Chef Amanda took her flavors on the road to make a live-in-person appearance at the Saturday Farmer's Market , serving up delicious bites made with 'just picked' ingredients from the surrounding vendors. This weekend you can see her for yourself at the 15th and Cordova market where she'll be sampling her tasty omelets, grilled pizzas (featuring Alaska Flour Company's barley), and irresistibly fresh salads. Or, if you can't make it out, try her recipes for yourself at home! Thanks Amanda!
Barley Pizza Dough
Adapted from the Viking Cooking School Pizza Workshop
1 (¼-ounce) envelope active dry yeast (2 ¼ teaspoons)
1 teaspoon granulated sugar
¼ cup warm water 105 to 110 degrees
1 ½ teaspoons kosher salt
2 ¼ cups all purpose flour (plus extra, as needed)
¾ cup Alaska Flour Company barley flour
1 cup room temperature water
3 Tablespoons extra-virgin olive oil, plus extra for oiling the dough
1. To make the dough: stir together the yeast, sugar, and warm water. Let stand until the mixture becomes creamy, about 5 to 10 minutes.
2. Combine the salt with the flours in the work bowl of a food processor. Pulse to evenly mix the dry ingredients.
3. Combine the yeast mixture, room temperature water and olive oil in a measuring cup with a pouring spout. With the food processor running, slowly add the liquid through the feed tube; continue to process until the dough forms a satiny ball that clears the sides of the work bowl, about 1 ½ to 2 minutes. (Note: If after 1 minute the dough is sticky and clings to the blade, add 1 to 2 tablespoons of water and process until the dough forms a ball.
4. Turn the dough out onto a lightly floured work surface; knead by hand with a few strokes to form a smooth, round ball. Place the ball of dough in a lightly oiled bowl; cover with plastic wrap or a slightly damp towel and let rise until doubled in bulk, about 1 hour. (Note: This recipe may also be made in an electric stand mixer fitted with the dough hook attachment.)
5. Punch the dough down and transfer to a lightly floured board or silicone mat, then knead briefly by hand. Divide the dough in to 2 equal portions for 12 to 16-inch pizzas or 4 equal portions for 8-inch pieces. Shape each portion into a tight ball/ Brush each very lightly with oil, then cover tightly with plastic wrap and place in the refrigerator for at least 2 hours, or up to overnight. (Important Note: Bring the dough to room temperature before shaping, topping, and baking the crust.)
6. To grill pizza, allow gravity to stretch the dough into a round shape (hold in front of you and let it gently stretch, switching directions until done). Coat both sides with olive oil and place on a hot grill. After about 3 minutes, the dough will appear to be cooking and bubbly. Flip it over and add toppings, taking care to not add too many. All toppings need to be pre-cooked and grated.
Toppings included sautéed oyster and shitake mushrooms, caramelized onions and bacon, basil oil, and beet greens.
Asian Green Salad with Tofu and Sprouted Adzukis
1 Tablespoon toasted sesame oil
2 limes, zested and juiced
1 Tablespoon rice vinegar
¼ teaspoon red pepper flakes
1 teaspoon birch syrup
Mix all together, taste, adjust seasoning as needed.
1 ½ teaspoon toasted sesame oil
1 12-ounce package Alaska Sprouts firm tofu
Heat a pan up over medium-high heat. Cut the tofu into ½-inch cubes and blot with paper towels. When the pan is hot, add the oil and heat through quickly. Add the tofu cubes and sauté, coating all sides with the oil and getting even browning. Remove from pan and set aside.
1 bunch green onions, sliced thinly on the bias
1 bunch radishes, thinly sliced
2 carrots, julienned
Mustard greens, washed and crisped and torn into bite-size pieces
1 container sprouted beans from Alaska Sprouts
Combine all ingredients in a large bowl and toss. Serve on chilled plates and garnish with edible flowers.
Magpie Sue’s Potato Salad
This is very unconventionally prepared, so feel free to adjust the preparation to fit your lifestyle.
3 pounds Yukon Gold or similar potato, medium dice
1 bunch golden beets, medium dice
2 white onions, small dice
1 bunch Swiss chard, stripped from stalk and roughly chopped
Assorted other vegetables
Extra Virgin Olive Oil
Salt and Pepper
In a Dutch oven or in foil packets on a grill, cook potatoes and beets with oil, salt, and pepper until tender. Remove and spread out on a baking sheet to cool. Wilt the Swiss chard in a pan over medium heat.
I use a Vitamix for this, but a blender or food processor will also work
Green parts of the onions
½ bunch fresh dill
½ bunch fresh cilantro
½ teaspoon balsamic vinegar
1 small container of plain yogurt (Greek or otherwise) I use homemade
½ bunch of cress
3 cloves garlic, peeled, or garlic scapes
salt and pepper
Water as needed
Combine all in the smoothie setting of the Vitamix and add water if needed.
NOW, you are ready to toss the vegetables with the pesto dressing. I enjoy serving this salad on a toasted baguette slice like a bruschetta topping.