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Will made pizzas tonight. His dough was really slack - he may have mis-measured. So he made thin crusts, parbaked them a little and then added the toppings. It worked well- everything was delicious. He made his own cheese blend of smoked Gouda, fresh mozzarella, cheddar and Colby jack. He made one cheese, one with sautéed vegetables, a spinach and artichoke and one with fresh tomatoes and bacon - anew favorite. They all had a little pizza sauce (homemade of course)
Italiancook you could use a version of Jim Leahy’s No-knead pizza dough. The one I use from Baking Steel is a version - a long ferment in the fridge. Will’s sourdough pizza dough is from Alexandra Cooks and it’s a stretch and fold method. So you you could have pizza in the meantime.
I found my food processor at an estate sale here.
I made a chicken salad from the leftovers of the pesto chicken and potatoes. Since the chicken was a little dry, I used some mayo, whole milk Greek yogurt, the rest of the whipped feta and some of the vinaigrette to bind it. It was good. Will had lettuce fresh from the garden, but I ate before he got home. I’ll have some tomorrow with our pizzas.
Even here the weather has been off and on. Last week Will was getting discouraged because some issues were cropping up (hah) such as spots on the chard - he pulled those out, but he's been using neem oil, hydrogen peroxide and copper regularly to help prevent various diseases. I've tried to buy disease resisistan seeds then possible.
Last night his efforts were rewarded when he discovered the cherry and beefsteak tomatoes, the peppers and eggplants as well as the squash were fruiting!
We are starting the debate as to weather we want to continue with the community plot or just grow enough for us in planters at the house. There are so many variables including having all the owners of our plot working - each season, the work has seemed to fall on one of us and we love it, but . . . and then there's sometimes not enough harvest for everyone based on the amount of work.
Way back when B&M (which was the only brand of baked beans to buy) had a Boston Brown Bread in a can, we always had with our hot dogs and baked beans. Butter and/or cream cheese on it was also part of the ritual. We never found another brand that tasted as good.
Mike, I love your idea of using the pan de pie pan and I'll have to try it. I really didn't want to get into steaming it.
I tried a new recipe from HBH yesterday. Several components, but each one was easy. It was for a pesto chicken and lemon potato sheet pan dinner. It included a sun-dried tomato vinaigrette and whipped feta, both are really good and can be used in other ways. Only issue I had was that for some reason my chicken oozed a lot of liquid onto the sheet pan, not sure if it was from the marinade or the chicken being too close together. I also think it was a tad overcooked. Based on one review, next time I will grill the chicken but still roast the potatoes in the oven. It won't take any more time and the chicken will have a good texture on the outside and not be over cooked. It will also help keep the potatoes crispy.
BA the recipe that I posted is so simple, and you can easily sub in just about anything. If you’re interested in a video. Baking Steel has a YouTube Channel. Andris gets a little scattered in his talking but I usually get really helpful information from the videos that is not in the recipe- they’re usually about ½ hour or less and he answers questions in the video and the comments
I like your style Kimbob!
We had leftover pasta and other odds and ends from the fridge to clear them all out.
Isn't that what potatoes are for - to cover with butter and sour cream?
I found a recipe for a one pot penne dish I really wanted to make, but didn't have all the right ingredients - I used WW elbows instead of regular penne and some Kerrygold Dubliner from the freezer instead of parmesan - it was still really good, but Will and I both agree that we'd like to try it with the "right" ingredients.
I remember you as well, janiebakes. Welcome!
This recipe is from The Baking Steel. I used it the last time I made pitas and will definitely use it again. I will probably sub in some white whole wheat or sprouted wheat flour. Of course I used my Baking Steel for baking, but you could probably do it on a sheet pan at high heat.
https://bakingsteel.com/blogs/news/picture-perfect-pita-bread?_pos=1&_sid=f960bdc01&_ss=rI used a little bit of my tax refund to splurge on their mini griddle. Now I should be able to make my English muffins, among other things, on my stove top without oil spilling on the stove.
The cauliflowers were huge at Sam's the other day so I'm going to try a recipe for Crispy Blackened Cauliflower with Burrata and Herbs - I'll be using fresh mozzarella instead since the burrata was a bit pricey at Harris Teeter this morning. The herbs are made into a gremolata type sauce. I'm going to add chickpeas for protein.
BTW, in case you all didn't now, they latest series of Top Chef is on. They're in Portland, OR and through the first 3 episodes, I've been impressed with the chefs and the changes in format. I watch it on delay on Hulu Live.
We’ve started experimenting with tofu and tempeh, because we’re getting tired of chicken. We don’t eat much red meat and don’t like pork. Living on the coast you’d think it would be easy to get good fish, but here it’s mostly shrimp which I can’t eat anymore. The best fish market is 20 minutes away so we have to plan unless I bring home salmon from work.
So far Will’s experiments have been successful- he’s grilled the tofu and made tempeh sloppy joe’s. We will keep them in the rotation.
Navlys, I’m sorry about your woes
Chocomouse in July and August, when your garden is full, ours will be fried, Harvest should be great in June and early July. Will took a picture of a baby crook neck tonight.
My biggest problem is that My mind still thinks of northern garden time - that’s why we planted too late last year. But we certainly have summer 60’s weather right now so we’ll take it when we can. I really miss the daffodils!
Our garden is chugging along - squashes, tomatoes and peas(peas were planted a little late) all have flowers. We’ve been picking radishes already - rainbow, they’re fun. Arugula is going crazy and we have some Swiss chard, kale, lettuces and spinach going. Carrots are slow. Eggplants and beans are healthy. Will has taken the lead on the garden this year and it’s doing much better than last year. I think the raised beds help.
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