I yam what I yam...

... and that's a lady who loves her spinach. Baby spinach, especially. Fresh, local, organic baby spinach for the first time in months! This salad was amazing - just spinach, a shredded carrot, and some sprouts with a very lemony dressing (lemon juice + salt + EVOO). I had some last night with homemade cheese pizza (this dough recipe is still amazing - I made another quadruple batch yesterday and froze three extra balls).


I buy shredded mozzarella in a big two-pound bag for $7.99. Two pounds yields approximately eight cups, which is enough for at least eight pizzas, depending on how cheesy I'm feeling. I use tomato puree (one 28oz can has enough for at least twelve pizzas) and I buy the flour and yeast for the dough from the Coop bulk bins, so pizza is a very cheap meal (and if you go easy on the cheese, it's pretty healthy paired with a salad). Each pizza provides dinner and lunch the next day for the two of us, so I'd wager it comes out to less than fifty cents per serving. Even when we have to buy lettuce from the grocery store, I'm pretty sure pizza and a salad comes out to around $1.00 per serving. Definitely thrifty, tasty, and easy!

Pizza Party

One of the nice things about living near our alma mater is that when college friends come back to campus, a visit with us is usually on their itineraries. The weekend before last was Winter Carnival, so several of our friends came back. A cup of coffee with my friend Emily on Friday afternoon led to an impromptu pizza-dough-making session that night and a pizza party at our old college house Saturday evening.

We used the pizza dough recipe from the Williams-Sonoma Savoring Italy cookbook. It's a very simple recipe - only yeast, water, flour, and salt - but it was fantastic. We actually made a quadruple batch in my stand mixer (using the paddle hook for the initial stirring and the dough hook for the rest of the stirring and kneading). I've since made another quadruple batch and found that this dough freezes and thaws well. (A single batch of dough, as listed below, makes one 12" thin-crust pizza). For the crispiest crust, I bake the pizza at the highest heat possible (my oven goes to 550) for a short time (about nine minutes). I bake the plain crust first for about five minutes, then top it and put in back the oven - this way, the crust doesn't have a chance to get soggy.


With four pizzas to play with, we used a variety of toppings; the best combination by far was one that Emily suggested which was based on a recipe in the Cheese Board Collective cookbook. The Cheese Board Collective is a cooperatively-run company in Berkeley that produces cheese, pizza, and baked goods. All of the employees own an equal stake in the company and receive the same hourly wage. Emily highly recommends the cookbook, so I plan to check it out soon. Anyway, the Cheeseboard pizza combines kale, walnuts, and white sauce; we used the last of my frozen summer kale and pecans that I had on hand. Emily made a basic roux, spiced with paprika, nutmeg, cardamom, and pepper. We sauteed the kale to remove as much of the moisture as possible, then layered the roux, kale, mozzarella, and pecans on the parbaked pizza. For a final touch, we brushed the finished pizza with garlic-infused olive oil. Although I love kale, I've never before had it on pizza and was surprised by how wonderful it was. I was especially pleased by the surprising crunch the kale took on the edges. We also made a pesto, chevre, and mushroom pizza (with the last of my frozen pesto), as well as a few other veggie combos. We rounded out the meal with a salad of romaine and shredded root veggie mix.



Stand-Mixer Pizza Dough
adapted from Williams-Sonoma's Savoring Italy, by Michele Scicolone

1 1/4 teaspoons active dry yeast
1/2 cup warm water
1 1/2 cups flour *recipe calls for unbleached all-purpose, but I use King Arthur's white whole wheat
1 teaspoon salt

Sprinkle the yeast over the warm water and let stand until creamy, about five minutes. Stir until dissolved.

Add yeast mixture, salt, and half of flour to stand mixer bowl and stir at low speed with paddle attachment until blended. Switch to dough hook and add the rest of the flour. Stir on low until well-blended. If you are making multiple batches at once, add flour one cup at a time, stirring after each addition until thoroughly incorporated. Switch to medium speed and kneed until smooth and elastic, about seven minutes.

Place the dough in an oiled bowl. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk. The recipe says this should take about two hours, but I've found that most of the rising happens in the first forty-five minutes.

Punch down the dough and knead breifly on a floured work surface to remove any air bubbles. If you are going to freeze any dough, now is the time to do it. I wrap each ball in plastic wrap and then put the wrapped dough balls together in a Ziploc freezer bag. If you are going to cook the dough today, leave the ball on the floured surface and invert a bowl over it. Let rise until doubled in bulk, about one hour.

Bake at the highest heat possible for four or five minutes; remove from oven, add toppings, and bake for a few more minutes, until crust edges are golden.

Out of the Box, Week 8

Last week, purple peppers; this week, purple garlic! Isn't it beautiful? This must be the garlic that sent off the scapes we got a few weeks ago. I just love this color.

Speaking of color, it's that time of the season when the box is packed with so many different colors (not just green, like we had in June). Of course we are still getting lots of lettuce (curly red stuff, this time), which is good since salads are such a staple in our house. We also got a huge bunch of basil this time as well as a big load of scallions. There's also fennel - another new food for me - and some cucumbers. Beets, carrots, tomatoes, and tender, little summer squashes add punches of color between all the green.



The first thing I tackled was the basil, since we still had some from week 7 and I didn't want any of it to go to waste.

I've heard that the best way to preserve basil is in oil and in the freezer, and pesto is probably the easiest way to do this. I whipped up a few batches of this on Sunday night, some of which went on our pizza. I put the rest in a plastic-wrap-lined ice cube tray so I could freeze it in small blocks, which I later transferred to a freezer bag. Now when we want pesto it will be easy to grab one or two cubes to thaw.

To make pesto, all you need to do is combine fresh basil and pine nuts (about one packed cup of basil and 1/3 c. pine nuts is a pretty good ratio). You can use a blender or a food processor; my mini-Cuisinart works great for this. Once the basil and nuts are well-blended, you need to add a little olive oil. Ideally, you want it to emulsify with the other ingredients, so if possible, pour it in a thin stream while your blender or food processor is running. The MiniCuisinart actually has a small well with a tiny hole built into the lid for exactly this purpose. Once these three ingredients are blended, mix in some grated parmesan or romano cheese (roughly 1/3 c. to 1/2 c., according to your preference). If you are going to freeze the pesto, hold off on the cheese and instead add it to the thawed herb blend right before serving.

We used our pesto on wholegrain pizza dough with some fresh mozzarella and a little feta, served, of course, with a big leafy salad on the side.