Thursday, December 3, 2009

Heading up to Sonoma today to teach a Chef's Table class tonight at Ramekins.
"Home for the Holidays" menu should be fun! Sold out class so I thought I'd post a recipe.
  • Lavash Pizza with Smoked Salmon, Caviar and Creme Fraiche
  • Roasted Winter Squash Soup with Honey Pecan Butter
  • Handmade Wheat Linguine with Wild Mushrooms
  • Lamb Roulade Rolled with Winter Herbs and Braised Garlic Cloves
  • Olive Oil-Mashed Potatoes
  • Crispy Pear Tart with Soft Cream


4 pieces soft lavash, cut into 8 X 12-inch rectangle
2 ounces Italian fontina, coarsely grated
2 ounces firm mozzarella, coarsely grated
¾ cup crème fraiche
1 to 3 tablespoons milk
5 ounces smoked salmon, thinly sliced
2 ounces salmon roe caviar
1 bunch chives, thinly sliced

Preheat an oven to 400̊ F.

In a bowl, combine the fontina and mozzarella. In another bowl, stir the crème fraiche and milk until it is a barely fluid paste. Season with salt and pepper.

Five to ten minutes before serving, place one sheet of the lavash on a baking sheet. Bake in the oven until it just begins to take on a light golden color, 2 to 3 minutes. Remove from the oven and sprinkle the grated cheese onto the top distributing evenly. Place the lavash in the oven again and bake until the cheese is melted and the lavash is golden and crisp, 2 to 3 minutes.

Remove the lavash from the oven and top with the smoked salmon. Dot the caviar over the top and garnish with chives. Slice and serve immediately.

Repeat with the remaining ingredients making 4 lavash pizzas in total.

Makes 4 lavash pizzas and serves 6

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