food for thought

Country Fried Potatoes

2009-08-16T18:47:00.002-06:00

about 6 large red potatoes

1/3 cup lard, bacon fat or canola oil

kosher salt, fresh ground pepper

Scrub potatoes and slice into quarters. Cook in a large pot of salted water. Drain, slice thinly.

Heat fat in a large cast iron skillet until it sizzles when a bit of potato is introduced. Add potatoes. Cook until golden brown. Remove from fat with a slotted spoon and drain on paper towels. Season generously and serve.

Grilled Peach Salsa

2009-08-16T18:47:00.001-06:00

2 medium, ripe-but-firm peaches

skinned, pitted and thinly sliced

juice from 1/3 lime

1 tsp chilli flakes

2 tbs finely diced red bell pepper

2 tbs finely diced green bell pepper

1 green onion, thinly sliced on the bias

2 tbs finely sliced cilantro leaves

2 tbs white wine such as Chardonnay

splash of tequila, optional

kosher salt/fresh ground pepper

In a medium bowl, marinate peaches together with lime juice, chilli flakes and a pinch of salt and pepper for a few minutes.

Place a small, well seasoned, cast iron skillet over medium-hight heat. When hot, add peaches and cook for about 15 seconds, until caramelized on one side. Remove from pan and place back in bowl. Add peppers, onion, cilantro, wine and tequila. Season to taste.

Serve with chicken, fish or pork.

Tres Leches Cupcakes (makes about 24)

2009-08-16T18:46:00.000-06:00

6 large eggs at room temperature, separated

1/4 tsp baking soda

1/4 tsp coarse salt

1 cup granulated sugar

1/2 cup unsalted butter, melted, then cooled somewhat

1 cup all-purpose flour, sifted

1 can (12 oz) evaporated milk

1 can (10 oz) sweetened condensed milk

3/4 cup whipping cream

Whipped Cream, for topping

Ground cinnamon, for garnish

Using a whisk or an electric mixer on medium speed, whisk together egg whites, baking soda and salt until soft peaks form. Combine yolks and sugar, reduce speed to low, and whisk into the whites. With a rubber spatula, gently fold in melted butter. Fold in flour in fourths.

Line muffin tins with paper-lined foil liners (important, don’t attempt with just paper). Divide batter evenly, filling to about half. Bake in a 325F oven, rotating pans half way through baking, until light golden, about 25 minutes. Remove from oven and, while still hot, using a skewer, poke cupcakes full of holes.

Whisk together evaporated milk, condensed milk and whipping cream. Slowly ladle, about 2-3 tbs at a time, over warm cupcakes, letting it soak in. Cool completely. Place, in a single layer, into airtight containers and refrigerate overnight.

To serve, bring cupcakes to room temperature and top with generous dollops of whipped cream and a dusting of cinnamon.

Multigrain and Legume Salad (makes about 10 cups)

2009-08-16T18:40:00.003-06:00

3/4 cup wheat berries
1/2 cup pearl barley
1/2 cup rice
1/2 cup navy beans
1/2 cup green lentils
1/2 cup black turtle beans
1/3 cup green mung beans
1/3 cup azuki beans
(all of the above are dried ingredients)
1/2 red bell pepper, fine dice
2 bulbs green onions, green parts only, finely slices
1 cup canola oil
6 tbs extra-virgin olive oil
1/4 cup white vinegar
2 tbs honey
2 tbs light soy sauce
kosher salt/fresh ground pepper

Separately cook, in salted water, each of the grains and legumes to tender/firm. Cooking times will vary a little, but the wheat berries and beans will take about 30 minutes each. Having several small pots going at once will help significantly cut down the time required.

Whisk together dressing ingredients. Toss together with grains, legumes and vegetables. Season to taste with salt and pepper.

Where to find it: All of the dried grains and legumes are available at Springfield Bulk Foods.

