Pizza and Malaysian Chicken

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Wine: Pleiades Old Vines from Silver Lake Wine

We made a Pizza as a first course in our dinner. We love the corn meal crusts that you can buy from Vicola Pizza in San Francisco. When we lived in San Francisco we used to go to Vicola for Pizza. It is located near city hall.

We used grated Fontina Valsa from The Cheese Store of Silver Lake. We then covered the cheese with the vegetable mixture we created from the Hollywood Farmer’s Market: Tomatoes, Leeks, Onions, Pimento and Sage. We baked them with lots of Balsamic, Olive Oil and Thyme. We then topped the pizza with torn Prosciutto and grated Parmesan Cheese. It makes a fabulous Pizza. I am not sure if we can still purchase the Vicolo Pizza shells in Los Angeles. I need to find out!

We then made a Malaysian Chicken recipe that was in the New York Times. It was OK, but not worth making again. It was however fun to go shopping. It needed a lot of interesting Asian ingredients and it was fun going to several markets to try and find them. The chicken is cooked in a very unusual method. The spices and chicken broth are cooked in a pan until the sauce becomes very thick. The chicken is then added and is cooked for about 1 ½ hours. By that time almost all of the liquid has cooked out, leaving just the cooked spices and chicken and oil that is rendered from the chicken. The chicken is then fried in the oil.

In addition we made a Thai Rice with coconut milk.