I’m not going to go into too much introduction here except to say, oh my, why have I never put a little bacon on a pizza before? Also, this is one of the best flavor combinations I’ve ever put on a pizza. Yay!
Seriously Awesome Fall Pizza with Bacon, Apple, Fennel & Rosemary
Adapted from a recipe in Ancient Grains for Modern Meals by Maria Speck, although, I used a different pizza dough recipe entirely, so there were no ancient grains here. If you want to try the original Spelt Crust, the recipe is here.
1lb pizza dough, homemade or store bought
Olive oil for drizzling, etc..
1/2 cup Parmesan cheese (divided)
1 sprig of rosemary, leaves removed and chopped
2 cloves garlic, minced
1 cup low fat yogurt
1/2 cup marscapone or cream cheese (full fat)
3/4 cup grated mozzarella cheese + 1/4 cup more
2 Tbsp capers, rinsed and drained
1 fennel bulb, cored and thinly sliced (you can use it raw or saute it in a pan with a little bacon grease, salt and pepper first and let it caramelize…I did that)
2-3 green onions (or a large shallot)
1 Granny Smith or Gala apple, cored and thinly sliced
3 slices of . . . → Read More: Seriously Awesome Fall Pizza with Bacon, Apple, Fennel & Rosemary
So, hey, here’s something fun to do with millet! It’s kind of like risotto (except, not really), but it is creamy and delicious. And, you don’t have to stir it continuously like real risotto. Just simmer under a cracked lid, stirring every so often.
I was actually surprised at how good this was. I think jwa was too. You know, I think he’s kind of humoring me with all the new, out-of-the-ordinary grains and stuff, but this one he really liked. He seemed pleasantly surprised by that.
Sorry, I don’t have a good image of the roasted butternut squash, just believe me, it was there and I roasted it. Also, it’s very apparent that I really need to replace my one burnt out light above my stove top. Buying an appliance bulb tomorrow, I think, because one light bulb there just isn’t enough for good pictures.
Oh yeah, so cooking it this way (lid askew, stirring occasionally), was not actually one of the ways to cook millet that was discussed in class. But, you know, I like to live dangerously and it seemed to work out pretty well. I’m calling it for this is an okay . . . → Read More: Millet Risotto with Butternut Squash, Goat Cheese & Leeks
Yes, millet. Funny, because I had never tasted millet before taking this cooking class at Bob’s Red Mill — in fact, I didn’t even know they had cooking classes. But they do! If you’re in pdx, you should check one (or four) out!
Millet is a grain that, in this country, is used most often for bird seed but you should eat some too. It’s really good. I thought it was kind of couscous/rice-like grain and it would work well in a salad or a side dish or something like that. My big experiment Sunday night is going to be a Millet and Butternut Squash Risotto, so check back for that. Hopefully it’ll be a great success but even if not, it’s hard to go too wrong with a grain, wine, broth, butternut squash and copious amounts of cheese. Something delightful will end up in the bowl. And I’ll take pictures of it.
Anyway, the class I took discussed how to prepare millet, either the pasta method (boiling in water, then draining) or the rice method (toasting in a pan with olive oil, then adding water and covering until all the liquid . . . → Read More: The Wonders of…Millet!
Ever since I first got brave enough to try making yeast bread, I’ve loved perusing the King Arthur Flour website and finding recipes I wanted to try. I won’t say too much in the intro, because the recipe is pretty long, but, mmmm, these are delicious! Go make some right now!
Feta and Spinach Stuffed Buns
Adapted from a recipe by King Arthur Flour
3 cups Unbleached All-Purpose Flour
1/3 cup dried potato flakes
1/2 cup Rye Flour
1 1/2 tsp instant yeast
1 1/4 tsp salt
1 tsp ground black pepper
1 cup plus 2 tablespoons (9 ounces) water
1 large egg
2 Tbsp olive oil
10-oz package frozen chopped spinach
1 tbsp olive oil
1/2 cup diced onion
2-4 garlic cloves, minced
1 cup (4 ounces) feta cheese
1/2 cup (2 ounces) chopped pitted black olives
3/4 cup (3 ounces) shredded or cubed mozzarella cheese
Start the bread: Whisk together, in a large bowl or the bowl of a mixer, all of the dry dough ingredients. It’s important to whisk the potato flour or flakes so they won’t clump when the liquid is added. Add the water, egg and olive oil, then mix until a shaggy dough forms.
Let the dough rest for 30 minutes, if you have the time; . . . → Read More: A New Bread Experiment: Feta and Spinach Stuffed Buns