Ginger.......

January 27, 20011 - Storm 3

Lovely......

Glad it is melting.......

Little Owl Meatball Slider Pizza

This spring I am giving a lecture, NYC’s Central and West Greenwich Village: a Pictorial Walking Tour and Tasting at the local community college. Over the years I have spent a lot of time exploring the Village on my own and taking food related tours.

http://www.foodsofny.com/ http://www.scottspizzatours.com/p/tourdescriptions/

 Plus, I always take photos (just love digital) so the pictorial part was easy. Researching the food and the history of the properties was also fun, as was testing recipes. I chose for the tasting portion of the class, NY style pizza, John’s and Joe’s pizzerias, and meatball sliders from The Little Owl. All three are famous in their own rite.  
This week I merged the two. I used the meatball “gravy” for the pizza sauce and sliced meatballs as a topping on a NY style pie. I made the pie using the skillet method with pizza dough made with all purpose flour plus olive oil. I have been using Antimo Caputo Tipo "00" Italian bread flour. I wanted to compare. http://amusebouche1.blogspot.com/2010/09/pizza-skillet-broiler-method.html

NY style from John's......
Photos taken during stops on Scotts Pizza Tours....

Located between 6th and 7th Avenue.........
Well, yes on Bleecker Street.....
No slices.... whole pies only.... 

Located near the corner of Bleecker and Carmine and the 4th Avenue subway stop, a half block from John's. Grab a slice and find a bench across the street in Father Demo Square...... 

90 Bedford St........

A small jewel.....Only 28 chairs.....

Their sliders are served on roasted garlic rolls with arugula......
Thus the pie is garnished with arugula and roasted garlic....
Click the links for pictures, the slider and roll recipe....
http://www.thelittleowlnyc.com/

http://smittenkitchen.com/2009/02/meatball-sliders/

And yes, only half has meatballs.......
And the arugula wilted....
Oh, but look at the "cornicione" it has has "leopard spots"........
From a hot oven...
Cornicione the technical term for crust.....
Leopard spots for burnt....

Oh My....And We Missed It......

Pals......

Mom and Ginger.....

Flatbread Pies.......

While exploring the food blog Ravenous Couple cooking up life I found two postings for flatbread pizzas. (See previous post) They used lavash, as I did in the previous post, but as luck would have it my local store was sold out but had Flatout whole wheat flatbread.  As it turns out I liked the size and shape better, oval and perfect for an individual pie. The room temperature pies worked best.  As you can see the cheese on the tomato pie did not melt well and the crust began to burn, even though I under precooked the crust.The crusts were brushed with olive oil, precooked on a sheet pan and topped later. Next time I will not precook the cheese one and cook it topped on a hot pizza stone......

 
Crème fraiche with fresh dill, Atlantic smoked salmon, paper thin seedless cucumber slices, capers, fresh dill, and scallions.
Red onion also works well as do fried capers.  

Caramelized onions, bacon, Kalamata olives and scallions.

 
Pomodoro sauce, aged whole milk mozzarella, roasted tomatoes, scallions.