Happy New Year! I hope you all enjoyed a wonderful holiday season filled with friends, food and relaxation. Burma was quite the trip and I’m still a little jetlagged with thousands of pictures to sort through but if you want a sneak peek, I have complied a set in Flickr of the “on the go” pics from the trip from my iPhone. They’re not the best but you will get the idea of the trip pretty quickly – lots of fab food and pagodas!
This first Tuesdays with Dorie/ Baking with Julia recipe for 2013 (Pizza with Onion Confit, p 159) was kind of a perfect one to welcome us home – after a steady diet of noodles and rice (not that we were complaining!), pizza was something both of us were craving a little, though not a rich cheesy, heavy kind of pizza. So this one was perfect.
The dough was easy enough though I did find it a little on the dry side and found myself adding a touch more olive oil and water before it felt like an “elastic” dough. I know that I still need to work on figuring out pizza dough though because this effort, whilst tasty, was not quite there. The edges puffed and crisped and looked right but the middle was a little too dense (thin, granted, but dense and not quite “pizza dough” in its consistency.
It would have been tasty enough on its own but I added some arugula, for both colour as well as a taste contrast. The confit onions (basically caramelized – brilliant, I must say – with a touch of red wine and crème de cassis) were quite sweet so I added the goat cheese for some sharper flavour but it still needed more. Fresh arugula piled on the pizza just before serving added some bitter as well as crunch (and colour!).
A perfect segue into “western” food after our trip.
This week’s Tuesdays with Dorie, Baking with Julia hosted by Paul of The Boy Can Bake and you can find the recipe posted on his blog. Tuesdays with Dorie participants do not publish the recipes on our blogs except if we happen to be the host for the week, rather, we prefer if you purchase Baking with Julia for yourselves which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository. Then join us, baking along at Tuesdays with Dorie. Go on, you know you want to.