Being properly fed is an important part of running, or any exercise activity. You wouldn’t drive your car without putting gas in the tank, would you? Or in my case you wouldn’t take the bus without filling up your metrocard. Summer is over, but there are still two delicious summer dishes you might be able to enjoy…
You can get these at a farm by calling up and asking to have just the flower. Now, they might be giving you pumpkin blossoms as opposed to the late June-August zucchini flowers but whatever, it’s all delicious. You can use store bought tempura batter (available in the seafood or ethnic foods section) and just thin it out to a consistency that looks good. The flowers are delicate, so be careful not to make the batter too thick or clumpy.
You have two options: Stuffed or unstuffed. To stuff them, strain some ricotta cheese and mix in a little shredded mozzarella. Gently open the petals and put about a teaspoon or so of the mixture in, dip in the batter, then fry them in a flat, shallow pan w/ canola oil so the cheese doesn’t ooze out. Unstuffed, just dip them in the batter and dump them into a pan filled with canola oil, it’s easier and you get all the sides that way. Mmm, so good.
Do you enjoy the fancy pizzas you see in upscale pizza places? With thin, crunchy, charred, crusts and ridiculous, pretentious toppings? Me too! Well, not so much the toppings but I do love a nice, crunchy pizza so I found a recipe for grilled pizza and let me tell you, it’s a delicious way to eat post run, pre-race, or you know, whenever.
The dough recipe calls for 2 cups of bread flour, 1 cup of water, salt, and a 1/2 teaspon of rapid rising yeast. Whisk together the dry ingredients, add the water and mix until the dough starts to form a ball. Let the dough sit for 10 minutes, then knead it for an additional 10 minutes (on low if you’re using a mixer). Separate the dough into 4 pieces, refrigerate up to 48-72 hours and then roll them out and prepare to grill.
When you set up your grill, try to move the coals to one side so half is hot and half is not as hot. I like to pulse garlic and olive oil in the blender to form a paste that I slather on the dough to keep it from sticking to the grill. Put the dough on, cooking one side (about 1 minute), then move it to the not-as-hot side, flip it, and put on your toppings letting the pizza cook for 1-2 minutes. I like to add pre-cooked mushrooms (cooked in butter and white wine with onions and rosemary), fresh tomatoes, kalamata olives, balsamic vinegar, and basil. Mmmm. But you can add anything you want! It tastes amazing and for vegans/vegetarians it’s a great way to get the grill taste without the animal by product!