Today's a deadline for the culinary creations vying for blue ribbons in the Puyallup Fair's home arts contests.
Are you entering anything? Tell me about it.
I have another deadline this morning, so I won't be baking any entries today. However, I spent my Labor Day weekend knuckles-deep in dough.
Yeasted Olive Oil Pastry
1 package dry active yeast
1/2 cup warm water
1/2 teaspoon sugar
1/4 cup olive oil
3/4 teaspoon salt
10 ounces all-purpose flour (Note: I weigh flour. Buy scales, people. Otherwise, measure 2 cups that don't overfloweth.)
Pour water in a large mixing bowl. Sprinkle yeast on the water. Stir. Add sugar. Stir. Let sit 5 minutes, or until yeast froths.
Beat egg, oil and salt. Combine all wet ingredients.
Slowly add some of the flour, about half, to the wet ingredients. Stir with the handle of a wooden spoon. Add the remaining flour as necessary to make a slightly sticky, slightly springy dough. Reserve a few tablespoons of flour.
When the dough is firm enough to be picked up with your hand, remove the dough (and any bits of dough/flour) from the bowl. Gently knead the dough for about six turns on a clean work surface, dusting with (and incorporating) the remaining flour. The finished dough should be shiny and springy, but not sticky.
Rub the dough lightly with olive oil. Return the dough to the bowl, and cover with plastic wrap. Let the dough rise for 1 hour.
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This recipe makes enough for one double-crusted pie. It's easy to roll. It rolls thin. It doesn't tear. After it's risen, you can keep unused dough in the fridge for a day.
Here's what I made with three batches of yeasted olive oil pastry this weekend:
Open-face galette with tomatoes, basil and burrata. Yes, yes, yes, I know using burrata -- fresh mozzarella wrapped around a core of cream, $24.99 per pound -- is a bit like making mimosas with Dom Perignon, but I was in a decadent mood, so there. Every bite was a pillowy pleasure.
Open-face galette filled with leeks, shallots, bacon and peppered brie, and topped with thinly sliced and roasted yellow crookneck squash.
Open-face galette filled with blueberries and vanilla-whipped ricotta, topped with sliced peaches.
Double-crusted pie filled with ground beef, hot peppers, leeks, spinach, ricotta and raisins.
Pizza with roasted orange bell peppers, bacon and mozzarella (generic cheese, this time).
A food writer cooking on Labor Day? Sound fair to me.