A picture of these lovely creations will be posted once Cousin Lisa sends the photo. So, we had our Shogry family reunion. It was pretty amazing. Seeing cousins after more than 20 years. My mom was the oldest surviving relative, the matriarch who is quite able, but a little hearing challenged. We had the first part of the reunion at the Pittsfield MA State Forest. We topped it off by visiting my Cousin Donna's house. I brought a big tray of focaccia. You can always count on a Lebanese family having black olives, extra virgin olive oil, sea salt, the works.
Ingredients and directions: A sheet of Spelt Right rosemary focaccia, cut in half and sliced down the middle. Black pitted olives (not from a can!), sliced onions, sliced fresh tomatoes, EVOO, sea salt, feta cheese. Place all the fixins' on top of the focaccia, drizzle with EVOO, sprinkle lightly with salt. Bake at 375 until hot. Slice in pieces. Serve to the throng of cousins. Comments, especially from the Southern Cousins. "Cousin Beth, this is sooooo good. When can we get it down South?" Now, that's a good question y'all. We are working on it!
Showing posts with label Backyard Farms Tomatoes. Show all posts
Showing posts with label Backyard Farms Tomatoes. Show all posts
Sunday, June 20, 2010
Thursday, June 3, 2010
Lunch Box Chronicles: Day Fifty-One (Sloppy Joe's Take Two, Salad with homemade balsamic dressing)
Garlic is an obsession in this house. It is really a miracle food, http://www.desigram.com/Health/Ingredients/Garlic.html, and much like spelt, is one of the oldest cultivated foods. We know from bakery experience that garlic is an antibacterial. Have you ever noticed that garlic is never mixed right in with bread, but instead is drizzled in through a slice or sprinkled on top? The reason is that garlic's antibacterial properties will kill the yeast or sour dough. We once had to throw away an entire batch of bagels after trying to mix the garlic in the dough. Never did that again.
We have been very busy in the bakery for the past week and it will last for a few more weeks (hopefully forever). In the meantime, I had to resort to some easy home recipes. Good thing Whole Foods is just 20 minutes away.
Tonight's dinner: Sloppy Joe's laced with garlic made with Grass Fed Beef from Cold Spring Ranch Farm in New Portland, Maine. Greens, tomatoes, and cucumbers with very garlicy homemade balsamic dressing. The Grass Fed Beef from Cold Spring Ranch http://www.coldspringranch.com/grass_fed_info.htmis really the best and when I can get it, the only beef I will serve my kids. It is run by Gabe Clark, a fellow Bates College alum (tho' many years younger than I).
Ingredients - Sloppy Joe - Take Two:
One Spelt Right Pizza Dough, fully thawed and risen.
One Pound Grass Fed Ground Beef from Cold Spring Ranch Farm
3 cloves of garlic
1/2 onion
2-3 TBL Extra virgin olive oil
salt and pepper to taste
pasta or pizza sauce (homemade or jarred)
grated pizza cheese (we used a mozzarella provolone mix)
Directions: Pre-heat oven to 450 F. In a large skillet, saute chopped onions and chopped garlic in EVOO. After onions brown slightly, add beef cook until brown. Add tomato sauce and salt and pepper to taste. Set aside. Divide dough into 8-10 even dough balls, stretch or roll out until thin, but not transparent. Cover the dough with the grated cheese, then add meat mixture. Make triangles as shown in the photos. We did this on a pizza peel covered with corn meal, and put it directly on the hot pizza stone, but you can do this directly on a lightly oil baking pan.
Ingredients and Directions - Salad with garlicy balsamic vinegar. Make a salad of your choice, we used organic green leaf lettuce, tomatoes, and cucumbers, topped with chopped walnuts, dried cranberries, and chevre. For the dressing, I put 3 large garlic cubes in blender, then added balsamic vinegar, extra virgin olive oil, salt, pepper, dried basil and dill, all to taste (sorry I did absolutely no measuring with this one). I then blended dressing ingredients together until frothy. It was amazing, but you have to do this to taste.
Tim and the kids loved the Sloppy Joe's (I don't eat red meat so I didn't have one). We all devoured the salad. Nothing was left for the lunch boxes tomorrow. TWO THUMBS UP.
We have been very busy in the bakery for the past week and it will last for a few more weeks (hopefully forever). In the meantime, I had to resort to some easy home recipes. Good thing Whole Foods is just 20 minutes away.
Tonight's dinner: Sloppy Joe's laced with garlic made with Grass Fed Beef from Cold Spring Ranch Farm in New Portland, Maine. Greens, tomatoes, and cucumbers with very garlicy homemade balsamic dressing. The Grass Fed Beef from Cold Spring Ranch http://www.coldspringranch.com/grass_fed_info.htmis really the best and when I can get it, the only beef I will serve my kids. It is run by Gabe Clark, a fellow Bates College alum (tho' many years younger than I).
Ingredients - Sloppy Joe - Take Two:
One Spelt Right Pizza Dough, fully thawed and risen.
