Saturday, June 02, 2018

Farro Salad



I've been to New York City once.   I don't feel a need to go back again.   But evidently there is a restaurant there called Charlie Bird, which I would probably like, because years ago, Melissa Clark published a recipe for their farro salad in the NYT which I totally loved.     I've made it a bunch of times and tweaked it as I see fit.   It's the only reason I buy farro.   Here's how I make it:

Farro Salad
1 cup farro
1 cup apple cider
2 teaspoons kosher salt,
2 bay leaves
8 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 cup Parmesan cheese, shaved
1/2 c chopped pistachio nuts
2 cups arugula leaves
1 cup parsley leaves, torn
1 cup mint leaves
¾ cup halved cherry tomatoes
⅓ cup thinly sliced radish


In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.


In a Ball jar, add together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator.   Just before serving, fold in arugula, herbs, tomatoes, radish.

Sunday, May 20, 2018

Spring Radish Salad



Yesterday, my sister and I shopped at the annual Loch Alpine Garage Sale, which has been going on the weekend before Memorial Day since before we moved here in 1992.   There are always good things to be found at the sale.   This year, I was lucky to find a few things I needed, like some stationery cards and a really nice have blue sweater, and some things I didn't really need, like more cookbooks, or a CD of Dr. Hook's Greatest Hits for 25 cents.   (yes,  I bought it!) The weather was cool and rainy....this spring has been the coldest and rainiest spring I can remember since we have lived here.   Sandy spotted a cookbook she thought I needed to have.....




I spend a lot of my work time when I am not in Detroit, in Kentucky.  We have lots of suppliers there.   I have to say its cuisine has grown on me the past few years.  So I bought the book for 50 cents, and it was money well spent.   I like Maggie's writing style, which is a cross between Christopher Kimball (before he became pompous), and Mrs. Sundberg (the voice of Garrison Keillor before he became a part of the #metoo movement).   And the recipes look great, as well: a celebration of all things Kentucky.     I like the format, too....it is written in calendar form.   In May, I found a recipe that looked interesting for this time of year.....you know, when you want a fresh salad but there really isn't much out there.   I tweaked her recipe to suit my taste (i.e. more vinegar than olive oil, and substituted local Michigan honey for Kentucky honey).   This is a great salad that will hold up on the fridge for a few days. 

1 bag radishes
2 carrots, peeled
1 bunch stemmed parsley
1/4 c red wine vinegar (I make mine myself, here's how!)
3 T olive oil
1 T local Michigan honey
1/2 t. salt
1/2 t. black pepper



Using a food processor, shred radishes and carrots.   Put in a medium bowl  Remover shredder plate and put in chopping blade.   Add remaining ingredients and pulse food processor until parsley is finely chopped.  Add to radishes and carrots and mix well, add salt and pepper to taste. 

 Perfect for leftover lunch this week!

Saturday, April 28, 2018

Ambassador Tostada Pizza




The tostada pizza at the Ambassador in Houghton is a favorite Michigan Tech memory for many alumni, along with the fishbowls, of course.   While I prefer the subs at the Ambassador over the pizza there,  the tostada pizza is also quite good.   It's got taco seasoned meat, and it is topped with lettuce and cheese and tomatoes.   I often get asked for this recipe, so I set out to try to make it myself.      A few years ago, MLive went around the state of Michigan searching for the best pizza and wrote up an article about it.    In the article, they offered me a few clues:

"The Ambassador serves pizza in the a Chicago thin crust. The trademarks of the style are the thickness of the crust, that it needs to be cooked on a stone slate, not a wood fire. The third trademark is that its cut in squares. The dough is made the day before it is used. It includes flour, salt and sugar, which more or less feeds the yeast. They also use a little bit of dry milk and uses cake yeast.  They cook the pizzas at 475 to 500 degrees on a gas-fired oven for 12 to 14 minutes, depending on the ingredients. For the sauce, they start with a tomato paste from Stanislaus and adds water, salt, oregano and cayenne pepper and parmesan cheese. The cheese is a Wisconsin White Colby, which is a high percentage, high moisture cheese with a little bit of mozzarella in it mix." 

