Some products are so “local” that they are simply not available anywhere else. While some once-local products, like champagne or truffles, have been successfully reproduced elsewhere to highly competitive standards, a few defy replication and remain the sought-out standard-bearers of their kind.
1 ¾ tea salt
1 ¼ c boiling water
½ cup lukewarm water
1 pkg active dry yeast
2 ½ -3 cups unbleached all-purpose flour
1/8 cup white corn flour, plus more for dusting (see Note)
½ c. lukewarm water
- Goat cheese and roasted red peppers, a little olive oil, salt, and pepper
- Goat cheese, roasted garlic, grilled pork, grilled peppers and onions, and tomato chutney (preferably a hot one). This is what’s in the photo below.
- Goat cheese and portabellos sautéed with finely chopped shallots, a splash of sherry vinegar, parsley, s&p
- Goat cheese, big leaves of basil, sliced tomatoes, s&p
- Well-seasoned brandade (salt cod fish pureé) with a little chopped fresh tomato and thyme or tarragon
- White beans mashed with a little olive oil and white balsamic vinegar, topped with thinly-sliced Vidalia onion, s&p, and basil chiffonade
- Tunafish salad, pureed in the food processor, with salted capers
- Grated-corn cream or chopeed zucchini and corn cooked down in heavy cream and seasoned with s&p, nutmeg, and tarragon, sliced grilled steak