In the new LCBO magazine (Liquor Control Board of Ontario), there is a wonderful section of pizzas. I learned something new and absolutely wonderful about pizza making reading it - and doing it yesterday.
This is a quote from the mag -
"Cubed soft cheese on pizza is far superior to grated mixtures as cubes produce pillows of melted cheese of varying flavours so each bite is just a little different. Hard cheese such as Parm, Romano and Asiago are best if freshly grated into long thin strips."
The magazine referred to this mixture as " 'Za Cheese"
So, I now have in my freezer large plastic bags of mixed cubed cheeses -
1 lb. Mozz
1 lb. provolone
1 lb. sharp cheddar
and one of 'grated long thin strips' of -
12 oz. Parmigiano-Reggiano
12 oz. Asiago
I used this combination on a pizza last night and it's a wonerful way to add the cheese. I've been grating/shredding the cheeses all my pizza making days - but, no more!
Also, in the article was a pesto sauce to be used on "Big-Red Pizza" - which was the pesto, shrimp, sliced red onions, 'Za cheese, and basil. I made this pizza and it was good, but just too much going on for us. I'll just make it with basil, red onion, the cheeses and the pesto next time. Or maybe a couple slices of tomato.
Anyway here is the Pesto Sauce -
1 large or 2 small (I used 2 large) red bell peppers
1 large garlic clove, minced
2 T. olive oil
1/2 tsp. balsamic vinegar
salt & freshly ground black pepper
2/3 cup freshly grated 'Za hard-cheese blend
1/4 cup chopped fresh basil or parsley (Used basil)
Roast red pepper; clean and seed. Whirl red pepper with garlic in food processor until pureed.
Add olive oil, vinegar, salt & pepper.
whirl till mixed; add in cheese and basil till just mixed.
Sauce can be made ahead; cover and refrigerate for up to 2 days. (I made a full batch and I'll freeze what's left. For us, I only used about 1/4 of the batch)
The flavor of this pesto is just wonderful. and yes, I took picutures...
And I have to admit, cubing the cheese (barely 1/2" cubes) really does make a difference in the flavors - those wonderful little "pillows" of cheese, yum!!!
This is a quote from the mag -
"Cubed soft cheese on pizza is far superior to grated mixtures as cubes produce pillows of melted cheese of varying flavours so each bite is just a little different. Hard cheese such as Parm, Romano and Asiago are best if freshly grated into long thin strips."
The magazine referred to this mixture as " 'Za Cheese"
So, I now have in my freezer large plastic bags of mixed cubed cheeses -
1 lb. Mozz
1 lb. provolone
1 lb. sharp cheddar
and one of 'grated long thin strips' of -
12 oz. Parmigiano-Reggiano
12 oz. Asiago
I used this combination on a pizza last night and it's a wonerful way to add the cheese. I've been grating/shredding the cheeses all my pizza making days - but, no more!
Also, in the article was a pesto sauce to be used on "Big-Red Pizza" - which was the pesto, shrimp, sliced red onions, 'Za cheese, and basil. I made this pizza and it was good, but just too much going on for us. I'll just make it with basil, red onion, the cheeses and the pesto next time. Or maybe a couple slices of tomato.
Anyway here is the Pesto Sauce -
1 large or 2 small (I used 2 large) red bell peppers
1 large garlic clove, minced
2 T. olive oil
1/2 tsp. balsamic vinegar
salt & freshly ground black pepper
2/3 cup freshly grated 'Za hard-cheese blend
1/4 cup chopped fresh basil or parsley (Used basil)
Roast red pepper; clean and seed. Whirl red pepper with garlic in food processor until pureed.
Add olive oil, vinegar, salt & pepper.
whirl till mixed; add in cheese and basil till just mixed.
Sauce can be made ahead; cover and refrigerate for up to 2 days. (I made a full batch and I'll freeze what's left. For us, I only used about 1/4 of the batch)
The flavor of this pesto is just wonderful. and yes, I took picutures...
And I have to admit, cubing the cheese (barely 1/2" cubes) really does make a difference in the flavors - those wonderful little "pillows" of cheese, yum!!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com