Pizza Crust

You know how hard it is to find a 4 leaf clover? I feel that way towards pizza dough. It’s near impossible. For the last 5 years I’ve tried, probably close to 20 recipes. They were all fine. I mean in the end they were technically ‘pizza crusts’. But this pizza crust…fantastico!

There are two KEY steps to making a beautiful looking pizza crust:

1) Using a pizza stone. Seriously, don’t forget the pizza stone. Pizza stone. Pizzzzzaaaa sttttoooonnneee.
2) Preheating your oven (and pizza stone) on the highest setting for at least an hour*. This will give you that nice crusty bottom but still a nice chewy bread.

*Clothing optional, because your house will feel like a sauna.

Thin Crust Pizza Dough

Ingredients:

  • 1 1/2 tsp. active dry yeast
  • 1 tsp. sugar
  • 3/4 cup warm water (about 105°F)
  • 1 cup cake flour
  • 1 cup plus 3 Tbs. all-purpose flour
  • 1 1/4 tsp. kosher salt
  • 2 Tbs. extra-virgin olive oil

Directions:

In a small bowl, whisk together the yeast, sugar and warm water and let stand until foamy, about 5 minutes.

In the bowl of a food processor fitted with the dough blade, combine the cake flour, all-purpose flour and salt and pulse 3 or 4 times.

Whisk 1 Tbs. of the olive oil into the yeast mixture. With the motor running, slowly add the yeast mixture to the flour mixture, allowing each addition to be absorbed before adding more. Pulse the machine 10 to 15 times to knead the dough. The dough should clean the insides of the bowl but will be slightly sticky.

Coat the inside of a large bowl with the remaining 1 Tbs. oil. Dust your hands with flour and remove the dough from the food processor. Form the dough into a ball and place in the bowl. Cover the bowl tightly with plastic wrap and let the dough rise in a warm place until doubled in size, 1 to 1 1/2 hours. Divide the dough in half and roll out as directed in the pizza recipe. Makes two 10-inch thin-crust pizzas.

Enjoy!

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Garlic Scape Pesto

I wrote a song for you all. I think Harry Connick Jr. did a version of it. It’s lovely. 

Here it is:

It’s The Most Wonderful Time Of The Year

With the kids picking spinach
And everyone telling you “happy harvest!”
It’s The Most Wonderful Time Of The Year
It’s the hap -happiest season of all
With those seasonal berries and gay happy cherries
When tomatoes come to call
It’s the hap – happiest season of all

There’ll be carrots for picking
Big melons for licking
And weeding out in the row
There’ll be scary big sluggies
And tales of the glories of
gardens long, long ago

It’s The Most Wonderful Time Of The Year
There’ll be much irrigating
And anticipating
When veggies are near
It’s The Most Wonderful Time Of The Year

Was that a little much? No? I didn’t think so.

Garlic is one of my very favorite things to grow and harvest. It’s so tall, handsome, easy, knows how to impress, smells amazing… 😉 …Plus you get scapes. Have you ever had them? They will blow your socks off… 😉
My favorite way to eat them is making them into pesto. Wowee. I thought I loved pesto before, but now! It’s a whole new love affair. Shh, don’t tell my husband 😉

Have I taken the innuendo’s to far? The winking, it’s a little much isn’t it. Okay I’ll stop.

scapes, garlic, cilantro

scapes, garlic, cilantro

Garlic Scape Pesto

Serves: About 1 cup
Ingredients
  • 1/2 cup coarsely chopped garlic scapes
  • 1 cup fresh basil leaves
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/2 cup olive oil
  • 1/4 cup sliced almonds, toasted (I even just used pre-sliced almonds from Costco, tasted just as good!)
  • 1/3 cup Parmesan cheese
Instructions
  1. Place the garlic scapes, basil, lemon juice, salt and half of the olive oil in the bowl of a food processor.
  2. Process until the basil and garlic scapes are finely chopped.
  3. Add the toasted almonds and process until smooth.
  4. With the food processor running, slowly drizzle in the remaining oil until everything is well blended.
  5. Add the Parmesan cheese and pulse a few more times.
  6. Season with additional salt, if needed.
  7. Store in the refrigerator until ready to use.
Garlic scape pesto

Garlic scape pesto

Wheat and Flaxmeal tortillas

We eat a lot of tortillas around here. Burritos, tacos, quesadillas, wraps…and I unshamefully admit that I love tortillas with melted butter in them. Comfort food to the max. Anyone else? No? Just me? There’s reasons why I didn’t marry a doctor.

But back to these healthy tortillas..
…drizzled in butter…
I kid..
..

I found a few recipes that looked yummy, but I wanted something that was delicious but super healthy. Maybe even vegan. So after a bit of tweaking, I made a tortilla that was vegan, healthy, hearty, but still soft and yummy. Plus it’s really versatile.

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Wheat and flax-meal tortillas
*this recipe calls for 2 cups of flour, please use any combination of flours you want*

1 cup of white flour
1/2 cup of wheat flour
1/2 cup of ground flax-meal
1/2 tsp salt
1/4 cup of avocado oil
1 tsp of baking powder
1/2 cup of warm water

Directions:

1) Sift the flours, salt and baking powder into a large mixing bowl.

