Author Archives: carolyngalizio

About carolyngalizio

Kim and I are the parents here. We've been married a long time and love to be in the kitchen together. Over the years we have become more interested in eating food that is not only delicious, but also healthy and as local as possible. Kim likes to make meat, and I like to make vegetarian dishes . Just what happens at our house! We happen to really love all of the others who write on this blog!

“This Is Just to Say”

As soon as Melissa shared some of her favorite “food quotes”, I automatically thought of a favorite poem that I have loved for years. Kim gave me this small paperback of selected poems of William Carlos Williams about 40 years ago when we first began dating. Here it is:

This Is Just To Say

 

I have eaten

the plums

that were in

the icebox

 

and which

you were probably

saving

for breakfast

 

Forgive me

they were delicious

so sweet

and so cold

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Breakneck Acre Farm Meal!

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About a month ago I really discovered Breakneck Acre Farm for myself, and I am recommending that you go there at least once to see it. They are open only Wednesdays from 1-6, but it is really close, and the owner Ami is most welcoming. It is one tiny building that has 2 beautiful handmade wooden machines from Austria. Those machines grind the corn that happens to make the best polenta that I have ever had, and I have had polenta in Italy! Casey had bought me the cornmeal, and I found out that the owner sells eggs at her farm as well. So that day she had eggs and wonderful fresh spinach. I had those little grape tomatoes at home, so for dinner we had scrambled eggs, sauteed spinach with roasted tomatoes, and polenta into which I added a cup! of parmesan cheese at the end. It was easy and delightful! I don’t have a real recipe for polenta, but this is what I do: Boil 4 cups of water and add a little salt to it. When the water comes to a boil, slowly but steadily whisk in 1 cup of cornmeal. Turn the heat way down and whisk for about 10 minutes until it gets pretty thick. Add 1 tbsp. of butter and a handful of grated romano or parmesan cheese. that’s it! Yummm!

Cooking With Grandpa Perry!

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So I decided for the summer that Grandpa Perry and I would cook together each Friday afternoon, split the food, and feed the family! This last week I chose to make homemade pizza dough in the bread machine, which makes two nice sized pizzas.This pizza crust has corn meal in it, which I got from Breakneck Acres Farm. Grandpa Perry and I visited there last week, and the lovely owner Ami showed us how her corn grinding machines worked. they are imported from Austria and worth the trip to the farm to see them. they are open Wednesday afternoons from 1-6. so we made this pizza together and it was delicious if I do say so myself. Recipe from the Pioneer Woman http://thepioneerwoman.com/cooking/2010/02/my-favorite-pizza/

Grilled Fresh Tomato and Greek Salad Pizza

If you have never grilled pizza then it is time you do! It is the closest to a pizza oven you can get at home. The first thing to do ahead of time is to be sure you have cleaned your grates. Take the time and really clean them of all that burnt on gunk that has been there for years. Ok maybe that is just my grill but they need to be clean. Then take a little canola or other vegetable oil and wipe the grates with a saturated paper towel. This will keep the dough from sticking to the grates. Start the grill and get it good and hot. Use a smoker packet if you would like to add some smoke flavor to the pizza. This can be done even on a gas grill by soaking chips for about an hour. Wrap them in a foil pouch and poke a few holes in it. Lay the foil pouch above a burner you will get smoke shortly. Once the grill is good and hot above 400 degrees it is time to put the pizza dough on the grates. We used the pizza dough from an earlier blog that was done it the bread machine. It is listed in a earlier blog. The dough needs spread out into a pizza shape it won’t really be round when all is said and done and this just adds to the rustic taste of these pizzas. We use corn meal to keep it from sticking to a pizza peel or baking sheet. OK now comes the fun slide the raw dough on to the grill.

The 1st time I tried this I was sure it was going to be a disaster but it really does not fall through the grates or stick or any of the other hundred failure modes I dreamed up. Reduce the heat on a gas grill and cover. Check in a minute or so to use some tongs to keep the pizza moving. If you have any hot spots on your grill  keep the shell moving to prevent burning. Punch down any giant bubbles and keep the little ones. When you get a good crust on the bottom 4-5 minutes remove using a pizza peel or tongs and add toppings to the side that was cooked on the grates.

Once the toppings are applied slide the pizza back to the grill and finish the cooking until there is a good crust on the bottom and the toppings are heated through.

 

 

 

 

 

 

 

 

We did a fantastic recipe from the paper today that used fresh arugula from our Birdsong Farms CSA box, feta cheese, and kalamata olives. We served this along side some fresh corn on the cob.

This entry was written by Kim but most of the work to prepare this meal was done by Carolyn I just grilled it and ate it.

