Wickwood's Kitchen ...
I was reminded of this Burgundian thin crusted pizza
with the fluffy cheeses and topped with Proscuitto during a visit to
The Modern restaurant located, of course, at The Modern Museum in
New York. Its’ quite addictive. When it is served
piping hot….well, the first time you make it, you’ll need to plan to
make a meal of it along with just a green salad, so hard is it to
stop eating. Restraint may prevail the next time you try it, making
it possible to serve as an hors d’oeuvre..
Serves 8 for lunch, 12-16
as an hors d’oeuvre.
Crust If you have a favorite pizza crust that you rely on, you may
• 1 package (¼
ounce) active dry yeast
cups warm water
• 1½ teaspoons sea or kosher salt
• 1½ tablespoons olive oil
• ½ cup whole wheat flour
• 3 to 4 cups bread flour
• 3 tablespoons unsalted butter
• 2 large white onions, thinly sliced into rings
• 4 ounces creamy white goat cheese
• 2/3 cup ricotta cheese
• ½ cup sour cream or crème fraiche
• 2 large eggs
sea or kosher salt and freshly ground white pepper
• ¼ teaspoon freshly grated nutmeg
• 2 ounces thinly sliced prosciuitto
The Modern at MOMA
1. To make the
crust dough, stir the yeast and water together in a large mixing
bowl and and let rest until foamy, 5 minutes. Stir in the salt, oil,
and whole wheat flour. Using a wooden spoon, gradually stir in 3
cups of the bread flour. Add enough additional flour to make a stiff
dough. Turn out the dough onto a lightly floured surface and knead
it until smooth and satiny, 5 to 7 minutes. Place the dough in a
clean bowl, cover with plastic wrap or a linen towel, and let rise
in a warm place until doubled in bulk (about 1½ hours).
2. Meanwhile, prepare the topping. Melt the butter over
medium heat in a large skillet. Add the onions and sauté slowly
until very soft and just beginning to color, about 20-25 minutes.
Remove from heat and set aside.
3. In a medium sized bowl, mash or beat together the goat
cheese, ricotta, and sour cream until smooth and creamy. Beat in the
eggs until thoroughly combined. Season with salt, pepper and nutmeg.
4. When ready to assemble, preheat the oven to 375°F. Lightly
oil a 15x12 inch baking sheet.
5. Punch down the dough and turn it out onto a lightly
floured surface. Roll out into a rectangle slightly larger than the
baking sheet. Transfer carefully to the pan, letting the edges of
the dough hang over the pan edges. Crimp the overhanging crust to
form an irregular edge higher than the sides of the pan. Pre-bake
for 8-10 minutes.
6. Spread the cheese and egg mixture evenly over the surface
of the dough. Then scatter the sautéed onions evenly over the
cheese. Tear the prosciutto into irregular shreds and scatter over
the top of the tarte. Bake the tarte in the center of the oven until
the crust is golden brown, the cheese set, and the prosciutto pieces
have become crisp, 35-40 minutes. Cut the hot tarte and serve at
CHEESE PUFFS GOUGERES
The most quintessential hors
d’oeuvre of Burgundy, appearing almost always at wine tastings.
These savory, fluffy, golden choux pastries are laced with small
cubes of nutty Gruyere cheese and the region’s Dijon mustard. For
variations you might add additional mustard, smoked salmon and
dill, or crumbled bacon or minced prosciutto. Make plenty, they
disappear quickly. Yields 48
|• 1½ cups water
• 8 tablespoons unsalted butter, cut into small pieces
• 1½ cups unbleached all-purpose flour
• 5 large eggs
• 1 heaping tablespoon imported Dijon mustard, best quality
• salt and freshly ground white pepper
• 1/8-1/4 teaspoon freshly grated
• Pinch of cayenne or smoked hot paprika (Pimenton)
• 1½ cups finely diced French or Swiss Gruyere cheeks, best
• 3 tablespoons milk
• ¼ cup finely grated Parmigiano Reggiano
oven to 375°F. Line two 15x12-inch baking sheets with parchment
2. Combine the water and butter in a medium-size saucepan and
bring to a boil. When the butter is completely melted, remove from
the heat and gradually stir in the flour until smooth. Return the
pan to medium-low heat and cook, stirring constantly, until the
batter is quite thick and is pulling away from the sides of the pan
3. Remove the pan from the heat again and beat in the eggs
(you can use an electric hand mixer), one at a time, mixing well
after each addition. Mix in the mustard and season with salt,
pepper, nutmeg and cayenne pepper. Fold in the Gruyere and any other
4. Drop the batter by rounded heaping teaspoons onto the
prepared baking sheets. Brush the top of each with a little milk and
dust lightly with Parmesan.
