Waves, and Shrimp and Grits worth Making Twice

Last summer, a wise woman shared with me that grief is like standing on the shoreline; sometimes the water ripples and tickles your toes, sometimes a surprise wave hits and gets you all wet, and sometimes a surge hits you so hard that it knocks you over.  I think that life acts the same way; there are waves of emotion, but also waves of busyness, of good relationships, of daily enjoyment, and so much more.  

Last weekend was a wave of good fellowship with friends, but it also coincided with a wave of busyness this week.  And while we delight in enriched friendships and a challenging week of classes, sometimes those waves mean that our marriage receives very little attention. 

Love and Joy in Waves: Summer 2010 

My husband and I enjoyed some time investing in our own marriage this weekend.  On Friday night, we watched The King's Speech at a little community theater.  As we walked the Main Street of the little town after the movie, we enjoyed the rippling wave of the sweet, deepening friendship that will grow for the rest of our lives.  On Saturday,  in between studying and chores, we ran errands together and again enjoyed good conversation and sweet fellowship.  And of course, we enjoyed good food.  

This Shrimp and Grits recipe may just be my favorite so far.  It is easy, delicious, and perfect for both guests and date night.  It is excellent with collard greens and cornbread.  

Louisiana Shrimp and Andouille over Grits

Adapted from John Besh's My Louisiana Kitchen

For the Grits:

4 cups water

1 teaspoon salt

1 cup stone ground grits

1/2 cup goat cheese 

1 tablespoon butter

1/4 cup half & half

For the Shrimp:

2 pounds medium wild shrimp

1 tablespoon cajun seasoning (I use a mix of Tony Cachere's and Old Bay)

1 tablespoon olive oil

1/3 cup andouille or spicy smoked sausage, diced (I use Conecuh Sausage)

2 garlic cloves, minced

1 shallot, minced

2 roasted red peppers from a jar, drained and diced

1 tablespoon chopped fresh thyme 

1 cup vegetable broth

1 tablespoon butter

1/2 teaspoon lemon juice

15 oz diced tomatoes (no salt added)

1 tablespoon chopped fresh chives

chopped parsley, for garnish

For the grits: 

In a medium pot, combine the water and salt.  Bring to a boil.  Whisk in the grits, and reduce the heat to low.  Cover and cook for 20 minutes, stirring often.  

Add the butter and cheese to the grits, stirring until the cheese is melted.  Stir in the half and half, cover and remove from heat.  Keep warm until serving.  

For the shrimp:

Combine the shrimp and spices in a small bowl.  Heat olive oil in a large skillet over medium heat.  Add the shrimp and cook until the shrimp become opaque, but are not quite done.  Remove the shrimp to a bowl as they become opaque.  

In the same skillet, add the sausage, garlic, shallot, red peppers and thyme.  Cook for about five minutes.  Add the vegetable broth and butter, and cook for six minutes.  Add the shrimp and cook for three minutes.  Stir in the lemon juice, tomatoes, and chives.  Cook until warmed through, and remove from heat.  

Serve the shrimp and sauce atop the grits in a bowl, and sprinkle with chopped parsley.  

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If at first you don't succeed, make tried and true Chicken Pot Pie

Sometimes I get in trouble when I try to come up with new recipes.  Things sound so good, until you end up with some rather strange looking pink rice (tasty, but still needs some work, and a little less...color).  It is for precisely that reason that I try to have a good balance between experimental recipes (of which there are so many) and the tried and true. 

I have been making this pot pie since we have been married, in the days when I learned not to experiment on guests (okay, I still do this occasionally) and when I learned that the true test was the hum test.  Later on, I was the youth group "cook," providing meals to the kids in between snowy trips down the North Carolina mountains.  There, I made larger batches of this pie and covered them with biscuits instead of crust.  My friend Laura, a gracious co-chaperone on that trip, now only makes this pot pie recipe with a biscuit crust. 
No matter which way you top it, this pot pie is a classic keeper. 

