About This Blog

This is, as the title indicates, my kitchen notebook (the header is actually a scanned image of the cover of a notebook that I started using about 25 years ago and the background is a stained page from that book). I am not a professional recipe writer. If you try any recipe here, please keep that in mind, these recipes have not been tested by an independent tester. The "recipes" are often not even really recipes but rather a list of ingredients that I've noted after preparing a dish on the fly that I thought came out well. Perhaps I've also added some instructions, but I rarely keep accurate track of what I've done in terms of time or temperature, I've just noted to the best of my memory (feeble) what I did.

Please feel free to take some inspiration from here, but on the other hand, please give credit where it is due. I also welcome any constructive comments that you might have if you are inspired to try a recipe. Questions are welcome, but keep in mind that I may not remember specifics. The dishes do evolve over time...

Thank you and enjoy!

Potato and Kale Pizza

Your favorite dough for one thin crust pizza
2 medium Yukon Gold potatoes, very thinly sliced
1 clove garlic, minced
Olive oil
8 large leaves Cavolo Nero kale, deribbed and torn into large pieces
3 cloves firm roasted garlic, thinly sliced (I used leftover cloves from the previous night's roasted chicken
More olive oil
1 cup coarsely grated Gruyere
Truffle Oil (to guild the lily)

Toss the sliced potatoes and minced garlic with enough olive oil to lightly coat all (about a tablespoon). Arrange the potato slices on a baking sheet and lightly sprinkle with salt. Roast in a very hot oven until softened but not brown. Set aside. (The peeled garlic cloves for the kale can be roasted with the potatoes).

Steam the kale until tender (2 minutes in a pressure cooker). Let cool, then squeeze by handfuls to remove excess liquid. Coarsely chop and then toss with the sliced garlic and a little olive oil. Set aside.

Roll or stretch the pizza dough into a 10-inch round. Drizzle the dough with a little olive oil and brush it evenly over the surface with your fingers. Sprinkle the grated Gruyere evenly over the dough. Arrange the potato slices evenly without overlapping over the surface of the pizza. Top with the chopped kale.

Bake on a preheated pizza stone at the hottest temperature your oven can manage. Sprinkle with a dusting of parmigiano and drizzle with a bit of truffle oil before slicing.


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