Rustica.

I’m going to make this one short and sweet, unlike the recipe below, but I’m all about irony and opposites, so who cares.

I’m going to guess that this is going to be my last post for a while. We are headed to Greece (GREECE!!!!!) on Saturday, and you best believe, I won’t be bloggin’ over there. Plus, I swear I haven’t cooked much of anything lately, and I had to dig into a rough draft of this recipe from like, I dunno, a couple of months ago, to have something to share with you today.

Don’t get me wrong – I’ve made some stuff – but typically it’s a piece of toasted bread, a fried egg, some cheese, and a couple of slices of avocado (you don’t need a recipe and pictures for that, right?!) or maybe a throw-together version of the best thing in my life food-wise, chilaquiles.

We even went to Portland the other week, and camping/backpacking again (first time since the Lost Coast!) this past weekend, and I could probably share some pictures with you, but I didn’t take that many.

Man, I’m slack.

But if I had a little time on my hands, a little snippet of a morning where I could plan a little, I’d totally make this pie again. If I had any veggies in my fridge, it would totally be the way to use them all up, but I doubt a bunch of celery would be all that good by itself…

I’m hoping you do have a little more time at home this week to make this, because I promise it’s totally worth a little bit of preparation. When I made this thing ages ago (or at least it seems like ages), I made the dough the day before, and when it came time to roll that stuff out and stuff the pie, I added every little piece of veggie that I had left into that thing. Lots of cheese, too. It was marvelous, and we ate it for three days straight, which might be boring to some of you, but to me, it was just delightful each and every time.

And with that, adio! I promise to take pictures in Greece, and maybe make some baklava again, or in the least, something with a good Greek olive oil ;).

Pizza Rustica
adapted from Cooking Light, April 2012; serves 8

time commitment:  2 hours, 30 minutes (about 1 hour active time, includes refrigeration of dough and baking time)

printable version

ingredients
crust
7 3/4 oz all-purpose flour (about 1 3/4 cups), divided
1/2 t salt
1/2 t baking powder
1/3 c extra-virgin olive oil
1/4 c water

torta
2 medium red bell peppers
2 T extra-virgin olive oil, divided
1 lb kale, trimmed and thinly sliced
2 T chopped shallots
2 t minced garlic
2 (8-ounce) packages cremini mushrooms, sliced
8 oz part-skim ricotta cheese
2 oz fontina cheese, shredded (about 1/2 cup)
1 oz Parmigiano-Reggiano cheese, grated (about 1/4 cup)
1 T chopped fresh thyme
1/2 t kosher salt
1/4 t freshly ground black pepper
2 large eggs, lightly beaten
1 large egg white
Cooking spray
1 T fat-free milk

instructions
To prepare crust, weigh or lightly spoon 7.25 ounces flour (about 1 2/3 cups) into dry measuring cups; level with a knife. Combine 7.25 ounces flour, 1/2 t salt, and baking powder in a food processor; pulse 2 times to combine. Combine 1/3 cup olive oil and 1/4 cup water in a small bowl. With processor on, slowly add oil mixture through food chute, and process just until dough begins to form a ball (dough will be crumbly). Turn dough out onto a lightly floured surface. Knead 3 minutes; add enough of the remaining 2 tablespoons flour to prevent dough from sticking to hands. Divide dough into 2 equal portions. Press each portion into a 5-inch circle on plastic wrap. Cover with additional plastic wrap. Chill at least 30 minutes.
To prepare torta, preheat broiler to high. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a ziploc bag and seal. Let stand 10 minutes. Peel and coarsely chop.
Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add kale to pan; cook 1 minute or until greens begin to wilt. Place kale and bell peppers in a large bowl. Return pan to medium heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add shallots and garlic to pan; cook for 1 minute. Add mushrooms; cook 5 minutes, stirring occasionally. Place mushroom mixture and kale mixture in a fine sieve; let drain 5 minutes. Place vegetable mixture in a large bowl. Add ricotta and next 7 ingredients (through egg white) to vegetable mixture, stirring to combine.
Preheat oven to 375 F.
Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap one dough portion, and place on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Place the dough in freezer for 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Spoon vegetable mixture into prepared pie plate.
Repeat with remaining dough and then place over vegetable mixture. Remove remaining plastic wrap. Press the edges of dough together. Fold edges under, and flute. Brush top of dough with milk. Cut several slits in top of dough to allow steam to escape.
Bake at 375° for 45 minutes or until crust is golden brown. Cool 30 minutes. Cut into 8 wedges.

easy cheesy

Shortly after Chris and I officially started dating, we went on a road trip with his parents up to Pennsylvania to visit family. His parents grew up in the Northeast, so the area up there is special to them. I remember that Chris was pretty excited about it, and I remember Barry, my now-father-in-law, teaching us the “ways of the road” – things like freeway etiquette and so forth.