Creamy Dilled New Potatoes

2009-08-16T18:40:00.002-06:00

1 1/2 pounds new red and/or yellow potatoes, scrubbed
1 cup heavy (whipping) cream
4 to 5 tbs coarsely chopped fresh dill leaves (not dried dill!)
kosher salt/fresh ground pepper to taste

In a medium pot, cook potatoes in boiling, salted water until tender to the tip of a knife. Drain and return to pot. Cover and set aside.

Meanwhile, in a small saucepan, gently heat cream and dill over medium heat, stirring constantly, until simmering. Reduce heat to low and simmer, stirring, for several minutes, until reduced by 1/3 in volume. Season to taste.

Pour cream and dill sauce over potatoes and toss gently. Transfer to a serving dish and serve immediately.

Note: Sauce should be thick enough to cling to the potatoes, even though some of it will sink to the bottom of the dish.

Creamy Corkscrew Salad with Tuna

2009-08-16T18:39:00.000-06:00

1 pound Casarecce or other corkscrew pasta,
cooked to al dente (no pun intended)
340g can chunk light or white tuna, drained
2 oz old white cheddar, small dice
1/3 lb fresh green beans,
cooked to tender/crisp, cut into 1-inch long pieces
1/2 lb cherry or grape tomatoes, halved
(or strawberry tomatoes, cut into eighths)
2-3 green onions, finely sliced (green parts only)
1 1/4 cup light mayonnaise
2 tbs grainy Dijon mustard
kosher salt & fresh ground pepper, to taste

Whisk together mayonnaise, mustard, salt and pepper. In a large bowl, toss pasta together with dressing. Add green beans, onions and tomatoes and toss gently until evenly distributed. Refrigerate for an hour before serving to allow flavours to develop.

Note: If not serving the same day, keep tomatoes aside and add them as a garnish.

Easy Peasy Kofta Skewers

2009-08-16T18:38:00.002-06:00

1/2 lb lean ground lamb
1 lb lean ground beef
1 small onion, finely chopped
3 tbs "Exotic African Rub" spic mix from Maple Leaf Spices
kosher salt/fresh ground pepper, to taste

Preheat outdoor grill or coals. In a large mixing bowl, using your hands (disposable gloves may be worn), thoroughly combine ground lamb, beef, onion and seasonings.

Divide meat mixture into twelve parts. Form each into an elongated patty in the palm of your hand. Wrap around bamboo skewers. Grill until cooked through. Serve with Middle Eastern flatbread, fresh greens and Minted Yogurt Sauce.

Note: start with a small amount of salt (a half teaspoon) and about 10 turns of your pepper mill. Test mixture by cooking a small amount in a skillet over medium heat with a bit of oil. Adjust seasoning, if necessary, then test again.

Minted Yogurt Sauce
4 tbs finely sliced mint leaves
4 tbs plain yogurt
4 tbs light mayo
1 small garlic clove, minced
salt/pepper

Where to find it: Check for store locations by visiting www.mapleleafspices.com

Creamy Summertime Coleslaw

2009-08-16T18:38:00.001-06:00

3/4 cup light mayonnaise
1 tbs apple cider vinegar
juice from 1/2 lemon
1 tbs honey
1 tsp kosher salt
fresh ground pepper, to taste
1 small head Savoy cabbage, chiffonade (coarsely shaved)
2 small carrots, peeled, matchsticked
1/2 cup raw sunflower kernels
1/2 cup raisins or Craisins

In a medium bowl, whisk together dressing ingredients. Set aside. In a large bowl, toss together cabbage, carrots,, sunflower kernels and raisins. Add dressing and toss to evenly coat coleslaw. Cover and refrigerate for at least 2 hours (can be kept, covered, up to 2 days in the fridge). Toss coleslaw again just before serving with your summer BBQ or picnic.

