So I am back and I’m sure many of you will be happy to know that I had an AMAZING time. I am so sure now that I made the right decision. My fellow MD/PhD’ers are amazing…about six or seven of us are absolutely sure that we are going and we spent so much time over the past few days bonding. It’s really great to meet a bunch of people who you can sit down and talk to for hours even though you have just met. I could not be more excited to live with these people for the next 7-8 years. One of them, Josh, is also a cook like I am so I gave him the link to the blog…hopefully he will check it out. (If so, Hi Josh!). The food on the first day of the revisit (Friday) was pretty good since there were only 27 of us. There was tons of salmon, NY bagels, sweet potatoes (!), etc. Then, starting with dinner on Friday and all of the meals on Saturdays, it was a combined revisit with the regular MD students. I guess it is harder to feed a group of 150+ and so the food went from dreamy to kind of over-cheesy and greasy. It was fine for the first dinner, but I think most of us were tired of it by the next day. To be honest, I kind of just wanted a sandwich for lunch by that point but c’est la vie. I DID have tons of really good rainbow cookies and dried pineapple rings…those things are addictive. I returned to Boston early this morning and, since I kind of felt like a blob, went for a 7 mile run. I feel really energized now and ready to face the masses of work that have piled up.
So these next few recipes are the last of my backlog from spring break at home. I had suggested, upon my arrival, that we have a mini-family party to celebrate my sister’s 13th birthday, which had been on March 10th. I volunteered to make the cake (a red velvet cake…yes I am addicted to cream cheese frosting) as well as some pizza dough. Pizza dough was one of my goals for the vacation because it is kind of messy and takes some planning. I decided to make a greek-style pizza with feta cheese, black olives, and spinach for the event and I used Eating Well’s recipe for the whole wheat pizza dough. Personally, I wish the dough had been a bit fluffier. Maybe we stretched it too thin or maybe there’s something I could change about the recipe. I asked Matt, Kath’s husband (from Kath Eats), and he thought it was the thin problem. I am going to try it again at some point using his recipe since the pictures from the times they have made pizza looked fantastic. The cake was also REALLY good. I didn’t add enough food dye to make it actually be red, but I foresee that it will be made again, so that can easily be changed.
Thanks to everyone for all of the supportive comments to my last entry. It was really nice knowing that you guys were all so confident in me.
Greek-Style Whole Wheat Pizza
Serves 4, adapted from Eating Well
1 cup whole wheat flour
1 cup all-purpose flour
1 package yeast
1 tsp salt
1/2 tsp sugar
3/4 cup lukewarm/hot water
1 tbsp olive oil
6 oz baby spinach
1 cup reduced fat feta
1/2 tsp black pepper
1/2 can black olives, sliced
Combine the whole wheat flour, regular flour, yeast, salt and sugar. Combine the water and oil and gradually pour into the dry liquids. Mix together to form a dough and knead for 8-10 minutes. Place into a bowl, cover with a cloth and let rise until doubled in size (about an hour).
Transfer the dough to a lightly floured surface. Preheat the oven to the highest setting (500). Roll out the dough onto a pizza pan. My dad bought some “white” pizza dough from a local pizzeria for the non-whole wheat eaters and this is him tossing it. My dough was too small for him to toss. His dad’s family used to own a pizza shop, so he’s got some insider skillz.
These are my lovely doughs ready to be made into pizza. I had made four but one didn’t rise for some reason. I blame the yeast.