Comments on: Of Coca and ‘Shrooms https://www.saltshaker.net/20080203/of-coca-and-shrooms Casting a little flavor (and a few aspersions) on the world of food, drink, and life Thu, 22 Dec 2016 21:29:59 +0000 hourly 1 https://wordpress.org/?v=7.1 By: Pizzas by the Half Dozen https://www.saltshaker.net/20080203/of-coca-and-shrooms#comment-255827 Thu, 22 Dec 2016 21:29:59 +0000 https://www.saltshaker.net/20080203/of-coca-and-shrooms#comment-255827 […] I watched Food Network’s “Best Ever Pizza” episode and decided to try recreating some of them at home. Andrew Zimmern’s choice of an oyster mushroom pizza grabbed my attention. Extra thin crust of a simple flour/water/olive oil/yeast/salt dough, spread with fresh ricotta, then a layer of smoked mozzarella, a ton of thinly sliced oyster mushrooms, a couple of garlic cloves sliced into thin rounds, fresh rosemary, and a drizzle of good olive oil. Since I don’t have a coal fired oven to get things nice and smoking, instead of a sprinkling of regular salt over the top, I used a heavily smoked salt to give it a touch more of that flavor. Delicious! Probably the best mushroom pizza I’ve had, and certainly the best one I’ve made. Oh, but then again, there was this one…. […]

]]> By: It’s the shrooms, man. https://www.saltshaker.net/20080203/of-coca-and-shrooms#comment-230724 Tue, 26 Aug 2014 14:18:56 +0000 https://www.saltshaker.net/20080203/of-coca-and-shrooms#comment-230724 […] the way I make them. And we’ve had some hits on the mushroom front here at Casa S – the mushrooms cocas, stuffed mushrooms, mushroom galettes, king oyster mushrooms with polenta, raw mushroom salad, […]

]]> By: SaltShaker » Blog Archive » Spring Simplicity https://www.saltshaker.net/20080203/of-coca-and-shrooms#comment-174390 Tue, 11 Nov 2008 13:03:05 +0000 https://www.saltshaker.net/20080203/of-coca-and-shrooms#comment-174390 […] number who is heading off to a new posting. Four of the dishes I selected from some favorites – an oyster mushroom coca, with a more classic pizza crust, a pink gazpacho, pollack (instead of hake) in roasted green […]

]]> By: SaltShaker » Blog Archive » Out There https://www.saltshaker.net/20080203/of-coca-and-shrooms#comment-134120 Mon, 16 Jun 2008 14:36:39 +0000 https://www.saltshaker.net/20080203/of-coca-and-shrooms#comment-134120 […] shallots, and a touch of hot peppers and molasses – much like the topping I’d made for my mushroom coca. The crust became the interesting thing – every baking source I looked at assured me that rye […]

]]> By: SaltShaker » Blog Archive » 3.14159 26535 89793 23846 26433 83279 50288 41971 69399 37510… https://www.saltshaker.net/20080203/of-coca-and-shrooms#comment-102062 Sun, 23 Mar 2008 14:09:33 +0000 https://www.saltshaker.net/20080203/of-coca-and-shrooms#comment-102062 […] up, you might recall my experimenting with an oyster mushroom coca a few weeks ago – and a nice twist on the idea of a “pizza pie”. The only differences […]

]]> By: dan https://www.saltshaker.net/20080203/of-coca-and-shrooms#comment-90227 Mon, 11 Feb 2008 15:23:20 +0000 https://www.saltshaker.net/20080203/of-coca-and-shrooms#comment-90227 Reggianito is very popular here as a grating cheese – it’s pretty much what there is instead of parmigiano reggiano…

It’s all an illusion, the coca simply looks bigger than it really is/was… which was probably about 8″ x 10″ – and while the first two quarters went down quickly, the other two were nibbled upon over several hours catching up on some movies…

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