Archives for February 2013

Cafe Ronda’s Tapas Fit the Bill

My tapas quest continues, and although I haven’t found a true slice of Spain north of 14th Street, I have finally found a place that offers food that quells my need for croquetas and patatas bravas.

Cafe Ronda is a long, candlelit restaurant. It is casual but nice enough for a dinner with a loved one or a glass of sherry at the small bar. The menu features dishes like paella and skirt steak, but the main reason to come here is the extensive tapas menu.

Mushroom croquetas

Usually ham croquetas are the way to go, but here the ham is stiff and too salty – go for the mushroom croquetas. They are thickly breadcrumbed on the outside  and the inside is a buttery mash of potatoes  meaty mushrooms, and a hint of garlic.  The garlic is echoed in the extremely tasty aioli – an ideal counterpart to these rich bites.

Spicy chicken empanadas

In a word, fabulous. The dough is flaky and thick, but not at all sodden or heavy. It is an excellent vehicle for the soft chicken, braised with peppers, garlic, and spices until it is fragrant and tender to the point of falling apart. The chimichurri served alongside is a game-changer.  It is like a Latin American pesto, filled with fruity olive oil, spicy garlic, and fragrant cilantro and parsley. It is tasty on the empanadas, on the bread, on a spoon…

Basically, I’m now obsessed with it.

Patatas Bravas

This is just drunk food masquerading as fancy Spanish cuisine. Chunks of fried potatoes, crispy and salty with creamy insides, are drizzled in that garlicky aioli and served so hot that they will burn the roof of your mouth if you aren’t careful  Maybe they are just fries with mayonnaise, but they are delicious fries with mayonnaise. This dish really can’t be beat and is not to be missed.

Filet mignon skewers

This plate isn’t cheap but the quality is outstanding.  The steak is incredibly tender, served a juicy medium are with a nicely charred exterior. The piquillo peppers served alongside are positively velvety and quite smoky. No question about it, this is high quality beef that is served as tapas but is high enough quality to serve as a full steak. It is a wonderful way to round out a starch heavy meal.

Milk caramel crepes with ice cream

Any time that you see dulce de leche on a Spanish menu, you order it. That’s because ducle de leche is to caramel as Kate Middleton is to Lindsay Lohan – one FAR outshines the other. This dessert does not disappoint – the crepes are perhaps not as crisp and light as they should be, but the dulce de leche is nothing short of perfect. Thick enough to coat the back of your spoon with a deep, buttery taste that is incredibly sweet without being cloying. It’s sweet and creamy, and makes the ice cream seem like light health food.

Cafe Ronda is a great neighborhood spot. Though the staff can be a bit pushy with the drink menu, it’s nothing that takes away from the meal. The prices are very fair, the food is quite good, and they have all the Spanish staples to fulfill your tapas cravings.

 
Cafe Ronda on Urbanspoon

Marc Forgione – Triumph in Tribeca

Well, I just discovered a new favorite restaurant.

Not everything was perfect. But enough little things came together to make the evening totally ideal.

Marc Forgione is a chef who I have admired on television,and his epyonymous restaurant has long been touted as excellent. The vibe is totally Tribeca – cool, with a hip soundtrack, rustic interior, and casual-elegant decor. Our tattooed server was sassy, knew the menu backwards and forwards, and was totally helpful in assisting us with making our own mini tasting menu entirely of appetizers.

*note – the only real issue I had the whole night was when I noticed the table next to us got a few extra dishes from the chef that we did not receive. They didn’t get the tasting menu, they didn’t seem to know the chef, it just seemed that these dishes were coming out willy nilly. I have been on the receiving end of this and it’s great. But when you are sitting next to the lucky table, looking forlornly at softly scrambled eggs topped with trout roe, you feel a little…uncool. And jealous. But this still wasn’t enough to mar the evening, just a point that I would like to make – it’s just not the greatest feeling.*

Potato rolls and caramelized onion butter

The rolls are soft and warm – a little cottony inside for my tastes, but a good vehicle for the butter. Butter of the heavens, that is. Caramelized onions are sweet and savory, making this taste like the world’s best chip dip. Crunchy flakes of sea salt complete the flavor, and as it melts on the bread, it creates the most multi-layered butter experience I have had…maybe ever? This butter alone is worth a trip to the restaurant.

