Comments on: lamb pizza http://www.foodonthebrain.net/2008/03/07/lamb-pizza/ Is it wrong when all your conversations end up about food? Thu, 09 Feb 2012 22:13:10 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Jessamyn http://www.foodonthebrain.net/2008/03/07/lamb-pizza/comment-page-1/#comment-120 Jessamyn Tue, 29 Apr 2008 18:59:07 +0000 http://foodonthebrain.wordpress.com/?p=215#comment-120 Dana - You definitely must make this pizza! I haven't had success with everything I've tried out of that book, much as I love it, but the lamb pizza is a winner. Dana -

You definitely must make this pizza! I haven’t had success with everything I’ve tried out of that book, much as I love it, but the lamb pizza is a winner.

]]> By: Dana http://www.foodonthebrain.net/2008/03/07/lamb-pizza/comment-page-1/#comment-119 Dana Tue, 29 Apr 2008 18:51:18 +0000 http://foodonthebrain.wordpress.com/?p=215#comment-119 I was just leafing through this book again (for the hundreth time) before I fell asleep last night, and I kept coming back to this recipe as one I want to make soon. Your photos are drool-worthy! I was just leafing through this book again (for the hundreth time) before I fell asleep last night, and I kept coming back to this recipe as one I want to make soon. Your photos are drool-worthy!

]]> By: Jessamyn http://www.foodonthebrain.net/2008/03/07/lamb-pizza/comment-page-1/#comment-117 Jessamyn Sun, 09 Mar 2008 22:29:16 +0000 http://foodonthebrain.wordpress.com/?p=215#comment-117 Excellent - glad to have provided inspiration for your creation! Sorry to miss the wine class, maybe we'll make it to the next one. Excellent – glad to have provided inspiration for your creation! Sorry to miss the wine class, maybe we’ll make it to the next one.

]]> By: g http://www.foodonthebrain.net/2008/03/07/lamb-pizza/comment-page-1/#comment-116 g Sun, 09 Mar 2008 22:26:18 +0000 http://foodonthebrain.wordpress.com/?p=215#comment-116 Just an FYI...we intend to make this again for our winemaker class next weekend. It was yummy! Just an FYI…we intend to make this again for our winemaker class next weekend. It was yummy!

]]> By: Rich Dustin http://www.foodonthebrain.net/2008/03/07/lamb-pizza/comment-page-1/#comment-115 Rich Dustin Sun, 09 Mar 2008 19:50:46 +0000 http://foodonthebrain.wordpress.com/?p=215#comment-115 It was amazing we even got it to the table with as much posturing and nonconsensus yakking in incomplete sentences and all at the same time that was going on. Adherence to standards at that point is not going to happen. As far as leftovers, I think I saw some people scraping the burnt residuals off of the pizza pan with their finger nails. Sweet potatoes sound real good and for some of us that have white starch issues, maybe a mashed cauliflower base? It was amazing we even got it to the table with as much posturing and nonconsensus yakking in incomplete sentences and all at the same time that was going on. Adherence to standards at that point is not going to happen. As far as leftovers, I think I saw some people scraping the burnt residuals off of the pizza pan with their finger nails.

Sweet potatoes sound real good and for some of us that have white starch issues, maybe a mashed cauliflower base?

]]> By: Jessamyn http://www.foodonthebrain.net/2008/03/07/lamb-pizza/comment-page-1/#comment-114 Jessamyn Sun, 09 Mar 2008 18:56:24 +0000 http://foodonthebrain.wordpress.com/?p=215#comment-114 Holy cow,you did all that and you didn't bring me a piece? I'm very disappointed. However, I am really loving the idea of garlic-tamarind shepherd's pie...hmmm, what about mashed sweet potatoes? Holy cow,you did all that and you didn’t bring me a piece? I’m very disappointed.

However, I am really loving the idea of garlic-tamarind shepherd’s pie…hmmm, what about mashed sweet potatoes?

]]> By: Rich Dustin http://www.foodonthebrain.net/2008/03/07/lamb-pizza/comment-page-1/#comment-118 Rich Dustin Sun, 09 Mar 2008 18:30:08 +0000 http://foodonthebrain.wordpress.com/?p=215#comment-118 As happens in times of unpredicted discombobulation, which in this instance can mean too many chefs in the kitchen, recipes get mangled and they morph into something else... luckily phenomenally good. At least the basic premise was initiated. Our most honorable intention was to follow the recipe to a "T" but I got slammed by a rush of customers late yesterday which prolonged my exit, and then a friend stopped in and said, "lets all go out to eat". And we said that we had the fixins for what appears to be a killer recipe for lamb pizza and they said, "great, bring it over!" So by the time I saw what was going on, the lamb, onions, and mushrooms were simmering in the skillet. Mushrooms? Okay, those are earthy. I can do earth. I was able to get the cinnamon, garlic and tamarind extract into the mix. (BTW, we got the last jar of tamarind at the Co-op, and they said they won't be carrying it anymore). We grabbed that Italian pre-made pizza bread, starts with a "B", as a necessary short cut. We also forgot to acquire pine nuts, yogurt and mint. So, cilantro was substituted, red and yellow bell peppers, and fresh romas were tossed on right before entry into the oven. We used the sour cream with a dollop of the tamarind and a ton of garlic for a dipping sauce which quickly turned from dipping to layering on the top. It was bloody hell delicious. We followed it up with a Blackwood Canyon 17 year old Semillon... not every ones' cup of tea but the acidity and slightly over-oxidized funk was incredible with the pizza. After much silence from the feeding frenzy that ensued, we all started thinking of how many other tangents we could come up with and the final consensus was how great this would be in a shepherd's pie format... layered over a gigantic plate of garlic mashed potatoes. PS... thanks for the bay leaves and we sold a CD yesterday. R As happens in times of unpredicted discombobulation, which in this instance can mean too many chefs in the kitchen, recipes get mangled and they morph into something else… luckily phenomenally good. At least the basic premise was initiated. Our most honorable intention was to follow the recipe to a “T” but I got slammed by a rush of customers late yesterday which prolonged my exit, and then a friend stopped in and said, “lets all go out to eat”. And we said that we had the fixins for what appears to be a killer recipe for lamb pizza and they said, “great, bring it over!”

So by the time I saw what was going on, the lamb, onions, and mushrooms were simmering in the skillet. Mushrooms? Okay, those are earthy. I can do earth. I was able to get the cinnamon, garlic and tamarind extract into the mix. (BTW, we got the last jar of tamarind at the Co-op, and they said they won’t be carrying it anymore). We grabbed that Italian pre-made pizza bread, starts with a “B”, as a necessary short cut. We also forgot to acquire pine nuts, yogurt and mint. So, cilantro was substituted, red and yellow bell peppers, and fresh romas were tossed on right before entry into the oven. We used the sour cream with a dollop of the tamarind and a ton of garlic for a dipping sauce which quickly turned from dipping to layering on the top. It was bloody hell delicious.

We followed it up with a Blackwood Canyon 17 year old Semillon… not every ones’ cup of tea but the acidity and slightly over-oxidized funk was incredible with the pizza.

After much silence from the feeding frenzy that ensued, we all started thinking of how many other tangents we could come up with and the final consensus was how great this would be in a shepherd’s pie format… layered over a gigantic plate of garlic mashed potatoes.

PS… thanks for the bay leaves and we sold a CD yesterday.

R

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