Category: Pizza (Page 4 of 5)

Food-Related Odds And Ends

January 7, 2013 / / 0 Comments

Enjoy these food-related odds and ends from my winter break.

Jake’s grandma passed away this weekend so we will head to the Twin Cities for the memorial service next weekend. When we return, winter break will end and classes will resume.

Ole and Lena’s Pizzeria, Westacres Mall, Fargo, ND
A blog reader recommended the original Ole and Lena’s in Rothsay, MN, about a half hour away on I-94 towards Minneapolis. There is a smaller version at the mall’s food court.

I enjoyed a piece of plain, cheese pizza. The crust had nice texture. Firm where it was supposed to be firm, chewy where it mattered, and floppy in all the right places. It also tasted a little sweet.

The slice was large and was topped with high quality cheese. Perfect for when I’m craving Cosetta’s-style pizza.

Citizen Cafe, Minneapolis, MN
During Christmas week, I met a friend for dinner at Citizen. She mentioned Citizen Cafe’s commitment to locally sourcing ingredients.

I arrived a little early and the staff was more than happy to let me pause at a table and sip a glass of wine until she arrived.

Our server brought a complimentary bread basket. The bread was served warm and accompanied by soft, whipped butter and a mysterious, vegetal/nutty spread.

We both ordered the portabella sandwich which was a steal at $9 (add .75 for goat cheese). The mushroom, onion, roasted red pepper, and squash were cooked nicely and the balsamic provided tang. The ciabatta was toasted and tender. Following the large holiday meals I had recently eaten, I ordered the sandwich without goat cheese, which I immediately regretted.

Sandwiches come with fruit, coleslaw or homemade potato chips. I ordered the chips and they were thin, unseasoned waffle crisps.

Overall, the restaurant had a weird vibe. Not unfriendly, but maybe reserved or curious? Our actual server had a warmer demeanor than the woman who seated me.

Nelson Bros., Clearwater Travel Plaza, Clearwater, MN

On our drive back to the Twin Cities, we wanted to grab a non-fast food lunch. A blog reader once recommended the deli sandwiches at the Clearwater Travel Plaza. I stopped for a caramel roll earlier this year and wasn’t impressed because it didn’t taste of butter.

I found the sandwich counter next to the bakery. The ordering system initially struck me as slightly overwhelming. I think I expected to order from a larger menu of set sandwich combinations, but the deli encouraged customers to pick their own bread, meat, cheese and sauce. Sort of like Subway. Eventually, I noticed a small sign advertising sandwich combination.

I ordered chicken salad but discovered I got tuna in the car. Fortunately, I like both equally.

The tuna salad was a little wet, but tasted fine. The vegetables tasted fresh and there were many to choose from. I liked the spicy mustard sauce and the bread was notably fresh. I ordered Jake a creation involving roast beef and horseradish sauce and he was pleased.

All in all, the deli serves very large sandwich for about $6. Ideal for those who like to customize, but putzier for those who are in a hurry or don’t feel like making a lot of decisions that moment.

Cafe 21, Fargo, ND
A fellow Fargo food blogger, FMFare, discovered a new Asian restaurant serving a fusion of Japanese, Korean, and Vietnamese foods. Cafe 21 seems to have replaced Yuki-Hana, a Japanese/Korean restaurant. They serve pho and might be the only restaurant who makes bahn mi. The Asian and American Market sells bahn mi from the Twin Cities in their refrigerated section. I tried one once, and thought the freshness got lost in transit.

We enjoyed spring rolls, spicy ramen with vegetables and egg, eel sushi, beef pho, and flan. Fresh and affordable. Friendly service. Would not hesitate to return.

My only suggestion: Do something about the microwave prominently displayed by a large window facing the parking lot.

But more on this dinner later.

A New Knife Set
Jake’s uncle is active and successful in the Minneapolis-St. Paul restaurant business. He generously gifted me with this metal suitcase O’ Wustoff knives. He said someone had done the same for him when he began his culinary career. 

