tag:blogger.com,1999:blog-5190698551624574472.post2569808613121992000..comments2024-03-06T15:41:15.077-08:00Comments on Trout Caviar: Pizza PizzaTrout Caviarhttp://www.blogger.com/profile/11236671377889601457noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5190698551624574472.post-28567259546471195312011-01-12T06:30:50.008-08:002011-01-12T06:30:50.008-08:00Hey, El, re the radicchio, cambozola, do you deliv...Hey, El, re the radicchio, cambozola, do you deliver...? You know there is "pizza" with bacon and onions--tarte flambée or flammekuche--and I Googled up a sauerkraut tart, though I don't know how traditional that is. I think any place with a bread culture, they're going to have some kind of flat bread with topping. Interesting to explore the world of pizza beyond red sauce and cheese. Actually I think my favorite homemade pizza is a minimalist rendering, just lots of thin sliced garlic, fresh rosemary, coarse salt and pepper, and a liberal coating of gruyère.<br /><br />And let us not forget the magnificent Provencal pissaladière, topped with beautifully sweet and pungent melted onions.<br /><br />Given the serious winter we're having here, and the dire news of the world, I somehow get a not-too-depressed vibe from people I know. Late January and February can really lay you low, though, as much as you try to keep active and cheerful. Hopefully the pizza will help.... That, and flipping through the seed catalogs.<br /><br />Hi Sylvie: Wish I had a hoophouse. Hope to get one up this year. Best I can do in the meantime is to start a bit of greenery under the lights, then move them to a sunny window. It's a bit of an antidote.<br /><br />Let me know if you try the squash pizza idea. The tangy goat cheese sets off the sweetness of the squash. I think scattering a handful of lardons on top would be a nice addition, too.<br /><br />Cheers~ BrettTrout Caviarhttps://www.blogger.com/profile/11236671377889601457noreply@blogger.comtag:blogger.com,1999:blog-5190698551624574472.post-68410733640351360402011-01-11T17:54:35.693-08:002011-01-11T17:54:35.693-08:00well.... thanks for the reminder, although it is h...well.... thanks for the reminder, although it is hard to believe that winter is half way over. But then I keep reminding myself that days will be 10 hour long on Feb 1 (or 2) and that's when things start growing again. And as you know in western Europe with its much milder climate, winter started in early November and Spring in early February. Still even here in in the Northern Virginia Piedmont spring seems a long long way off. sigh...<br /><br />I do a lot of things with squash, but pizza is not something I have thought about. And we certainly do bake lots of pizza - in the oven in winter, and on the grill is summer. SO I guess I'll have to try...sylvie in Rappahannockhttp://www.LaughingDuckGardens.com/ldblog.phpnoreply@blogger.comtag:blogger.com,1999:blog-5190698551624574472.post-2918326431164258082011-01-11T12:11:47.782-08:002011-01-11T12:11:47.782-08:00Very nice! (Makes you wonder, doesn't it, abo...Very nice! (Makes you wonder, doesn't it, about what would've happened if pizzas were invented in a northern climate. Sauerkraut 'za w/ bacon?) <br /><br />And I was thinking, just this morning's sunshine, about how winter is fading...the light is so different now. Of course *our* daytime highs in Jan are 33* so, yeah, it's practically florida so I shouldn't be complaining, right?<br /><br />I like your take on faux balsamic. I use my garlic jelly for deglazing a lot...but then again there's sugar in it (it is jam after all). <br /><br />Haven't made pizza at all since I retired the Loven until the snow stops falling (we didn't get it adequately covered and I worry about cracking) but this certainly gives me lots of ideas. My personal fave is radicchio or escarole with goat-y cambozola and caramelized onions on top. I am of course the only person in the family who'll touch it but hey, I would *have* to share it with you and Mary!elhttp://fastgrowtheweeds.com/noreply@blogger.com