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Your dinner looks wonderful, Joan. A very attractive dinner plate too!
Fewer bowls for me too, in fact make them paper bowls if I can!
Yesterday I made pizza with leftover pork tenderloin. I'm trying to perfect my method in the toaster oven. After I formed the crust on a parchment circle, I shredded some parm on it and baked it on the pizza pan for 3 minutes, this time using the middle shelf. That fully melted the parm. Then I removed the parchment and applied the toppings. Returned it to the oven, middle shelf, for 12 minutes. It came out pretty good, the bottom of the crust was golden. I think this is it.
The crust was 40% white whole wheat and 30% each of semolina and bread flour. I used milk instead of water, a dollop of honey and a splash of olive oil.
I was able to make it perfectly round because I formed it entirely by hand, no rolling pin involved. Sometimes you get lucky.
I have dough for one more pizza, maybe tomorrow.
For tonight I will make a stir fry with the rest of the pork tenderloin, green beans, sugar snap peas, carrot and mushrooms. Probably will have it over rice.
I made brownies from a box mix, in my toaster oven. As I usually do, I added a half cup of oats to it and upped the milk from 1/4 cup to 1/2 cup. It came out good and since it has oats in it, I'm calling it a health food!
I bought a new toaster oven, it claims to have 7 functions but I think some of them are the same function with a different name. For instance, what is the difference between the convection and air fry, or bake and roast? Anyway, one of the things I want to do is be able to make pizza without heating up the entire kitchen as would happen with the regular oven. So I debated between a pizza stone or pizza pan sized for the toaster oven. Since a stone would require pre heating I opted for an 11 inch pizza pan. The pan has holes in it so I know I can't just put raw pizza dough on it as it would imbed into the holes. So, I cut out a parchment circle and par baked the crust for 5 minutes. Then I removed it, took out the parchment, returned the crust to the pan and topped it.
in the ovenBaked for about 12 minutes at 450 (the maximum temp) and then switched it to convection to speed up the browning of the cheese. It came out pretty good; the bottom of the crust came out a little north of golden brown and was crispy but just a tad dry. Next time I will switch to convention at the 10 minute mark so I can remove it just a little sooner.
This was a test pizza so I kept it plain
