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Pizza is never boring!
I halved one of the pie pumpkins that I bought at the farmers' market a week and a half ago. It is now in the oven roasting. Once it is done and cooled enough to handle, I will scoop it away from the peel and puree it in my food processor. Usually I do two pie pumpkins at a time, but these two were too large for that. Some of the puree will be for pumpkin pie. My husband's cousins come to town tomorrow for a family reunion, and one planned event is an early Thanksgiving dinner on Sunday. There is an accomplished pie baker in the family, but if need be, I'll offer a pumpkin one.
Wednesday dinner is whole chicken legs roasted on a parchment lined sheet pan with cut-up small red potatoes, coated in grapeseed oil, with all sprinkled with poultry seasoning. We had steamed broccoli on the side.
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This reply was modified 7 years, 6 months ago by
BakerAunt.
Italian Cook: The salami is already cooked. For the ground turkey, I should have said that I cook it first. I actually do not pre-cook the vegetables and have not had a problem. I bake my pizza on parchment on an Emile Henry pizza stone at 425F for 15 minutes. I do pre-heat the baking stone in the oven for about 45 minutes.
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This reply was modified 7 years, 6 months ago by
BakerAunt.
My husband, although a pumpkin pie lover, is not fond of various squashes. However, he will eat them in soups, and I remind him that they help fill you up with fewer calories. I have become very fond of butternut squash, and am working out a curried butternut squash soup for myself.
Next Day's Report on the apple pie: These are a tart apple and not particularly juicy--which may be a good thing, as I forgot to add the 2 Tbs. of flour to the apple mixture. (Some juice did leak out onto the pan beneath.) The slices held their shape. We like the flavor, although I think that I will increase the sugar from 3/4 to 1 cup next time. I decided that the pie does need vanilla ice cream, so we bought some on our grocery run. The pie has the dreaded "air gap." but more so on one side than the other. I may have gotten better slits on the side with less of a gap. (I read the KAF blog on gaps before baking the pie, and that was one suggestion.) I might try cooking the apples a bit, then cooling them for the next pie. However, I think the rest of these apples may be used for apple hand pies.
Until my supply runs out, I have tomato paste in tubes. We smear what we want on our individual pizzas. Our marriage would not survive a joint pizza. 🙂 I bake my husband's pizza first, then mine, since I am the one who actually likes hot food hot rather than lukewarm. However, when I did a sheet pan pizza, we each decked our half as we like it.
After the tomato paste, I sprinkle garlic powder and Penzey's Tuscan Seasoning (salt-free) over the tomato paste. I then put down the salami (we get nitrate-free) or sometimes we use ground turkey, in which case I add fennel seed with the earlier spices. I then put on the red bell pepper, the sliced mushrooms, the black olives, and the sliced green onion. I sprinkle mozzarella on top (we buy the thick pre-graded from Sargentio), and then grate some parmesan over it.
My husband does not like a lot on his pizza. After the tomato paste he adds the meat, some mushrooms, and maybe a bit of bell pepper. He has branched out to a few green onions. We've discovered that while I can add the cheese on mine and bake it for 15 minutes, his cheese will burn (maybe because of the lack of vegetables), so I bake his for 10 minutes, then take it out so that he can add the mozzarella, then bake it 4-5 minutes longer.
I usually have all pizza ingredients on hand, but I have to think ahead for the mushrooms, and indeed I had to run to the store for them on Sunday. I use the KAF ultra-thin crust pizza recipe, but before that, in my single days, I used to make the Fleischmann's recipe booklet one. It can fit in a large sheet pan. I also used to make it up as two round pizzas and par-bake the crust at 350 for ten minutes. One then was used for that evening's pizza, and the other was wrapped and frozen for another night. I've also made a Martha Stewart Living pizza crust that I put in a large sheet pan.
A vender at the local farmers' market had a variety of apples. She let me taste a couple, and I settled on a tart, yellowish green with golden brown coloring. She split a half bushel for me, and I only realized after I was home that I did not have the bag with the name written on it. I will try to find out the name next Saturday. On Tuesday, I baked an apple pie using some of them. I probably won't be able to cut into it until tomorrow, since it needs to sit for at least four hours, and the recipe (Cooks Illustrated Baking) says next day is best.
Italian Cook: I just saw this video on peeling butternut squash. I plan to try it:
I heard from Kid Pizza about my pumpkin dessert recipe. He said that for it to have been a cake, the flour, and sugar, and pumpkin would need to be equal weights. However, for the pie-like dessert, which it is apparently supposed to be, he suggested that if I bake it again, I should not put the streusel on at first but wait 15 minutes. The remaining 45 minutes would be enough to let the streusel brown, and I would not have to worry about it being overbrowned while waiting for the dessert to cook through.
For dinner tonight, I made Dilled Salmon and Couscous.
Today I baking Whole Wheat Sourdough Cheese Crackers from the dough I made up last week.
I've noted that a lot of prices are higher at my local farmers' market than at the grocery store. When I notice higher prices, I buy at the farmers' market only if it is either something that I cannot find elsewhere--varieties of pumpkins, for example--or there is a trade-off, such as patronizing the people with the organic certification.
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This reply was modified 7 years, 6 months ago by
BakerAunt.
I made pizza for dinner using the KAF Ultra-Thin crust pizza recipe.
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This reply was modified 7 years, 6 months ago by
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