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Your menú for tonight?

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roydo said:
Thats what she said. She lived there on Kos for a while, and seems to be entering a Greek food period. Fine by me, love cooking it, and eating it.

She reckons Stifado is no more interesting than "stew" as a translation.
Click to expand...
It was and is a rabbit dish in origin. However you only find beef stifado everywhere.
 
After the wild success of my first ever beef stifado last night, a more prosaic picnic tonight.

I asked Nikki if she fancied anything different, (usually Italian meats, pate, that sort of stuff), and in line with her weird AF appetite since being home, I was floored by the crab meat and thousand island dressing response.

She has never, ever, eaten crab in 20 years of knowing her.

Asked for shredded wheat yesterday, again, a new first.
 

On New Year's Eve we made home made pizza and we were surprised with how easy and yummy it was. The dough recipe was great and we tried out a bunch of different toppings, all of which worked out way better than expected. The major reason I was always intimidated by home made pizza was actually getting the uncooked pizza off the pizza peel and onto the pizza stone--you have to do it fast and self-assured, like flipping an omellete in a skillet--I was always too scared. Then I found the easiest quick-fix to all that, which was to simply make the pizza on parchment paper (duh!) and slide it onto the stone. You can bake the pizza on the paper the whole time, or about 4 minutes into baking open the oven and carefully pull the parchment paper out from underneath the pizza.

Here is a pizza topped with goat cheese, caramelized onions, beef brisket, sun-dried tomatoes, and mozzarella.

IMG_6260.jpg



Here is my white clam pizza. I sauteed clams/clam juice in olive oil, white wine, garlic, spices. I spread this over the dough and topped with mozzarella--after cooking top with fresh parsley and lemon.

IMG_6261.jpg


I also made a pizza topped with mashed potatoes/bacon (as the "sauce") and mozzarella. Our final pizza was sauteed asparagus and garlic in olive oil as the sauce, then top with a bunch of fresh grated ginger and sharp cheddar cheese, then after baking top again with fresh grated ginger. (forgot to take photos of those two).
 
verreauxi said:
On New Year's Eve we made home made pizza and we were surprised with how easy and yummy it was. The dough recipe was great and we tried out a bunch of different toppings, all of which worked out way better than expected. The major reason I was always intimidated by home made pizza was actually getting the uncooked pizza off the pizza peel and onto the pizza stone--you have to do it fast and self-assured, like flipping an omellete in a skillet--I was always too scared. Then I found the easiest quick-fix to all that, which was to simply make the pizza on parchment paper (duh!) and slide it onto the stone. You can bake the pizza on the paper the whole time, or about 4 minutes into baking open the oven and carefully pull the parchment paper out from underneath the pizza.

Here is a pizza topped with goat cheese, caramelized onions, beef brisket, sun-dried tomatoes, and mozzarella.

View attachment 113278



Here is my white clam pizza. I sauteed clams/clam juice in olive oil, white wine, garlic, spices. I spread this over the dough and topped with mozzarella--after cooking top with fresh parsley and lemon.

View attachment 113279


I also made a pizza topped with mashed potatoes/bacon (as the "sauce") and mozzarella. Our final pizza was sauteed asparagus and garlic in olive oil as the sauce, then top with a bunch of fresh grated ginger and sharp cheddar cheese, then after baking top again with fresh grated ginger. (forgot to take photos of those two).
Click to expand...
You pizzas look great and I bet they were super tasty. I have never eaten a pizza with mash potatoes and bacon but it sounds interesting.

My daughter loves when we make homemade pizza specially on the charcoal grill, it is so delicious :)
 

Sassy Colombian said:
You pizzas look great and I bet they were super tasty. I have never eaten a pizza with mash potatoes and bacon but it sounds interesting.

My daughter loves when we make homemade pizza specially on the charcoal grill, it is so delicious :)
Click to expand...

I used to live in New Haven CT and they have their own great pizza style; that's where I first tried the white clam pizza and the mashed potato pizza.
 
verreauxi said:
On New Year's Eve we made home made pizza and we were surprised with how easy and yummy it was. The dough recipe was great and we tried out a bunch of different toppings, all of which worked out way better than expected. The major reason I was always intimidated by home made pizza was actually getting the uncooked pizza off the pizza peel and onto the pizza stone--you have to do it fast and self-assured, like flipping an omellete in a skillet--I was always too scared. Then I found the easiest quick-fix to all that, which was to simply make the pizza on parchment paper (duh!) and slide it onto the stone. You can bake the pizza on the paper the whole time, or about 4 minutes into baking open the oven and carefully pull the parchment paper out from underneath the pizza.

Here is a pizza topped with goat cheese, caramelized onions, beef brisket, sun-dried tomatoes, and mozzarella.

View attachment 113278



Here is my white clam pizza. I sauteed clams/clam juice in olive oil, white wine, garlic, spices. I spread this over the dough and topped with mozzarella--after cooking top with fresh parsley and lemon.

View attachment 113279


I also made a pizza topped with mashed potatoes/bacon (as the "sauce") and mozzarella. Our final pizza was sauteed asparagus and garlic in olive oil as the sauce, then top with a bunch of fresh grated ginger and sharp cheddar cheese, then after baking top again with fresh grated ginger. (forgot to take photos of those two).
Click to expand...
I've been getting really good with pizza dough, try a 50/50 mix of all purpose and one coded Tipo 00. It's a finer flour. Also let it sit for 72 hours as well, 24 at room temp and then another 48 in the fridge. But ball it up(look it up, its really easy) too

The dough is amazing. Just such a difference over the 2-3 days.

btw the first one looks amazing!
 

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