One of the ways I like to create is with food, and creativity generally means taking some risks and making some errors. I tend to take bigger creative food risks when I’m cooking only for one, as I am this week.
So today’s experiment is simply pizza. And since I’m also borrowing a friend’s sous vide machine this week, that too has played into the experiment. Today’s pizza is on a standard home-made crust with an unsweetened black pepper sour cherry sauce, topped with rosemary chicken breast (this was the sous vide part), drizzled honey, brie and chateu de bourgogne soft cheeses, and finished with charred kale.
This time the experiment worked pretty well. Too bad Eileen’s not here to share it.
