Pizza-The Ultimate Treat

Ahh Pizza,  the mere mention of it makes my stomach smile.  Hot fresh bread with cheese, sauce, vegetables and meat , straight out of the oven,  how could  you go  wrong.  A  delicious treat like this is as  rich in history as  it  is in flavor and was not always what we now consider pizza in this  day  and  age.  The  ancient word in Aramaic, the precursor language  to Hebrew, for flat bread is  Pita,  same as  today.  The breads  were  thrown in the oven as a way  to measure the temperature in an oven,  once the bread was baked, the oven was hot enough to be used for cooking other things and  the  bread was then  discarded or  given  to the  poor.  As  time passed people  started to flavor the bread with toppings,  olives, basil , cheese,  fish , meat and eventually  tomatoes.  The tomato was not always in the  equation, as it wasn't introduced to the Old world until 1600s.   The most  common  pizza we know of today is the Margherita,  tomato , basil and  cheese, the colors  of Italy's flag, named after the Queen  Margherita in  1889.  With the influx of Italians coming to America at the turn of the century, pizza came with it.  The first pizzeria in the US, is in the Little Italy section of NYC, Lombardi's.  Still open to this day it has the original brick oven used when it initially opened as a grocery store.  Times being tough, people who could not afford the whole pie would purchase what they could  afford , by the slice.  It wasn't till after World War II that it became popular in the US ,with GI's returning home from a tour in Italy.

I cant say  the  word Pizza  around my daughter with out  her  eyes lighting  up.  Often  anything circular shaped I take out of the  oven, she  refers  to  as  pizza and gets so  exited that she  sings "The Pizza Song" ( Pizza, Pizza, Pizza, pizza, Pizza).  As many parents know, getting a kid  to  eat is  not the easiest of tasks , pizza has vegetables, bread, dairy , and protein.  As  for adults, well,  Lets  say it  can bring out the little  kid in you.  Adding  more sophisticated toppings  can truly enhance the eating pleasure.  I believe pizza should be kept simple.  Flavor combinations kept to  a minimum allow each ingredient to shine, and the thin crust is essential in being the vehicle of flavor.   Although I have made the dough from scratch a million times,  I  find it  much more convenient to buy pre-made dough.  This  saves time and guarantees no problems in rising problems,  plus if you mess up,  another pizza  is  just the  grocery store away.  

Take 1 ball of pre-made pizza dough and  oil.  Take a well  greased pizza pan or pizza stone and sprinkle a light coat of  cornmeal and black pepper on it.  Roll  out  dough to cover entire  bottom leaving  a  lip around the edge.  

To make pizza sauce

2 cloves garlic 

1 small yellow  onion

olive oil

salt

black pepper

1 tsp oregano

1 tsp rosemary

2 tsp sugar

4 tsp chopped fresh basil

cook  over low heat until onions are soft

Add 1 can chopped tomatoes and simmer  slowly

Preheat  oven to 400 degrees

Spread sauce evenly over dough and  sprinkle  with grated Romano cheese

Add  Toppings

There  are a variety of toppings I work with,  i recommend using and combination of 3 or 4 

anchovies

artichoke hearts

basil leaves

capers

calamata olives

green, yellow or red peppers

goat cheese

gorgonzola cheese

mushrooms

peperoni

pesto

prosciutto

red onion

ricotta

spinach

zucchini

or whatever you can think of

Then top with fresh mozzarella, it makes  all  the  difference

Put in the oven  and  bake 15 Minutes, or till top is golden bubbly

Remove and let sit for 5 minutes before eating.

I always try to leave one slice for a midnight snack or a quick breakfast.  A  truly good pizza  tastes equally as good hot as  it does cold

 

Samosas-Potato Puff Pastries

  Although I have  never  been  to  India,  I  have  enjoyed  the food in  restaurants and  homes  all  over  the  world.  The first time I had Samosas  was in  Nairobi, Kenya. I remember standing  at  an  outdoor market where they came to me with a slice of lime to squirt on it before the crispy treat entered my mouth.  

Samosas are delicious bite size triangles of spiced potatoes, onions and peas wrapped  in  a  flaky thin crust and deep fried to perfection.  For  the  most  part they  are  served as  appetisers in  Indian restaurants, but my favorite ones are  served  at the hole in the wall taxi driver snack shops next to gas stations all over  NYC.  These over crowded 24 hour shops are great to pop  in and  out  and  grab  a  few samosas and a hot cup  of spiced tea for a couple of bucks. 