Vanilla Pancakes

2009-08-16T18:37:00.001-06:00

1 2/3 cups flour
1/4 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups milk
2 tbs butter, melted
2 large eggs
1/2 tsp vanilla

(for buttermilk pancakes, replace milk with buttermilk and add 1/2 tsp baking soda)

In a large bowl, whisk together flour, sugar, baking powder and salt. In a separate bowl, whisk together milk, melted butter, eggs and vanilla. Add wet ingredients to dry and bring together with a fork, until just combined.

Place a griddle over low heat. When hot, add a few drops of canola oil and spread over surface with a folded paper towel. Ladle batter, about 1/4 cup at a time, onto griddle. Cook until bubbles form all over surface of pancakes. Turn over and finish cooking on second side, until golden. Repeat with remaining batter, adding a little oil to griddle as needed.

Serving suggestion: Besides the traditional butter and syrup, try peanut butter and applesauce.

Brunch Strata with Mushrooms, Spinach and Smoked Gruyere

2009-08-16T18:36:00.000-06:00

12-14 1/2-inch slices stale French or Italian bread
(or dry, in a single layer, in a 225F oven for 40 minutes)
8 tbs butter, room temperature
1 small onion, finely diced
1 bunch fresh spinach, stemmed, washed
10 oz mushrooms, sliced
3 cloves garlic, minced
10 oz smoked Gruyere, shredded
10 large eggs
3 1/2 cups milk
kosher salt/freshly ground pepper

Butter bread with 4 tbs of the butter. Set aside. Heat 3 tbs butter in a large pan. Cook onion and garlic until translucent. Add mushrooms and cook until soft, then spinach until wilted. Drain in a sieve, squeezing out excess moisture. Season to taste. Set aside.

Butter a shallow 9 by 13-inch baking dish. Arrange with half of the bread slices, buttered side up, in a single layer. Sprinkle with half of the spinach mixture, then 1/3 of the Gruyere. Arrange remaining bread over top, and top with remaining spinach mixture and 1/3 of the cheese.

In a large bowl, whisk eggs together with milk, 1 tsp salt and about 10 turns of a pepper mill. Pour egg mixture over bread. Place dish on a baking pan and cover with plastic wrap. Place another baking dish on top and add weights (two 1 litre tetra pack juices work perfectly). Refrigerate for at least an hour or overnight.

Remove weights, uncover and let dish stand at room temperature for 20 minutes. Sprinkle with remaining cheese, then bake in a 325F oven for about an hour, until bread has puffed up and is set in the centre. Let set for five minutes before serving.

Turkey Chilli Mac (serves 6)

2009-08-16T18:35:00.000-06:00

1/2 pound uncooked elbow macaroni, cooked to al dente
3 tbs canola oil
1 1/2 pounds lean ground turkey
2 medium onions, chopped
1 medium red bell pepper, seeded, chopped
1/2 bulb garlic, peeled, minced
2 tbs chilli powder
1 tbs ground cumin
1 (14.5 oz) can diced tomatoes
2 cups tomato sauce
1 tbs brown sugar
4 oz extra old cheddar
4 oz Monterey Jack
kosher salt/freshly ground pepper

Heat 1 tbs oil in a very large, straight-sided sauté pan (or pot), over medium-high heat. Add turkey and cook, breaking up with a wooden spoon, until no longer pink. Drain and set aside.

Heat remaining oil in the same pan and add onions, pepper, garlic and spices. Cook, stirring from time to time, until veg is soft, about 7 minutes. Add tomatoes, tomato sauce, brown sugar, 1/2 cup water and turkey, and bring to a simmer. Reduce heat and continue simmering for 20 minutes. Stir in macaroni and season to taste. Scrape into a 9x13-inch baking dish, cover with cheese and bake for 15 minutes, until cheese is bubbling.

