Posts Tagged ‘integration acres’

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.

 

 

 

Hug a Root

 

With the warm weather officially here, I’ve decided to do a great springtime favorite of mine.

This pizza is filled with all the alpha dogs of the vegetable world; I started by using some great purple kohlrabi, crunchy parsnips and salsify combined with the wonderful oniony springtime ramps topped with some great wild watercress picked near a spring at Shews Orchard along with some Integration acres chevre that I both used straight-up and in a sauce made with ramps, lemon and reduced chicken stock. All this is atop a pizza crust made with Shagbark Milling Company spelt crust.

Lets get started! This is all you’ll need.

2 medium parsnips

2 medium salsify roots

Juice of one half lemon

1 1/4 cup chicken stock

1 medium kohlrabi

2 tablespoons extra virgin olive oil

1 and a half cups fresh chevre goat cheese

One handfull fresh spring ramps

Half handfull of fresh spring watercress

Preheat oven to 485 with an upturned heavty cookie sheet or pizza stone on the middle deck. Using the easy dough recipe for dough (and use spelt flour instead of bakers flour,) cut one, nine ounce dough ball and reserve for forming later.

 

Peel both the parsnips and salsify on a cutting board. You will have to place the salsify in water with the juice of one-half lemon to stop browning of the salsify flesh. (This lemon water will be used later). Cut the roots into coins.

 

Place the roots in a pan filled with heated one and a quarter cups chicken stock and cook for 8 to 12 minutes until just al dente. Strain the roots of the broth and reserve the broth.

  

Cut the kohlrabi at both ends. Remember that the “woody” side of a purple kohlrabi is on the bottom, (side where the stems are shooting away from), so cut this end thick. Turn the kohlrabi and cut through the skin with a knife with a downward mothion following the natural curve of the vegetable. (Like carving the skin off an orange.) Cut the kohlrabi into thin discs.

 

Heat the extra virgin olive oil in a pan under medium heat and place the kohlrabi in the pan with a pinch of salt and saute for 7 minutes or unitl browned on both sides. Place on a paper towel for topping.

 

Clean the ramps by cutting the root ends off and pulling down the purple collar near the bottom. Slice the ramp from the white end up into small pieces. The large leaf ends will go on top of the pizza and the small root ends in the sauce.

   

Pour the chicken broth into a pan and reduce until the broth is almost gone, (3 tablespoons or less). Reduce the heat and place half of the chevre and one tablespoon of the lemon-water in the pan and stir with a whisk. Add the chopped ramps and turn the heat off. The sauce will thicken. That’s okay.

  

Form the pizza into a disc and place on parchment. Top with the kohlrabi, then the parsnips and salsify followed by the rest of the non-sauced chevre.

 

Place the ramps on the pizza and into the oven for 10 to 12 minutes, always keeping an eye on the bottom crust. With spelt, you cannot tell sometimes from the cornicione, (crust). When out of the oven,  place the watercress on top of the pizza, then dollop the sauce atop the pizza and enjoy the fruits of spring!

 

 

 

 

Take one seven-ounce dough ball from the Easy Dough Recipe on this blog.