Had a few guests over this
weekend to sample my first brew. I'm a non-hopsy beer person, so I tried a
pretty mild "creamy" version for my initial batch. Turned out GREAT!
Might try wheat beer, which is one of my favorites, next. At any rate: for
appetizers with the beer I made fried calamari with homemade garlic aioli and
mini- lobsta' pizzas. Here's what I did for the pizza.
Dough: just yeast (I used
sourdough starter which I keep in fridge), water, flour. Pressed out into very
thin rounds ala Italian pizza.
Sauce: Roasted fresh
tomatoes with olive oil and Italian herbs sprinkled on top, put through food
mill -- yum. [Hint: roast in oven in an easily cleanable pan on high temp
(400-500) until well-browned on top; if you don't have a food mill, you can mush
through a sieve.]
Lobsta: steamed Maine
lobsta -- they're still reasonable this year, so find some and have fun!
Fresh basil leaves -- I
have seven varieties in my herb garden: the one I used is for this is called --
pesto basil -- light green leaf with white edges, very fragrant and yummy. If
you haven't tried lemon or lime basil -- they are REALLY yum!
Sprinkling of parmesan
cheese (fresh from Italia, aged a long time!). Brought it back from my trip
there.
Bake in hotish ovem
(400-425) for a few minutes until crust is brown on bottom and begins to puff.
Enjoy.
Best,
Joe Koob
No comments:
Post a Comment