Text 3600, 108 rader
Skriven 2010-11-08 23:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Ancho
=============
-=> Quoting Dave Drum to Michael Loo <=-

 DD> Jim Weller has suggested that I chop jalapenos to add to the
 DD> stuffing instead of waiting for the Mexi Bell crop to come in.

Actually I was thinking of it as a "make do" just until the next
harvest.

 DD> project may be a total flop - sometime dishes I build in my
 DD> head don't work on any level.

It sounds like an excellent dish and worth the effort and the wait.
If you think nine months is too long to plan a dish consider the guy
who plants a pecan nut or an apple seed.

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

     Title: Isabelle's Smoked Duck Pizza
Categories: Smoked, Duck, pizza
  Servings: 4

           CRUST:
  1 1/2 c  all-purpose flour
    1/2 ts instant yeast
      1 ts kosher salt
    1/2 c  water
      1 TB olive oil
      3 TB finely chopped fresh sage
           Roasted Garlic Sauce:
      1    head garlic
      3 TB olive oil, divided
           TOPPINGS:
      2 c  diced smoked duck (or
           turkey)
      1 c  diced roasted pumpkin or
           squash
      2 c  shredded smoked mozzarella
      4 TB chopped fresh sage
      1 c  baby arugula

Start by preparing the dough. In a large mixing bowl, combine the
flour, yeast and salt. Stir to blend, then add water, oil and sage.
Continue stirring until the dough starts to come together. (If the
dough is too dry, add more water, a tablespoon at a time, until it
comes together)

Turn the dough out onto a clean, lightly floured working surface and
knead until the dough is soft and elastic, adding more flour as
needed to keep the dough from sticking. Shape the dough into a ball.

Lightly oil a large mixing bowl, and place the dough in the bowl,
turning the ball over to coat the entire surface with oil. Cover
with a clean dishtowel and set aside in a warm, draft-free spot to
rise until doubled in size, about 1-2 hours.

While the dough is rising, prepare the roast garlic sauce. Using a
sharp knife, cut away the top of the head of garlic to expose the
individual cloves within. Place the garlic on a piece of aluminum
foil, then drizzle with 1 tbsp olive oil. Wrap tightly with the
foil, and bake in a 400F oven for 45-50 minutes or until cloves are
golden brown and buttery soft.

Set the garlic aside to cool until it can be handled, then extract
the roasted cloves from their skins. Place in a small bowl with the
remaining oil and mash with the back of a spoon until you have a
smooth paste. If desired, season with a pinch or two of kosher salt.

By this point, the dough should be ready to use, so prepare the
baking stone by placing it in the oven and preheating to 500F.
(Always preheat your stone along with the oven, as the stone needs
to warm up gradually - a cold stone put directly in a hot oven is
likely to break)

Punch the dough down, then divide into four equal-sized pieces. Roll
out each piece into a 6" wide circle.

Spoon a dollop of roasted garlic sauce onto each dough circle, and
spread into a thin layer using the back of the spoon. Top with a
scattering of roasted pumpkin and smoked duck pieces, leaving a
half-inch border of uncovered dough around the edges. Sprinkle with
shredded cheese, distributing evenly between the pizzas, then follow
with a scattering of chopped sage.

Using a pizza peel liberally dusted with flour, slide the pizzas
onto the baking stone and bake until bubbly and browned, about 15-18
minutes. (If you don't have a pizza peel, I find a flat cookie sheet
or even the back of a rimmed cookie sheet does the trick quite
nicely)

Garnish each pizza with a handful of arugula leaves as soon as it
comes out of the oven, and serve immediately. 


  From: Isabelle Boucher 
              
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Ooooh, baby! I need a cigarette.

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