Posts Tagged ‘goat feta’

Pork Heart Pizza Pie

One of the most underused items in the porcine library of protein is the pork heart. Rich in iron, vitamin c and that irresistible mild offal flavor. This is one of those proteins that you have two choices while cooking; really fast or really slow. I chose the slow method and knocked this pie into the bleachers at Flavor Field!

My local pork heart was obtained by my friend Rich Blazer of Harmony Hollow Farms here in Athens.


I trimmed these hearts and tossed them with fresh garlic cloves and extra virgin olive oil. Then I packed them in foil and threw them into my bread oven that was cooling down from Jacob Seidels baguette baking regime here at Avalanche. The temperature was 275 and cooled on down to 250  for four hours. After taking the foil out, I let it rest for another hour on the counter. The result was a beautiful, tender heart with the infused nuance of garlic.


I decided that this heart would benefit from the smokey, umami laden goat feta from my friends at Integration Acres. I took chunks of this almost a month ago and coated them in High Desert bee pollen then wrapped them in Hokkaido kombu that was re-hydrated in dashi.


The result is fee-nom! The salt from the kombu and dashi had crystallized and the bee pollen lent a sharp medium sweetness to the salty feta whose texture broke down with a smokey mouth feel as I bit down. This was gonna be perfect on a pigs heart pie!


So, I formed a dough from my Easy Dough Recipe and pre-heated an oven to 485 degrees. I laid the feta and some sharp (12 month old) Belgium Bruge Prestige cheese (above, left),  that I had been aging for six months extra for an ultimate taste of tang.


 I then took some fatty Red Waddle pig cheeks from Neil Perin at Arcadian Acres and cured them with salt and tad bit of maple sugar for four days then rubbed it with my secret spices smoked them over sassafras. This was sliced thin along with a few slices of La Quercia lardo.


I chopped some of the last great heirloom tomatoes from my friend at Vest Berries that he picked green and ripened in house. tomatoes with cilantro, one teaspoon of extra virgin olive oil and a pinch of sea salt the drizzled this sauce on top of the heart, cheeses, and guanciale, (That’s right Chumly, some pizza sauces are better served on top!) I did use some slivers of the tomato on top also.


It was time for baking so I placed a few Castelvetrano olive halves on the pie to impress the meaty heart with some Sicilian saltiness. Then I tossed the pizza in the oven. (not literally.)


When hot, I rubbed the thinly sliced lardo all across the piping crust for a great slick pork crunch on the cornicione!

People, Places and Pizzas

Here are 50 some-odd photos I took while doing this blog.  Some good, some great, just little snippets of time, space and life in my little neck of the woods.

I chose these pictures because they best capture the people, foods and places that have brought me and others memories, along with great pizza and bread. I hope you like them.


Organic farmer Rich Tomsu with his German Hardy Garlic. Shade, Ohio, July 2009.

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Schiacciata Margherita.  Athens, Ohio, July 2009.

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Ripe paw paws ready for picking, Integration Acres. Albany Ohio, August 2009.


My sons with forest-fresh blonde morels.  Athens Ohio, April 2009.


Matt Starline, Starline Organics, nurturing his baby leeks.

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Concord grapes, Cherry Orchards. October, 2009.


Asiago Fougasse, Farmer’s Market. Athens, Ohio, May 2009.

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Chris Schmiel, Integration Acres, with raw goats’ milk. Albany, Ohio, July, 2009.

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Fresh picked tomatillos, Cowdery Farms. Longbottom Ohio, August 2009.

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Large Turkish Pide with spinach, ricotta, Parmesan, tomato and cheddar. Athens, Ohio. January, 2009.


Matt Starline, Starline Organics, with early summer organic purple kohlrabi. Stewart, Ohio, June 2009.

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Varieties of Turkish Pide. Athens, Ohio, June 2009.

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Larry and Kim Cowdery, Cowdery Farms. Longbottom, Ohio, July, 2009.

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Schicciata Con L’uva with grapes from Cherry Orchards. Athens, Ohio, September 2009.

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The Goon stretching schiacciata dough. Athens Ohio, July 2009.

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Just-picked wild chantrelles. Athens, Ohio, August 2009.


Goats size up the Goonish-looking  interloper. Albany Ohio, May 2009.

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Guanciale and fig pizza. Athens, Ohio, October 2009.

French Fingerling and Peruvian Purple potatoes

French fingerling and Peruvian purple potatoes ready for roasting. Athens, Ohio, June, 2009.

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Peppers from Cowdery Farms. Longbottom, Ohio, August 2009.

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Blonde morels in the forest, undisclosed location. Ohio, April, 2009

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Early Tomatoes, Cowdery Farms. Longbottom Ohio, June 2009.

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Whole wheat couronnes with cherry and walnuts. Athens Ohio, May 2009.

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Bosc pears from Neil Cherry Orchards. Ohio, September, 2009.

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Geoff Roche and a channel catfish, Lake Snowden fish farm. Hocking College, Albany, Ohio, 2009.

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Green kohlrabi from Starline Organics. Athens, June, 2009.

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Neil Cherry of Cherry Orchards, picking the last of the 2009 peach crop.

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Assorted schiacciata, Athens Farmers’ Market. February, 2009.

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Giant Malaysian Blue Prawn. Athens, Ohio, September, 2009.


Matt and Angie Starline, Starline Organics. Athens Farmers’ Market, August, 2009.

Amish Joe and the Spelt

Joe Hirshberger harvesting spelt the Amish way. Chesterhill, Ohio, July, 2009.

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Last of the great tomatoes, made into pizzas. Athens, Ohio, September, 2009.

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Washing greens at Rich Organic Gardens. Shade, Ohio, July, 2009.


Milking goats at Integration Acres. Albany, Ohio, June, 2009.

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Pattypan squash at Cowdery Farms. Longbottom, Ohio, July, 2009.

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Dog, Cowdery Farms. Longbottom Ohio,  July, 2009.

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Farmers at the Athens’ Farmers Market. Athens, Ohio,  June, 2009.

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Toro pepper and Gruyere pizza. Athens, Ohio, August, 2009.

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The garlic flower that Rich missed, Rich Organic Farms. Shade Ohio, 2009.

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Larry Cowdery showing how big his tomato plants are. Longbottom, Ohio, 2009.

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Vibrant Bangna Cauda, braised hearts of romaine. Athens, Ohio, July 2009.

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Broken obelisk to a long-forgotten farmer, Starline Organic Farm.  Stewart, Ohio, June, 2009.

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Kohlrabi and potato pizza. Athens, Ohio, July, 2009.

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Matt Starline and his monsterous sheepdog tend to a lamb. Stewart, Ohio, July, 2009.

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Fresh vegetable and local goat cheese schiacciata. Athens, Ohio, May, 2009.

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The whole crew at Rich Organic Gardens. Shade, Ohio, July, 2009.

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Three morels in the hand is worth…. Forest in Ohio, 2009.

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Sweet italian peppers fire roasting on guaniciale. Athens, October, 2009.

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Will De Freis, Athens’ Farmers cultivar extrordinaire. Athens, June, 2009.

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From organic farmer to pizza guy. Shade, Ohio, July, 2009.


Yea guys, it’s all fun and games until someone gets pooped on!