Magma Volcano Oven Pizza

Lets step back in time...before Spain and when this sandwich was whole...A few months ago while shopping for our Spain trip- I needed some good walking shoes, International Drivers License, gadgets, and more travel gadgets- we stumbled upon a quick bite to eat. A good one at that- Magma Pizza- Volcano Stone Oven.

Well, an eatery that offered more than just New Jersey Italian Pies- Mediterranean fare at its best!

I am not a big fan of pizza as I was in my younger years (or at least chewy crust), so I ignored the pie menu and noticed the  Mediterranean items. I zoomed in on a salad but noticed something else, and hubby went for a piece of vegetarian pizza. Still hungry after the rather small salad, I went for an oven baked sandwich with artichokes, onion, mushrooms, and a tapinade spread (shhh, hubby dislikes olives, so I do not think he noticed!).

The food was served on the brick oven paddles- or in the bakers world, Peels. Duh! Did I not realize my favorite kind of pizza, the reason I do not eat any other- brick oven, in front of me?

Their oven is made of lava rock, bottom to top, so their oven heats up faster and is possibly hotter than the traditional brick kind. Oh how the crust was crisp like a thin thin cracker! The topping was also crisp. Normally people in our area would have to drive almost an hour to the nearest brick oven place, and now we have one just ten minutes down in Nassau Park Shopping Center.

I asked, they have been there four years. We just do not shop in that part of the center that often, or eat out more than once a month.

You can find their menu with things like Za'atar Break, one of my favorite new spices I use regularly, along with fresh Pita bread that puffs up when brought to your table, and hummus at Magma Menu.

Also, check out Simply Scratch, she made pita bread, and this is how it does look when Magma brings it to your table fresh from their oven!

Update, 10/8/10- Funny reading this post I wrote before we left for Spain, because I realize how often I would slip into eating bread, even if it did have vegetables on it...I have found out my sugar levels are border line diabetic, so now it is time to drastically change my lifestyle. I have started another blog, I know CRAZY! Yeah, but I feel it is time to turn my life around, so come over and read 'EatingWeeds'. A journey into my world of changing what is on my plate, whats in my glass, and other random discussions. I am hoping people can help each other ease into change, which we all know is not always easy to do...

The Food Cannot Wait, Nor I

I am back from Espaina- Spain. We took a few days to make a trip over the southern border of France, into the Basque region. To visit a small village of Sare (Sara). We drove through massive grape growing regions all along the way, after leaving Madrid and Barcelona. I know this is jumping midway into our trip, but it is so note worthy.

Many people head into Bordeaux, and ship this region all together, and it is its own country in its own right.

You can go here and read more about Xareta, the bordering region of France and Spain.

Our food experience was a funny one. My son speaks very good Spanish (his first trip out of the country), but hubby and my French has not been used enough to cut through reading a Basque menu. The hotel receptionist was called in by the waiter who felt my son's Spanish, and our French was going to ruin his evening. We had a choice of three menus with a starter, entree, and a dessert for a very reasonable euro amount.

Hubby chose Scallop Pie with Cod entree. My son and I chose Squid starter, and Le Boeuf Pie (Veal Kidneys with mushrooms and potatoes on top). All of it very good, but I was unaware Aaron and I had ordered kidneys, or I might have rethought the choice. I saw 'le boeuf' and thought, "Okay I could go for some beef". He however heard the woman explain its ingredients of 'kidneys', and he thought "Okay, I am willing", but did not tell me until we began eating. The whole meal was good, and the wine made it even better.

If you get a chance to visit this region of the world, please do. So worth the winding roads in an overloaded rental car (meaning three grown adults- we however packed lighter than our Italy trip). Oh and watch out for those unlikely and funny encounters you will have on any trip to a different land...

Arizona Farmers Market

I enjoy visiting Farmers Markets when we travel. I know, I said that before, but this one was really different. Because of the heat they have it in the late afternoon to night. I do not blame them, it was HOT! Over one hundred degrees daily while we were there. I have no desire to move back to Texas because of the heat- just visit my friends and ponder on the cacti. So many varieties.

So beautiful-

We had prickly pear candy and lemonade. Maybe I would turn into a Javelina. They like their prickly pears. I wanted so badly to pick some and bring them home, but they say you have to know when they are ripe. Throw in a handful of Chia seeds and you won't dehydrate-

I found it a bit sweet, but we added sparkling water to the mix and it worked wonderfully for a refreshing heat beater! I will share my market buys soon, I bought lots of fun things I have not cooked before, and have Spain posts to share.

Seems like there is so little time to do all the posting we have, right? 

Not My House, Elvira's- Tubac, AZ

I am back to cooking, and preparing vegetarian and simple meals during the week, but I have to say meals like this while traveling are superb moments in one's busy life-

Elvira's is a hot spot in an old-new town of Tubac, with lots of colorful history in Arizona, on the way back into Tucson from Sierra Vista. Tubac was the original Spanish colonial garrison in Arizona. It was depopulated during the O'odham Uprising in the eighteenth century. During the nineteenth century, the area was repopulated by miners, farmers and ranchers, but the town of Tubac is best known today as an artists' colony.

We had Tongue Molcajete with Salsa Verde Sauce- the mortar comes out piping hot, boiling like a volcano, with a side of beans and guacamole. I was apprehensive, but it was good. Tasted like chick...no beef! Strange though...it had bok choy and cubes of tofu- Mex/Asian Fusion I suppose.

