Salsa Roja

Barry’s Salsa Roja

8 Roma tomatoes, whole           
1 medium sweet onion, sliced     
1 Jalapeno/Serrano pepper, whole, cored
1 medium bell pepper, quartered, cored
3 whole garlic cloves           
3 tbsp olive or canola oil
1 tsp chili powder
2 tbsp lemon juice
1 tbsp cilantro (fresh is best!)
1 beef or chicken bouillon cube, crushed
1 tsp salt               
1 tsp pepper

Trim tomatoes and peppers.  Heat olive oil in large skillet.

Saute the tomatoes, garlic, onion, and peppers at medium high heat until they began to blacken. 

Put vegetables into food processor or blender and puree until desired consistency (not too much or it will be soupy). 

Once blended, return mixture to skillet.  Add remaining ingredients, sautéing until sauce thickens.   Serve immediately, store in refrigerator, or preserve in jars.

If making a lot of salsa for canning, pour from the food processor into a large stew pot (instead of back into the skillet), then add in remaining ingredients.  Make additional skillet batches to get to the quantity you want, mixing them in the large pot.  Can them using the same "hot-processing" instructions as you would if you were canning tomatoes.

VERY IMPORTANT:  This salsa is ALWAYS best served warm.  Microwave briefly before serving.

Note:  For more bite, don't core the jalapeno before grilling.

------------------------

The Pizza Chronicles - Special Edition 6/5/11

Watch this 16m documentary about Dom DeMarco, pizzaiolo.  It's about art, pizza, family, and the American dream. 

"The Best Thing I Ever Done"

The Best Thing I Ever Done HQ from Margaret Emily MacKenzie on Vimeo.

h/t Slice:  http://slice.seriouseats.com/

The Pizza Chronicles 04/12/11

Shrimp and Asparagus

Look, I'm fully aware that in Italy, it is rare and usually inappropriate to comingle cheese and seafood on a pizza pie.  But, in some cases I have found that a judicious use of mozzarella and ricotta works and works very well.  When did I claim to be a purist? 

------------

Points of Interest

1)  Nancy is going on a missions trip to Haiti.  It is an exciting time and a remarkable opportunity.  She's pretty pumped.  Please pray for her, if you feel so led.

2)  As we get older, we all wage our own personal war against Gravity.  This particular law of physics is relentless, insidious, and certainly no respecter of age.  However, here is an interesting article from Popular Science about a man who declared war on Gravity and even won a couple of battles.  Check out this story about Roger Babson's Gravity Research Foundation.

3)  Here's a great article by Michael Ruhlman about cooking dried beans.  It's really interesting.  Really.  Go read it and thank me later.  Preferably a couple of days later, if you know what I mean.

4)  I bought one of these for some beloved family members.  I think you should consider it, too.  Especially if you or someone you care about lives in a city.  Because, if/when we see TEOTWAWKI, it's going to be drastically worse in the cities than it is in the country.  Here's the link, check it out.

I was considering doing this even before the current horrific disaster in Japan.  Yet, the need for this kind of preparedness, and even for much, more more, cannot possibly be highlighted with any greater clarity.  It is foolish...no, just plain abject stupidity...to think that such a disaster could not happen here.

California, I'm talking to you.  Scientists tell us, with near unanimous certainty, that it is not a matter of if, but when, there will be a catastrophic earthquake on the West Coast.  And, guess what...there is no truly safe place.  The second largest earthquake in North American history chose New Madrid, Missouri as it's epicenter.  Remember New Orleans, after all, and then consider even the difficulties suffered by many people during the harshest days of this past winter.  And while it is certainly true that, at the appointed hour, we are all going to face our earthly demise, it is my belief that for as long as we are able, we should choose life.  In the future, I believe it is not the strongest who will have the greatest chance of survival but, rather, those who planned well.

5)  What you believe is important.  Not merely that you believe something deeply or with great sincerity, but that you believe the right things, the true things.  It is important to remember, too, that just because you don't believe something, it doesn't mean that it is not true.  And so, with that in mind, here is that sad, interesting, and unfortunate interview of Rob Bell by journalist Martin Bashir:



-----

The Pizza Chronicles 03/18/11

Rihm's FRESH Italian Sausage, 

with Baby Spinach, Green Pepper, Mozzarella, and Parmigiano-Regiano.  

Yeah, fresh sausage makes a big difference.

--------

In Which I Indulge in a Very Brief Lament

Oh, for crying out loud...PikeSpeak, has devolved into what is, essentially, just a food blog.  Where is the insightful commentary, the thoughtful prose, the whimsical (and yet manly) poetical musings, the incisive critique of contemporary culture, the music reviews, the deep spiritual philisophicationisms, or the gratuitous self-promotion?  Ummm...okay, maybe we have that last one...

Next, I'll probably be posting pix of the "Spaghetti Dinner for 150 People" thing that I'm doing on Family Night this Wednesday at church.   That one IS big fun, though, with the all the women from Nancy's Small Group helping out.  Actually, "helping" is not really the right word since, without them, it really wouldn't happen at all.  I think I may take some pictures of that.

