Allie correctly pointed out that I forgot about PIZZA NIGHT. Two weeks ago now, The Carmels hosted a pizza making party using their new wood-fired brick oven. Upon arrival, us lucky guests found the kitchen counter covered in little bowls full of potential toppings: lamb sausage, a variety of cheeses, stewed tomatoes, herbs of all colors, truffle oil (!!!), mushrooms, smoked salmon and so much MORE. Mr. Carmel had prepared personalized -pizza-sized balls of simply delicious dough, the subtle sweetness of which, upon cooking, manifested the chef's investment in its proper kneading and leisurely rise--so well done.
The evening was spent amongst friends and marked by culinary firsts. For starters, both Mrs. Carmel and Lulu effectively convinced me of the merits of pairing champagne and pizza. Of note, also was the opportunity to cook something in an oven that reaches 750+ degrees! I can't tell you how fun it was to slide an uncooked pie into the oven using a pizziaolo's shovel thingy (yes, this is the culinary term), rotating the pizza as it cooked, and then taking it on out within two minutes of having put it in. It made me feel rather competent.
The specimen pictured above is one of the meaty "man's pizzas" put together (I believe) by elder brother Carmel.
1 comment:
Yeah, that's right. I'm a shamp champ. Let's do that again real soon!
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