Grilled Pizza

You might think that I am still dreaming of the next cooking club gathering in Arizona.  Or, you could instead consider that it is summer, and that means I often refuse to turn on my oven. On such days, I am usually in search of something easy, fresh from the garden, and either served cold, or grilled outside.  So, here is where grilled pizza comes into play.

First, lets talk about *Trader Joe's*.  Lets hope you have one nearby.  (So sorry, people of Prescott, but your mayor told me he is working on getting one!)   If you have not been introduced to this gem of a supermarket, don't wait any longer.  We are lucky enough to have one in Pittsburgh, and I love to slip into the 'burgh to get lots of goodies, including fresh pizza dough. 

Here's where I should admit that I actually fear dough. Really, to narrow that down, its the yeast that makes me shiver.  I really must conquer this fear, and I sometimes do force myself out of my comfort zone, but in the meantime, I just made another trip down to Trader Joe's  to stock up ;)

For this little number, after tossing, stretching and rolling the dough a bit, I slid it on to a cookie sheet coated with cornmeal (Italian substitute for ball-bearings!).  After a light coat of olive oil, I smeared a layer of homemade pesto (last year's bounty pulled from the freezer), sliced tomatoes, fresh mozzarella, pine nuts, and fresh ground pepper.  Once the grill is nice and hot, you just slide the baby right off the tray and onto the hot grids.  I know, it seems like it would droop right down onto the burners and make a big mess.  

But with a quick close of the lid, it works like magic!  About 5 minutes later, it is done.  The bottom ends up nicely charred, with a smokey taste, the top bubbles up and gets oozey.  

Slide it back onto the pizza tray and slice it up!!!  I've tried lots of different topping combinations, but this is a running favorite.  It is important to keep the toppings to a minimum, and to keep the dough on the thin side.  Here is what I have in mind for my next batch: olive oil, gorgonzola, and arugula.  Sounds like heaven.

Traveling to Turkey by way of Arizona

My dreams of an international cooking club really do exist in this country.  I had to fly to Arizona to find it.  There, in the beautiful, mountainous environment of Prescott, a diverse collection of dog-loving foodies have found each other and assembled.  Monthly, a themed dinner materializes through the combined efforts of this talented and eclectic group.  The setting is astounding....

High up on a boulder-strewn hill, in view of Thumb Butte,  a "green" and purple modernistic castle of sorts with lots of eye appealing views and a very well designed assemblage of entertainment space and high end kitchen equipment.  This night, the theme, as drawn out of a hat the month before, is Turkey.

I am guilty of misjudging this cuisine.  Pass the hummus and grape leaves?  But after my niece traveled to Istanbul on Semester at Sea, she proclaimed Turkish food her favorite, and even chose it as our annual Christmas Eve International Dinner theme.  So, Dec. 24th, 2007, had me preparing a meal ranging from buttery turkish rice pilaf with pine nuts and raisins to red pepper-sauced creamy chicken, topping it off with dense turkish coffee and pistachio baklava.  I knew this could be an interesting choice, but it was up to the group to make it happen.

Turkish cuisine is an amalgamation of middle east and asian, and has been influencing street food in European countries, as well as in the states.  My trip to Germany last summer was laced with Donor Kebabs, easy to find in every major city as a quick- grab sandwich, rather like a gyro, but even tastier.  Common ingredients in Turkish cooking include lamb, eggplant, peppers, pomegranates, pita, currants, nuts, yoghurt, spices and homemade breads.   This night, the cooking club hit on all of these highlights.

Appetizers included a turkish take on hummus, redolent with currants and pine nuts. Homemade pita bread for dipping,  a walnut spread, mushrooms in a spicy yoghurt sauce, and the crowd favorite, Ali Nazik.  This eggplant dip,  combined with lamb, yoghurt and spices had us all coming back for seconds.  Oh, and don't forget the pomegranate mojitos that made an appearance during cocktail hour.

The main attractions were many.......an authentic Kafte from an old family recipe, zucchini pancakes with a cucumber/mint yoghurt sauce, chicken wrapped and stuffed with a savory liver infused filling, tabouleh salad with a pomegranate dressing, a thick and rich eggplant stew, and my contribution, the buttery rice pilaf mentioned above that was my family's favorite from our own celebration of Turkey.

At the end of this satisfying and transformative meal, next month's theme was chosen:  "Wood-fired pizza oven".  This is to include only things that can be cooked in said device, which will allow the group to cook and eat outside, while enjoying the summer breeze and beautiful views.  I'm dreaming about another plane ticket to Prescott in July.   But maybe there are some Pittsburgh people out there who might be willing to form our own ad-hoc themed cooking club?  Let me know if you are in.  I'm game!!!

