Pizza with ham and fontina mizuna makes use in the CSA basket instead of missiles in the original recipe. An oval pizza is easier to make the box for the recipe. (Photo: Laura Longero / RGJ)
"My cabinet Summer" works every two weeks during the summer. The column offers recipes of dishes prepared with seasonal ingredients and other ingredients appropriate season made.
Cut the outer layers of the carbon, to achieve the internal quality. (Photo: Getty Images)
Product-summer season is upon us. Or, in the case of receiving products Great Basin Basket CSA, colder weather crops due to the late arrival of Nevada in summer. Every year I look forward to my shopping two weeks. So far this year, I received two baskets full (almost all of them certified organic) produce, such as kale, mizuna, onions, carrots, beets, cabbage, tarragon, turnips, beets, tomatoes, zucchini Golden Nugget, peppers, arugula and cabbage.
Kale, chard, carrots and parsnips are common elements, every year at this time, but mizuna and cabbage are two new additions to the Trash.
Mizuna is a Japanese mustard green season fresh tastes like arugula, but it's a little bitter and not so spicy. One of my favorite pizza recipe comes from Gourmet magazine now defunct unfortunately. Use the rocket, mizuna but easily replaced for the ubiquitous green. You can use purchased pizza dough, but avoid Pillsbury - it's too sweet for my taste. Trader Joe's has a good dough packed, or you can use your favorite recipe for pizza dough that makes a crust.
I had never cooked and I found Swede by his embarrassing appearance fascinated. The lamp came into the basket without their leaves, branches in all directions. Within Kohlrabi is clear and similar to water chestnut texture, but the skin is cut imposed.
To prepare swede, first from the end of the woody roots cut at least half an inch. Then cut a little over the top, if you have two flat ends. Put sprouts on the stem end, or down, and use a knife to peel the external hard. Remove all parts from hardwood or strip until all that remains is the white on the inside - the meat is similar to that of a Granny Smith apple.
Kohlrabi is nice and cool as jicama .. In this sense, I have worked for "Gourmet Today" by Ruth Reichl (2009, Condé Nast Publications) and I found a recipe for kohlrabi strips and pea shoots sesame dressing. The salad is perfect for summer - crisp and fresh, with a rich sesame dressing. The salad can be served as a side dish or covered with a protein of your choice for a main course.
I took pea leaves in the Co-op Reno Great Basin Community Food grown. I also bought a few toasted sesame seeds, which saved me a step - and avoided the house warm during the warmer months. Make sure the leaves of pea boil over.
PIZZA WITH fontina, prosciutto and arugula
£ 1 pizza dough, thawed if frozen
3/4 pound Italian Fontina frosted shell, he discarded all
4 cloves of garlic, a garlic press forced or minced
1/4 pound baby arugula or mizuna tablet (4 cups)
1/4 pound thinly sliced ham
Drizzle of extra virgin olive oil
Freshly ground black pepper
Put a large, heavy baking sheet (17 inches x 14 inches) on the bottom rack of the oven and preheat oven to 500 F.
Meanwhile, roll out the dough on a lightly floured surface with a floured rolling pin, stretching to form corners with your hands into a rectangle 16 inches by 13 inches. (The dough will be easier when heated to roll.) Transmission on a tray lined with baking paper. Easy on the dough with a fork all over, then pull the dough (on parchment) on a baking hot cooking. Bake until the top is puffed and pale golden sclerosis, 6-10 minutes. (Click on large bubbles and flat with a fork.)
While the baked crust, rub the cheese in a food processor with medium shredding disk inside (you should have 3 cups).
Remove the crust from the oven and brush with the crushed garlic, sprinkle with cheese. Bake the pizza is golden brown to the edge of the crust and cheese is bubbly and deep golden plates, 8-10 minutes.
Remove from the oven and scatter the arugula on pizza and ham draped over arugula. Drizzle with oil and pepper coarsely. Serve at once. For 4 people.
Recipe from Food & Drinks adjusted Gourmet Magazine December 2006 issue
Wicks RAVE pea sprouts and sesame dressing
Salt
2 ounces pea shoots, halved (2 cups)
12 oz cut carbon, peeled and cut into thin strips
Sesame seeds 1/3 cup toasted
3 tablespoons soy sauce, low sodium, plus 1 teaspoon
2 teaspoons of sugar
2 teaspoons mirin (Japanese sweet rice wine)
1 tablespoon water
Use to boil a 3-quart pot with salted water (1 tablespoon salt). Pea shoots Blanch until the color lights, about 10 seconds. Leave immediately and transferred to stop cooking in a bowl with ice and cold water. Let dry and dripping. Toss cabbage and pea shoots served together on a plate.
Sesame seeds finely ground in a spice mill. Give Transfer to a bowl and add the remaining ingredients. (Dressing will be thick, thin and light with a teaspoon of additional water, if desired.) Sprinkle. Salad with a little dressing and serve the rest on the side 6 people
Edited recipe from "Gourmet Today" by Ruth Reichl (2009, Condé Nast Publications)
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