Low Mileage Double Baked Potatoes

2009-08-16T18:34:00.003-06:00

4 medium russet potatoes (from a family root cellar)
1 tbs butter
2-3 sliced bacon (from a pig I used to know), cooked, crumbled
2 tbs sour cream (from D Dutchmen Dairy)
1/2 cup shredded extra-aged white cheddar (from Armstrong Cheese)
2 stalks green onion, finely sliced, green parts only (from my windowsill) kosher salt (don't start with me on this one)/fresh ground pepper (ditto)
olive oil (just look the other way)

Scrub potatoes and rub with olive oil. Season with salt and pepper, pierce with a sharp knife and bake at 350F for about 2 hours, until very soft. Cut in half lengthwise and scoop out about 2/3 of the contents into a bowl. Season and fold together with filling ingredients, but only 1/2 of the cheddar. Scoop back into skins, top with cheese, and bake until cheese is melted and bubbling.

Hot Cross Buns

2009-08-16T18:34:00.002-06:00

¾ cup butter, cut into cubes1 cup milk½ cup sugar1 ¼ tsp salt1 tsp cinnamon¾ tsp nutmeg
1 tsp lemon zest4 large eggs, lightly beaten5 cups all-purpose flour
2 tbs active dry yeast1 ½ cups currants1 egg1 1/3 cups confectioner’s sugar2 tbs lemon juice2 tbs milk

Place butter, milk, sugar, salt, spices, zest and eggs in the bowl of your breadmaker. Cover with the flour, then yeast. Program machine for the dough setting.Turn dough onto a well-floured surface. Knead in currants. Divide into 24 equal pieces. Shape into buns and place, 1/2-inch apart, on an 11 by 17-inch Silpat-lined baking sheet. Cover and set aside to rise for an hour, until doubled in size and touching.Whisk egg with 1 tbs water and a pinch of salt. Lightly brush tops of buns with egg wash. With a very sharp knife, slice a cross into top of each bun. Bake at 375F until golden, about 25 minutes. Place pan on a wire rack to cool completely.In a medium bowl, whisk together confectioner’s sugar, lemon juice and milk. Pipe or drizzle glaze into crosses.

Whole Grain Fruit & Nut Cookies

2009-08-16T18:33:00.000-06:00

2 tbs butter
2 tbs grape seed or vegetable oil
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1/4 cup honey
1/2 cup applesauce
1 whole egg or 2 egg whites
1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour
3/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
2 cups rolled oats
2/3 cups chopped dates, currants or raisins
2/3 cup chopped dried apricots
1 cup chopped pecans

In the bowl of an electric mixer, cream together butter, grape seed oil brown and granulated sugars. Beat in honey, applesauce and egg. Whisk together flours, spices, baking soda, baking powder and salt. Whisk sifted mixture together with oats. Add to wet mixture in thirds, beating on medium until combined. Fold in fruit and nuts until evenly distributed. Do not over mix.

Using a small (approx 1/4 cup) ice cream scoop, scoop mixture onto greased or Silpat-lined baking sheets. Flatten slightly with a sugar-dipped fork and bake for about 15-18 minutes at 350F, until lightly golden. Let cool for five minutes before transferring to a cooling rack.

Spice-Poached Pears

2009-03-23T15:23:00.003-06:00

4 cups filtered water
2 cups granulated sugar
1 Seville orange, zest and juice only
1 tsp black peppercorns
1 tsp whole cloves
1 cinnamon stick
1/4 tsp crushed nutmeg
3-4 small winter pears

With a very sharp vegetable peeler, strip long ribbons of very shallow orange zest.

In a medium-large, deep pot, dissolve sugar in water. Add orange zest and juice, along with peppercorns, cloves, cinnamon and nutmeg. Peel pears, leaving stems in tact, and place in poaching liquid. Bring to a gentle simmer, then reduce heat to low. Continue simmering slowly for 1 hour. Remove from heat and strain liquid back over pears, allowing pears and liquid to cool together, completely. Refrigerate in strained liquid once they've cooled to room temperature.

