This past fall, I ran the How To Eat An Acorn with Daniel Vitalis. While creating the course, I found myself so inspired to create a variety of uses for this noble fruit of the oak tree. One of the recipes I put together was a simple skillet bread, which basically was an adaptation to my Fluffy Cornbread recipe you can find here on the blog.
There are certain culinary techniques that are just crucial to have in your repertoire, as they can sometimes pull you out of a pinch! The 6-minute egg is one of those recipes that really comes in handy. The soft, runny interior is my absolute favorite topping on a hot bowl of broth. They work great on big hardy salads and can also stand alone when you just want a quick snack.
Cold or Hot leaching are two methods utilized around the globe to turn acorns into an edible food. Leaching refers to drawing out the tannins through either hot or cold water. While both methods have their pros and cons, I mostly process acorns using the cold leaching method.
A few nights ago I cooked dinner for the family and friends. A subtle craving for some Italian home cooking and plenty of ripe tomatoes gave way to a late summer staple, the caprese salad. So incredibly simple, yet good quality ingredients are key to the success of this dish. Maybe just an hour before prepping dinner, I headed over to a nearby farm to pick up some fresh, raw milk.
The trick to a good pizza is working with a hot oven, or in this case, a hot grill. I cranked up all 3 burners and set the stone on top, closed the lid, and kicked back. I dusted my peel with cornmeal and rolled out the dough by hand, applied the toppings, and set it in the grill with the lid closed. Within 10 minutes, I had a nice brown crust, melty toppings, and an aroma to live for!