February has been one hell of a month in New York with all the snow and chilly weather so I escaped to Miami.
Last time I traveled I picked up February’s Food & Wine Magazine. I looked through it and found a recipe from one of my favorite Chef’s, Grant Achatz, owner of Chicago’s Alinea. I thought his Japanese pizza was so creative…little did I know that our Creative Cooking Crew’s challenge for February was rice. I took the idea and made it my own.
About 5 shiitake mushrooms—stemmed, caps thinly sliced
3 small carrots, yellow purple and orange, blanched
4 cauliflower florettes, thinly sliced and blanched
2 sunchokes, thinly sliced and blanched
3 tablespoons soy sauce
2 tablespoons canola oil
2 teaspoon toasted sesame oil
A few sprigs of thyme
3 cups cooked sushi rice
shelled edamame for garnish
1 cup Manchego cheese, shredded
1/2 cup kale sprouts
Toasted white and black sesame seeds, for sprinkling
6 mint leaves, thinly sliced
1/4 cup cilantro leaves, roughly chopped
Preheat the oven to 375º. In a bowl, toss the mushrooms and soy sauce. Let stand for about 10 minutes.
In a 9-inch ovenproof nonstick skillet, heat the oils. Press the rice into the skillet, about 1/4 inch thick. Cook over moderately high heat until the bottom is golden, 10 minutes. Top with the shiitake, carrots, chokes sesame seeds and cheese.
Transfer the skillet to the oven and bake on the top shelf for about 10 minutes or until golden. Slide the pizza onto a platter; top with the edamame, sprouts, mint and cilantro, thyme and serve.
When serving I used soy sauce and wasabi powder to sprinkle atop and some reduced cranberry balsamic vinegar.