Boo! It's Almost Hallowe'en!

Tomorrow is Hallowe'en, a feast and festival of candy. Whatever its pagan origins, it has evolved into merely a sugar rush and a chance to play dress-up. Have some fun with your food, even if - like me - you have no little ones to take Trick or Treating or even many kids in the neighborhood anymore to ring your doorbell. It's still a holiday, and you know we always celebrate holidays - religious, secular, literary, whatever! - here ... :)


Candy Corn Cake

Jack-o'-Lantern Pizza

Hallowe'en Dipped Marshmallows

Sweet 'n' Salty Caramel Corn Mix

Perfect Pumpkin Bread

Butterscotch Pumpkin Pudding

Jack-o'-Lantern Cheeseburgers

Frugal Floozie Friday - NeoPapalis

I had a fabulous Girls' Night Out recently with my BFF Wendy and our new friend (who seemed immediately like an old friend!) Vicki. Both eat a vegan diet, so I wanted to find a restaurant we could all enjoy without having to impose too greatly upon the kitchen or leave my dining companions with only a few meager options.

Fortunately, NeoPapalis - one of Ann Arbor's newest pizza places - offers a little something for everyone ... and at prices which happily meet our Frugal Floozie Friday budget of $5 per person.

There are four basic pizzas to choose from, costing either $6 or $7, which easily feed at least two people.  A few toppings - butter crust, oregano, or a four pepper olive oil - are available for free, while others cost $1 each.

The $6 Red Marinara version comes with tomato sauce, sliced Romano tomatoes, extra-virgin olive oil, roasted garlic, oregano, and sea salt ... and it comes with no cheese. It was perfect!

To the left, you'll see the "as is" version that Wendy chose; to the right, you'll see the one I ordered with caramelized onions and Kalamata olives. At the top of the post is Vicki's pizza, topped with pineapple and green and red peppers. Each of these allowed two slices per person, as we mixed and matched and took home leftovers. You could add more toppings if you're hungry, but the pizza is delicious even with no frills.

You could supplement your pizza with a $5 salad, and still stay within budget by sharing lunch or dinner with loved ones. The base price offers a salad large enough to feed a small family, and the following items are even included at no charge (choose whichever ones you like): sliced mushrooms, cucumbers, red onions, green and red peppers, Kalamata olives, Roma tomatoes, roasted garlic, broccoli, beets, Jalapeno peppers, hot pepper rings, pineapple, and artichokes. Cheeses cost $1 each, meat items cost $1.50 each, and dressing options beyond Ranch, the house vinaigrette, Chipotle Ranch, or Balsamic Vinaigrette cost an extra 75 cents. Pizza and a hearty vegetable-laden salad make an exceptional meal to share with your family or friends at very little cost!

I also ordered the sweet potato fries, for a mere $3, because I adore them.  Most places offer soft, baked versions; NeoPapalis' fries, however, are crisp and served with a Chipotle Ranch dipping sauce that is an ideal, spicy complement. I devoured these, and continue to fight cravings for more. They are a great appetizer to share before pizza or salad, or make an excellent snack all by themselves with a $1.50 soda, lemonade, or iced tea.

I'd had such a lovely meal with Vicki and Wendy that I brought Jeremy and Craig to NeoPapalis soon after for lunch. Craig ordered a $5 pita sandwich which, unfortunately, wasn't particularly photogenic although it was enormous. For the base price, you get a nearly foot-long meal containing one meat, one cheese, one dressing, and any vegetables from a list of sixteen - yes, sixteen potential additions for no extra money. If you want extra cheeses, they cost $1 each; extra meats cost $1.50 each. But trust me, they're superfluous - the basic sandwich is huge.

Jeremy ordered the $7 Bianca pizza: an herb butter base, Asiago and Mozzarella cheeses, extra-virgin olive oil, and honey. He topped it with bacon, because he's my child. This was rich, delicious, and easily splittable by 2-4 to stay well within our mandatory Frugal Floozie Friday budget. Even Jeremy, a 22-year old male - a species notorious for its appetite! - advocates for sharing something this hearty.

I ordered the sweet potato fries again, because I like them so much, and split them with Craig and with Jeremy. I'm not ordinarily a creature of habit (at least with food), but this time I couldn't help it.

For great values, good fresh food, and a menu that is inviting to virtually any diet, NeoPapalis is a welcome addition to town!

NeoPapalis
500 E. William St.
Ann Arbor, MI 48104
734-929-2227
Sunday - Thursday: 11 a.m. - 12 a.m.
Friday and Saturday: 11 a.m. - 12:30 a.m.



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Detroit-Style Pizza

I read an article in the Detroit Free Press recently that talked about how pizza from this area is starting to get recognition around the country. Everyone knows the famous New York City foldable slice that I grew up eating, the Chicago deep-dish pie, and the unconventional and quirky toppings of California-style pizza.

But pizza from Detroit? Huh? Don't they call that Little Caesar's or Domino's, both of which were founded here in Michigan?

Not exactly.

The newfangled pizzas were apparently first made in this area at Buddy's Pizza (then called "Buddy's Rendezvous") in 1946. The unusual style, and its immense popularity, inspired others to copy it and perfect it. The pizza has subsequently evolved and become very distinctive and unbelievably good. It really is its own unique, savory entity.

So, after all of this preamble, what, precisely, is Detroit-style pizza???

Well, here are its characteristics:

• It's square, not round. Corners are prized.

• It's baked in a deep pan, so it's very thick.  But while the interior of the crust is soft and light, the exterior is crisp.

• The toppings and the cheese are distributed over the entire crust, without leaving a bare edge. This allows the cheese that touches the pan to become chewy, crunchy, and caramelized as it bakes.

• Most of the sauce is spread over the cheese, rather than lying under it. This makes it less liquid, and thus better integrated with the toppings rather than being a separate layer that the cheese will just slide off of.

Brandon Hunt, co-owner with his brother, Zane, of VIA 313: Authentic Detroit Style Pizza in Austin, was quoted in the Free Press article: "When you grow up in Detroit, you just think that's pizza ... that everybody knows it. But it's really a Detroit thing. It's great, and we thought people should be able to experience it."

Shawn Randazzo, of the Detroit Style Pizza Co., won the 2012 Las Vegas International Pizza Expo with a Detroit-style pizza, a first for the competition. Jeff Smokevitch, raised in a Detroit suburb but now making his hometown's unique pizza at his Brown Dog Pizza in Telluride, Colorado, came in 2nd overall in this year's contest.