Carrying the suitcase makes me feel like an assassin.

I just bought a diamond steel so I can try to maintain them. There are two layers of knives and cooking tools such as a zester, channel knife, melon baller, and sewing needles. There are even a couple keys to lock the whole thing up.

We bought Dexter Sani Safe knife sets for class. The handles may be safe, but not particularly sanitary. They are indented with tiny grooves that may prevent slippage but trap debris. In class, it’s not uncommon for students to grab knives from cutting boards while the owner’s back is turned. Knives and other tools are borrowed, never returned, and run through the dishwasher.

These will never see the light of class.

An Ice Cream Maker
Our good friend gave us her ice cream maker. She had only used it once and just never got into it. I am excited to give it a whirl.

As always, your dining suggestions are always appreciated!

A Romp Through The Red River Valley Fair & A Gyro Rant

July 18, 2012 / / 0 Comments

This past weekend, Jake headed North to Grand Forks while I drove east.

On the way to the Twin Cities, I stopped at the Red River Valley Fair in search of lunch.  At 11 a.m., the temperature had already crept well into the 90’s and the fairgrounds were mostly deserted.  I parked in a dusty gravel lot and wandered through the unattended gate.  Some of the animal exhibits appeared to be open while the midway was closed until noon.

I wondered if I would only be in the company of fair employees, until I encountered a handful of adults trying to pacify bored children with fruity drinks.  Obviously, the party wasn’t in full swing yet.  The midway was expansive and rows of food stalls advertised guilty pleasures of the fried kind.  I imagined what I’d miss.  It was unfortunate Jake and I couldn’t attend together.

I meandered through the food stalls searching for a vendor who was ready for business.  Santa Lucia’s booth had food on the griddle so I stopped for a gyro (Santa Lucia is a small local chain with a full-service restaurant serving Greek and Italian food and smaller locations offering take and bake pizza).

When it comes to gyros, bigger is just not better.  I want my gyros constructed with intention and functionality by the foil cone.  Iceberg lettuce is bad, as its rendered slimy and stinky when placed on hot foods.  Onion is not optional since it cuts the richness of the meat and yogurt.  I’m down with cones of processed gyro meat as long as its shaves are thin and crispy around the edges.  Griddling the meat can be good enough.

The last gyros I bought from Aladdin’s in Fargo cured my cyclical gyro craving, but the second one kind of sucked.  Although the fries were freshly fried, they were covered in a seasoning salt that reeked of what tasted like citric acid.  While I waited, I definitely heard the ping of a microwave.  I assume it was related to my gyro because I was the only customer in the store.  I microwave food in the privacy of my own home, but I’ll be damned if I pay something else to.  On a positive note, the employee waived the charge for a side of hot sauce, which was nice.

At the Red River Valley Fair, the man from Santa Lucia’s warmed the pita bread on the griddle, gently filled it with meat, grilled vegetables, yogurt sauce, and fresh salad, and formed it into the iconic foil cone. I was surprised that the meat wasn’t shaved from a cone.  Instead, I noticed thin, rectangular meat slices like those found in frozen gyro kits.  The bland meat was saved by its garnishes.  Solid yogurt sauce, caramelized vegetables, and salad made from crisp romaine and fresh parsley.

I cringed when my gyro and lemonade tallied $12, but such is the price I’ll pay in hope of street meat that just. . . doesn’t suck.

Actually, Gyros might be in the category where the bad ones are still good.  Just less good.  Kind of like pizza.

It was an odd experience eating a gyro while sitting, alone, in an empty carnival.  I savored my meal while I listened to the songs of food stand employees and returned the blank stares of ride operators.

On the way to my car, I bought a small mound of cheese curds, $6.  They were offered in about four flavors and I was kind of horrified that they were sold by buckets of increasing sizes.  Although they didn’t seem to be freshly battered, the crunchy coating was light and squeaked between my teeth.  Plus, they were as grease-less as cheese curds could possibly manage.

