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      • #4 Duxelle-Stuffed Poblano Peppers and Veggie Chicken and Dumplings
      • #5 Escarole-White Bean Salad and Sesame-Coated Eggplant with Roma Tomatoes
    • 2006 Rock on a Roll recipes >
      • #1 Super Bowl Party Food: Guacamole, Hummus, and Veggie Chilli
      • #2 Valentines Day Comfort Foods: Macaroni & Cheese and Chocolate-Covered Cherries & Strawberries
      • #3 Veggie Meatloaf
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      • #8 Pesto over Angel Hair Pasta
      • #9 Tomato Sauce with Veggie Meatballs over Penne Pasta
      • #10 Baked Eggplant Slices & Tomato Slices with Mozzarella Cheese & Avocado Cubes
      • #11 Veggie Meatloaf and Homemade Apple Sauce
      • #12 Veggie Beanie-Weenies and Asparagus Braised in Pineapple Juice with Diced Tomato & Sweet Onion
      • #13 Veggie Steak Strip Gumbo over Couscous
      • #14 Risotto with Pineapple-Infused Veggie Steak Strips, Green Peas, Fresh Flat-Leaf Parsley, and Parmesan Cheese
      • #15 Halloween Fun: Roasted Pumpkin Seeds and Polenta with Pumpkin Puree & Toasted Pecans
      • #16 Short-Grain Brown Rice with Poblano Pepper & Pecans
      • #17 Tomato, Sweet Onion, Monterey Jack Cheese & Arborio Rice Stuffed Poblano Pepper and Avocado & Pear over Romaine Lettuce with Orange Juice & Pecans
      • #18 Thanksgiving Fun: Veggie Turkey & Dressing Casserole and Baked Rome Apples Stuffed with Cranberry Sauce
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  mostyum.com
Video Coming Soon

Cast Iron Cook
Episode 1 Recipes
June 1, 2012

Cast Iron Cook
Episode 01
June 1, 2012
recipes: 

Robert's Mostyum White Pizza (aka: White Pie)



Robert's Mostyum pizza dough
Ingredients:
3 cups sifted unbleached all-purpose flour
extra sifted flour for adding to doughwhile kneading, flouring the working surface and rolling pin, etc
1 and 1/2 teaspoon of coarse kosher salt
1/4 cup of warm water (close to 100 degrees Fahrenheit but not more than 100 degrees)
1 package of rapid rise yeast (check date to make sure it's not older than date)
3/4 cup of room temperature rice milk
1/4 teaspoon of sugar
2 tablespoons of olive oil 
plain yellow corn meal for the pizza pan or pizza stone surface


Procedure:
In a pint jar or glass measuring container, add the yeast to the warm water. Stir the mixture with a wooden chop stick or the handle end of a wooden spoon.
Add the sugar and stir into the yeast mixture.
Allow the yeast to proof (the rehydrated yeast feed on the sugar and begin to metabolize the sugar for their energy needs. This process of metabolic respiration releases carbon dioxide gas which causes the yeast mixture to foam and increases apparent volume. This gas is what causes the dough to rise. The proof that the yeast are alive and actively respiring is the foam and increased apparent volume of the mixture. The proofing period varies upon ambient temperature, usually about five minutes at a comfortable room temperature). 
Add the olive oil and mix into the yeast mixture.
Add the rice milk and mix into the yeast mixture.

