Monthly Meals: August 2006

This month I decided to go with what I like to call “Sexy Cheese Pizza”. Yes, this little piece of heaven will have you singing its praise after the first bite. I’ve been developing this recipe for a while, and the fun of it has been changing it up a little each time I do it. Adding your favorite toppings to the pizza before baking will make this recipe your own.

PIZZA CRUST

1 1/2 cups all-purpose or bread flour
1 tsp honey
1 tsp salt
1 package quick active dry yeast (Note: You will only be using half of the packet, unless you opt to double the recipe.)
1 1/2 tbsp Jungle red palm oil, melted*
1/2 cup warm water, around 125º
handful of cornmeal (I get it from the Whole Foods’ bulk aisle)

*This is my favorite oil for the recipe. I have used other oils, but the red palm is my favorite. It makes the dough an orangey color, and the taste is superb.

Mix the water, yeast, honey, and salt in a large bowl. Mix together with your finger tips, ensuring that the yeast is thoroughly stirred. Add the red palm oil and about 1/2 cup of flour. Beat with electric mixer on medium speed for 3 minutes, scraping the bowl often.

Stir in remaining flour until dough is soft and leaves the sides of the bowl. Remove dough from bowl and place on a surface that’s been lightly floured. Knead for 6 or 7 minutes: push into dough, turn a quarter turn, fold dough back onto itself, and repeat. You’ll need to put a little muscle into it, but it shouldn’t be too tiring.

Cover dough loosely for 30 minutes with a damp towel. Preheat oven to 425º. Lightly rub red palm oil over a cookie sheet or pizza stone. Spread with a thin layer of cornmeal. Pat dough into a 12″ circle. Be patient, this takes a little practice. Partially bake for about 8 minutes, or until crust just begins to brown. At this point, you will take the crust out of the oven and add toppings.

PIZZA TOPPINGS

1 jar pizza or marinara sauce (unless you double the recipe, you’ll be using about half of the jar)
8 to 10 oz. shredded mozarella cheese
1/4 cup fresh grated Parmesan cheese
2 cloves garlic, finely chopped
handful of basil leaves*
handful fresh thyme*

*I grow these herbs in pots, so they’re always handy. Feel free to use dried herbs if they’re more convenient for you. If you do use dried herbs, use less than a teaspoon of each herb.

Spread partially baked pizza dough with marinara sauce, leaving a crust around the outer edge. Sprinkle with garlic, basil leaves, and thyme. Sprinkle evenly with shredded mozarella, then with grated Parmesan. (If you’re adding toppings, do it now.)

Bake for 8 to 10 minutes. Pizza is done when cheese is nicely melted. Let pizza cool for a few minutes, then cut with a large knife or a pizza wheel. Eat it while it’s hot!

This recipe makes about 8 slices. If you’re serving more than two or three people, double the recipe and make two pizzas.

SALAD

Because what would a pizza be without a salad on the side? Make a simple dressing of lemon juice, minced garlic, macadamia nut or hemp seed oil, and salt, and toss over the greens of your choice.

DESSERT

This month I’m going with ice cream. But this isn’t just any ice cream; this is homemade, creamy, RAW ice cream. Yes, I said raw. Though I will go into the health benefits of raw dairy at a later date, I will say that the flavor and texture of this ice cream is unbeatable.

You can get a decent ice cream maker for a good price. Mine is a Cuisinart, and you can get it at Sur la Table or Williams-Sonoma, and I’m sure you can get them at stores in your area as well.

In a blender, combine four eggs, one cup raw milk, one cup raw cream, one tablespoon vanilla extract, and 1/4 to 1/2 cup raw unheated honey, depending on how sweet you like it. Blend briefly, just long enough to combine the ingredients.

Follow the instructions for your ice cream maker. Usually you have to pre-freeze the bowl for at least a day, so make sure you plan ahead. In my machine, I pour the ingredients through the top, flip the switch, and wait 20 minutes. When it’s ready, I transfer the mizture to a freezer-safe bowl and let it freeze for about two more hours, or until you’re done making and eating dinner.

Since this ice cream is raw, make sure you eat it within a week at the most, preferably within a few days. Also, be careful not to let it thaw and then refreeze it. This ice cream is really good with caramel sauce, though I prefer to sprinkle it with fresh berries. Yummy!

MUSIC

Album of the month: Stadium Arcadium, Red Hot Chili Peppers

I’m sure you all have this album by now, but it has been so integral to all of our summer activities this year that I just had to include it. I’ve been a fan of the Chilis ever since Blood Sugar Sex Magic, and until this album, I didn’t think anything they had done even came close. When I heard these CDs, I flipped. They’re so GOOD. Neither Ted nor I have gotten sick of it yet, and we listen to it a lot. Seriously, if you don’t have Stadium Arcadium yet, consider it a priority.