The Poetry of Pizza

sweet margareta
dreamy taste of summer, smoke
much exclamation!

So I'm no poet. Here's one by Billy Collins who inspired my own attempt. He mentioned that about one in thirty haiku are successful. This is one of his:

Awake in the dark—
so that is how rain sounds
on a magnolia.

It's okay but does it mention Nomad Pizza? No.

Jamie drove down to join me at the Dodge Poetry Festival on Saturday and we spent the afternoon and most of the evening listening to readings (and a storyteller) with hundreds of other pilgrims at Waterloo Village. It was inspiring and exciting to see the breadth and talent of those who practice this art form.

Poetry nourished our souls that afternoon and left us with ravenous appetites for the evening line up under the big top. And we were hungry. Barbara had told of the amazing brick oven pizza truck at the festival this year and we found it, a modified '49 REO Speedwagon (Dad, are you reading this?), shoe-horned between jerk BBQ, deep-fried oreos, funnel cake and corn dogs.




What a sight! There actually is a brick oven built into the truck with a roaring wood fire inside. There was a long line but it moved along nicely as pizzas were pushed in and pulled out with surprising speed. Once inside, the thin dough puffed up and baked quickly, emerging lightly charred. These were beautiful pies! Of the two types offered we chose Margareta over pepperoni. Each flavorful bite contained the taste of fresh tomatoes, basil and the woodsy light-as-air crust.

This is pizza that leaves one with the feeling that all is well in the world. Just for a moment.

Artichoke by Robin Robertson

The nubbed leaves

come away

in a tease of green, thinning

down to the membrane:

the quick, purpled

beginnings of the male.

Then the slow hairs of the heart:

the choke that guards its trophy,

its vegetable goblet.

The meat of it lies,

displayed

up-ended, al-dente,

the stub-root aching in its oil.

http://www.dodgepoetry.org/
http://www.nomadpizzaco.com/

Our Favorite Zucchini Bread

In August, in an effort to deal with an excess of squash, Nora and I began trying zucchini bread recipes. I think we tried four in all and the first of those was the best. It was an old favorite from my tattered Green Thumb cookbook. Later in the summer I picked up a recipe at Nora's (the other Nora of Stone's Throw Garden) and tried it out with Thibault with a few key tweaks. I should say that we omitted nuts and raisins in all of the recipes and replaced them with chocolate chips, testing various brands and types of chocolate as well. For the last recipe we used 1/2 white whole wheat and 1/2 white flour and organic cane sugar (and reduced the amount) instead of refined white. This moved it effectively into the domain of health food.

This fifth and final recipe was the hands down favorite zucchini bread. We've been eating it around the clock and the kids requested that we make even more to freeze. Now they're trying to figure out what other vegetables can be turned into sweet breads and made magically delicious with a heaping cup of choclate chips. Our favorite for zucchini bread by the way are Ghiradelli semi-sweet.

Best of Five Zucchini Bread

1-1/2 cup sugar (organic cane or Florida crystals if you have them)
3 eggs
3 cups flour (1/2 white and 1/2 white whole wheat if possible)
1 cup Safflower Oil
3 cups grated zucchini or summer squash
1 tsp. salt
1/4 tsp. baking powder
1 tsp. baking soda
1-1/2 tsp. cinnamon
1 Tbs. vanilla extract
1 cup semi sweet chocolate chips (we like Ghiradelli)

Preheat over to 350. Grease and flour two 8"x5" loaf pans. Combine sugar, eggs, oil, vanilla and zucchini. Add salt, cinnamon, baking powder, baking soda and flour. Stir in chocolate chips. Pour into loaf pans. Bake for 1 hour.

Dinner and a Movie After 17 Years of Marriage

Sharing food with another human being is an intimate act that should not be indulged in lightly.

-M.F.K. Fisher

Seventeen years! Geez. We did not go out for dinner or even a drink to celebrate. We didn't exchange gifts. I cooked and we ate together at the table where we have shared meals most nights for going on seven years in this house, longer in others. Those meals have ranged from hurried 10 minute yelling-at-bickering-kids affairs to the more leisurely sharing-at-the-end-of-the-day meal that the experts constantly refer to. Either way, nearly every night we eat together around my grandmother Baba's dining room table.