To see if Detroit-style pizza is available near you, or to learn more about this growing phenomenon, check out Shawn Randazzo's DetroitStylePizza.com.

Or make the pizza in the picture at the top of this post. You know you want some!


Detroit-Style Pizza

Crust:

• 2 packets quick-rise yeast
• 1 teaspoon sugar
• 1-1/2 cups warm water, divided
• 1 tablespoon kosher salt
• 3-1/2 cups unbleached flour
• 1/2 teaspoon garlic powder
• 1/4 cup oil

In a large mixing bowl, combine yeast, sugar, and 3/4 cup water; let proof for 10 minutes. Stir in remaining water, salt, 3 cups flour, and garlic powder. Mix well. Turn dough out onto a countertop and knead in the remaining 1/2 cup flour until a soft dough forms.

Place the oil in another large mixing bowl. Place the dough into it, turning to coat the dough thoroughly with the oil. Cover the bowl with plastic wrap and a dish towel; let rise for 1 hour until doubled.

Punch down dough and place into a greased 9"x13" metal baking pan (the darker the better). Press dough to edges of pan, cover with plastic wrap and a dish towel; let rise for 1 hour until doubled.

Sauce:

• 1 15-ounce can crushed tomatoes
• 3 tablespoons pesto
• 1 teaspoon Italian seasoning
• generous sprinkling of red pepper flakes
• pinch of kosher salt

Combine all ingredients.

Toppings:

• 1 small red onion, chopped
• 4 ounces ham, chopped
• 4 ounces fresh mushrooms, chopped
• 2 cups baby spinach leaves, chopped
• 4 ounces fresh mozzarella, chopped
• 8 ounces mozzarella, shredded

Preheat oven to 425F. Spread a very thin layer of the sauce over the dough.

Sprinkle each of the toppings over the sauce, spreading all the way to the edges. Drizzle just a bit more sauce over the toppings.

Sprinkle both cheeses over the top of the pizza, all the way to the edges.

Spread the rest of the sauce over the cheese and mix the sauce and cheese together just a bit.

Bake for 30 minutes until cheese is melted and golden, and edges are caramelized and crisp. Let cool for 5 minutes before cutting.

Makes 8-12 generous slices.

Habemus Papam Franciscum

Pope Francis is going to be formally installed tomorrow. And at my house, where we happily waved goodbye to Benedict XVI, we are celebrating!

All of my loved ones are undoubtedly tiring of my obsession with the conclave, the pomp and circumstance and spectacle and glory of all the proceedings, the Latin, the chants, the intrigue, the mystery, the suspense, the new details gleaned about the pontiff as I read everything I can about him. You can take the girl out of the Catholic Church, but there's a reason we're always called "recovering" Catholics! The fascination lingers.

I didn't just have one "Vatican cam" on my computer screen at all times during the conclave - I made sure that I checked in regularly with two different ones, just in case there was some issue with one site or the other. (Go ahead, shake your heads along with me. I know, I know ....)

And, of course, the white smoke came just as I sat down in my Hebrew class, which is offered where I work, after having paid so much attention to the chimney! (As they say, a watched pot never boils.) Everyone knew how fixated I was upon this entire scenario, so I immediately received 4 texts and 2 phone calls all at once to disrupt the class. Fortunately, there were only 7 of us and everyone indulged my announcement of the news even though we didn't know who'd won the election yet. I got back to my desk just before the presentation at the balcony.

So now, instead of babbling incessantly about what might happen and what I wanted to have happen, I am babbling about what did happen. A new pope! From the New World! A Jesuit, from an order noted for intellectualism, education, and service. A transitional figure with ties to Rome by virtue of his Italian immigrant parents, but raised in Argentina. A man who brings many "first"s to the Vatican.

My favorite photo of Pope Francis, who has a wonderful smile.

I am enormously happy to read about Francis' humility, of his devotion to the poor and to those who are most marginalized in society, of his support for those whose choices he might not agree with but whom he still views as God's children (i.e.: caring for patients with AIDS, saying Mass for prostitutes, baptizing the babies of unwed mothers). He seems to strive to truly live the gospels and to follow Jesus' example.

And so, with significantly more hope than I've had for the Church in ages, I welcome Pope Francis.

And how could I not love this about him: the new pope is someone who is noted for preparing his own meals!

His favorite dinner is baked skinless chicken, salad, fruit, and an occasional glass of wine - healthy, benign dietary choices.

But this is a celebration! So, although he might eschew dessert, it seemed only fitting to make a beloved Argentine treat which is infused with Italian tradition - perfect for a man raised in Buenos Aires by parents who emigrated from northern Italy.

There is a sizable Italian community in Argentina, and it has distinctly influenced the cuisine. Pastas are enormously popular, but the flavors differ somewhat (Argentines seem to always add peppers to the sauce, as well as cumin and paprika); Argentines also sauce their pasta much more heavily than is done in Italy. Pizza is another favorite that crossed the Atlantic; but in Argentina the crust is much thicker, and the dish is often also served with a chickpea-flour flatbread called fainá [fah-ee-NAH].

But today, we are enjoying Pasta Frola [PAH-stah FROH-lah], a fruit-filled pastry with a buttery crust that is reminiscent of Italian crostata [krohs-TAH-tah]. According to Wikipedia:

"Pasta frola is a typical Argentine recipe heavily influenced by Southern Italian cuisine, also known as Pasta Frolla in Italy. Pasta frola consists of a buttery pastry base with a filling made of quince jam, sweet-potato jam or milk caramel (dulce de leche) and topped with thin strips of the same pastry, forming a squared pattern .... The traditional Italian recipe was not prepared with latticework as it is in Argentina, but with a lid pierced with molds in forms of heart or flowers."

Quince products are readily available in Latin markets. And I just happened to be near one of these stores recently; so I took the opportunity to buy a can of dulce de membrillo [DOOL-say day mem-BREE-yoh], which is quince paste (a product much thicker than jam). If you don't have access to this, however, a thickened jam or Solo pastry fillings would be excellent substitutes.

And so, a toast to Pope Francis! He has quite a lot of work to do to rebuild the Church, as the inspiration for his papal name - St. Francis of Assisi - was charged with doing. May God bless him and help him.