Dough making procedure:
In a glass mixing bowl, combine 2 and 1/2 cups of the sifted flour and salt.
Pour 1/2 of the yeast mixture into the bowl and begin to combine the liquid with the dry ingredients using a wooden spoon. 
Add the remaining yeast mixture and stir the the forming dough with the wooden spoon. Add the remaining 1/2 cup of sifted flour and stir until the dough begins to form somewhat of a ball. Add more flour if necessary to obtain a manageable dough ball. If the dough is too dry, add a small amount of rice milk.
Begin to knead the dough. Push the dough ball down flat and then scoop the dough ball edges and push inward.
Add a small amount of flour when needed to keep the dough ball manageable and not too sticky for your fingers, as you continue to knead 50 times (push down, then scoop the edges inward). Let the dough ball rest two minutes. Then knead 20 more times, adding flour if necessary to maintain a manageable elastic dough. 
You will be able to pooch the dough in with your finger and it will pooch back out like, you may have seen, the Pillsbury Dough Boy do, on that commercial back in the day. If desired, you may lightly coat the top surface of the dough ball with olive oil.
Cover the glass mixing bowl and allow the dough to double in volume, which may be one hour, more or less depending on elevation, room temperature, and humidity. After the dough has doubled in volume, push the dough ball down and place on a flat surface that has been lightly floured. When ready to roll out the pizza dough, flour a rolling pin and roll out the dough to the diameter of the round pizza pan or pizza stone. Put some plain yellow corn meal onto the pizza pan or pizza stone surface to aid in the prevention of the pizza dough sticking to the pan or stone surface. Place the pizza dough onto the pizza pan or pizza stone.
Add a thin layer of olive oil to the rolled out pizza dough surface.

Robert's Mostyum White Pizza
Ingredients:
32 ounces of room temperature ricotta cheese
1/4 cup of minced fresh garlic
1 and 1/2 tablespoon of coarse kosher salt
5 green onions (aka: scallions) chopped
1 cup of diced poblano pepper (to add spicy heat) or use a bell pepper if spicy heat is not desired.
2 large roma tomatoes sliced into round circles with a thickness of about 1/4 inch.
12 ounces of room temperature shredded mozzarella cheese
Shredded or grated Parmesan cheese if desired 

Procedure:
Preheat an oven to 450 degrees Fahrenheit

In a mixing bowl, combine the ricotta cheese, garlic, and salt.
With a spatula, cover the prepared pizza dough with the ricotta mixture evenly. 
Add the green onions and poblano pepper pieces and spread evenly over the ricotta cheese mixture.
Decorate the pizza with the roma tomato round slices.
Cover the top of the pizza with the mozzarella cheese.

