We may or may not ACTUALLY be in a post-racial Northern California, but I’m going to assume that we are for the purposes of using “White Trash” in the following fashion:
And tonight, for First Friday, a playfully pseudo-artisan twist on a venerable white trash classic: French Bread Pizza!
The Recipe:
Take Watsonville Sourdough from Sumano’s Bakery (the ONLY sourdough!), and slice it the long way!
Then, accept the gift of strange organic heirloom tomatoes from an uber-gardener neighbor, which is, in my case, the most excellent Miss Natalie …
… and make a red sauce!
With wine, of course …
Once made, introduce red sauce A to longways-sliced-sourdough B …
Following introductions, alert Gruyère that you now desire its presence in the kitchen.
And when Gruyère complies, shred it.
(And yes, I KNOW Gruyère doesn’t come from Northern California. But I BOUGHT it in Northern California …)
Next, baptize bread and sauce with cheese.
Following the baptism, freckle the countenances with caper and tarragon …
Lastly, with your heat in the 425 range, insert the longitude of ‘za into the latitude of oven …
And voila!
Post-Racial Northern California Longways-Sliced-Sourdough Heirloom & Gruyère Pizza w/ Tarragon & Caper.
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Funk Power. Over and Out.
Categories: Events, Food & Wine Pairing, Offerings, Wine & Food Pairing
Yummy!
I often cook with wine, why sometimes I even put it in the food I am preparing ……. but I have NEVER used a Ridge wine in a recipe.
Well, perhaps ’tis time to sneak a wee drop of the stuff into a dish?
Oh, yum! Can’t wait to taste the pairing
Yum! See you tonight, Christopher!