Recipes | Pamela Toman

Semolina Pizza

Makes 2 small-to-medium pizzas, enough to feed about 4 people. Rises in the fridge for better flavor and flexibility.

Apparently you can take the parbaked pizza crust and save it for another night. Somehow ours always gets eaten.

Ingredients	Step
210g AP flour (1¾ c.) 206g semolina flour (1¼ c.) 1 t. yeast 8g salt (1¼ t.) 25g olive oil (2 T.) 1+ c. water, lukewarm (up to 1¼ c.) dash garlic powder	Stir together until shaggy and let rest about 15 minutes. Then knead with dough hook in mixer for 5-10 minutes, until sticky like a post-it and soft like a marshmallow.
	Grease a large container with a lid that will fit in fridge. Transfer dough to container, cover, and let rise 45 minutes on the counter. Transfer to fridge for the next 4-36 hours.
	Divide dough in half. Form 2 pizza crusts of the thickness you'd like, finishing them on parchment on a baking sheet. Cover and let the crusts rise. Preheat oven to 450 degrees.
	After about 30 minutes, dock the dough, then parbake the pizza crusts for 6-8 minutes.
	Top with tomato sauce and toppings, and bake another 8 minutes or until cheese is bubbly.

Source: PJ Hamel's Now or Later Pizza Crust at KAF

Lemon Corn Quinoa

A lovely salad that works as a side dish for omnivores and an entree for vegetarians (easily vegan-izable). Can be served warm or eaten straight from the fridge.

Ingredients	Step
4 ears of corn	Cut off kernels into a very large bowl.
zest of 2 lemons (1 T.) juice of 1 lemon (2 T.) 4 T. butter, melted 1 T. honey ½ t. salt ¼ t. pepper	Whisk together.
1 c. raw quinoa, washed 2 c. water	Bring water and quinoa to a boil, cover, and simmer for 15 minutes. Then remove the lid, move the saucepan from the heat, place a towel on top of the pan to collect additional steam, and replace the lid. Let sit 5 minutes. (Try to not overcook the quinoa!)
4 scallions, sliced thin ½ c. mint, chopped	Add.
	Season to taste (salt, pepper, lemon juice).

I explained how I cook with quinoa on the Broccoli Spoon Salad recipe.

Lemon Shake-ups

I've been really into lemon shake-ups this summer. They're simple and delicious -- but you've really got to shake them. The ice isn't optional, and the sugar can't be cut back too much.

Ingredients	Step
ice cubes ½ lemon, washed scant ¼ c. sugar 6 oz. water	Place ice in container with lid. Squeeze lemon into it, then drop in rind. Add sugar and a splash of water. Shake! Pour into glass and top with water to taste.

This beautifully pink recipe works particularly well in late May/early June, when there are still some end-of-season lemons and the raspberry bushes are laden with harvest. I wouldn't recommend sourcing this recipe in a grocery store trip; it'd probably be both excessively expensive and not nearly as tasty as when a neighborhood/friend group is drowning in lemons and raspberries.

If you start with 1¾ c. fresh-squeezed lemon juice (5-12 lemons), you will get 7 cups of lemonade. Alternative ratios are below recipe.

Ingredients	Step
lemons that will produce 1¾ c. juice (5-12)	Roll lemons. Then squeeze into a large liquid measuring cup until you have 1¾ c. lemon juice. (If you have an alternate amount of juice, scale everything else accordingly — see ratio below recipe.)
2 c. raspberries (8 oz., or half a metal camping bowl) ½ c. lemon juice	Puree in blender, then strain through a sieve into a bowl. Discard solids (the seeds).
1¼ c. lemon juice 1 c. white sugar 5 c. water raspberry-lemon juice	Combine in a pitcher that can hold at least 8 cups. Stir until sugar is dissolved. Taste and adjust as needed (remembering there will be ice).
	Serve over ice, possibly with a sprig of mint. Sugar rims are nice; salt rims are not (even after yardwork).

The scaling ratio is: For each ¼ c. lemon juice, use ¼ c. raspberries, ⅛ c. sugar, and ⅔-¾ c. water. Each root unit makes a single serving (8 oz. lemonade plus ice yields a 12-16 oz. serving).

Source: Once Upon a Chef

French Toast

A basic but solid French toast recipe. The original recipe had a picture boasting heart-shaped food!

Ingredients	Step
2 eggs ⅛ c. milk 1 T. sugar ½ t. cinnamon dash nutmeg ¼ t. vanilla	Whisk well, then pour into a shallow dish.
egg mixture 5 slices bread	Fry in buttered skillet, flipping when needed.

Source: FoodNetwork

Pamela Toman

Semolina Pizza

Lemon Corn Quinoa

Lemon Shake-ups

Raspberry Lemonade

French Toast

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