And in his honor, enjoy a slice of this lovely tart with a cup of espresso or a glass of Moscato, both of which are popular in Argentina as well as in Italy.

Habemus Papam Franciscum!


Pasta Frola
(adapted from this recipe)

Crust:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 cup + 1-1/2 tablespoons sugar
1/4 cup butter, softened
1/4 cup butter, chilled and cut into small cubes
1 teaspoon vanilla
3 eggs divided
1 tablespoon water
confectioners' sugar, for dusting

Filling:
1-1/2 cups dulce de membrillo (quince paste)
3 tablespoons water

In a large mixing bowl, stir together flour, baking powder, salt, and 1/2 cup sugar. Add all of the butter and mix in with your fingers until crumbly.

Combine vanilla and 2 eggs; pour over dough and stir to mix. Knead dough on countertop just until it comes together. Cut dough into two portions: 1/3 and 2/3. Wrap in plastic for 30 minutes.

In a small saucepan, combine quince paste and 3 tablespoons water; cook over low heat, stirring, until smooth.

Preheat oven to 350F. Grease a 9" tart pan with a removable bottom.

Roll out the 2/3 dough portion to a 13" circle; carefully place into the tart pan, letting excess hang over the edges.

Fill tart with quince paste, spreading to edges.

Roll out the 1/3 dough portion to a 10" circle. Cut into 3/4" strips. Lay 5 strips vertically over the tart pan, then fold back the 1st, 3rd, and 5th ones.

Lay a strip across the remaining two strips of dough, then fold the strips back down.

Fold back the 2nd and 4th dough strips, lay a strip of dough across, then fold the strips back down. Repeat until you have a lattice top formed of 5 dough strips in each direction.

Press dough strips against the bottom crust to seal, then trim edges flush with the baking pan.

Combine remaining 1 egg with 1 tablespoon water to make an egg wash. Brush over the dough, then sprinkle with the remaining 1-1/2 tablespoons sugar. Place tart onto a baking pan, to catch any drips.

Bake for 30-35 minutes until tart is golden. Let cool completely, then dust lightly with confectioners' sugar.

Makes 12 servings.

(I found I had enough extra dough left over that I could likely make another tart. Gather any scraps, knead them together briefly, and save for future use.)

Frugal Floozie Friday - Backroom Pizza

You can't get much more frugal than today's Frugal Floozie Friday feature, Backroom Pizza. It offers tremendous deals and fast service. As Jeremy put it, you get "real food at Taco Bell prices."

Two slices of pepperoni pizza and a 24-ounce soda can be purchased for a mere $3.50. Individual slices of this variety cost only $1.50, so you can even add a third slice and stay within our mandatory budget of $5 per person. Or you can get two slices of cheese pizza with your soda for only $3; bought separately, the slices are $1 each, and the sodas are $1.25. Slices are ready when you are, if you only have time to run in and grab a quick meal.

For $4.50, you can get 2 good-sized portions of spinach pie plus a 24-ounce soda. This was not what I'd expected; I'd presumed there would be a lot of doughy crust and a tidbit of spinach. But I was very happy to find a very generous layer of spinach layered within flaky phyllo dough. This was a nice vegetarian meal.

For $5, you can buy either a beef or a chicken burrito.  Jeremy ordered the latter, which came with both salsa and sour cream. It was quite large and fully stuffed - a filling option with meat, rice, and vegetables.

The menu isn't extensive, but Backroom Pizza offers fast food and good quantities of it for very little investment. And while there are no tables - it's mostly a "grab 'n' go" kind of place that caters to students on campus - there is a small counter along the wall where you can stand and eat if you're not taking your meal with you.

Be forewarned that Backroom Pizza only accepts cash. But it won't take a lot of your money to get a quick, substantial meal.

 

Backroom Pizza
605 Church St.
Ann Arbor, Michigan 48104
734-741-8296



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Frugal Floozie Friday - Happy's Pizza

A reader named Ken Calcut wrote to me last week, noting that "Catholics who are observing Lent have to eat fish on Fridays." He asked if, perhaps, I might "want to do a Frugal Fish Friday?"

Well, as a girl who spent 13 years in Catholic schools, I spent much of my life eating fish on Fridays. And two years ago, before starting my frugal series, I offered weekly Lenten Friday posts of non-meat dishes.

So Craig and I ordered take-out from Happy's Pizza to honor Ken's request, finding the generous Filet of Fish sandwich pictured above and also a seafood pizza. Both can be enjoyed within our mandatory budget of $5 per person.

Craig is not usually a fan of fish sandwiches, so I had expected to eat this myself while he ate most of the pizza. I was wrong - he liked this so much that he split it with me. Crisp fish topped with cheese, with tartar sauce, and with lots of vegetables - so you can tell yourself that it's healthy! - was substantial and cost only $4.95.

The small seafood pizza, which measures 10" across, costs $8.95; its thick crust is topped with Black Tiger shrimp, onions, mushrooms, and banana peppers, in addition to lots of cheese. Even just half of it turned out to be very filling - Jeremy was very pleased to be the recipient of leftovers, and he specifically stated to me that those three slices were "more than enough" for a meal.

Happy's has numerous offerings to keep both carnivores and vegetarians satisfied within our budget. You can order a small cheese pizza, a cheeseburger or chicken burger, a large serving of macaroni and cheese, or a half-pound of boneless wings for $4.95. Or try the Spicy Polish Boy - "2 Spicy Hot Links with fries & slaw smothered in BBQ sauce" - which also costs $4.95. One piece of fish costs $2.50, and can be paired with a side dish of cole slaw or fries (plain, BBQ or Cajun) for prices ranging from 95 cents to $2.50. Desserts are all less than $4 each. And, of course, you can order larger pizzas and share them with family and friends.

So whether you're looking for an alternative to fish sticks on a Lenten Friday, or you don't feel like cooking and want good food and a good value, Happy's Pizza is the place to go.


Happy's Pizza
600 S. Main Street
Ann Arbor, MI 48104
734-302-0000


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Arrivederci e Buon Appetito, Pope Benedict

Whether you're Catholic or not, you've gotta be fascinated by the drama going on at the Vatican. Abdication, but with no love interest à la Edward VIII and Wallis Simpson. Mystery. Intrigue. Pomp, circumstance, formality. Tradition, but with a twist. Grandeur. Secrecy. Questions that come with few answers. Anticipation. Who needs soap operas when you can simply watch this saga unfold?

