[cwcdesign]

The pizza was a success and the baking steel was much easier to use than I anticipated. We liked the dough, but I'm looking forward to reading Peter's book and recipes for tweaking. We all liked his pizza sauce, too. I divided the dough in 6 pieces since I wanted to start with smaller ones. We have 3 balls of dough in the freezer as well as some sauce. Will took pictures and they're in my email. As soon as I get them from there to the iPad I'll post.
Thanks you all for your help.

[cwcdesign]

I made a Greek Panzanella Salad from Barefoot Contessa and it was really good. I liked that she toasted the bread like croutons instead of using stale bread. Next time I'll bake the croutons rather than sauté them. I also baked some really nice cod, sautéed summer squash and tried one of Ina's recipes for risotto cakes. They were really disappointing. So much so that it's a recipe that's not even worth trying to fix. Oh well, most of her recipes we've really enjoyed. I also roasted a batch of vegetables.

[cwcdesign]

I've ordered the book - it should be here on Wednesday. I made the dough, but already missed one step - I forgot to leave it on the counter for ½ hour, but I figure that's not too bad. Don't know yet whether we're having pizza tonight or tomorrow.

[cwcdesign]

Sorry I missed your post the other day, Cass. Thanks for the link to the Neapolitan pizza dough. I found the Roman dough at this site http://flamingobear.com/2009/05/roman-pizza-dough/
So I am going to try it first. After I submit this, I think I'd better order American Pie from Amazon.

Thank you all for your help. I'll keep you posted.

[cwcdesign]

It was the Roman crust that I was thinking of. I'll check out Peter's site. I do like one of KAF's recipes, but it's the beer crust pizza that you make within a couple of hours of making the dough and I want to find something a little different. Thanks.
Mike, when you weigh flour for these recipes that might only give cups, what do you use for ounces per cup?

[cwcdesign]

Thanks BakerAunt. I searched pizza and it brought up nothing. So I must be doing some wrong in my searches. I need to get some cornmeal so will probably make the dough tomorrow. Can't wait!

[cwcdesign]

Thanks for posting this one, rottiedogs. Somehow it caught my eye today. Since I'm a New Englander living in the land of biscuits (coastal GA), proper biscuits are a big deal, so I'm going to have to try these. Now, I have to get some round cookies cutters and a new pastry blender.

A question for anyone who's made these. Can you use salted butter? And, if so, would you reduce the salt? The reason I ask this is that Harris Teeter carries the most amazing Amish butter (compares favorably to KerryGold and other European butters) but so far it only comes salted and I have a large block in the fridge.

Thanks!

[cwcdesign]

Thanks for the giggle Italiancook. I find summer.to be a tougher time of year with weight and lack of exercise because it is too d*** hot! I didn't bake anything either,but I thought and read about it.

[cwcdesign]

Didn't bake anything last week. And I was thinking that I miss Livingwell (Penelope) who also would post when she didn't bake anything. I wonder if she is lurking or knows that Zen set up a private account for her so she could participate there http://bakingcircle.prophpbb.com

Oh, and this may not be the right place for it but I did hear from Zen who said she hasn't had time to join here. She's been too busy trying to get rid of nicotine on the walls of her new house so she can paint

[cwcdesign]

I made a double batch of KAF's Black & White Brownies. I rewrote it as a double in my files, because one batch is never enough!

[cwcdesign]

You know I was going to post because I know I made a couple of interesting things last week, but I was working all weekend and completely forgot what they were. I'll try to be better about remembering 🙂

[cwcdesign]

A very belated Happy 4th to all. I spent the weekend working since it's one of our busiest weekends. I'm exhausted, but as I tell people, it was my own fault since I volunteered (paid though) to work banquets on the 4th as a cashier. Silly me, I thought that meant sitting down, but as a cashier at the bar, it's standing up (an 8 hour shift) after my morning at work. Large group but nice people and I'm always learning. From our post we could see the fireworks through a sliver of the trees. They were right down the beach from us. I've been very remiss about posting - will write about that over at Zen's site on BakerAunt's post.

[cwcdesign]

First of all, I wanted to thank all of you for your hard work and efforts to save all this valuable information. I have a few threads and recipes, but I'll wait and fill them in if you missed them. So far, many of the threads I saved have been uploaded.

As for the recipes Zen saved, I can tell you from experience that they might not all have the original names. In our scramble to save some, we both used the app Paprika which I am very happy with except for the thing I discovered too late - it saves the site information, but it didn't save the information at the top such as who originally submitted the recipe. All it copied were the ingredients and directions, no notes. That's something I'll have to be aware of in the future and I just might contact the developer about that missing piece.

[cwcdesign]

I think artichokes also go well with spinach. I'm not much help with low carb suggestions, though

[cwcdesign]

I tried 2 new recipes this week, one successful and one not. The unsuccessful one was for a one pot chicken fajita that my son found - quick and easy to find ingredients. Sadly, it was so bland that we had trouble doctoring it. We ended up with one of those flavorless dishes that had that kickback of heat

The successful one was for Roasted Cauliflower Sliders - slices of cauliflower roasted with olive oil, s&p, smoked paprika and thyme. Slider buns (I'm sorry to say I had to buy them, but I was pleasantly surprised by PF's Sweet & Soft slider buns), a layer of hummus, a layer of cauliflower, sprouts and a sauce made of yogurt and sriracha. We both enjoyed them a lot and will make them again

[Author]

Posts