This past Wednesday, the New York Times had an article on the fresh bread which is presented to diners at the Joe & Misses Doe restaurant in the East Village of Manhattan. The restaurant calls this bread lavash, although as is clear from the photograph, this is not like an Armenian lavash, which is Read More …
Frank Pepe’s in New Haven is famous for their clam pizza, and there is a good version of it in Peter Reinhart’s excellent book American Pie. In Houston it was much easier to get good shrimp than good clams, so I started making a similar pizza using shrimp as the base. This is my latest Read More …
As evidenced by the posts on this blog, I have been working my way through regional US pizza styles. This style is definitely a winner. The technique is adopted from Serious Eats, while the main components are from other posts. This makes one cookie sheet of pizza which will serve 4. The crust was very Read More …
This is a stuffed pizza from the Calabria region in southern Italy which is very much like the large empanadas of Spain. The filling is made from tuna, tomatoes, olives, etc., and is very tasty. The same basic idea can be done with other fillings as well. This was adapted from Aglaia Kremezi’s Mediterranean Hot Read More …
This is a pizza variation which originated in Trenton, NJ, so it is sometimes called a Trenton Tomato Pie. In a conventional pizza, there are three distinct layers on top of the dough: sauce, then cheese, then toppings (pepperoni, etc.) A tomato pie is constructed differently. First is the cheese, which is applied more Read More …
As the name implies, Pane Francese is a northern Italian version of a French baguette. It differs from a standard baguette because it enriched with milk and olive oil, which softens the crumb and thickens the crust. This posting is an adaptation of recipe posted in Leite’s Cuinaria, which was in turn adapted from Zachary Golper’s Read More …
The Wall St. Journal had an excellent article on Irish Brown Bread for St. Patrick’s Day, and I made it for Easter morning breakfast. This recipe makes a very good whole grain bread. It is a lot like a less sweet bran muffin. The only drawback is that since the dough is very wet (more Read More …
Pizza is such an elemental food (bread with a topping) that it is no surprise that there are many variations popular in different places around the world. This post was inspired by an article in the Washington Post on styles of pizza which are popular in the Midwest. I picked a style popular in the Read More …
A few years ago, Carol and I spent 4 days at the baking school at King Arthur Flour in Norwich, VT. The best thing we made there, Fougassa al Asiago Formaggio, has become a family favorite. Here is a post on it: Fougassa al Asiago I have been thinking that a fougassa would be Read More …
The quality of pizzas made with flour tortillas as a crust is a controversial topic. At my Scout troop, tortilla pizzas are remembered with horror as “ghetto pizza” and as an example of low quality cooking on past campouts which has to banned from future campouts so that the boys can learn how to cook Read More …