Well, that’s just freaking brilliant! How long did it take to get to that dark brown color?
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I’d say that’s a very happy blunder! The salad looks amazing - perfect on the ingredients, despite being more than you had planned.
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Same - plus the freezer works better when it’s 3/4 full. 
And I just have an Excel spreadsheet to track everything that goes in the downstairs chest freezer, the downstairs apt. sized fridge’s freezer, and a smaller list for my upstairs freezer. Which reminds me - it has so many crossouts that it’s time I updated the list.
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Summer produce - it’s so photogenic we barely have to work at all to make a beautiful looking dish!
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Steak tonight.
Half a ribeye (d’Artagnan from the freezer), roasted cauliflower, and potato gratin.
The cauliflower had a bit of a kick today - I used harissa and adjika to dress it.
I think I double SV-ed the steak by mistake. Seared in some of that brown butter I’ve got plenty of at the moment.
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Glad to see you back here!
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A while - couple of hours on the very lowest burner at low heat.
Ghee (done right) is a slow process - you need all the water to evaporate, foam to subside and disappear, and solids to completely settle - without anything turning caramel or brown. So that was the first part.
Then when I realized the ghee still had that fridge taste, I turned the gas on again, still low but not as low as before, and it took maybe an hour or so for the deep color.
All hands off though - I put a splatter shield on top and left it.
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A serving of each, please.
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Mmm, yum! And a fun equipment purchase.
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Last night I made a manicotti bake with eggplant and mozz, topped with toasted breadcrumbs. About 10 min to fully prep and shove into the oven to bake while we were on a playdate. Lovely to come home to dinner ready. Then we quickly tossed together a side salad with fruit, nuts, and avocado.
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Your pizzas look amazing! Those crusts are the picture of pizza perfection.
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Thanks!! Told H your compliments. It’s not easy when h is making pizzas though, he gets very demanding and stresses everybody around him.
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Wow ! Félicitations !!! Phenomenal …
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What is that delicious looking round cheese in your photo? It looks wonderful.
Yeah, electric coil stovetop won’t cut it. I’ll have to wait until I replace my stove/oven with an electric flat top before I could ever consider doing anything like this. But YAY on the quantity you got!
It is an 18 month old Reggiano Parmigiano that was left on table to obtain a softer interior.
Obviously remarkable !!
Have a lovely day …
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That oven looks great! And the pizzas look great!
I’ve been waiting to use my outdoor pizza oven again, but it rains, or storms, everyday.
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Aha! The cheese looked familiar though not quite and now I can understand why. Thank you for sharing. 
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I’ve made it on electric before - just use the smallest burner and lowest setting.
Especially if you want the caramelization / end result of clarified brown butter.
Also - it’s much quicker with just a pound or two of butter. That pot was full almost to the brim (which was daft of me, but I hadn’t realized how much butter it really was).
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