Week 15: Brazilian – Cast Iron Chicken, Requeijão & Heart of Palm pizza

To knock out a killer Brazilian-themed dish the week of my wedding, I decided to make a quickie cast-iron pizza using ingredients sourced from a gem of a shop selling all things Brazilian cuisine. Using shredded roasted chicken, requeijão and heart of palm, I constructed a delicious tortilla pizza, which was then paired with Provençal rosé that was to be served at my wedding two days later. The picture parade to follow will have just a brief overview the details of each step involved.

IMG_1786 (1)

Requeijāo cheese is a gooey, mild cheese adored in Brazil with many uses. Heart of Palm seem to have a fanciness to them I don’t yet quite understand. Working with both is a treat since I really don’t know what I’m doing even a little bit.

IMG_1788 (1)

The heart of palm seems to break apart in a rather satisfying way. The goal here is to blend it alongside the pulled chicken for a streamless sense of texture.

IMG_1791 (1)

With chicken and heart of palm combined, a little cheese is added and the whole is mixed for consistency.

IMG_1787 (1)

The tortilla is placed over a well-warmed skillet and topped immediately: first with a coating of requeijāo cheese, then the bulk of the payload, then a sprinkle of cheddar.

IMG_1792 (1)

Once dressed, the skillet is taken off the heat and placed in a pre-warmed toaster oven of 400 degrees F.

IMG_1793 (1)

For funsies (and tasty green notes), fresh chives are chopped for the final plating.

IMG_1795 (1)

Meanwhile, rosé is popped to accompany such a quick, light meal.

IMG_1794 (1)

Mmmm.

IMG_1797 (1)

There’s no other way to be.

the Haven’s Popeye pie & Provençal rosé

Within a quiet stretch of blocks on the Kensington side of Adams Avenue sits an airy neighborhood pizza joint called The Haven. Of the selection of specialty pies featured, a small circular feast named Popeye catches my eye and the recommendation of the employee that day. The white pizza boasts an irresistible lineup of roasted garlic topped with chicken, mushrooms, fresh spinach, mozzarella and goat cheese. Squiggly lines of sweet aromas radiate from the pizza box as a combination of baking spices and roasted garlic creep into the nostalgic territories of my senses and stir up some hunger.

The swaths of garlic, caramelized into a candied sweetness, is a welcomed fiesta instead of an intrusion on my palate. With a salty, almost briny quality to the pie, there is no want for extra cheese. Overlaying the medium-thin chewy crust, chunks of chicken and fleshy mushrooms make up the bulk of textural layout.

Chicken may at first seem to play an integral role in any dish when in actuality the protein generally bows to any sauce or strong flavor present, the same way a neutral grape varietal such as Chardonnay can showcase terroir or a winemaker’s influence with clarity. The mix of aromatic and vegetal pizza aromas allows for a dry rosé to swoop in and play hero. Our hero today is a Provence rosé, 2013 Commanderie de la Bargemone of the appellation Coteaux d’Aix en Provence.

the haven set 3

Provence is a region in southern France dedicated to dry styles of rosé that will quickly win over any drinker’s taste buds when paired with light cuisine or a sunny day. Don’t let those pretty hues fool you: not all rosés are sweet. Not even slightly sweet. Most styles of rosé found in the wild are dry, especially when taking on a global perspective beyond the grocery aisle. Fruity aromas in wine tend to distract from sweetness level, making it easy to confuse the ripeness of fruit detected on the palate for the sugar level of the actual juice in the glass. Similar they may seem, only the latter is referring to actual sweetness as opposed to the perception of sweeter flavors.

This particular rosé is pretty close to bone dry, keeping fairly intense notes of tart strawberries and floral rosy aromas. Provençal rosé is especially refreshing when chilled down to refrigerator temperature, a low preferable for simple and crisp beverages. The rosé beside the pizza’s earthy aromas and boisterous, tangy flavors make for an uncomplicated yet all-encompassing pairing. Come salad or ham sandwich, carpaccio or root vegetable, rosé is generally well equipped to wrangle a range of flavors into a composed pairing. It is best to keep it stocked at all times. Always.