Get our weekly newsletter. »
Unsubscribe at anytime. Don't worry about your email getting into the wrong hands. We won't sell or share it with anyone.
Hey, and whats wrong with From Rice To Riches? I love that place.
$26 for a small clam pie is ridiculous. At Pepi's its $12.50/19.50/25.50 for their s/m/l pies and they're better. I went a few weeks ago after not having been for about 5 years. The last time I went it was, as others said, soggy. This time was better, though I'd never call it great. I found the crust a bit tasteless.
Baba Louie's Wood Fired Organic Sourdough Pizza in Great Barrington is pretty good. I think there's one is Hudson, NY as well. We've eaten there a bunch of times. They have some interesting combinations of toppings.
I threw curly cress (which is like watercress but crazy spicy) onto a pie I made with brie and pears.
Burrata-works well since its pretty moist and spreads well. The center part of the cheese, like ricocotta, adds some contrast.
Piave-kinda like parmagian reggiano but maybe a bit nuttier tasting. Also good with fresh fruit.
Fresh mozzarella from Fairway
I like to put the fresh mozzarella on the dough then add sauce and then top that with some aged mozzarella sprinkled on top.
Disemboweled salt bagel, toasted, with cream cheese, fresh tomatoes from my garden, onions, belly lox and maybe capers.
bone in ribeye
Bone in ribeye
@dmcavanagh-as per your suggestion, I moved my cast iron pan under the broiler and, as you said, it works better than the bottom of the oven. thanks!
I think they told me the crusts (or maybe it was the dough) are made elsewhere.
In Haydn Pearson's "Country Flavor Cookbook", he insists the best way to eat pie is to start at the crust and work your way to the middle so you finish with the moist center. He's rather adamant about it.
I made beets and parsnips on a pie and precooked them. It took 20+ similas of roasting to make them soft enough for the pie. I would think potatoes would be similar.
Ill give it a shot. My oven also has a convection roast which heats with the top element. It might help with evenness. I'm trying to make the pie in the least convoluted way, ie moving the pan to the stove top. It seems, however, in a home oven, cast iron is the way to go.
@ dmcavanagh I'm putting the pan on the bottom rack of my oven and running it at 550 degrees with the convection turned on. It bakes completely in the oven.
@dmcavanagh. The lodge pan is thin, maybe 1/4 inch. I should probably have turned that pie 1/2 way through cooking to avoid that bit of burning. I put a very heavy cast iron lid 2 racks above the pizza to radiate heat and get the top to cook a little faster. The convection function in the oven probably helps that too. Now I just need to start some sourdough!
@kevinkevin thats very funny.
I agree that the name is absolutely horrible. I normally avoid places with names like that. Why would I eat somewhere with 'Chowdah' in the name? I'm sure the food at Eataly will be great, but a goofy name like that just seems so un-authentic.
BTW, Dogfish Head running a brewpub on the roof? Incredible! That's my favorite part.
It was fantastic. The roasted vegetables have a great, earthy taste. I cut them pretty thin so they wouldn't be too chewy.
Dneblank hasn't written a post yet.
Dneblank hasn't favorited a post yet.