Matt Steigerwald LIVE at Hy-Vee | His last show online streaming, too!

  • Wed
    Aug 28
    7:00 pm -
    8:00 pm
  • Fri
    Aug 30
    7:00 am -
    8:00 am

LIVE AT HY-VEE
I am so excited that Matt SteigerCorn pizzawald, owner/chef of the Lincoln Cafe and Lincoln Wine Bar in Mount Vernon, Iowa will join us in the Hy-Vee Club Room at 7:00 pm Wednesday.  Matt always draws a large crowd  so you might want to come down a little early to grab a seat.

CORN, CORN, CORN

Sweet corn and sweet peppers made an amazing combination for a pizza topping recently at Matt's Lincoln Wine Bar.  We're in the thick of sweet corn season so, what the heck, we might as well go with it.  Matt's going to whip up some corn dishes using luscious kernels from the farm of  Laura Krouse, owner of Abee Hills Farm.  Laura runs a CSA with over 200 members, and she is an expert on open-pollinated corn.  She'll join Matt for the show and discuss her concerns about the future of seeds and seed security.

Oven-Lincoln Wine BarNow, what is this personal fascination with pizza?  It comes down to one critical point:   If I had to make a choice today about what I would eat at  my last meal , I would unequivocally choose pizza.  I've had some wonderful pizza experiences.  Once in Rome, my friend and former co-host, Kathy DuBois, thought she could put away more pizza than me at L'Archetto. It was a gorgeous night in one of our favorite cities, with my wife, Rachel, Kathy, and me dining al fresco  on amazing pizza.  Ms. DuBois  gave up while she could still enjoy the experience. 

Many nights we joined friends at Pizzeria da Fabio in Cerro Veronese, a tiny  town  about 30 minutes north of Verona.  The pizza was always very good, but it was the warmth of  the company that makes those evenings part of my most treasured food memories.  Tony May's Hostaria, long closed in Port Chester, Una Pizza Napoletana, late of Manhattan and recently transported to San Francisco, Otto in Las Vegas, Osteria in Philly, Antico in Atlanta, pizza rustica in and around Rome and Verona, and I'm not embarrassed to include Imo's, a St. Louis institution, but you have to order it with half mozz and half provel-the list could go on and on.  My own homemade pizzas also make this short list.  I combine fresh-ground farro, semolina, and white flours for the dough.

Pizza with BurrataRecently all my ethereal pizza experiences have been at Lincoln Wine Bar.  I am not certain any tastes will trump the pizza with morels and béchamel sauce or a starkly gorgeous pizza with marinara sauce set in contrast to bright green leaves of basil and served along with a bowl filled with a ball of  rich, creamy burrata.  Or the duck sausage pizza, and the one I call the salad pie-pistachio pesto topped with loads of arugula. 

Every round disc perfectly cooked-staring into the oven I find myself hypnotized by the dancing flames, the colors, the movement of the peel- with a partially blistered outer crust and a chewy interior.  Every time I eat there and see how the pizzas are handled from their start in Aaron's respectful hands to the finishing touches of salt and olive oil, my soul is uplifted.  Those of you who know me understand I am not trying to "wax poetic."  This is the kind of stuff-transforming flour into dough and dough into a vital, nourishing, sensual  and sensory delight-that is my definition of a mystical experience.

STREAMING ON KRUU

On the KRUU stream, we're playing Matt's previous appearance at the Club Room when he made falafel and cauliflower with harissa.  You can listen to that broadcast at 7:00 pm CDT on Wednesday, August 28 and also at 7:00 am CDT, Friday morning, August 30.

Matt Steigerwald's Recipe for Harissa Cauliflower


2 roasted red peppers
1 small yellow onion
6 cloves garlic
1 T cumin
1 T caraway
1 t corriander
2 fresh jalapenos...or more
2 T tomato paste
1/2 c olive oil
1/2 c canned tomatoes

sweat onions, garlic and peppers in olive oil until browned and soft
add all the rest of the ingredients and simmer for 10 minutes

puree in blender until smooth and adjust with a little salt and a splash of sherry vinegar.


cauliflower:

break 2 heads cauli into florets and toss with 2 T each cumin and caraway. slick with olive oil and sprinkle salt.
cook on a sheet pan in a hot oven until a little soft and tanned.

toss in a bowl with harisa and a mix of herbs, if you like...mint, cilantro, parsley...maybe some oregano.

eat it!