One of the basic tenets of freeway etiquette is this: when lanes are merging, each car in the merged lane lets one car from the merging lane in. It keeps traffic flowing as smoothly as possible. The douchebags trying to speed past and butt in are otherwise honked at, flipped the bird, or if it’s warm enough outside, you roll your window down and yell all sorts of obscenities at them. Welcome to the Northeast.

Needless to say, the “foreigners” always get yelled at. Most people unfamiliar with city driving will undoubtedly let cars and cars and cars in, especially the nice Southern folk. The Midwesterners are the ones who cut people off, as do the New Yorkers. The West Coasters? I dunno, maybe they just stay on the West Coast (I can’t blame them). Don’t you just love stereotypes?

Speaking of stereotypes, Philadelphia has always been stereotyped as the place to go for cheesesteak. This is something I’d think of as a pretty freakin’ awesome stereotype, sorta like saying that Southerners give the best hugs (it’s true), that Italians make the best pasta (also true, in my experience), and that San Francisco has a lot of hipsters (generally awesome, but sometimes annoying).

It was almost 10 years ago that we went on this road trip, so I can’t for the life of me remember where we went to eat, but I know they insisted on going to one specific place for a Philly cheesesteak. I don’t think it was in Philadelphia, since I don’t think we went to Philadelphia on that trip. I remember Barry really hyping this place up, and getting more and more excited about it the closer we got. And even though it wasn’t in Philly proper (I think), I remember being pretty blown away by the caliber of meat-filled sandwich goodness. I remember a lot of gooey cheese and if my memory isn’t failing me and instead plugging in nonexistent happenings, I think Chris’ parents even came across someone they knew in the restaurant, which to me, further solidifies the awesomeness of a place. So forgive me if I made that up, but I really don’t think I did.

I’m not sayin’ this recipe I’m sharing is the same caliber of awesomeness as a Philly cheesesteak. First, it needs three times as much cheese, then twice as much steak, and less veggies. I think I’ve even heard that some Philly cheesesteak places use Cheese Whiz now, and that’s definitely not going on with this sandwich. But at the end of the day, when you live on the other side of the country amidst, let’s face it, restaurants with a greater focus on avocado and turkey sandwiches (which are nothing to ignore out here), it gets the job done.

And for sure, that’s a memory I know is accurate. Probably because it only happened a couple of weeks ago, but still, it’s true.

Philly Cheesesteak
Adapted from Cooking Light, March 2012; makes 4

time commitment: 30 minutes

printable version

ingredients
1 (12-ounce) flank steak, trimmed
1/4 t kosher salt
1/4 t black pepper
2 portobello mushroom caps
2 t olive oil, divided
1 c thinly sliced onion
1 1/2 green bell peppers, thinly sliced
2 t minced garlic
1/2 t Worcestershire sauce
1/2 t lower-sodium soy sauce
2 t all-purpose flour
1/2 c skim milk
1 oz provolone cheese, torn into small pieces
2 T grated Parmigiano-Reggiano cheese
1/4 t dry mustard
4 (3-ounce) hoagie rolls, toasted

instructions
Place beef in freezer for 15 minutes. Cut beef across the grain into thin slices. Sprinkle beef with salt and pepper. Remove brown gills from the undersides of mushroom caps using a spoon; discard gills. Remove stems and discard. Thinly slice mushroom caps and cut slices in half crosswise.

Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add beef to pan; sauté 2 minutes or until beef loses its pink color, stirring constantly. Remove beef from pan. Add remaining 1 teaspoon oil to pan. Add onion and sauté 3 minutes. Add mushrooms, bell pepper, and garlic and sauté 6 minutes. Return beef to pan and sauté 1 minute or until thoroughly heated and vegetables are tender. Remove from heat. Stir in Worcestershire and soy sauce and keep warm.

Place flour in a small saucepan, and gradually add milk, stirring with a whisk until blended. Bring to a simmer over medium heat; cook 1 minute or until slightly thickened. Remove from heat. Add cheeses and mustard, stirring until smooth. Keep warm (mixture will thicken as it cools).

Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Divide the beef mixture evenly among bottom halves of hoagies. Drizzle sauce evenly over beef mixture; replace top halves.