I decided to decode the crust first, since I haven't ever tried perfecting a thin style pizza crust.    Despite the article's reference to cake yeast and a slow rise, I decided to skip that and look online to find a good thin crust pizza recipe that didn't require several days to make.  Googling around, I found some recipes that suggested not letting the dough rise at all for a thin crust pizza.   That sounded interesting to me, and sure enough, it did work well.   The article references a pizza stone, but I have found I much prefer my Lodge Cast Iron Pizza Pan to my pizza stones, which are easy to break and take forever to season.  J. Kenji Lopez-Alt at Serious Eats turned me on to making pizza on metal.....I will never go back to stone again.

cast iron pizza pan


Like a pizza stone, you will want to preheat your cast iron pizza pan in the oven first.   Preheat your oven to the highest temperature it will go (mine is 550 F) with the pan in it.   It will take a long time, so start the oven first thing.  I put it on a rack in the bottom third of the oven.   Heat it for 45 minutes.  Meanwhile, make the dough:

Thin Crust No Rise Pizza Dough

3/4 cup lukewarm water
1 teaspoon active-dry yeast
2 cups unbleached all-purpose flour, plus more for dusting
3/4 teaspoon salt
2 teaspoons olive oil, divided


Pour the water into a medium bowl. Sprinkle the yeast over the water, and let stand until the yeast has dissolved, 3 to 5 minutes.  Add the flour and salt. Mix with a wooden spoon until floury, shaggy dough forms. Turn the dough out onto the counter, and knead the dough until it forms a smooth, slightly tacky ball that springs back when you poke it, 5 to 8 minutes. If the dough sticks to your hands, add a tablespoon of flour at a time until it’s easier to work with; avoid adding too much flour if possible.  Cover the dough with a kitchen towel and let sit while you prepare the pizza toppings,

Now, I had to consider the toppings for the pizza.   One of the trademark tastes of the Ambassador tostada pizza is the slightly sweet sauce.  The article mentioned "tomato paste from Stanislaus", and down the rabbit hole I went!   There are a lot of pizza nerds out there....and after much online research, I found the sauce that was referenced..... it can be purchased at Gordon's Food Service.



I compared the taste of it with regular tomato paste you can get at the grocery store, because I realize not everyone will want to buy a giant restaurant sized can of pizza sauce (I now have enough pizza sauce in my freezer to last me the rest of my life).  It does taste different...the Stanislaus brand is more sweet and fresh tasting.   The people at Stanislaus recommend thinning it a little to apply to your pizza and not precooking it before adding it.  To be honest, once the pizza is cooked, you can hardly tell the difference of the tomato paste brand, so I'd recommend just sticking with storebought brands.

Pizza Sauce

1 6 oz. can Contadina tomato paste
1/4 c. water
1/2 t. oregano
1/4 t. salt
1/4 t cayenne pepper
2 T. parmesan cheese

In a small bowl, mix together.   Do not precook sauce.

Now, on to the taco meat.    I tried making taco meat using my every day taco seasoning from Penzeys, and it was not right.    Too spicy!  So I put it out to my MTU Alumni fb group, and sure enough, a fellow alum (who will remain nameless) provided me with the recipe for the spice mix they use at the Ambassador, with the admonishment to say that "I didn't get it from him".    So there you go!  I didn't get it from him.  In fact, after downscaling his provided recipe, I tweaked it a bit to get it to be more to my liking anyway.   Here is what I came up with:

Taco Meat

1 lb hambuger
1 T. onion powder
1 T. kosher salt
1/2 t. garlic powder
1/2 t. ground black pepper
1/2 t. cumin
1/2 T. chili powder
1/2 t. crushed red pepper

In a skillet, brown hamburger.   Add spices and stir until cooked through.   Remove from heat and add  about half the pizza sauce to it.  Do not cook any further


For the rest of the toppings:

8 oz. bag shredded Colby Monterey Jack Cheese
8 oz. bag shredded iceburg lettuce
1 roma tomato, diced
1 small bottle mild taco sauce

Returning to the dough, put a piece of parchment paper on the counter top and stretch or roll dough into a thin, 20 inch round on it. Form from the middle of the dough outwards, using the heel of your hand to gently press and stretch the dough until it's about a 1/4-inch thick or less.  Roll it with a rolling pin if you have to do so. If the dough starts to shrink back, let it rest for 5 minutes and then try rolling again.    Brush the dough with 1 teaspoon of the olive oil. Spread  remaining pizza sauce into a thin layer onto dough, leaving a 1/2-inch border.  Turn oven down to 450F and place the parchment paper with pizza on pizza pan and cook for 5 minutes. 

Remove pan from oven and top with taco meat and half of the cheese and return to the oven for another 5 minutes or so, until the cheese is melted and crust is brown.   Remove pizza from oven and top with remaining cheese, lettuce and diced tomato and taco sauce swirl.   Traditionally, Ambasador pizza is cut into squares, not wedges.

Enjoy with your favorite fishbowl!