June 24, 2008 - 8:45pm
Nury's Light Rye dough as pizza. MiniO?
MiniO. If you are looking in ... I plan on using Nury's rye dough for pizza. If I recall correctly, you have done this. Any tips?
Did you toss, stretch on the bench or roll it out? I assume you stretched, topped and baked immediately. I also assume you made your pizza after the overnight cold fermentation.
Thanks.
David
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The trick is not to play too much with it. Stay away from the rolling pin. I quess I hid my blog too well, it's HERE. It is a wonderful rustic dough, don't you think? Have fun and post us a pic!
I think I pulled it out while it was still cold and it warmed up while I worked.
Mini O
Actually, I was remembering your alluding to this in another topic, if I am correctly remembering what I was remembering.
I'll likely handle the dough according to how it behaves, but I concur with the rolling pin avoidance advice. I want some bubbles left.
I expect the dough will be extensible enough to just stretch to fit my peel. It might need a little relaxing time, but we'll see.
I'm not planning toppings anywhere near as elaborate as yours, though. Of course, I'm stopping at the Farmers' Market on my way home, and who knows what will end up on the pizza? Eggplant and arugula are likely.
David
David,
Maybe this is where you read about mini o's pizza.
http://www.thefreshloaf.com/node/7387/stuffed-nury039s-rye
weavershouse
Waiting for the neighbor's to get ripe. Cubes, schredded, slices or other ideas? Salted and allowed to drain. Yum! Eggplant soaks up excess oil on the pizza, good idea! Gosh you're giving me ideas! I can see little cubes rolled in herbs and fine grated Gran Padano thrown around on it...and....
Mini O
Hi, Mini O.
Well, I didn't end up making eggplant pizza, just a large Margherita. But what I was going to do was basically eggplant parmegano pizza. My recipe, from Marcela Hazan, does not bread the eggplant. In fact, when I have used eggplant on pizza before, I find, if it's brushed with olive oil, it cooks well without any pre-cooking. I just slice it 1/4 inch thick. I get smallish, fresh-picked eggplant from our farmers' market. It is not bitter, even without soaking.
David
I'm sitting here trying to decide if it's hot enough to turn the air conditioning on. It's almost 90 outside which is hot for Wisconsin. Thinking about making pizza on the Little Black Egg on the deck tonight and David mentions making a Margarita. What a great idea!! I have plenty of ice and sour mix and a fresh bottle of Tequila. I might not get to the pizza after all! Thanks for the inspiration David!
Eric
Hi, Eric.
Might I suggest a Chile Verde Pizza might pair better with your beverage? Or, perhaps, a Menudo pizza? (A sovereign treatment for hangover, they say.)
David
since it didn't make the pizza. My mil likes to make eggplant cordon bleu; that is; ham and cheese with eggplant slices on the outside, rolled in flour & egg & bread crumbs, held together with toothpicks and fried. Hot or cold. I like to do that oil brushing thing before I throw them on the grill too... ever use the oil from herb cheese stuffed peppers?
I got my margarita right here Eric...
I was picking choke cherries yesterday and when I was done, got around to trying one, waiting for the choke. The cherries were so good I stuffed my mouth with them, shooting out the pits. These trees were normally left for the birds. I ended up pitting them and freezing them for muffins. Not a single worm... amazing.
Mini O
I cut rounds of eggplant almost 1/2 thick and dip them in a mixture of Parmigiano-Reggiano cheese, eggs and black pepper. I put a slice of motzarella between two slices and fry in olive oil. It holds together good if you're a little careful when you turn them over in the oil to brown the other side. Sometimes I add a sweet basil leaf or two or even a little pesto in between. The cheese melts just right and we eat them up. Umm Umm Good. I never salt and soak eggplant from the garden because it's not old and bitter when fresh. Sometimes when I make baked eggplant parmigiano I bread the eggplant with the egg and cheese instead of egg and breadcrumbs. Anyway is good. To tell the truth I never put it on pizza...don't know why. weavershouse
I make eggplant parmigiano without breading. When I bread the slices and fry them, then bake them, the breading gets soggy anyway.
I bake the sliced eggplant. I pour olive oil on a jellyroll pan and slosh the eggplant in it on both sides to coat. I bake the slices at 375F for 20 minutes, then turn them over and bake another 10-15 minutes until totally tender (as in "melt in your mouth").
Then, in a 1L. gratin dish, a layer of eggplant, grated fresh mozzarella, about a cup of canned chopped san marzano tomatoes, a quarter cup of grated parigiano, a dash of dried oregano and a few grinds of black pepper. Then a second layer of eggplant with just a bit more parmigiano sprinkled. Bake for 30-45 minutes at 400F. Sometimes, you have to skim off extra liquid 15 minutes into the baking.
This feeds 2 people as a main course, with leftovers. It re-heats nicely.
There are so many wonderful eggplant recipes. The only one I don't like is "eggplant caviar."
I haven't made eggplant pizza for 2-3 years. As I recall, I did a take off on a Wolfgang Puck recipe. I think it had chevre and maybe thinly sliced leeks.
David
Found this one in the Farm Journal Cookbook, years ago.
