View allAll Photos Tagged CookingAtHome
This is my attempt to replicate almost identical dish I had at Casa Mono in NYC.
This version shows marginal improvement - I prefer texture of flash-cooked octopus over sous-vide on this plate. Still, advantage "Casa Mono" - they just do it better.
Thought I'd try out making a pizza for the first time... I hand kneaded the dough using a strong bread flour from King Arthur. It worked out well, and tossing the dough wasn't as difficult as I had expected.
It ended up with more toppings than I had originally intended, and I didn't think it would get this crowded...
Once I start thinking about ingredients, it's sometimes hard to stop. Next time I'll have to use more restraint...
Toppings: marinara, crème fraîche, St. Andre cheese, oil-cured sun-dried tomatoes, thin-sliced fresh tomatoes, blanched basil leaves w/olive oil, chives, roasted garlic, and anchovies.
Pizza at home
Saturday, April 15, 2006
"Russian Treasure" vodka - it's quite a unique beverage, every bottle is hand-painted and dated by the artist. Oh, those Russians! ;-)
Fresh sage from the local farmer's market, cooked in a little butter (actually mostly Earth Balance spread to make it a little healthier and just a smidge of real butter) until lightly crispy and then tossed with fettuccine and a sprinkling of fresh pepper and grated parmigiano.
This turned out to be the most flavorful crust yet, but just a bit bready. I rushed getting the baking going so the dough was still a bit cool when it hit the oven.
The dough itself underwent a very long fermentation, due to going through 1 retarded rise (overnight in the refrigerator) before it was frozen, and then another 2 rises after it was thawed.
Nothing too new in the toppings, other than wrapping up tiny balls of pate in blanched basil leaves. I did that so the basil will have something to absorb the heat as well as to give it a bit of moisture, doing the dual duty of keeping it tender and preventing it from overcooking. Though that did the job of preserving the delicate flavors of the basil, I probably should have also wrapped small segments of bacon around the pate, as their tastes will complement each other and will tend to prop most of the bacon high above the pizza where it will receive more dry heat rather than steam near the surface...
I rushed preheating the oven and baking stone too, starting just as the oven temp was up to 500 degrees (the baking stone must have still been absorbing heat...); the end result was a crust that had a more bready texture than usual, with a bit of a sourdough-like taste due to the prolonged fermentation. The bacon had not cripsed up either; it probably should have been started separately on a griddle before entering the oven...
Perhaps next time...
Pancetta, pate, basil and tomato pizza
Tuesday, June 27, 2006
Filling has silken tofu, mirin, miso, crabmeat and shiitake mushrooms.
Blogged about here at the MediterrAsian Cooking site.
"Russian Treasure" vodka - it's quite a unique beverage, every bottle is hand-painted and dated by the artist. Oh, those Russians! ;-)
Skate was cooked Sous-vide at 54C for 30 minutes - look at the gelatin in the bag: that's where all the flavor is!
The finished pizza. The texture turned out just as I had intended, but the pizza was probably twice as thick in the main, and perhaps four times as thick in the crust. I was hoping for a thin-crust pizza. Though it turned out somewhat thicker, it still had the very crisp crust that I was expecting.
Pizza at home
Saturday, April 15, 2006
Quinoa-themed dinner at home
For the post and some recipes of this meal, please CLICK HERE to my blog.
© 2011 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
Quinoa-themed dinner at home
For the post and some recipes of this meal, please CLICK HERE to my blog.
© 2011 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.