoa, the wonder-food that dates back 5,000 years to the Incas?  It’s never been a pantry staple in our household, but after reading more about its nutritional benefits and cooking with it, it’s going to be a regular in our diets. It’s not a grain per se, but rather a seed from a broad-leaf plant that’s in the same botanical family as beets and spinach.

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It’s kind of a “pseudograin” in the way that buckwheat and amaranth are. Unlike rice or wheat, or other grains that have to be eaten with legumes in order to complete the protein chain, quinoa (pronounced keen-wa) is a complete protein all by itself. It’s easy to digest as well and takes only minutes to prepare and it’s great for people who are gluten intolerant too.

Most people say it has a nutty taste, but I think it’s kind of mild and it takes on the flavors of whatever you combine with it.  It has an outer coating called saponin that’s supposed to have a bitter taste, but most commercially sold quinoa already has the saponin removed. If you’re not sure, you can soak it. I  rinsed it a few times before using it. You can cook it in water, but I prefer to use chicken broth to give it more flavor.

I was inspired to make this salad after seeing a couple of recipes for quinoa on Mary’s blog, “One Perfect Bite.” You can find those recipes by clicking here and here.

Mary’s recipes were starting points for me, but I just used ingredients I already had in the house, namely avocados, chickpeas and tomatoes. The chickpeas add even more protein to the dish, giving you another reason not to reach for those chops and steaks. Make sure you squeeze the lime on top at the end. It really makes the dish sing. You can eat this warm, at room temperature or straight out of the fridge, making it perfect to pack in a small container for lunch. 

Sept. 2010 014

Quinoa Salad

Printable Recipe here

1 cup quinoa

2 cups chicken broth

salt, pepper to taste

1/2 cup chopped tomatoes

1/2 large carrot, shredded

1 avocado, diced

1 15 oz. can chickpeas, rinsed

1/4 cup chopped cilantro

1/4 cup chopped parsley

2 T. olive oil

juice of one lime

more salt and pepper if necessary

Soak the quinoa in a pot of cold water for an hour in order to get rid of the bitter taste. (I was in a hurry and didn’t do this, but instead rinsed it three times in a colander. It worked fine.) Bring the chicken broth to a boil and add the quinoa, salt and pepper. Reduce the heat, cover the pot with a lid and let it cook on low heat for about 15 minutes. Remove the cover and fluff up the quinoa with a fork.

Let it cool slightly, then mix it in a bowl with the remaining ingredients. Taste it to see if it needs more seasoning.

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Monday, September 6, 2010

Very Vancouver

 

Vancouver grabs you as soon as you enter its airport, with displays of totem poles, boats and artwork of the indigenous people referred to in that part of the world as First Nations. The beautiful city on Canada’s west coast was the starting point for our 7-day cruise along Alaska’s Inside Passage and subsequent visit to Denali National park.

You probably remember it was also the site of the 2010 winter Olympics in February. The Olympic torch is still on display near Canada Place (without the flame of course). olympic flame

Canada Place juts out into the harbor near cruise ship berths and is home to the city’s Convention Center and the Pan Pacific Hotel. Canada Place’s sails are an iconic landmark on the city’s skyline.

July 2010 Alaska 023 

When the lighting is right, the sails make a beautiful reflection in nearby windows.

reflections

  A spacious and lovely promenade sits right below Canada Place, stretching out for a long distance along the waterfront. The promenade is an outdoor living room for inhabitants of the city, with restaurants, parks, sculpture and seating all along the walkway.  We were impressed by the active lifestyle of so many of the city’s residents who were biking or rollerblading in a separate lane created for them.

 

Among the restaurants in a section along the promenade called Coal Harbor, is Cardero’s, where we had our first night’s meal. I was determined to eat fish as often as I could and it wasn’t hard to find it on the menu. The hard part was deciding. I got the Cajun lingcod, while my husband ordered the grilled halibut. Both were perfect and just the right portions, unlike some places where a plate for one could easily serve two or more.

This is Vancouver’s public library – a very controversial building that some say resembles Rome’s Colosseum, but on a much smaller scale. Maybe that’s why I like it – anything that draws on Roman architecture for inspiration is ok in my book.

