On Sunday we made pizza. We didn’t know what to make for dinnner, but we had some veggies and mozzarella on hand, so I made some pizza dough. The dough is really easy to make, but it is best to let it rise for a day or two (in the fridge). We didn’t plan ahead, so it wasn’t as flufftastic as usual. For two people plus lunch the next day, this is how I make the dough: sprinkle 1/2 tsp dry yeast over 3/4 cup warm water. In a separate bowl mix together 1/2 tsp salt with 2 cups flour. Drizzle some olive oil (a glug) over the flour and mix it up with a fork. Then stir in the yeast-water and knead it for a while. That’s it. Then just let it rise for a while.
We had a yummy mix of toppings: tomato, mushroom, zuchinni, prosciutto, mozzarella and parmesan. I bet you are wondering why I am considering this a “new” food experience, and therefore posting it. Because….
Milo added a very interesting twist to half the pizza- potato and egg. I have no idea if that is remotely Italian or just creative, but he cracked an egg on top. And then baked it. And it baked. So that was my first ever experience with egg pizza. Just changing it up as usual around here.
So I called Milo as I was leaving work on Friday afternoon, just to check in and see if I should stop at the store to pick anything up for dinner. He said no, he already bought some AMAZING groceries. Of course, it remained a secret until he arrived home and pulled these out of the bag.
We had a lot of fun preparing dinner, and eating as we went. I think one of my most favorite kitchen gadgets is our salad spinnner. It really saves the day, and lots of paper towels. The parmesan is aged 36 months and was so great. This was just some prep work, because we actually ate the salad last.
A pre-appetizer of green olives kept me happy while Milo did the hard labor of opening the oysters. I say hard labor because we didn’t really have a clue (thank goodness for you tube!) but managed to get them open with a screwdriver and paring knife.
A squeeze of lemon and we slurped them up!
For the salad Milo cooked up the liver in a pan with some butter. This is tricky because we definitely didn’t want to eat rare liver, but it is so easy to over cook them. I think he did them perfectly. The fresh and sharp taste of the rucola, tomatoes, and balsamic dressing were a perfect pair to the rich (rich) rabbit liver.
For wine we had a very nice sauvignon blanc, from Ribbonwood, Marlborough New Zealand.
Yesterday I found this kale at the market. I asked for about 500 grams, because that’s what a euro would buy me. The farmer grabbed an absolutely ridiculously large bunch and plopped it on the scale. Umm…a slightly smaller bunch please? I like kale, but the whole plant is not necessary. I still walked away with enough for at least two meals.
After perusing my cookbooks and a few recipe websites, I decided to go with Alice Waters’ Curly Kale and Potato Soup (pg 254 in The Art of Simple Food). It turned out to be perfect for the first snowy day in Siegburg. Just what I needed–warming, healthy, and delicious! Its a nice mix of chunky potato and kale in a light broth flavored by onions and garlic. Finished of course with a sprinkle of parmesan, sea salt, and drizzle of olive oil. So it was gourmet Sunday light and healthy style.
Have a great week!