What we cook for dinner when we don’t feel like cooking.

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Saturdays are sometimes more hectic than our regular workdays-what with the laundry to do and errands to run. There is also usually grocery shopping and some kind of baking to be done as well.

Today I didn’t feel like coming up with anything for dinner and as we’ve had pizza all week and dinner at the Pub last night, we didn’t want to go out either. Luckily I had some cooked sausages in the fridge and a bottle of marinara sauce in the pantry. Also, I picked up some fresh mozzarella and a garlic basil focaccia while we were out running around. So I decided to make a sort of sausage “Sloppy Giuseppe”.

I chopped some onions and peppers and grated some carrot finely. These I tossed into a cast iron skillet along with some olive oil and the sausages (red-wine garlic variety), cut in quarters. Then, a spoonful of  some minced fresh garlic. Once those were all sizzling I added a jar of roasted garlic marinara sauce, a large spoonful of pesto from the fridge and some dried oregano.

I let these all cook down together until everything was thick and aromatic.

I cut two pieces of Focaccia and split and buttered them, sprinkled on a (very) little garlic salt and put them under the broiler until browned. I put a slotted-spoonful of the sausage mixture on each of the focaccia bottoms then topped the sauce with a couple of slices of fresh mozzarella. These I returned to the broiler until the cheese was beginning to brown and bubble. Replace the tops and put together a green salad and whoo-hoo a great dinner with leftovers and pantry staples and very little fuss. Que Buono!

Pizza, Indian/Italian style

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My bookclub just finished reading “Eat, Pray, Love” by Elizabeth Gilbert and we all loved it. I actually listened to the audio CD read by the author. Usually I avoid works read by the author, preferring the interpretation of an actor or actress to the stark reality of the author’s inflections. But this was different, I don’t think I would have loved the book or another narrator as much as the personal delivery of Liz Gilbert. I ended up thinking of her as a friend – as someone who could come to our bookclub and fit right in- take up space in our hearts as she has shared hers.

The book is divided into three parts of a personal and spiritual journey of self recovery and self discovery. I confess I loved the “Eat” portion best, which takes place during months spent in Italy exploring food and language- two of my personal favorites. (Okay I also loved the Pray and Love portions best too!)

Her description of visiting a pizzeria in Naples where she and her friend literally broke into tears while eating a simple Pizza Margherita with double cheese intrigued me greatly. She wrote that the pizza dough most resembled a Naan in texture. Thin and chewy.

So of course yesterday I baked up some Naan and used it for pizza crust. Okay- yes-I think we’re getting somewhere now. The Naan is thin, chewy and crisp all at the same time. I did use ghee and I’ll probably switch to olive oil next time just to see how it changes.

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Naan

  • 6-1/2 cups all purpose flour
  • 1 Tablespoon Baking powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 10 ounces warm water (120 degrees)
  • 1 egg, beaten
  • 4 tablespoons melted ghee

Sift the dry ingredients into the bowl of a stand mixer fitted with a dough hook. Mix together and slowly add the warm water mixed with the beaten egg. Mix until the dough forms a ball, adding more water or flour if necessary. Remove the hook and form the dough into a ball. Cover the bowl with a warm damp dish towel. Let rest 30 minutes. Replace the bowl to the stand mixer and refit the hook. Slowly mix in the melted ghee until thoroughly incorporated. Form the dough into 10 equal balls and place on a parchment lined baking sheet. Cover with a warm damp dish cloth. Let rest 1 hour. Roll out each ball to not more than 1/8″ thick. Preheat a pizza stone in the oven to 450 degrees or hotter. Top each pizza and bake for about 12 minutes or until done.

Top with olive oil and oregano and then pesto or crushed San Marzano canned tomatoes that have been drained. You can add prosciutto, ham, sliced Italian sausage, olives, shallots, garlic or whatever you like plus fresh or marinated mozzarella.

Yes-very yummy this Indian/Italian fusion style pizza! Much love through the universe to Elizabeth Gilbert- thanks for sharing your journey from one moon maiden to another.

Cheers!

P.S. I just found this great recipe for Naples style pizza dough along with a great tip over at Jessica’s Biscuit– which, by the way, is a great place to get some great deals on cookbooks. See ya!

Tea and me time and those Buzzy, busy days of Summer

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The summer is almost over and we have been so busy around here that I have hardly had any time to catch my breath- let alone post. I, for one, am looking forward to Autumn and her crisp chilliness. I dream of pots of steaming soup, cozy mugs of chili and the aroma of baking breads as my oven is returned to daily use.

