Text 17467, 86 rader
Skriven 2007-06-30 22:44:00 av JIM WELLER (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Re: Beef Eater's Paradis
================================
-=> Quoting Ruth Hanschka to Dave Sacerdote <=-

 -> Ontario is a lot like New England.

 RH> ...Except for the funny accent.  (ducking)

I was too polite to mention youse guys' accent.

Now here's a non-traditional pizza that I think I would like.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smoked Salmon Pizza With Mascarpone Cheese And Capers
 Categories: pizza, Salmon, Smoked, Cheese
      Yield: 4 servings
 
      1 lb Pizza dough
           Extra virgin olive oil
      4 oz Mascarpone cheese
      8 oz Smoked salmon, thinly
           Sliced
      1 tb Capers, rinsed and dried
      2    Scallions, thinly sliced
      4    Lemon wedges
           Freshly ground black pepper
           FOR THE PIZZA DOUGH:
  1 1/4 c  Warm water
      1 pk Yeast
      1 tb Salt
    1/4 c  Extra virgin olive oil
      3 c  All-purpose unbleached
           Flour
 
  Preheat an oven containing a pizza stone or unglazed baking tiles
  to 500 F.
  
  Roll the dough into 4 balls of equal size. Allow to rest 15
  minutes on a floured surface covered with plastic wrap.
  
  Roll out the dough into rounds 1/8 inch thick and dimple the dough
  with your fingertips. Rub with extra virgin olive oil. Transfer
  the dough to a stone or tiles and bake 10 minutes or until brown
  and crispy. Repeat until all the dough is cooked. If you don't
  have a stone or tiles, bake dough on a baking sheet dusted with
  cornmeal.
  
  While the pizzas are still warm, spread each one with an equal
  amount of mascarpone cheese. Arrange the salmon on top and then
  sprinkle with capers, scallions and pepper. Garnish each pizza
  with a lemon wedge and serve.
  
  For the pizza dough:
  
  Put 1/4 cup water in a large bowl. Add the yeast and stir until
  dissolved. Allow the yeast to proof. Add the remaining water, salt
  and olive oil and mix well. Using a wooden spoon, add the flour,
  one cup at a time. When the dough is too stiff, put in on a clean
  board and knead until smooth and elastic, about 7 minutes. This
  dough should be a little sticky.
  
  Put the dough in an oiled bowl, cover with plastic wrap and allow
  to rise until doubled in bulk, about 2 hours. Punch down and let
  rise again for 45 minutes. Proceed with your recipe.
  
  If you would like to develop a more flavorful dough, let dough
  rise overnight in a refrigerator during the second rising. Allow
  the dough to come to room temperature before using.
  
  Wine Suggestion: Andrew Murray Enchente Santa Barbara 1999 (a
  white blend of Marsanne, Roussanne and Viognier)
  
  Copyright Jody Adams/RIALTO 1998
 
MMMMM
 



Cheers

YK Jim


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