by A.J. Coltrane
That was sort of the original plan anyway. It evolved into some disparate stuff:
The “appetiser”:
Crab Rangoons – Wonton wrappers filled with cream cheese, crabmeat, and minced chives. The filled wrappers were deep fried in canola oil at about 350-360 degrees. (Cream cheese to crab meat ratio was loosely 2:1.)
Entree #1:
Grilled Margerhita Pizza – The dough for this pizza was the Mario Batali dough, scaled to 1.5c flour, posted here. The dough was made the day before and allowed to rest in the refrigerator overnight. A 14.5 oz can of Muir Glen Fire Roasted tomatoes and some fresh oregano got buzzed up in the blender. (This was the perfect amount for this pizza and the pizza that came after it.) Fresh “cherry-size” mozzarella was placed on paper towels and squished between two sheet pans to remove much of the water, then torn into smaller pieces. After the pizza was removed from the heat it was topped with about 8 large (torn) basil leaves.
Entree #2:
Proscuitto and carmelized red onion pizza – This dough was started two hours before dinner using the Smitten Kitchen “simplest” recipe with a little honey added, scaled to 1.5c flour, posted here. 1/3 of a red onion was thinly sliced, then slowly cooked down with basalmic vinegar. The pizza was topped with, in order, the sauce, onions, mozzeralla, and a generous amount of proscuitto de parma. The heat needed to be reduced to low about halfway through to allow the proscuitto to cook a little more.
We finished with corn, soaked in the husk then grilled over medium heat, then non-grilled fruit.
Good food, good beer, nice night, good company, good times.
FlatbreadGarden 