Posts Tagged ‘hocking college’

Dueling Kimchi Yin and Yang Pizzas

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Last semester, I tought a baking course at Hocking College which is a technical college in Nelsonville, Ohio with a great culinary program run by some fabulous Chefs under the Dean of Hospitality, Master Chef Alfonso Constriciani.

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It was during a field trip to the Chesterhill Produce auction that I bid and won massive amounts of autumn vegetables. The beans, daikon, beets, napa cabbage, apples and kohlrabi were just now replacing the tomato and corn for dominance at the auction and my mind was racing trying to figure out how to render these wonderful veggies into unforgettable breads and pizza.

Here is a short video of the auction action.

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The auction is supported by Rural Action. Tom Redfern and Bob Fedeski (who is above right next to my Baking Manager, Jake Siedel) have done a fabulous job bringing local producers and buyers together two times a week! After the auction, my car was packed with Chef students, butternut squash, daikon, kohlrabi, beetroot, apple cider, corn, cabbage, yellow squash, endive and turnip which made the tight turns through the hilly Ohio countryside a tad bit dangerous.

When I got to Athens, I started on the two types of kimchi. One, a ‘Baek Kimchi’ or white style with Belgium endive, kohlrabi, yellow squash, cilantro and turnip and a  “Gimjang Kimchi” or winter-red style that isn’t too spicy with napa cabbage, kohlrabi and daikon.

As usual, these pizzas were all about preparation which entails slicing, salting, pickling and rendering some fabulously crunchy vegetables into a tasty foil for a sauce of miso, maple syrup, soy, tahini and roasted sesame oil. For the cheese, I chose some local cheddar curds for their silkiness to top some very thin kohlrabi slices on that would shield the kimchi from wrecking the pizza with fluid.

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First I cut the kohlrabi which is a little tricky, especially with late season, large orbs like this. The top can be cut close to the end but the bottom flesh can be very fibrous as in picture two, the top has celery-like fibers pushing into the flesh which are somewhat pear core-like in texture but chewier. So keep cutting until you reach the good flesh. I then took off the skin with a knife and cut into flat slices then sliced again into large matchsticks. This I salted moderately and tossed to leach out the starches and juices to get it ready to absorb the vinegar and spices.

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I cut the kohlrabi into large round coins, then I cut the turnip and Belgium endive lengthwise and placed them in a bowl with sliced napa cabbage a half a handful of salt also.

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The yellow squash was chopped into cubes and not salted because it was very ripe. I finally the daikon was peeled and sliced into matchsticks also. The salted vegetables became semi-limp and leached a lot of juices because of the salt maceration. (If I wanted them all to be more limp, I could have added tons of salt and rinsed them afterwards.)

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In one bowl I added the kohlrabi, endive, turnip and yellow squash with chopped cilantro, roasted garlic with lemon juice and rice wine vinegar, (left). In the other bowl, I added the daikon, napa cabbage and kohlrabi  and mixed it with some Thai fish sauce, Korean red pepper paste, minced raw garlic cloves and cilantro with just a touch of vinegar and some bonito flakes for a little smokiness. I put both of these Kimchi’s  in glass jars and set them near my ovens at about 78 degrees for four hours to macerate, then I put them in my walk in refrigerator for a week at 28-34 degrees.

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In a weeks time, it was time to make this fabulous pie. I used a 16 ounce dough ball and squeezed the middle while pulling on both ends. It takes a little time to form this but it can be done if you start while the dough is in a ball. I then topped them with a sauce of red miso, tahini, peanut butter, maple syrup, soy sauce and sesame oil. then some fresh basil leaf and the cheddar curd.

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This was the finale. The miso sauce made a nice crust char in my 530 degree oven and both kimchi’s were a big hit at the Athens Farmers Market. I sold 28 of these pizzas in less than one hour as my customers crunched their way to kimchi-land.

 

 

Grilled Freshwater Scampi Pizza

This great thin crust pizza can be made using all-purpose flour, cooked in your own kitchen oven.

