Pizza Dough!

There were some requests for the Pizza Dough recipe that I used for the grilled pizzas at last week's Burke Area Farmer's Market. 

This crust is our kitchen's tried and true. Hubs and I began making pizza together from a Chef Boyardee box while dating and have journeyed through crusts both frozen and from a tube to find our home with this excellent homemade recipe that makes two thin crusts. One will keep in an oiled, covered bowl in the fridge for a couple of days to make an easy weeknight dinner, or par-bake and freeze for another time.

I have included directions for both oven baking and grilling. While you can use all the dough to make a thick crust with the oven method, I do absolutely recommend dividing the dough for 2 pizzas when grilling. The full recipe of dough is too much to easily handle when transferring and flipping on the grill. 

Pizza Crust

(makes 2 thin crusts)

1 cup warm water (100 to 110 degrees)
1 tablespoon sugar
1 packet (1/4 ounce or 2 1/4 teaspoons) Active Dry Yeast
2 1/2 cups flour, plus additional for shaping
1/2 teaspoon salt
olive oil
corn meal

In a 2-cup measuring cup, combine the water and sugar. Stir in the yeast. Allow to sit for 10 minutes for the yeast to bloom.

Meanwhile, in the mixing bowl of a stand mixer fitted with a bread hook, add 2 1/2 cups of flour and stir to form a well. Pour the bloomed yeast/water combination into the bowl and stir with the mixer to combine. Use a spatula to push any flour from the edges into the dough. When dough has pulled together, sprinkle in the salt and drizzle in 1-2 tablespoons olive oil. With the mixer, knead for 6-8 minutes, until smooth. Add more flour as kneading, a tablespoon at a time, if dough seems sticky. (This will depend on the weather and temperature of kitchen.)

When dough has kneaded and is smooth, pull out of mixing bowl. Coat the bowl with additional olive oil and replace the dough into the bowl. Cover with a clean kitchen towel and let rise in a warm (but not hot) place for 20 minutes. 

Preheat oven to 450F and place pizza stone (if using…we do have the best crispy crusts with a preheated stone) in the oven to preheat.

After the 20-minute rise, divide dough in half and shape into a 10-12 inch round on a floured surface. Remove preheated pizza stone from oven and sprinkle with cornmeal. Arrange the crust on the stone. (Alternatively, sprinkle a pizza peel with cornmeal and arrange the crust on the peel. After toppings are added, use the peel to transfer pizza to the hot stone in the oven. Hubs has perfected this technique. I have not.)

FOR THE GRILLED PIZZA CRUST:
Preheat your grill to high. When using the Traeger (smoker), I set the temp to High, which is around 425-450. When using the charcoal grill, I arrange the hot coals in a ring around the outer edge of the grill leaving the center of the grill for the dough to cook over the residual heat.

After the 20-minute rise, divide the dough in half and shape into a 10-12 inch round on an OILED surface. (I use a metal pizza pan.) Make sure that the dough is coated completely with oil (I use olive oil.). This keeps it from sticking to the grill. 

Transfer to the preheated grill (I can't seem to maintain a round crust at this point; mine always stretches to oblong. It still tastes good.) Grill for roughly 2 minutes on each side. Remove crust from grill and add desired toppings. Return to the grill just until cheese is melted and toppings are heated through. (You will want to leave the grill closed to hold in the heat, but watch/smell for the crust to not burn. It may be necessary to move pizza away from direct flame -turn off half of the burners on a gas grill, or move away from the hot spot on the Traeger).

ENJOY!!

70s and Just a Slight Breeze

Last Monday, I lit a fire in the patio fire pot and when Hubs got home, we enjoyed it so much that previous dinner plans were tossed out the window and we roasted hot dogs over the open flames. It was delightful.

Three days later, cold rains started. It rained. And rained. And rained. The wind blew. A few, big, fat snowflakes fell, but melted before they hit the ground. However, in the south central part of the state, we were the lucky ones. To the west, up to 50 inches of snow fell in some areas shutting down roads and knocking out power lines for days. To the east, a tornado and accompanying strong winds leveled a sickening path of destruction.

Today, it was once again in the 70s and sunny with  just a slight breeze. Of course, I lit another fire on the patio. This time it was in the grill. Over the smokey, smoldering coals, zucchini planks and rings of red onion were grilled. A little toss with red wine vinegar, shavings of Parmesan, and freshly chopped flat-leaf parsley and a warm side dish was served along side some cheesy chicken and artichoke sausages.

