Sauteed Corn with Cilantro and Avocado

Let us say, for the sake of argument, that you are trapped in Tahoe. In a condo, overlooking the lake. With the sound of water lapping away below you.

Clearly, the circumstances are dire.

(You pause, to contemplate the pink tinge of sunset washing over the dire circumstances.)

To make matters worse, there is nothing in the fridge. Well, there's corn, technically. And there is a bag of rice on the counter. And there's a bit of cilantro. But there are no beans. And nothing else. A clove or two of garlic, yes, but nothing you could make a meal out of. And you are—did I mention?—totally trapped. The only way to acquire proper dinner ingredients would be to find your sandals, track down the front door, open it, walk out, get in your car, and...well, you can see the problem. Even the first part would be too much for a sunset-addled brain.

Fear not, good readers. Dinner is hidden everywhere. Even when all you've got is rice and corn and a sunset to steer them by.

Serve this over Bhutanese Red Rice or one of the nuttier varieties of brown rice. And don't be fooled by its simplicity. It is totally amazing, and worth making even if you have to go to the store. Or, you know, send someone to the store while you make sure the lake keeps lapping.

Ingredients
Olive oil
1 medium clove garlic, smashed
3 ears sweet corn, shucked, de-silked, and kernels sliced from the cob
Salt and freshly ground black pepper
Large handful fresh cilantro, chopped
1/2 - 2/3 cups grated pepper jack cheese (Petaluma Creamery is still by far our favorite)
1 avocado, quartered and sliced just before serving
1 small ripe tomato, chopped and tossed with a bit of the cilantro

Heat a pan over medium heat. When hot, add a glug of olive oil (just enough to lightly coat the bottom), wait ten seconds, then add the garlic. Saute for about a minute until it softens slightly, then add the corn and a pinch or two of salt and stir. Saute 2-3 minutes until the kernels are al dente (they should still retain a hint of crunch while also bursting with juicy sweetness...just taste them every minute or so until they taste amazing, then stop cooking).

Turn off the heat. Toss in about two-thirds of the cilantro, sprinkle with pepper, then taste and adjust salt and cilantro as needed.

Serve in layers: Rice first, then a thin layer of cheese, then the corn. Top with avocado, and add a dollop of the tomato salsa to finish it off.

Serves 2-3.

Grilled Pizza with Peaches and Prosciutto

I am, at present, approximately 37 parts ecstatic to 2 parts distraught. C'est la vie, you will say, if you are prone to saying things in French while browsing online—it's happiness and sadness, the yin and the yang, the pot and the kettle—you can't have one without the other. But I maintain that, had someone informed me earlier that you can grill pizza, the two parts distraught could have been entirely avoided.

As it is, I am left to bask happily in the warm grilled glow of warm grilled pizza, smiling dazedly in delight, planning future multitudes of grilled pizza evenings...while heroically trying to overcome the terrible knowledge of the lost opportunities of ungrilled pizzas past.

If you'd care to join me, I'll be jubilantly drowning my sorrows in a slice of grilled pizza. Did I mention? It's possibly probably the most amazing thing on earth.

Bonus: For almost no additional work, you can throw together a mouthwatering side salad using some of the leftover pizza ingredients if you set aside a bit extra. (Just grill two peaches instead of one, set aside a couple extra handfuls of baby arugula and a little extra chopped rosemary, and reduce 4 tbsp of balsamic vinegar rather than 3—then follow the recipe here).

Ingredients
Crust:
1 tsp dry active yeast
1/2 cup warm water (about 110 degrees F)
1/4 tsp sugar
1 tbsp olive oil
1/2 cup plus 2 tbsp stone-ground whole wheat bread flour
3/4 cups unbleached all-purpose flour
1/2 tsp plus one pinch salt
3 pinches chopped fresh rosemary leaves (2-3 sprigs)
2 pinches lemon zest (grated on a microplane, else very finely minced)
Coarsely-ground cornmeal
Olive oil for brushing

Top:
1 small clove garlic, pressed
4 oz grated Monterey jack cheese
A little grated parmesan
2 oz prosciutto
1 peach, halved along the seam, cut side dipped lightly in granulated sugar, and grilled
2 handfuls baby arugula, divided
Pinch chopped rosemary
3 tbsp balsamic vinegar
Black pepper to top (optional)

Follow the instructions in this recipe to prepare the pizza dough (or use store-bought dough if you must, but making your own is easier than you think, way healthier, and deeply delectable).

After you grill the peaches, leave your grill set on high. Let the peach halves cool for a few minutes, then slice fairly thinly.

Meanwhile, heat 3 tbsp balsamic vinegar in a small pot over medium-low heat. Simmer until volume is reduced by half, then remove from the heat and set aside. Make sure the rest of the toppings are prepared and ready to go, so that you can top the pizza quickly (the cheese needs to melt from the heat of the grilled crust).

Sprinkle a wooden cutting board with cornmeal. Take the pizza dough out of the bowl and gently form a ball, then place on the cutting board and begin gently pressing and stretching it outward to form a flat pancake. You want to end up with a flat disc that's about 12" in diameter.

