Carmelized Onion, Garlic and Brie Pizza
As you might know, I am a big fan of Jim Lahey’s, No-Knead Bread Dough. But this is pretty much a similar process to the bread dough, except you make pizza from it. I topped it with carmelized onions, fresh garlic and slices of brie. Sprinkle with a little salt and pepper! It is outstandingly delicious. I might play around with adding lemon zest, olive pieces and/or rosemary to the crust next time. Oh this pizza crust is soooo good! It’s got a nice crispy crunch that sour dough has to it. It is a real crowd pleaser!
- Carmelized onions (cook slowly with about 1.5 tsp of sugar)
- Fresh Garlic
- Brie, sliced
For spinach white pizza:
- Salt & Pepper
For regular pizza:
- Sausage, pieces cooked
- Mushroom, slices
No-Knead Pizza Dough
Adapted from Jim Lahey, Co.
Makes four 12-inch pizza crusts
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1½ teaspoons salt
1½ cups water
1. In a large bowl, mix the flour with the yeast and salt. Add the water and stir until blended (the dough will be very sticky). Cover the bowl with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70°. I put it in a large bowl on top of the stove overnight.
2. Place the dough on a lightly floured work surface and lightly sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap and let rest for 15 minutes.
3. Divide the dough into 4 pieces and shape each piece into a ball. Generously sprinkle a clean cotton towel with flour and cover the dough balls with it. Let the dough rise for 2 hours.
4. Stretch or toss the dough into the desired shape, cover with toppings and bake on top of a very hot pizza stone.
Sausage & Mushroom Pizza
You know…with all of the H1N1 virus hysteria, life just keeps getting funnier. I noticed at work that they bought a LITER of Purell and put it in the office at the front desk. At a recent seminar, they served coffee, cookies and Purell. After the great talk, I just couldn’t help myself to a little spritz of Purell as I walked back to lab. Then at dinner on friday night at the Great Dane Pub, we noticed a new addition to the table decorations. Hmm….I am guessing that the reason that the number of H1N1 cases went down this week in Madison was the promiscuous sighting of Purell. I wish I would have invested in Purell a while ago! The food and beer was good! Order the Beer, Brat & Bacon Burger on a pretzel roll! It is simply Wisconsin on a bun. Mmm. Mmm. Good.
marrow on toast with sea salt and parsley
I read a magazine article about roasted marrow bones and decided to try to make them. I researched for a bit and came up with a NY Times article about them that was legendary. These are really good but I would suggest you get tall marrow bones from your butcher. I bought short ones and there wasn’t much of the delicious marrow left after cooking it. We definitely wanted more! This a great appetizer. The parsley and rock salt is a must. We had a pink Hawaiian rock salt that was truly delicious with the marrow on the toast. This is an adapted version from the NY times article.
Time: 20 minutes
- 8 to 12 center-cut beef or veal marrow bones, 3 inches long, 3 to 4 pounds total
- 1 cup roughly chopped fresh parsley
- 1 1/2 tablespoons extra virgin olive oil
- 2 teaspoons fresh lemon juice
- Coarse sea salt to taste
- At least 4 1/2-inch-thick slices of crusty sourdough bread, toasted.
1. Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.)
2. Meanwhile, cut parsley. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley until leaves are just coated. Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with salt and top with parsley salad.
Yield: 4 servings.
Roasted Marrow Bones Appetizer