"It's Just Dough"

I asked a friend of mine, who was a chef, for advice on making pizza dough. I had the recipe, but I wanted to know the arcane secrets and rituals held close by the trade. He admonished "It's Just DOUGH", with little additional explanation. We mixed, kneaded, punched down, rolled out. I've been doing it for years. Can't say that it comes out the same each time, but it's always delicious.

Just Dough (for pizza, or hard dinner bread/rolls)

1 Package Quick-Rise dry yeast

1 Cup Hot Water (about 120 degrees F)

4 Tablespoons Olive Oil

1 Teaspoon Salt

2.5 Cups Bread Flour (or, I usually mix All-Purpose with Wheat at approx 1:1)

1 Tablespoon Coarse Corn Meal

• Mix yeast with water in medium-size mixing bowl.
• Stir in 3 Tb olive oil, salt.
• Add in Flour.
• Knead for 7 Minutes, then allow to rest at least 15 minutes.

• Begin Preheating oven with pizza stone placed on a shelf in middle to 475 (at least 450 F).

• Divide dough in half, roll out to 11" rounds.
• Sprinkle pizza peel with corn meal.
• Transfer dough to pizza peel.
• Brush top of dough with olive oil.
• Add desired toppings. Consider adding herbs after baking.

• Bake at 475F on a pizza stone (essential for crisp crust; I haven't tried a perforated metal pan, which might work).
• Usually done in about 15-20 minutes - watch closely, check by lifting with an ovenproof tool.
• Remove the whole pizza stone from oven when done - you need very heavy oven mitts because the stone is VERY VERY HOT.
• Cut with pizza wheel, leave pizza on hot stone to keep crisp.

Local Fest at "Not Your Average Joe's"

I've always considered "Not Your Average Joe's" a reliable restaurant. I'm glad that one is conveniently in Arlington center (MA). But I was pleasantly surprised by the creativity and flair they are now showing in their "Local Fest" menu, featured in August. I stopped in for lunch one day last week.

Often chefs will make a nod toward use of local ingredients, by offering them in one or two appetizers and entrees. The "Local Fest Menu" at NYAJ's is a full menu, offered in addition to their regular menu. Not only food, but excellent local craft beer (on draft) and wines are featured.

I was tempted to try the locally harvested Semolina Scallops entree. After much deliberation I opted for the Smoked Chicken with Succotash and Polenta when I saw that the chicken was from the Smokehouse in Roxbury. This camera-phone shot doesn't do the dish justice - the meat was juicy, tender and very flavorful, permeated by a smoky taste, but not to excess. The innovative take on succotash worked well, incorporating tiny tomatoes just as tasty as they should be in mid-August along with a flavorful green. The polenta was also quite good, and perfectly cooked. In addition to the Cisco "Sankaty Light" lager, other local beers were available, including the Wachusett "Blueberry Ale".

The chefs at NYAJ's have risen above and beyond in the challenge to showcase local bounty. One can only hope that this will become a regular feature of the menu. Bravo!

Team Darryl Granola Bars

Team Darryl is a group made up of friends and family of Darryl Goss. Darryl is an extraordinary person, who I was lucky to meet while we both were riding our bikes in the 2006 "Tri State Trek" fundraiser for the ALS Therapy Development Institute (ALS-TDI). Darryl has ALS, and has inspired us all by the way he is meeting the realities of this disease.

Team Darryl rode bikes and worked as support crew for the Tri State Trek in 2008. Together Team Darryl will raise over $20,000 in 2008, which goes directly to fund research at the ALS-TDI in Cambridge MA, a non-profit biotech company with the sole mission of finding a cure for ALS. I'm not sure what the total for all riders is, but I think it is more than $400,000! On September 21 2008, some members of Team Darryl met to have some fun riding bikes again, in the 2008 "Hub on Wheels" ride through the city of Boston. I made the Granola Bars using the recipe below.

"Team Darryl" Granola Bars

1 cup rolled oats
1/2 cup sesame seeds
1/2 cup dried apricots or dried mango, finely chopped
1 cup raisins or dried cranberries
1 cup chopped walnuts
1/2 cup nonfat powder milk
1/2 cup raw wheat germ
1/2 cup brown sugar
1 cup honey (use buckwheat for stronger malty flavor)
1 cup almond butter (can sub peanut butter or cashew butter)
Canola oil (just enough to lightly coat baking tray)

Salt

Preheat oven to 350F

Combine all ingredients in a large mixing bowl. Mix well with wooden spoon.

Oil baking sheet (10x14" fit well) with canola oil; spread mixture flat and evenly. Salt the slab lightly, or to taste. (Salt was not in original recipe but I think it helps both in taste and for replacing salt lost during activities like biking or running or biking or hiking or biking. Remember our leader Mat Mendel's advice: "Enjoy the pickles!")

Bake 10-15 minutes, until just showing signs of crispness around edges, or to your preferred degree of toast.

Let cool completely, then cut into bars (but leave in pan). I used a pizza wheel and knife.

Place uncovered in fridge or freezer to harden.

Remove bars from pan and wrap individually with waxed paper or foil (wax paper is the greener option).

This recipe was published in the Boston "Weekly Dig" newspaper, and was attributed there to "Kevin Hays, Category 4 bike racer and speedy metabolizer".

