The local Amish run store stocks a considerable selection of different flours and I took a chance on these two, not having much of a clue just what they were, exactly. The durum name rang a bell and I thought it might be useful in making pasta but the prairie gold meant nothing at all to me. Google to the rescue!
I didn’t have these in mind when I started looking around for a pizza dough recipe that proofs in the fridge overnight using just a little yeast, but when I came across this “Now or Later” recipe from King Arthur they seemed perfect. I went with 1-3/4 cups of the prairie gold and 1-1/4 cup of the durum. The mention of their pizza flavoring sent me on a separate track, trying to see if I could make something like it with ingredients on hand. I went with a half teaspoon each of garlic and onion powder, and a couple teaspoons of dried thyme. I let my machine mix it all, then placed it into a bowl, covered the dough with plastic, and left it overnight in the fridge.
After pulling from the refrigerator and letting it warm enough to be pliable it was stretched out into a baking tray, covered with plastic wrap and left to rise a little more before topping it, half with tomato sauce, ham, sausage, onion, pepper rings, and fresh mozzarella and half in the classic margherita style.The flours did give the dough a golden hue, and the pie tasted pretty good. I don’t know if the flour seasonings I added helped all that much but they sure didn’t hurt it any.
Thin sliced bread, brushed with olive oil and toasted, topped with my homemade mozzarella, a slice of my patio grown San Marzano tomato, and fresh basil. That’s kosher salt on that basil leaf, not some kind of scaly bug! LOL These are a few caprese bites I tried with balsamic glaze. Pretty good stuff.
for the garden to produce a fat juicy ripe tomato to slice for a BLT.I suppose we could have gone with the grape or cherry tomatoes that are coming ripe but they are not the same. We have a few tomatoes from Kroger’s that are closing in on their use by date. That is a commercial blend of Creole seasoning sprinkled on the sammy.
Back by popular demand! (Mrs J wanted some.) These are made with 2 lbs of ground lamb, 1 lb ground beef, 5 slices bacon, an onion, a couple tablespoons of garlic, some ground thyme, rosemary, oregano, black pepper, and salt. Whirl the onion in your processor and squeeze out the water, then run everything in the processor until it’s just a paste. I divided the result into two loaf pans and cooked them in a water bath until they reached 165 degrees. Drain the fat and weight the cooked loaves with foil wrapped bricks as they cool on the counter. Chill and slice thin, then broil until the edges brown. The tzatziki is the usual: Greek yogurt with minced cucumber – squeeze out the water, garlic, oil, and a splash of red wine vinegar. I went looking for mint but had to settle for some fresh oregano to chop into the sauce. Worked fine.