I decided it was time to introduce blue cheese to the family and since pizza is a family favourite, I chose Pizza with New Potatoes, Rosemary, and Blue Cheese (page 182), which uses the author's Magic Bread Dough (page 172) for the crust.
I used a mild, creamy Danish cheese that mellowed a little during baking; the sweetness of the new potatoes and sautéed onions in the topping helped take some of the edge off as well. I served it as suggested with a salad and I made sure to include more of those sweet elements that worked so well with the strong cheese: dried cranberries and a honeyed Dijon vinaigrette.
Common consensus was that goat's cheese would have been preferred, but the pizza was eaten so it was a success in my book! I must say though, that the crust was the star! It was crisp and chewy and because I had made it using half multi-grain bread flour and let the dough ferment overnight, it was very flavourful; it may well be my new go-to crust!
Since almost setting the kitchen (and myself) aflame years ago with a pot of oil that boiled over onto my stove (fortunately it doused the flame of the gas burner rather than alighting), I'm very wary of large quantities of hot oil in open pots. Enter the electric deep fryer, my least used appliance and one that stays tucked away for most of the year. I'd intended to cook only the beautiful bunch of asparagus I had but there was quite a bit of batter so red pepper strips and baby bellas joined the queue for the fryer.
Delicious! The batter* was light and crisp and the sweet-tart dipping sauce with its spicy chilli kick was a great accompaniment.
*There's an error in the batter recipe in the Canadian edition: the (North American) volume requirement of sparkling water should be ~3/4 cup - 1 cup, not 1/2 cup........I think I'll be sticking to the original metric weights and volumes provided from now on ;)!
I'm really pleased with the recipes I tried this month and am looking forward to next month's selection. Visit here to see what other members have prepared.