No Blues To Sing About With Chef George’s Savory Blue Cheese Pizza

Yesterday I enjoyed a wonderful lunch at Sub-Zero Wolf Showroom Atlanta’s cooking demonstration with Chef George Laudin.  I was sort of singing the blues, because I wondered how I was going to enjoy lunch and get my list of tasks completed.  Well my blues went away when he whipped up this savory pizza with blue cheese, dried figs, caramelized onions and bacon bits!

photo credit: Susan Currie Design

During the demo, Chef taught us about the advantages of cooking with Wolf products, from the convection ovens that allow you to bake cookies while roasting garlic simultaneously without any transfer of flavors — all thanks to the technological innovations that Wolf uses — to the grills and griddles.  It’s demos like this that help educate me about appliances, so I can better assist my clients make the proper selections to make their home culinary experience wonderful.  Here’s a look at the ovens in their magnificent showrooms:

photo credit: Wolf Subzero Showroom

Now onto the take-away from this blog post:  Here’s Chef George’s recipe.  Try it.  You’ll love it!

Blue Cheese Pizza with Fig, Caramelized Onions and Bacon Bits

Purchase pizza dough at the grocery or make you own.

Mass the dough out on a floured cutting board.

Cook bacon cut into small bits.

Remove bacon from pan and reserve fat to caramelize the onions.

Cook onions until soft and caramelized.

Spread olive oil over massed out pizza dough.

Spread small amount of anchovy paste over dough.

Add pepper, thyme and oregano to taste.

Spread cooked onions liberally over dough followed by the diced dried figs.

Add mozzarella, romano or asiago cheese. Choose the cheese you like.

Sprinkle a smaller amount of blue cheese so that cheese doesn’t overpower the flavor of the pizza.

Sprinkle on bacon bits.

Slide on a pizza baking stone and bake (in your Wolf oven if you are fortunate to have one) on the Bake Stone Mode at 475-500 degrees for about 9-12 minutes.  Take a look at another delicious photo I managed to take before I devoured it.

photo credit: Susan Currie Design


Bon appétit!

Colors And Food; Food Photography Unlocks Vivid Colors

The colors of this duck dish come alive. (photo courtesy of nuartisan)

Color is an essential element of all design.  Colors make any creation snap and sizzle with vitality, beauty, and creativity.  Walk down the  street of any metropolis and look into any shop window or any clothing designer’s storefront.  You’re bound to be intrigued and stare agape at the colorful visuals you see.

One component of design often overlooked–especially in terms of the sumptuous colors it presents–is food photography.  If food photography doesn’t intrigue you, you should definitely pay it more attention.  Have you ever waded through the aisles of a bookstore and stopped to check out cookbooks, filled with a wide array of amazingly colorful images of recipes?

Perfectly captured photos of everything from creme brulee to Chateaubriand grace the pages of cookbooks and magazines.  Colorful matchbook sticks of vegetables and globes of orange, green, and red fruit adorn pristine white bowls on earth tone tablecloths.  If taken properly, the actual photos are the true focus of the book rather than the actual food being showcased–and the colors engage the viewer more intimately.

Perfectly blended colors and ingredients combine to make this the perfect dish to eat--and the perfect food photo. (photo courtesy of John Valentino)

I’m as intrigued by the colors of a perfectly coordinated and textured home as I am with a creatively designed meal.  Not only does this meal look delicious, the careful construction of it and the different colored items used means the chef’s preparation was meticulous.  That attention to detail goes a long way to creating the right taste.

How often do you look at a meal’s composition– the colors, the textures, the scale–before you eat it?

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