 

 

Grilled Fresh Tomato and Greek Salad Pizza

From USA Today Weekend Written by THREE MANY COOKS
4 large Italian plum tomatoes, sliced thin (juice from sliced tomatoes reserved)

2 Tbs. olive oil, divided
3 garlic cloves, minced
1 pound store-bought (or homemade) pizza dough
Salt and ground black pepper
3 ounces (about ¾ cup) grated mozzarella cheese
4 cups packed arugula or baby spinach
¼ cup chopped kalamata olives
2 ounces crumbled feta (about ½ cup)

Turn all burners of a gas grill on high or build a charcoal fire. Meanwhile, lay sliced tomatoes on a baking sheet. Mix 1 tablespoon of the oil with the minced garlic. Drizzle oil over tomatoes; set aside.

Without punching or kneading dough (which makes stretching more difficult), turn dough onto a lightly floured surface. Using a dough scraper or sharp knife, quarter dough crosswise. Working one at a time, stretch each portion into a rustic 12- by 3½- to 4-inch rectangle; transfer to a large cornmeal-coated baking sheet.

Reduce grill heat to medium; lift stretched pieces of dough on grill. Cover and cook until bottoms are spotty brown, moving them around and punching dough down as necessary to ensure even cooking, 3 to 4 minutes. Return pizza crusts, grilled side up, to baking sheet, topping each with a portion of tomatoes (reserving any remaining garlicky tomato liquid). Lightly sprinkle tomatoes with salt and top with a portion of mozzarella cheese. Return pizzas to grill; cover and continue to grill until pizza bottoms are spotty brown, 3 to 4 minutes longer. Transfer to a cutting board.

Meanwhile, toss arugula with olives, feta, remaining tablespoon of oil and a light sprinkling of salt and pepper. Drizzle in reserved tomato juice; toss to coat again. Top each pizza with a portion of salad. Transfer to a cutting board, cut into pieces and serve.

Granola Bars, courtesy of Tionna

I stopped over at Benji and Tionna’s house yesterday before Kennedy’s vet appointment so that he could play with Moxley and so I could see the girls! They were all wonderfully funny of course, and Tionna fed me one of their home made granola bars that was so delicious! Bonus factor- it tided me over because the vet appointment was right at my lunch time!

The recipe, Benji says, is from the internet, but they don’t remember where.

Granola Bars

2 cups rolled oats

3/4 cup packed brown sugar

1/2 cup wheat germ

3/4 tsp. ground cinnamon

1 cup whole wheat flour

3/4 cup your choice (craisins, chocolate chips, etc.)

3/4 tsp. salt

1/2 cup honey

1 egg, beaten

1/2 cup coconut oil

2 tsp. vanilla extract

Preheat oven to 350 degrees. Grease a 9 x 13 inch baking dish. Mix together the first 7 ingredients, then make a well in the center and add the honey, beaten egg, the oil, and vanilla extract. Mix well. Pat the mixture evenly into the baking dish.

Bake for 30-35 minutes or until the edges are beginning to turn golden.

Cool for 5 minutes and then cut into bars and remove from pan while still warm.

 

 

 

Corn Chowder, totally inspired by the neighbor boys

It’s so hot outside that so far this week I have cooked, but I have not had to think about what to cook. First I made spaghetti sauce inspired by my mother in law’s, then I made the best raspberry chicken that I have ever made, inspired by Tom next door. Then today Tom inspired me again with his potato corn chowder. I had to look up a recipe however, because I cannot wing it like Tom unless I am making pizza, pasta, or a frittata. So here is my version, or I mean it’s from The New Basics cookbook by Julee Russo and Sheila Lukens. I used Matt’s lovely fresh potatoes, corn from Rufener’s that I froze last year, and peppers that Kim grew on our lower deck in pots.

Corn Chowder

4 oz. sliced bacon, cut into 1 inch pieces

2 tbsp. unsalted butter

2 cups chopped onions

2 tbsp. flour

4 cups chicken broth

2 large potatoes ( I used the 4  we got in our share last week and I did not peel them), cut into a dice

1 cup half and half

4 cups cooked corn kernels, drained

3/4 tsp coarsely ground black pepper

salt, to taste

1 large red bell pepper (we had 2 kind of cubanelle looking peppers), cut into a dice

3 scallions, cut up

1 tbsp. cilantro, for garnish

1. wilt the bacon in a large soup pot over low heat for about 5 minutes. Add the butter and allow it to melt.

2. Add the onions and wilt over low heat for 10 minutes. Add the flour and cook, stirring, another 5 minutes.

3. Add the stock and the potatoes. continue cooking over medium low heat for 12-15 minutes or until the potatoes are just tender.

4. Add the half and half, corn, pepper, and salt. cook 7 minutes, stirring occasionally.

5. Add the bell pepper and scallions, adjust the seasonings, and cook an additional 5 minutes. Serve immediately, garnished with cilantro.

Enjoy!

Soup for the Babies!

Tionna made a soup today using many of the wonderful vegetables from their Birdsong Farm haul. She used potatoes, green beans, kale, and carrots with onion, chicken broth and cream, I believe. She said that L loved it and ate it up, but E was much more fond of the garlic bread that Tionna made and the peaches that she fed them! Tionna also said that she and Benji can’t shovel the food in fast enough, and that L is beginning to use a fork! I do not have a photo of the soup, so I will show you one of the baby’s feet at the high chair. They prefer to have bare feet just about anywhere! Who doesn’t?

spaghetti sauce!

I know it’s hot, but my mother in law just fed us spaghetti on Thursday and it was delicious! There were 8 people at the table, and maybe 7 of those people had witnessed Grandma Galizio making the sauce, and I know for a fact that 7 out of 8 had eaten her sauce for many years of their lives. Yet we very much had minor disagreements on how she made it, since there obviously is not a recipe, of course. Now Grandma Galizio had me watch her make the sauce when I was about 19 years old in order to be assured that when Kim and I got married he would not die of starvation or worse yet, eat bottled sauce! I am now 55 so I have some years of experience in this process. Also, we received a beautiful fresh head of perfect garlic this week in our Birdsong Farm haul. So here is how I make the sauce, but ask a different Galizio and you may get a slightly different answer!

Most importantly, cook this with love and take your time or don’t do it. That is the main lesson that I learned from Grandma Galizio.

1. Cover the bottom of your favorite big pot with good olive oil. But not too much. Bring that to about a medium high heat. Place a chuck roast in after it is good and hot. You can use any cheaper cut of roast, and I do believe that Grandma used neck bones or whatever she had, but I am not certain. Salt and pepper the side of the meat facing up. Coarse kosher salt and grind the pepper yourself. Don’t turn the meat until it is good and brown on the one side. This takes a little time. Flip the meat and salt and pepper the other side. Don’t rush.

2. Chop maybe 3 cloves of garlic on a butcher block. I specifically remember that Grandma took great care with this step. she put salt on a block and sort of rubbed the garlic into the salt. Matt’s garlic is perfect for this. Add that to the meat but turn the heat way down first so the garlic does not burn. That would be the worst because you would have to start over.

 

3. Add 2 big cans of regular tomatoes that you pour into a bowl and squish with your fingers. Kim canned our tomatoes from Hilgerts (now closed) or Walnut Drive Gardens, so I use two big jars. Add these to the sauce and simmer on low, covered with a little opening for about an hour or 2 while you stir it occasionally. Do not rush this step.

4. Then add 2 big cans of tomato puree. We often buy the Dei Fratelli when they are on sale so we have probably 20 cans in the basement if you ever need some.

5. Simmer a while longer on low and then add a big bunch of chopped fresh basil and a big bunch of chopped fresh Italian parsley. I use dried in the winter time, but since we discovered Penzey’s Spices years ago we wouldn’t use any other kind of dried spices.

6. Add a little tomato paste at the end to thicken it up if it needs it. Sometimes it does, sometimes it doesn’t. That is it, and I wish that I had some of Alycia’s fried eggplant right now so I could put a little sauce on top of the eggplant and make it into a sandwich!

Kale a Rustic Italian Way

It is difficult to follow Grandpa Perry, but someone has to do it! I used the lovely young kale we got in our CSA from Birdsong Farm in a pasta dish. It was so good that even though easy, I decided to share it because you certainly could make this with any good greens. I think the more ‘bitter” the better, but I also love broccoli rabe and the like. You might not, so use baby spinach or something as a substitute. I sauteed the kale with good olive oil and some garlic, being careful not to burn the garlic. I added a little chicken broth and a splash of wine. (That part was inspired by Tom!) Simmered a little for probably 5 minutes because the kale was young and fresh. We were so lucky to have two leftover cooked mild Italian chicken sausage links from the West Side Market, so I sliced them and added them to the kale mixture just to warm through. We also had the tomato basil pasta from Ohio City Pasta left, so I cooked that and dumped it into the pan as well. When I plated it, I grated parmesan cheese over the whole thing. I drizzled just a touch of the Leccino olive oil from The Olive Scene and it was so very delicious! And altogether it took probably 15 minutes tops!

We had a salad using the beets and the beans from the farm market, and lettuce from our CSA box. So good!

Roasting Beets!

I got beets from Wah at the Haymaker Farm Market Saturday and I just roasted them, and then chilled them to put on salad. They are so very delicious that I will tell you how to do it. It’s so easy! Preheat oven to 350 degrees. Wash the beets and then place each one on a little piece of foil. Drizzle a little olive oil over each one, fold up like a little package and place in the oven on a cookie sheet. Bake for about 45 minutes to one hour depending on how large the beets are. Let cool, then peel off the outer skin. Slice and place on Matt’s Birdsong Farms lettuce. They are just a little piece of heaven in my opinion. Kim even likes them and he doesn’t really like beets!