The upcoming wedding plans are coming together

With many of the larger upcoming wedding plans in place, we are down to the details. As a caterer, I have been a part of many weddings, and have taken care of the “food” details. But, with the wedding at the ranch, the “other” details seem endless.

In the last few weeks, I have traveled with Dan to the Cheyenne River Reservation to harvest buffalo at Rocky & Pam Afraid of Hawks. I bring my camera, snap a few pictures or video, ask a few questions and try to be quiet. I watch Rocky bring subtle actions to his nephew’s attention. Dan and I leave the ranch at 5:00 a.m. and by the time we are headed home around 1:00 p.m., I feel at peace, my body is heavy, and I am in a deep sleep after 5 minutes of being in the car. When we arrive home the sedation lingers. I chalk it up to a day in the outdoors.

The next week we return to the Afraid of Hawks, and by the time we are ready to go home, the same sedation comes over me. This time I give it more consideration, and wonder if I’m under a buffalo spell, or if it’s the simplicity and slow pace of life on the reservation. I start assessing my current world of crazy details. Rocky approaches me and I am snapped out of my daydream.  “Dan said you had some questions?” I inform him that a TV food show has contacted us, that they would like to film a harvest at his place, and possibly have a traditional Lakota meal after. He nods his head up and down as I speak. I ask if he would be ok with that.  He stops nodding and seriously says; “Yeah, that should be ok. We could have a pizza party at the community center”. I pause for a second, thinking about what to say next. Rocky starts laughing, and puts his hand on my shoulder and says “I’m just kidding; I think Pam could cook something up.” I start laughing too.

We say our goodbyes, and head for home. Moments later I am fast asleep in the car, only this time I dream of pizza.

This month’s recipe is…you got it: pizza. I use Piadina, an Italian flatbread, as the crust.

The flatbread is delicious on its own, but topped with our artisan Buffalo Italian Sausage, and freshly grated cheese, it becomes a quintessential Italian masterpiece.

Salute! Jill

Click here for Jill’s Buffalo Piadina Recipe

Buffalo Piadina

( Serves 8 )

Piadina is Italian Flat bread that is delicious by itself or used in replace of bread to make a sandwich or as a crust for pizza.  The dough is wonderful to work with and the aroma will bring volunteer taste testers to your door. Great for easy entertaining, just prepare your crust, have toppings ready and have guests build their own!

Piadina Dough Ingredients:

• 1 pkg. quick yeast
• ½ cup warm water
• ½ cup flour
• 3 ½ cups flour
• 1 teaspoon salt
• 1 cup cold water
• 2 tablespoons olive oil

Buffalo Piadina Toppings:

• 8 oz. fresh mozzarella, sliced
• 1 portabella mushroom, sliced
• 1 lb. Wild Idea Buffalo Italian Sausage, coarse crumbled and sautéed
• 4 Roma Tomatoes, sliced, sprinkle with salt & pepper
• 1 cup fresh basil, julienned
• 4 oz. parmesan, grated + more for passing

1. Mix yeast, water and ½ cup flour together.
2. Cover and let rest for 20 minutes. Mixture will be double in size and bubble.
3. Add remaining flour, salt, water and olive oil, knead together for 5 minutes.
4. Place in lightly oiled bowl, cover and allow dough to double in size. About 2 hours.
5. Divide dough into 8 pieces and roll out on a lightly floured surface into 8 inch circles.
6. Place grill tiles or bricks on grill grates and turn heat to 400*.
7. Place rolled dough on tiles and grill for 1 minute each side, or until dough has puffed slightly and become lightly browned. Keep grill lid closed during cooking.
8. Place crust on pizza stone or make individual pans of foiled parchment and top with favorite toppings. Keep toppings in balance so all flavors are equally represented.
9. Return prepared pizza to 400* grill. Close lid and continue to cook for 5 minutes or until cheese is melted.

Remove from grill. Cut each pizza into 4. Serve with green salad for a complete meal.

Wine Pairing:

California, Estancia Merlot, Keyes Canyon Ranch 2009

Full fruit nose with hints of cherry and earth on the palate. Well rounded with a smooth, lingering finish.