Everything gougeres and apple cider pate de fruit

The gougeres were light as air, sprinkled with poppy and sesame seeds, onion, and garlic, before being filled with cream cheese. Warm and melty on the inside, they were the most elegant bagels on the planet. The gelee is soft and very apple-forward, cleansing the palate and preparing you for the meal ahead.

Kampachi Tartare, Avocado, Sechuan Buttons, Toasted Pinenuts, Saratoga Chips

The server said that this has been on the menu since the restaurant’s incarnation, and it’s not hard to see why. Just eat the dish as you are instructed:

First, put the Sichuan button in your mouth. Roll it around, let it’s oils release. You will soon feel a tingling sensation, like a cross between a Sichuan peppercorn and really strong mouthwash. Swallow the button. Then eat the long, soft slice of kampachi on the spoon. Feel the way that the tingling sensations adds a bite and sharpness to the mild fish. Then dig into the main event. the cubes of kampachi, as mild as hamachi with the fattiness of salmon colliding with the rich, buttery avocado in a citrusy sauce. The chips are tasty, but the real winner here is that Sichuan button. It adds an electricity to the dish that makes it totally unique, a standout in a city rife with fish tartares. This is a must order.

BBQ Baked Olde Salt Oysters with Asian spices

I have never had a oyster quite like this. Baked under a thick layer of breadcrumbs, it is extremely mild and only a little salty – the oyster has trouble shining through all the spicy, wheaty, smoky toppings. And yet…that’s okay. Here, the oyster is part of the dish, not the entire dish itself. The smoke from the bbq, the spice of the Sichuan peppercorns, the wonderfully moist topping…they all play a part in this dish. This again highlights Forgione’s creativity and the fact hat he is unafraid to make you look at familiar foods in different ways.

Foie Gras with 4 different Salts, Kumquat Marmalade, and Texas Toast

Delightful, if not the most inventive dish of the night. The terrine is soft and rich, spreading easily and melting into meaty butter on the warm, soft, eggy toast. The salts, especially the vanilla salt, are interesting with the foie, highlighting its different flavors, but really…the foie is great on it’s own. Or with the sweet, bright marmalade.

Or(I’ll say it again) alone. Foie is just awesome.

Wild Boar Cavatelli with Breadcrumbs and Herbed Mascarpone Cheese

Sorry I can’t remember a better description for this dish. It isn’t my fault. Once I took the first forkful of chewy cavatelli, crispy breadcrumbs, and salty, robust wild boar…I lost my mind. I went totally gaga for this dish. This is just what truly great pasta should be – al dente, rich but not greasy, with a meat that complements the sauce not competes with it. The creamy cheese melts into the crisp breadcrumbs, making a fabulous sauce for the dish. There is a bit of kick here too, reminiscent of spicy italian sausage. This was my favorite dish of the night, and probably of the month. I loved, loved, LOVED this – it isn’t too gamey or too bland or too garlicky. It’s just perfect.

I didn’t even get to take a picture of the banana pecan pie bread pudding – crumbly and sugary and eggy and fabulous. That’s cause we snarfed it down to fast. This whole meal was very snarfable, and though not cheap, totally fairly priced. It’s great for a date night that is hip instead of romantic or a solo meal at the bar.

  Marc Forgione is the ideal of what a restaurant should be – not everything needs to be uber high-end, but the entire menu should be interesting, well priced, and most importantly, delicious.

Marc Forgione on Urbanspoon

Korean Restaurant Guide Launch at Hanjan

My love for Korean food is well documented. Whether traditional or nouveau, I love me some kimchi, gochujang, and bibimbap. However, it isn’t as mainstream as, for example, Chinese or Thai cuisines. It just isn’t as well-known, and whereas any small city in northern New Hampshire will have at least one place to get lo mein and an almond cookie, if you live in a place without a big Korean population, you probably haven’t’ gotten a whole lot of chances to eat Korean food.

Luckily, when you visit NYC, you now have a guide to help you.

The launch of the Korean Restaurant Guide is incredibly exciting for all of us who know and love banchan. It’s a guide curated by the Korean Food Foundation, Chef Hooni Kim, and food writer Matt Robard that highlights the 40 best Korean restaurants in Manhattan, Brooklyn, and Queens. From high-end multicourse meals to fusion fries topped with cheddar cheese and bulgogi, this guide covers the best of the best in both English and Korean printing, tells you what the best dishes are, and how much you can expect to spend for your meal. Don’t want to schlep around the small guide? Just give the app a try – it should be available in March. This is exciting because now people have a guide to help them become acclimated to the world of Korean food. It’s garlicky and spicy and deeply satisfying. It’s the best, most vibrant colorful parts of other Asian cuisines fused into its own special collection of flavors and textures. If you haven’t tried Korean food, this guide may change your culinary life.