A step above the variety shellacked in that course, breadcrummy coating.

My short stay in Minneapolis was its own type of comfort food.  Nurtured by family and reunited with friends.  Cruising up and down 35W and parallel parking.  I nailed it twice on the first try.  Maybe it’s like riding a bike.

I tried to stave off home sickness when I joined a partly drunk/partly sober group of college Alma maters for a walk.  We wandered past the glowing Institute of Arts, to Eat Street where we stopped at A Slice of New York for late night pizza by the slice.  The staff patiently warmed our giant slices and tucked them into paper bags as we told stories.  Some raved about their slices of tomato and feta, while I managed to polish off a plank topped with bell peppers and gyro meat.  As if a gyro nearly 12 hours ago wasn’t enough. . .

On the way back to the Twin Cities, I briefly explored a couple of the towns I had been admiring along I-94, though I was to harried to sit down for a meal.  And as is probably typical outside of larger cities, the shops along the main streets were closed on Sunday afternoon.  I noticed The Albany Restaurant located along main street.  Its windows were adorned with handwritten pieces of paper advertising an eclectic mix of chow mein, fried catfish, and spaghetti.  I made a mental note to return.

This beautiful steeple is visible from the interstate and belongs to a Catholic church in Albany, MN.

Tomorrow evening, we’re going to explore Fargo’s Downtown Street Fair.  Then, we’re heading to Remer, MN for an epic, lake cabin adventure with Jake’s siblings and cousins.  I’m leaving the laptop at home, but will update early next week.  In the meantime, you can find me on Twitter.

Our Detroit Lakes Weekend Part I: Eggbake Heaven & “Za” from Zorbaz

June 27, 2012 / / 1 Comment

My idea of heaven is waking-up to someone else’s eggbake.

Such was the case during our weekend stay at The Lodge On Lake Detroit.

Our room’s balcony overlooked the grassy lawn and clear waters of Lake Detroit.  On our first evening, we giggled as adults polka’d around a campfire on the beach.  During the day, friends gossiped over beer while children built sandcastles.

The view from our balcony

The lodge was immaculately clean and it’s vibe was tranquil.  Obviously, not a prime choice for rowdy party-goers.  We unwound and enjoyed the complimentary wi-fi and watermelon water from the lobby.  Jake swam in the indoor pool while I sat on a beach chair and daydreamed.

My favorite part of our stay was slicing off wedges of the lodge’s eggbake featured at the complimentary breakfast.  This eggbake was no ordinary eggbake.  In fact, it may even be better than your mother’s.  Each morning, the staff gingerly replaced small pans of eggbake made with vegetables, meat, gooey cheese, and fluffy cubes of bread.  On the first morning, I found fresh broccoli, and on the second, rosemary.  While some gravitated toward “make-your-own waffles” or the strange, automated pancake machine, I lined-up for eggbake, dousing it with a selection of hot sauces.

The Lodge also provided three varieties of hot coffee, plus flavored syrups.  Definitely my thing, not Jake’s.

A small bar in the lobby opens at five p.m. and serves bottles of craft beer, wine, cocktails, and a selection of treats such as $3 cheese plates and flat breads.

Overall, we have no complaints about The Lodge.  The staff members were lovely and we returned to Fargo breathing a little easier.

Before we left for Detroit Lakes, we had asked friends and coworkers for dining recommendations.  Nearly everyone pointed us towards Zorbaz.  So, on Friday evening we made the obligatory stop at Zorbaz for our first meal in Detroit Lakes.   We easily located the illuminated “Z” and sat on the patio beneath a neon palm tree.

Zorbaz offers an eclectic “please all” menu of pizza, Mexican-inspired food, and spaghetti.  Jake ordered the “Hot Hawg” pizza that was generously topped with green chili sauce, Canadian bacon, pepperoni, andouille sausage, bacon, and jalapenos.  He seemed satisfied and enjoyed the rest as leftovers.  I didn’t consider it particularly spicy, except for the jalapenos.

