Breadsticks and/or Pizza Dough

Breadsticks and Pizza Margarita (Tomato, Mozzarella, Basil) 

I love bread.  Bread can make a bad day good and calm an upset stomache.  I also feel it gets a bit of a bad name in the "health food" scene.  While it is no kale, it tastes good, is filling, is so cheap when homemade, and wonderful for your soul (or at least mine...) in moderation. Making bread is an art form, parts of which I am far from mastering (especially at 7900 feet).  This recipe for either breadsticks or pizza dough is one of the easiest yeast doughs to master. It is also quick (90 minutes until you have hot breadsticks). So make your bread and eat it too.

note: I often halve this recipe when I am making breadsticks for 2-3 people.

Breadsticks

Adpated a little from Our Best Bites

• 1 1/2 c. warm (105-115 degrees) water
• 1/2 teaspoon sugar (optional)
• 1 Tbsp. yeast
• 1/2 tsp. salt
• 3-4 1/2 c. flour (I use 2 1/2 cups all purpose and about 1 1/2 cups whole wheat)

1. In the bowl of your stand mixer combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.

2. Add salt and stir. 

3. Add 2 c. flour and mix well on medium low speed with the dough hook attachment of your stand mixer. If you are using whole wheat flour, add all purpose flour first then whole wheat.

4. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.  Make sure flour completely incorporates into the dough.

5. Pull the dough away from the hook. Cover and allow to rise for 45 minutes or until doubled in bulk. 

6. Gently pull dough out of bowl and place on a lightly-floured surface. Prepare a baking sheet covered with parchment paper.

Dough ready for shaping

for breadsticks

7. Gently pat into a rectangle and cut into about 20 pieces.

8. Roll out each piece of dough into a snake and twist the dough. Place on baking sheet and repeat with remaining dough. 

9. Cover pan and allow dough to rise for another 30 minutes.

10. When there’s about 15 minutes to go, preheat your oven to 425. When done rising, bake for 10-12 minutes or until golden brown. Rub some butter on top of the breadsticks, sprinkle with seasoning, or dip in sauce and soup.

for pizza dough (makes 2 small/medium pizzas)

7. Pre-heat oven to 500 with your pizza stone in the oven if you use one.

8. Cut the dough into two pieces for smaller pans/ovens, or shape into one large pizza. 

9. Gently pull the dough to the edge of the pan working to create an even layer.  

10. Arrange your choice of toppings.  (Pictured: marinara, asparagus, sun-dried tomatoes, yellow bell pepper, mozzerella, chevre, finely chopped swiss chard, sea salt, and finished with basil after being removed from the oven)

11. Slide onto stone, or bake on sheet about 10 minutes until crust darkens and cheese begins to brown.  

12. Remove from oven and allow to cool 10 minutes.  

Red Wine Pasta Sauce and South African Camping

After spending time in the mountains we loaded up and drove to the Elephant Coast, on the Indian Ocean.  We first stopped in St. Lucia, where we explored Cape Vidal and kayaked among the crocs in the estuary.  Then we headed north to Sodwana Bay, where we swam with dolphins, lazed in the hammock, and ate this tasty pasta.  Both places are with in the iSimangaliso Wetlands Park, which is comprised of the coastline and Lake St. Lucia.  Being within the park meant beautiful beaches, extensive wildlife, very cool vegetative dunes, and overpriced camping.  Our campsites did not have picnic tables or fire pits, so we made do with a makeshift kitchen of a camp stove and backpacks.

Where the magic happened: Camp Kitchen
in Sodwana Bay (Photo: Mackenzie)

Whisking the wine into the butter/oil

This is one of my favorite pasta sauces.  I often use it with gnocchi or ravioli.  In this case, our dear friend Mackenzie has a strong aversion to tomato sauce, so the mini bottles of wine we had floating around the backseat of the Micra were inspiration (thanks South African Airways).

Pasta with Red Wine Sauce

• 4 tablespoons olive oil or butter, divided*
• 1 onion, diced
• 1 cup chopped mushrooms (optional)
• 1/2 cup red wine
• 3 cups pasta, cooked to al dente**
• 1 teaspoon dried oregano
• 2 tablespoons freshly chopped basil
• Salt and pepper to taste (I find this dish needs a heavy dose of pepper)

1. Heat a large skillet over medium heat for 1 minute.  Add 2 tablespoons butter or oil and allow to heat.
2. Add onions and saute until soft, about 5 minutes.  For a richer flavor, reduce heat and caramelize onions (about 30-40 minutes).
3. Add mushrooms if using and cook another 5 minutes.
4. Push vegetables over to one side and add remaining butter or oil into the other side of the pan.
5. Allow to heat briefly, then whisk wine into the fat.  Continue whisking until a cohesive, thickened sauce forms. Reduce sauce for 2-5 minutes until thickened to desired consistency.
6.  Stir the vegetables back in and add the pasta and oregano.  Cook 1-2 minutes to allow all flavors to combine.
7. Salt and pepper to taste.
8. Serve topped with freshly chopped basil.

*I usually use 2 TB of each butter and oil
**for a little refresher on how to get to al dente click here

Mackenzie and I at Cape Vidal

Cape Vidal Beach

Kudu on the drive home back to St. Lucia

Seafood Feast St. Lucia

Hippos

Sunrise St. Lucia Boardwalk

Kayaking (photo: Mackenzie)

Crocs

Campsite at Sodwana Bay

Snorkeling with Dolphins

Post-Snorkel Hammock Time

Sodwana Bay (Photo: Mackenzie)

Simple Basil Pesto

It is so good to be home. Wednesday morning I awoke with a sense of peace that I have missed for the past month. I returned to some beautiful basil that was just a few inches tall when we left.  Next week I will write more about our adventures, and share some food inspiration.  For now, I am reveling in home. Today's recipe is for simple basil pesto, fresh from the garden.  I used almonds because pine nuts are expensive.  For more flavor, you could add a clove of garlic.

My Little Sanctuary of a Kitchen

Big Basil Plants

Simple Pesto

Makes ½ cup

• ¼ cup raw almonds
• 1 cup fresh basil leaves (packed)
• ¼ teaspoon salt
• 6 tablespoons olive oil

Tomato and Eggplant Gratin with Basil Pesto

1. Place almonds in food processor and pulse a few times to break into small pieces 
2. Add basil, salt and 2 tablespoons olive oil and continue to pulse
3. Drizzle remaining olive oil until consistency meets your fancy
4. To duplicate the dish pictured: follow the recipe for Tomato and Eggplant Gratin, but omit the thyme.  After removing from oven, drizzle or spoon pesto over the top and serve