For Eggplant Parmigiano, I slice young eggplant across about 3/4 inch thick and spray it with olive oil, then broil under a low broiler 10 minutes or so per side. When one side browns, I flip it to brown the other side. This dries it out very nicely so it doesn't sog up the recipe. Then I put it in a Pyrex casserole dish and cover it with tomato sauce and shredded cheese (I get lazy and use Classico's Sun Dried Tomato Sauce.) Make a layer of sauce in the bottom of the dish, then eggplant, sauce, cheese, eggplant, sauce, cheese. Cover with double foil and bake for about 30 minutes at 425, then bake uncovered for a few minutes more.
Meantime, cook pasta (we like penne) and when finished, use this as a thick sauce. That and a green salad with oil and vinegar and some Cote de Rhone will make my day complete.
We have tomato plants with tiny tomatoes on them and eggplants and peppers in bloom, and the neighbors have baby zukes the size of my thumb. Eating from the garden is so hard to wait for in Upstate New York. Not even the farmer's markets is open here yet.
Mary
so many wonderful recipes. I have a cousin who slices her eggplant paper thin, dipped in egg & breadcrumbs and fried until golden. Her counter is covered with eggplant slices draining on papertowels. Let me tell you, it is the very best Eggplant Parmigiana..the layers almost croissant like and of course with homemade marinara. I'm suprised she doesn't do the whole 9 yards and make her mozzarella from scratch too! It is heaven!
Everyone knows eggplant contains lots of water. What if it were finely grated and combined with flour, and sourdough and made into pizza dough? It might have to autolyse a while but do you think it might work?
I just stripped my red current bush. My tomatoes and ground cherries are blooming. There are squash blossoms on the compost pile. The wind and weeds seem to be a problem for the rye fields this year. Corn is chest high. Potatoes are blooming. Elderberry bush blooming for a second time. Last year's corn crop nearly failed to dryness. This year there is one small field laid with plastic to mulch the plants but it did't work well, each corn plant is full of suckers. I've never seen this before.
corn plants & plastic: Corn plants with suckers or additional plants growing up from the roots, normally tend to zap a plant's strength resulting in lots of underdeveloped ears. It looks very labor intensive.
Mini ears maybe?
Mini O
My first reaction was ... not positive. It would need something to keep it from making the adjacent dough all soggy.
I have a favorite eggplant recipe using cubes of eggplant that have been salted for 30 minutes then sort of wrung out with paper towels before a long, slow (45 minute) saute with chopped garlic added half way through and chopped parsley at the end. The eggplant ends up succulent but dry. I know that doesn't make sense, but it's true.
That could be folded into a dough. Or maybe rolled up, like a boreg.
Eggplant sticky buns!
Better go to bed before I hurt my brain.
David
I mean in the dough as part of it, raw. It might turn brown, but the sourdough might provide just enough acid to keep it light. Sourdough lady is probably going to remind me about rope but if I wash 'em and they got to be pretty fresh (or they will act like rubber) I think I could pull it off. (I know, get back to the apricot dumplings....loafers are waiting.)
I think I know your recipe, I like french fries from eggplant too. Have you had your morning coffee yet?
Mini O
I was just riffing off it.
Apricot dumplings do sound better at the moment.
I'm only on my second mug of coffee. Another, and the blood will start getting to my brain.
David
Mini O,
Would you describe your ground cherries and use thereof? My mom used to make preserves of ground cherries back in Maryland, but they are unheard of here in Oklahoma.
The ones I find searching the internet seem to be yellow fruited and ours were a deep purple. Made the best preserves I have ever eaten.
I know it was 60+ years ago, but my memory is not THAT bad!
Bob
Hi Bob,
I can't recall purple fruit but doesn't mean they don't exist. There is purple in the blossoms. My grandfather use to grow them in Iowa. Also called Ande berries or Cape Gooseberries. (Hints from South America and how they traveled to the Cape of Good Hope.) They are also nightshade plants. Annual bushy plants that have lanterns covering the ripening berry. Not to be confused with bright orange Chinese Lanterns, a decorative only variety. Mine started off terrible tiny and weak only to really take off in the last few weeks. I put them in a window box but now I've got to get them into the garden where they can get bigger. I've been growing them for a few years now. I hang on to a few berries to start the next season.
We just eat them when they're ripe. My dog loves to pick them off the plants too, leaving me to find empty lanterns on the lower branches. When they're ripe, the lanterns are natural tan and the berries inside are orange. My grandparents would make pie or jam. If there were enough, maybe some wine. I've always liked them raw. Nowadays with maybe some melted milk chocolate or dessert balsamico to decorate vanilla ice cream or ice cream filled crepes. They might be very interesting in the Blueberry Cream Cheese Braid.
Mini O
Edit: The link above is to Mother Earth news and on the following page, describes purple berries. So ...your memory serves you correctly!
Dip 'em in egg batter and lightly fry for a treat!
And I also plant other things in my compost pile. I found out years ago that if you want an early crop of something.... like potatoes, set them up in the compost pile. The heat and nutrients are fantastic, not to mention covering the looks. They just hang around the edges while I continue to fill up the middle.
Mini O