Of course, the guide isn’t the only reason I had to write this post. The luncheon to announce it was held at Hanjan, the new restaurant from Hooni Kim, who runs the incomparableDanji. This slightly larger, causal restaurant features many small plates and we were treated to a few items that chef Kim personally prepared for the meal.

Butternut squash porridge

The first realization that this would not be a traditional Korean meal. There was no garlic here, no fiery pepper paste of scallions. Only smooth, silky butternut squash soup that was as sweet and comforting as Thanksgiving at Grandma’s house. Even the rice was in the form of rice powder, used only to thicken the soup and give it a very smooth texture. This is a rich but not at all heavy or gloppy way to start the meal.

Bean Sprout, Napa cabbage, and bean sprout kimchi

Here was where the traditional flavors started to shine. The spinach kimchi is clean tasting and bright, with a slightly spicy taste of garlic. The Napa cabbage is the most traditional, spicy and salty and just a bit briny from the fermented fish that was likely used in the recipe. The bean sprouts were crunchy and slippery, nutty with sesame oil. This kimchi trio isn’t overtly flavored, it doesn’t leave you feeling like you sucked a sachet filled with the world’s stinkiest ingredients. It’s more subtle, luring you into the flavorful, intricate world of Korean food.

Grilled beef short ribs, winter lettuce, and ssamjang

Some of the best galbi I have ever had. Rich and falling apart tender, with a really pronounced beefiness that is almost funky, like an aged steak. Marinated in a sweet and salty sauce and served alongside ssamjang, bitter, pungent, and spicy with fermented beans and peppers, it is just wonderful. It’s your favorite bbq short ribs kicked up and moved far East. Wrapped in stiff winter lettuce, it was a bite that was hot, cool, crisp, and fatty all at once. I would come back to Hanjan for what they can do with meat.

That’s what she said.

Five Grain Rice

Sorry, I hated it. I like beans and I like rice and I like seeds. Put them together and they taste like mushy grass. I just can’t do it.

Korean citron sorbet

Unbelievable. A standout in a very tasty meal. Tart like lemon, sweet like orange, fresh and fruity like lime. It has a hint of bitterness like yuzu and the texture is so creamy that it might as well be ice cream. It’s sweet and refreshing – a perfect ending to a salty, spicy, beef heavy meal.

Though I haven’t tried the normal menu yet, I can already tell that I will love Hanjan. The long communal table, the inventive and flavorful food, and the prices that seem fair for the quality I will certainly be back soon to see for myself. And I will also be headed to the other tasty restaurants listed in the new Korean Restaurant Guide.

Kimchi, come to mama.

*This was a press meal. I was not required to write about it, and my opinions are my own and unbiased.*

Hanjan on Urbanspoon

Store Brand Products That Make the Grade

I might skimp on my clothing budget. I would rather drive an inexpensive car than a luxury one, and I couldn’t care less if I buy the cool brand of flatware or use the stuff I have had since college.

But I spend money on food. I love it – that’s just how I budget. I will never be the person who buys the “off” brand of cereal because it’s cheaper or who races to eat at 5:30 pm if I’m not hungry just because the burger is $1 off at that time.

It’s all about priorities, and mine are chowing down well and enjoying the time that I spend eating.

BUT…

There are some brands – not name brands mind you, but plain old store brands – that really do it better than the fancy big-box names.

These are 4 of my favorite store brand products.

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Archer Farms Strwberry Oat Bars

Archer Farms is what Target calls its line of food to make you forget that you are buying it at a place where you also buy clothes, get film developed, and update your computer  A lot of the stuff from the line is good, not great. I have used the pasta sauce (doctored up at home with additional spices and ground beef), oatmeal, and fruit leather, but the real buy here are the strawberry oat bars.  These putppies are sweet, sticky with strawberries, nutty, and drizzled in the creamiest yogurt frosting known to man. They aren’t super high in calories, and though they might be loaded with sugar, they are still a totally delicious way to start the day or snack on the go. I have yet to find a granola bar I like more than these!

de lish Dark and Twisted Lemon and Black Pepper Chocolate

This is made by Duane Reade. I know… I KNOW. But I am telling you, this is some of the best dark chocolate I have ever had, and I have eaten some great chocolate. This stuff is made in Belgium and then infused with lemon and black pepper. It is smooth at first, then small granules of sharp black pepper reveal themselves  The taste of lemon fills your mouth and nostrils once the chocolate starts to melt and the effect is refreshing and vibrant, not at all weird or off putting  I would serve this at the end of a dinner party with candied nuts…if I didn’t eat it all by myself, that is. This is elegant, it’s unusual, and it’s very inexpensive!

