Tag Archives: canning tomatoes

Pizza Camp

Sharing life, love and lunch.

I love Pizza – Who Doesn’t!

By Teri Williams

 

 

 

 

Ok, so I don’t need to eat more carbs, and yes we have Hogstone Pizza in town. So why, you ask, do I crave to create the best ever pizza??? Last time I was in Darville’s Bookstore I found a book about pizza titled Pizza Camp by Joe Beddin. I love to read cookbooks, especially when they have humorous commentary and throw in common sense. After reading Joe’s recipe and constitution on how and what to use to make the best-ever pie I started planning and dreaming. So let the fun begin!

I have never had any luck with yeast. So the fact that Joe’s recipe for the dough does not include warm water and is put in the fridge for 24 hours gave me even more skepticism. However, I jumped in and made the first steps towards my crusty cheesy tomato dreams. Joe’s policy for making dough: “Turn your phone off and don’t speak, this is a time to listen, for new ideas, it’s not busy, be present. Making dough should be calming, meditative and a great time to think of new ideas about pizza and life.” I spent the time to enjoy the moment and think about what my garden would provide as toppings.

Book in hand, tools in place. This is the beginning, bring on the yeast.

Love it when your work looks like it does in the book!

After the dough was in a ball and had to rest for 30 minutes, I wandered through my garden and gave thanks for being here now on Orcas Island. Second round of kneading left the yeasty ball in the fridge for 24 hours. Until tomorrow …

Garlic drying in the sun. Going to learn to braid this summer!

Basil love

The sauce. I always thought you cooked up a batch of grandma’s secret tomato sauce and let it simmer for hours on the cooktop. No, Joe says they never cook the sauce in Naples. He recommends a nice fresh and bright tomato sauce, which comes with using the right tomatoes. So I read on. Joe uses Jersey Fresh crushed tomatoes in a can. A CAN!!! Ok, I can do this, FYI- I did go to Maple Rock Farm stand down the road and purchased fresh island grown tomatoes. Just in case. Continuing to read more from Pizza Camp, I learn the canned tomatoes, garlic and salt need to sit for a few hours in the fridge to meld flavors. I found canned tomatoes at Island Market from Italy – yes in a can.

Cheese will include fresh mozzarella and a hard cheese purchased at Roses Bakery. I think I will search for some local fresh goat cheese for the next time – Wendy Thomas, I’m headed out your way soon, girl.

Now what will I choose for toppings? Well I think a simple marguerita is a must. Just cheese and fresh basil – I can do this, and get a chance to go thank my garden once again for providing me with peace of mind and room for dreaming and creating good food. I wanted something a bit more for the second disc of saucy goodness, so I pulled some local pork out of the freezer. Pizza Camp shares many styles and types of toppings, one being Pizzeria Beddin’s Sausage – perfect!

Anticipation is a wonderful thing. I could not enjoy this pizza experience by myself so made a short last minute call to Cory, Monee and Eleanor to come to Gramma T’s back yard bbq pizza oven. I believe this can work with my cast-iron flat pan. Yes, why not. Too early in the game to order a wood fired pizza oven to be constructed in my patio (save these dreams for when I am making dough).

Ju DE VIE from tasting at Doe Bay Wine Company

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This was the hardest part and I have to say, I cheated and used my Grandma’s rolling pin. Need to do some recon on what is the trick to pushing, pulling and stretching the dough.

After Notes:

You need a pizza peel. I’ll save you the details on this, just believe me. And, do not grease your pan with olive oil. Avocado oil will stand the heat much better.

The two days of planning was a tasty success. I still love pizza and am already dreaming up the next PIZZA CAMP!

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oh…… what to do with those luscious, juicy, colorful tasty tomatoes.

