Text 16080, 115 rader
Skriven 2008-11-03 22:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Whap! 165
=====================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> not to mention the fact that he'd be
 ML> disinclined to hetero anything.

There is that.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: NOLA Duck Pizza
Categories: duck, pizza
  Servings: 6

           FOR THE DUCK:
    1/4 c  hickory chips, soaked in
           water for 1 1/2 hours
      2    duck breast halves, boned
  1 1/2 TB Emeril's Essence
    1/2 ts vegetable oil
           Water
           FOR THE PIZZA:
      1 lb brie cheese, cut in 1/4-inch
           thick slices
      1 c  heavy cream
           Vegetable oil for greasing
           pans
      2    roasted red bell peppers,
           peeled, seeded and thinly
           sliced
    2/3 c  thinly sliced crimini
           mushrooms
      2 ts truffle oil, or to taste
  1 1/2 TB chopped chives
      1 TB chopped parsley
           BASIC PIZZA DOUGH:
      1 pk active dry yeast
      1 c  warm water (110 F)
  2 1/2    to 3 cups flour plus more if
           necessary
  1 1/2 ts salt
  1 1/2 TB extra virgin olive oil

Place soaked hickory chips in the bottom of a stovetop smoker and add 
enough water to come 1/4-inch up the sides of the pan. Place smoker on 
the stovetop over high heat until the water comes to a boil. While
waiting for the water to boil, cut slits into the fat on the fatty
side of the breast halves and season both sides with the Essence.

When water has come to a boil, position drip pan in smoker, then oil
rack with the vegetable oil and place this in the smoker. Position
duck breast halves on top of the oiled rack, fatty side up,  and cover 
smoker with its lid. Reduce heat to low and cook for 15 to 20 minutes, 
or until duck is cooked through. Remove duck breasts from the pan, and 
when cool enough to handle, slice or tear into bite-sized pieces.

Preheat the oven to 500 F.

While the duck is smoking, remove the white outer casing from one
quarter of the brie and combine with the heavy cream in a saucepan.
Cook over medium heat, whisking occasionally, until cream is very
smooth and thick and has infused with the cheese flavor, about 20
minutes. Roll or shape pizza dough into 2 12-inch circles and place on 
lightly greased baking sheets. Using the back of a spoon, spread each 
pizza with half of the brie cream. Top each pizza circle with half of 
the duck, bell peppers, mushrooms, and remaining brie. Bake pizzas for 
20 minutes, or until golden brown and crispy. Drizzle pizzas with the 
truffle oil and sprinkle with the chopped chives and parsley before
serving.

Yield: 2 pizzas, serving 4 to 6

BASIC PIZZA DOUGH: In a large bowl combine yeast with water, olive
oil, salt and stir well to proof. After 5 minutes, add half of the
flour and mix well to thoroughly incorporate. Add all remaining
flour except 1/2 cup and mix well with your hands. Transfer dough to
a lightly floured work surface and knead dough for at least 5 and up
to 7 minutes, adding enough additional flour as necessary to form a
smooth and elastic dough. Dough should not be sticky. Transfer dough
to a lightly oiled 2 or 3 quart bowl and turn to coat with oil.
Cover with a damp towel and let rise in a warm place until doubled
in size, usually at least 1 hour.

Preheat oven to 500 F and if you have one, place a pizza stone on
the bottom rack of the oven.

Divide dough into 2 portions (for two 12-inch pizzas) and form into
balls. Place on a lightly oiled baking sheet and cover with a damp
towel. Let rest for 15 minutes, then transfer to a lightly floured
surface, shape as desired and roll out to a thickness of 1/4-inch.
Transfer dough to a pizza peel and top with toppings of choice.
Transfer to the preheated pizza stone and bake until crispy and
golden brown, usually 12 to 18 minutes (depending on the toppings).
Remove from the oven with a metal peel or spatula and serve
immediately.

Yield: 2 12-inch pizzas, serving 4 to 6

Recipe By: Emeril Lagasse

From: Terrypogue To: Foodwine
 
MMMMM-------------------------------------------------


Cheers

YK Jim

... The temperature was many degrees in Celsius, which is even
hotter than your kind of degree.


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