Feeds:
Posts
Comments

Posts Tagged ‘king arthur flour’

This summer, while we live–on extended visits–with various units of extended family, my cooking life has been tyrannized.  Not by non-omnivores or picky children so much as by the need to please everyone.  How to do so?  In our family, it’s with the Square Meal.  Protein, veg, “starch,” bev.

Last night, I said, “forget it, I’m making what I want and I’m not cooking.”  Well, I did cook, but just two 8-minute eggs for Jack and a handful of green beans.  We ate a cold and warm assortment of fresh, ripe, local foods.  Remember those heirloom tomatoes I bought on Saturday?  Black and pink brandywines.  I sliced them thick and sprinkled them with fresh mozzarella, basil chiffonade, salt, pepper, and olive oil.  I cooked the green and yellow wax beans just a bit, and tossed them with leftover sweet corn that had been cut off the cob, and with an assortment of chopped herbs from the back yard.  We also had Tarentaise, the cheese made by the Putnams of Thistle Hill Farm in North Pomfret.  A bowlful of mixed greens with mustardy vinaigrette.  A King Arthur baguette.  Vinho Verde, the effervescent, airy as seagrass Portuguese white that I love.

I know, doesn’t sound like a very adventurous escape.  Ah, well.  It was a good meal.

And escape from the tyranny of square meals is a topic that warrants discussion.  We eat that way quite a bit more at home, and not just because we’re busy parents of a busy four-year-old.  It’s refreshing to eat picnics inside, or to make a meal of the humble egg.

Advertisements

Read Full Post »

Mmm…

Making a margherita pizza tonight with many scrumptious local ingredients.  It’s also sort of a Norwich Route 5 pizza, because Killdeer is just down the road from King Arthur Flour, and most of the ingredients were purchased at these favorite spots.  The fresh mozz is sold at Killdeer and made at Maplebrook Farm, in Bennington, VT–another of my old hometowns.  We lived on a straight-uphill narrow dead-end road preposterously, or optimistically, named Crescent Boulevard.

Traditionally, the only toppings on Margherita are sliced tomato and mozzarella, fresh basil, and olive oil.  I may jazz it up a bit, though.  It’s been a long rainy day.

I also want to avoid a scuffle with the carabinieri.  I think it’s illegal to call my pizza “Margherita,” which is a designation protected by the E.U.–like “Champagne” or “Manchego.”

Jazzed-Up Margherita Pizza

for the crust:
1 c. warm water
1 tsp. yeast
1 tsp. salt
1 tbs. olive oil
3 c. unbleached flour

fresh, local tomatoes
fresh, local basil (or homemade pesto)
fresh, local mozzarella
(And… stepping out of the locavore range by a long shot… kalamata olives or anchovies for kick)

Mix the dough, let rise for an hour.  Flatten and stretch on a semolina-dusted pan.  Pre-heat oven to 425.  Let the crust rise up a bit more, and then strew with the toppings.   Bake until the cheese is golden and sizzling.

za

Oops… I overloaded it.

Read Full Post »