Is that jared garlic?
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Chicken salad. Seared and roasted chicken thigh over a bed of little gem, green onion, celery, tomatoes, avocado and cambozola. Ranch.
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Yep. Where’ve you been?
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Detroit-Style Pepperoni Deluxe from Peter Reinhart’s “Perfect Pan Pizza” - white flour dough (bread flour, instant yeast, salt, water, olive oil) refrigerated for 18 hours. Then put into the pans with his “panning and dimpling” method over an hour, added first half of cheese to dough and second raise for four hours. Pizza is topped with crushed tomato sauce (flavored with oregano, basil,garlic and red wine vinegar), pepperoni slices, more cheddar cheese, pickled pepperoncini and a last layer of pepperoni slices. After baking, finished with a little bit of his secret sauce (pureed red bell pepper, pickled pepperoncini (and some of the brine), garlic, red wine vinegar and olive oil)
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I’m back here in my cave.
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Its Pizza Saturday .Yes !!!
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That pizza looks like you achieved those lovely crisp edges. Yum.
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Yes, it had the crispy edges but we were more surprised how light and airy the dough felt despite quite a lot of cheese involved. Reinhart clearly knows what he is doing in the books
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While at Wegmans yesterday, I picked up more cheeeeese: Parm-Reg, Havarti, and creamy Monterey Jack. Got home and realized I needed to use some of it because I had WAY too much cheese.
So I grated the rest of the Tillamook cheddar in my fridge along with some Cabot Seriously Sharp cheddar, the rest of some previously purchased Havarti, and some of the new Monterey Jack for a cheese sauce for baked Mac and Ham and Cheese (diced ham pulled from the freezer).
A salad of red leaf lettuce, sliced radish, cuke, and red bell pepper with some Cherub tomatoes with a dressing of fig balsamic vinegar, olive oil, white wine, Dijon mustard, garlic paste and a pinch of s/p. Sprinkled with some pom arils. Decided to forgo the goat cheese for the salad because…well, ummm… 
There was wine.
And I made some Orange-Spiced Nuts to bring in for coworkers tomorrow.
AND a Finny Cuddle Bunny Lap Blankie pic from this afternoon. I had to uproot him after 45 minutes because my legs were going numb.
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Moar food shopping today in preparation for the upcoming week: a trip to Sam’s for their humongous & tasty roti chicken that I stripped of all the meat, then simmered the carcass & leftover floppy skin bits I didn’t shove down my gullet right away, along with a chopped onion for chicken broth. Now I have a great base for chicken soup in case I want to make some the next couple of days for my still sick PIC.
Dinner was egg-fried rice with 3 eggs, the fried rice & cumin lamb leftover from our Sichuan order Friday, bok choy, red peppers, mung bean sprouts, reconstituted shiitakes, plus of course TPSTOFGAGABP, the latter for the heat which was decidedly buh-rought.
Really cleaned out my boo’s sini and left my lips tingling pleasantly.
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Pork tenderloin, rolled in rosemary, fennel seed, garlic, s&p and bacon. Seared and roasted with Garnet sweet potato, onion and red bells. Savoy & red cabbage, carrot, green onion slaw, creamy curry dressing. Cocktail was a maple Manhattan.
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Cod alla livornese-ish. I sous-vided the cod at 120F, so it was flaky and soft, then added it to the sauteed cherry tomatoes and olives. I might use more tomato next time. With orzo.
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Two days ago I made RecipeTin Eats’ Slow Cooked Shredded Beef Ragu and last night my DH heated it up and served over paccheri with some garlic-butter haricots on the side. Yum!
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