The Wonders of Inle Lake & Golden Rock, Myanmar (Burma)by Randi / September 17, 2013
As a vegan, I don’t feel much incentive to follow the fancy world of gourmet-level dining, what with their Zagat ratings and Michelin stars and whatever other rankings people in that spectrum of dining covet. In fact, there was a time when all I knew about Michelin stars came from the movie “Ratatouille”. (Great film.) I’m sure it’s interesting to some people, but it sounded odd to rank something as subjective as good food. Moreover, aside from the ratatouille, the honored restaurants and their prize dishes are pretty much the opposite of vegan-friendly. Why would I ever want to go to a restaurant that was lauded for its foie gras, or thought it was commendable to do weird things to all kinds of animals? Nope.
However, my boyfriend is into all of that, and while he goes to those places with friends, I felt a little bad that he couldn’t enjoy these places with me. I’m fun company. But then we were planning a trip to Chicago, and he wanted to go to Alinea. He wanted to go there BAD. So bad, in fact, that he scoured the internet trying to find something that said they could accommodate a vegan. Luckily, he didn’t have to search too long, thanks to the lovely Lagusta, who in 2009 blogged about the vegan menu at Alinea. That’s right – anyone can request a vegan menu at a freaking top world restaurant with freaking THREE MICHELIN STARS. I was in! (I mean, I wasn’t paying. Of course I was in.)
However, my boyfriend is into all of that, and while he goes to those places with friends, I felt a little bad that he couldn’t enjoy these places with me. I’m fun company. But then we were planning a trip to Chicago, and he wanted to go to Alinea. He wanted to go there BAD. So bad, in fact, that he scoured the internet trying to find something that said they could accommodate a vegan. Luckily, he didn’t have to search too long, thanks to the lovely Lagusta, who in 2009 blogged about the vegan menu at Alinea. That’s right – anyone can request a vegan menu at a freaking top world restaurant with freaking THREE MICHELIN STARS. I was in! (I mean, I wasn’t paying. Of course I was in.)
Our seating area was really dark, so the pictures aren’t great, but there is a pretty amazing video at the end showing the epic final dessert. I’ll do my best to remember what we had, but mostly it’s just all a blur of happiness to the point of near-comatose mind-blowingness.
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First, the menu. It’s so vague, I’m obsessed. Any other restaurant and I’d be like, could you put another word in there so I have any idea what you’re talking about? I mean — do you see the one about halfway through? It just says ‘fennel’ and then TWENTY QUESTION MARKS!!! What the what?! But it’s cool because it was all as awe inspiring as food can be.
Also, at the end of your meal, they give you a copy of your menu in a black folder. How nice! When we sat down, this ice block was on our table, on a bed of stones. We thought it was just a weirdly appropriate centerpiece for a molecular gastronomy restaurant, but it came into play with our food! I think…it’s hard to remember because of the aforementioned hallucinatory blur of amazingness. So, we’re going to mostly rely on pictures.
The fun of molecular gastronomy really came through in this early dish. First, that tall glass arrived with that white vegetable balancing on top. You were to let it marinate while we ate other things, and then drop it onto that black rock (which was 1000 degrees) on the sand in the other glass to cook. Then, you dipped it into the sauce in the coconut shell. I appreciated being allowed to play with my food like an adult.
I don’t really remember what was happening here, but I do know that it is ON FIRE. I love this picture, because crazy stuff was happening at every table as meals progressed, yet the other diners seemed business-like. I think they were just trying to act cool and stoic but inside were like Ahh fire!!! Oh except for the two little girls at the table next to us – yes, some family came with two children. To Alinea. And the kids were picky and so ate little of the amazing stuff put in front of them. I just…can’t…no.
I’m not really sure what this picture is of, but it was great, I’m sure. Then, we had a little palate cleanser of pineapple slush. 
Chunks of pineapple with ice crystals that melted into a slush
This bowl at right was so funny because it was eerily reminiscent of puffed wheat cereal, like Sugar Smacks without the sugar. A fancy and delicious soupy version, of course, mixed with herbs and some vegetable.
