Mt. Pilchuck and Red Sauce

"The Hike"

I hiked up Mt. Pilchuck this past weekend, if you have never been, the view is spectacular, usually. If you go, check the forecast, or at least be aware of the fact that there may be a limited view or no view at all. The hike itself is great, the view would have been incredible. I did however find some things along the way. Such as...



This Elephant looking tree about a third of the way up on the left hand side of the trail. It seemed to be a good omen.


And here is a pic of the "view" from the top. In spite of all the clouds, it was pretty epic being on top with all the clouds whipping by, with small glimpses of the surrounding landscape opening and closing with the changing winds.


One of my favorite things about hiking is the free food, like these huckleberries.

I still do not understand why they are not as popular as blueberries.

I got lost on the way to the trail head of this hike...twice, and was behind schedule all day. I at least had the fore sight to make some red sauce and pizza sauce the day before.

"The Red Sauce"

I made it all from scratch save for a small can of tomato paste. I blanched and pealed the tomatoes, put them in a blender, pushed them through a fine mesh strainer.

In a sauce pan I had butter, olive oil, garlic, shallots, half a seeded and diced jalapeno and poblano, and onions (red and white) sauteed. A half cup of red wine to de-glaze the pan. Then I added the fresh tomato sauce.

Fresh rosemary, thyme, basil, salt, pepper, and dried oregano also joined the party.

To go along with the red sauce and pasta, I sauteed green beans with garlic and onions and tossed it all in olive oil and balsamic vinegar, as you can probably tell by my prior postings, a summer time favorite of mine. I also made a batch of sauteed onions, garlic and mushrooms in a butter red wine reduction, with fresh thyme. (Also another favorite of mine).

Here is what the end result looked like. (That is fresh cilantro on top.)



"The Pizza Sauce"

I reserved some of the red sauce to use as a base for a pizza sauce. I added fennel seeds and a half cup of paremesean cheese and cooked it down some, and added some more pureed fresh tomatoes. I used the red sauce that same night, but the pizza sauce was used the next day, and after a day of all those flavors mingling together the sauce was incredible. I mean I had some high expectations, but this sauce was pretty durn good.

I have a pizza crust recipe that I want to share also, but I can not find it now. It is a great vegan pizza dough recipe, and as soon as I find it I will share it with you all. (updated, see below!)


A friend of mine commented about my entry about Delancey's and suggested I try Apizza Scholls in Portland. I had a slice delivered to me (never mind you how, just know that I have my ways) and although it was a road trip less fresh, it was pretty good. Good enough to warrant a road trip to try it fresh.


9/3/2009 update...the pizza dough. Use this for one pizza about 14inches, depending on how thin you roll it.

1 1/4 - 1 1/2 cup warm water
2 tsp sugar
2 pkg (or 2 T) active dry yeast
Add together in mixer and let bloom 2-3 minutes.

Add: 2 cups all purpose flour, beat.
Add: 2 tsp salt, 1 T red wine vinegar, 1 T olive oil

Continue to beat/knead and add additional flour as needed until dough is firm, attached to kneading device, and only slightly sticky to touch. Place in oiled bowl, cover and proof for about 1 hour.