Throw-Back Thursday: Make Picasso Santa Holiday Cards and Bake Turkish Pizza Pides

Advent Day 11 Throw-Back Thursday Make Picasso Santa Holiday Cards and Bake Turkish Pizza Pides

Throw-Back Thursday
Make Picasso Santa Holiday Cards and Bake Turkish Pizzza Pides

KIDS’ DIY PICASSO SANTA HOLIDAY CARDS
Today’s art prompt is based on two of our previous activities. Last Advent, I asked the kids to draw portraits of Santa in the styles of Modigliani, Kahlo, Klee and Etrog. And, last summer on our sister site, I asked the kids to use their non-dominant hands to copy the work of Picasso. Today, using any hand they like, the kids will try to draw Santa (or any other Christmas character that suits their fancy) in the style of Picasso.

KIDS DIY Picasso Santa Holiday Cards

UPDATE – HERE’S BEA’S FINISHED PIECE:
Beatrice's Picasso santa

TURKISH PIDE
During our Mediterranean Themed March Break, 2014, we made these awesome Turkish Pide!
We’ll be making them again tonight. The recipe is reprinted below.
[But, hey, if you’re in the Toronto area and you just want to order some fabulous take out, try Pizza Pide on Gerrard!]
For more Mediterranean goodness, check out our March BreACK! ARchives!

Turksish Pide Two Ways Christmas edition

Turkish Pide, Two Ways

Makes Two
Author: Roseanne Carrara, The Lunchbox Season

Ingredients

Dough

  • 1 c warm milk [or lukewarm water]
  • 1 tsp sugar
  • 1 sachet active dry yeast
  • 3.25 c flour
  • 1.5 tsp salt
  • 4 + tbs olive oil [the +tbs if desired, can be melted butter, cooled]
  • 1 yolk mixed with 1 tbs water for brushing onto the dough

Cheese and Sausage Toppings [makes 2 of the 4 pides]

  • 3-4 c grated Kashkaval or Mozzarella Cheese [we used Mozzarella]
  • 36-40 slices Turkish Sujuk Salami or 1 8-in cured Hungarian Csabai sausage Hot or Mild, sliced 1/8 to 1/16-in thick [we used Csabai]

Spinach, Onion & Cheese Topping [makes 2 of the 4 pides]

  • 1 sweet onion sliced and browned in a dab of oil on the skillet
  • 1 tbs minced garlic added to onion after browning
  • 4 c fresh spinach rough chopped, added to the browned onion and garlic, heated gently on the skillet for 1-2 minutes.
  • .5 c flat leaf parsley rough chopped, added to the above and heated gently for 1 more minute.
  • 2-3 c crumbled Kashkaval or Feta Cheese [we used Kashkaval]

Garnish

  • Several slices of lemon for squeezing onto the Pide
  • Sprigs of flat-leaf parsley

Instructions

  • Combine the sugar and the warm milk in a small measuring cup.
  • Sprinkle over the yeast, stir gently, and let sit and foam for 8-10 minutes.
  • In the bowl of a stand mixer fitted with a dough hook, combine the flour and salt.
  • Slowly stir in the milk & yeast mixture until the dough begins to string.
  • Slowly stir in olive oil by the tablespoon until the dough begins to form a rough, stretchy ball.
  • [Depending on the weather, temperature, behaviour of your yeast, if you need to add more than 4 tbs oil, you can also add cooled, melted butter by the tbs.]
  • Dust a clean surface with a bit of flour.
  • Bring the ball of dough onto that surface and knead for 3-10 minutes, until the dough is smooth and elastic.
  • Place a small amount of oil into a bowl.
  • Spread the oil around the bowl with a clean napkin or cloth.
  • Place the dough ball into the bowl.
  • Cover with plastic wrap and set aside an a warm, dark place for about 2 hours, or until doubled in size.
  • Heat the oven to 425 F, placing a pizza stone on the lower-middle rack if desired.
  • Pat down the dough down and turn it back out onto the floured surface.
  • Divide the dough into 4 balls.
  • Place the balls on a tray and cover loosely with a towel or plastic wrap.
  • Let sit and rise for at least 30 minutes while you are preparing the toppings.
  • In a small bowl mix your egg yolk(s) with your water.
  • One at a time, on pieces of parchment, roll each ball of dough out into an oval, about 15 by 9 inches [this way, the pides will fit by 2's on the pizza stone].
  • Leaving a 1-inch border around all sides, place the filling in the oval to your liking.
  • Pull that 1-inch border of dough up around the edges of each pizza boat, crimping the edges as need be.
  • Brush those exposed edges of dough with your egg mixture.
  • Carefully, place pides in batches [still on the parchment] on the pizza stone or onto a tray.
  • After 10 minutes of baking, carefully slip the parchment from underneath the pide and discard.
  • Bake for 15 minutes, or until the dough looks golden and the filling cooked.
  • Carefully remove the pide from the pizza stone with a a peel or a spatula and cookie sheet.
  • Slice.
  • Serve with slices of lemon to squeeze over top and a few handfuls flat-leaf parsley!

Notes

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