The next section of our dining experience was my favorite savory part. See my plate, at right? Well, you were to mix each bite with two or three pieces from the below chess board of deliciousness, to create your own insane combinations. It was SO fun and so incredible. |
That Fennel line still makes me laugh
I have no idea what this is, but it was delicious
Sugarless Smacks!
Each perfectly cooked vegetable was to be paired with whatever you fancied on the huge slab below
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Smorgasbord!
How cool is this! These little bites were incredible. See that white pillar in the upper left corner? It was like sweet delicious chalk. I don’t know what they freeze-dried to make it, but it blew my mind. So many little fried vegetables, purees and gels of wonderment. I’m obsessed. Also, this entire plate is vegan! Molecular gastronomy is so vegan friendly, because it’s so weird, I guess.
And then it just continued in its amazingness. The next two dishes were like ravioli, already on a spoon. Just one piece (raviolo, then), but it’s all you need. These bites, especially the one on the right, exploded with the most perfectly matched flavors I’ve ever encountered.
And then it just continued in its amazingness. The next two dishes were like ravioli, already on a spoon. Just one piece (raviolo, then), but it’s all you need. These bites, especially the one on the right, exploded with the most perfectly matched flavors I’ve ever encountered.
I don’t know what you were, but I loved you
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The most perfect raviolo in the world
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The final savory dish (well, at least that I took a picture of! There was so much more! But I didn’t have a blog yet, so you can’t be mad) was this wooden slab of mushrooms, grain crumbs? orange? and foam that evoked a lovely meal in a remote log cabin, probably with Ron Swanson if he ever cooked more than meat. I can’t describe how excited I was for a decent amount of foam, because pretty much all I knew about molecular gastronomy going in was the use of foams.
If Ron Swanson were vegan
How good does that look! It tasted even better, obviously, with the mushrooms, foams, spiced crumbles, and that crispy green leaf blending together so well it was like it was sponsored by Vitamix. Such a great finish.
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Or so we thought. We figured we’d have one or two dessert-y courses, but no. After the above plate, we got FOUR more wonderful things to eat. First, we had this great palate cleanser of five different pieces of ginger. I love ginger, so this wiry thing being placed in front of me made me really happy. Some pieces were sweet, some were really spicy. It was the best thing to have between the savory and dessert courses.
And then even more magic happened, each round more entertaining than the last. Next up were a few dollops of puddings surrounding a fruity liquid that you drank with that silver straw pictured. |
Pieces of ginger
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I loved this dessert. I loved that you could drink the liquid inside, which was light and refreshing and not too sweet. On the dish, there was a sesame-laden blob, a fruity red blob, and this blob of rice pudding, made with rice milk, that was superb. In fact, my boyfriend, who got the regular omnivore menu, got a rice pudding that he said was yogurt-y and tart, and not as good as mine. He even suggested to the staff that the vegan version replace the regular one, because it was that much better!
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The next thing is just hilarious. It’s a balloon. A balloon made of green apple taffy filled with helium, so all night we saw waiters carrying actually floating balloons throughout the restaurant, and people got to eat them. It was so much fun. Insanely messy (taffy all over your face, pretty much), but fun. We were instructed to ‘kiss’ the balloon and then suck the helium out, mainly so the waiters could laugh when we talked and sounded like chipmunks! Then, with the taffy balloon deflated all over our faces (tip: put your hair back), we could eat it. My face automatically puckers at the mere thought of sour fruit candy like Sour Patch Kids and the like, but this had the right levels of sweet and sour. (I mean, obviously it’s going to be better than commercial candy.)
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The final dessert was just epic. A team of waitstaff removed everything from our table, rearranged the table, chairs, and us, and covered the table with a silicon mat. Then came the head chef, alerting us, “You’ll probably want to take a video of this.” Thanks to him, here is the video for your envy-filled pleasure. You can kind of hear him explaining what the purees are, what the liquid nitrogen-spewing ball is holding, and what the chocolate crumbles are made of. It’s mostly like insane astronaut style ice cream but much better.
