Monday, April 28, 2008
It seems fitting that one year in, Tamalehawk would hit a self-proclaimed apex; that an inspired alignment of hidden heavyweights would live together in harmony and realize the pallid potential of the pre-made pizza palate. No amount of rabid recipe research could reveal this bliss, pages pondered and printed, shingled single sheets taped and draped in disarray.
Chicken and brie pizza with spinach, shallots, and grapes: Start by cooking your chopped chicken in a slick pat of your favorite fat (he chose bacon, because bacon is always invited to the party). Take the chicken out when it is nearly done, then slide in your sliced shallots and toss until caramelized. Roll out your pizza dough and lace it with olive oil, salt, and pepper. Top the dough with the chicken and shallots, then strategically spread the brie around. Add some chopped spinach and sliced red grapes. Throw it in the oven and cook until the dough is golden. Marvel at how the salty and sweet balance hinges on perfection, a graceful trapeze act in the traveling culinary circus that is your life.
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