Friday, January 15, 2010

Best Thing I Ever Ate: Pizza

Yukon Gold Potato Pizza at Five Hands (NYC): Thin slices of potato (using a mandolin), cheese, and white truffle oil. Dough is thin.

Breakfast Pizza at (Little Dom's (LA)). Super thin 900* for 1:10 minutes. Crust is crack: tomoto sauce, a little mozzarella. Two eggs cracked on top. and Speck (smoked Proscitto). Paper thin pasta - through a pasta roller.

Pizzeria Bianco (Phoenix, AZ) "Rosa Pizza". Parmesan cheese, rosemary, red onion. AZ Pistachios. Crust is chewy with it. Blistered crust.

Chocolate Pizza: Aaron Sanchez - Max Brenner in NYC. Type of chocolate you use. Milk chocolate made in Belgium. Chocolate sauce replace tomato. Marshmallow replaces cheese. Pizza dough (not flatbread). Then hazelnuts. Banana slices.

Cinnamon-Pancetta Carbonara

Ingredients
4 slices bacon, chopped
4 slices pancetta, chopped
1/4 teaspoon ground cinnamon
2 cups whipping cream
1 1/2 cups freshly grated Parmesan
6 large egg yolks
18 ounces fresh fettuccine
Salt and freshly ground black pepper
2 tablespoons chopped fresh chives
Directions
Saute the bacon and pancetta in a heavy large frying pan over medium heat until almost crisp, about 5 minutes. Sprinkle the cinnamon over the bacon and pancetta and saute until the bacon is crisp and golden, about 2 minutes longer. Cool. Whisk in the cream, cheese, and yolks to blend.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until it is just tender but still firm to the bite, stirring occasionally, about 3 minutes. Drain. Add the fettuccine to the cream mixture and toss over medium-low heat until the sauce coats the pasta thickly, about 5 minutes (do not boil). Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large wide serving bowl. Sprinkle with chives and serve.

(Last time, carbonara was a bit cooked long on the pan).

Thursday, January 14, 2010

http://www.foodnetwork.com/recipes/bobby-flay/miso-ginger-marinated-grilled-salmon-recipe/index.html

Miso-Ginger Marinated Salmon

Ingredients
1/4 cup white miso (fermented soybean paste)
1/4 cup mirin
2 tablespoons unseasoned rice vinegar
2 to 3 tablespoons soy sauce
2 tablespoons minced green onions
1 1/2 tablespoons minced fresh ginger
2 teaspoons toasted sesame oil
4 salmon fillets, 8 ounces each
Salt and freshly ground pepper
Yuzu juice, for drizzling, optional
Directions
Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.

Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.

Delishiousness! Don't overdo the salt on the fillet!