Dinner at Alinea was without a doubt the most…the most. Like Jack Donaghy in college, it’s getting voted just ‘most.’ If you ever have the opportunity to eat here, do it. It’s mad expensive, and it’s hard to say it’s worth it when it costs more than, like, rent, but if you can swing it, it’s absolutely worth it. I’m not even going to do my usual little roundup of water/service/food/bathroom because obviously this was beyond known ranges. Amazing!
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The Best Restaurant in London Is Almost A Secret
I get an email from various London ‘news’ roundups at least every week, no matter how often I mark TimeOut as the spam that it is, boasting that they found, yet again, the best restaurants in London. Not only are many of the reviews in these types of outlets actually sponsored (did anyone think today’s journalists followed ethical guidelines?), but they’re also always wrong. Always. Wrong. How can I say this so assuredly? Because the actual best food in London is at Persepolis.
Persepolis is this tiny, and I mean like baby shoes, cafe located in the back of a shop in Peckham, so when (not if) you go, you’ll be like “oh I can get the bus there in 40 minutes” but no silly you’ve forgotten everything you’ve learned about traveling in London and you will really get there an hour late. The main chef is bright-red-haired firecracker Sally Butcher, author of middle eastern cookbooks including Veggiestan and Snackistan, and despite only having one burner in the cafe, the food she sends out is beyond imagination. She and her Iranian (I think?) husband sell middle eastern sweets and interesting spices and all kinds of fun stuff in the shop (including what is supposed to be the greatest rice cooker ever), and the cafe – now with more than 3 tables AND a toilet – is a flinging flanging gem. The fact that I returned there before I learned that they now have a toilet (they didn’t the first time I went and I had to go into a nearby chicken shop like 8x) says much more about how miraculous the food is than I can say with other words, but I’m going to go on anyway for like 9 more pages probably because that’s how I do.
If you live in London or its surroundings (I’m going to say, for these purposes, that those surroundings stretch to within 2-3 hour flight time), you need to go now till December 23 for their Christmas feast, offered at lunch and dinner times before the baby Jesus’s birthday. For $30 (remember that is GBP but I don’t have the pound sign on my keyboard…though I could have copied and pasted one instead of typing this aside but whatever), you get, well, a feast of Persian delights. It takes a while (our meal took about 3.5 hours) because of that aforementioned single burner, but like I said, it’s the best food in London. It’s hard to remember what everything was, but it was all delicious. NB, we had one or two extra dishes in our feast because I was with a VIP, but even half of this amount of food would have been more than enough, and still an insanely good deal. Considering the quality and the quantity, this feast was more akin to the gutbusting Michelin-starred meals we’ve had, but for the price of, well, not them.
I’m also going to talk about their regular menu at the end so you can see what you might be able to enjoy if you can’t go immediately. But first, the Christmas feast!
As you can see, our table was decorated with a fun Christmassy tablecloth and lots of toys and ribbons. Christmas crackers were on the table waiting for us. Christmas crackers, I have learned, are not a crunchy edible item that smells of cinnamon or something. No, they are cardboard tubes that you pull apart to make a loud obnoxious sound. We all did ours at the same time so all the other diners knew not to mess with us.
We were treated to pomegranate juice Prosecco early on, but it took a very, very long time to get someone’s attention to ask for water, and even longer for them to bring it, so bring a bottle to save you. Finally, our cold mezze arrived.
I’m also going to talk about their regular menu at the end so you can see what you might be able to enjoy if you can’t go immediately. But first, the Christmas feast!
As you can see, our table was decorated with a fun Christmassy tablecloth and lots of toys and ribbons. Christmas crackers were on the table waiting for us. Christmas crackers, I have learned, are not a crunchy edible item that smells of cinnamon or something. No, they are cardboard tubes that you pull apart to make a loud obnoxious sound. We all did ours at the same time so all the other diners knew not to mess with us.
We were treated to pomegranate juice Prosecco early on, but it took a very, very long time to get someone’s attention to ask for water, and even longer for them to bring it, so bring a bottle to save you. Finally, our cold mezze arrived.
