I’ve been working on my pizza skills . This one was baked at 475 degrees on a preheated inverted cookie sheet, using a foccaccia dough from a Milk St Cookbook.
orecchiette with roasted cauliflower, shallots, garlic, capers, lemon zest, parm, toasted breadcrumbs, fresh corn, bacon, parsley, and a tiny sprinkling of thinly shredded mozz. Tasty. Green salad with basil/mint dressing on the side.
Thank you fro posting this recipe as well as the other Peruvian chicken recipe. I usually use a commercial Peruvian marinade but it is very salty - so much so that I can’t take my rings off the next day and I’m not usually affected by salt. I’m going to have to try yours out.
Needed to use up the ground turkey so turkey burgers it was. Some oven fries and the star was the shaved Brussels sprout salad (with apple, parm, dried cherries, mustard, lemon, evoo).
Middle Eastern zucchini flatbread with red onion and chili flakes. Followed a YouTube recipe that was not entirely in English but demonstrated the steps in a clear manor. They came out delicious, though next time I would add some garlic. We’re having Italian tonight so these were just a time-kill and cooking therapy.
@mariacarmen Boston area Onion here…I had to look up Oakham. Never been there, never even heard of it though I went to school out that way for a year and have been to Central / Western Mass a lot in my lifetime. That is now on the list of places to check out. Thank you!
haha funny - my FB Memories showed me that I made these Peruvian dishes - the chicken, the green sauce, and the papas a la Huancayna exactly a year ago! Time to make it again.