That is exactly where I was with it. It wound up being delicious, but I was unsure at every step along the way. It was a gamble, but both of my boys loved it as a fun spin on a food they enjoy.
Looks great, but the pepperoni should be inside the pie, not on top.
Also, Jon Stewart is wrong in that Daily Show video and doesn’t know wtf he’s talking about - Chicago deep dish pizza doesn’t have cold sauce on it, and he’s a moron for suggesting it does.
May or may not be from the area (ahem), but I’ll say this: if you’re not getting it straight from the oven, then what’s the point? Delivered Chicago-style is only slightly more appetizing than delivered lasagna, NGL.
OP’s pie, however, looks damn tasty. The pepperoni on top are just as garnish anyhow. 🤗
Mmmyyyeeeeh. Wikipedia page for Pie says otherwise from what I can see? It needs to have some sort of filling, and the crust needs to be a type of casing, whether a cover/top casing or bottom casing, or both. The only mention of pizza that I can see is a link to the page for Chicago style pizza like here, as well as calzone, which both seem to fit the definition of a pie as described.
I’ll stretch to concede that this style of pizza is both a bastardized pizza and a pie, by modern/conventional standard. But not all pizzas are pies. Good compromise.
2 tbsp brandy (I used whiskey this time, turned out great)
Salt and pepper
Finely chop all the solid ingredients (food processor works great for this).
Heat butter over medium heat. Add mixture and saute a moment.
Add whiskey, salt, and pepper. Stir.
Saute 10-15 minutes or so, until the mixture is pretty dry.
Beef Wellingtons
Duxelles
2 filet mignon steaks
Salt and pepper
Mustard
1 sheet frozen puff pastry (or make your own if you hate yourself)
4 slices prosciutto
2 egg yolks
Thaw a sheet of puff pastry per directions (40 minutes for mine).
Salt and pepper steaks.
Saute over high heat for 30-45 seconds on each side to sear. Let cool.
Slather mustard completely around each steak. English is the standard mustard to use, but I used Chinese because I couldn’t find English mustard, but 5. wanted something with a little bite to it.
Roll out puff pastry sheet until it’s large enough that half of it could wrap a single steak.
Cut puff pastry sheet in half lengthwise.
Place two slices prosciutto on each piece of pastry.
Place a mound of duxelles in the middle of each pastry (a quarter of what you have on each).
Place a steak on top of the duxelles.
Top each steak with half the remaining duxelles.
Fold puff pastry up and around the steaks, sealing the edges.
Wrap each constructed Wellington tightly in plastic wrap and place in fridge for 30-40 minutes (to help it keep its shape and stay sealed).
Preheat oven to 400 degrees.
Unwrap Wellingtons.
Beat 2 egg yolks and use as egg wash on the Wellingtons.
Score the top of each Wellington. I also sprinkled some crushed pink peppercorns on them.
Bake for 20-23 minutes, until pastry is golden brown.
Pink Peppercorn Sauce
1 shallot, sliced
1 clove garlic, smashed
2 sprigs thyme leaves
1/2 cup brandy (Again, I used whiskey)
2 cups beef stock
1 cup heavy cream
1 tablespoon mustard
2-3 tbsp pink peppercorns, lightly crushed
After searing beef in pan, add 2 tablespoons olive oil.
Add shallots, garlic, and thyme leaves. Saute 1-2 minutes.
For the macaroni and cheese, I used Chef Jean Pierre’s recipe here. I used about 7 ounces gruyere, 7 ounces white cheddar, and 2 ounces parmesan. For the topping, I used half a cup panko, half a cup of parmesan, some parsley, a bit of salt, and around 3 tbsp melted butter.
Looks good, but your layering and sauce could use some work. Not trying to be critical, I just know that I personally like knowing how I can improve upon things for next time. I’ve made this all the time for family events, and have made the same mistakes.
The sauce needs to be cooked down so it’s thick and rich. You don’t want a watery sauce, because you wind up with soupy lasagna that just falls apart when cut (which is what you see in the first picture). You’ll find that your lasagna hold a great shape when you do this.
As for the layering, if you have a thicker sauce use a thicker noodle, otherwise you can keep them pretty thin (0.8-1.0mm). Parboil after making the noodles so that way you don’t have to worry about water content in sauce. Lastly, don’t leave pasta exposed to oven, you’ll end up with gross crunchy, sometimes inedible noodles. I’ll typically add a thin top layer of sauce and coat it with thinly shredded cheese.
Other than that, it looks really good. The bechamel is a great addition to it. If you really want to take it to the next level, try braised short rib for your next lasagna, I typically cook it the night before in whatever sauce I intend to use for the lasagna, and then leave it in fridge for 24 hours to let the flavor develop more. Makes for an extremely rich, thick tomato sauce and the beef shreds up nicely for a good thin layer. Alvin Zhou does a recipe very similar: m.youtube.com/watch?v=-aCJtxibSpA
I actually like having some crispy bits on the edges . I did find it was even better the next day though so next time I might cook it the day before I plan on eating it . Thanks for the tips, I’ve only made lasagna a couple times and I find each time it gets a little better .
My last Domino’s order was an hour late, the boxes were soaked through with grease, and the receipt was on top of the cheese of one of the pizzas. Domino’s never even responded to my calls or emails to try to make it better, so they are on a Never Again list. I’ll still be talking about that order when my preserved brain is on its deathbed in 2359.
I’ve had good Domino’s before, though, I think I just live near a shit store. If you live next to a good one then I’ll happily take the compliment!
Several years ago they realized their pizza was garbage, and they flipped and started properly seasoning things. It was pretty good, then they realized that was expensive and started cutting back and it’s returned to its old, bland, ways.
But for a brief, shining moment, Domino’s was eatable.
No judgement but here in the UK this is more like what we’d call a flan than a pizza or a pie. So instead of arguing about pizzas and pies, why not embrace a third category?
I would say a quiche /ˈkiːʃ/ requires eggs whereas a tart doesn’t (necessarily), and I have no idea what a key-tch-zah is, we don’t have them in the UK. A quiche is a type of tart though, yes.
Going by primary ingredient I guess it would be like a tomato tart. Though the dough is yeasted so it probably doesn’t fully match a lot of categories.
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