Vancouver library Through this portal, we headed off to explore a little of Vancouver’s Chinatown.

Chinatown entrance I love perusing food stores wherever I am, and those in any Chinatown always contain surprises I would never have imagined, including these dried geckos – yes, geckos. They’re not used for culinary purposes, but for brewing tea that helps with asthma, back pain and cough. Shall I start the water boiling?

Gecko anyone

It was midday by now and the perfect time for some dim sum. We ordered a variety of dishes, including this fried squid and these pork dumplings, but we both agreed that we’d eaten better dim sum in other cities.

dim sum in Vancouver

Still, Vancouver’s Chinatown has a lovely Chinese garden at Sun Yat Sen park.

There’s an interesting supermarket not too far from Chinatown that has a lot of unusual items.

T&T market

You don’t see lotus root or live tilapia and barramundi in any supermarket in New Jersey like we did in Vancouver.

You can’t go to Vancouver and miss Gastown, a historic part of the city with cobblestone streets and plenty of shops. This section of the city was named for “Gassy Jack” Sleighton, who ran a saloon and could spin tale tales.

gassy jack 

Time for a little culture at Vancouver’s Art Gallery – that’s what they call their art museum. While we were there, we saw a traveling exhibit from Paris’ Musee D’Orsay.

I want to give a special shout-out to Phyllis from the blog Me Hungry for steering me to some really great ethnic restaurants in Vancouver. She knows the city like a native – which she should since she was raised there. She now lives not too far from me in New Jersey, but returns often to Vancouver to visit family.  Naturally, we took her up on many of her suggestions including a place with the best Indian food I’ve ever eaten anywhere. The restaurant is called Vij’s – and a long wait is always to be expected. But it was sooo worth it.

It was pretty dark at our table so my photos are rather lacking, but this is one of the dishes we shared – spot prawns in a sauce with beets. Believe me, it tasted infinitely better than it looks, as did all the other dishes we devoured.

This stone sculpture is called an Inukshuk, and it sits along Vancouver’s English Bay. Inukshuk are used by many of the First Nations people of the Arctic Circle and were believed to have been used for navigation, as a landmark or a marker for hunting grounds.

Indian sculpture

The park along English Bay is a great place for watching spectacular sunsets, and the night we visited we got a extra special treat from a street performer:

You can walk along the bay to catch a ferry to Granville Island, a short 10 minute ride to a veritable cornucopia of markets, eateries and interesting shops. One of my favorite places there was Terra Bakery, where we bought some great foccaccia that we used as the base for sandwiches with fresh mozzarella and prosciutto also purchased there. Aside from the normal things you’d expect at farmer’s markets, like heirloom tomatoes, you can find almost anything else you’re looking for, including a plethora of pates and even sea asparagus, also called hijiki.

Pop into the Granville Island brewery for a sampling of beers – and don’t forget to stop at the seafood place (whose name escapes me) for a platter of oysters.

One serendipitous find was this coffee roasting place owned by a fellow named John Sanders. It’s not a retail establishment, rather a place where John roasts beans and sells them to coffee shops and restaurants. After talking to him for a while, we were impressed by his story and honored to have met him. He’s a man who worked in pest control for many years but found his true passion was coffee. He buys fair trade coffee from farmers all over the world, but what really sets him apart is the humanitarian work he does in those African nations where he buys the coffee. Not only has he sponsored schools in Africa, but each year he spends several months there, volunteering his time to teach people how to become self sufficient through the cultivation and selling of coffee beans.

John Sanders

While we were there, he was giving lessons on making espresso to a young couple interested in opening a coffee shop. One of his baristas made these for us.

decorative touch

Before we left Granville Island, we stopped in to visit the Maritime museum there. What a great place to learn about the seafaring history of this part of the world, including the search for Canada’s Northwest passage.

If you drive a few miles from Vancouver’s downtown, you’ll find the serene and beautiful Nitobe Japanese Gardens at the University of British Columbia:

serene scene

The Museum of Anthropology is also located on the university’s campus. It contains an extraordinary collection of work by First Nations peoples.

inside Vancouver's anthropology museum

Surprisingly, there’s a really well-displayed collection of mostly European ceramics and interesting contemporary art too.

Yaletown is another destination within Vancouver that every foodie needs to visit, since it’s loaded with bars, cafes and restaurants. It’s also the site of the most heralded Italian restaurant in the city - called Cioppino and owned by Pino Posteraro. When I spotted him adjusting something on the menu just outside the restaurant’s doors and started chatting with him, he was extremely gracious. He invited us in (complete strangers no less) and gave us a tour of the restaurant, including the kitchens and private dining rooms.  His award-winning restaurant has been featured on Anthony Bourdain’s No Reservations and he has cooked for many luminaries, including Bill Clinton and Frank Sinatra.

Sadly, it was our last night in town and we were already booked for dinner elsewhere, but you can bet I’ll be making a reservation for Cioppino’s the next time I visit Vancouver.

 

The food we did eat that night was nothing like Italian cuisine but really delicious nonetheless. Phyllis of Me Hungry, clued us in to the Japanese pub food scene, known as izakaya. It’s recently exploded in Vancouver, and she steered us to a couple of places.  The one we tried (and loved) is called Kingyo. Here are just a few of the delicious dishes we tried: fried squid, shrimp and braised ribs – all with a Japanese accent of course.

Five days in Vancouver was not enough. It’s a fantastic city with something for everyone – from foodies to art lovers to outdoor enthusiasts. On our last morning there, we rented bikes and rode around the perimeter of Stanley Park, a scenic ride along the sea where you’ll pass a display of beautifully-painted totem poles.

July 2010 Alaska 1428

At one point we stopped for a few moment’s rest to soak in the view, when we spied these two little creatures peeping over the sea wall, looking for help from their mama.

babies need help

Thankfully, mama came back to give them a boost and off they all went, traipsing down the path.

mom lends a hand

And so did we, after pausing for a few minutes at this sculpture based on Copenhagen’s famous Little Mermaid.  Thanks Vancouver, for a great visit to your beautiful city.

 

 

little diver

Wednesday, September 1, 2010

Lemon Blueberry Scones

August 2010 218

To all of you who have ever shelled out nearly four bucks for a scone at Starbucks or any other shop, take heed. It doesn’t take long to make your own and they’ll taste infinitely better. The kicker is it will cost less than four bucks to make eight scrumptious blueberry scones.

I followed a recipe from Baking Bites who suggests using frozen blueberries because it’s easier to work the dough. That may be true, but I had fresh ones on hand so I used those instead. If you handle the dough gently, the blueberries won’t break up into the dough, but even if a few do, so what? The scones will still taste great. I also eliminated Baking Bites’ lemon glaze, which does sound wonderful, but I had some of that large grain sugar that I wanted to use instead. You can’t go wrong either way.

I made these a few weeks ago and froze them ahead of a recent weekend visit from my niece and her family (but I confess I did devour a scone steaming hot from the oven – you know, quality control and all that stuff) and they reheated in the oven perfectly. Who needs Starbucks?

After you mix the dough, shape it into two large rounds and cut in four parts, almost down to the pan but not totally. Sprinkle with sugar:

August 2010 208 Bake until golden brown. At this point, your kitchen will smell intoxicating.

August 2010 209 Give in. You know you want some. August 2010 215

From Baking Bites

Lemon Blueberry Scones

Printable Recipe Here

2 cups all purpose flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt
6 tbsp butter, chilled
1/2 cup milk
1/4 cup fresh lemon juice
1 tbsp lemon zest
1 cup frozen blueberries

Preheat oven to 400F. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder and salt. Cut butter into 6-8 chunks and add to flour mixture, tossing to coat. Using your fingertips, rub the butter into the flour until mixture is sandy and butter is well distributed, with no pieces larger than a big pea.
Add in milk, lemon juice and lemon zest and stir until dough comes together. If dough is too wet, add an additional tablespoon of flour to the dough.
Either keeping the dough in your mixing bowl, or turning it out onto a lightly floured surface, knead dough for about 1 minute. Flatten dough and add blueberries. Knead gently for 30-60 seconds to distribute them. Divide dough into two balls and press each into a disc about 3/4-inch thick. Use a knife to divide each disc into quarters and place scones on prepared baking sheet.
Bake for 17-22 minutes, until scones are golden brown.