Chicken Pot Pie

1 pound boneless, skinless chicken breast
2 cups chicken broth
1 cup peeled carrots, sliced (about 2 medium carrots)
1 cup frozen green peas
2 cups new potatoes, cubed
1/2 cup celery, diced (about 2 stalks)
1/2 medium sweet onion, diced
5 tablespoons butter
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon herbes de provence
1/2 cup milk
2 tablespoons port wine, or sherry
1 pie crust, or 8 raw buttermilk biscuits


In a large saucepan, combine the chicken, broth, carrots, peas and potatoes.  Bring to a boil over medium high heat, then reduce the heat to medium low, cover, and simmer for 15 minutes.  Remove the chicken to a cutting board to cool.  Using a slotted spoon. transfer the vegetables to a deep dish pie pan.  Reserve the chicken broth in a measuring cup or small bowl.  Cut the chicken into 1/2 inch cubes and transfer it to the pie pan. 


Using the same saucepan, melt the butter over medium heat.  Saute the onions and celery for five minutes.  Stir in the flour, salt, pepper, herbes de provence; cook for one minute.  Add the milk and reserved stock and cook for 3-4 minutes, until thick.  Pour the sauce over the chicken mixture in the pie pan, spreading to reach the edges. 


Preheat the oven to 425 degrees.


Top the pie with the pie crust, cutting away excess dough.  Make five slits around the top to allow steam to escape.  Alternatively, arrange the biscuits over the top of the pie.  Place a piece of foil under the pie to catch any drips.  Bake for 35 minutes, then cool for 10 minutes before serving. 


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Friday Night Feast: Pork with Mushroom Sauce

Thursdays are a killer for me this semester.  They generally consist of a long day ending with a late night in class.  Thankfully, though, they are followed by Fridays!  That's when I get to go on my time-table, exercising if and when I want, grocery shopping, and (my favorite) cooking a good meal.  Whether it's just the two of us, or we have friends over, Friday night is the best time to relax and enjoy.  We'll just ignore the fact that Saturday is a study day around here. 

I think that this pork loin recipe is perfect for this transitional weather that the whole country seems to be experiencing.  It is comfort food, but it's not overly heavy.  And the best part is, it's mostly hands-off, so you can work on your side dishes or sip your wine while it roasts.  I served it over goat cheese grits with a side of collard greens, but it would be excellent over polenta or rice as well. 

I do hope that you and your family has a fabulous Friday night!

Mushroom Pork Loin

2 pound pork loin roast or tenderloin
1 garlic clove, peeled and cut in half
2 teaspoons paprika
2 tablespoons butter
8 ounces sliced cremini mushrooms
2 teaspoons fresh lemon juice
1/4 teaspoon oregano
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 cup port wine, plus more if needed
1 tablespoon all purpose flour
3/4 cup vegetable broth

Preheat the oven to 375.

Trim the roast and rub with the cut side of the peeled garlic.  Sprinkle with paprika.  In a small bowl, combine the mushrooms, lemon juice, oregano, salt, and pepper.  Mince the garlic clove and add to the bowl.  In a separate bowl, combine the vegetable broth and flour. 

Heat the butter in a large oven-proof skillet over medium high heat.  Brown the pork on all sides.  Add the mushroom mixture to the pan, stirring and turning the pork to coat with the seasonings.  Add the port wine, scraping the bottom of the pan. 

Move the skillet to the preheated oven.  Roast until the internal temperature reaches 160 degrees using an instant-read or oven-proof thermometer, around 30 minutes, adding more wine if the skillet becomes dry.  Remove the skillet from oven and move the pork to a cutting board.  Tent with aluminum foil. 

Put the skillet back over medium-high heat.  Stir the flour and broth mixture into the pan juices (with the mushrooms).  Bring to a boil and stir for 2-3 minutes, until thickened.  Slice the pork and serve with the mushroom gravy. 

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Always Something to Do...and Vegetable Fajitas

I remember when I was 15 or 16 my parents wanted to move to "the country."  We would drive around the country what seemed like every Sunday afternoon, looking at properties while my parents dreamed about their country house with chickens and goats.  I sulked because I thought that if we moved to the country, there would be absolutely nothing to do, none of my friends would come see me, and my parents wouldn't let me as a 16 year old drive "in town" to see my friends.  I was afraid of isolation and boredom.  Now I know that country living would have been just fine.  There is always something to do, even if it is a little different from city living. 

There's also a difference between small city living and big city living.  There was always something to do in Montgomery (despite how much we complained about being bored), some place to explore or some mall to shop.  However, Montgomery could never quite compare with Atlanta, or even Birmingham.  So, now that we're in the northeast, with quite a few big cities at our fingertips, we can never complain about having nothing to do.  We've explored Washington, D.C., spent Thanksgiving in NYC, and this weekend it was time for us to tour a bit closer to home in Center City, Philadelphia. 

