Posts Tagged ‘turkish pide recipe’

Winter Wonderland of Baking

 

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Sometimes inspiration comes at the weirdest times. This last weekend, I decided to bake my ass off again just to ward off the winter doldrums. The weather was forecast to rise to a whopping forty degrees which in Ohio terms is beach weather.  During the week, I foraged for all the fodder I would need to make some great pizzas and breads. Joel Fair and Torrey Evans got the ball rolling to make some killer dough for the Athens Farmers Market and at eleven on Friday night the baking began.

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First order of business was to collect all the frozen chilies that were thrust upon me from various farmers this summer. This is a moment of the greatest questioning in my pizzeria; “Does this look like a Ghost or a Hab?” says I. “I don’t know?” says Torrey. “Fuck it, how’s about I toss six of dem in this mix?” says I. “Sounds good to me.” Torrey responds laughing and shaking his head, (He is my ‘hot-as-hell-sauce-taste-tester’.) This weeks ‘Beelzebub’ pizza had the following chilies in the sauce: Paper Lantern, Fatalli, Red Habenero, Pickled Jalepeno, Red Jalepeno, Green Ancho and those lovely little Ghosties swimming in our organic tomato sauce with roasted garlic and a little red onion. Then I blasted out some thin pizza crust and topped the pizza with some Asiago Cheese and a few pickled cayenne peppers.

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This week I was also particularly proud not only of the fabulous local spelt dough that Torrey made but that I could use it to make some fabulous vegan Napoletana pizzas. Here I topped the spelt with filets of San Marzano tomatoes, (DOP), fresh basil, extra virgin olive oil, Trapani sea salt and a vegan mozzarella cheese that I have been working on for a very, long time. I baked these babies at 650 degrees. (You know you’re a pizza psycho when you just stare at the melt from any given cheese…like I did all weekend!)

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On the same spelt crust (Grown only 20 miles away and milled in our town by Shagbark Milling) I spread a bright San Marzano sauce then made a spoke with local polenta with pine nuts. This was finished off with another pickled pepper and local arugula from Green Edge Gardens. (Upper left). On the right I made a Cornetta with fresh spinach, curry-roasted cauliflower with macerated cashews and macadamia nuts and finished off with vegan mozzarella and roasted red peppers.

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I also made my favorite. I call it a “Scaletta” with ciabatta dough in which I slice and impregnated with Calabrian Chilies, Castelvetrano olives and local King Family Bacon.

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And last but not least, was a Turkish style Pide made with local spelt that was topped with a roasted garlic pudding, roasted leek and then local Yukon gold and rose potatoes.

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So, along with some killer sourdough boule, mushroom schiacciata, baguette and several types of fougasse, we were off to the races. Below is a video of our repertoire. I may seem a little out of it because I had to set everything up in 20 degree weather grumbling the whole while about my lousy little baking life…which I love!

 

 

 

 

Big fat Turkish Pide with Grapes and Pancetta

Don’t you just hate when bloggers apologize for not doing a post? The excuses can be endless and they usually lose me at “Sorry, but my cat…” So I’m just gonna just shut up and show you some stuff I’ve been doing instead of writing blog posts:

I made about 30 of these pides last Saturday, including the Turkish pide with grapes. Not to mention the the Nectarine/Stilton pizza (right) and the Brie Boat with pear.

Along with the Ohio University students coming back, I’ve been scrambling to accomodate my bread lovers at the Athens Farmers Market. Here are  just  some of the 300 breads, pizzas, flatbreads and other weird stuff  I did on 9-11-2010. (Take it easy on a critique of my presentation, dudes. I just finished 12 hours of baking, plus my customers were breathing down my neck.)

You’ll notice the Turkish Pide with the grapes. That’s what we are gonna make today. But first let me take you to where I got the grapes: Neil Cherry Vineyards and orchard in Crookville, Ohio where we visited last year for the Schiacciata Con L’ Uva or Tuscan Grape Harvest bread.

The skins of these heavenly grapes are thick and chewy and exude the brightest of grape flavors, along with watery flesh that explodes in your mouth. They are best described as “That’s what grapes tasted like in my youth.” Yes, these three varieties of seedless grapes have a grape quality that only local, unsprayed, real grapes have .

Here are some other grapes we are gonna use.

You may laugh at this recipe, but I don’t care. I love cumin with grapes, chevre and bacon! This baby’s got the fatty, salty pancetta (Italian cured-but not smoked-bacon), the creaminess of local Integration Acres chevre’ (creamy French Goat cheese), the sweetness of these killer grapes and the unexpected crunch of walnuts.

Let’s go.

Preheat a heavy cookie sheet placed upside-down in your oven at 475 degrees F.

Using the Easy Dough Recipe on this blog, cut a 7 ounce dough ball and freeze the other for later use. For this recipe,  use bread flour. It  has more protein iand therefore will stretch better when “tying a knot” with the dough.

3-4 slices of pancetta (bacon will do but will leach more liquid than the pancetta. I will cover that later so don’t worry.)

1 teaspoon plus 1/2 teaspoon of extra virgin olive oil

1 heaping teaspoon cumin

1 quarter cup walnuts, pounded into small tooth-like pieces

1 inch thick piece of chevre

1-2 cups of seedless grapes

1 egg for eggwash

Place the pancetta in a saute pan under medium high heat with the teaspoon of olive oil and sweat the juices. Toss well for  2-3 minutes. (If using bacon, cook longer but avoid browning it.) Add the cumin and the 1/2 teaspoon extra virgin olive oil. (If your pancetta created enough oil to soak up the cumin and still leave oil, do not add the extra oil. This will probably happen with the bacon.) Cook for 2 minutes more.

Add the walnuts and saute for only 1 minute. Set aside for the pizza.

Take the round dough ball and pull on opposite ends to form a football shape. Using you fingertips, press out into an even larger footabll shape, measuring 12 to 14 inches across. This will be your Pide base.

Place the dough on parchment, then place the pancetta, cumin, and walnuts on the dough and spread it out. Place the chevre on top in small dollops, all around the dough.

To tie the knots, start on the middle of the boat-like dough. Pull up from the middle to the end. The dough will slacken when you get to the end. Grab this dough and start spinning or twisting the dough, gabbing any slack that may make the middle of the boat fall back down. Gently pull the twisted end and tie in a knot.

Place the grapes all around the top of the pide. Some may fall off. Press down but not hard.

Crack the egg and scramble with a fork or whisk. Brush this eggwash all over the outside edges of the pide. Dab enough egg on each end knot to sink it into the folds.

Place the pide on the preheated cookie sheet  and bake for 9 to 11 minutes or until the bottom is dark brown and the top is golden brown.

Pull out and enjoy with your dining partner. Woof!