I like spaghetti.  It's the best.  With garlic bread.  If you don't agree, then you clearly weren't raised right and your opinion is wrong.

--------------

The Pizza Chronicles 02/28/11

If I were more diligent, there would be a Pizza Chronicles update at least once a week.  But I'm not, so here's one now.

"Peppered Ham", Artichoke Hearts, Greek Olives, and Mozzarella pizza.  

The "Peppered Ham," purchased at my local Krogers, is advertised as Canadian bacon.  It's really not, but it is still pretty good on a pizza.  They should just call it what it is and not be pretentious about it. 

And, if you're not making your own pizza dough, you're not doing it right.  If you need a good, fast, simple recipe, let me know...I'll get you going.

-------------------------

Frittata con salsiccia, spinaci e peperoni rossi

Or, as we call it around here, Sunday dinner.

----

A Casualty in the Kitchen

 This afternoon, I made one of the nicest looking, best tasting loaves of bread to date.

Sadly, after removing the lid to my Bread Pot so that the crust could finish,  it slipped out of my potholdered grip, crashing onto the oven door, shattering into three large pieces and several smaller shards.

Bummer.  But it could be worse.  At least I'm not demonstrating in the square in downtown Tripoli. 

Such is life.  I'll have to order another Bread Pot soon.

 ----------

The Pizza Chronicles 01/07/11

 

Pizza Patate

---

BreadPot

For Christmas, Nancy gave me something super cool...a ceramic BreadPot.  For a couple of months, I had been reading about various breadbaking techniques and ran across a helpful blogpost by Mark Bittman that mentioned a handmade covered baking dish and a fabulous picture.  Go check it out when you are done here.

I tracked down Judith Motzkin, her website, her blog and, after more reading, concluded that it would be just the thing.  She and I corresponded a bit and she recommended this particular model, with a flatter bottom and deeper lid, because it suited the ciabatta-style bread that I have been making.  Here is the first product from my BreadPot, a couple of whole wheat ciabatta loaves:

The BreadPot is an appealing, rustic creation with a cheerfully functional aesthetic.  It is simple, beautiful, and artistically made.  I liked it as soon as I saw it, even before trying it out.  Judith includes a bread recipe, indelibly inscribed in the lid, something she does with all of her pots.  I will try it soon.  She also has a rye bread recipe that I will find again and try soon, too.

I cooked the bread at 425 degrees for 20 minutes like I normally do on my pizza stone, then I took the lid off, and cooked it for 10 more minutes to firm the crust.  It worked perfectly, rendering a good texture, firm crust, and full flavor.  It will take a little tweaking of ingredients and cooking time, I think, for it to be perfect, but I am off to a good start. 

The Pizza Chronicles 12/3/10

Roasted garlic brushed crust, tomato sauce, Italian sausage, Ancient Sweets red peppers, mozzarella, and parmesan.

.....

Culinary Artwork

Some work with oil paint, some throw clay or design ceramic masterpieces.  Others mold artwork out of plastic, glass, and metal.  Some create their own worlds with words in prose or poetry.  

I prefer yeast, flour, and water.  

And occasionally some garlic.

=====

Pizza 11/26/10

Chicken Sausage with Mozzarella & Goat Cheese, Bell Pepper, Campiano Tomatoes, and Artichoke Hearts.

Meat Loaf Bundt with a Tunnel of Egg

Never before have I felt the slightest inclination to cook with a bundt pan.  It's fine for other people and I do not judge, but most of the food I've seen come out of bundt pans are just not really my kind of thing.

This, however, is very much my kind of thing. 

Behold, the Meat Loaf Bundt with a Tunnel of Egg:

Please go here to meet the originator of this masterpiece, The Food Librarian, and check out the recipe.  This photo, in all of it's raging glory, also is the property of The Food Librarian - I hope she doesn't mind that I used it.
----

Bruschetta with Ricotta, Honey, & Lemon Zest

This is from the wonderful Food52.com site.

I've made this three or four times now and you should, too.  It is one of my new favorite things to make and eat.  It's easy and an ingenious blend of flavors.  Do it.  You can thank me later. 

Yes, I snagged the photo AND the recipe from their site.

---------------

Ciabatta

Baking bread is addictive.  It's really satisfying when it works out right.
--------
 

UPDATE:  I've had a request for the recipe, so here it is:

Sponge
1/8 tsp active dry yeast
2  tbsp warm water (105-115 deg F)
1/3  cup room-temp water
1  cup bread flour

Step 1.  Stir together warm water and yeast.  Let it stand for 5 minutes.  Transfer yeast mixture to another bowl, add room-temp water and flour.  Stir for at least 4 minutes until fully combined.  Cover bowl with plastic wrap and let it stand at room temperature for at least 12 hours and up to 1 day,

Bread
1/2 tsp active dry yeast
2  tbsp warm milk (105-115 deg F)
2/3  cup room-temp water
1  tbsp olive oil
2  cups bread flour
1 1/2 tsp salt

Step 2.  Mix yeast and milk in small bowl and let stand 5 minutes.  Oil another bowl with olive oil.  In bowl of standing mixer, using dough hook, blend together milk mixture, sponge, oil, and flour on lowest speed until flour is moistened.