Now, we've walked through parts of Center City before, but it has been a while.  And while I have explored parts of Old City, my husband has not.  With pretty weather, and a bit of a break in studying, we decided it was time.  We started at City Hall and made our way down Market Street toward the Delaware, ending up at Penn's Landing.  We were not able to explore everything in Old City, but then again, there will always be something to do.

The Largest Organ in the World is located in Macy's

Macy's Annual Flower Show

Reading Terminal Market:

A hodgepodge of anything you might want or need.

Philadelphia is full of History: City Hall, The Liberty Bell, Christ Church

All in all, we had a great time.  You might think that I would be making cheesesteaks tonight in honor of our Philadelphia outing, but I'll leave the cheesesteaks to the professionals.  Instead, I'm going to pay homage to the ethnic diversity and availability of fresh produce in Reading Market. 

Vegetable Fajitas

2 bell peppers, sliced into thin strips

2 portobello mushrooms, or 8 oz white mushrooms, sliced

1 onion, halved and sliced

1 can black beans, drained

4 garlic cloves, minced

1/4 cup cilantro, chopped

3 tablespoons lime juice

3 tablespoons tequila, beer, or vegetable broth

2 tablespoons olive oil
1 tablespoon Worcestershire sauce

1/2 teaspoon salt

3/4 teaspoon cayenne pepper

1/2 teaspoon cumin

1/2 teaspoon ground black pepper

Olive oil, for skillet

Four 8-inch tortillas

Homemade tomato salsa, for serving

Sour cream, for serving

Mix together the first 14 ingredients in a small bowl.  Cover and let sit for 1 hour (up to 4 hours).

Set the oven to the lowest possible setting.  Wrap the tortillas in aluminum foil and place in the oven to warm. 

Heat a large skillet over high heat.  Add olive oil and turn to coat the pan.  When the pan is hot, add the vegetables with their marinade.  Cook for 8 minutes, stirring often, until the vegetables are soft and fragrant and there is very little liquid in the skillet.  Serve with the warm tortillas, salsa and sour cream. 

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Crazy, Busy, Wife-ing, Reading, Writing, Cooking, Blogging...Whew.

One of my assignments this week was to come up with a six word description which would capture "my story."  You might be thinking...why?  And, is that all you're doing there in seminary? 

Well, let me tell you.  It was a welcome break from the many other assignments.  I am taking fewer classes than last semester, but the load doesn't seem to be any lighter!  And the assignment is legitimate.  We are studying relationship-building in this particular class, and part of relationship building is knowing how to share stories, especially those stories which are life-defining.  Right now, my life would be defined by the craziness of my schedule!  In the meanwhile, I am trying to enjoy the days, be a good friend and wife, and above all, to glorify God.  I fail often, but that is part of life. 

As I shared with you last week, I am craving flavors of spring.  Its right around the corner, and I can't wait!  I love the lighter colors and the bright flavors.  But at the same time, comfort foods are hanging around, giving respite from the chill.  And, today, we are blessed to have friends hanging around too, giving respite from the constant weight of homework. 

I know that I have already featured a Shrimp & Grits recipe, but I had to share another recipe with you for several reasons.  First, because we are honored to have friends over for lunch today.  I truly enjoy spending time with this couple.  It is a joy to see what God is doing in their lives and to share what he is doing in ours.  This is a good enough reason in itself!  Moreover, they are not from the south, so I have the wonderful task of sharing this delicious Southern meal with them.

Second, because my sister gave me a wonderful birthday present a few weeks ago, a cookbook called Glorious Grits.  It is written by Susan McEwen Mcintosh, whose family owns a mill outside of Birmingham, AL.  She is no stranger to grits, cornmeal, or polenta.  The book is filled with beautiful photos and many recipes that I am longing to make, including no fewer than seven Shrimp and Grits recipes! 

And third, because when I came back from my Christmas break, I brought back with me some divine Alabama stone ground grits from Oakview Farms.  The best grits are stone ground.  They take about 30 minutes to cook, but if you take the time, they are creamy goodness with a great depth of flavor.  If you can find grits from a mill, they will most likely need to be refrigerated or frozen because they are actually still have the germ (which both gives them flavor and makes them perishable).  This two pound bag has been waiting patiently on the shelf of my refrigerator for a couple of months, and now is the time to enjoy them!  If you cannot find stone ground grits, quick grits are okay to use, but please do not use instant grits!  And please, never, ever put sugar in grits.