5. Bake the gougere until puffed and golden brown 15-20
minutes. Serve warm, on a tray. The gougere may also be baked ahead
and reheated in at 350°F oven for 5-6 minutes just before serving.
SHRIMP SAUSAGE & RED PEPPER AIOLI
A light Spring hors d’oeuvre or luncheon that always surprises!
|• 1 pound
medium shrimp, best quality, peeled and deveined
• 1 pound sea scallops
• 2 egg yolks
• 2 cups Low-Fat Blend*
• 3 tablespoons potato flakes or 1 tablespoons potato starch
• 2 tablespoons chopped fresh tarragon (or ¼ cup dill or chives)
• 2 tablespoons Pernod (optional)
• ½ teaspoon hot smoked paprika
• ½ teaspoon paprika
• salt and freshly ground white pepper
certain that all of the ingredients and the bowl are well chilled
before starting and plan to work quickly.
2. Place the shrimp and scallops in a food processor, and
puree. Add the egg yolks and pulse until well blended. Transfer to a
medium-size mixing bowl and set in a larger bowl of ice.
3. Gently fold in the Low-Fat Blend, potato flakes/starch.
And herbs a little at a time, until blended and smooth. Add the
paprika, salt and pepper. Cover, and place in the refrigerator for
4. When the mixture is well chilled, removed from the
refrigerator and place the bowl on a flat work surface. Tear off an
8-inch piece of plastic wrap. Place 2 tablespoons of the mixture in
a strip in the center. Fold the plastic wrap over the mixture,
rollup to make a 2-3 inch sausage, and twist the ends. Repeat until
all of the mixture is used. Chill sausages as you work.
5. Meanwhile, in a large sauté pan fitted with a steamer,
bring 1 inch of water to a boil. Keep the sausages chilled until you
steam them; you will need to do this in batches.
6. Place several sausages in the steamer and steam for 9-10
minutes, until firm and cooked through. When all the sausages are
steamed, remove the plastic and serve warm. Alternatively, they may
be chilled and served.
*Note: Low-Fat blend is made by mixing equal amounts of low
fat cottage cheese and low fat yogurt together in a blender until
smooth. Please, do not use a food processor.
RED PEPPER AIOLI
This is a terrific low fat way to enjoy Aioli anytime. Serve with
seafood, crudités, spread atop crostini, stirred into a soup, or as
a salad dressing ingredient.
|• 1 pound new or
russet potatoes, peeled and thinly sliced
• 1 2/3 cups chicken broth
• 3 red bell peppers, roasted, skin, seeds, and stems removed,
• Juice of 2 lemons
• 1/3 cup extra-virgin olive oil
• Pinch of cayenne
1. Place the potatoes and chicken
broth in a saucepan. Cook over medium heat, covered, for 15 minutes.
Remove the cover and cook for 20 minutes, or until all the broth
2. Place the roasted red peppers in a blender or food
processor and process until smooth.
3. While the potatoes are still hot, add them to the pureed pepper
and process; gradually add the garlic, lemon juice, and olive oil,
tasting periodically, until the desired flavor is achieved and the
ingredients are pureed. Add cayenne and salt to taste. Cool, covered
at room temperature. Refrigerate until served.