(mid november. number 10)
We took an enforced hiatus from Secret Restaurant-ing in October, for a multitude of reasons. We enjoyed making small autumnal dinners like savory pies and soups, and soaking up the odd amount of sun still left in Portland. We also had no dining table, or seating, or kitchen utensils, or glasses, or white china, or silverware, due to a roommate switcheroo.
November came, along with the rain, and we still didn't have a proper table. But we decided create a meal that didn't really require one! PIZZA SLAM. We hit up Portland Farmer's Market one last time before the season concluded, and crafted almost all toppings/sauces from what we found there.
We brought out pies two-at-a-time, every 20 minutes or so, for a couple of hours. There was an ongoing came of Pictionary between the pies.
1:
wheat crust
garlic
olive oil
fresh mozzarella
cracked pepper
topped with a lightly dressed tangy salad of arugula, spinach, and fennel greens
2:
white crust
red sauce (made from red and yellow cherry tomatoes, and the last few heirloom's being sold by the guy we buy all of our roots from at farmer's market)
black trumpet mushrooms
romanesco broccoli
sheep's milk feta
fresh mozzarella
3:
wheat crust
gouda
apples (cox's orange pippen from our favorite stand of this fall, 'Old World Apples')
walnuts
parmesan cream sauce
fresh rosemary
4:
spinach crust
juniper berry pesto
lion's mane mushroom
chinese winter greens
5:
spinach crust
part skim mozzarella
yellow cherry tomatoes
arugula pesto
yellow foot mushrooms
6:
rosemary white crust
fresh fennel
shallots
arugula pesto
crispy red potatoes
fresh corn (the very, very last of the season- still good, we were happy to note)
sheep's milk feta
7:
white crust
oregon white truffle
cream sauce
parmesan
goat gouda
8:
rosemary white crust
red sauce
fresh mozzarella
grilled eggplant (recipe was first used during S.R. #1, some guests remembered it)
fresh oregano & sage (from the yard)
9:
rosemary white crust
broccolini
spinach
parsnips
garlic cream sauce
feta
At this point, we had 6 more pies planned and ready to go, but the guests understandably refused to be served any more food. One of the left-over pizzas ought to be noted:
10:
rosemary white flour calzone
kuri squash sauce
hedgehog mushrooms
double gloucester
fresh rosemary
we made this the next night, with ingredients originally intended for a pizza.
the squash sauce was really good. we wished it had made it to a public pie.
drink
The S.R. beverage director is not currenlty involved with the project, so our drink situation involved an assortment of wines from California and Italy, purchased on the merits of their label design. I'd say a solid 75% of them were great.
dessert
drinking chocolate
with chinese five spice, cinnamon, cloves, mauritian muscovado sugar, and sea salt
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