If our elections continue to be as exciting as this one is winding up, then that would be be reason enough to move election day to a weekend like the final of a great sports tournament. There's no reason it shouldn't have the same level of festivity attached to it as say the Super Bowl. Election day should be a national holiday, Presidential elections especially should land on the first Friday or first Monday in November (as long as it doesn't conflict with a protracted World Series). After all, we all want to feel like we're really a part of the process and gathering with friends and family is the best way to celebrate that involvement. Besides, the end of the election season also means the end of those annoying political ads either attacking their opponents like rabid dogs or tooting their own horn like Al Hirt at Mardis Gras. The quiet alone gives me plenty of reasons to party. Though the empty space will be filled in the blink of an eye with almost an equally aggravating array of holiday ads.
Even though we haven't taken my advice yet and Election Night falls on a work night...that doesn't mean you can't party. The pundits and pollsters may call it by dinner time, ruining the party for all of us, but this year there are later polling hours all over the country and many of us may be up until the wee hours waiting the final results. As of this writing the polls were trending towards Obama, but there were still many states too close to call and there were even more conservative hopefuls hoping for the Bradley effect. So I've put together a couple of dishes that you can make for your guests no matter their affiliation. You might even want to make both if your expecting a bi-partisan crowd.
First is a deep dish pizza for Barak Obama. Coming from Chicago, what else would epitomize the Windy City. It's an elitist version with spinach and ricotta cheese, yet socialist enough to still be considered a pizza. (It's a little long and involved but worth the effort...kind of like this election season)
Then there's the dish for John McCain. Representing the great state of Arizona meant Southwestern goodies to me. What else but a high faluttin Chile Relleno. Cindy McCain wouldn't be caught dead serving just an ordinary chile and besides, a guy with seven houses really needs to impress his friends...especially those with more houses than he has.
DFL PARTY
Deep Dish Spinach and Ricotta Pizza
Makes 1-10"
1 1/2 portions Pizza Dough
3 Tblsp. Good Olive Oil
2 cups Mozzarella, shredded
3/4 cup Ricotta Filling
1 cup Simple Pizza Sauce
1 1/2 cup Garlic Spinach
1/4 cup Parmesan Grated
Pre-heat an oven to 500°. Pour the oil into a 10" Chicago Style pizza pan or cake pan. Roll the ball of dough in the oil and let rest on the counter about 20 minutes to warm and soften. Spread and push the dough with your hands to the edge of the pan and about three-quarter of the way up the side.
Evenly spread the crust with mozzarella. Arrange the ricotta in clumps around the pizza, alternately with the spinach. Evenly spread the tomato sauce over the cheese, spinach and ricotta. Sprinkle the top with parmesan. Bake for 35-40 minutes, turning occasionally. Crust will be brown on the edge. Lift a corner gently to peek at the bottom if you must. Cut and serve immediately.
Garlic Spinach
3 cups Spinach, rough chopped
4 Tbsp. Good Olive Oil
1 tsp. Crushed Red Pepper
2-3 cloves Fresh Garlic, sliced
Kosher Salt to taste
Heat the olive oil in a small sauté pan until it shimmers. Add the crushed red pepper and garlic, remove the pan from the heat. Add the spinach to the pan and toss until completely wilted. Pour the spinach into a colander over a bowl to drain and cool.
Ricotta Filling
¼ cup Parmesan cheese, grated
1 ½ cups. Ricotta
1 tsp. Kosher Salt
½ tsp. White Pepper
¼ tsp. Ground Nutmeg
Drain ricotta well, about 1 hour. Combine with the remaining ingredient. Keep chilled until ready to use.
Simple Pizza Sauce
1 large can Whole Tomatoes
1 tsp. Chopped Garlic
2 Tbsp. Fresh Basil, chopped
1/2 tsp. Kosher Salt
1/4 tsp Black Pepper, fresh ground
4 Tbsp. Good Olive Oil
Drain the tomatoes and reserve the juice. Crush the tomato with your hands or a potato masher. Stir the garlic, salt pepper and olive oil into the crushed tomatoes. Add half the juice back to the sauce and discard the rest. Keep the sauce chilled until ready to use.
Crisp ‘n Chewy Crust
Makes four 9" pizzas
1 packet Active Dry Yeast
1/2 cup Water, lukewarm - 105°
4 Tblsp Good Olive Oil
1 cup Water, cold
3 1/3 cups Unbleached All-purpose Flour, plus flour for kneading
2 Tsp. Kosher Salt
In a large mixing bowl, stir the yeast into the lukewarm water. Let stand until creamy, about 10 minutes. Stir in the olive oil and the cold water, and then whisk in 1/2 cup of the flour and the salt, stirring until smooth. Stir in the remaining flour, 1/2 cup at a time, until the dough comes together in a rough mass.
Turn the dough onto a lightly floured work surface, knead the dough until smooth and velvety, 8-10 minutes. It should be soft, but not sticky. Keep adding flour in small handfuls while kneading if needed to keep it from becoming sticky. Place the dough in a lightly floured bowl and cover loosely with a kitchen towel. Let rest for 15 minutes.
Divide the dough into 4 equal portions, knead briefly, then roll each portion into a smooth, tight round ball. To use the dough immediately, sprinkle a little flour on the work surface and set the balls on it. Cover them with a kitchen towel and let rise for 1 hour, then stretch and top the dough as directed in each recipe.
You may also store the balls of dough until ready to use. For short-term storage and a slow rise resulting in more flavor, place the dough balls on a small baking pan lined with a lightly flour dusted kitchen towel. Sprinkle the dough balls with more flour, cover them with a second towel and refrigerate for up to 48 hours. Remove the dough from the refrigerator and let stand at room temperature for 10-15 minutes before forming the pizza. For longer storage, slip each flour-dusted ball into a plastic freezer bag, seal tightly and freeze for up to 1 month. Before use, place the frozen dough in a lightly oiled bowl, cover loosely with plastic wrap, and let thaw overnight in the refrigerator or for about 2 hours at room temperature. The thawed dough should be puffy and soft to the touch.
GOP PARTY
Chile Rellenos
Serves 4-6
4-6 each medium New Mexican or Anaheim green chiles
1 recipe Shrimp and Potato Stuffing
¼ Cup Olive Oil
1 each Lemon
Wash and dry the peppers. Roast over an open gas flame or in a 500-° oven until the skin is charred all over. Let the peppers cool in a paper bag or in a bowl covered with plastic wrap. When the peppers are cool enough to handle, remove the charred skin. Make a small slit in each pepper near the stem and remove the seeds. Fill each pepper with the stuffing and seal with a toothpick.
To serve grill the peppers over medium hot coals about 5-6 minutes per side. Remove to a serving platter and dress with the olive oil and garnish with lemon wedges.
Shrimp and Potato Stuffing
3 Tbsp. Shallots, minced
1 clove Garlic, chopped
3 Tbsp. Olive Oil
½ Tsp. Red Pepper Flakes
1-2 each Anchovy fillets, minced
2 oz. Shrimp, peeled, de-veined and minced
2-3 Tbsp. White wine
1 Cup Potato, cooked and diced
¼ Cup Cilantro, pack then mince
¾ Cup Japanese Style Breadcrumbs
1/3 Cup or less Chicken Stock
Sauté the shrimp in oil with the garlic, shallots, red pepper and anchovy. When the shrimp are nearly cooked, deglaze with white wine and continue to cook the shrimp through. Add the potato to the mix and sauté briefly. Place the mix in a bowl and combine with the cilantro and breadcrumbs. Moisten with enough stock to make a firm paste. Cool completely before stuffing the peppers.
