Monday, September 19, 2011

Cena italiana #6

Facebook friends have put up with me rhapsodizing about ironing and the joys of starched linens. Well, one set of new linens have been inaugurated tonight. Here is the table with places for six though it was just Bill and I for dinner.

Sauteed mushrooms and onions for pizza topping.

Who said pizza has to be perfectly round? These ain't.

First round: pizza with mushrooms and onions, green salad, and a lovely 1994 Fetzer reserve cabernet.

Round two: pizza with pepperoni.

Dang, this was fun, and easy. (Though on Facebook I confessed that when I did a dry run of a pizza just for myself on Saturday I discovered that I really should have had a pizza pan. Now I have two. There were no photos of Saturday's pizza. "Before" photos would have been lovely; "after" photos could have been blackmail.

The cooking adventure continues.

--the BB


Phil Freyder said...

Looks MUCH better than the industrial garbage that passes for pizza in the world's supermarkets, pizza parlors...except in Italy. Next time I trust you'll have Bill take some pictures of you kneading and tossing the dough before it goes into the pan.

Speaking of wines, have you tried Frog's Leap Cabernet Sauvignon?

Paul said...

I very much had Italian pizzas in mind which is why this has thin crust and was not heavy at all. Granted, I used sauce from a jar, but it was an Italian brand. lol.

I am pretty sure I have had Frog's Leap wines on a few occasions back in California days but not recently. Right now my cellar is mostly Italian wines. I also have a friend in the wine business through whom I have enjoyed many bottles of Rosenblum zinfandels.

Grandmère Mimi said...

Paul, the pizza looks yummy, and you set a fine-looking table, which can only make the food and wine even more enjoyable.

TheCunningRunt said...

Herman Cain, eat your heart out!


Paul said...

I've heard that Cain's pizza chain produces crap poor pizza. Matches his thinking.

I think pizza casalinga (no, that's not a Hindu devotional thing) may become a staple at Desert Farne.