Anniversary Shrimp and Grits

Adapted slightly from Glorious Grits: America's Favorite Comfort Food
For the Gruyere Grits:

7 cups water
1 cup milk
1 1/2 teaspoons kosher salt
2 cups yellow stone ground grits*
2 tablespoons butter
8 ounces gruyere cheese, grated or cut into small pieces
1/2 teaspoon white pepper
kosher salt to taste

In a large saucepan, bring the water and milk to boil.  Add the salt and whisk in the grits.  Bring to a boil, whisking often.  Turn the heat to low and simmer for 45 minutes, stirring occasionally with a wooden spoon until the grits are thickened.  Remove from heat.

Add the butter, cheese and pepper, stirring until the cheese melts.  Keep warm until serving.

For the shrimp:

3 tablespoons extra virgin olive oil
1 large red bell pepper, chopped
1 large onion, chopped
2 garlic cloves, minced
6 ounces smoked sausage, thinly sliced
1/2 cup dry white wine
1/3 cup all purpose flour
2 1/4 low sodium chicken broth
1/3 cup half & half
2 bay leaves
1 1/4 teaspoons Tony Chachere's Creole seasoning
3 pounds raw peeled shrimp
2 tablespoons parsley, chopped

While the grits cook, prepare the shrimp.  In a large skillet over medium heat, sauté the bell pepper, onion, and cloves in olive oil for two minutes.  Add the sausage and sauté for six more minutes.  Add the wine, and cook until the liquid is almost evaporated.  Sprinkle the flour over the sausage and vegetables.  Stir constantly for three minutes.  Whisk in the chicken broth, half & half, bay leaves and Creole seasoning.  Simmer for seven minutes. 

Just before seasoning, stir in the shrimp.  Cook, stirring often, for three to four minutes, until the shrimp are turn pink.  Remove the bay leaves, and stir in the parsley.  Serve over gruyere grits. 

*If you are using quick grits instead of stone ground, your cooking time will be much shorter, around five minutes.  Check the directions on the grits package for specific instructions.
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What is Southern Food? (And Curry Chicken, Part Two!)

My husband came home from a meeting at the school last week telling me that a student group at the seminary is discussing having an International night this semester.  One of the cultures represented?  Southern.  I didn't quite know that we were international, but you know, I love talking about the South so much that I might just go as an ambassador!

Of course, we started discussing just what we might offer if we were to represent sweet Dixie.  We both agreed would have to go with something that most people associate with the south.  I came across a "Southern" food stand at a market up here which offered the exact thing I am talking about.  What is Southern food (to a Yankee)?  It is fried!  Chicken, catfish, okra, cornbread, take your pick.  The fried offerings at that market represent the world's (or the North's) conceptions of everything Southern.  Don't get me wrong, there is plenty of fried food to go around in the South, but there's more to the south than that.  So we kept thinking; what else is as closely associated with the South as fried chicken?  Bingo, there are casseroles!  And these are not just any casseroles, they are made with cans of condensed soup. 

The problem is, apart from a very few exceptions, I don't make can of soup casseroles.  Also, I have never made fried chicken, or anything else that required a large vat of oil, in my house!  It's just not me.  I have an identity crisis; can I call myself Southern?

Well, if you have been reading here for any time at all, or if you are from the South yourself, you know there is more to Southern food than fried chicken and can of soup casseroles.  So, what would you have represent the South?  Me?  I am thinking that shrimp and grits and a taste of real, homemade banana pudding gives a great feel for the comfort food kingdom.  Or maybe I would have BBQ chicken and cornbread, and bread pudding for dessert.  So, hypothetically, if you were asked to make a Southern meal at an International celebration, how would you represent Dixie?  Let me hear from you!

In the meanwhile, I'm going to leave you with one of my few dishes that does use a can of condensed soup (or two!).  It's Curry Chicken, Southern style!  This meal is so fast, and the recipe can easily be multiplied to feed a crowd.  It is one of my go-to recipes when we are entertaining large groups of people for lunch or supper. 

