Sunday, December 1, 2013

Arugula Rolls Take 2

I guess I've been neglecting this blog.  Sadly, kitchen experiments have fallen by the wayside in favor of my newer hobby, photography.  I'm having my first show this coming Friday, and I'm super excited.  I've been pretty busy getting ready for it though!

Staying busy with photography doesn't mean I haven't been cooking, it just means I haven't found the time to document everything I've made.  Tonight was a whirlwind in the kitchen, as I'm looking ahead to a busy and disorganized week, and have no idea when I will have time to cook again before next Sunday.  I made crock pot pulled pork, tuna salad, baked chicken thighs, carrot soup, and arugula rolls.

Arugula Rolls Take 2

red wine
bread dough

preheat oven to 450

For the bread dough: Combine 2 tsp yeast, garlic powder, ginger powder, a dash of salt, 1 tsp sugar, 6 oz hot water, and a bit of olive oil.  Add 1/2 cup of whole wheat flour.  Knead in white flour until the dough is no longer sticky. Cover and let rise for 30+ minutes.  Punch down dough, add a bit more flour if necessary.  Roll out the dough into a large rectangle.  

For the filling: Chop some garlic, 1/4 of an onion, and a few strips of bacon (chopped), and cook til browned.  Add chopped mushrooms and kale.  When the mushrooms are almost done, add some red wine.  Let it cook for awhile, then spoon out the wine.  

Construct the roll: Spread shredded cheese and arugula on the rolled-out bread dough.  Add the cooked ingredients on top, sprinkle on some more cheese.  Roll up the dough.  Spread some cornmeal on a baking and lay the roll on the cornmeal. Sprinkle some cheese on top.  Bake for 15 minutes.

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