culinary exploration

Follow me through the adventures that take place in my kitchen, in restaurants or in other kitchens. Cooking and food are my passions and I want to share my experiences of cooking, baking and eating with you.
I'm a Greek self-taught cook who lives in Chicago. I learned a lot about cooking from both of my grandmothers, my mom and dad, family and friends. Passing on timeless traditions through food is one thing I strive to do in life.

These are my journeys through culinary exploration...

clraptis (at) gmail (dot) com
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Culinary Exploration - Grecian Kitchen

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Aug 30
This pizza was going to be a fancy white pizza… but it turned into more of a gourmet supreme pizza! Leeks, shallots, crimini mushrooms, sweet orange peppers, crispy prosciutto, white truffle oil and mozzarella cheese I like the way this turned out.  My new favorite pizza topping is prosciutto.  It’s a somewhat healthier alternative to pepperoni or sausage, while incorporating the saltiness that pork brings to a pizza.  I slice the prosciutto and crisp it under the broiler to render most of the fat out - then there won’t be a lot of excess grease floating on top of my pizza.

This pizza was going to be a fancy white pizza… but it turned into more of a gourmet supreme pizza!

Leeks, shallots, crimini mushrooms, sweet orange peppers, crispy prosciutto, white truffle oil and mozzarella cheese

I like the way this turned out.  My new favorite pizza topping is prosciutto.  It’s a somewhat healthier alternative to pepperoni or sausage, while incorporating the saltiness that pork brings to a pizza.  I slice the prosciutto and crisp it under the broiler to render most of the fat out - then there won’t be a lot of excess grease floating on top of my pizza.
Posted at 11:03 AM 1 note Tagged: pizzaleeksmushroomsprosciuttowhite truffle oil

  1. greciankitchen posted this