I had picked up a container of Lebanese lebneh at Metropolitan (yogurt cheese balls rolled in herbs, marinated with olive oil and dressed with minced red onion and tomato), some pita bread, a pound and a half of shrimp and the last of the soft shells for the season. I had been thinking about Mark's shrimp all week but once I was there I realised that somehow the entire summer had passed without my eating a single soft shell crab. That needed to be remedied. I also grabbed some store-made Chermoula to marinate the shrimp and dill sauce to serve with the crab. I was excited to see the Chermoula as it is one of my favorite sauces/marinades and I haven't made it or eaten it in a while.

Dinner was a fairly quick production with everything grilled over hardwood except for the salad. Since I starting using hardwood a few years back I really only turn to charcoal as a last resort and though I enjoy the convenience of using the gas grill in Bridgehampton, I haven't been able to sever my close ties to the Weber at home.

The Menu

• Marinated Lebneh with lightly-grilled Pita Bread brushed with olive oil
• Hierloom Tomato, Tomatillo and Cilantro Salad from Stone's Throw Garden
• Variety of Grilled Baby Eggplant from Stone's Throw tossed with olive oil, salt, fresh cilantro and pepper
• Grilled Skewered Shrimp marinated in Chermoula
• Grilled Soft Shell Crabs brushed with olive oil and served with Creamy Dill Sauce and lemon wedges

That's it. Good, simple, and prepared and shared with love.

My Moroccan Chermoula Recipe

1 cup olive oil

1/2 cup lemon juice

1/2 cup chopped parsley

1/2 cup chopped cilantro

6 garlic cloves, minced

2 tsp. tomato paste

1/4 tsp. harissa or other hot pepper paste

1 Tbs. paprika

2 tsp. ground cumin

1/2 tsp cayenne pepper

salt and pepper to taste

Place all ingredients in a bowl and whisk lightly or pulse a couple of times in a food processor. This keeps quite a while in the fridge.

Homage to Stone's Throw Garden

The highlight of my week in the summer is pick up day at Stone's Throw Garden and I don't mean that I live for a sleazy rural outdoor singles event. We joined this local CSA when we moved to the area years ago, having belonged to others in Morristown, Long Valley and Flemington over the years. I love this one best of all because it suits me somehow in a way that they didn't and elicits a deeper connection. It is about two miles from our house, hidden in a development of large, tasteful new homes. Nora and Mark live in the original old farmhouse on the former farm. The vegetable garden surrounds the house and takes up much of the property. The first things you see as you arrive at the end of the cul de sac are towering 10' sunflowers. Nora usually appears next in one of her practical yet somehow cool, big floppy hats, cut-off overalls, listening to an ipod. She is an amazing gardner, and smart, saavy, and incredibly warm.

The week's picks are stowed in a small stone spring house. Yesterday's selection included Italian parsley, basil, scallions, a choice of greens, five varieties of eggplant, at least six varieties of tomatoes, three kinds of peppers, green and yellow string beans and a choice from the "item bucket" of gigantic beets, and red or green cabbage. How does she do it?! Each week additional items are designated as "pick your own." After I filled my bag with our share of veggies inside, I headed to the garden for beautiful yellow and orange cherry tomatoes and cilantro. Then I made my way to the rows of flowers in the back.

Many things contribute to making this a special place. The first is Nora herself and the incredible bounty that she is able to somehow pull from the earth. The earth! The second is that Stone's Throw is a secret Garden of Eden for the left-leaning in a town and a county where most lean the other way. But for me, it is the "pick your own" option that makes it even more special. Am I ever happier than when I am picking flowers and literally rubbing shoulders and sharing the busy air space with all manner of bees and butterflies?

September is when the weekly pick up is the most generous but in the background is the nagging, bittersweet knowledge that there will be an end to this. That is all the more reason to revel in the precious minutes when time falls away and nothing exists beyond that moment in the garden.

Labor Day Weekend at Home and Away

It could have been a big party. The weather was perfect; both hot and dry with a great breeze in the woods. Throughout the week I kept thinking of more people to include but as the day neared, the list still hadn’t grown beyond its original and ideal occupants – Liz and John and Joe. We started with fresh cream of tomato soup (is there anything better?) and then ate our fill of grilled citrus-marinated chicken on skewers, Japanese eggplant, summer squash and pizza dough with rosemary and sea salt all prepared over a hardwood fire on our old workhorse Weber. Additional flames leapt from the fire pit and sparklers amused the kids. It was a great night to be outside and a melancholy end to summer.