Serve pears with black pepper (or vanilla) ice cream, or a side of pear sorbet.

Cooks Notes: Seville oranges are sour but very fragrant, and most often used for marmalade. If these can't be found at your favourite produce market, use a naval orange.

Chocolate Fortune Cookies

2009-03-23T15:23:00.001-06:00

(makes 50...if they all come through intact!)
4 large egg whites
1 cup light brown sugar
3/4 cup plus 1 tbs flour
3 tbs cocoa
1/4 cup plus 1 tbs butter, melted
3 tbs whipping cream
1 tsp vanilla extract
50 fortunes
template

In the bowl of an electric mixer, combine egg whites and sugar. Beat on medium for 30 seconds. Add flour and cocoa. Beat until combined. Add melted butter, cream and vanilla. Beat until combined, about 30 seconds.

Make a template by cutting a 4-inch circle out of a sour cream (or other plastic) lid. Place template on a Silpat-lined baking sheet. Then, using an offset spatula, spread batter evenly across template, making no more than two at a time if you're working alone. Remove template. Bake at 400F for about 5 minutes.

Working quickly, flip cookies over with offset spatula. Roll cookies into a tube. Insert fortune, then press the back of the tube with your finger to fold. Place each cookie in a muffin cup to hold its shape. Repeat with remaining batter.

The Food Snob’s Bologna Cups

2009-03-23T15:22:00.002-06:00

(makes 12)
1 tbs, plus 1 tsp butter
1 medium leek, white and light green parts only, finely sliced
1/4 medium red onion, finely diced
1/4 medium red pepper, finely diced
100g oyster mushrooms, trimmed, sliced
1 cup hash browns, par-cooked
5 large eggs
3 tbs cream
12 slices bologna
kosher salt/fresh ground pepper

In a small pot over low heat, melt 1 tbs butter. Add leeks and stir. Cover and cook until very tender. Cool.

In a medium skillet over medium heat, melt 1 tsp butter. Add onion, pepper and mushrooms. Sauté until softened. Season lightly. Cool.

In a large bowl, whisk together eggs and cream. Fold in leeks and veg mix. Transfer to a large liquid measuring cup for pouring.

Fit bologna slices into a muffin pan. Spoon hash browns into cups then cover with egg mixture. Bake at 350F until egg is cooked, about 18 minutes.

Haystacks

2009-03-23T15:22:00.001-06:00

(measurements depend on eater preferences)
1 family-sized bag corn or multigrain nacho chips
2-14 oz cans brown beans in tomato sauce
1-14 oz can kidney beans
1 envelope taco seasoning
1 1/2 cups brown basmati rice, cooked
1 1/2 cups chopped dill pickles
1 1/2 cups sliced black olives
3 cups chopped ripe tomatoes
1/2 head red or green leaf lettuce
1 cup grated old cheddar cheese
salsa
sour cream or low-fat Ranch dressing

In a medium pot, combine brown and kidney beans. Stir in taco seasoning and cook over medium-low heat until hot and bubbling.

In the meantime, cook rice, chop veggies and grate cheese. To assemble haystacks, place a handful of nacho chips on a plate. Top with hot beans, rice, cheese, pickles, olives, tomatoes, lettuce and a little more cheese. Dress with salsa and sour cream or Ranch dressing.

Note: Haystacks can easily be porked up with the addition of ground meat in place of some or all of the beans.

Dutch Babies

2009-03-23T15:21:00.002-06:00

(serves 4-6)
6 large eggs at room temperature
1 cup milk at room temperature
1 cup all purpose flour, sifted
1/4 tsp pure vanilla extract
1/4 tsp ground cinnamon
5 tbs salted butter

Place 3 medium, or up to six individual serving-sized, cast iron or stainless steel skillets, with oven proof handles, in a 450F oven.

