Recipe of the Day

First of all, I would like to say that it is almost downright hilarious that I am posting a recipe. Back home in the states, I am no cook. Here in St. Vincent, I am no cook. That being said, when a person is put between a rock and a hard place, i.e. there are no restaurants besides ones cooking chicken and chips serving dinner in Layou (rock) and the most legit grocery store is a ride into town and lugging pounds of groceries all over God's green earth (hard place), one tends to get creative. I have found myself daydreaming about flavor combinations, trying to figure out how to mash carrots into a pulp fine enough that it counts for soup and learning how to cook bully beef (corned beef) and chicken sausages (a more refined way of saying Purdue Chicken Hot Dogs) in ways I never thought possible. In an environment where imagination and imitation (of the local dishes) are king, eventually you land on something that you think, "My goodness, I simply have to share that with the masses." So from my little gas stove to yours, let's bring our hearts close together by cooking the same thing regardless of how many miles we are apart.

Roasted Vegetable Pizza:

Earlier in the day: Take out 1 cup of frozen spinach and put it in the fridge. Move it to the counter if you want it to cooperate faster.

Part One: Roast that garlic

Take two heads of garlic, remove the fine paper covering and chop of the top of the bulbs. If you are in St. Vincent, cover with a square of MelloKrem margarine and put in a baking dish. Cover said baking dish with a baking sheet to create a small oven within the oven. If you are somewhere with more conveniences, actually they are here I just can't afford them, unwrap the garlic, chop the tops, cover with olive oil and wrap in foil. Place in your oven to bake. I don't know what temperature because mine is in Celsius and honestly, I tend to guess. Let's say 350... that sounds safe.

Part Two: Make that dough gyal

In one bowl: Mix 1/2 tsp of yeast, 1 tbsp of sugar, 1/2 cup of warm water. If you live in St. Vincent, this will be a blend of water out of your kettle (HOT!) and water from the empty rum bottles in your fridge (COLD!), together they combine for warm. If you live elsewhere, you probably can use a microwave or find hot enough water coming out of your tap. (Jealous?! Me?Never!)

In another bowl mix 1/2 tsp of salt and 1 cup of flour. Keep the flour open because you will need more.

Mix wet mixture to dry mixture. Keep adding flour until you get a consistency that is not sticking to your hands. Move this to a floured countertop. If you are still using a spoon, get rid of that thing and get your hands dirty. For the next 3-4 reggae songs (Oh yes, I forgot to mention that you must have reggae music playing for this recipe to really work. May I suggest Beres Hammond, Buju Bantan or my new favorite, Alison Hinds) knead the dough until you have an elastic consistency. Continue adding flour until it is no longer sticky. Work that dough gyal and don't forget to dance while you are doing it. When you feel that it is at the right consistency, roll into a ball and cover lightly with oil (Sunbeam Supreme in St. Vincent!), place in a bowl and cover with a towel. Let rise until it doubles in size.

Part Three: Roast your other veggies

I used zucchini, grape tomatoes and onion but feel free to do whatever works. If you live in Vincy, slice up your veggies, add to garlic pan and add more MelloKrem. If you live elsewhere, unwrap the garlic, place in a heavy glass baking dish, add vegetables, add more olive oil, cover the whole shebang with aluminum foil. Place in oven until everything looks soft (but not too soft) and downright delicious.

Part Four: Par-bake Crust

Work with the dough until it fits the shape of the "pizza pan." Rumor has it that you can roll it out but lawda ha mercee, you need a laddah to purchase one of dem here because the price is so high. Cook the dough until it looks like an undercooked piece of bread. There should be no doughy parts but it also should not be starting to brown. If this is happening, reduce the heat on the oven.

Part Five: Cheese, cheese, cheese.

Shred cheese. I use cheddar because that is what I can get. If I were back home, I would use mozzarella and Parmesan. Shoot, I would probably just buy the Italian Blend in the supermarket. Take the roasted garlic and squeeze the cloves into the cheese. Mix, mix, mix until you have a lovely cheese and garlic combination that you are dreaming about swimming in.

Part Six: Make it

Take par-baked dough, cover evenly with spinach (please squeeze out excess water), cheese/garlic heaven mixture and roasted vegetables. Cook in the oven until the cheese starts to bubble and the crust is golden brown. I find that this is the test of patience because I always want to pull it out early but if you wait, you will find just the right moment, I promise!

Part Seven: Find a good friend to eat it with. Don't forget to share with your neighbors if you have an extra.