Blog+Bakery

Hey Readers,

This is the blog for "The Georgetown Foodie" to keep you up to date on the latest from Nightly Noms Bakery/Delivery, simple recipes from our kitchen, and reviews of restaurants across America's college campuses.


A portion of our profits are donated to Operation Smile in efforts to place the same smiles on kids faces that we at Nightly Noms experience from baking! nom nom nom!

Monday, June 27, 2011

A Taste of Greece on a Slice of Italy-Greek Inspired Pizza

Hello Nomsters,

Long time no see, summer's been a bit busy for us over here, especially since we're working out Nightly Noms plans for the fall/spring at Georgetown. Regardless of being busy, one must always take a moment to refuel, and this homemade Greek-inspired pizza is a perfect way to boost your mood. The original recipe came from Giada's Food Network Show; however, the version here has a few modifications along with the fact that I decided to make the pizza dough from scratch (which you can choose not to do of course!).

The pizza itself was pretty easy to make, the only difficult spots that could arise would be due to working out the timing so that all of the ingredients are ready to hit the oven at the same time! The flavors from this pizza are incredible tasty and aromatic, the combination of the spinach, feta, and kalamata olives (my own addition) all add to the Grecian flare; the addition of mint and garlic takes this pizza's flavor overboard. Also, if you opt to make the homemade crust, be assured that it is well worth the time. With a crispy outside and fluffy inside, this dough recipe truly enhances the overall taste of the pizza, but of course store-bought dough is a bit easier if you're in a time pinch!

Crust:
Ingredients
-1 packet of dry active yeast
-1 cup warm/hot water
-2 Tbsp olive oil
-1 tsp sugar
-1 tsp salt
-2 1/2 cups flour(+1/4 for kneading)


Method
1. Empty pack of yeast into a bowl, add warm water and stir until yeast has dissolved,

2. Add the sugar and salt, mix well,

3. Pour about half of the flour into the liquid mix, using a spoon to incorperate, add the oilive oil and
continue to mix,

4. Add the rest of the flour, and mix/begin to knead,

5. Use about 1/4 extra flour spread out on counter to knead dough, knead dough approx 5-8 minutes,
until springy,

6. Place dough back in bowl and cover lightly with a dish towel or clingwrap and let sit for 20-30 minutes.


Topping:

Ingredients
-3 tablespoons olive oil
-3-4 scallions (pale green/white parts only, thinly sliced)
-Salt & ground black pepper
-3 cloves garlic (minced or chopped)
-1 bag or 12oz spinach leaves
-1 (4-ounce) chunk feta cheese (crumbled)
-1/2 cup chopped fresh mint (optional)
-8-12 Kalamata olives (thinly sliced or chopped, optional)







Method 
For the crust, preheat the oven to 475 degrees F. Then, coat a baking tray or pizza stone with olive oil, roll the dough to desired thickness (you can use a bit of flour or olive oil on your hands to prevent the dough from sticking) and place on the tray/stone. Finally, using a fork, prick small holes into the dough as to prevent bubbles. Set aside.






For the topping,
1. In a large frying pan or skillet, heat the 3 Tbsp of oil over medium-high heat.

2. Add the scallions and season with salt and pepper. Cook, frequently stirring until tender (approx 5 minutes).

3. Add the garlic and cook for about 30 seconds.

4. In batches, add the spinach and cook until wilted (approx 5 minutes), then add the olives and mint.


5. Remove the pan from heat and distribute mixture over the dough, crumble the feta cheese on top and add salt/pepper to taste. Finally, drizzle a bit of olive oil over pizza.




Bake until the dough is golden and crunchy, 15 to 18 minutes. Cut into squares and enjoy!



Saturday, June 4, 2011

Summer Recipe: Splash into Summer with some Refreshing Coleslaw

Hey Nomsters,



I hope everyone is enjoying the summer weather! With the unpredictable weather that's been plaguing Chicago, we were a bit unsure of what to expect on Memorial Day. Luckily we were graced with a ferociously hot 90 degrees, meaning that bbq, 'slaw, and some sort of refreshing drink were a must. I've outlined a really simple coleslaw recipe, that's not only perfect for the summer due to its refreshing taste, but also a great alternative to the mayonnaise-laden traditional version. You'll be reaching for the bowl to eat more of this fresh mixture of cabbage salad and Asian flavor inspired dressing, and why not, it's healthy, refreshing, and definitely the perfect side to any entree.

Summer 'Slaw


Ingredients
-1 head of green cabbage
-3-4 Tbsp of Tamari (soy sauce) or to taste
-1 Tbsp of sesame oil
-1 Tbsp of sesame seeds (optional)
-Salt & pepper to taste (around a dash of each)
-1/2 cup dried cranberries
-1/2 cup sliced almonds

Method
1. Chop the head of cabbage in half and then finely chop head of cabbage into bite-sized/coleslaw like pieces

2. Add your Tamari (soy sauce), sesame oil, sesame seeds, salt, and pepper,

3. Add sliced almonds and dried cranberries

4. Mix well and add more seasoning to satisfy your tastebuds


You can mix the dressing ahead of time in a separate bowl, or you can mix it directly in with the cabbage. If you choose the latter option, I would suggest setting aside some of the plain cabbage in case you feel the dressing is too strong and you want to mix in more cabbage.

Enjoy and let us know how it goes!

xo,

Georgetown Foodie