In a large mixing bowl, beat eggs with a whisk, or electric beater fitted with the whisk attachment, until fluffy. Add milk, flour, vanilla and cinnamon and continue beating for another five minutes

When ready, divide butter between skillets. Return to oven for a couple of minutes, then remove, swirling butter to coat bottoms and sides. Add batter to skillets and return to oven immediately. Bake for 20-25 minutes, until pancakes are puffy and golden brown.

Serve with favourite pancake toppings.

Apple, Raisin Topping with Pine Nuts
Peel, core and chop 4 medium Golden Delicious apples. Place 3 tbs butter and 3/4 cup brown sugar in a medium pot and cook until bubbly. Add apples, 3/4 cup golden and 3/4 cup Sultana raisins, 1/2 cup pine nuts. When apples are soft, add 2 tsp cinnamon, 1/2 tsp nutmeg and 1/4 tsp cloves.

Southwest Chipotle Chicken Wraps

2009-03-23T15:21:00.001-06:00

(makes 4 wraps)
4 large cheese-flavoured flour tortillas
2 medium roasted chicken breasts, shredded
1/4 red medium onion, thinly sliced
1/2 medium red pepper, thinly sliced
8 white mushrooms, sliced
2 Roma tomatoes, sliced
4 large leaves butter lettuce
4 oz grated cheddar cheese
1/3 cup light mayonnaise
2 tsp adobo sauce from canned chipotles in adobo sauce

Whisk together mayonnaise and adobo sauce. For a hotter dressing, break up some of the peppers into the mayo.

Divide filling ingredients between the tortillas. Fold opposing ends inwards, then roll up to close wraps. Place wraps, two at a time, onto a preheated panini press and close the lid. Cook until tortilla is toasted and wrap is heated through. Serve immediately.

Meatball Mac & Cheese

2009-03-23T15:20:00.002-06:00

1 pound elbow macaroni
3 cups milk
1/4 cup butter
6 tbs all purpose flour
8 oz old cheddar, grated
2 oz mozzarella, grated
about 16 meatballs, cooked
1/2 tsp garlic powder
2 tsp onion flakes
kosher salt/fresh ground pepper

Breadcrumb Topping:
2/3 cup fresh, toasted bread crumbs
1 tbs butter, melted

Bring a large pot of salted water to a boil. Add macaroni and cook until pasta is slightly underdone. Drain.

In a medium pot, scald milk. When hot, set another medium pot over medium heat and melt butter. Add flour and whisk, constantly, to form a roux (paste). Gradually add milk, whisking constantly, until mixture thickens and comes to a simmer. Fold in cheddar. Season to taste.

In a large bowl, fold together macaroni and cheese sauce. Transfer to a baking dish and top with meatballs and mozzarella. Toss bread crumbs with butter and add to top of pasta. Bake in a 350F 20 to 25 minutes, until cheese is hot and bubbly.

Austen Day Beef Stew

2009-03-23T15:20:00.001-06:00

2 tbs canola oil
1/4 cup all-purpose flour
2 pounds lean stewing beef, cubed
1 large leek, sliced, white and pale green parts only
2 medium yellow onions, sliced
4 medium red potatoes, large diced
2 large carrots, medium diced
1 medium celeriac, medium diced
5 cloves garlic, coarsely chopped
1-20 oz can plum tomatoes with liquid
1 cup red wine
1 cup beef stock or water
3-4 springs whole fresh thyme
1 bay leaf
kosher salt/fresh ground pepper

In a large skillet, heat oil over medium-high heat. Dredge beef in flour and sear in skillet (this may need to be done in two batches), turning to brown on all sides. Transfer to the bowl of a large crock pot. Deglaze skillet with red wine and add wine to pot along with leek, onions, potatoes, carrots, celeriac, garlic, tomatoes with liquid, and herbs. Add water. Set pot to cook for eight hours. Discard herbs. Season to taste. Serve with fresh buttermilk scones.

