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I miss it. Unfortunately, Bola Pizza Catering has robbed me of time to post on the Austin Food Journal. The last seven years of posting here daily was a wonderful time for me. And, I hope to get back to it soon. Thanks for reading and please check back every once in a while. If all goes as planned, I will continue. I truly miss it, I do.
The early heat is crushing, but the produce is worth the weather pattern. No joke, you can smell the melons as you walk up to the market venders. And the tomatoes? Don’t get me started. They are raining down like golf ball size hail. But, come on. That is why we live here. ( Besides the springs, music, trails, humidity, politics, construction, biker rallies, I 35, SXSW, GRUUUH… maybe I should stop there. ) SFC Farmers Market : Republic Square, Saturday 9am - 1pm
Cross-country pedaler, pizza slinger and professional beard model Sean Robinson had his bike stolen today. This is significant for a few reasons: It’s his only means of transportation (he pedaled to Austin from NYC), he runs the oven at Bola Pizza on Saturday SFC Downtown Farmers Market, and lastly, you just don’t steal a dude’s bike. STOLEN BIKE ALERT AUSTIN TX!!!! Black Schwinn World Sport. 10 speed Black bag under seat. Sticker says “I Ride Bikes to Look Good Naked!” Taken Mon afternoon from Springdale and Bolm Rd. If you see it lock it up and let us know! DM us on Twitter @bolapizza or @atxfoodjournal
Farmers Market’s will be closed this Saturday for the holiday. Still need a fix? Head over to the SFC Farmers Market at the Triangle today. It’s a jumbo. Many of the downtown vendors will be in attendance. It should be twice the size of the normal market. SFC Farmers Market at the Triangle: Wednesday’s 3 - 7pm For more local happenings, check out our Events Page If you have wanted to get some of our famous Bola Pizza in your mouth, now there is a way. We are starting at the SFC Farmers’ Market on Saturday. We will be on the South East corner of Republic Park. The pies will be 12″ and boxed if you want to take them to-go. Breakfast Pie: Cheddar (Full Quiver), Speck (Antonelli’s Cheese Shop), Red Onion and a poached Egg (Smith and Smith Farm) $12 Polka Dot: Parmesan, Mozzarella (Antonelli’s Cheese Shop), Cherry Tomato (Milagro Farm), Fried Sage (our garden), Shaved Garlic and Red Pepper Flakes $12 Godfather: Smoked Mozzarella, Hot Fennel Sausage (Kocurek Family Charcuterie), Caramelized Onion, Tomato Sauce (shaved garlic, oregano and red pepper flakes) and a little bit of Anger $12 Bola Pizza: Mobile Wood Fired Oven (512) 453-7223 Lemon Garlic Chicken with Mashed Butternut Squash, Braised Leeks and Grilled Lemons Smith and Smith Farms must have some kind of magic coop (disco ball, mood lighting?). It was easily the best chicken I have purchased at the market. Beautiful bird. Snow white skin and gorgeous legs. I brined the bird (1/2 cup salt, 1/2 cup sugar, 1 gallon of water) for 24 hours. Dried it off and cut it into its component parts: breasts, thighs, legs, wings (discarding the wing tips). The difference between roasted squash and boiled squash is stunning. Lately, I have been boiling and mashing (just like I would potatoes). Roasting can make the vegetable so sweet,that it dominates other items on the plate. I peel, cube and boil (in salted water) till soft, then mash with a fork. Toss in Thyme, butter and taste. If I can’t taste any salt, I add more until I can. The chicken and the lemons are slow grilled over Oak. No need to rush this part of the process. Pour some wine and splash some into the fire for all the chicken homies. The chicken should cook for around 10 -15 minutes. There is nothing worse than beautifully charred chicken that is raw on the inside. Be sure your fire temp is right when you’re cooking. While this is going on, leeks are braising in Vermouth. They take around 20-30 minutes to get soft. They they are cut lenghwise to garnish the chicken. Their sweet and tangy flavor pairs well with the acidity of the lemon chicken. You are probably wondering where the ‘lemon garlic’ part is going to come in. I have made this dish 10 different ways and the flavor always seems to get lost by the end of the process. My solution is to toss the chicken, hot off the grill into a bowl of olive oil, smashed garlic, lemon juice, salt and pepper. As the chicken rests, it soaks up the flavors. When in doubt, why not just mainline the flavors!  |
   
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