Here are 4 easy recipes to preserve your summer harvest.Toms

No Cook Sunshine Tomato Sauce- Clean Eating September 2014-Give several summer ripe tomatoes a light rinse. Chop

Easy Sunshine Tomatoes Sauce

Easy Sunshine Tomatoes Sauce

coarsely and dump into a large jar. Mash a few garlic cloves (I like a lot of garlic) add to jar. Add 1 cup of olive oil and a dash of balsamic vinegar. If you don’t have vinegar, use lemon or lime juice. The better the quality, the better the flavor on both oil and vinegar. Add sea salt and ground pepper to taste. If you have fresh basil, oregano, rosemary or thyme, tie up in bunch and toss in too. Put the lid on; shake the jar to mix contents, set in the sun or hot sunny window. Let sit to soak up the heat of the sun for 4 hours (can do longer time, do not recommend shorter time). Pull herbs out. Serve with crusty bread or use as a light raw sauce for pasta. I blended my jar contents and warmed in a cast iron skillet, spoon over ravioli, top with shaved parmesan cheese. You can freeze or keep in refrigerator for up to 1 week.

Homemade Tomato Paste- Maple Rock’s Farmer John-Take your split and over ripe toms and cook them down in a pot to the point that you can macerate them with a potato masher or even a stick blender if you have one.  After mashing them, run them through a food mill to remove the skin and seeds (I skipped this step). At this point you have a watered down sauce (sometimes I’ll drain off some of that liquid prior to mashing). Transfer the sauce in the pot onto the biggest sheet pans (I used cake pans) that will fit in your oven and cook it down for one hour at 350 then take it down to 250 for another two- three hours.  Stir occasionally and add some nice olive oil and salt to taste.  We like to make as big of a batch of this as we can and freeze it in pint jars not quite filled to the top.  Keep one in the fridge all the time to add to just about anything you can think of.

Salsa- Years of Adding and Subtracting in Teri’s Kitchen and Ball Blue Book

Add chips and tequila!!!!

Add chips and tequila!!!!

10 cups chopped tomatoes (I include skin and seeds, can remove if desired) about 6 lbs.

5 cups chopped green bell pepper, seeded. About 2 lbs.

5 cups chopped onion (you choose type, I use Walla Walla) about 2 lbs.

2.5 cups chopped, seeded hot peppers. (I usually use a variety based on what my farmer is growing. Include some seeds for more heat). For deeper flavor, roast peppers first, then remove skins. About 1-2 lbs. Be sure to wear gloves

2 garlic heads. (can vary dependent on your taste, however, too little is not good).

1 tblsp hot sauce

2 tblsp dried red pepper

1-2 tblsp crushed cumin

1 ¼ cup cider vinegar

Salt to taste

Big hand full of chopped cilantro

Chopped and combine all ingredients (EXCEPT CILANTRO). Place in large saucepan. Bring mixture to a boil. Reduce heat and simmer for 10 minutes. Add cilantro. Ladle hot salsa in prepared jars, leaving ½” headroom. Cover with seal/screw top. Process 20 minutes in a boiling water bath.

Dried Tomatoes- Easy-This is great use of blemished or split tomatoes. I usually use this method after I have done all of the

Better than sun dried tomatoes and can done any time of the year!

Can be done any time of the year!

above and am tired or ran out of jar space in the pantry. Clean tomatoes, cut stem and blemish/bad areas away. Slice the tomatoes about 1/8” thick. This is a guideline. Too thin, they come out crispy, too thick, they come out chewing and are more likely to mold in the jar. Coat the trays with a non stick spray or rub with olive oil to keep slices from sticking to the tray. Place slices on tray, leaving room around the slices so they have air circulation around all sides. Set dryer on 135 degrees for 5 hours. The timing can vary, checking every two hours until dried to your preference (close to potato chip crisp). Turn off the dryer and let tomatoes cool completely. Store in an airtight jar. Great to eat as is, or add to quiche, soups or sauces for a strong tomato flavor that will delight your taste buds.

Enjoy preserving, eating, sharing and pairing all of the above- teri

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