Day Four’s photography assignment centered around ISO. I can’t say I completely understand it, even after fiddling around with it… but I did get some photos of a delicious pagache!
Pagache is a Polish stuffed pizza. It’s a layer of bread, then a cheesy potato filling, topped with another layer of bread. What’s not to love? It’s a Cook’s Country recipe. Their bread recipes are the only ones I’ll use any more – every time I try another recipe, it falls flat. Well, not literally… but it certainly doesn’t compare. So here’s the recipe… and keep reading if you want to hear my ramblings about the photography as well. (As you can tell from the photo, I haven’t learned very much yet… but I’m working on it.)
Pagache (Polish Stuffed Pizza)
adapted from Cook’s Country Lost Reciepes
makes 4-5 servings
- 1 cup warm water (110 degrees)
- 1 tablespoon olive oil
- 1/2 teaspoon sugar
- 3 cups all purpose flour (extra quarter cup may be needed)
- 1 1/2 teaspoons rapid rise or instant yeast
- salt and pepper
- 1 pound russet potatoes, peeled and cut into 1″ chunks
- 2 cups shredded sharp cheddar cheese
- 3 tablespoons unsalted butter
- Mix water, oil, and sugar in large measuring cup. Mix 3 cups flour, yeast, and 1/2 teaspoon salt in the bowl of a stand mixer fitted with the dough hook. With the mixture on low, add the water mixture. After the dough comes together, increase hte speed to medium and mix until shiny and smooth, 5 to 7 minutes. (Add remaining flour as needed if too sticky.) Turn the dough out onto a heavily floured surface, shape into a ball, and place into a greased bowl. Cover bowl with plastic wrap and let rest in a warm place until doubled in size, about 1.5 hours.
- Cover the potatoes with one inch of water in a large saucepan. Bring to a simmer over medium high heat; reduce heat to medium and simmer until potatoes are tender, about 15 minutes. Drain, then mash until smooth. Stir in cheese and 2 tablespoons butter; season with salt and pepper.
- Adjust oven rack to the middle position and preheat to 400 degrees. Roll the dough into a large rectangle (9 by 18″), with the short side facing you. Spread the potato filling on the bottom half of the dough and fold the other half of the dough over ht filling. Pinch the edges to seal and transfer to a 9×9″ baking dish. Gently press down on the dough until it touches the sides of the dish. Prick the top of the dough several times with a fork and bake until golden brown, about 30 minutes.
- Turn the pagache out onto a cooling rack. Melt the remaining tablespoon of butter and brush over the top. Sprinkle with 1/2 teaspoon salt. Let cool 10 minutes. Cut in half, and then into strips. Serve.
OK, like I said… totally stumped. I think I’ll need a few more lessons before I understand this one! I set up an experiment where I set the shutter speed on auto and manually controlled the ISO. All of the photos looked about the same – but the shutter speed changed as I adjusted the ISO. From what I can tell… a higher ISO correlates to a faster shutter speed. And we want a fast shutter speed. The drawback of a high ISO (according to my lesson anyway… I couldn’t tell the difference) is a grainy picture.