What I've Learned About Kale (and Beets)

Italian Lacinto Kale, aka Tuscan Kale, aka delicious kale I'm growing now

I may not have planted much by way of fall garden, but I was eager to try my hand at a few crops. Here is what I learned:

1. Baby beets tast way, WAY better than the ones from the grocery store. I plucked mine when they were about the size of golf balls and I was blown away by the silky smooth texture and sweet flavor of them.

2. The beet greens really do taste just like Swiss chard when cooked. Eat them!

3. Not all kale is created equal. I had a major kale fail earlier in the year when I tried using some almost-bad curly kale from the grocery store in a raw kale salad. It was pretty bad. But freshly picked Tuscan kale from my garden is a whole different animal. Love it! (P.S. Caldo verde is a wonderful homey soup that also uses kale!)

4. Kale tastes good on pizza, particularly this one, adapted from The Kitchn. To top our typical tomato sauce/mozzarella pizza, we cooked up some bacon instead of sausage, drained off the grease, then sauteed our kale in the same pan with a dash of red pepper flakes. Sprinkled on some fresh garlic, baked, and voila - that's one tasty way to eat leafy greens!

Mostly Whole Wheat Pizza Dough

My husband made the pizza above last Friday and it was delicious. He made the sauce from scratch and topped it with fresh mozzarella, sauteed red bell peppers, and mild Italian sausage. (I kinda dreamed this combo up, but he made my dream pizza a reality!) We made the mostly whole-wheat pizza dough that morning and let it rise all day while we were at work. Here's the recipe below, thanks to Mark Bittman.

No-Work Mostly Whole Wheat Pizza Dough
From Mark Bittman's The Food Matters Cookbook

2 c. whole wheat flour
1 c. bread or all-purpose flour (plus more as needed)
1/2 tsp. instant yeast
1 tsp. salt
2 T. olive oil

Combine first four ingredients plus 1 tablespoon olive oil in a large bowl. Stir in 1 1/2 c. water. The dough should be relatively sticky and wet, like biscuit batter. If not, add a little more water.

Scrape down the sides of the bowl, cover, and put it in a warm spot. Let the dough sit for at least 6 or up to 12 hours.

When you're ready, heat the oven. Generously oil a baking sheet or a large ovenproof skillet. Dust your hands with a little white flour and fold the dough over in the bowl a few times. It will be sticky, but don't use too much flour. Dust your hands again only when absolutely necessary and use a light, gentle touch. Gently press the dough into the skillet or onto the baking sheet.

Brush the top of the pizza with a little olive oil, cover, and let sit while you get the toppings together, but no more than 60 minutes or so.

Restaurant Review: Pizza at Onespeed

What is a blogger's worst nightmare after planning a special dinner at a fabulous restaurant you've been wanting to try for some time? Forgetting your camera. Sadly, thus was my fate when I enjoyed a recent dinner with friends at a highly acclaimed, immensely popular pizza place called Onespeed for my birthday. So I've borrowed a few pictures to help illustrate my visit, although I didn't get the shots I wanted to.

One of the first and coolest things you'll notice about the laid-back ambiance may be the gorgeous wood-fired oven, decorated with a colorful mosaic-like pattern. It's beauty and art meets utility.


Onespeed is the newest project by Rick Mahon, local celebrity chef and powerhouse behind one of the most well-established restaurants in town, the Waterboy. Featuring French-style food, the Waterboy is the kind of place where you will find sweetbreads on menu... and people rave about them. I see Onespeed as poor man's- ok, middle class man's - Waterboy. You get the high quality ingredients and thoughtfulness in the way they're assembled, in a more casual atmosphere and with a less expensive price tag.

Paul and I arrived earlier than the rest of our party, and while we waited we ordered the fries with aioli dipping sauce, having heard them praised. We knew we were in for a treat at first bite- the fries were fluffy inside, and thick aioli mildly redolent of garlic; each element was a perfect specimen of what it was supposed to be, and compellingly addictive.


Later, after being joined by our friends and ordering a myriad of mix and matched pizzas, we found further satisfaction in a chopped salad made special by hearty chunks of blue cheese, applewood bacon, and homemade croutons. We liked all of our pizzas, from the crispy, medium-thick crust to the creative toppings ranging from sheepsmilk cheese and spinach to arugula, sauteed mushrooms and artisan prosciutto (see below). For dessert, my apple cranberry crisp with vanilla bean gelato was just right, not too sweet nor too monstrously big.


Lately, there seems to be a rash of restaurants that connect pizza with cycling. There were hard core cyclist discussing vintage bikes standing near our table at one point. I also noted that the pizza delivery guy actually transports the pizza by bike. (He must deliver fairly close by.) This one was a winner, and we will be back.

Goat Cheese Pizza with Arugula

I love pizza. I am thrilled that pizza comes in all varieties these days. I made this version last week when my friend Allison was visiting and it was a huge hit. It features goat cheese in place of the more traditional mozzarella. Because products made from goat's milk are easier digested by the lactose intolerant, I can enjoy this pizza with no regrets. Unless I have more than two slices and can't fit into my pants. I might regret that.

You can start with store-bought pizza crust, or use this recipe which boasts a gorgeous flavor and wonderful texture. Smooth some pesto sauce over your dough, layer with thin slices of ripe tomato and coins of herbed goat cheese, then sprinkle with fresh garlic. When it comes out of the oven, a handful of peppery arugula greens adds the finishing touch. It's a beautiful thing! Don't be afraid to try something new - this one won't disappoint you.

Goat Cheese Pizza and Arugula

1 unbaked pizza crust
6 tablespoons prepared pesto sauce
3 Roma tomatoes, thinly sliced
1 (8 ounce) package seasoned goat cheese
2 cloves garlic, peeled and thinly sliced
1 cup fresh arugula
1 teaspoon olive oil (optional)

Directions

1. Preheat oven according to pizza package instructions. (If using homemade, crank it up to 500F to get as close to an authentic oven as you can in a home oven.)
2. Dab pesto onto the center of the pizza base, and spread toward the outer edges. Cut the goat cheese into thin coins, and spread or crumble across the pizza. Arrange tomato slices over goat cheese. Sprinkle with garlic. Brush the crust edges lightly with olive oil if desired.
3. Place pizza directly on preheated oven rack. Bake for 10 to 12 minutes, or until the crust edges are golden.
4. After taking pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set. After a couple of minutes, cover the pizza with a few handfuls of arugula. Cut, serve, and enjoy!