#1  
Old 09-09-2009, 10:02 PM
Dino_Pizza's Avatar
Il Pizzaiolo
 
Join Date: Feb 2008
Location: Northridge, CA
Posts: 1,015
Default Rabbit Confit Pizza and Fig Cambozola Pizza

Last weekend we had a family pizza and pool party and made the following:

1) Rabbit Confit with Goat Cheese Pizza (I only have a pic of the rabbit I'm confit-ing in olive oil and garlic. Everyone ate it up so fast I couldn't photagraph the final product ) but, the mild yet rich rabbit paired well with the earthy goat cheese.

2) Home cured citrus salmon Gravlox and Creme Fraishe Pizza (Susan Goin "Luques Restaurant" Gravlox recipe) with red onion and Arugula or Rocket on top. Works great as an appetizer pizza.

3) Home grown mission and green fig pizza with Italien cambozola cheese, prosuitto and honey. A new summer tradition is born. It was soooo good!

Here are the pics in (I hope) proper order:
Attached Thumbnails
Rabbit Confit Pizza and Fig Cambozola Pizza-dsc_5278.jpg   Rabbit Confit Pizza and Fig Cambozola Pizza-dsc_5281.jpg   Rabbit Confit Pizza and Fig Cambozola Pizza-dsc_5346.jpg   Rabbit Confit Pizza and Fig Cambozola Pizza-dsc_5341.jpg  
__________________
"Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

View My Picasa Web Album UPDATED oct

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


My Oven Costs Spreadsheet

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


My Oven Thread

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #2  
Old 09-10-2009, 06:10 AM
Il Pizzaiolo
 
Join Date: Nov 2006
Location: San Antonio
Posts: 1,719
Default Re: Rabbit Confit Pizza and Fig Cambozola Pizza

Hi Dino!

Good combos! I have been doing a range of fig pizzas and they are pretty awesome. A real surprise to WFO newbies/guests!

Thanks!
Jay
Reply With Quote
  #3  
Old 09-12-2009, 07:00 PM
Dino_Pizza's Avatar
Il Pizzaiolo
 
Join Date: Feb 2008
Location: Northridge, CA
Posts: 1,015
Default Re: Rabbit Confit Pizza and Fig Cambozola Pizza

Ya Jay, the figs are a real surprise to me. Last night we had a friend over who doesn't eat cheese (doesn't like cheese -mad that's wierd) so we did half cheese which worked out especially well with the fig and proscuitto pizza. I omitted the honey this time so it was more savory and salty from the prosuitto. It was great.

But...the real news (for me at least) was that I froze my pizzas dough balls from 2 weeks ago that I had left over, defrosted in the fridge overnight, and pulled out 3 hours before making the pies. Our house was about 82 deg. To my surprise, they came alive immediately, started bubbling and growing! It made no difference if I "worked" them a bit into a new ball, or left them in melty-disc shape. The pizza crust had puffed correctly in the oven, but had a "chewier" chew yet had an exceptional flavor. Kinda better in some ways than just 2 day, un-frozed dough. This opens up whole new way for me to prep for a party.

-Dino
__________________
"Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

View My Picasa Web Album UPDATED oct

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


My Oven Costs Spreadsheet

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


My Oven Thread

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #4  
Old 09-13-2009, 06:54 AM
Il Pizzaiolo
 
Join Date: Nov 2006
Location: San Antonio
Posts: 1,719
Default Re: Rabbit Confit Pizza and Fig Cambozola Pizza

I agree Dino. I don't make a practice of freezing dough but so long as it is less than a month or so, I have seen little real impact. More different than better or worse. OTOH, we are both assuming great dough to begin with!

One of my favorite fig pies is figs, bacon, blue cheese and walnuts. It would be quite good without the blue cheese for those who are lactose intolerant or blue cheese averse. I prefer bacon for its smokiness over the unsmoked alternatives. I crisp it and break it before baking.

Thanks!
Jay
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -7. The time now is 02:07 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC