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Tuesday, October 07, 2008

chevre shenanigans

Well I am slowly hacking away at the log and I am not even halfway done yet.




Dont let the looks of this one fool you it was all flavor, I think when I make it again I will have a better handle on how to make it attractive. Nice layers of avocado, wild mushrooms and goat cheese with a little drizzle of blueberry balsamic, the heat from the mushrooms softly melted the cheese and the balsamic played off the avocado perfectly.



This was a test pizza, simple sauce and a little goat cheese. I havent made pizza dough in a while and this came out real nice.



Piping hot right off the pizza stone, who cares if it burns like hot lava, its hard not to eat it when it looks like this.



This hot patoootie is kalamata olives, garlic, goat cheese and mozzarella drizzled with white truffle oil.

24 comments:

Michelle said...

Wow! They both look amazing! Nothing ever gets cooked like this in Idaho! Not that I can buy anyway~!

TavoLini said...

oh my god.

Okay, that truffle oil and those pizza photos have almost killed me!! (with delight)

Kiddo--did you make the dough? What heat did you cook it in? Did you try the cast iron skillet method? How was the goat cheese? I need some details....

Joy said...

Now you're talking! This looks goooood! I want some.

Mandi said...

That looks sensational!!!!! Seriously GOOD!!!!!!!

doggybloggy said...

michelle: then it looks like its up to you

tavolini: yes I made the dough, I cooked them on a pizza stone at 450 degrees, I dont know what the skillet method is...the goat cheese is tangy and good but its better when mixed with mozzarella

joy: made you look huh?

mandi: thanks and it was/is

Harmony said...

Wow..those look great! I loved the first one..I thought it looked perfect...but if you are saying it can look better...then by all means show us!

Harmony said...

Wow..those look great! I loved the first one..I thought it looked perfect...but if you are saying it can look better...then by all means show us!

Mandi said...

I have never made pizza dough? A lession would be greatly appreciated!!! :)

snugs said...

damn it..I want that!

buffalodick said...

Well, I guess even people who move to NYC are given "The Pizza Gene"! Those look fantastic- crusts look killer!

doggybloggy said...

harmony: yeah I think I can arrange it so its less 'glob' like

mandi: it would be a short lesson; 4 cups flour, two tablespoons dry yeast, half teaspoon salt, two tablespoons of honey, one fourth of a cup of olive oil, and a cup or so of warm water. Mix a couple tablespoons of warm water, yeast and honey so the yeast can bloom, after several minutes mix in the other ingredients, too wet add more flour to dry add more water. Let rise until double, punch down let rise again then its ready.

snugs: its pizza time

buff: you have heard it before and now you will hear it again 'its the water'

Harmony said...

Yeah...it's the Violent Femmes (I don't know why the song picks up half way through though...I just about wanted to rip my hair out trying to fix it..but hey, it is what it is). I love them too! We seem to have similar taste in music...I like that! Can't wait to see what you cook up next...you amaze me!

Michelle said...

How do you make your own sauce? I have so many tomatoes to use up! Not sure how to season it :)

Bina said...

Oh My God, I don't think a pizza ever looked any better to me.

Is that cheese fattening? Just wondering!

doggybloggy said...

harmony: I listen to them about once a week - on the food front - I dont know - I let the food tell me what to do - seasonal, sales or whatever

michelle: I first boil the tomatoes enough to remove the skins and seeds then I season with fresh garlic, fresh basil, a little ground red pepper, a little honey, salt and pepper a little chicken broth and I let it cook a couple hours (longer if I want it thick and not like a marinara)

bina: it is probably lower in fat than mozzarella but it isnt fat free

Goat Yoda said...

I make pizzas with chevre` and moz from my own goats, and Cherokee Purple tomatoes from my own garden. These look good- we are planning a big outdoor brick oven as we build our new house. Can't wait.

We'll also be doing a goat BBQ in Nov. The last one was great, but this time, I'll do each side differently.

doggybloggy said...

goat yoda: where do you live, its just too bad the smoky's are not the catskills or we would be there already....

pinknest said...

did you make that in a mold?

doggybloggy said...

pinknest: I did but I think the mold was too tall, next time a shorter one...

Goat Yoda said...

Hey, I'll let you know when we do it- if you get on I-81 and go about 750 miles south, then turn left on I-40 a few miles, you'll run right into us- bheer and roast goat....nothing like it!

I'll be sure to take pics!

doggybloggy said...

goat yoda: sounds perfect just give me two days lead time and we can make it...

Goat Yoda said...

I forgot to mention that we have a natural flush of 'hen of the woods' on some logs down from the pending house site.....tasty and mildly psychotropic....

Emiline said...

Next pizza: Bake off the crust with olive oil and some herbs. Then smear the goat cheese on top, followed by Prosciutto, figs and arugula. Then dress the arugula with something. Balsamic.

What do you think?

doggybloggy said...

goat yoda: I did not know the Hen of the woods were psychotropic...that explains a few things..

emiline: that sounds great,like a pizza salad,salad on a crouton. Sounds delicious, I think tossing the arugula with the figs and balsamic first then put it on top of the prosciutto and cheese...either way these sound like a good combo.

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