Lightly flour a rimless cookie sheet, pizza peel, or one of those flexible plastic cutting boards. Flip the disk of pizza dough onto it so the cornmeal side is facing up.

Ball up a paper towel tightly, dip it in olive oil, and use tongs to wipe it across the grill.* Slide the pizza (cornmeal side up) onto the oiled grill and close the lid. Grill for 2-3 minutes, until the crust bubbles on the top. When it starts to bubble, lift up one side of the crust to check underneath for grill marks; when the grill marks are dark brown or starting to blacken, slide back onto the cookie sheet or pizza peel or a wooden cutting board (don’t use the plastic one now that the pizza is hot).

Working quickly, flip the pizza cornmeal side down (so that the grilled side is face up). Brush lightly with olive oil and rub with the garlic. Sprinkle with cheese, then layer with prosciutto and peaches. Scatter a handful of arugula over the top, and sprinkle with a pinch of chopped rosemary.

Turn the heat down slightly and return the pizza to the grill for 3-4 minutes, covered, until the prosciutto just starts to curl and the bottom of the pizza looks toasty and brown (it will start to blacken in a few spots as well).

Remove with the pizza peel or cookie sheet, slide onto a wooden cutting board, slice with a pizza slicer, and drizzle with balsamic reduction. Scatter another handful of arugula over the top, sprinkle lightly with freshly ground black pepper, and serve hot.

Serves 2.

*This trick and most of the know-how for pizza grilling courtesy of the instructions here.

The Pizza Chronicles, Continued: Potato Pizza and A Glimpse of Crust Perfection

Potato pizza has long been a (rare but beloved) favorite of mine, and we had a particularly delectable version at Pizzaiolo in Oakland recently enough that it's been on my mind. That one came with an egg on top, which is the most amazing thing ever and which I think is relatively common in Italy and Australia but tragically uncommon here. Clearly, our next pizza attempt had to involve an egg. And potatoes. And something to give the crust a bit of flair.


Ingredients
Crust (adapted from the NYTimes recipe):
1 tsp dry active yeast
1/2 cup warm water (about 110 degrees F)
1/4 tsp sugar
1 tbsp olive oil
5/8 cups stone-ground whole wheat bread flour
3/4 cups unbleached all-purpose flour
1/2 tsp plus one pinch salt
3 pinches chopped fresh rosemary leaves (2-3 sprigs)
2 pinches lemon zest (grated on a microplane, else very finely minced)
Coarsely-ground cornmeal
Olive oil for brushing on the crust at the end

Top:
1 clove garlic, pressed or minced
Cheese, ideally from pastured cows (e.g., jack and parmesan, or goat gouda might work well here)
3 medium-sized red, white, purple, and/or yellow potatoes
1/2 red onion, sliced
Leaves from 1 sprig of rosemary (left whole)
1 egg, from a pastured chicken

Sprinkle the yeast over the warm water, add the sugar, and stir gently. Let sit 3-8 minutes until it looks a little foamy. Add the olive oil.

Combine the wheat flour, white flour, salt, minced rosemary, and lemon zest in a food processor fitted with a steel blade. Pulse a few times to mix. With the machine running, slowly add the yeast mixture in through the top, and let it keep mixing until the dough forms a ball.

Lightly sprinkle a wooden cutting board or other flat surface with flour. Dampen your hands with a little water, then remove the dough from the food processor. Knead on the cutting board for 3-4 minutes, sprinkling more flour if necessary (you want the dough to be smooth and not sticky -- a little tacky is fine, and you want it to stick to itself when you fold it over, but it shouldn't stick to your hands). Form the dough into a ball.

Lightly grease a bowl with olive oil. Place the ball of dough in the bowl so that a smooth, round side faces down, then turn over so that this side is up (you want the top to be smooth for the dough to rise properly). Cover tightly with plastic wrap and set in a warm place to rise for 80-90 minutes until doubled in size. (An ideal rising temperature is around 80 degrees. If your house is on the coolish side, turn the oven on for literally just 2-3 seconds after you hear the burner come on, then leave the bowl in the slightly warmed oven.)

Meanwhile, gently boil the potatoes in a small pot until just tender (about 10-20 minutes, depending on their size). Drain, run under cold water to cool slightly, and slice.

Saute onion over medium-low heat until soft. Set aside.

When the dough is ready, preheat oven to 450 degrees. Brush the flour off your cutting board and sprinkle it with cornmeal. Take the dough out of the bowl and gently form a ball, then place on the cutting board and begin gently pressing and stretching it outward to form a flat pancake. You want to end up with a flat disc that's about 12" in diameter (the outside crust should not be raised or pinched or anything -- the whole thing is flat).

Rub the dough with the minced garlic, then sprinkle with enough grated cheese to lightly cover everything but a ring around the outside. (If you're using parmesan, you might grate a little into the outside crust as well).

