Pizza Dough

____________________________
INGREDIENTS
3 ¼ C flour
1 packet of instant rise yeast
¼ cup dry white wine, at room temp
1 cup warm (almost hot) water
A dap of olive oil
A few pinches of salt
A few pinches of sugar
____________________________
DIRECTIONS
1.) Mix flour, yeast, salt , and sugar in a bowl.

2.) Make a well in the mixed dry ingredients.

3.) Pour wet ingredients into the well, stir together with a wooden spoon. When it is too hard to stir anymore mix with your hands.

4.) When dough peels away from sides of bowl and makes a ball, move it to a floured work surface and knead for 5 minutes…don’t be afraid to make sure the work surface is really floured...if it starts to run out add more. Kneed for another 5 minutes. Oil the inside of a clean bowl. Place the dough in that bowl and cover with a dish towel. Let sit for an hour in a warm place.

5.) After an hour punch the dough down, separate into two or three pieces. Let those stand for a few minutes by themselves. Roll out the dough balls on a well floured work surface into your pizza shape…round if you are lucky. Tossing works too if you know how.

6.) Cook on a hot pizza stone. You can cook the dough a little bit (2 min first side, 30 seconds second side) before you put toppings on, or if you have a pizza paddle you can topping-up the dough and slide it onto the already warmed up pizza stone….of course that is difficult and might take some practice.

Strawberry Rhubarb Crisp

..................................................................................
INGREDIENTS

Filling:

4 stalks rhubarb, trimmed and cut in 1/2-inch slices

3 cups strawberries, trimmed and quartered

3/4 cup sugar

3 tablespoons cornstarch

2 teaspoons lemon juice

1 teaspoon pure vanilla extract

Topping:

2/3 cup flour

1 1/3 cup (packed) brown sugar

1 1/2 teaspoons cinnamon

1 1/2 cups quick oats

2/3 cup butter, softened

..................................................................................

DIRECTIONS

1. Generously butter either four gratin dishes or one 9×9-inch pan. Set aside. In another medium bowl, combine the rhubarb, strawberries, sugar, cornstarch, lemon juice and vanilla extract. Spoon the mixture into the buttered dish or dishes.

2. Combine flour, brown sugar, cinnamon, and oats. Add melted butter and mix until crumbly. Sprinkle over mixture.

3. Bake at 375 degrees for 25-30 minutes or until top is golden brown and filling tests done. Makes about 12 Servings.

Beet & Goat Cheese Salad

.................................................................................
::INGREDIENTS::
2 large beets, steamed or bolied, skinned & sliced
1 bunch asparagus, blanched and sliced
1 small red onion, thinly sliced
2 nectarines, sliced
1 tbsp olive oil
1 tbsp balsamic vinegar
1 bunch chives, chopped (reserve 1 tbsp for garnish)
1-2 cups goat cheese, broken up
1 tsp salt
1 tsp pepper
.................................................................................

::DIRECTIONS::
1. Add the beets to a large pot of boiling water; simmer until tender, about 40 minutes. Let cool. Peel and cut into 1/2-inch cubes.
2. Cut asparagus and steam until not quite done. Submerge in cold water, drain.
3. Add the asparagus, onion, nectarine segments, chives, balsamic vinegr, olive oil, salt & pepper to the beets and toss.
4. Top with goat cheese and reserved chives for garnish.