Posts Tagged ‘pizza’

What camp counselor Emma eats

Wednesday, June 8th, 2011

 

 

 

sigh

Tuesday, April 5th, 2011

I’ve been doing absolutely nothing.

I mean, I’ve been doing homework, and cooking, and stuff.

But nothing very exciting.

And also sometimes I just get lazy about the internet.

My computer sometimes really loudly screams DO YOUR HOMEWORK at me, and I can’t sit down at it, because then the screaming is so loud I can’t concentrate on my blog. Or Cracked.com. It’s all very sad.

My food has been boring me. I mean, even if you’re a big deal, how much damn muesli can you eat?

Even if you make a delicious berry sauce (frozen mixed berries and honey heated up together – I’m so slick) – seriously, you can lose your desire for muesli.

That’s why this morning was motherfuckin’ smoothie time.

Last week, my dad came for dinner. He’s working his butt off lately.

I wanted to make him dinner, and I hoped to be inspired.

Don’t get me wrong. We had a good time. At some point, they were smiling, but I kept yelling “LOOK SADDER, DUDES”!

When I put the food down, my dad couldn’t hold the smiles in any longer. Can you blame him? It was june bowls!

June bowls. I mean, they’re delicious. But…

A couple of my girlfriends came over the night after that (this was like a week ago, so at this point I’m a little unclear about which night I’m talking about).

I made salad.

June bowls and salad.

Where is my creativity?

Because I’m feeling a distinct lack of blah blah blah, I made Crockett make me guacamole for lunch yesterday.

At some point I’m going to have to watch him make this, so I can give you guys the recipe.

Everyone who has ever eaten it declares it the best guac ever.

If I watch him make it, though, then I’ll know how, and I won’t be able to insist that he make it for me anymore.

A distinct lack of blah blah blah.

See? I’m not even motivated enough to figure out what it is that I’m lacking. Fortunately, the guac did temporarily assuage the problem …

Enough so that I made a dual pizza.

Pizza dough: Whole Foods.

Green side: olive oil, blanched spinach, goat cheese, very thin potatoes, oregano, salt, pepper, and crushed red pepper.

Red side: olive oil, tomatoes, fresh mozzarella, oregano, basil, salt, pepper, and chopped pine nuts.

Oh, and shaved romano. Afterwards. All over.

It was delicious.

It completely drained my mojo.

Perhaps the fact that we ate it all will replenish said mojo.

I need inspiration.

 

BLAT pizza

Wednesday, March 23rd, 2011

That’s right. I am kind of a big deal.

Because I made BLAT pizza.

I made a whole bunch of pizza crust earlier in the week (also used for the breakfast pizza) and then half forgot about it until Crockett said I made the best scones ever and I said what about our BLATs?

Just like that, BLAT pizza was born.

Oh, should I stop saying ‘BLAT’ like that means something?

Bacon
Lettuce
Avocado
Tomato

The Empire makes this into a sandwich, and it’s Crockett’s most favorite thing evah. They make a lemon garlic aioli, which I replicated with some lemon zest and minced garlic stirred into some whole milk ricotta. I spread that over the crust dough, and then topped it with sliced tomatoes, quickly sauteed bacon (floopy still so it could crisp up more in the oven), and blanched kale that I then sauteed in the leftover bacon fat. I sliced up avocados afterwards to put on top.

It was no Empire BLAT, but it was pretty tasty none the less.

 

Pizza Pi

Tuesday, March 15th, 2011

Yesterday was Pi Day.

I was going to make a lime ricotta pie, but then I realized that Crockett would only eat one piece and I’d eat the rest and I don’t actually need a whole pie this week, so I didn’t.

What I did do was make pizza.

What I didn’t do was take pictures.

I know.

It’s like I’m broken or something.

Pizza for a Broken Brain (Kale, Potato, and Ricotta Pizza)

Crust*
3 1/2 cups flour (17 oz)
14 grams active dry yeast
1 tablespoon honey
1 – 1 1/2 cups room temperature water
3/4 tablespoon salt

*If you have a crust recipe you like, by all means, use it. This makes a soft salty almost pretzely crust that I like, but is not in any way the ultimate.

1) Put all the ingredients into a stand mixer or bread maker or bowl, and knead until smooth. (4-5 minutes with a machine, 10-12 by hand).
2) Split in half and put half in a bowl to rest (for today’s pizza) and half in a ziplock bag in the fridge (for tomorrow or the next day’s pizza).

