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“Besh’s passion to secure and preserve New Orleans’ culinary culture have led him to make a number of commitments to his community including concentration on local ingredients produced by local farmers”

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Domeinca- A John Besh Restaurant

For my final tribute to the delicious food of New Orleans, I thought I’d change it up a bit. Before traveling to NOLA, I did a bit of research on some yummy places to eat and one name kept coming up, John Besh. I decided we had to try at least one of his restaurants so I began my search and stumbled upon Domeinca. The pizza we ordered was probably the best pizza I’ve ever had! The flavors were out of this world and I left there with a mission to recreate the amazingness I had just devoured! With a few tips from our waitress and a lot of hard work, I set out to recreate this amazing pizza and I must say it turned out pretty darn close! And by pretty darn close, I mean as close as you can get to the original! Enjoy!

Ingredients

  • 1 package pizza crust mix
  • 1 lb carrots, cut into ½-inch slices
  • 2 tbsp olive
  • Salt and pepper to taste
  • 1 ½ tsp nutmeg
  • ¾ cup mascarpone cheese
  • 1 tbsp sugar
  • ½ of one red onion, slices
  • ½ cup brussels sprouts, chopped
  • ½ cup beets, diced
  • ½ cup crumbled goat cheese
  • ½ cup toasted hazelnuts

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Preparation

  1. Preheat oven to 450 degrees. Prepare pizza crust according to package. Set cooked pizza crust aside.
  2. In a roasting pan, combine the carrots with the oil, 1/2 teaspoon of nutmeg, and salt and pepper. Roast the carrots, stirring occasionally, until tender and browned, about 20 minutes. Change oven temperature to 350 degrees.
  3. In a food processor, puree the carrots with mascarpone cheese, sugar and the remaining nutmeg. Set aside.
  4. To toasts the hazelnuts, heat a skillet over medium-low heat. 
Cook the nuts in the skillet for 3 to 4 minutes. Constantly stir the nuts with a spoon or shake the pan to prevent burning. Remove the skillet from the heat when the nuts are fragrant and browned. While the nuts are still warm, pour them onto a clean, dry dishtowel. Gather the ends of the towel around the nuts and rub the nuts together until most of the skins come off. Set nuts aside.
  5. Spread the carrot puree over the pizza curst. Top with the onion, brussels sprouts, beets, hazelnuts and goat cheese, evenly.
  6. Place pizza in the oven and cooking for 4-5 minutes. Switch the oven temperature to broil and cook for an additional 2-3 minutes.
  7. Serve and enjoy!!

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And when you are in New Orleans be sure to check out Domenica!IMG_9286

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JKM

http://domenicarestaurant.com/
 
 
 
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