My sentimental palate was born from warm memories of modest cafes; but one in particular will get repeated throughout the life of this blog: The Dynamic Dish. It has since been closed so it might be a disservice to those wishing to visit, but their twitter page is a record of worthy reading: http://twitter.com/dynamicdish.
My very first CSA was from a farm whose pick-up location was The Dish, so it became a Sunday affair to get fresh packages of rare vegetables followed by a simple, organic meal. Brie & pear sandwiches with almond butter? Yes please. My only regret was not having eaten there more often. My heart was broken when I first heard the terrible news of their closing, but David is currently at Cakes and Ale in Decatur, GA so I am intent on eating my first lunch there if I ever return South. For those who have frequented the “The Dish“, I offer up my version of this picturesque pie I ate one beautiful Wednesday evening.
+ Bring a few tablespoons of olive oil and a sprig of rosemary to a boil. Turn off heat and allow to cool. When dough is ready brush rosemary olive oil on dough – go lightly.
+ Place slices of manchego on top of oil and follow with fig and pink peppercorns. I also sprinkle a pinch of sea salt on the pie before baking it on the highest heat available.
* I used to own this book but someone borrowed it and it has not since been returned. . . there is a bounty on that person’s head, and a flawless pizza dough recipe in there.
This pizza gets a yearly reprisal so look for it again here next year when figs are abundant. I must thank my friends Nathan and Dean for resurrecting this year’s pizza obsession. Their recent pizza soiree had me testing my culinary faculty in a four hour whirlwind of pizza inventions. It feels great to be so pleasantly exhausted.