Going Camping and Summer Pizza

We are getting ready to meet my son, daughter-in-law and the littles for a weekend of camping. 

Tent camping to be specific. 

According to my oldest KidAdult I have been whimping out over the years as our camping escapades involved some 25ft. of metal that housed pretty much the contents of my entire house plus air conditioning. 

He said when he was small we roughed it. In a tent. That statement makes me laugh. He sounds like an old man. Like, When I was boy we didn't have no RV... we did it the hard way, in a tent, barefoot. And we had to walk 100 miles in a thunderstorm to get to pitch it. And we had to hunt our food... LOL.

Anyway. The Best Husband In The World reluctantly agreed with me and we agreed with KidAdult #1 to meet him and the girls and camp. The old way. 

So we're off to the great outdoors. I am in charge of Saturday night dinner. 

Actually I love to cook outdoors. Food always tastes so good cooked over charcoal or an open camp fire, especially after a day spent swimming and sailing on the lake. 

So all this planning and talking and prepping and packing reminded me of something my dad used to make on a summer's evening. He always made this for a snack, not a meal and it was always a delicious surprise when my mom would call us in from catching fireflies or playing flashlight tag with a gaggle of neighborhood kids. 

We'd come roaring up the stoop all barefoot and dirty, just as the streetlights came on and the smell of Summer Pizza would hit us full in our happy faces. 

I've updated this a little bit - but the taste still takes me back to the warm summer nights of my youth. 

Summer Pizza: 

1 pizza shell (store bought, pizzeria bought or home made*)

2-3 fresh tomatoes, sliced

10-12 slices fresh mozzarella

2 tablespoons fresh ricotta cheese (optional)

10-12 fresh bay leaves

drizzle of olive oil

Optional: mushrooms and artichoke hearts (quartered) tuck these under the cheese (hey, my tastes have matured!)

Preheat grill to medium low.

Drizzle one side of pizza dough with olive oil and using your hand, smear it all around. Place this side down on the grill. Close cover and grill 3-5 minutes until JUST done on one side. 

Place dough ungrilled side down on floured board. On grilled side place sliced fresh tomatoes, top with bay leaves, then mozzarella, drop fresh ricotta randomly by teaspoon full on top. 

Carefully slide dough back onto grill. Grill until dough is puffed and cheese is melted. 

Serve with Kool-Aid and we're back in the 60's. 

*Your neighborhood pizzeria is usually happy to sell you a pizza dough. It will cost you about $2.00 to $3.00 and will always be expertly made. But if you're ambitious, try this:

Pizza Dough:

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 package active dry yeast

1/2 cup warm water (105-115 degrees F) this is important - use your meat thermometer to test temp. Too hot - kills the yeast, too cold - won't grow.

1 tablespoon olive oil

Combine the flour and salt and set aside. Dissolve yeast in the warm water, let sit for 5 minutes. Add the oil. Stir in the flour / salt mixture. Turn out on lightly floured baord and knead until smooth and elastic. 

Lightly grease a medium bowl and place the dough in the bowl. cover and let rise in a warm place until double in bulk (about an hour)

When the dough has doubled, punch down and turn out on floured surface. Let rest for 10 minutes, then "toss" if you're good or roll out to a round.

If you make this right after dinner it will be raised enough just when the fireflies come out and the street lights come on. 

Making Mozzarella and Rotisserie Turkey

Today's science project is making mozzarella. 

That's right kids, home made mozzarella in only 30 minutes. This morning I made one, 8 ounce Ball, two five-ounce braids and 10 little bocconcini (little mouthfuls) balls for an antipasto. All from one store bought gallon of milk! 

What you say? 

Yes, you can make that expensive (overpriced?) fresh mozzarella at home in under 30 minutes with milk you buy at the grocery store. Honest. You can. 

The only ingredients you need are a gallon of milk, salt, citric acid and rennet (an enzyme available from a cheesemaking supply house. I use www.cheesemaking.com)

You probably already have all the equipment needed. A pot, a ladle, a thermometer, a bowl. 

Tonight's menu is homemade antipasto and rotisserie roasted turkey breast. The turkey breast is the all natural one I bought at The Farmer's Market - I didn't have the heart to freeze it! 

This is a BIG meal - invite someone over. If you make the mozzarella yourself you may never forgive yourself for sharing. People will not leave you alone until you make (and give them) more! 

For the antipasto:

10 - 15 Fresh Mozzarella Bocconcini (little mouthfuls) - those are the little balls of fresh mozzarella. If you can't find them (or make them), buy a round and cut into 1 inch cubes. 

Fresh Herbs, minced. I use parsley, thyme and rosemary - about 3 tablespoons

1 garlic clove, sliced.

Pinch red pepper flakes

5 or 6 sun dried tomato halves, sliced in two.