Quick Curry Chicken

1 cup green onions, chopped
2 tablespoons butter
1 can cream of celery soup
1 can cream of chicken soup
2 cups sour cream
1 1/2 teaspoons red curry powder
1/2 teaspoon paprika
1 teaspoon nutmeg
1 teaspoon ginger
juice of 1/2 lemon
2 1/2 cups cooked chicken

Cook the onion in butter until tender, but not brown.  Add the soup; heat and stir until smooth.  Stir in sour cream, spices, and lemon juice.  Add the chicken and heat through.  Serve over hot rice.  Sprinkle condiments over curry as desired. 

Condiments:  flaked sweetened coconut, chopped roasted peanuts, chutney, chopped green onion, chopped hard boiled eggs, crumbled bacon. 

Not the World's Second Greatest Lasagna

We had about fifteen more inches of snow here yesterday!  Unfortunately, we had finished all of our wonderful curry, and even the second batch of curry chicken which I made this weekend (recipe coming soon).  So I spent most of our "snowed in" day in the kitchen, preparing a delicious meal which we ate by candlelight (as our power went out just after I served our plates).  It was really pretty romantic. 

I know that we are coming up on Valentine's day here, but I want to reminisce a little over our Christmas break.  Although I don't have any new family pictures to share, I want to tell you about our Christmas feast.  We actually had several feasts, including a traditional Christmas meal, so on Christmas day my sister-in-law, our hostess, decided to do something a little less traditional. 

Our planned meal was lasagna, salad, and garlic bread.  Now, my sister-in-law loves to cook just about as much as I do.  She knows her stuff.  However, when she brought out her chosen recipe, entitled "The World's Greatest Lasagna," for some reason I felt entitled (obligated?) to tell her that the recipe she had chosen was not the world's greatest lasagna.  To my credit, I had previously made that recipe (from now on, referred to the World's Second Greatest Lasagna), and my humming taste-tester told me that it was not as good as my recipe.  My sister-in-law insisted that we not be guilty of serving the World's Second Greatest Lasagna for Christmas dinner.  So, we set out to make not the World's Second Greatest Lasagna, but to make the best: my recipe (evidently I have a pretty inflated kitchen ego). 

I don't make lasagna too often, but when I do, I make this recipe.  It is not a "weeknight meal" so to speak because it does require a bit of a time investment and several cooking pots.  But nevertheless, it is so, so good, and is perfect for a special occasion (or when you are snowed in).  It is pretty traditional, but in addition to the meaty ragout, it has a creamy béchamel sauce, which I think, makes this dish the best.  My husband thinks that it is the italian sausage that puts it over the top.  But I would love to know your thoughts...Is this the World's Greatest?

The World's Greatest Lasagna (Subjectively Speaking)

1-8 oz package of pre-cooked lasagna (about nine lasagna noodles)

Ragout Sauce:

1 pound ground beef

1 pound hot Italian sausage, casings removed and crumbled

1 tablespoon oil

1 clove garlic

1 tablespoon parsley flakes

1 tablespoon oregano

1 tablespoon basil

1 teaspoon salt

1 large can of tomatoes

1-6 oz tomato paste

Béchamel sauce:

2 tablespoons butter

2 tablespoons flour

2 cups warm milk

1 pinch salt

1/2 teaspoon nutmeg

Cheese:

24 oz cottage cheese (or ricotta, to be more authentic)

2 beaten eggs

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons parsley flakes

1/2 cup parmesan cheese

1 pound sliced mozzarella cheese

1/4 cup parmesan cheese

For the ragout: brown the meat.  Drain off any grease and return the meat to the pan.  Add the next eight ingredients. Simmer, uncovered, until thick, about 1 hour.

For the béchamel: while the ragout is simmeringl, combine the butter and flour in a medium saucepan over medium-low heat. Whisk to make a medium caramel colored roux. Remove from the heat, let rest one minute, and then whisk in the warm milk. Return to heat, simmer 10 minutes, stirring constantly, until thickened. Season the sauce with salt and nutmeg. Remove from the heat.

For the cheese: Combine the cottage cheese with the next five ingredients.

To assemble: Spread a third of the ragout sauce in the bottom of a 9 x 13 baking dish. Pour (or dollop) a third of the béchamel sauce over the ragout. Arrange 3 noodles lengthwise over the sauce (you may have to break the noodles to make them fit). Spread with a third of the cheese mixture. Top with a third of the mozzarella cheese slices. Repeat layers two more times, and top with remaining mozzarella. Sprinkle the parmesan over the top.

