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Author Topic: August 2011 "Greek"  (Read 10414 times)

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Offline Bill/SFNM

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Re: August 2011 "Greek"
« Reply #20 on: August 21, 2011, 07:58:27 PM »
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.


Offline norma427

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Re: August 2011 "Greek"
« Reply #21 on: August 21, 2011, 09:57:24 PM »
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

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Re: August 2011 "Greek"
« Reply #22 on: August 21, 2011, 10:23:53 PM »
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!

Offline TXCraig1

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Re: August 2011 "Greek"
« Reply #23 on: August 22, 2011, 10:08:50 AM »
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?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline TXCraig1

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Re: August 2011 "Greek"
« Reply #24 on: August 22, 2011, 10:10:39 AM »
Looks great Paul!
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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Offline Bill/SFNM

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Re: August 2011 "Greek"
« Reply #25 on: August 23, 2011, 07:45:29 AM »
Kind of a French take on baba ganoush?

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

Offline Randy_j

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Re: August 2011 "Greek"
« Reply #26 on: June 18, 2016, 11:44:03 PM »
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

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