Admiral ajvar |
I don’t like yogurt |
These little oil balls were so good
We got a plate of ajvar, a red pepper puree that I learned to love in Sarajevo; a mild rice and pea dish that came with a tangy dilly yogurt sauce; and makhdoush with fresh herbs, Peter Piper’s pickled peppers, and sweet potato crackers. Oh, and every round comes with unlimited baskets of warm lavash or crispy lavashy chips. I think both the flatbread and cracker forms can properly be called lavash, actually. Anyway, all good, but the makhdoush was the one where you’re like, oh snap, this is blowing my mind. The flavors were so complex, it was like spicy and sour and also allspice-y? I have the palate of a fast food fry cook so I can’t identify subtle spices correctly but it was incredible. They are baby eggplants filled with a sort of walnut paste and preserved in oil. That oil was really good to dip the second bread basket into.
After a much less painful wait (considering all we just ate) came the warm mezze, otherwise known as happy fried things.
Persepolis’s delicious kibbeh is filled with chickpeas or surprisingly with chopped walnuts in their fried bulgur croquette-like shell. Their great falafel was also included, and another fried ball that I’m going to say was sweet potato but I really forget. It was all so delicious, but what pushed it over the top was the harissa cole slaw on top. Super spicy yet incredibly flavorful, this was the kind of condiment every fried thing should always come with. I want to make harissa cole slaw and put it on everything now. It’s also a pretty color.
This is probably where normal people would be full, especially because by now we have gone through 4 baskets of bread per head, but we’re just getting warmed up. Next we had a traditional chickpea, spinach, and crispy fried bread dish and a most delicious peanut and Brussels sprouts stew.
This is probably where normal people would be full, especially because by now we have gone through 4 baskets of bread per head, but we’re just getting warmed up. Next we had a traditional chickpea, spinach, and crispy fried bread dish and a most delicious peanut and Brussels sprouts stew.
Fried bread
Yahmmm
These were two of my favorite things. The chickpea, bread, and spinach dish is already a combination of my 3 favorite foods, but it also came in a super thick tahini sauce with a huge dollop of thick as hell tahini cream in the center, so it’s pretty much the perfect dish you could ever create for me. Sally doesn’t even know me. With that taken care of, what’s the next most perfect dish you could give me? Brussels sprouts of that super hard to achieve properly edible texture, in a robust tomato-based peanut sauce full of crushed peanuts. I eat at least 4 peanut-based things per day (usually 4 chocolate peanut butter cups) so this was welcome, and super delicious. Damn. These really seemed tailor-made for me and I am just reveling in the memory of how good they were.
But we’re not done! That was just the mezze/appetizer portion! We haven’t even gotten to the mains. I’m full just remembering all of this.
First came the traditional and very recognizable dolmeh: imam biyaldi (from the webiste), Turkish stuffed aubergines with tomato, onion, and garlic; and Persian stuffed red peppers with rice and nuts. Stuff vegetables are common, almost expected vegan mains and might not seem exciting to you, or me, but even I would happily order this magical plate again. It helped that the oil-dredged roasted veggies came on a bed of thick lavash, rendering the bread soaked through and pretty outstanding in its own right.
But we’re not done! That was just the mezze/appetizer portion! We haven’t even gotten to the mains. I’m full just remembering all of this.
First came the traditional and very recognizable dolmeh: imam biyaldi (from the webiste), Turkish stuffed aubergines with tomato, onion, and garlic; and Persian stuffed red peppers with rice and nuts. Stuff vegetables are common, almost expected vegan mains and might not seem exciting to you, or me, but even I would happily order this magical plate again. It helped that the oil-dredged roasted veggies came on a bed of thick lavash, rendering the bread soaked through and pretty outstanding in its own right.
Magic
The peppers and the eggplant fell apart at the touch of the fork, they were so tender and amazing (and, yes, oil soaked). Oh I almost forgot; you can see in the background the white cabbage wrap as well. It looked like an organ donation from the ice box but it tasted like heaven. The delicious dish came with a tangy peppery relish in a cup and a green salad to offset all the comforting heavy tastes. I really liked how much fresh greenery seemed to abound.
The next main was so unique and special, both in taste and appearance. The chestnut tagine with a buttery basmati rice and shirazi salsa (and more green salad!) showed off chestnuts, chickpeas, and other legumes and vegetables stewed for a very long time in tamarind, resulting in a black dish with extraordinarily deep levels of flavor.
The next main was so unique and special, both in taste and appearance. The chestnut tagine with a buttery basmati rice and shirazi salsa (and more green salad!) showed off chestnuts, chickpeas, and other legumes and vegetables stewed for a very long time in tamarind, resulting in a black dish with extraordinarily deep levels of flavor.
Black magic
It was such a fun dish to eat because, since the stewing left everything black and unidentifiable, you’d pierce an object with your fork and expect, say, a chestnut but then it would be a parsnip, or vice versa, or you’d expect a chickpea and it would be a walnut, &c. You get it. Fun game. Delicious food.
After all of this food, plus 7 baskets of lavash each, we were busting at the seams. But Persepolis’s desserts are just as remarkable as its savory food, so we knew that more challenges awaited us. We did not quite anticipate the extent of those challenges. We all laughed in disbelief, shock, and excitement when our tray of middle eastern sweets arrived with the stern order from Sally that we were to finish every last bite. (Yes ma’am.)
After all of this food, plus 7 baskets of lavash each, we were busting at the seams. But Persepolis’s desserts are just as remarkable as its savory food, so we knew that more challenges awaited us. We did not quite anticipate the extent of those challenges. We all laughed in disbelief, shock, and excitement when our tray of middle eastern sweets arrived with the stern order from Sally that we were to finish every last bite. (Yes ma’am.)
Ne’er hath these eyes beheld a more beauteous sight.
Paklava (for Persian cuisine it’s a p not a b). Turkish delight. Halva. Semolina cake. Coconut bars. That’s just the bottom right corner. I loved the big bowl of pomegranate seeds in the center, making us feel at least a tiny bit healthy. As long as you eat a spoonful of pomegranate seeds between every sugar-soaked piece of phyllo-wrapped pastry, you achieve balance health-wise, though you do have to spend more time in the underworld. It was all so delectable that I’m actually using that word even though it usually makes me cringe. Before we even finished our first pieces, however, Sally came out to test us even further:
At this point I thought I was being punked.
Yup, she dropped mugs full of vegan ice cream in front of each of us. We simultaneously groaned in pain, fear, and absolute delight. Even though they use Swedish Glace (a popular dairy-free ice cream in the UK that, if you take it out of its container and place it on a tabletop overnight, it will melt YET NOT LOSE ITS SHAPE (this is a troubling experiment that my vegans have actually done)), Persepolis has the absolute best sundaes I’ve ever had, so here was a chance to make my own! I simply put everything from that sweets tray into the mug and mashed mashed mashed it up. Perfection. And then I slept and/or cried for 15 hours with my hearing and vision both going in and out as my body focused on digesting instead of anything else.
The Christmas feast includes mint tea or coffee to end, and even though fresh mint tea is my favorite, none of us could stomach another thing, even a liquid. It was an amazing, incredible, unbeatable meal, and for only $30 there’s no better deal, especially in this town. Run don’t walk.
The Christmas feast includes mint tea or coffee to end, and even though fresh mint tea is my favorite, none of us could stomach another thing, even a liquid. It was an amazing, incredible, unbeatable meal, and for only $30 there’s no better deal, especially in this town. Run don’t walk.
A view of the quaint shoppe. You can’t read it from here, but all those little taped signs say the most hilarious things, like “if you can’t control your child we can laminate him for you” or stuff like that.
But what about for the rest of the year? Or what if you aren’t in the mood for a half day of sublime eating (who are you)? You’ll still have the best meal ever. It’ll still take a long time, but it’s worth it. Here are some moments from previous visits. HIGHLIGHTS!
liquids |
solids |
Persepolis has a really interesting drinks menu. Pictured is a mixed carrot and apple juice (I think. I don’t remember) but they offer intriguing things such as a carob, halva, and banana smoothie; a mango, tamarind, and ginger smoothie; and vegan hot chocolate with carob and spices. Foodwise, we started with bread (yay bread) and incredible individual portions of carrot soup. P.S., this was a really long time ago, I didn’t take notes, and I’m making up 70% of it. Just know it was all delicious. I remember that much.
We shared an overstuffed plate of traditional mezze: hummus, falafel, their wonderful kibbeh, tabbouleh, Peter Piper’s pickled peppers, olives, pickled other things including garlic which requires a warning, and lentil chips. All so good. I will never turn down a middle eastern mezze plate especially if there’s hummus, and this was a great batch of everything. I even ate that pickled garlic. I remember that.
The next dish was the most incredible standout, one of Persepolis’s best and most interesting offerings. It’s soft tofu cooked with the most insanely deep-flavored dates of all time. You probably think that sounds disgusting, because I did, and I would never have ordered it if my friend didn’t insist, thanks to her prior knowledge. But this puts all other tofu scrambles to shame. To damn shame. Somehow, these amazing Iranian dates meld with the tofu to create this magical flavor that you never imagined existed. And then it’s all over warm bread. Yes.
The next dish was the most incredible standout, one of Persepolis’s best and most interesting offerings. It’s soft tofu cooked with the most insanely deep-flavored dates of all time. You probably think that sounds disgusting, because I did, and I would never have ordered it if my friend didn’t insist, thanks to her prior knowledge. But this puts all other tofu scrambles to shame. To damn shame. Somehow, these amazing Iranian dates meld with the tofu to create this magical flavor that you never imagined existed. And then it’s all over warm bread. Yes.
Sugar dates and figs! Sugar dates and tofu.
Next is ANOTHER of Persepolis’s standout must-gets! I think maybe everything they make is? Anyway, get the foul medammes because 1) foul is the best, but more importantly b) it comes with eggy za’atar bread, and although it takes ages to make, Sally’s tahini-flavored vegan version is off. the. chiz. arts. I don’t know what all the components are or if it really is just pure magic that I can’t imitate, but it is insane.
Look at that eggy mess of delight
As I said above, Persepolis’s desserts are not to be missed. At one visit, since there were three of us, we ordered three gigantic sundaes to share. Duh.
NOT MY HANDS |
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We got the Knickerbocker sundae and I still don’t know what that is so don’t ask, but I know it was insane amazing. I think it had date caramel, and probably halva, probably chocolate, just definitely get it, okay? We also got the Turkish Delight, which is doused in bright pink rose syrup and lots of bits of sugar-bomb Turkish Delight. This was too much for me, though others seem to love it. It’s sugarrrrrr on another frequency, one that I don’t think I communicate on. But the Hot Paklava Meltdown, our last sundae, was exactly my speed. It’s the vanilla ice cream with, you guessed it, hot syrupy paklava mixed it, so you have to dig in asap before all the ice cream melts. We of course stopped to take pictures because we are vegans with blogs. But oh man, in that mid-melt stage, it’s the best thing you can imagine.
So obviously you can see that Persepolis is not to be missed. Not one thing on their menu is to be missed. If you can’t get to London, you should check out Sally Butcher’s cookbooks. But really, you need her to cook for you. I imagine how I feel about her now is along the lines of how Eric Ripert and all those award-winning NYC chefs feel about that old woman living in a monastery in South Korea who cooks for the monks.
So obviously you can see that Persepolis is not to be missed. Not one thing on their menu is to be missed. If you can’t get to London, you should check out Sally Butcher’s cookbooks. But really, you need her to cook for you. I imagine how I feel about her now is along the lines of how Eric Ripert and all those award-winning NYC chefs feel about that old woman living in a monastery in South Korea who cooks for the monks.
PERSEPOLIS, PECKHAM, LONDON
Water speed: Nonexistent at first, but then they really became attentive.
Service: It depends how crowded the place is. They are doing a million things at once but will be super helpful when they can be.
Bathrooms: There is one now!
Food: The best. Go hungry and don’t expect to eat for the rest of the day.
Bonus: Fun, cozy atmosphere, extremely affordable and so cheap for what you are getting.
Sunday Night! Pizza Night! In America! – Al Roker
While most people were watching football today (American football, where the foot rarely touches the ball), I decided to celebrate Pizza Night In America (as Al Roker announces every week…right?) by breaking in my brand new pizza stone! Yes, thanks to my bestie known around here as The Bean, I can no longer complain about not owning a pizza stone! (And after buying myself a Vitamix for Christmas, I’m running out of equipment-based things to complain about. Not that I’m complaining.)
Blessed with a few rolls of Field Roast sausage waiting to be used, I decided to top a bean-spread-based pizza with it, along with roasted cauliflower, a ton of roasted garlic, and some greens I had lying around. As you may know from my past pizza-making expeditions, I’m a big fan of replacing cheese or cheese-like substances, and sometimes (like now!) even sauce, with bean spreads. White beans are really the tofu of the bean world (I guess aside from soy beans…), waiting to be turned into anything you want. Except for brownies. Seriously, chill with that noise.
I’m pretty sure the pizza stone ranks as one of the smartest inventions in human history. The crust slid right off the stone, it browned nicely all around, and even though I used about twice as much dough as I should have (you can’t really tell, but I redefined the term ‘deep dish’ – and so can you!), it cooked perfectly throughout the massive folds of bread. Delicious!
Obviously, this will work with a wide variety of items you might have on hand, but I have to recommend following my lead with spinach and pre-sauteed Brussels sprouts. Or, better yet, arugula and spinach mixed together. I’m not a huge fan of arugula eaten raw, but it’s great on pizza.
Sadly, I realized that I was out of nooch. I KNOW! Perish the thought. This is a really serious problem. Please, everybody, to avoid a fate similar to mine, please make sure that you have a backstock of nooch. Don’t fail your future self. Keep nooch well-stocked as if it was the only way to thwart a nuclear attack. Happily, I realized that I can make a cheesy white bean spread without nooch. (Not that I’ll ever do it again.) So the below recipe is great for those of you who didn’t prepare well, or who don’t like nooch.
I’m pretty sure the pizza stone ranks as one of the smartest inventions in human history. The crust slid right off the stone, it browned nicely all around, and even though I used about twice as much dough as I should have (you can’t really tell, but I redefined the term ‘deep dish’ – and so can you!), it cooked perfectly throughout the massive folds of bread. Delicious!
Obviously, this will work with a wide variety of items you might have on hand, but I have to recommend following my lead with spinach and pre-sauteed Brussels sprouts. Or, better yet, arugula and spinach mixed together. I’m not a huge fan of arugula eaten raw, but it’s great on pizza.
Sadly, I realized that I was out of nooch. I KNOW! Perish the thought. This is a really serious problem. Please, everybody, to avoid a fate similar to mine, please make sure that you have a backstock of nooch. Don’t fail your future self. Keep nooch well-stocked as if it was the only way to thwart a nuclear attack. Happily, I realized that I can make a cheesy white bean spread without nooch. (Not that I’ll ever do it again.) So the below recipe is great for those of you who didn’t prepare well, or who don’t like nooch.
SOME PRETTY GREAT PIZZA
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Components:
Ingredients for pizza dough:
Directions:
Ingredients for white bean spread:
Directions:
For the Brussels sprouts:
Directions:
For the cauliflower and garlic:
Directions:
Assemblage:
 Brussels, cauliflower, and garlic successfully placed.  How good is Field Roast. This kind was pretty darn spicy. Love it. |
 Now that is some crust.  I love sharing pictures of my yeast jumping because it is magic!  Look how pretty my new stuff is! Thanks brotherrrr.  Beans & cashews & other things oh my!  I want to go to there. Not to a saucepan. To Brussels. I love that statue of the little boy peeing. I don’t know.  Objects in picture look a lot bigger than they actually were.  GLUTEN!!!!!!!!!!!!!  I made hummus in a blender, look at me I’m a rebel.  Aw man it kind of looks like my pie mousse. It’s not!  Spinach! We’re movie clockwise here.  Cooked & shriveled. |
Enjoy! It’s real good.
Is there anything better than Pizza Night? I might have to make this a regular weekly or biweekly fixture now that I have a Stone. So exciting! What are your favorite pizza toppings? Is pizza your favorite food? I went to a casting call when I was like 11 (just for shits and giggles) and about 30 girls were asked “What’s your favorite food?” Every single one of us said pizza, except for one girl, who said “raviolis”. I said to her, “Um that’s not a word. Ravioli is already the Italian plural form.” She got a callback. Bitch.
