Published by mel on June 27, 2008 in entree, recipe and sides & bites.
The end of June is one of the best times of the year. The sun rises early and sets late, the 4th of July is just around the corner and black mission figs are finally in season! I love figs, and while I’ll never pass up dried figs, there’s nothing like a fresh one. I think people are scared off my their weird appearance, or maybe they’re just traumatized by Fig Newtons. Whatever the case, nobody seems to buy them at my local grocery store, which just leaves more for me.
I love them caramelized, grilled, drizzled with honey and especially on a pizza. They add just enough sweetness to complement the salty prosciutto and cheese without being cloying. Delicious! Go get them now before they’re gone for the summer. A tip on storing them: Keep them in the fridge. They grow mold quickly if it’s hot an humid out.
Now put the mold out of your mind and go get your fig on…
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Published by mel on June 6, 2008 in entree and recipe.
I’m going to start off by saying here and now that I know this isn’t the most authentic Chicago-style pizza. I know how protective people are about local specialties. At least, I know I am. So I thought I’d just throw this little disclaimer out before I begin.
And so, I’ve been thinking about deep dish pizza for awhile. Ever since the Top Chef contestants made it for their first Quickfire Challenge. And so has Tom, who has been asking when I’d make it for him ever since. Chicago-style deep dish is like a regular pizza, but kind of backwards. You press the dough into the pan like a pie or tart, layer the cheese first, then the toppings, then the sauce. Oh, those crazy Chicagoans!
I was worried I didn’t have the right pan or that the crust would be soggy or that it would just be a big, sloppy mess. But it actually turned out pretty well. Since I was out of mozzarella, I used some sheep’s milk cheese and Havarti, which were nice and melty under the sauce and toppings, and added roasted garlic sausage and leeks for the traditional, hearty feel. Top it all off with a nice spicy pizza sauce and you’re done.
It’s a little messier than a New York-style pizza, but was delicious in its own way. Don’t be scared off if you don’t have a deep-dish pizza pan or even the right-sized cast iron skillet. I used a cast-iron sauce pot and it was fine. I just had to be a bit more careful when I took it out. I suspect a 9-inch cast iron skillet would be perfect.
Continue reading ‘chicago-style deep dish pizza’
Published by mel on April 4, 2007 in entree and recipe.
Saturday night was Italian night. I made homemade ravioli (using wonton wrappers because who has the time to make pasta from scratch when it’s 78 sunny degrees and there’s a lounge chair with your name on it on the beach) and homemade pizza.
I got the All-Clad soapstone pizza stone for my bridal shower, and I wanted to test it out. It makes the MOST AMAZING pizza ever. The crust gets so crispy, even in the middle, and even with a ton of toppings piled on, that when you lift your slice, it doesn’t even droop. (Hey, I like run-on sentences!) The idea behind a pizza stone is that it pulls the moisture out of whatever is cooking on it. No more soggy pizza crusts, no matter how juicy the toppings. Hooray!
The ravioli was stuffed with spinach, a little ricotta and artichoke mousse (a gift) and topped with homemade tomato sauce.
No recipes today…just photos.
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