Macon Magazine

84 l MACON MAGAZINE FEBRUARY/MARCH 2013 Flour a rolling pin and your work surface heavily. Roll out the first dough ball into a thin oblong shape, about 16 x 10 inches, or as big as will fit on your pizza stone and peel (you have a pizza peel, right? ey are available everywhere from Target to Amazon). Lightly dust your pizza peel with cornmeal and place the dough on top. Brush the outer edge with olive oil; an approximately 1-inch band all the way around. Spoon a thin layer of the white sauce onto the dough, using the back of a spoon to get it very thin and even. Leave at least 1/2 inch uncovered around the edge. (is recipe probably gives you a bit more sauce than you need for two pizzas.) Sprinkle half (4 ounces) of the grated mozzarella evenly all over the sauce. Give the pizza a shimmy shake to make sure it's not bonded to the peel. Transfer the pizza from the peel to the stone and bake for about 8 minutes, or until the bottom is brown and crispy, and the cheese is starting to brown. Once the pizza is out of the oven, scatter it with rosemary leaves, red pepper flakes, and some additional grated Parmesan or pecorino. BROILER CHOCOLATE CHIP COOKIES Yield: 16 large cookies INGREDIENTS 2 cups flour 1/2 teaspoon baking soda 2 teaspoons kosher salt (yes, this is more than usual) 3/4 cup (stick and a half ) unsalted butter 1 1/2 cups sugar 1 tablespoon molasses (Don't measure it! Just eyeball it out of the bottle!) 1 tablespoon vanilla 1 whole egg 1 egg yoke 1 12-ounce bag semi-sweet chocolate chips (I like Guittard) DIRECTIONS Melt the butter in the microwave. Add it to a mixing bowl with the sugar, molasses, egg and egg yoke, vanilla, salt, and baking soda. Mix until smooth. Add the four in a few installments, mix until smooth aer each. Fold in the chocolate chips. Line three baking sheets with parchment paper. With your hands, roll the dough into smooth balls about the size of golf balls (you should get about 16). Distribute the balls evenly across the pans. Flatten each ball into something like a small hockey puck, smoothing the top and edges to get a perfectly round shape. Heat broiler to full. One pan at a time, broil the cookies on an upper shelf until their tops are just golden. Turn the broiler off, set the oven to bake on 325 F, and let it sit for a few minutes to reach an even temperature. Bake the cookies 15-20 minutes (rotating the pans!!) until they've spread, opening a network of fissures in the smooth surface, and are golden. Alex Morrison Alex, executive director of the Macon-Bibb Urban Development Authority, and his wife Eleta have a division of labor in the kitchen. He makes the main. She makes the sides. He especially likes the contrast of a quick, easy salad with his more complex ribs. And, they aren't afraid of bold flavor punctuated by deep and spicy additions to recipes. e New Year sparked a push to cook more, eat healthier and add more variation in the kitchen. eir cooking plan now includes a Meatless Monday and Tasty Tuesday. And they've even created a hashtag on social media outlets to chronicle their journey. One of their favorite meals is spinach salad and Green Egg smoked ribs. Learn more about Men Who Cook including how Adam discovered, by mistake, the way to make his cookies look as good as they taste. And Alex shares the real secrets to his rib smoking. See both men in their own kitchens, featured in our new Macon Magazine Mini videos at maconmagazine.com and on our Facebook page. Share your own stories on Facebook, Twitter and Instagram with the hashtag: #MenWhoCook. m

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