Warm Honeyed Ice Cream

2009-03-23T15:19:00.000-06:00

(You'll need a chemical scale for this recipe, accurate to the 10ths of grams)
306 g 6% milk fat yogurt
230 g cream cheese
80 g honey
154 g water
1 vanilla bean, scraped
pinch kosher salt
11.55 g methylcellulose

In a blender, puree together yogurt, cream cheese, honey, vanilla seeds and salt, just until mixture comes together (do not aerate). Meanwhile, bring water to a boil and immediately whisk in methylcellulose. Add to first mixture and puree until just emulsified. Chill.

To make ice cream, bring a pot of water to a boil. Turn off heat. Using an ice cream scoop, scoop up ice cream base, wiping off edges of utensil. Immerse ice cream scoop in hot water. When ice cream sets, gently displace it into the water, allowing to poach for about one minute (depending on size of scoop). Reheat water and repeat with remaining mixture.

Once set, drain ice cream briefly on a paper towel. Allow to cool somewhat before serving (ice cream will soften and "melt" as it cools and tempers).

Where to find it: For methylcellulose and other weird and wonderful culinary chemicals and ideas, visit www.dcduby.com. For an accurate scale, check out the "mini digital scale" at Source Electronics.

Blue Caesar Dressing

2009-03-23T15:18:00.002-06:00

2 whole anchovy fillets packed in oil, drained and finely chopped
1 oz sharp Blue Cheese, such as Tiger Blue from Poplar Grove
5 whole cloves garlic, roasted in olive oil until soft
2 tsp garlic infused olive oil (from roasting)
1 tbs whole capers, coarsely chopped
1 tbs Port
1 cup good quality or home-made mayonnaise
2 dashes hot sauce (or to taste)
1 tsp freshly cracked black pepper (or to taste)
kosher or sea salt to taste

In a medium bowl, gently whisk together all ingredients, adjusting seasoning to taste. Serve over Romaine lettuce hearts and sprinkle with extra cracked black pepper and kosher or sea salt.

Where to find it: For Poplar Grove’s Tiger Blue, which is made in the style of a stilton and is also excellent served over a good steak, visit Okanagan Grocery, next to Cod Father’s in Kelowna’s Mission area. Or visit Poplar Grove’s website at www.poplargrove.ca/cheese. For those a little shy about blue, try their Naramata Bench Blue. A milder, creamier offering with only a hint of that characteristic stink.

Thin Crust Pizza Dough

2009-03-23T15:18:00.001-06:00

3 1/2 cups all purpose flour, plus more for rolling out dough
2 tsp active dry yeast
2 tsp kosher or sea salt
2 tsp granulated sugar
1 1/3 cups warm water
1 tbs olive oil

In the bowl of an electric mixer fitted with the paddle attachment, combine flour, yeast, salt and sugar. Turn mixer on low and gradually add the water and olive oil until the dough comes together. Continue kneading on low for 8 to 10 minutes, until dough is smooth and elastic.

Transfer dough to a large, oiled bowl. Cover with plastic wrap or a clean, lint-free, tea towel, and set aside in a warm place to rise until doubled in size, about 2 hours.

To roll out the dough, punch down and divide into four equal balls. Place, one at a time, on a floured work surface and press down with your fingers, stretching it with your hands, until dough has doubled in width. Using a floured rolling pin, roll out until dough is 8 to 10-inches in diameter. Transfer to a hot pizza stone that’s been sprinkled with cornmeal to prevent sticking. Top with your favourite ingredients. Bake at 400F until done. Repeat with remaining balls.

Topping Suggestions

Caesar Pizza (pictured)
Generously brush pizza dough with garlic-infused olive oil. Top with whole roasted garlic cloves, anchovies, capers and provolone cheese.

Pizza Margherita
Brush dough with garlic-infused olive oil. Top with thinly-sliced Roma tomatoes and sliced mozzarella. Bake, then drizzle with olive oil, sprinkle with sea salt and garnish with fresh basil.