Nettle Quiche

I took my standby quiche recipe and adapted it for this seasonal ingredient. Playing with a potato crust widens the audience to include those who can’t do gluten (and those who have a crust making phobia…) Hope you too find some time this spring to make nettle quiche!

Foraged Chanterelle Pizza with Bacon and Leeks

There are many ways in which you can obsess about homemade pizza. This is not an article about that. This is about a rainy day in the woods, discovering treasure, and making a tasty pizza quickly.

We’ve been amateur mushroom seekers for years now. We’ve gone to guided hikes, attended classes, and shaken friends down for tips. This fall, we were finally successful! Equipped with our knife to cut the stems, paper bags for the potential stash, and our laminated mushroom guide, we hit the trailhead early in the morning. Prepared to be disappointed yet again, we told ourselves it was just nice to be in the woods together. Quickly though, the gnomes’ luck on our side, we found a beautiful patch. After only about an hour and a half on the trail, we had enough chanterelles to to bring home and make one nice pizza. Grateful to have been rewarded, we left off the hunt, saving the rest for other seekers, and called it a day. What an amazing feeling – to tromp the forest and bring something delicious home. We felt like we had indeed found treasure.

Chanterelle Bacon Leek Pizza

Dough (for 2-3 pizzas)

4 cups bread flour, plus more for sprinkling
1 cup all purpose flour
2 tsp. salt
1 heaping teaspoon of instant yeast
2 cups warm water
2 tbls. olive oil

  1. Whisk the dry ingredients in a bowl.
  2. Add the olive oil and water.
  3. Bring the dough together with a wooden spoon or the dough hook of an electric mixer. Knead for about ten minutes by machine or hand.
  4. Let rise, covered, 40-60 minutes.
  5. Cut the dough into thirds or halves, depending on the size pizzas you’d like to make. If you don’t have enough toppings for more than one pizza, you may freeze the dough for another day.)

Toppings (for about one pizza, adjust as necessary)

chanterelles
5 slices bacon
2 small leeks or 1 large
3 sprigs fresh thyme

  1. Cook your bacon completely. When cool, chop coarsely and set aside.
  2. In the same pan, add washed and chopped leeks. Sprinkle a bit of salt over. Cook over medium for 3-4 minutes until they are soft. Set aside.
  3.  Wipe your mushrooms with a damp cloth and chop coarsely. If your pan is dry by now, melt 1 tbls. butter in it and add the chanterelles and a little salt. Cook for about 3 minutes or until they are soft to the taste.
  4. When your dough is ready, sprinkle a baking sheet or pizza pan with cornmeal. Drizzle and spread about 2 tbls. olive oil. Gently spread out your dough onto this prepared pan.
  5. Spread the leeks on the dough, as you would a sauce.
  6. Add the cheese, mushrooms, and thyme.
  7. Bake at 500F until it begins to brown. Remove from the oven and add the bacon on. Put back in the oven for about 1 minute.

Yum!

 

 

 

Kitchen Bites

Lots going on in the kitchen these days, but I’m writing most of it up over at the Kitsap Sun. The latest thing? You need this. You really do. You’re welcome. Here’s my favorite chocolate cake recipe, coming at you just in time for February.file_001-1First in the category of ‘how I do all the cooking there is to be done on Sunday and eat for the rest of the week’…pita! I used this recipe from trusty King Arthur, substituting whole wheat flour for both the white wheat and the AP. I also stocked up on granola and bagels today. Needless to say, there was flour everywhere. (Look for an article soon about steam ovens and bagel making…uncharted territory!)file_000-1

Nut Balls

Let’s chat about nut balls. (No, not your visiting relatives…) These often masquerade as energy balls or ‘no bake’ cookies. Really, it’s just a simple vehicle for quickly getting protein into your belly. Or, in our case, into a belly of an on the go kid. These are the snacks that he requested and so we made up a batch to our liking. Using King Arthur’s formula as a guide, we made it our own with a few add ins from the pantry. I’m sure you’ll make it your own too. It’s easily customized to your little person’s preference. Be sure to assess the dough for moisture before you roll the balls. It needs to stick together and appear smooth. Go ahead and add a little drip of water if it’s too dry.

img_2143Nut Balls, A Protein Packed Snack

3/4 c. nut butter
1/3 c. honey
1/4 c. dry milk
1 tbls. raw cacoa powder (not cocoa)
1 tbls. hemp powder
2 tsp. vanilla

1 cup rolled oats
1 cups of yummy stuff: chopped nuts, seeds, coconut, or whatever you choose

  1. Haul out the food processor. Pulse the nuts and seeds, if you like. Set those aside.
  2. In the now empty bowl of the food processor, add the first group of ingredients: nut butter, honey, dry milk, powders, and vanilla. Pulse until mixed.
  3. Add in the oats and yummy stuff.
  4. With damp hands, roll this dough into balls. Coat in some more yummy stuff, if you like.

Makes about 16-24 balls, depending on size.

img_2149Notes:

  • Store in the refrigerator.
  • You can definitely do this without a food processor, mixing with muscles and a sturdy spoon. I thought that the food processor simplified the steps.
  • Look for an organic source of cacoa powder or hemp protein powder.