tag:blogger.com,1999:blog-14099844.post5221626948094197555..comments2024-03-27T15:26:53.389-04:00Comments on Culinary in the Desert: Fig-and-Prosciutto Flatbread...Joehttp://www.blogger.com/profile/12900263145684208002noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-14099844.post-19505032672985091862011-02-15T23:38:38.844-05:002011-02-15T23:38:38.844-05:00We like it with flax flatbread and cambozola chees...We like it with flax flatbread and cambozola cheese (available at Whole Foods). We agree that any type of blue cheese - including gorganzola - overwhelms. Mix it with a creamy French cheese if you use it. The Grape Restaurant in Bonita Springs, FL has this on the menu with Cambozola and they get it just right.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-14099844.post-80899884347361596852009-01-09T10:39:00.000-05:002009-01-09T10:39:00.000-05:00Hi Joe,can't wait to try this, it looks delicious!...Hi Joe,<BR/><BR/>can't wait to try this, it looks delicious! Have you ever tried pan-fried pizza? It is really good and you get that olive oil permeating the dough...yum!<BR/>see http://elin-journal.blogspot.com/2008/10/pan-fried-pizza.html for the how-to's!Elinhttps://www.blogger.com/profile/05740175612318286487noreply@blogger.comtag:blogger.com,1999:blog-14099844.post-59367348585510140162009-01-03T22:20:00.000-05:002009-01-03T22:20:00.000-05:00Helene - Thanks!Terri - we think it gets pretty cr...Helene - Thanks!<BR/><BR/>Terri - we think it gets pretty crisp, especially when you use a stone. The thinner the dough starts out, the crisper it usually stays.<BR/><BR/>TTFN - Thank you!<BR/><BR/>Anon - Brie and Mozzarella huh? That sounds like a fun experiment!<BR/><BR/>Margaret - I hope you like!Joehttps://www.blogger.com/profile/12900263145684208002noreply@blogger.comtag:blogger.com,1999:blog-14099844.post-66857939555637692712009-01-03T11:56:00.000-05:002009-01-03T11:56:00.000-05:00I'm trying this next weekend. I am always looking ...I'm trying this next weekend. I am always looking for a way to use my fig preserves other than at breakfast.Margarethttps://www.blogger.com/profile/15475200190848454204noreply@blogger.comtag:blogger.com,1999:blog-14099844.post-56825748065601207192009-01-03T10:00:00.000-05:002009-01-03T10:00:00.000-05:00This has been one of our favorite combinations for...This has been one of our favorite combinations for a number of years. The recipe I used called for a mixture of brie and mozzarella, and also included instructions for "fig jam" - enough for two pizzas! I also make it as an appetizer on puff pastry-it's yummy:)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-14099844.post-69604909461252663492009-01-03T09:36:00.000-05:002009-01-03T09:36:00.000-05:00wow, that sounds just delightful!wow, that sounds just delightful!Anonymoushttps://www.blogger.com/profile/13898098819208716948noreply@blogger.comtag:blogger.com,1999:blog-14099844.post-80061876519755862052009-01-02T21:59:00.000-05:002009-01-02T21:59:00.000-05:00Hey Joe - How crispy does that pizza dough get for...Hey Joe - How crispy does that pizza dough get for you? I can't get it to crisp up as much as I'd like. Is there a secret? THANKS!AGirlintheSouthhttps://www.blogger.com/profile/14430807464498421390noreply@blogger.comtag:blogger.com,1999:blog-14099844.post-26602453390690608362009-01-02T21:45:00.000-05:002009-01-02T21:45:00.000-05:00Joe, what a great start for Friday Night Pizza. I...Joe, what a great start for Friday Night Pizza. I love my pizza dough recipe but will try yours some day.La Cuisine d'Helenehttps://www.blogger.com/profile/13364824048171251506noreply@blogger.com