August 2011 "Greek"

[Bill/SFNM]

Bill,

Your Shishke-za (Shish Kebob Pizza) pizza looks and sounds fantastic! Do you mind telling how you make creamed eggplant?

Norma

Thank you, Norma. I peel a large eggplant, cut into slices, sprinkle each slice all over with salt and place in a colander for an hour or so to draw out moisture. Press between paper towels to dry completely. Brush with olive oil and grill until tender. Meanwhile, make a roux the standard way with butter and flour, then whisk in cream and milk, cooking until thickened. Add the grated cheese of your choise and puree in a blender with the eggplant. Season with salt & pepper. No measurements given because it is that kind of recipe. Great garnish/accompaniment for grilled lamb and vegetables, so I thought it would work well as the sauce for this pizza.

[norma427]

Thank you, Norma. I peel a large eggplant, cut into slices, sprinkle each slice all over with salt and place in a colander for an hour or so to draw out moisture. Press between paper towels to dry completely. Brush with olive oil and grill until tender. Meanwhile, make a roux the standard way with butter and flour, then whisk in cream and milk, cooking until thickened. Add the grated cheese of your choise and puree in a blender with the eggplant. Season with salt & pepper. No measurements given because it is that kind of recipe. Great garnish/accompaniment for grilled lamb and vegetables, so I thought it would work well as the sauce for this pizza.

Bill,

Thanks so much for your recipe for the creamed eggplant!  I think your approach was unique for a topping.

Norma

[parallei]

Pastichio Pie

(Because it is a good one, I’m stealing Bill’s format  )

Dough:  Tartine method, hybrid, 62% HR, 24 hr in the fridge.
Sauce: béchamel with a bit of nutmeg.
Toppings:  A meat sauce made with olive oil, ground lamb, crushed tomato, garlic, onion, cinnamon, allspice, S&P.  Cooked way down.  A very  tangy feta and rocket.

Pretty good, but maybe a bit much work on a hot day in a hot kitchen!

[TXCraig1]

Thank you, Norma. I peel a large eggplant, cut into slices, sprinkle each slice all over with salt and place in a colander for an hour or so to draw out moisture. Press between paper towels to dry completely. Brush with olive oil and grill until tender. Meanwhile, make a roux the standard way with butter and flour, then whisk in cream and milk, cooking until thickened. Add the grated cheese of your choise and puree in a blender with the eggplant. Season with salt & pepper. No measurements given because it is that kind of recipe. Great garnish/accompaniment for grilled lamb and vegetables, so I thought it would work well as the sauce for this pizza.

Kind of a French take on baba ganoush?

[TXCraig1]

Looks great Paul!

[Bill/SFNM]

Kind of a French take on baba ganoush?

Actually, it is a riff on a Turkish recipe, beğendi.

[Randy_j]

This is my version of a Greek pizza. It was my take on a local joints pizza. It has a herbed olive oil for sauce. Then Artichokes,  Klamata olives,  prosciutto, feta, parmesan, and fresh mozzarella.  It is one of my favorites.  The dough is from American pie and is the neo neopolitan recipe.  I normally use Dakota mills bread flour and it is 62.5% hydration.

Randy