“If there were no schools to take the children away from home part of the time, the insane asylums would be filled with mothers.”
Edgar W. Howe
Edgar W. Howe
GARLIC PESTO CREAM PIZZA SAUCE
as adapted from the Cooking Photographer
Ingredients:
2 tbsp unsalted butter
2 tbsp olive oil
3 cloves of garlic; minced
400ml light cream (25% fat)
2 tbsp unsalted butter
2 tbsp olive oil
3 cloves of garlic; minced
400ml light cream (25% fat)
1/2teaspoon coarse sea salt
1/2 teaspoon fresh cracked pepper
1/2 teaspoon fresh cracked pepper
- In a saucepan, melt the butter and olive oil together over medium heat. Add the garlic and sauté for about 30 seconds until fragrant.
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Turn the heat to medium low and add the rest of the ingredients, but add the cheese last so it doesn’t hit the hot pan and seize up. Stir constantly until thickened.
- Reserve in bowl till it comes to room temperature. This sauce it continues to thicken as it stands, so don’t thicken it too much on the flame.
- Note: This makes enough sauce for 6-8 small pizzas
You can find the recipe for the Master dough here, or better still, buy the book.
(I made 2/3 portion of the dough with 3 1/8 cups of plain flour, 1 cup wholewheat flour, 2 cups of water, 1 sachet of yeast, 2 tbsps of olive oil, some red chili flakes & salt)
To assemble:
To assemble:
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Preheat the oven to 300C.
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20 minutes prior to baking, line your baking sheet with parchment paper, and sprinkle with cornmeal. Flatten out a small ball of dough to make a base. (I tried both versions, a thick crust & a thin crust. Both came out superb.) Allow to rise at room temperature.
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5 minutes before baking, spread about 1/4 cup pizza sauce on the base, put toppings of your choice & bake for 15-20 minutes/ till done.
This goes to Susan @ Wild Yeast for Yeastspotting. This week’s edition of YeastSpotting will be hosted by Nick of imafoodblog
Note: Here is how I smoke cheese, or even burger patties, chicken tikka etc.
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Place the cottage cheese in a big heatproof bowl ( I use steel). Keep a lid handy and a weight that you can place on top. A heavy book will do fine!
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Heat a piece of coal on the fire till red hot. Place a small cup of foil in the same bowl , drop the hot coal into the foil, drizzle 3-4 drops of melted butter/clarified butter directly on the hot coal to intensify the smoke fumes, and quickly shut it with the lid so that minimum fumes escape. Place a weight over the lid, and leave unopened for at least 30 minutes. This will help get a deep, intense smoked flavour.
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I smoke mozzarella the same way too. Only difference is that I clingwrap it well & place it in the fridge.