Grilled Zucchini and Red Onion

(adapted from Cooking Light)

1 tablespoon olive oil

1 large red onion, sliced 1/2-inch thick

2 pounds small zucchini, sliced lengthwise 1/4-inch thick

kosher salt

freshly ground black pepper

2 tablespoons red wine vinegar

1/3 cup fresh Parmesan cheese, shaved

2 tablespoons flat-leaf parsley, chopped

Prepare grill to medium-high heat. (I prefer charcoal for optimum flavor.)
Toss sliced zucchini and onion slices with olive oil and season with salt and pepper.
Grill vegetables until tender and seared with grill marks. (The onion will take a bit longer than the zucchini.)
Drizzle the vinegar over the grilled zucchini and onions; season with additional salt and pepper, if desired.
Toss with Parmesan and parsley. (Serves 6)

Where Are You From?

I saw this video a few months ago and love it. It pokes fun at the assumptions that many people make about others. Hopefully, it will not only make you laugh, but also cause you to think about how you interact with those that appear different than yourself.

It is wrong on so many levels for me to now post a recipe for Korean Beef Skewers, but there you have it. I discovered a great recipe for tender and flavorful beef, and I saw a short clip that I wanted to share. The two should never be joined, but I have. I am just as much of a jerk as the dude in the video.

Korean Beef Skewers

(adapted from Cooking Light)

5 tablespoons soy sauce

1/3 cup sugar

2 tablespoons chile paste

1 tablespoon canola oil

2 tablespoons lime juice

4 cloves garlic, minced

1 pound sirloin steak, sliced thinly against the grain

1/2 cup water

8 ounces rice noodles

4-5 green onions, sliced

Prepare grill to medium heat. (I prefer charcoal for maximum flavor.)
Combine soy sauce, sugar, chile paste, canola oil, lime juice, and garlic in a resealable plastic bag; add thinly sliced beef strips.
Marinate at room temperature for 30 minutes, turning bag a couple of times to evenly coat all beef.
Remove steak from bag; reserve marinade.
Thread steak evenly onto skewers.
Grill 2 minutes on each side. 
Combine reserved marinade and 1/2 cup water in a small sauce pan; heat 2-5 minutes.
Prepare rice noodles as directed on package. (Soak in boiling water until tender; drain.)
In a large bowl, toss rice noodles and heated sauce; add green onions.
Serve with skewers. (Serves 4)

It's My Party, and I Will Cry If I Want To

It's my birthday, and there have been a few tears.

It's number 42. Wow. I can't be 42. I demand a recount.

But then, I think about a long-time friend who this summer lost her battle with cancer just days before her own 42nd birthday.

I think about how she charged forward with life and plans until the very end. Passion filled her, and she embraced every moment, even as her body betrayed her.

She didn't get to see number 42.

I am 42 years lucky. Ups and downs. Love and loss.

Always fortunate for another day. Another year. Another birthday.

I am 42 years lucky to have today and believe in tomorrow.

There are no tears for Grilled Steak and Onions with Balsamic Sauce...except maybe when you slice the onions.

Grilled Steak and Onions with Balsamic Sauce

(adapted from Bon Appetit)

8 tablespoons unsalted butter, divided

1 large shallot, minced

1/2 cup balsamic vinegar

2 large fresh rosemary sprigs

4 large sweet onions

2 tablespoons olive oil

kosher salt

freshly ground black pepper

4 good steaks (ribeyes, t-bones, or New York strips)

2 tablespoons orange juice

Melt 6 tablespoons butter in a heavy saucepan.
Add minced shallot and cook until translucent.
Add vinegar and rosemary and simmer until syrupy and reduced to 1/2 cup.
Remove from heat. (Balsamic will separate at it stands.)
Prepare grill. (Gas or charcoal, but I prefer charcoal.)
Peel onions and slice into 1/2-inch-thick rounds.
Drizzle with oil and season with salt and pepper, being carefully to keep rings intact.
Season steaks with salt and pepper.
Grill onions until tender, turning frequently, and again being careful to keep rings intact. (You may skewer onions to make this easier.)
Move onions to cooler area of grill to keep warm.
Grill steaks to desired doneness.
Transfer steaks and onions to platter; cover and let rest.
Remove rosemary sprigs from balsamic sauce; add orange juice and bring to simmer.
Remove saucepan from heat; add remaining 2 tablespoons chilled butter and whisk until melted and sauce is smooth.
Season with salt and pepper to taste.
When plating, drizzle sauce over steaks and onions. Serve with additional sauce on the side. (Serves 4)

Just Peachy

Peaches.
Prosciutto.
A baguette.
A grill.

