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Wednesday, March 05, 2008

Notes from the kitchen

PizzaJust because I haven't posted any recipes lately doesn't mean I haven't been cooking. Before too long I'll have a Mediterranean bread recipe worked out, but baking isn't something I do every day.

I've been making a pizza every week for the past couple of months, trying to perfect my technique. The two things that have made the biggest difference in the quality of my pies have been switching from a pizza stone to a nonstick perforated pizza pan and using Giada DeLaurentiis’ recipe for pizza dough on It makes a crust that is light and fluffy, yet crisp enough to support any reasonable amount of toppings. (I like to add a little fresh ground pepper to the dough.)

Last week the Wine Spectator sent out a recipe for Roghan Josh that looked good to me, so after making a trip to Penzey's to pick up a few things I made it last night, and was it ever good! I cut up a four-pound boneless leg of lamb from Costco and doubled the recipe, and served the dish on brown rice. The perfect accompaniment was the Jean Bousquet Malbec 2006, which I like much better than several other Malbecs that boast higher ratings.
J. Silverheels Gray, 11:16 AM


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