I don’t often crave Americanized-Mexican food, but was surprised at how much I enjoyed Zorbaz’s chicken enchiladas.

The chicken was plentiful and moist and the enchilada sauce packed more flavor than Mexican Village could muster.  I noticed the sauce contained rough cuts of fresh vegetables and I appreciated the garnishes of jalapeno and fresh, red onion.

The wristbands were annoying, the atmosphere was fun, and Jake was happy with the surprisingly large tap beer list.  Portion sizes were large considering the prices.  My enchilada plate, alone, contained enough food for three Jeni-sized meals.

We felt the food was tasty, though nothing earth-shattering.  With its relaxed atmosphere and proximity to the main beach, I can see why families look forward to making summer pilgrimages to Zorbaz.

Sidenote: I once dated a man from Philadelphia.  He asked me why Minnesotan’s called pizza, “za.”  I had no idea what he was talking about.  I believe I had my first encounter with “za” at Zorbaz.  When you “za,” do you know?  

 

Radish Pizza

June 14, 2012 / / 2 Comments

I never imagined I’d become fond of radishes.

This past week, we found a sizable bunch of radishes in our first Bluebird Gardens CSA box. I curiously nibbled a raw radish and wrinkled my nose when its sharp, spicy flavor hit my sinuses. After several attempts, I found that I enjoyed the radishes sliced into translucent half moons and tossed into salad. Then, I began to wonder what they would taste like on pizza.

On Sunday evenings, I’ve been baking flatbread pizzas in our oven. This week, we experimented with our CSA radishes; a vegetable neither of us had ever seen cooked, let alone added to pizza.

I shaved the radishes and placed them on top of flatbread layered with garlic and olive oil, fresh mozzarella, green onions, and thinly sliced pea pods. Then, I spread citrusy pea green salad on top of the radish pizza. The baking process rendered the shaved radish tender and much sweeter than its raw counterpart.

So far, my favorite flatbread recipe can be found as part of Saveur’s recipe for Lahmacun.  I’ve made the dough at least ten times and substitute honey for sugar and add extra water. The dough has to rise once, but is fairly simple to prepare, even on a weeknight. The texture and flavor remind me of Broders’ Cucina Italiana’s Fulton Flatbread.

Radish Pizza Topped With Tart Pea Green Salad

Dough
2 cups flour
1 cup warm water
1 packet instant rise yeast
2 squirts of honey (about 2 teaspoons)
1 ½ teaspoons saltGarlic Oil
Olive oil
2 cloves garlic, minced
Salt
Pepper
Red pepper flakes

Pizza Toppings
Mozzarella cheese, sliced or grated
Radish, thinly shaved
Green onion, thinly sliced from the roots, up
Pea Greens
Lemon Juice
Salt
Pepper

To Make The Flatbread

  1. In a small bowl, mix the yeast with warm water and a couple squirts of honey. Let the mixture sit for about 10 minutes, or until it becomes frothy.
  2. In a large bowl, mix the flour and salt and form a hole in the middle. Pour in the bloomed yeast mixture and stir until dough forms.
  3. Pour the dough onto a lightly floured surface. Knead the dough until smooth and elastic (about 10 minutes). Add more flour or water if the dry is too wet or dry.
  4. Form the dough into a ball. Put a little olive oil in a bowl.  Put the dough in the bowl and rotate until the ball is coated in oil.  Cover and let rise in a warm location until doubled (about 1 hour).
  5. When you are ready to make the pizza, cut the risen dough into two pieces. Roll each ball onto a floured surface until thin (about  1/8 inch thick). Place on a sheet pan covered with foil or parchment and add toppings.
 To Prepare The Pizzas
  1. Preheat oven to 450-475 degrees F.
  2. Mix the grated or minced garlic with several tablespoons of olive oil. Flavor with salt, pepper, and hot pepper flakes and combine.
  3. Spread the flavored olive oil on the rolled-out pizza dough.
  4. Top with mozzarella cheese, sliced green onions, shaved radish, and pea pods. Sprinkle with a little salt and pepper and lightly drizzle with a touch of olive oil.
  5. Bake until the cheese is bubbly and flatbread is golden brown. Cool slightly.
  6. Top the pizzas with a simple salad made from of fresh pea greens tossed with a little olive oil, lots of lemon or lime juice, salt and pepper.