I had a spicy- Tamarind sauce over mesquite grilled shrimp on top of pineapple with rice and beans. Was a bit sweet, but I was excited to see the popcorn like topping, Amaranto (Amaranth). Doggybloggy sent me some that is in the freezer, so I have to use it now, or sometime in the future. Added a nice flavor to the dish.

Now the Honey-Prickly Pear Margarita was yummy, along with the sauteed mushrooms we had as a starter in corn tortillas. This is not authentic Mexican, but the spicy habanero salsa had me ordering another one.

Reminds me of visiting Velva of Tomatoes On The Vine- Refreshing and you could almost taste it!

Greens In My Pasta

This may not be a pretty plate of food, but its pretty on the palate. Also a great way to get the greens in with dinner. I saute collard, or a mixture of beet greens and other tops with red onion in some oil and butter, then add fresh tomato sauce. Louis my boss the owner of Amalthea Cellars down in south Jersey always preaches about simplicity of recipes. In his wine and on the plate. His mom, Maria and I work in the kitchen on recipes for the winery tastings, and for my music and poetry gathers he host for me. Tomatoes, basil, onion, salt and pepper are the only thing she puts in her sauce. Let it sit for a few days to meld the flavors. She is right, I have gone back to basics this past summer.

Want extra flavor, add some meatballs, as I have done, ground buffalo with veal.

One thing I have learned moving here to New Jersey, mixed meats make the best meatballs. I grew up on plain beef hamburger, the fatty cheap kind, maybe a few spices, but they were bland. My mother new how I felt, and did not mind when I kicked mine up a notch once I moved out, with garlic and spicy flavors. However she might even like the ones I have learned to make in the past five years.

Pasta is only eaten once or twice a month here in our house, with my not tolerating gluten so well, but I have found one made in Pittsburg, PA- Pen Mac whole wheat. This pasta does not taste like the old versions of whole wheat, and it looks white after cooking. I called them and asked when they would make a gluten free version, and the owner emailed me and said he would work on it. Evidently Pittsburg is quite the pasta and sauce making town. You can order their products on-line if you desire. I have had them sent as gifts to hubby's family.

Locavore Eating- End of the Summer Blues

Farmers markets, wine pairing, and eating local can go hand in hand. If you prepare yourself to feast upon its bounty, and except every bit of what you buy can be incorporated into a meal...then you can help keep your community sustainable.

Purchased: spring onions, beans, zucchini (Vegetable Marrow White Bush variety- creamy greenish color, oblong shape), other green vegetables, Elephant garlic, blueberries and lots of them! Duck breast and cut up chicken from Griggstown (only $1 more than whole), herbs, bread, and so much more!

Had on hand: fennel bulb, mustard, and all the rest of ingredients to make 'Blueberry Chutney' for desserts and sauce for the duck. Sad thing is...we will not see it again until next May.

Terhune Orchards has apple and other fruit available for fresh picking. This is where I got my blueberries for my sauce making, and 'Putting Up'.  I am making plans to jar and sell locally, along with some chili paste I have been selling by the half pound. I plan on staying in the kitchen professionally any way I can, but over the summer I formed a group called Red Dashboard, and we perform my writing, poetry, songs. I was in NYC on Saturday, after getting invited by a Lit Group- Caper Journal.

If you want to hear my work, you can come over to my Creative TMI blog and listen...we need lots of practice, and I am still in the gym (not happy with my body shape), but enjoy; it will only get better...

Open Up The Hatch

Release the flavor of chilies by roasting them is what I am talking about!

This past weekend, my Open Mic crew and I have begun an annual camp out at Parvin State Park. 'Fireside' Open Mic, and I do the cooking. I love it. One summer I was the cook for a Boy Scout camp with my son, and what fun it can be.

Bacon and Asparagus Omeletes for breakfast. Dowel biscuits over the fire. That was a tricky one, no photos of the burnt, stuck to the wood, partially edible mess. Fun memories though.

My father's old tools and camping equipment came in handy- like the hacksaw he may have used in a few heist, uh, I mean work jobs in his business for gathering wood. Our aluminum picnic table I have used for years, and a few TV trays that crack my friends up, because they look retro. Knives with scissors on them for opening up containers...oh, another day, another story.

So we had two options for cooking. A grill up on the deck of the cabin, and a pit fire circle further out. The first day we used the more convenient one upon the deck. I roasted the 'Hatch' chili's I found at Whole Foods. I was so excited when I saw them. Things are moving up here. Before you know it I will have better Tex-Mex, or at least a choice, rather than none. I used some pecan shells, and wood chips I soaked in the wood to do some of the open flame cooking. I brought them back from Arizona Farmers Market.

After putting them in a bag to steam off the skins, I chopped them up and put them into a Quinoa Chili, with sauteed onions, sweet potato (to add some sweetness and balance heat), yellow squash, homemade canned tomatoes, chicken and sausage. Not much meat. I wanted the Hatch flavor to ring out. I added water and the quinoa to thicken it up, make it more filling.

I also cooked fajitas in a grill cage over the open flame with a new concept of smoking I had not done before, and will put that up next...

No photos of the chili- photography for your blog is a tricky thing to explain when it comes to a group of hungry people. So enjoy our beautiful view, and look out for the 'Moderate' Big Foot sighting I photographed on the next post...