Wednesday, July 20, 2011

The Tycoon: Steak, Fingerling Potato, Blue Cheese, Roasted Garlic & Quail Egg Flatbread Pizza for the 5 Star Farmers Market Makeover

 
A pizza so fancy ... so retro ... so rich ... so downright manly it must be named The Tycoon ... or so says Poppa Trix
For the  June/July 5 Star Makeover Challenge - hosted as always by the multi-talented Natasha of 5 Star Foodie and Lazaro of Lazaro Cooks! - we were tasked with creating a gourmet dish using only farmers market ingredients (except for pantry staples). Given the quality of ingredients and breadth of choice at the farmers markets I frequent, the possibilities here were practically endless.

I know that I haven't invented something new by making a pizza, and some may question a pizza's right to wear the "gourmet" mantle, but I couldn't get the idea of these flavors out of my head.  I wanted a souped-up version of a steak, egg, and cheese pizza - and momma gets what momma wants. And besides, I am calling it a flatbread pizza, which imparts a more ...  highbrow quality. Also, it's called the Tycoon, per Poppa Trix, who said that this was the best thing he has eaten in a very long time. 

Interesting, though, that I somehow managed to make a farmers market dish that is nearly devoid of vegetables. Some former vegetarian I am. That said, I got every single ingredient except those for the dough (flour, sugar, yeast, salt) at the farmers market - in fact, I went to 2 different markets, that's just how dedicated I am!

I am not going to lie: This dish requires an absurd number of steps. At one point while I was making it I stopped myself and wondered why on earth I was going to so much trouble for a blasted  pizza. But the results are so worth it. Trust me. Make this. I mean it! Look at what you get for your trouble:
A word about these gorgeous photos: Poppa Trix took them for me so I could keep cooking. You see, this recipe makes 2 pizzas,  and I thought that for once I'd like to have a hot dinner rather than the typical kinda cold food blogger dinner. So I sent Poppa Trix off to take the photos of pizza number 1 while I worked on pizza number 2. (Though the above photo is a quick shot of pizza number 2 ... it was still hot when we ate it though!) Aren't they di-voon?

Without further ado, here is how to make the world's most complicated - but delicious and worth it - flatbread pizza.  The key is to have ALL the components ready and lined up before you start cooking your pie.

The dough:
In the bowl of a stand mixer, combine 3 cups of bread flour with 2 tsp salt. If you like, you can add some dried herbs as well. I added some dried Korean pepper powder. In another container, combine 1 cup warm water, one package dry active yeast, 1/2 tsp sugar, and 4 tbsp olive oil. Leave until foamy, about 10 minutes. With the mixer on low, slowly add the water to the flour/salt mixture until combined. Knead by hand for 10 minutes and place in an oiled bowl. Cover with plastic wrap and let double, about 1 1/2 - 2 hours.  While that's going on, assemble the other components of the pizza.

The steak:
Marinate one pound of tender shoulder chuck in 2/3 cup vegetable oil, 1/3 cup white vinegar, and 1 heaping tablespoon Chef Salt New York Steak blend for a few hours in the refrigerator. I picked up some samples of Chef Salt at the Fancy Food Show in D.C., and all of their blends are fabulous and so much fun to cook with. (You can get them online or at Whole Foods.) Cook the steak in a cast iron skillet over medium high heat for 3 minutes on each side for medium rare. Let rest for 10 or 15 minutes before slicing thinly.

The potatoes:
Slice 10 fingerling potatoes lengthwise and toss with olive oil, salt and pepper. Roast in a 400 degree F oven until tender, about 25 minutes. While you're doing that you can ...

... Roast the garlic. I roasted 2 heads. When tender, I mashed them with a bit of olive oil and salt. Set aside.

The quail eggs:
Using a sharp knife, remove the top portion of 10 eggs at the wider point and set back into the tray. Meanwhile, fill a medium sized saucepan 3/4 way full with water and add about 5 tablespoons of vinegar. Bring the water to a boil and then turn off the heat. Give the water a gentle stir and add the eggs one at a time. For a soft poach (which I prefer) only leave in for 1 minute max. Gently remove with a slotted spoon and set aside in an ice bath.

When you're ready to make the pizza, punch down the dough and divide into three balls. (You can freeze one for later use.) Roll out the first dough ball, spread 1/2 the garlic mixture on it, and place in a a 450 degree F oven onto a pizza stone, using a pizza peel. In 8 minutes, remove using the pizza peel and add the potatoes and crumbled blue cheese. Place back in the oven for another 90 seconds. While that's going on, put 1/2 the quail eggs in a bowl of warm water. Remove the pizza again and add the steak:

This goes back in just for 30 seconds - you don't want your beautiful medium rare meat to turn into a sad well done piece of shoe leather. Then, top with the quail eggs and some parsley for color. Repeat with the other dough ball.

