Alsatian PizzaYou know I do pizza, right? I mean, my access to fresh dough in my Food Coop does that to me. The number of pizza recipes out there can make me bleary, though. So, why did I accept the “Alsatian Pizza” from the August 2015 issue of Food & Wine? Well, it should be obvious: the cheddar cheese and the speck.

Before placing my pizza stone in my 500-degree oven, I outlined its shape, with pencil, onto two pieces of parchment paper. This allowed me to “build” my two pizzas (from the single hunk of dough) directly onto the parchment paper, atop a “peel” (a flat tray). I could then slide the paper onto the hot stone in the oven. Neat.

Of course, I split all the ingredients between the two separate pizzas: the crème fraîche, cheddar, speck, and onion. They took turns on my pizza stone. After 10 minutes in that super-hot oven, I had crispy pizza. The taste? These were creamy and salty enough. I noticed the nutmeg and appreciated the sweet onion. Everyone liked this. All gone.

Corn-and-Barley SaladAnd how about another perfect barley salad? Obviously, I’ll never get enough. The “Corn-and-Barley Salad,” from the same August 2015 issue of Food & Wine, was wonderful. It was simple to pace out and to serve at room temperature. I was happy to include the raw, fresh corn.

After cooking my barley, I did spread it out to cool it. And I did use Justin Chapple’s “genius tip” for cutting the corn from my cobs: invert a small bowl within a large one, then balance the cob on top as I sliced downward (to prevent the kernels from flying all over my counter top).

Instead of turning on my oven to roast the walnuts, I toasted them in a dry pan on my stove top. That’s always easier. These walnuts were the “meat” of this salad. They were lovely with the dill and the barley and the perfect dressing (lemon juice and olive oil!). I added 1 tsp. salt and 1/2 tsp. black pepper. I love barley.

Pizza Dough (1 lb.) = $1.43
Pearled Barley (1/2 cup) = .58¢
Walnuts (3/4 cup) = $1.88
Corn (4 ears) = $2.36

PREP TIMES: pizza needs only 10 minutes in the oven; cook barley in 25 minutes and stall the rest, if you like
creamy crème fraîche, salty speck, nutmeg, and sweet onion atop crispiness; barley, corn, dill, walnuts do the right thing together

Next time, I will cook the “Wasabi Pea Tofu with Red Cabbage and Leeks,” from the August 2015 issue of Cooking Light. I’m eager to play with wasabi-pea dust. Come back to my site next week to see what happens.