From The Kitchen: January Menu
Our new January menu is out: Vegetarian: - Chef Of The Month Recipe: Sopa Azteca With Asadero Cheese And Tortilla Chips
- Split Pea Soup With Bread Bowl
- Mushroom Cacciatore With Parmesan
- Potato Latkas With Pinto Beans And Eggs
- Potato, Squash And Sweet Pea Curry
Chicken: - Potato, Squash And Sweet Pea Curry With Chicken
- Chicken With Polenta Cakes And Mushroom Gravy
- Slow Cooked Chicken With Figs
- Chicken Cacciatore With Parmesan
Beef: - Southwest Pot Roast With Pinto Beans And Corn
Pork: - Split Pea Soup With Ham And Bread Bowl
- Pork Green Chili With Tortillas
Seafood: - Lime And Cumin Mahi Mahi With Asparagus
Place your order by midnight on Tuesday for pick-up or delivery on Thursday or stop by our kitchen (M-F 10-6:30, Sat 10-2) to shop for your favorites from our freezer (we usually have some favorites in our freezer that aren’t on the menu).
Recipe Idea: Homemade Pizza
We are on a major pizza kick in our home right now. Here’s how to make the dough (you can make it by hand but it’s very easy to do in the food processor).
Makes two pizzas, but you can always freeze one of the dough “rolls” for the future:
Mix together all dry ingredients: - 22 ounces bread flour (~ 4¼ cups - better to weigh the flour if you can)
- 1½ teaspoons sea salt
- 1 package active dry yeast (~2¼ teaspoon)
Pulse the food processor a couple times, and while it’s running add the liquid ingredients: - 2 Tbsp extra virgin olive oil
- 1½ cup warm water
Run the food processor for ~ 30 seconds and then let the dough rest for ~ 2 minutes. Run the food processor for an additional 45 seconds or until the dough forms a ball. Take it out and knead it on a lightly floured surface. Form a ball, divide the dough into two even chunks, rub with extra virgin olive oil and set aside in two bowls covered with saran wrap (touching the dough).
Let the dough rise in a warm place until it’s twice it’s original size (~ 1 - 1½ hours). Take the dough and flatten it with your hands on a floured work surface. At this point, you can use your rolling pin or just work with your hands stretching out the center. Either way, Beckie likes to turn it over several times as she rolls it, and Toby likes to try and flip it like an Italian pizza maker.
At this point you should be heating your pizza stone at 450F (pizza stones go into a cold oven and warm up with the oven). You can also use a baking sheet but a pizza stone will get you a crisper crust. Pizza stones are actually quite affordable.
Top your pizza with all sorts of yummy stuff and then brush the edges of the crust with olive oil. Right now, we’re on pizza sauce, capers, pepproncinis, mozzarella, feta, Parmesan, kalamata olives, and bacon. You could add: roasted red peppers, ham, pineapple, different pestos, carmalized onions, blue cheese. The great thing about pizza is anything will taste good so go for it!
Reduce heat in oven to 425° F and bake for 30 minutes. YUM!!!! "Guten Appetit!"
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