Author Topic: Keste  (Read 2038 times)

0 Members and 1 Guest are viewing this topic.

Offline Jinhua

  • Registered User
  • Posts: 87
  • Location: New York
  • I Love Pizza!
Keste
« on: September 25, 2013, 01:12:01 PM »

Our Pizza del Papa is a perfect Fall pizza! It's topped with butternut squash puree, red & yellow peppers, zucchini, imported smoked buffalo mozzarella & evoo. ó with Roberto Caporuscio at Keste' Pizza & Vino.



Offline chasenpse

  • Registered User
  • Posts: 363
  • Location: New York
    • Battle Hill Media
Re: Keste
« Reply #1 on: September 25, 2013, 01:22:54 PM »
I wonder why he's importing the mozz, doesn't he make his own??
If Tetris has taught me anything, itís that errors pile up and accomplishments disappear.

Offline Jackie Tran

  • Registered User
  • Posts: 6988
  • Location: Albuquerque NM
Re: Keste
« Reply #2 on: September 25, 2013, 01:40:40 PM »
I wonder why he's importing the mozz, doesn't he make his own??

B/c it's buffalo mozz. 

Offline TXCraig1

  • Registered User
  • Posts: 12833
  • Location: Houston, TX
Re: Keste
« Reply #3 on: September 25, 2013, 01:49:42 PM »
"Our Pizza del Papa?"
Pizza is not bread.

Offline communist

  • Registered User
  • Posts: 483
Re: Keste
« Reply #4 on: September 25, 2013, 01:58:43 PM »
That is my favorite pie at Keste's.  Concerning the butternut sauce, is it just butternut puree or is it a butternut cream sauce?  Anybody have a good recipe for a butternut sauce on a Neapolitan pizza?  Mark

Offline TXCraig1

  • Registered User
  • Posts: 12833
  • Location: Houston, TX
Re: Keste
« Reply #5 on: September 25, 2013, 02:25:37 PM »
That is my favorite pie at Keste's.  Concerning the butternut sauce, is it just butternut puree or is it a butternut cream sauce?  Anybody have a good recipe for a butternut sauce on a Neapolitan pizza?  Mark

http://slice.seriouseats.com/archives/2011/12/top-this-pizza-del-papa-a-la-keste.html?ref=search
Pizza is not bread.

Offline communist

  • Registered User
  • Posts: 483
Re: Keste
« Reply #6 on: September 25, 2013, 02:41:00 PM »
Thanks Craig!  I assume the butternut is roasted, then apparently some of the mozzarella is mixed in , then the ricotta mixed in to make the butternut sauce.    Mark

Offline TXCraig1

  • Registered User
  • Posts: 12833
  • Location: Houston, TX
Re: Keste
« Reply #7 on: September 25, 2013, 03:07:07 PM »
Thanks Craig!  I assume the butternut is roasted, then apparently some of the mozzarella is mixed in , then the ricotta mixed in to make the butternut sauce.    Mark

Did you watch the slide show? They give a bit more detail in there. The couple times I've made it, I diced and roasted it. I can't remember if I put mozz in the sauce or not. I don't think i did. I can't get good ricotta, so I used some heavy cream instead with good results.
Pizza is not bread.

Offline communist

  • Registered User
  • Posts: 483
Re: Keste
« Reply #8 on: September 25, 2013, 03:18:40 PM »
Did you watch the slide show?
I did not.  Thank you for making me look closer.  They do mix it with the ricotta and mozzarella.  I agree it is difficult to find good ricotta.  The best I have found is from The Mozzarella company in Dallas Texas.  I have made it at home and am just not happy with it.   Mark

Offline JConk007

  • Vendor
  • *
  • Posts: 3683
  • Location: New Jersey
  • Lovin my Oven!
    • Flirting with Fire
Re: Keste
« Reply #9 on: September 25, 2013, 10:04:54 PM »
Not just Buffala its Smoked Buffalo Mozz. I get mine at Amano Lupara  some of the best cheese I have ever had
Love it and the customers do too!
John
I Love to Flirt with Fire! www.flirtingwithfirepizza.com