That's all you need.

Trust me.

It is just peachy.

Grilled Peaches with Prosciutto

peaches (choose ripe, but firm fruit)

olive oil

thinly sliced prosciutto

baguette

Prepare grill. (Gas or stove-top work, but charcoal instills a nice smokey flavor.)
Cut each peach in half and remove pit.
Slice the baguette.
Brush the slices of baguette and the cut side of the peaches with olive oil.
Grill 3-5 minutes until grill marks develop.
Arrange bread and peaches on platter with slices of prosciutto. 
Enjoy a slice of peach on a piece of the grilled bread with the salty prosciutto.

Healthy?

We have all seen the commercials with the harried mom serving a breakfast of milk and toast to her fussy kids before they run out the door. She extols the virtues of spreading that toast with generous portions of sweet and chocolatey Nutella hazelnut spread. If you are like me, your mind did a quick spin, you raised an eyebrow, and said, "Really?!?" You knew that a daily breakfast of Nutella shouldn't be categorized as healthy, but there it was televised for the world to see.

It seems that some of the world believed it. A class action suit was filed against Nutella for its health claims, and reportedly, a $3.05 million settlement was reached. Wow. That is a lot of unhealthiness.

I am not someone who believes that any foods should be off limits. (Well, except Fluff...yuck.) I seriously do believe that a healthy diet is about moderation and balance. Nutella is a delicious treat that can be balanced with fresh fruits and vegetables, whole grains, lean proteins, and dairy. Balance. Moderation. And, not believing everything you see in a TV commercial. That is what is healthy.

So...if I grill some fresh pineapple to char some of the sugars and release warm, flavorful sweetness, then top it with a drizzle of melted Nutella and a sprinkle of toasted hazelnuts, is that healthy? Compared to a huge slab of chocolate cake, maybe. It is fruit. Nuts are loaded with essential fats. Nutella is used moderately.

I won't make any healthy claims. Class action suits aren't really my thing. I will just tell you that Grilled Pineapple with Nutella is delicious way that I try to find balance and moderation.

 Grilled Pineapple with Nutella

1 pineapple, peeled, cored, and cut into 1/2-inch thick slices

3-4 tablespoons Nutella

1-2 tablespoons whipping cream

2 tablespoons chopped hazelnuts, toasted 

Heat grill. (Gas, charcoal, or just an indoor grill pan...your choice.)
While grill is heating, toast the hazelnuts in a hot, dry pan. Watch carefully and remove from pan immediately (they will continue to toast to a crisp if left in contact with the heated surface). 
Grill the pineapples slices over medium-high heat for about 3 minutes per side, just to heat through and create grill marks. (Some recommend brushing the grill with oil, butter, or Pam before grilling the fruit. I don't, and have had good success.)
Meanwhile, combine Nutella with whipping cream and heat in a saucepan or in microwave until smooth. (Don't overheat, as the oils in the nut spread will separate.)
Arrange the pineapple on a platter.
Drizzle with Nutella mixture.
Sprinkle with chopped hazelnuts.
Serve with vanilla ice cream or whipped cream, if desired, but I think it is good just as is. (Serves 4)

Please Don't Leave Me

Da da da da, da da da da
Da da da, da da
Da da da, da da

I don't know if I can yell any louder
How many time I've kicked you outta here?
Or said something insulting?
Da da da, da da

I can be so mean when I wanna be
I am capable of really anything
I can cut you into pieces
But my heart is broken
Da da da, da da

Please don't leave me
Please don't leave me
...

I had a birthday late last month. I had said that this celebration of 39 would be my "last best birthday" because with a '3' still in the number, I could maintain my claim to be young and dumb. Next year, I will just be dumb. However, there was nothing dumb at all about a spur of the moment offer thrown out by friend just a week or so prior to my big day. She realized that P!nk would be in concert a mere 5 hours from her home and sent out a request for anyone interested in joining her for the road trip. Never mind that her home was 8 hours from mine. I was in. What could be a more awesome way to celebrate my last best birthday than with P!nk live in concert?

It was a great trip with multiple stops for sushi and arguing with Naggy Maggy (as we christened the unrelenting TomTom GPS). Even with our last minute ticket purchase, my friend and I managed to snag pretty great seats and danced the night away through P!nk's high energy performance. It was an incredible Happy Birthday to Me with the entire weekend holding one outstanding event after another.

Then, I returned home. When I had packed my bags, my garden was still producing buckets of produce, and thoughts of finishing a few pending landscaping projects were on my mind. The crispness of autumn was in the air, but the days were still playful with the promise of late summer. My return found rain. Cold, wet, dreary, gray rain. Threats of garden killing frost loomed. The crisp, colorfully changing leaves had become soggy, droopy, wet misery. Perfect autumn was no more. Every day since my return, I have uselessly begged that the beautiful days please not leave me.

And, in that vein of thought, I am going to share a decidedly summer recipe even though I am sitting here in a turtleneck sweater and wrapped in a blanket. I love grilling in the summer, and grilled pineapple is a wonderfully sweet treat. I found this variation for Grilled Glazed Pineapple in the Aug/Sept issue of Food Network Magazine. The original recipe wrapped the pineapple in foil, but I like searing grill marks on the fruit. It makes a stunning presentation as well as a delicious dessert. Serve a wedge of Grilled Glazed Pineapple On My Plate with a scoop of vanilla ice cream, and I don't know if I can yell any louder to beg that summer Please Don't Leave Me.

Grilled Glazed Pineapple

1 whole pineapple
4 tablespoons butter, melted
1/4 cup light brown sugar
1/4 teaspoon curry powder
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
pinch of salt
splash of dark rum

Slice the pineapple in half lengthwise (keeping the top attached).
Cut each half into thirds creating long wedges.
Combine all other ingredients.
Brush each wedge with spiced butter.
Grill over medium heat until the pineapple is soft and golden, about 15-20 minutes. (May need to move to upper racks to avoid charring.)
Serve wedges with vanilla ice cream or on their own.

Pink - Please Don't Leave Me (High Quality)
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How Does Your Garden Grow?

Truly. Tell me. How in the heck does one raise cilantro? I can't seem to get it right, but then my gardening skills are pretty limited by this lazy streak that I just can't seem to shake. If it involves more than plant it; water it; nourish it now and then with some Miracle Grow; weed a little, but not a lot because I mulch; and maybe...just maybe, if I am in the right mood...trim it now and then, it just doesn't happen. My garden needs to be hearty. My attention span is just too short for fussy plantings.

I am wondering if cilantro is one of those fussy plantings. I have tried starting from seed; I have tried purchasing starter plants; this year, I even allowed a large crop of volunteer plants (from seeds dropped last year) to take over a corner of the garden. Still, I only have foliage that is recognizable as sprigs of cilantro for a very short time. In the blink of an eye, the plants shoot up, the leaves become thinner, flowers appear, seeds develop, and I have no real cilantro to harvest.

I am befuddled. Does cilantro normally grow that quickly? Does it have to be constantly replanted in order to harvest perfect little shoots of leaves? Am I doomed to planning my fresh salsas, herb salads, and even the basting marinade for some great pork chops around the never-there-when-you-want-it availability of cilantro in the grocery store? I am clueless.

If you aren't as clueless as me, and know the secret to growing cilantro (or if you have access to a grocery that always stocks this herb), there should be no major planning involved in making some moist and perfectly seasoned pork chops with a cilantro-lime marinade for basting. All prep for the chops can be done while waiting for the grill to heat. The cut of the chop is up to you. I have used bone-in or boneless depending on what I had on hand, and this time, I divided some butterflied chops (that I had originally planned to stuff & bake on one of our rainy days). It is a simple recipe that pairs really well with baked sweet potatoes and a salad for a no stress meal any night of the week.


I maybe be clueless about growing cilantro, but I have no doubts about using it for Cilantro and Lime Pork Chops to land On My Plate.

Cilantro and Lime Pork Chops

4 boneless pork loin chops, 1-inch thick
1 1/4 teaspoons garlic pepper seasoning
3/4 teaspoon onion salt
2 tablespoons olive oil
2 tablespoons cilantro, chopped
1 1/2 teaspoons lime zest
2 teaspoons fresh lime juice

Heat grill (I prefer charcoal.) to medium direct heat.
Sprinkle chops with garlic pepper seasoning and onion salt; rub to coat.Set aside.
Whisk remaining ingredients in a small bowl.
Place chops on grill.
Baste with oil and cilantro mixture.
Turn chops over and grill 3-5 minutes per side or until internal temperature is 160F.
Baste again and turn once. (Serves 4)