Text 9349, 85 rader
Skriven 2014-01-31 20:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: up&down 124
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 JW> I worked straight midnights and loved it.

One can get used to most situations if they are applied
consistently. In addition, I figure there is a percentage
who enjoy working at night (I was one).

 ML> Armenian Pizza
 ML> 1 lb hamburg (fatty)
 JW> Ground beef is very common on Slovenian pizzas according to my
 JW> Lilli (Slovenian mom, northern Italian dad, Hungarian maternal
 JW> uncle).

My Lilli would like that.

For one of our recent meals in Montreal we had the landlord
order us a pepperoni pizza, which came familiar in appearance
but almost unrecognizable in taste. A rather resilient and
stretchy crust, ground peeled tomatoes packed with basil,
some kind of salami that lacked pepper, smoke, or almost any
kind of flavor at all (lots), covered with a thick blanket of
mozzish cheese that tasted mostly of spoiled milk, and here in
a province that prides itself on dairy knowhow. It tasted sort
of like what I'd suspect a ham and cheese with dead horse
would taste like.

Smoked salmon pizza with caviar
cat: fancy, starter
Serves: 4

h - For each pizza
pizza dough (below)
1 Tb olive oil
1/4 c red onion, thinly sliced
2 Tb dill cream (below)
2 1/2 oz smoked salmon, thinly sliced
1 ts chives, chopped very fine
1 ts caviar
h - For the pizza dough
1 pk dry yeast
1 ts honey
1 c warm water (105F)
3 c all-purpose flour
1 ts kosher salt
1 Tb olive oil
h - For the dill cream
1 1/2 c creme fraiche or sour cream
3 Tb shallots, chopped very sm
2 Tb dill, chopped very sm
1 1/2 Tb lemon juice
1/4 ts kosher salt
1/4 ts white pepper, freshly ground

Place a pizza stone on the middle rack in an oven set at
500F. Warm dough to just below room temperature. On a
lightly floured surface, stretch or roll dough into an
8" circle, with the outer edge just thicker than the
middle. Brush the dough lightly with the oil, and
arrange onions over entire surface. Slide dough onto
pizza stone and bake 6 to 8 min or until golden brown.
Remove pizza from oven and place on a cutting board.
Spread the dill cream over evenly over pizza. Arrange
sheets of smoked salmon carefully over dill cream and
sprinkle with the chives. Cut pizza into desired size
pieces and divide caviar among them. Serve immediately.

To make four 8" pizza crusts, dissolve yeast with honey
in 1/4 c warm water. In a mixer, using a dough hook, mix
flour and salt. Add oil, remaining water and yeast to
flour while mixer is running on low. Mix for about 5 min
until dough forms a ball. Turn dough onto a clean work
surface and knead by hand for 3 min. Cover the dough
with a damp towel and let it rise in a warm spot for
30 min. Divide dough into four equal parts. Work each
piece into a ball using your palm, tucking the edges
under as you go, until a smooth sphere is formed. Cover
again with a damp towel and allow dough to rest 20 min.

For the dill cream. In a bowl, combine all ingredients.
Cover and refrigerate until needed.

David Robins, Wolfgang Puck Fine Dining Group

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