Sorry folks...last week was busy and I neglected to take pictures of my CSA adventures. Admittedly, I wasn't particularly adventuresome. I got big hunks of lettuce so I was mostly eating salads all week, although I did do roasted beets with goat cheese one night. Nummy. And I still have some green lettuce, and kale left from week 1 (boy, that stuff stores forever!).
Beets! More glorious beets! And all for me, since no one else in my family likes them. I'll try to do something marginally more creative with them this week, although I do love them roasted, and with goat cheese.
Also:
CSA Week 3
Also:
- 1 yellow squash
- 2 zucchini
- 1 head bok choy (will the bok choy never end?)
- 1 head red lettuce
- 1 bunch carrots
- 1 head green lettuce (smaller than last week's, thankfully, since I'm still working off that one)
- 1 head Chinese cabbage
My daughter is in the process of making dinner while I'm prepping this blog post--I'm writing this on Thursday night so it can go live Friday morning. She's making penne, and will just be eating it plain with a little olive oil, garlic, and parmesan, her favorite preparation. I do believe I'll be adding some zucchini to mine. Maybe a tomato. Saut<é>e it up with a little olive oil, garlic, and toss some shredded parmesan on the top, and you've got something there.
On Friday night's menu is something we do frequently around here, and I've got pictures from the last time I did it, but never ended up posting. I've talked about grilled pizza before. It bears repeating. I'm figuring this will be a good way for me to use up some of this week's CSA.
First of all, for recipes for the dough and sauce, check out my blog post on homemade pizza (with thanks, again, to Susan of The History Quilter podcast for one of the sauce recipes). Here I'm just talking about the process of doing a pizza on the grill.
Pizza on the Grill
When you've made the dough using your favorite recipe and method, you start out rolling it just like you would to make a regular pizza. However, when I'm grilling, I like to make a thinner crust. It's easier to work with, grills more evenly, and the center will bake before the outside chars. (The dark spots in the dough are herbs. I like a flavorful crust.)
We also usually do personal-sized pizzas when grilling. Not only does that accommodate varying tastes and creativity, but it's easier to handle smaller pieces on the grill than one big pizza crust.
You oil both sides of the dough when you grill pizza, so I like to make an oil concoction with more herbs and a little garlic powder. And yes, I oil both sides before it gets on the grill. You could oil one side and then quickly oil the second while it's on the grill, but often my husband or nephew are doing the grilling part, so I'd just as soon have everything done in advance.
It's crucial to put waxed paper between the pizzas. And make sure the paper completely covers the crust. The dough will stick to itself and you'll have a nasty mess on your hands otherwise.
Hey, whatever it takes to grill.
You'll put a couple on the grill at a time, directly on the grill. Make sure you've cleaned your grill and oiled the rack with a rag or paper towel and vegetable oil.
It's much like making pancakes. You'll see them start to look dry around the edges and then that dryness moves in towards the center, and bubbles start forming. (I like to poke the bubbles. It's fun.) When you think the bottom is ready, flip it over and do the other side. You want them to get done enough to put toppings on, but not fully done. You'll be cooking them again with the toppings, so don't do the initial grilling past a very light golden brown.
When it's done on both sides, take it off the grill and add whatever toppings flip your switch. You don't want to go too heavy on toppings--again, it won't grill evenly if it's too slushy or piled too high. But you can still be pretty generous.
When you put them back on the grill with the toppings on, do it over indirect heat to give the toppings the best chance of cooking through/melting before the bottom of the pizza burns. (If we're doing these for a crowd, I usually finish them off in the oven so some can be going on the grill while others in the oven. However, this is a tricky menu for more than about eight people.)
And then it's time to eat!
One of my favorite combinations: parmesan sauce (see that previous blog post), spinach, carmelized onions, and goat cheese.
Tomorrow night I'm going to have to come up with a combination using something from my CSA pile instead. I'm imagining something Asian-inspired, with sauteed bok choy, chicken, onion, maybe a little pineapple, soy sauce...
I texted my nephew earlier this afternoon.
Me: "Grilled pizza tomorrow night. Coming?"
Him: "I'm so there."