  I  had  had Indian food  before but had never cooked  it.  At age 15 my mother came home after discovering an Indian spice store.  In she came with bags of aromatic herbs and spices, vegetable, legumes, grains, flours and sauces and away we went.  What  I  loved  about  it (besides  the  obvious, cooking  alongside the master) was taking 100 different  components , combining them in 100 different ways, and producing 100 different  outcomes.  As  opposed  to producing  one main course,  we  produced 10 different  ones.  I  still  remember  the cucumbers and onions sitting in  a brine of vinegar, salt sugar, turmeric and multi color peppercorns.  What  I  learned that day  was a valuable lesson.  Experiment, mix , create, combine, invent and  use  your instinct and your possibilities  are endless.  

Samosas are great to experiment  with,  since they  are  small  you  can  chose  a  variety  of  different  combos  to  put  inside,  producing  different  results,  to  be  mixed  and  matched with several dipping  sauces.  Potatoes, peas, lamb, chicken, cheese, spinach or  any combo are always delicious.

Potato filling

2 cups chopped  up  potatoes,  peeled  and  cubed

1 cups chopped onion

1 can green  pea, strained

1 bunch cilantro

2 cloves garlic

salt

black pepper

1 tsp cumin

1 tsp cayenne pepper

1 tsp turmeric

1 tsp coriander seed

1 tsp ginger powder

1 tsp nutmeg

1 tsp ground clove

Boil potatoes till done, strain.

In  large  frying  pan  heat oil. Add onions and garlic and spices and cook  til onions  are semi soft.  Add potatoes and peas and heat through  till  coated  in  spices.  Remove  from heat and toss  in  cilantro.  Set  aside  to  to cool  to  room  temp

To  make  triangles

1  package of egg roll wrappers  (  you can  make  the  dough  from  scratch ,  but  it  really  is  a pain and  consumes tons of  time) normally its a pack of  24

On flat surface place 2 tablespoons  of  cooled filling  in  corner, fold over and over again to make a triangle,  seal with a moist finger or towel.

In frying  pan  heat oil ,  working  in  batches fry samosas till  golden  brown on  both  sides.  Using  a  slotted  spoon remove  from  heat and place on paper towels.  Server  with  mango or tamarind chutney or  a try a  cool  cucumber yogurt  and  always  a  squirt  of  lime.

Thai Nightmarket Shrimp and Rice Soup

I was wandering the streets of Bangkok at 3 AM when came across the midnight market, where I tasted a dish so heavenly it was worthy of the name of where it came. Krung Thep, City of Angels actually has the longest name of any city in the world ,   "Krung-thep-maha-nakorn-boworn-ratana-kosin-mahintar- ayudhya-amaha-dilok-pop-nopa-ratana-rajthani-burirom-udom-rajniwes-mahasat-arn-amorn-pimarn- avatar-satit- sakattiya-visanukam" 

As  bad of a rap the capital city gets for it's after hours activities, the true joy lies in the night market, where the hustle bustle of  spice vendors, fish mongers and meat markets are a food lovers paradise.   Make shift seating areas, alongside street carts, line the alleys.  As people actively shop for goods,  these provide an oasis to slurp down a dish of noodles, nibble away on a  grilled prawn or enjoy a hot bowl of Thai Rice Shrimp Soup ( Tom Yam Khao) .  Now the concept of breakfast for dinner is reversed here where its dinner for breakfast, well if you eat breakfast at 3 AM, but having soup for breakfast is common in Asia.  Whatever the time,  this meal always hits the spot.  This dish is  fragrant with a blend of galangal, lemon grass, garlic and chili and shrimp, is cut perfectly with tangy citrus and crisp Thai basil.  The complexities of  Thailand, the country of smiles,  are truly expressed in its cuisine.  

Shrimp  Stock

1 Lb shrimp

3 stalks lemongrass

1 bunch cilantro

1 inch galangal, minced

4 cloves of  garlic

juice of 2 limes

4 kafir lime leaves

1 medium onion

4 quarts water

2 tblsp sugar

5 green chilies

1/4 cup  soy  sauce

1/8 cup fish sauce

Remove heads and shells of shrimp leaving tails intact. 

In a large stock pot add heads and shells of shrimp to boiling water.   Add  all  other ingredients except shrimp meat and bring to a boil. Reduce heat and simmer  for another 30 minutes,  strain  and  you have shrimp stock.

Add 1 cup jasmine rice and simmer  till  cooked

In  a  separate pan heat oil.  Add  1 clove garlic,  1 scallion,  3 dashes soy sauce and shrimp meat.  stir fry till done.

Add shrimp and garnish with  more scallion, cilantro, lime, chili and basil  leaves.  

Add 1 raw egg to broth, and let it poach.

