Text 24428, 123 rader
Skriven 2012-05-04 22:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: ugly things 597
=======================
-=> Quoting Dave Sacerdote to Michael Loo <=-

 ML> Cheddar instead of mozz on pizza...
 ML> without redeeming social value.

 DS> One of the local pizzerias around here tried that...
 DS> until people stopped going

I certainly wasn't endorsing the practise; I was stuck.

 JW> Title: Bacon Cheeseburger Pizza
 JW> 1/2 c  Dill pickle chips; drained,
 
 ML> O. M. G.
 ML> (did I spell that right?)

 DS> You left out the F.  O. M. F. G.

A cheeseburger pizza without the pickle chips is an interesting
snack even though it is strictly speaking neither pizza nor
cheeseburger.

Another unusual "pizza"...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pizza Ebraica Di Erbe
 Categories: Jewish, Greek, Italian, Pizza, Vegetables
      Yield: 4 Servings
 
           FOR THE PASTRY:
  2 1/2 c  All-purpose flour
    1/2 ts Salt
     10 tb Chilled unsalted butter or
           - Margarine
      1    Egg, lightly beaten
      3 tb Water or as needed
           FOR THE FILLING:
           Juice of 1 lemon
      3 lg Artichokes
           Olive oil
      1 lg Onion, diced
      1 lg Bunch fresh flat-leaf
           Parsley, chopped
      1 lb Beet greens or spinach,
           Coarsely chopped
      2 lb English peas, shelled (about
      2 c  Shelled)
      1 tb Salt
    1/2 ts Freshly grated nutmeg
      2    Eggs, lightly beaten
           Olive oil or lightly beaten
           Egg for coating pastry
 
  Called a Jewish-style pizza, this dish probably has its origins in
  the Italian south. Here the word pizza is related to the Greek
  "pitta", a name for filo pies and a term still in use in Apulia,
  where many dishes reflect a Greek heritage. This recipe calls for
  "pasta frolla salata", a short pastry that gives a wonderful
  richness.
  
  To make the pastry, stir together the flour and salt in a bowl or
  in the container of a food processor. Cut in the butter or
  margarine until the mixture resembles coarse meal. Blend in the
  egg and as much water as needed for the dough to come together
  into a round ball. Divide the dough into two pieces, one slightly
  larger than the other, and flatten each portion into a disk. Place
  the disks in a plastic bag and refrigerate for 1 hour.
  
  To make the filling, have ready a large bowl filled with water to
  which you have added the lemon juice. Working with 1 artichoke at
  a time, remove the pale green heart. Cut the artichoke in half
  lengthwise and scoop out and discard the choke from each half.
  Then cut each half lengthwise into 1/4-inch-thick slices and drop
  into the lemon water to prevent discoloration.
  
  Pour enough olive oil into a large saute pan to form a film on the
  bottom and place over medium heat. Add the onions and parsley and
  saute 3 to 4 minutes. Drain the artichokes and add to the pan
  along with the greens and peas. Reduce the heat to low, cover, and
  cook slowly until the mixture is almost dry, 10 to 15 minutes.
  Remove from the heat, let cool, and season with the salt, pepper,
  and nutmeg. Mix in the eggs.
  
  Preheat an oven to 375F.
  
  On a lightly floured work surface, roll out the larger pastry disk
  into an 11 inch round about 1/8 inch thick. Carefully transfer to
  a 9 inch tart pan with a removable bottom. Spoon in the filling.
  Roll out the remaining pastry disk in the same way into a 10 inch
  round. Carefully place over the filling. Trim any excessive
  overhang, then turn under the pastry edges and pinch together. Cut
  a few steam vents in the top crust, and then brush with olive oil
  or beaten egg. Bake until the crust is golden, 30 to 40 minutes.
  Remove from the oven and place on a rack to cool. Serve warm or at
  room temperature.
  
  If you are worried about the bottom crust becoming soggy, sprinkle
  a thin layer of breadcrumbs or matzo meal over the pastry before
  adding the filling. Alternatively, blind bake the bottom crust for
  15 minutes, lining it with pie weights, let cool, and then add the
  filling. You can use this vegetable filling to substitute any meat
  pie filling.
  
  Source: "Cucina Ebraica, Flavors of the Italian Jewish Kitchen" by
  Joyce Goldstein

  From: Gabriella
 
MMMMM



Cheers

YK Jim


... I drank myself into an ill-advised pizza binge.

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