Written Recipes
Caramelized Onion Marmalade
Peter Reinhart

You can never have too much of this in reserve as there are many dishes with which it can be used. However, my favorite application is on top of focaccia. It takes about an hour to make so don’t wait till the last minute if you plan to use it that day. It will keep for up to two weeks in the refrigerator (and for months in the freezer) so it’s okay to make it up ahead of time and have it ready and waiting.

You do not need to use sweet onions for this, such as Vidalia or Walla Walla’s, as the cooking

 
Peter's Pesto Genovese
Brad English

Perfect timing!

My wife, Shanna, and I went wine tasting with a few friends this weekend.  It was a long planned trip up to Malibu Wines where they have an outdoor tasting room with picnic tables, live music and a beautiful setting in the Santa Monica Mountains off Mulholland Hwy.  We were lucky that we had a little local global warming this weekend, as it's been quite cold here in sunny California.

I thought Peter's Pesto Genovese recipe over some pasta and grilled chicken would be a great addition to our wine picnic. 

Here are some photos of my pesto adventure.  It turned out to be a perfect addition to our day. 

I love pesto.  Although it's not technically "light", it feels like a nice light sauce, that enhances a dish, or meal, as opposed to taking it over.  How can you go wrong with these ingredients:  Fresh Basil, Olive Oil, Toasted Pine Nuts, Garlic, a little lemon juice and of course the seasoning dynamic duo - Salt & Pepper?! 

I'm not a trained chef, unless watching Molto Mario, BBQ with Bobby Flay among other great cooking shows, somehow counts as "training"!  But, I do love to cook and eat.  I have found that I can tell pretty much off the bat if I'm going to like a recipe simply by looking at the ingredients.  It's all about the ingredients.  This is why so many great chefs always keep very close to their food sources getting to know their local farmers, fish mongers, butchers etc.  Once again, I'll refer back to Mario Batali here and say that is probably the single most important thing I take

 

 
Pesto Genovese
Peter Reinhart

 

Note to readers: This is an excerpt from my book, American Pie: My Search for the Perfect Pizza (Ten Speed Press). This recipe is one of my most requested and I think it rivals any pesto recipe I've seen or tried anywhere. Let me know what you think when you try it.

When I first discovered pesto about 35 years ago I thought the heavens had opened and revealed a very special secret. It was so new to Americans then, and now it’s so familiar and has been overused in so many ways that it runs the risk of being a culinary cliché. But throughout my travels in Liguria and Genoa (and thus the term Genovese), where it has been a staple for centuries, nobody seems to tire of it and my passion for it was born anew. The problem with much of the pesto of recent memory in this country is its lack of brightness--not just in color but brightness as a flavor tone. That's where the lemon juice makes the difference in the recipe below--it's my secret ingredient.

My favorite pesto memory in the United States was at the legendary Caffe Sport in North Beach during its glory years in the 1970’s when Tony Latona was alive, roaming back and forth between the kitchen and the dining room. His pesto was bright green, the basil flavor exploded in my mouth, carried by the cheese and pine nut base notes. A lot of restaurant pesto now is a dull green, thick and pasty, the flavors locked up, trapped in the cheese. It had been a long time since pesto sent me into ecstasy but when it was served to us at Ristorante da Vittorio in the town of Recco over some toothsome troffie pasta, I felt as though

 
The Sweet Water Gypsies
Peter Reinhart

This week's Instructional video comes from our weekend at The Fire Within Conference in Boulder, Colorado. When the conference ended we gathered some of the oven owners and filmed a number of demonstrations in the Forno Bravo ovens mounted on Fire Within mobile rigs. We'll be sharing more of these with you during the coming weeks. This time around, meet the Sweet Water Gypsies, two serious pizzaiolas, Monica and Beth, from the national wilderness area of southern Utah. They truly embody the frontier spirit with appealing vitality. Enjoy their fresh mozzarella pizza with tomato sauce, bacon, grana padana cheese and fresh arugula. This one should give all of you a few new ideas....

 

 

 
Crushed Tomato Pizza Sauce
Peter Reinhart

Now that we've posted two easy to make pizza dough recipes, let's continue to build our repertoire of fundamental pizza components. During the next few months we'll post not only these really basic recipes, the essential culinary tool box, so to speak, but also more elaborate recipes and finished dishes, as well as videos with techniques for mixing and shaping dough and such. But for now, let's focus on a great, all purpose red pizza sauce--part of the holy trinity of pizza (you know--dough, sauce, and cheese).

This one is my favorite, go-to sauce when making pizzas at home regardless of the type of dough. I published it originally in American Pie: My Search for the Perfect Pizza, and it has served me well for at least the past ten years. I prefer using crushed or ground tomatoes instead of tomato puree or tomato sauce because I like the texture of the tomato particulates and solids. However, the sauce can also be made with smooth tomato sauce or puree.

As for which brand, well this is very controversial discussion and one that I tread very carefully. Many people absolutely insist on using tomatoes only from San Marzano--not just San Marzano tomatoes,which are a particular type of plum tomato that can be grown anywhere, but tomatoes

 

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