Beat for approximately 3 minutes.  Add salt and beat for approximately 3 more minutes.  Scrape dough into oiled bowl and cover tightly with plastic wrap.  Let it set until doubled, at least 1.5 hours.

Step 3.  Cut two pieces of parchment paper, approx 12 x 6 inches.  Place on baking sheet and flour well.  Turn dough out onto a well floured surface and cut in half.  Transfer each half to paper and form irregular ovals approx 9 inches long.  Dust with flour.  Cover with dampened kitchen towel and let rise 1 1/2 to 2 hours, until almost doubled.

Step 4.  At least 45 minutes before baking bread, preheat pizza stone on lower oven rack position at 425 F.   Just before baking, score the tops of the loaf with a sharp knife.  Optionally, lightly sprinkle with coarse kosher or sea salt.

Transfer loafs, on the parchment paper, onto the stone and bake for 20 minutes or until pale golden-brown.  Remove to cooling racks.  Let rest for 30 minutes or so to allow the crust to cure.

Note that this recipe sounds a lot more difficult than it is.  There are only four steps and each one is easy.  It is also very forgiving.  You can use all-purpose flour if you don’t have bread flour.  Or you can mix flours.  Results will vary in taste and texture, but it works.  Also, if your personal schedule dictates, after completing Step 2, you can store the dough in the refrigerator and go to work (or whatever).  It will rise more slowly in the fridge, which is fine…just try to let it rise to about twice the size you started out with, probably 6-8 hours.

Steal This Recipe

Okay, here's the deal.  This is why Mark Bittman is so cool.  This recipe couldn't be easier, but it is an incredibly amazing rendering of brussel sprout deliciousness.  Watch this short video and just do it.  There is bacon involved.  Watch it now.

Cut and paste this into your browser if necessary:  http://www.nytimes.com/2009/10/28/dining/281mrex.html?ref=dining

Now, in the interest of full disclosure, I did add a couple of tablespoons of pine nuts. And, check it out, I didn't have any dates.  But I did have figs and everyone knows that figs and dates are functional equivalents.  They are basically the same thing, really, so if you don't have dried figs, used dried dates.  And I added some chopped red bell pepper for color. 

Do it.  Don't fear the brussel sprouts.  Embrace them.

(Yes, I stole that picture from the internet.)

Bacon Oatmeal

This is a recipe for 1 serving.  It is easily doubled, tripled,  quadrupled, etc.


Ingredients
2 slices of the best quality bacon
1/2 cup of Quaker Oats oatmeal; not the instant, the other kind.
1/2 cup of 2% milk
1 tbsp butter
1 heaping tbsp of Splenda brown sugar.

This recipe is very quick and easy, but the process is specific in order to get the best blend of flavors.

Fry the bacon to taste in the skillet, then remove to paper towels to cool and to drain excess grease.  Place oatmeal and milk in a microwaveable bowl and zap it at full power for 1 minute.  Remove and stir.  Add the butter, return to the microwave and heat at full power for 1 minute.  Remove and stir.

Stack the 2 bacon slices, holding them in one hand over the bowl.  Using kitchen shears, snip the end of the cooked bacon, allowing the small bacon bits to crumble over the oatmeal.  Sprinkle the Splenda brown sugar over the bacon bits and oatmeal.

Return to the microwave and cook at full power for an additional 30 seconds.  Serve immediately, stirring to blend once more before eating.

-----

Gastronomic Stimulus

Here are some random food links that I like.

First, a sweepstakes to enter to win lots of groceries. Yes, there are coupons and recipes involved for those interested in such things. If you're hardcore and you like to make your own pasta noodles by hand, don't bother. The rest of you go check it out.

Secondly, here is a link to the arepa con queso recipe that I like. In fact, I'm cooking some now. This is a very simple, good recipe. You need the right kind of flour, though, or it won't be right. You need the PAN Harina Precocida de Maiz Blanco which is available from many Latino or specialty grocery stores. While you're there you can get the queso blanco, too.

Thirdly, and I've probably said this before, but it bears repeating. I am a big fan of Mark Bittman. His blog, his books, his online cooking video segments. Everything he does is aimed at helping you and me, the non-professional home cook learn to prepare better food with simple techniques and better ingredients. He gets it. He knows we aren't making foie gras...but he will show you how easy it is to make an excellent curry, a superior pasta sauce, what to do with a pound of ground lamb, or how to grill vegetables in the oven. It's real cooking for real people, but it's really GOOD cooking. If you want to eat better and still live your life, you will like Mark Bittman.