You are what you eat & drink

Posts tagged “Pizza

Satireday on Fizz

toomuchcheese

Advertisements

Image

Satireday on Fizz

funny-food-pizza-diet


Image

Satireday on Fizz

how-to-burn-800-calories-in-just-30-minutes


British pizza

…from bone marrow to Thai curry

Boundary-pushing pizzerias are serving toppings that would make a Neapolitan swoon – and not in a good way. But some of them are delicious. Would you order a doner kebab pizza?

Lamb doner kebab pizza from Artisan.

In Naples, there are militants who insist that there are only three truly authentic varieties of pizza: marinara, margherita and margherita extra, with buffalo mozzarella. Across wider Italy, the list of acceptable pizza toppings is tightly circumscribed. It’s a decent bet, therefore, that Italians will hate the coming trend in Britain’s pizzerias.

From Homeslice’s oxtail and bone marrow pizzas to the Welsh lamb and mint pesto slice at Baravin in Aberystwyth, a new wave of restaurants is slipping the shackles of Italian orthodoxy and getting creative with toppings. In Manchester, at Artisan, you can even order a lamb doner kebab pizza. Yes, really.

More remarkably, unlike their Hawaiian and peking duck predecessors, some of these experimental creations actually work. Dressed with a soy glaze, Homeslice’s mushroom, ricotta and pumpkin seed slice cleverly balances savoury depth, freshness and a nutty textural variety. “I’m not Italian, and I’ve never felt confined by the traditional toppings,” says the New Zealand chef and co-owner, Ryan Jessup. “I didn’t want any kind of gimmick, I just wanted to put flavours together that worked, using traditional processes and quality ingredients.”

America’s irreverent approach to “pie” was a key inspiration for Pizza East and Voodoo Ray’s gently innovative gourmet pizzas, both in London. The latter sells a savoy cabbage and bacon slice, which anglicises the cult brussels sprouts and pancetta pizza sold at Motorino in New York. Using local ingredients is a hallmark of these new, upstart British pizzerias.

For others, getting creative just seems to be a natural progression. As a nation, we’ve finally got to grips with the basics of real pizza (proper 00-flour doughs; wood-fired ovens); the next stage is to put our stamp on it. At Pizzaface in Brighton, which tops its pizzas with lamb proscuitto, smoked tuna and chipotle chillies, or the Crate Brewery in London, which serves a laksa chicken pizza, the approach is pretty radical. Lardo, also in London, represents a quieter shift to more sophisticated Italian ingredients (porchetta, lardo itself), which are unheard of as pizza toppings in Italy.

“We’re obsessed by food and we love playing around,” says Lisa Richards, co-owner of Great British Pizza Co in Margate, whose recent specials have included a Parma ham and nectarine pizza, and a take on Turkish lahmacun, topped with minced lamb, parsley and lemon juice. “And,” she adds, “our specials always sell out.”

As a co-owner of Pleb, a Lewes street food operation that serves authentic Roman pizza, Joe Lutrario doesn’t particularly like this trend. He and his business partner still argue over whether to use onions or not, never mind braised lamb: “It’s semantics, but at that point it probably stops being Italian pizza. Capers, olives and anchovies go really well with mozzarella and tomatoes and, in my opinion, there are probably only another 10 ingredients that do. We’re pretty conservative.”

However, in his other life as a senior reporter at Restaurant magazine, Lutrario predicts that “British” pizza could well take off: “Possibly at the expense of established places, such as Pizza Express. Local ingredients, local beers, pizza – it just works as a business model. Pizza is high-margin, relatively easy to knock out, and it doesn’t encourage people to stay for long.”

At Artisan, on a wood-fired pizza menu that also includes a (pretty awful) Thai curry number and a (pretty awesome) shaved potato and chorizo pizza topped with game crisps, the doner kebab is its biggest seller. It is a novelty dish, but a surprisingly effective one. After all, what is pizza but a flatbread? This is just an open doner kebab.

Artisan’s executive chef, John Branagan, actually wanted to call these pizzas flatbreads, but watched Jamie Oliver fail to communicate his topped British flatbreads concept at Union Jacks. “We were too chicken,” he says. “It’s been done before and people have reverted to using the word pizza.” Think of these new-wave pizzas as flatbreads, however (at Artisan, generally the ingredients aren’t cooked on the pizza, but added after), and it all begins to make more sense.