Lemon Glaze (optional)
1 tbsp lemon juice
1/2 cup confectioners’ sugar

Whisk glaze ingredients together until smooth, then drizzle over still-warm scones before serving.

Sunday, August 29, 2010

Bounty Of The Garden Pasta

August 2010 117

  Ever have days when nothing is defrosted from the freezer and you’ve got to come up with something for dinner other than peanut butter sandwiches or a fried egg? For the most part, I’m not a “take-out” kind of gal unless you’re talking Indian food, where my culinary expertise is sorely lacking.

No, I’d rather rely on a box of pasta. It’s such a versatile ingredient that lends itself to any kind of sauce or ingredient – from walnuts to canned tuna to homemade meatballs. This time however, I had only to walk to the garden to draw inspiration.

The garden delivered the inspiration in spades -  eggplants, tomatoes and some lacinato kale (or Tuscan kale, which is used in ribollita). Bingo, my dinner plans were set.

I cubed the eggplant and laid them on a cookie sheet with the tomatoes, dribbled the whole thing with oil and some herbs and set the cookie sheet on the grill, to cook the veggies:

August 2010 115Meantime, I started the pasta cooking and for the last few minutes the kale was thrown in. 

August 2010 114

Drain the pasta and kale, add the grilled eggplant and tomatoes, sprinkle with parmesan cheese and dinner’s ready.

August 2010 116

Bounty of the Garden Pasta

printable recipe here

serves 2 to 4 depending on appetites

2 Japanese-style eggplants (or 1 large regular eggplant), cubed

2 cups grape tomatoes (or plum tomatoes)

1/4 cup olive oil

3 cloves garlic

fresh herbs (parsley, basil)

salt, pepper

1/2 pound ziti, penne or other pasta

handful of lacinato kale, or spinach if you prefer

olive oil to drizzle on top

parmesan cheese

Peel the eggplants if you like. What I do is peel off alternate strips of the eggplant, leaving some skin on. Place the eggplant pieces and the tomatoes on the cookie sheet with the olive oil and place over the grill for about five minutes.  Add the garlic, herbs, salt and pepper to the cookie sheet and grill another five minutes or until the eggplant is softened.

Meanwhile boil the pasta and for the last few minutes of the cooking time, add the kale. Save a bit of the pasta water in a cup, but drain the rest after the pasta is cooked.

In a large bowl, combine the grilled veggies with the pasta and the kale. Add some of the reserved water if needed. Drizzle with olive oil and top with grated parmesan cheese.

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Wednesday, August 25, 2010

Seafood Salad

June2010398_thumb1 Raise your hand if you’ve ever left a restaurant wishing you had the recipe to one of its dishes. I feel that way many times but rarely do I have the nerve to ask the chef for a recipe. Not that I’d get it, although it has happened on occasion. This recipe however, seemed easy enough to figure out without asking anyone for it. I was inspired to make it after eating it at a restaurant in Rome when we were living there.

My Dad was visiting for three weeks and was a bundle of energy, climbing the entire staircase to the cupola of St. Peter’s and other shenanigans you don’t normally associate with 85 year olds.  Four years later and I think he still can outpace us. So one Sunday afternoon I left my husband at home to recoup and headed out with just my Dad for a Sunday afternoon. After visiting the church of Santa Maria Maggiore with its spectacular mosaics, we were hunting for a place in the neighborhood to eat lunch and stumbled on a basement-level restaurant filled with Roman families enjoying a Sunday pranzo. One of the specialties of the house was this seafood salad, with its orange-flavored dressing. That’s what sets this apart from any other seafood salad.

It’s a refreshing first course or main meal for the last remaining weeks of summer.

Seafood Salad

printer friendly recipe here

Makes enough for six to eight first-course servings, or four main-course servings, depending on your appetite

1/2 pound swordfish, thinly sliced

1 lb. medium shrimp, with the shells on

3/4 lb. scallops (if they’re large, cut in quarters as I did)

1/2 lb. squid, cleaned and cut into rings

Make a court-bouillon by filling a large pot with four cups of water, and add one onion, one carrot, a stalk of celery with the celery tops, a bay leaf and 10 peppercorns. Bring to a rolling boil and cook for ten minutes.

You want to only barely cook the seafood so don’t be concerned about the very short cooking times in the recipe below. The seafood will continue cooking in the dressing which contains a lot of citrus. Don’t forget, when you’re making ceviche, the seafood doesn’t get any prior cooking.

If the shrimp is frozen make sure it is thoroughly defrosted before cooking or it will get mushy. Add the shrimp to the boiling water and after one minute, add the scallops. Cook the scallops only one minute and add the thinly sliced swordfish and squid for only one minute more. This means you’ve cooked the shrimp for a total of three minutes, the scallops for two minutes and the swordfish and squid only one minute. That’s all you’ll need, but I stress, the water should have been at a rolling boil when you started and the fish should be totally thawed and not ice cold. It’s best if you take it out of the refrigerator a half hour or so before cooking so it’s closer to room temperature.

Drain the seafood from the hot water and immediately plunge the seafood into a bowl of ice water to stop the cooking. There will be bits of celery, peppercorns, etc. floating around in the water, so pick those out and throw them away. Drain out the cold water and pat the seafood dry on paper towels.

Mix the dressing and pour over the seafood, then refrigerate. It’s best to do this at least an hour before serving so the flavors can blend well.

Dressing for Seafood Salad

1/2 cup minced celery

1/4 cup minced parsley

2 cloves crushed garlic

3 T. capers

1/2 cup olive oil

1/2 c. orange juice

juice of 1 lemon

grated rind of one orange and one lemon

Put everything into a jar and shake, or mix with a whisk in a bowl.

Saturday, August 21, 2010

Gwen’s Mother’s Pancakes

August 2010 205 I’m passing the baton today to a guest blogger - Gwen Southgate – a friend of mine who has written Coin Street Chronicles - the poignant tale of her childhood in England during World War II. It’s a story that evokes with heartbreaking and beautiful honesty as well as humor, the poverty and deprivation she and her family endured during World War II. Like so many other children whose families wanted to shield their children from the horrors of bombings in London, Gwen and her brothers eventually were sent to live in England’s countryside for the duration of the war.

Weekly rationing meant that an already poor family had to get by with even less as the war raged on, but in her captivating book Gwen writes about one special treat her mother made that to this day conjures memories of comfort and love – her mother’s pancakes. In her guest blog piece below, Gwen recounts her tale and the recipe for you.

This well-written, self-published book deserves a much wider audience. I hope this short piece below by Gwen will inspire you to read the entire book, which is available from Barnes and Noble and from Amazon.com, in either traditional book form or as an e-reader. And if your local bookstore doesn’t stock it, ask them to order it for you along with a few extra copies for other readers!

If you’re on Facebook, you can also connect with Gwen on her Coin Street Chronicles Facebook page. I know she’d love to hear from you. 

image

Read Coin Street Chronicles to learn more about history, about World War II, about a vanished neighborhood on London’s South Side, and about the masses of London children who were raised by strangers far from the city.  Read it to learn, to laugh and to cry a little too. In the meantime, enjoy Gwen’s mother’s pancakes.

My Mother’s Pancakes

By Gwen Southgate

Not until I was writing Coin Street Chronicles did I realize how important my mother’s pancakes had become to my brother and me in 1943—at which point World War II was in its fourth, and perhaps bleakest, year.

Thin, golden-brown and crispy, with the sharp sour-sweet contrast of lemon juice and sugar with which they had been sprinkled, her pancakes had always been an exciting dish. Before the war they were a once-a-year treat, served only on Shrove Tuesday, the last day before Lent. (The only day of the church calendar, other than Christmas Day, to which our family paid attention, I fear). Every year on that special Tuesday we hurried home from school for our mid-day dinner, eager for the aroma of sizzling pancakes and freshly squeezed lemon juice that would greet us—in place of the usual Tuesday smell of Shepherd’s Pie and cabbage. (Cabbage being the only green vegetable available in the dreariness of February).

