recipes that are simple and delicious.
You know me by now, and you know that I love pizza. I love it so much that I have created close to twenty different pizzas, and typically when I make a batch of pizza dough during the week, I try to make a different type of pizza. So this past week when I was batching out the pizza dough, I looked around my kitchen to see what was available, and what I could use up, and that’s when I came up with this mushroom, onion, and rosemary pizza.
Now sure, when you hear the title, you might think, big deal, it’s a mushroom and onion pizza. It is, but this one is special as the fresh rosemary takes this pizza over the top, plus it is meatless which makes it even better.
Let’s get started.
Ingredients for the Pizza Dough (makes 3 pizzas):
Ingredients for the Pizza:
Make the dough by adding the flour, yeast, salt, and sugar. Mix. Add the water, and with your wooden spoons, or hands, mix until blended. I use my KitchenAid for this process to keep everything in the bowl during the rising process. Mix for about 30 seconds. The dough should be a bit stiff. Cover the bowl with a towel, and let it sit at room temperature until the dough has doubled in volume, about 2 hours.
Once risen, divide into three portions. With one of the portions, add some flour to a large pastry board, and start rolling it out into your desired pizza shape. If you are adventurous, try tossing the pizza, to get your desired thickness.
Preheat your oven to 500 degrees with the pizza stone inside.
Lay the dough onto the preheated pizza stone, and top with garlic, then the cheese, mushroom, onion, and fresh rosemary. Place the pizza in the oven, cooking for about 20-25 minutes, or until the crust is nice and golden, or partially charred, and the cheese is nice and melted.
As I made a couple of other pizzas for the kids, I steered towards this one. As I loved the other ones, this one kept drawing me back to it. It was simple and again, that fresh rosemary not only provided a great smell, but the flavor was just spot on. I hope you enjoy.
You might not be familiar with the title of this post and you are probably thinking ‘what the hell?’. Don’t worry, that’s why I am here. It basically translates to ‘awesome sandwich’, or better yet ]Chinese barbecue pork tucked into everything amazing with a Vietnamese sandwich. I wanted to make this sandwich for a couple of reasons. First, I had some leftover char siu because the kids were freaked out by the pink color of the pork. Afterall, it’s only red food coloring, but oh well, and on a second note, I love a great banh mi sandwich. I’ve been making banh mi for some time now, everything for a great Asian pork banh mi, to a breakfast banh mi. After visiting a local market in the area, known as Pacific Produce, I had to have a banh mi. I always have to have a banh mi when I visit there, and in my opinion, they make the best banh mi in the Milwaukee area. Not only are they cheap, but they are legitimate with their bread, and ingredients. So after I enjoyed every bit of that banh mi, I went home and pickled some carrots and daikon, only to get ready to make some banh mi!
Let’s get started.
Ingredients for Char Siu:
To a bowl, everything but the pork chops, and mix well. Add the pork to a gallon sized ziplock bag, adding the sauce. Give the pork a nice massage, making sure you incorporate the sauce onto the pork. Seal the bag, removing as much air as possible, then tuck it away in the refrigerator for the night.
The following day when you are ready to make the pork, remove it from the refrigerator about 30 minutes before placing it on the grill. Heat your grill, and cook until the pork is cooked, about 12 minutes. Chop the pork.
Ingredients for the Banh Mi:
Take your whole baguette, or bolillo roll and warm it in a 350 degree oven for 3 minutes.
Slice the roll in half, and smear the braunschweiger on the top of the bottom roll. Top the braunschweiger with the sliced cucumbers, then cilantro, the chopped char siu, fresh jalapeños, the pickled carrots and daikon, then smear the mayonnaise onto the top roll.
Dig in. Any bite into a Vietnamese banh mi is amazing. This one is just as amazing. You get that great heat from the jalapeño but it gets transformed by the pickled vegetables, the sweet Chinese char siu, and then the freshness of the cilantro and cucumber that is only trumped by that wonderful braunschweiger. As I continued to eat this sandwich, I thought, this is probably one of the best sandwiches out there, and yet so many have taken a chance and had one. Two words. Make this. This Char Siu Banh Mi is awsome!