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I grew up in the South.
From Kindergarten to middle school, I lived in a suburb of Nashville, Tennessee.
It’s also where I learned to appreciate good food because Nashville was filled with it.
What do you think of when you think of Southern fare?
Pecan pie, a la mode.
No surprise food south of the Mason-Dixon line has gotten a bad rap for being uniformly artery-clogging-diabetes-inducing-one-way-ticket-to-the-Cleaveland-clinic unhealthy.
Satterfield’s dishes match big-city sophistication with down-home appeal.
There were plenty of recipes I wanted to try inRoot to Leaf.
that I’ve earmarked for my next Thanksgiving menu.
The former required me to make pizza dough for the first time.
(Easier than anticipated!)
For the toppings, I stuck to the recipe but subbed ramps in place of the green garlic stalks.
I love ramps and so do my children because we take them foraging for them upstate.
That was certainly the case with this pizzaI had to move fast to secure a slice for myself.
The downside: I spent an entire morning proving my point.
The upside: A fight broke out between my children about who was going to get the biggest turnover.
(We ended up dividing it into 3.)
The batch was gone in a flash and no one has mentioned Pop-Tarts since.
As a mom (and a cook) I call that successdown home style.
The kids had their treat but where was mine?
One 12-inch pizza
Place a pizza stone in the oven or on the grill and heat to 500F.
On a lightly floured surface, roll out the pizza dough to fit the pizza stone.
Transfer the dough to a lightly floured cookie sheet or upside-down baking sheet.
This will be the vessel to help transfer the pizza to the hot stone.
Place the mozzarella pieces randomly across the pizza with space in between them.
Sprinkle the oregano, marjoram, and thyme over the pizza.
Drizzle the pizza lightly with olive oil.
With a long, wide spatula, transfer the pizza carefully onto the hot stone.
If grilling, wrap up the lid to the grill.
Cooking time will vary, depending on your grill or oven and the thickness of the crust.
Slice the pizza and garnish with fresh parsley.
Pizza Dough
One 9-inch pie crust
To prepare dough: Place the cut butter in the freezer to chill.
Meanwhile, in a mixing bowl, combine the 1 1/4cups flour, salt, and sugar.
Get some ice water ready.
On a floured surface, turn out the dough and pat gently into a disk.
The dough can be stored refrigerated for up to 2 weeks or frozen for up to 6 months.
To blind-bake a single crust: Roll between 2 sheets of parchment to a 14-inch circle.
Freeze for 30 minutes.
Heat the oven to 350F.
Remove the crust from the freezer.
Line with a fresh sheet of parchment.
Fill with a layer of pie weights or dried beans, making sure they fit snugly against the sides.
Bake until the crust is set, about 20 minutes.
Remove and let cool.
8 servings
In a wide skillet, combine the rhubarb, salt, and nutmeg.
Stir in 1 cup sugar and let rest for 10 minutes.
Continue to cook the remaining liquid until reduced to a syrupy glaze.
Let the glaze cool.
Return the strained, cooled rhubarb to the cooled glaze and toss to coat.
Return the rhubarb mixture to the refrigerator.
Remove the turnover dough from refrigerator.
On a clean, floured surface, roll out the dough to 1/8 inch thick.
Using a small plate, bowl, or saucer as a guide, cut out 6-inch circles of dough.
Lay each circle on parchment paper, stack the circles, and refrigerate to keep the dough cold.
Heat the oven to 350F.
In a small bowl, whisk the egg with 1 tablespoon water; set aside.
Remove the dough circles from the refrigerator and transfer them to a parchment-lined cookie sheet or baking sheet.
Fold the dough over the rhubarb so the edges meet, and crimp the edges with a fork.
Brush the top of the turnover with the egg wash and sprinkle with turbinado sugar.
If desired, serve each turnover with 1/2 cup Lemon Buttermilk Ice(below).
Pour into a 9 x 13-inch pan.
Cover and freeze for at least 4 hours, scraping with a fork several times during freezing.
When fully frozen and ready to serve, scrape one more time right before serving.
Photo Credit: Copyright 2015 by Steven Satterfield (2); John Kernick / Tatiana Boncompagni
