Lovely Fresh Corn
And you thought this was going to be exclusively about corn? Non, mon ami, it has been so hot here that oven cooking is out of the question and grilling is reserved for the weekends when we can do a lot on the grill. So, with beautiful corn during a hot spell, and a new way to cook pizza, let's do some stovetop cooking!
But, first a word from our sponsor, What's For Dinner? is having it's 10th anniversary August 1st and it would be wonderful to have a story from all of YOU! Your stories of how you discovered WFD, the people before, what you have learned, recipes you have used and liked, what it means to have this around a political blog. Send your thoughts via kosmail to ninkasi23. Thanks, y'all.
Corn Pizza
Skillet Pizza
In the summer I usually crave pizza because there is so much fresh produce to top it with. Here's a good way to have your crusty pizza on the stovetop! I use a well seasoned 10" cast iron skillet and the lid from my cast iron dutch oven. This works really well, but you could use a heavy stainless steel skillet with a lid or a new type of non stick skillet with a lid.
The Dough:
Makes two 9 1/2" pizzas
1 - 1 1/2 tsp active dry yeast (depends on how "puffy" you want your crust)
tiny pinch sugar
3/4 C warm water (around 110º)
1/2 tsp olive oil
1 C all purpose flour
1 C Bread flour
1 1/2 tsp salt
add-ins: freshly cracked black pepper, garlic or onion powder, dried herbs, red pepper flakes (optional)
olive oil for the skillet
Combine the yeast, sugar and water in a large bowl and let sit for about 15 minutes until the yeast foams.
Add the olive oil and stir. Then add the flours, salt and add-ins, if using.
Mix well with your stand mixer or by hand with a wooden spoon or strong spatula until the shaggy dough is mixed well.
Place on a floured surface and knead until it is not sticky and is elastic and smooth.
Form into a ball and place in an oiled bowl, cover and keep at around 70-80º for 30 minutes to 1 1/2 hours until you want to cook it or the dough has doubled. You can let it rise for 30 minutes and divide and put 1/2 in a bag in the fridge to cook in the next few days. Just let come to room temp and proceed.
Put the dough on a floured surface, divide and roll or pat one piece into a round a little smaller than your pan. You still want the dough to be about 1/4 - 3/8" thick. (Cover the other piece)
Meanwhile, heat up your pan with the lid on over a medium high heat, put a little olive oil in the pan to cover the bottom and let it heat up for a few seconds.
Put the dough round in and cook for about a minute until the bottom is slightly golden brown and firm.
Flip the pizza over and quickly top, place the lid on and turn down the heat to a little less than medium.
Let cook for about 5-10 minutes or so until the cheese is melted, the bottom is golden and the toppings are cooked. (Check the bottom by lifting the pizza up with a spatula.)
Remove on a pizza peel to a cookie rack to cool a little, slice and serve.
Toppings should be ready to go when you start cooking the pizza. It really goes quickly.
Here are a few suggestions:
Topping 1 - Margherita
basil pesto
fresh cherry tomatoes, quartered and drained
garlic, roasted or just minced or just some garlic powder
good sliced mozzzarella or provolone torn in 1" pieces
fresh basil, chiffoniered for garnish
Topping 2 - Italian sausage and onion
Italian sausage 1/2 sweet and 1/2 hot cooked and crumbled
white or yellow onion sautéed to slightly browned or caramelized
tomato sauce
dried oregano
minced garlic
shredded mozzarella
fresh herbs for garnish (optional)
Topping 3 - Summertime Bounty
fresh corn kernels
fresh cherry tomatoes, quartered and drained or some drained TJ's bruchetta or diced and drained tomatoes
goat cheese, softened
basil pesto or tomato sauce
fresh basil or other herb, chiffoniered for garnish
With any of these toppings you can add salt, black pepper or other seasonings. It's all just "guidelines" after all.
How About This?
Skillet Cornbread
Use your basic
cornbread recipe. Pour the batter into a heated skillet, turn down the heat, cover and cook until done. If you are brave, run under the broiler to crisp and brown the top.
Or how about gorditas with a nice curtido and shredded meat or grilled vegetables inside?
Or cooked polenta mixed with cheese, herbs and spices and cooked in the skillet until crispy and topped with some stovetop roasted cherry tomatoes with onions and garlic and basil? Oh and crema or sour cream on top.
Skillet Socca
Socca/farinata/torta di ceci/cecina is a street food from, let's see, Genoa or Nice or Tuscany or ??? Anyway, it's made of chickpea flour and is called
besan chilla or pudla in India, wait, is it Indian street food? Well, someone took some chickpeas and ground them up, added water and maybe some oil, salt and spices and cooked a pancake and ate it.
Here's my take. This is my first try pictured, I made them a little thicker than I wanted and probably a little smaller. I'd like them to be a bit bigger and thinner. So, here's my
updated recipe:
Socca
1 C chickpea flour
1 C more or less warm water (just out of the faucet warm)
1 Tbs or more olive oil
1/2 tsp salt
1/2 tsp ground cumin
1/8 tsp ground cayenne or chili powder (optional)
Mix ingredients together with a whisk, cover and let sit on the counter for 1 1/2 - 3 hours. Heat the comal or skillet over medium high heat, add a little olive oil and let the oil warm up. Pour the batter in at the middle of the pan and let it spread out and cook on one side until golden or browned to your liking and flip and cook the other side. Serve with whatever strikes your fancy. You could eat it plain with just some olive oil or use it to scoop up goodies. The thing is, I like the socca to stay soft or flexible you may want it more cracker like.
Note: the seasonings could be anything you like either in or on the socca - herbs, za' atar, spices or just plain.
What's cookin' at your place?