Posts Tagged ‘food writing’

Aprils Showers bring May Baking

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Those are the two words I mutter when I finally load the car up to leave the Athens Farmers Market every Saturday. It only takes me a few hours to sell over 400 loaves of bread, pizza, fougasse, Turkish-style pide, na’an, baguette, boule, ciabatta and everything in between. I am a real lucky guy to have a community that embraces wild and wonderful foods including as many local products as my farmer friends can throw at me. I also couldn’t do this without my baking buddies Torrey Evans, Jeremy Sykes, Joel Fair and David Valentine. Here are some pics of the stuff we bake.

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A fairly insane caul fat-wrapped batard with fresh herbs and bacon. A heart healthy log of pork goodness! Just heat and gorge.

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Some wonderous sourdough that Torrey Baked.

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Asparagus season is here with my crunchy and delicious asparagus stuffed fougasse with a chickpea pudding, ramps and a local Integration Acres aged goat cheddar cheese.

may 2015 194iiAdd to that some long fougasse filled with basil, cumin and bacon and topped with Asiago cheese.

may 2015 200iiAdd to that the Bumble Bee Batard stuffed with a cool potato pudding- coming up in another post…enough already, check out the videos below.

Here are a few videos of the last months baking. Please remember, I am usually addled by the previous 12 hours of baking frenzy…not the best time to turn on the personality but I make up for it with the male and female strippers at the end of the video…Booya!


Local Spelt, Pulled Pork and Paw Paw Pizza

late summer 2014 274ii Here is the pizza that I placed those elegant eggs upon. I used a local spelt flour that is grown only 22 miles from my pizzeria and Kiser’s Barbecue which is simply the best anywhere! A traditionalist may say that I put too much stuff on this pizza but I couldn’t resist combining the great fresh ancho peppers that I roasted and local beetroot. So I took it upon myself to make a full spectrum analysis of flavor! Lets do this one fassssst.

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Roast the ancho pepper and two small, halved beets in foil for 20 minutes in a 450 degree oven. (You can roast the pepper over an open gas flame on a burner also.) Pull the skin off and cut the ancho into strips and the beets into small slices. Take the 12 ounces of the spelt flour and bang out a pizza disc. place chopped cheddar cheese on the dough then the pulled pork, beet slices and ancho slices.

late summer 2014 263ii Place the pizza into a 475 degree oven and cook until golden brown, about 12 to 15 minutes.  Dress with the paw paw pulp in a semi-disgustingly looking circles.  See last blog entry.

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Now is time for the finale, slice the paw paw eggs on the pizza and then a little chopped cilantro or arugula in the center. You’ll feel glory at the way you are able to manipulate a local, wild food product into a sweet, savory, spicy pizza as you scratch at the exquisite pain from poison ivy, mosquito bites and thorn scrapes from being in the forest too long. Life is great!