Posts Tagged ‘John Gutekanst’

Kimchi and Pizza; a Match Made in Heaven!

late summer 2014 080ii

Kimchi, the traditional condiment of Korea combined with cheese on a pizza or (as above), on a Turkish Pide? Yes, yes, yes I say. The textural crunch and aggressive flavor of kimchi is a perfect match for combinations of cheeses such as aged provolone and mozzarella, gruyere or even cheddar curd. Combining kimchi with textural foils like nuts and crusts is heaven especially with fatty meats such as bacon, guanciale and even Prosciutto di Parma, (Yes, that may be construed as sacrilegious in pizza Puritan circles but it sure is a killer taste!)  I like kimchi with sweet fruits such as orange, blackberry and even pear. In fact in my high-volume pizzeria, I’ve made kimchi a distinctive part of my menu-mix with two pizzas that sell well: The Crouching Kimchi, Hidden Chicken has Mandarin orange, Teriyaki, Local King Family Chicken and Cashew and the Chicken Yakitori has an Asiago-Bechemel as well as Onion, Teriyaki, Chicken and Mandarins.

summer 2014 222ii

Lets start with what gives Kimchi all the attention these days. The turn-on for most people like me is the fermented zing you get when crunching on a nice piece of kimchied cabbage or root like daikon. The turn-off is this same spicy zing for folks who are not used to it…simple as that!

late summer 2014 665ii late summer 2014 669ii late summer 2014 671ii

Here I took a boatload of Amish Daikon from Chesterhill, Ohio and cubed it to make Kkdugi, (daikon kimchi…daaaa). I just salted the little cubes for twenty minutes then squeezed the salt out and dried them as best I could then I added Korean pepper paste, raw garlic and Thai fish sauce with a few anchovies for a rough and tumble marinade. After adding some fresh hot peppers, scallion and cilantro, I let the soaking daikon sit at room temperature until my wife said, “Get that crap outta here.” So I finished up with the jar outside. After twenty-four hours to kick start the fermentation at higher temperature, I set in my refrigerator.

summer 2014 212ii summer 2014 213ii

Last week I was glad I had the Kkdugi because I added it to some great Asian long stemmed Taiwan Bok Choy and also known as Wa Wa Tsai that I obtained from Deep Roots Farm.

summer 2014 217ii summer 2014 219ii summer 2014 221ii

The preparation for this beautiful kimchi was fairly simple: I made a kimchi sauce with Thai fish sauce added to Korean pepper paste with Sicilian anchovy and a few dashes of Sicilian Garum, (fish sauce). Then I threw in a handful of raw garlic, juice from three lemons and grated ginger. Then I salted the cabbage and tossed for thirty minutes until it became just limp then rinsed, squeezed and transferred to another container. I then added some shredded carrot, scallion and the Kkdugi for a final mix.

summer 2014 226ii summer 2014 228ii

Then it was to the jars for the final ferment-set and a cool trip to the fridge for a few months.

Here is how I made the Turkish Pide at the top of this page:

late summer 2014 054ii late summer 2014 056ii

First, I cooked some polenta then mixed Parmesan and roasted sweet Toro peppers from Cowdery Farms into it. I let it cool and then rolled it up. I salted some romaine lettuce, let it wilt then rinsed and squeezed the juice out.

late summer 2014 067ii

I then combined some napa cabbage kimchi I had with the romaine and formed a roulade with the polenta and for a spicy-sweet finale, added some pickled Cowdery Cherry-bomb peppers to the top of each roulade! This made a fine packet ready for cooking!

late summer 2014 073ii late summer 2014 078ii

When the time was right for baking, I used an 83 percent hydrated, high protein dough that aged for 30 hours in cold holding and formed a Turkish style pide. I placed some aged mozzarella and some Gruyere on the Pide with the extra polenta and more sweet-roasted peppers.

late summer 2014 079ii

I hope you can try using kimchi on pizza.

late summer 2014 081ii

It’ll give you another dimension of taste to your menu…after all who doesn’t want more spice in their life?

 

 

Local Spelt, Pulled Pork and Paw Paw Pizza

late summer 2014 274ii Here is the pizza that I placed those elegant eggs upon. I used a local spelt flour that is grown only 22 miles from my pizzeria and Kiser’s Barbecue which is simply the best anywhere! A traditionalist may say that I put too much stuff on this pizza but I couldn’t resist combining the great fresh ancho peppers that I roasted and local beetroot. So I took it upon myself to make a full spectrum analysis of flavor! Lets do this one fassssst.

late summer 2014 221ii late summer 2014 225iii late summer 2014 253ii late summer 2014 260ii

Roast the ancho pepper and two small, halved beets in foil for 20 minutes in a 450 degree oven. (You can roast the pepper over an open gas flame on a burner also.) Pull the skin off and cut the ancho into strips and the beets into small slices. Take the 12 ounces of the spelt flour and bang out a pizza disc. place chopped cheddar cheese on the dough then the pulled pork, beet slices and ancho slices.

late summer 2014 263ii Place the pizza into a 475 degree oven and cook until golden brown, about 12 to 15 minutes.  Dress with the paw paw pulp in a semi-disgustingly looking circles.  See last blog entry.

late summer 2014 277ii

Now is time for the finale, slice the paw paw eggs on the pizza and then a little chopped cilantro or arugula in the center. You’ll feel glory at the way you are able to manipulate a local, wild food product into a sweet, savory, spicy pizza as you scratch at the exquisite pain from poison ivy, mosquito bites and thorn scrapes from being in the forest too long. Life is great!