Menu for August 9th 2022
MEALS
• #1 Summer Pan Pizza •
Pan Pizza Dough. Pesto Genovese. Zucchini & Cherry Tomatoes. Green Salad.
• #2 Eggplant Excellence•
Charred Japanese Eggplant. Sun-Dried Tomato Relish. Crispy Shallots. Picked Herbs. Basmati.
• #3 Americana •
The Devil's Eggs
Summer Green Salad
Cheddar & Broccolini Baked Ziti
Peach Cobbler
INSTRUCTIONS
*About 6 hours before dinner: pull the dough out of the fridge, lay into a deep pan* with 3-4 tablespoons of olive oil and use your fingers to gently dimple the dough, encouraging it to relax.
1. Summer Pan Pizza
*I gave you enough dough to fit in an 8”x8” pan or a 9” round pan.
*About 6 hours before dinner: pull the dough out of the fridge, lay into a deep pan* with 3-4 tablespoons of olive oil and use your fingers to gently dimple the dough, encouraging it to relax.
After about an hour, the dough should be fully relaxed and should fill the entire pan. At this point, add half of cubed fontina, distributing evenly across the dough. Then allow the pizza to rise on the counter for the next 4 hours. The dough should get all bubbly and consume the cheese you sprinkled on top. 20 minutes before baking the pizza, preheat the oven to 450 ℉ (Convection if possible).
Assembly: To dress up your pizza, start by adding zucchini & tomatoes (sliced in half). Add the rest of the cubed cheese and drizzle with a healthy portion of pesto Genovese. Bake at 450 ℉ for 10 minutes, then rotate the pan and bake for another 8-10 minutes or until the cheese is golden and the dough is springy to the touch. Garnish with extra pesto if you'd like! Serve with the side green salad tossed in your provided dressing and seasoned to your liking! Enjoy!
2. Eggplant Excellence
Pre-heat your oven to 375 degrees. Lay out the eggplant on a single layer on a sheet tray. Spread a thin layer of the tomato relish on top of each piece of eggplant. Roast, until the eggplant is warmed through but still holds it structure: about 10 minutes. In the meantime, warm your basmati rice however you like: on the stove or in the microwave. To serve, scoop some rice onto a serving bowl or plate. Top with the charred eggplant and relish situation. Garnish with crispy shallots & herbs! Enjoy!
Fill each egg white with a scoop of Devil's Egg filling. Spoon a small amount of pickled mustard seed on top of each egg. Garnish with a pinch of gochuharu Chile flake.
3. Americana
The Devil's Eggs
Fill each egg white with a scoop of Devil's Egg filling. Spoon a small amount of pickled mustard seed on top of each egg. Garnish with a pinch of gochuharu Chile flake.
Summer Salad
Dress your summer salad with a pinch of salt and pepper and some honey pepper vinaigrette. Dress, massaging the vinaigrette into the greens. Tasting and adding more salt, pepper and vinaigrette to your liking. Garnish each salad with slices of cucumber & sliced red onion.
Baked Ziti
Pre-heat your oven to 350 degrees. Add the ziti to a oven proof skillet or baking dish. Spread out evenly and bake for 15-20 minutes to warm through. The pasta should be thick and bubbling. Remove from the oven and garnish with breadcrumb and chives before serving.
Peach Cobbler
In the same 350 degree oven, build your cobbler. Add the peach filling to a ramekin or appropriately sized oven proof dish. Top with the biscuit topping & bake for 10 minutes or so until the filling is bubbling and the biscuit has turned golden brown. Allow to cool a little bit before serving with a dollop of whipped cream.