On the 5th, Saturday, I think I really had to take reign of my situation of not having a working oven. I conquered the problem with fervor, creativity and a force not to be messed with. I made a really creative lunch of calzones on my grill and even managed to make dinner of hamburgers on my portable grill also.
I had everything to make homemade pizza; dough from the food bank, fresh mushrooms, my homemade heirloom tomato sauce, fresh cloves of garlic lots of mozzarella, and the last of my bulk olive oil, I was not letting not having an oven stop me from making bomb pizza.
I took a whole lot of pictures of the amazing ingredients I had to work with. I had glamour shots of dicing garlic, shots of the pizza dough stretched out to the size of the grill I had, and even glamour shot of the diced mushrooms. I hope I can get them all uploaded. I was happy to have gone to the food bank on Friday and have a whole bunch of fresh new ingredients to work with, even though I had to find the most creative ways to get it cooked.
Here are some of the photos of ingredients mentioned above.
I had the most fresh large mycopia mushrooms from the food bank and I decided to grill some of them up first to see how they grilled. They looked like little fillets of abalone or fish and I even posted some guessing games as to have people guess to what I had grilled because it looked like so many different proteins. I grilled a plateful, about 1 ½ large mushrooms with veggie oil on my grill while I was making my first pizza, I was trying to get the grill as hot as I could get it but it only would show 425 degrees on the digital reading.
It was only after I dressed the first pizza dough with some sauce, garlic on the outside crust and mushrooms, and cheese did I realize it was stuck on the pan and too large to move to the grill.
Here is a picture of the pizza before cheese.
So I had to fold the dough up into a calzone and fold the edges again unto itself, it moved onto the grill then and I hoped for the best.
Here is a picture of my first calzone transferred to the grill with some mushrooms grilling.
I ended up making 2 calzones and everyone was happy with the results. I have some things to change for next time though, I will not make it so thick on the crust part, because I folded the crusts in, then made another fold over for the calzones the crusts were too thick, and I used way too much garlic, at least I should have made the pieces smaller, they were really chunky. I also could have used some meat inside of them, like sausage or pepperoni, and for next time I will be sure to remember that.
Here are the rest of the plated and mushroom pictures.
I also made “Harvest Burgers” for dinner. We diced up some granny smith, with the leftover diced mushrooms from the pizza makings, and added some shredded carrots. I mixed that with some ground beef and seasonings and grilled them up as burgers on the grill. We had a side of mashed potatoes with them that I made it the rice cooker. I think that I will be making “harvest burgers” again, and maybe add squash or sweet potato also next time. I really liked how the veggies and fruit tasted in the burger. It was my husbands idea and when I googled it I found the recipe, I am sure grateful that he thought of such a great idea, we all loved it and wanted seconds.
Here are some pictures of the harvest burgers.
I also used fresh fort bragg bakery bread from the food bank for these burgers.
Until next time in the boho kitchen!