We thought we’d share this delicious + simple soup with you — light enough for the slow change in seasons (spring is literally around the corner!) These earthy shiitake’s are the stars here, and we love their richness with a crusty sourdough bread. It is so very simple to prepare and it was the perfect sunny March afternoon lunch for us. We think it will be for you too.
French cheese + black truffles. need we say more ?
And with this post we’ve finished up pizza week, (next week we’ll be posting some of our lovely antipasti recipes as well). The rain has finally subsided and we are ready to enjoy this beautiful weekend. And from the looks of all these great local events—happily eat and drink our way through it ! If your near Astor Place you might find us as one of these many events over three days dedicated to the delicious Italian Wine, Spumante. Yum. Or if you’re feeling more serious perhaps you should attend one of these New York Times, timestalks Friday or Saturday. Hungry ? Visit the New York Botanical Garden for a Harvest Festival featuring celebrity Chefs Sunday and Monday. Bon Weekend !
This combo is just delish, like a roast beef sandwich but waaaay better: roquefort, roast beef, caramelized onion, cracked peppercorn. The caramelized onions were a huge hit, and are a great topping to have on hand. Below are the full recipes….
The key to these pizzas is choosing wonderful ingredients – manchego, figs serrano ham and arugula…when they are all combined the result is fantastic. See recipe card below for full details.
Below is the recipe for the Margarita Pizza, a true classic.
Hello all - hope you all had a wonderful weekend. This week we’ll continue our posts about the grilled pizza, plus a few recipes for some antipasti starters that we served at the meal.
Below are Vincent’s instructions for grilled pizza making…
There have been many Grilled Pizza methods and books with literally dozens of techniques. The original and most popular version was created by Joanne Killeen and George Germon, the husband and wife team behind the Providence , RI restaurant, Al Forno. Their book, Cucina Simpatica is a must have for any serious grilled pizza chef. Although you can you a cast iron stove top method at home as well as a gas grill, charcoal works best. The flavor of real NY style brick over pizza will as well as the high temperature make charcoal the best source for full flavor. When you stack the coals for your fire make sure to build a higher stack of coals to the side if the grill where you will be stretching your dough on a prep table. This makes the all challenging transfer from stretching surface to the hottest part of the grill much easier.
Hold your hand 3-5 inches above the hot part of the fire for a count of 3 before the heat forces you to remove it. Then you know the fire is hot enough to start grilling pizza. A cold grill is not going to work. Then place a 5 oz ball of dough on a well oiled metal sheet pan and stretch it out with your fingers, some of my friends use a roller, thats ok but make sure it doesn’t stick. Oval shaped almost football like are the easiest shape to achieve. The thickness should be about 1/4 inch to 1/8 inch and even all around. Don’t make a loop around for extra crust as you would a traditional pizza, make the thickness consistent throughout.
When the pizza is about 8-10 inches long you can transfer the dough lifting it on each side with your thumb and pointer fingers and spread it across the hottest part of your grill. Let it cook for about 2-3 minutes or until bubbles appear on the top almost like a pancake.
Using tongs and a spatula flip your pizza over on to the cool part of the grill. Quickly brush the top with olive oil and add toppings as fast as possible. The idea is to get each ingredient on to every part of the pie evenly. Then using the tongs slide the the pizza over to the hot side of the grill. When the cheese is melted and starts to bubble its ready. Slide it of to a wooden cutting board, garnish cut and serve right away. The ideal crust is chewy in the center and crunchy at the same time. Practice makes perfect.
The trick to a great sauce is in the quality of the tomatoes and we love The San Marzano tomatoes. They come from volcanic soil and have a natural sweet and smoky flavor that is wonderful with pizza sauce.
This is a great easy sauce to keep in your fridge as well – enjoy.
Vincent Rotolo, our instructor and grilled pizza extraordinaire taught our class how to make the most perfect grilled pizza dough. The end result is perfectly crispy and thin, and just wait till you see the toppings, so yummy. The class really got in there, fists and elbows – and everyone took home a large ball of dough so they could make their pizzas at home as well. The recipe is below on the recipe card. Let us know if you try it out – we don’t think you’ll be disappointed.
Photos by Karen Mordechai
Recipe Courtesy of Vincent Rotolo/Sunday Suppers
This Summer pasta salad is just that – summery- clean flavors. The mint, hazelnut and cannellini beans come together for a nice flavor combo. And you don’t have to convince us to use the wonderful heirloom tomatoes that are abundant in the markets these days. (see recipe below)
This flavorful lamb dish is a total show stopper: abundant in fresh herbs and topped with this delicious pistachio sauce. If you haven’t used fennel pollen before, you can pick some up at Kalyustan’s.
We garnished the dish with borage flowers, which you can find at the union square market this summer. Full recipe below.