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Kirkland Apple Pies

We all know about Costco, right? You pay a membership fee, you get to shop there and get great savings on huge buys like 30 rolls of paper towels and 3 gallon jars of toothpaste. But if you drag yourself away from the diamond rings and fancy cameras on display, you get to the back of the warehouse where there is a bakery churning out fresh muffins  breads…and pies. Those apple pies are as good as any homemade pie, and better than most of them. Huge and golden brown, with thick crust that is tender-crisp flaky. The apples are soft  but not mushy, bathed in a thick but not gloopy cinnamon and vanilla syrup. It is often sold still warm, and if you can resist digging into it in the car with your bare hands, it’s great with vanilla ice cream.

Usually, bare hands win. 

Any bbq sauce from any little old place in North Carolina

Because any bbq I have had in North Carolina is VASTLY SUPERIOR to any bbq I have had in NYC or California. At gas stations, at drive thrus, and hole-in-the-wall shacks where you feel like you should have a shotgun…even the sweetest, most artificial of these sauces blows northern sauces out of the water. Even if they sell it to you in a reused water bottle, buy that bbq sauce!

Do you have any off-brand favorite foods to share with the class?

Vegan Chocolate Chip Cookies

Even though I talk a big game about loving foie and eating beef and blah blah blah…

The truth is, there are some vegan foods I actually quite like.

I know, I know, I’m a disgrace to all those who build shrines to bacon.

I love this slaw. I’m a big fan of gazpacho.

And this cookie recipe, taught to me by my formerly vegan (now vegetarian, full-on cheese fan) friend Shawna, is one of the best I have ever tried.

Vegan Chocolate Chip Cookies (from this website)

Ingredients:

Ingredients:

1 ¼ cup flour
¾ cup non-dairy margarine
1 cup brown sugar
2 teaspoons vanilla extract
¼ cup vanilla soy yogurt
2 cups chocolate chips

1. Blend the salt, flour, sugar, and margarine together with a hand mixer until the mixture is fluffy (about 3 minutes). Also, preheat oven to 350F.

2. Add the yogurt and the vanilla. The mixture will get a little soupy but don’t worry about that.

3. Add the chocolate chips and stir to combine. The mixture should stiffen right back up.

4. Dollop on the cookie sheet in small rounds (about a tablespoon or so) and bake for about 12 minutes, or until they are light golden and smell too tasty to ignore. 

These are really great, classic chocolate chip cookies. Crispy on the outside, moist and sweet on the inside, and…dare I say…buttery? They are really so tasty that you won’t miss the eggs or butter at all – I have not found a standard chocolate chip cookie that I like better than this one, to be honest. They are ideal with a glass of milk or next to a scoop of (vegan?) ice cream.

One of the best parts of this recipe is that you can eat the dough raw with no worry of salmonella – not that I worry about that, but you might. 

Of course, these are an especially great dessert after a huge steak.

It’s all about balance.

AG Kitchen – All Bark, No Bite

The best thing about eating is when you order something at a restaurant expecting it to be good and it’s extraordinary. Or when you pull together a few random ingredients and make a dish fit for a king.

Likewise, one of the biggest letdown is when you go to a restaurant where all the descriptions of food sound out of this world and the result is overwhelmingly underwhelming.

Such is the tale of AG Kitchen. This UWS Latin eatery is bright, spacious, casual, and has a menu that looks incredible. And yet…this place just falls short.

Bacon wrapped dates with almonds, blue cheese, and endive

By far the most successful dish of the day. The dates are warm and sticky, studded with a crunchy almond and wrapped in salty, smoky, charred and sticky bacon. It is salty, buttery, meaty, and sweet. The blue cheese, though strong, adds a deep and funky note that rounds out the dish, and the endive and onion relish on the bottom lightens the bite, making it cleaner and brighter. I have seen these on other menus, but they are done really well here – that rich blue cheese and tangy balsamic glaze really makes them stand out. These are very rich and even I couldn’t eat more than two, but this is something that I would get again.

