Tag: shiitake mushrooms

Recipe: Leek, Shiitake, and Garlic Pizza

I’ve posted before about the Perkins’ Friday night pizza tradition, back when our family used to watch a movie together as we munched.  Sadly, movie nights have become a thing of the past.  Now we have Pizza and Pokemon nights.  That’s right, and since Dan and I didn’t play this as children, we go with the house rules made up by our 8-year-old and 6-year-old.  Therefore, now that Friday nights aren’t quite as relaxing as they used to be, I find it extremely important that I eat not just any pizza, but that I eat delicious pizza, where each bite provides brief moments of reprieve from my cluelessness about the Pokemon game and subsequent inability to truly win.  (What can I say, I grew up in a family of competitive board/card gaming!)

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I usually make myself a pizza with caramelized onions, sliced pears, and goat cheese, but since I didn’t have any pears, I decided to try something new.  After rummaging through the fridge, I found leeks and shiitake mushrooms–and I am so glad I did.

I started with the all-important step of preheating my oven with my pizza stone inside.  (Nothing worse when making pizza than discovering that yes, my oven is hot, but the stone’s still in the cupboard!)  Because I was using Udi’s gluten free pizza crust, which you can find in DeMotte at Tysens Family Market, I only heated my oven to 375 F.

About a half hour later, I heated 2 tablespoons of butter in my trusty small cast iron skillet over medium heat.  As the butter heated, I thinly sliced 2 leeks, thickly sliced 4 shiitake mushrooms, and minced 2 cloves of garlic (all produce from our farm!).  Once the butter was bubbling, I threw in the leeks, sauteing them for about 2 minutes.  Then I added the mushrooms, garlic, a sprinkling of sea salt and freshly ground pepper, and sauteed for another minute.

At this point, I placed my Udi’s crust on the stone and baked it for 2 minutes on its own.  Then I pulled it out of the oven, brushed about 1 1/2 teaspoons of olive oil over the top, covered the crust with 3 ounces of sliced fresh mozzarella, and added my leek/garlic/shiitake toppings.  To finish it off, I sprinkled Parmesan, freshly ground pepper, and fleur de sel (thanks to farm member Anne Kingma for introducing me to this French sea salt!) over the top.  

I baked the pizza for 7 minutes, then broiled the top on high for about 2 minutes, checking on it every 30 seconds at the for the first minute, every 15 seconds for the second.

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Then, because Dan and our two youngest weren’t home yet, I waited.  Harper and I went out on what we call Perkins’ Mountain (compost covered with tarp in the field) and we wrapped ourselves in a blanket and watched the sunset.  Turns out sitting there with my son in the midst of so much beauty provided all the peace I needed to get me through another Friday night Pokemon battle.

Leek, Shiitake, and Garlic Pizza
Comforting and flavorful pizza.
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Ingredients
  1. 1 Udi's gluten free pizza crust
  2. 2 T butter
  3. 2 leeks, white part only, thinly sliced
  4. 4 shiitake mushrooms, tops only, thickly sliced
  5. 2 cloves garlic, minced
  6. salt and freshly ground pepper, to taste
  7. 1 1/2 tsp olive oil
  8. 3 ounces fresh mozzarella
  9. 1 T grated Parmesan
  10. freshly ground pepper, to taste
  11. fleur de sel, to taste
Instructions
  1. Place pizza stone in oven. Preheat oven to 375 F.
  2. While oven is heating, prepare ingredients. Once oven is at 375, wait about 30 minutes before baking pizza.
  3. Melt butter in cast iron skillet over medium heat. Once butter is bubbling, add leeks and saute for 2 minutes.
  4. Add mushrooms, garlic, salt and pepper and saute 1 minute. Remove skillet from heat.
  5. Place pizza crust on stone. Bake for 2 minutes.
  6. Remove crust and stone from oven. Brush crust with olive oil. Place cheese slices on top of crust. Cover cheese with leek/shiitake/garlic topping. Sprinkle Parmesan, pepper, and fleur de sel on top.
  7. Bake for 7 minutes, then broil on high for around 2 minutes, checking pizza every 30 seconds for first minute and every 15 second minute. Remove when cheese begins to brown.
  8. Enjoy!
Perkins' Good Earth Farm http://perkinsgoodearthfarm.com/

How to Make a Buddha Bowl

Several years ago, my in-laws Dana and Joan encountered significant health issues.  Joan was diagnosed as pre-diabetic, while Dana continued to struggle with high cholesterol even though he was taking statins and eliminating most fats from his diet.  Instead of diving into even more medication, they decided to make a serious diet change–by going vegan.  They signed up for cooking classes at their local Whole Foods, learned how to eat a balanced vegan diet, and guess what?  Dana’s cholesterol returned to a normal level, and Joan rid herself of the pre-diabetic status.

Was it easy?  Surely not–it’s never easy to change years of eating habits that include meat and milk and cheese and buttercream frosting (okay, I don’t even know if they like buttercream frosting, but I’m just saying I think that might be a hard one for me to give up).  They found a supportive community at Whole Foods, and they learned that with excellent ingredients and several key recipes, eating as vegans was actually quite enjoyable–and delicious.

One of the recipes they passed on to me from this time is something Whole Foods called “Wellness Bowls o’Goodness”, but I’ve heard them more commonly called Buddha Bowls.  I’m so grateful they shared this with Dan and me, and today I’m going to keep on paying it forward because these bowls are not only TASTY but an excellent way to eat up all those veggies and greens you’re getting in your fall share.

According to the good folks at Whole Foods Market Culinary Education, a Buddha bowl includes your base of cooked whole grains or starch veggies, and toppings in these categories:

  • cooked beans
  • greens (lightly steamed or raw)
  • veggies (roasted, lightly steamed or raw)
  • herbs and spices
  • sauce (such as fresh salsa, hot sauce, salad dressing, tamari, etc.)

For the Buddha bowl pictured in this post, I started by cooking 1 cup of organic brown basmati rice with 1 tsp Real Salt seasoned salt.  I used 1 cup of cooked rice for my bowl and saved the rest for fried rice to be made later in the week.  (Quick note here: I found it easier to season–if necessary–each food as I went along instead of trying to season the whole bowl at the end.) I topped my rice with the following:

  • 1/2 cup black beans
  • 1 cup whole leaf fresh spinach, sauteed for about one minute, seasoned with salt and pepper to taste
  • 1/4 cup shiitake mushrooms (grown ourselves–we should have these for sale soon!) sauteed with 2 T sliced leek
  • 1/4 cup watermelon radish, chopped (I was hoping these would be ready for your share this week, but they need a little more time.  We do, however, have daikon radish for you, and that will work just as well!)
  • 1/4 cup red cabbage, chopped
  • 1/4 cup cashews
  • 1 tsp sesame seeds, toasted
  • Asian vinaigrette: 2 tsp olive oil, 1 tsp sesame oil, 1 tsp rice vinegar, 1/2 tsp soy sauce, 1 minced garlic clove

I tell you what.  I felt so so good after eating this for lunch.  And really, there are so many possible variations for the Buddha bowl, that you could make this work for any meal of the day.

To wrap this up, I want to return to Dana and Joan’s story.  Soon after those cooking classes at Whole Foods, my in-laws moved from Maine to the Midwest to our little town of DeMotte (yay!).  They discovered that it was hard to keep up a vegan diet here, and they’ve since allowed small amounts of meat and dairy back into their diet.  But they still love their Buddha bowls, and I’m sure they–along with me!–would love to hear your ideas for a tasty bowl of goodness.

Photography: Anne Kingma

 

 

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