Branagan likes to retain a pizza look by including some sort of tomato sauce, but he plays around with it to make it suitable. For example, the pulled pork pizza uses a BBQ sauce. On certain Homeslice pizzas, Jessup has dispensed with tomato sauce altogether, using beurre blanc on his mackerel pizza and a kind of creamed corn soup on his corn and chorizo. Get over the necessity to start every pizza/flatbread with a tomato sauce, and suddenly the potential variations are endless. “The base is just a carrier,” says Branagan.

Not that Italians will be persuaded. “My father-in-law is Italian, a retired chef,” says Branagan, “and he would pass out [at this].”

000theGuardianLogo

 


What beer be this?

Pizza Beer…

Pizza-Beer

Pizza Beer” was developed Labor Day, 2006 by Tom and Athena Seefurth in our home brewery in Campton Township, IL. It all started with a surplus of tomatoes, a bag of garlic & an idea that started early in the spring when we planted our garden herbs. – Mama Mia! Pizza Beer for more info.


Satireday on Fizz

I’m a day late… I took yesterday off.

funny-food-pizza-diet


Cooking Hints – Pizza

notraypizza

Don’t forget the pizza tray!


Cauliflower – Unchained

The 10 best cauliflower recipes

We prise the humble cauliflower away from its cheese-sauce comfort zone and explore its uses as a pizza base, in savoury cakes and even as a Persian tortilla

Whole roast cauliflower with cumin, sumac and lemon. Photograph: Yuki Sugiura for the Guardian

Whole roast cauliflower with cumin, sumac and lemon

It’s just a regular, humble, garden cauliflower, but there’s something really exciting about seeing it come out of the oven whole. Think of this as an edible centrepiece to hack away at, cutting chunks off the main stem, throughout your meal.

Click for recipes

Click for recipes

Pizza with cauliflower crust

Pizza with cauliflower crust. Photograph: Yuki Sugiura for the Guardian

The aim with a root vegetable crust is to make something crispy that can be eaten by hand, without it falling apart. Many recipes use lots of eggs, but this one opts for cauliflower and goat’s cream cheese. It works well with a slightly different, less cheesy topping.

Cauliflower and pear bake

This dish from Israel makes a fine accompaniment to all roasts and kebabs.

Caramelised cauliflower soup

This is a delightfully textured soup. If you want more richness, replace some of the broth with cream and dress it up with cheese or browned butter. If you halve the broth, you get a nice puree to use as an alternative to mashed potatoes.

Spanish crisp cauliflower. Photograph: Yuki Sugiura for the Guardian

Spanish crisp cauliflower

This is a delightfully textured soup. If you want more richness, replace some of the broth with cream and dress it up with cheese or browned butter. If you halve the broth, you get a nice puree to use as an alternative to mashed potatoes.

Cauliflower omelette

This is a Persian kookoo recipe. The word is usually translated as omelette, but it more closely resembles a savoury vegetable cake, very much like a Spanish tortilla, and is delicious eaten hot or cold.

Gratin de chou-fleur

Comté adds a subtle French flavour to this easy-going, comforting dish. If you like, you can spruce it up by flavouring the bechamel with turmeric and adding a handful of chopped hazelnuts to the cauliflower, or by adding truffle juice to the bechamel and sprinkling a few slivers of black truffle amid the florets.

Quinoa, cauliflower and ramsons cakes

In season, ramsons (wild garlic) are the best flavour for these cakes. If you cannot find ramsons, use fresh spinach and add two cloves of crushed garlic.

Black pepper tempeh

This recipe isn’t for the faint of heart; it’s a substantial meal-in-a-pan exploding with spicy, peppery, garlicky, gingery flavours. Finely chop the cauliflower into quick-cooking pieces. If you don’t have coconut oil to hand, use clarified butter or extra virgin olive oil instead.

Roasted cauliflower tart with oat-walnut crust and lemon herb filling

This tart turns roasted cauliflower into a complete meal. The addition of lemon gives it a welcome lift and complements the buttery flavour of toasted walnuts too. Serve it slightly warm or at room temperature with a salad for a perfect spring meal.


Image

Satireday on Fizz

dietpepsi


Image

Dragon Pizza