Saturday was a “date day” for Andy and me. We spent the day in Kohler, Wis. at a demonstration kitchen. Kohler brings in chefs from its various restaurants, and you spend two hours watching them cook and listening to them share tips and techniques. Saturday’s topic was pizza, and the chef made three different thin crust pizzas: a traditional Margherita pizza, a bolognese pizza and a chicken artichoke pizza.
I have to admit, I wasn’t too fond of the bolognese pizza (although the balsamic onions that were on top of the pizza were awesome), but I loved the pesto alfredo sauce that he used on the chicken artichoke pizza. My plan is to repurpose the pesto sauce into a pasta dish at some point in the not-too-distant future. However, I think the knife tips I picked up were the most helpful.
1. Chopping basil. He suggested that you stack the basil leaves on top of each other and roll them up, burrito-style. Then slice the little basil burrito, and presto! Nice, thin slices and no bruised basil. Win!
2. Dicing onions. He had a couple different techniques for this, so I’m still trying both to see which I like best.
3. Alfredo sauce on pizza. Instead of using a bechamel sauce as the base, he thickened the cream by simmering it. This way, the sauce won’t separate when you bake the pizza.
(Our education continued even after the demo was done: We got schooled in some German curling, thanks to Kohler’s Winterfest. Think bocce ball/shuffleboard on the ice. No brooms needed!) All in all, it was a great day – and Andy says that he still prefers my pizza rather than the fancy ones he sampled Saturday. He’s a good man. 😉