Friday, June 24, 2011

Grilled Pizza, again.

I contacted Maya, the winner of the bowl covers, and she said the following:

I can't even remember the last time I won a contest! My senior year in high school my name was picked first out of a hat to choose a passage from Hamlet to memorize. But I don't think that counts.

She selected this bold, fun print and they're on their way. 

Anyway, I said there'd be food. 

Sometimes you and your friends get together and make your own ricotta, make up some pesto, and grill up fantastic pizza, but you're not at home and you don't take photos of the process and then somebody jumps in and takes photos once it's over and tells you you should post it.  And you know, it's good pizza and people like to hear about good pizza, so you post it. 

Sometimes that happens.  And it's nighttime, and you're grilling and you're eating outside, so the photos look like this.

And sometimes one of your friends makes a salad that sounds mind-numbingly simple but might be life-changing. Chickpeas. Red Onion.  Tomato. Oil. Vinegar. Scapes. Nom.  

And sometimes eggplant gets that rich smoky flavor that makes it seem like it's not just a veg with a bit of tomato sauce and a blanket of there's something way more complicated going on.

Hot tip on pesto.  

I used a ton of basil and a good amount of parmesan and pine nuts and olive oil... it was like two a half cups of basil, 1/3 cup oil, 1/3 cup pine nuts and 1/2 cup garlic clove, black pepper, salt...  and it was kind of lame. I mean it tasted good, but not super basily.  A little too salty.  Then I let it sit an hour and it got awesome.  Like fight over the leftovers awesome.  Dip your finger in the bowl, again, awesome.   So let your pesto develop. 

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