This was an impromptu creation, and what a pleasure it turned out to be! The buttery taste of sauteed fennel bulb, combined with the tangy snap of fennel salami and asiago cheese were a series of contrasting flavors bursting in the mouth. Enjoy this pizza with a glass of Jacob’s Creek Shiraz, and you may [...]
Archive for the ‘Technique’ Category
Fennel Salami Thin Crust Pizza
Posted in Food, Pizza, Technique, tagged Pizza on January 30, 2008 | 2 Comments »
Thin Pizza Crust
Posted in Food, Pizza, Technique, tagged Pizza on January 30, 2008 | 2 Comments »
Where once I was a deep-dish pizza fanatic, I now find that my tastes run very much to the thin-crust pizza. I’ve grown to appreciate the crisp flakiness, and the way that my toppings are now allowed to shine. This is a simple crust recipe, but it really does the job:
Ingredients
1-3/8 cup flour all purpose [...]
Fire-Roasted Red Peppers
Posted in Food, Technique, Vegetables, tagged Vegetables on January 29, 2008 | Leave a Comment »
Over the years we’ve enjoyed a number of meals which have called for bottled red peppers. They taste terrific, but it has always seemed a bit crazy to pay the sort of prices they ask at the grocery store for those tiny little bottles. We decided we should learn how to roast them ourselves, just [...]