Lahmacun, Like a Turkish Pizza

April 20, 2012 / / 0 Comments

Originally published in the High Plains Reader, April 19, 2012, in the Cuisine section.  Republished with additional photos.

If you are a No Reservations fan, you may have noticed Anthony Bourdain noshing on Lahmacun in Instanbul.

Lahmucan is like a pizza.  A flatbread topped with a fragrant, spiced meat mixture and baked, and served with a garnish of pickles, parsley, and/or fresh lemon wedges.

After perusing the Internet, I found a lovely recipe for Lahmucan (Flat Bread with Lamb and Tomatoes) from Saveur, which I adapted slightly.  Most of the recipes are similar and simple for the home cook.  I chose to make my own pizza dough, but if you are in a pinch or have a gluten allergy, use a store bought or gluten-free variety.

The dough is crispy and delicate and the meat mixture is warmly fragrant and as spicy as you desire.  For fun, I added pinches of goat cheese to a couple flatbreads.

Because I was unable to readily find freshly ground lamb, so I substituted ground beef instead.  I had leftover meat mixture that I plan to either freeze or saute and incorporate into a different meal.

Ingredients:

Dough

1 teaspoon of sugar or honey
1 package of quick rise yeast (1/4 oz)
2 cups of flour
1 ½ teaspoon of salt
Meat Topping
¼ cup of extra virgin olive oil
3 Tablespoons of tomato paste
2 Tablespoons of minced parsley
½ teaspoon of cayenne pepper, or to taste
¼ teaspoon of cumin
¼ teaspoon of paprika
1/8 teaspoon of cinnamon
½ pound of ground beef (or lamb)
2 cloves of garlic, minced
1 small tomato, grated
1 small onion, minced (I used red)
Fresh chili, minced (I used 1 Thai chili).
Directions
Making the dough
In a small bowl, bloom the yeast by melding it with the sugar and ¾ cup of warm water.  Let sit for about 10 minute or until frothy.
In a larger bowl, mix the flour and salt.  Make a crater in the center.
Pour in the wet yeast mixture and incorporate the flour, from the inside out, until dough forms.  Add more water if the dough is too dry.
Pour onto a floured surface and knead until smooth-about 10 minutes.  Place the dough in a bowl smeared with olive oil, making sure the exposed surface of the dough is also lightly oiled.
Cover and let rise in a warm location until doubled in size.  If you want to make the dough a day ahead, punch down, cover and place in the refrigerator.  Bring to room temperature before using.
Divide the dough into four portions and roll into balls.  Let the dough balls rise in a warm location for another 45 minutes.
Heat the oven to 475 degrees Fahrenheit.  Allow a pan or pizza stone to heat in the oven.
Making the topping
In a bowl, combine the oil, tomato paste, parsley, cumin, paprika, and cinnamon.
Add the ground meat, garlic, grated onion and tomato, chili and season with salt and combine.
Making the Lahmacun
On a floured surface, roll out each dough ball until they are about 1/8 inch thin and place on a sheet of parchment paper.
Spread each round with a thin layer of the meat mixture and place the parchment paper directly onto the preheated pan in the oven.
Bake for 6-8 minutes or until the meat is cooked.
Top with your choice of parsley, freshly squeezed lemon juice, parsley, olives or a sprinkle of sea salt.
I topped each lahmacun with tomato and a simple parsley salad of parsley leaves, lemon juice, salt, and pepper.
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