The Gastromancer’s Guild - Teenage Mutant Ninja Turtles: Turtles in Time

HOPKINS COUNTY, KY (8/14/13) - First off, I’m a geek, and I’m a foodie, that was born and raised in Paducah, KY.

I’ve had an affinity for video games ever since the first time a controller graced my hands when I was six. My love for cooking took hold the moment I held a knife, and I started my career in food at 14. I’ve spent serious time playing every make and model of video game out there, while working every position in various area kitchens. At 21, I enrolled at Louisville Kentucky’s Sullivan University College of Culinary Arts and graduated with my degree two years later. From there, I spent the next three years in kitchens around the Washington, DC area. I’ve now returned to Western Kentucky and am completing another degree at Murray State University in Nutrition and Exercise Science. In my spare time, I co-host a video game podcast called TADPOG (Tyler and Dave Play Old Games).

I’ve had a strong desire to share my love of food and its preparation with others, and am honored that the good people at Sugg Street Post are giving me an opportunity to blend all of my passions together. I now have a place to present them to the public in the form of The Gastromancer’s Guild.


The Gastromancer’s Guild

Two iconic things from my childhood go hand in hand, Teenage Mutant Ninja Turtles and pizza. I say childhood, but truth be told I still thoroughly enjoy both. The Teenage Mutant Ninja Turtles have many video games but my favorite is probably the SNES class – Turtles in Time. This week, Gastromancers, we’ll delve into the Turtles favorite and iconic food, pizza.

Not sure what game I’m talking about? Here is a clip: http://www.youtube.com/watch?v=M1IYwrvtnkM

Comments? Questions? Requests? Email me at  This email address is being protected from spambots. You need JavaScript enabled to view it. .

WEEK 29 – Teenage Mutant Ninja Turtles: Turtles in Time

Pizza Dough (Apprentice) (Makes 1 Large Pizza Crust)

1 tbsp. active dry yeast
2 fl. oz. warm water
14 oz. bread flour
6 fl. oz. cool water
1 tsp. salt
2 tbsp. olive oil
1 tbsp. honey

Stir the yeast into the warm water to dissolve. Add the flour. Stir the remaining ingredients into the flour mixture. Knead with a dough hook or by hand until smooth and elastic, approximately 5 minutes. Place the dough in a lightly greased bowl and cover. Allow the dough to ferment in a warm place for 30 minutes. Punch down the dough and divide into portions. The dough may be wrapped and refrigerated for up to 2 days. On a lightly floured surface, roll the dough into very thin and top as desired. Bake at 400 degrees until crisp and golden brown, approximately 8 to 12 minutes.


Margherita Pizza (Apprentice)

1 pound roma tomatoes, cut into wedges
10 oz. mozzarella cheese, sliced
1 tbsp. fresh basil leaves, chopped
¼ extra virgin olive oil
pizza dough from previous recipe

Brush the pizza dough with olive oil. Cover with tomatoes. Sprinkle the tomatoes with the basil. Cover with mozzarella cheese. Bake as desired.


Eggplant and Sun Dried Tomato Pizza (Journeyman)

2 eggplants
2 fl. oz. extra virgin olive oil
2 tsp. garlic, chopped
salt and pepper to taste
pizza dough from previous recipe
5 sun-dried tomatoes, packed in oil
4 oz. grated provolone
2 oz. grated mozzarella
½ oz. grated parmesan
12 fresh basil leaves, chiffonade

Slice the eggplants into ½ inch slices. Toss the eggplants with 1 fl. oz. of olive oil and the garlic, season with salt, and pepper. Place the eggplants slices on a baking sheet and roast at 375 degrees until soft in the center, approximately 15 to 20 minutes. Cool and slice into strips. Preheat the oven to 500 degrees. Roll out the dough and place on a lightly oiled pizza pan or well-floured wooden peel, brush with remaining olive oil. Lay the eggplants and tomatoes on top. Toss the provolone and mozzarella together and sprinkle on the pizza. Bake the pizza until the crust is golden and crisp. Approximately 8 to 12 minutes. Remove from the over and sprinkle with parmesan and basil.
 

Tiers of Difficulty

Apprentice – At this level, very few ingredients and basic preparation are used. Recipes of this level are often components of other dishes.

Journeyman – This is where applications of heat and knife-work may start, but the steps are still few in number.

Mage – A fairly competent level of work is required as a Mage. Recipes of this level require a fair amount of skill, use teachings from the previous tiers, and increase in complexity while adding more techniques.

Alchemist – At this level, very complex single dishes are created that require several applications of numerous techniques, as well as multiple ingredients.

Gastromancer – This is the highest degree of difficulty. This may take the level of the Alchemist, but will be multiplied into several dishes.

Sugg Street Post
Written by Tyler Holland
Photo by Jeff Harp

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