Our General Store

Pizza dough

My cousin Johnny, a devoted pizza chef, sent me his new favorite recipe. It is from the book " The Bread Baker's Apprentice" by Peter Reinhart.
It is a stretchy, pliable dough with the perfect amount of salt. I like to stretch it thinly over a non-stick pan. HOPEY TIP- oil the pan OR shake a thin layer of semolina onto the pan to stop the thin crust from sticking. There is nothing worse than when your perfectly cooked pizza is stuck to the bottom of the pan!!

Ingredients:
4 1/2 cups flour
1 tsp instant yeast
1/4 cup veg. oil
1 3/4 cup ice cold water

Method:
(store flour in fridge overnight beforehand)
-stir together flour, salt and instant yeast
-stir in oil and water until all flour is absorbed
-use dough hook on medium low speed for 5- 7 minutes (OR knead with your hands) or as long as it takes to create a smooth, sticky dough. Dough should clear the side of the bowl but stick to the bottom of the bowl.
-If the dough is too wet and does not come off the sides of the bowl, sprinkle in more flour until the sides clear. If it clears the bottom of the bowl, dribble in a small amount of cold water.
-The finished dough will be springy, elastic and sticky (not just tacky)
-Form into pizza size balls, place in oiled plastic container, oil top of balls, close container and refrigerate overnight.

I know that I overload my pizzas. Fellow chefs squirm when they see the pile of ingredients mounting on my pizza base, " but Hope the crust won't crisp properly, the cheese will steam the vegetables.........". I live for anchovies, olives, capers, red peppers, jalapenos, red onions, feta cheese, roasted garlic, basil pesto and chilli oil. How can you go wrong with that combination?

I realize that I am slightly unorthodox with my choice of toppings. I looked at my plate last night and realized that pizza can represent your life. My pizza is loaded, full of complex flavors and interesting to the last bite!! How would yours look?
Try this wine with pizza. It has a subtle, smokey flavor.

Fuul Medames

I first ate this bean stew in the train station in Cairo. Our guide, or tout rather, directed us into the luncheon room for a quick bite before we boarded the train to Aswan.
I remember the room and the aroma well. It was a chaotic cafe, teeming with activity. Wafts of garlic lingered in the humid air. The server came around to our table and plunked down a cloudy glass of water and a plate of steaming fuul (fool, ful- there are several spellings?). What was this dish that I had heard so many people talk about?
It was delicious. The beans were partially mashed in a stew of tomatoes, garlic, onions, coriander, salt and chillies. I sopped up the whole plate using the whole wheat pita breads as my tool. Each mouthful was rich and flavorful. I was amazed that after 2 whole plates, and about 6 pitas I did not feel too full.

I have played around with this recipe and discovered some sumptuous possibilties.

Hopey's rendition of Fuul Medames (crowd pleasing appetizer)

Ingredients:
-I can of fuul beans and their liquid
-1/2 cup of finely diced onions
-1/4 cup of chopped cilantro (coriander)
-2 cloves of garlic, finely diced
-2 large tomatoes, chopped roughly
-1 jalapeno pepper, finely diced

Method:
-In a non-stick frying pan, medium heat- fry the onions until they soften and start to brown (stir constantly- about 4 mins)
-add chilli and garlic and stir for one minute
-add beans and stir mixture
-add tomatoes, reduce heat and simmer for 5 minutes
-mash half of the beans, season with salt (to taste)

This is how the dish was presented to me that day in Egypt. BUT.....of-course I had to play around with it.

After the bean dip has been mashed I like to add 4 tbsp of the BEST roasted red pepper spread
http://ourgeneralstore.typepad.com/our_general_store/2004/04/the_condiment_q.html
,a tsp of chilli powder and finely chopped green onions.

THEN...
I grab a glass pyrex dish and start building!
First layer- bean mixture
Second layer- crumbled feta, cheddar cheese, herbs (1 tsp of both marjoram and basil), salt and pepper and chopped green onions.
I bake the dip in a 350 oven for about 15 mins, or until it starts to bubble.
Third layer -I top it off with a mixture of chopped avocado, tomato, red onion, coriander, lime juice, chilli powder and green peppers.

Serve it hot and bubbling with toasted pita or Markouk flatbread. Double dipping is definitely allowed!
*If you live on PEI purchase the pita, Markouk flatbread, fuul medames and roasted red pepper dip at Brighton Clover Farms -20 Century Terrace, Brighton http://ourgeneralstore.typepad.com/our_general_store/2004/04/my_favourite_ge.html

WHAT CAN I MAKE WITH THIS??

I love Middle Eastern cuisine.

COMING SOON - The recipe for Fuul Medames- a hearty and healthy bean dish.

Human beings and garlic have been co-evolving for thousands of years.

Garlic is one of the oldest foods to be recorded in history and is even mentioned in the Bible and in ancient Egyptian writings. Of all the plants, garlic is the one that inspires most passion for and against its use both as a medicine and as a food.

I seem to be wandering down memory lane a lot lately!!