Toppings
2 – 3 big leaves of kale
1 small potato
ricotta
two cloves garlic
red chili flakes
salt and pepper
olive oil
parmesan or romano cheese
optional: button mushrooms

1) Heat the oven to 350. Peel and thinly thinly thinly slice the potato (if you have a mandoline, now would be the time to use it). You’re looking for slightly thicker than commercial potato chips, here. Toss the potato with about a tablespoon of olive oil and 1/2 teaspoon of salt. Lay the slices out on a piece of foil or parchment and bake until they start to brown around the edges (about 15 minutes). When they’re done, increase the oven to 450.
2) Start a small pot of water boiling while you chop up the kale into bite size pieces. When the water is boiling, add the kale and blanch for 30 seconds, then drain and rinse with cold water.
3) Heat another tablespoon of olive oil over low while you mince the garlic, and add it. Add the red chili flakes to your taste and let that all smoosh together while you slice the mushrooms (if using). If you do want the mushrooms, add them to the oil and turn the heat up, cooking until they’ve dried out. Remove them from the heat and add the kale to the pan. (If you don’t want mushrooms, just add the kale straight to the oil). Let the kale sit on medium low.
4) Roll out your dough as thin as you can. The above recipe makes two 14-16 inch pies. I rolled it out on a piece of parchment on a baking sheet, and baked it on the sheet.
5) Lay the potatoes overlapping on the dough, leaving a space around the edge for the crust. Smoosh ricotta on top in whatever proportion you like, then sprinkle on the mushrooms and kale. Top with a little bit of kosher salt and some fresh pepper.
6) Bake for 17-20 minutes, until the edges of the kale are crispy and the bottom of the crust has taken on a little color.
7) Top with grated or shaved parmesan or romano.

wolf pizza

Wednesday, December 22nd, 2010

Something fabulous happened to Crockett and I last week. You know how we’re regulars at the Empire? The chef/owner of the Empire is this fellow named Jim Cohen. Jim – Mr. creator of the calamari salad himself – has cooked with Julia Child on an episode of her TV show. He was nominated as the James Beard Best Chef: Southwest. He has been on the Today Show and in Food & Wine magazine. Oh,  and? He knows us.

Small towns are awesome.

I digress. Jim and a partner opened a new restaurant in Boulder called Pizzeria Da Lupo, and we were invited to the soft opening. If you’re unfamiliar, that means you go and try out different menu items and put the waitstaff through their paces. You pay for your drinks and you earn your food through feedback. It’s the first one I’ve ever been to, and it was awesome.

We were early in the rotation, so not a lot of folks were there when we walked in. We went right up to the counter to see what was going on. There’s a gigantic red meat slicer-shaver thingy and a huge pizza oven, a single burner and lots of prep stations. Everything comes off the burner or out of the oven.

The room is positively charming. It’s not huge – I would go so far as to say cozy, even. The floors are gorgeous.

The walls are covered with framed retro art. The piece behind Crockett’s head when we sat down was an italian Vespa poster that looked like it was from the 60s. I coveted.

The ceiling and chandeliers … ok, you don’t really care. Let’s get to the food.

We were seated at a four top by the window. Obviously, that was so our smiling faces would make the place that much more appealing.

‘Ok, give me my phone back.’

They have a limited bar right now – two beers, a handful of wines, and a few liquors. Crockett was hoping for an old fashioned, but they were lacking many of the ingredients. Our waiter suggested a Campari and soda for him, a suggestion at which I scoffed. Not for Crockett, that sour bitter awesome deliciousness. For me, though? Yes indeedy.

We started with two appetizers: proscuitto and toast, and burratta with pistachio, lemon confit and caper agrodolce. The burratta was all about me. I’ve been hearing about burratta for months now and this was my first opportunity to have some. Burratta is a ball of mozzarella with a creamy center. Also, burratta is amazing and can have my babies. Or I’ll have its babies. Hell, I’ll be its surrogate. We got a nice large portion and I ate 3/4 of it. The confit and agrodolce they served it with brought the perfect amount of contrast to the creamy cheese. In general, I’m not a huge pistachio fan, but here they worked. If you go here and eat one thing, make it the burratta. Seriously.See how it’s drippy and stretchy and delicious?

I ate the prosciutto and it was delicious, but clearly I enjoyed the cheese more.

In case that wasn’t clear.

