I’ve been a little chile obsessed this week, so there’s no better way to wrap up than with a red Anaheim, jalapeño and green pepper pizza. Pick a peck of peppers at your grocery or farmers market this weekend and you too, can have the Peter Piper pizza. As usual my keys to a good lookin’, good tastin’ pie are Kenji Lopez-Alt’s NY Style pizza dough and the Baking Steel. For more pizza night inspiration, check out Friday Night Slice.
1 ball of dough from Kenji Lopez-Alt's NY Style Pizza Dough
~ 1.3 c. crushed tomatoes
olive oil for drizzling
2 pinches dried oregano
6-8 thin slices of fresh red Hatch or Anaheim chile
5-6 fresh jalapeño rings
4 green pepper rings, halved
1 c. grated mozzarella cheese
Take your dough out of the fridge and let it sit on the counter for at least 1 hour before baking. At the same time, preheat Baking Steel at 500F. When ready to bake, turn the heat up to broil.
Dust your pizza peel with cornmeal and flour. Stretch the dough into ~10-inch circle on the peel. Spread the crushed tomatoes on evenly on the dough, leaving a ½ to ¾ inch border. Drizzle with olive oil and sprinkle with oregano.
Cover the sauce with grated cheese and arrange the peppers and chiles in a pretty pattern (or just throw them on there in a single layer, your call).
Bake for ~5 minutes until the crust is well-browned and cheese is starting to turn golden.
It’s Hatch Chile Time. The moment to catch and enjoy them is so fleeting, chile heads across the country are grabbing them up by the case and throwing them into the freezer to last until next year. While we can get them fresh, take advantage. Don’t limit your green chile to lunch and dinner. Go beyond the usual scrambled eggs & chile and give this waffle a shot — a Masa Waffle with Hatch Chiles, Bacon & Cinnamon Agave Syrup. (That said, this waffle has brinner written all over it, so why wait until next weekend?)
Two days after being back from SF, I’m finally hungry again. When you’re trying to pack food experiences into a compressed amount of time, you’re never hungry for 3 meals, let alone afternoon snacks. But I persevered. California delivered a gorgeous week of sunshine, practically a heatwave for early October. Ahhh, vitamin D. And not only that, this past weekend happened to coincide with Fleet Week, the America’s Cup, a post-season Giants game, and a Niners game. But let’s start with an appetizer, shall we? The Ferry Building ended up being a home away from home of sorts, since it was so close to the hotel.
It finally rained on Saturday morning, just briefly, but with a clap of thunder that scared the bejeezus out of H. and sent her into our shower and then downstairs to her safe spot. In California it was fireworks, here it’s the occasional thunderstorm. Poor ol’ girl. Skies were still overcast later in the morning, so I slipped on my socks and wellies and headed for the farmers market. Fall had arrived.
At our market, acorn and butternut squash is just coming in, peaches are thinning out, replaced by a new crop of apples. I’m pretending not to see them among the piles and piles of peppers and chiles. And so, this chowder. Poblano corn chowder.
I think it was seeing Rick Bayless win Top Chef Masters season 1 with his Oaxacan Black Mole that pushed me over the edge. If we go to a Mexican restaurant and they have mole, I’m definitely ordering it. It’s great sometimes, and others it’s a flame out. But at home, unless you’re going to make it from scratch, Dona Maria mole in a jar is usually your only option. But now that I’ve made Bayless’ mole, there’s no going back. Read more