***UPDATE***
Ok Dave, I know you're a hurtin unit right now and that's no fun. Hopefully the following at least brings a smile. cheers, j
I finally tried the caraway spaghetti pizza. OMG did this work out! I'm so glad I gave this a whirl. Thanks dave, seriously good stuff. I would definitely recommend cooking it in the sauce like dave mentioned. Here's what I did - I made my usual soffritto base, bastardized this time because I used all garden stuff, so I used a cup of carrots, a cup of squash and two cups of onion. These were, minced, fried med hard in a generous amount of olive oil until "amber" or medium. I added a very small handful of minced flat leaf parsley and a very small handful of minced fresh marjoram, both from the garden. Then I blended roughly 1.5-2 lbs of garden tomatoes and added them to the pot. Mixed well and added a heaping TBS of caraway, put the lid on. Within 3 minutes there was major caraway smell in the kitchen. At this point I tasted the sauce and was a bit pissed off that dave had mislead me, the sauce was dominated by caraway. BUT, within 5 minutes or so the flavors had perfectly blended and the sauce had a heavenly aroma. I let the sauce thicken for a while. I didn't take time to make dough, so I went with the premade "Tuscan Six Grain Old World Pizz Crust" from Rustic Crust. Next I rubbed the crust with olive oil and added tomato/soffritto/caraway sauce generously. There wasn't much in the fridge so I went to the garden again for squash and savoy cabbage (sliced and shredded). Then I added mushrooms and sharp white cheddar. In the oven it went @ 500f for about 16 minutes (@ 5000 ft elevation). The caraway worked perfectly with the crust and the sauce.
Topic: Rye Bread (Read 10561 times)
