pizza rosa al bianco

This was quite tasty

dough
red onion--finely sliced
3/4 cup parm
pine or pistachio nuts
2 t rosemary leaves
2 T olive oil

bake at max temps

3 cheese with roasted eggplant, tom and lemon

dough
1/2 c gruyer or gouda
1 c roasted eggplant tom and lemon topping
1/4 c feta
1/8 c parm or pec

half of cheese on pizza-topping, then more cheese including feta

More pizza peps

sweet and sour onion marmalade

1/4 c olive oil
4 large white or yellow onions cut into thin strips
1/4 c sugar
1/4 c balsamic vinegar
1/4 t salt
1/8 t pepper
heat oil add onions and saute for 20-25 minutes until golden brown. add sugar , stir for 3 min until sugar melts
pour vinegar into a cleared space in center o f pan and stir into onions, when reduced remove from heat--stir in s & p--keeps for 2 weeks
good with blue cheese and walnuts
or
butternut puree with thyme parsley, toasted pine nuts, arugula, spicy oil, and a mozz/parm mix
or
mozz, gruyre, gouda, pram blend or combo, with a little blue kHz, walnuts or pecans, scallions or chives and or arugula

or

mozz and pram, with sauteed mushrooms, grilled peppers or spinach or arugula, butternut puree, and mascarpone, and spicy oil



butternut squash puree
1 butternut cut into 8 sections and de-seeded
1 c water
s & p
combine water and squash--cover & bring to boil-lower heat-simmer 20 min until tender drain water -reserving it.
when squash is cool--scoop out flesh and discard skin--puree until creemmee-using cooking water to get a good consistency---lasts for 2 weeks in fridge or 6 months in freezer

Roasted eggplant, tomato, and lemon topping

use in small dollops! one on a pizza
1 eggplant cut into 1/3 inch slices
1 large onion cut into thin strips
4 large tomatoes-cut into 1/2 inch slices
1 lb kalamata olives -pitted
1 T salt
zest and juice of 3 lemons-blanch for 15 seconds in boiling water if not organic to remove pesticide
1/4 c olive oil
1/4 t pepper
heat oven to 500 --combine all ingredients except pepper and mix
stir every 15 minutes for 50 total--turn to broiler and cook for 8 min.
2 weeks in fridge-6 in freezer

oil infusion!

for herbal salve oil

1/2 c herbs
1/2 cup oil

mix in glass jar--removing air bubbles with a knife
put 1/2 inch of alcohol (high proof) on top
cover with 4 layers of cheesecloth and a rubber band to secure it
set in sunny window or warm spot for 2 weeks-until alcohol evaporates and oil assumes color of herbs
drain oil---making sure to not retain the sediment in the bottom of the oil-store out of light.

Herb oil

2 C olive oil
2 T dried basil
1T dried oregao
1 T fresh rosemary
1T dried thyme
10 cloves garlic pressed and lightly sauteed in 1/2 cup of the olive oil above
1 T kosher salt or coarse sea salt
1/4 t pepper
1 t chile flakes
1 t sweet or hot paprika

If you use fresh herbs--cover with oil and triple the amounts above
use whole not ground herbs, this will last for several moths in the fridge, but only a week if made with fresh herbs

crushed tomato sauce

for pizza
adapted from Peter Reinhart

1 can (28 oz( crushed tomatoes
1/4 t pepper
1 t dried basil or 2Tfresh
1 t oregano
5 cloves fresh garlic pressed
2 T red wine vinegar or lemon juice or combo
1 t salt to taste if needed

mix and store up to 1 week in fridge

Some pizza amp-up ideas

Balsamic syrup: for enlivening pizza

2 cups Balsamic brought to a boil, then turned down to low, reduced 1 cup,
stored in squeeze bottle at room temp indefinitely

Spicy Oil:

1C olive oil
4 t sweet or hot paprika
4 t chile flakes
1 large garlic clove peeled
1/4 t salt (optional)

combine except for salt--bring to boil over medium heat, reduce to low and simmer gently for 10 minutes--cool for 30 minutes and strain--cover and store in fridge for 2 weeks
drizzle over almost any pizza

Tapenade

1/2 lb dry packed sun0dried tomatoes, coarsely chopped
20 Kalamata olives
1/2 cup ev olive oil
1 t red wine vinegar
3 large cloves garlic
1/4 t dried oregano
finely grated zest and juice of 1 lemon
salt
combine all but salt in food processor until smooth paste, season with salt if needed. Store in fridge for several months

ruler of the roost

via whip up

Whole Grain Anadama Bread

recipe adapted from Peter Reinhart’s Whole Grain Breads



For the soaker:

3/4 cup plus 2 tablespoons (4 ounces) cornmeal
7 tablespoons (2 ounces) whole wheat flour
1/2 teaspoon salt
1/2 cup plus 2 tablespoons (5 ounces) water

Mix the soaker ingredients until evenly hydrated. Cover and leave at room temperature for 12 to 24 hours.

For the biga:

1 3/4 cups (8 ounces) whole wheat flour
1/4 teaspoon instant yeast
3/4 cup (6 ounces) water, at room temperature

Mix the biga ingredients until a rough ball of dough is formed. Knead the dough for about 2 to 3 minutes to ensure that the dough is evenly hydrated throughout. Cover and refrigerate at least 8 hours and up to 3 days.


anadama soaker and biga

For the final dough:

all of the soaker
all of the biga
1 cup (4.5 ounces) whole wheat flour
5/8 teaspoon salt
2 1/4 teaspoons instant yeast
3 tablespoons molasses
2 tablespoons unsalted butter, melted

Notes:

You can also use 2 tablespoons vegetable oil to replace the butter.
Remove the biga from the refrigerator about 2 hours before making the final dough. Cut up the soaker and biga into small pieces and combine with all of the final dough ingredients. Mixing the soaker and biga in this manner is the main idea behind Reinhart’s epoxy method.



Mix until a rough ball is formed.



Knead for about 5 minutes, making sure that all the ingredients are evenly distributed throughout the dough. Let the dough rest for 5 minutes then knead again briefly for about 1 minute. Notice how differently the dough feels after the 5 minute rest. This step helps strengthen the gluten.



Place the dough in a lightly oiled bowl and cover. Let rise at room temperature for 45 to 60 minutes or until 1 1/2 times its size.

Transfer the dough gently to a lightly floured counter and shape the loaf:




Place the shaped dough in a greased 4 by 8 1/2 inch loaf pan. My sandwich loaf pan is slightly larger but it will do just fine. Cover the loaf pan loosely and let rise at room temperature for another 45 to 60 minutes or until 1 1/2 times its size.


shaped anadama loaf proofing in the bread pan

Preheat the oven to 425°F. Place the pan in the middle of the oven and lower the temperature to 350°F. Bake for 20 minutes, rotate the pan, then bake for another 20 to 30 minutes, until the loaf is browned well on all sides and sounds hollow when thumped on the bottom.



Transfer the bread to a cooling rack and let cool for at least 1 hour.

Orleans Reinette apple

The fave of an aging arborist in Dorset

via http://www.orangepippin.com/
for the apple enthusiast!

P & Q

via design sponge

tips

via apt therapy

River cottage

Hello--found a great show called The river cottage about a british guy who moves to the country to grow his own chow

Slip recipe

Sheridan Studio Colored Slip Cone 6–10
Clay Body Cone 6
Grolleg Kaolin 45.8%
Kona F4 Feldspar 24.6
Pyrophyllite 8.2
Silica 16.3
100.0%
Plus 15% stain of your choice.

breeding paintings

via the selby