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pizzarama

alee — Mon, 28 Jun 2010 15:24:30 +0000

gluten-free pizza: with tomatoes, zucchini, salami, cheddar, Parmesan, zucchini blossoms stiffed with st. Andre, and avocado!
the crust is made from almond meal, brown rice and quinoa flour, egg whites and the usual xanthums and tapioca starch. crispy edges too!!

beurre

biscuit — Sat, 29 Nov 2008 19:39:50 +0000

Licensed to butter part 2: front start to finish.

1. Protect yourself from what you want. As the butter and buttermilk separate, it will splatter like crazy. Begin whipping the cream (we used raw unpasteurized cream).
2. Don’t forget to soak your butter paper
3. The whipped cream stage
4. Adding sel à la cannelle (cinnamon salt)
5. Butter and buttermilk separate like magic (the buttermilk is gray from the salt)
6. Washing out the buttermilk (save buttermilk for making pizza dough!)
7-8. Form to fit

pizza

biscuit — Thu, 13 Mar 2008 23:46:14 +0000

The Works: It’s the leftovers – smoked salmon, avocado, Parmesan Cheese, tomatoes, red onions, capers, salt and pepper. The 7 oz. dough was made using iced water, flour, salt, and instant yeast. Then it was frozen in a personal sized Ziploc, defrosted in the fridge for 24 hours and proofed at room temperature for 3. When stretched out it was so thin and see-though it looked like a huge version of the windowpane test photo. After cooking it for 7 minutes at 500 degrees, the crust snapped like a dry bone upon contact with our teeth.