Let’s transition ever so gently into this upcoming week that threatens to hold me responsible for getting up at the rude hour of 8:00 7:00, putting on a grown-up outfit, and actually getting some work done. How about something both righteously wholesome and just a touch decadent on this last day of this most delicious of breaks, to make the transition bearable…
Polenta rounds with prosciutto, goat cheese, and onion+pepper relish
- 1 polenta log
- 5-6 strips prosciutto
- as much goat cheese as you’d like
- a tablespoon or two of pepper+onion relish, or something else along similar lines of zappiness
- fresh dill
You can guess the rest: layer it all in the way that pleases your heart and pop it into the oven for 10 minutes or so at 375F. And look how perfectly your creation will nestle against a salad of mixed greens and garbanzo beans!
December 29, 2009
I went to work after a five-day fiesta of holiday spectacularness and tried to get a couple of things done. Really I did. But alas, my return was less than impressive. I can’t quite bring myself to confess just how long it took me to compose half a dozen e-mails with clumsy fingers that seemed to be receiving instructions from a pudding-filled skull. I finally gave up–in part because of the garbagey quality of what I was turning out, and in part because the office assistant was piercing me with looks that I was slow to interpret as “if you leave, I can leave! no one else is here! what the hell, woman?”
And so I came home and undertook a much more successful pursuit: one that involved eating capers straight from the jar and feeding bits of prosciutto to the Giant Kitty. And look, I even managed to make a pizza!
- 1.5 cup white flour + 0.5 cup whole wheat flour
- 1 tablespoon honey
- 1 tablespoon yeast
- 2/3 cup lukewarm water
- Combine the water, honey, and yeast. Let this initially less-than-attractive fluid rest for 3-4 minutes, until it’s all jolly and bubbly.
- Add flour; knead.
- Let the dough rest in a warm and cozy place for 30 minutes while you look at Facebook photos of that high school friend who really let herself go. Call your husband to have a look.
- Knead the dough again; let it rest for another 20-30 minutes.
- Roll out the dough, add toppings, and bake at 400F for 15 minutes.
- 4-5 tablespoons tomato sauce
- cheese (we used Chimay vieux just because that’s what we had)
- arugula (add this after the pizza is done but still sitting in the oven for a minute or two)