Barefoot Bloggers: White Pizza with Arugula

Wow - just got back from a week long trip to visit family in Kentucky. Surprisingly good weather for Kentucky in August and lots of good food. I got my fill of Catfish, Hush Puppies, BBQ, Pies and Cobblers. I even managed to bring back 4 lbs of frozen KY BBQ to last me a little while. Enough talk about that - I am making myself hungry. I made this recipe a few weeks ago before I left so I will do my best to remember it.

The White Pizza with Arugula looked like a great recipe to me but I wasn't sure my wife would like it. I have been experimenting a little with cooking pizza at home (in the oven and on the grill) but my wife isn't a fan of white pizza so I had not done that yet. This was quicker than most pizzas I have made in that it only required 40 minutes for rising time total. It probably only took a little over an hour to make the whole pizza. It does call for a few "exotic" ingredients. I got the fontina - it is an expensive cheese but is a nice melting and tasting cheese so I figured it would be good here. Not fond of goat cheese so I skipped that and used a little feta that I had on hand in place of it. My supermarket did not have arugula so I ended up just getting a bagged spring mix to use in place of that. I made just 1/3 the recipe for two pizzas.

The pizzas were fantastic. When I first made the vinaigrette I was a little worried with how lemony it was but it worked very well on the pizza and wasn't too strong at all. My wife gave it too thumbs up as well. It is a nice meal having the pizza and salad all in one. If you don't like the salad idea I think the pizza would hold up on its own as well - throw some chicken or something on it and it would be great. The crust cooked up very well and my wife even ate all the crust which she does not normally do. I might end up making this my go to crust recipe now.

Thanks to Andrea of Nummy Kitchen for this months recipe. Looks like Andrea does do a lot of "Nummy" baking on her blog.

White Pizza with Arugula

(Source: Back to Basics, Page 82)

Makes 6 pizzas

Ingredients

For the dough:

• 1 1/4 cups warm (100 to 110) water
• 2 packages dry yeast
• 1 tablespoon honey
• Good olive oil
• 4 cups all-purpose flour, plus extra for kneading
• Kosher salt
• 4 cloves garlic, sliced
• 5 sprigs fresh thyme
• 1/4 teaspoon crushed red pepper flakes

For the topping:

• 3 cups grated Italian fontina cheese (8 ounces)
• 1 1/2 cups grated fresh mozzarella cheese (7 ounces)
• 11 ounces creamy goat cheese, such as montrachet, crumbled

For the vinaigrette:

• 1/2 cup good olive oil
• 1/4 cup freshly squeezed lemon juice
• Freshly ground black pepper
• 8 ounces baby arugula
• 1 lemon, sliced

Directions

Mix the dough.

Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.

Knead by hand.

When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.

Let it rise.

Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.

Make garlic oil.

Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.

Preheat the oven to 500 degrees. (Be sure your oven is clean!)

Portion the dough.

Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.

Stretch the dough.

Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)

Top the dough.

Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.

Make the vinaigrette.

Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.

Add the greens.

When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.

TIP Make sure the bowl is warm before you put the water and yeast in; the water must be warm for the yeast to develop.

TIP Salt inhibits the growth of yeast; add half the flour, then the salt, and then the rest of the flour.

TIP To make sure yeast is still "alive," or active, put it in water and allow it to sit for a few minutes. If it becomes creamy or foamy, it's active.

Happy 2nd Birthday Victor!

Its been a month since Victor's Birthday so I figure it is about time to get this posted. This was the main reason why I took my cake decorating classes - so I could make a semi-decent birthday cake for my son. Victor is quite a fan of Elmo. Even before he watched Sesame street I would let him see the Elmo toy at Target and he fell in love with it. This birthday did not disappoint him - he got Elmo cake, plates, cards and gifts. I decided not to go with the Elmo pan and did a quarter sheet instead. I found and Elmo pic online and used that for my pattern.

Barefoot Bloggers: Mango Banana Daiquiris

It has been a busy summer. We are going on a vacation in a week and this one kind of snuck up on me. I decided to make tonight barefoot blogger night and I made both of this months recipes tonight - and they are both fabulous.

I made the daiquiris virgin. My wife and I are not big drinkers and I didn't have any rum so I just decided to go without. It was very simple to put together. Just throw everything in the blender and blend - add ice and blend again - that's it!

This recipe reminds me of my trip to the Philippines around five years ago. It is normally very warm in the Philippines and one of the great things they had to tame the heat was a Mango shake. They called them shakes but I think they were just mango and ice. My favorite was a green mango shake - they use green mangos and the shake comes out nice and tart. This recipe kind of reproduces that tartness with the lime juice.

This recipe also got two thumbs up from the two year old. He loved it and kept asking for more.

Thanks to Veronica at Supermarket Serenade for this months recipe. Check out her blog for tips on buying the Mangos for this recipe.

Mango Banana Daiquiris

(Source: Back to Basics, page 47)

serves 4

Ingredients

• 2 cups chopped ripe mango (1 to 2 mangos, peeled and seeded)
• 1 ripe banana, chopped
• 1/2 cup fresh squeezed lime juice (4 limes)
• 1/4 cup sugar syrup*
• 1 1/4 cups dark rum, such as Mount Gay
• Mango slices, for serving

Directions

1. Place the mango, banana, lime juice, sugar syrup, and rum in a blender and process until smooth. Add 2 cups of ice and process again until smooth and thick. Serve ice-cold in highball glasses with the mango slices.

*To make simple syrup, heat 1 cup sugar and 1 cup water in a small saucepan until the sugar dissolves. Chill.

Barefoot Bloggers: Peach & Blueberry Crumbles

It looks like it has been almost a month since I have posted here - I guess I have been slacking. It is sometimes hard to make time to cook in the summer. I do have to apologize to Kat of Delta Whiskey for not making the last recipe - Sun Dried Tomato Pasta Salad. I know I would have liked it but I would have been the only one. I almost missed making this recipe in time as well. Today is Victor's Birthday and we were busy all weekend with family stuff. I ended up making it at 8:30 last night.

The recipe is real easy - just a little more sophisticated version of a crumble or crisp that I would normally make. I don't think I have every made one with peaches - I don't know why since I LOVE peaches. The only comment I would make on the recipe is make sure you follow the directions to line the baking sheet since this makes a mess while cooking.

I am glad I did take the time to make this recipe - it was delicious. The peaches and blueberries were a nice combo (I am sure it would be good with cherries or raspberries as well). I think the lemon added a lot too. There is something about adding a little lemon zest that brightens up any recipe.

Thanks to Aggie of Aggie's Kitchen for this months recipe. It looks like Aggie is a very active blogger (over 80 posts so far this year) with a lot of healthy recipes with fresh ingredients. I am going to have to take the time to go through it better.

Peach and Blueberry Crumbles

(Source: Barefoot Contessa at Home, page 197-198)

Serves 5-6

Ingredients

For the fruit

• 2 lbs firm, ripe peaches (6-8 peaches)
• 2 tsp grated lemon zest
• 2 tbsp freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 cup fresh blueberries (1/2 pint)

For the Crumble

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, lightly packed
• 1/2 tsp kosher salt
• 1/4 tsp ground cinnamon
• 1/4 lb (1 stick) cold unsalted butter, diced

Directions

1. Preheat the oven to 350 degrees.
2. Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
3. For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and back for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature. If you want to make these early, store the unbaked crumbles int he refrigerator and bake before dinner.