 

Pulled Pork Po' Boy

Pulled  pork,  is  well,  just that, pork that  has  been  slowly cooked over low heat so that the meat becomes so tender  that you can pull it  apart.  If you think the  sound of it  is appealing, just wait till  you taste it. The meat becomes so infused with flavor, it falls off the bone, yet still maintains the stringy tendons.  And  a Po' Boy, well, basically is a no frills  sandwich, hence the name (Poor Boy). It is also rumored to be a sandwich served in bars  to accompany drinks with French origin "Pour Bouire" . Whether they be pork, fried oysters or shrimp,  these delicious sandwiches are always a treat.  For the pulled pork I opted to go with a braised North Carolina style, slow cooked in vinegary, spicy BBQ sauce.  The pork shoulder or Boston Butt of the pig will shred easily giving the appropriate texture yet still melt in your mouth with every succulent bite.  

Rubbing and searing the pork

4 lb pork shoulder or Boston Butt (skin on) 

coarse salt

black pepper

5 cloves garlic, mashed

2 tblsp cayenne pepper

2 tblsp coarse Dijon

1/4 cup brown sugar

Mix all spices together and massage pork in rub

Heat up dutch oven (or pot  with lid ) on high heat and sear all sides, about 4 minutes to a side then remove from pot.

Deglaze with 1/4 cup Worcestershire sauce.

Add

2 large onions

4 gloves garlic

1 can tomato sauce

1/4 cup ketchup

1/8 cup cider vinegar

1 cup Coca Cola

3 tsp liquid Smoke

1/4 cup Frank's or Trappy's Hot sauce

1 -2 cups water

Salt

Black Pepper

Add pork to liquid and bring to a boil for 5-10  minutes.

Reduce heat to low and cover, checking occasionally, let simmer for 4-5 hours.  

Remove from heat and separate meat from liquid.  Reduce the rest of the sauce till  you get a  hearty gravy,  Once pork has cooled  to room temperature pull it apart and return to sauce.  

Serve hot in a baguette

Lettuce, tomatoes. pickles, kettle chips,  potato salad and watermelon are great accompaniments.

The perfect drink for this is an Arnold Palmer ( Half Lemonade, Half Sweet Tea)

Spicy Peanut Coconut Curry with Cucumbers and Tomatoes

Talk about confusion. I'm making a coconut peanut curry. Ironically, neither coconuts nor peanuts are nuts, but the do taste delicious when prepared with Asian spices, onions, garlic and ginger, cilantro giving the entire kitchen a  delightful aroma.  Serve with cold cucumbers, tomatoes, which are fruits not vegetables.  I love making this because of the contrasts and complexities.  The cool crispness of the fruits and vegetables,  adorned with the warm sweet, spicy curry intermingled with the aromatic rice and finished with tingling citrus, is heavenly.  The first mouthful is a true "Mouthgasm". This can be served over noodles or rice,  its the curry that makes the dish.  If using noodles,  I  suggest Thai rice flat noodles, soaked in water and lightly pan fried till soft.  If you  decide to go  with rice, use basmati or jasmine steamed in a  rice cooker.  For the  fruits and vegetables, get them as  fresh  as possible,  crispness is so  key to  this  dish.  The  dish  is defiantly Asian  influenced, but I've never had it in my travels there,  I made  this  dish as  one of  those "use  up  what  I  have  in the  cupboard" and I just  happened  to have  peanut butter, coconut milk, noodles and spices.  The  fruits and vegetables I  had  in the  fridge, and the only thing  missing  was  company.  It  was  so good I was  calling  people to  make yummy noises on their voice mail , friends, not random people. The  next  day  I made  it again. 

Fruits and Vegetables 

 1 or 2 plum tomatoes cut into slices

1 cucumber peeled and sliced

1/4 cup bean sprouts

1 or 2 scallions  cut length wise

3 or 4 small green chili peppers

1 lime cut into wedges

small  bunch of  fresh  basil

For curry  sauce

4 cloves garlic minced

2 tsp ginger minced

3 yellow onions chopped

Saute  till soft  then  add

2 cans  coconut milk

1/2 cup peanut butter ( unsweetened if possible) 

1 cup water or vegetable stock

Stir until smooth then add

1 bunch cilantro

2  tsp each coriander, cumin, nutmeg , turmeric, red chili powder 

juice of one lime

4 tbsp soy sauce

salt

black pepper

At this point add more chili powder or chili oil to taste.

Let  this  simmer over  slow heat  stirring  occasionally  and the  room  will fill  with a  heavenly  aroma.  At this  point  start  your  rice  cooker  or  get  noodles soaking.  

The  sauce should  be  ready by the  time  the rice  is  done.  Put a layer  of  rice  in the  bowl, then fruits and veggies, ladle curry over and garnish with basil and a squeeze of lime and  crushed  peanuts. 

