Back from hiatus.

After a lengthy hiatus, A Wicked Scoff is back. Hopefully I'll be able to maintain a healthy dose of new posts starting with today's entry. While I admit I have been it lazy these last couple of months (blogging that is, not cooking...I prioritize cooking and eating over most things in life...except for my lovely wife), this spring has not been without its share of distractions. With being on vacation in Italy for a week (more on that later), taking advantage of the extra daylight after work to do yard work, and the start of the Stanley Cup playoffs, I've been a bit preoccupied. After getting some requests and questions from friends recently however on "where's A Wicked Scoff hiding" I decided that I will be a better multi-tasker. It's really not that hard to blog about food and watch hockey at the same time you know.

With all that being said, I want to share with you a little bit about the recent vacation my wife and I went on. We traveled to Italy's Amalfi Coast and the city of Naples, truly one of the most culturally rich and significant ,not to mention beautifully scenic, destinations in the world. From the famous archaeological sites of Pompeii and Herculeneum, to Mt. Vesuvius (a volcano that could erupt at any time and wipe out more than a million people) to the jaw dropping twisty winding cliff edge road ways of the famous Amalfi Coast, to the posh Island of Capri, and finally to the rural and touristy mix of towns and fishing villages with impressive architecture and cathedrals, we saw and did a lot. What was as impressive as anything about this destination, as you may well imaging, was the food.

It's no secret that Italy is considered to be paradise for many food lovers, however the regional cuisines across Italy are quite diverse, notably between northern Italy and coastal southern Italy. The region we went to, known as Campania, is known for a few specialties, including pizza (Naples [Napoli] is the birthplace of pizza), fresh seafood, and lemons. Popular dishes from this region include Caprese salad (fresh buffalo mozzarella, sliced tomatoes and fresh basil leaves), margarita pizza (thin crust pizza cooked in an extremely hot wood burning oven topped simply with marinara, mozzarella and basil, fresh fried fish (fritto pesce ) typically cuttlefish, calamari and large shrimps, mussels or clams and fresh pasta (very lightly tossed with olive oil, cherry tomatoes and parsley), broiled fish fillet, tuna, sardines, anchovies, and the list goes on. Also traditional for this region is to take a shot of the very potent lemon liquor known as limoncello. Needless to say we ate very well, and I came home inspired to recreate some of the wonderful dishes and flavors I experienced. Maybe a few pounds heavier too with all the gelato (Italian ice cream) I ate!

So while Italian cuisine doesn't seem to have much in common with Newfoundland or New England cooking styles I think you'll be surprised on how many of the dishes I will share with you over the next few weeks will actually be familiar with your taste buds and your cooking philosophy. Simple preparation, fresh ingredients and hearty, satisfying meals.While pizza, fresh herbs, olive oil, buffalo mozzarella and pasta may not be classic Newfoundland/New England ingredients, fresh seafood certainly is. Other rustic ingredients like bread, potatoes and beans are also traditional in Italy as they are in this neck of the woods. Some of the upcoming recipes I will be sharing over the next little while will include broiled swordfish with lemon and olive oil, olive oil fried cod loins, pasta in the style of Sorrento, spaghetti and clams, tuna salad (not what you think), gnocchi (potato pasta), and much more.

Stay tuned, and stay hungry.

Mediterranean Pizza

This is one of my favorite pizza recipes, and it is one that features bright flavors of the Mediterranean region, namely pesto, sun dried tomatoes, roasted red peppers and artichoke hearts, paired with herb and garlic grilled chicken, thin sliced red onion, Parmesan cheese and grated part-skim mozzarella. The basil and garlic from the pesto carry through in every bite, while the sun dried tomatoes give a sweet tangy punch. Each bite is different, as you can bite into a quartered artichoke heart or into a juicy piece of grilled chicken. Whether you decide to make it pan pizza style or go for the crispy thin crust from the pizza stone, each variety has its special pleasantry. With the thicker, chewier crust the whole thing melds in perfect harmony and it deeply satisfying. The thin flat bread crust however let the topping stand out even more, and it transforms the pizza into something a little more sophisticated. Each will please you as I think the flavor combination here make for a truly outstanding pizza!

Mediterranean Pizza

See recipe for basic pizza dough from an earlier blog. This is enough dough for 2 large pan pizzas (cookie sheets) or 3 round pies on the stone.

This is a simple pie to put together as I use store bought pesto, canned quartered artichoke hearts, canned roasted red peppers and a jar of sun dried tomatoes in olive oil. The chicken is the most time consuming part (although this is a great way to use up any leftover chicken you might have), and then it's just slicing the onion and grating the cheese.

For the chicken, I like to marinate bone-in, skin-on chicken breasts in a little olive oil, lemon juice, minced garlic, chili flakes, Italian seasoning and black pepper, for at least a couple of hours. The I simply season it with some salt and grill the chicken (or roast it) until it is just done, at 160 degrees. When it is cool enough to handle, I pick the meat off the bone and give It a rough chop. 2 bone-in breasts are plenty for 3 pizzas.

