Bon Appetit magazine went full on Pizza this month putting their sheet pan pizza on their cover till it filled the page. Since I consider pizza to be one of nature’s perfect foods – protein, dairy, vegetable and carbs all in a slice you can eat with your hands -- I was immediately hooked. I even went to the trouble of getting some 00 Italian flour which is de rigeur with Italian pizza chefs and which you can find at Eataly (200 Fifth Avenue NYC) without any problem. Bon Appetit can save you the trip because they call for using ordinary all-purpose flour in their recipe. And as to making pizza, this was not my first ride on that particular merry-go-round. I’ve made it before-- if not the pizza dough—certainly the pie. (See http://www.chewingthefat.us.com/2009/11/stracciatella-and-prosciutto-pizza-with.html and also http://www.chewingthefat.us.com/2014/04/trader-joes-shoppers-good-bad-and-so-so.html).
Far Breton - Far Breton is a classic French dessert, a rich, dense custard with dried fruit imbibed with Armagnac, brandy or rum.
19 hours ago