Huevos Garcia with chipotle chicken, black beans, and a tostada

Very disappointing. The eggs are well scrambled, soft and not too bouncy, and the beans are quite good – soft and spiced with cumin, garlic, and onions. That’s where the good stuff stops. The chicken is insipid and bathed in a watery, bland sauce that promises chipotle but tastes only of canned tomatoes and liquid smoke. The tostadas are not thick enough and quickly grow soggy and tough. The layers of cheddar cheese are melty and sharp, but without any sour cream or avocado, this dish still lacks a creamy component. As well as a salty one, a juicy one, a spicy one…well, you get the picture.

Cinnamon French toast with whipped sour cream and tropical fruit.

Okay at best. The brioche is eggy and fluffy, but there is no real crust to provide textural variety. The taste is mostly of sugar, with little vanilla or cinnamon, and the tropical fruit is mealy and in such small quantity that it is hardly a main component of the dish. The whipped sour cream is wonderful – thick, tangy, and a great contrast to the sweet bread – but the maple syrup is served in a paper cup. I’m no snob but come on, guys…even the diner down the street has a stainless steel pitcher.

The food here doesn’t justify the prices. It’s too bad, because the service is nice and the setting is great for a jovial brunch, but $45 for sub par entrees and a few bacon wrapped dates is just too much. If they brought down the prices then I would come here if I was in the hood, but even then, it’s sadly not all that I wanted it to be.

AG Kitchen on Urbanspoon

The Snooty Eater’s Round-Up

I do these round-up posts fairly often – they usually include a mixture of low-end and high-end places, with a few cocktails, a slice of artisanal pizza, and maybe a burger thrown in the mix.

But lately…I have been eating with family a lot.

And eating with family means that your parents want to eat at restaurants where they can sit for a while, not have their eardrums blown out with loud music, and order food that can be customized until it no longer resembles the dish actually mentioned on the menu.

Code: it means I dine way more expensively than I do when I dine on my own.

And so, when your parents visit or boss wants to take you to a nice dinner, or when you really screw up and need to apologize to your loved one, refer to this post:

The Snooty Dining Round-Up

Charcuterie Plate at Ca Va

Todd English…I generally hate you. Your food is blah, your prices are inflated, and your personality in the press is smarmy. Ew. But, when my dad wants lunch 4 minutes from my apartment and he doesn’t want to go eat the world’s best Thai food on torn vinyl booths with cans of diet soda…we go to Ca Va. The food is generally well prepared but plain, but the charcuterie plate is totally awesome. House made pickles and terrines, pots of rich rillettes and lightly whipped duck liver, smoky bresaola and salty prosciutto ..this is just a great, filling plate. Served with grainy mustard and really nice baguette, this is an A+ charcuterie plate that would be at home in any French country restaurant. It isn’t cheap but hey..nothing on this round-up is! If you find yourself in the theatre district with a couple of minutes and a few bucks to spare, come here and go for this dish.

 

Artichoke with mustard mayonnaise, chervil, and lemon at Nougatine

This Jean-George restaurant is the more casual offshoot of his eponymous Michelin starred eatery. It has hip music and a gorgeous waitstaff, but also very relaxed – I felt totally at home dining in jeans and a nice shirt. Though the menu is filled with complex items, and a lunchtime steal at $32 for three courses, the simplest dish is the one not to miss. What’s the last time that you ate a whole artichoke in a restaurant? In, like 1993, right? It’s time to rediscover this fabulous vegetable. Nougatine steams and cleans it perfectly, rendering soft, meaty inner leaves and a tender heart. Grassy and lemon scented, dipping the leaves in the mayonnaise sauce, tart with cornichons and slightly spicy with mustard, is one of life’s great pleasures. Plus, how great is it to get to eat with your hands at a lah-dee-dah restaurant?

Seared foie gras with huckleberries and graham cracker puree at Dovetail

I saved the best for last. This foie gras is divine – a generously portioned lobe of foie, beautifully cleaned and seared until it is crunchy outside and positively melting inside. Rich and iron-y, tasting almost wild, like game. It tastes far more savory than other foie preparations thanks to the very sweet, almost spekuloos-like graham cracker puree. It is a brilliant choice, because the sweetness of the puree mixed with the tart huckleberries makes the foie stand out as meaty and savory. A shaved fennel salad provides a bright contrast  and this is yet another fabulous foie preparation in the Big Apple.