Place the pizza into the middle center of the preheated oven.
Lower the oven temperature to 425 degrees Fahrenheit.
Bake until the pizza crust is browned on its bottom surface and the top surface is completely baked and cheese is melted. Remove pizza from the oven and allow it to rest for 5 minutes, if you can wait that long! 
Enjoy and have a sunny day...
  • HOME
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  • MOSTYUM COOKING SHOW episodes
    • 2004 Episodes >
      • Gadabouts Catering Service
      • The River House
    • 2005 Episodes >
      • Crippen's Country Inn & Restaurant
      • Casa Rustica
      • Gadabouts Catering Service
      • Louisiana Purchase
      • Coffey's Restaurant
      • Mountain Tavern & Grille
      • The Gamekeeper
      • Good Eats
      • The River House
      • Stick Boy Bread Company
      • Coyote Kitchen
    • 2006 Episodes >
      • Gadabouts Catering Service
      • Artisanal
      • Bistro Roca
      • Crippen's Country Inn & Restaurant
      • Ciao Bello in the Meadowbrook Inn
      • Skyline Village Inn & Cavern Tavern
      • Jonson's Bakery
      • Storie Street Grille
      • Erick's Cheese & Wine
      • Gadabouts Catering Service
      • Melanie's Food Fantasy
      • Pssghettis
      • Casa Rustica
    • 2007 Episodes >
      • Sorrento's Bistro
      • Erick's Cheese & Wine
      • The Manor House at Chetola Resort
      • Storie Street Grille
      • Coyote Kitchen
      • Vance Toe River Lodge
      • Pssghettis
      • Joe's Italian Kitchen
    • 2009 Episodes >
      • Crestwood Inn & Spa
      • Woodlands Barbeque
  • SOUTHERN LIVING July 2006 features MOSTYUM & ROCK ON A ROLL
  • CAST IRON COOK history
    • Cast Iron Cook videos & recipes >
      • Pilot Episode: Veggie Stock, Squash Hush Puppies, Lemon & Flat-Leaf Parsley Risotto, and Pecan-Crusted Halibut
      • Episode 1: Pizza Dough and White Pizza
      • Episode 2: Veggie Chicken Cacciatore served over Yukon Gold Potatoes
      • Episode 3: Country-Style Peach Cobbler, Zucchini French Fries, and Veggie Beanie Weenies
  • ROCK ON A ROLL radio cooking show on WASU
    • 2005 Rock on a Roll recipes >
      • #1 Cauiflower Supreme with Guacamole
      • #2 Veggie Burritos, Broccoli Soup, and a Banana-Blueberry Smoothie
      • #3 Thai Veggie Chicken over Arborio Rice and Chinese Cabbage with Orange-Ginger Vinaigrette
      • #4 Duxelle-Stuffed Poblano Peppers and Veggie Chicken and Dumplings
      • #5 Escarole-White Bean Salad and Sesame-Coated Eggplant with Roma Tomatoes
    • 2006 Rock on a Roll recipes >
      • #1 Super Bowl Party Food: Guacamole, Hummus, and Veggie Chilli
      • #2 Valentines Day Comfort Foods: Macaroni & Cheese and Chocolate-Covered Cherries & Strawberries
      • #3 Veggie Meatloaf
      • #4 Stir-Fry with Shallots, Shiitake Mushrooms, Poblano Peppers, and Veggie Steak Strips
      • #5 Broccoli Soup and Arugula Salad with Carmelized Fennel, Shredded Carrots, and Toasted Sunflower Seeds
      • #6 Lentils with Golden Grits, Scallions, and Sriracha
      • #7 Veggie Chicken Gumbo over Arborio Rice
      • #8 Pesto over Angel Hair Pasta
      • #9 Tomato Sauce with Veggie Meatballs over Penne Pasta
      • #10 Baked Eggplant Slices & Tomato Slices with Mozzarella Cheese & Avocado Cubes
      • #11 Veggie Meatloaf and Homemade Apple Sauce
      • #12 Veggie Beanie-Weenies and Asparagus Braised in Pineapple Juice with Diced Tomato & Sweet Onion
      • #13 Veggie Steak Strip Gumbo over Couscous
      • #14 Risotto with Pineapple-Infused Veggie Steak Strips, Green Peas, Fresh Flat-Leaf Parsley, and Parmesan Cheese
      • #15 Halloween Fun: Roasted Pumpkin Seeds and Polenta with Pumpkin Puree & Toasted Pecans
      • #16 Short-Grain Brown Rice with Poblano Pepper & Pecans
      • #17 Tomato, Sweet Onion, Monterey Jack Cheese & Arborio Rice Stuffed Poblano Pepper and Avocado & Pear over Romaine Lettuce with Orange Juice & Pecans
      • #18 Thanksgiving Fun: Veggie Turkey & Dressing Casserole and Baked Rome Apples Stuffed with Cranberry Sauce
      • #19 Veggie Sausage & Gravy and Toasted Pine Nuts and Melted Dark Chocholate
      • #20 Veggie Steak Strips with Green Peas & Pineapple Rings and Fried Sweet Potatoes
    • 2007 Rock on a Roll recipes >
      • #1 Tomato Salsa, Guacamole, and Burritos
      • #2 Chocolate Chilli
      • #3 Turnip Greens with Diced Turnips & Red Wine Vinegar and Roasted Turnips, Carrots, and Garlic with Pineapple Juice & Toasted Walnuts
      • #4 Veggie Sausage Gumbo over Arborio Rice
      • #5 Polenta with Veggie Chicken Nuggets and Roasted Mirepoix Veggies
      • #6 Polenta with Asparagus & Onion
      • #7 Twice-Baked Potatoes with Sweet Onion & Fresh Rosemary
      • #8 Robert's Rockin' Moroccan Potatoes
      • #9 Romaine Lettuce with Sweet Onion & Angel Hair Pasta and Potatoes with Ramps & Carrots
      • #10 ASU Beats Michigan Fun: Black on Blue (Black Beans & Blue Corn Tortilla Chips with Monterey Jack Cheese)
      • #11 Barley with Toasted Almonds & Golden Raisins
  • FORKING GOOD FOOD 2 MINUTE COOKING VIDEOS
    • Veggie Burger Loaf
    • Loaf Bread
    • Veggie Beanie Weenies
  • GROK & ROLL
  • PAPA
  • CHRONOS
  • METAPHYSICAL POETRY