Rio del Higo

A fig tree sits above the river. For one week a year, if everything comes off just right, they can be gently sliced and tossed with a wee bit of balsamic vinegar. Pizza dough, on a five-day cold ferment, is sprinkled with fresh thyme, pepper, gorgonzola and mozzarella, and is cooked until almost done then topped with prosciutto, the figs, fresh basil and maybe a smattering of grated parmesan and finished when the figs have heated through.

It’s only slightly less addictive than crack cocaine…..

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The Pizza Diary

I don’t know when the affliction began. I think it was the nettle-preserved lemon pizza at Regazza in San Francisco over the winter. The papery crust really hooked me and a seed was planted. My early experiments, while satisfying, were nowhere near my idea of a good pizza. In my mind, the crust would make the pizza – everything else was just a formality. My doughs were overworked and lacked good crumb structure. More research ensued. I started a yeast culture – figuring if I was gonna dive into this world of yeasted breads, I better have a culture on hand. Little did I know, the sourdough culture I was about to develop would add an added layer of complexity to the whole process. I dove into books, internet forums and the occasional pizza slice out was analyzed and critiqued. I soon realized that if I wanted a real crust to develop in my humble home gas oven, I would need a better stone. I landed on a cordierite slab after getting scared off by the sheer weight of a soapstone slab – plus, the soapstone would probably take too long to heat through for my low volume of baking. Next in line was a digital scale. Most recipes and discussions stressed the need for exact weights of ingredients for dough making. Dough was talked about in terms of percent hydration, multi-day fermentations and crumb structure. If I was going to go for it, I had better roll up my sleeves and get kneading. And knead I did until my arms were tired, the floor a mess and dirty bowls piled everywhere. What I really needed was a solid stand mixer. Again, if I was gonna go for it, I needed the right tools, and the best tools. I found a used Hobart N50 on ebay. These things are widely regarded as one of the best stand mixers on the planet – with the design essentially unchanged since they were first introduced way back in the 40s or thereabouts. They can mix concrete, winch a truck out of the mud, and knead a dough to a gluten-y goodness.

 

Celebrating Spring with Food

Here on the coast, Spring seems to launch itself in full force one day, hunker down the next all the while building to the next crescendo of a calm, sunny morning. Up in the hills, still soggy and chilly from yesterday’s rain, black trumpet mushrooms are scattered under the tan oaks secretly playing the songs of a passing winter. Craterellus are a bit difficult to spot, but once clued in, they can appear in scattered patches bursting through a forest floor littered with light colored tan oak leaves. Clean them up, saute’ with olive oil, butter, thyme and a wee bit of salt and pepper, add them to caramelized leeks, toss in a little creme fraiche at the end. Layer them with a bit of gruyere in a tart shell and you will be reminded that life remains solidly in the good zone. Serve with a salad of fresh spring arugula, last fall’s kabocha squash and roasted seeds and heaven can be found in every bite.

Velvetine landscapes of spring time
Black trumpet blowing it's song through the woods
A whole band blares out the tunes of spring time, good food and the coming of summer.
Mushroom-leek tart, arugula-kabocha salad and the clutter of a kitchen at work.

A little-fava-dab-will-do

Fava bean season is rapidly waning ... natures perfect bean cozy in their fleecy shell
Fresh basil, red sicilian garlic and olive oil. Oh yeah, and favas, too!
One-by-one the outer covering of the fava is removed.
...and carefully worked into a wonderful spread that also doubles as an evening mosquito repellent if eaten in ample quantities for lunch.

Last Call

Last Farmer's Market this morning - wet streets shining in the fresh morning sun - gathering it all up for the long haul of winter ahead....

Summer’s bounty

A flat ocean and the boat runs wide open to points south, skipping through little pockets of breeze where river valleys empty mountain air out to sea.  We arrive where the flat ocean bottom drops off into a giant submarine canyon that runs nearly ashore.  Its abyssal depths are hidden under the gently undulating surface of a windless ocean.  The lines drag big bait near the bottom.  The clicker ticks off as a fish picks up the bait and swims away with it – there are big fish way down there.

cape halibut

cape halibut2

The Gnocchi Experience

Had to stash away a little for future meals.  This time I opted for half whole wheat flour and half unbleached flour.  Added a little salt and pepper to the dough and sprinkled in a tad bit of olive oil prior to storage.

Gnocchi dough rolled out for cutting and boiling.
Gnocchi dough rolled out for cutting and boiling.
Cut prior to going into hot water.
Cut prior to going into hot water.
Couldn't resist... (Northcoast Journal)
Couldn't resist... (Northcoast Journal)
The gnocchi lie in wait at the bottom of the pot.
The gnocchi lie in wait at the bottom of the pot.
Slowly they come to life and rise.
Slowly they come to life and rise.
One by one they show themselves - ready to be scooped up.
One by one they show themselves - ready to be scooped up.
Ready!
Ready!
Surveying the gnocchiscape
Surveying the gnocchiscape
Tucking away a few for the freezer. Plastic bag bashers take note - this is the third use of this bag, so give me a break.
Tucking away a few for the freezer. Plastic bag bashers take note - this is the third use of this bag, so give me a break.

Cyber Chef-ing Gnocchi

Thank you Lara for helping me with my first attempt at making Gnocchi.  In short, the gnocchi was the perfect accompaniment to a rainy afternoon here on the west coast of North America.

3 large potatoes

flour (2 parts potato – 1 part flour)

salt

pepper

olive oil

Boil potatoes until soft and cooked through

Peel potatoes while still warm and mash until smooth with a sprinkling of salt and pepper

Collect into a ball and lightly knead (I’m sure this could use some refining)

Cut dough into fist-sized pieces and roll into a 2cm thick rope.  Cut into small, bite-sized pieces.

Add to salted boiling water and cook until they float to the top (about 2 minutes).

Sprinkle with olive oil.

Mix with desired sauce, ingredients, etc.

Relax and enjoy!

Roasted tomatoes

I promised myself I would take care of chores today: laundry (including folding), kitchen cleaning, vacuuming (yes, I occasionally do vacuum the house), and, the fun part, making tomato sauce!  All this prior to tomorrow’s hike into a rarely-fished stretch of water unseen to most.  The river is currently up nearly a foot and a slow drop should be ideal for an afternoon exploratory descent into this land of poison oak, free-roaming black bears and wild steelhead.

Mixing very soft coot with slightly stiffer pheasant rump to see how it responds as a "do all" fly for varying current and swing speeds.
Mixing very soft coot with slightly stiffer pheasant rump to see how it responds as a"do-all" fly for varying current and swing speeds. (yes, I know my wings are a tad too fat)