Dutch Oven Bread

Lately I have been experimenting with two kinds of pizza dough and methods for making pizza.  Big, rectangular quick-rise dough is from Jim Lahey's "My Bread".  The small, traditional-Italian looking pizzas are Jim Lahey's "My Pizza" recipe.  The 'My Bread' recipes are far easier, but the practice and effort for the smaller pizzas will pay off, I believe.

Ingredients:

• 400g bread flour (about 3 cups)
• 1/2 tsp yeast
• 175g Big Ed's Farm Style Gouda (hard, aged gouda)
• 1tsp salt
• 3g ground black pepper
• 1 1/3 cups water
• extra bread flour and one heaping teaspoon of corn meal for dusting

Mix dry ingredients with a wooden spoon.  Add water slowly, and mix with your hands or a spatula.  Let rise in towel-covered bowl for 24 hours.  Remove from bowl and dust with a mixture of corn meal and flour, then wrap in a towel for thre hours.  Bake in a dutch oven for 30 minutes at 375 degrees.  Remove dutch oven lid and bake for another 15 minutes.

This is a variation

For March 1, we can celebrate Korean independence with a Korean-inspired dish.

Ingredients:

Pork chunks from the latin grocery store (2 lbs, sliced medium)

Medium jar of kimchi

Two onions, chopped large

Four cloves garlic, minced

Mushrooms

Green onion

White rice

I tried the pork chunks from the Latin grocery store and they had a mix of shoulder and belly meat.  I began browinging the meat, with the garlic and onion mixed in, stirring occasionally.  After 5-10 minutes with the meat about 1/2 browned, I put about 2 cups of kimchee across the top of the pork.