pizza from scratch
I woke up this morning around six, and I couldn't get back to sleep. I remember waking up around three because some jerkoff and his girlfriend were loudly fighting in front of my apartment building, and I remember waking up around five and reminding myself that it was Saturday, but I got out of bed just after six. I had my alarm set for 7:30, so that I'd hit the farmers' market at a good hour.
I've been really sore lately. I think I need to start hitting the treadmill again to strengthen my core with interval sprints. For some reason I'm convinced this will alleviate my back pain. I haven't been taking any pain medicine because I'd rather have a drink or two these days and I don't feel like inviting any further complications. I could just stop drinking. Maybe I will again.
It's a cool, grey day today. It's sort of peaceful, except for when I'm behind the steering wheel. I got tired of Christian rock so I'm back to telling people who can't hear me how stupid they are as I drive. I made a new mixed CD of "double plays," which include two songs apiece by William Tell, Augustana, Coldplay, Jack's Mannequin, Lifehouse, Yellowcard, Something Corporate, Jimmy Eat World, and Our Lady Peace, I think in that order. I dunno. I keep replaying parts of the disc repeatedly because I get obsessed that way.
Anyway, so Peter and I went to the farmer's market this morning. Today is Spring Festival or something, so it's way busier than normal. I couldn't find the environmental group's booth from last week where they were selling canvas bags, because this week I was planning on buying a bag, of course. Alas, I had to settle with plastic. I spent about fifteen dollars this week, on lemons, limes, bell peppers, cucumbers, fennel, onions, oregano, thyme, a block of mozzarella cheese, and a basil plant. I'm so excited at the prospect of fresh basil. And the fennel smells so good, too. We ran into svenny again, and I finally got to meet Ernie, after all these months of hearing about him here and there. This week I was conscious (read not oblivious) enough to introduce them to Peter.
I'm going to try my hand at cooking this afternoon, making a pizza entirely from scratch, which seems a little daunting at the moment. But here are the recipes I've gathered for a pizza with fennel and onions.
Dough:
1 1/2 teaspoons dry yeast
2/3 cup warm water (100° to 110°)
2 cups all-purpose flour, divided
1/2 teaspoon salt
cooking spray
2 teaspoons yellow cornmeal
Sauce:
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 (16-ounce) can crushed tomatoes
pinch sugar
salt and freshly ground black pepper
4 fresh basil leaves, chopped
Topping:
1 tablespoon olive oil
4 cups thinly sliced fennel bulb (about 4 small bulbs)
2 cups thinly sliced onion
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup coarsely chopped pitted kalamata olives
To prepare dough, dissolve yeast into water and let stand for five minutes. Spoon 1 3/4 cups flour and salt into bowl with yeast and beat until smooth. Turn dough out on floured surface, and knead until elastic (about 10 minutes). Continue to add flour so dough is tacky but doesn't stick to hands. Return to bowl coated in cooking spray; cover and let rise in warm place until doubled in size (about 45 minutes). Punch down, knead, and let rest for about 15 minutes. Roll into a 12-inch circle and place on pizza pan coated with cooking spray and cornmeal. Form a rim around the edge of the dough.
During that whole dough-rising business, coat a saucepan with 2 tablespoons of olive oil and cook the garlic over low heat until soft. Add tomatoes, sugar, salt, and pepper, then turn the heat to medium and simmer for 10 minutes, stirring occasionally. Add basil and rest of oil.
Also, heat some oil in a large skillet over medium-high heat and throw in the six topping ingredients. Cook for 20 minutes or until golden, stirring frequently.
Finally, spread the sauce over the crust, leaving a border. Sprinkle with topping mixture, cheese, and olives. Bake at 450 degrees for 18-20 minutes.
Whew, that seems like a lot of work. But it also sounds like fun. So... I'll let you know how it goes. I'll probably have to bring the leftovers to the Cinco de Mayo party even though it has nothing to do with the French or the Mexican or anything. Oh well.
Also, totally off topic, but once again, I wish Cecilia weren't a fictional character.
I've been really sore lately. I think I need to start hitting the treadmill again to strengthen my core with interval sprints. For some reason I'm convinced this will alleviate my back pain. I haven't been taking any pain medicine because I'd rather have a drink or two these days and I don't feel like inviting any further complications. I could just stop drinking. Maybe I will again.
It's a cool, grey day today. It's sort of peaceful, except for when I'm behind the steering wheel. I got tired of Christian rock so I'm back to telling people who can't hear me how stupid they are as I drive. I made a new mixed CD of "double plays," which include two songs apiece by William Tell, Augustana, Coldplay, Jack's Mannequin, Lifehouse, Yellowcard, Something Corporate, Jimmy Eat World, and Our Lady Peace, I think in that order. I dunno. I keep replaying parts of the disc repeatedly because I get obsessed that way.
Anyway, so Peter and I went to the farmer's market this morning. Today is Spring Festival or something, so it's way busier than normal. I couldn't find the environmental group's booth from last week where they were selling canvas bags, because this week I was planning on buying a bag, of course. Alas, I had to settle with plastic. I spent about fifteen dollars this week, on lemons, limes, bell peppers, cucumbers, fennel, onions, oregano, thyme, a block of mozzarella cheese, and a basil plant. I'm so excited at the prospect of fresh basil. And the fennel smells so good, too. We ran into svenny again, and I finally got to meet Ernie, after all these months of hearing about him here and there. This week I was conscious (read not oblivious) enough to introduce them to Peter.
I'm going to try my hand at cooking this afternoon, making a pizza entirely from scratch, which seems a little daunting at the moment. But here are the recipes I've gathered for a pizza with fennel and onions.
Dough:
1 1/2 teaspoons dry yeast
2/3 cup warm water (100° to 110°)
2 cups all-purpose flour, divided
1/2 teaspoon salt
cooking spray
2 teaspoons yellow cornmeal
Sauce:
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 (16-ounce) can crushed tomatoes
pinch sugar
salt and freshly ground black pepper
4 fresh basil leaves, chopped
Topping:
1 tablespoon olive oil
4 cups thinly sliced fennel bulb (about 4 small bulbs)
2 cups thinly sliced onion
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup coarsely chopped pitted kalamata olives
To prepare dough, dissolve yeast into water and let stand for five minutes. Spoon 1 3/4 cups flour and salt into bowl with yeast and beat until smooth. Turn dough out on floured surface, and knead until elastic (about 10 minutes). Continue to add flour so dough is tacky but doesn't stick to hands. Return to bowl coated in cooking spray; cover and let rise in warm place until doubled in size (about 45 minutes). Punch down, knead, and let rest for about 15 minutes. Roll into a 12-inch circle and place on pizza pan coated with cooking spray and cornmeal. Form a rim around the edge of the dough.
During that whole dough-rising business, coat a saucepan with 2 tablespoons of olive oil and cook the garlic over low heat until soft. Add tomatoes, sugar, salt, and pepper, then turn the heat to medium and simmer for 10 minutes, stirring occasionally. Add basil and rest of oil.
Also, heat some oil in a large skillet over medium-high heat and throw in the six topping ingredients. Cook for 20 minutes or until golden, stirring frequently.
Finally, spread the sauce over the crust, leaving a border. Sprinkle with topping mixture, cheese, and olives. Bake at 450 degrees for 18-20 minutes.
Whew, that seems like a lot of work. But it also sounds like fun. So... I'll let you know how it goes. I'll probably have to bring the leftovers to the Cinco de Mayo party even though it has nothing to do with the French or the Mexican or anything. Oh well.
Also, totally off topic, but once again, I wish Cecilia weren't a fictional character.