inthekitchen
Chef Sean Smith Cibo Waterfront Cafe Chef Sean has been honing his pizza game since he was a child and his airy dough is proof positive that perfection is found in the details . Sean torches his crusts to give them extra smoky char after baking but even without , this crust is light , crisp and chewy . This seemingly simple mushroom medley surprises with sweet notes of roasted garlic infused bechamel and chive tinted oil .
Drunken Mushroom
For Cibo ’ s dough recipe see ciaowinnipeg . com .
INGREDIENTS Roasted Garlic Bechamel 3 1 / 2 cups milk 8 cloves garlic , roasted 1 cup butter 1 cup flour 1 1 / 2 Tbsp kosher salt 2 tsp cracked black pepper 1 cup whipping cream
Yield 4 cups
Drunken Mushrooms 5 1 / 8 cups sliced cremini mushrooms 1 / 2 cup white wine 1 / 2 tsp porcini powder 2 cloves garlic minced 1 tsp kosher salt 2-3 Tbsp olive oil
3 . Slowly add milk , while whisking until all the milk is combined . 4 . Add salt , pepper , garlic and continue to gently cook for another 15 minutes . 5 . Add whipping cream , and blend with emulsion blender until smooth .
Drunken Mushrooms 1 . Add olive oil to sauté pan and then mushrooms . 2 . On medium heat , cook until the mushrooms have released their water and it is mostly evaporated . 3 . Add garlic , wine , porcini powder and salt . 4 . Cook until wine is mostly evaporated .
Cheese Blend Mix together and use half for each pizza .
Pizza Assembly 1 . Preheat oven to 500 ° F , with pizza stone in oven . 2 . Build pizza on floured pizza peel , to load onto pizza stone in the oven or on a pizza pan . 3 . Spread 1 / 4 cup of bechamel over stretched crust . 4 . Top with cheese blend . 5 . Add 1 / 2 cup of mushrooms . 6 . Transfer onto preheated pizza stone / oven . 7 . Bake for 10 minutes , until the crust and the bottom of the pizza gets a little browned . 8 . Finish each pizza with a small drizzle of the chive emulsion , a pinch of Maldon Sea salt and garlic oil brushed over the crust fresh out of the oven .
Yield 1 pizza
Cheese Blend 1 1 / 2 cups mozzarella , shredded 1 / 2 cup smoked provolone , shredded
Garnish Chive Emulsion 1 Tbsp chives 1 tsp Dijon mustard 1 cup Canola oil 1 tsp Maldon sea salt garlic oil
Chive Emulsion 1 . Place chives , mustard , salt and half the canola oil in high powered blender . 2 . Blend on high speed until combined , then slowly add remaining canola oil to emulsify .
METHOD Roasted Garlic Bechamel 1 . Create a roux by melting butter and mixing in flour . 2 . Cook roux , stirring gently for 2-3 minutes .
14 ciao ! / oct / nov / two thousand twenty-three