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!

Smoked Trout and Meyer Lemon Pizza

Your favorite pizza dough for a 10" crust
1 large sweet onion, thinly sliced
olive oil
1 branch of fresh thyme
1 ball of buffalo mozzarella, sliced thinly
1/2 meyer lemon, sliced crosswise paper thin, tossed with a little olive oil
a pinch of dried oregano
1/2 of a smoked trout, flaked into small chunks (no skin)
grated parmigiano

Saute the onion in some olive oil with a pinch of salt and the branch of thyme until the onions are soft and starting to caramelize. Remove the thyme branch and set the onions aside to cool.

Assemble the pizza: Scatter the onions over the pizza crust (there may be extra onion left). Top with the mozzarella slices and then the meyer lemon slices. Sprinkle with the pinch of oregano. Bake until done, quickly scatter the smoked trout over the pizza and sprinkle with some parmigiano. Slice and serve.

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