Pope Benedict XVI is leaving his appointed post tomorrow, and will become the Pontiff Emeritus. Truth be told, I can't say that I'm sorry to see him go - he was the expected benchwarmer after the death of Pope John Paul II, and he has been a tremendously divisive force. Benedict is a "my way or the highway" kinda guy when it comes to his flock - and, admittedly, that's a part of his job as head of the Church. But he's a hard-liner who has kept truer to the letter of the law than to its spirit, leaving millions feeling wounded and berated rather than valued and welcomed. There has been virtually no understanding or empathy; there has only been the expectation of blind obedience. There is apparently no realization that the Church is about its people - frail and fragile humans - in addition to its doctrine. And recent documents indicate that while he was persecuting others, he may very well have been neglecting responsibilities he should have been tending to, whether not wanting to confront the issues or not wanting to believe that they could be true. And then, once it has all come to a crisis point, he is running away rather than actually leading the Church he was entrusted with.

So, anyway .... Benedict has chosen to retire - an act so shocking that it is difficult to fully explain its significance to those outside the Church. Catholicism teaches that you "offer up" your sufferings, that Christ took on our burdens; this is supposed to help you endure your challenges, such that you continue through them and meet your responsibilities with Christ's aid. Benedict isn't doing this, claiming instead that his health is an issue but without offering specifics. There are cardinals and administrators who assist with the inner workings at the Vatican - clearly, they helped John Paul II in his final years of poor health - who could have essentially acted as regents here, too, while Benedict remained in his post if, in fact, the medical concerns are valid rather than being an excuse. So why is he leaving, when he could rely upon God's watchful provision and some human intervention? He is viewing this more as a job than as a calling, and feels incapable of adequately performing the duties anymore. But this action makes it appear that he doesn't believe God will give him the strength and resources he needs, whether physical or spiritual. It is inconceivable that the leader of the Catholic Church would set this sort of precedent, one of an apparent lack of faith and trust.

The Church also venerates martyrs, teaching their stories as consummate examples of behavior to emulate; the greater the suffering for Jesus, for God, for the Church (i.e.: St. Lawrence being roasted on a spit, St. Bartholomew being flayed alive), the more noble and admirable one is. So then, why isn't Benedict continuing in his appointed role despite health concerns? Shouldn't he be engaging in the self-sacrificial behavior that the Church so values? It appears - and again, we have no information about his possible illness (or other stresses), given the Vatican's nearly pathological secrecy - that martyrdom is for others, and that Benedict isn't willing or able to follow this example. I have to wonder, is this the sort of model the leader of the Church should be providing: "Do as I say, not as I do?" And then, if the reports of egregious waywardness among priests and others at the Vatican are true, why isn't Benedict cleaning up the Church rather than abandoning it for his successor to rescue? He is choosing to leave a legacy of neglect and failure.

It has been centuries since a Pope left his post, which has led to lots of whispering, debate, discussion, confusion, curiosity, upset, and - in some cases - glee. There is much anticipation, as well. Will the College of Cardinals elect yet another Italian or European pope, or will they realize that a global church requires acknowledgement of other continents? Will they elect someone who is very conservative, or only moderately so? Do they fully comprehend how tarnished the Church's image is, and will they choose someone who will strive for some apology and atonement and redemption, someone who realizes that the suffering inflicted deserved greater care than the Vatican's own reputation? Will they pick someone strident who will "clean house?" Or will they pick someone who is warm and engaging and makes the faithful (and even the not-so-faithful) feel listened to and respected, someone who can be cooperative even while maintaining his party line? There is a great deal of speculation, and there are no exit polls to offer guidance. But there are betting sites offering odds on the next pope!

I try not to be too unkind, even given my significant grievances with Benedict. He is human, after all, like the members of his Church; they - we - all make mistakes. I would love to have been privy to his decision-making process regarding this astounding act, which truly must have been agonizing.

The more forgiving side of me acknowledges that Benedict likes cats, and by some accounts could have the potential to be the male equivalent of a "crazy cat lady" - something Jeremy fears will happen to me, though I am currently cat-less! - so I can muster some fondness for this trait.

Benedict also seems to have a sweet tooth, as one of his favorite items is a baked good called Pizza Ebraica: a traditionally slightly-charred slab filled with nuts and dried fruits that bears no resemblance to what we know as "pizza." Translated, the name means "Jewish Pizza," but it is really sort of a bar cookie-ish fruitcake (or fruitcake-y bar cookie) that is reminiscent of biscotti in that it would be perfect for dunking.

Pope Benedict once wrote a letter to the bakers/owners of Pasticceria Limentani [pahs-tee-chay-REE-ah lee-mehn-TAH-nee] in Rome's Jewish Ghetto, complimenting them on their goodies. Well, what better way to acknowledge his retirement than to bake a batch of these treats that the bakery specializes in? I adapted the recipe a bit, and the resulting treats are perfect for enjoying, along with a cup of tea, during an afternoon of petting purring pussycats and not worrying anymore about little administrative details at the office.

Arrivederci, Papa Benedetto. E buon appetito. [ay BWOHN AH-pay-TEE-toh]


Pizza Ebraica

This recipe is loosely based upon one found in Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein, which was a gift from my very dear friend Mary Schuman, "The Other Mary." I didn't char my version, and I turned it into more of a dessert bar than a flatter patty.

1 cup freshly squeezed orange juice
2/3 cup dried cranberries
1/4 cup butter, softened
3/4 cup shortening, softened
3/4 cup sugar
2 eggs
1/2 teaspoon kosher salt
pinch of cinnamon
2 cups flour, divided
2 cups white whole wheat flour, divided
1/4 cup almonds, chopped fine
1/8 cup pine nuts, chopped fine
1/2 cup candied cherries, chopped

Preheat oven to 425F. Grease a 9"x9" baking pan.

In a small bowl, combine orange juice and cranberries; let rest 10 minutes.

In a large mixing bowl, cream together butter, shortening, and sugar; stir in eggs, salt, and cinnamon.

Stir in 1 cup flour and 1 cup white whole wheat flour.

Stir in cranberries with all of the orange juice. Stir in almonds, pine nuts, and cherries.

Stir in remaining 1 cup flour and 1 cup white whole wheat flour.

Press batter into prepared pan; bake for 35-40 minutes until a tester inserted into the center comes out clean and the "pizza" is golden brown.

