Week 38: Acid – Snow Crab, Grapefruit, & Blood Orange Beurre Blanc Pizza

This week’s pizza featuring the theme of acid has not only grapefruit and blood orange, but also a splash of champagne vinegar to brighten up the mood.

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The blood orange and champagne vinegar were used in the beurre blanc that was prepared as the sauce for the pizza.

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After cooking down the liquid, the shallots were strained from the final sauce before adding butter for richness.

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A quick lesson in cutting suprèmes from grapefruit was necessary to protect the delicate textures.

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To further protect the delicate nature of the toppings, the base of this pizza, blood orange beurre blanc, cottage cheese and fromage blanc, was baked in advance so as to allow the crust to cool to a welcoming temperature.

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Meanwhile, the snowcrab was quickly boiled and shelled for clean segments of meat.

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The construction mainly took place after the pizza had cooked in the oven. Grapefruit, avocado and snow crab made up the core flavors while poppy seed were added as a final touch.

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My instinct was to reach for a wine with high acid and a severe dryness to match that of the pizza’s profile. White burgundy worked well enough to match the profile.

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In the end, Vouvray with a whisper of residual sugar was a natural pairing to help maintain a high level of acid while also counteracting any of the harsh quality with the sweetness inherent in the style.

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Week 37: Mystery Ingredients – White Peach, Sweet Corn, Basil & Mascarpone Pizza with a Blackberry Gastrique

For this week’s challenge, I failed to internalize the instructions properly. Having never seen the two shows cited as examples, Chopped and Master Chef, my mind went to the one “mystery ingredient” show I was familiar with: Iron Chef. Thus, I told my chooser to pick just one ingredient for me to build my flavor profile from. He chose white peaches.

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When asked why he chose white peaches when I had taken him to a grocery store cherished for their diverse produce section, he responded, “Dragon fruit? Too showy. Star fruit? What the fuck is that anyway? There is no season for love, Victoria, but there is for peaches.” How could I argue with that? Peaches it is.

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To complement the summery sentiment established in the choice of mystery ingredient, I decided to make a blackberry gastrique, a trick I picked up in a previous challenge pizza, and charred sweet corn.

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The white corn was a delightfully subtle addition.

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The whole of the ingredients included a shredded mozzarella base with a couple additions of mascarpone.

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The pie was finished with chiffonade basil leaves and almond slivers.

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The choice of wine was not showcasing the same level of sweet summer flavors as the pizza but still offered some refreshing qualities to the experience. Overall, a moderately sweeter style of Chenin Blanc would have been preferred but this pairing wasn’t a complete failure as the whole of the evening was quite enjoyable with many thanks to the tasty components involved.

Week 26: Gelatin – BBQ Pulled Pork & Pineapple Gelatin Morsels

Inspiration for this week’s gelatin challenge came from the leftover pineapple juice of last week’s creation. The thought process began with a play on a Hawaiian pizza and evolved into a pulled pork sandwich craving that could not be shaken.

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Pork shoulders were purchased and my first attempt at pulled pork began with a flavorful, smoky rub.

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To begin what would inevitably become the long road towards appreciating my slow cooker, I first took to the outdoors to light coals for a Weber grill that’s been aching to celebrate summer with a feast.

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Having never used wood chips for smoking, it’s hard to diagnose and fix any issues when I’m still learning how the grill itself best operates. Within a couple hours, I switched gears and opted for an indoor cooking session with a dusty item in the cabinet: the slow cooker.

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Onions made up the base of a cider vinegar stew the pork was to cook overnight in. The next morning, the onions were strained off and saved for topping later.

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As an anti-ketchup user, I am shocked at how magnificent the flavors of apple cider vinegar and ketchup combine together to create a simple yet perfect Carolinian BBQ sauce. It doesn’t excuse ketchup for being the way that it is, but it does now give it a reason to exist at all.

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Fresh pineapple juice keeps enzymes that are just as detrimental to gelatin as they are to human flesh (yes, that’s right. pineapples are eating you right back). Cooking helps to shut these enzymes down so that the gel can hold their shape.

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Using a combination of gelatin and agar agar, I managed to make gelatin faster than expected. The gel set so quickly I had to start from the beginning to set it in the shape of my choosing.

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Albeit not a very interesting one. I settled for the broken pieces of a thin and flat pineapple topping to debut my gelatin skills.

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BBQ sauce lined the bottom of this pie while pulled pork & onions bulked up the top.

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After a minute of cooling, the pizza was dressed with pineapple gelatin pieces and served with green onions.

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Mulderbosch’s single vineyard Chenin Blanc was able to tease out the softer pineapple notes with some tropical aromas of its own while cutting through the fatty richness of the pork. The combination was pretty incredible.

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Just watch out for that pineapple.

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