February 14, 2011
Sometimes I love Daring Cooks’ challenges, and sometimes I’m just “meh” about them. This month, however, I knew right away that it was going to be a lot of fun. We often make soba noodles in our house since we learned where to find 100% buckwheat noodles, and both of us love tempura (deep fried anything is usually a winner with most people).
I originally had a lot of commentary to say (I always have lots of commentary), but today I am going to keep things short. I had a crazy busy trip to Zürich last week, and did a lot of deep thinking that I still have to process in my head a bit. So instead, I will leave you with some photos of beautiful Zürich and the lake – Zürich really has nothing to do with the dish of this Daring Cooks’ post, other than the fact that I did have sushi one night while I was there, and well, that’s Japanese too, haha…. yeah a bit of a stretch eh? Well sometimes we are stretched a bit thin – a bit like these soba noodles (ok, that was a terrible connection I know!) – so you’ll have to bear with me for the moment and just admire some pretty photos, and I’ll leave my comments on the recipe version I made below as well….
February 7, 2011
What makes pizza, pizza? Is it the marinara sauce? The mozzarella cheese? The thick crust? In my mind, pizza is one of the most adaptable foods on the planet – you can play with just about every major component, which also makes it difficult to define.
This Winter en Suisse, I learned that you can have prosciutto and gruyère on pizza, with hardly any sauce at all. And in Zürich last weekend I went to a place where it’s perfectly ok to call it a tarte flambée instead of a pizza. But really, it’s any flat baked pie with toppings. The sauce, the crust, the toppings, all of them are totally variable options, simply waiting for your creative palate to guide the way.