Let cool completely, then trim 1/4" from the edges. Cut into 12 small or 16 larger bars.

Note: A glaze is not traditional, but it would be a lovely addition. Stir together some confectioners' sugar and either freshly squeezed orange juice or brandy until the mixture is of drizzling consistency; dribble over the cooled "pizza" before cutting, then let the glaze set.

Frugal Floozie Friday - Grizzly Peak Brewing Company

My friend Ruth Kraut "won" me last fall at Gimme Shelter, the primary fundraising event for Alpha House, which provides shelter and other support services to homeless families. I had donated a gift certificate to the silent auction, offering a chance to join me for a Frugal Floozie Friday write-up. When offering these donations, one wonders who's bidding and who'll come out victorious. I was thrilled to learn that Ruth and I would be sharing a food tasting adventure!

We were finally able to schedule our lunch date, and had a fabulous time - and a great meal - at Grizzly Peak Brewing Company. We were seeking vegetarian options, and my auction package had included an offer to order - and perhaps share, dependent upon price - an assortment of treats. So we debated among the bruschetta topped with tomatoes, basil, olives, garlic, and parmesan; the polenta fries served with housemade "catsup," recommended by our charming waiter; several varieties of the hearth-baked pizzas; and cheddar and ale soup. Each dish was tempting, each had merit.

We settled on three things, sharing each not only so that we could both have tastes, but because the servings were more than generous.

As Ruth and I talked about our children, about blogging, about work, about barbecue competitions (Memphis in May as well as the kosher answer to this "Super Bowl of Swine," the ASBEE Kosher BBQ Contest), and about many other things, we started our meal with the soft warm pretzels pictured above, served with a hard cider-infused cheddar dipping sauce. With four large, tender breadsticks in the basket, as well as the rich cheese accompaniment, at $8.95 this was a great appetizer for two within our mandatory $5 per person budget.

Next we shared a pizza which, as Ruth noted, was truly large enough to have been our entire meal without any other dishes. We chose the one with roasted bell peppers and artichoke hearts, which was beautiful and flavorful all at once. For only $7.95, this was an exceptional value for a large amount of food.

We couldn't leave without dessert, especially since an AnnArbor.com reader who posts as DBH had recommended that I try the restaurant's cherry bread pudding.

At $4.95, Ruth and I could each have ordered our own and stayed within the budget; but it was rich enough - and we'd already enjoyed enough other items - that splitting it was perfect. (Our waiter even brought us individual plates, each with its own half-portion.)

If you ever just want coffee and a little sweet "something" to share with a date, I would highly recommend this. Featuring white chocolate, toasted pecans, and numerous tart cherries, the pudding is drizzled with a bourbon-caramel sauce that was an ideal accompaniment.

For attentive and friendly service, warm ambience, and excellent food that offers great value and numerous frugal options, Grizzly Peak is a wonderful place to enjoy a meal with loved ones.

Grizzly Peak Brewing Company
120 West Washington
Ann Arbor, Michigan 48104
734-741-7325
Monday - Thursday: 11 a.m. - 11 p.m.
Friday - Saturday: 11 a.m. - 12 a.m.
Sunday: 12 p.m. - 11 p.m.



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New Treats from Whole Foods Market

 

I was recently given a great opportunity to taste test the new frozen foods that Whole Foods Market has introduced. Ranging from appetizers to ready-to-heat meals, and - very importantly! - not neglecting the all-important dessert, Whole Foods has made life easier whether you're just trying to serve dinner or whether you're hosting a fabulous party.

I took the $25 gift card I'd been generously given, and started to meander up and down the frozen food aisle. Now, anyone who's ever seen me at the grocery store knows I alternate between speedy efficiency (since I practically live at grocery stores, I know where everything is without needing to hunt) and aimless wandering as I consider my options. At Whole Foods last week, I was engaged in the latter.

Because first of all, I knew I had to get pizza. But which of the three pizzas? At $5.99, I could get one of each, but then my other taste testing options would be limited. Knowing that neither Jeremy nor Craig would likely choose a pizza bearing green vegetables (oy!), I bypassed the one featuring arugula and instead chose the wood-fired variety topped with buffalo mozzarella with cherry tomatoes.

The pizza was a huge hit, and both guys said that they'd eat the entire thing themselves despite the package stating that one pizza serves two people. Cut into small portions, it would make an excellent appetizer at a party.

Next on the menu was the Gnocchi di Polenta with Peas & Kale.  Whole Foods has also developed skillet meals that require some add-ins; I thought it would be nice to see how one of the "heat-'n'-eat" dishes was, since it could be prepared so quickly even on the busiest work/school/shopping/traveling day. The one-pound packages of Italian meals cost only $3.99, while the Asian ones cost $4.99.

The gnocchi are prepared in Mongrassano, Italy, and only need a bit of oil and water while being heated. An easier dinner would be hard to find!

Both Craig and Jeremy enjoyed these small cornmeal dumplings very much; Craig even finished my helping. And then we moved on to a different country's cuisine, with the very crisp and crunchy Chicken and Vegetable Egg Rolls that required just a short time in the oven to be ready for hungry diners. A box contains 4 egg rolls, for only $3.99. Whether indulging at a family meal, or cutting them in half to serve as appetizers or hors d'oeuvres, this is a great value. Jeremy, in particular, really enjoyed them.

Dessert was easy to choose, and I had no qualms about selecting two varieties: Chocolate Lava Cakes ($3.99 for 2/box) and Chocolate Chip Lava Cookies ($3.49 for 2/box).

Both required only a short time in the oven to become warm, fragrant, and gooey when cut open - molten chocolate oozes out when you slice these decadent little treats. The 100% fully loaded chocolate dessert was my favorite, though this was a pretty tough competition to judge! Jeremy and Craig both preferred the cookie. Whether serving these for a holiday event, at a dinner party, or just 'cause you need a chocolate fix, they will make you very happy.

Thank you so much to Whole Foods for the opportunity to taste so many goodies! For family meals, for parties, or "just because," these wholesome foods will make your life easier ... and more delicious.

Max Sussman and Eli Sussman Coming to Williams-Sonoma

(If you missed it on AnnArbor.com yesterday, here's a post you need to see! Fabulous food, great event ... join me there, if you're in town!)


There's more to life than football. Even in Ann Arbor, even when we're talking about the upcoming Ohio State game, there's more to life than football. Really, there is!