Offline chasenpse

  • Registered User
  • Posts: 363
  • Location: New York
    • Battle Hill Media
Re: Keste
« Reply #10 on: September 26, 2013, 08:52:41 AM »
Smoked cheese is absolutely amazing, I'll sometimes add a small amount of smoked gouda under the mozzarella on my pies. The smokiness adds a subtle flavor and aroma without being overpowering. I'll have to make time to go to Keste, it's been on my to-go list ever since I saw it featured on the cooking channel!
If Tetris has taught me anything, itís that errors pile up and accomplishments disappear.

Offline Jinhua

  • Registered User
  • Posts: 87
  • Location: New York
  • I Love Pizza!
Re: Keste
« Reply #11 on: September 26, 2013, 10:46:34 AM »

Online thezaman

  • Lifetime Member
  • *
  • Posts: 1908
  • Age: 61
  • Location: ohio
  • I Love Pizza!
    • lorenzos pizza
Re: Keste
« Reply #12 on: September 26, 2013, 08:44:04 PM »
if anyone want a method of cold smoking your own mozz i have a cheap easy method i could take pictures of it.

Offline Serpentelli

  • Supporting Member
  • *
  • Posts: 1167
  • Age: 48
  • Location: Wilmington, NC
    • Bat Man vs. The Penguin
Re: Keste
« Reply #13 on: September 26, 2013, 08:52:55 PM »
if anyone want a method of cold smoking your own mozz i have a cheap easy method i could take pictures of it.

Larry,

Yes Please!

John K
I'm not wearing hockey pads!

Offline fornographer

  • Supporting Member
  • *
  • Posts: 240
Re: Keste
« Reply #14 on: September 26, 2013, 09:00:10 PM »
Hi Larry please tell us how you cold smoke cheese.

Online thezaman

  • Lifetime Member
  • *
  • Posts: 1908
  • Age: 61
  • Location: ohio
  • I Love Pizza!
    • lorenzos pizza
Re: Keste
« Reply #15 on: September 29, 2013, 01:45:27 PM »
 i will take pictures of the method very easy and just takes a couple of hotel pans

Offline stonecutter

  • Registered User
  • Posts: 756
  • Location: SC
    • Old World Stone & Garden
Re: Keste
« Reply #16 on: September 29, 2013, 04:45:01 PM »
Ill be there next month..maybe ill try it!
http://oldworldstoneandgarden.com/


When we build, let us think that we build for ever.
John Ruskin

Offline communist

  • Registered User
  • Posts: 483
Re: Keste
« Reply #17 on: October 24, 2013, 09:15:14 AM »
I used some heavy cream instead with good results.
I think I will try that next.  I made 2 Pizza del Papas last night.  They were good but the butternut sauce was too thick.  Keste says they mix the pureed butternut with ricotta, which I did, but this does not thin the butternut at all, and the end product is just too thick.  Adding mozzarella does not help.  My children commented also they thought the butternut sauce at Keste was not as thick as mine - which is almost the consistency of mashed potatoes.     Mark

Offline TXCraig1

  • Registered User
  • Posts: 12833
  • Location: Houston, TX
Re: Keste
« Reply #18 on: October 24, 2013, 09:35:09 AM »
When I've done it, I've made the sauce the consistency of a thick cream sauce - it doesn't run, but it spreads easily with the back of a large spoon.
Pizza is not bread.

Offline Steve

  • Steve Zinski
  • Administrator
  • *
  • Posts: 1968
  • Age: 51
  • Location: Richmond, VA
    • pizzamaking.com
Re: Keste
« Reply #19 on: November 19, 2013, 04:28:19 PM »
I'll be in Manhattan in a few days, plan to stop by for some pizza.
Pizzamaking.com is a member-supported public resource. Click HERE to become a Supporting Member.