Bake at 375° for about 30 minutes. Let the lasagna rest for about 10 minutes before cutting.

You can assemble this in advance; refrigerate the lasagna until ready to cook. Place the lasagna in the oven, then turn the oven to 375°. Bake for 45-50 minutes.

A Tale of Two Curries (Chapter 1)

What a weekend! I have never seen so much snow in my life. Saturday we received a couple of feet of snow, and we don't quite know what to do with ourselves! Of course, we went out to play in it, and we needed something to warm us up when we returned to our apartment.

We enjoyed a cup of hot chocolate while our damp outer-layers tumbled in the dryer. Later on that night, we kept warm by enjoying the first round of two different kinds of curry chicken.

On our food calendar this semester, one day per week is dedicated to an international meal. So this week we had "Indian" food, a coconut curry chicken. Now, I do not know if this curry is authentically Indian, but it is definitely authentically delicious. It was good the first night we made it, and I thought that the flavors got better with time, making it a great meal for leftovers or for making ahead! We enjoyed it with a yogurt-cucumber salad, which was nothing to write home about; however I would recommend some kind of similar, cooling side, because the curry has a little kick to it!

Coconut Curry Chicken

Adapted from Allrecipes

2 pounds boneless skinless chicken breasts, sliced thinly

salt and freshly ground pepper

1 ½ tablespoons vegetable oil

2 tablespoons red curry powder

½ onion, thinly sliced

1 bell pepper, sliced

2 cloves garlic, minced

1 (14 ounce) can light coconut milk

1 (14.5 ounce) can diced tomatoes

1 (8 ounce) can tomato sauce

¼ cup sugar
1 cup basmati or jasmine rice

Fill a medium pot with one quart of water. Add 1 teaspoon salt, and bring to a boil. Meanwhile, cook the curry.

Season the chicken with salt and pepper.

Heat the oil in a large skillet over medium high heat. Add the curry powder, and stir for 3-4 minutes (It will be pretty dry and very fragrant). Add the onions, peppers and garlic and sauté for one more minute. Add the chicken, toss to coat with curry oil, and reduce the heat to medium. Cook for 7-10 minutes, until the chicken is cooked through.

Stir in the coconut milk, tomatoes, tomato sauce and sugar. Stir to combine. Simmer uncovered for 30-40 minutes, stirring occasionally.

While the curry is simmering, add the cup of rice to the pot of boiling water. Cook according to the package directions (usually around 20 minutes, covered). When the rice is done, pour into a colander to drain the cooking water. Return the drained rice to the cooking pot and cover to keep warm until the curry chicken is done. Enjoy!

A Taste of Home

When you combine friends and family with the sensory delight of food, a return to that food will always bring back some sweet reminder of the family and friends with which you shared the meal.  So, now that I have returned to the north, although I love trying new flavors, I crave those flavors which taste like home. 

One of the first things that I made when I returned was an attempted replica of the Mediterranean pizza at Tomatino's.  Now, my pizza was no where near the wonder that is Tomatino's Mediterranean pizza, but there is something about the smell and taste of pizza crust, cheese, and delicious toppings that has a reminiscent quality. 

I'll be honest.  I made my own pizza sauce, but I wasn't that thrilled with it, so I'll leave it to you to either make your favorite (and share it here, if you will), or use your favorite store-bought brand.  And I'll keep on the search.  However, I really do like this pizza crust recipe!  I made two eight inch pizzas with thick crusts, but you could easily use a pizza stone or baking sheet for larger pizzas (it should easily make two 10-12 inch pizzas).  Feel free to alter your toppings based on your tastes, too. 

Somewhat Mediterranean Pizza

Crust:

1 tablespoon molasses

1 cup warm water

2 1/4 teaspoons active dry yeast (1 packet)

1 cup whole wheat flour

1 1/2 cups all purpose flour

1 teaspoon salt

1 tablespoon olive oil (plus a little more)

cornmeal (for sprinkling the pan)

Pizza Toppings:

pizza sauce of your choice

sliced roma tomatoes

sliced black olives

quartered marinated artichoke hearts (cut into smaller pieces)

sliced mushrooms

baby spinach

capers

feta cheese

Italian four-cheese blend (or a mixture of mozarella and provalone)

In the bowl of an electric stand mixer, combine the warm water, molasses and yeast.  Stir, and let stand for 10 minutes, until the mixture is bubbly.  Using the dough hook, mix in the flour, salt and olive oil, and stir for 6-8 minutes (alternatively, knead by hand), until the dough is smooth and elastic. 