There's food. And I don't just mean tailgating food, although that's very important. I'm referring to food prepared by two of the most talked-about chefs in New York City, who are making their home state of Michigan very proud.

In my obsessive little world, chefs are the rock stars. And two of the hottest acts right now are Max Sussman and his brother Eli, who live and work in Brooklyn but who will be offering a cooking demonstration at Briarwood's Williams-Sonoma store at 3 p.m. on Saturday. They'll also be signing copies of This is a Cookbook: Recipes for Real Life, which has just been published. How can you not love a book written, as they phrase it themselves, "by 2 guys who like to eat"?

Eli cooks at the Mile-End Deli, and is also the marketing director for Taste of the Nation NYC, an event that benefits the exceptional charity Share Our Strength, which fights hunger and particularly promotes feeding children. Max is a chef at Roberta's, the very trendy pizzeria that has received 2 stars from The New York Times; and he was a semifinalist for this year's James Beard Foundation Awards, on the radar for Rising Star Chef of the Year. Both brothers made Zagat's 2012 "30 Under 30: NYC's Hottest Up-and-Comers" list of food professionals to watch.

The Sussman brothers are passionate about excellent, but not pretentious, food. Their cookbook offers recipes for everything from dishes to impress your girlfriend when you first cook dinner for her to midnight snacks after a long night with friends (or, in their cases, at work). And there is a recipe for a Chocolate-Peanut Butter Pie that only requires baking a graham cracker crust, while the filling is merely mixed, poured, and refrigerated. "If you're capable of reading this cookbook, you are capable of making this dessert look as insanely good as the picture."

Max and Eli's philosophy is simple, as they noted in an interview with The New York Times:

“For us, it’s not about a concept, it’s about making stuff that people are going to enjoy eating,” Max said. “We wanted the recipes to be immediately useful.”

Eli said: “It sounds a bit obvious, but we really wanted it to be a cookbook — like a cooking book. It’s not a coffee-table book. If this book just sits on people’s coffee tables, it’s basically a failure.”

The Bacon 'n' Blue Cheese Pizza featured below - found in a section that berates people for relying upon the sacrilege that is frozen pizza - would be an exceptional offering for today's tailgating feast. Go Blue, after all! Jeremy and I adore both blue cheese and bacon, so this was absolutely our first choice when selecting a recipe to try from the Sussmans' cookbook. My boyfriend Craig is not a fan of blue cheese, however he did promise to at least try it; almost anything is improved with bacon, after all, and pizza is probably his favorite food.

Well, I used a different crust recipe than the one in the book because I'd committed a cardinal sin of cooking: I'd failed to read Max and Eli's recipe ahead of time, and didn't have the necessary 1-2 hours available to let their dough rise. But I quickly buzzed their sauce around in the blender, and followed their recommendations for the toppings.

"Ooh"s and "Ahh"s, and much anticipation, preceded the first bites. And I'm here to tell you that this was one fabulously amazing creation! In fact, of the 12 slices of pizza I offered for dinner on the night I served this, I was granted only two; the rest was devoured by my two dining companions ... even by the one who didn't previously like blue cheese.

So, you should come with me to see Max and Eli at Williams-Sonoma this Saturday. They know how to cook, and they want to show you how easy it is and how much fun it can be.

You can watch endless replays of the game later on. But how many opportunities will you have for these two handsome, charming guys to feed you?

Max Sussman and Eli Sussman Book Signing and Cooking Demonstration
Saturday, November 24 at 3:00 p.m.
Williams-Sonoma
808 Briarwood Circle, Ann Arbor

Bacon 'n' Blue Cheese Pizza

Crust:

• 1 packet quick-rise yeast
• 1 teaspoon sugar
• 1 cup warm water
• 1 tablespoon kosher salt
• 3 cups flour

In a large bowl, combine yeast, sugar and water; let proof for 5 minutes. Stir in salt and flour. Cover bowl with plastic wrap and then a dish towel; place in a warm place to let rise for 30 minutes.

Sauce:

• 1 28-ounce can whole tomatoes, drained
• 2 large garlic cloves
• 1-1/2 teaspoons kosher salt
• 1/4 cup extra-virgin olive oil

Place all ingredients into a blender; puree until smooth.

Pizza:

• cornmeal
• 1 pound bacon, cut into 1" pieces
• 8 ounces Mozzarella, shredded
• 2/3 cup shredded Parmesan
• 6 ounces crumbled blue cheese

Preheat oven to 425F. Sprinkle a bit of cornmeal onto the bottom of a 15"x10" baking sheet.

Cook the bacon in a skillet until crisp; drain on paper towels.

Punch down the pizza dough. Place onto the prepared baking sheet and carefully stretch the dough to the edges of the baking sheet. Spread some of the sauce over the dough, reserving the rest for another purpose. Sprinkle Mozzarella and Parmesan over the top.

Sprinkle bacon and blue cheese over the top of the pizza. Bake for 15-20 minutes, until cheese is bubbling and crust is crisp. Let rest for 5 minutes before cutting into slices.

Makes 12 generous slices.

Pizza Grilled Cheese Sandwich

I have a number of skills, but sleeping isn't one of them; anyone who checks emails that I send will see that time stamps can range from 12-4 a.m., which is when I can be very productive since I'm unfortunately not unconscious.  So occasionally I sit down in my favorite comfy chair and doze off when the sleep deprivation catches up with me. Not good, especially when deadlines are looming and I have a lot of work to do some evenings.  Gotta keep moving, to stave off the naps!

But one evening, it was inevitable; I'd been up in the middle of the night for several rounds in succession. However, instead of bemoaning my lack of productivity, for once this was actually inspiring! I woke up with the proverbial start, and immediately a notion flashed in my brain: pizza grilled cheese sandwich. I had bread ... I had marinara sauce I'd bought on sale at the grocery store (not my usual m.o., but apparently I was piecing this together unconsciously before it rose to the surface) ... I had both Mozzarella and Parmesan cheeses ... oooh. Dinner!

I debated whether to make a cheese sandwich and then offer a dipping sauce, in a riff on the pairing with tomato soup - one of the great culinary combinations ever! But I decided to go for the full ooey-gooey factor and schmear the sauce onto the bread with a generous helping of cheese. It's not pretty, but you already know it was rich and melty and fabulous! Grilled cheese isn't supposed to be proper and tidy, after all.