I'm Thinking Arugula

I have a fondness for this tasty green, born of Jamie Oliver, who in his slightly slurred British accent uttered the word "Rocket" when tumbling freshly chopped greens over a platter of sliced marinated beef.  Something seemed special about it.  I didn't see any ordinary lettuce playing this kind of supporting role in a dish, so I had to know what "Rocket" was.  Turns out, its the British word for Arugula. (Doesn't it seem like the British form of some of our English words are so much more fun?)

But this I had to try.  As luck would have it, it isn't so easy to find in the corner grocery.  Maybe we just haven't established a market for it yet, so you all will have to help me.  My current solution is to try my hand at growing it.  Although it grows readily in my raised bed when

planted in the spring, as summer arrives, it quickly goes to seed, and no longer is the little tasty leaflets that I crave.  I'll have to do some more trials on this, but my hunch is that is rather like the spinach crop, thriving in the cool of spring and fall.

Culinarily, I'm a rookie with this stuff.  But, if I see it on a menu, I'm on it.  Like when I traveled to Germany last summer....

See that?  Yes, I found it here at a cute sidewalk cafe in Heidleberg,  said to have the best pizza in town (no understatement!).  Many of the pies listed "Rucola" as a topping, which I quickly interpreted as the German version of this green.  I. Must. Have. 

 I picked this one......

To answer your question, yes, it was insanely good.  

And me, I'm getting better at throwing it around, a' la Jamie Oliver, and recently rested a balsamic marinated chicken breast topped with blue cheese on a bed of arugula.  I merely tossed the greens first with olive oil and lemon juice, salt and pepper.  It hit the arugula spot quite nicely.  

Inspiration

This used to be my favorite word.  Granted, I was about 14 years old at the time, when the Little River Band introduced me to it (Cool Change, c.1978).  My vocabulary has increased a bit since then, and I have lots of new favorite words that have come in and then out of favor, but this one seems appropriate today as I write this post.   

This time of year, it is hard not to be inspired by the outside world. Every day, spring unfolds a little more detail....such as the first lightning bug of the season, a hummingbird returning to the feeder, the first signs of life from the garden, and an ever-changing blooming array of spring flowers (Chive blossoms and Bleeding Hearts!)

But, if I'm being honest, I thought that you might want to know the *inspiration* for this blog. Ummm, it comes from reading others.  There is so much to learn from others on our planet,

 and blogs are no exception.  Although daily learning through many different methods is part of my chosen profession, and lifestyle, I confess that I typically get sucked in to food related blo

gs (even when I know I should be doing something else).  My first, and standing favorite blog is written by the author of this book: 

Although admittedly a quick read, it has *inspired* me in numerous ways.  With that said, you will now understand the connection to this great dish. 

 I have been a short term vegetarian on and off over the years.  Really, I don't much miss meat, when on a meatless bender, as some claim.   But these days, I have opted to throw a few vegetarian meals in to the weekly routine, rather than a wholesale change.  For me, this works quite well.   But this little gem, coming from this lovely book, might just make you change your own party affiliation.   

Not only does it make a great dinner (please add brown rice and  packaged Naan, from Fabulous Flats, available at Giant Eagle and Costco), but a rather fine lunch for several more days after that.  And, might I also mention that the recipe calls for cilantro (read previous post), so you can multiply your eating pleasure.

Ode to Cilantro

Oh, lovely green lacy leaves of spring.

Scented like lemons, giving rise to salsa so delightful and fresh, after a long winter of overprocessed, overcooked varieties.

Versatile, yet distinguished.  Mild, yet essential. Irreplaceable, yet.....unloved?

Do you know there is an "I Hate Cilantro" web site?  Who are these people?  Why are they so moved to create a movement?

As a cilantro fan, it is hard to understand.  The delicate, underlying brightness adds the "salsa" to salsa.  Thrown into an asian noodle dish, it intensifies the identity of all of the ingredients. Used in a marinade, the citrus factor is boosted.  Go crazy, throw it in a salad, even make a pesto!

Yet, most often, what I hear it compared to is, gasp, soap!  Which of course makes me think of those naughty-mouthed children who were threatened with this punishment in my youth (I never suffered this fate, thank you mom and dad!).  So, for all you haters out there, consider a unique feature of this inimitable herb.....chelation!!  Apparently, this little powerhouse can be effective at carrying heavy metal accumulations out of your body.  Think back to Jeremy Piven, and you get the idea.