Pour a little olive oil over the dough in the bowl and turn to coat.  Cover the bowl and let the dough rest for 30 minutes.

Meanwhile, preheat the oven to 425 degrees.  If you are using a pizza stone, place it in the oven before you turn the oven on.  Prep your pizza toppings.  Sprinkle the baking pans or pizza stone with cornmeal. 

When the pizza dough is ready, divide the dough in half.   Roll each half into 8-12 inch crusts (depending on how thick you want your crust; 8 is very thick (and will be chewy) and 12 is very thin (and will be crispy).  Place the rolled out crust on the baking pan or pizza stone and bake for 10 minutes. 

Remove the crust from the oven and add your toppings.  I like to put cheese both below and above the toppings.  Bake for an additional 10 -15 minutes.  Enjoy, and think of home as you eat it. 

Housewife Cooking Classes 101

If I had an alternate calling in my life, it would be to teach home cooking classes; the kind of classes Julia Child was teaching young American housewives in Paris when she was writing "Mastering the Art of French Cooking." I can just imagine housewives in flattering dresses and cute aprons, taking home economics style classes, learning how to graciously fulfill their wifely duties! That kind of homemaking preparation is so foreign to our culture today!

Maybe I should have taken some of those classes. There are areas of housekeeping that I struggle with; particularly the cleaning. I remember my sister telling me "you will always do the things that you want to do." I think that's why I always make it to the grocery store on Fridays, but I usually don't get to the vacuuming and mopping. When it comes to my house, I like decorating and putting things in their place. I don't like having to work to keep them looking pretty. My husband is a wonderful complement to me in that way; he likes things to be neat, so he often picks up the slack where I fail. It is not uncommon for him to fold the laundry, wash the dishes, or make up the bed! (Shameless brag moment: I have an amazing husband. I mean, wonderful. I am completely blessed and humbled.) Okay, so maybe I don't need classes to learn how to make the bed. Maybe I just need discipline.

Cooking is different, though. Being in the kitchen is about being adventurous and having fun, but also having the right tools and know-how. These days, many wives fear their kitchens because they just don't have the experience, or even the time to spend trying new recipes and honing their skills. I think I could teach those housewife classes on cooking. If only I lived when 1950s style home economics was a la mode.

If I were to teach these classes, my first lesson would be "How to Roast a Chicken, perfectly" (one of Julia's classic dishes, appropriately, updated a bit by Ina Garten). It is beautiful, impressive even. And it is so easy!

Even now, I am roasting a chicken at the end of a very busy week (I had a midterm and two papers due!), and making an extra to take to friends who recently had a baby. Trust me, if this messy housewife can roast a chicken at the end of a crazy week, you can too!

Perfect Roast Chicken

from Ina Garten's Barefoot Contessa Cookbook

1 5-6 pound roasting chicken
kosher salt
freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons butter, melted (squeeze a little bit of lemon juice in the butter)
1 onion, cut into sixths
4-5 carrots, peeled and cut diagonally
2 sweet potatoes, cut into medium sized cubes or 6-7 new potatoes cut in half
Optional for Gravy:
1 cup chicken broth
2 tablespoons all-purpose flour

Sprinkle the vegetables on the bottom of a large roasting pan.

Remove the giblets and excess fat from the cavity of the chickent. Rinse the chicken and pat dry. Place the chicken on top of the vegeetables. Sprinkle inside of the chicken with salt and pepper. Stuff the cavity of the chicken with the lemon halves, thyme and garlic. Brush the outside of the chicken with butter, and sprinkle with salt and pepper. Using kitchen string, tie the legs together, and tuck the wing tips behind the body of the chicken. Brush the vegetables with any extra butter.

Roast at 425º for 1 ½ hours.

Place the chicken and vegetables on a platter and cover with foil.

*Optional Gravy Recipe (I don't always make this--the chicken is delicious without it, but it is wonderful if you have the time): Remove all the fat from the bottom of the pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan. Combine the 2 tablespoons of chicken fat with the flower and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken.