Bourguignon talks about his career after Sundays and Cybele, which went really nowhere. He doesn’t sound bitter. And he says, I have written films since, I have dreamed films, and maybe someday another little miracle will happen, and I will make another film. Well! I have dreamed films! I have written films! And the film I have written, which on my good days I know that I will make someday, has almost exactly the same plot as Sundays and Cybele. That’s why I first noticed the film! That’s why I watched the DVD as soon as it became available on DVD! It’s the strangest thing, I tell you, the strangest thing, to sit here feeling old and discouraged and watch Bourguignon, who by any account has had remarkable success in his life, sounding old and discouraged. And then sounding so hopeful! It’s discombobulating. Well, I will make my film one day, and I look forward to watching Bourguignon’s next small miracle of a film as well. I’ve been making lots of cheesy crusty things lately, to set myself up for hibernation, and this was no exception. Very autumnal! It’s smoky and flavorful. It’s more of a custard than a pesto, I guess, but either way…
Here’s Marisa Anderson in a tiny desk concert for NPR. I think she’s remarkable.
(enough for two largish pies. I generally make one with red sauce and mozzarella for the boys, and a “fancy” one for us)
1 t yeast
1 t sugar
1/2 cup warm water
3 cups flour
lots of freshly ground black pepper
1 t salt
1/3 cup olive oil
Combine the yeast, sugar and half a cup warm water in a small bowl, and leave in a warm place for about ten minutes to get foamy.
In a large bowl combine the flour, pepper, and salt. Make a well in the center and add the yeast mixture and the olive oil. Stir well, and add enough warm water to form a soft dough. You want it to be as wet as it can that you can still comfortably knead it. Knead for about 5 minutes until soft and elastic. Put about 1 tablespoon of olive oil in a large bowl. Roll the dough in this so that it’s evenly coated. Cover the bowl with a damp cloth and set aside for two to five hours, till it’s doubled in size.
10 oz mushrooms (I used baby bella, but “ordinary” mushrooms would be fine)
a few T olive oil
one medium shallot
one clove garlic
preheat oven to 400.
cut the mushrooms into thin slices. It doesn’t need to be completely even – variation will just give the mushrooms nice texture.
add finely diced shallot and finely chopped herbs. Drizzle olive oil over and mix well. Bake in the oven for about 15-20 minutes. Stir frequently. After about 10 minutes add finely diced garlic.
The mushrooms go through a few stages while they cook. They’ll release their juices, and then they’ll dry up again, and eventually get crispy and caramelized. This is what we’re going for! You don’t want them to be black and charred, but don’t be afraid to let them get quite dark brown. They’ll reduce a lot, too, you might end up with about a cup.
Season well with salt and pepper.
I used small thin potatoes and cut them into slivers about 1/4 inch thick. I had maybe 1 1/2 cups. If you use larger potatoes you can cut them into slices or cubes of about this size. Toss with enough olive oil to coat lightly but evenly. Spread in a single layer on a baking sheet and pop in the oven with the mushrooms. Cook, stirring often, until browned and crispy, maybe 20 – 25 minutes, depending on the size of your potatoes.
1/2 cup toasted chopped pecans
4 or 5 fresh sage leaves, chopped
1 clove garlic, roasted
1/2 cup milk
1 t smoked paprika
1 t balsamic
salt and freshly ground pepper
1 cup grated cheese. I used a combination of smoked gouda, mozzarella and sharp cheddar
1 cup grated mozzarella for the top
small handful toasted chopped pecans
Combine everything in a food processor and whizz until fairly smooth. It will still have some texture.
TO MAKE THE PIZZA
Preheat the oven to 450. Lightly coat two large baking sheets or pizza pans with olive oil. Spread the dough on sheets, spreading it with your palms and fingers till it’s quite thin, and building up a crust on the edges. I like thin crusts, so mine are nearly transparent at this stage, though they’ll rise a bit as they’re cooking. Prebake the crusts for about five minutes till they just lose their shine.
I always top one crust with tomato sauce and mozzarella. And the other…Pour the pesto mixture into the crust. Scatter the mushrooms and potatoes over the top of that, then scatter mozzarella over that, then scatter a small handful of pecans over that.
Bake for about fifteen minutes until it’s puffed golden and bubbly. Keep an eye on it, though, at this temperature it can burn very quickly!
Let cool slightly, slice and serve.