Ahhh the sweet smell of garlic! My memories are often triggered by my sense of smell. When I think of the most fundamental aroma for me I have to say that it would be garlic. It has always played a poignant role in my life. I remember pulling bulbous heads out of my grandmother's garden. Amazed at the tight knot that the cloves had formed. The aroma of garlic still comforts me. I used to lie in bed at night, listening to the laughter of my parents, and dinner guests, enjoying an evening of great food and wine. Sometimes the raucous laughter and squeals would have me wondering what was so funny anyways? Why couldn't I join them. I knew that scampering down to join their merriment would not be an option. So, I remained in my cosy bed and patiently waited for my mother to come and kiss me good night. The sweet combination of garlic, onions and wine on her breath always sent me right off to sleep.

ONION AND GARLIC SOUP (serves 4)
1/4 cup of butter
6 large onions, peeled and finely chopped
4-6 large cloves garlic, peeled and minced
1 tsp all purpose flour
2 cups of dry white wine
salt and pepper
1/2 tsp crumbled thyme
4 cups of chicken stock
4 large eggs
1 cup of Swiss cheese
1/2 cup whipping cream

Heat butter in a heavy casserole. Add the onions and garlic and saute until the onions are a light, golden brown. Stir in the flour and saute for 1-2 minutes longer. Add the wine, salt, pepper and thyme and simmer, uncovered, over a low heat for 30 minutes, stirring from time to time. Add the chicken stock, bring back to the boil, cover and cook in a preheated moderate oven 350 for 2 hrs. Serve the soup in 4 small ovenproof soup bowls. Beat the eggs separately and add one to each serving with the cheese and cook in the oven for 10 mins longer. Add 2 tbsp of cream to each serving.

Smoked Mackerel Salad

>Robert Pendergast grew up pushing his friday fish dinners onto the ledge of his wooden table. As a child, fish was not an appealing taste or smell, but now he is Mr. Seafood. He handles his products with love, cooks them with passion and highlights the simple flavors found in the creatures living in water. And to top it off....he breathes life into his pen and ink representations.

I love Kim Dormaar's (Medallion Smoked Salmon) smoked mackerel. Actually, I could be so bold to say that I could eat it two meals a day...with fresh arugula, lebanese flatbread (Markouk- found at Clover Farms General Store- Brighton), sliced tomatoes, roasted red pepper spread and dijon mustard. Am I weird or what!!! Well, I am definitely getting my source of omega 3!

This recipe is great with roasted potatoes and a simple tomato salad. I made this dish for the food event this Saturday. My mother, who is not a smoked fish lover, gorged on it all night.

2 mackerel filets
4 tbsp of sour cream
1/4 cup of finely chopped celery
3 tbsp of green onions
3 tbsp of parsley
1 tbsp of fresh dill
salt and pepper to taste
1 tbsp of lemon juice
shake of tabasco

BREAK UP THE FISH FILETS INTO CHUNKS. ADD THE REMAINING INGREDIENTS AND MIX INTILL JUST INCORPORATED...DON'T OVERMIX. SERVE WITH FRESH BREAD.

Track Kim Dormaar down at the farmers market in Charlottetown on Saturday. His mackerel is really the best! He has many amazing products...smoked scallops, gravlax, smoked salmon and it is all locally produced!

mmm scallop cravings....

For those yearning for soft, sweet scallops, here is the word from the Sea Salt Baker.

Your shellfish cravings are definitely in season.  I know that they are fishing fresh from Digby, N.S. these days.  If you see some scallops around, you may try them.  "Are they treated?"  If the answer is no, then you may proceed with caution;  no guarantee.
They should be different hues; some blond, some amber, some yellowish, some ivory- but rarely stark white.  That is more often the coloration that I would associate with the treated product.  These specimens that have been 'preserved' do not cook up  very well!  They have absorbed a little too much water; that is costing us the kilo price for scallops as well.  They tend to give up a lot of liquid when heated and then do not brown on the outside while, on the inside, they do not have the true texture of the scallop.
The best vegetable oil with a high smoking point- peanut oil, safflower, or ghee (clarified butter) seem to work best.  I think olive oil can be drizzled in at the last minute;  as can a little knob of whole, fresh butter.
Spices are nice, however, can be used simply and sparingly:  The scallop has its' own unique, subtle but firm flavouring.  Served with some excellent greens or with a tiny serving of tomato-saffron risotto and a little of the season's asparagus, you'll be on cloud nine.  I would! *HOPEY TIP....toss scallops with fresh garlic, olive oil, herbs and seasoning then put them in a calzone....run over to the nearest wood fired oven and presto......DEEEELICIOUS! (My cousin Johnny might be persuaded to fire up his oven for such a tasty treat!)

tofu fries....yes indeed!

Here are the recipes straight from the Hardy family kitchen. If you have children let them help you put these simple, but delicious recipes together. Let me know what you think of them or even better let the Hardy's know at www.maritimesoycraft.com

Hardy's Organic Products

For all of those who are experiencing pre-menapause or full-throttle menapausal symptoms you should be eating more SOY PRODUCTS.

The Hardy Family is producing and distributing 'Maritime Soycraft' on the Island.
They are located at 558 Dock Rd, Alberton, PE, C0B 1B0. Tel: 902 853 4014
or you can reach them at www.maritimesoycraft.com

Since buying the company a couple of years ago the Hardy's have been developing their own 'Soycraft'. They are doing some incredible things with soy.
Just a thought.....but I think that we should get some tasty soynuts into the schools as a healthy snack alternative. I am sure that children will like them and they are a great substitute for peanuts.