1/4 to 1/2 cup olive oil

1 head romaine lettuce or mixed greens, torn into bite sized pieces

Kosher Salt

Place your herbs, garlic, red pepper flakes, tomatoes and cheese into a sealable bowl. Pour enough olive oil over to cover. Let steep for at least 4 hours. Keeps for 2 weeks in fridge. 

Serve over torn romaine leaves.. A nice loaf of bread on the side. YUM.

Rotisserie Turkey Breast (you can also use a whole chicken)

Fresh herbs of choice, chopped - about 2 tablespoons. I'm using thyme, parsley and rosemary to mirror the antipasto.

1 tablespoon kosher salt

3 tablespoons unsalted butter, softened

Mix the herbs and salt into the butter. Gently smear the herb butter mixture inside the skin of the turkey breast. Use the back of a spoon to help you separate the skin from the meat, being careful not to tear the skin.  

Place on rotisserie skewer and roast for 15-20 minutes per pound. Tent and let rest 30 minutes before removing from rotisserie skewer. 

Slice and serve with antipasto. Heaven on a plate. 

ps. This is our second locally sourced meal this weekend. The only nonlocal products are the olive oil and salt. But hey, wars have been fought and men have travelled far for these two ingredients so we're not doing so bad!  

Don't Blame The Kitchen - Panini's

"Don't blame the kitchen, blame the cook" is an old saying in the culinary crowd. I was reminded of this quote as I navigated my way around my mother's kitchen the past few days. 

Unfamiliar electric stove (gasp!), pots and pans that were not my beloved All-Clad, one set of tongs to choose from, one size whisk, I could go on and on.. but a good cook makes do. And make do I did. 

Cooking times will be different depending on your fuel source (gas or electric). Browning, sauteeing and baking will yield various results depending on your pans - you may have to move things around a bit. 

Perhaps a pantry lacks corn starch - what do you use instead to thicken? (flour, butter or arrowroot) There are always variations and substitutions you can make if you just use your head (and your tastebuds)

Here is a recipe that will work no matter if you grill it indoors or out, use a grill pan or a frying pan, have a panini press or a brick from your patio - the visual results may be a tad different, but the flavor profile will knock your socks off everytime - no matter the tools! 

Chicken Paninis (with lots of variations and options) - makes 1 big or 6 roll size sandwiches

1 loaf ciabatta bread (or 6 medium rolls)

1 pound breast of chicken, pouched and sliced (or 1 pound chicken breast lunchmeat)

1/2 cup pesto (store bought or homemade - recipe follows)

8 ounces fresh mozzarella cheese, sliced into 6 pieces

1/2 cup fresh basil leaves

2 cups arugula

2 tomatoes (red or yellow) sliced (or roasted red pepper slices)

salt and pepper

drizzle of olive oil

Slice the ciabatta loaf through the center to make a big "roll". Or slice and open up the rolls

Spread pesto on inside top and bottom halves

Begin layering with sliced chicken

Top with a few basil leaves

Top with tomatoe slices

Top with arugula

Top with mozzarella cheese

Place the top half of roll on sandwich. Press down to slightly compress sandwich(es)

Preheat outdoor grill to low. OR

Heat frying pan to low OR

Heat indoor grill pan to low OR

Preheat oven to 300 degrees F.

Drizzle a little olive oil in your pan or brush a little olive oil on your grill or directly on the bottom of the bread. Place on hot heat source (stove, oven, grill, pan, etc)

Immediately place a panini press, a brick (covered in foil) or a cookie sheet weighted with canned goods on top. 

Cook, grill, fry, heat for 4-6 minutes. Flip over and do the same for the top, a few less minutes. If you opted to make one big sandwich, slice into serving sizes. Serve warm with chips or fresh fruit (we're having cantalope and strawberries tonight)

There you have it. Lots of options for making a panini without a panini press. No excuses. Like I said, blame the cook, not the kitchen. 

VARIATIONS: Be inventive:

Use Ham & Salami with Roasted Red Peppers

Ham & Brie, Garlic and Honey

Turkey, Sundried Tomatoes and Provolone and Watercress

Salami, Swiss and Olives

Roast Beef, onions, provolone and roasted red and green peppers

The variations are endless. Use your imagination and enjoy!

Homemade Pesto: (with options of course)

2 cups basil packed (or flat leafed parsely) (or sun dried tomatoes)

3/4 cup parmesan cheese (or pecorino romano) grated

1/2 cup toasted pine nuts (or walnuts or almonds)

1 clove garlic

olive oil as needed

salt and pepper

You will need a food processor (or a heavy duty blender). Blend the basil, garlic and cheese together until fine. Add the nuts and continue to process until fine. With processor or blender running, beginning adding olive oil in a thin stream until desired thickness (it should be spreadable, not runny). Salt and Pepper to taste. 

Tip: pesto freezes beautifully. Spoon into small freezable plastic container. Drizzle a thin film of olive oil over top to cover, cover tightly and freeze. This will keep up to 6 months.