I kinda feel like I've seen this before, so I'm not claiming that this is my own divinely-inspired creation. But in doing a very brief search, I'm not seeing it anywhere else, either. So I offer it as my post-doze epiphany, but also offer apologies if it turns out that I'm absconding with someone else's brilliance.

I'll also apologize for the vagueness of the directions; they're more guidance then precise instruction. We all know how to make a grilled cheese sandwich, after all! So I didn't measure anything, I just dipped and swiped and schmeared and plopped and grilled ... and devoured ... :)

Pizza Grilled Cheese Sandwich

• 4 slices bread
• butter, at room temperature
• marinara sauce
• shredded Mozzarella cheese
• shredded Parmesan cheese

Lay the bread slices on the countertop and schmear one side of each slice with some of the butter. Place 2 slices butter-side down in a large skillet. Spread some marinara sauce onto each slice of bread, then top with the cheeses. Drizzle a bit more sauce on top, then cover with the remaining bread slices butter-side up.

Cook over medium heat until the underside is golden brown, then carefully flip and cook until both sides are toasted. Cut, eat, enjoy!

Makes 2 sandwiches, serving 1 or 2 people. It's good, you might want seconds ....

Frugal Floozie Friday - Mark's Carts, The Sequel

Mark's Carts - Ann Arbor's food cart sensation - keeps growing and offering even more fabulous items. I leapt at the opportunity when my friend Ingrid Ault, the force behind Think Local First, suggested that we meet at the courtyard on a lovely sunny evening. I'd visited last year, the opening season, and I was looking forward to going back in order to enjoy great treats from some of the new vendors.

At entre-SLAM a few weeks ago, I was able to try a grilled cheese sandwich with corn relish from Cheese Dream and healthy Indian street food from Hut-K Chaats, since several of the entrepreneurial cooks offered dinner options for the event. Last summer, I ate a bratwurst from eat (which now has its own physical building instead of a cart) and a rich chocolate dessert from Darcy's Cart. I've also tried vegan foods - a salad and a variety of pies and cookies - from The Lunch Room. I've eaten very well, but there was more tasting to do!

It is very easy to eat at Mark's Carts within our mandatory budget of $5 per person. Salads, cookies, ice cream, entrees, beverages ... all sorts of options abound for nutritious, locally sourced, creative, fun, and delicious food.

I ordered breadsticks from A2 Pizza Pi for a mere $3, thinking this would be a small snack while I debated my other options among the carts that were open; these were prepared in a wood-fired stove right next to the cart by a very charming young man named Nick. (Each cart keeps its own hours, with some open throughout the day, though they primarily serve lunch and dinner). Not only did I find myself with a serving the size of a dinner plate; but the breadsticks were crisp, chewy, tender, and utterly addictive. I offered Ingrid a taste, but she declined as she was waiting for a pizza; I proceeded to devour the entire serving myself, then, although I'd planned to only nibble.

The Margherita pizza - a classic with simple but stellar ingredients of tomato sauce, cheese, and basil - cost only $8 and could easily serve four. It was a great value, which was prepared fresh to order in a matter of mere minutes, and thoroughly enjoyed.

A friend of Ingrid's, Johnny, and his friend Robert who'd recently moved to town from Chicago, joined us for some great conversation and more amazing food. We chatted about gardens, nightclubs, where to eat, what to eat, and all sorts of fun topics. Food, of course, was at the core; all of us want to support local restaurants, run by our friends and neighbors. And turning this into a social event to share makes it all the better.

I found that Robert is, remarkable as it sounds, as obsessive about food as I am. He stops by every menu posted in a restaurant window to evaluate the offerings and determine what he wants to try (yup), admits to using a bit of lard in pie crust for the flakiness and tenderness it offers (yup), and wholeheartedly agrees that Grade B maple syrup, in all its dark and rich glory, is the only appropriate choice rather than the lighter - in both color and flavor - Grade A (yup). A kindred spirit!

So when Robert and Johnny ordered the Sunrise Cauliflower Bowl (pictured at the top of the post) from The Beet Box for an even $5, and then proceeded to rave about it, I knew it was great. (I had hoped to order the Watermelon Salad, but this cart hadn't been open when Ingrid and I first arrived, and I'd already filled up on the excellent breadsticks by the time the salad became available.) Baked cauliflower is topped with a yogurt-feta sauce, dried cherries, and mint to create a unique and vivid dish. It's innovative and nutritious, and Robert declared that he has now become a fan of this underappreciated vegetable.

Ingrid and I had also ordered refreshing $1.50 limeades from The Lunch Room, and Johnny had selected their Pad Thai for his main course. Robert chose a banh mi from San Street to accompany the cauliflower.

And this showcases one of the best parts of eating at Mark's Carts: there is something for everyone, regardless of food and dietary preferences. Not only can each person in your party order something different, but you can make an entire meal for yourself from a variety of carts and cuisines. How perfect is this for someone like me, who likes so many foods and who is so notoriously indecisive?

Grab some family and friends, and head on down to Mark's Carts for great frugal dining options. And on Friday evenings from 7-9 p.m., there's even live music. Food and fun for $5 or less ... just what I promise every week!

Mark's Carts
211 W. Washington
Ann Arbor, MI 48104



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Frugal Floozie Friday - Mani Osteria

Mani Osteria was recently named one of the country's best new pizza places by Food & Wine magazine. You wouldn't think it could be a Frugal Floozie Friday feature with that kind of reputation, but it is!

I met my friend Kate, who was in Michigan for an annual family vacation, for dinner there recently; she was going to be heading back home the next morning, so I left it up to her to choose where she'd like to eat on her one evening in town. We had never met before, having only exchanged witty and pithy messages and comments on Facebook. I knew that she had worked as a chef, and also that she is likely the only other person alive who'd ever heard of Gary Numan's "Telekon" album or even knew that he'd recorded any songs other than "Cars." A kindred spirit - how could we not meet for dinner while we had the chance?

It turns out that Kate is also as indecisive as I am, given that neither of us is a picky eater. I often think life would be easier if I didn't like so many foods - I'd know which one or two would pass inspection, and then I'd be done. But Kate and I kept talking, debating options, talking, considering choices, talking, and trying valiantly to narrow down the potential selections; everything looked good, which only makes my brain hurt. We were both "impressed by the wait staff not pressuring us," as Kate noted, since this really did take a fair amount of time.

