My husband and I recently attended a concert performed by the Brubeck Brothers Jazz Quartet. It was swingin’ and be-bopin’ for sure. And it happened to be during the week I was putting together the newest podcast episode with my friend and guest Stephanie Hainje. Listening back to the interview, conducted over wine, caprese salad, and a fresh loaf of my sourdough bread, I realized that our discussion had the free-wheeling feel of a improvisational jazz jam session.
Well…that might be overstating it a tad….But we had a blast sharing our summer cooking experiences, tips, and ideas. It was our farewell to summer, and hello to fall. Enjoy the show (just hit the play button above) and here’s one of the recipes Stephanie is cooking this fall–Roasted Red Pepper Soup. It comes from houseofyumm.com.
You can see more of what Stephanie is cooking on her Instagram page @destinysdishes.
And speaking of fall soups, and improvisation, I performed a kitchen improv tonight for dinner. Italian Sausage and Lentil Soup. I’ll have the details soon, and a BONUS TRACK of the podcast to talk you through the recipe. Stay tuned!
My daughter Christine and I traveled to Manhattan, Kansas, in May to visit friends and our old stomping grounds. (Read more about it in my previous post here.) On the new podcast episode, we are in the Manhattan kitchen of Karin Matta cooking up an indulgent cauliflower crust pizza.
Also in the new episode we hear more from Sharon Davis of the Home Baking Association. During our chat she mentions the King Arthur Flower website as a superb resource for home bakers. I agree. I have done a lot of sourdough baking recently and have used many tips and recipes from KAF.
See pictures of some of my sourdough baking and other dishes @indianahomecooks on Instagram.
Scroll down for pictures from our Kansas excursion
Karin’s Cauliflower Crust Pizza
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
½ tsp crushed garlic
½ tsp garlic salt
Shredded cheese (for topping)
Your choice of additional toppings (olives, meat, grilled onions, mushrooms, etc) – note that toppings need to be precooked (they will be reheated when you complete the broiling process below).
To “rice” the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks.Add to food processor and pulse until it looks like grain.Do not over-do pulse or you will puree it.(If you don’t have a food processor, you can grate the whole head with a cheese greater).Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes (some microwaves are more powerful than others, so you may need to reduce this cooking time).There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself. – I suggest 4 minutes if only doing 1 cup.I generally shred the entire cauliflower and make a larger pizza (i.e. doubling all ingredients) or multiple pizzas crusts at one time and freeze extra pizza crusts for future use.
One large head should produce approximately 3 cups of riced cauliflower.The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.We also use riced cauliflower as “rice” by heating it with butter and adding ground meat (or chicken) and additional vegetables for a “stir fry” type meal.
To Make the Pizza Crust:
Preheat oven to 450 degrees.Spray a cookie sheet with non-stick cooking spray.I use pizza stones and do not add any cooking spray or oils. Do NOT put the crust on tin foil as it is very difficult to separate it.
In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella.Add oregano, crushed garlic and garlic salt; stir.Transfer to the cookie sheet, and using your hands, pat out into a 9” round.Optional:Brush olive oil over top of mixture to help with browning.
Bake at 450 degrees for 15 minutes (start with less time).
Remove from oven.To the crust, add sauce, toppings and cheese.Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
Enjoy! (Karin’s notes in italics. Adapted from Your Lighter Side.)
One summer circle came to a close when Karin and Tori visited West Lafayette at the end of June for the wedding of our daughter Christine and Logan Hack. Christine, born and raised in Kansas, is happy to express her Sunflower State heritage.
Part of our busy summer included a road trip with my daughter Christine to Manhattan, Kansas, a place near and dear to our hearts. Our family started out in Manhattan, where my husband Jim and I met and where we raised our family until 2009, when we moved back to my home state of Indiana.
Manhattan (pop. 53,000) is in northeast Kansas, about 2 hours west of Kansas City. During our years there we made many trips across Kansas, Missouri, and Illinois on I-70. I had not been back to the Sunflower State since we moved nine years ago. Christine had flown back the summer she turned 16, but this was our first road trip back to “The Little Apple.”
The city has grown substantially since we left, but we were delighted to find Manhattan retains its friendly, welcoming, down-to-earth vibe, plus some fun places for food, drink, and shopping. It’s also the home of Kansas State University, and our family maintains a special fondness for the K-State Wildcats. Manhattan is worth a stop for anyone traveling across the Sunflower State.
One friend I caught up with in Manhattan is Sharon Davis. She is my guest on the latest Indiana Home Cooks podcast. (Listen here, or click the “play” button above.) Sharon is program director for the Home Baking Association, an organization that promotes and helps build skills in home baking for all ages. She and I go back to the days when our kids were students in the Manhattan Catholic Schools, and before that when I was still a radio professional, covering Kansas agriculture and Sharon was doing educational programming with HBA and the wheat and soybean groups in the state.
I’m so happy I could get together with Sharon. I should say, I’m happy her schedule permitted it! She is one busy lady, so I’m fortunate that during my couple of days in Manhattan she was able to work me into her schedule. We’ll hear more from Sharon in the next episode of Indiana Home Cooks. She will share some recipe ideas and thoughts on favorite things to bake. Watch for that soon. In the meantime, enjoy this episode with Sharon and me.