Recipes at Sound Food

Eat well, and locally, even on a Friday night

At Sound Food we do a lot of thinking about the community's food system. Have you ever stopped to think about an even more local food system - the food system in your own home? Once you begin to examine what you eat and to make choices that include seasonal ingredients and homemade projects, you'll see that you can easily create a system that is interdependent. By-products from homemade meals and scraps from left-over ingredients can be used to create even more deliciously useful things. This series of articles will explore how making the most out of the food system in your own kitchen can save you time and money.

It's Friday night, the night before the farmers' market, and you open your vegetable drawer. You're faced with half a zucchini, a sad looking carrot, a few leaves of spinach, and an onion that's seen better days. That's not dinner, you think to yourself and reach for the phone to order a pizza. Stop! Don't do it! Resist the urge to disrespect those veggies left over from your week's meals. You can make something wonderful with those leftovers, if you have a few basic and flexible recipes in your repertoire.

Vegetable Tart
This galette dough is extremely flexible in that it pairs well with any filling, especially roasted vegetables. Add cheese for an entirely different type of meal.

2 cups flour
1/2 tsp. salt
1/4 tsp. sugar
12 tbls. butter
1/2 c. ice water

Mix dry ingredients. Cut in butter. Fork in ice water. Between floured parchment paper or plastic wrap, roll out dough on a sheet pan into a desired shape. Add cooled vegetables to center of shape, leaving about an inch all around the edge. Fold up the edges. If desired, paint with cream and sprinkle with kosher salt. Bake at 400F for 40 minutes.
From Alice Water's Vegetables

Wrap Sandwich
This soft bread, when rolled thinly, becomes a nice alternative to a sandwich. Roast your leftover vegetables and then wrap them up for a quick meal. Optional delights would include pesto, cheese, or roasted garlic.
3 1/4 c. all-purpose flour
1 1/4 c. boiling water
1 1/4 tsp. salt
2 tbls. olive oil
1 tsp. instant yeast

In a bowl or the bowl of your standing mixer, mix 2 cups of the flour with the boiling water. Let this mixture stand for half an hour. Then, mix in the rest of the ingredients and then knead for 5 minutes. Rise, covered, for one hour. Divide the dough into 8-10 pieces. Allow to rest for 5 minutes. Then, roll your dough out into the desired shape.
(Circles are easier to work with in a skillet. Oblong shapes wrap better, if you have a griddle.) Heat a cast iron skillet or griddle over medium. Cook each flatbread for one minute on each side. Allow to cool. Freeze, if desired, in a plastic bag.

Roast veggies and cool. Chop them and add them to the cheese filling. Freeze your calzones in foil for an easy meal later on.
4 cups bread flour
2 1/4 tsp. instant yeast
1 1/2 tsp. salt
2 tsp. olive oil
1 1/2 cups warm water
corn meal for dusting the pan

Cheese filling:
1 lb. homemade ricotta
2 cups mozzarella, coarsely chopped if homemade, shredded if it’s a harder mozzarella
about 1/2 c. grated Parmesan cheese (optional)
3 cloves garlic, finely minced
1 egg
1/4 tsp. salt
a few grinds of white pepper
In the bowl of your mixer or by hand, mix the dry ingredients. Add in the wet. Stir and knead until the dough comes together and becomes elastic, about 10 minutes. Cover and let rise for about 1 1/2 hours. Divide your dough into 8 pieces. Roll out and fill. Pinch the seams together for a half-moon shape. Bake for 8-11 minutes at 500F.
For more detailed instructions and photos, go here.

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