TWD - Pizza with Onion Confit

So I missed a TWD post. It was the Finnish Pulla. Why did I miss the Pulla? Well I pulla' my back. haha, sorry. I couldn't help it. I pulled a muscle in my back that prohibited me from doing anything except watch tv and be provided food. That's what the doctor told me to do (well I'm sure he would've if I had gone).

But in all seriouslyness, I couldn't stand upright for more than a few minutes for several days. We're just lucky I can take quick showers. I do plan on making it up and will be back on track with no missed recipes though!

Now check this out, for a whole year I've been baking and cooking out of this book and bothering readers with my overuse of commas. I think in all reality we're looking at about 2 more years or so with this. That's pretty nifty.

Now on to this week's gem....pizza with onion confit. I'm in the midst of making it all. It seems to be how I work. Bake, write, finish, taste, write, blog.

Very, very tasty

The dough is rising and the onions are cooking off their delicious drunkenness as we speak. Check out this week's host to get a sneak peak of what's to come. But you have to come back to my blog and finish reading what I have wrote. It will be extremely vital.

So I know you are asking what changes did I make. (I always make changes, right?) Well, I really didn't make any this time. I didn't change the pizza dough recipe and I didn't change the onion confit recipe. The only thing I did do was add some espresso balsamic figs that I had made up a while ago and tossed into the freezer. Think about it...balsamic figs, onions cooked in wine and topped with goat cheese. ooo lala

Pizza's in the oven and wowza does it smell good.

ta da!

It's magnific! I cannot wait to make another....maybe just a bit more cheese. You can never have too much cheese.

later kids

TWD - Pizza Rustica and cheese

I'm king of the world! I can fly! I'm too cool for school!

I made cheese :)

Cheese making in action! It's very thrilling watching things drain.

This is how I felt today, I felt like the most awesome person because I made ricotta cheese. Now for those of you pro cheese makers, yes, ricotta is the newbie of cheese making. But I did it! I curdled my milk and made cheese! When you say cheese it makes you smile, when you eat cheese it makes you smile and when you make cheese it makes you smile.

I made cheese :)

I'm pretty exited, even more excited about the cheese than the Pizza Rustica really. Although it was good and a nice recipe to make (it did cost a small fortune though). Containing ricotta, parmesan, mozzarella and prosciutto for the love of money.

I'm not sure how I stumbled upon the idea of making ricotta, it certainly wasn't suggested in the recipe by Julia or Dori. I must have come across it in my blog reading, so for those of you reading this blog go ahead and do it, make some cheese.

Now let me point you to the recipe I used by our man, David Lebovitz:  http://simplyrecipes.com/recipes/homemade_ricotta_cheese/

He keeps it simple and it came out great. I did use a thermometer and checked the temperature of the milk as it was boiling. I had read somewhere that 165 degrees was good enough, but for his recipe it seemed like 180 degrees was the magic number.

I have come across another recipe that I'll try next time, it's for a lemon and basil version. Which sounds spectacular! I also read that buttermilk can be used as the curdling agent, but it does lend a different flavor to the process.

Here's a nice explanation of the different curdling agents and the effects they have: http://www.seriouseats.com/2010/02/how-to-make-fresh-ricotta-fast-easy-homemade-cheese-the-food-lab.html


Now on to the recipe.

It's a nice a pie.

Pizza Rustica, as many of you realize by now is not your "traditional" pizza. Which according to wiki has been around since 997 AD. So where did the recipe get calling this pie a pizza? Well all I could find was that it might be Sicilian and it might need to be made for Easter. And the recipe says in Italy it's served as an appetizer. I will need to travel to Italy to solve this mystery.

I invite you all to join me.

First make this recipe, view-able here and here and then meet me at the airport.