Sunday, August 23, 2009

Farmers Market Bounty

Yesterday being Saturday we headed to the downtown Farmers Market to get some local produce. Normally, I only buy a little here because there is another market nearby that sells local produce at a much lower price, but its often easy to get carried away walking through the booths and looking at the produce. Yesterday was one of those days. Luckily, the most attractive stuff was tomatoes, which I could basically eat for breakfast, lunch and dinner every day so I am not too worried about finishing them all.

With our purchases we decided to embark on a culinary adventure for dinner and while these items do not fall into the category of "desserts" I decided to share them anyway! We started with these gorgeous heirloom tomatoes:and decided to use them to make a simple bruschetta:
It was delicious! Although, anything made with such great tomatoes is bound to be wonderful. We also picked up some figs at the market, which are in season now. I don't have a ton of experience working with figs so it was kind of a shot in the dark.

With the figs and the remaining tomatoes, we decided to make pizza! We always use a really simple pizza dough from Smitten Kitchen and in this case decided to make our first pizza a roasted fig, goat cheese and basil pizza. Our second masterpiece was more traditional with the remainder of the tomato mixture, roasted garlic, olive oil, mozzarella, oregano and basil. They were very different, but both delicious.

The fig pizza was great, but I think next time I would probably add some spinach or arugala to the top to add some more flavor. All in all, it was a very successful dinner and we made great use of our Farmers Market bounty.

Here is the pizza dough recipe, for those of you interested, because in my experience its been difficult to find a simply, quick and homemade pizza dough. This one is from Deb at Smitten Kitchen.

Really Simple Pizza Dough

from smittenkitchen.com

Makes enough for one larger pizza or in our case two smaller pizzas.

1 1/2 cups flour (can replace up to half of this with whole wheat flour)
1 teaspoon salt
3/4 teaspoon active dry yeast
1/2 cup lukewarm water (may need up to 1 or 2 tablespoons more)
1 tablespoon olive oil

Stir all the dry ingredients together in a large bowl, including the yeast. Add the water and olive oil to the dry ingredients and stir this mixture into a ball. Dump everything onto a floured surface and knead into a ball.

Knead the dough for 2-5 minutes and put it in a lightly oiled (or sprayed) bowl, making sure that all sides of the dough have been coated by the oil. Cover the bowl with plastic wrap and let sit for 1-2 hours, until the dough has doubled in size.

After the dough has doubled in size, put it back on the floured surface and punch it down with the palm of your hands (gently, mind you!) Fold it back into a ball shape and let it sit under the plastic wrap for another 20 minutes.

Now, the dough is ready to use. Roll out or spread with your hands and place on a pizza stone/baking sheet sprinkled with cornmeal. Dress with your toppings of choice and bake for approximately 10 minutes.

2 comments:

  1. Wow those tomatoes are beautiful and your fig pizza looks divine! I ate bruschetta for dinner last night too.. my parents were inspired by Julie & Julia and so my dad fried the bread with some butter-- scrumptious. Yay cooking!

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  2. Um... why weren't we all invited!??! Pizza!! Yum! Wow that dough recipe is basically my bread recipe, except I let it rise a bit longer. Weird...

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