Enjoy your Tycoons with a glass (or 3)  of Bordeaux. And make sure to check out all the other farmers market creations when Natasha and Lazaro post a round up on July 29. And don't forget to check out my second blogoversary giveaway, going on until July 24!






31 comments:

  1. Wow Trix- this looks good, my hubs would be loving your hearty meat lovers pizza too;-)

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  2. High brow. Top drawer... It all means great job. GREG

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  3. Totally di-voonous, my tasty Trix! I used to lunch with tycoons all the time (came with the jobbie) and these ingredients were what they had on their plates, without the flatbread. Although sometimes they had that on the side... So Poppa was spot on! I absolutely LOVE your poached quail eggs, mine would've turned out a runny mess.

    You should be cooing in a gourmet restaurant!

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  4. Cooking! Your customers are the one who should be cooing!

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  5. What a delicious makeover, Trix! I'm sure papa Trix will love this.
    Hope you're having a great day.
    blessings, Kristy

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  6. An awesome pizza with farmers' market goodies! Especially loving the quail eggs here!

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  7. now this ain't your moma's pizza that's for sure... more like daddy's... so glad to see you used quail eggs, reminds me of some really good homecooking... grandma actually had guinea hens but they had a bad habit of hiding their eggs, we bought quail eggs from time to time, so very different... hey, I like this pizza, esp with steak, now that's a great idea

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  8. You never cease to amaze me with your creative talents!

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  9. Your creativity is just WOW! I can't believe all that delicious madness on top of a pizza... mouth.watering.

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  10. This is the gift that keeps on giving. Layer upon layer of goodness. Smart touch dropping the Korean pepper in the dough.

    I have always been impressed with your thought process behind your food. I think you are a smart, clever and inspired cook. Would not mind at all sharing a kitchen with your talent one day.

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  11. Phwoar! Now that's what I call a pizza! When is the book coming out? ;) x

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  12. This looks absolutely divine! We don't have farmers markets in our town :( We'd have to drive almost an hour! Doesn't mean I cant gawk at this delicious pizza through the computer though!

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  13. What an amazing combo of flavors!!!

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  14. Trix, that's not fair to the poor potato... it is a vegetable! I love this pizza. Pizza crust is heaven and doesn't always have to be baked with sauce and cheese... what are we, lemmings? Putting all these good things on top is inspired and a real tribute to the farmer's market. Poppa trix did a great job with the pix... it is depressing sometimes to eat cold or re-heated blog food, no matter how tasty!

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  15. That is one outstanding fancy pizza and very well deserves the gourmet name. Great choices and unexpected entry for Farmers Market he he.

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  16. What a great pizza! The funny thing is that it has all the ingredients I had for my hubby’s birthday dinner yesterday, except for the quail eggs. So I know this pizza is a winner!

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  17. This is definitely three or four glasses of wine worthy. Right now, it looks like breakfast food :-) I am sure in a few hours, it will look like lunch or dinner.

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  18. Wow, that looks amazing!! Quail eggs on a pizza, wonderful :)

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  19. Love this pizza, what a great use for quail eggs! Nice job to you for making the pizzas and to Poppa Trix for taking the pix!

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  20. I'm not much for pizza, but I'd definitely sign on for this one! Provided I made a gluten-free crust, I think my partner would be in heaven, too.

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  21. You mean the eggs were runny?

    I'm jealous of you having a staff photographer AND a great marketing and branding expert. The Tycoon indeed. By the way, nobody can hear 'flatbread' when their highbrow eyes are getting a gander of quail eggs on a pizza! This looks really lovely. Amazing even. You are the real deal Trix.

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  22. Oh wow, this is some pizza...I say completely gourmet! Can't believe you managed no veggies, too funny :) Excellent array of textures here!
    And congrats to papa Trix on these
    fabulous photos :)

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  23. This pizza is so totally gourmet! I love the little poached quail eggs on top--so rich and delicious.I want a slice!

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  24. Absolutely a gourmet pizza with the fabulous flavors and flatbread crust you created, and served with a fine Bordeaux - totally deserving of the name Tycoon! Love it :)

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  25. WOW this is such a gorgeous and creative pizza!! Every single component looks perfect, from the perfectly baked crust to the delicious marinated steak to my favorite quail eggs!

    I love the colors and your photos. I've never seen a pizza as fresh and tasty looking as yours. Great job on the makeover!!

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  26. that meat looks like it's cooked to perfection! and quail eggs: swoon. Lovely, lovely presentation! Will be making this, in all seriousness. I love all of the components. I'll share it when I do!

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  27. Love the name. I invented a steak sandwich with potatoes and yes, it is indeed manly. Great job using so many ingredients.

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  28. Well worth the steps for this one--wowee! Now what are you going to come up with for next month's challenge?

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  29. My husband would go crazy over this pizza! I can tell even without tasting it that it's delicio! Especially the dough that you put Korean pepper in it. Wow. All the steps are worth it!

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