sauce boy, part xviii.

Trying this lavash "pizza" idea from way back again tomorrow, toppings as yet undecided.

Well shit, all of my lavash suppliers are on vacation all of the sudden. Wtf people.

OK, we cool, that little corner Turk near Van Hallstraat sorted a brother out. Now what we gone do? Wellllll, I'm thinking like this:

1) Pizza marinara. I'm making the sauce now.
2) Something with parmigiano, artichokes, kale, lemon, and almonds (and mozzarella). I've been fixated on this since I made that rice the other day.
3) Maybe this, mushrooms, garlic, rosemary, taleggio, etc.
4) I bought an assload of endive (witlof) at the Avondmarkt because it was on sale. I should do something with that. I also bought some fresh figs b/c I'm stupid and they were like 20 cents each. Maybe roasted fig, a little gorgonzola, sauteed endive, mascarpone?
5) I really want to make this and put it on a pizza. And then eat it. And then nap for a long time.

Here are the baking times for the lavash. 


I've got a new ingredient crush: pul biber.

It's not really "sambal poeder", although I can see what they're trying to say: it's dried red chile, fire-roasted and actually not ground into powder, but kind of coarsely crushed into flakes. There aren't many seeds at all, so the chile flavor is really pronounced instead of the heat. Sambal-ish poeder.


No comments: