| Author |
Message |
    
Monique
My Favorite Photo
My Garden Journal
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| | Posted on Friday, April 01, 2005 - 10:06 pm EST : |   
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When J cooks..Today he bottled a new Cuvée..like our Greg does.. a fine Merlot with lots of body..and he decided to make his deep dish pizza.One of my favories.It's baked in my mom's cast iron pan..it's at least 50 yrs old.. beautifully time seasoned..well aged..well preserved:)
This pizza is made with his home made dough.. packed with pancetta,(or bacon) garlic,mushrooms, spinach, sauce..and topped with some favorite cheeses.
What a treat!!
This to me is a heavenly little meal.
Monique Quebec Zone 5 |
Patsy
My Weather
| | Posted on Saturday, April 02, 2005 - 12:15 am EST : |
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That's a feast for the eyes, Monique, as well, I am sure for the stomach. It looks wonderful - you're lucky to have a great cook like that for a husband. My oldest son does most of the cooking for himself and his girlfriend.
Pat Ontario Zone 6 |
Derek
My Weather
My Garden
| | Posted on Saturday, April 02, 2005 - 09:26 am EST : |
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Remind me to ask Jacques for some lessons the next time we meet....I love anything with crispy bacon in the recipe
Derek Quebec Canada Zone 3b |
Lilybeetle
| | Posted on Saturday, April 02, 2005 - 10:01 am EST : |
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I also have a well seasoned cast iron pan and now I have an idea - that looks absolutely delicious. Love the toppings too. SLM will be in Vancouver next week - I'm thinking a personal pan "Kim" pizza sounds wonderful. Here boring pepperoni or meat lover pizza is always the flavour of the day.
Lilybeetle
- Ontario,
Zone "4B"
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Greg
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| | Posted on Saturday, April 02, 2005 - 10:49 am EST : |
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Ooooh, that looks delicious. I don't make deep-dish pizza as I always have problems with it being too soggy. So I usually stick with a traditional hand-tossed dough on a hot hot backing stone. How does Jacques do it? I'll have to try again, I think. Fabulous!
Greg
- ND,
Zone "4"
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Monique
My Favorite Photo
My Garden Journal
My Weather
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| | Posted on Saturday, April 02, 2005 - 05:40 pm EST : |
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Jacques uses half unbleached flour and half pastry flour and some cornmeal etc..the crust is made in the bread machine but let rest to rise in a warm oven for 20 mins..after the bread machine work..
He oils the cast iron pan prior to letting it rise..
The secret to the crisp crust is the cast iron pan..a hot oven 400 plus..and the bottom shelf is the best for a good crispy bottom crust..He cooks it about 20-25 mins..Until golden brown.
His ordinary pizza is cooked on a stone like you:)
Derek..if you let us know before you come..and J is not golfing..he said he would be happy to make it for you.
Monique Quebec Zone 5 |
Sunnyday2day
My Favorite Photo
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My Garden
| | Posted on Saturday, April 02, 2005 - 09:13 pm EST : |
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Isn't that beautiful? Oh, I know cast iron really makes a wonderful difference. I really must find ours after seeing how wonderfully Jacques turned out...ummmmm! :)
SunnyDay2Day mid-Michigan Zone 5
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Lulubelle
My Weather
My Garden
| | Posted on Sunday, April 03, 2005 - 02:38 pm EST : |
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Oh yummy! Sounds and looks absolutely yummy! My compliments to the chef. He not only makes amazing wine, but pizza too???? What a man your J is, Monique!
Lulubelle, zone 5, Quebec, Canada |
