Peaches and pizza

Now that I'm fully a working girl, I often trudge home after 6 0'clock with no inspiration for dinner. My mind goes blank as I walk through the front door, just as it does when I enter a Fred Meyer/Target/Trader Joes. I stare blankly into the florescent-lit abyss and ask the same questions:

What did I come here for?
What did I write on the list?
What do I already have for dinner?

What goes with salad?

At that point, I usually give up on my predetermined dinner or shopping list and buy the first shiny/chocolate-filled item that crosses my gaze. (I have a weakness; its name is retail marketing. )

Sometimes, I give up on rummaging through my kitchen cupboards for dinner ingredients. Screw it! I say. We're going to Burgerville for blackberry milkshakes!

But when I don't give up, when I weave leftovers and pantry misfits and the remainder of the produce basket together, the results sometimes...zing. For example, last week, I swirled some homemade barbecue sauce with a can of tomato paste and created a savory-sweet base for pizza.

Barbecue sauce, tomato, spices, presto!

Then, I layered a pre-made pizza crust with the sauce, sauteed onions and peppers, and the last, fresh summer peaches from my trip to New Seasons Market. Fifteen minutes and a layer of cheese later, dinner was served. I consider this pizza a nod to the end up summer and a preparation for fall; it's warm, sweet, spiced and comforting.

Gooey, bubbly, savory and sweet

Barbecued Peach Pizza

serves 4-6

• one pre-made pizza dough* ( I used TJ's Whole Wheat)
  
• 1 small can tomato paste
• 1/2 cup barbecue sauce
• 1/2 tsp. sea salt
• 1/2 tsp. each garlic powder, basil, oregano
• 3/4 cup yellow onion, sliced into thin strips
  
• 1 1/2 cup sliced red and yellow bell peppers, sliced into thin strips
  
• 2 oz. sliced ham
• 1 large, yellow peach
• 1-2 Tb. extra-virgin olive oil
• 3/4 shredded Fontina cheese
• 1/2 cup extra-sharp cheese, like cheddar (I used an aged SpanishManchego)
• 1 Tb. brown sugar
  

Preheat your oven to 375 degrees Fahrenheit and prepare the pizza dough. My Trader Joe's wheat dough needed a small working, followed by 20 minutes of rest. I prepare the toppings while the dough rests.

The pizza sauce comes together in under 30 seconds. Simply combine the tomato paste, 1/2 to 3/4 cups of water, the barbecue sauce and spices together in a bowl. Let them mix and mingle while you prepare the pizza toppings.

Take a moment to shred the Fontina and cheddar and to cut the peach and the ham into slices.

Now, for the good stuff. Heat half of the olive oil in a small skillet or sauté pan, and sauté the onions for 5-10 minutes, until they are soft and carmely-brown. Add a dash more olive oil, then toss in the peppers and cook for another minute or two -- just long enough to sear the peppers a little. Transfer the onion/pepper mixture to a bowl, then add the rest of the olive oil to the pan.

Over medium heat, brown the peach slices, then the ham in the pan. Flip the slices after a minute on each side.

Now, assemble the pizza. Spread the sauce evenly on the dough, leaving a 1-inch margin around every side for a crust. Layer the onions and peppers on the sauce, and fill in the empty spaces with peach and ham slices. Sprinkle the whole pizza with cheese, then with the brown sugar. Bake in a 375 degree oven for 15-20 minutes, or until the crust is browned and the cheese is melted. Enjoy your fall pizza with the last greens from the garden.

* I bought a pre-made crust from Trader Joes, but you can also purchase ready-made dough from your favorite pizza take-out place for around $3. You get professional crust without the bother of making your own.

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Guest blog: Mr. Ray cooks Cajun

Every so often, my husband Raymond likes to cook in our kitchen. He "feels like cookin'" in the way that my grandfather "felt like workin' in the wood shop." My husband enters the kitchen alone and solemn. He makes noise with pots and pans, curses, and chops celery; then, hours later, he emerges victorious, carrying something delicious. His exquisite dishes that require this level of concentration and solitude include: meat lasagna, Étouffée, home-made chicken and noodles, ravioli, and his most famous, Cajun shrimp and rice.

I'll let him describe the recipe from here.

"My dad, Royal Clause, --"Roy" for short -- was born and raised in New Orleans. He was a short, bow-legged Cajun man with a round belly, a big, pickle nose, and a thick Louisiana drawl. He spoke Cajun French. Roy was a cook in the navy on the ships during WWII, "which, by default, makes him a pretty damn good cook." This was one of the more popular recipes in his rotation. Between feasts of crawfish and étouffées, this was my favorite.

My dad had moved to Oregon a few years before I was born, so this dish is not as spicy as the real deal. There aren't as many Cajun ingredients available in Oregon as there are in Louisiana."

Steamy and dreamy. Serve it with rice or French bread.

Dad's Delicious Cajun Shrimp and Rice
(A Northwest Adaptation)

serves 6-8

• 1 lb of medium cooked shrimp. (frozen 70/90 count)
• 2 eggs
• 1 can (12-14 oz) tomato sauce (plain, not "Italian")
• 2 diced tomatoes, or 1 can (12-14 oz) diced tomatoes
• 1/2 large yellow onion
• 1/2 bundle of celery
• 2 or 3 bay leaves
• 1 1/2 Tb. Tony Cachere's Creole Seasoning
• 2 Tb. fine-ground sassafras (Cajun Filé)
  

Mix tomatoes, tomato sauce, and three cans of water into a large saucepan (use the tomato sauce can.) Add the bay leaves & Creole seasoning. Bring the sauce to a boil, then reduce the heat and let it simmer. Sauté the onion in butter, and chop the celery finely. Add them both to the stew.

Start boiling the eggs. While they're cooking, work on removing the shrimp tails--if necessary. (I buy tail-off shrimp when I can.) When the shrimp are ready, add them to the stew. Cover the pot and let it simmer for a half-hour.

When the eggs are WELL cooked, peel them and remove the yolks. Slice the egg whites and add them to the stew. In a dish, mix the egg yolks with a small amount of the liquid from the stew. Keep adding more liquid until you have an egg-yolk paste. Add the sassafras (filé) and more liquid until you have a smooth, dark, runny paste. Stir it into the stew. Let this cook for a half hour or so on low to medium heat. You'll know when the stew is done because the tomato flavor will turn slightly sweet. Feel free to increase the "Cajun-ness" of this recipe by increasing the cayenne pepper to taste. (My Uncle Gus uses a face-melting amount.) Serve over rice.

Enjoy!

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