Is there really TOO much of a good thing?

Two of my favorite entertainers, Liberace and Mae West, used to say: 

"Too much of a good thing is, wonderful!"

 I really couldn't agree more. I'm note sure but I have to think that once Mr. Butler and I had the discussion, he would also agree. 

Of course it's all about perspective. Ahem.

Sigh.  I digress...

... When I do hear anyone use that quote, my thoughts tend to drift toward decadent foods and 

of course my beloved Veuve Clicquot! 

Is it really possible to have TOO MUCH great food?  I mean really... once you've crossed the threshold of "Holy cow! This is fantastic (fill in the blank of your favorite food item or dish), then you're hooked. 

You ALWAYS want it that way.

Example... when I finally got my Chicken Pot Pie pastry spot on, well, there's no substitute.  It now, ALWAYS has to be perfect and I can't imagine how one could have too much of it!  It's wonderful!

Or, the Chocolate Ganache atop my Peppermint Torte... WONDERFUL!

OR, as I toast to my very good friend and new-puppy-owner Katherine Trask with a buttery Chardonnay perfectly chilled along side the incredibly WONDERFUL roast duck, fig compote, caramelized onion, brie and pineapple pizza (recipe to follow) could be seen as too much of a good thing; so yes, WONDERFUL!

Below is the "every day" version of the pizza...seen here...

...it's deeeeeeeeeeeeeelish!

Sinfully WONDERFUL roast duck, fig compote, brie and pineapple pizza:

You'll want to start with my pizza dough recipe:

Whatcha Need:

1 (.25 ounce) package active dry yeast 1 cup warm water (110 degrees tap water temp...no hotter because it'll kill the yeast)

2 cups bread flour

2 tablespoons olive oil

1 teaspoon salt

2 teaspoons white sugar

Who To Do It:

	In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
	In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture;  stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes.  Meanwhile, preheat oven to 350 degrees F (175 degrees C).
	Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Cover with your favorite sauce and toppings (see below) and bake in preheated oven until golden brown, about 20 minutes.

Once you have your perfect pizza crust baked, spread half a cup of fig compote (you can pick up a jar at Trader Joes or Whole Foods), increase the oven heat to 400 degrees F.

Then, heat 3-4 tablespoons olive oil in a large saute pan or skillet over medium heat. Add 2 large red onions, thinly sliced and saute until translucent, about 5 minutes.

Add 1/4 cup balsamic vinegar,1 teaspoon fresh thyme leaves and 4-5 fresh sage leaves, reduce heat to medium low and continue to saute until onions are very soft and caramelized and balsamic has been almost totally absorbed, about 20 minutes. Add salt and pepper to taste. Remove to a bowl and set aside.

Heat pan over medium high heat and sear duck breasts 2 precooked duck breasts (I used Maple Leaf Farms brand or you can go crazy and cook up your own duck), for a few minutes on each to heat them and crisp the skin up a little. Remove from heat, slice and set aside.

Spread the onion mixture on the crust on top of the fig compote, followed by the duck breast, 1 cup of pineapple sections and ending with 1 medium wheel of brie, (about 8 ounces), chilled and sliced. Leave about a one inch perimeter of crust un-topped.

Bake for 25 minutes, until cheese is melted well and bubbly.

So, the next time you're told by your Mom or Aunt Betty that too much of a good thing isn't necessarily a good thing, flash them a smile and reply, "nope, it's WONDERFUL... here, have a glass of champagne and enjoy!"

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