Guest guest Posted March 31, 1999 Report Share Posted March 31, 1999 Three recipes here. * Exported from MasterCook * Figs Mushroom Pizza Recipe By : The Figs Table by Todd English and Sally Sampson Serving Size : 2 Preparation Time :0:00 Categories : Vegetarian Dairy Restaurants Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pizza dough rounds -- half recipe Cornmeal -- as needed 2 teaspoons Olive oil 1/2 teaspoon minced garlic 2 pinches Kosher salt Black pepper -- as needed 1 cup Figs Mushroom Puree -- full recipe 6 ounces Italian fontina cheese -- thinly sliced 2 Portobello mushroom caps -- thinly sliced on the bias 2 tablespoons Parmesan cheese -- freshly grated Truffle oil -- as needed 1) Roll out 1 pizza dough as thinly as possible, leaving 1-in. lip all around and place on a pizza peel sprinkled with cornmeal. 2) Cover with 1 tsp. olive oil, 1/4 tsp. garlic and a pinch of salt and pepper. 3) Evenly distribute 1/2 cup mushroom puree, 3 oz. fontina cheese, 1 portobello mushroom cap and 1+1/2 tsp. Parmesan cheese. Transfer pizza onto pizza stone heated in preheated 500F 1 hour. 4) Bake in preheated 500F oven until browned, about 6 to 7 minutes. Sprinkle with 1+1/2 tsp. Parmesan cheese, black pepper to taste and drizzle with small amount of truffle oil. Slice and serve. Repeat with remaining dough. Makes 2. SOURCE: The Figs Table by Todd English and Sally Sampson (Simon & Schuster) <>kitpath 3/99 - - - - - - - - - - - - - - - - - - NOTES : ~ Portobello, Mushrooms, Mushroom Puree & Fontina Cheese Pizza ~ " Chefs like Todd English have taken gourmet pizza to another level. Inspired by the legendary Pepe’s Pizzeria in New Haven, Conn., the pizza at his four Figs restaurants in Massachusetts and his newer ventures, Miramar in Westport, Conn., and Olives in Las Vegas, is free-form, cracker thin and crispy bottomed. It can be simple, consisting of freshly shucked clams and grated Parmesan or tomato, basil oil and shaved Parmesan... But there’s also pizza with potatoes, sauerkraut, kielbasa and mustard aioli. It’s so popular, says Brad Stevens, Figs corporate executive chef, that he can’t take it off the menu. " -excerpt from " Pie in the Sky, " by Laura Yee, Senior Editor, Restaurants and Institutions Magazine, March 1999. >kitpath * Exported from MasterCook * Figs Mushroom Puree Recipe By : The Figs Table by Todd English and Sally Sampson Serving Size : 2 Preparation Time :0:00 Categories : *Filed 2Send Extras Restaurants Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1/2 cup Spanish onion -- chopped 2 teaspoons chopped garlic 1/4 cup Red wine 4 Portobello mushroom caps -- chopped 1/2 cup chopped button mushrooms 1/4 cup Dried porcini mushrooms -- reconstituted chopped 1 teaspoon fresh rosemary leaves -- chopped 1/2 cup heavy cream Kosher salt -- as needed 1) Place oil in hot pan. Saute onion and garlic until translucent. Deglaze with wine. 2) Add mushrooms and cook until soft. Add rosemary, cream and salt and reduce slightly. Puree. Makes 1 cup or enough for 2 pizza dough rounds. SOURCE: The Figs Table by Todd English and Sally Sampson (Simon & Schuster) <>kitpath 3/99 - - - - - - - - - - - - - - - - - - NOTES : Portobello, Porcini and Button Mushroom Puree * Exported from MasterCook * Figs Pizza Dough Recipe By : The Figs Table by Todd English and Sally Sampson Serving Size : 4 Preparation Time :0:00 Categories : *Filed 2Send Breads Restaurants Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups All-purpose flour 1/4 cup Whole-wheat flour 1/4 ounce Fresh yeast 2 teaspoons Kosher salt 2 teaspoons Sugar 1 2/3 cups lukewarm water 2 teaspoons olive oil 1) Place dry ingredients in mixer fitted with dough hook. While mixer is running, gradually add water and oil. Knead on low speed until firm and smooth. 2) Divide dough into four rounds. Place on cookie sheet lined with parchment paper and cover with damp towel. Let rise in warm spot for 2 hours. SOURCE: The Figs Table by Todd English and Sally Sampson (Simon & Schuster) <>kitpath 3/99 - - - - - - - - - - - - - - - - - - NOTES : Yield 4 rounds - - - - - Pat Hanneman's Kitchen - recipe home page http://home.earthlink.net/~kitpath/index.html Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.