Archive for the ‘Bread Recipes’ Category

The Morel Bombe!

 

What do you do with two huge morel mushrooms? A few weeks ago, I was confronted with this awesome dilemma but luckily I had some five-day old pizza dough lingering in cold fermentation, with Fontina cheese, local Integration Acres chevre, Parmigiano Reggiano, local ramps and a beautiful haunch of smoked red waddle ham from Arcadian Acres and some King Family Farm crispy chicken skin with just a hint of caraway, (gotta have that with any morels)!

This was gonna be….The Bombe! (Yes, the ‘e’ at the end makes it more cultured and European). Lets go and mimic a “turdunkin” with these two monsters of the mushroom world.


 

Here is a video of the finished product.

Recipe:

Preheat the oven to 475 degrees. Set aside a 15 ounce dough ball from the Easy Dough recipe on this blog

Ingredients:

Two giant morel mushrooms

One tablespoon extra virgin olive oil

One half cup grated Fontina cheese

One golfball size chunk of chevre

One four-ounce chunk of smoked red waddle ham cut into small dice

Five spring ramps chopped

One tablespoon Parmigiano Reggiano

Two crisp chicken skins from two roasted chickens

One teaspoon of caraway seed

Egg wash

Process of Preparation:

                        

 First cut the stem off of each morel and rough chop them, Add to a saute pan on high heat and saute for one minute. (above, I just ran them through my conveyor pizza oven at 475 for a few minutes.)

                       

Put the chevre, fontina, ramps, Parmigiano, caraway and diced ham in a bowl and mix until incorporated into a messy little ball of goo. Stuff the morel caps with the mixture and wrap the stuffed caps with the chicken skin.

   

Form a round, pizza shape with the dough. Place the two stuffed, chicken wrapped blobs side-by-side in the middle and add the rest of the cheese mix in front of the stuffed caps. Fold the top of the dough over first, then the bottom. (Note, do not use too much flour as the dough will not stick.) Turn the whole batard over and place on a parchment covered tray and form the ends in a torpedo shape. Using a sharp knife, cut a vent hole in the middle and one small vent on each end to let moisture excape.

  

Eggwash the batard and let proof, (hold between 70 and 80 degreese  for at least 15 minutes.) Bake at 450 degrees for 15 to 18 minutes. It will take alot of care to pull the batard out at the right time. Internal temperature should be above 180 degrees and the outside should have a nice golden-brown color.

Pull the batard from the oven and let rest for 10 to 12 minutes before cutting.

 

 

 

Another Springtime Bake-O-Rama!

Last Saturday, we baked a helluva lot of flatbreads and pizzas and I schlepped them in three trips to the Athens Farmers Market, one of the best in the country. I have to admit, my world-be-damned wardrobe was fit for the bread geek I am but at least no one called me a “Hipster”, (I hear all the cool people hate them.)

 

We had some massive Flinstone wheel loaves and some fougasse like the “Leek-a-choke”, (above center).

 

The delicious curry, raisin and cherry ladder bread came also as well as the ramp pizza al metro, (left) and the pizza Siciliana, (right).

 

I gotta say, I am infatuated with my Sicilian pizza and the crumb that forms from a dough that is cold-fermented for at least three days. If you taste a slice of this pizza, you’ll just die…of sheer pleasure.

 

 So, there it was along with some other baked goods. We are looking forward to another great weekend this week with some fabulous local stuff, so if your feeling crusty come on down to Athens, Ohio and enjoy some great gluten bark!