Posts Tagged ‘pizza goon’

The Most Awesome Local Spring Pizza in the Whole Wide World!

 

I made this pie a few weeks ago and I am still remembering devouring this beauty! It has all the greats of spring; ramps, spring chard,morels, asparagus, spring chevre, kale flowers and Parmigiano Reggiano. In fact, I couldn’t get a good picture because I just dug right in, (above). Here’s how I made it.

           

Since it is my favorite time of year to take my kids foraging, we set out in the Ohio wilds and found some wild ramps and one small morel mushroom.

Luckily my Amish friends took me out to thier favorite places and this is what we found. Wicked!

So are we ready with all our stuff for a great pie? Heck yea! Preheat the oven to 485 degrees.

Ingredients:

One dough ball from my Easy Dough recipe on this blog

One tablespoon of extra virgin olive oil

Three ounces shaved Parmigiano Reggiano

Six or seven fresh ramps

Two or three leaves of spring swiss chard

One, four ounce ball of fresh chevre goat cheese

Six medium morel mushrooms

Four sprigs of asparagus

And a Handful of kale flowers

            

Cut the stems from the chard and peel the asparagus (if you wish).

  

Form the pizza disc then brush the extra virgin olive oil on the dough, place the parmigiano, leek, chard and goat cheese on top.

  

Place morels and asparagus on the pizza and slide the pie into the oven with a pizza peel or a cutting board

Cook for 12 to 14 minutes or until brown and cooked through. Place the Kale flowers on top. (I was so frenzied that I started gorging before I remembered them- above)

 Look at that cornicione!  Great pizzas lead to great memories.

 

 

 

 

 

 

 

 

Sesame Batard filled with Baek, (white) Kimchi

 

Springtime to me is all in the crunch, the crunch of a fiddlehead fern and the spring ramp, the crunch of the asparagus and don’t forget the crunch of a great crust on a springtime bread.

 Last weekend I baked alot of stuff to sell at the Athens Farmers Market and was unable to take many photo’s because my tent kept blowing away. I was able to carry out a concept based on a wierd idea to introduce crunchy kimchi into some bread that was slit open like a gutted lizard. The problem with this concept is moisture. Any kimchi is bound to soak the hardened gluten strands of any fired-up bread. Enter some fabulous local chevre from the great cheese makers at Integration Acres, like the dollops of chevre on the pizza al metro, (above) with ramps, tomato and provolone.

                 

So along with the “Sunny-side-up” croissants that Jake the baker made with an almond pudding and apricot, (left) and the traditional Pizza Margherita, (right) I crashed forward into the hinterlands of bread sanity, until I found it.

 A great insane loaf of Asian deliciousness! Now, first the kimchi.

    

I first cooked an amazing amount of napa cabbage and kohlrabi with salt. After they became acceptably limp, I rinsed with cold water and rung them out like the laundry. I then introduced some garlic, rice vinegar, pickled Jeruselem artichoke and turnip and the rest of my pears and apples that have been “red kimchi’d” for at least three months- sweet, spicy and naughty- funky to say the least. After one day, this white kimchi didn’t really “have it goin on”, so I added alot of lime and lemon juice, cumin seed and the best thing ever- pickled cayenne peppers from Cowdery Farms! To this I made a dough of black and white sesame, Korean pepper powder and cilantro.

 

Above is the video of our crazy baking and pizza frenzy at 3 a.m. in Athens, Ohio. I do have to endure bumping into delivery drivers and pizza makers at this busy time on a Friday night at Ohio Univerisity.  Here I am rolling up these Asian batards before proofing.  (Don’t worry, I took my hat and beard net off for this video, whatta ya think, we’re some hill-jacks from…Athens, Ohio?)

 

After these great batards were proofed, baked and cool, I slit them and filled them with the Integration Acres chevre, (fresh goat cheese), that I mixed with fresh chopped ramps, mushroom stock and Chinese five spice. This enabled me to stuff the white kimchi in the loaf without turning it to mush.

 I sold out of all forty batards within an hour then thought that I wanted to take one home…dang.