Wednesday, October 24, 2012

Today I'm One Nervous Lady...And A Recipe!

How's that for a blog post title?

I'm nervous. Today two local House of Fifty contributors and I are speaking at the Mitchell Gold +Bob Williams store here in Portland, addressing the NW Society of Interior Designers on the topic of Social Media.


I am not a speaker. I am very comfortable sharing my thoughts from behind my computer screen through the printed word. Here's to hoping I get through this without making a total fool of myself.

At least I have a smashing outfit...that gives a girl confidence.

And on other fronts, we did some cooking at my house this weekend that included one
 incredibly delicious pizza.

Wild Mushroom Pizza with Truffle Oil




Here's the recipe, if you feel so inclined to try, from Cooking Light:

Ingredients

  • 1 teaspoon sugar
  • 1 package quick-rise yeast (about 2 1/4 teaspoons)
  • 1/2 cup warm water (100° to 110°)
  • 1 1/2 cups all-purpose flour, divided
  • 1/2 teaspoon salt, divided
  • Cooking spray
  • 2 teaspoons cornmeal
  • 2 teaspoons olive oil
  • 2 cups thinly sliced shiitake mushroom caps (about 4 ounces)
  • 2 cups sliced cremini mushrooms (about 4 ounces)
  • 1 1/2 cups (1/4-inch-thick) slices portobello mushrooms (about 4 ounces)
  • 2.5 ounces shredded fontina cheese (about 2/3 cup), divided
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon truffle oil
  • 1 ounce grated fresh Parmesan cheese (about 1/4 cup)
  • 1/4 teaspoon sea salt or flake salt

Preparation

Dissolve the sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 1/4 cups flour and 1/4 teaspoon salt to yeast mixture, and stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let stand 5 minutes. Line a baking sheet with parchment paper; sprinkle with cornmeal. Roll dough into a 12-inch circle on a floured surface. Place dough on prepared baking sheet. Crimp edges of dough with fingers to form a rim; let rise 10 minutes.
Preheat oven to 475°.
While dough rises, heat 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add 1/4 teaspoon salt and mushrooms, and cook 7 minutes or until mushrooms soften and moisture almost evaporates, stirring frequently.
Sprinkle 1/4 cup fontina evenly over dough, and arrange the mushroom mixture evenly over fontina. Sprinkle with thyme; drizzle evenly with truffle oil. Sprinkle remaining fontina and Parmesan cheese evenly over top. Bake at 475° for 15 minutes or until crust is lightly browned. Remove to cutting board, and sprinkle with sea salt. Cut into 8 slices. Serve immediately.

I'll let you know how I did at the event later...






17 comments :

  1. Hello Janell

    I send you warm greeting and thankfulness for this recipe.

    You will "wow" them. Try and speak from your heart, not notes. This from one who never learned to speak comfortably in front of crowds but I still try and get asked.

    Helen xx

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  2. Good luck! I feel the same. I so enjoy writing, but speaking gets me a bit bumbly.

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  3. I'm sure you will do just fine. Can we see a picture of the outfit?

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  4. Good luck today. I'm sure your outfit is gorgeous. Dazzle them with yor smile and you will do awesome!

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  5. No doubt you will do wonderfully in the front of that room, you have passion and know what you are talking about, the audience will LOVE you! And definitely, the smashing outfit will make you feel great! Pinning the recipe, looks amazing....

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  6. Best of luck Janell! You will wow them I am confident. You have so much to say and are such a beautiful person inside and out.
    xo Nancy
    Powellbrowerhome.com

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  7. Good Luck Janell! I am sure you will be great...and I know you will look fabulous!

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  8. You are going to be great!!!! And of course I now want to see the outfit!

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  9. You will do great!! After all, this isn't your first rodeo! :)

    Post pics of the outfit!

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  10. You will do great and look fabulous! Thinking of you. Have fun Janell!

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  11. Bless your heart! I would feel exactly the same way!! You'll do great -- also, post a pic of this smashing outfit you're talking about!! Good Luck (and a shot of vodka - no smell- couldn't hurt ;)

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  12. Another vote to see the outfit!
    Oh, and could you Fedex me any leftover pizza?? ;) #HungryOnADiet

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  13. I hope the event went well! I wish I lived in Portland, because I would have been there.

    Liz

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  14. You are going to do awesome! You are so talented and passionate about what you do that the words will just flow out of your mouth like nothing! Good Luck!!

    OMG I hate you right now, I want to reach through my computer and inhale that pizza, it looks AMAZING!

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  15. Ha, well I don't know if words "flowed" out of me, but I did have a fantastic time. I actually wish I was a better public speaker and didn't get so nervous about it because it really is a pretty cool thing to do. And so fun to get out from behind the computer to meet so many new people.

    And yes, that pizza was DIVINE!

    Janell

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  16. Oh you gotta tell me how it was! Any pics from others? Oh and who were the two contributors?!?!

    That pizza looks amazing! And the nails too:). My husband would love all of the mushrooms. We're getting ready to head out to lunch in a few. It's the last "food truck Friday" at Atlantic station here so we're making a date of it.

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  17. I'm with you....do not like to speak in front of people! Frightening. That pizza looks good and I might try it with ready made dough.....I am lazy like that!

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Now I Would Love To Hear What You Think!