One of the things I love most about cooking is the seemingly magical way food can be transformed. Take an onion, for example. Cut open a raw one and your eyes begin to water. Taking a bite will confirm its pungency and leave you with the breath to prove it. But take that same onion, slice it, and cook it slowly in a fair amount of fat with a pinch of salt, and you end up with something entirely different.
Likewise, something as sturdy as a winter squash can be diced and roasted to produce sweet, yielding bites; puréed and made into soup, main dish, side, or even dessert – the only limit is your imagination.
And don’t even get me started on cheese…
Milk’s leap toward immortality never ceases to amaze me. Blue, rindy, hard, runny, holey, spreadable, crumbly, stinky, stretchy – no matter the characteristics, all cheeses start out as milk.
Put them all together, and you have one delicious pizza.
Originally published on Croque-Camille.