Monday, October 12, 2009

Thanksgiving my Way!

It's the second year we welcome the thanksgiving festivity in our Mexican home!.. But as Thanksgiving means lots of food and basically enjoyment.. it really doesn't matter what you have for dinner as long as you fully enjoy it. My thinking is, if you are thankful it should be because you are having a hell of a dinner... am I right?? .. Turkey for my isn't that important, what's important for me is to prepare what my audience is asking for.. and in this case the ask was for some Homemade Pizza and Apple Pie.

I suppose this time is all about sharing so .. here it goes ..
Salmon Pizza
Pizza Dough
1 cup lukewarm water
1 tsp sugar
1 envelope yeast
1/4 cup olive oil
1 tsp salt
2 cups flour, more if needed
2 cups milk
1 x bay leaf
1 piece of onion
1/4 cup butter
1/4 cup flour
1 tin crab, about 4-1/2 ounces, drained
1 cup goat cheese
6 ounces hot-smoked salmon, cut into small, bite-sized pieces
2 x slices cold-smoked salmon (optional)
About 5 green onions, chopped

For the Pizza Dough
Sprinkle the yeast and sugar over the water in a large bowl and let sit 10 minutes. Add the oil, salt, and half the flour. Beat smooth. Knead in the remaining flour, more as needed, to create a soft dough that doesn’t stick to the hands. Cover in a bowl and let rise until doubled, about 45 minutes. Punch down the dough and stretch it out to fit on a pizza sheet.
While the dough is rising, make the béchamel: Bring the milk to a boil in a saucepan with the bay leaf and onion. Turn off the heat, cover, and leave to infuse 15 minutes. Melt the butter in another saucepan, then whisk in the flour, and keep whisking on the heat for a full minute to cook out the flour taste. Slowly whisk in the milk, until smooth, and cook, stirring until thick, 3 minutes. Stir in the crab, and half the goat cheese.
Heat the oven to 400ºF/200ºC. Distribute pieces of hot-smoked salmon over the pizza crust. Spoon the sauce over top (this will protect it from overcooking). Sprinkle with the remaining cheese and the chopped white part of the green onions, reserving the chopped green for garnish later. Bake 25 minutes until the crust is crisp. Scatter the green of the onions over. To finish it, lay on a few slivers of cold-smoked salmon for extra colour and extra flavour.


Happy Thanksgiving!!

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