This year my family finally signed up for a CSA (Community Supported Agriculture) share. Every Friday, our farmer wakes before dawn and drives to the Twin Cities and other communities to deliver the week’s bounty of organic produce. We pick up a half-share; above is just a portion of one Friday’s haul (though this year’s drought has definitely decreased the crop).
Every week, we get whatever’s in the box. I’d never eaten Kohlrabi before (the bulbous thing on the right, with greens growing out of it). When you get lots of something you’ve never eaten, there’s only one thing to do, at least at my house… make it into bread or pizza… Continue reading
We had friends for brunch this past Sunday, and I decided to try something I’ve been meaning to do for a while: Breakfast Pizza. It’s basically a pizza dough base, topped with egg, cheese, and whatever meat you like, if you’re a meat eater (we are). In order to contain the egg, which might otherwise run off the pizza, I baked this pizza in an unfinished, plain black 12-inch cast iron pan. The result is closely related to the Italian frittata. Continue reading
The secret of great fruit tarts and danishes? Great fruit, of course. If you have great stuff, it’s not all that complicated. Take out some stored dough, and just a little more effort gets you a great dessert. My family and some friends had visited Sam Kedem Nursery Garden, near Hastings, Minnesota, where we’d heard they had perfect strawberries ready for picking (they’re on to raspberries now). So we were well stocked with great strawberries.
(photo by Mark Luinenburg)
Some of our blog readers have noticed that we have lots of summertime posts and discussions on outdoor-grilled pizza and even desserts, and pastries, but we’ve never posted on baking pizza the old-fashioned way. As summer comes upon us, believe me, there’ll be more and more that we do outside on the gas grill (I like the Weber grills for that, available at Amazon).
One thing I have to share: Amazon has dropped the price on the Old Stone Oven pizza stone: Click here to order.
So before it gets hot, let’s talk about indoor-baked pizza. Our lean doughs make great pizza bases, and nicely tolerate a pre-heated stone up to 550 degrees F. Use lots of flour and roll it out to 1/8-inch thick and you cannot miss (be patient). What kinds of pizzas are people making?
On Mondays, it’s my turn to pick up my oldest daughter from school, and then stop for tea and treats before her guitar lesson. We’ve been doing this for six years, and I think I love the tradition as much as she does. Our downtown coffee shop has great coffee and tea, but the baked goods leave a lot to be desired, especially by the time we roll in at 4:00pm. There’s one exception– they have a lemon-poppyseed pound cake that is just terrific (or it would be, if it were fresh!). I wondered if we could adapt the brioche from Artisan Bread in Five Minutes a Day to the bright fresh flavor of lemon and the crunchy texture of poppyseed, topped with a simple glaze. They baked up perfectly in cupcake tins so if you’re inclined to call these cupcakes, go right ahead. And I snuck in two healthy tweaks to the recipe: canola oil instead of butter, and even a little whole grain. Continue reading
Here is yet another way to get a fabulous crust on your bread without using any steam in the oven. I mentioned my very unsophisticated disposable lasagna pan as an option and now I present you with yet another ingenious idea. Baking bread in a Dutch oven was made popular by a Mark Bittman’s article in the New York Times about baker Jim Lahey. He introduced home bakers to a professional style bread that didn’t require a steam injected oven. All the iron-pot methods are based on the old European technique of baking inside a closed clay pot. Most people don’t have one of those, but enameled cast-iron pots are readily available– and they trap all of the internal moisture in the dough and that creates the steam you need to get a crisp and shiny crust. It really is fantastic and it works perfectly with our stored doughs from the book. Continue reading