All in all it was a mellow long weekend where time actually seemed to stretch a bit further than usual with an underlying theme of friends and fires. We enjoyed an evening beer with Rachel and Gardner and many girls around a roaring hibachi in Asbury and two kinds of pulled pork with corn on the cob cooked over a hand-built outdoor fireplace with Nancy, Dan, Andy and friends at home in Lebanon Township.

We left local comforts behind for a Sunday evening in the City with my wonderful, crazy-in-a-good-way friend Karen, husband Fran and kids, Annie and Jake, who were visiting from London. After roaming the Village from their hotel on St. Mark’s Place and through SoHo to the west side, we ended up at an old haunt and one of few still standing, the Ear Inn. We sipped wine on the sidewalk with a motley crew on folding chairs and enjoyed the wind off of the Hudson River before heading inside for burgers. The kids loved the seedy place, the tattooed and the pierced and found it “very New York.” Having been forewarned about the potential for conversation to turn to the earth’s demise in 2012, they also loved Karen. Thibault even declared her “cool” when we got in the car that night for the journey home.

It has been suggested that I include some simple recipes with my posts. I can do that, but please know that the measurements are loose and if I have to tighten them up I'll lose interest in this part of the blog entirely.

Marinated Chicken on Skewers adapted from Anna Pump's "Summer on a Plate"

• 4 lbs. boneless chicken thighs (I am way into chicken thighs right now) cut into large chunks
• 1 cup orange juice
• 1/2 cup lime juice
• 2 cloves mashed or minced garlic
• 2 Tbs. dark brown sugar
• 1 tsp. harissa or other hot sauce
• 1 tsp. sea salt

Mix all ingredients together for the marinade and pour over skewered chicken 15 mins. before grilling. Once the skewers are on the grill, reduce the marinade by 2/3. Drizzle this sauce over the chicken before serving. Don't ask me about the temperature or cooking time. My use of a grill is pretty intuitive. You'll know when they're done and if they're cooking too fast.

http://earinn.c0m/

http://www.jibjab.com/view/164564

The Official Ice Cream Survey Part III: The Hamptons

The Candy Kitchen has been around since before forever, in fact I don’t remember a time without it. That’s because it opened in 1925, long before my time in the Hamptons began in 1961! If any improvements have been made since then, they have been subtle ones. Anything more would certainly elicit an angry outcry from the community. In an area that has seen such dramatic change over the years, it is reassuring to have a spot where time stands still.

Fortunately for our judges, what the Candy Kitchen does best is ice cream. They make their own from a few basic ingredients; cream, whole milk, egg yolks, sugar and natural flavoring. They offer about twelve flavors at a time with classics like vanilla, mint chocolate chip, coffee chip and rum raisin as well as coconut and fresh fruit in season. Everyone has a favorite - Dad always orders Rum Raisin, Jamie is stuck on Coconut and Sylvain on Coffee.




The Ice Cream Survery Part III required that our judges make multiple trips to the Candy Kitchen for a thorough product evaluation. In fact, Maeve and Nora each made three trips over the course of the week and only one of them together! Maeve sampled Mint Chocolate Chip, Chocolate Chocolate Chip and Chocolate. When recently reached for comment she exclaimed, "It was awesome!" Nora had Cookie Dough twice and Chocolate Chocolate Chip on her last visit. Huston sampled Chocolate Choclate Chip at least twice to my knowledge.


What kind of survey only tests ice cream from one location you may ask. We truly intended to compare the Bridgehampton Carvel, two spots in Sag Harbor and maybe even a gelato shop in Southampton but we kept being drawn back to the Candy Kitchen. For us it really is the only place to get ice cream. Other places may make ice cream that hits the spot, but surely none will endure for generations or ever hold a place in anyone's heart.


Peach Ice Cream from the Candy Kitchen
1 dozen peaches
5 egg yolks
2 lbs. sugar
3 cups heavy cream
1-1/2 cups milk
inch of salt

Put peaches in hot water to loosen skins and peel them easily. Peel, slice, pit and combine peaches with sugar. Mix and mash until thoroughly blended. Combine all ingredients in a crank freezer and mix in the general method used for making ice cream.


I'm guessing that if you halve the recipe, it will fit in a smaller home ice cream maker.