So many comfort foods are warm and filling and that leaves little room for them when the temperature of most days reaches into the triple digits. We eat a bit lean and half-heartedly  as we seek out cool salads and icy waters. There is nowhere to turn for a bit of satisfaction. Of course, ice cream meets some of our needs but it is hard to have a steady diet of it – too many sweets and I don’t get along.

So I was thinking what gets me through- what gives me comfort in heat and in cold? And I realized that it is tea. Tea has a place in my heart and soul.

I have taken to an afternoon ritual of brewed iced tea. I brew a sachet of Orange Dulce tea from A Mighty Leaf tea company for four minutes and then pour it into a tall glass filled with ice. Voila afternoon delight! -and no sugar required for me.

When I was a little girl I always made myself a tea tray in the afternoon when I wanted a little treat. I would make a sandwich and cut it into quarters, brew some tea, add a little milk and sugar to it, arrange a sliced or quartered orange and a few cookies if I had them on a plate or tray with the above and there was my comforting ritual.

I only had access to Lipton Orange Pekoe at that time, but now my tea cupboard runneth over. I am always adding more. Rick just shakes his head and laughs as he asks my why I need more tea when I already have so many kinds. The answer is of course that I love tea and I am always inspired when I see one that appeals. I like having options for a variety of uses. There is a lovely tea shop here in Salt Lake called the Tea Grotto.  They sell a Walnut Green tea that is so very delicious.

When I am feeling like I need to get out and have some alone time, I go over to the The Beehive Tearoom on Broadway just west of Main Street and get a pot of hot tea or an iced tea (depending on the weather) and sit by myself and read or draw. I like the atmosphere. It has a cozy, 1930s vibe going for it- which is just my thing.

When Rick and I married we had a “Cream Tea” for our wedding reception with scones and clotted cream, cucumber sandwiches, chicken salad choux puffs, a couple of kinds of tarts, strawberry bonnets, crab filled beggar’s purses, cookies and other delicious food. My wonderful Aunt Becky (who is also my best friend and an inspiration) helped me cook and prepare for the wedding. She and Dennis, her husband, were also kind enough to let us have our wedding in their beautiful garden. It was delightful, just the kind of afternoon that appeals to me: love, laughter, my dear new husband, a string quartet playing in a garden filled with those I love dearest and of course some fabulous feasting.

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When you are feeling in need of a little “me time” and some comfort let me recommend a spot of tea and a Maple Walnut Pecan Scone:

Maple Walnut-Pecan Scones

  • 2 Cups all purpose flour
  • 5 Tablespoons Brown Sugar, packed -divided into 3Tblsp for scones and 2Tblsp for topping
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 Cup butter, (one stick) chilled and cut into pieces
  • 1/2 Cup toasted walnuts chopped, reserve 1 Tbsp. chopped finely for topping
  • 1/2 Cup toasted pecans chopped, reserve 1 Tbsp. chopped finely for topping
  • 1/3 Cup maple syrup
  • 1 large egg
  • 1 tsp vanilla extract
  • milk- enough to combine with egg, vanilla and maple syrup to make 3/4 Cup total
  • Preheat the oven to 400F and toast the nuts. Set aside to cool before proceeding. Combine the flour, 3Tblsp brown sugar, baking powder and salt in a medium bowl. Add the chilled butter pieces and cut in until the mixture resemble coarse cornmeal. (you want to leave a few pea-sized pieces to make the scones tender.) Add the cooled nuts to the dry ingredients and mix to combine. Combine the maple syrup, vanilla extract, egg and enough milk to make 3/4 cup in a liquid measuring cup. Mix the liquid into the dry ingredients just to combine. Turn out onto a floured board and knead 5-6 times. Divide dough in half and form/pat into roughly 6″ circles. Combine the reserved 2 Tbsp. brown sugar and 2 Tbsp. combined nuts for topping. Pat the top of the circles with wet hands (or brush with some milk) and lightly press the topping in until it sticks. Cut the circles into 6-8 wedges depending on how big you like your scones. I like to do this with a bench knife after I’ve placed the scones on a baking tray lined with parchment. That way I don’t have to transfer anything around. Seperate the scones slightly making a small space between each wedge. Bake 15 minutes or until golden. Immediately remove from baking sheet and let cool or serve warm. ‘They are delicious without jam etc. but if you’re feeling very decadent have some jam and clotted cream with them. Ummm!
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