And THAT’S how you eat snooty in NYC!

 
Ça Va Todd English on Urbanspoon

Potato, Fontina, and Caramelized Onion Pizza

Pizza goes along with hamburgers and root beer floats…these foods bring me straight back to childhood.

 After all, isn’t pizza nostalgic for most Americans? For me, the pizza of youth is California Pizza Kitchen. Some Chinese chicken salad, a bowl of creamy artichoke dip, and the rosemary potato chicken pizza made up many a father-daughter Saturday lunch date.

That pizza was the first time I realized that carbs could be put on carbs and called lunch. Crispy potatoes, crunchy crust, woodsy rosemary…it was the favorite pizza of my (admittedly pizza deprived, thanks to living on the west coast) youth. I still crave it, and so of course…

I had to recreate it.

Potato, Caramelized Onion, and Fontina Pizza (Adapated from Saveur)

Ingredients:

1 recipe pizza dough

6-8 Yukon gold potatoes, boiled until fork tender and very thinly sliced into rounds

1 small onion, sliced or diced and caramelized

1/3 lb. fontina cheese, shredded or thinly sliced

leaves of 2 sprigs of fresh thyme

leaves of 1 sprig rosemary, diced

salt and pepper to taste

1. Preheat the oven and pizza stone (if you are using one, if not a cookie sheet will also work)as high as it will go, then lay out your pizza dough as described here and top it with a layer of onions.

2. Top the onions with the herbs, then the potatoes – some of the potatoes can overlap, but they should mostly be in a thin layer. They will be sticky because of the starch, so if some stick together that is totally fine.

3. Top with the cheese, transfer to the oven, and bake for 15 minutes, or until the top is bubbly and the crust is crisp.

4. Top with freshly ground black pepper and salt (if necessary – the dough may be salty enough as is), and serve!

This pizza couldn’t be easier  right?! And it really does take me right back to my childhood. Those creamy potatoes  crispy and charred at the edges. That luscious fontina cheese, buttery and bubbly. The wonderful onions, providing a sweet base flecked with rosemary and thyme to give it a strong backbone. The combination of these ingredients is really sublime – the pizza needs nothing extra, no modifications. Boiling the potatoes is totally key here -it helps the spuds melt into one carbolicious blanket.

 

Childhood was good, but with pizza this great…adulthood might be even better.

Because now, I can enjoy some wine with lunch.

 

Happy Presidents Day!

I hope that everyone who has today off is enjoying it with family and friends!

And I hope that everyone who doesn’t have today off has a great lunch 🙂

See you back here tomorrow when regular posting resumes!

Fig, Ricotta, and Prosciutto Pizza

Once upon a time, I had this recipe on this site that people loved.

It was elegant. It was satisfying. It was salty, sweet, and totally unique.

And then I moved my blog over from a Blogger to a WordPress site….and it got lost. Gone in the interwebs, never to return.

Except for the fact that I had shared that recipe on another one of the websites for which I write.

Thank you, interwebs, after all.

Fig, Prosciutto, and Ricotta Pizza (adapted from Whisked Foodie)

Ingredients:1 can pizza dough

1 log goat’s cheese

1 can pizza dough
1 log goat’s cheese
8 slices of prosciutto
4 tablespoons of fig jam
2 medium onions, cut into rings and sautéed in olive oil until caramelized

1. Unroll the pizza dough on a sheet pan covered in tinfoil. Also, preheat oven to 350F.

2. Spread the fig jam on the pizza crust.

3. Top with the caramelized onions and the ricotta.

4. Bake in the oven for 15 minutes, or until a knife plunged into the center of the pie comes out clean, the bottom of the crust is crisp, and the cheese has turned brown and bubbly in spots.

5. When the pizza comes out, top it with the prosciutto.

6. Serve.

Do you see why I was so bummed when I thought that this was lost? It’s literally the ideal recipe. It’s easy. It’s fast. It does not require any super hard-to-procure ingredients. It’s complex but not intimidating and is easily adaptable. Don’t have pizza dough? How about some naan? Don’t like prosciutto? Try some turkey bacon. And this is also delicious with goat or blue cheese. So here it is. For posterity.

Until, that is, I change my website again.