Italiancook
Forum Replies Created
-
AuthorPosts
-
My mother-in-law used ground veal and ground pork in her Italian meatballs. I can't tell you what the point of the veal was, but they were delicious.
I managed to miss it, too.
I had pizza dough in the freezer and took it out yesterday to thaw in fridge. It's from KAF Now or Later Pizza Crust. I didn't use the Pizza Dough Flavor, and my husband still loves the crust. It has semolina in it.
I made a green pepper & onion pizza with Mozzarella & Manchego cheese. I liked it better with the Manchego than with Fontina.
I think I'm putting too much olive oil & garlic sauce on it. I used a spoon to slather it on, as I would if it were tomato sauce. Do any of you put olive oil on your crust? If so, do you just brush some on, or do you put more than that on it?
I also think I had too much cheese, although no one complained about that. When I took the finished pizza out, there were a couple of puddles of "cheese milk" for lack of the correct term. I sopped them up with a paper towel, because they interfered with presentation.
My plan is to make a batch of the KAF Ultra Thin pizza, divide it in half and put both halves in the freezer. I still find pizza-making daunting, and it's just too much for me to make dough and a pizza on the same day.
Mike, what brand of artichokes do you use for pizza? I don't want to buy the big jar at Sam's, but would look for a grocery store size.
I learned a helpful trick from Sara Moulton's show. When she made pizza, she said she learned from an Italian to put oil on the rolling pin. That stops the dough from stretching then pulling back. Today, I stretched the dough by hand. When I had some pull-back, I put olive oil on my hands and finished the stretching with no problem.
BakerAunt, I was multi-tasking when I wrote my previous post and couldn't provide links for you. Now, I'm giving you and others links to the recipes.
Asparagus Soup: https://www.foodnetwork.com/recipes/patrick-and-gina-neely/asparagus-soup-recipe-2041457
Parmesan Roasted Asparagus: https://www.foodnetwork.com/recipes/ina-garten/parmesan-roasted-asparagus-recipe-1914058
Ina Garten's Roasted Asparagus: https://www.foodnetwork.com/recipes/ina-garten/roasted-asparagus-recipe-1916355
BakerAunt, the Neely's have an excellent Asparagus Soup recipe on Food Network's site. It calls for a small amount of cream, but I have successfully used half-n-half, or milk, when I didn't have cream. It's a broth-based soup.
Ina Garten has a recipe for baked asparagus on Food Network that was my son's favorite. It includes Parmesan.
I narrowed this down correctly only because I've seen the product used on food TV shows.
I grew up on an orchard. If I had missed this one, I would have had to go back to childhood. Even though I had the right answer, I can't visualize a peck basket. I clearly recall the size and shape of a bushel, but can't recall the size of the peck. I recall it's shape, just not the size.
I baked a half batch of a recipe Joan has posted on this site -- Chocolate Chip Cookies from Mom's Recipe Collection by Susan Harder. I didn't like the texture, but my husband loved it. He was happy to accept the majority of the cookies as his own stockpile.
Breakfast for Lunch. Dinner: Spaghetti with olive oil & garlic sauce.
It's as if I have no control over my index finger. Today and several days, I have known the correct answer and second guessed myself by clicking on the wrong answer.
Grilled cheese tonight with fontina and mozzarella. I've been cleaning out the freezer, so most of what I've cooked in the last 2 weeks have been frozen soups.
I baked banana muffins today. I almost forgot to put in the bananas! Caught the error at the last minute.
BakerAunt, I've seen microgreens used as garnish on TV cooking shows. I don't recall seeing them used inside cooked food. I just thought they looked cute as garnish.
Dinner will be Creamy Rigatoni. Using my tomato sauce from the freezer, heated with enough Mascarpone to make it creamy.
Turnips ruined my Easter dinner. I decided to make The Neely's (Food Network) Mashed Turnips with Sage. First of all, either I cut the turnips too large, or turnips just take longer than potatoes to boil soft. By the time the turnips were soft, the ham and the roasted mushrooms were over-cooked. They were done before the turnips turned soft, and I should have removed them from the oven, but I thought I'd let them stay warm in the turned-off oven. Mistake! When I finally had the turnips and the lone potato mashed, the mushrooms were crispy and the ham dry. It was a ham steak, not a whole ham.
Now, I know better how to time making mashed turnips. I mashed them by hand, since the last time, they were a runny disaster when I whipped them with the mixer. After these two forays in mashed turnips, I have decided turnips absorb a lot of water when boiled. Both times, the finished product was runny. I used only a little butter and milk and still had a problem. The pan had been well-drained. It's the turnips. Before I try mashed turnips again, I'm going to search online for hints on how to do this. Otherwise, the turnip mashed tasted fine.
-
AuthorPosts
