Chef Craig Stoll ~ Delfina in San Francisco - Chefs A · PDF fileChef Craig Stoll ~ Delfina in San Francisco Delfina's California Pizza Margherita What many people mean when they want
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Chef Craig Stoll ~ Delfina in San Francisco Summer Peach Ice Cream
INGREDIENTS:
4 cups whole milk 10ea Egg yolks ¾ cup Cup sugar 1/2 Vanilla bean 1/4tsp Salt 2‐3 cups Peach puree ( recipe follows) 2‐3 cups Roasted peaches ( recipe follows)
METHOD:
Set a fine mesh strainer over a 2 quart nonreactive container. Prepare an ice bath into which the 2 quart container can fit. Combine the milk and salt in a medium sized, heavy bottomed pot. Scrape the seeds out of the halved vanilla bean with a paring knife. Add the seeds and the scraped pod to the pot of milk. Bring to a boil over medium heat. While waiting, combine yolks and sugar in a medium sized bowl and whisk together for a couple of minutes. When the milk comes to a boil, pour half a cup into egg yolks, whisking. Add a little more, whisking constantly, and then more until about 2/3 of the milk is in the bowl. Then pour the entire contents of the bowl back into the pot. Cook the custard over medium heat, stirring constantly with a wooden spoon. Cook until the mixture thickens slightly and coats the back of a spoon (180 degrees). Remove the pot from the heat and pour the contents through the strainer into the 2 quart container. Place the container in the ice bath. Stir often until completely cool. When the custard is chilled add the peach puree, stirring until completely incorporated. Store in the refrigerator until ready to spin. Spin mixture according to the ice cream manufacture’s instructions, when mixture is well frozen, swirl‐in the roasted peaches. Extract from machine and freeze until ready to serve. The texture is best if eaten soon after making.
Chef Craig Stoll ~ Delfina in San Francisco Panna Pizza with FIgs, Blue Cheese & California Cream Panna means “cream” in Italian. Although somewhat out of the ordinary, were inspired to use cream on
some of our pizzas after witnessing its use at a favorite pizzeria in Naples, Italy.
Making pizza in a home oven is always better if you line the bottom of the oven with pizza stones which
are typically available from upscale kitchenware stores.
INGREDIENTS:
1 Pizza dough‐scaled to 7 ounces
1‐2 Ripe figs, sliced
2 slices Pancetta, thinly sliced
1.5 ounces Point Reyes Farmstead Blue Cheese
2.5 ounces Heavy Cream
1 sprig Fresh thyme, chopped
Kosher salt
METHOD:
Line the bottom of the oven with pizza stones and preheat to 500 degrees. Dust a pizza peel with flour
and stretch the dough. Lay the dough on the peel. Scatter the dough with the figs and crumbled blue
cheese, leaving the dough bare around the edges.
Chop the pancetta coarsely and scatter over dough as well. Season with salt and thyme. Drizzle cream
over the top of the pizza and slide it into the oven, directly on top of the pizza stones.
Move the pizza as needed during cooking‐the frequency and locations will vary depending on your oven.
Try to move the pie as infrequently as possible, however, to avoid heat loss from opening the oven door.
The quicker the pizza cooks the better. It should take five minutes or less.
The pizza is done when the edges are puffy and browned and the bottom is crisp. Remove from oven
and drizzle with extra virgin olive oil if desired.
SOURCING NOTE: You can order Point Reyes Original Farmstead Blue Cheese online at pointreyescheese.com
Chef Craig Stoll ~ Delfina in San Francisco Delfina's California Pizza Margherita What many people mean when they want a “cheese pizza”. This is the original pizza named after Queen
Margherita Use the best mozzarella, preferably from California, and the best tomatoes you can find.
INGREDIENTS:
Pizza Dough 1/4 cup tomato sauce 1/3 Cup Mozzarella cut in large chunks drizzle of good quality olive oil 2 Fresh Basil leaves salt
METHOD:
Line the bottom of the oven with pizza stones and preheat to 500 degrees.
Open the can of tomatoes and dump the contents into a wide shallow bowl. Remove a tomato and tear
it open. Scrape out the seeds and juice and allow them to fall back into the bowl. Toss the cleaned
tomato back into the can. Repeat until all of the tomatoes have been cleaned. Dump the tomatoes
onto a cutting board and chop coarsely. Put the chopped tomatoes into another bowl. Place a strainer
over the bowl of chopped tomatoes. Strain about half of the juice from the bowl of juice and seeds into
the bowl with the chopped tomatoes. Reserve the rest of the juice for something else. Season the
chopped tomatoes well with salt.
Dust a pizza peel with flour and stretch the dough. Lay the dough on the peel. Ladle‐on about 2‐3
ounces of sauce, leaving the edges bare. Blot the mozzarella dry on a kitchen towel, tear the cheese
into smaller pieces (or precut with a knife) and scatter across the dough. Season with salt. Tear the
basil leaves and scatter them across the surface of the pizza.
Slide the pie into the oven, directly on top of the pizza stones. Move the pizza as needed during
cooking‐the frequency and locations will vary depending on your oven. Try to move the pie as
infrequently as possible, however, to avoid heat loss from opening the oven door. The quicker the pizza
cooks the better. It should take five minutes or less. The pizza is done when the edges are puffy and
browned and the bottom is crisp. Remove from oven and drizzle with extra virgin olive oil if desired.