The Roaring Twenties was associated with breaking traditions and modern trends. One of those trends was dancing. The Brown Hotel in Louisville Kentucky hosted more than a thousand guests each night for a dance that would last until the early hours of the morning. While the band took a break, the dancers would take the opportunity grab some food in the restaurant. Chef Fred Schmidt kept his guests interested and happy by creating the Hot Brown, an open-faced turkey sandwich, and it turned out to be a hit. The Louisville favorite has been featured in the media and is still served as signature dish at the Brown Hotel.
There are many variations of the recipe, but I chose to follow the Brown Hotel recipe. The main alteration I made to their legendary Hot Brown recipe was to forgo the Texas toast for pizza dough of course!
I started by making the Mornay sauce, which I had never done before. I love an adventure! I melted butter, added flour for a roux, then added white wine and whisked in skim milk. While it was thickening I minced a clove of garlic and added that to the sauce. After a few minutes I stirred in a half cup of Pecorino Romano cheese. After pre-baking the dough, I spread on a thin layer of the Mornay sauce, added sliced roasted turkey, crispy turkey bacon and sliced Roma tomatoes. The Mornay sauce got nice and bubbly while it was baking and aroma of the sauce and bacon made my mouth water.
My Hot Brown pizza recipe made one of those pizzas that took me by surprise. It tasted amazing! The rich flavors of the garlic mixed with the cheese and the wine along with the meats and the tomatoes were divine. Normally I have good self control over how many slices I eat but I struggled with this one. I just wanted to keep eating! I guess that’s why they danced all night at the Brown Hotel, so they could eat more of the Hot Brown sandwich.
Posted in Bacon, cheese, Meal->Pizza, meat, Mornay, Pecorino Romano, tomato, turkey, veggie
Tagged Hot Brown, Mornay sauce, Pecorino Romano cheese, pizza, The Brown Hotel
Tonight we had two special guests over for dinner, Andrew’s boss Barry and his wife Chris. Barry and Chris are very health conscious so I put together a healthy plan for two pizzas. The first being my Mushroom, Tomato and Onion pizza recipe.
Typically, I roll my pizza dough very thin but I managed to get the dough super thin on this pizza. I spread on marinara, tossed on low-fat mozzarella cheese, sautéed onions and mushrooms. Then I finished it off with cherry tomatoes from my mom’s garden. The pizza turned out delicious, but check out my pizza #48 to learn about the winning pizza recipe of the night.
Posted in cheddar cheese, cheese, mozzarella, mushroom, Onion, Seasonal, Summer Recipe, tomato, vegetarian, veggie
Tagged cheese, Mushroom Tomato and Onion Pizza Recipe, pizza recipe
In addition to preparing a special pizza for my Uncle Oak I prepared a pizza recipe with my Aunt Bevy in mind. Bev loves fresh vegetables so I decided to create a summer veggie pizza recipe that would be light and fresh.
My mom brought cherry tomatoes and basil from her garden. I sautéed baby portabellas and scallions in a pan with canola oil. After I spread on a thin layer of marinara I sprinkled on freshly shredded Fontina cheese and then the toppings. Rather than use the pizza stone, I prepared the summer veggie pizza recipe to bake on a metal pan, which resulted in a light and fluffy crust. This pizza was delicious and tasted very fresh and healthy.
In addition to the Roast Beast pizza, I needed a light summer pizza that I knew my sisters and step-mom Carol would enjoy. Because my dad and Carol have a great garden at their house Carol often makes Caprese salad with fresh tomatoes and basil so I figured she would like it as a pizza. She kindly donated fresh basil and then I recruited her to assemble the pizza for me. In addition to the basil she added sliced tomato, mozzarella cheese and a spritz of oil. Carol is an excellent sous chef and the pizza was delicious!
Posted in basil, cheese, herbs, mozzarella, Seasonal, Summer Recipe, tomato, vegetarian, veggie
Tagged basil, Caprese, caprese pizza recipe, mozzarella cheese, pizza
Rachel Ray is one of my most significant cooking influences. She seems down to earth, she makes mistakes and laughs about them, and most importantly, she makes really good food. I am most often impressed with how Rachel takes one meal and turns it into another. For example, one time she took a Sloppy Joe recipe and created a Manicotti Bake! Rachel has inspired me to turn a number of traditional recipes into pizza during my 52 Pizzas project. This week I took Rachael Ray’s Bacon, Lettuce and Fried Green Tomato Sliders (BLFGT Sliders) recipe and made it into a delicious pizza.
I varied Rachael’s recipe some, but kept the bacon, burger and fried green tomatoes consistent. Green tomatoes were in our food collective contents this week and I was excited to make fried green tomatoes. Following Rachael’s instructions for frying the tomatoes was pretty easy as were the instructions for the burger part. However, I cooked the meaty mixture in a pan rather than molding it into burger shapes. I mixed salsa with my favorite store bought marinara and spread it on the dough. Then I sprinkled on mozzarella and cheddar cheeses, loaded on the burger mix, fried green tomatoes and lastly the bacon. This pizza was definitely a success! The fried green tomatoes were delicious and Andrew and I have decided that bacon is one of our favorite toppings on pizza. All of the flavors together tasted fantastic, thanks Rachael!
Posted in Bacon, beef, cheddar cheese, cheese, marinara, Meal->Pizza, meat, salsa, sauce, Seasonal, Summer Recipe, tomato, veggie
Tagged bacon cheeseburger, fried green tomatoes, pizza, pizza recipe, Rachael Ray, rachael ray recipe