From The Kitchen: March Menu
Our new March menu is out:
Vegetarian:
- Chef of the Month: Roasted Cauliflower Bisque
(Our Chef of the Month is Michael Drazsnzak from Colterra - stay tuned for a full introduction next week.)
- Red Lentils With Coconut
- Black Bean And Corn Stew
- Berbere Tofu
- Mexican Stuffed Portobello Mushrooms With Polenta Cakes
Chicken:
- Honey Ginger Chicken
- Black Bean And Corn Stew With Chicken
- Crockpot Chicken Soup With Rice
- Crockpot Chipotle Chicken With Edamame And Corn Succotash
Beef:
- Corned Beef with Sauerkraut and Potatos
Pork:
Fish:
- Tilapia With Orange And Thyme
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: Pineapple Dessert Pizza
Who knew you could have pizza for dessert? We just tried this recipe last weekend and it was delicious!
We previously shared our pizza dough recipe, but we've since modified the recipe inspired by Peter Reinhart's book The Bread Baker's Apprentice, so here is the current way we make our dough.
Makes enough dough for four 16" pizzas. Topping ingredients are for one 16" pizza.
For the dough:
4½ cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
1¾ (.44 ounce) teaspoons sea salt
1 teaspoon (.11 ounce) instant yeast
¼ cup (2 ounces) extra virgin olive oil
1¾ cups (14 ounces) water, ice cold (40°F)
Semolina flour OR cornmeal for dusting
For the toppings:
¼ pineapple, peeled, cored, and thinly sliced
1½ Tbsp butter
4 Tbsp rum
1 tsp brown sugar
¼ of a chopped up (slivered thinly) dark chocolate bar
¼ cup sliced toasted almonds
For the dough (if possible make one day ahead):
Stir together the flour, salt, and yeast in a bowl. With a large metal spoon or your hands, stir in the oil and the water until the flour is all absorbed. Occasionally dip one of your hands or the metal spoon into cold water and work the dough vigorously into a smooth mass for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed.
Divide the dough into four equal pieces. Gently round each piece into a ball and coat with olive oil. Put each piece into a separate Ziploc™ bag and let it rest overnight in your refirgerator.
On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Dust the counter with flour, and place the dough balls on top of the floured counter and sprinkle them with flour. Cover the dough loosely with plastic wrap and let rest for 2 hours.
Preheat your pizza stone and your oven at 450F (pizza stones go into a cold oven and warm up with the oven) at least 45 minutes before making the pizza. You can also use a baking sheet but a pizza stone will get you a crisper crust. 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.
For the toppings:
Bring a pan to medium heat and melt 1½ Tbsp butter. Add the brown sugar and rum and cook for ~3 minutes uncovered. Add the sliced pineapple, sliced banana and sliced almonds. Cook for an additional 3-5 minutes uncovered at a gently simmer.
Pre-cook your pizza dough with nothing on it for ~10 minutes. Take the pizza (and stone out) and spread a light layer of raspberry jam. Add the fruit topping evenly. Top with slivered chocolate and bake for an additional 5-7 minutes or until chocolate is melted.
After you take it out, brush the edges with melted butter. Let cool for ~5 minutes and cut into little slices. "Guten Appetit!" |
