Try A Little Tenderness: Earth Day #40, Spring Onions

April 21, 2010

Humankind has not woven the web of life. We are but one thread within it. Whatever we do to the web, we do to ourselves. All things are bound together. All things connect.
~Chief Seattle

Tomorrow marks the 40th anniversary of Earth Day—a grassroots celebration of this delicate orb and a call to protect its cherished ecosystems. Since 1970, Earth Day has been an annual observance which reminds everyone of their shared responsibility as environmental stewards. The event, inspired and originally organized by environmental activist and Sen. Gaylord Nelson (WI), is meant for each of us to think globally and act locally to treat our earth with respect and tenderness.  The options for tomorrow’s eco-friendly to dos are nearly endless: go paperless, shower or bathe with friends, plant indigenous trees, calculate your carbon footprint, cook sustainable meals, green your home garden, bike to work, buy reusable bags and green lighting, recycle unusued electronics and household goods, unplug around home, attend a fair or festival, go hiking, write your representatives, talk to your children about their children’s children’s world…reassert yourself and make the changes habits.   

Local farmers’ markets have those delightful spring onions on display now, so what a better way to show your culinary support for this planet. Delicate green topped temptresses plucked from the soil that day.

GRILLED SPRING ONIONS

3 T extra virgin olive oil
2 plump, fresh garlic cloves, minced
Sea salt and freshly ground black pepper
1 t fresh lemon juice
1 pound spring onions

Prepare charcoal grill to medium high. When spreading the hot coals, allow for a low heat space under the grill  in the kettle, so that the onions my be finished off with a less intense fire.

Rinse the onions thoroughly and trim away any wilted parts and the root tips. Slice the onions in half lengthwise.

In a small bowl, whisk together the oil, garlic, salt, pepper, and lemon juice. Using a basting brush, lightly coat both sides of the onions with the oil mixture.

Put the onions cut side-down on the hotter section of the grill. While basting with the olive oil mixture, cook 3-4 minutes. Then turn the onions and cook until they start to become tender and the sides darken, another 3-4 minutes.

Move the onions to the “cooler” side of the grill and cook until the onions are tender and browned. Cook them for less time to preserve their fresh flavor, or a little longer for more sweetness. Cooking time varies depending on onion size.

PIZZA WITH SPRING ONIONS, MUSHROOMS & BACON

For the Dough:

Extra virgin olive oil to coat bowl

1 C warm water (105°F to 115°F)
1 envelope active dry yeast packet
1 T organic honey

3+ C all purpose flour
1 t sea salt
3 T extra virgin olive oil

Pour warm water into small bowl; stir in yeast and honey until it dissolves. Let stand until yeast activates and forms foam or bubbles on the surface, about 5 minutes.

Rub large bowl lightly with olive oil. Mix flour and salt in stand up, heavy duty mixer equipped with flat paddle. Add yeast mixture, flour, salt and olive oil; mix on medium speed until combined, about 1 minute. Refit mixer with dough hook and process at medium speed until the dough is smooth and elastic—or transfer to lightly floured surface and knead dough by hand until smooth. Kneading helps develop strength and elasticity in the dough. During this step, add more flour by tablespoonfuls if dough is too sticky. Work dough with hands into a smooth ball.

Transfer to large oiled bowl, turning dough until fully coated. Cover bowl with plastic wrap, then a dishtowel and let dough rise in warm draft free area until doubled in volume, about 45 minutes for quick rising yeast and about twice that for regular yeast. Punch down dough and work with hands into a smooth ball. Cut and divide into two rounded equal balls.

Place dough on well floured board or large work surface and roll out, starting in center and working outward toward edges but not rolling over them. Roll the dough to roughly 12 inches in diameter, but always feel free to create any shape to your liking or whim. Transfer to a pizza paddle which is either covered in cornmeal or heavily floured so it can slide off easily into the oven. Lightly brush with olive oil. Then add the toppings below.

For the Topping:

2 bunches spring onions, wilted tops trimmed off, well cleaned and sliced
2 plump, fresh garlic cloves, peeled and finely minced
2 T extra virgin olive oil
1 T unsalted butter

3/4 lb assorted mushrooms, such as porcini, shiitakes, chanterelles or morels, sliced
1 T extra virgin olive oil
1 T unsalted butter
Pinch of dried thyme

1 C high quality slab bacon, cut into lardons, 1/2″ or so

8 ozs fresh mozzarella, shredded or thinly sliced
Sea salt and freshly ground pepper

Extra virgin olive oil
Parmigiano reggiano, grated

Preheat oven to 500 F with pizza stone inside for at least 30 minutes.

In a large heavy skillet, heat the olive oil and butter over medium high. Add the sliced onions, and reduce heat to low. Cook slowly, stirring occasionally, until cooked down and nicely caramelized, 35 to 40 minutes. Add the garlic and cook, stirring, for 2 minutes or so more. Season with salt and pepper while cooking. Set aside.

Wipe out the pan with a paper towel. Then, in the same skillet over medium high, heat the olive oil and butter. Add the mushrooms, cook until tender, about 3-4 minutes, stirring occasionally. Season with salt, pepper and thyme early during the cooking process. Set aside.

Cook bacon in just a drizzle of olive oil until crisp and lightly browned. Set aside, draining on paper towels.

Roll out pizza dough.  Brush dough with olive oil, using a pastry brush. Spread mozzarella over dough, leaving the border uncovered. Evenly strew onions, bacon and mushrooms over the mozzarella. Bake the pizza, until browned, about 10-12 minutes. When cooked, immediately garnish with a light drizzle of olive oil and a nice dose of grated parmigiano reggiano.

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