Corona Blues gotcha down? Follow Ben’s lead, and adhere to Taylor Swift’s advice to “Shake it Off!”
Ben wanted to play this video from the fall while we cooked tonight. I think his desire to reminisce came from a chance meeting outside (at a safe social distance, of course) with Cate and her parents. We sure do miss our neighbors! Note how Cate moves seamlessly from heating up Ben’s lunch to being his back-up singer/dancer.
Tonight, we made Stromboli. Ben got a new cookbook (Hope’s Table by Hope Helmuth) from his grandmother, and he immediately found the picture of the Stromboli. It’s a Mennonite cookbook, so Stromboli seems an odd inclusion, but there was a Mennonite version too. We vaguely used the dough recipe, but went freestyle on our toppings…4, 3, 2, 1. Four meats (sopressata salame, pepperoni, sausage, ham), three veggies (mushrooms, onion, roasted red peppers), two cheeses (provolone, mozzarella), one dough.
Stromboli
Dough:
1 cup warm water
1 tablespoon active dry yeast
1 tablespoon olive oil
1 tablespoon honey
2 1/2 cups flour
1 teaspoon salt
Fillings: See above
Mix the first four ingredients, then stir in the flour and salt, kneading until a soft dough forms. Cover and let rise 20 minutes.
Sprinkle flour on surface and roll out dough into a 12X20-inch rectangle. Layer filling (see list above) across middle. Fold one side of dough over the filling, wet top edges slightly with water, and fold other side over. Pinch closed to seal. Transfer to baking sheet, brush with egg, and sprinkle with dried oregano. Bake at 400 degrees for 20 minutes. Let cool a couple minutes and slice. Serve with marinara sauce.
Grandpa Ed saw this and it made him so hungry. He thinks he might have to have a snack before he goes to bed!
It was tasty! Tell Grandpa that Ben can make this for him the next time we see you!