However, by 1943 the wartime weekly meat ration was so skimpy that the ratio of meat to carrots in Tuesday’s Shepherd’s Pie was vanishingly small, and for the rest of the week dinners were usually meatless. So pancakes had become a regular weekly part of our diet—to the delight of my brother and me, now ever-voraciously hungry teenagers. But those yummy pancakes filled more than our stomachs. They were also comfort food, an emotional fix for all of us. My mother enjoyed nothing more than piling on our plates the foods that she knew we loved. And my brother and I were somehow soothed by those golden-brown crispy pancakes; the pleasure they gave helped us deal with the stresses of air raids, evacuation, and a difficult stepfather. Not to mention the angst of adolescence.

I made several unsuccessful attempts to find a cookbook with a recipe that produced a crepe-like pancake resembling my mother’s version. (The most spectacular failure involved 4 eggs, and the result was amazingly unpancake-like—an absolutely scrumptious, sort of pan-fried egg custard!) I then fell back on memories of watching my mother whip up a pancake mix—and, after a bit of trial-and-error, the easy-to-remember recipe below emerged.

MY MOTHER’S PANCAKES

printer-friendly recipe here

A cup of flour

A cup of milk

A couple of eggs

With a fork, whisk together the eggs and milk .

Put the flour in a large bowl, and make a ‘well’ in the middle.

Gradually pour the egg-milk mix into the well, stirring gently until all the flour is blended with the liquids.

Beat the mix for a minute or so, until there are a few small bubbles on the surface

Heat butter in a frying pan.

When hot, pour in just enough batter to make a thin pancake (about 1/4 cup for a 9-10 inch pan), Quickly tilt the pan to spread the batter evenly and cook quickly on both sides, until golden brown.

Squeeze lemon juice and sugar on the pancake before rolling it.

Then sprinkle more juice and sugar on the rolled pancake before serving.

Also good with blueberries and/or maple syrup

(Makes about 7 or 8 pancakes. And any left-over mix keeps well in the frig for a day or two.)

* My mother never owned any measuring cups, spoons or scales. A cup was, for her, whatever tea-cup was nearest to hand. Experiment in my own kitchen has shown that most tea-cups are, fortunately, very close to the 1 cup of a standard measuring cup.

Note from Ciao Chow Linda: This is my recipe for the blueberry sauce in the photo:

Blueberry sauce

1/2 cup water

2 T. sugar

2 tsps. cornstarch

grated rind of 1/2 lemon

juice of 1/2 lemon

2 cups blueberries

Mix sugar and 1/4 cup of water in a saucepan. Bring to a boil, letting the sugar dissolve. Take the other 1/4 cup of water and mix in a small cup with the cornstarch, until there are no lumps.  Add to the pot and cook for a couple of minutes until thickened. It will become a little looser when you add the blueberries.  Place the blueberries in the pot and cook a few minutes more, but not so long that the blueberries lose their shape. Add lemon juice and grated rind, cooking only for another minute. If still too thick, add a little more water.

 

Tuesday, August 17, 2010

The Kids Make Pizza

April 2010 544 Have you ever known a family whose kids were perfect angels, and never bickered with each other growing up? (hmm, thinking, thinking). …………………… OK well then I’m guessing for most of you the answer is no, and I would have to agree with you. I mean anything longer than a 10 minute ride with our two little ones in the backseat was an ordeal (Mom, he touched my knee. Dad, she’s looking at me funny). I think we were tempted to put a plastic barrier in the middle of the backseat at one point or other to keep them from strangling each other.

April 2010 548 All kidding aside, Michael and Christina were typical, normal kids who over the many decades we’ve been married have been the source of our greatest joy. I’m happy to report that they’ve grown up to be wonderful adults and great friends to each other. They love to come home and help out in the kitchen when we’re preparing family meals, but we seldom get a chance to eat a meal cooked by them in their kitchens. They each live in small apartments about an hour away and are so busy with their careers that it’s an option that doesn’t happen often.

