Tag Archive | Pizza

Erin Go Braugh at the Cabin

 

Wine Women of West Virginia had their cabin weekend starting on St Patrick’s Day.  We unanimously agreed that we had to change our name. The reasoning behind the name change is we no longer just drink wine. To be honest we never just drank wine but our main focus was wine.  Our five year mission was to seek out new bottles of wine, to discover wines other than chardonnay and merlot, to boldly go where we had not gone before.  Ok so that sounds a little like Star Trek but it works.

So back to our name change. It is a work in progress.  I was thinking the Wise Women of West Virginia.  What do you all think?

Our five year mission was a success.  We found many, many, many wines that we liked and have a list of ones we love. In the coming posts I will spotlight the really good ones. But women can not live by bread and wine alone.  So we have a new mission to create drinks with spirits and when I say spirits I mean vodka, gin and whiskey!  Some of those drinks were introduced this weekend.  The theme was green.  It’s not easy being green and it’s not easy making green drinks that taste good but I do believe our resident bartenders came up with two very good ones which I will share in a later post.

Aside from drinking being at the cabin helps all of us fill our energy tanks.  Mine was exceptionally low.  But as we drove up the mountain, I could feel the tension draining.  For me there is nothing that compares to the energy the mountains hold.  Being March the weather was very unsettled.  One day it snowed which made my heart sing.  Looking out onto the tree lined mountains I watched the snow gently falling.  The smell of the air was crisp.  I think snow smells great.  People think I am crazy when I say that but when it snows the air just smells different. Whatever, I loved it.  We made a fire and sat around and laughed with a glass of wine in our hand.  So Great.

One thing that was a little disappointing was that Saturday steak night was canceled due to rain.  Torrential ran so lighting a fire in the fire pit was so out of the question.  But we did manage to have our Friday Pizza night and there were some new and fantastic pizza creations.  I will need to pull together the ingredients and share.

When the Moon Hits Your Eye Like a Big Pizza Pie

Pizza by design

When Margarita Maggie hosts wine club at her cabin emails fly back and forth about everything.  There are decisions about what the menu will be.  What the craft will be and if there are any games to be played.

One of the great things about having wine club at the cabin is we are able to drink as much as we like or not at all and there is no need for designated drivers.  It is also a weekend to eat whatever we want.

We have fallen into a pattern when it comes to menus.  The first night is always pizza night. Pam is our Pizza crust capo. (That’s boss in Italian).  Pam’s secret ingredient for the pie crust is King Arthur’s flour. Silly me I thought all unbleached flour was the same.  So not true which is why her crust beats out mine hands down.

I did a little research because I wanted to know why and here is what I found. First of all King Arthur is the oldest flour company founded in 1790.  Henry Wood began importing flour so that the young American Colonies had access to a high quality flour. The interesting thing about the flour is that the company does not mill the flour.  It purchases it from other mills but it’s standards are extremely strict.

According to this website I found Joy The Baker the make up of King Arthur’s flour is extremely consistent especially when it comes to the protein content.  She is a professional baker and that seems to be the consensus among people who do a lot of baking.  I could not easily find a professional comparison of  the specific make up King Arthur versus other flours and I really don’t want to bore you with too much chemistry.  Bakers use the brand because their baked goods consistently taste the same.

So that is the scoop on the crust.  The toppings are another story.  All club members suggest toppings that they would like to see on the pizzas. Then by a democratic vote we all decide what the toppings on Pizza Friday will be.

I think the best one ever was The Surf and Turf Pizza.  Our Navy Mom, Mary Ellen brought this incredible crab dip.  Surprisingly, we did not finish it when she set it on the table for Happy Hour.  I guess we were too busy drinking.  The night before we had grilled steaks.   We broke tradition and had steak night Friday and Pizza night Saturday due to the prediction of inclement weather.  Yes it did rain.Again don’t know how there were leftovers but there were and we used them.  We spread the crab dip on the partially baked crust, added the sliced grilled steak and topped it with shredded cheese.  So great.

I think in all the years we have been doing pizza creations only one turned out not quite right.  It was the banana bacon pizza.  Everything tastes great with bacon but the pizza just didn’t work.  I wouldn’t call the pizza a dud, just a creative mishap.

Pam willingly shared her recipe.

Add 1 tsp. yeast and 1 tsp. honey to 1 cup of warm water.

Mix 2-4 cups Unbleached all-purpose flour (it really depends on how

dry it is) with 1/4 c. Olive oil and 1/2 tsp. salt.  Add the water and

yeast mixture while mixing with a flat beater in a stand mixture.

Gradually add the flour until the dough forms a ball.  Change to a

dough hook and add sprinkles more flour until the dough stops being

sticky.  Cover and let rise at least 1 hour (can put in a resealable plastic bag and refrigerate for 2 days; bring to room temperature before rolling out).  Roll out and bake at 475-500 deg. F for 5-7 minutes if you want to pre-bake before topping.  Makes 2 full-sized or 3 thin-crust pizzas.

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