If you like the Team Darryl Granola bars, please consider making a donation to help Darryl meet the extraordinary expenses he is facing to cope with ALS. You can give me (Joe) a check for any amount made out to "FBO Darryl" or mail it to FBO Darryl, 14 Connecticut Avenue, 2nd FloorSomerville, MA 02145.

If you want to join Team Darry, and ride or crew for the 2009 Tri State Trek (July 24-26 2009) just let me know, and I'll ask our mascot bear to pay you a visit!

See http://www.tristatetrek.com/.

Barbequed Shrimp Recipe

Here is a favorite recipe for BBQ'd shrimp, of a style you might find in New Orleans, where sometimes crawfish might substitute for the shrimp. Traditional presentation would be with sauce coating shrimp with shells intact. I usually do the shelling in the kitchen prior to cooking the shrimp in the recipe. Another alternative would be to prepare the sauce only, and then cook shrimp "on the barbie" outside. Don't be daunted by the long ingredient list. Some can be left out, or have fun improvising. Thickness of sauce can be tweaked by chef too.

1/4 cup butter (half stick, cut into chunks)
4 cloves garlic, minced
1 bay leaf
1 teaspoon crushed rosemary leaves (a mortar and pestle is helpful)
2 teaspoon paprika
1 teaspoon coarsely ground black pepper
2 teaspoon fresh lemon juice
1/2 teaspoon dried basil (or 1/4 chopped fresh)
1/2 teaspoon oregano
1/2 teaspoon salt
1 Tablespoon brown sugar
1/2 teaspoon cayenne pepper
2 Tablespoons Worcestershire sauce
1/2 cup dry white wine (Gewurztraminer or Pinot Gris work well but anything tart is fine).

2 pounds large shrimp (can be in shell or peeled, as you prefer).

In a large wide skillet, melt butter and saute garlic on very low heat for two minutes only. You don't want the garlic to brown at all. Stir in bay leaf, rosemary, paprika, black pepper, lemon juice, basil, oregano, salt, brown sugar, cayenne and Worcestershire sauce and cook for 1 minute.

Increase heat to medium, add shrimp and shake to coat with seasonings, about 2-3 minutes. Add wine, heat, being sure to not overcook shrimp. Serving suggestion: in bowls with sauce poured over with crusty french bread on the side.

No More Victims

Arlington singer/songwriter Vance Gilbert showed off his many talents -- invoice and on guitar -- last night at the Arlington Center for the Arts. What a joy it is to hear him sing and play! Check out his work at http://www.vancegilbert.com/ He was performing at a benefit, attended by 140, to help a group that raises money for Iraqi children maimed in the current war. The group is called No More Victims (http://www.nomorevictims.org/) You can see a story about Omar, a boy the group is helping, here:

http://www.necn.com/Boston/New-England/Benefit-held-for-injured-Iraqi-children/1206843954.html

Omar and his dad were present last night.

Red Midnight

I just finished reading "Red Midnight" by Ben Mikaelsen (2002). My young friend J (17 years old) was reading it for high school. He was quite enthusiastic about this book so I thought I'd give it a read. It is about a young man named Santiago, about J's age who is an "indigeno" in Guatemala in 1981. During this time, government forces committed many atrocities on native people, in the name of preventing the spread of communist regimes in central America. One night soldiers descend upon Santiago's village, killing everyone and burning the village to the ground. Santiago manages to escape, along with his sister Angelina.

They take a sea kayak, called a "cayuco" that an uncle had built, and attempt an escape to America by sea. This requires great courage and perseverance by Santiago. As I read the book, it occurred to me why J might like this book. Santiago is a character that J can relate to. J is at a stage in his life where he is venturing into the unknown, and having to learn new things fast. There is some danger. J is physically strong and resourceful like Santiago, and rises to the challenges as they present, with a confidence that calmly accepts what is required. J also has the qualities of duty to family and tenderness, as did Santiago. Thanks J for a good book recommendation, and best of luck to you as you set sail on your great adventure of life.

Lunar Eclipse February 20 2008

Photo by Alin Tolea, Baltimore MD, USA

On Wednesday night, February 20th there was a total lunar eclipse, viewable from ~8PM-midnight in the Eastern US. The moon was full and bright as viewed from Arlington MA, temperatures in the 20s (F), clear and cold. Thin wispy clouds veiled the spectacle for short periods, but for the most part the viewing conditions were superb. As shown in the sequence photos below, the shadow started on the lower left, and proceeded across until only a thin crescent of brightness remained. Although not shown in the photos, an interesting pattern of stars flanked the moon, especially visible near the peak of the eclipse. These stars made a kite-like pattern with the moon. I viewed from my house, but did venture out for periods to see it directly (no intervening window) and feel the night air. I bundled up and sat in an Adirondack chair on the front patio. The colors were truly remarkable, Alin Tolea's photo being quite close to what I experienced in Arlington, Massachusetts. Thanks to Alin, and to Herman Heyn, Baltimore's "Street Corner Astronomer" for sending me the stunning photo. This was the most dramatic celestial event visible to the naked eye that I have seen in a long time.

Photo by Jay Hagenbuch, Arlington, Massachusetts USA (Click to see larger image, this clip doesn't do justice to this gorgeous composite that Jay created).

Photo by Stan Honda, Titusville, Florida USA

Photo by AP, Stedman, North Carolina, USA

Pay a visit to MR ECLIPSE at http://www.mreclipse.com/ for more info on eclipses.