Sunday, 28 August 2011

Gourmet log cookery

A touch of OCD isn't always a bad thing. I believe in most cases it can work to everyone's advantage. Locking multiple doors multiple times - a secure dwelling, washing hands in clusters of three - always ensuring you have ceased the possible germ contamination in family dinners,  hoarding throw-away's for fear of not having an item that might someday be of use (but that's highly unlikely) - you are reducing your carbon footprint. I am by no means excluded from this lump of obsessive compulsive delinquents. My extreme is minimal but my extreme is still apparent. Not being able to sleep until I've checked once, maybe twice that I've turned the lock on the front door, my unkempt obsession with numbers, their sequence and how they will determine the course of...well...everything, and by no means least, my unadulterated list writing. 

I feel that none of these slight obsessions hinder me in my day to day ongoings - I can still make left turns without feeling anxious and I can still high-five without the need for gloves. One quirk I am having trouble shaking is my love for rolling food into a log like shape. Things seem to taste better like this. 

Make your self a basic bread/pizza dough. Knead together three and a half cups of strong flour, 1 teaspoon of salt, two tablespoons of olive oil or EVOO if you're a Rachael Ray fan, and 1 and a half teaspoons of dried yeast that has been growing in 1 and 1/4 cups of warm water with 1 teaspoon sugar. 

Let it grow in a bowl until it's doubled in size and then roll out into a decent sized rectangle. Smother with any delicious fixin's you are fond of. We put down tomato paste, salami, mozzarella, red onion, fresh basil, a little grate of parmesan cheese and salt and pepper. 

Roll into an enticing log shape and cook til golden in a 175c oven - about 20 minutes. Eat when still molten and while dreaming of your next adventure in log cookery.