Purple and Red Potato, Granny Smith Apple and Cheddar Cheese Soup

I  love  the  farmers  market  because  I  can  go  there  with  nothing  in  mind  and  walk  away with a  million  ideas.  Also everything is seasonal so you know its fresh and organic. I could  go  on  for  hours,  days  even  of  the  importance of  grow local, think global and supporting small industry but I am assuming you are an intelligent person. Today  I  went to  a  rather  small  market  near Colombia University.  There were 4 different  stands,  one had  a  variety of potatoes, one had a variety of apples,  one  had  a  variety of cheeses  made  by  an  Amish dude, one had  bread .  If  you  take one  component from each of these you can make a  delicious, local, organic, sustainable , seasonal and  whatever  other hippie  green Eco friendly termed soup.  So  I  filled  my  recycled hemp flax Guatemalan bag with purple, red and yellow potatoes,  granny smith apples, cheddar cheese (from  the  Amish dude),  red and yellow onions and a loaf of  crusty bread.  I  walked  back to my  kitchen in  my  Birkenstock and llama wool socks and, after  giving  thanks to the  harvest gnomes,  I put on my Andean Chefs hat with the  natural dye useless ear flaps.  The cheddar, pommes and pomme de tere combo ,  for  some  strange  reason,  works  deliciously.  Besides looking  like  the  Benetton of soups,  multiple colors of vegetables and fruits deliver different vitamins and minerals.

2  green  granny smith apples

2 of each purple, red and yellow potatoes

1 red onion

1 yellow onion

2 cloves garlic

Peel  and saute all of  these  in a  stock pot adding salt and pepper  to  taste.

Add

1 quart heavy cream

1 quart vegetable stock

2 cups water

1 tsp nutmeg

1 tsp cumin

1 tsp smoked paprika

 simmer over low heat till everything  is is cooked.

Puree in  food processor and  return to low heat

Add 1 cup grated cheddar cheese and melt into soup.

Serve hot with a crusty bread on the side.

Wait  at least 1 hour before partaking in a game of  ultimate Frisbee

Spinach Basil Mushroom Shallot Lasagana

Garfield  was  a  stupid  comic  strip,  and and even  worse  movie,  but  for  some  reason  his love for  lasagna and the gluttony and laziness caused  by  it really hit it on the mark.  I do  love to  eat but tend to  eat several small  meals spread out over the  day as  opposed to  stuffing  my pie  hole to  the  point  of  going  into  a  food  coma siesta.  If  it  is one  food  that  If  I do  decide  to  indulge  in it  is  Lasagna.  Although  one  can add  any  combination  of  ingredients  my overall  favorite  is  Spinach,  maybe  because  some  where  deep  down  inside I know that its   good  for  me.  Spinach  is  the  only vegetable  that  actually  is has  more  vitamins when consumed cooked  than raw,  either  way they  are  both  delicious  and  still have  tons  of  Iron and fiber.  On  a  cold  winter  day,  I  love  consuming  it  and  then  going  into  a  hibernation like  state,  I  just  woke  up  from  a  4  hour  power nap  after  consuming 3  healthy portions  of  it.  When  done  consuming  leftover  are  great because  it  is  made  in trays  and  this  allows  the  sauce to  soak  into the  noodles  and  it  gets  better  with  time.  Serve  with garlic  bread  and  little  raw  vegetable  crudites and you  have  a  great filling  power  up  meal.

Sauce

1 large onion

4 cloves garlic

1  28 oz  can  crushed  red  tomatoes

1/2 cup water

2  tsp sugar

salt

black pepper

1 tsp cayenne pepper

bunch  fresh  basil

2 tsp dry oregano

Filing

1 16 Oz cup  ricotta Cheese

1/4 cup Parmesan

2 shallots finely minced

2 cloves garlic

bunch basil

2 tsp oregano

salt

black pepper

1 bag  frozen spinach

1 cup chopped  mushrooms

1 box lasagna  noodles

2 cups shredded  mozzarella

Preheat over to 350

Sweat onion and  garlic and  then  add  rest of  ingredients  and   simmer  over  low  heat

Mix together all  ingredients  for  filling  and  set  aside  as  you boil  lasagna  noodles

Take  a  large baking pan coat bottom of  pan  with layer of  sauce, the noodles, then filling, then layer of cheese the noodles then sauce then filling then layer of cheese then noddles then sauce then layer of  cheese.  Bake for 30 minute  remove from heat and  let  sit  15 minutes before serving.

Secret trick :  Have a light  sorbet in the  freezer as  a desert  for  after  you  fully  digest  to finish of the meal with a smile,  I recommend  tangerine  or  watermelon.