So when they decided to have a pizza festa for us a couple of months ago at our son’s apartment, we were delighted to sit back and let them do the cooking. They made three pizzas – the classic one above with tomato sauce and mozzarella, the one below with broccoli rape and sausage:

April 2010 549 And this beauty with potatoes, fontina and caramelized onions

April 2010 560

I may have mentioned to you in a prior post that my husband’s father was a bread baker in Italy, and set up shop in the U.S. after he emigrated here. My husband still has cousins in Italy who bake bread daily and occasionally use the bread ovens to make pizza for special occasions too. I’m happy to see the family tradition carrying forth with our kids too, even if it’s just for family consumption.

I’ll let our son Michael tell you about his recipe and technique:

A few years ago, I got a pizza stone as a Christmas present, and found a restaurant supply store near me that sold pizza peels--those long, flat, oversized wooden spatulas you see at pizzerias--for about $10 each. Great investment.

Ever since then, whenever the mood strikes, I fire up the oven and make a few pies for me and my friends.
If you want to make your own dough, you have to plan things out a few hours beforehand.

Michael and Christina’s pizza:

Printer Friendly recipe here

You can also follow this recipe:
http://ciaochowlinda.blogspot.com/2009/11/pizza-di-patate-potato-pizza.html
Pizza dough (enough for about two 14-inch pies)
1/2 cup warm water plus 1 1/2 cups warm water
1 tsp. sugar
1 package dry yeast
3 tbsp. olive oil
2 tsp. coarse salt
5+ cups flour

Dissolve sugar in 1/2 cup of warm water in a large bowl. Sprinkle in yeast, and let stand until foamy. Stir in oil and salt. Add most of the rest of the water, plus about 5 cups of flour to make a firm, soft dough. Depending on the heat and humidity, you'll have to add more flour, or more water.  After dough is mixed, knead on a lightly floured surface for about 10 minutes. Its texture should be almost silky by this time. Shape it into a ball, put it in a lightly oiled bowl, cover, and let rise for a few hours, until doubled in size.

April 2010 529

When you're ready to make the pizza, punch down the dough, then divide in half. Shape the dough into a disk, make your hands into fists, and drape the dough over your knuckles. Using your knuckles, work your way around the dough by pushing upwards and slightly opening your fingers. Keep repeating until the dough has been stretched a bit.

April 2010 534Then, put the dough on a lightly floured surface and finish flattening it with a rolling pin. (Or try spinning it in the air.)

 

You can either leave a bit of a crust around the edges, or roll the dough evenly right to the end. I prefer the latter.
Place the pizza stone on one of the lower racks in the oven, and crank it all the way - 500 degrees or hotter - and let it heat up for at least 1/2 an hour. If you have a pizza peel, spread some cornmeal evenly on it, an place
the dough on that before loading it up with toppings. It will slide into the oven much more smoothly.
When putting the pizza in the oven, place the peel over top of the stone. Then, jerk your hands back slightly to release the pizza from the peel.

April 2010 547 

For toppings:

Broccoli rape and sausage
1 bunch of broccoli rabe
3 cloves of garlic, minced
2-3 sausage links
Trim stems of broccoli rape. Get a large saucepan, and heat about 1/4 inch of water with a little salt until it's boiling. Add broccoli rape, and cover with lid. It may not fit easily at first, but will shrink in size as it's steamed. Let it go for about 5 minutes, occasionally turning it so that every piece gets a turn in the water. Drain broccoli rape, and roughly chop into 1-inch pieces.
While it's draining, remove the casing from the sausage. In the same pan, add a tablespoon or so of olive oil and let it heat. Add sausage to pan, and using two spatulas, break it up into pieces as it cooks.
When nearly finished cooking, add garlic. After a minute or two, add in broccoli rabe, and mix everything together well. Set aside and add to top of pizza.

Caramelized Onion and Fontina Cheese topping
1 large onion (you may need more depending on size of pizza)
1/2 pound of fontina cheese
Slice onion into 1/8th inch slices. Saute in pan with olive oil until onions are caramelized, about 10 minutes.
Slice or shred fontina cheese.
Spread onions, then cheese over pizza and bake. For an extra treat, follow directions for potato pizza, and put onions and cheese on top of it.

Tomato and Mozzarella topping:

Spread your favorite tomato sauce over the dough, then top with grated mozzarella cheese and bake in the oven as directed above.