Entries tagged with 'Recipes'
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Sausage and Law
As you might know, I've been on jury duty. That ended yesterday around 4:30 p.m. when we came to a verdict (guilty on four of the six counts). While we argued in the jury room, I recalled a quote attributed to Otto von Bismarck: "Those who love sausage and obey the law should not watch either being made." Which in turn led me to think, "Mmmm ... sausage," and then to "Mmmm ... sausage on pizza." But the quote (and the week's legal proceedings) spurred me to deeper reflection on both the law and sausage—specifically: "How hard would it be...718
Words by Claire | Photographs by Dan Dickinson | Your Queens correspondent lived for a spell in Paris, and during her last two weeks there, she discovered an amazing restaurant chain called Flam's. Specializing in Flammenküche, a pizzalike Alsatian specialty, Flam's had a rather un-Parisian policy: It was all you-can-eat. Though other all-you-can-eat restaurants do exist in Paris, the only people I ever saw going into them were shady busloads of confused tourists, and they were darkly lit buffets, not unlike New York City's weird Midtown delis full of steamer tables. The classic Flammenküche, also known as tarte flambée,...Franny's Crust Revealed, Sort Of
Of Crust and Clams: These littleneck clams will find their way onto a pizza made at home by Andrew Feinberg, co-owner and chef at Franny's. Photograph by Mike Nagle for the New York Times For those of you clammering for a good crust recipe, maybe you should try this one, which is adapted from Andrew Feinberg's. Mr. Feinberg is co-owner and chef at Franny's, the Prospect Heights pizzeria that rocketed to popularity after opening little more than a year ago. In an article today in the New York Times's Dining section, Mr. Feinberg recounts his struggles with the dough...Pizza At Home
From scratch: Slinging slices at home involves, no surprise, making sauce (top left) and kneading dough (top right). A mixer (above) makes the work of combining dough ingredients much easier. What You'll Need Baking stone: Absorbs and retains heat. Its porous surface wicks away moisture from the dough, making a for a crisp crust. Pizza peel: The wooden paddle used to transfer the pie to and from the baking stone. One is sufficient, but having two makes things much easier. Large mixing bowl: Roomy enough to allow dough to double in size. Nice But Not Necessary Stand mixer: Dough...Grill Skills
Saturday was the umpteenth-annual Garfield-Place-Between-Fourth-and-Fifth-Avenues Block Party in Park Slope. This stretch is home to Slice HQ, so we were out on the street, grill on the sidewalk, dishing up some delectable pies. Slice editors Adam K., E-Rock, and Seltzerboy were on hand—in addition to some friends who stopped by. We reported last week on our experiments with grilled pizza, saying they had been mixed. Saturday's pies, however, were more hit than miss, as guest Tien Mao can verify. I made two batches of dough in the morning, which gave us seven doughballs (one batch split into quarters and one...All Up In My Grill
Inspired by a story about grilled pizza in the Daily News, Slice friend LW and I have been experimenting with the concoction invented by George Germon at Providence, R.I., pizzeria Al Forno. Results have been mixed. After straying from our tried-and-true dough recipe (to follow), we came back to the old standby but left it in the mixer to knead for 15 minutes (instead of the 7 or so minutes we used to do) so the gluten could develop the proper elasticity. No matter on the dough and sauce, though. The real mixed results have to do with grill time....All Up In Your Grill
The New York Daily News yesterday printed a simple recipe for grilled pizza. Those of you with grills might want to give it a go. The dough looks easy enough to make, if you have a food processor. Don't have a Cuisinart? Find a dough-by-hand recipe and adapt it. Seems like any pizza dough would work, as long as it's the right thickness—no thinner than one-eighth of an inch, to avoid making a giant cracker. Don't have grill access or don't want to bother? Try the following grilled-pizza pizzerias recommended by New York Metro: Gonzo, Fresco by Scotto, Scopo, and...Slice is part of the Foodblog Ad Network. To advertise on this site or across a network of food-related weblogs, click here.
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