Archive for September, 2010

From Dish Danielle:

I know I’d heard of people grilling pizza’s before, so I’m not sure what took me so long to jump on the BBQ bandwagon. I had the pleasure of spending a long weekend out in Cape Cod with my best girl and seriously culinarily inclined Aunt Kathryn this summer. She taught Nikki & I a thing or two, and the world of fabulous grilled pizza’s was one of them.

(sidenote: I know that by the time this post comes out, summer will technically be over, BUT. Sept & Oct are amazing times to be grilling outside in NYC.)

Dough Ingredients:
1.5 cups warm water
1 package fast-rising yeast
1 tbsp sugar
2 cups bread flour
2 cups whole wheat flour
2 tbsp extra virgin olive oil
1/2 tsp or so of kosher salt
parchment paper

Pulse the first three ingredients twice in decent sized food processor. Add remaining ingredients and let run for 30 seconds after ball forms. Remove and place in well-oiled bowl. Cover with saran – allow to rise for 3-4 hours.

Now you’ve got some time to plan what you want ON your pizza’s. This recipe will yield 4 crusts, so you better invite some folks over. The day I made them I went simple: 2 Margherita’s (basic marinara & mozz), 1 White pie with pesto (basil pesto, ricotta & mozz), and another with Roasted Veggies right off the grill (basic marinara, mozz, fennel, peppers, red onions). Fresh herbs to top are also a must in my cookbook…

Get your BBQ grill going on HIGH, as hot as you can get that mofo.

Once your dough has risen, toss it onto a well-floured surface. Cut dough glob in half, and then half again so you have 4 smaller balls of dough. Roll out 4 crusts sprinkling the dough and your work surface with flour as needed. Pull out large sheet tray and oil the hell out of it. Once the first crust is rolled, oil the top surface, (I used one of those handy cooking brushes) and lay it on your oiled tray. Cover it with a sheet of parchment—oil the hell out of that, and continue until you’ve stacked your 4 crusts and you’re ready to hit the grill.

This will be a quick process if your grill is super hot, so stay right there. Pick up the top crust carefully and toss it onto the grill. Do two at once if you can. Have a pair of tongs and a large metal spatula handy. They will immediately crisp up on the bottom, so check it after 45 seconds to gauge how much longer they will take. (the grill I was working on was top notch so this literally took 60 seconds, tops). Once they’re a touch underdone, flip and repeat on second side. Crust will puff & bubble from the heat. You may want to cover grill if it’s not piping hot to speed up the process and ensure those lovely grill marks on the dough.

Grill the remaining crusts, then pull them off and quickly dress with chosen toppings. Once they’re ready, set back on a covered grill for about a minute (or until cheese melts).

Voila! You will wow your friends. I promise.

*Note: you can also make dough, let it rise, and wrap it tightly in saran and store in fridge for use the following day.

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She’s working on her latest post, but in the meantime, her urban farming is attracting plenty of press, from the latest issue of Edible Queens featuring the rooftop farm Brooklyn Grange

(Click on image for an online version of the magazine)

To this week’s New York Magazine Power Issue, which profiles Roberta’s in Bushwick, her daily farming haunt.

Go Gwen!

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From Dish Erin:

I realize that I have done quite a few soups for Saucy Lil Dish. Consider this my last soup entry for a bit. The problem is that I usually have tons of vegetables in my fridge and when I’m tired of looking at them, roasting them, sauteing them, and dreaming up new methods to prepare them, I lose my patience and puree them into soup. Every once in a while I get a dud but as in this case, the final results are pretty damn awesome. This week’s overabundance was baby carrots. “Buy 2 bags, get 1 free!” In case you’re wondering, 3 bags of baby carrots is A LOT OF CARROTS. The good news is that they make a great soup–and it’s perfect for this time of year. The sweetness of the carrots combined with the spiciness of the curry and warmth of the coriander makes such a round, complete flavor that’s filling, but not too heavy. You could probably serve it cold, too. As a disclaimer, I have to mention: I do not measure spices out. Never have, never will. The curry, turmeric and coriander are approximations based off a palate that loves curry and heat, so if you’re sensitive to that type of stuff, cut back and start with a few generous shakes instead of whole teaspoons. The best part of soups is that you can layer flavor in. You can always add more.

1/2 large yellow onion roughly chopped
3 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper
1 sprig rosemary or thyme
3 1/2 cups roughly chopped carrots
4 cups chicken or vegetable stock
1/4 cup milk or cream
1 heaping teaspoon curry powder
1 teaspoon turmeric
1 teaspoon coriander
A pinch–or two–of cayenne

This recipe begins as all great ones do, by sauteing onions and garlic in olive oil. Do this over medium heat until they’re soft and translucent. I had rosemary on hand, so I threw that in. I actually think thyme would work best in this soup, but any fresh herbs will do. (Keep the herbs and stem in tact so you can fish it out later.)

Add the carrots to the pot, stir to coat and season with a little salt and pepper. Cook for about 1 minute, then add the stock and cover.

Bring to boil and simmer for about 25 minutes, until the carrots are fork tender. Remove from heat to cool down a bit.

When the soup is cool enough to handle, remove the rosemary or thyme from the pot. Blend with an immersion blender (or regular blender) until it forms a nice, thick soup. Add the milk*, curry, coriander, turmeric and cayenne and blend a bit more. Have a taste and assess. You may need to add more salt & pepper, and/or add some water if the soup is too thick. Start by slowly adding a few tablespoons of water if so, and blend until you get the consistency you’re going for.

It’s still technically summer so I served mine with a single basil leaf. This soup would be really good with a dollop of sour cream or yogurt, too!

*You can use any type of milk you want. Skim will make the consistency a little thinner while whole–or even better, heavy cream, will make it thicker and creamier.

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