Last weekend at the Athens Farmers Market, I experienced the fruits of the annual harvest that most of us around these parts look forward to. The annual Hocking College Malaysian River Prawn harvest was underway and I made sure to get enough to make pizza. Professor Lloyd Wright and Hatchery Technician Geoff Rouche from the Hocking College Aquaculture Center and Fish Hatchery made it possible for hundreds of people to get Ohio farmed shrimp.

Professor Wright (Left photo, on right) and his crew brought a boat load of shrimp that was gone within an hour.

I am going to do a different pizza than the elaborate shrimp pizza blog post of last year. This time, I’ll incorporate the last sweet heirloom tomatoes of the season with local Farmer Jack cheese from Laurelville Creamery. I love the taste of basil with shrimp and have designed a Genovese Shrimp Pizza at my pizza place, Avalanche Pizza. It should taste spectacular, as the low key spice of the  Jack cheese has the same back-palate finish as these prawns. Not in an umami way but in a lobster way.

Grilling the shrimp with shells on gives them a nice charred flavor. Then I will marinate these par-cooked prawns in a garlic-shallot oil with fresh basil, and finish this pie with some spicy late-season arugula. But first a little background on the prawns.

Here are my scampi. The heads are really cool and would go well in any gladitorial fight. The long blue claws are amazing.

The giant Malaysian river prawn, or freshwater scampi or cherabin, starts its larval stage in brackish water but spends its adult life in fresh water. This species can get very large — over 12 inches long — and is  important as a source of food or protein.

Last year, Lloyd put it best, saying that aquaculture is the newest and best way to introduce protein into our society using less land, feed and other resources than cattle, pigs and chickens do. Aquaculture also pollutes less and introduces us to new and sustainable ways of eating and cooking. The added bonus of employing local people who produce a local product makes this a great business to start.

The spring fed ponds at Lake Snowden are home to the prawns who love the safe structure of last year’s Christmas trees. When ready for harvesting, the guys drain the pond and the shrimp gravitate to the box, which is deeper than the draining pond. Genius.

I salute Lloyd and Geoff for teaching our young people new and better ways of making food available for the nation.

The recipe:

Using the Easy Dough Recipe on this blog, make two 7 ounce dough balls. Place one in the freezer for use later. If using a frozen dough ball, let it sit out to unfreeze.

Heat the oven to 475 degrees F. using a pizza stone like the Emile Henry Pizza Stone that I’ve used the past couple of recipes. It doesn’t crack or smell weird when it gets hot. You can also cut on this stone. Otherwise use an upturned heavy cookie tray and parchment paper.

15 to 20 freshwater shrimp (saltwater shrimp may work but will have a saltier taste)

1 garlic clove, chopped fine

1 small shallot, chopped fine

6 leaves of basil

2 1/2 tablespoons extra virgin olive oil

Twist or pinch of sea salt

1 cup of Jack cheese (not Pepper Jack)

1 large fresh heirloom tomato

Several small leaves of arugula

Turn the grill on high. Skewer all the shrimp right behind the head, at the collar. Place on the grill and don’t walk away. We are just par cooking these. Wait 3 to 4 minutes for each side to just turn color, to red or orange. Take off the grill. (Yes, I have alot more than 20 shrimp on these skewers. Whatta ya think I’m gonna eat while making this pie?)

Shell the shrimp by twisting the head off, then take one set of legs and pull to the side of the shrimp. This should get the shell off. You will have to gently pry the shell off near the tail because it is harder to remove than nearer the head. In the end, this is what you have.

Place the minced garlic, shallot and chopped basil leaves in a bowl. Add the extra virgin olive oil and a twist of sea salt. Cover and refrigerate for 30 minutes.

Form the pizza disc and place on a pizza peel or the bottom of a large flat piece of cardboard (both of these should be dusted with semolina or cornmeal). Sprinkle on the cup of Jack cheese, then the sliced tomato, then the shrimp.

Place the pizza in the oven and cook for 10 to 14 minutes, depending upon your oven. I watch for a golden browning of the crust and a consistant brown color on the bottom.

Man, this pizza was so freakin’ good. Thanks, Lloyd!