We decided to start with the carpaccio - beautifully thin slices of raw beef - served with arugula, Parmigianino, capers, and a spritz of lemon. As Kate said, she "was a bit hesitant to go with the meat on such a hot day, (but) it was just so light and tasty."

Other appetizers that could easily be split among two would be the Roasted Olives for $6, the Arancini for $7, or the Pickled Tomatoes with Ricotta or Isabel's Meatballs for $9 each.

The beef was, to use an overworked but still accurate phrase, meltingly tender. The arugula had just the right peppery bite, and the flavors all combined beautifully, distinct and yet in harmony. At $14, it could come in at our mandatory $5 per person budget if shared with 1 or 2 more people; and that would be a sufficient portion, even given the lightness of the dish, considering the generosity of the pizza that followed.

An even more difficult decision than choosing an appetizer was choosing a pizza. This combination sounded wonderful, but was perhaps heavy for a hot day. This other one was seemed maybe a bit spicy. Decisions, decisions! But we finally settled upon the Red Onion and Pistachio pizza which also features goat cheese, rosemary and chili flakes.

It turns out that Kate's sister, Amy McNulty, who lives in Ann Arbor, orders this regularly when she and her husband eat at Mani. We hadn't known, we just honed in on it for its flavors and textures. At $15, and with 6 slices, it is a perfect Frugal Floozie Friday option for a party of 3-4; as it was, I went home with leftovers since Kate had no refrigerator at her hotel to store the treasure in.

The crust was perfectly crisp, yet chewy rather than cracker-like. Each flavor, from the thinly sliced onion to the crumbled cheese, is perfectly portioned such that none overwhelms the others. Not only that, but Kate told me that Amy describes it perfectly: "Each flavor is discrete." You note the pistachio's richness, and yet, it's not the sole flavor you detect. You taste the chilies as they tingle your tongue, but they aren't pervasive.

Unfortunately, we ran out of time and had to go.  The perfect Frugal Floozie Friday feature is the gelato, available in seasonal flavors for precisely $5, but we didn't have a chance to try it. Perhaps we'll start with dessert when we go back ...?


Mani Osteria
341 E. Liberty
Ann Arbor, MI 48104
734-769-6700
Tuesday - Thursday: 11:30 a.m. - 10 p.m.
Friday: 11:30 a.m. - 11 p.m.
Saturday: 4 - 11 p.m.
Sunday: 4 - 9 p.m.



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Pizzeria Biga

Pizzeria Biga opened its second location in April, in Royal Oak (a suburb of Detroit, for my non-Michigan friends); so my BFF Wendy and I made a point of stopping by while we were in the area recently, as this was on the extended Fairy Mary's Food Fantasies "to do" list.

Now, I know you're asking, "Why is a pizza place 40 minutes away from Ann Arbor so important ...?"  Well, let me tell you: because Pizzeria Biga is not just any ol' pizza joint.  Chef and owner Luciano Del Signore was a 2012 semi-finalist for the coveted James Beard Foundation's award for Best Chef: Great Lakes due to the exceptional cuisine he offers at Bacco Ristorante.  Needless to say, then, that if he is the creative force behind even a seemingly simple pizzeria, it's gotta be one fantastic pizzeria!

The restaurant is chic and sophisticated, yet simultaneously warm and unpretentious; it's the sort of place that is at once trendy and hip while being welcoming and comfortable.  You could feel free to loiter over pizza, dessert, coffee, and drinks for an entire evening without feeling as though you were imposing.  Although the dining room was bright and airy, we asked to sit outside because the weather was absolutely stellar on the evening we visited; this let us watch the sun set over the patio as the city lit up and its night owls started to come to life in a flurry of activity.

"Biga," as the menu explains, "is the natural fermentation in our pizza dough" which offers the "distinctive tang of a sourdough."  All of the other ingredients used by Pizzeria Biga are as well chosen and integral to the final product, whether locally sourced or imported from Italy.

Because Wendy has been eating a vegan diet in order to remedy some screwy bloodwork results, we were tickled to see that we would not need to place any special orders and she would not need to compromise (as she's willing to do for special events) her dietary needs.  The Aglio e Olio [AHL-yoh eh OHL-yoh] pizza - featuring garlic and oil, respectively, in the pizza's title, as well as roasted tomato, asparagus, olives, and artichoke hearts - was vegan.

And it was fabulous!

I'm sorry that the picture doesn't do the pizza justice, but there were no candles on the tables and no festive hanging lights where Wendy and I sat; therefore, I could show a photo that's nearly black or a photo with artificial light.  'Tis better to see with a flash than not to see at all.

But the pizza ... back to the pizza!

The crust was crisp and chewy, and also slightly charred - this is not the result of its being burnt by inattentive staff, but is the result of being baked in a 900-degree wood-burning oven.  Rather than this being a mistake, it is indicative of the pizza being authentically "Neapolitano" [nay-ah-pohl-ee-TAH-noh].

Although a simple mix of vegetables topped our pizza and there was no cheese, there was truly an astounding array of flavors.  Each item had been portioned into 1" pieces, rather than huge slices of tomato or chunks of artichoke.  Thus, each bite brought several tastes, as different ingredients shone through and complemented and enhanced each other.  And remarkably, given the pedigree of both the chef and the ingredients, our 12" pizza cost only $8.50 - had we been eating in Ann Arbor, it would have been a Frugal Floozie Friday feature!

Pizzeria Biga's menu offers a variety of choices, from small plate appetizers and pastas to pizzas featuring anything from baby clams to smoked salmon, tuna and capers, even duck prosciutto.  Toppings available for those who want to create their own masterpiece range from the usual suspects to mushroom ragu and roasted zucchini to fried hot peppers and walnuts.

Before our road trip back home, we found our way to the restrooms - one single-person room for each gender.  Rather than waiting in line, since no men were to be found (as per usual!), I used the men's room.  And because it was so entertaining to see the wall decorated with a collage of Farrah Fawcett's famous swimsuit photo from the 70s, I simply had to take a picture. (Wendy told me that Burt Reynolds was showcased in the ladies' room.)

Having already come from an event, Wendy and I couldn't even finish our pizza (which made a fantastic breakfast the next morning), so we weren't hungry for the luscious gelato, cannoli, or tiramisu.  Gee, I guess we'll just have to go back sometime, huh?


Pizzeria Biga
711 S. Main Street
Royal Oak, MI 48067
248-544-BIGA (2442)



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