Despite the presence of PBR, this wasn't exactly a throwback to college days. Our friend was visiting from Turks and Caicos sort of last minute and so we wanted to have a party! We filled up a few growlers of beer, picked up our Pabst, made our own pizzas and off we went. It wasn't a huge affair, or at least didn't start that way, but the evening did seem to grow as unexpected guests stopped by.
Prepping ingredients should always be first and foremost!
Baby made the crispy, exquisite (easy!) dough for our pizzas from Jim Lahey's book. Shown here are the Cubano and Veggie.
Ingredients: pernil al horno, sliced ham and pickles
Sauce: mustard bechamel
Cheese: shredded provolone
Note: for the pernil, Baby does not use a mortar and pestle to make the time consuming paste; he just throws the ingredients into a food processor.
Ingredients: thinly sliced zucchini and yellow squash
Sauce: leek-onion balsamic jam
Cheese: sprinkling from a bag of Emmi gruyere and Swiss cheese
Sausage Mushroom Pizza
Ingredients: sweet fennel sausage with sliced oyster and shiitake mushrooms
Sauce: San Marzano sauce with basil from Fresh Direct
Cheese: grated mozzarella
French Onion Soup
Ingredients: click here
Sauce: strained onions from the soup!
Cheese: more of the Emmi cheeses
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