One Pound Grass Fed Ground Beef from Cold Spring Ranch Farm
3 cloves of garlic
1/2 onion
2-3 TBL Extra virgin olive oil
salt and pepper to taste
pasta or pizza sauce (homemade or jarred)
grated pizza cheese (we used a mozzarella provolone mix)
Directions: Pre-heat oven to 450 F. In a large skillet, saute chopped onions and chopped garlic in EVOO. After onions brown slightly, add beef cook until brown. Add tomato sauce and salt and pepper to taste. Set aside. Divide dough into 8-10 even dough balls, stretch or roll out until thin, but not transparent. Cover the dough with the grated cheese, then add meat mixture. Make triangles as shown in the photos. We did this on a pizza peel covered with corn meal, and put it directly on the hot pizza stone, but you can do this directly on a lightly oil baking pan.
Ingredients and Directions - Salad with garlicy balsamic vinegar. Make a salad of your choice, we used organic green leaf lettuce, tomatoes, and cucumbers, topped with chopped walnuts, dried cranberries, and chevre. For the dressing, I put 3 large garlic cubes in blender, then added balsamic vinegar, extra virgin olive oil, salt, pepper, dried basil and dill, all to taste (sorry I did absolutely no measuring with this one). I then blended dressing ingredients together until frothy. It was amazing, but you have to do this to taste.
Tim and the kids loved the Sloppy Joe's (I don't eat red meat so I didn't have one). We all devoured the salad. Nothing was left for the lunch boxes tomorrow. TWO THUMBS UP.
Friday, May 21, 2010
Lunch Box Chronicles: Day Thirty-Nine (The Awesome Face Sandwich)
The "Awesome Face" Sandwich by Spencer
After a "grueling" day at school, Spencer needed to be recharged. Energy source? A sandwich made with Spelt Right Artisan Bread. And, now, here is Spencer's description of his remedy...
"First you take two delicious slices of Spelt Bread made by my mom. Next put mustard on one half and mayo on the other and do not be shy with either. Then put like 6-8 layers of ham on one half. Next on top of the ham put 3-4 pieces of sliced cheddar. After the cheddar add on layer of tomato. Then cover it with 2-3 layers of lettuce. Next slab on enough pickle and onion slices to your liking. Top it off with the other piece of bread, and .... VOILA!
<-- 'Awesome Face' (look it up) The only con is clean up, uhg. :P "
Tuesday, May 4, 2010
Lunch Box Chronicles: Day Twenty-One (Basil, Tomato and Mozzarella Triangles)
I was supposed to have a quiet day, sending out samples, gearing up for the week, but no...it just can't be that way. Still battling bureaucracy and not happy about it. Had to put my lawyer hat on today to argue about the interpretation of maps and contracts and such. I'd rather have the baker's cap on, but a girl's gotta do what a girl's gotta do.
After putting together my airtight argument (so I think), I decided to leave the computer behind and hang out
with Spencer for a bit today. What a nice kid! We went to Yosaku, one of our favorite Japanese restaurants and headed off to Whole Foods to shop. He was thrilled to see that our pizza doughs had sold out in the freezer and were almost gone in the fresh shelf. I told him I needed some ideas for a fitaya, so we went foraging.
He had a hankering for fresh basil (we used Olivia's Garden's from New Gloucester), fresh mozzarella (we went for the Whole Foods brand, though he was really pushing for the brand from Bennington, Vermont - next time), and Backyard Beauty Tomatoes.
Good thing we had Spelt Right pizza dough at home because by the time we left Whole Foods, they were cleared out....
Ingredients: One bag of Spelt Right pizza dough, fully thawed, 1 ripe tomato, a few leaves of Olivia's Garden Fresh Basil, Mini Mozzarella balls. Make 12 small rounds and roll or stretch until thin, but not too thin. Place on lightly oiled baking pan. Place one small mozzarella ball in center add finely chopped basil and tomatoes if desired. Make triangles. Bake at 400-450 for 8-12 minutes until done. These were delicious, but I was too stuffed from dinner out to take more than a bite. Perfect for breakfast tomorrow.
After putting together my airtight argument (so I think), I decided to leave the computer behind and hang out
with Spencer for a bit today. What a nice kid! We went to Yosaku, one of our favorite Japanese restaurants and headed off to Whole Foods to shop. He was thrilled to see that our pizza doughs had sold out in the freezer and were almost gone in the fresh shelf. I told him I needed some ideas for a fitaya, so we went foraging.He had a hankering for fresh basil (we used Olivia's Garden's from New Gloucester), fresh mozzarella (we went for the Whole Foods brand, though he was really pushing for the brand from Bennington, Vermont - next time), and Backyard Beauty Tomatoes.
Good thing we had Spelt Right pizza dough at home because by the time we left Whole Foods, they were cleared out....
Ingredients: One bag of Spelt Right pizza dough, fully thawed, 1 ripe tomato, a few leaves of Olivia's Garden Fresh Basil, Mini Mozzarella balls. Make 12 small rounds and roll or stretch until thin, but not too thin. Place on lightly oiled baking pan. Place one small mozzarella ball in center add finely chopped basil and tomatoes if desired. Make triangles. Bake at 400-450 for 8-12 minutes until done. These were delicious, but I was too stuffed from dinner out to take more than a bite. Perfect for breakfast tomorrow.
Subscribe to:
Posts (Atom)
Posts
