Skip to main content

A new trend from New York


Like thousands of people, I eagerly look forward to Wednesdays when The New York Times publishes it's dining section. With it's witty reviews, NY Times has been the undoing of many a fledging new joint. And look at the trends it's pioneered. Jim Lahey's no knead bread started in the this dining section before becoming a worldwide rage.

A couple of weeks back, the dining section talked about another new trend in New York. That of putting cream or bechamel sauce on a pizza in addition to, or instead of the cheese. Now tell me a bread baker who would resist this idea, specially when followed by a great recipe for mushroom cream pizza.

NY Times tells you to start with a pizza base of your choice, as long as it's thin crust. I started with this base from the pioneer woman, but made it part whole wheat. So you mix 3/4 cup whole wheat flour and an equal quantity of plain flour with 1/3 tsp salt. Warm 1/2 cup water, add 1/3 tsp dry yeast and let it bloom for 10-15 minutes. Drizzle a tbsp of olive oil on the flours, then throw in the yeasty water and knead for 4-5 minutes by hand or with a handheld mixer until well combined.

Form into a ball, coat with olive oil and put in the fridge for at least 24 hours (it will be fine for 3-4 days).

Now for the NY Times magic. Slice an onion thinly. Also thinly slice a cupful of mushrooms. Heat a tbsp of butter and on very low heat, cook the onions until soft. Add mushroom, salt and pepper then cook on a low heat, stirring frequently, until the mushrooms are cooked and the moisture they exuded has all evaporated. Add 2-3 tbsp of cream, mix well, let it cook for another 2-3 minutes and take the pan off the heat. The mixture will thicken a bit as it cools.

Heat your oven to as high as it will go. Grease a baking sheet with olive oil. Roll or stretch your pizza dough into a thin rectangle. Let it rise for 5-10 minutes, then top with the mushroom cream mixture. I omitted any cheese, but add a little if you like and bake until the crust turns golden.

By this time, your cream's all evaporated but it manages to make the mushrooms very creamy. More mushroom-y in fact, if such a thing is possible!

Comments

notyet100 said…
this looks so simple nad yummy...thnks for the recipe
uma said…
Hey Simran,
easy n delicious!
Cant believe there was cream on that! Inriguing recipe!
Ann said…
I mioss NY Times. I had to cancel my subscription when we had to climb over the unread copies piling at our door. Then I tried email subscrip, and my inbox was flooded with unread items.
I'm obviously very BEHIND on all the latest food trends. This sounds delish, and oh so elegant.

Popular posts from this blog

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

The Living Roots Trek

I met Wesley at noon on a sunny day in May at the entrance to Tyrna village. The meeting had been three months in the making. Back in February, I had seen the pictures a friend posted from a trekking trip to Meghalaya. I'd been so taken in by the double decker living roots bridge that I immediately called Chalohoppo, the travel company she had gone with, and booked a trip for myself.

I'm not a trekker which means that instead of the rugged trip my friend had taken, I had arrived at a compromise. We will start the trip with the trek and then spend the rest of our stay in Meghalaya at a nice lakeside resort just outside Shillong. Which means that the day before I met Wesley, I'd landed in Guwahati and been met at the airport by a friendly Chalohoppo driver for a four hour drive to Cherrapunjee.

On arriving at the Sai Mika resort, nestled in the middle of mountains, I called the number I'd been given and was greeted by a friendly, enthusiastic voice of our guide for the tre…