Thursday, March 20, 2014

Spring Equionx

Here again, 
while beasts slumber
beneath their lofty furs,
the decay of previous 
bloom and fruit
make a crib 
for the freshly born.


 (Sanguinaria canadensis, Bloodroot)

(Goodyera pubescens, Rattlesnake plantain)

Sunday, March 2, 2014

Deep Dish

My friends Jen and Andy introduced me to this deep dish recipe from the Gourmet cookbook. The recipe includes cornmeal, which adds very nice texture to the crust. Baking in a large cast iron skillet makes for the perfect dinner table centerpiece. Dig in.

Deep Dish Pizza: 
Adapted from Gourmet's original recipe:
1/2 teaspoon raw honey
1 cup warm water (110° - 115°F.)
a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
2 1/4 to 2 1/2 cups quality unbleached flour
1/2 cup organic yellow cornmeal
3/4 teaspoon salt
2 tablespoons olive oil plus additional for oiling bowl

Make dough:
In a large bowl dissolve honey in water. Sprinkle yeast over water and let stand until foamy, about 5 minutes. Stir in 2 1/4 cups flour, cornmeal, salt, and 2 tablespoons oil and blend until mixture forms a dough. 
Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes.
Put dough in a deep oiled bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk.
While dough is rising, prepare desired toppings.
Preheat oven to 500°F.

Punch down dough and knead 4 times. In an oiled 10 1/2-inch cast-iron skillet, press dough with oiled finger until it comes 2 inches up the side and is an even thickness on bottom. Let dough rise, covered loosely with plastic wrap, in a warm place 15 minutes.
Coat base of dough with marinara, cheese and toppings. Bake pizza in lower third of an electric oven or on floor of a gas oven for 15 minutes. Reduce oven temperature to 400°F. and bake 10 minutes more, or until crust is golden.