At this point, more people started to come in and they turned the lights down. The pictures are a little fuzzy from here on out, but I’ll do my best. We followed the cheese with.. more cheese. Because, really, why not. This was an endive salad with arugula, more pistachios, and Maytag blue cheese. It had a bright lemony dressing, and was (as you can see), sort of deconstructed. I liked being able to build each bite individually, but we ended up with more endive than anything else. I don’t know if it was a matter of the original ratios or if we just preferred everything else. We ran out of cheese early, too, but that was probably me.

What, I was in a cheese mood.

Crockett had put me in charge of the ordering, and I hit a wall when it came to pizza. There was an option that included shrimp, which was not what I was in the mood for. There was a sausage and rapini option, which I was interested in, but we ended up going classic.

Margarita.

The true test of a pizzeria.

Here’s the thing. The tomatoes and cheese and basil were lovely.

The crust was divine.

See how I ate it all first?

I feel like the toppings got the short end of the stick.

Our waiter had suggested that we order cecina as well. A cecina is a little bread made of chickpea flour instead of regular flour, so it’s gluten free. You could order it with toppings, but the recommended topping included eggplant and that would have caused me to seize and die, so we went for the sea salt and olive oil version.

I wasn’t a huge fan, but Crockett really liked it. He ate the whole dish and has since referred to it as ‘that cozy bread’.

They were in no hurry to pass our table to someone else, so I had a glass of my favorite white wine (Basa) and an espresso.

Both of those were a mere prelude to dessert.

This budino (chocolate pudding cake) was essentially a rich chocolate mousse served on an intense soft chocolate cookie, sprinkled with sea salt and drizzled with olive oil. See how I said rich AND intense in the same sentence? That’s because it was both. It was small but any more would have been too much, at least for Crockett and I.

Overall, I could not have been happier with the food, the place, and the service. SO good. I’m so glad we got to go.

Thursday. A day of reckoning.

Friday, October 22nd, 2010

I had two things to do yesterday.

1) Homework.

2) A meeting to help form the Colorado Computer Science Teachers Association.

I am not a computer science teacher. I can’t even call myself a computer scientist at this point. However, my school is helping to form this, and the grant I’m working under is sort of related, so bing-bang-boom. I was expected to attend the meeting, which was four hours long and forty five minutes south of my house.

What does one need to start a day with SO MANY RESPONSIBILITIES?

Coffee and a cherry smoothie, of course.  (Cherry smoothie: Grape Nuts, milk, yogurt, frozen bananas, frozen cherries, and sometimes about three drops of almond extract.)

Is it weird that smoothie isn’t spelled smoothy?

You’ll notice that my smoothie was enjoying in the same location as my dinner last night – in bed. Maida, my puppy, was keeping a close eye in case I spilled any – isn’t that just the sweetest most food grubbing thing you can imagine. To reward her, I took her squirrel hunting.

Don’t worry, I took out the boring parts for you. Read: trunk. Nobody likes a trunk.

On my return to the house, I deflected homework by deciding what to make for lunch.

Raw chicken? NO. If I wait, that chicken will be miraculously cooked when I arrive home, thanks to the miracle of the slow cooker. (The lightning is warning me not to lick the barbecue sauce off the chicken, even though it’s delicious).

The barbecue sauce is delicious, not the raw chicken.

Obviously.

Barring that, my choices were falafel or… falafel. A couple of weeks ago Crockett and I went to Costco and I bought this huge two part package of falafel balls (heh – balls), along with a family sized tub of hummus and some nifty cook-em-yourself flatbreads. I froze half of each, but I’ve since worked through the unfrozen halves of everything but the hummus. Forty thousand pounds of hummus goes a long way, turns out.

Please note the yellowish cast of the flatbread. As I said yesterday- not-quite-florescent lightbulbs of death are to blame for that. But lookit how pretty the lunch came out! Please note that in this case, the chocolate chocolate chip pumpkin muffins I made on Wednesday are in fact cupcakes, because I’m eating them for dessert. Today, they are muffins again. You’ll get the hang of it, don’t worry.

After the meeting (which involved construction paper and scissors – AWESOME), I met Crockett and his buddy out for pizza and beer.

I kept it light, don’t worry. My stomach is still running at about 70%.

Crockett had a head start, but I had a Guinness that it took me a full hour to get through. Moderately interesting side note: did you know that Guinness is in fact sort of a light beer? It has roughly 15% fewer calories than something like Coors.

We shared two pizzas: duck confit and smoked mozzarella.

That’s right, y’all. Duck confit on a pizza. What’s duck confit, you ask?

Duck cooked and stored in its own rendered fat.

Rendered. Fat.

After one piece of each, I retired to let the boys watch hockey in peace and finally tackle my homework.

How was YOUR Thursday?