Lightly oil a pizza pan or baking pan and sprinkle with cornmeal. Gently transfer the pizza to the pan, using your hands or a spatula. Next, arrange the potato slices in concentric circles on top of the pizza, then sprinkle with the onion and top with the rosemary leaves. Make sure the center of the pizza has a flat spot (potato slices are fine, just be sure they're not overlapping here), and carefully crack the egg onto the middle of the pizza.

Bake in the oven on the middle rack for 10-15 minutes, until crust starts to turn golden and egg white is white. 

Sprinkle with salt and pepper, and brush the crust with a little olive oil (you can add a small pinch of lemon zest to the olive oil if you love lemon zest -- this will make the crust taste delectably close to a lemon bar -- or a little minced garlic). Slice creatively to avoid breaking the yolk (think parallelograms), and serve.

Serves 2 with something leafy and green on the side.

Good enough to dream about. Not that I necessarily did. But if one were prone to dreaming about food, one might select, as a centrally featured topic one night, this pizza.

Or, you know, just eat it.

In Search of the Perfect Pizza

For the last few weeks, I have been slowly but surely gearing myself up to take on The Pizza. The thing is...well actually, there are several things. First, I do not bake. Or rather, I bake occasionally, when the moon is a nice bright shade of blue, but it is not my thing. I do not have an intuition for what proportions will make bread rise, or what combination of whatnot belongs in the cake batter. I bake with teaspoons at the ready and a close eye on the recipe, and a healthy amount of skepticism about what will happen to the thing once I put it in the oven.

Second, pizza is so often a fast food, if not in the Domino's sort of way, then in the (no doubt light-years healthier but still highly processed) Trader Joe's pop-something-gourmet-in-the-oven sort of way. And, even if it's homemade, it seems difficult to avoid the highly processed thing, given that the base is made of white flour. Nothing whole-grain about it. Even if you made it out of whole wheat flour. Unless...unless you made it out of stone-ground whole wheat flour.

Unless that.

Here then was the tripartite mission that began to form in the shadowy culinary corners of my brain: Learn how to (a) make pizza using (b) stone-ground whole wheat flour for the crust in a way that is (c) delicious. Right then.

Step 1: Find stone-ground whole wheat bread flour. This part was actually easy -- Bob's Red Mill makes stone-ground everything (not to mention lovely steel cut oats) and was well-stocked at our coop.

Step 2: Find a whole wheat pizza crust recipe. Also easy: The New York Times has one here.

Step 3: Make a pizza.

Have I mentioned that I don't bake?

Okay, here goes:


First, I made the dough for the crust from the NYTimes recipe. This picture is meant not so much to showcase my nonexistent kneading skills, as to record for all time the fact that I was in remarkably close proximity to bread dough and it did not burst into flames.



After flattening the dough on a cornmeal-dusted surface, I brushed it with 1-2 cloves pressed garlic mixed with a little olive oil, then topped with some grated Parmesan and pastured jack cheese (enough to lightly cover the crust up to about an inch from the outside), then sliced ripe tomatoes, Genovese basil chiffonade, and a little crumbled local goat cheese.

Then, I baked it for about 15 minutes at 450 until the crust was golden brown. I may or may not have spent a large portion of that time staring through the oven door at it as the crust started to look like an actual pizza crust, and I am sure I did not hoot with glee when the first pizza crust bubble formed. I mean, that would be ridiculous.


And the finished product?

Decidedly gorgeous, and pretty darn tasty. The toppings were amazing, thanks in large part to our produce box (which supplied the incredible tomatoes and fresh Genovese basil), and the crust was definitely decent.

Nonetheless, Step 4: Achieve Pizza Crust Perfection is still a work in progress. Stay tuned.

Toasted Polenta with Tomato and Avocado

The husband had his wisdom teeth out today, which meant the plan for open-faced sandwiches had to morph into something more soft and smushy. So voila: A recipe for the puffy-cheeked that doesn't involve canned soup. And best of all, it was delicious enough that we'd make it again, even on a day without dental trauma.

Ingredients
1 cup organic polenta/coarsely ground cornmeal
2 cups water
1/4 cup milk (optional)
1/3 cup grated pepper jack (or substitute Monterey Jack or cheddar)*
1-2 ripe tomatoes, peeled and diced (or just diced, if you're not post-dentist)
1 avocado, diced

Heat some water in a teapot. Meanwhile, place a smallish pot over medium-high heat. Add polenta and toast, stirring or tossing from time to time, for a minute. Push to the side of the pot, drizzle in a little olive oil, and stir to coat the grains. Adjust heat to medium. Continue toasting and stirring until polenta is fragrant and just starting to turn golden.

Add two cups of hot water to the polenta and stir, breaking up any clumps. Add the milk and a pinch of salt, bring to a simmer, and cook gently, stirring, for 2 minutes or until it thickens to just a little wetter than the desired consistency. Cover, remove from heat, and let sit for a minute.

Serve into bowls, sprinkle with cheese, and top with tomato and avocado.

Serves 2.

*If you live in northern California, Petaluma Creamery's pepper jack is creamier and pepperier than any other we've tasted and comes from local pastured cows (as does anything from Spring Hill Cheese Company). It's also somehow ridiculously inexpensive despite all that.

Update: See also this variation.