And one more reason to fall in love...reseeding!

Last year, I left a few cilantro plants to their own devices after they went to seed (by the way, the seed is also a spice, known as coriander!).  After overwintering in my raised beds, lo and behold, the seeds germinated and I have a cilantro forest! Effortless, except for the thinning needed to help it along.

So, put together a little salsa, and work on your relationship together.

Detox Salsa:

1 large can plum tomatoes (for extra flavor, try fire roasted variety)

1 small red onion, minced

juice of 1 lime

1 minced jalapeno (I like to fire-grill mine, pop in freezer, then take out as needed)

handful of cilantro

salt and pepper to taste

Toss all ingredients in a food processor.  Process lightly.

Met her match, met his maker

Warning:  This story does not end well.  Maybe the title gives it away.  Two weeks ago, we encountered quite an exciting predator/prey moment, while doing a little weeding.  Now, as a gardener, I get a  little excited about encountering a "farmer's friend" in my midst.  And over the last few years, I have found a few.  Each one, I carefully protect and place in a safe zone within the garden boundary.  But this situation had me wondering, trying to make a value judgement......which is a better "friend" (i.e. more beneficial to the garden)?Let me tell you, regardless of the answer to the question, I was rooting for the toad.  He was quite accepting of his fate, not struggling, not panicking, rather resigned.  He gets the sympathy vote.  On one hand, snakes need to eat too.  But, can't they pick on some invertebrate, and leave the amphibians alone? Toads bring alot of joy to this house.  We often find them on warm summer nights, strategically positioned beneath an outdoor light, waiting for the right bug to low-fly past them, so that they can unfold that preposterously long tongue, flick, stick, and gulp down dinner.  So, in the battle at hand, the toad lost.  The lump slowly moved downward.....

One happy and satiated snake was the result.  

But as I warned you, it does not end well, or end there.  Last night, beside the driveway, a gruesome discovery.......there lay the snake, upside down and open-mouthed.  Quite dead.  So, in all, I lost two friends of my garden.  Hopefully, they left some kind of legacy.

Not a boring old radish

I am worried that you will pre-judge a post on radishes.  Stop yourself.  This may just change your opinion, if you give it a chance.  I, too, put radishes in the category of "filler" for iceberg salads at overpriced lackluster restaurants.  But not these pretty little babies:

You might notice a few things right away:  Dirt!  Yes, they are fresh.  Seems to make a difference.  Pull them straight out of the garden, and that in itself ups the flavor quotient. Tapered instead of round?  Bingo.  Must be a french thing.  A little red, a little white?  Hmmm, you're good at this!

I planted radishes for the very first time this year. Really, just out of curiosity.   Who can resist a description of a slightly toasted baguette slice, topped with European butter, french radish shavings, and sprinkled ever-so-lightly with fleur de sel?  It was good, just ask my nephew.  (He even asked for seconds!)

Better yet, they are known as a fast plant.  Quick turn around from seed to fruit.  Remember the part in the last post about not being patient?  You, then, will see the appeal.  The  science teacher in me knows that a radish makes a great biology lesson.  I've used them for seed germination, experiments in allelopathy, and just for "watch how a plant grows" exercises. Pretty cool, all in all.   Tasty though?  I think not.

But, the gourmet trapped inside of me longed for more meaning. Am I missing something?  Do people really like these little red devils, or just merely tolerate them?  My first attempt in the kitchen was delightful - A spring salad!  Think spicy spring greens (I love arugula!), creamy avocado slices, and the french radish:

The perfect dressing?  Please don't say store bought.  Try whipping one together yourself first.  Do you have red wine vinegar, dijon mustard, salt and pepper, olive oil?  Done.  You will not turn back.   Variations on this are fun, and limitless.  Try adding a little honey.  Or jam.  Or flavored vinegar.  Or fresh herbs.  Oh, how about garlic?  And if lack of measuring scares you, this is your chance to break through your fears.  The only rule is to mix everything else together first, then add the oil.  You will slowly stream it into the rest, while whisking.  Not hard, really.  And so rewarding!

But before I sign off on radishes, I need to tell you about my dinner plans.  Come closer........French Radish Leaves Soup!  Yes, you heard it right.  It sounds so....well...French, but alas, it is Polish!   And no, I haven't yet tried it, but I am game.  Did I tell you I am a recently converted radish aficionado?  I will let you know how it goes.