Wednesday, January 12, 2011

Secret Pizza

(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.


wheat crust
olive oil
fresh mozzarella
cracked pepper
topped with a lightly dressed tangy salad of arugula, spinach, and fennel greens


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


wheat crust
apples (cox's orange pippen from our favorite stand of this fall, 'Old World Apples')
parmesan cream sauce
fresh rosemary


spinach crust
juniper berry pesto
lion's mane mushroom
chinese winter greens


spinach crust
part skim mozzarella
yellow cherry tomatoes
arugula pesto
yellow foot mushrooms


rosemary white crust
fresh fennel
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


white crust
oregon white truffle
cream sauce
goat gouda


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)


rosemary white crust
garlic cream sauce

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:


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.


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.


drinking chocolate

with chinese five spice, cinnamon, cloves, mauritian muscovado sugar, and sea salt

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