2) Add oil and mix with your fingertips or spoon to combine.

3) Add water, and mix into the dough until a sticky ball forms.

4) Cover and let it rest for at least 30 minutes.

5) Divide the dough into 8-10 balls for small tortillas or 4-6 balls for larger ones, cover them again with the damp cloth.

6) Lightly dust a counter with flour and roll out each ball of dough into a somewhat round shape. Roll out as thin as you can. Don’t roll the dough out more than once or the tortillas will be tough.

7) Heat pan or cast iron skillet over high heat for 5 minutes. Cook the tortillas 30 seconds on each side or until slightly browned. Cover the tortillas in foil or a damp cloth and place them in a warm oven.

8) Enjoy!

 

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Roll them out as thin as you can!

 

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thin thin thin

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Get in my belly.

 

Gardening update

I love Sundays, especially early in the morning, when no one is really awake. They’re so peaceful and simple.

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Noli and I went out this morning to check on the garden and make sure everything was going well, here’s an update on everything we are growing!

Basil: I wasn’t thinking and didn’t harden it off. Dummy. Soooo, it’s growing still, but it’s looking a little rough. But I think it’ll be fine. I might pick up a few plants just to be on the safe side. You can never have too much basil!

Beets: Attacked by the Spanish Leaf Miners. *insert crazy gardening lady with clippers and a spray bottle filled with soapy water*. Good news, although the leaves might look a little rough, the roots themselves are good and growing strong!

Cantaloupe: Still no sign..I didn’t keep track of when I planted it, although it was the same time as corn. (2 weeks ago?) I’ll give it a few more days and replant it.

Carrots: Carrots, you never fail me. You are delicious. I love you. (They are growing amazingly well, of course).

Celery: I’m not sure how this is going. It’s growing. It’s small..there’s no guarantees it’ll make it. I’m not placing any bets.

Cilantro: Harvested 3 HUGE bunches of this. We cut back the plants to the base and are waiting for more to sprout before it gets to hot and bolts.

Corn: It has started to pop up! Thank goodness! I felt like that took forever! Something about growing corn makes me feel like a real farmer.

Garlic: Everything is looking good so far. This is definitely one of the harvests I’m looking forward to most. Unfortunately we had to harvest one a little early (someone, or some furry black dog named Charlie, stepped on it).

Green Beans: I started these outdoors last-minute, in a spot that wasn’t even intended for anything. But they are growing great and I’ll be glad I planted them.

Horseradish: My one regret, NEVER GROW HORSERADISH IN ANYTHING BUT A CONTAINER. They will take over and conquer. The good news is, horseradish is delicious.

Hubbard squash: This beautiful plant has popped up and is looking strong and handsome. Has anyone else grown it? If you like pumpkin pie, grow this. Pumpkin doesn’t hold a candle to Hubbard.

Kale: Kale is doing beautifully, already harvested 3 HUGE bunches.

Potatoes: Wowee. These guys. They sure know how to grow. Handsome little taters.

Snow Peas: Growing STRONG, but….it’s getting hot. Like really hot. So I don’t think they’re going to be very tasty. But we’ll see!

Spinach: Damn Spanish Leaf Miners.. but overall it’s been a good harvest so far. Probably about 2 big bunches/or 3 salad bowls full (I’m going to get a better system down this week).

Strawberries: I’m so glad we have strawberries. If you don’t have berries in your garden, you need to get some. Your gardening life will never be the same. I think next year I’m going to double and/or triple our strawberry plants.

Tomatoes: This year I started my tomatoes indoors, and although they did great in the beginning, they became spindly from lack of strong light (we were using shop lights). Next year I’ll definitely build a mini green house, just for the tomatoes and peppers. I think they will do fine since we re-planted some of them sideways to give them more roots. A few we left as is to see if it made any difference. (8 in total). AND they are flowering which is a good sign!

Zucchini: I bought an heirloom plant of this about a week or so ago. I didn’t think I wanted zucchini this year, but when I went to the store and had to pay .69 cents for ONE zucchini squas. I about died, and immediately put a plant in the ground.

Things I wish I had room for: Cucumbers, broccoli and raspberries. And about a billion other plants. But these were the top 3.

Is anyone keeping track of their harvest this year? I decided to see how much money I’m saving this growing season and I’m keeping track of the number and weight of my produce! So far I’ve harvested: 1 lb of organic spinach ($4.12 per lb), 10 oz of organic garlic scapes ($7 per 1/2 lb), 1 lb 8 oz of organic cilantro ($1.46 a bunch), 3 lb of organic kale ($1.97 a bunch), 1 German Red organic garlic head ($3.50 ea), and 3 organic strawberries!
Estimate savings price for May: Est. $27.91
Total savings to date: Est. $27.91

So far so good.

And…I’ll end with a few pictures!

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Hey tomato flowers, lookin’ goood!

 

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My daughter already ate all the partially ripe berries. She knows what’s up.

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Bouquet of cilantro.

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Potatoes aren’t wasting anytime!

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Had to harvest this guy early, got trampled. Not sad one bit!