Monday, September 15, 2014

Video 1,000! Your Most Frequently Asked Questions

As I joke in the video, this little Q & A should serve as irrefutable proof that I’ve made the right decision to stay off camera. Talking while being filmed isn’t that hard; it’s the part about making sense that’s the real challenge.

And if you’re thinking I took the easy way out here, just sitting around, talking to the camera, think again. These things are like a hundred times harder than a regular recipe video, so you’ll have to pardon all the questionable editing techniques. Despite the challenges, I really did enjoy finally getting to solve some of these mysteries for you.

By the way, if I didn’t happen to get to your question in this video, I will be doing the same thing for video 2,000, so hold that thought.  A heartfelt thank you for all the support you gave during the first 1,000, and we’re on to the next one. Enjoy!

Sunday, September 14, 2014

Next Up: Video 1,000!

It wasn't for a lack of great ideas, but I'm here to confess, I wasn't able to decide on which recipe to film for the big milestone. It was just too much pressure. So, instead I'm going to finally answer the most commonly asked questions I've received over the last seven years. 

Do you have a restaurant? Why no written recipes? What's with the cayenne? I'll also make a rare appearance on camera, which will help answer the one about "why don't you appear on camera?" Stay tuned!
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Thursday, September 11, 2014

Fried Peach & Pancetta Pizza – A Savory Twist on a Childhood Sweet

Growing up, I always loved when my family made pizza from scratch, but what I loved even more was what came after the meal. Any extra dough and scraps were rolled out, left to rise, fried, and sprinkled with sugar to create a simple, but delicious donut-like treat.

Here we’re doing a savory twist; using the technique to make a pizza featuring ricotta, pancetta and peaches. Obviously, you can use any and all classic pizza toppings, but this particular combo comes highly recommended.

Besides a fun change of pace, this method is great for making a bunch of crusts ahead of time, and then dressing/baking when needed. Imagine setting up a “make your own pizza” bar, with your guests customizing theirs any way they want. Add a couple cases of beer to the mix, and you’ll be hosting a pizza party of epic proportions. I really hope you give this a try soon. Enjoy!


For One Small Fried Peach & Pancetta Pizza:
(all ingredient amounts are purely guesses)
2 tablespoons ricotta cheese, plus a pinch of salt if needed
fresh thyme leaves
fresh ground black pepper
2 ounces pancetta
5-6 slices fresh peach
freshly grated Parmigiano Reggiano
extra virgin olive oil, plus regular olive oil for frying