To prep the pizzas, use the pesto as you would pizza sauce, and spared evenly across the dough. Next top with the chicken, artichokes, chopped sun-dried tomatoes , chopped roasted red peppers, a handful of grated mozzarella, thin slice red onion on top, and some Parmesan cheese grated around the edge of the crust. Cook it in the hot oven until the cheese browns and the crust has also browned on the bottom.

Let me know how it turns out!

PIZZA!

With the weekend almost here, I thought I'd write about a food I often save for the weekend, which also happens to be the food more than any other that hooked me on cooking at an early age....PIZZA! I love pizza, and really who doesn't...except my Dad for some weird reason because he usually eats anything, but he's not a pizza lover. Anyways, I love pizza of all flavors, and all styles, from deep dish to thin crust. Now that I live in New York State, I have access to some very fine pizza joints, and I've become a big fan of thin crusts. My favorite place though is "Joe's Cafe" in Northampton, MA, but I'll talk more Joe's another time.

As I said, I began making pizza at an early age. I don't remember when exactly but I'd guess that by 13 I had made a few Kraft " just add water" pizza mixes. Those were so great, with a yummy sauce and spice mixture included. It even came with parmesan cheese...well kinda. I don't know how many of those I cooked over the years, loaded with salami, pepperoni, bacon, hot dog wieners and cheese. I was a meat lover all the way. By grade 9 I had discovered homemade dough and from that point on I was making pizza, and later sauce too, from scratch. It's the only way to roll!

Here is my basic recipe for pizza dough. It is a yeast dough that generally makes two large pan pizzas, or 3 pies if I use my pizza stone. I have also added my basic pizza tomato sauce, which I use when making more traditional "red" pizzas...pepperoni, green pepper, mushroom, etc. I make a lot of "white" pizzas these days, without a tomato sauce, usually with some olive oil as a base. I'll be posting many of my classic and not so classic pizza recipes in the future. For now I'll give you a few pictures to tantalize your taste buds.

Basically just make a good dough and a good sauce, and add what you like. For me, the real key are the quality of the ingredients. Good pepperoni is a must. Until recently I used to have a problem finding the good stuff in St. John's (Newfoundland), but before I moved away, that was no longer a problem. Also, the vegetables must be fresh. For the cheese, I use mozzarella for many pies (skim is OK rater than whole...it actually melts better), and I like to grate fresh Parmesan or Romano around the crust before baking and also while eating. Other good condiments I like are chili pepper flakes and hot sauce.


Basic Pizza Dough

3 1/2 cups flour (I use 2 cups bread flour with 1 1/2 all-purpose)
1 1/4 cup of warm water (100 to 115 degrees Fahrenheit)
1 packet of yeast
1 tsp white sugar
2 Tbsp Olive Oil
1 tsp salt

In a large bowl, add the warm water. Be careful to get the temperature right or the yeast will either not activate if it is too cold or be killed if it is too hot. I use my digital thermometer. Dissolve the sugar in the water and stir in the yeast. Let the mixture activate for about 10 minutes. Once the yeast has worked, add the salt and oil, and begin adding the flour gradually, mixing with a wooden spoon. I like to mix it into a well incorporated think batter, and then begin adding the flour more slowly. Near the end or the flour, its time to get your hands in there. On a clean counter, begin kneading the dough. This is a critical process, and it is important not to under knead. You may need to add flour to the board occasionally. I like to press the dough with the palms of my hands, fold it back on itself, and give it a quarter turn, and repeat. After kneading you will have built up the glutens in the bread...a key in good pizza dough. Form into a ball, and add a little olive oil to the bottom and sides of your bowl. Place the dough in the bowl, cover with a clean towel, and rest in a warm place to rise...about 1 hr, until well risen to the top of the bowl.

At this stage, I like to punch down the dough, cut it into however many pies I want to make (e.g. in half for two large pan pizzas). I next grease my pie pan with olive oil and begin stretching the dough. Once done, I cover again and let it rise a second time...for about 15-30 minutes. Then I restretch to the corners and its ready for toppings. If I am using my pizza stone, I let the second rise take place in seperate bowls, and hand toss the dough to make my pie.

Tomato Sauce for Pizza

2 Tbsp Olive Oil
1 small onion, minced
2 cloves garlic, minced
1 large can, quality plum tomatoes, crushed or puree
2 Tbsp tomato paste
2 Tbsp white sugar
1 Tbsp Dry Italian Herbs
Salt and Pepper

In a medium sauce pan, over medium heat, add:

the olive oile, onion and garlic, salt and pepper. Saute until softened, and add remaining ingredients. Simmer on a low heat for at least 30 minutes, preferably one hour. Adjust seasoning to taste (i.e. I like a somewhat sweet pizza sauce, others more savory or with some spice added for extra kick). That's it, and much better than any canned stuff.