onion pizza + strawberry sorbet

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I’ve heard so many people say that they don’t understand the purpose of wedding registries. “Can’t we just have the cha-ching?” they ask, “Who needs all that crap?”

And I’m here to say, “I do.” Yes, to the Kitchen Aid. Yes to the carved oak salad bowl set. Yes to the entire Cuisinart family from the Griddler and Food Processor to the Ice Cream Maker and Hand Blender. Yes, I find satisfaction in a well-outfitted kitchen and I am not ashamed to admit it.

I don’t blame these registry nay-sayers, we’re just different sorts of people. They don’t harbor secret fantasies about Williams-Sonoma stores and an unmonitored personal slush fund; they probably don’t get intoxicated with 6″ cake pans and ceramic pie weights at the Bowery Kitchen Supply; the prospect of a 9-color sugar sanding kit has probably not once ever made their entire week; and I’m sure their higher income bracket daydreams don’t include an entire web page of Kitchen Aid accessories.

Last night was an unintentional homage to our 11-month old and already well-worn wedding loot. Pizza dough was whirled up in the food processor and rolled out onto the pizza stone with piles of onion, dollops of onion marmalade, slivers of sage and bacon and a splash of cream; sharp arugula was tossed with balsamic, olive oil and Dijon mustard in our wooden salad bowl; and strawberries were rinsed and beheaded in Crate and Barrel mesh strainers and ground in the Cuisinart with a whole seeded lemon and sugar and churned in the ice cream sorbet maker until dreamy.

I’m not saying that the whole taffeta-and-tuxedoed affair is a necessary prerequisite to such a meal; but between a few kitchen accoutrements with a still-perfect husband of almost one year pouring the wine, I can’t help but feel that I made out like a bandit.

Onion Pizza
Adapted from Lindy’s Toast

1 fresh pizza dough
1 large onion, halved and thinly sliced
1 to 2 tablespoons heavy cream
Fresh sage leaves (I slivered up about 5 of them)
1 piece of thick-cut bacon, cut into lardons
1 to 2 tablespoons onion marmalade
Salt and pepper to taste

I improvised quite a bit from her recipe, but essentially rolled out the dough fairly thin and put it on a pizza stone sprinkled with cornmeal. I spread the onion all over, dribbled some cream over it, seasoned it with salt and pepper then tossed on the bacon, sage and some globs of onion jam.

I baked it for about 25 minutes at 450, but you will probably need to adjust the time to your own oven.

Strawberry Sorbet
Recipe from the London River Cafe Cook Book, via The New York Times Magazine

1 lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons

  1. Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.

  2. Puree the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

Makes 1 1/2 quarts.


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